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All Journal Biotropika Jurnal Sain Peternakan Indonesia Jurnal Biologi Tropis Jurnal Pengabdian Magister Pendidikan IPA JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) Jurnal Gema Ngabdi Best Journal (Biology Education, Sains and Technology) Buletin Peternakan Tropis (Bulletin of Tropical Animal Science) JAGO TOLIS : Jurnal Agrokompleks Tolis Tarjih Tropical Livestock Journal Jurnal Kolaboratif Sains CELEBES Agricultural Jurnal Pepadu JAS (Journal of Animal Science) Al-Aqlu : Jurnal Matematika, Teknik dan Sains Al-Qalbu: Jurnal Pendidikan, Sosial dan Sains Environmental and Agriculture Management International Journal of Food Sciences and Nutrition Innovations
Septian, I Gede Nano
Universitas 45 Mataram
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Journal : CELEBES Agricultural

 1 
Sensory Quality and Cooking Loss of Broiler Chicken Nuggets with the Addition of Yellow Corn Septian, I Gede Nano; Baeti, Husnul; Fahrullah, Fahrullah; Yulianto, Wahid; Kisworo, Djoko
CELEBES Agricultural Vol. 5 No. 2 (2025): CELEBES Agricultural
Publisher : Faculty of Agriculture, Tompotika Luwuk University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52045/jca.v5i2.897

Abstract

The term "organoleptic testing" is synonymous with the more specific term "sensory evaluation". The objective of the study was to ascertain the impact of incorporating supplementary yellow corn in the formulation of broiler chicken nuggets on their sensory quality and cooking loss. The research method employed was of an experimental nature, utilising a Completely Randomised Design (CRD) with three distinct treatments: P0, representing the control, P1, which involved the incorporation of 25 g of yellow corn into a 100% nugget mixture (10%), P2, encompassing the addition of 37.5 g of yellow corn into a 100% nugget mixture (15%), and P3, comprising the inclusion of 50 g of yellow corn into a 100% nugget mixture (20%). Recent studies have demonstrated that the provision of yellow corn does not exert a significant influence on the sensory quality values and cooking losses of broiler chicken nuggets (p > 0.05). The cooking loss of P1 nuggets was found to be 0.019% lower than that of P2 nuggets (0.22%) and P3 nuggets (0.41%). The Duncan test demonstrated that there was a negligible difference between P1 and P2, and between P2 and P3. Furthermore, there was no significant difference between P2 and P3. The lowest cooking loss for chicken nuggets in the treatment with the addition of yellow corn was P1 0.019%. This shows that the higher the level of yellow corn added, the lower the cooking shrinkage. The lower the cooking shrinkage value, the better the product quality because there will be less nutritional loss, on the other hand, the higher the cooking shrinkage value, the lower the product quality. The findings showed that the provision of yellow corn did not have a significant effect on the sensory quality or cooking loss of broiler chicken nuggets.
Production of Edible Films from Whey-Chia Seed Combinations with Different Plasticizers: Effects on Physicochemical Properties Fahrullah, Fahrullah; Bulkaini, Bulkaini; Kisworo, Djoko; Septian, I Gede Nano
CELEBES Agricultural Vol. 5 No. 2 (2025): CELEBES Agricultural
Publisher : Faculty of Agriculture, Tompotika Luwuk University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52045/jca.v5i2.900

Abstract

The utilization of natural polymer-based feeding films has emerged as an alternative to plastics and as a solution to the problem of environmental pollution. Concurrently, these films maintain the function of maintaining the shelf life, quality, and safety of food products. The objective of this study was to ascertain the effect of varying proportions of whey-chia seed combinations and types of plasticiser on the physicochemical characteristics of food films. The present study employed a completely randomised factorial design, comprising Factor A: whey-chia seed combination (A1 = 1:0.5; A2 = 1:0.75 and A3 = 1:1) and Factor B: type of plasticizer (B1 = sorbitol and B2 = polyethylene glycol/PEG). The interaction between the whey-chia seed combination and the type of plasticizer did not show a significant effect (P>0.05). However, the whey-chia seed combination itself had a significant impact (P<0.01) on film elongation and tensile strength. The utilisation of sorbitol as a plasticiser resulted in enhanced flexibility of the film, thereby rendering it more appropriate for utilisation in healthy and environmentally friendly food applications. The optimal treatment was determined to be a mixture of whey-chia seeds in a 1:1 ratio with sorbitol plasticizer, yielding an elongation at break of 74.23%, tensile strength of 3.997 MPa, and crude fibre content of 15.67%.
The Role of Sorbitol in Enhancing the Performance of Whey Chia Seed-Based Edible Films: A Physical and Microscopic Evaluation Fahrullah, Fahrullah; Fiarani, Mesil; Kisworo, Djoko; Bulkaini, Bulkaini; Septian, I Gede Nano
CELEBES Agricultural Vol. 6 No. 1 (2025): CELEBES Agricultural
Publisher : Faculty of Agriculture, Tompotika Luwuk University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52045/jca.v6i1.982

