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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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Pengaruh Penggunaan Tepung Beras Merah Terhadap Kualitas Kimia Sosis Darah Tradisional (Budik): The Effect of Adding Red Rice Flour on the Chemical Quality of Traditional Blood Sausage (Budik) Yustin Kantur; Bastari Sabtu; Heri Armadianto
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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Abstract

The purpose of this study, among others, was to determine the addition of red rice flour and sausage ingredients (meat from the head, liver, heart, lungs) on the chemical quality of budik (traditional blood sausage). This study used a completely randomized design (CRD) with four treatments and four replications. Combination treatment of  P0: without red rice flour + sausage ingredients, P1: 2% red rice flour + sausage ingredients, P2: 4% red rice flour + sausage ingredients, P3: 6% red rice flour + sausage ingredients. The data obtained to ascertain differences between treatments, Duncan's test was used after the Analysis Of Variance. The results showed a significant effect (P<0.05) of the addition of brown rice flour on the fat content of the seed and no significant effect (P>0.05) on the content of Protein, Water and Crude Fiber. It was concluded that the addition of brown rice flour affected the fat content of the traditional blood sausage. The lowest fat content was found in the addition of 6% red rice flour, while the levels of protein, water and crude fiber were relatively the same. Tujuan penelitian ini adalah mengetahui penambahan tepung beras merah dan bahan sosis (daging dari bagian kepala, hati, jantung, paru-paru) terhadap kualitas kimia budik (sosis darah tradisional). Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan 4 empat ulangan. Perlakuan kombinasi dari P0: tanpa tepung beras merah + bahan sosis, P1: tepung beras merah 2% + bahan sosis, P2: tepung beras merah 4 % + bahan sosis, P3: tepung beras merah 6% + bahan sosis. Data yang diperoleh untuk memastikan perbedaan antara perlakuan, ujin Duncan digunakan setelah Analysis Of Variance. Hasilnya menunjukkan pengaruh nyata (P<0,05) dari penambahan tepung beras merah terhadap kadar lemak budik serta berpengaruh tidak nyata (P>0,05) terhadap kadar Protein, Air, Serat Kasar budik. Disimpulkan bahwa penambahan tepung beras merah mempengaruhi kadar lemak budik atau sosis darah tradisional. Kadar lemak paling rendah terdapat pada penambahan 6% tepung beras merah, Sedangkan kadar protein, air dan serat kasar relatif sama.                                                                      
Karakteristik Kimia dan Organoleptik Sosis Sapi dengan Penambahan Tepung Daun Kelor (Moringa oleifera) : Chemical and Organoleptic Characteristics of BeefSausage With the Addition of Moringa Leaf Flour Maria Carmelita Bere; Geertruida Margareth Sipahelut; Heri Armadianto
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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Abstract

ABSTRACT The purpose of this study was to determine the effect of the addition of moringa leaf flour on the chemical and organoleptic quality of beef sausage. A completely randomized design (CRD) with four treatments and four replications was used in the research approach. P0 represents without the addition of Moringa leaves, P1 represents 1% Moringa leaf powder, P2 represents 2% Moringa powder, and P3 represents 3% Moringa powder. The results showed that protein content, water content, color, taste, aroma, texture and tenderness had a significant effect (P < 0.05) with the addition of Moringa leaf flour. However, there was no visible effect on the fat content (P>0.05.The researchers came to the conclusion that the addition of moringa flour to the beef sausage making process resulted in an increase in protein content, a decrease in water content, and no change in fat content. Fat content, less texture dense and less tender, while the characteristics of the color are greener, the aroma is less preferred, and the typical taste of Moringa leaves is greener. While the water content of beef sausage decreased along with the increase in moringa flour content. The organoleptic properties of beef sausage were less visible when moringa leaf flour was added. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana pengaruh sifat kimiawi dan organoleptik sosis sapi dengan penggunaan tepung daun kelor. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan empat ulangan. P0 mewakili tanpa tepung daun kelor, P1 mewakili 1% tepung daun kelor, P2 mewakili 2% tepung kelor, dan P3 mewakili 3% tepung daun kelor. Hasil penelitianmenunjukkan bahwa kadar protein, kadar air, warna, rasa, aroma, tekstur, dan kelembutan berpengaruh nyata (P < 0,05) dengan penambahan tepung daun kelor. Namun tidak ada pengaruh yang terlihat dari kandungan lemak (P>0,05. Disimpulkan bahwa kandungan protein sosis sapi meningkat dengan bertambahnya jumlah tepung kelor,kandungan lemaknya tetap, sedangkan kadar air sosis sapi mengalami penurunan seiring dengan peningkatan kadar tepung kelor. Sifat organoleptik sosis sapi menurun ketika tepung daun kelor ditambahkan  
Pengaruh Pemberian Tempe Dedak, Tape Dedak Dan Kombinasinya Terhadap Kualitas Fisik Daging Ayam Broiler Fase Finisher Martina Jelita; Markus Sinlae; F. M. S. Telupere; Heri Armadianto
COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat Vol. 4 No. 7 (2024): COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/comserva.v4i7.2610

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemberian tempe dedak, tape dedak dan kombinasinya terhadap kualitas fisik daging ayam broiler. Penelitian ini menggunakan 96 ekor ayam broiler umur 21 hari. Metode yang digunakan dalam penelitian ini adalah metode percobaan menggunakan Rancangan Acak Lengkap (RAL), dengan 4 perlakuan dan 6 ulangan. Perlakuan tersebut adalah R0: 20% dedak padi (kontrol), R1: 20% tempe dedak, R2: 20% tape dedak, dan R3: 10% tempe dedak, 10% tape dedak. Variabel yang diukur adalah pH, daya ikat air, susut masak, dan keempukan. Hasil analisis statistik menunjukan bahwa perlakuan tidak berpengaruh nyata (P>0,05) terhadap semua variable penelitian. Disimpulan bahwa pemberian tempe dedak, tape dedak dan kombinasinya memberikan pengaruh yang sama terhadap kualitas fisik daging ayam broiler
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