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All Journal Jurnal Ilmu Ternak Anoa: Journal of Animal Husbandry
Majid, Irmawaty
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Social Sciences Veterinary

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Potential of Patikala Fruit (Etlingera Elatior) In Improving The Physical Quality of Spent Layer Meat Majid, Irmawaty; Syam, Jumriah; Mutmainnah, Andi; Akbar, Muhidal
Jurnal Ilmu Ternak Universitas Padjadjaran Vol 24, No 1 (2024): June
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v24i1.50707

Abstract

Patikala (Etlingera elatior) is a local Indonesian plant that can be used to improve meat quality because it contains secondary metabolic compounds and acid compounds which can be used to improve the meat quality of spent layer meat. This study aims to determine the potential of patikala fruit (Etlingera elatior) as a local plant in improving the physical quality of spent layer meat. This research method used a completely randomized design,with 5 treatments and 4 replications. The research design was determined based on the amount of meat used, namely soaking spent layer meat without patikala (Etlingera elatior) extract water concentration (T0=0%), the using patikala (Etlingera elatior) extract concentration (T1=25%), patikala (Etlingera elatior) extract concentration (T2=50%), patikala (Etlingera elatior) extract concentration (T3=75%), patikala (Etlingera elatior) extract concentration (T4=100%). The parameters observed were the physical quality of the meat, namely pH, cooking loss, tenderness and water-holding capacity. The results showed that soaking patikala (Etlingra elatior) extract had a very significant effect on improving the physical quality of spent layer meat based on pH values and cooking losses, but had not significant effect on the value of tenderness and water holding capacity of meat.
Pemanfaatan Buah Patikala (Etlingera Elatior) Terhadap Kualitas Mikrobiologi Daging Ayam Afkir Oktavia, Nanda Dwi; Majid, Irmawaty; Mutmainna, Andi
Anoa: Journal of Animal Husbandry Vol 3 No 1 (2024): Februari
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v3i1.41546

Abstract

Patikala fruit is a local Indonesian plant that contains many secondary metabolite compounds wich can fungtion as anti bacterials. The aim of this research is to determine the use of patikala fruit (Etlingera elatior) on microbes in rejected chicken meat. The treatments in this study were P0 without treatment, P1 storege time 3 hours, P2 storage time 4 hours and P3 storage time 5 hours. The parameters measured in this research are the microbiological quality of rejected chicken meat which includes testing for Total Plate Count (TPC), Coliform, and E. coli. The resut of the research showed thet the the used of patikala fruit ekstrak (Etlingera elatior) on the microbial quality of rejected chicken meat did not have a significant effect on the Total Plate Count (TPC) test, Colliform test and E. coli test. However based on the data, patikala fruit ekstrak (Etlingera elatior) could inhibit the growth of mikroba samples of rejected chicken meat
Co-Authors Akbar, Muhidal Jumriah Syam, Jumriah Syam Mutmainna, Andi Mutmainnah, Andi Oktavia, Nanda Dwi