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All Journal Jurnal Ilmu Pertanian Indonesia ACTA VETERINARIA INDONESIANA Buletin Peternakan Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Pengkajian dan Pengembangan Teknologi Pertanian JURNAL PETERNAKAN Jurnal Ilmu Ternak Veteriner Jurnal Ternak Tropika JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Aplikasi Teknologi Pangan JURNAL PERTANIAN Jurnal Ilmiah Fillia Cendekia Jurnal Ilmiah Ilmu-Ilmu Peternakan Jurnal Inovasi dan Pengembangan Hasil Pengabdian Masyarakat Jurnal Medika Veterinaria Jurnal Agripet Jurnal Agroindustri Halal
Henny Nuraini
Department Of Animal Production And Technology, Faculty Of Animal Science, IPB University, Jl. Agatis, Babakan, Kec. Dramaga, Bogor, Jawa Barat, Indonesia, 16680
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Engineering Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Social Sciences Veterinary Other

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Karakteristik Fisik Tiga Jenis Otot dengan Lama Pelayuan yang Berbeda Yulianti, Karenina Dwi; Priyanto, Rudy; Nuraini, Henny
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 26 No 1 (2023): Mei 2023
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jiiip.v26i1.23307

Abstract

Permintaan daging kualitas premium terus berkembang seiring dengan sapi Indonesia masih belum mampu menghasilkan daging dengan kualitas premium. Daging yang di impor tersebut mempunyai beberapa kelebihan yaitu lebih empuk dan mempunyai derajat marbling yang tinggi sehingga sangat disukai oleh konsumen. Tujuan dari penelitian ini adalah untuk mengetahui kualitas fisik daging sapi bali dengan lama pelayuan yang berbeda. Penelitian ini menggunakan daging sapi bali dari tiga jenis otot yang berbeda yaitu Longissimus dorsi, Gluteus medius dan Semitendinosus. Sampel dilayukan pada suhu dingin 0 OC selama 1, 21 dan 42 hari. Penelitian ini menggunakan rancangan acak lengkap pola faktorial 3x3x4. Hasil penelitian menunjukkan bahwa pelayuan berpengaruh nyata (P<0,05) terhadap keempukan daging dan susut masak daging, sedangkan tidak berpengaruh nyata terhadat pH dan daya mengikat air. Jenis  daging pada otot Longissimus dorsi dan Semitendinosus yang dilayukan selama 21 hari memperlihatkan hasil keempukan daging yang terbaik.
Evaluation of The Implementation of The Halal Product Assurance System and Microbe Contamination in Different Categories of Slaughterhouses Muhamad Arief Ramadhan; Henny Nuraini; Muhamad Baihaqi; Tessa Filzana Sari
JURNAL AGROINDUSTRI HALAL Vol. 12 No. 2 (2026): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v12i2.24852

Abstract

Indonesia as one of the largest muslim countries requires slaughterhouses to ensure that meat products comply with halal and thayyib requirements.  However, differences in facilities and operational capacities between two categories of slaughterhouses in Indonesia, namely slaughterhouses without aging facilities (Category I) and those with aging facilities (Category II) may affect the implementation of the halal product assurance system and thayyib in context of meat safety standards.  This study aimed to evaluate the implementation of the halal product assurance system and microbe contamination in different slaughterhouses categories in Indonesia. Parameters analyzed included halal product assurance system using a weight-value based scoring system and microbe contamination on meat. This study employs a descriptive approach, collecting primary data from two slaughterhouses Category I and three slaughterhouses Category II in Indonesia. Sampling of meat from each slaughterhouse followed by laboratory analysis. The result showed that each slaughterhouse that was observed demonstrated different levels of implementation, but slaughterhouse Category II showed better overall implementation in halal product assurance system than slaughterhouse Category I.  Both of the slaughterhouse categories showed an overall good implementation, however they still need improvements in hygiene sanitation and human resources.
Co-Authors Akrom, Akrom Aldina Safitri Alfikri, Muhammad Fauzan Anita Esfandiari Asnath Maria Fuah, Asnath Maria Asti Fatmawati Fatonah Bambang Kuntoro Bambang Kuntoro Bambang Kuntoro Bisyri, Hanifah Bisyri, Hanifah Bramada Winiar Putra Cece Sumantri Danang Dwi Cahyadi Dondin Sajuthi Duta Setiawan Edi Wibowo, Satrio Edit Lesa Aditia, Edit Lesa Endrawati, Yuni Cahya Eryk Andreas Etih Sudarnika Fiqy Hilmawan Fiqy Hilmawan Gagah Hendra Wijaya Hajrawati Hajrawati Hanifah Bisyri Heru Setijanto Irma Isnafia Arief Islami, Amelia Kamila Jakaria Jakaria Ketut Adnyane Mudite Khoirul Muzaqi Komariah . Komariah Komariah Lucia Cyrilla Eko Nugrohowati Luki Abdullah Mohamad Yamin Muhamad Arief Ramadhan Muhamad Baihaqi Muhammad Agus Tahar Muhammad Gunawan Muhammad Ismail Nisa’, Chairun Nurhidayat Prianto, Rudy R. Iis Arifiantini Raafqi Ranasasmita Raafqi Ranasasmita Raden Mohamad Herdian Bhakti Rarah RA Maheswari Rarah Ratih Adjie Maheswari Rosy Hutami Rudy Priyanto Salundik . Sarilah Savitri Novelina Sri Mulatsih Sri Nurdiati Srihadi Agungpriyono Suharyanto Suharyanto Suharyanto Suharyanto Sukarno Sukarno Supratikno Syukroni, Azid Tessa Filzana Sari Tulus Maulana Tuti Suryati, Tuti Verika Armansyah Mendrofa Yulianti, Karenina Dwi Zikri Maulina Gaznur Zikri Maulina Gaznur Zikril Hidayat