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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 Ilmu dan Teknologi Hasil Ternak

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The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat Peni Patriani; Harapin Hafid
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 2 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.02.4

Abstract

A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.
Physicochemical and Microbiological Quality of Buffalo Meat Patty with the Addition of Fenugreek Seed (Trigonella foenum graecum) During Storage Time Harapin Hafid; Peni Patriani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 18 No. 2 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.02.1

Abstract

Buffalo meat has a good nutritional profile for the development of processed livestock products to meet consumer demand. For some reason, buffalo meat is less desirable to consumers because of its dark colour, coarser fibres, and tougher texture. Innovative product development is necessary as consumer demand tends to shift to ready-to-eat products. Processing buffalo meat into patties is an innovation in product development. Quality products require beneficial ingredients. Fenugreek seeds (Trigonella foenum-graecum) are herbal spices that are beneficial for health, contain protein, fibre, stabilizers, and emulsifiers, and have the potential for product development. The purpose of this study was to determine the effects of anise seed addition on the characteristics of buffalo meat patties. This study used a factorial Complete Randomized Design (4x2) with 4 replications. The factor I was the addition of fenugreek powder, F0 = control or 0%, buffalo meat patty dough + (F1 = 3% fenugreek powder; F2 = 6% fenugreek powder; F3 = 9% fenugreek powder). Factor 2 had a storage time of D1 = 30 days and D2 = 60 days. 
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