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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Sains Peternakan
Rotinsulu, Merri Diana
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Environmental Science Veterinary Other

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Penggunaan Nanas terhadap Sifat Fisiko Kimia dan Sensoris Daging Sapi Rotinsulu, Merri Diana; Dulung, Marshanda; Sakul, Sjaloom Ester; Hadju, Rahmawaty; Lontaan, Nova Nancy; Palar, Conny K. M.; Sane, Srimalasinha; Yelnetty, Alfriza
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.v13i1.11579

Abstract

Penelitian ini bertujuan untuk mengetahui pemanfaatan nanas terhadap sifat fisiko kimia dan organolebtik daging sapi. Penelitian ini mengunakan rancangan acak lengkap (RAL) yang terdiri dari 4 pelakuan dan 4 ulangan. Data analisis mengunakan ANOVA dan uji sesoris mengunakan 35 panelis. Apabila pelakuan berpengaruh nyata maka akan dilanjutkan dengan uji lanjut Beda Nyata Jujur (BNJ). Perlakuan adalah P0: daging tanpa irisan nanas , P1: daging dengan irisan nanas 25%, P3: daging dengan irisan nanas 50%, P4: daging dengan irisan nanas 75%. Variabel dan penelitian ini adalah kadar air, susut masak, nilai pH, daya ikat air (DIA), tekstur, cita rasa. Hasil penelitian tentang pemanfaatan irisan nanas pada perlakuan P0, P1, P2, P3, dan P4 memberikan pengaruh sangat nyata (P>0,05) terhadap susut masak dan memberikan pengaruh tidak nyata (p<0,05) terhadap kadar air, pH, daya ikat Air (DIA) daging sapi. Selain itu pengaruh pemanfaatan nanas pada perlakuan P0, P1, P2, P3, dan P4 memberikan pengaruh sangat nyata (p>0,05) terhadap keempukan dan citarasa. Hasil uji lanjut beda nyata jujur (BNJ) untuk susut masak yang terbaik perlakuan P1 dan keempukan adalah P1 serta citarasa perlakuan P1. Berdasarkan analisis data dan pembahasan dapat disimpulkan bahwa penggunaan irisan nanas 25% memberikan hasil terbaik terhadap sifat fisikokimia dan sifat inderawi daging sapi.
Kinetics of Deterioration of the Quality of Purebred Chicken Egg Meal During Storage Rotinsulu, Merri Diana; Sjaloom Ester Sakul
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 1 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.01.3

Abstract

The research objective to determine quality of purebred chicken egg meal deteriorates during storage. The research method used experimental method, counting was a completely randomized design consisting of 5 treatments and 4 replications. As a treatment, the storage time for purebred chicken egg flour at room temperature is formulated as follows T0 (0 days), T1 (10 days), T2 (20 days), T3 (30 days) and T4 (40 days). The variables observed were water content, pH and total microbes. The results of analysis of variance showed that storage time at room temperature had a highly significant different effect (P<0.01) on the water content, pH and total microbes of purebred chicken egg flour. The results of the orthogonal polynomial test show that storage time at room temperature has a highly different linear effect on water content obtained by the equation Y=6.561+0.0177X, linear and quadratic on pH obtained by the equation Y=7.64+0.0095X+0.00015X2   and total microbial colonies of purebred chicken egg flour obtained by the equation Y=2686-0.0172X+0.0006X2. It can be concluded that the kinetics of deterioration in the quality of purebred chicken egg flour occurs 0.25% increase for water content and 0.25 increase for pH and 0.24 log cfu/g increase in the number of bacterial colonies during storage.
Co-Authors Dulung, Marshanda Lontaan, Nova Nancy Palar, Conny K. M. Rahmawaty Hadju Sakul, Sjaloom Ester Sane, Srimalasinha Sjaloom Ester Sakul Yelnetty, Alfriza