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Zuraida Hanum
Syiah Kuala University
Agriculture, Biological Sciences & Forestry

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Pengaruh Lama Penyimpanan Sosis Daging Sapi Yang Ditambahkan Ekstrak Daun Pegagan (Centella asiatica) Terhadap Kadar Lemak Dan Antioksidan Hasanul Bahri; Yurliasni Yurliasni; Zuraida Hanum
Jurnal Ilmiah Mahasiswa Pertanian Vol 8, No 2 (2023): Mei 2023
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (578.663 KB) | DOI: 10.17969/jimfp.v8i2.24475

Abstract

Abstrak. Penelitian ini bertujuan untuk melihat pengaruh lama penyimpanan dan pemberian ekstrak daun pegagan terhadap kadar lemak dan antioksidan sosis daging sapi. Penelitian ini dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Daging Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala. Analisis kadar lemak dan analisis antioksidan dilakukan di Laboratorium Analisis Pangan Program Studi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Syiah Kuala, Darussalam, Banda Aceh. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial  (RALF) yang terdiri dari 2 (dua) faktor yaitu : Faktor A (Penambahan ekstrak daun pegagan) terdiri dari: (A0 = 0% ekstrak daun pegagan, A1 = 5% ekstrak daun pegagan, A2 = 10% ekstrak daun pegagan). Fakror B (Lama penyimpanan) terdiri dari: B0 (0 hari), B1 (5 hari), B2 (10 hari). Setiap kombinasi perlakuan diulang sebanyak 3 (kali), sehingga diperoleh 27 unit satuan percobaan. Berdasarkan hasil penelitian rataan kadar lemak tertinggi pada perlakuan A1B2 yaitu 8.15%, dan nilai terendah pada perlakuan A1B0 yaitu 5.23%. Sedangkan kadar antioksidan tertinggi pada perlakuan A2B1 yaitu 86%, dan nilai terendah pada perlakuan A2B2 yaitu 64,84%. Kesimpulan penelitian ini adalah pemberian ekstrak daun pegagan dengan level dan masa penyimpanan berbeda berpengaruh terhadap kadar lemak dan antioksidan sosis daging sapi.Effect of Length of Storage of Beef Sausage Added With Gotu Kola Leaf Extract on Fat Content and Antioxidant LevelsAbstract. This study aims to see the effect of storage time and administration of Centella asiatica leaf extract on the levels of fat and antioxidants in beef sausage. This research was conducted at the Meat Processing Science and Technology Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, University of Syiah Kuala. Analysis of fat content and antioxidant analysis was carried out at the Food Analysis Laboratory, Agricultural Product Technology Study Program, Faculty of Agriculture, Syiah Kuala University, Darussalam, Banda Aceh. This study used a Completely Randomized Factorial Design (RALF) which consisted of 2 (two) factors, namely: Factor A (addition of gotu kola leaf extract) consisted of: (A0 = 0% gotu kola leaf extract, A1 = 5% gotu kola leaf extract, A2 = 10% gotu kola leaf extract). Factor B (storage time) consists of B0 (0 days), B1 (5 days), and B2 (10 days). Each treatment combination was repeated 3 (times) so that 27 experimental units were obtained. Based on the research results, the highest average fat content was in the A1B2 treatment, namely 8.15%, and the lowest value was in the A1B0 treatment, namely 5.23%. Meanwhile, the highest antioxidant content was in the A2B1 treatment, namely 86%, and the lowest in the A2B2 treatment, namely 64.84%. This study concludes that the administration of gotu kola leaf extract with different storage levels and periods affects the fat and antioxidant content of beef sausage.
Efektivitas Fermentasi Susu Kambing Menggunakan Bakteri Lactobacillus rhamnosus dengan Penambahan Jus Buah Bit (Beta vulgaris L.) dalam Menghambat Pertumbuhan Bakteri Patogen Usus Linda Yanti Hutasuhut; Zuraida Hanum; Yurliasni Yurliasni
Jurnal Ilmiah Mahasiswa Pertanian Vol 6, No 4 (2021): November 2021
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.999 KB) | DOI: 10.17969/jimfp.v6i4.17607

