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KARAKTERISTIK FISIK DAN SENSORI DAGING AYAM PETELUR AFKIR YANG DIMARINASI DENGAN EKSTRAK DAUN KENIKIR Cosmos caudatus kunth Hairullah; N. W. Siti; I. N. S. Miwada
Jurnal Peternakan Tropika Vol. 13 No. 1 (2025): Vol. 13 No.1(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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The purpose of the study was to determine the effect of concentration and time period in extracting kenikir leaves on the sendori and physical characteristics of meat of culled laying hens. The implementation of this research was carried out at the Laboratory of Animal Products Technology and Microbiology, Faculty of Animal Husbandry, Udayana University, located on Jalan Raya Campus Unud. Jimbaran Bali with a research period of 4 weeks. This study used a Completely Randomised Design (CRD) which has two factorial patterns, namely the concentration of the extracted kenikir leaves (E1: 25%, and E2: 50%) and the marination time factor in the extracted kenikir leaves (M1: 30 minutes, M2: 60 minutes). The application was carried out in a number of 3 repetitions by observing pH, cooking shrinkage, total meat yield and sensory tests (taste, aroma and tender texture of meat). The results showed that the treatment factor of kenikir leaf extract concentration (E) significantly influenced (P<0.05) all research variables. While the marination duration factor (M) had a significant effect (P<0.05) on pH, yield, flavour and tenderness of meat, but no significant effect (P>0.05) on cooking shrinkage variables and meat aroma. The interaction between the two factors showed that the E2M2 treatment significantly (P<0.05) increased the pH value, but had no significant effect (P>0.05) on cooking shrinkage, yield and organoleptic properties. Based on the results obtained from the research process, it can be concluded that the concentration of kenikir leaf extract significantly affects pH, cooking shrinkage, yield and hedonic quality. Similarly, the soaking time factor significantly affects pH, tenderness, yield and flavour, but not significantly on cooking shrinkage and aroma. ABSTRAK Tujuan dari penelitian yaitu untuk mengetahui adanya pengaruh konsentrasi serta jangka waktu dalam pengektraksian daun kenikir terhadap karakteristik sendori dan fisik daging ayam petelur afkir. Pelaksanaan penelitian ini dilakukan pada Laboratorium Teknologi Hasil Ternak dan Mikrobiologi Fakultas Peternakan Universitas Udayana yang berada di Jalan Raya Kampus Unud. Jimbaran bali dengan jangka waktu penelitian selama 4 minggu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang memiliki dua pola faktorial yaitu konsentrasi terhadap ekstraksi daun kenikir (E1: 25%, dan E2: 50%) dan faktor lama marinasi dalam ekstrak daun kenikir (M1: 30 menit, M2: 60 menit). Pelaksanaan pemberlakukan dilakukan sejumlah 3 kali pengulangan dengan mengamati pH, Susut masak, total rendemen daging serta uji sensori (cita rasa, aroma dan tekstur empuk daging). Penelitian menghasilkan jika faktor perlakuan konsentrasi ekstrak daun kenikir (E) mempengaruhi secara nyata (P < 0,05) terhadap seluruh variabel penelitian. Sedangkan faktor lama marinasi (M) berpengaruh nyata (P < 0,05) terhadap pH, rendemen, citarasa dan keempukan daging, namun tidak berpengaruh nyata (P > 0,05) terhadap variabel susut masak dan aroma daging. Interaksi antar kedua faktor menunjukkan bahwa perlakuan E2M2 nyata (P < 0,05) meningkatkan nilai pH, namun tidak berpengaruh nyata (P > 0,05) kepada susut masak, rendemen serta organoleptik. Berlandaskan dari hasil yang didapatkan dari proses penelitian sehingga dapat diambil kesimpulan jika konsentrasi ekstrak daun kenikir nyata mempengaruhi pH, susut masak, rendemen serta mutu hedonik. Demikian pula pada faktor lama perendaman nyata pengaruhnya pada pH, keempukan, rendemen dan cita rasa, namun tidak nyata pada susut masak dan aroma.

