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All Journal Buletin Peternakan Journal of the Indonesian Tropical Animal Agriculture Proceeding of International Congress Livestock and Animal Research Jurnal Ilmiah Fillia Cendekia ZOOTEC Formosa Journal of Science and Technology (FJST)
M. Sompie
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Veterinary Other

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Pengaruh Umur Potong dan Konsentrasi Larutan Asam Asetat terhadap Sifat Fisik dan Kimia Gelatin Kulit Babi Sompie, M.; Triatmojo, S.; Pertiwiningrum, A.; Pranoto, Y.
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 10, No 1 (2012): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/sainspet.v10i1.4816

Abstract

This research was aimed to study the influence of animal age and acetic acid solution concentration on physical and chemical properties. The experiment used Randomized Complete Design (RCD) with two factors and three replicates. The first factor was animal age consisted 3 levels (5, 7 and 9 months). The second factor was concentration of acetic acid solution consisted of 3 levels (2, 4 and 6 percents). The result showed that interaction of animal age period and concentration of acetic acid had no significant effect on gel strength, moisture content, ash content and fat content of pig skin gelatin. It was concluded that pigskin gelatin from ages of 5, 7 and 9 months and concentration acetic acid 2, 4 and 6 % had similar physical and chemical peoperties with the commercial gelatin.
THE EFFECT OF ACETIC ACID ON CHARACTERISTICS OF TUNA FISH SKIN GELATIN Meity Sompie, A.T. Agustin &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (97.579 KB)

Abstract

This research was aimed to study the influence of acetic acid on characteristics of tuna fish skin gelatin.This study were used tuna fish skin which soaked in 1%, 2 % and 3 % CH3COOH (acetic acid). Statisticalanalysis were carried out by one Anova and the mean difference was tested using Duncans MultipleRange Test. The result showed that acetic acid concentration had significant effect (P<0.01) on the gelstrength 20.020 to 20.021g Bloom, yield 12 to 16%, viscosity :2.3 to 3.0 cP and pH value of tuna fish skingelatin. It was concluded that tuna fish skin gelatin with acetic acid concentration 1%, 2% and 3 % hadsimilar characteristics to the commercial gelatin but the optimum production was obtained from 3 %acetic acid.Keywords: Tuna fish, skin, gelatin, curing, acetic acid
THE EFFECTS OF ANIMAL AGE AND ACETIC ACID CONCENTRATION ON PIGSKIN GELATIN CHARACTERISTICS Sompie, M.; Triatmojo, S.; Pertiwiningrum, A.; Pranoto, Y.
Journal of the Indonesian Tropical Animal Agriculture Vol 37, No 3 (2012): (September)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.37.3.176-182

Abstract

This research was aimed to study the influence of animal age and concentration of the acetic acidsolution on physical and chemical properties of pigskin gelatin. The experiment used CompletelyRandomized Design (CRD) with two factors. The first factor was animal age consisted of 3 levels (5, 7and 9 months). The second factor was concentration of acetic acid solution consisted of 3 levels (2, 4and 6 percents). The result showed that animal age had significant effect (P<0.01) on the yields, gelstrength, viscosity, protein content and pH value but interaction of animal age and concentration ofacetic acid had no significant effect (P>0.05) on the yields, gel strength, viscosity, protein content andpH value. It was concluded that pigskin gelatin from ages of 5, 7 and 9 months and acetic acidconcentration of 2, 4 and 6% had similar characteristics to the commercial gelatin, but the optimumproduction of gelatin was combination of pigskin gelatin from 7 months and of 2% acetic acid.
Pengaruh penambahan gelatin terhadap susut masak, daya mengikat air, keempukan dan nilai pH sosis daging sapi Lenzun, T.; Sompie, M.; Siswosubroto, S.E.
ZOOTEC Vol 41, No 2 (2021)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (177.38 KB) | DOI: 10.35792/zot.41.2.2021.34788

Abstract

Penelitian ini telah dilaksanakan dengan tujuan untuk mengkaji bagaimana pengaruh penambahan gelatin terhadap susut masak, daya mengikat air, keempukan dan nilai pH sosis daging sapi. Bahan utama yang digunakan dalam penelitian ini adalah daging sapi segar dan gelatin kulit sapi. Penelitian ini menggunakan rancangan acak lengkap (RAL) 4 x 4 dengan perlakuan penambahan bubuk gelatin (0%, 5%, 10%, dan 15%) masing-masing perlakuan diulang sebanyak 4 kali. Variabel yang dianalisis yaitu susut masak, daya mengikat air, keempukan dan nilai pH. Hasil penelitian menunjukkan bahwa penambahan gelatin pada perlakuan R0, R1, R2 dan R3 memberikan pengaruh yang sangat nyata (P<0,01) terhadap susut masak dan keempukan, dan berpengaruh nyata (P<0,05) terhadap daya mengikat air dan nilai pH. Berdasarkan hasil analisis data dan pembahasan dapat disimpulkan bahwa penambahan bubuk gelatin kulit sapi dengan level 15% pada adonan sosis sapi menghasilkan susut masak, daya mengikat air keempukan dan nilai pH yang baik.Kata kunci : Gelatin, Kulit sapi, Sosis daging sapi
PENGARUH PERBEDAAN KONSENTRASI GELATIN CEKER AYAM KAMPUNG TERHADAP KARAKTERISTIK FISIK EDIBLE FILM Asmudrono, Sukma W.; Sompie, M.; Siswosubroto, S.E.; Kalele, J.A.D.
ZOOTEC Vol 39, No 1 (2019)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.354 KB) | DOI: 10.35792/zot.39.1.2019.22518

