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PENGARUH PENAMBAHAN EKSTRAK JAHE (Zingiber Officinale) DAN ASAP CAIR (Liquid Smoke) DENGAN LAMA PENGASINAN TERHADAP KUALITAS KEDALAMAN RONGGA UDARA DAN LEMAK KUNING TELUR Asmayani Asmayani; Effendi Abustam; Irmawaty Irmawaty
Jurnal Ilmu dan Industri Peternakan Vol 1 No 2 (2014): JUNI
Publisher : State Islamic University (UIN) Alauddin

ABSTRACT. This study was conducted in October-November 2013. Located in laboraty of Integrated Animal Production Techonology Faculty of Science and Technology Alauddin State Islamic University of Makassar. This study aimed to determine the effect of ginger extract and liquid smoke and the length of marinated salted egg on the quality of salted egg. The research method was based on the completely randomized design (CRD) with the general pattern 5 x 3 with 3 replications the treatments were: Factor A, The concentration of 1. ginger extract (0 %) + liquid smoke (0 %), 2. ginger extract (0 %) + liquid smoke (10 %), 3. ginger extract (10 %) + liquid smoke (0 %), 4. ginger extract (0 %) + liquid smoke (20 %), 5. ginger extract (20 %) + liquid smoke (0 %). Factor B, Period of marinated salted egg, 1. (6 days), 2. (8 days), 3. (10 days). Data was analyzed by analysis of variance using a completely Randomized Rancanagan (CRD) based the of consistend, 8 parameters of egg quality tested using the Least Significant Difference Test (BNT). Based on the analysis of variance showed that the addition of ginger extract (Zingiber Officinale) and liquid smoke (Liquid Smoke) can affect the value of the depth of the air cavity (P<0,05) and the value of fat (P<0,01).

PENGARUH PENAMBAHAN EKSTRAK JAHE (Zingiber Officinale) DAN ASAP CAIR (Liquid Smoke) DENGAN LAMA PENGASINAN TERHADAP KUALITAS KEDALAMAN RONGGA UDARA DAN LEMAK KUNING TELUR Andi Akbar; Effendi Abustam; Muhammad Nur Hidayat
Jurnal Ilmu dan Industri Peternakan Vol 1 No 2 (2014): JUNI
Publisher : State Islamic University (UIN) Alauddin

ABSTRACT. This research was conducted in September s.d October 2013 . Housed in Laboratory Animal Products Technology, Faculty of Animal Husbandry, Hasanuddin University, Makassar. This study aimed to determine the effect of immersion time 10 % liquid smoke concentration and storage time on the quality of beef longissimus dorsi muscle bali (has outside). The research methodology is based on completely randomized design (CRD) with a general pattern that is 4 x 4 with 3 replications, Composition of treatment as follows: Factor I is a Long Soaking with A1 (0 minutes), A2 (30 minutes), A3 (60 minutes), A4 (90 minutes). Factor II is the long storage with B1 (0 weeks), B2 (1 weeks), B3 (2 weeks) and B4 (3 weeks). Data were analyzed by analysis of variance using a completely randomized design (CRD) consisting of 6 parameters of meat quality testing using the Least Significant Difference Test (BNT).Based on the results of various analysisand discussion, it can be concluded that the long soaking liquid smoke did not significantly affect the quality of meat while the storage time affects the quality of meat.

