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All Journal Pastura; Journal Of Tropical Forage Science Jurnal Agripet Jurnal Pangan dan Agroindustri JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi Pertanian Jurnal Peternakan (Jurnal of Animal Science) JURNAL PERTANIAN Jurnal Peternakan Nusantara Pasundan Food Technology Journal (PFTJ) Jurnal Sains dan Teknologi Peternakan Mitra Mahajana: Jurnal Pengabdian Masyarakat Jurnal Peternakan Sabana
Ina, Yessy Tamu
Program Studi Peternakan, Fakultas Sains Dan Teknologi, Universitas Kristen Wira Wacana Sumba
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Jurnal Peternakan Sabana

 1 
Pengaruh Konsentrasi Serbuk Serai (Cymbopogon Citratus) Terhadap Karakteristik Fisik, Kimiawi dan Organoleptik Dendeng Sapi Brian Umbu Reku; Yessy Tamu Ina; Marselinus Hambakodu; Kiaguz Muhammad Zain Basriwijaya
JURNAL PETERNAKAN SABANA Vol 2 No 1 (2023): Edisi Januari-April 2023
Publisher : Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/jps.v2i1.457

Abstract

Tujuan dilakukan penelitian dengan memanfaatkan konsentrasi serbuk serai yaitu menndapatkan informasi pemanfaatan serai dengan konsentrasi yang terbaik dan memiliki pengaruh yang baik terhadap kadar air, pH, dan organoleptik (warna, rasa, tekstur dan kesukaan). Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dan penempatan perlakuan yaitu: perendaman daging dengan konsentrasi serai yang berbeda yaitu P1=3%, P2=6%, P3= 9%, P4=12%. Total kebutuhan sampel dalam penelitian yaitu 20 unit sampel. Pengukuran variable yaitu: kadar air, pH, dan organoleptik meliputi warna, rasa, tekstur dan kesukaan. Data yang dihasilkan seperti kadar, air dan pH di uji normalitasmya dengan memanfaatkan uji Shapiro-Wilk. Data yang diuji jika sebaran datanya normal dilanjutkan dengan uji Anova dengan taraf kepercayaan yaitu 5%, jika adanya pengaruh nyata di lanjutkan dengan Uji Wilayah Ganda Duncan (UWGD). Data organoleptik (warna, rasa, tekstur dan kesukaan) di analisis menggunakan uji non Parametrik Kruskall-Wallis lalu dilanjutkan uji Uji Man Witney. Hasil penelitian menunjukkan bahwa penggunaan serbuk serai dengan konsentrasi yang tinggi berpengaruh pada menurunnya persentase kadar air, pH tetapi meningkatnya penerimaan panelis terhadap organoleptik(warna, rasa, tekstur dan kesukaan).
Konsentrasi Asap Cair Sekam Padi Yang Berbeda dan Pengaruhnya Terhadap Kualitas Se’i Sapi Elson Palamanga Palamanga; Yessy Tamu Ina
JURNAL PETERNAKAN SABANA Vol 2 No 3 (2023): Edisi September-Desember 2023
Publisher : Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/jps.v2i3.694

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi asap cair sekam padi yang berbeda terhadap kadar air, pH, kadar protein dan organoleptik pada se’i daging sapi yang meliputi (warna, rasa, tekstur, dan kesukaan). Materi penelitian yang digunakan dalam penelitian ini yaitu daging sapi sebanyak 7 kilo. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), terdiri dari 4 perlakuan dan 5 ulangan yaitu P1=konsentrasi asap cair sekam padi 0,5%, P2=konsentrasi asap cair sekam padi 1%, P3=konsentrasi asap cair sekam padi 1,5% dan P4=konsentrasi asap cair sekam padi 2% sehingga terdapat 20 unit sampel. Variabel pengamatan yaitu kadar air, pH, kadar protein serta organoleptik (warna, rasa, Tekstur, kesukaan). Data di analisis dengan taraf kepercayaan 5%, apabila hasil berpengaruh nyata maka dilanjutkan dengan uji beda nyata. Data organoleptik diolah statistik dengan metode Non Parametrik Kruskal Wallis. Hasil penelitian dengan menggunakan konsentrasi asap cair sekam padi yang berbeda berpengaruh pada kadar protein, kadar air, pH dan organoleptic se’I sapi. Semakin tinggi konsentrasi asap cair sampai pada level 2% berpengaruh pada meningkatnya kadar protein, kadar air, pH pada se’I sapi dan meningkatkan penerimaan panelis terhdap unsur organoleptik yang meliputi warna, rasa, tekstur dan kesukaan.
Pengolahan Se’i Sapi dengan Memanfaatkan Asap Cair Sekam Padi dan Pengaruhnya Terhadap Kadar Air, pH dan Organoleptik Erixon Firanto Umbu Deta Lunggi; Yessy Tamu Ina
JURNAL PETERNAKAN SABANA Vol 3 No 1 (2024): Edisi Januari-April 2024
Publisher : Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/jps.v3i1.712

