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All Journal International Journal of Science and Environment Melati: Jurnal Media Komunikasi Ilmu Ekonomi
Usfah Prastujati, Anis
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Mathematics Physics

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The effect of marinated duck meat using turmeric with modified cassava flour as an encapsulant Harvey Febrianta; Usfah Prastujati, Anis; Mangindaan, Dave
International Journal of Science and Environment (IJSE) Vol. 5 No. 4 (2025): November 2025
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijse.v5i4.237

Abstract

Duck meat is a type of food that is quite popular in the public because the texture of the meat is quite soft and tastes delicious. The availability of duck meat is quite a lot at a very affordable price. Lipid components in duck meat are easily damaged due to oxidation and caused by pathogenic bacteria, so it is necessary to maintain the quality with the addition of turmeric which is encapsulated in modified cassava flour. The research process was carried out by marinating duck meat with turmeric coated in modified cassava flour as an encapsulant (TMC), then the meat was stored at a chilling temperature of 36°F for 8 days. The test parameters including moisture, pH value, peroxide value (PV), and sensory. The treatments observed consisted of control (SA), duck meat marinated with 2% TMC (SB), duck meat marinated with 4% TMC (SC), duck meat marinated with 6% TMC (SD). The results observed that moisture, pH value, peroxide value (PV) with a shelf life of up to 8 days had a significant interaction (P<0.05). This study concluded that TMC was able to inhibit oxidative damage without degrading the sensory quality in duck meat stored for 8 days at chilling temperature 36°F. Keywords: Duck meat, encapsulation, marination, modified cassava flour, turmeric.
Strategi Pengembangan Ternak Sapi Potong Di Kelurahan Kalipuro Kecamatan Kalipuro Kabupaten Banyuwangi Agung Wicaksono, Dani; Usfah Prastujati, Anis; Kritayuda, Oki
Jurnal Media Komunikasi Ilmu Ekonomi Vol 39 No 2 (2022): MELATI: Jurnal Media Komunikasi Ilmu Ekonomi Desember 2022
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Institut Teknologi dan Bisnis Ahmad Dahlan Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58906/melati.v39i2.80

Abstract

Penelitian ini bertujuan menganalisis faktor internal dan eksternal untuk memberikan alternatif strategi pengembangan ternak sapi potong di Kelurahan Kalipuro Kecamatan Kalipuro Kabupaten Banyuwangi. Teknik pengambilan sampel pada penelitian ini menggunakan cara snowball sampling. Metode yang digunakan dalam penelitian ini yaitu kualitatif dan kuantitatif. Penelitian ini menggunakan analisis matriks Internal Factor Analysis Summary (IFAS), matriks External Factor Analysis Summary (EFAS), matriks internal eksternal (IE) dan matriks SWOT. Hasil penelitian ini menunjukkan bahwa usaha ternak sapi potong di Kelurahan Kalipuro mempunyai 3 faktor kekuatan, 3 faktor kelemahan, 3 faktor peluang dan 3 faktor ancaman. Nilai evaluasi IFAS pada penelitian ini sebesar 2,76 dan nilai evaluasi EFAS sebesar 2,70. Hasil matriks IE menunjukkan usaha ternak sapi potong di Kelurahan Kalipuro berada pada posisi V, kondisi ini tergolong ke dalam growth strategy yaitu strategi pertumbuhan melalui integrasi horizontal seperti perluasan pasar dan pengembangan teknologi.
Co-Authors Agung Wicaksono, Dani Harvey Febrianta Kritayuda, Oki Mangindaan, Dave