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All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Mutu Pangan : Indonesian Journal of Food Quality Agrinimal Jurnal Ilmu Ternak dan Tanaman Journal of Education Technology Information Social Sciences and Health
Isye Jean Liur
Jurusan Peternakan Fakultas Pertanian Universitas Pattimura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Neuroscience Nursing Public Health

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Pengetahuan dan Sikap Masyarakat di Kecamatan Seram Utara Barat, Provinsi Maluku, Terhadap Keberadaan Burung Gosong Astri Dwyanti Tagueha; Isye Jean Liur
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 5, No 2 (2020): June 2020
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v5i2.3619

Abstract

Kemampuan burung gosong sebagai satwa yang mampu menghasilkan telur dengan ukuran diatas rata-rata dan ditetaskan oleh alam telah menjadi pemicu adanya eksploitasi tidak terkendali oleh manusia. Keadaan tersebut disebabkan adanya perbedaan cara pandang di tengah masyarakat. Penelitian ini bertujuan untuk mengetahui pengetahuan dan sikap masyarakat di Kecamatan Seram Utara Barat terhadap keberadaan burung gosong. Penelitian dilakukan dalam 2 tahap, yaitu Juli 2017 dan Agustus 2018 di dua desa utama (Labuan dan Pasanea) dan disertai observasi lokasi bertelur di beberapa gugusan pulau setempat (Pulau Tujuh). Hasil penelitian menunjukkan para pengumpul telur memiliki pengetahuan yang lebih lengkap tentang karateristik burung gosong dibandingkan masyarakat biasa. Pengetahuan tersebut kemudian dimanifestasikan dalam beberapa sikap konservasi untuk melindungi habitat dan populasi burung gosong, yaitu penggalian telur secara manual, rekonstruksi sarang bertelur, pelepasan anak burung, evaluasi kondisi telur, dan reinkubasi telur bertunas. Sikap tersebut belum mampu mengendalikan tingkat eksploitasi diantara masyarakat sehingga penting untuk dirumuskan program konservasi dan aturan hukum setempat yang sifatnya mengikat.
Pengaruh Konsentrasi Ekstrak Daun Sirsak Terhadap Penurunan Kualitas Telur Ayam Ras Selama Penyimpanan Isye Jean Liur
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 7 No. 2 (2020): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2020.7.2.85

Abstract

Hen egg is easy to get and affordable. Besides having a complete nutritional content, chicken eggs are also easily damaged due to microbial activity during storage so that it can reduce egg quality. Therefore, a preservation process is needed to maintain egg quality. This study aims to determine the effect of soursop leaf extract concentrations on decreasing the quality of eggs. This research used a completely randomized design with two factors, the first factor was the concentration of soursop leaf extract (20, 30, 40%) and the second was the shelf life (0, 7, 14, 21 and 28 days). Observation included egg white index, egg yolk index, haugh unit, and weights of eggs. The results indicate that eggs with soursop leaf extract immersion treatment can maintain egg quality. The concentration of soursop leaf extract as much as 40% gives better results in maintaining the quality of eggs.
PERFORMA PRODUKSI BEBERAPA GALUR AYAM BURAS YANG DIBERI JAMU FERMENTASI Astri Dwiyanti Tagueha; Isye Jean Liur; Rajab Rajab
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 6 No 1 (2018): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2018.6.1.39-43

Abstract

The aim of this research was to known strain effects’ on native chicken supplemented with fermented herbs. Sixty four chicken were arranged into Completey Randomized Design which divide into four treatment, i.e :G1(native), G2 (Bangkok), G3 (KUB), G4 (Bangkok). Obtained variabels for analysis were feed intake, water intake, weight gain, feed conversion ratio, and mortality rate. The result show that the average of production performance respectively : feed intake (gr/tail) : 3967.1 (G1); 3664.21(G2); 4102.36 (G3); 3942(G4), whereas weight gain (gr/tail) : 616.5 (G1); 556.46 (G2); 619.02 (G3); 637.27 (G4). Four strain has >6 in feed convertion rate and > 5% in mortality rate.
PENILAIAN SENSORIS DAGING DAN BAKSO DARI EMPAT GALUR AYAM BURAS YANG DIBERI JAMU FERMENTASI Isye Jean Liur; Astri Dwiyanti Tagueha
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 7 No 2 (2019): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2019.7.2.59-63

Abstract

The objective of this research was to known sensory quality of meat (carcass) and bakso from four strain of native chicken whose receive fermented herbs. This study used four treatments (G1 – Native, G2 – Bangkok, G3 – KUB, G4 – Bangkok Hybrid) and three replications, each of them was observed by 20 panelists. During three months of observation, each treatment received same dosage and frequency of fermented herbs and also the number of commercial feed. The results showed that : (1) the sensory quality of meat (carcass) revealed the differences in colour and acceptability but not in flavor and texture, and (2) the sensory quality of bakso revealed the differences only in colour, yet its absent in flavor, texture, and tenderness.
ANALISIS CEMARAN MIKROBA PADA DAGING AYAM BROILER DI BEBERAPA PASAR KOTA AMBON Isye Jean Liur; Astri D. Tagueha
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 8 No 2 (2020): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2020.8.2.92-96

