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Nurzainah Ginting
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INDONESIA
Jurnal Peternakan Integratif
Published by TALENTA PUBLISHER
ISSN : 23033207     EISSN : 28082753     DOI : https://doi.org/10.32734
Core Subject : Health, Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Energy Environmental Science Social Sciences Veterinary
Jurnal Peternakan Integratif is a scientific journal covering animal science aspects published since 2012, is consistently published three times a year in April, August, and December by Animal Production Study Program, Universitas Sumatera Utara. Jurnal Peternakan Integratif is a peer reviewed journal. Jurnal Peternakan Integratif has been indexed and abstracted in Google Scholar, and other scientific databases. The journal also used Turnitin Check to prevent any suspected plagiarism in the manuscripts. Jurnal Peternakan Integratif receives manuscripts encompass a broad range of research topics in tropical animal sciences: nutrition, breeding and genetics, reproduction and physiology, feed sciences, agrostology, animal products, biotechnology, energy, behaviour, welfare, health, livestock farming system, socio-economic, and policy. Jurnal Peternakan Integratif is published by Talenta Publisher under Universitas Sumatera Utara, Medan 20155, Indonesia.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 353 Documents
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The Process of Handling Qurban Animals at Several Mosques in Medan Vivi Indriani; Abdul Wahid Ritonga; Agha Zahwan Alhatama; Farah Dias Amanda; Siti Widhi Hariestrie; Desi Amalia
Jurnal Peternakan Integratif Vol. 13 No. 02 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i2.21987

Abstract

The celebration of Eid al-Adha is a very important moment for Muslims to carry out Qurban, namely animals such as cows, camels, goats, and sheep. The mosque is a place for the community to distribute Qurban animals. Therefore, it is important to observe during the process of handling Qurban livestock. The research used a purposive sampling method, the mosques selected were mosques that had more than 10 slaughtered animals. The study was conducted in five mosques in Medan. The results of the observation showed that the livestock had been fasting before the slaughtering process. The storage place for Qurban animals is still not right because it is left in an open area that is crowded with people and can cause livestock to become stressed. The process of lying down Qurban animals is still done by tying the legs and the animals are slightly slammed. The process of skinning and removing the innards is fairly good, neat and clean. However, during the meat cutting process, many shortcomings were seen. The carcass was cut on a tarpaulin that was passed and stepped on by participants or the committee, and the carcass was not withered. The process of distributing the meat was carried out as soon as possible to prevent damage or reduced quality of the meat. Socialization or training is needed for the committee or workers to improve the quality of Qurban meat
Effect Addition of Potato Flour to Physical Characteristic of Beef Meatballs Harapin Hafid
Jurnal Peternakan Integratif Vol. 14 No. 01 (2026): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v14i01.25171

Abstract

Meat is a food ingredient that is currently being modified into a food that is popular with consumer. This study aims to evaluate the effect of adding potato starch on the physical and organoleptic quality of beef meatballs. A completely randomized design (CRD) with 5 treatments and 5 replications was used in the study. The treatments were 5% potato starch (P1), 10% potato starch (P2), 15% potato starch (P3), 20% potato starch (P4) and 25% potato starch (P5). The parameters observed were physical quality including the degree of acidity (pH), cooking loss, water holding capacity, and rendement. The results of the study showed that the physical quality of beef meatballs with the addition of potato starch had a significant effect on water holding capacity, but there was no significant effect (P>0.05) on the degree of acidity (pH), cooking loss and rendement
The Effect of Papaya Vinegar (Carica papaya L) Marinating Time on the Physical Quality of Horse Meat (Equus caballus) Bintang Hugi Prayoga; Nurzainah Ginting; Nurjama’yah Br.Ketaren; Syaheera N Ibrahim
Jurnal Peternakan Integratif Vol. 14 No. 01 (2026): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v14i01.25275

Abstract

Marination is a process used to soak meat, which functions to improve physical quality of meat. Horse meat has a high protein content of around 19.72% with a low fat content of 4.84%. To improve its quality, natural marination are needed, including papaya vinegar. Papaya can be used as a natural marination because it contains protease enzymes, namely papain enzymes. Papain enzymes function as catalysts in protein hydrolysis reactions that can improve meat quality. This research was conducted in January - April 2025 at the Animal Production Laboratory, Faculty of Agriculture, Universitas Sumatera Utara, and the Chemistry Department Testing Laboratory, Lhokseumawe State Polytechnic. The design used in this study was a Completely Randomized Design (CRD) with 4 treatments dan 5 replications. The treatment consisted of giving papaya vinegar as much as 25% in each treatment (P0 = control; P1 = 15 minutes; P2 = 30 minutes; P3 = 45 minutes of marination). The parameters observed were pH value, water holding capacity, cooking loss, and meat tenderness. The results showed that the duration of papaya vinegar marination on the physical quality of horse meat had a significant effect on water holding capacity and tenderness

Page 36 of 36 | Total Record : 353

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