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All Journal Jurnal Ilmu Ternak dan Veteriner Jurnal Ilmu dan Teknologi Peternakan Tropis JURNAL GALUNG TROPIKA Jurnal Agribest JURNAL PengaMAS Journal of Saintech Transfer Jurnal Peternakan Integratif Chalaza Journal of Animal Husbandry
Harapin Hafid
Department Of Animal Science, Universitas Halu Oleo-Jl. HEA. Mokodompit Kampus Anduonohu 93232 Kendari
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Environmental Science Immunology & microbiology Social Sciences Veterinary Other

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Journal : JURNAL GALUNG TROPIKA

 1 
Kualitas Organoleptik dan Mikrobiologis Daging Domba Menggunakan Ekstrak Pangium Edule Terhadap Masa Simpan Peni Patriani; Harapin Hafid; Tri Hesti Wahyuni; Edhy Mirwandhono
JURNAL GALUNG TROPIKA Vol 9 No 3 (2020)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v9i3.699

Abstract

Pangium edule or keluwak is a local spice that can extend the shelf life of livestock products because it contains antimicrobial compounds. This study aimed to determine the effect of marination using Pangium edule on the microbiological and organoleptic quality of lamb. This study used a factorial completely randomized design to treat Pangium edule concentration and shelf life of 3 replications each. Lamb meat was marinated using Pangium edule extract 0%, 3%, 6%, and 9%, then stored at 12 hours, 24 hours, and 36 hours at room temperature. The results showed that the longer the meat's shelf life, the microbial growth also increased, but marination using Pangium edule resulted in lower microbial growth than without treatment. The treatment of lamb marination with 3% and 6% Pangium edule extract showed the lowest microbes and was very significantly different from lamb without treatment for 36 hours. Its means that the antibacterial compound in Pangium edule can inhibit microbial growth and is still by the standards set by SNI compared to the control. Marination using Pangium edule extract during the shelf life also significantly affected the panelists' acceptance level, namely aroma, taste, tenderness, and color. Organoleptic scores, namely smell, taste, tenderness, and color at 6% to 9% with a shelf life of 36 hours, are still in a fairly good range. Marination using Pangium edule 6% can maintain the microbiological and organoleptic lamb quality for 36 hours.
Efek Pemberian Kulit Buah Coklat Fermentasi Terhadap Pertumbuhan Kambing Kacang Harapin Hafid; N Nuraini; Asma Bio Kimestri
JURNAL GALUNG TROPIKA Vol 10 No 1 (2021)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v10i1.737

Abstract

Utilization of fresh cocoa fruit skin and the results of fermentation as green feed a goat was conducted to determine the effect of fermentation of the cocoa fruit skin against weight gain local goats. The study was conducted for 3 months using 8 goats aged 4-5 months who were randomly assigned to two treatment groups. The treatments were 85% field grass added 15% fresh cacao pods (F1) and 85% field grass added 15% fermented cocoa pod husks (F2). Each treatment consisted of four groups as replicates. The results showed that both treatments of giving fresh and fermented cocoa pods had the same effect on palatability and weight gain of goats. Feeding fresh and fermented cacao pods can still be used as a supplementation material for local goats.
Kualitas Fisik dan Organoleptik Telur Asin dari Berbagai Jenis Telur Unggas Ahmad Bayu Ariawan; Harapin Hafid
JURNAL GALUNG TROPIKA Vol 10 No 2 (2021)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v10i2.790

Abstract

Salted egg is an egg preservation product that aims to improve the taste, aroma, appearance of the yolk, and color through salt diffusion into the egg. This study aims to compare various types of eggs on the physical and organoleptic qualities of salted eggs. This study used a completely randomized design (CRD) consisting of 4 treatments, namely duck eggs (P0), broiler eggs (P1), free-range chicken eggs (P2), and duck eggs (P3). Parameters measured in this study were egg yolk and white pH, egg weight loss, and organoleptic quality. The results showed that using various types of eggs had a significant effect (p<0.05) on egg yolk pH, weight loss, yolk color, egg yolk texture, saltiness, saltiness level, and acceptance of salted eggs. However, it had no significant effect (p>0.05) on egg white pH, egg white color, salted egg aroma, white egg texture, and salted egg taste. Goat eggs are the best type in optimal pH and are the most preferred by consumers organoleptically.
Pemanfaatan Pupuk Organik Plus Batubara (Baraplus) pada Beberapa Varietas Jagung Manis di Lahan Ultisol Neni Marlina; Midranisiah Midranisiah; Syafrullah Syafrullah; Harapin Hafid
JURNAL GALUNG TROPIKA Vol 11 No 1 (2022)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v11i1.827

Abstract

Efektivitas Marinasi Menggunakan Jus Buah Asam Sihala (Etlingera elatior) Teradap Kualitas Fisik dan Mikrobiologis Daging Ayam Afkir Peni Patriani; Harapin Hafid
JURNAL GALUNG TROPIKA Vol 12 No 1 (2023)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v12i1.1092

Abstract

Handling of chicken carcass after slaughter needs to be prioritized to guarantee safety and quality. One method that can be applied is marination using abundantly available spices. Sihala fruit (Etlingera etalior) is a spice that is usually used as a flavoring for arsik dishes typical of Batak, which has a slightly sour taste and fresh aroma. This study aimed to develop marination using Sihala tamarind spices to improve the physical and microbiological quality of meat of rejected layers during storage. The meat of rejected laying hens was marinated for 30 minutes using siala acid with concentrations of 0%, 15%, 30%, and 45%. Storage is carried out for 24 hours to 48 hours then, followed by physical and microbiological quality measurements. The results showed that the marination using siala acid significantly (P<0.01) improved physical quality, reducing the percentage of cooking loss, lowering the pH value, increasing tenderness, and maintaining meat moisture. Samples that were marinated using siala acid significantly (P<0.01) also experienced a decrease in microbial growth compared to the control. Overall, the best physical and microbiological qualities were the samples of culled chicken marinated using Sihala tamarind juice at a concentration of 30% and 45% during a 24-hour storage period. Marinating using siala acid fruit juice is an effective strategy to improve rejected chicken meat's physical and microbiological quality. The tamarind siala has the potential as a natural preservative in meat during storage for 48 hours.
Co-Authors . Hasnudi . Inderawati . Nuraini . Rahman . Rahman A Napirah Achmad Selamet Aku Ahmad Bayu Ariawan Amiluddin Indi Andi Murlina Tasse Edhy Mirwandhono Eko Harianto Elvanuddin Elvanuddin Febi Febrianingsih Ibrahim, Anita Mustika Kiki R Hasana Kimestri, Asma Bio La Ode Arsad Sani La Ode Baa La Ode M. Aslan La Ode Muhamad Munadi La Ode Nafiu La Ode Sahaba Malesi, La Midranesiah Midranisiah Midranisiah Muh. Rusdin Muhammad Amrullah Pagala Muhammad Sawadi Musram Abadi N Nuraini Natsir Sandiah Neni Marlina Nuraini Peni Patriani R. Oktovian Rachmita Dewi S Toba Rahim Aka Sari Sari Siti Hadrayanti Ananda SM Sarifu Suparman Suparman Syafrullah Syafrullah Tri Hesti Wahyuni Yamin Yaddi Yana Wati