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Hasanuddin Journal of Animal Science (HAJAS)
Published by Universitas Hasanuddin
ISSN : 26219182     EISSN : 26219190     DOI : -
Core Subject : Economy, Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Immunology & microbiology
HAJAS aims to publish original research results and reviews on farm tropical animals such as cattle, buffaloes, sheep, goats, pigs, horses, poultry, as well as non domesticated Indonesian endemic animals, such as deers, anoa, babirusa, etc.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 88 Documents
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Preservation of Eggs Using Chitosan and Its Application in Angel Cake Bani, N.A.I.S.; Hatta, W.; Nahariah, N.
Hasanuddin Journal of Animal Science (HAJAS) Vol. 7 No. 2 (2025)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v7i2.36401

Abstract

Eggs are easily damaged because of their high nutritional content, particularly their protein content. Therefore, preservation methods are necessary, with one such method involving the use of chitosan to prolong the freshness of the eggs while preserving their quality. This study aimed to assess and compare the efficacy of chitosan in maintaining the quality of purebred chicken eggs when stored at room temperature and its application in processed angel cake products. The experimental approach employed for egg preservation was a completely randomized design (CRD) with four treatments (P0 = no treatment, P1 = 1% chitosan solution, P2 = 2% chitosan solution, and P3 = 3% chitosan solution), replicated five times. The data underwent variance analysis, followed by Duncan's test to ascertain the impact of chitosan on egg preservation and product quality. The results revealed a significant effect (P<0.05) of chitosan solution on egg weight loss, Haugh unit, yolk index, and egg pH. Notably, 3% chitosan was more effective in maintaining egg quality than 1% and 2% chitosan coatings. In the 3% treatment, egg weight loss only experienced a shrinkage of 2.57% or 1.67 g from the initial egg weight. Haugh Unit of 65.57, yolk index of 0.41, and egg pH of 7.98. Additionally, angel cake products made from preserved eggs using chitosan exhibited significant differences (P < 0.05) compared to those made from fresh eggs. The panelists preferred the texture and organoleptic attributes of the angel cake prepared with chitosan-preserved eggs. Keywords: Chitosan, egg interior quality, angel cakes, texture profile
Meat Quality Assessment for Meatball Production: Influence of Sales Volume Category and Location Hassani, W. A. I.; Hikmah, H.; Maruddin, F.
Hasanuddin Journal of Animal Science (HAJAS) Vol. 7 No. 2 (2025)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v7i2.42941

Abstract

Meat is an essential food ingredient for meeting people's nutritional needs. According to the 2023 meat outlook data, 79.51% of total beef and 35.47% of total chicken meat are utilized by the food industry. Variations in meatball product quality may result from differences in the quality of meat raw materials. This study aims to evaluate the quality of meatball raw materials sold in the markets of Makassar City. This research employed a comparative observational design by collecting 100gram samples of chicken meat and frozen meat/heart from six meat sellers. The samples were then analyzed using analysis of variance (ANOVA), followed by an LSD test to determine significant differences. The results revealed that the factors of trader type, location, and the interaction significantly affected (P<0.05) on the pH value, tenderness, and color of the meat. The factors of Trader type and location significantly affected (P<0.05) the cooking shrinkage of the meat. While the interaction showed no significant effect (P>0.05) on the cooking shrinkage of the meat. Trader type significantly affected (P<0.05) the a* color value of the meat, while location and its interaction showed no significant effect (P>0.05) on a*. Trader type showed no significant effect (P>0.05) on the b* color value of the meat, while location and its interaction had significant effects (P<0.05) on the b* color value of the meat. These results indicate that large traders tend to have better meat quality than small traders, with higher average pH and tenderness and lower cooking shrinkage. Keywords: Meat Quality; Meatballs; Traditional Market
Characteristics of Chicken Meatballs with the Addition of White Oyster Mushroom (Pleurotus ostreatus) Anwar, C.; Irhami; I. R. Aprita; Irmayanti; M. Kemalawaty
Hasanuddin Journal of Animal Science (HAJAS) Vol. 7 No. 2 (2025)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v7i2.43397