PENGARUH KONSENTRASI ASAP CAIR DAN LAMA PENYIMPANAN TERHADAP DAYA IKAT AIR DAN DAYA PUTUS DAGING Bahtiar Bahtiar; Effendi Abustam
Jurnal Ilmu dan Industri Peternakan Vol 1 No 3 (2014): DESEMBER
Publisher : State Islamic University (UIN) Alauddin

ABSTRACT. This study was conducted in September-Oktober 2013. Locations research laboratory housed in Livestock Products Technology, Faculty of Animal Husbandry, Hasanuddin University, Makassar . This study aims to determine the effect of liquid smoke concentration and storage time on the quality of beef muscle bali longissimus Dorsi (LD). The research method is based on completely randomized design (CRD) with a general pattern that is 4 x 4 with 3 replications, Composition of treatment as follows: The first factor is the concentration of liquid smoke to the A1 (0 % by weight of liquid smoke meat), A2 (10 % smoke heavy liquid from the meat), A3 (20 % by weight of liquid smoke meat), A4 (30 % by weight of liquid smoke meat). Factor II is the long storage with B1 (0 weeks), B2 (1 week), B3 (2 weeks) and B4 (3 weeks). Data were analyzed by analysis of variance using a completely randomized design (CRD) consisting of 6 parameters of meat quality testing using the Least Significant Difference Test (BNT) . Based on the results of analysis of variance and showed that the concentration of liquid smoke significantly affect the value of the Power Disconnect Meat (DPD), whereas storage time significantly affected the water holding capacity (DIA).

PENERAPAN TEKNOLOGI PENDINGIN SAPI PERAH DENGAN SPRINKLER DAN PENAMBAHAN DAUN KATUK (Sauropus androgyrus) KEDALAM UREA MULTI NUTRIENT MOLASSES BLOCK (UMMB) DI KOPERASI PETERNAKAN SAPI PERAH MANASSA DESA CENDANA KECAMATAN CENDANA KABUPATEN ENREKANG Effendi Abustam; Muhammad Yusuf; Muhammad Zain Mide; Hikma M. Ali
Jurnal Ilmu dan Industri Peternakan Vol 2 No 1 (2015): JUNI
Publisher : State Islamic University (UIN) Alauddin

ABSTRACT. Implementation of IbM through cooling technology for dairy housing, using sprinklers, and the addition of katuk leaves into UMMB in Manassa dairy farm cooperation were intended to improve the productivity of dairy cows as well as indirectly would increase the income of cooperativemembers. This program were involved training, theory and practice for making UMMB, installation of cooling technology for dairy housing, several aspects of dairy cattle reproduction, and quality testing for milk and dangke. This program was conducted during a period of six months (JulyDecember 2012). The results of this program showed that the participants could receive the given technology enthusiastically, followed by post-training application of these technologies. Application of technology for making UMMB in which added by 2% of katuk leaf powder in formulation resulted an IbM product of UMMB-katuk with high in nutrients. Similarly, the application of cooling technology for dairy housing resulted an IbM product of cooling housing technology that can improve milk production and quality of Manassa cooperative members. Interaction between technology of UMMB katuk and cooling technology resulted milk production and quality of milk as well as dangke were much better than without the application of these two technologies.

PENERAPAN TEKNOLOGI PENDINGIN SAPI PERAH DENGAN SPRINKLER DAN PENAMBAHAN DAUN KATUK (Sauropus androgyrus) KEDALAM UREA MULTI NUTRIENT MOLASSES BLOCK (UMMB) DI KOPERASI PETERNAKAN SAPI PERAH MANASSA DESA CENDANA KECAMATAN CENDANA KABUPATEN ENREKANG Effendi Abustam; Muhammad Yusuf; Muhammad Zain Mide; Hikma M. Ali
Jurnal Ilmu dan Industri Peternakan Vol 2 No 1 (2015): JUNI
Publisher : State Islamic University (UIN) Alauddin

ABSTRACT. Implementation of IbM through cooling technology for dairy housing, using sprinklers, and the addition of katuk leaves into UMMB in Manassa dairy farm cooperation were intended to improve the productivity of dairy cows as well as indirectly would increase the income of cooperativemembers. This program were involved training, theory and practice for making UMMB, installation of cooling technology for dairy housing, several aspects of dairy cattle reproduction, and quality testing for milk and dangke. This program was conducted during a period of six months (JulyDecember 2012). The results of this program showed that the participants could receive the given technology enthusiastically, followed by post-training application of these technologies. Application of technology for making UMMB in which added by 2% of katuk leaf powder in formulation resulted an IbM product of UMMB-katuk with high in nutrients. Similarly, the application of cooling technology for dairy housing resulted an IbM product of cooling housing technology that can improve milk production and quality of Manassa cooperative members. Interaction between technology of UMMB katuk and cooling technology resulted milk production and quality of milk as well as dangke were much better than without the application of these two technologies.

