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All Journal JURNAL GALUNG TROPIKA Indonesian Journal of Agricultural Research
Tri Hesti Wahyuni
Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Environmental Science Social Sciences Veterinary

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Kualitas Organoleptik dan Mikrobiologis Daging Domba Menggunakan Ekstrak Pangium Edule Terhadap Masa Simpan Peni Patriani; Harapin Hafid; Tri Hesti Wahyuni; Edhy Mirwandhono
JURNAL GALUNG TROPIKA Vol 9 No 3 (2020)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v9i3.699

Abstract

Pangium edule or keluwak is a local spice that can extend the shelf life of livestock products because it contains antimicrobial compounds. This study aimed to determine the effect of marination using Pangium edule on the microbiological and organoleptic quality of lamb. This study used a factorial completely randomized design to treat Pangium edule concentration and shelf life of 3 replications each. Lamb meat was marinated using Pangium edule extract 0%, 3%, 6%, and 9%, then stored at 12 hours, 24 hours, and 36 hours at room temperature. The results showed that the longer the meat's shelf life, the microbial growth also increased, but marination using Pangium edule resulted in lower microbial growth than without treatment. The treatment of lamb marination with 3% and 6% Pangium edule extract showed the lowest microbes and was very significantly different from lamb without treatment for 36 hours. Its means that the antibacterial compound in Pangium edule can inhibit microbial growth and is still by the standards set by SNI compared to the control. Marination using Pangium edule extract during the shelf life also significantly affected the panelists' acceptance level, namely aroma, taste, tenderness, and color. Organoleptic scores, namely smell, taste, tenderness, and color at 6% to 9% with a shelf life of 36 hours, are still in a fairly good range. Marination using Pangium edule 6% can maintain the microbiological and organoleptic lamb quality for 36 hours.
Preservation Technique of Dwarf Elephant Grass Cuttings (Pennisetum purpureum CV mott.) Desy Valentina P; Nevy Diana Hanafi; Tri Hesti Wahyuni; Achmad Sadeli
Indonesian Journal of Agricultural Research Vol. 1 No. 3 (2018): InJAR, Vol. 1, No. 3, November 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (872.823 KB) | DOI: 10.32734/injar.v1i3.494

Abstract

The breeding of dwarf elephant grass generally uses vegetative methods, namely using cuttings. The constraints faced and the distribution of cuttings are the nature of which are easily damaged during storage due to physiological activities and invasion of microorganisms. This study aims to find a number of preservation techniques that can maintain the age and quality of dwarf elephant grass cuttings (Pennisetum purpureum cv mott.). This research was carried out in the Faculty of Agriculture Universitas Sumatera Utara, starts from July to August 2018. The design used is a 5 x 5 factorial complete randomized design (RAL), with 4 replications each consisting of 3 cuttings. The results showed that the general condition of the cuttings planting material was better until storage for 20 days, namely A4; the average shrinkage weight of the cuttings is significantly different in the A4 (refrigerator) treatment that is equal to 1.532 and the longer it is stored the higher the weight loss; the average power grows is significantly different in treatment A1 (wax) which is equal to 1.950 and the longer it is stored the lower the power to grow cuttings. The average vertical height is significantly different from the A1 treatment (wax) with a value of 10,585.
Co-Authors Achmad Sadeli Desy Valentina P Edhy Mirwandhono Hanafi, Nevy Diana Harapin Hafid H. Peni Patriani