Abstract

Chicken meat is one of the foods favored by the public because it has high nutritional content, delicious taste, affordable prices, and a soft fiber texture that makes it easy to digest. The high nutritional content can make chicken meat a good medium for the growth and development of microorganisms.The research was conducted to determine the amount of bacterial contamination in broiler meat sold in several markets in Ambon city. This study used an experimental method, namely the analysis of microbial contamination in the famous chicken meat sample in Ambon City. The research was started by taking samples of chicken breasts and thighs from various markets in Ambon city. The sample used was chicken meat that had been stored for 2 days. Furthermore, the bacterial isolation stage is carried out. The results showed that the microbial contamination in the sample of chicken breasts and thighs was still below the maximum limit (less than 1 x 106 cfu/g) determined by the National Standardization Agency. Broiler chicken meat in Ambon City is safe for consumption by the public.
ANALISIS KADAR AIR DAN KUALITAS FISIK DAGING SAPI YANG DIJUAL DI PASAR TRADISIONAL KOTA AMBON Isye Jean Liur; Demianus F. Souhoka; Bercomien J. Papilaya
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 10 No 1 (2022): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2022.10.1.45-50

Abstract

ABSTRAK Kebutuhan daging masyarakat Indonesia meningkat setiap tahun sesuai kenaikan jumlah penduduk, sehingga kebutuhan protein hewani juga ikut meningkat. Daging sapi diharapkan mempunyai kualitas yang layak untuk dikonsumsi. Daging yang memiliki kualitas bagus tentunya akan memberikan produk olahan yang bagus dan akan mempermudah selama proses pengolahan. Daging yang beredar dimasyarakat seringkali tidak terjamin kualitasnya. Oleh sebab itu diperlukan uji fisik sebelum daging dikonsumsi. Pengujian sifat fisik daging di pasar tradisional sangat diperlukan karena belum adanya penelitian sebelumnya mengenai kualitas fisik daging sapi di pasar tradisional Kota Ambon. Diharapkan dari Penelitian ini akan mendapatkan informasi yang dapat dibagikan kepada masyarakat tentang kualitas fisik daging sapi yang ada di pasar tradisional Kota Ambon. Sampel yang digunakan adalah daging sapi segar sebanyak 1 kg yang diambil dari 6 penjual daging sapi segar di pasar tradisional Kota Ambon. Pengujian kualitas daging sapi segar meliputi analisa Kadar Air, pH, Cooking loss dan Water Holding Capacity (WHC). Metode penelitian yang digunakan adalah percobaan dengan Rancangan Acak Lengkap (RAL). Hasil Penelitian menunjukkan Nilai Kadar Air, pH, Cooking Loss dan Water Holding Capacity (WHC) berada pada kisaran normal dengan Nilai Kadar air dan pH menunjukkan perbedaan yang tidak berbeda nyata (P>0,05) sedangkan Cooking Loss dan Water Holding Capacity (WHC) menunjukkan perbedaan yang sangat nyata (P<0,01). ABSTRACT The need for meat in Indonesia increases every year according to the increase in population, so the need for animal protein also increases. Beef is expected to have decent quality for consumption. Meat that has good quality will certainly provide good processed products and will make it easier during the processing process. Meat circulating in the community is often not guaranteed quality. Therefore, a physical test is needed before the meat is consumed. Testing the physical properties of meat in traditional markets is very necessary because there has been no previous research on the physical quality of beef in traditional markets in Ambon City. It is hoped that this research will provide information that can be shared with the public about the physical quality of beef in the Ambon City traditional market. The sample used was 1 kg of fresh beef taken from 6 fresh beef sellers in the Ambon City traditional market. Testing the quality of fresh beef includes an analysis of water content, pH, cooking loss, and water holding capacity (WHC). The research method used was an experiment with a completely randomized design (CRD). The results showed that the value of water content, pH, Cooking Loss, and Water Holding Capacity (WHC) were in the normal range with the value of water content and pH showing no significant difference (P>0.05) while Cooking Loss and Water Holding Capacity (WHC) ) showed a very significant difference (P<0.01).
Organoleptic Quality of Beef Meatballs Substituted with Tuna Fish Meat (Thunnus Sp) Fransiskus Kelvin Renwarin; Nafly Comilo Tiven; Isye Jean Liur
JETISH: Journal of Education Technology Information Social Sciences and Health Vol 1, No 2 (2002): November 2022
Publisher : CV. Rayyan Dwi Bharata

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.992 KB) | DOI: 10.57235/jetish.v1i2.149

Abstract

This study aims to determine the organoleptic quality of beef meatballs substituted with tuna meat. Beef (Biceps femoris muscle) and tuna (Thunnus sp) fillet portion, each mashed separately, for making meatballs with a composition of 70% beef, 16% tapioca flour, 9% ice water , 2% salt, and 3% spices consisting of garlic 2,2% and 0.8 ground pepper. The beef was substituted with tuna meat at a level of 0%, 20% and 40%, then all the ingredients were finely ground until they were evenly mixed to form a dough. The dough was shaped round (± 2 cm) manually by hand, then boiled until cooked (until the meatballs float), then tested organoleptically using untrained panelists. The variables observed were color, smell, elasticity, texture and taste of meatballs. The data obtained were analyzed for variance with a completely randomized design, with 3 treatments, namely P0 (beef without being substituted with tuna meat), P1 (beef substituted 20% with tuna meat), P2 (beef substituted 40% with beef). tuna fish). If there are differences between treatments, further tested with Duncan's test. The results showed that the substitution of beef meatballs with tuna meat had no significant effect on the color, smell, elasticity, texture and taste of beef meatballs.
Co-Authors Astri D. Tagueha Astri Dwiyanti Tagueha Astri Dwyanti Tagueha Bercomien J. Papilaya Demianus F. Souhoka Fransiskus Kelvin Renwarin Nafly C. Tiven Rajab Rajab