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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) UNEJ e-Proceeding
Winny Swastike
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DETECTED LEVEL OF RECIDUES TETRACYCLINE IN BREAST MEAT, DRUMSTICK AND HEART OF CHICKEN WITH HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) Winny Swastike
UNEJ e-Proceeding International Conference on Agribusiness Marketing (ICAM) 2012, Faculty of Agriculture, University o
Publisher : UPT Penerbitan Universitas Jember

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Abstract

A method for determination of tetracycline (TC) residues in chicken meat has been established, validated and applied to study the residue level in broiler chicken meats which collected from chicken that given antibiotic synthetic (0,05 mg/kg fed). In total, 40 day old broiler chickenss were used in this experiment. They were allocated to 2 treatmants in 5 replicates with 4 broilers each. The Control of treatment was using basal diet and compared with TC in fed. Each diet was fed from day old to 35 days. TCs were extracted from chicken meat with McIlvaine-EDTA buffer solution and were cleaned-up with SPE C18 column cartridge and identified by an HPLC with photo diode array (PDA) detector. The analysis results showed that highest level of residues TC was in heart. Level residues of breast and drumstick were lower than residues in heart. But all of result were still higher than the regulated maximum residue level (MRL) of 0,1 mg/kg (SNI Number 01-63662000) therefore the breast meat, drumstick and heart of chicken in this research were not safe for human consumption.
The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done level Kartikasari, Lilik Retna; Bayu Setya Hertanto; Farough Heidar Barido; Winny Swastike; Adi Magna Patriadi Nuhriawangsa
Jurnal Ilmu-Ilmu Peternakan Vol. 33 No. 3 (2023): December 2023
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2023.033.03.15

Abstract

This study aimed to evaluate the effect of Moringa oleifera L. leaf extract supplementation on the chemical composition and sensory quality of beef patties cooked to a well-done level. This study used a completely randomized design (CRD) in one direction withfive treatments and five replications. The research treatments included the supplementation of Moringa oleifera L. leaf flour extract (MOE) 0% (P0), 1% (P1), 2% (P2), 3% (P3), and 4% (P4). The variables observed included water content, fat, protein, collagen, and sensory attributes. A 15-cm line scale was used to evaluate the intensity of the attributes tested on beef patties by 30 semi-trained panelists. Chemical and organoleptic quality test data were analyzed using Analysis of Variance. If the treatments had a significant effect, then the analysis was continued using the Tukey Test. The results showed that the addition of Moringa leaf flour extract had a very significant effect (P<0.05) on the chemical quality of beef patties (water, fat, and protein content). The use of Moringa oleifera L. leaf extract at the 2% level produces higher protein and fat levels than the use of 4%. Adding MOE up to 4% can increase the intensity of beef patties' color, aroma, and tenderness (P<0.05). The supplementation of Moringa oleifera L. leaf flour extract at the 2% level can produce beef patties with relatively high protein and fat content and can maintain sensory quality.
Co-Authors Adi Magna Patriadi Nuhriawangsa Bayu Setya Hertanto Farough Heidar Barido Lilik Retna Kartikasari