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All Journal Jurnal Sains Peternakan Animal Agricultura
Sipahelut, Geertruida M.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Immunology & microbiology Veterinary

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Kualitas Organoleptik, Oksidasi Lemak, dan Total Bakteri pada Pengolahan Daging Babi yang Diawetkan dengan Metode Pengawetan Tradisional Sui Wu'u Wato, Theresia Morwan; Malelak, Gemini E. M.; Sipahelut, Geertruida M.
Jurnal Sains Peternakan Vol 12 No 2 (2024): Jurnal Sains Peternakan Vol. 12 No. 2
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v12i2.10565

Abstract

Penelitian ini bertujuan untuk mengkaji respon level tepung jagung pada mutu organoleptik, oksidasi lemak, dan total bakteri daging babi dengan pengawetan tradisional Sui Wu’u. Materi dipakai yakni daging babi bagian punggung termasuk lemak dan kulit 250 g dari setiap ulangan, tepung jagung, garam dan bambu petung. Metode memakai metodeRAL meliputi 3 perlakuan dan 5 repetisi. Penambahan tepung jagung terdiri dari perlakuan P1 = tepung jagung 200%, P2 = tepung jagung 400%, dan P3= tepung jagung 600%. Parameter diukur yakni mutu organoleptik, oksidasi lemak dan total bakteri. Data oksidasi lemak dan total bakteri dianalisis menggunakan analysis of variance (ANOVA), uji organoleptik menggunakan uji Kruskal Wallis dan dilanjutkan dengan uji Mann-Whitney untuk mengetahui perbedaan. Hasil kajian terlihat, mutu organoleptik (warna, aroma dan tekstur), oksidasi lemak dan total bakteri tidak signifikan (P>0,05) namun signifikan P(<0,05) pada rasa. Hasil kajian menyimpulkan bahwa, penggunaan tepung jagung pada level yang berbeda memberikan respon cenderung sama pada mutu organoleptik (warna, aroma, tekstur), oksidasi lemak dan total bakteri, namun penggunaan tepung jagung sebanyak 200% memberikan pengaruh yang berbeda terhadap aspek rasa, dengan skor rasa terbaik terdapat pada P1.
Pengaruh Level Tepung Jagung terhadap Kualitas Organoleptik, Oksidasi Lemak dan Total Bakteri Sui Wu’u Daging Babi Bagian Perut Usolin, Maria Gradiana; Sulmiyati; Sipahelut, Geertruida M.; Malelak, G. E. M.
Jurnal Sains Peternakan Vol 13 No 1 (2025): Jurnal Sains Peternakan Vol.13 No.1
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v13i1.10583

Abstract

Tujuan penelitian ini untuk mengetahui pengaruh level tepung jagung terhadap kualitas organoleptik, oksidasi lemak dan total bakteri pada pengolahan sui wu’u daging babi bagian perut. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan dan lima ulangan sehingga terdapat 15 unit percobaan. Daging babi yang digunakan yaitu: daging babi bagian perut (belly) termasuk lemak dan kulit sebanyak 250 g dari setiap ulangan, dan penggunaan tepung jagung dengan level yang berbeda pada setiap perlakuan yaitu: 200% (P1), 400% (P2), dan 600% (P3). Variabel yang diukur adalah oksidasi lemak, total bakteri dan uji organoleptik meliputi warna, aroma, rasa dan tekstur. Hasil analisis statistik menunjukkan bahwa pemberian tepung jagung dengan level yang berbeda pada sui wu’u daging babi bagian perut menunjukkan berpengaruh nyata (P<0,05) terhadap kualitas organoleptik dan nilai TBA, namun tidak berpengaruh nyata (P>0,05) terhadap TPC. Disimpulkan bahwa semakin tinggi level tepung jagung yang diberikan dapat meningkatkan kualitas organoleptik dan menurunkan Total Plate Count (TPC). Level tepung jagung yang terbaik pada sui wu’u daging babi yaitu dengan level 600%. Kualitas organoleptik yang terbaik yaitu: warna pada P3 2,70±1,15% (merah pucat), nilai terbaik TBA pada P2 yaitu 12,81±1,08 mg. Mal/g, dan nilai terbaik TPC pada P2 3,37±3,38 (koloni/gr).
Aspek Kimia Dan Nilai Energi Susu Goreng Berbahan Dasar Susu Sapi Dengan Plain Yogurt Sebagai Koagulan Lay, Inggrid E.; Sipahelut, Geertruida M.; Riwu, Agustinus R.; Armadianto, Heri
Animal Agricultura Vol 1 No 3 (2024): Animal Agricultura
Publisher : Yayasan Sumber Daya Manusia Cerdas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59891/animacultura.v1i3.36