Abstract

Processed products in the form of gels made from meat protein, can be beef, chicken, or fish are meatballs which are made from ground beef with additives such as salt, tapioca flour and spices. This study was intended to investigate the dosage of white oyster mushroom supplementation on the quality characteristics of chicken meatballs. This study adopted a complete randomized design (CRD) with a dose of oyster mushroom supplementation which included 4 (four) treatments, namely A = 0%, B = 15%, C = 25% and D = 35% with 5 repetitions and 20 experimental units were obtained. The research variables included yield, ash content, and sensory analysis (color, taste, aroma, and texture). The results indicated that different levels of white oyster mushroom addition (0%, 15%, 25%, 35%) did not have a significant (P>0.05) effect on the color, taste, and texture of the meatballs but had a significant impact (P<0.05) on the yield and ash content as well as the sensory aroma of chicken meatballs. The highest-quality chicken meatballs were obtained with a 35% white oyster mushroom supplement, with product characteristics of ash content 1.69%, yield 94.6%, aroma 3.58, color 3.54, taste 3.20, and texture 3.70.
Calcium Carbonate Content and Proximate Composition of Chicken Eggshell Flour at Different Oven Temperatures Ningrum, E. M.; Suharto, R.H.; Al Kautsar, A.M.F.; Hakim, M.A.
Hasanuddin Journal of Animal Science (HAJAS) Vol. 7 No. 2 (2025)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v7i2.42120

Abstract

Eggshells, a common household waste product, are rich in calcium carbonate, which constitutes approximately 90% of their composition. The weight of an eggshell typically accounts for 9-12% of the total egg weight. In Indonesia, calcium intake is still relatively low compared to the Recommended Dietary Allowance (RDA) of 1000-1200 mg/day, leading to deficiencies that affect bone health and increase the risk of diseases such as osteoporosis. This study aims to explore the potential of chicken eggshell waste as a valuable source of calcium carbonate, an abundant yet underutilized material. While eggshell waste can contribute to environmental pollution due to microbial activity, its recycling offers a sustainable solution. By converting eggshells into flour, food products can be enriched with calcium. For instance, eggshell flour at a 0.4% concentration has been successfully incorporated into various food products such as baked puddings, ice cream, cakes, muffins, yeast rolls, popovers, and mayonnaise. Studies have shown that this addition significantly increases calcium content without affecting the taste or cooking quality of the food. The primary objective of this research is to produce calcium carbonate from chicken eggshell waste, thus providing a sustainable approach to waste recycling and creating a valuable, nutritious product. The findings of this study could have significant benefits for the community by reducing waste, particularly from chicken eggshells, while transforming them into a beneficial resource for human health. Keywords: Waste, eggshell, calcium carbonate
Implementation Analysis of the Marketing Mix Strategy for the Begos Restaurant, Makassar City Gumelar, A.; Ridwan, M.; Hastang, H.; Bahtiar, B.; Windiana, W.
Hasanuddin Journal of Animal Science (HAJAS) Vol. 7 No. 2 (2025)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v7i2.43275

Abstract

This study aims to analyze the implementation of the 7P marketing mix strategy (Product, Price, Place, Promotion, People, Process, Physical Evidence) at Bebek Goyang Sulawesi Restaurant in Makassar City. A descriptive research method with a qualitative approach was employed, where data were collected through interviews and questionnaires administered to management and consumers. The findings reveal that most marketing mix elements have been effectively implemented, particularly regarding product quality, strategic location, and digital media promotions. However, some areas require improvement, such as the pricing strategy, which is perceived as less competitive, and the cleanliness of physical facilities. From the consumers' perspective, the "People" and "Process" elements received high ratings, while the "Price" and "Physical Evidence" elements still need enhancement. This study provides recommendations to improve customer satisfaction through refining pricing strategies, enhancing cleanliness, and innovating promotional efforts. The findings are expected to serve as a reference for the management of Bebek Goyang Sulawesi Restaurant in optimizing its marketing strategy to achieve a competitive advantage in the increasingly competitive culinary industry. Keywords: Competitive advantage, consumer perspective, culinary industry, marketing mix implementation, strategic pricing  
Physicochemical Properties of Chicken Nuggets with Various Types of Flour Substitutes and Carrot Addition Simollah, A. A.; Hikmah, H.; Said, M.I.
Hasanuddin Journal of Animal Science (HAJAS) Vol. 8 No. 1 (2026)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v8i1.43384

