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All Journal Wahana Peternakan
Geertruida Margareth Sipahelut
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Agriculture, Biological Sciences & Forestry Veterinary

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PENGARUH PENAMBAHAN EKSTRAK KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KANDUNGAN PROTEIN, pH,RENDEMEN DAN SIFAT ORGANOLEPTIK PADA DAGING SE’I SAPI: Effect of Adding Red Dragon (Hylocereus Polyrhizus) FruitExtract on Protein Containment, pH, Rendement and Organoleptic of Beef Se'i Devilia Ndua Awa; Geertruida Margareth Sipahelut; Bastari Sabtu; Tri Rizkie Zainal
Wahana Peternakan Vol. 9 No. 3 (2025): Wahana Peternakan
Publisher : Faculty of Animal Science, University of Tulang Bawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v9i3.2969

Abstract

This study aims to determine the effect of the addition of red dragon fruit peel extract (Hylocereus polyrhizus) on the quality of beef se'i meat. The method used was a completely randomized design (CRD), consisting of 4 treatments and 4 replicates, resulting in 16 experimental units. The addition of red dragon fruit peel extract consisted of treatments P0 (0%), P1 (5%), P2 (10%), and P3 (15%). The parameters measured in the study were protein content, pH, yield, and organoleptic properties, including color, aroma, taste, and tenderness. Statistical test results showed that the provision of red dragon fruit peel extract had a very significant effect (P < 0.01) on color, aroma, taste, and tenderness, while it had a significant effect (P < 0.05) on protein content and no significant effect (P>0.05) on pH and yield. Based on the results of the study, it can be concluded that the effect of adding 15% red dragon fruit peel extract can increase protein content, color, aroma, taste, and tenderness in beef se'i meat, while the pH and yield do not change.   Keywords: Beef se'i, Organoleptic, Protein content, pH, Red dragon fruit skin
PENGARUH PENAMBAHAN EKSTRAK KULIT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS) TERHADAP KANDUNGAN LEMAK, OKSIDASI LEMAK, DAN AKTIVITAS ANTIOKSIDAN SE’I DAGING SAPI: Effect of Red Dragon Fruit Peel Extract (Hylocereus polyrhizus) Addition on Fat Content, Fat Oxidation, and Antioxidant Activity in Beef Se'i Asri Yanti; Sulmiyati; Geertruida Margareth Sipahelut; Tri Rizkie Zainal
Wahana Peternakan Vol. 9 No. 3 (2025): Wahana Peternakan
Publisher : Faculty of Animal Science, University of Tulang Bawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v9i3.2970

Abstract

This study aims to determine the addition of red dragon fruit peel extract (Hyclocereus polyrhizus) to fat content, fat oxidation and antioxidant activity in beef se'i.  The materials used were beef thigh muscle, red dragon fruit skin, saltpeter and salt.  The method used was experimental method with a completely randomized design (CRD) consisting of 4 treatments and 4 replicates.  Treatment P0 without the addition of red dragon fruit peel extract (control), P1 addition of red dragon fruit peel extract 5%, P2 addition of red dragon fruit peel extract 10%, P3 addition of red dragon fruit peel extract 15%.  The variables observed were fat content, fat oxidation, and antioxidant activity.  Data were analyzed using ANOVA (Analysis of variance) then followed by Duncan's test to determine differences between treatments.  The results showed that the addition of red dragon fruit peel extract had a significant effect (P<0.05) on antioxidant activity, while no significant effect (P>0.05) on fat content and fat oxidation.  It was concluded that the addition of red dragon fruit peel extract (Hylocereus polyrhizus) at different levels was effective in increasing the antioxidant activity in beef se'i. However, the addition of red dragon fruit peel extract did not show significant effect on fat content and fat oxidation in beef se'i.   Keywords: antioxidant, beef se'i, fat content, fat oxidation, red dragon fruit peel
EFEK ASAP CAIR DAUN KESAMBI (SCHLEICHERA OLEOSA) TERHADAP KUALITAS KIMIA DAN MIKROBIOLOGI DAGING SE’I SAPI: The Effect of Liquid Smoke from Kesambi Leaves (Schleichera oleosa) on the Chemical and Microbiological Quality of Se’i Beef Hilda Linda; Geertruida Margareth Sipahelut; Bastari Sabtu; Sulmiyati
Wahana Peternakan Vol. 9 No. 3 (2025): Wahana Peternakan
Publisher : Faculty of Animal Science, University of Tulang Bawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v9i3.3005

