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ANALISIS SIKAP DAN KEPUASAN KONSUMEN TERHADAP ATRIBUT PRODUK KARKAS AYAM PEDAGING SEGAR DI PASAR TRADISIONAL KOTA SAMARINDA Ismanto, Arif; Julianda, Try; Mursidah, .
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol 8 No 2 (2018): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veter
Publisher : Fakultas Peternakan Universitas Papua

This research aims to know the attitude of consumers, the level of satisfaction, and what product attributes that are considered consumers before buying the broiler carcass in traditional market of Samarinda City. The data retrieval research conducted during November 2016. The basic method of research is using descriptive method, and itâ€™s implementation with the technique level. The location of the study was chosen intentionally in Samarinda City by taking 3 traditional markets as a sample. The determination of the number of samples is done proportionally and the technique of determining the sampling method by chance (Accidental sampling) with the number of samples of 50 respondents. The type of data used is primary data and secondary data with data collection techniques by observation, interview, and recording. The analysis used is Fishbein Multi Attribute attitude analysis and to analyze satisfaction using Customers Satisfaction Index. The result of the research based on analysis of Fishbein Multiatribut known to consumer attribute value toward color attribute 16.80, weight (16.48), aroma (15.76), skin hygiene (14.57) and price (13.11). Based on Costumer Satification Index the level of customer satisfaction on broiler carcass is 77.11%. Result of research based on analysis of Fishbein Multi Attribute known consumer attitude toward carcass is â€œpositiveâ€ which means consumers are well-receptive to broiler carcass in traditional markets with most attributes considered in the purchase decision of chicken carcasses in traditional markets of Samarinda City is the color of broiler carcasses. The order of attributes from the most considered to the least considered is color, carcass weight, aroma, skin hygiene and broiler carcass price. Based on Customer Satisfaction Index of consumer satisfaction level against broiler carcass is 77.11% who are satisfied category.

Sifat fisik, Organoleptic dan Aktivitas Antioksidan Sosis Ayam dengan Penambahan Ekstrak Daun Sirsak (Annona muricata l.) Ismanto, Arif; Subaihah, Sitiani
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol 10 No 1 (2020): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Vete
Publisher : Fakultas Peternakan Universitas Papua

This study aims to determine the effect of adding soursop leaf extract (SLE) at level 0 (control), 2, 4, and 6% (the weight of SLE /the weight of the dough) on the physical, organoleptic and antioxidant qualities of chicken sausages. A Completely Randomized Design (CRD) was used in this study. Data analysis was performed using analysis of variance (ANOVA) and further tested using the Least Significant Difference Test (LSD). The results showed that differences in SLE levels did not significantly affect the physical quality of chicken sausages, but did change the color, aroma, texture, and taste. The color, smell, texture, and taste of chicken sausage with the addition of 6% SLE showed results that appeared to be greener, had a stronger soursop aroma, more elastic, and tasted more bitter than the other treatments (P <0.05). The lowest antioxidant activity was shown by SLE 0% in both the dough (39.78%) and cooked sausage (17.10%). The highest antioxidant activity was SLE 6%, with antioxidant activity of 57.63% in the dough and 37.43% in cooked sausages. The addition of chicken sausage does not affect physical quality but has a significant impact on the soursop leaf extract test on organoleptic color, aroma, texture, and taste. The best organoleptic quality is demonstrated at 4% SLE. The addition of soursop leaf extract level is accompanied by increased levels of antioxidants both in the dough and in cooked sausage.

PENGARUH PENAMBAHAN KARAGINAN DENGAN LEVEL YANG BERBEDA TERHADAP KOMPOSISI KIMIA, KUALITAS FISIK, SENSORIS DAN MIKROSTRUKTUR SOSIS AYAM Arif Ismanto; Deny Sumarna
Buletin Peternakan Vol 40, No 1 (2016): BULETIN PETERNAKAN VOL. 40 (1) FEBRUARI 2016
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v40i1.9213

