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All Journal JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals)
Rr. Riyanti
Department of Animal Husbandry, Faculty of Agriculture, University of Lampung
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Other

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PENGARUH PENGGUNAAN SARI BUAH PEPAYA MUDA TERHADAP KEEMPUKAN, pH, DAN DAYA IKAT AIR DAGING ITIK PETELUR AFKIR Triyono Triyono; Rr. Riyanti; Veronica Wanniatie
Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) Vol 5 No 1 (2021): Jurnal Riset dan Inovasi Peternakan: April 2021
Publisher : Department of Animal Husbandry, Faculty of Agriculture, University of Lampung

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Abstract

This research was aimed to determine the effect of unripe papaya extract on tenderness, pH value, and water holding capacity (WHC) of laying duck meat. This research was conducted in January 2020 in Laboratory of Animal Production of Animal Husbandary Department and in Laboratory of Agricultural Technology, Faculty of Agriculture, Lampung University. The materials of this research were 20 pieces of laying duck thigh meat. The research used Completely Randomized Design (CRD) with 4 treatments and 5 reaplications, i.e. duck thigh meat marination with 0% of unripe papaya extract (P0), with 10% of unripe papaya extract (P1), with 20% of unripe papaya extract (P2), and with 30% of unripe papaya extract (P3). The observed variables were tenderness, pH value, and WHC of laying duck meat. The obtained data was analyzed by using variance analysis at 5% level of significance, and if the results had significant effect, then were tested further using Least Significant Difference (LSD) test. The result of variance analysis indicated that marination of laying duck meat with different percentage of unripe papaya extract affected on tenderness (P<0,05), but it did not affect on pH value and WHC of laying duck meat. Keywords: Laying duck meat, pH value, Tenderness, Unripe papaya extract, Water Holding Capacity (WHC)
PENGARUH KOMBINASI SARIPATI BUAH NANAS DAN PEPAYA TERHADAP KUALITAS FISIK DAGING ITIK PETELUR AFKIR Anisa Ramadhani; Rr. Riyanti; Veronica Wanniatie; Dian Septinova
Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) Vol 5 No 1 (2021): Jurnal Riset dan Inovasi Peternakan: April 2021
Publisher : Department of Animal Husbandry, Faculty of Agriculture, University of Lampung

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Abstract

This research aimed to determine the effect of combination of pineapple and papaya fruit quintessence on pH, water holding capacity, and tenderness of meat of post production of laying duck. This research was conducted in December 2019 to January 2020 at Production and Reproduction of Livestock Laboratory, and Instrument Laboratory, Faculty of Agriculture University of Lampung. The materials of this research used were 20 pieces thigh meat of post production of laying duck. This research used a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatment were without marination of combination of pineapple and papaya fruit (P0), marination with 25% pineapple + 75% papaya (P1), marination with 50% pineapple + 50% papaya (P2), and marination with 75% pineapple + 25% papaya (P3). The variables observed were pH value, water holding capacity (WHC), and tenderness of laying duck meat. The data obtained were then analyzed by using variance analysis at 5% level, the result of which had significant effect were continued tested using the Least Significance Different (BNT). The results of the analysis of variance showed that the addition of laying duck meat with a combination of pineapple and papaya fruit quintessence did not effect (P>0,05) on physical quality of meat of post production of laying duck. Keywords: Laying duck meat, Papaya, Pineapple, Physical quality
KUALITAS FISIK DAGING BROILER DI PASAR TRADISIONAL KOTA BANDAR LAMPUNG Aji Ardiansyah; Rr. Riyanti; Dian Septinova; Khaira Nova
Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) Vol 5 No 1 (2021): Jurnal Riset dan Inovasi Peternakan: April 2021
Publisher : Department of Animal Husbandry, Faculty of Agriculture, University of Lampung

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Abstract

Broiler meat is one of the most common sources of animal protein consumed by Indonesians. This study aimed to determine the physical quality of broiler meat including pH value, water holding capacity, and cooking losses of broiler meat in the traditional market of Bandar Lampung city. This research was conducted in December 2019--January 2020. This research used a survey method using 79 samples of breast broiler meat. The sample was from 13 traditional markets in the city of Bandar Lampung (Rajabasa market, Untung market, SMEP market, Koga market, Way Kandis market, Way Halim market, Tugu market, Tamin market, Kangkung market, Cimeng market, Lempasing market, Gudang Lelang market, and Panjang market). The variables observed in this study included degree of Power of Hydrogen (pH), water holding capacity (WHC), and cooking losses. The results of this study indicated that the highest pH value (6.04) was from the Lempasing market, the lowest pH value (6.138) was from Gudang Lelang market, the highest WHC value was from the Lempasing market which was 58.13%, the lowest WHC value was from Way Kandis market which was 52.76%, the highest cooking loss value was obtained from the SMEP market which was 31.48%, and the lowest cooking loss value was obtained from the Rajabasa market which was 27.29%. It can be concluded that the pH value and cooking loss were still normal with an average range of 6.138-- 6.304 and 27.29--31.48%, respectively, while the average range of water holding capacity was in high category (52.76--58.13). Keywords: Broiler, Cooking loss, pH, Traditional market, Water holding capacity
PENGARUH KOMBINASI SARIPATI BUAH NANAS DAN PEPAYA TERHADAP KUALITAS FISIK DAGING ITIK PETELUR AFKIR Anisa Ramadhani; Rr. Riyanti; Veronica Wanniatie; Dian Septinova
JURNAL ILMIAH PETERNAKAN TERPADU Vol 8, No 3 (2020)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v8i3.p126-132

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi saripati buah nanas dan pepaya terhadap pH, daya ikat air, dan keempukan daging itik petelur afkir. Penelitian ini dilaksanakan pada Desember 2019 – Januari 2020 di Laboratorium Produksi Ternak Jurusan Peternakan dan Laboratorium Instrumen Jurusan Teknologi Hasil Pertanian  Fakultas Pertanian Universitas Lampung. Materi penelitian menggunakan 20 potong bagian paha itik petelur afkir. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan yaitu tanpa marinasi kombinasi saripati buah nanas dan pepaya (P0), marinasi 25% nanas + 75% pepaya (P1), marinasi 50% nanas + 50% pepaya (P2), dan marinasi 75% nanas + 25% pepaya (P3). Peubah yang diamati adalah nilai pH, daya ikat air (DIA), dan keempukan. Data yang diperoleh kemudian dianalisis ragam dengan taraf nyata 5%, hasil yang berpengaruh nyata diuji lanjut menggunakan Beda Nyata Terkecil (BNT). Hasil analisis ragam bahwa marinasi daging itik dengan kombinasi saripati buah nanas dan pepaya tidak berbeda nyata (P>0,05) terhadap pH, daya ikat air, dan keempukan daging. Simpulan penelitian ini bahwa penambahan saripati buah nanas dan pepaya tidak berpengaruh terhadap pH, daya ikat air, dan keempukan daging itik petelur afkir. Kata Kunci: Daging itik afkir, Kualitas fisik, Nanas, Pepaya, Saripati
Co-Authors Aji Ardiansyah Anisa Ramadhani Dian Septinova Khaira Nova Triyono Triyono Veronica Wanniatie