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All Journal Jurnal Penelitian Saintek JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Jurnal Sain Peternakan Indonesia JURNAL PETERNAKAN Jurnal Peternakan Indonesia JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Ilmu Nutrisi dan Teknologi Pakan AGRITROPICA : Journal of Agricultural Sciences Canrea Journal: Food Technology, Nutritions, and Culinary Journal Scientific Journal of Mechanical Engineering Kinematika Jurnal Aisyah : Jurnal Ilmu Kesehatan Journal of Empowerment Community Media Kontak Tani Ternak Wahana Peternakan JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Nur Hidayah
Universitas Tidar
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Journal : JURNAL ILMU DAN TEKNOLOGI PETERNAKAN

 1 
SIFAT ORGANOLEPTIK DAN KADAR AIR KUNING TELUR ASIN ITIK MAGELANG DENGAN PENAMBAHAN EKSTRAK KAYU SECANG (Caesalpinia sappan L.) Yayan Triono; Nur Hidayah; Mohamad Haris Septian
Jurnal Ilmu dan Teknologi Peternakan Vol. 10 No. 1 (2022)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v10i1.19456

Abstract

Eggs are high protein and fat livestock products which makes them easily damaged. One of methods to maintain egg quality are by processing them into salted eggs with the addition of Secang wood extract (Caesalpinia sappan L.) as a natural preservative. This study aims to utilize and determine the best concentration of Secang wood extract in increasing the organoleptic properties and reducing the water content of the salted egg yolk of Magelang duck. The method used was Completely Randomized Design (CRD) with 4 treatments of different concentrations of Secang wood extract (0; 2.27; 4.44; and 6.52%) and 5 replications. Each replication contains 4 Magelang duck eggs. Data collected were analyzed by means of variance (ANOVA) at a significance level of 5% and significant differences between treatments were analyzed by Duncan. The results showed that the addition of 4.44−6.52% Secang wood extract were significantly reduced the aroma to slightly fishy (2.82−2.83), but the addition of Secang wood extract 6.52% had no significant effect on the color, which was orange (2.97−3.21), slightly salty texture (2.86−3.23), flavorless salty taste (2.20−2.52), and has not been able to reduce the water content (29.39−34.60%) of salted egg yolk Magelang duck. The conclusion of this research is that the addition of Secang wood extract to a concentration of 6.52% can reduce the fishy aroma, but has not affected the color, texture, taste, and water content of the salted egg yolk of Magelang duck. Keywords : magelang duck salted egg, organoleptic test, secang wood extract, water content
ORGANOLEPTIK PAHA ITIK MAGELANG DENGAN PERENDAMAN SARI BELIMBING WULUH (Averrhoa bilimbi L.) PADA KONSENTRASI BERBEDA Muhammad Hilmi Hatta; Rahma Wulan Idayanti; Nur Hidayah
Jurnal Ilmu dan Teknologi Peternakan Vol. 10 No. 2 (2022)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v10i2.19463

Abstract

Duck thigh meat is part of the carcass which has the highest percentage, which is 26.8% carcass. Duck meat has a high fat and protein content, so the meat is easily damaged by microbes. Microorganism contamination in duck meat can reduce the quality of the meat, so it is necessary to handle it to maintain the quality of the meat. One of the natural preservatives that can be used to protect food from spoilage and physical damage is bilimbi fruit (Averrhoa bilimbi L.). This study aims to determine the best concentration of bilimbi fruit in the organoleptic physical properties of Magelang duck thigh meat. This study used Magelang ducks aged 2-3 months on the thigh and used a completely randomized design (CRD) with 4 treatments (concentration of starfruit juice 0, 20, 40, 60% v/v) and 5 replications. Observational were analyzed by means of variance (ANOVA) at a 5% significance level, then if there were differences between treatments, further DMRT test was performed. The results showed that the immersion at a concentration of bilimbi fruit of as much as 60% significantly changed the color to ash (2.88) and reduced the scent to a slightly fishy (3.59), taste parameters changed to sour (3.16-3.59) with a concentration of bilimbi fruit 40-60% and had no significant effect on the texture of the Magelang duck thigh meat. This study concluded that soaking 60% starfruit juice for 30 minutes was able to reduce the fishy aroma, make the pale color, and the taste becomes sour, but does not affect the texture of Magelang duck thigh meat.
Co-Authors Aning Tri Subeqi Athi’ Nur ‘Azizah Athiefah Fauziyyah Athi’ Nur ‘Azizah Ayu Rahayu Betri Anita Bintang Agustina Pratiwi Choirul Fatikhin Danes Suhendra Dini Nur Hakiki Esna Dilli Novianto Fitria Mayasari Frensi Riastuti Idayanti, Rahma Wulan Jekson Fresli La Ode Muhamad Munadi Lilis Hartati M. Haris Septian Mohamad Haris Septian Muhammad Hilmi Hatta N. Definiati Nabila Aisya Putri Pribadi Nopriyeni Nopriyeni Nurhaita Nurhaita Podesta, Fiana Pramono, Pradipta Bayuaji R. Zurina Rahma Wulan Idayanti Ridhwan Anshor Alfauzi Rita, Wismalinda Rukiah Lubis Sandy Ardiansyah Sandy Ardiansyah Sri Lilestina Nasution Sri Wijanarti Taufik, Ikhwan Tri Puji Rahayu Ujar Karuniansyah Yayan Triono