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All Journal Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals)
RR Riyanti
Department of Animal Husbandry, Faculty of Agriculture, Universitas Lampung
Agriculture, Biological Sciences & Forestry

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PENGARUH PEMBERIAN Lactobacillus acidophilus TERHADAP pH DAN DAYA IKAT AIR DAGING BROILER Mar’atus Solehah; RR Riyanti; Veronica Wanniatie; Dian Septinova
Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) Vol 6 No 2 (2022): Jurnal Riset dan Inovasi Peternakan: Mei 2022
Publisher : Department of Animal Husbandry, Faculty of Agriculture, University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jrip.2022.6.2.151-157

Abstract

This research aimed to (1) determine the effect of giving Lactobacillus acidophilus on pH and water holding capacity of broiler meat and (2) to determine the best concentration of Lactobacillus acidophilus on pH and water holding capacity of broiler meat. This research was carried out in September 2021 at the Animal Production Laboratory of the Animal Husbandry Department, University of Lampung and the Agricultural Product Technology Laboratory of Food Technology Department of the Lampung State Polytechnic. The research material used were 20 broiler chicken breast fillets. This study used a completely randomized design (CRD) with 4 treatments and 5 replications, namely without the addition of starter Lactobacillus acidophilus (P0), adding 5% starter Lactobacillus acidophilus (P1), adding 10% starter Lactobacillus acidophilus (P2), and adding 15% starter Lactobacillus acidophilus (P3). The observed variables were pH and water holding capacity. Data on pH and water holding capacity were analyzed using Analysis of Variance (ANOVA), and if the results obtained were significantly different, then followed by the Least Significant Difference Test (LSD). The results showed that the use of Lactobacillus acidophilus with concentrations of 5%, 10%, and 15% had a significant effect (P<0.05) on decreasing pH, but it had no significant effect (P>0.05) on water holding capacity. The best concentration of Lactobacillus acidophilus for pH value and water holding capacity was found in sample P3 with a concentration of 15% Lactobacillus acidophilus. Keywords: Lactobacillus acidophilus, preservation, pH, water holding capacity
PENGARUH LAMA MARINASI DENGAN AIR KELAPA TERFERMENTASI TERHADAP KOMPOSISI KIMIA DAGING BROILER Dinara Saputri; Dian Septinova; Veronica Wanniatie; RR Riyanti
Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) Vol 6 No 2 (2022): Jurnal Riset dan Inovasi Peternakan: Mei 2022
Publisher : Department of Animal Husbandry, Faculty of Agriculture, University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jrip.2022.6.2.199-206

Abstract

This study aimed to find out the effect of marination period with fermented coconut water on the chemical composition of broiler meat. This research was conducted in July 2020 at the Livestock Production Laboratory, Faculty of Agriculture and Integrated Chemistry Laboratory, Faculty of Mathematics and Natural Sciences, Lampung University. The research materials used were 9 pieces of broiler chest meat. The study used a Complete Randomized Design with 3 treatments and 3 repeatation. Treatment in this study was the length of marinade in fermented coconut water with control/without marinade (M0), 40 minutes (M1), and 80 minutes (M2). The observed changes are water content, protein content, and fat content. The data obtained was analyzed with Analysis of Variance (ANOVA) at a significant level of 5% and if there is a significant difference, it was continued with the Least Significant Difference (LSD) test. The results of this study showed that the long treatment of marination did not affect water content, protein levels, and fat content and the length of marination using fermented coconut water for 40 minutes was the best marination length compared to the length of marination by using fermented coconut water for 80 minutes. Keywords: Broiler meat, Chemical composition, Fermented coconut water, Marinated
Co-Authors Ahmad Yosman Arbi Akhmad Rangga Andre Pangestu Cakra Rakasiwi Mega Jaya Dian Septinova Dinara Saputri I Gede Pande Wisnu Gunanda Khaira Nova Lukman Hakim Mario Wisnu Wicaksono Mar’atus Solehah Masitoh Masitoh Purnama Edy Santosa Reynaldy Gunawan Reza Fahlevi Rudy Sutrisna Veronica Wanniatie