Abstract

THE EFFECT OF DIFFERENCES CONCENTRATION OF NATIVE CHICKEN CLAW GELATIN ON THE PHISYCAL CHARACTERISTICS OF EDIBLE FILM. This study aims to determine the effect of differences concentration on the physical characteristics of edible film from native chicken claw gelatin. This study used a completely randomized design with the treatment of chicken claw gelatin concentration 5%, 10%, 15 and 20%, each treatment repeated four times. The results showed that the differences concentration of native chicken claw gelatin had significantly different effect (P<0.05) on the value of tensile strength, elongation and thickness of edible film. Based on the results of discussion, it can be concluded that the concentration of native chicken claw gelatin from variables with 10% gelatin concentration had good physical characteristics of edible film. Keywords: Native chicken claw, Edible film Gelatin
PENGARUH PERBEDAAN KONSENTRASI LARUTAN ASAM ASETAT (CH3COOH) TERHADAP KARAKTERISTIK GELATIN KULIT KAKI AYAM Pantow, Indri M.; Sompie, Meity; Mirah, Arie Dp.; Karisoh, Linda Ch. M.
ZOOTEC Vol 36, No 1 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (190.938 KB) | DOI: 10.35792/zot.36.1.2016.9348

Abstract

THE EFFECT OF ACETIC ACID CONCENTRATION ON CHARACTERISTICS OF CHICKEN LEG SKIN GELATIN. This research was aimed to determine the effect of differenceacetic acid (CH3COOH) concentration on chicken legs skin gelatin. The experiment were determined by analysis of Completely Randomized Design with one factors and five replicates of treatments.The factor was concentration of acetic acid solution consisting 4 level (1, 3, 5 and 7%).The results showed that the difference  concentration acetic acid solution had high significant effect (P<0.01) on the the  yields, viscosity, gel strength and pH value ofchicken legs skin gelatin.Yield of chicken legskin gelatin was13.57 to 15.49%, viscocity was ranged between  4.30 to 5.76,  gel strength was 61.15 to 68.29 g Bloom and pH value was 5.24 to 5.58. The conclusion of this research was the chicken leg skin gelatin using acetic acid solution concentration 1 % to 7 % had the similar characteristics with the commercial gelatin and includedyields, viscosity, gel strength and pH value of Indonesian National Standard gelatin.   Key words : Acetic acid,  Gelatin and  Chicken legs skin
PENGARUH PERBEDAAN SUHU EKSTRAKSI TERHADAP KEKUATAN GEL, VISKOSITAS, RENDEMEN DAN pH GELATIN KULIT BABI Gerungan, Deysi; Sompie, M.; Soputan, J.M; Mirah, A.Dp.
ZOOTEC Vol 39, No 1 (2019)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.869 KB) | DOI: 10.35792/zot.39.1.2019.23761

Abstract

THE EFFECT OF EXTRACTION TEMPERATURE DIFFERENCES ON GEL STRENGTH, VISCOCITY, YIELD AND pH OF PIGSKIN GELATIN. This study aims to determine the influence of differences in extraction temperature on gel strength, viscosity, yield and pH value of pigskin. This study used a Completely Randomized Design (CRD) with an extraction temperature treatment (40℃, 50℃, 60℃ and 70℃), each treatment repeated four times. The results showed that the differences in gelatin extraction temperature of pigskin had a significantly different effect (P <0.05) on gel strength and yield of pigskin gelatin, but had no significant effect (P> 0.05) on viscosity and pH value. Based on the results, it can be concluded that the gelatin from pigskin with an extraction temperature of 70℃ had a optimal physical characteristics.Keywords : Extraction, Gelatin, Pigskin
Sifat fisikokimia sosis ayam dengan penambahan berbagai konsentrasi gelatin Rumansi, A.G.; Sompie, Meity; Pontoh, J.H.W.; Rimbing, S.C.
ZOOTEC Vol 41, No 2 (2021)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (155.139 KB) | DOI: 10.35792/zot.41.2.2021.35400

Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh penambahan berbagai konsentrasi gelatin terhadap sifat fisikokimia dari sosis daging ayam. Bahan utama yang digunakan dalam penelitian ini adalah daging ayam broiler segar, gelatin kulit sapi. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan penambahan berbagai konsentrasi gelatin (0%, 5%, 10% dan 15%) masing – masing perlakuan diulang sebanyak empat kali. Variabel yang dianalisis yaitu nilai pH, susut masak, daya mengikat air dan keempukan. Hasil dari penelitian ini menunjukkan bahwa penambahan berbagai konsentrasi gelatin pada perlakuan R0, R1, R2 dan R3 memberikan pengaruh berbeda yang sangat nyata (P<0,01) terhadap nilai susut masak dan berbeda nyata (P<0,05) terhadap nilai pH, daya mengikat air dan keempukan sosis. Berdasarkan hasil dan pembahasan dapat disimpulkan bahwa penambahan konsentrasi gelatin kulit sapi sebanyak 10% menghasilkan fisikokimia sosis ayam yang baik (nilai pH 7,0, susut masak 2,30%, daya mengikat air 54,62% dan keempukan 5,25 mm/menit). 
Karakteristik fisik dan sensorik sosis daging babi dengan penambahan konsentrasi gelatin M. Sompie; E.H.B. Sondakh; T.R. Liudongi
ZOOTEC Vol. 42 No. 2 (2022)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.215 KB)

Abstract

Salah satu bahan pengikat yang digunakan dalam pembuatan sosis adalah gelatin. Gelatin dalam produk pangan dapat berfungsi sebagai bahan pengikat/binder dan memiliki kandungan protein yang cukup tinggi sekitar 80 –90%. Penelitian ini telah dilakukan untuk mengkaji karakteristik fisik dan sensorik sosis daging babi dengan penambahan berbagai konsentrasi gelatin. Bahan utama yang di gunakan adalah 250 g daging babi dan gelatin. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan penambahan konsentrasi gelatin 0%, 2,5%, 5%, 7,5% dan 10%, masing-masing diulang sebanyak 4 kali. Variabel yang diamati adalah susut masak, daya mengikat air dan uji sensorik (cita rasa, aroma, warna dan tekstur). Hasil analisis sidik ragam menunjukkan bahwa perlakuan memberikan pengaruh yang sangat nyata (P<0,01) terhadap daya mengikat air dan susut masak, terhadap uji sensorik memberikan pengaruh yang berbeda tidak nyata (P>0,05). Berdasarkan hasil analisis data dan pembahasan dapat disimpulkan bahwa penambahan konsentrasi gelatin 7,5 % menghasilkan produk sosis daging babi yang baik.
Pengaruh perbedaan konsentrasi larutan asam asetat (CH3COOH) terhadap karakteristik fisik gelatin tulang rusuk sapi F. Djunaidi; M. Sompie; R. Hadju
ZOOTEC Vol. 42 No. 2 (2022)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (203.61 KB)

Abstract

Penelitian ini telah dilakukan dengan tujuan untuk mengkaji pengaruh penambahan larutan asam asetat dengan konsentrasi yang berbeda terhadap nilai pH, rendemen dan viskositas gelatin tulang rusuk sapi. Bahan utama yang di gunakan dalam penelitian ini adalah 4000 gram tulang rusuk sapi segar yang di ambil dari pasar tradisional Bersehati, Manado. Larutan asam asetat (CH3COOH), HCl, dan aquades. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan larutan asam asetat (CH3COOH) 2,5%, 5%, 7,5% dan 10%, masing-masing diulang sebanyak 5 kali. Variabel yang diamati yaitu nilai pH gelatin, rendemen dan viskositas gelatin tulang rusuk sapi. Hasil penelitian menunjukkan bahwa konsentrasi CH3COOH dalam pembuatan gelatin tulang rusuk sapi memberikan pengaruh yang berbeda tidak nyata (P>0,05) terhadap nilai pH tetapi memberikan pengaruh yang berbeda nyata (P< 0,05) terhadap rendemen dan viskositas gelatin tulang rusuk sapi. Berdasarkan hasil analisis data dan pembahasan dapat disimpulkan bahwa perendaman dalam larutan asam asetat (CH3COOH) 10% pada proses pembuatan gelatin memberikan pengaruh yang baik terhadap nilai pH, rendemen dan viskositas gelatin tulang rusuk sapi
Co-Authors A. Pertiwiningrum Arie Dp. Mirah Asmudrono, Sukma W. Binambuni, Micron Rahmad E.H.B. Sondakh Erwin Hubert Barton Sondakh, Erwin Hubert Barton F. Djunaidi Gerungan, Deysi Hido, F. Indri M. Pantow, Indri M. J.H.W. Pontoh Jerry A.D. Kalele, Jerry A.D. Kalele, J.A.D. Kalele, Jerry Lapian, Hapri Leke, J.R. Lenzun, T. Linda Ch. M. Karisoh, Linda Ch. M. Lontaan, N.N. Mirah, A.Dp. Nainggolan, A.S. P.M. Mayore Palar, C.K.M. Palar, Conny Pontoh, J.H.W. R. Hadju Rares, Ratna C. Ratulangi, F.S. Ratulangi, Friets Rembet, G.D.G. Rimbing, S.C. Rompis, J.E.G. Rumansi, A.G. S. Triatmojo Sasahan, I. Sepang, Esterlita E. Siane Rimbing Siswosubroto, S.E. Sompie, F.N. Soputan, J.M Susan Mokoolang T.R. Liudongi Tangkere, E.S. W Ponto, Juliance Waani, Merci Wahyuni, Indiyah ., Wahyuni, Indyah ., Wewengkang, Indriani Y. Pranoto