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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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Journal : Hasanuddin Journal of Animal Science (HAJAS)

 1 
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 and 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 | DOI: 10.20956/hajas.v6i1.30690

Abstract

This study aimed to evaluate the antioxidant activity and organoleptic quality of salted eggs enhanced with varying concentrations of pandan (Pandanus amaryllifolius) leaf extract. A Completely Randomized Design (CRD) was employed with four treatment levels (0%, 15%, 30%, and 45%) and three replications. Antioxidant activity was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, while organoleptic properties were assessed using a standardized Likert scale. The addition of pandan leaves had a highly significant effect (P<0.01) on antioxidant activity and a significant effect (P<0.05) on IC₅₀ values. All treatments exhibited strong antioxidant capacity, with IC₅₀ values below 50 ppm. The 15% pandan leaf treatment yielded the most desirable color, texture, taste, and overall acceptance, while 45% addition produced the most favorable aroma. The findings demonstrate that pandan leaves can serve as a natural antioxidant source and sensory enhancer in animal-derived products. This research provides important evidence that using tropical herbal additives such as pandan leaves can enhance the functional quality of traditional poultry products, contributing to innovation and sustainability in livestock-based food processing. 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

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

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
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