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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak JURNAL GALUNG TROPIKA Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Agricultural Research JURNAL PengaMAS Journal of Saintech Transfer Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat
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Animal Husbandry Study Program, Faculty Of Agriculture, Universitas Sumatera Utara, Indonesia
Agriculture, Biological Sciences & Forestry Arts Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Veterinary Other

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Journal : JURNAL GALUNG TROPIKA

 1 
Kualitas Organoleptik dan Mikrobiologis Daging Domba Menggunakan Ekstrak Pangium Edule Terhadap Masa Simpan Peni Patriani; Harapin Hafid; Tri Hesti Wahyuni; Edhy Mirwandhono
JURNAL GALUNG TROPIKA Vol 9 No 3 (2020)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v9i3.699

Abstract

Pangium edule or keluwak is a local spice that can extend the shelf life of livestock products because it contains antimicrobial compounds. This study aimed to determine the effect of marination using Pangium edule on the microbiological and organoleptic quality of lamb. This study used a factorial completely randomized design to treat Pangium edule concentration and shelf life of 3 replications each. Lamb meat was marinated using Pangium edule extract 0%, 3%, 6%, and 9%, then stored at 12 hours, 24 hours, and 36 hours at room temperature. The results showed that the longer the meat's shelf life, the microbial growth also increased, but marination using Pangium edule resulted in lower microbial growth than without treatment. The treatment of lamb marination with 3% and 6% Pangium edule extract showed the lowest microbes and was very significantly different from lamb without treatment for 36 hours. Its means that the antibacterial compound in Pangium edule can inhibit microbial growth and is still by the standards set by SNI compared to the control. Marination using Pangium edule extract during the shelf life also significantly affected the panelists' acceptance level, namely aroma, taste, tenderness, and color. Organoleptic scores, namely smell, taste, tenderness, and color at 6% to 9% with a shelf life of 36 hours, are still in a fairly good range. Marination using Pangium edule 6% can maintain the microbiological and organoleptic lamb quality for 36 hours.
Efektivitas Marinasi Menggunakan Jus Buah Asam Sihala (Etlingera elatior) Teradap Kualitas Fisik dan Mikrobiologis Daging Ayam Afkir Patriani, Peni; Hafid, Harapin
Jurnal Galung Tropika Vol 12 No 1 (2023)
Publisher : Fakultas Pertanian, Peternakan dan Perikanan Universitas Muhammadiyah Parepare

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v12i1.1092

Abstract

Handling of chicken carcass after slaughter needs to be prioritized to guarantee safety and quality. One method that can be applied is marination using abundantly available spices. Sihala fruit (Etlingera etalior) is a spice that is usually used as a flavoring for arsik dishes typical of Batak, which has a slightly sour taste and fresh aroma. This study aimed to develop marination using Sihala tamarind spices to improve the physical and microbiological quality of meat of rejected layers during storage. The meat of rejected laying hens was marinated for 30 minutes using siala acid with concentrations of 0%, 15%, 30%, and 45%. Storage is carried out for 24 hours to 48 hours then, followed by physical and microbiological quality measurements. The results showed that the marination using siala acid significantly (P<0.01) improved physical quality, reducing the percentage of cooking loss, lowering the pH value, increasing tenderness, and maintaining meat moisture. Samples that were marinated using siala acid significantly (P<0.01) also experienced a decrease in microbial growth compared to the control. Overall, the best physical and microbiological qualities were the samples of culled chicken marinated using Sihala tamarind juice at a concentration of 30% and 45% during a 24-hour storage period. Marinating using siala acid fruit juice is an effective strategy to improve rejected chicken meat's physical and microbiological quality. The tamarind siala has the potential as a natural preservative in meat during storage for 48 hours.
Pengaruh Asam Parangi (Dialium indium) dan Waktu Marinasi Menggunakan Vacuum Marinator Terhadap Kualitas Organoleptik dan Mikrobiologi Rarit Daging Sapi Patriani, Peni; Hafid, Harapin
Jurnal Galung Tropika Vol 14 No 3 (2025)
Publisher : Fakultas Pertanian, Peternakan dan Perikanan Universitas Muhammadiyah Parepare

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v14i3.1369

Abstract

Rarit is a processed product originating from the island of Lombok, in the form of meat sheets that are marinated with salt and sour spices, then dried in the sun. The development of quality and attractive rare products for consumers requires the right method in the use of additives and preservatives because they can affect consumer health. This study aims to analyze the optimization of beef rare quality through the integration of the use of Parangi Acid (Dialium indium) and vacuum marinator technology. The research design used a Completely Randomised Design Factorial (4x2) with 4 replications. The first factor was parangi acid marination level, consisting of 0%, 15%, 30%, and 45%, and the second factor was marination time using a vacuum marinator tumbler (15 minutes and 30 minutes). The results showed that parangi acid and marination time using a vacuum marinator had a significant effect (P?0.05) on microbiological and organoleptic quality. The best treatment was rare marinated using paraffin acid with a concentration of 45% for 15 minutes. Processing rare using parangi acid was effective in improving the organoptic and microbiological quality of rare beef. Parangi acid has potential as a natural preservative in rare beef.
Co-Authors Ananda, Siti Hadrayanti Aslan, L.M. Bayu Dardanila, Dardanila Edhy Mirwandhono Eva Sartini Eva Sartini Bayu Farida Ariani Harapin Hafid H. Hesti Wahyuni, Tri La Malesi La Ode Ba’a Leonard Panjaitan, Helova Mirwandhono, R. Edhy Nuraini Nuraini Nuraini Nur’ainun Nurzainah Ginting Saib Suwilo Sembiring, Iskandar Silalahi, Amlys Syahputra Susilo, Hariadi Tafsih, Ma'Ruf Tafsin, Ma’ruf Tri Hesti Wahyuni Tugiman Tulus Uswatun Hasanah Vidiana Sari, Tati