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All Journal Journal of Smart Agriculture and Environmental Technology
Eli Sahara
Husbanday Department, Faculty of Agriculture, Sriwijaya University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Environmental Science Veterinary

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The Effect of Applying Bilimbi Juice (Averrhoa Bilimbi L.) as an Acidifier in Drinking Water on the Quality of Native Chicken Meat Meisji Liana Sari; Sofia Sandi; Eli Sahara; Arfan Abrar
Journal of Smart Agriculture and Environmental Technology Vol. 4 No. 1 (2026): April 2026
Publisher : Indonesian Soil Science Society of South Sumatra in Collaboration With Soil Science Department, Sriwijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60105/josaet.2026.4.1.37-40

Abstract

Maintaining animal gut health by applying an acidifier directly impacts the performance of poultry production. This study aimed to determine the effect of adding Bilimbi (Averrhoa bilimbi L.) juice as acidifier to the drinking water of native chickens on meat quality. One hundred one-day old chickens were divided into a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments were a mixture of drinking water and Bilimbi juice (v/v) as follows; P0 (control), P1 (drinking water + 4% Bilimbi juice), P2 (drinking water + 6% Bilimbi juice), P3 (drinking water + 8% Bilimbi juice), and P4 (drinking water + 10% Bilimbi juice) and applied for 60 days. The observed variables were pH, water-holding capacity, cooking-loss water, tenderness, meat fat and cholesterol. The results showed that applying Bilimbi juice up to 10% had no significant effect (P>0.5) on the pH, water holding capacity, cooking loss water, tenderness, fat and cholesterol of native chicken meat.
The Potential of Chitosan and Virgin Coconut Oil as Egg Coating Materials to Maintain the Quality of Local Duck Eggs during Storage Eli Sahara; Febrinita Ulfah; Sofia Sandi; Muhakka; Andi Mushawir
Journal of Smart Agriculture and Environmental Technology Vol. 4 No. 2 (2026): August 2026
Publisher : Indonesian Soil Science Society of South Sumatra in Collaboration With Soil Science Department, Sriwijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60105/josaet.2026.4.2.52-56

Abstract

Eggs can be preserved by soaking them in an antibacterial solution. Chitosan and pure coconut oil are two such materials. This study aimed to extend the shelf life of eggs while maintaining their quality. The present study applied a completely randomized design (CRD) with five treatments and four. The eggs were stored for 14 days under room temperature (25-30◦C) and 70-80% relative humidity. The treatments in this study were: P0 = without a chitosan solution and coconut oil, P1 = soaked in a 1% chitosan solution, P2 = soaked in a 2% chitosan solution, P3 = soaked in a 3% chitosan solution, and P4 = soaked in a 100% coconut oil solution. The observed variables were egg weight loss, albumen and yolk weight. The results showed that the treatments significantly affected weight loss and albumen weight (P<0.05) but not yolk weight (P>0.05). Soaking eggs in 100% coconut oil (P4) resulted in the lowest weight loss (1.26%), which was significantly different from chitosan treatments (1-3%) and the control (2.66%). Similarly, the highest albumen weight (43.98%) was found in the coconut oil treatment. The treatments also showed no significant effect on the albumen and yolk index, as well as the pH of albumen and yolk. Treatment using coconut oil showed the best results in maintaining the internal quality of duck eggs with the smallest weight loss of 1.26% and maintaining the largest albumen weight of 43.98%. The treatment also showed no significant effect on albumen index, yolk index, pH of albumen and yolk. In conclusion, coconut oil  effectively maintained egg quality, while chitosan was less effective.
Co-Authors Andi Mushawir Arfan Abrar Febrinita Ulfah Meisji Liana Sari Muhakka Sofia Sandi Sofia Sandi