PENERAPAN TEKNOLOGI PENGOLAHAN TELUR ITIK PADA KELOMPOK WANITA TANI TERNAK ITIK LIBURENG DI DESA LIBURENG KECAMATAN TANETE RIAJA KABUPATEN BARRU Effendi Abustam; Ratmawati Malaka; Hikma M. Ali; Hajrawati, Muh. Irfan Said, Johana C. Likadja; Sudirman Baco; Fatma Maruddin; Farida Nur Yuliati, Endah Murpiningrum
Jurnal Ilmu dan Industri Peternakan Vol 2 No 2 (2015): DESEMBER
Publisher : State Islamic University (UIN) Alauddin

ABSTRACT. The application of processing technology on duck eggs by application of liquid smoke on duck salting and technology of egg shredded to woman duck farmer community is aimed to improve shelf life and quality of duck eggs by egg salting and egg shredded. This application technology was applied on duck farmer community with hoping to improve knowledge and know-how and also by indirect to improve the revenue of farmers community. This activity consist of training in theory and practical, making product post training, examination of product quality and monitoring and evaluation. The activity took place since August until December 2012. The results of activity showed that all participants were very enthusiast to receive the offering technology, and then they were making duck egg salting with liquid smoke product and egg shredded. The quality and quantity of duck egg salting with liquid smoke were better than egg salting without liquid smoke. The quality of egg shredded was very good with protein and fat content was 16.57% and 32.11% respectively. The result of evaluation showed that there are 2 business units which to be active in technology application concern of course materials during training.

Kualitas Nugget Ayam dengan Penambahan Gelatin Kambing Pretreatment L. plantarum dan Asam Asetat Hasma Hasma; Effendi Abustam; Ratmawati Malaka; Muhammad Irfan Said; Charismawan Charismawan
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 2 (2021): JITRO, Mei 2021
Publisher : Universitas Halu Oleo

