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All Journal Hasanuddin Journal of Animal Science (HAJAS) Jurnal SAGO Gizi dan Kesehatan Jurnal Ilmiah Agribios
Riskayanti, Riskayanti
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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Organoleptic Quality of Chicken Nugget with Broccoli (Brassica oleracea L.) and Carrot (Daucus carota L.) Addition Riskayanti, Riskayanti; Hikmah, Hikmah; Said, Muhammad Irfan; Nahariah, Nahariah
Hasanuddin Journal of Animal Science (HAJAS) Vol. 5 No. 2 (2023)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v5i2.27820

Abstract

This study aimed to determine the effect of cooking and level of vegetable addition and their interaction on the organoleptic quality of chicken nuggets. The research design consisted of 2 factors: the first factor was vegetable cooking treatment (fresh and steamed), and the second factor was vegetable addition level (0%, 5%, 10%, and 15%). The parameters measured were the organoleptic quality of chicken nuggets (color, texture, aroma, taste, t and acceptance/hedonic). The results showed that cooking treatment had no effect (P>0.05) on the organoleptic quality of nuggets, but the level of vegetable addition affected (P<0.05) the organoleptic quality of nuggets. Increasing the level of vegetable addition decreased the color value of L*, a*, but increased the color of b*. Besides, the organoleptic test decreased the attribute scores of color, aroma, taste, and texture but was still accepted by panelists up to 15% vegetable addition level. There was no interaction between cooking treatment and the level of vegetable addition on the organoleptic quality of nuggets. From this study, it can be concluded that the best treatment is using fresh vegetables up to 15% addition level. Keyword: Chicken Meat, Broccoli, Carrot, Chicken Nuggets, Organoleptic
OPTIMALISASI KOMPOSISI RANSUM UNGGAS BERBASIS LIMBAH SAWIT Husein, Firdaus; Dilfa, Muhammad; Nisfimawardah, Lailatun; Riskayanti, Riskayanti; Monasdir, Monasdir; Astuti, Erlina
AGRIBIOS Vol 22 No 1 (2024): JUNI
Publisher : Program Studi Agribisnis Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/agribios.v22i1.4553

Abstract

Polutry farming in Central Kalimantan has shown a positive trend in the last 3 years. The increase in chicken farming causes the use of livestock rations to increase. Feeding is the largest contributor to production costs in the chicken farming industry, contributing 70-80% of production costs. The current increase in feed prices means that farmers have to look for new innovations to overcome this problem, where the price of animal feed rations is relatively cheaper and the nutrition obtained by livestock is still achieved. The innovation that can be used is using palm oil waste as a substitute for corn and rice bran. Palm kernel meal (BIS) is a by-product of the palm oil industry where the nutritional content obtained by BIS is very suitable as an alternative animal feed in terms of nutritional content and is easy to obtain at a relatively cheaper price. However, there is no model for formulating animal feed rations. So in this research, a model of animal feed ration formulation was created using the linear programming method to determine the optimal composition for preparing this animal feed ration. The objective function of this model is to minimize the price of animal feed rations. Before the model is used, model verification and validation is carried out which is useful for testing logical suitability and compatibility with the real system. The results of the model that has been created can reduce the cost of producing animal feed rations is 11%, which is the actual condition Rp. 6,800 and the model obtained is Rp. 6,114 where the nutrition obtained is relatively the same as actual conditions. Keywords: Palm Kernel Meal, Production Costs, Nutritional Requirements, Minimization.
Daya terima makanan biasa pada pasien rawat inap RSUD Provinsi Sulawesi Barat Yudianti, Yudianti; Riskayanti, Riskayanti; Hapzah, Hapzah; Najdah, Najdah; Nurbaya, Nurbaya
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 2 (2024): April
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i2.1672

Abstract

Background: There are still quite a number of hospitals that leave food that exceeds the minimum standard limit. One of the reasons for this is because the taste and appearance of the food served by the hospital does not meet the patient's acceptance.Objectives: This study aimed to assess the acceptability of regular food and food waste in inpatients at the West Sulawesi Provincial Regional Hospital.Methods: Data collection was carried out using observation, interviews, and recording leftover food that had been distributed to patients using the Comstoc method. The data collection period was carried out at the West Sulawesi Provincial Regional Hospital in June 2023. The total sample was 30 patients. Data analysis involves calculating the food acceptability score and displaying it descriptively.Results: The majority of patients, namely 83,3%, liked the taste of the food and 80% of patients really liked the appearance of the food served. Only 3% said they did not like the taste of food. Most patients produce their food at breakfast (63,3%), lunch (60%) and dinner (53,3).Conclusion: Most of the inpatients at West Sulawesi Provincial Regional Hospital like the taste and appearance of the regular food served. Lack of appetite is the main reason why patients waste food. 
Co-Authors Astuti, Erlina Dilfa, Muhammad Hapzah, Hapzah Hikmah Hikmah Husein, Firdaus Monasdir, Monasdir Muhammad Irfan Said Nahariah Nahariah, Nahariah Najdah, Najdah Nisfimawardah, Lailatun Nurbaya Nurbaya, Nurbaya Yudianti, Yudianti