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All Journal Buletin Peternakan Jurnal Veteriner JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Jurnal Ilmu dan Industri Peternakan Jurnal Sain Peternakan Indonesia JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) agriTECH Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Tropical Animal Science Journal Jurnal Ilmiah Membangun Desa dan Pertanian Hasanuddin Journal of Animal Science (HAJAS) Journal of Tropical Animal Science and Technology Jurnal Sains dan Teknologi Peternakan COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Journal of Comprehensive Science JAS (Journal of Animal Science) Chalaza Journal of Animal Husbandry Animal Agricultura
Sulmiyati Sulmiyati
Fakultas Peternakan Kelautan Dan Perikanan Universitas Nusa Cendana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Veterinary Other

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Journal : Journal of Comprehensive Science

 1 
Kualitas Organoleptik, Oksidasi Lemak dan Total Bakteri Sui Wu’u Yang Diolah Dari Otot Paha Belakang dan Diberi Level Tepung Jagung Yang Berbeda Taek, Paskalius; E. Malelak, Gemini; M. Sipahelut, Geetruida; Sulmiyati, Sulmiyati
Journal of Comprehensive Science Vol. 3 No. 9 (2024): Journal of Comprehensive Science (JCS)
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jcs.v3i9.856

Abstract

Pork has an important role in the lives of the people of East Nusa Tenggara (NTT), both as a source of animal protein and in cultural and social contexts. Traditional processed products such as Sui Wu'u from Bajawa are examples of pork preservation that has been passed down from generation to generation through the practice of local wisdom. The preservation process using natural ingredients such as cornstarch and salt not only extends the shelf life, but also improves the sensory quality as well as maintains the microbiological and physicochemical qualities of the meat. The addition of cornmeal which is rich in antioxidants and fiber and salt as natural preservatives, helps inhibit the growth of pathogenic microbes and maintains the taste of the product. Nonetheless, the curing process needs to pay attention to various factors such as raw materials, curing methods, and storage temperatures to ensure the quality and safety of the final product. The purpose of this study was to determine the organoleptic quality, fat oxidation and total bacteria in sui wu'u. The design used was a completely randomized design (CRD) consisting of 3 treatments 4 replicates of the addition of corn flour consisting of P1 = 500 g, P2 = 1000 g, P3 = 1,500 g. The parameter measured were: organoleptic quality (color, aroma, taste, and tenderness), fat oxidation and total bacteria. The data of organoleptics were analysed witk Kuakall-Wallis test whereas fat oxidation and total bacteria were analyzed with ANOVA. The results showed that organoleptic quality (color, aroma, taste, and tenderness) and total bacteri were same  (P>0.05) whereas fat oxidation decreased as the level of corn starch increased.  It can be concluded that given corn starch coulg retard the fat oxidation.
Pengaruh Level Tepung Jagung Terhadap Kualitas Organoleptik, Oksidasi Lemak Dan Total Bakteri Sui Wu’u Daging Babi Bagian Perut Gradiana Usolin, Maria; Sulmiyati, Sulmiyati; M. Sipahelut, Geertruida; E. M. Malelak, G.
Journal of Comprehensive Science Vol. 3 No. 10 (2024): Journal of Comprehensive Science (JCS)
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jcs.v3i10.2387

Abstract

The purpose of this study was to determine the effect of corn flour levels on organoleptic quality, fat oxidation and total bacteria in the processing of pork belly sui wu'u. This study used a Complete Random Design (RAL) consisting of three treatments and five replicates so that there were 15 experimental units. The pork used were: belly pork including fat and skin as much as 250 g from each test, and the use of cornmeal with different levels in each treatment, namely: 200% (P1), 400% (P2), and 600% (P3). The variables measured were fat oxidation, total bacteria and organoleptic tests including color, aroma, taste and texture. The results of statistical analysis showed that the administration of corn flour with different levels in sui wu'u of abdominal pork showed a real effect (P<0.05) on organoleptic quality and TBA value, but no real effect (P>0.05) on TPC. It was concluded that the higher the level of corn flour given, the higher the organoleptic quality and the decrease in Total Plate Count (TPC). The best level of cornstarch in pork sui wu'u is at the level of 600%. The best organoleptic quality is: color at P3 2.70±1.15% (pale red), the best value of TBA at P2 is 12.81±1.08 mg. Mal/g, and the best value of TPC in P2 is 3.37±3.38 (colony/gr).
Co-Authors . Fatma Ali, Najmah Aristika, Gega Indah Armadianto, Heri Arnoldus Tandri Ati, Winarti Delfiana Bastari Sabtu D. U. Fahrodi Daud, L Deka Uli Fahrodi E. M. Malelak, G. E. Malelak, Gemini Elisabet Burga Janggu F. Maruddin Fatma Maruddin Geertruida Margareth Sipahelut Gemini E. M. Malelak Gemini E.M Malelak Gemini Ermiani M. Malelak Gemini Ermiani Mercurina Malelak Gradiana Usolin, Maria Gustina, Sri Karina Utari, Metildis Karolina Prihatiana Findyati Laha, Putri M. Sipahelut, Geertruida M. Sipahelut, Geetruida Magfrah Magfrah Marsudi Marsudi Mbela, Gaudensia N. S. Said Nenoharan, Elzabat Metriani Nur Saidah Said Nur Saleh Said Pieter Rihi Kale R. Malaka Ratmawati Malaka Ratmawati Malaka Ratmawati Malaka Riwu, Agustinus Rudolf Robert Noach, Yakob Sabtu, Bastari Salahuddin Salahuddin Sipahelut, Geertruida M. Taek, Paskalius Thadeus Octovianus Welin Yunita Aoetpah