Various microfloras residing in the human colon are significantly affected by dietary fiber. Shortage of dietary fiber in the human daily consumption contributes to gastrointestinal metabolic and cardiovascular disease. One source of dietary fiber is a type of various seaweeds. This research was conducted to determine the effect of carrageenan addition on restructured meat products quality (chemical, physical, sensory and microstructure). There were four treatments in this experiment, (1) chicken sausages without carrageenan addition, (2) chicken sausage with 3% carrageenan addition , (3) chicken sausage with 6% carrageenan addition, and (4) chicken sausage with 9% carrageenan addition. The parameters observed were chemical composition (collagen, fat, water, protein), physical quality (pH, tenderness, water holding capacity (WHC), cooking loss), sensory properties (colour, textures, taste, flavor, acceptability) and microstructure. Chemical composition and physical qualities data were analyzed using Anova. The differences between means were analyzed using Least Significant Different (LSD). Sensory properties data were tested using Method of Successive Interval (MSI). The results showed that the addition of carrageenan at different levels significantly (P<0,05) affected water content and pH value. The addition of carrageenan at different levels also affected taste of chicken sausages. The addition of carrageenan at different levels had no effect on color, aroma, texture, tenderness, and acceptability. Microstructure analysis showed that addition of carragenan lead to the appearence of gel network. (Key words: Carrageenan, Chicken sausages, Chemical composition, Physical quality, Sensory quality, Miacrostructure)

The Effect of Traditional Transportation Using Cool Box on Quality of Fresh Milk and Frozen Milk from Peternakan Sapi Terpadu Sangatta to Samarinda East Kalimantan Arif Ismanto; Fikri Ardhani; Marhamah Marhamah
Buletin Peternakan Vol 42, No 3 (2018): BULETIN PETERNAKAN VOL. 42 (3) AUGUST 2018
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v42i3.31559

This study was aimed to determine the quality of milk before and after through the transportation process as far as ± 180 km for ± 4 hours from Peternakan Sapi Terpadu, North Sangata to Samarinda. This research used 2 treatments: frozen and fresh milk. Preliminary tests carried out before the transport process, while the final tests carried out after transportation including parameters of chemical composition, physical quality and organoleptic quality. Data were analyzed by statistic t-test. The results showed that the physical, chemical and organoleptic attributes (except viscosity) of frozen and fresh milk were not significantly different before and after transportation. The viscosity of frozen milk before and after transportation were 1.0212 and 1.0277 g/cm3 respectively, while on fresh milk were 1.0265 and 1.0272 g/cm3, respectively. The freezing point of milk before and after transportation was -0.445 to -0.527ºC for frozen milk and -0.480 ºC to 0.490ºC for fresh milk. Protein content before and after transportation was 2.52% to2.78% for frozen milk and from 2.78 % to 2.87% for fresh milk. The fat content before and after transportation was 6.78% to 5.04% for frozen milk and from 3.73% to 4.04% for fresh milk. The lactose content before and after transportation that is from 13.66% become 13.21% for frozen milk and 11.33% to 11.88% for fresh milk. The total solid content before and after transportation was 13.66 % and 13.21% for frozen milk and 11.33% to 11.88% for fresh milk. The SNF content before and after transportation was 6.88 % to 8.17 % for frozen milk and from 7.60% to 7.84% for fresh milk. It can be concluded that traditional transportation of milk from Peternakan Sapi Terpadu to Samarinda did not affect the organoleptic, physical, and chemical except viscosity of milk.

Pemanfaatan Ekstrak Buah Nanas dan Ekstrak Buah Pepaya sebagai Bahan Pengempuk Daging Ayam Parent stock Afkir A. Ismanto; R. Basuki
Jurnal Peternakan Sriwijaya Vol 6, No 2 (2017): Jurnal Peternakan Sriwijaya
Publisher : Department of Animal Sciences, Faculty of Agriculture, Sriwijaya University, Indonesia

Penelitian ini dilakukan untuk mengetahui pengaruh perbedaan konsentrasi penambahan ekstrak buah nanas dan ekstrak buah pepaya terhadap kualitas fisik dan organoleptik daging ayam parent stock afkir. Perlakuan yang digunakan dalam penelitian ini yaitu: 1. tanpa penambahan ekstrak buah nanas (EBN) dan ekstrak buah pepaya (EBP); 2. penambahan 5% EBN dan EBP; 3. penambahan 10% EBN dan EBP; 4. penambahan 15% EBN dan EBP. Variabel yang diamati adalah komposisi kualitas fisik (daya ikat air, pH dan susut masak) dan kualitas organoleptik (keempukan warna dan aroma). Data komposisi kimia dan kualitas fisik dianalisis dengan rancangan acak lengkap (RAL), semetara perbedaan rata-rata tiap percobaan diuji dengan beda nyata terkecil (BNT). Pengujian organoleptik dianalisis dengan uji mutu hedonik dan uji hedonik Kruskal-Wallis. Hasil penelitian menunjukkan bahwa penambahan EBN dan EBP dengan konsentrasi yang berbeda tidak berpengaruh nyata terhadap daya ikat air, pH dan susut masak serta uji hedonic dan mutu hedonik keempukan dan warna, tetapi berpengaruh nyata, terhadap mutu hedonik dan hedonik aroma