Abstract

Bit merupakan tanaman berbentuk akar mirip umbi-umbian. Bit sangat bermanfaat untuk dijadikan sebagai tambahan dalam bahan pangan karena mengandung antioksidan tinggi, vitamin C yang tinggi serta memiliki senyawa antibakteri yang mampu menghambat aktivitas pertumbuhan bakteri gram positif dan bakteri gram negatif. Tujuan penelitian ini untuk mengetahui efektivitas kemampuan susu kambing fermentasi menggunakan L. rhamnosus dan penambahan jus bit dalam menghambat pertumbuhan bakteri patogen usus. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas 5 (lima) perlakuan yaitu P0 = Kontrol, P1 = 2% jus bit, P2 = 4% jus bit, P3 = 6% jus bit, dan P4 = 8% jus bit dengan 4 (empat) kali ulangan. Data yang diperoleh dianalisis menggunakan ANOVA (Analysis of Variance), jika terdapat perbedaan yang nyata maka dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukan bahwa penambahan jus bit dengan persentase berbeda pada susu kambing fermentasi tidak berpengaruh nyata (P0,05) terhadap kemampuan susu fermentasi untuk menghambat pertumbuhan bakteri Salmonella typhi namun berpengaruh sangat nyata (P0,01) terhadap kemampuan susu fermentasi untuk menghambat pertumbuhan bakteri Escherichia coli.The Effectiveness Fermentation of Goat’s Milk Using Lactobacillus rhamnosus Bacteria with Addition of Beetroot Juice (Beta vulgaris L.) In Inhibiting The Growth of Intestinal Pathogenic BacteriaBeetroot is a root-shaped plant similar to tubers. Beetroot is very useful to be used as an addition in food ingredients because of its content such as high antioxidants, high vitamin C and has antibacterial compounds that are able to inhibit the growth activity of gram-positive bacteria and gram-negative bacteria. The purpose of this study is to find out the effectiveness of fermented goat milk capabilities using L. rhamnosus and the addition of beet juice in inhibiting the growth of pathogenic gut bacteria. This study used a Complete Randomized Design (RAL) consisting of 5 (five) treatments namely P0 = Control, P1 = 2% beet juice, P2 = 4% beet juice, P3 = 6% beet juice, and P4 = 8% beet juice with 4 (four) times the replay. The data obtained was analyzed using ANOVA (Analysis of Variance), if there are noticeable differences then continued with Duncan's multiple distance test. The results showed that the addition of beet juice with a different percentage in fermented goat milk had no real effect (P0.05) on the ability of fermented milk to inhibit the growth of Salmonella typhi bacteria but had a very real effect (P0.01) on the ability of fermented milk to inhibit the growth of Escherichia coli bacteria.
The Effect of Giving Gotu Kola Leaf Extract on The Storability of Beef Sausages Teuku Haryanda Maulana; Amhar Abubakar; Zuraida Hanum
Jurnal Ilmiah Mahasiswa Pertanian Vol 8, No 2 (2023): Mei 2023
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jimfp.v8i2.24478

Abstract

Abstrak. Tujuan penelitian ini untuk mengetahui pH dan TPC pada sosis daging sapi yang telah ditambahkan ekstrak daun pegagan selama penyimpanan. Penelitian dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Daging Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala. Analisis pH dan TPC dilaksanakan di laboratorium Teknologi Pengolahan Susu Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala, Darussalam, Banda Aceh. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap faktorial  (RALF) yang terdiri dari 2 (dua) faktor yaitu faktor A ekstrak daun pegagan: 1 ml (A1) dan 2 ml (A2) dan faktor B lama penyimpanan: 3 hari (B1), 5 hari (B2), dan 7 hari (B3), dengan 3 (kali) ulangan, sehingga diperoleh 18 unit satuan percobaan. Hasil penelitian menunjukkan bahwa rataan nilai pH tertinggi pada perlakuan A2B3 yaitu 5,88, dan nilai terendah pada perlakuan A1B2 yaitu 5,68. Secara statistik berpengaruh sangat nyata (P0.01) pada nilai pH sosis. Sedangkan rataan nilai TPC tertinggi pada perlakuan A2B3 yaitu 36,43, dan nilai terendah pada perlakuan A2B2 yaitu 22.03. Secara statistik tidak berpengaruh nyata (P0.05) terhadap nilai TPC. Kesimpulan penelitian ini adalah  penambahan ekstrak daun pegagan pada sosis daging sapi dengan persentase dan lama penyimpanan berbeda berpengaruh sangat nyata terhadap nilai pH namun tidak berpengaruh terhadap nilai TPC. The Effect of Giving Gotu Kola Leaf Extract on The Storability of Beef SausagesAbstract. The purpose of this study was to determine the pH and TPC of beef sausages which had got gotu kola leaf extract added during storage. The research was carried out at the Meat Processing Science and Technology Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, Syiah Kuala University. pH and TPC analysis was carried out in the Milk Processing Technology laboratory, Animal Husbandry Study Program, Faculty of Agriculture, Syiah Kuala University, Darussalam, Banda Aceh. This research was conducted using a completely randomized factorial design (RALF) which consisted of 2 (two) factors, namely factor A gotu kola leaf extract: 1 ml (A1) and 2 ml (A2) and factor B storage time: 3 days (B1), 5 days (B2), and 7 days (B3), with 3 (times) repetitions, so that 18 experimental units were obtained. The results showed that the highest average pH value was in the A2B3 treatment, namely 5.88, and the lowest value in the A1B2 treatment, namely 5.68. Statistically, it had a very significant effect (P0.01) on the pH value of the sausages. While the highest average TPC value was in the A2B3 treatment, namely 36.43, and the lowest value in the A2B2 treatment, namely 22.03. Statistically, it had no significant effect (P0.05) on the TPC value. The conclusion of this study is that the addition of gotu kola leaf extract to beef sausages with different percentages and storage times has a very significant effect on the pH value but has no effect on the TPC value.
Co-Authors Amhar Abubakar Hasanul Bahri Linda Yanti Hutasuhut Teuku Haryanda Maulana Yurliasni Yurliasni