Abstract

Fried milk is a traditional dairy product originating from one of the district in East Nusa Tenggara, namely Rote Ndao regency which is made from buffalo milk and palm sugar which is sold in several industrial centers in Lobalain district This study aims to determine the effect of the use of a combination of crude papain and plain yogurt as an acidifying agent on the chemical aspects and energy value of the fried milk made from cow’s milk. The method used is a complete randomized design (CRD)  consisting of 4 treatments amd 4 repeats. The treatment consist of P1: crude papain 0,5% + plain yogurt 1% of milk volume, P2: crude papain 0,5% + 1,5%  plain yogurt of milk volume, P3: crude papain 0,5% + Plain yogurt 2% of milk volume, P4: crude papain 0,5% + Plain yogurt 2,5% of milk volume. The variables studied include, water content, protein, fat, sugar, calcium, lactose and calories. The data obtained were analyzed using Analysis Of Variance (ANOVA) followed by Duncan Multiple Range Test (DMRT) to determine the effect between treatments. The results showed that the addition of papaya sap and plain yogurt enzymes had an intangible effect (P>0,05) on Protein, Fat, Sugar, Lactose and Calcium of fried milk, a real effect (P<0,05) on the water content of fried milk, and very real effect (P<0,01) on fried milk calories. It was concluded that the use of crude and plain yogurt increased the water content and calories of fried milk along with increasing level of plain yogurt use.
Deteksi Boraks Pada Bakso Di Kota Kupang Dengan Menggunakan Rapid Test Kit Boraks Ati, Winarti Delfiana; Sulmiyati, Sulmiyati; Armadianto, Heri; Sipahelut, Geertruida M.
Animal Agricultura Vol 2 No 1 (2024): Animal Agricultura
Publisher : Yayasan Sumber Daya Manusia Cerdas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59891/animacultura.v2i1.53

Abstract

Borax is a chemical substance that is not included as a food additive but is used several times in making meatballs. This study aims, 1) to compare the results of meatballs detected using borax rapid test kit, organoleptic test, and confirmation test, borax pH test, 2) to determine the use of borax in meatball traders scattered in Kupang city. This research was conducted at the Laboratory of Animal Product Technology of Undana Animal Husbandry. The research method used is a survey method. The observed variables were borax detection with borax rapid test kit, organoleptic test, confirmation test, and pH test. The results showed the results of laboratory tests on 25 samples of meatballs taken from traders in Kupang city using the borax rapid test kit, there were 5 samples of meatballs detected borax from the results of the borax rapid test kit test, the results of the organoleptic test showed that color, aroma, texture, there was no difference between meatballs detected borax while there was a difference in taste (P>0.05), the affirmation test showed that there was no difference between detected and undetected meatballs, and the pH test showed that there was no difference between those detected borax and those not detected borax. Based on the results of the discussion, it can be concluded that the laboratory test results of 25 meatball samples taken from traders.
Deteksi Boraks pada Bakso di Kota Kupang dengan Menggunakan Kertas Tumerik Nenoharan, Elzabat Metriani; Malelak, Gemini E. M.; Sulmiyati, Sulmiyati; Sipahelut, Geertruida M.
Animal Agricultura Vol 2 No 1 (2024): Animal Agricultura
Publisher : Yayasan Sumber Daya Manusia Cerdas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59891/animacultura.v2i1.56

Abstract

This study aims to find out whether meatballs circulating in Kupang city use borax. The test was carried out using a qualitative test to match the results of borax detection using turmeric paper. Organoleptic test, affirmation test and water binding test. This research was carried out at the Undana Livestock Product Technology Laboratory. The variables observed were borax detection using turmeric paper, organoleptic test, affirmation test, and water binding test. The results showed that from 25 it was 20%. Ampel meatballs taken from traders in Kupang City. The results using turmeric paper showed that there were 5 meatball traders who used borax, organoleptic test results showed that the color and texture were not compared while the aroma and taste there were differences where the borax aroma score was higher (3.06) compared to meatballs that were not detected borax (P<0.05).. Thetaste score detected by borax was higher (3.70) compared to that detected by undetected borax (P<0.05). The results of the affirmation test showed that there was no difference between the detected and undetected meatballs, and the results of the water binding test showed that there was no difference between the detected borax and the undetected borax.From the results of this study, it can be concluded that the results of research on borax content in meatballs in Kupang City there were 5 samples that were positive for borax. The organoleptic test results showed that aroma (3.06) and taste (3.70) (P<0.05). The results of the affirmation test showed no real effect (P<0.05). Water binding test had no noticeable effect (P<0.05)
Deteksi Boraks Pada Bakso Dagangan Kota Kupang dengan Menggunakan Reagen Curcumax Laha, Putri; Malelak, Gemini E. M.; Sulmiyati, Sulmiyati; Sipahelut, Geertruida M.
Animal Agricultura Vol 2 No 1 (2024): Animal Agricultura
Publisher : Yayasan Sumber Daya Manusia Cerdas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59891/animacultura.v2i1.68

Abstract

Borax is a chemical that is dangerous to public health but is often used in meatballs. This research aims to determine the presence of borax in meatballs sold in Kupang City by testing them using Curcumax reagent which is made from turmeric. This is done by testing 1 ml of meatball extract with 1 ml of Curcumax reagent, organoleptics observed in the form of color, aroma, texture and taste, durability test. Storage of meatballs in open and closed containers was observed every 24 hours for 5 days as a confirmation test to confirm the detection of borax content and a cooking loss test with boiling treatment for 15 minutes. Parametric data were analyzed using the Independent-samples T Test, organoleptic non-parametric data were analyzed using the Mann-Whitney test. The research results showed that of the 25 samples there were 5 test samples that were positive for borax. The conclusion regarding the qualitative assessment of the presence of borax was based on the color change of the meatball extract which changed from yellow to orange and brownish red. Meanwhile, the organoleptic results and cooking losses had no significant effect/were not significantly different (P>0.05).
Co-Authors Armadianto, Heri Ati, Winarti Delfiana Gemini Ermiani Mercurina Malelak Laha, Putri Lay, Inggrid E. Nenoharan, Elzabat Metriani Riwu, Agustinus R. Sulmiyati Sulmiyati Sulmiyati Usolin, Maria Gradiana Wato, Theresia Morwan