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N Ginting
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Energy Environmental Science Social Sciences Veterinary

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The Effect of Soaking Time of Liquid Smoke on the Quality and Storability of Cow Meat U Purba; E Mirwandhono; N Ginting; I Sembiring
Jurnal Peternakan Integratif Vol. 6 No. 3 (2018): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.654 KB) | DOI: 10.32734/jpi.v6i3.2167

Abstract

Post harvest quality of cow meat and in storage may changes as consequence of biochemistry and microbiology process. This changes make meat durability and processed products will be limited. So that necessary processing to improve meat durability is needed. This study aimed to test the effect of soaking time of liquid smoke against meat durability meet by tenderness and organoleptic test(texture, aroma, flavor and tenderness). This research was conducted at Laboratory of Food Technology Faculty of Agriculture, University of North Sumatra from Mei to June 2016.The design used in this study was completely randomized factorial design (factorial CRD) using two factors:the soaking time of liquid smoke(A): (5 minutes, 10 minutes and15minutes) and storability(P): (1 week, 2weeks, 3 weeks and4 weeks). The parameters analyzed were cooking shrinkage, tenderness and organoleptic test(texture, aroma, and flavor). The results showed that soaking time of liquid smoke gave highly significant effect (P<0,01) to the organoleptic test (aroma), while storability give highly significant effect (P<0,01) to the cooking shrinkage(%), tenderness, andorganoleptic test(texture, aroma, and flavor).The best results were obtained ats oaking time of liquid smoke 15 minutes.
Organoleptic Quality of Goat’s Milk Ice Cream with the Addition of Moringa Leaf Flour (Moringa oleifera) Suhendri; N Ginting; Nurjama’yah br Ketaren; Ibrahim N S
Jurnal Peternakan Integratif Vol. 12 No. 1 (2024): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v12i1.16535

Abstract

The utilisation of goat's milk and moringa leaves as processed ice cream food products is one alternative that can be done by goat milk farmer community. This study aims to determine the effect of the addition of moringa leaf flour (Moringa oleifera) on the organoleptic quality of ice cream.  The research was conducted at the Production Laboratory of the Universitas Sumatera Utara in September-October 2023. The study used a completely randomised design (CRD) with 4 treatments and 3 replication where P0 without the addition of moringa flour, P1 = 20 grams of moringa flour, P2 = 25 grams of moringa flour, P3 = 30 grams of moringa flour. The parameters observed were organoleptic tests, namely colour, aroma, texture, taste and liking. The results showed that the addition of moringa flour (Moringa oleifera) with the treatment of 20 grams to the making of goat milk ice cream was liked by panelists in terms of colour, aroma, texture, taste and liking compared to the treatment of 25 grams and 30 grams.  In conslusion that ice cream with goat's milk added with 20% moringa leaf flour has preferable organoleptic quality.
Organoleptic Quality of Goat’s Milk Ice Cream with the Addition of Moringa Leaf Flour (Moringa oleifera) Suhendri; N Ginting; Nurjama’yah br Ketaren; Ibrahim N S
Jurnal Peternakan Integratif Vol. 12 No. 1 (2024): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v12i1.16535

Abstract

The utilisation of goat's milk and moringa leaves as processed ice cream food products is one alternative that can be done by goat milk farmer community. This study aims to determine the effect of the addition of moringa leaf flour (Moringa oleifera) on the organoleptic quality of ice cream.  The research was conducted at the Production Laboratory of the Universitas Sumatera Utara in September-October 2023. The study used a completely randomised design (CRD) with 4 treatments and 3 replication where P0 without the addition of moringa flour, P1 = 20 grams of moringa flour, P2 = 25 grams of moringa flour, P3 = 30 grams of moringa flour. The parameters observed were organoleptic tests, namely colour, aroma, texture, taste and liking. The results showed that the addition of moringa flour (Moringa oleifera) with the treatment of 20 grams to the making of goat milk ice cream was liked by panelists in terms of colour, aroma, texture, taste and liking compared to the treatment of 25 grams and 30 grams.  In conslusion that ice cream with goat's milk added with 20% moringa leaf flour has preferable organoleptic quality.
Co-Authors E Mirwandhono I Sembiring Ibrahim N S Nurjama’yah br Ketaren Suhendri U Purba