Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal MIPA JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI Jurnal Agroekoteknologi Terapan ZOOTEC
Merri D. Rotinsulu, Merri D.
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Mathematics Physics Veterinary

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
PENGAMATAN POST-MORTEM KUALITAS KULIT KAMBING DI KOTA MANADO Rotinsulu, Merri D.; Inal, Hendra; Kalele, J. A. D.; Tangkere, E.
JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI Vol 2, No 1 (2015)
Publisher : JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI

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

Abstract

Kulit ternak merupakan hasil ikutan ternak yang memiliki nilai ekonomis sebagai bahan baku utama berbagai produk industri kulit. Kualitas kuli tsegar dapat mengalami penurunan pada saat ternak masih hidup maupun setelah lepas dari tubuh ternak. Penyembelihan ternak kambing di Kota Manado cukup banyak namun belum memperhatikan kualitas kulitnya. Penelitian ini bertujuan untuk mengetahui seberapa jauh kualitas post-mortem kulit kambing di Kota Manado. Pengambilan data dilakukan di tempat pemotongan hewan pasar bersehati Kota Manado menggunakan metode observasi terhadap beberapa variabel yaitu cacat irisan, cacat penyakit kulit, dan cacat flek darah. Pengambilan sampel melalui purposive sampling serta penyajian data menggunakan statistik deskriptif. Hasil pengamatan menunjukkan bahwa cacat pada kulit kambing post mortem yang terbanyak adalah cacat irisan dan cacat penyakit kulit (± 60%) dan cacat flek darah paling sedikit (± 13,3%). Cacat yang ditemui terbanyak pada daerah D (daerah badan).
Kualitas Dendeng Babi Yang Menggunakan Gliserol+NaCl Selama Penyimpanan Pada Suhu Kamar Rotinsulu, Merri D.; Ransaleleh, Tilje A.; Ratulangi, F. S.; Tangkere, E. S.
Jurnal MIPA Vol 8, No 3 (2019)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jmuo.8.3.2019.26204

Abstract

Penelitian ini dilakukan untuk mengetahui efek gliserol + NaCl pada dendeng babi yang disimpan pada suhu kamar. Plot split dalam desain waktu digunakan dalam penelitian ini; Faktor A adalah konsentrasi Gliserol + NaCl (dibagi dalam 3 level kombinasi) sebagai berikut A₁ = Gliserol 15% + NaCl 5%, A₂ = Gliserol 10% + NaCl 10%, A₃ = Gliserol 5% + NaCl 15% dan faktor B adalah durasi penyimpanan pada suhu kamar (dibagi dalam 3 lama waktu yang berbeda) sebagai berikut B₁ = 10 hari, B₂ = 20 hari, B₃ = 30 hari; dengan tiga replikasi. Variabel yang diamati adalah kadar air, pH dan jumlah mikroba. Hasil penelitian menunjukkan bahwa penggunaan Glycerol-NaCl memberikan efek yang sangat berbeda (P <0,01) pada kadar air dan jumlah mikroba pada dendeng babi, tetapi tidak pada pH dendeng babi. Ditemukan juga bahwa durasi penyimpanan pada suhu kamar memberikan efek yang sangat berbeda (P <0,01) pada semua variabel dendeng babi. Singkatnya, penggunaan Gliserol 5% + NaCl 15% dapat memperpanjang umur simpan dendeng babi hingga 30 hariThe study was done in order to know the effect of glycerol+NaCl on jerky pork kept at room temperature. A split plot in time design was used in this study; A Factor was Glycerol+NaCl concentration(divided in 3 combination levels) as follows A₁= Glycerol 15% + NaCl 5%, A₂= Glycerol 10% + NaCl 10%, A₃= Glycerol 5% + NaCl 15% and B factor was duration of storage at room temperature (divided in 3 different length of time) as follows B₁= 10 days, B₂= 20 days, B₃= 30 days; with three replications. The variables observed were water content, pH and the number of microbes. The results showed that the use of Glycerol-NaCl gave significantly a very different effect (P <0.01) on water content and microbial amounts of jerky pork, but not on the pH of jerky pork. It was found also that the duration of storage at room temperature gave significantly a very different effect (P <0.01) on all variables of jerky pork.  In short, the use of Glycerol 5% +NaCl 15% could extend the shelf life of jerky pork until 30 days
PENGARUH WADAH MEMASAK YANG BERBEDA TERHADAP SIFAT MUTU ORGANOLEPTIK DAGING AYAM BUMBU RINTEK WUUK (RW) Kasih, Trifonia; Tinangon, Meilani R.; Sembor, Sofi M.; Rotinsulu, Merri D.
ZOOTEC Vol 40, No 1 (2020)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (217.164 KB) | DOI: 10.35792/zot.40.1.2020.26776