EVALUASI PROSES HIDROLISIS ENZIMATIS PROTEIN RANGGAH VELVET RUSA SAMBAR (Rusa unicolor) SEBAGAI TAHAP AWAL UNTUK MENGHASILKAN PEPTIDA BIOAKTIF Arif Ismanto
PROSIDING SEMINAR KIMIA SEMINAR NASIONAL KIMIA 2014
Publisher : PROSIDING SEMINAR KIMIA

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

Penelit ian ini bertu juan untuk mengetahui keberhasilan hidrolisis enzimatis protein Ranggah Velvet Rusa Sambar (Rusa unicolor). Hidro lisis dilaku kan menggunakan dua macam en zim protease. Enzim protease yang digunakan yaitu enzim pepsin dan enzim tripsin. Parameter yang digunakan untuk mengevaluasi proses hidrolisis protein ranggah velvet rusa Sambar yaitu Degree of Hydrolysis (DH) dan Peptide Content. Hasil penelit ian menunjukkan bahwa peptide content pada native protein, hidrolisat pesin dan hidrolisat tripsin berturut-turut adalah 2,040 ± 0,004; 2,080 ± 0,006 dan 2,160 ± 0,003 (mg/ ml).Sedangkan Degree of hydrolysis protein ranggah velvet rusa Sambar dengan enzim pepsin dan tripsin sebesar 79,05 %. Dapat disimpulkan bahwa hidrolisis protein ranngah velvet rusa Sambar (Rusa unicolor) menggunakan enzim pepsin dann tripsin berjalan secara optimal.

Pandan Wangi (Pandanus amaryllifolius Roxb.) Leaves Extract as Flies Repellent and Its Effect on Organoleptic Qualities of Chicken Meat Arif Ismanto; Hosni Mubarok; Fikri Ardhani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

The research aims to determine the effectiveness of pandan wangi (Pandanus amaryllifolius Roxb.) leaves extract (PWLE) as flies repellent and understand its effect on the organoleptic qualities of chicken meat. The study was conducted in a completely randomized design with PWLE concentrations (0, 5, 10, 15, and 20%) as research treatments and replicated for four times. The flies repelling data were analyzed by using ANOVA and followed with Least Significance Different (LSD) test. Moreover, the organoleptic test results were analyzed by using Kruskal Wallis test. The results showed that the immersion of chicken meat in PWLE was effective to reduce the number of flies contamination with a repellent level of 0%; 8.25%; 36.5%; 53% and 59%, on the PWLE addition at 0, 5, 10, 15 and 20%, respectively. The results of the organoleptic test showed that the PWLE affected the preference of panelists on color, aroma, and texture parameters.

Pengaruh Penambahan Ekstrak Bawang Tiwai (Eleutherine americana Merr) pada Komposisi Kimia, Kualitas Fisik, Organoleptik dan Vitamin C Nugget Ayam Arab (Gallus turcicus) A Ismanto; D Arsanto; Suhardi Suhardi
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 12, No 1 (2014): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/sainspet.v12i1.4776

This research was conducted to know the effect of different concentrations addition of Tiwai onion extract (Eleutherine americana Merr) on chemical composition, physical, organoleptical quality, and Vitamin C content of nugget from Gallus turcicus meat. There were four treatments in this experiment, 1) without Tiwai onion extract (TOE), 2) level of 5 % TOE, 3) level of 10 % TOE, 4) level of 15 % TOE. The variable were observed of chemical composition (water, fat, and ash content), physical quality (pH and cooking loss) and sensoric quality (colour, taste, tenderness, texture and acceptability). Chemical composition and physical quality were analysed by ANOVA, when the different between means were tested by Least Significant Difference Test. Sensory characterictic quality were analysed by hedonic test of Kruskal and Wallis. Result showed that the addition of TOE up to 15 % affected significantly on water, fat, ash and vitamin C content (P<0.05). Addition of TOE was also affected significantly (P<0.05) onpH, cooking loss and all organoleptical quality except acceptability. Result showed that the addition of TOE up to 15 % increasing water, fat, ash and vitamin C content. Addition of TOE up to 15% decreasing physical quality (pH and cooking loss). Organoleptical quality taste, flavor, texture and tenderness increased but colour was decrease compare to control. Nugget by addition EBT up to 15 % still acceptable for panelis.Key words: nugget, Eleutherine americana Merr extract, chemical composition, physical quality, organoleptical quality, vitamin C content

