Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Wahana Peternakan
Tri Rizkie Zainal
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Veterinary

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
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
Co-Authors Asri Yanti Bastari Sabtu Devilia Ndua Awa Geertruida Margareth Sipahelut Sulmiyati