MASA SIMPAN DAGING BROILER PACSA PEMELIHARAAN PADA CLOSED HOUSE DITINJAU DARI INDIKATOR SENSORIS Malau R. N. P. S.; I. N. S. Miwada; I. N. T. Ariana
Jurnal Peternakan Tropika Vol. 13 No. 1 (2025): Vol. 13 No.1(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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This research investigates the sensory evaluation of broiler meat in a closed house system with different durations of meat storage to determine the sensory quality of broiler meat raised in the closed house system. The study employs a Completely Randomized Design (CRD) with four treatments, denoted as M1 (chicken breast) stored at room temperature for 1 hour, M2 for 3 hours, M3 for 5 hours, and M4 for 7 hours. Four replications were conducted, and samples were randomly collected at four points for each treatment. These samples were then utilized in organoleptic tests, which involved inviting a panel of 20 assessors to evaluate the sensory quality of broiler meat. Results indicate that treatments M1, M2, M3, and M4 did not exhibit significant differences (P>0.05) with mean values ranging from 3.85 to 4.05 in terms of preference for broiler meat taste. Panelist preference for broiler meat color did not significantly differ (P>0.05) among treatments M1, M2, M3, and M4, with mean values ranging from 3.8 to 4.45, indicating a tendency toward liking. Similarly, panelist preference for broiler meat aroma did not show significant differences (P>0.05) across treatments M1, M2, M3, and M4, with mean values ranging from 3.8 to 4.05, reflecting a tendency toward liking. The level of preference for broiler meat texture in treatments M1, M2, M3, and M4 did not differ significantly (P>0.05) with mean values ranging from 3.75 to 4.1, indicating a tendency toward liking. In conclusion, the overall acceptance of broiler meat in the closed house system with varying storage durations (M1, M2, M3, and M4) did not exhibit significant differences (P>0.05) with a mean value of 4.2, suggesting a general preference among consumers. ABSTRAK Penelitian mengenai evaluasi sensoris daging broiler pada pemeliharaan sistem closed house dengan lama masa penyimpan daging ayam yang berbeda telah dilakukan untuk mengetahui kualitas sensoris daging broiler yang di pelihara pada sistem closed house. Hal tersebut dilakukan dengan metode rancangan Acak Lengkap (RAL) pola sederhana yakni dengan 4 perlakuan, di mana M1 daging ayam (dada) yang disimpan dalam suhu kamar selama 1 jam, M2 selama 3 jam, M3 selama 5 jam, dan M 4 selama 7 jam kemudian 4 ulangan yaitu pada tiap perlakuan dilakukan pengambilan sampel pada 4 titik yang dipilih secara acak lalu pada tiap titik akan diambil sampel broiler yang akan digunakan pada uji organoleptik, pada uji organoleptik dilakukan dengan mengundang panelis berjumlah 20 orang untuk menilai kualitas sensoris daging broiler. Hasil penelitian menunjukkan perlakuan M1, M2, M3 dan M4 tidak berbeda nyata (P>0,05) dengan nilai rataan 3,85-4,05. Kesukaan panelis terhadap warna daging broiler menunjukkan hasil yang tidak berbeda nyata (P>0,05) antara perlakuan M1, M2, M3 dan M4 dengan nilai perlakuan 3,8-4,45 (cenderung suka). Kesukaan panelis, terhadap aroma daging broiler perlakuan M1, M2, M3 dan M4 tidak berbeda nyata (P>0,05) dengan nilai rataan 3,8-4,05 (cenderung suka). Tingkat kesukaan terhadap tekstur daging broiler M1, M2, M3 dan M4 tidak berbeda nyata (P>0,05) dengan nilai rataan 3,75-4,1 (cenderung suka). Kesimpulan dari penelitian ini yaitu penerimaan keseluruhan terhadap daging broiler pada pemeliharaan sistem Closed House dengan lama masa penyimpanan yang berbeda menunjukkan perlakuan M1, M2, M3 dan M4 tidak berbeda nyata (P>0,05) dengan nilai rataan 4,2 (cenderung suka).