ABSTRAKProduk chicken nugget memiliki kontribusi besar dalam penyebaran daging ayam olahan untuk memenuhi kebutuhan gizi masyarakat, sehingga bahan tambahan yang terkandung dalam chicken nugget perlu diperhatikan. Tujuan penelitian ini adalah untuk melihat pengaruh penambahan gelatin kambing pretreatment L. plantarum dan asam asetat terhadap kualitas chicken nugget. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan kontrol, chicken nugget dengan penambahan gelatin kulit kambing pretreatment L. plantarum (KLp), chicken nugget dengan penambahan gelatin kulit kambing pretreatmentasam asetat (KAa), chicken nugget dengan penambahan gelatin tulang kambing pretreatmentL.plantarum (TLp), chicken nugget dengan penambahan gelatin tulang kambing pretreatmentasam asetat (TAa), dan chicken nugget komersil. Hasil penelitian menunjukkan bahwa ada pengaruh sangat signifikan (p<0,01) antara penambahan gelatin pada produk chicken nugget terhadap ketengikan (TBA) dan kesukaan. Tingkat kesukaan masih di dominasi pada chicken nugget komersil 5,44±0,51, tetapi tidak menunjukkan perbedaan dengan chicken nugget dengan penambahan gelatin tulang kambing pretreatment L. plantarum (TLp). Ketengikan (TBA) terendah pada penambahan gelatin tulang kambing pretreatment L. plantarum (TLp) 0,23±0,02 dan tertinggi pada penambahan gelatin kulit kambing pretreatment L. Plantarum (KLp) 0,33±0,03. Keempukan dan cita rasa tidak menunjukkan pengaruh yang signifikan (p>0,05). Kesimpulan dari hasil penelitian menunjukkan ada pengaruh sangat signifikan (p<0,01) antara penambahan gelatin pada produk chicken nugget terhadap ketengikan (TBA) dan kesukaan. Keempukan dan cita rasa tidak menunjukkan pengaruh yang signifikan (p>0,05). Chicken nugget dengan penambahan gelatin TLp menunjukkan kualitas dari segi fisik dan kimia yang sama dengan chicken nugget komersil.Kata Kunci: chicken nugget, gelatin, kambing, kualitas Quality of Chicken Nuggets with L. plantarum and Acetic Acid Pretreated Goat Gelatin Addition ABSTRACTChicken nugget products have a major contribution to the spread of processed chicken meat to meet the nutritional needs of the community, so that additional ingredients contained in chicken nuggets need to be considered. The purpose of this study was to see the effect of the addition of L. plantarum pretreatment goat gelatin and acetic acid on the physical and chemical quality of chicken nuggets. This study used a completely randomized design (CRD) with control treatment, chicken nuggets with the addition of L.plantarum (KLp) pretreatment goat skin gelatin, chicken nuggets with the addition of acetic acid pretreatment goat skin gelatin (KAa), chicken nuggets with the addition of pretreatment goat bone gelatin. L.plantarum (TLp), chicken nuggets with the addition of acetic acid pretreatment goat bone gelatin (TAa), and commercial chicken nuggets. The results showed that there was a very significant effect (p<0.01) between the addition of gelatin to chicken nuggets on rancidity (TBA) and preferences. The level of preference was still dominated by commercial chicken nuggets 5.44 ± 0.51, but did not show any difference with chicken nuggets with the addition of L. plantarum pretreatment goat bone gelatin (TLp). The lowest rancidity (TBA) was in the addition of L. plantarum (TLp) goat bone gelatin of 0.23 ± 0.02 and the highest was in the addition of L. plantarum (K Lp) pretreatment goat skin gelatin of 0.33 ± 0.03. Tenderness and taste did not show a significant effect (p> 0.05). The conclusion from the results of the study showed that there was a very significant effect (p<0.01) between the addition of gelatin to chicken nuggets on rancidity (TBA) and preferences. Meanwhile tenderness and taste did not show a significant effect (p> 0.05). Chicken nuggets with the addition of TLp gelatin showed the same physical and chemical qualities as commercial chicken nuggets.Keywords: chicken nugget, gelatin, goat, quality

Analisis Keuntungan Usaha Produksi Ayam Goreng Presto pada Produk Celebes Organik Chicken (COC) (Studi Kasus Program IbIKK di Fakultas Peternakan, Universitas Hasanuddin) Muhammad Irfan Said; Effendi Abustam; Wempie Pakiding; . Hastang
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 3 No. 2 (2017): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.3.2.143-149

This study aimed to analyze a number of profits from the sale of products fried chicken presto vaccum packed with brand Celebes Organic Chicken (COC). This product was developed from the activities of science and technology for innovation and campus creativity community service programs in the Faculty of Animal Science, Hasanuddin University. The process of production and sales made at the Laboratory of Meat and Egg Processing Technology, Faculty of Animal Science, Hasanuddin University. The production process done through several processes, namely: washing, seasoning, cooking, refrigeration, vacuum packing, and freezing. Based on the results of the data analysis of the benefit and costs of product sales result that, on the scale of business of 5 chickens with 1.5–1.6 kg carcass weight (10 pieces of chicken) (17 packsto produce the amount of fixed costs by IDR 4.778.333, variable costs IDR 5.660.000, the benefit of IDR 13.175.000, and the benefit of IDR 2.736.667. The end result of this calculation concluded that this business is very profitable, so it is feasible to be developed into a business. The profit margin obtained IDR 4.123/pack.

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