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All Journal Jurnal Sains Teknologi dan Lingkungan (JSTL)
Alimuddin Alimuddin
Fakultas Peternakan, Universitas NahdlatulWathanMataram, Jl. Kaktus No. 1-3 (0370) 641275 Mataram
Agriculture, Biological Sciences & Forestry Computer Science & IT Public Health

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Nilai Gizi dan Organoleptik Bakso Daging Ayam Yang Ditambahkan Tepung Kacang Koro Pedang (Canavalia gladianta) Ni Made Andry Kartika; Alimuddin Alimuddin
JURNAL SAINS TEKNOLOGI & LINGKUNGAN Vol. 6 No. 2 (2020): JURNAL SAINS TEKNOLOGI & LINGKUNGAN
Publisher : LPPM Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jstl.v6i2.174

Abstract

Meetball is a common food in society and has good nutritional volue. Sword koro can be used as a binder besides having better quality and protein than tapioca flour. This study aims to determine the effect koro pedang flour to the nutritional value and organoleptic value f chicken meatballs. The method used in the study was a completely randomized designconsisting of 5 teatments and repeated 5 times, namely: KO (control), K1 (chicken meatballs + koro pedang flour 20%), K2 (chicken meatballs + koro pedang flour 25%), K3 (chicken meatballs + koro pedang flour 30%) and K4 (chicken meatballs + + koro pedang flour 35%). The variables measured ware the nutritional value or chemical composition (moisture content, ash content, fat content, and crure protein), and the organoleptic value of chicken meatballs with the addition of koro pedang flour (Canavalia Gladiante). Analysis of the data used the analysis of variance based on completely randomized design CRD), from the results of different analyzes followed by the LSD test. The results showed that the nutritional value showed very significant results or all treatments (K1,K2,K3 dan K4) were significantly different(P>0.01) for crude protein, crude fiber, crude fat and ash. Maenwhile, for the water content in this treatment, no significant results were found. The highest average value is shown in the K4 tretment for protein, crude fat, crude fiber and ash. The organoleptic value showed significant results (P<0.05) on the K1 treatment for taste, color, texture and acceptance. Maenwhile, the aroma is insignificant because the aroma of the meatballs added with koro flour has a very strong and distinctive aroma
Penambahan Level Ekstrak Wortel (Daucus carota) pada Pengencer Andromed Dalam Mempertahankan Kualitas Spermatozoa Sapi Bali pada Suhu 5 OC Yuni Mariani; Alimuddin Alimuddin
JURNAL SAINS TEKNOLOGI & LINGKUNGAN Vol. 6 No. 2 (2020): JURNAL SAINS TEKNOLOGI & LINGKUNGAN
Publisher : LPPM Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jstl.v6i2.175

Abstract

A good diluents must have the ability to reduce the rate of decline in the quality of spermatozoa, by choosing the right diluents that is able to maintain the quality of spermatozoa. The addition of antioxidants is believed to be able to maintain spermatozoa life longer, one of which is the addition of carrot extract. The purpose of this study was to maintain the quality of Bali cattle spermatozoa stored at 5 0C by utilizing the quality of bali cattle spermatozoa because they contain antioxidants. This study used a completely randomized design (CRD) consisting of 5 treatments and 5 replications, namely: P0 = cement + andromed, P1 = cement + andromed + 5 % carrot extract, P2 = cement + andromed + 10 % carrot extract, P3 = cement + andromed + 15 % carrot extract, P4 = cement + andromed + 20 % carrot extract. The variables measured were the quality of the spermatozoa microscopically, namely the motility and viability of the spermatozoa. The result showed that the increase in the level of carrot extract in andromed diluent in maintaining spermatozoa motility at 5 0C was not significant (P>0,05), meaning that each treatment had the same effect in maintaining spermatozoa motility. The percentage of motility in all treatments is feasible to be applied to the IB program because is still shows a value of more than 40 %. 
Co-Authors Abyadul Fitriah Nefi Andriana Fajri Ni Made Andry Kartika Ni Made Andry Kartika Ria Harmayani Yuni Mariani Yuni Mariani