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All Journal AGRICOLA Musamus Journal of Livestock Science
A. Tenny Damayanti Indriastuti
Universitas Musamus
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Pengaruh Penambahan Tepung Bonggol Pisang Kepok (Musa Balbisiana) Terhadap Karakteristik Fisik dan Organoleptik Bakso Daging Rusa (Cervus Timorensis) Silva Asriani Al Mahdaly; A. Tenny Damayanti Indriastuti; Irine Ike Pratiwi
AGRICOLA Vol 9 No 2 (2019): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to determine the physical characteristics and organoleptic values ​​of deer meatballs mixed with kapok banana weevil flour (KBWF). The method study used an experimental method using a Completely Randomized Design (CRD) consisting of 5 treatments 3 replications, namely A0 = 100% tapioca flour (TF), A1 = 25% KBWF + 75% TF, A2 = 50% KBWF + 50% TF, A3 = 50% 75 KBWF + 25% TF, A4 = 100% KBWF. Parameters observed included tests of physical characteristics (analysis of water content, cooking losses of water and pH) and organoleptic tests (color, aroma, taste, elasticity, texture). The results of the physical characteristics testing of deer meatball cooking shrinkage with the addition of KBWF had no significant effect and cooking losses were still within the normal threshold (1.55-2.22). The water content of deer meatballs added with KBWF had no significant effect and was still at the level in accordance with SNI meatballs (53.37% -66.67%). The pH value added by KBWF has no significant effect and is still within the permissible pH level (5.50-5.83). Organoleptic test results showed that the addition of TBP had a very significant effect (P <0.01) on color, aroma, suppleness and texture.
PENGARUH LAMA PENYIMPANAN TERHADAP KUALITAS SAGU SEP DAGING RUSA (Cervus timorensis) DENGAN METODE BAKING Iyoseina Maranatha; A. Tenny Damayanti Indriastuti; Henny V Saiya
Musamus Journal of Livestock Science Vol 1 No 2 (2019): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjls.v1i2.1756

Abstract

This study aims to determine the baking method effect the to shelf life of meat sep sago deer (Cervus timorensis). This research was conducted in the laboratory of Animal Husbandry Musamus Merauke.. The perameters observed in this study is the physical testing of the storage time (flavor, color, texture, slimy) with storage treatment for 1 day, 2days, and 3 days and test bacteria (Coliform and Escherechia coli). The results of physical testing of the shelf life showed the physical quality of sago sep after 1 day storage changed into slimy, rancid, the color begins to changed, and moldy. Key words : deer meat; sago sep; shelf
PENGARUH PEMBERIAN AMPAS SAGU TERHADAP PERSENTASE KARKAS AYAM BROILER Mulyani Puji Rahayu; A. Tenny Damayanti Indriastuti; Henny V Saiya
Musamus Journal of Livestock Science Vol 1 No 2 (2019): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjls.v1i2.1757

Abstract

Sago waste is a by-product of sago palm processing. It is rich of carbohidrate and other organic materials. Sago waste high potensial as animal feed.The aims of this research were to determine of effect sago waste to carcass percentage. The experiment was run in completely randomized design wich consisted of 4 feed treatments and 3 replications. The result showed that all variables observed were affected by percentage of sago waste (0%, 5%, 10%, and 15%). The good carcass percentage and cooking loss were found in 5 % treatments. Key Words : sago waste; chicken meat; carcass persentage;karkas
KESESUAIAN RUMUS DJAGRA DAN PITA UKUR TERHADAP BOBOT BADAN SAPI BALI JANTAN DI RUMAH POTONG HEWAN (RPH) KABUPATEN MERAUKE Wisnu Barata; Henny V Saiya; A. Tenny Damayanti Indriastuti
Musamus Journal of Livestock Science Vol 1 No 2 (2019): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjls.v1i2.1759

Abstract

This study aims to provide information on the suitability of measuring tape with the Djagra formula on the body weight of Bali cattle in abattoir (RPH) of Merauke Regency. This research had been conducted for 2 months, starting from August to October 2017. The methods used in this research are descriptive and direct survey on the male cattle. The parameter measured includes body weight, body length, and chest circumference on male Bali cattle. The Assessment of body weight of Bali males made using several measuring components such as measuring tape, scales and Djagra formula. Variable of measurement approaches the real weight that used the measuring tape. Based on result that the using of measuring tape has potential value closer to the real scale than the value of measurement using the Djagra formula. The Djagra formula is not suitable for measuring male Bali cattle. Keywords: Djagra formula; measuring tape; Bali cattle
Pengaruh Penambahan Tepung Bonggol Pisang Kepok (Musa Balbisiana) Terhadap Karakteristik Fisik dan Organoleptik Bakso Daging Rusa (Cervus Timorensis) Silva Asriani Al Mahdaly; A. Tenny Damayanti Indriastuti; Irine Ike Pratiwi
AGRICOLA Vol 9 No 2 (2019): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v9i2.2546

Abstract

This study aims to determine the physical characteristics and organoleptic values ​​of deer meatballs mixed with kapok banana weevil flour (KBWF). The method study used an experimental method using a Completely Randomized Design (CRD) consisting of 5 treatments 3 replications, namely A0 = 100% tapioca flour (TF), A1 = 25% KBWF + 75% TF, A2 = 50% KBWF + 50% TF, A3 = 50% 75 KBWF + 25% TF, A4 = 100% KBWF. Parameters observed included tests of physical characteristics (analysis of water content, cooking losses of water and pH) and organoleptic tests (color, aroma, taste, elasticity, texture). The results of the physical characteristics testing of deer meatball cooking shrinkage with the addition of KBWF had no significant effect and cooking losses were still within the normal threshold (1.55-2.22). The water content of deer meatballs added with KBWF had no significant effect and was still at the level in accordance with SNI meatballs (53.37% -66.67%). The pH value added by KBWF has no significant effect and is still within the permissible pH level (5.50-5.83). Organoleptic test results showed that the addition of TBP had a very significant effect (P <0.01) on color, aroma, suppleness and texture.
Co-Authors Heny Vensye Saiya Irine Ike Praptiwi, Irine Ike Iyoseina Maranatha Mulyani Puji Rahayu Silva Asriani Al Mahdaly Wisnu Barata