PENGARUH PERBANDINGAN KOMBINASI SUSU SAPI DAN SUSU KAMBING TERHADAP KARAKTERISTIK FISIKOKIMIA YOGHURT K. N. Achmad; I. N. S. Miwada; S. A. Lindawati
Jurnal Peternakan Tropika Vol. 13 No. 4 (2025): Vol 13 No 4 (2025): Vol. 13 No.4(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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This study aims to determine the physicochemical characteristics of yogurt made from a combination of cow's milk and goat's milk, as well as to identify the yogurt combination that provides the best physicochemical quality. The study was conducted over a four-week period at the Laboratory of the Faculty of Agricultural Technology, Udayana University, and at PT. Cheese Works Batu Bulan, Gianyar Regency. The experimental design used was a completely randomized design (CRD) consisting of four treatments and four replications. The four treatments were P0 (100% cow's milk yogurt without goat's milk, as the control), P1 (cow's milk yogurt mixed with goat's milk at a 1:1 ratio), P2 (cow's milk yogurt mixed with goat's milk at a 1:2 ratio), P3 (cow's milk yogurt mixed with goat's milk at a 2:1 ratio). The variables observed were total acidity, pH, fat content, protein content, moisture content, and viscosity. The results of this study showed that treatments P0, P1, P2, and P3 differed significantly (P<0.05) in terms of total acidity, pH, fat content, protein content, moisture content, and viscosity. It was concluded that the treatment of cow's milk yogurt mixed with goat's milk at a ratio of 1:2 has the potential to produce yogurt with the best physicochemical characteristics. ABSTRAK Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia yoghurt kombinasi susu sapi dan susu kambing, serta mengetahui kombinasi yoghurt yang memberikan kualitas fisikokimia terbaik. Penelitian dilaksanakan selama 4 minggu di Laboratorium Fakultas Teknologi Pertanian Universitas Udayana dan di PT. Cheese Works Batu Bulan, Kab. Gianyar. Rancangan yang akan digunakan adalah rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan. Keempat perlakuan tersebut yaitu P0 (yoghurt susu sapi 100% tanpa campuran susu kambing, sebagai kontrol), P1 (yoghurt susu sapi dicampur dengan susu kambing dengan rasio 1:1), P2 (yoghurt susu sapi dicampur dengan susu kambing dengan rasio 1:2), P3 (yoghurt susu sapi dicampur dengan susu kambing dengan rasio 2:1). Variabel yang diamati yaitu total asam, pH, kadar lemak, kadar protein, kadar air dan kekentalan (viskositas). Hasil penelitian ini menunjukan bahwa perlakuan P0, P1, P2 dan P3 berbeda nyata (P<0,05) terhadap total asam, pH, kadar lemak, kadar protein, kadar air dan kekentalan (viskositas). Disimpulkan bahwa perlakuan yoghurt susu sapi dicampur dengan susu kambing dengan rasio 1:2 berpotensi menjadi yoghurt dengan karakteristik fisikokimia terbaik.

PENGARUH PERBANDINGAN KOMBINASI SUSU SAPI DAN SUSU KAMBING TERHADAP KARAKTERISTIK ORGANOLEPTIK YOGHURT T.S. Aji; I. N. S. Miwada; S. A. Lindawati
Jurnal Peternakan Tropika Vol. 13 No. 4 (2025): Vol 13 No 4 (2025): Vol. 13 No.4(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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This study aims to determine the effect of the combination of cow's milk and goat's milk on the organoleptic quality of yogurt. This study used a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The four treatments given were a combination of cow's milk without goat's milk as a control (P0), a combination of cow's milk and goat's milk with a ratio of 1:1 (P1), a combination of cow's milk and goat's milk with a ratio of 1:2 (P2), a combination of cow's milk and goat's milk with a ratio of 2:1 (P3). The variables observed in this study were organoleptic quality including color, aroma, taste, texture, and overall acceptance. From the research that has been done, the results show that the combination of the two types of milk did not show significant differences (P>0.05) in the organoleptic quality of yogurt including color, aroma, taste, texture and overall acceptance. Based on the results of the study, it can be concluded that the combination of cow's milk and goat's milk with different ratios did not affect the organoleptic quality of yogurt and the 2:1 ratio tended to be preferred by panelists based on overall acceptance with the criteria of white color, distinctive yogurt aroma, distinctive yogurt taste, and soft texture. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi susu sapi dan susu kambing terhadap kualitas organoleptik yoghurt. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Keempat perlakuan yang diberikan yakni susu sapi tanpa kombinasi susu kambing sebagai kontrol (P0), kombinasi susu sapi dan susu kambing dengan perbandingan 1:1 (P1), kombinasi susu sapi dan susu kambing dengan perbandingan 1:2 (P2), kombinasi susu sapi dan susu kambing dengan perbandingan 2:1 (P3). Variabel yang diamati dalam penelitian ini adalah kualitas organoleptik meliputi warna, aroma, rasa, tekstur, serta penerimaan secara keseluruhan. Dari penelitian yang telah dilakukan menunjukkan hasil bahwa kombinasi kedua jenis susu tersebut tidak menunjukan hasil yang berbeda tidak nyata (P>0,05) pada kualitas organoleptik yoghurt meliputi warna, aroma, rasa, tekstur dan penerimaan keseluruhan. Berdasarkan hasil penelitian, dapat disimpulkan bahwa kombinasi susu sapi dan susu kambing dengan perbandingan yang berbeda tidak berpengaruh terhadap kualitas organoleptik yoghurt dan perbandingan 2:1 cenderung lebih disukai oleh panelis berdasarkan penerimaan keseluruhan dengan kriteria warna putih, aroma khas yoghurt, rasa khas yoghurt, dan tekstur lembut.

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