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All Journal Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Journal of Innovative and Creativity
Heri Armadianto
Universitas Nusa Cendana, Kupang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Veterinary Other

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Level Pemberian Tepung Rosella (Hibiscus sabdariffa Linn) Terhadap Kualitas Dendeng Babi: Level of Roselle Flour (Hibiscus sabdariffa Linn) on the Quality of Pork Jerky Geertruida Margareth Sipahelut; Heri Armadianto; Yakob R. Noach; Agustinus R. Riwu; Sutan Y.F. Dillak; Junius Rede Lae Riwu
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 11 No. 2 (2021): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Ve
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v11i2.148

Abstract

The purpose of this research to determine the level on the quality of pork jerky (aroma, texture and TPC). The research design used was a complete random design (CRD) with 4 treatments and 3 replications, and continued with Mann-Whitney test. The sensoric data used hedonik test according to Kruskal-Wallis method. The treatment consisted of R0 = without roselle flour, R1 = roselle flour 5g, R2 = roselle flour 10g and R3 = roselle flour 15g. The results showed that the addition of roselle flour 5g, 10g and 15g gave a significant difference (P <0.05) to the aroma and TPC values while the texture had no significant effect (P>0,05). But the best texture value is at the level of 10g roselle flour. Conclusion, The level of roselle flour influences the value of the aroma of jerky and can reduce the total bacterial growth in the pork jerky. The best activity level of 15g roselle flour can reduce the lowest total bacterial colony.
PENGARUH LEVEL GULA CAIR (GULA LONTAR/BORASSUS FLABELLIFER) YANG BERBEDA TERHADAP KUALITAS FISIK DAGING BABI YANG DI MARINASI Helena Jeria; Geertruida M. Sipahelut; Heri Armadianto
Journal of Innovative and Creativity (Joecy) Vol. 6 No. 2 (2026)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v6i2.14412

Abstract

This study aimed to determine the effect of different levels of liquid sugar (borassus flabellifer) on the physical quality of marinated pork. The physical quality parameters tested included water-holding capacity, cooking loss, and L*a*b* color values. This study used a completely randomized design (CRD) with four liquid sugar treatment levels: P1 (1000 ml), P2 (1500 ml), P3 (2000 ml), and P4 (2500 ml), with each treatment repeated four times. The data obtained were analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s test if significant effects were found. The results of the statistical analysis showed that liquid sugar levels had a significant effect (P < 0.05) on water-holding capacity, cooking loss, and lightness (L*); however, the treatments did not have a significant effect (P > 0.05) on redness (a*) and yellowness (b*) values. It is concluded that the addition of liquid sugar at levels up to 2,500 ml can increase water-holding capacity, reduce cooking loss, and increase the L* value in marinated pork, thereby improving the meat’s physical quality.
Co-Authors Agustinus R. Riwu Geertruida M. Sipahelut Geertruida Margareth Sipahelut Helena Jeria Junius Rede Lae Riwu Sutan Y.F.G. Dillak Yakob Robert Noach