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TINGKAT PERUBAHAN KUALITAS BAKSO DAGING SAPI BALI BAGIAN SANDUNG LAMUR (Pectoralis profundus) SELAMA PENYIMPANAN DENGAN PEMBERIAN ASAP CAIR -, Astati
Teknosains Vol 7, No 1 (2013): JANUARI
Publisher : Fakultas Sains dan Teknologi UIN ALauddin

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This study aimed to determine the effect of storage duration and level of liquid smoke on quality of meatballs from Bali beef section brisket (Pectoral is profundus). The research methodology is based on completely randomized design (CRD) with a general pattern that is 3 x 4 with 3 replications, for cooking shrinkage test consisted of 3 treatments and 3 replications, and organoleptic test used for pattern 3 x 3 with 3 replications. Composition of treatment as follows: The first factors is the level of liquid smoke to the A1 (0% by weight of liquid smoke meat in dough), A2 (1% by weight of liquid smoke meat in the dough) and A3 (2% by weight of liquid smoke meat in dough). Factor II is with B1 storage time (1 week), B2 (2 weeks), B3 (3 weeks) and B4 (4 weeks). Data were analyzed with analysis of range by using completely randomized design (CRD) consisting of 6 parameters of quality testing meatballs using the Least Significant Difference Test (BNT). Based on the analysis and discussion of the variety it can be concluded that the level of liquid smoke does not affect the quality of meatballs while the storage time eeffects the quality of the balls except the resilience parameter.Keywords : Quality of Meatballs, Muscles Pectoralis profundus, Liquid Smoke and Old Storage

TINGKAT PERUBAHAN KUALITAS BAKSO DAGING SAPI BALI BAGIAN SANDUNG LAMUR (Pectoralis profundus) SELAMA PENYIMPANAN DENGAN PEMBERIAN ASAP CAIR Astati Astati
Teknosains Vol 7 No 1 (2013): JANUARI
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/teknosains.v7i1.68

This study aimed to determine the effect of storage duration and level of liquid smoke on quality of meatballs from Bali beef section brisket (Pectoral is profundus). The research methodology is based on completely randomized design (CRD) with a general pattern that is 3 x 4 with 3 replications, for cooking shrinkage test consisted of 3 treatments and 3 replications, and organoleptic test used for pattern 3 x 3 with 3 replications. Composition of treatment as follows: The first factors is the level of liquid smoke to the A1 (0% by weight of liquid smoke meat in dough), A2 (1% by weight of liquid smoke meat in the dough) and A3 (2% by weight of liquid smoke meat in dough). Factor II is with B1 storage time (1 week), B2 (2 weeks), B3 (3 weeks) and B4 (4 weeks). Data were analyzed with analysis of range by using completely randomized design (CRD) consisting of 6 parameters of quality testing meatballs using the Least Significant Difference Test (BNT). Based on the analysis and discussion of the variety it can be concluded that the level of liquid smoke does not affect the quality of meatballs while the storage time eeffects the quality of the balls except the resilience parameter.

ANALISIS FAKTOR KEBERHASILAN INSEMINASI BUATAN TERNAK SAPI POTONG DI KECAMATAN TOMBOLO PAO KABUPATEN GOWA Amriana Hifizah; Astati Astati
Teknosains Vol 9 No 1 (2015): JANUARI
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/teknosains.v9i1.1853

The enhancement of the implementation of ArtificialInsemination program is one of the government's efforts to boost thecattle’s population in Indonesia, especially the eastern part ofIndonesia. Gowa Regency through the Department of Fisheries andLivestock has been implementing Artificial Insemination (AI),especially in District of Tombolo Pao which has been running for 3years. This study was conducted to see how far the success rate of AIin District of Tombolo Pao by looking at the influence of severalfactors: the origin and quality of the frozen semen used, the farmers’characteristics, the inseminator qualifications, S/C ratio, ConceptionRate (CR) and Calving Interval (CI). This study was conducted fromJune to August 2014 in District of Tombolo Pao, Gowa Regency. Thebasic method used is descriptive and quantitative analysis. The dataused is primary and secondary data. This study aims to analyze thefactors that support the success of AI in District of Tombolo Pao,Gowa Regency, they are: The origin and quality of frozen semen used;Characteristics of the farmers; the Farmers’ participation on AI; andthe success of AI based on the score of Conception Rate (CR), S / Cratio, and Calving Interval (CI). Frozen semens used in AI in Districtof Tombolo Pao are from the Center of AI in Lembang and Singosari,West Java. The quality of the semen also can be determined from thescore of conception rate which is 60-75%. The characteristics of therespondent farmers: the majority age is 30-50 years (75%), most ofthe farmers’ background is elementary education level (70.5%), withthe main livelihood as farmers (79.6%) having averagely 4 -5 cattles(68.2%) and the average period of being a cattle farmer is 7-8 years(86.4%). Participation of farmers in the AI program is veryenthusiastic indicated by 79.5% of the farmers agree for crossingtheir cattle breed through AI technique. The period of the farming,number of livestock and the participation of the farmers in AIprogram is not significantly influenced the success of AI. However, thesuccess of AI program can be figured out through the score of CR =60-75% (84.1%); S / C ratio <3 (75%); and CI average of 12 months(70.5%). The age of the farmers is significantly influenced the success14 of AI in CI score (p <0.05). Level of education significantly influencedthe success of AI in CR score (p <0.05).

