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Comparative study on preferences and quality of poultry meat. ., Triyantini; ., Abubakar; Bintang, I.A.K; Antawidjaja, T
Indonesian Journal of Animal and Veterinary Sciences Vol 2, No 3 (1997)
Publisher : Indonesian Animal Sciences Society

A study was conducted to examine physical and nutritional compositions as well as carcass preferences of broilers, native chickens, ducks and muscovy using 25 birds from each species . Parameters measured were : percentage of carcass, part of carcass and by-products, carcass quality, tenderness, water, protein, fat and ash contents of meat and skin . Preference test was conducted on thigh and breast meat, as well as whole carcass and cuts. The results of the study showed that the carcass quality of native chicken and ducks were better than the carcass of broilers and muscovy, and over 80% of them were considered as first class quality . The carcass percentage of broilers was higher than the native chickens, ducks and muscovy (P < 0 .01) . The tenderness of breast meat was not significantly different, (36 .16-40 .84 kg/second), however, the tenderness of broiler thigh meat was the highest (61 .77 kg/second) among other meat (P < 0 .01). Protein content of duck breast meat was the lowest, while the protein content of duck thigh meat and the muscovy were higher than that of broilers and native chickens (P < 0 .05) . Fat content of broilers thigh meat was the highest as compared to other poultry meats (P < 0 .01) . Organoleptic test showed that the taste of breast and thigh meat of native chicken, duck and muscovy were similar with that of broilers, however the appearance and color of carcass of broilers and muscovy were more accepted than that of native chickens and ducks (P < 0.05). The meat of native chickens, ducks and muscovy were considered as good protein sources as judged by the physical appearances, nutritional composition and the preferences test . Â Keywords : Poultry meat, quality, preference

Effect of temperature and time of pasteurization on the milk quality during storage ., Abubakar; ., Triyantini; Sunarlim, R; Setiyanto, H; ., Nurjannah
Indonesian Journal of Animal and Veterinary Sciences Vol 6, No 1 (2001)
Publisher : Indonesian Animal Sciences Society

A study on the effect of temperature and time of pasteurization on the milk quality during storage was carried out using fresh milk. The aim of the experiment was to asses the storage time of pasteurized milk for consumption without nutrient losses. A completely randomized factorial design, 2 x 8 was used, with pasteurization temperature (T), consisted of 2 levels, the low temperature long time (LTLT), i.e. fresh milk was warmed at 65oC for 30 minutes (T1) and the high temperature short time (HTST), i.e. fresh milk was warmed at 71oC for 15 seconds (T2); and storage time (S), consisted of 8 levels, i.e. 0, 3, 6, 9, 12, 15, 18, and 21 hours respectively, as the factors, with 3 replicates. Parameters measured were alcohol test, water, fat, and protein concentrations, and microbial population of pasteurized milk during storage. Data were analyzed using analysis of variance and simple linear regression. The result showed that water and fat concentrations and microbial population was not significantly different (P>0.05) in pasteurization temperature treatment, but was significantly different (P<0.05) due to storage time treatment. Meanwhile, the protein concentration was significantly different (P<0.05) either in pasteurization temperature or storage time. It was concluded that pasteurized milk was still suitable for consumption at 15-21 hours storage, while protein concentration tended to be better when was pasteurized at 65oC. Â Key words: Pasteurized milk, storage quality

Comparative study on preferences and quality of poultry meat. Triyantini .; Abubakar .; I.A.K Bintang; T Antawidjaja
Jurnal Ilmu Ternak dan Veteriner Vol 2, No 3 (1997)
Publisher : Indonesian Center for Animal Research and Development (ICARD)

A study was conducted to examine physical and nutritional compositions as well as carcass preferences of broilers, native chickens, ducks and muscovy using 25 birds from each species . Parameters measured were : percentage of carcass, part of carcass and by-products, carcass quality, tenderness, water, protein, fat and ash contents of meat and skin . Preference test was conducted on thigh and breast meat, as well as whole carcass and cuts. The results of the study showed that the carcass quality of native chicken and ducks were better than the carcass of broilers and muscovy, and over 80% of them were considered as first class quality . The carcass percentage of broilers was higher than the native chickens, ducks and muscovy (P < 0 .01) . The tenderness of breast meat was not significantly different, (36 .16-40 .84 kg/second), however, the tenderness of broiler thigh meat was the highest (61 .77 kg/second) among other meat (P < 0 .01). Protein content of duck breast meat was the lowest, while the protein content of duck thigh meat and the muscovy were higher than that of broilers and native chickens (P < 0 .05) . Fat content of broilers thigh meat was the highest as compared to other poultry meats (P < 0 .01) . Organoleptic test showed that the taste of breast and thigh meat of native chicken, duck and muscovy were similar with that of broilers, however the appearance and color of carcass of broilers and muscovy were more accepted than that of native chickens and ducks (P < 0.05). The meat of native chickens, ducks and muscovy were considered as good protein sources as judged by the physical appearances, nutritional composition and the preferences test . Keywords : Poultry meat, quality, preference

Effect of temperature and time of pasteurization on the milk quality during storage Abubakar .; Triyantini .; R Sunarlim; H Setiyanto; Nurjannah .
Jurnal Ilmu Ternak dan Veteriner Vol 6, No 1 (2001): MARCH 2001
Publisher : Indonesian Center for Animal Research and Development (ICARD)

A study on the effect of temperature and time of pasteurization on the milk quality during storage was carried out using fresh milk. The aim of the experiment was to asses the storage time of pasteurized milk for consumption without nutrient losses. A completely randomized factorial design, 2 x 8 was used, with pasteurization temperature (T), consisted of 2 levels, the low temperature long time (LTLT), i.e. fresh milk was warmed at 65oC for 30 minutes (T1) and the high temperature short time (HTST), i.e. fresh milk was warmed at 71oC for 15 seconds (T2); and storage time (S), consisted of 8 levels, i.e. 0, 3, 6, 9, 12, 15, 18, and 21 hours respectively, as the factors, with 3 replicates. Parameters measured were alcohol test, water, fat, and protein concentrations, and microbial population of pasteurized milk during storage. Data were analyzed using analysis of variance and simple linear regression. The result showed that water and fat concentrations and microbial population was not significantly different (P>0.05) in pasteurization temperature treatment, but was significantly different (P<0.05) due to storage time treatment. Meanwhile, the protein concentration was significantly different (P<0.05) either in pasteurization temperature or storage time. It was concluded that pasteurized milk was still suitable for consumption at 15-21 hours storage, while protein concentration tended to be better when was pasteurized at 65oC. Key words: Pasteurized milk, storage quality

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