Abstract

Penelitian ini menyelidiki dampak asap cair daun kesambi (Schleichera oleosa) terhadap kualitas kimia dan mikrobiologi daging se'i sapi. Daging sapi segar, asap cair daun kesambi, garam, dan saltpeter adalah bahan yang digunakan. Rancangan penelitian yang digunakan adalah rancangan acak lengkap, yang terdiri dari empat perlakuan dan empat ulangan, dengan 16 unit percobaan. P0 = tanpa penggunaan asap cair (kontrol), P1 = asap cair 1%, P2 = asap cair 3%, dan P3 = asap cair 6%. Kadar air, aktivitas air (aw), dan total plate count (TPC) adalah variabel yang diamati dalam penelitian ini. Analisis Variasi (ANOVA) digunakan untuk menganalisis data hasil penelitian. Hasil analisis statistik menunjukkan bahwa penggunaan asap cair daun kusambi tidak berdampak nyata terhadap variabel yang diamati (P>0,05). Disimpulkan bahwa asap cair daun kesambi yang digunakan pada konsentrasi 1%, 3%, dan 6%, tidak ada dampak pada kadar air, aktivitas air, atau total plate count (TPC) daging se'i sapi.   Kata kunci: aktivitas air, asap cair daun kesambi, kadar air, se’i sapi, TPC
KUALITAS KIMIA DAGING SE’I SAPI YANG DIBERI ASAP CAIR DAUN KESAMBI (Schleichera oleosa): Chemical Quality of Beef Se'i Given Liquid Smoke of Kesambi Leaves (Schleichera oleosa) Vincentia Kartika Maharani; Geertruida Margareth Sipahelut; Bastari Sabtu
Wahana Peternakan Vol. 9 No. 3 (2025): Wahana Peternakan
Publisher : Faculty of Animal Science, University of Tulang Bawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v9i3.3006

Abstract

Daging se’i memiliki masa simpan yang singkat. Salah salah satu cara untuk memperpanjang masa simpan daging adalah dengan menambahkan asap cair. Penelitian ini bertujuan untuk mengetahui penambahan asap cair daun kesambi (Schleichera oleosa) pada konsentrasi yang berbeda pada kualitas kimia pada daging se’i sapi. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan. Perlakuannya yaitu P0: Daging sapi tanpa penggunaan asap cair (kontrol), P1: Daging sapi + penggunaan asap cair 1%, P2: Daging sapi + penggunaan asap cair 3%, P3: Daging sapi + penggunaan asap cair 6%, dan masing-masing perlakuan mendapat 4 kali ulangan. Kadar lemak, oksidasi lemak, dan aktivitas antioksidan adalah parameter yang diukur. Data dianalisis menggunakan analisis variansi. Hasil penelitian menunjukkan bahwa penggunaan asap cair daun kesambi tidak berpengaruh nyata (P>0,05) terhadap semua perlakuan. Disimpulkan bahwa penggunaan asap cair daun kesambi pada level 1%, 3%, dan 6% tidak mempengaruhi kadar lemak, oksidasi lemak, dan aktivitas antioksidan pada daging se’i sapi.   Kata kunci: aktivitas antioksidan, asap cair daun kesambi, se’i sapi, kadar lemak, oksidasi lemak.
Co-Authors Asri Yanti Bastari Sabtu Devilia Ndua Awa Hilda Linda Sulmiyati Tri Rizkie Zainal Vincentia Kartika Maharani