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All Journal JURNAL PETERNAKAN Hasanuddin Journal of Animal Science (HAJAS) Aurelia: Jurnal Penelitian dan Pengabdian Masyarakat Indonesia
Nahariah Nahariah, Nahariah
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Immunology & microbiology Law, Crime, Criminology & Criminal Justice Social Sciences

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Organoleptic Quality of Egg Chips at Various Types and Levels of Fillers Hikmah, Hikmah; Kartina, Kartina; Nahariah, Nahariah
Hasanuddin Journal of Animal Science (HAJAS) Vol. 5 No. 1 (2023)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v5i1.21379

Abstract

Egg chips are not yet common in society; therefore it is necessary to require attention for consumer assessments. Consumer ratings of egg chips indicate that consumers can accept egg chip products. The study aims to determine the effect of adding the types and levels of filler on the organoleptic quality of egg chips. Eighty-one eggs were used in the research. The studies were arranged based on a completely randomized design with a 3 x 3 factorial pattern with 3 replications. The first factor consisted of 3 types of fillers; there are tapioca powder, soybean protein isolate, and porang powder. The second factor was the level of filler (%) 3, 6, and 9 respectively. The parameters measured were egg chips' organoleptic quality (aroma, color, texture, and fondness). The results data indicated that the types and levels of fillers had a highly significant effect (P<0.01) on aroma egg chips. There was an interaction between types and levels of filler on the aroma. There was no significant difference (P>0.05) in color, texture, and fondness for egg chips. Adding the type and level of filler material could improve the organoleptic quality of egg chips. The addition of 9% of tapioca powder can increase the aroma of egg chips. Keywords: Egg powder, egg chips, organoleptic
Application of the Halal Guarantee System to Broilers in Traditional Markets: Worker’s Knowledge of Halal Guarantee Handayani, Nur Atikah; Nahariah, Nahariah; Asnawi, Aslina; Hikmah, Hikmah
Hasanuddin Journal of Animal Science (HAJAS) Vol. 5 No. 1 (2023)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v5i1.26991

Abstract

The Indonesian government's efforts to support food and beverage products that must be halal-certified by 2024 are by implementing a halal product guarantee system in the industry. One of the industries that must implement halal guarantees is poultry slaughterhouses. One of the criteria for a halal assurance system in a poultry slaughterhouse is the role of human resources.  This study aims to analyze the knowledge of human resources in Poultry Slaughterhouses. Application of knowledge about commitment and responsibility consists of halal criteria, human resource development, top management responsibilities, and training of halal staff. The object of research is poultry slaughterhouses that have implemented SNI halal standards and have not implemented SNI halal standards. The study used 52 samples using 2 technic, field studies consisting of observation, interview, questionnaire, documentation, and literature study techniques. Assessment of respondents' knowledge using the order of assessment (Likert scale). The knowledge of workers in an SNI halal standards poultry slaughterhouse regarding commitment and responsibility was in the very high category. However, poultry slaughterhouses do non-SNI halal standards have a very low category. Keywords: poultry slaughterhouses, knowledge, halal
Organoleptic Quality of Chicken Nugget with Broccoli (Brassica oleracea L.) and Carrot (Daucus carota L.) Addition Riskayanti, Riskayanti; Hikmah, Hikmah; Said, Muhammad Irfan; Nahariah, Nahariah
Hasanuddin Journal of Animal Science (HAJAS) Vol. 5 No. 2 (2023)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v5i2.27820

Abstract

This study aimed to determine the effect of cooking and level of vegetable addition and their interaction on the organoleptic quality of chicken nuggets. The research design consisted of 2 factors: the first factor was vegetable cooking treatment (fresh and steamed), and the second factor was vegetable addition level (0%, 5%, 10%, and 15%). The parameters measured were the organoleptic quality of chicken nuggets (color, texture, aroma, taste, t and acceptance/hedonic). The results showed that cooking treatment had no effect (P>0.05) on the organoleptic quality of nuggets, but the level of vegetable addition affected (P<0.05) the organoleptic quality of nuggets. Increasing the level of vegetable addition decreased the color value of L*, a*, but increased the color of b*. Besides, the organoleptic test decreased the attribute scores of color, aroma, taste, and texture but was still accepted by panelists up to 15% vegetable addition level. There was no interaction between cooking treatment and the level of vegetable addition on the organoleptic quality of nuggets. From this study, it can be concluded that the best treatment is using fresh vegetables up to 15% addition level. Keyword: Chicken Meat, Broccoli, Carrot, Chicken Nuggets, Organoleptic
Antioxidant Activity, Organoleptic Quality of Salted Eggs with Pandan Leaves Addition Khatima, Khatima; Nahariah, Nahariah; Pakiding, Wempie
Hasanuddin Journal of Animal Science (HAJAS) Vol. 6 No. 1 (2024)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

