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All Journal Stock Peternakan East Asian Journal of Multidisciplinary Research (EAJMR)
Asmaq, Nur
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Veterinary

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KADAR AIR DAN NILAI PH DAGING DOMBA DENGAN PENAMBAHAN DAUN KELOR (Moringa leifra) Asmaq, Nur; Warsito, Kabul; Pasaribu, Anisa Hafsari
STOCK Peternakan Vol 6, No 2 (2024): Stock Peternakan
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/sptr.v6i2.1552

Abstract

Daging domba merupakan pangan hewani yang masih sangat mudah rusak karena mengandung kadar protein yang tinggi. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan daun kelor (Moringa oleifra) terhadap kadar air dan nilai pH daging domba. Daun kelor (Moringa oleifra) merupakan tanaman tropis yang mudah tumbuh di daerah tropis seperti Sumatera Utara. Tanaman ini memiliki kandungan antikanker dan antioksidan yang dapat digunakan sebagai salah satu bahan alami yang dapat mempertahankan dan meningkatkan kualitas nugget daging domba. Pada penelitian ini menggunakan daun kelor dan daging domba yang diolah menjadi nugget. Penelitian ini menggunakan metode eksperimental dengan Rancangan Acak Lengkap dengan 4 perlakuan dan 4 ulangan. Hasil pada penelitian ini menunjukkan bahwa pemberian daun kelor pada pembuatan nugget memberikan pengaruh yang signifikan (P0,05) terhadap kadar air (52,88%) dan nilai pH (6,2). Kesimpulan pada penelitian ini adalah pemanfaatan daun kelor dalam pengolahan daging domba menjadi nugget sangat efektif untuk menurunkan kadar air produk.
Training on Making Lamb Meat Nuggets with the Addition of Moringa Leaves (Moringa Leifra) Asmaq, Nur; Warsito, Kabul; Matondang, Syaiful Nasri; Suhut, Anwar
East Asian Journal of Multidisciplinary Research Vol. 2 No. 12 (2023): December 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/eajmr.v2i12.7558

Abstract

Livestock products are products that have high nutritional value, namely protein, fat, water and micromolecules. One of the livestock products consumed by the public is meat. Meat tends to have a very short time in storage, namely only 1-3 hours before it spoils or becomes contaminated with bacteria. Bacterial contamination is very dangerous for consumers because it can cause several diseases such as diarrhea. Processed livestock products such as nuggets can be preserved using natural ingredients, one of which is Moringa leifra leaves. This plant contains antimicrobial and antioxidant properties which can maintain the quality of the product to remain good or at least extend the life of the product. This horticultural plant is very well known by the public, especially mothers and women who like to cook. Usually, this plant is used as a vegetable. The people in Bulu Cina Village are breeders who sell live, unprocessed sheep. Farmers do not yet know how to develop livestock businesses, such as opening catering or businesses that process sheep meat such as nuggets. Increasing public knowledge about preserving meat nuggets using Moringa leaves is very much needed in order to extend and maintain good product quality, especially microorganisms. This activity can be given to women, both teenagers, adults and housewives who are members of the PKK or not.
Co-Authors Matondang, Syaiful Nasri Pasaribu, Anisa Hafsari Suhut, Anwar Warsito, Kabul