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All Journal Jurnal Peternakan Tropika
I G. A. A. Putra
PS Peternakan, Fakultas Peternakan, Universitas Udayana
Veterinary

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KUALITAS ORGANOLEPTIK DAGING SAPI BALI PADA POTONGAN KOMERSIAL KARKAS YANG BERBEDA Apriyanti N. N. S.; N.L.P Sriyani; I G. A. A. Putra
Jurnal Peternakan Tropika Vol 10 No 1 (2022): Vol. 10 No. 1 Tahun 2022
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Penelitian ini bertujuan untuk mengetahui kualitas organoleptik karkas sapi bali pada lokasi otot yang yang berbeda. Penelitian ini dilaksanakan di Laboratorium Teknologi Hasil Ternak dan Mikrobiologi Fakultas Peternakan Universitas Udayana selama 2 bulan dari bulan Agustus sampai September 2020. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perbandingan tiga sampel daging yang dinilai oleh 15 panelis semi-terlatih. Ketiga perbandingan yakni: otot pasif pada potongan komersial karkas short loin (P1), otot semi aktif pada potongan komersial karkas round (P2), otot aktif pada potongan komersial karkas hind shank (P3). Variabel yang diamati yakni uji organoleptik yang meliputi warna, aroma, tekstur, citarasa, dan penerimaan keseluruhan. Hasil penelitian menunjukkan bahwa perbedaan lokasi otot dari ketiga karkas sapi bali yang berbeda terhadap organoleptik berpengaruh nyata (P<0,05) terhadap warna, tekstur dan penerimaan keseluruhan namun tidak berpengaruh nyata (P>0,05) terhadap aroma dan citarasa. Kesimpulan dari penelitian ini adalah bahwa dari perbedaan lokasi potongan komersial karkas daging sapi bali melalui kualitas organoleptik yang paling disukai dan diterima oleh panelis adalah short loin dari otot pasif, dilihat dari penilaian warna, tekstur serta penerimaan keseluruhan yang berpengaruh nyata sedangkan aroma dan citarasa belum memberikan pengaruh nyata. Kata kunci : Uji organoleptik, daging sapi bali, potongan komersial
PEMBERIAN TEPUNG CANGKANG KERANG DALAM RANSUM TERHADAP KARKAS DAN KOMPOSISI FISIK KARKAS AYAM ISA BROWN SETELAH AFKIR Andikayana I P. R.; G. A. M. K. Dewi; I G. A. A. Putra
Jurnal Peternakan Tropika Vol 8 No 3 (2020): Vol. 8 No. 3 Tahun 2020
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to determine the effect of commercial ration supplemented with clamshell flour for carcass and the physical composition carcasses of Isa Brown chicken after reject. This research was carried out in Pasedahan Village, Manggis District, Karangasem Regency for four weeks. The design used in this study was a completely randomized design (CRD) with four treatments, each treatment using five replications and each unit using three Isa Brown chickens. The treatments given were commercial rations without adding clamshell flour (A / control), commercial rations added 1%, 2% and 3% clamshell flour (B, C and D). The variables observed in this study included cutting weight, carcass weight, meat percentage, bone percentage, skin and fat. The results of this study showed that the addition of 1%, 2%, and 3% clamshell flour in commercial rations showed higher results on the percentage of bones, fat and skin significantly (P <0.05) compared to chickens that received treatment A (control) . While the addition of 1%, 2%, and 3% clamshell flour in commercial rations on cutting weight, carcass weight, and percentage meat of higher were not significantly different (P> 0.05) compared to chickens that received treatment A (control). Based on the results of this study it can be concluded that the addition of 1%, 2% and 3% clamshell flour in commercial rations did not affect the cutting weight, carcass weight, percentage of meat produced but an increase in the percentage of bone, skin and fat. Keywords: Isa Brown Chicken, clamshell flour, carcass, carcass physical composition.
KUALITAS FISIK SUB PRIMAL KARKAS SAPI BALI PADA LOKASI OTOT YANG BERBEDA Sastra A. A.; N. L. P. Sriyani; I G. A. A. Putra
Jurnal Peternakan Tropika Vol 11 No 2 (2023): Vol. 11 No. 2 Tahun 2023
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to determine the physical quality of meat at the location of muscles that move passively represented by tender loin, semi-active in the sub primal carcass round, and very active hind shank. The research took place at the Laboratory of Animal Products technology and Microbiology, Faculty of Animal Husbandry, Udayana University. The sampling was carried out at Mambal slaughter house. The research was carried out for three months starting from May – July 2021 from preparation to data analysis. A Completely Randomized Design with three treatments for different muscle locations. Each Treatment Consisted of seven replications, the treatments were as follows: P1: passive muscle was represented by sub primal carcass tender loin, P2: semi-active muscle was represented by sub primal carcass round, P3: active muscle was represented by sub primal carcass hind shank. The results showed that the physical quality of the sub primal carcass of bali cattle at different muscle locations had a significant effect (P<0,05) on pH, colour, water holding capacity, raw sharinkage and had no significant effect (P>0,05) on sharinkage cook. The conclusion of this study is that the results of the analysis of pH values, colour, water holding capacity, and raw losses of Balinese beef were significant different white the cooking losses of Balinese beef were not significantly different. Keywords: physical quality, bali beef, differences in muscle locations
Co-Authors Andikayana I P. R. Apriyanti N. N. S. Gusti Ayu Mayani Kristina Dewi N. L. P. Sriyani Ni Luh Putu Sriyani Sastra A. A.