Abstract

Edible film is a thin, edible film used as a food coating. The advantages of edible film include its biodegradability and its ability to maintain the quality and shelf life of the food product it covers. The objective of this study was to ascertain the impact of varying concentrations of sorbitol on the thickness, water vapor transmission rate, and microstructure of whey-chia seed edible film. The present study employed a Completely Randomized Design, comprising three distinct treatments, each with three replicates. The data obtained were analysed using Analysis of Variance, and if there were significant differences between treatments, these were followed by Duncan Multiple Range Test. The treatments incorporated the following: P1 (10% sorbitol), P2 (20% sorbitol), and P3 (30% sorbitol). The variables measured in this study were thickness, water vapor transmission rate and edible film microstructure. The findings demonstrated that the incorporation of sorbitol at varying concentrations elicited a highly significant effect (P<0.01) on the thickness of the edible film. However, the water vapor transmission rate test did not yield a significant difference (P>0.05). The mean thickness of the samples ranged from 0.0296 to 0.0303 mm, and the water vapor transmission rate ranged from 4.60 to 5.68 g/mm²/day. Microstructure analysis revealed that the incorporation of sorbitol enhanced the flexibility and uniformity of the distribution of the films at concentrations of 10% and 20%. However, at a concentration of 30%, the films exhibited increased rigidity and reduced flexibility. The utilization of a 20% sorbitol concentration was identified as the optimal treatment.
Intramuscular injection of prostaglandins with different trademarks in Balinese cattle (Bos sondaicus) on the speed and duration of estrus Fadielah, Basri; Septian, I Gede Nano; Gifari, Zaid Al
CELEBES Agricultural Vol. 6 No. 1 (2025): CELEBES Agricultural
Publisher : Faculty of Agriculture, Tompotika Luwuk University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52045/jca.v6i1.993

Abstract

The aim of this study was to compare the effectiveness of different brands of intramuscularly injected prostaglandin hormones on the speed and duration of estrus in Bali cattle. The study used 21 Bali cattle as subjects, divided into three treatment groups: P1 received 5 ml of Capriglandin, P2 received 5 ml of Lutalyse, and P3 received 2 ml of Juramate. The data collected included the speed and duration of estrus in hours. The results showed that for the speed of estrus onset, P1 required 69 hours, P2 56 hours, and P3 55 hours. Regarding the duration of estrus, P1 took 17 hours, P2 14 hours, and P3 13 hours. The findings indicate that the Juramate hormone resulted in the quickest onset of estrus, while the Capriglandin hormone led to a longer duration of estrus compared to the other hormones.
Co-Authors Al Gifari, Zaid amalia pratiwi, eva Aminurrahman Aminurrahman, Aminurrahman Anjani, Hikmah Rara Aryani Rahmawati Ashari, M. Azhary Noersidiq Baeti, Husnul Budi Indarsih Budi Indarsih, Budi Budi Satriya, I Nyoman Bulkaini (Bulkaini) Danial, Wahyu Denianto Yoga Sativa Dewi, Nurul Afriani Djoko Kisworo Dohi, Muhammad Dwi Kusuma Purnamasari, Dwi Kusuma Fadielah, Basri Fahrullah Fahrullah Fahrullah, Fahrullah Febrian Kusuma Atmanegara Fiarani, Mesil Fitriyan Fadjar Suryadi, Muh. Aidil Gifari, Zaid Al Haerunnisa Haerunnisa, Haerunnisa Hasma Hasma Hermansyah Hermansyah I Nyoman Sukartha Jaya Ihsan, Makbul Ikhwan Firhamsah Ine Karni Ine Karni Irwan Faezan Jaya, I Nyoman Sukartha Jufri, Afifah Farida Juliasis Mayagi Junia Ayu Ninggrum, ⁠Vidia Karni, Ine Khairil Anwar Kotta, Raismin Kurniawati Kurniawati Kurniawati Kurniawati lailatun nurjanah, luluk Made Sriasih, Made Mohammad Hasil Tamzil Muh. Aidil Fitriyan Fadjar Suryadi Muhamad Ali Muhammad Amin Muhsinin, Muhammad Musanip Musanip, Musanip Ni Ketut Dewi Haryani Ni Ketut Dewi Haryani, Ni Ketut Dewi Noersidiq, Azhari Novita Hidayatun Nufus Nurjanah, Luluk lailatun Oscar Yanuarianto, Oscar Pertiwi, Eva Amalia Poerwoto, Happy Putra, Ryan Aryadin Raismin Kotta Rezki Amalyadi Rina Andriati, Rina Rosyidi, Muhammad Subhan Bahruddin Sadia, I Nyoman Saedi, M. Ridwam Saedi, M. Ridwan Salahuddin Salahuddin Sativa, Denianto Yoga Suhardiani, Roro Agustien Suhardiani, Rr. Agustien Sukarne Sukarne Sulaiman Ngongu Depamede Sumadiasa , I Wayan Lanus Sumahiradewi, Luh Gede Suryadi, Muh. Aodil Fitriyan Fadjar Tamzil, Moh Hasil Tapaul Rozi Taqiuddin, Moh Umrah Umrah Unsunnidhal, Lalu Vebera Maslami Wandira, Ica Ayu Widiastuti, Lusia Komala Wiryawan, Ketut Gede Yulianto, Wahid Zaid Al Gifari