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All Journal Media Teknologi Hasil Perikanan Jurnal Nukleus Peternakan
Lilis Ambarwati
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Veterinary

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Sensory and chemical characteristics and shelf life prediction of soybean tempeh with the addition of catfish (Clarias sp) bone meal : Mutu sensori dan kimia, serta penentuan umur simpan tempe kedelai dengan penambahan tepung tulang ikan lele (Clarias sp) Susi Ratnaningtyas; Liliek Soeprijadi; Lilis Ambarwati
Media Teknologi Hasil Perikanan Vol. 11 No. 1 (2023)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.11.1.2023.46206

Abstract

Catfish (Clarias sp.) is a type of freshwater fish that has been widely farmed for generations.  Usually it is consumed as a whole fish or its meat that processed as nuggets, shredded fish, or other products.  The processing of these products produces a by-product in the form of catfish bones which can be used to make fish bone meal. Fish bones have important mineral sources including sodium, phosphorus and calcium. Calcium ion (Ca2+) is important for the development of human bones and teeth, especially in infants. So as to maximize the utilization of fish resources and reduce waste from the fishing industry, the purpose of this study was to determine the sensory and chemical quality of tempeh with the addition of catfish bone meal and to predict the shelf life of tempeh.  The method used in this research is descriptive analysis method. The results of the sensory test with the hedonic test showed that the most preferred tempeh by the panelists was the addition of 2% (F3) bone meal with an appearance value of 7.2, smell/aromatic 6.9, and texture 6.9. Tempe added with 2% fish bone meal had a water content and protein content that complied with the SNI requirements, namely 58.58% and 20.65%, but the water content did not meet the SNI requirements, namely 4.01% and calcium content 142,73 mg/100 gram. Based on the results of the shelf life prediction, tempeh with the addition of fish bone meal was still suitable for consumption at 2 days of incubation because after two days there was an unwanted change in appearance, smell/aroma and texture.
KARKAS, LEMAK ABDOMINAL DAN ORGAN AKSESORIS AYAM BROILER PADA PENAMBAHAN FITOBIOTIK JAHE MERAH (Zingiber officinale var Rubrum) DAN GULA AREN DALAM RANSUM (Carcas, abdominal fat and accessory organs of broiler chickens on the addition of phytobiotics..) Lilis Ambarwati; Nurqholis Amir; Muhlan Muhlan; Sulkiana Sulkiana
JURNAL NUKLEUS PETERNAKAN Vol 10 No 2 (2023): Desember
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v10i2.10809

Abstract

The quality of livestock products is currently a priority for poultry sector, especially broiler breeders. The purpose of this study was to evaluate the addition of red ginger powder and palm sugar on the quality of meat (slaughter weight, carcass weight, and abdominal fat) and accessory organs (liver, pancreas, and spleen) of broiler chickens. This research method used an experimental method with a Completely Randomized Design (CRD) pattern consisting of four treatments and five replications. The tools and materials used included 40 units of metabolism cages measuring 30 x 40 x 40 cm, feeder and drinkers, thermohygrometers, scales, 100 DOC with initial weight around 44 g. The research diets consisted of P0 = diets (control), P1 = diets + 1.25% SJM + 6% palm sugar, P2 = diets + 1.5% SJM + 6% palm sugar and P3 = diets + 1 .75% SJM + 6% palm sugar. The results based on analysis of variance showed that the addition of red ginger powder had a very significant effect (P<0.01) on slaughter weight and carcass weight, had a significant effect (P<0.05) on lymph weight but had no significant effect (P>0.05 ) on the weight of liver, pancreas and abdominal fat of broiler chickens. The addition of 1.75% red ginger powder obtained the best slaughter weight and carcass weight, while the P0 treatment (control diets) produced the highest lymph weight. The conclusion from the study was that the addition of red ginger powder phytobiotics at a dose of 1.75% was able to produce the best quality with a slaughter weight of 1,976.40 g and carcass weight of 1,389.4 g, but had no effect on the accessory organs of broiler chickens.
Co-Authors Muhlan Muhlan Nurqholis Amir RATNANINGTYAS, SUSI Soeprijadi, Liliek Sulkiana Sulkiana