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Olfa Mega

Universitas Jambi

Author-ID : 472006

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Education Electrical & Electronics Engineering Engineering Mathematics Physics Veterinary Other

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Sifat-sifat Fisik Sosis Berbahan Baku Surimi-like Daging Kambing dengan Menggunakan Susu Kedelai Sebagai Binder Olfa Mega; Suharyanto S; Irma Badarina
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol. 17 No. 2 (2014): November 2014
Publisher : Fakultas Peternakan Universitas Jambi

The purpose of this study was to evaluated physical properties of sausage made from meat goat surimi-like as affected by using soya milk as binder. The study was designed as block randomized design at four treatments and three replications included on the block, those were 0% ,2%, 4% and 6% soya milk as substitusion skim milk. The amount of binder was 6% of meat. weight. Data were analyzed using analysis of variance and Duncan Multiple of Range Test. The results showed that using soya milk as binder significantly (P<0,01) decreased pH, firmness and cooking loss, while water holding capacity of sausage increased. Using soya milk 6% as binder improve water holding capacity, cooking loss and fimness.

Penggantian Sebagian Ransum Komersil oleh Jagung dan Pengaruhnya terhadap Kualitas Fisik Daging Broiler Olfa Mega; Bieng Brata; Johan Setianto
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol. 19 No. 1 (2016): Mei 2016
Publisher : Fakultas Peternakan Universitas Jambi

The study aimed to evaluate the physical quality of broiler meat that give commercial ration partially substituted by corn. The study used 80 broiler chickens aged 21 days. Chicken is divided into 4 (four) groups of body weight as replicates, each group consisted of 5 replicates chickens. The treatments were given in this study consisted of substitution of 0%, 10, 20% and 30% by commercial ration of corn. The results showed that the use of corn as a substitute for commercial ration significantly (P <0.05) to the water holding capacity, cooking loss and meatbone ratio, but not significant (P> 0.05) on the pH value of the meat. Water holding capacity on the use of corn 30% (34.40%) is significantly higher than the use of maize 0% (15.7%), 10% (22.33%) and 20% (23.78%). Water holding capacity on the use of corn 10% and 20% in commercial diet showed no significant difference. Cooking loss meat on the use of corn 30% (26.32%) is lower than the use of maize 0% (39.47%), 10% (34.21%) and 20% (36.11%), while the meatbone ratio treatment 10% corn (3.83) is higher than the treatment 20% and 30% corn. The range of pH values in this study was 6.5 to 6.8 with the average of 6.63. Substitution of commercial rations by as much as 30% corn gives the value of the high water holding capacity and low cooking loss, while meatbone ratio highest found in 10% of substitution treatment. Keywords: physical quality, broiler meat, corn

Penilaian Sifat Fisik Daging Kerbau dengan Variasi Lama Perendaman dalam Ekstrak Bonggol Nanas: Evaluation of Physical Properties of Buffalo Meat by Varying The Length of Marination in Pineapple Pith Extract Barus, Erdina Chyntia Br; Mega, Olfa; Sulaksana, Indra
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 28 No 1 (2025): Mei 2025
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jiiip.v28i1.36471

Background: Buffalo meat contains 18.7% protein, has a darker color than beef, buffalo fat is whiter with lower meat fat content, meat texture is tough, has larger, coarser, and denser fibers. Pineapple pith contains bromelain enzyme, a source of vitamin C which functions as an antioxidant and high fiber content. Marinating buffalo meat in pineapple pith extract is done to improve the physical quality of the meat. Purpose: The purpose of this research was to study the effect of marinating buffalo meat in pineapple pith extract on pH value, water holding capacity, and cooking loss. Methods: This study used a completely randomized design (CRD) consisting of 5 treatments and 4 replicates. The treatments were buffalo meat without marinating in pineapple pith extract (P0), buffalo meat with marinating in pineapple pith extract for 15 min (P1), 30 min (P2), 45 min (P3), and 60 min (P4). The concentration of pineapple stem extract was 20% (v/v). The data were analyzed by analysis of variance (ANOVA). Results: The results showed that the treatment did not significantly (P>0.05) affect the pH value, water holding capacity and cooking loss. The range of pH values obtained was 5.82-6.19, water holding capacity was 20.14%-24.86%, and cooking loss was 35.82%-39.77%, with the average pH values, water holding capacity, and cooking shrinkage were 5.94, 21.95%, and 38.66%, respectively. Conclusion: Marinating buffalo meat in pineapple pith extract at 20% concentration for up to 60 minutes did not change the pH value, water holding capacity and cooking loss.

Co-Authors Barus, Erdina Chyntia Br Bieng Brata Cahyo Budiman Cece Sumantri Desia Kaharuddin Dewi Bintang Castika Eva Daniati Gustina Gustina Hanny Hafiar Indra Sulaksana Irma Badarina Irma Isnafia Arief Jaya Putra Jahidin Jaya Putra Jahidin Johan Setianto Kususiyah Kususiyah Muhamad Arifin Muhammad Yusuf Noraimah binti Sulaiman Rustama Saepudin Suharyanto Suryono Suryono Warnoto Warnoto Yosi Fenita

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