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All Journal Majalah Ilmiah Peternakan Jurnal Peternakan Tropika
N. L. P. Sriyani, N. L. P.
Program Studi Peternakan, Fakultas Peternakan Universitas Udayana Denpasar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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PENGARUH ADITIF EKSTRAK DAUN PEPAYA (Carica papaya L.) PADA AIR MINUM TERHADAP KUALITAS FISIK DAGING AYAM JOPER C. F. B., GIRSANG; SRIYANI, N. L. P.; DEWI, G. A. M. K.
Majalah Ilmiah Peternakan Vol 25 No 2 (2022): Vol. 25 No. 2 (2022)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2022.V25.i02.p05

Abstract

This study aims to determine the effect of adding papaya leaf extract (Carica papaya L.) on drinking water to physical quality of Joper chicken meat. This study used a completely randomized design (CRD) with four treatmen- ts and four replications. Every unit was contained 3 Joper chickens. The treatments were drinking water without papaya leaf extract (P0), drinking water with 25 ml of papaya leaf extract in 1 liter of water (P1), drinking water with 30 ml of papaya leaf extract in 1 liter of water (P2), drinking water with 35 ml papaya leaf extract in liters of water (P3). The variables observed were pH, color, water holding capacity, cooking loss, and weep loss. The results showed that the addition of papaya leaf extract had a significant effect (P<0.05) on the physical quality of Joper chicken meat. Papaya leaf extract decreased the physical quality of Joper chicken meat in terms of water holding ca- pacity, cooking loss, and weep loss in P2 and P3 treatments. However, this papaya leaf extract treatment improves the quality of the flesh color to become brighter. The conclusion of this study is the addition of papaya leaf extract in drinking water affects the physical quality of Joper chicken meat compare without papaya leaf extract. The treat- ment that gave the best results was P1 treatment with the addition of 25 ml of papaya leaf extract.
KAJIAN KUALITAS FISIK DAGING KAMBING YANG DIPOTONG DI RPH TRADISIONAL KOTA DENPASAR Sriyani, N. L. P.; Tirta A., I. N.; Lindawati, S. A.; Miwada, I. N. S.
Majalah Ilmiah Peternakan Vol 18 No 2 (2015): Vol 18, No 2 (2015)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (258.806 KB) | DOI: 10.24843/MIP.2015.v18.i02.p03

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui apakah daging kambing yang di potong di RPH Tradisional di kota Denpasar layak di konsumsi di lihat dari aspek kualitas fisik daging. Data yang diperoleh di tabulasi dan dianalisis menggunakan metode diskriptif. Dari hasil penelitian ini, didapat rata-rata kualitas fisik daging kambing yang di potong di RPH tradisional di kota Denpasar adalah nilai pH 5,59, nilai warna daging adalah 5,14, nilai susut masak 39,74% dan nilai daya ikat air daging 30,90%. Berdasarkan hasil penelitian dapat disimpulkan bahwa kualitas fisik daging kambing yang dipotong di RPH tradisional di Denpasar masih dalam keadaan baik/normaldilihat dari variable pH yang ada dalam kisaran pH ultimat dan variable lain seperti warna, susut masak dan daya ikat air daging dalam angka yang normal.
NILAI ORGANOLEPTIK DAGING SAPI BALI YANG DIMARINASI DENGAN DAUN KELOR SEGAR, TEH DAUN KELOR, DAN BUBUK DAUN KELOR I. G. N., ARDITE; SRIYANI, N. L. P.; SUARTA, G.
Majalah Ilmiah Peternakan Vol 26 No 2 (2023): Vol. 26 No. 2 (2023)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2023.v26.i02.p07

Abstract

Bali beef is a meat that is quite attractive to the public. This study aims to find out the best ingredients and deter- mine the organoleptic value of Bali beef marinated using fresh moringa leaves, moringa leaf tea, and moringa leaf powder. Marinate the meat for 1 hour at room temperature. The research design used was a completely randomized design with four treatments and four replications. The four treatments were meat marinated with aquadest (P0); meat marinated using fresh moringa leaves 0.4% (P1); meat marinated using moringa leaf tea 0.4% (P2); and meat marinated using moringa leaf powder 0.4% (P3). The variables observed in this study were organoleptic tests of color, aroma, taste, texture, tenderness, and overall acceptance which were assessed by 15 semi-trained panelists. The results showed that Bali beef marinated using fresh moringa leaves, moringa leaf tea, and moringa leaf pow- der had a significant effect (P<0.05) on aroma, tenderness, and overall acceptance, but had no significant effect (P>0.05) on color, taste, and texture. The results of this study can be concluded that the best Bali beef marinade is using moringa leaf powder filtrate as much as 0.4% seen from the increase in the value of aroma, tenderness, and overall acceptance of the panelists.
Co-Authors ., Nurhafidah A. A. OKA A. W. Puger C. F. B., GIRSANG D., RAMADHANI D.M., Sitio DESAK PUTU MAS ARI CANDRAWATI G. A. M. K. Dewi G. G. K., Bayu I N. T. Ariana I Nyoman Sumerta Miwada I P. G. S., RAGAWARDANA I. G. N., ARDITE I. G. Suranjaya, I. G. I. M. P., GUNAWAN I. N. Simpen, I. N. I. N. Tirta A., I. N. M. DEWANTARI M. HARTAWAN, M. M. Wirapartha, M. N., Situmorang S. A. Lindawati Suarta, G. Wibawa, A. A. P. P.