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Sakul, Syalom
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Agriculture, Biological Sciences & Forestry Environmental Science

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Integration Of Local Leafy Forage In Smallholder Pig Farming And Its Implications For The Nutritional Quality Of Pork Jerky With Added Subcutaneous Fat Rotinsulu, Merri D.; Hadju, R; Manangkot, H. S.; Sakul, Syalom; Lontaan, Nova
Jurnal Agroekoteknologi Terapan (Applied Agroecotechnology Journal) Vol. 6 No. 2 (2025): ISSUE JULY-DECEMBER 2025
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v6i2.65948

Abstract

Integrating locally produced leafy forage into smallholder pig systems may influence the nutritional quality of value-added meat products. This study evaluated pork jerky manufactured with different levels of added subcutaneous fat using carcasses from pigs raised in smallholder farms where local leafy forage formed part of the diet. Leafy forage and jerky were characterised by proximate analysis. A completely randomized design with five treatments (0, 10, 20, 30 and 40% added subcutaneous fat; R0–R4) and five replications was used. Increasing added fat from 0 to 40% reduced jerky moisture (40.10 to 32.80%), ash (9.92 to 5.42%) and crude protein (41.21 to 24.67%), while crude fat (8.19 to 28.44%) and carbohydrate by difference (0.58 to 8.67%) increased markedly (P < 0.05). Thus, subcutaneous fat level is a major lever for modifying the energy density and macronutrient profile of pork jerky. From an agricultural systems perspective, these findings illustrate how carcass utilisation and simple on-farm processing can add value to pigs fed partly on local leafy forage and support small-scale agroindustry. Moderate fat inclusion appears to offer a practical compromise between maintaining protein content and enhancing sensory attributes. Keywords: Pork jerky; subcutaneous fat; leafy forage; smallholder pig farming; proximate composition; crop–livestock integration
Optimizing Granulated Palm Sugar (Arenga pinnata (Wurmb) Merr.) And Sodium Chloride Formulation to Improve Physicochemical Quality And Sensory Acceptance Of Pork Dendeng Rotinsulu, Merri D.; Sakul, Syalom; Sorongan, Syalom
Jurnal Agroekoteknologi Terapan Vol. 7 No. 1 (2026): ISSUE JANUARY-JUNE 2026
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v7i1.66916

Abstract

This study evaluated the effects of different combinations of granulated palm sugar (gula semut) and sodium chloride (NaCl) on the physicochemical and sensory quality of pork dendeng. A completely randomized design (CRD) with three treatments and five replications (3×5) was applied. Treatments were formulated on a meat-weight basis (w/w): A1 (2.5% gula semut + 7.5% NaCl), A2 (5.0% gula semut + 5.0% NaCl), and A3 (7.5% gula semut + 2.5% NaCl). For each replication, 200 g pork ham was ground (5 mm plate), mixed with the assigned ingredients, rested at 4 °C for 12–24 h, and dried in a cabinet oven at 80 °C for 11 h. Moisture content (AOAC 950.46), pH, water-holding capacity (WHC; press method), and cooking loss were measured. Sensory acceptance (color, aroma, texture, and taste) was evaluated by 25 untrained panelists using a five-point hedonic scale. Data were analyzed using one-way ANOVA followed by BNJ (Tukey’s HSD) at P < 0.05. The formulation significantly affected WHC and cooking loss. Treatment A2 produced the highest WHC (19.51%) and the lowest cooking loss (40.90%), indicating improved water retention and thermal yield compared with A1 and A3 (P < 0.05). pH values (6.61–6.69) and hedonic scores for all sensory attributes did not differ significantly among treatments (P > 0.05). Overall, a balanced gula semut–NaCl formulation (5%:5%) is recommended to enhance pork dendeng processing performance while maintaining acceptable sensory quality. Keywords: cooking loss; gula semut; pork dendeng; sodium chloride; water-holding capacity
Co-Authors Lontaan, Nova Manangkot, H. S. Merri D. Rotinsulu, Merri D. R Hadju, R Sorongan, Syalom