Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
N. C. Dainy
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Knowledge, Perception, and Behavior of Business Consumers towards Meltique Meat in the City and District of Bogor A. Apriantini; R. Maulidawafi; W. Humayrah; N. C. Dainy; E. L. Aditia
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 12 No. 3 (2024): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.12.3.130-143

Abstract

Meltique meat is a type of meat that undergoes a special process that involves injecting fat into the muscle fibers of the meat. Business consumers use Meltique meat as an alternative to Wagyu meat because it is affordable but has similar characteristics to Wagyu meat. This study aims to analyze the relationship of meat knowledge and perception to business consumer behavior in the Bogor area. This study used 60 samples of food business consumers hotels, restaurants, catering, supermarkets, traditional markets, and meat suppliers in the Bogor area. The questionnaire results were analyzed using the Spearman rank correlation test to determine the relationship between knowledge and perceptions of business consumer behavior. The results showed that there was a strong unidirectional relationship between knowledge and perception of meltique meat on business consumer behavior in the Bogor area with rs=0.509 and rs=0.531. The significance value of P <0.05 indicates that consumer knowledge and perceptions have areal influence on business consumer purchasing behavior of meltique meat.
Physical Properties and Sensory Quality of Roasted Meltique Beef Injected with PalmOil D. Y. Yudantara; A. Apriantini; C. Budiman; N. C. Dainy; W. Humayrah
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 13 No. 3 (2025): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.13.3.139-145

Abstract

Meltique beef was created by injecting vegetable oil emulsions into regular beef, but the high cost andoxidation susceptibility of canola oil limit its practicality. Palm oil, characterized by higher stabilityand local availability, was explored to improve physical properties and sensory qualities. The aim ofthis reserach was to analyze physical properties and sensory quality of roasted meltique beef injectedwith palm oil emulsion. Brahman cross sirloin cuts were injected with emulsions comprising oil, water,and soy protein isolate, prepared with different concentrations. The injected meats were grilled for 10minutes and assessed for pH, texture, cooking loss, and sensory attributes. Results showed that palm oilsignificantly enhanced texture and sensory properties, with palm oil at higher concentration being themost similar to Wagyu beef in marbling, tenderness, and flavor. The findings indicate that palm oil wasa cost-effective and stable alternative to canola oil for producing high-quality meltique beef, offering aviable solution for enhancing local beef products.
Co-Authors A. Apriantini C. Budiman D. Y. Yudantara E. L. Aditia R. Maulidawafi W. Humayrah