Abstract

This research aims to determine the effect of different concentrations of rice husk liquid smoke on water content, pH, fat content and organoleptics in beef se'i including (color, taste, texture and preference). The research material used in this research was 6 kg of beef. This research used a Completely Randomized Design (CRD), consisting of 4 treatments and 5 replications, namely P1=rice husk liquid smoke concentration 0.5%, P2=rice husk liquid smoke concentration 1%, P3=rice husk liquid smoke concentration 1.5 % and P4 = concentration of rice husk liquid smoke 2% so there are 20 sample units. The observation variables are water content, pH, fat content and organoleptics (color, taste, texture, preferences). The data is analyzed with a confidence level of 5%, if the results have a real effect then proceed with a real difference test. Organoleptic data were statistically processed using the Non-Parametric Kruskal Wallis method. The results of the research carried out can be concluded that smoking cow se'I with a high concentration of rice husk liquid smoke can increase the percentage of water content and pH and have an effect in increasing the panelists' acceptance of organoleptic se'I by obtaining a slightly brownish, soft and soft se'I color. distinctive taste.
Konsentrasiasap Cair Cangkang Kemiri Terhadap Fisikokimia dan Organoleptik Dendeng Sapi Aldi Umbu Moki; Yessy Tamu Ina
JURNAL PETERNAKAN SABANA Vol 3 No 1 (2024): Edisi Januari-April 2024
Publisher : Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/jps.v3i1.716

Abstract

The purpose of this study is to produce a concentration of hazelnut shell liquid smoke as a natural preservative by analyzing water content, Ph, and total phenol which affects organoleptic improvement which includes color, taste, texture, and preference. The method used in this study was a randomized design complete with 5 treatments and 4 repeats so that there were 20 sample units. The placement of the treatment is P0 = as a control for the use of hazelnut shells liquid smoke. P1=soaking meat concentration Liquid Smoke pecan shell 2%. P2=soaking meat concentrate Liquid Smoke pecan shell 4%. P3=soaking meat concentrate Liquid Smoke pecan shell 6%. P4= Soaking meat 8% hazelnut shell liquid smoke concentrate. The variables observed were water content, pH, organoleptic covers (color, taste, texture and preference), and the additional test was testing total phenol. And then Testing the moisture content, pH first tests the normality, if the distribution of normal data is analyzed with Anova at the level of 5%. If the effect is real in the treatment, proceed with the Duncan Double wilaya test. Organoleptic Testing (Color, Taste, Texture and Preference Level), if the distribution of data is abnormal, then nonparametric kruskall wallis tested using SPSS 21. If the results of the crucial walis test differ markedly, then proceed with the Mean Comparison Rank Test. Phenol testing is tested descriptively. The results of the analysis of various showed that. That the use of hazelnut shell smoke with different concentration levels has an effect in lowering water content and pH but can increase panelists' preference for organoleptic (color, taste, texture and preference) in beef jerky. Different levels of liquid smoke concentrations can also increase the total phenol activity.
Co-Authors Agrianto Meharangga Meharangga Agus Jawa Hamalinda Aldi Umbu Moki Alexander Kaka Alexander Kaka Alexander Kaka Apris Yanus Bura Sawula Apris Yanus Bura Sawula Brian Umbu Reku Elson Palamanga Palamanga Erixon Firanto Umbu Deta Lunggi Evander Talu Andung Febyningsi Rambu Ladu Mbana Ferdy A. J. Jutalo Fiktor Ngguli Hunggu Mila Iven Patu Sirappa Kiaguz Muhammad Zain Basriwijaya Kristian Djawa Mehang Kristian Djawa Mehang Kristian Djawa Mehang Lince Tanggu Hana Marselinus Hambakodu Nikodemus Luta Ana Meha Nikodemus Luta Ana Meha Saragih, Elsa Christin Umbu Artur Ratu Amah Valentinus Priyo Bintoro Wadu, Junaedin Widiyanto Widiyanto Yelia May Danga Ndia Yelia May Ndanga Ndia