Abstract

THE EFFECT OF DIFFERENT    COOKING CONTAINER ON THE  SENSORIC QUALITY OF  TRADITIONAL “RINTEK WUUK” (RW) SEASONING CHICKEN. The purpose of this study was to determine the effect of different cooking containers on the organoleptic qualities of RW seasoning chicken meat. This study used a completely randomized design (CRD) with three treatments and 40 replications (untrained panelists). The treatments were arranged as follows: R1 = bamboo container, R2 = earthen pot container, R3 = pan container. The results and further testing of the doubled duncan region showed that different cooking containers gave a real difference (P˂0.05) to the taste but did not give a difference (P˃0.05) to the color, aroma, and texture, but generally accepted by the panelists. Based on data analysis and discussion for all variables it can be concluded that Rintek Wuuk (RW) seasoned chicken meat cooked using bamboo containers is preferred. Keywords: Cooking container, Chicken meat, RW seasoning, Organoleptic
Integration Of Local Leafy Forage In Smallholder Pig Farming And Its Implications For The Nutritional Quality Of Pork Jerky With Added Subcutaneous Fat Rotinsulu, Merri D.; Hadju, R; Manangkot, H. S.; Sakul, Syalom; Lontaan, Nova
Jurnal Agroekoteknologi Terapan (Applied Agroecotechnology Journal) Vol. 6 No. 2 (2025): ISSUE JULY-DECEMBER 2025
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v6i2.65948

Abstract

Integrating locally produced leafy forage into smallholder pig systems may influence the nutritional quality of value-added meat products. This study evaluated pork jerky manufactured with different levels of added subcutaneous fat using carcasses from pigs raised in smallholder farms where local leafy forage formed part of the diet. Leafy forage and jerky were characterised by proximate analysis. A completely randomized design with five treatments (0, 10, 20, 30 and 40% added subcutaneous fat; R0–R4) and five replications was used. Increasing added fat from 0 to 40% reduced jerky moisture (40.10 to 32.80%), ash (9.92 to 5.42%) and crude protein (41.21 to 24.67%), while crude fat (8.19 to 28.44%) and carbohydrate by difference (0.58 to 8.67%) increased markedly (P < 0.05). Thus, subcutaneous fat level is a major lever for modifying the energy density and macronutrient profile of pork jerky. From an agricultural systems perspective, these findings illustrate how carcass utilisation and simple on-farm processing can add value to pigs fed partly on local leafy forage and support small-scale agroindustry. Moderate fat inclusion appears to offer a practical compromise between maintaining protein content and enhancing sensory attributes. Keywords: Pork jerky; subcutaneous fat; leafy forage; smallholder pig farming; proximate composition; crop–livestock integration
Optimizing Granulated Palm Sugar (Arenga pinnata (Wurmb) Merr.) And Sodium Chloride Formulation to Improve Physicochemical Quality And Sensory Acceptance Of Pork Dendeng Rotinsulu, Merri D.; Sakul, Syalom; Sorongan, Syalom
Jurnal Agroekoteknologi Terapan Vol. 7 No. 1 (2026): ISSUE JANUARY-JUNE 2026
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v7i1.66916

Abstract

This study evaluated the effects of different combinations of granulated palm sugar (gula semut) and sodium chloride (NaCl) on the physicochemical and sensory quality of pork dendeng. A completely randomized design (CRD) with three treatments and five replications (3×5) was applied. Treatments were formulated on a meat-weight basis (w/w): A1 (2.5% gula semut + 7.5% NaCl), A2 (5.0% gula semut + 5.0% NaCl), and A3 (7.5% gula semut + 2.5% NaCl). For each replication, 200 g pork ham was ground (5 mm plate), mixed with the assigned ingredients, rested at 4 °C for 12–24 h, and dried in a cabinet oven at 80 °C for 11 h. Moisture content (AOAC 950.46), pH, water-holding capacity (WHC; press method), and cooking loss were measured. Sensory acceptance (color, aroma, texture, and taste) was evaluated by 25 untrained panelists using a five-point hedonic scale. Data were analyzed using one-way ANOVA followed by BNJ (Tukey’s HSD) at P < 0.05. The formulation significantly affected WHC and cooking loss. Treatment A2 produced the highest WHC (19.51%) and the lowest cooking loss (40.90%), indicating improved water retention and thermal yield compared with A1 and A3 (P < 0.05). pH values (6.61–6.69) and hedonic scores for all sensory attributes did not differ significantly among treatments (P > 0.05). Overall, a balanced gula semut–NaCl formulation (5%:5%) is recommended to enhance pork dendeng processing performance while maintaining acceptable sensory quality. Keywords: cooking loss; gula semut; pork dendeng; sodium chloride; water-holding capacity
Co-Authors Ansye A. Goniwala, Ansye A. Chatarina Umbul Wahyuni E. S. Tangkere, E. S. F. S. Ratulangi, F. S. Hendra Inal, Hendra J. A. D. Kalele, J. A. D. Jerny R. Bujung, Jerny R. Kasih, Trifonia Lontaan, Nova Manangkot, H. S. Mien Th. R. Lapian Nusi, Sasmita R Hadju, R Rahmawaty Hadju Ransaleleh, Tilje A. Sakul, Syalom Sembor, Sofi M. Sorongan, Syalom Tamasoleng, Moureen Tinangon, Meilani R.