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All Journal Jurnal Peternakan Nusantara Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Composite
Muhammad Yunus
Politeknik Pembangunan Pertanian Gowa
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Kualitas internal telur ayam ras yang direndam larutan daun kelor dengan lama penyimpanan selama 21 hari Andi Triana; Muhammad Yunus; Nur Rasuli; Aminuddin Saade; Nurhana B
Composite : Jurnal Ilmu Pertanian Vol 6 No 2 (2024): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v6i2.665

Abstract

This study aims to determine the quality of broiler chicken eggs soaked in Moringa leaf solution. This research was conducted by immersing purebred chicken eggs in Moringa leaf solution for 1 day and using a Completely Randomized Design (CRD) method with a sample of 80 purebred chicken eggs consisting of 4 treatments where each treatment consisted of 4 replications and each replication consists of 5 samples. Each treatment of the experimental design used in this study was P0 (without treatment), P1 (addition of 20% Moringa leaf solution), P2 (addition of 30% Moringa leaf solution), P3 (addition of 40% Moringa leaf solution). The variables observed were egg Kuningindex, egg white index and air voids.The results of the study showed that soaking chicken eggs in Moringa leaf solution at P3 (soaking in 40% Moringa leaf solution) had a real effect on the egg white index. The results of the extension evaluation carried out in the Pesona Mutiara Farmer Women's Group,
PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK YOGHOURT COW WITH ADDITION LEAF Pandanus FRAGRANT (Pandanus) Amaryllifolius) Muh. Afdanul Irham; Syamsududdin; Muhammad Yunus; Lili Suryani
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 5 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

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Abstract

Yogurt is a fermented milk product with high nutritional value and is popular with the public. The addition of pandan leaf extract (Pandanus amaryllifolius Roxb.) can enhance the flavor and provide a natural aroma and color to yogurt. This study aims to determine the effect of adding pandan leaf extract on the physical and organoleptic characteristics of yogurt and to improve the knowledge, skills, and attitudes of Women Farmers Groups (KWT) through extension activities. The study used a Completely Randomized Design (CRD) with four treatments: P0 (without the addition of pandan leaf extract), P1 (10%), P2 (13%), and P3 (16%). The parameters observed included color, taste, aroma, and texture through organoleptic tests. The data were analyzed using analysis of variance (ANOVA), while the effectiveness of the extension was evaluated through pre-test and post-test on 25 members of the Bunga Mawar Women Farmers Group (KWT) in Timbuseng Village, Pattallassang District, Gowa Regency. The results showed that the addition of fragrant pandan leaf extract had a very significant effect (P<0.01) on the physical and organoleptic characteristics of yogurt. Treatment P0 produced the highest scores in color (4.00), taste (3.07), and aroma (2.93), while the best texture was obtained in treatment P2 (3.53). The addition of fragrant pandan leaf extract in high concentrations caused a change in color to a greener color, decreased acidity levels, affected the distinctive aroma of yogurt, and decreased texture stability at the highest concentration. The results of the extension evaluation showed an increase in knowledge from 65.8% to 93%, skills from 50.2% to 81.8%, and attitudes from 62.6% to 84.4%, with an extension effectiveness rate of 66.3%, which is considered effective.
SUBTITUSI TEPUNG TAPIOKA DENGAN TEPUNG UBI JALAR UNGU PADA PEMBUATAN BAKSO DAGING AYAM BROILER Hasanuddin Hasan; Nur Rasuli; Muhammad Yunus
Jurnal Peternakan Nusantara Vol. 12 No. 1 (2026)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jpn.v12i1.19957

Abstract

This study aims to evaluate the effect of substituting tapioca flour with purple sweet potato flour on the physical and sensory characteristics of broiler chicken meatballs. A Completely Randomized Design (CRD) was applied with four treatments: P0 (0%), P1 (5%), P2 (10%), and P3 (15%) purple sweet potato flour, each repeated four times. Observed parameters included water holding capacity, cooking loss, and organoleptic attributes (color, aroma, taste, and texture). ANOVA results showed no significant differences (P>0.05) in water holding capacity and cooking loss, but significant effects (P<0.05) were observed on all sensory parameters. Treatment P2 (10%) yielded the highest sensory scores, particularly in taste and texture, without compromising physical quality. The addition of purple sweet potato flour enhanced the visual appeal and flavor due to its anthocyanin and dietary fiber content. These findings suggest that substituting 10% tapioca flour with purple sweet potato flour is a viable innovation to develop healthier and more appealing broiler chicken meatballs using local functional ingredients.
Co-Authors A. Saade Andi Triana Hasanuddin Hasan Lili Suryani Muh. Afdanul Irham Nur Rasuli Nurhana B Syamsududdin