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All Journal Buletin Peternakan Buletin Udayana Mengabdi Jurnal Ilmu Ternak JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Jurnal Ilmu dan Teknologi Hasil Ternak Proceeding Buffalo International Conference Jurnal Ilmu dan Industri Peternakan Jurnal Sain Peternakan Indonesia JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pengabdian Magister Pendidikan IPA Hasanuddin Journal of Animal Science (HAJAS) JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Jurnal Layanan Masyarakat (Journal of Public Service) Jurnal Pengabdian Masyarakat Indonesia Jurnal Ilmiah Pengabdian dan Inovasi
Muhammad Irfan Said
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Public Health Social Sciences Veterinary Other

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Journal : Hasanuddin Journal of Animal Science (HAJAS)

 1 
The Physicochemical Properties of Goat Skin Gelatin at Different Ages With the Use of Lactobacillus plantarum and Acetic Acid as a Pretreatment Hasma Hasma; Effendi Abustam; Ratmawati Malaka; Muhammad Irfan Said; Asmuddin Natsir
Hasanuddin Journal of Animal Science (HAJAS) Vol. 1, No. 2 (2019)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v1i2.8150

Abstract

ABSTRACT Pretreatment of chemical acids using organic chemicals has been widely applied, while pretreatment using microbial Lactobacillus plantarum to form ossein in goat skin has not been done much. Application of Lactic Acid Bacteria (LAB) microbial species L. plantarum is thought to affect health and environment friendly. This study aims to determine the characteristics of goat skin gelatin at different ages of L. plantarum 1uhcc pretreatment and acetic acid (CH3COOH). Each treatment was repeated 3 times. The study design used a Split Plot Design with acid source treatment as the main plot and the age of goats 1, 2 and 3 years as subplots. The results showed a very significant effect (P<0.01) between the age of the goat with gel strength, pH, viscosity and color. The highest gel strength and viscosity at 1 year of age with L.plantarum pretreatment respectively (441.37±0.78 g bloom) and (9.22±0.09 cP). Goat skin gelatin has the highest pH at 1 year of age with L.plantarum 5.24±0.16. Similarly, the effect of gelatin (P<0.05) with a brightness level (L) 76.38±1.10 and redness (a) 11.13±1.58 affect the age of goats and acidic sources while yellowish (b) 33.81±2.34 only affects the acid source. Age of goats with different acid pretreatment has an impact on the physicochemical properties of goat skin gelatin. Goat age 1 year with L.plantarum pretreatment showed optimal results.
Organoleptic Quality of Chicken Nugget with Broccoli (Brassica oleracea L.) and Carrot (Daucus carota L.) Addition Riskayanti, Riskayanti; Hikmah, Hikmah; Said, Muhammad Irfan; Nahariah, Nahariah
Hasanuddin Journal of Animal Science (HAJAS) Vol. 5 No. 2 (2023)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v5i2.27820

Abstract

This study aimed to determine the effect of cooking and level of vegetable addition and their interaction on the organoleptic quality of chicken nuggets. The research design consisted of 2 factors: the first factor was vegetable cooking treatment (fresh and steamed), and the second factor was vegetable addition level (0%, 5%, 10%, and 15%). The parameters measured were the organoleptic quality of chicken nuggets (color, texture, aroma, taste, t and acceptance/hedonic). The results showed that cooking treatment had no effect (P>0.05) on the organoleptic quality of nuggets, but the level of vegetable addition affected (P<0.05) the organoleptic quality of nuggets. Increasing the level of vegetable addition decreased the color value of L*, a*, but increased the color of b*. Besides, the organoleptic test decreased the attribute scores of color, aroma, taste, and texture but was still accepted by panelists up to 15% vegetable addition level. There was no interaction between cooking treatment and the level of vegetable addition on the organoleptic quality of nuggets. From this study, it can be concluded that the best treatment is using fresh vegetables up to 15% addition level. Keyword: Chicken Meat, Broccoli, Carrot, Chicken Nuggets, Organoleptic
Co-Authors . Hastang . Hastang, . Achmad Fudholi Achmad Fudholi Achmad Fudholi Achmad Fudholi Achmad Fudholi Amran Amran Amrawaty, A. Amidah Amriana Hifizah Andi Utami A.N. Anie Asriany, Anie Arifuddin Arif Asmuddin Natsir Charismawan Charismawan Effendi Abustam Effendi Abustam Effendi Abustam Effendi Abustam Farida Nur Yuliati, Farida Nur Hajrawati hajrawati Hasma Hasma Hasma Hasma Hikmah Hikmah Indrawirawan Indrawirawan Jamila Mustabi Muhammad Hatta Muhammad Yusuf Muhammad Zain Mide Mulyanti Munda mustabi, jamila Nahariah Nahariah, Nahariah Nurazizah Nurazizah, Nurazizah Ratmawati Malaka Ratmawati Malaka Ratmawati Malaka Rifqi Rifqi Riskayanti, Riskayanti Said, Miah Siti Amelia Putri Syamsuddin Sitti Nurani Sirajuddin St. Rohani Suharjono Triatmojo Suharjono Triatmojo Suharjono Triatmojo Suharjono Triatmojo Sutomo Syawal Sutomo Syawal Tejo Laksono Utamy, Renny Fatmyah Wempie Pakiding Wempie Pakiding Yuni Erwanto Yuny Erwanto