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Sylvia Komansilan
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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PENGARUH PENGUNAAN BEBERAPA JENIS FILLER TERHADAP SIFAT KIMIA CHICKEN NUGGET AYAM PETELUR AFKIR Komansilan, Sylvia; Sakul, Sjaloom
ZOOTEC Vol 38, No 2 (2018)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.961 KB) | DOI: 10.35792/zot.38.2.2018.20322

Abstract

THE INFLUENCE OF THE USE OF VARIOUS FILLERS TOWARDS THE CHEMICAL CHARACTERISTICS OF CHICKEN NUGGET. The objectives in this research is to observe and study the fillers that vary in producing the formulation of chicken nugget which were received by the consumers observed from the physical. This research was conducted at the Laboratory of Animal Science Sam Ratulangi University Manado, The Laboratory of Nutrient Faculty of Animal Science Sam Ratulangi University Manado. The material used in this research was meat and fat of non-productive layer (culled) as much as 6400 gram, devided into 16 samples, each sample weighed 100 gram fat and 300 gram meat. The research was carried out through an experient, a completely randomized design with four replications. The fillers used in this treatment were; T1 (Sago), T2 (Tapioka) T3 (Maizena), T4 (Glutten Rice). The Quality of chicken nugget according to the parameter ini this research was as follows; the chemical characteristic (pH, water, ash, fat, protein, and carbohydrate level). From the result of this research it was concluded that the filler which used tapioca (T2) and Sago (T1), had produced chicken nugget which was much better, compared to the use of maizena (T3), glutten rice flour (T4), and generally accepted by the consumers, supported by their characteristics.Keyword: Filler, Chicken Nugget, chemical characteristic
EFEKTIVITAS CARA PEMASAKAN TERHADAP KARAKTERISTIK FISIK MASAKAN DAGING BABI HUTAN Rompis, John E.G; Komansilan, Sylvia
ZOOTEC Vol 34, No 2 (2014)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (313.114 KB) | DOI: 10.35792/zot.34.2.2014.5530

Abstract

EFFECTIVITY OF COOKING METHOD ON PHYSICAL CHARACTERISTIC OF COOKERY WILD PIG MEAT. The objective of this study was to evaluate the physical characteristic of cookery wild pig meat with different cooking methods. Research was done using completely randomized design with three treatments of coocing method (bamboo cooker apparatus, stainless cooker apparatus and soil cooker apparatus) and five replications in each treatment. All treatments were added with spicy ingredients of cabai, daun bawang, kamangi, sereh, jahe, and daun jeruk. Physical characteristics were including pH, water content and water holding capacity, analized at animal product technological laboratory. Data were analyzed by analysis of variance model with Duncan statistical test for significant F test. Result study showed that different cooker apparatus affected significantly physical characteristics of cookery wild pig meat in term of pH, water content and water holding capacity. It can be concluded that cooking method using bamboo cooker apparatus yield thye best physical characteristics of cookery wild pig meat. Kata Kunci: Cooker apparatus, physical characteristic, cookery wild pig meat.
PENGARUH PENGGUNAAN BEBERAPA JENIS FILLER TERHADAP SIFAT FISIK CHICKEN NUGGET AYAM PETELUR AFKIR Komansilan, Sylvia
ZOOTEC Vol 35, No 1 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (489.251 KB) | DOI: 10.35792/zot.35.1.2015.7107

Abstract

ABSTRACT THE INFLUENCE OF THE USE OF VARIOUS FILLERS TOWARDS THE PHYSICAL CHARACTERISTICS  OFCHICKEN NUGGET. The objectives in this research is to observe and study the fillers that vary in producing the formulation of chicken nugget which were received by the consumers observed from the physical. This research was conducted at the Laboratory of Animal Science Sam Ratulangi University Manado, The Laboratory of Nutrient College Manado and The Laboratory of Agliculture Sam Ratulangi University Manado. The material used in this research was meat and fat of non-productive layer (culled) as much as 6400 gram, devided into 16 samples, each sample weighed 100 gram fat and 300 gram meat. The research was carried out through an experient, a completely randomized design with four replications . The fillers Used in this treatment are; T1 (Sago), T2 (Tapioka) T3 (Maizena), T4 (Glutten Rice). The Quality  ofchicken nugget according to the parameter ini this research was as follows; the phsycal characteristic (Water Holding Capasity, Tenderness and cooking loss). From the result of this research it was concluded that the filler which used tapioca (T2) and Sago (T1), had produced chicken nugget which was much better, compared to the use of maizena (T3), glutten rice flour (T4), and generally accepted by the consumers, supported by their characteristics. Keyword: Influence, Filler, Chicken Nugget, Laboratory  
PENGARUH PENGGUNAAN BEBERAPA JENIS FILLER TERHADAP PALATABILITAS CHICKEN NUGGET AYAM PETELUR AFKIR Sakul, Sjaloom; Komansilan, Sylvia
ZOOTEC Vol 38, No 2 (2018)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (211.13 KB) | DOI: 10.35792/zot.38.2.2018.20455

Abstract

THE INFLUENCE OF THE USE OF VARIOUS FILLERS TOWARDS THE PALATABILITY    OF CHICKEN NUGGET. The objectives in this research is to observe and study the fillers that vary in producing the formulation of chicken nugget which were received by the consumers observed from the physical. This research was conducted at the Laboratory of Animal Science Sam Ratulangi University Manado, The Laboratory of Nutrient Fakulty of Animal Husbandry Sam Ratulangi University Manado. The material used in this research was meat and fat of non-productive layer (culled) as much as 6400 gram, devided into 16 samples, each sample weighed 100 gram fat and 300 gram meat. The research was carried out through an experient, a completely randomized design with four replications. The fillers Used in this treatment are; T1 (Sago), T2 (Tapioka) T3 (Maizena), T4 (Glutten Rice). The Quality of chicken nugget according to the parameter ini this research was as follows; the palatability (Taste, texture, tenderness and general acceptance). From the result of this research it was concluded that the filler which used tapioca (T2) and Sago (T1), had produced chicken nugget which was much better, compared to the use of maizena (T3), glutten rice flour (T4), and generally accepted by the consumers, supported by their characteristics.Keyword: Palatability, Filler, Chicken Nugget, Organoleptic
Co-Authors John E.G Rompis Sakul, Sjaloom