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All Journal Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jurnal Nukleus Peternakan
Noach, Yakob R.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Veterinary

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Level Pemberian Tepung Rosella (Hibiscus sabdariffa Linn) Terhadap Kualitas Dendeng Babi Sipahelut, Geertruida Margareth; Armadianto, Heri; Noach, Yakob R.; Riwu, Agustinus R.; Dillak, Sutan Y.F.; Riwu, Junius Rede Lae
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol 11 No 2 (2021): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Vete
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v11i2.148

Abstract

The purpose of this research to determine the level on the quality of pork jerky (aroma, texture and TPC). The research design used was a complete random design (CRD) with 4 treatments and 3 replications, and continued with Mann-Whitney test. The sensoric data used hedonik test according to Kruskal-Wallis method. The treatment consisted of R0 = without roselle flour, R1 = roselle flour 5g, R2 = roselle flour 10g and R3 = roselle flour 15g. The results showed that the addition of roselle flour 5g, 10g and 15g gave a significant difference (P <0.05) to the aroma and TPC values while the texture had no significant effect (P>0,05). But the best texture value is at the level of 10g roselle flour. Conclusion, The level of roselle flour influences the value of the aroma of jerky and can reduce the total bacterial growth in the pork jerky. The best activity level of 15g roselle flour can reduce the lowest total bacterial colony.
PENGARUH PENGGUNAAN TEPUNG YANG BERBEDA TERHADAP KUALITAS ORGANOLEPTIK DAN KIMIA BAKSO DAGING SAPI ONGOLE BETINA AFKIR (The effect of using different flour on organoleptic and chemical quality of meatball of ongole beef culled) Maubere, Devan Oscalis; Noach, Yakob R.; Malelak, Gemini E. M.
JURNAL NUKLEUS PETERNAKAN Vol 11 No 1 (2024): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v11i1.10760

Abstract

This study aims to find out how the effect of using different flour on organoleptic and chemical quality of bakso of ongole beef culled. The test design that used in this study is completely randomized design (CRD) with 4 treatments and 3 replications. The treatments consisted of P0 = 100% Tapioca, P1 = 70% Tapioca + 30% Taro flour, P2 = 70% Tapioca + 30% Purple sorghum flour, and P3 = 70% Tapioca + 30% Purple yam flour. The parameters tested including water content, protein content, fat content, and organoleptic quality including taste, texture, scent, and color. Analysis of variance results showed that the treatments had a very significant effects (P<0,01) to water content, protein, fat, taste, color, texture, and scent. It can be concluded that using different flours produces bakso with different chemical qualities and organoleptic. Bakso that produced at P0, P1, P2, and P3 treatments had water and protein content that fulfilled SNI standard. For organoleptic, the best treatment was P1 treatment because it had highest rating score in the taste, color, texture, and scent section, when compared to the P2 and P3 treatments.
Co-Authors Armadianto, Heri Gemini Ermiani Mercurina Malelak Maubere, Devan Oscalis Riwu, Agustinus R. Riwu, Junius Rede Lae Sipahelut, Geertruida Margareth Sutan Y.F.G. Dillak