ANALISIS PEMASARAN SAPI BALI DI KECAMATAN BANTAENG KABUPATEN BANTAENG Astati Astati
Teknosains Vol 9 No 2 (2015): JULI
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/teknosains.v9i2.1866

The aim of this research was to know margin and efficiency of marketing Bali cattle at Bantaeng district Bantaeng regency. The research was done during 2 (two) mounth commencing from March up to April 2014. Data were collected using observation and interview method. Operational is breeder, Bali cattle trader, traders, wholesalers, butcher, retailers, consumer, margin of marketing Bali cattle, channels of marketing Bali cattle, and efficiency of marketing Bali cattle. Margin of marketing Bali cattle at marketing agency showed different from traders, wholesalers, butcher, and retailers. Efficiency of marketing Bali cattle showed efficient is EP < 1..

PEMANFAATAN RUMPUT LAUT Sargassum sp. DALAM BENTUK PAKAN KONSENTRAT UNTUK MEMPERBAIKI PERTAMBAHAN BERAT BADAN PADA KAMBING Nurbaya Nurbaya; Khaerani Kiramang; astati astati
Teknosains Vol 12 No 2 (2018): JULI
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/teknosains.v12i2.7595

This study aims to determine the effect of seaweed Sargassum sp. To weight gain in goats. Concentrate feeding using a different treatment is feed with the addition of Sargassum sp. 10% and 15% and without the addition of Sargassum sp. Research method used Completely Randomized Design (RAL) with 3 treatments and 5 replications ie P0 5 female goat (Control), P1 5 female goat + seaweed Sargassum sp. 10%, P2 5 female goat + seaweed Sargassum sp. 15%. To know the weight gain daily (PBBH). Weighing every 10 days for 2 months. The results showed that average weight gain P0 control 0.014 kg / head / day, P1 (Sargassum sp. 10%) 0.052 kg / day / tail, P2 (Sargassum sp.15%) 0.066 kg/day/The provision of Sargassum sp. had no significant effect on the daily weight gain of female goats, but the graph shows that there is a tendency of daily weight gain of female goats in each treatment

ANALISIS SIKAP KONSUMEN TERHADAP SUSU KENTAL MANIS FRISIAN FLAG DAN OMELA DI LOTTE MART MALL PANAKKUKANG MAKASSAR Astati Astati; Rusni Rusni; Amriana Hifizah; Handayani Indah Susanti; Muh. Sakir
Teknosains Vol 16 No 1 (2022): Januari-April
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/teknosains.v16i1.26511

Seiring dengan perkembangan zaman dan semakin meningkatnya kebutuhan minuman dan makanan bergizi membuka peluang bagi perusahaan komoditi peternakan terutama komoditi susu, yangmana sangat dibutuhkan oleh banyak orang selain harganya terjangkau dan mudah dikonsumsi. Saat ini banyak sekali bermunculan merek susu dengan berbagai rasa, desain, dan memberikan kualitas yang bagus dan harga yang cukup bersaing, diantaranya susu kental manis Frisian Flag dan Omela. Penelitian ini bertujuan untuk mengetahui sikap konsumen terhadap Frisian Flag dan susu kental manis Omela di Lotte Mart Mall Panakkukang Makassar. Pengumpulan data dilakukan selama 2 bulan yaitu pada bulan Februari sampai Maret 2020. Hasil penelitian dianalisis menggunakan ukuran sikap multiatribut Fishbein, yaitu Ao = bi x ei, dimana: Ao (sikap terhadap susu kental manis), bi (kekuatan keyakinan terhadap susu kental manis), misalnya kandungan nutrisi, dengan atribut i (rasa, harga, kesesuaian, kemasan, merek, kandungan nutrisi). Hasil penelitian menunjukkan bahwa berdasarkan enam atribut yang dievaluasi, merek dan kandungan gizi memiliki skor sikap tertinggi. Kepercayaan responden terhadap atribut merek dan kandungan gizi susu kental manis Omela memiliki skor sikap yang lebih tinggi daripada Frisian Flag. Artinya konsumen setuju dengan atribut susu kental manis Omela dibandingkan dengan susu kental manis Frisian Flag.

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