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

Abstract

This research aimed to study salted eggs' antioxidant activity and organoleptic quality by adding Pandan leaves with different concentrations. The research used a Completely Randomized Design (CRD), four treatment levels, and three replications, adding pandan leaf levels (%) 0.15, 30, and 45, respectively.  Measuring the organoleptic quality of salted eggs uses a Likert scale. Testing for antioxidant activity using the DPPH (2,2-diphenyl-1-1 pircryhydrazhyl) method.  The level of addition of pandan leaves had a very significant effect (P<0.01) on antioxidant activity and a significant effect (P<0.05) on the IC50 of salted eggs. The antioxidant activity and IC50 value of salted eggs in all treatments produced an IC50 of less than 50 ppm (powerful antioxidant). The addition of 15% pandan leaves was the best treatment in terms of color, texture, preference, and taste, while for aroma, the best quality was the addition of 45% pandan leaves. From this research, the best treatment for salted eggs is adding 15% pandan leaves. Keywords: Salted egg, pandan leaves, organoleptic quality, antioxidant activity
Physicochemical Properties of Dangke Nuggets with the Addition of Corn Flour (Zea Mays L.) Nurjannah, Siti; Malaka, Ratmawati; Nahariah, Nahariah
Hasanuddin Journal of Animal Science (HAJAS) Vol. 6 No. 1 (2024)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

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Abstract

This study aimed to analyze the effect of dangke nuggets with the addition of corn flour on the physicochemical properties of dangke nuggets. This study used a completely randomized design (CRD) factorial pattern with three replications and three treatments. The first factor was corn flour addition level of 0%, 5%, and 10%, and the second factor was storage time of 0, 14, and 28 days in the freezer. Physicochemical testing included the Cooking Loss test, nugget breakability, water content, protein content, and fiber content. The results showed a correlation between the corn flour addition level and the storage time, which had a significant effect (P<0.01) on the Cooking Loss, water content, protein content, and fiber content of dangke nuggets. At the same time, there was no correlation between the corn flour addition level and the storage time for shear force, which had no significant effect (P>0.05). Based on the study, it can be concluded that the addition of 5% corn flour to the formulation can increase protein content. In comparison, adding 10% corn flour provides the best quality in terms of cooking loss, nugget-breaking power, and water content and increases the fiber content of the nugget. The longer the storage, the lower the water content and protein content, reducing the quality of cooking loss and nugget-breaking power. Keywords: Dangke, nuggets, corn flour, physicochemical properties
The Influence of Serial Image Media on Interest in Reading in Social Studies Learning for Class IV Students at Culia Elementary School, Doang Island, Doangan Caddi, Pangkep Regency Nahariah, Nahariah; Rahmawati, Rahmawati; Yunus, Muh
AURELIA: Jurnal Penelitian dan Pengabdian Masyarakat Indonesia Vol 4, No 1 (2025): January 2025
Publisher : CV. Rayyan Dwi Bharata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57235/aurelia.v4i1.3537

Abstract

The purpose of this research is to determine the effect of applying serial image media on fourth grade students' reading interest in social studies subjects at Culia Pulau Doang Doangan Caddi Elementary School, Pangkep Regency. This research was conducted at Culia Pulau Doang Doangan Caddi Elementary School, Pangkep Regency, which discusses the application of serial image media. on fourth grade students' reading interest in social studies subjects at SD Culia Pulau Doang Doangan Caddi, Pangkep Regency. This research uses quantitative methods of analysis with a descriptive approach. The data collection technique used in this research is by observation, questionnaires and documentation. The results of the research show that (1) the application of image media was carried out well and effectively, (2) the control class's interest in reading in social studies subjects was still lacking because there were many students who were not focused on learning, whereas in the experimental class there was a prominent difference, students were enthusiastic in learning is also active, and (3) there is an influence of the application of serial image media on class IV learning interest in social studies subjects.
Evaluasi Pengetahuan tentang Sistem Jaminan Halal oleh Pekerja pada Unit Usaha Peternakan di Kota Parepare Sulawesi Selatan Nahariah, Nahariah; Hikmah, Hikma; Hastang, Hastang; Jamaluddin, Abdul Wahid; Handayani, Nur Atikah; Febyana, Andi
Jurnal Peternakan Vol 21, No 2 (2024): September 2024
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v21i2.27639

