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H. Liwe, H.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Karakteristik fisiko kimia salami ayam petelur afkir menggunakan tepung sorgum (sorghum bicolor L.) sebagai bahan pengisi (filler) Sembor, S. M.; Liwe, H.; Lontaan, N.N.; Imbar, M.R.
ZOOTEC Vol 41, No 2 (2021)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (181.59 KB) | DOI: 10.35792/zot.41.2.2021.35545

Abstract

Tujuan penelitian ini untuk mengetahui kualitas fisik dan kimia produk salami ayam petelur afkir menggunakan tepung sorgum (Sorghum bicolor L.) sebagai bahan pengisi dalam pengolahan salami. Penelitian dilaksanakan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan P0 (0%), P1(2,5%), P2 (5%), P3 (7,5%) dan P4 (10%) setiap perlakuan diulang 4 kali. Parameter yang diukur sifat fisik meliputi daya mengikat air, susut masak dan  keempukan;   pengujian kimia/proksimat yang terdiri dari kadar air, kadar protein, kadar lemak, dan karbohidrat. Data hasil penelitian diolah menggunakan analisis sidik ragam dan dilanjutkan dengan  Uji Tukey. Berdasarkan hasil penelitian diperoleh bahwa mutu kimia seperti kadar air 46,56%, protein 16,08%, lemak 22,03% dan karbohidrat 13,89%; mutu fisik seperti susut masak menurun dari 24,77% - 19,63%; DIA meningkat dari 26,03 % - 36,44%; keempukan meningkat dari 136,75% - 181,75%. Kesimpulan dari penelitian ini adalah penggunaan tepung sorgum (Sorghum bicolor L.) sebagai bahan pengisi pembuatan salami ayam petelur afkir sebanyak 10%, bakteri asam laktat 2% dan yeast 2%.                                                                      Kata kunci: Tepung sorgum, ayam petelur afkir, salami
PENGARUH PENAMBAHAN MOLASES TERHADAP KUALITAS FISIK DAN KIMIA SILASE KULIT PISANG SEPATU (Mussa paradisiaca formatypica) Larangahen, Arlen; Bagau, B.; Imbar, M. R.; Liwe, H.
ZOOTEC Vol 37, No 1 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.002 KB) | DOI: 10.35792/zot.37.1.2017.14419

Abstract

EFFECT OF MOLASSES ADDITION ON PHYSICO-CHEMICAL QUALITY OF BANANA PEEL (mussa paradisiaca formatypica) SILAGE. Molasses had been used previously in animal feeds. The present study was conducted to determine physical and chemical composition as affected by the addition of molasses in ensiling process of banana peels. The study was conducted for four weeks at Department of Animal and feed Science Laboratory, Faculty of Animal Husbandry, University of Sam Ratulangi, Manado. A Completely Randomized Design (CRD) arranged by 4x3 factorial with three replications was employed for analysis of varians. The two factors consisted of : A factors (level of molasses addition) were: A0=0%; A1=2%; A2=4%; and A3=6%; and B factors (incubation time) were : B1 = 14 days ; B2 = 21 days; and B3 = 28 days. Tukey’s test was used to analysis treatment differents. Variables measured were : smell, texture, color protein(%) and gross energy (Kcal/kg). The result show that the addition of molasses in ensiling process of banana peels was positively (P<0.05) interacted with incubation times, and affected on smell, crude protein, and gross energy contents, but not affected towards texture and color (P>0.05) of banana peels silage. The addition of molasses up to 6% with incubation time of 28 days gave an intermediate texture and brown color and these could be a good indication of a good or success ensiling process. The addition of molasses up to 6% with an incubation time of 21 days produced banana peels silage with protein content of 6,77% and addition of molasses up to 4% with incubation time 28 days gave gross energy of 4.390 kcal/kg. It can be concluded that addition of molasses up to 6% with incubation time 21 days produced good quality (physically and Chemically) of banana peels silage. Key words : banana peels, molasses, ensiling process, protein and gross energy content.
Penentuan retensi nitrogen dan energi metabolis kulit pisang raja (Musa paradisiaca) fermentasi dengan Rhizopus oligosporus pada ransum broiler Kalalo, M.N; Wolayan, F.R.; Imbar, M.R.; Liwe, H.
ZOOTEC Vol 41, No 1 (2021)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (138.301 KB) | DOI: 10.35792/zot.41.1.2021.32534