Komposisi Kimia, Karakteristik Fisik, dan Organoleptik Sosis Ayam dengan Penambahan Karagenan dan Enzim Transglutaminase Arif Ismanto; Dominikus Pandego Lestyanto; Muh Ichsan Haris; Yuny Erwanto
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 18, No 1 (2020): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan karagenan dan transglutaminase terhadap komposisi kimia, kualitas fisik, dan karekteristik organoleptik sosis ayam. Rancangan percobaan yang digunakan dalam penelitian adalan rancangan RAL (Rancangan Acak Lengkap) terdiri dari 4 perlakuan yaitu P0 (sosis dengan penambahan karagenan 3 % dan tanpa penambahan transglutaminase), P1 (sosis + karagenan 3 % + transglutaminase 2 ml), P2 (sosis + karagenan 3 % + transglutaminase 3 ml) dan P3 (sosis + karagenan 3 % + transglutaminase 4 ml) dengan masing-masing perlakuan diulang sebanyak 6 ulangan. Variabel yang diamati komposisi kimia (kadar air, kadar protein, kadar lemak dan kadar abu), kualitas fisik (pH, susut masak dan Daya Ikat Air) dan kualitas organoleptik (warna, aroma, tekstur dan rasa). Data komposisi kimia dan kualitas fisik dianalisis menggunakan ANOVA, dan diuji lanjut menggunakan Least Significant Different (LSD). Data kualitas organoleptik dianalisis menggunakan Uji Sensoris Kruskal dan Wallis. Hasil penelitian menunjukkan sosis daging ayam dengan penambahan karagenan dan transglutaminase pada level yang berbeda mempengaruhi kadar air, kadar protein, dan kadar lemak, kadar abu. Sosis daging ayam dengan penambahan karagenan dan transglutaminase pada level yang berbeda berpengaruh pada nilai pH, susut masak, dan daya ikat air Sosis daging ayam dengan penambahan karagenan dan transglutaminase pada level yang berbeda memberikan pengaruh pada kesukaan panelis pada semua parameter (warna, hedonic aroma, hedonic tekstur, rasa) tetapi tidak mempengaruhi penilaian panelis pada mutu hedoniknya. Penambahan transglutaminase sampai dengan 3 ml menyebabkan terjadinya penurunan kualitas kimia tetapi meningkatkan kesukaan panelis pada parameter rasa.

ANALISIS SIKAP DAN KEPUASAN KONSUMEN TERHADAP ATRIBUT PRODUK KARKAS AYAM PEDAGING SEGAR DI PASAR TRADISIONAL KOTA SAMARINDA: ANALYSIS OF ATTITUDE AND CUSTOMER SATISFACTION ON ATTRIBUTES OF FRESH CHICKEN CARCASS IN TRADITIONAL MARKET CITY SAMARINDA Arif Ismanto; Try Julianda; . Mursidah
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 8 No. 2 (2018): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Vet
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/jipvet.v8i2.34

This research aims to know the attitude of consumers, the level of satisfaction, and what product attributes that are considered consumers before buying the broiler carcass in traditional market of Samarinda City. The data retrieval research conducted during November 2016. The basic method of research is using descriptive method, and itâ€™s implementation with the technique level. The location of the study was chosen intentionally in Samarinda City by taking 3 traditional markets as a sample. The determination of the number of samples is done proportionally and the technique of determining the sampling method by chance (Accidental sampling) with the number of samples of 50 respondents. The type of data used is primary data and secondary data with data collection techniques by observation, interview, and recording. The analysis used is Fishbein Multi Attribute attitude analysis and to analyze satisfaction using Customers Satisfaction Index. The result of the research based on analysis of Fishbein Multiatribut known to consumer attribute value toward color attribute 16.80, weight (16.48), aroma (15.76), skin hygiene (14.57) and price (13.11). Based on Costumer Satification Index the level of customer satisfaction on broiler carcass is 77.11%. Result of research based on analysis of Fishbein Multi Attribute known consumer attitude toward carcass is â€œpositiveâ€ which means consumers are well-receptive to broiler carcass in traditional markets with most attributes considered in the purchase decision of chicken carcasses in traditional markets of Samarinda City is the color of broiler carcasses. The order of attributes from the most considered to the least considered is color, carcass weight, aroma, skin hygiene and broiler carcass price. Based on Customer Satisfaction Index of consumer satisfaction level against broiler carcass is 77.11% who are satisfied category.

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