Abstract

This study aimed to analyze the effect of using wheat flour, breadfruit flour, and a combination of both, as well as the addition of carrots, on the quality of chicken nuggets. This study was conducted in two experimental stages using a Completely Randomized Design (CRD). Stage I used a 3x4 factorial RAL pattern with 3 repetitions. Factor A (Type of flour) consisted of wheat flour (X), a mixture of wheat flour and breadfruit flour (Y), and breadfruit flour (Z). Factor B (flour level) included 7.5%; 15%; 22.5%; and 30%. Stage II used a single-factor RAL with four treatments of carrot addition levels (P): 7.5%; 15%; 22.5%; and 30%, each repeated three times. The research parameters included cooking loss, meat shear force, and water holding capacity (stage I) as well as cooking loss, meat shear force, water holding capacity, dietary fiber, and β-carotene (stage II). Phase I research showed that the type and level of flour had a very significant effect (P<0.05) on water holding capacity and meat shear force. The use of 15% breadfruit flour and 30% carrot gave the best results in cooking loss (5.00%), β-carotene (245.13 µg/100g), and dietary fiber (5.82%). Keywords: Nuggets, breadfruit flour, carrots, physicochemical properties
The Forecasting of Beef Cattle Population in Sinjai Regency, South Sulawesi, Indonesia Rahmi, N.; Asnawi, A.; Ridwan, M.
Hasanuddin Journal of Animal Science (HAJAS) Vol. 8 No. 1 (2026)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v8i1.44521

Abstract

One of the weaknesses of the livestock sector management in Indonesia, particularly in Sinjai Regency, is the lack of population data. The available data so far mostly consists of general beef cattle population data without clear population structure details. To understand the development of the beef cattle population, a forecasting approach based on various beef cattle population data in Sinjai Regency is necessary. This study aims to analyze the structure and dynamics of the beef cattle population and calculate the predicted population development of beef cattle in Sinjai Regency. This research uses a case study method with purposive location selection. The beef cattle population dynamics data were processed using the time series forecasting method, specifically exponential smoothing with α = 0.9, based on annual data over 10 years from 2015 to 2024. The results show that if the data behavior remains the same as the actual data from the past 10 years, the overall structure of the beef cattle population in Sinjai Regency consists of fewer male cattle compared to female cattle. The forecasted beef cattle population in Sinjai Regency for 2025–2034 varies and tends to increase year by year, except for a decline in population in 2033 due to technical constraints in the development of beef cattle by the community in the field. Keywords: Forecasting, Population, Beef Cattle, Sinjai Regency.
Effect of Ejaculation Frequency on Semen Quality of Bali Cattle Tamiyadi, A.; Yusuf, M.; Sahiruddin, S.; Diansyah, A.M.; Masturi, M.; Nurgina, A.T.
Hasanuddin Journal of Animal Science (HAJAS) Vol. 8 No. 1 (2026)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v8i1.45734

Abstract

Semen quality is influenced by the frequency of ejaculation, which is significant to semen characteristics. The purpose of this study was to analyze the effect of ejaculation frequency on the quality of fresh Bali cattle semen, which includes volume, motility, and concentration of spermatozoa at the AI Center Pucak Maros. This study used secondary data from production records (recording) derived from 5 Bali cattle males, with a frequency of ejaculation of 2 times. The results showed that the frequency of ejaculation was statistically significantly different (P<0.05) in semen volume in males 11442 and 11434; the percentage of motility was significantly different (P<0.05) in male 11539; and the concentration of spermatozoa was significantly different (P<0.05) in males 11442, 11434, and 11539. The correlation coefficients for the three quality parameters showed negative correlations between semen volume and motility (R=-0.531) and concentration (R=-0.414), whereas motility and concentration were positively correlated (R=0.740). In conclusion, the second ejaculation has an impact on increasing semen volume but will reduce the percentage of motility and concentration of spermatozoa. Keywords: ejaculation frequency, Balinese cattle, volume, motility, concentration

Page 9 of 9 | Total Record : 88

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