Abstract

DETERMINATION OF NITROGEN RETENTION AND METABOLIC ENERGY OF BANANA PEELS (Musa paradisiaca) FERMENTATION WITH Rhizopus oligosporus ON BROILER RANSOM. Banana peel is a waste that has the potential to be used as feed because it is abundant and has the nutrients needed by livestock. This study aims to determine protein consumption, nitrogen retention value (RN) and nitrogen-corrected metabolic energy (AMEn) value of broiler rations containing unfermented plantain peel flour and fermented broiler rations with Rhizopus oligosporus mold. This research was conducted using 20 broilers of strain Arbor Acres CP 707 aged 5 weeks. The design used was Student's t-test which consisted of 2 treatments, each treatment consisting of 10 broilers as replications. The rations used in this study were rations containing plantain peel flour without fermentation and rations containing fermented plantain peel flour with Rhizopus oligosporus mold. The results of the analysis of diversity showed that the treatment between no fermentation and fermentation was significantly different for protein consumption (P <0.05), nitrogen retention was significantly different (P <0.05) and the value of metabolic energy was significantly different (P <0.05). The T-Student test results for the protein consumption value of nitrogen retention values showed that the treatment without fermentation was 63.59% and 71.87% fermented products with Rhizopus oligosporus mold. The metabolic energy values in the treatment without fermentation were 2336.6 Kcal / kg and 2732.4 Kcal / kg in fermentation products with Rhizopus oligosporus mold. Based on the results of this study it can be concluded that the use of fermented plantain peel products with Rhizopus oligosporus in broiler rations can increase protein consumption, nitrogen retention, and metabolic energy of broiler chickens.Key words: plantain peel, fermentation, Rhizopus oligosporus, broiler chicken.
Kajian penggunaan tepung pati biji durian (Durio zibethimus Murr) terhadap mutu organoleptik, aktivitas antioksidan, dan awal kebusukan salami Sembor, S.M.; Liwe, H.; Lontaan, N.N.; Rumerung, S.N.
ZOOTEC Vol. 44 No. 1 (2024)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tujuan penelitian ini untuk mengetahui pengaruh penggunaan tepung biji durian (Durio zibethinus Murr) terhadap mutu organoleptik, aktivitas antioksidan dan awal kebusukan salami. Materi yang digunakan dalam penelitian ini seperti tepung biji durian, daging ayam petelur afkir, serta bumbu-bumbu (garam, bawang putih, gula, NSP, lada, jahe, pala, susu bubuk serta kultur bakteri Lactobacillus plantarum dan Lactobacillus acidophillus. Penelitian dilaksanakan menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan tepung biji durian P0 (0%), P1(10%), P2 (20%), P3 (30%) dan P4 (40%) setiap perlakuan diulang 4 kali. Parameter yang diukur meliputi mutu organoleptik, aktivitas antioksidan dan awal kebusukan. Data hasil penelitian dianalisis menggunakan analisis sidik ragam (ANOVA) dan dilanjutkan dengan Uji Tukey.  Hasil analisis sidik ragam menunjukkan bahwa salami menggunakan tepung pati biji durian (Durio zibethinus Murr) sebagai bahan pengisi (filler) berpengaruh sangat nyata (P< 0,01) terhadap mutu organoleptic, aktivitas antioksidan dan awal kebusukan. Berdasarkan hasil penelitian diperoleh bahwa uji organoleptik baik warna, aroma, tekstur dan citarasa disukai oleh panelis. Semakin rendah aktivitas antioksidan (IC50) maka produk salami semakin baik. Daya awet paling tinggi pada perlakuan P3 yaitu 192 jam atau 8 hari pada suhu kamar. Penggunaan tepung pati biji durian pada produk salami dapat digunakan sampai 30%. Kata kunci : Biji durian, organoleptik, aktivitas antioksidan, awal kebusukan, salami
Co-Authors B. Bagau Imbar, M.R. K. Maaruf Kalalo, M.N Larangahen, Arlen Lontaan, N.N. M. R. Imbar Prayer F. Polii, Prayer F. Rumerung, S.N. Sembor, S. M. Sembor, S.M. Untu, I.M. Wenda, Nabenus Wolayan, F.R Wolayan, F.R. Y. C. Raharjo Y. Kowel, Y.