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All Journal Journal of Tropical Animal Science and Technology Jurnal Nukleus Peternakan COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Jurnal Peternakan Lahan Kering
Heri Armadianto
universitas nusa cendana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences Veterinary

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Journal : Journal of Tropical Animal Science and Technology

 1 
THE EFFECT OF BOILING TIME AGINT THE PHYSICAL PROPERTIES, CHEMICAL PROPERTIES, AND ORGANOLEPTIK OF PORK SKIN CRAKERS Bastari Sabtu; Imanuel Hermanus Lobo Lay; Heri Armadianto
Journal of Tropical Animal Science and Technology Vol 3 No 1 (2021): Journal of Tropical Animal Science and Technology
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v3i1.884

Abstract

The purpose of this study was to determine the effect of boiling time on the chemical, organoleptic properties of pork skin crackers. The materials used in this study were pork skin, lime solution, seasonings and cooking oil. The design used was a completely randomized design consisting of 4 treatments and 3 replications. The treatments were boiling for 5 minutes (R0), boiling time for 10 minutes (R1), boiling time for 15 minutes (R2), and boiling time for 20 minutes (R3). The results showed that the treatment had no significant effect (P> 0.05) on protein content, fat content, collagen, and organoleptic tests which included color, taste, crispness, level of preference, and shape of pork skin crackers. In conclusion, boiling can be done for 5 - 20 minutes, but to produce optimal skin crackers, boiling can be done for 15-20 minutes.
Organoleptic Qualities and Chemical of Pork Jerky Using Roselle Flour (Hibiscus sabdariffa Linn) with Different Levels Yakob Robert Noach; Geertruida Margareth Sipahelut; Heri Armadianto; Agustinus Ridolf Riwu; Agustina Mariana Kumat
Journal of Tropical Animal Science and Technology Vol 4 No 2 (2022): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v4i2.2662

Abstract

This reseach aims to examine the effect of using rosella flour (Hibiscus sabdariffa Linn) on the chemical and organoleptic qualities of pork jerky. The materials used consist of pork, rosella flour and kitchen spices (garlic, onion, coriander, pepper, ginger, cumin, galangal, salt, brown sugar, granulated sugar and tamarind). The experimental design applied was completely randomized design (CRD) with 4 treatments and 3 replications.The treatments consisted of R0= without rosella flour, R1= 5% rosella flour, R2= 10% rosella flour and R3= 15% rosella flour. Parameters observed included color, taste and fat oxidation. The result of statistical analysis showed that the use of rosella flour in pork jerky had a very significant effect (P<0.01) on taste scores and fat oxidation but no significant effect (P>0.05) on color scores. It can be concluded that the use of rosella flour can increase the score of taste and fat oxidation while the color score of pork jerky does not change. The highest taste score at the 15% level and the lowest fat oxidation value at the 5% level.
Co-Authors Agustina Mariana Kumat Agustinus Ridolf Riwu Bastari Sabtu Burhanuddin * Danial O. Tulasi Edi Kurniawan Abdul Muthalib F. M. S. Telupere Geertruida Margareth Sipahelut Geertruida Margaretha Sipahelut Gemini Ermiani Mercurina Malelak Gerfasius Ninu Imanuel Hermanus Lobo Lay Maria Carmelita Bere Maria Elmince Un Markus Sinlae Martina Jelita Oktaviana Raflesiana Isaberta Bere Pieter Rihi Kale Sejaltino Amaral Sarmento Stepanus Anamatalu Thomas Mata Hine Wilmientje Marlene Mesang Nalley Yakob Robert Noach Yustin Kantur