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All Journal Jurnal Sain Peternakan Indonesia Naturalis : Jurnal Penelitian Pengelolaan Sumberdaya Alam dan Lingkungan Wahana Peternakan Indonesian Journal of Community Empowerment and Service Journal of Livestock and Animal Health (JLAH)
Suharyanto
Jurusan Peternakan Fakultas Pertanian Universitas Bengkulu Jalan WR. Supratman, Kandang Limun, Bengkulu 38371, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Education Social Sciences Veterinary Other

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Karakteristik Fisikokimia dan Organoleptik Daging Itik Petelur Afkir Yang Dilumuri Bubuk Daun Nangka (Artocarpus heterophyllus) Maya Lestari; Warnoto Warnoto; Suharyanto Suharyanto
Wahana Peternakan Vol. 6 No. 1 (2022): Wahana Peternakan
Publisher : Fakultas Peternakan Universitas Tulang Bawang Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v6i1.547

Abstract

Abstract This study aims to analyze the physicochemical and organoleptic characteristics of rejected laying duck meat covered with jackfruit leaf powder (Artocarpus heterophyllus), this research method used a completely randomized design (CRD) with 4 treatments and 3 replications, namely control treatment (rejected egg laying duck meat without smeared). jackfruit leaf powder), BDN-5, BDN-10 and BDN-15, each of which was treated with 5%, 10% and 15% of jackfruit leaf powder (BDN). The observed variables were pH value, water binding capacity (DMA), water content, cooking loss and organoleptic properties (aroma, tenderness and taste). The results of the research on physicochemical properties obtained pH values ​​ranging from 5.89%–5.99%, DMA ranging from 49.06%–49.47%, water content ranging from 75.93%–80.28% and cooking loss ranging from 27.33%. –35.50%. The results of hedonic quality research obtained that the average value of the aroma of meat ranged from 3.35-3.45 categories slightly fishy to not fishy, ​​meat tenderness 3.25-3.33 categories slightly tender, meat taste 3.20-3.38 categories rather good. The results of hedonic research showed that the average value of the aroma of meat ranged from 3.13 to 3.42 categories somewhat like to like, tenderness of meat 2.93-3.35 categories rather like, meat taste 3.08-3.42 categories somewhat like to like. The conclusion of this study is that rejected duck meat covered with jackfruit leaf powder up to 15% had no significant effect (P>0.05) on the pH value, water binding capacity, water content, cooking loss and hedonic quality attributes of tenderness and taste but increased preference for aroma, tenderness and taste of rejected duck meat on 15% BDN coating. Key words : Jackfruit leaf powder, Rejected duck meat, Physicochemical, Organoleptic.
PENGARUH RASIO NASI DAN DAGING TERHADAP TOTAL ASAM, PH, DAN SIFAT ORGANOLEPTIK BEKASAM DAGING SAPI Gita Lispi Marlena; Urip Santoso; Suharyanto suharyanto
Wahana Peternakan Vol. 6 No. 3 (2022): Wahana Peternakan
Publisher : Fakultas Peternakan Universitas Tulang Bawang Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v6i3.693

Abstract

This study aimed to know the effect of rice and meat ratio on the total acid, pH, and organoleptic properties of beef bekasam. The study employed 5 treatments with 4 replications, namely, 30% rice and 70% meat (P1), 40% rice and 60% meat (P2), 50% rice and 50% meat (P2). P3), 60% rice and 40% meat (P4), 70% rice and 30% meat (P5). The variables observed were cooking loss, pH, total acid, moisture content and organoleptic properties. The data were analysed for variance (ANOVA) and post hoc DMNRT. The results showed that the ratio of rice and meat had a significant effect (P<0.05) on cooking loss, pH, total acid and organoleptic properties of beef bekasam, but had no significant effect (P>0.05) on moisture content. So it could be concluded that the ratio of rice and meat in the manufacture of beef bekasam had an effect on cooking loss, pH and total acid but has no effect on the water content of beef bekasam. The use of a ratio of 30% rice and 70% meat showed the bekasam with the best physical characteristics and the most prefered by panelists. Keywords: Bekasam, organoleptics, pH, total acids.
Co-Authors AGUS SUSATYA Andreas Hubri Simatupang Anggriawan Muhammad Nur Bandi Hermawan Beben Sastra Subrata Bieng Brata Bieng Brata Dadang Suherman Danur Ahlul Ufresti Roes Praptyanti Desia Kaharuddin Desia Kaharuddin Desia Kaharudin Dian Rahayu Dina Amelia Dismini Arti Edi Soetrisno Edi Soetrisno Edi Soetrisno Gita Lispi Marlena Heri Dwi Putranto Heri Dwi Putranto Lusi Afriana M Faiz Barchi M. Faiz Barchia M. Faiz Barchia Maya Lestari Nodi Herianto Nurmeiliasari Raden Mohamad Herdian Bhakti Riza Surya Islamiati Sari Murti Sutriyono Sutriyono Urip Santoso Warnoto Warnoto Warnoto Warnoto Wendra Kesuma Wijaya Yansen Yansen Yosi Fenita Yurike Yurike