Abstract

ABSTRAK. Daging sapi, ayam dan olahannya sangat menentukan  produksi pangan halal yang menggunakan bahan baku asal ternak tersebut. Rumah Potong Hewan  ruminansia atau disebut RPH-R adalah usaha untuk memproduksi daging sapi atau kerbau. Rumah Potong Hewan Unggas atau RPH-U untuk memproduksi daging ayam. Selain itu usaha penggilingan daging juga merupakan usaha yang memproduksi olahan daging(adonan untuk produk bakso). Usaha tersebut memiliki titik kritis tinggi dalam hal menghasilkan daging  dan produk daging yang halal. Keberhasilan pemenuhan kriteria halal di RPH-R dan RPH-U  serta penggilingan daging sangat ditentukan oleh pekerja yang terlibat di usaha tersebut. Pemenuhan kriteria halal perlu mendapat perhatian dalam rangka menghasilkan daging dan produk daging. Kriteria halal dalam sistem jaminan halal yaitu keterlibatan  sumber daya manusia, kesesuaian  bahan, proses produksi, prosedur dan produk.  Sumber daya manusia merupakan kriteria halal yang memegang peranan penting karena terkait komitmen dan tanggungjawab untuk mengimplementasi sistem jaminan halal pada suatu usaha. Pekerja merupakan salah satu sumber daya yang ada dalam usaha peternakan rumah potong ruminansia, unggas dan tempat penggilingan daging. Pengetahuan tentang kriteria halal pada pekerja masih rendah. Pelatihan dilakukan untuk meningkatkan pengetahuan pekerja. Belum banyak penelitian  yang mengevaluasi  pengetahuan pekerja  setelah mengikuti pelatihan dalam menerapkan sistem jaminan halal di unit usaha dan industri pengolahan peternakan. Penelitian ini bertujuan untuk mengevaluasi pengetahuan pekerja setelah mengikuti pelatihan kriteria halal di unit usaha peternakan. Penelitian ini dilakukan dengan  wawancara  untuk mengambil data setelah pelatihan dilakukan.  Sampel yang digunakan adalah 15 peserta pelatihan sebagai responden. Penelitian ini menggunakan analisis data Likert untuk mengolah data. Hasil penelitian menunjukkan bahwa pengetahuan pekerja setelah mengikuti pelatihan di usaha rumah potong ruminansia, unggas dan penggilingan daging mengalami peningkatkan 15% atau kategori tinggi. Pelatihan dapat meningkatkan pengetahuan pekerja dalam memenuhi kriteria halal pada usaha  rumah potong ruminansia, unggas dan penggilingan daging di Kota Parepare.Kata kunci: Kriteria halal, pelatihan, evaluasi pengetahuan, pekerja industri peternakanEvaluation of Knowledge on Halal Assurance System by Workers in Livestock Business Units in Parepare City, South SulawesiABSTRACT. Beef, chicken and their preparations determine the production of halal food that uses raw materials from these animals. A ruminant slaughterhouse or RPH-R is a business for producing beef or buffalo meat. Poultry slaughterhouse or U-slaughterhouse is for producing chicken meat. In addition, the meat milling business is also a business that produces processed meat (dough for meatball products). The business has a high critical point in terms of producing halal meat and meat products. The success of fulfilling halal criteria in RPH-R and U-RPH as well as meat milling is largely determined by the workers involved in the business. Fulfillment of halal criteria needs attention to produce meat and meat products. Halal criteria in the halal assurance system are the involvement of human resources, suitability of materials, production processes, procedures, and products. Human resources are halal criteria that play an important role because they are related to commitment and responsibility for implementing a halal assurance system in a business. Workers are one of the resources available in ruminant slaughterhouses, poultry farms, and meatpacking operations. Knowledge of halal criteria among workers is still low. Training is conducted to improve workers' knowledge. There are not many studies that evaluate workers' knowledge after training in implementing a halal assurance system in livestock processing business units and industries.  This study aims to evaluate the knowledge of workers after attending halal criteria training in livestock business units. This study was conducted with interviews to collect data after the training was conducted. The sample used was 15 trainees as respondents. This research uses Likert data analysis to process data. The results showed that the knowledge of workers after attending training in ruminant slaughterhouses, poultry, and meat milling businesses increased by 15% or high category. Training can improve workers' knowledge in meeting halal criteria in ruminant slaughterhouses, poultry, and meat milling businesses in Parepare City.
Co-Authors Abdul Wahid Jamaluddin Asnawi, Aslina Febyana, Andi Handayani, Nur Atikah Hastang, Hastang Hikmah Hikmah Hikmah, Hikma Kartina Kartina Khatima, Khatima Muhammad Irfan Said Rahmawati, Rahmawati Ratmawati Malaka Riskayanti, Riskayanti Siti Nurjannah Wempie Pakiding Yunus, Muh