Article Per Year (5 Year)
p-Index From 2019 - 2024
0.562
P-Index
This Author published in this journals
All Journal AGRICOLA Musamus Journal of Livestock Science
Maria Magdalena Nadu Lesik
Universitas Musamus
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Efektifitas Ekstrak Daun Mayana (Solenostemon Scutellarioides (L)) Terhadap Uji Fisik Organoleptik Daging Babi Aloysia Tenny Damayanti Indriastuti; Irine Ike Praptiwi; Maria Magdalena Nadu Lesik; Heni Vensye Saiya
AGRICOLA Vol 9 No 1 (2019): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Community needs for animal protein are increasingly increasing. One animal protein that can be developed and commonly farmed in local Papuan communities today is pigs. Pork has the disadvantage of high fat content, making pork is not widely consumed by the public. Additional materials that are often used by the community,basically aims to improve the taste of food, ut without realizing it, the additional material actually has another effect, both negative effects and positive effects. One additional ingredient that can be used as a mixture in pork is mayana leaf (Solenostemon scutellarioides (L)), but has not been scientifically studied, how the influence of the leaves of mayana (Solenostemon scutellarioides (L)) on the quality of pork. This study aims to determine the effectiveness of mayana leaf extract on the organoleptic physical test of pork through the boiling method. This study used a complete randomized design with 3 treatments and 3 replications, treatment including the use of mayana leaves (Solenostemon scutellarioides (L)) 0%, 20% and 40%. The parameters observed included cooking losses, and organoleptic tests including color, taste, texture, aroma, acceptability. The results showed that boiling using mayana leaf extract did not have a significant effect on cooking losses in pork. In organoleptic tests, boiling using extracts and mayana have a very significant effect. With the highest value for A3 treatment color of 3.65. The taste in A2 treatment was 3.21. Texture and aroma in the treatment of A3, with the highest value for texture 3.77 and aroma 4.00
Efektifitas ekstrak daun mayana (solenostemon scutellarioides. L) terhadap uji fisik organoleptik daging babi Aloysia Tenny Damayanti Indriastuti; Irine Ike Praptiwi; Maria Magdalena Nadu Lesik; Heni Vensye Saiya
Musamus Journal of Livestock Science Vol 2 No 1 (2019): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjls.v2i1.2637

Abstract

Laying hens raised in Merauke are generally medium-type leghorns with their characteristic brown feathers, two-year-old laying hens have decreased egg production because the chickens have entered the rejected period. Chicken is said to be rejected because the chicken has experienced a molting period twice and also has a period of decreased egg production. Efforts to improve the quality of production as well as eggs from medium type chicken rejects include giving herbal medicine. Improving the quality of production and the quality of eggs can not be separated from the condition of the chicken reproductive organs, herbal plants function to increase the fertility of the reproductive organs because they contain carotene and tocopherol which function to increase the fertility of the reproductive organs of one type of plant such as red fruit (Pandanus conoideus). The purpose of this study was to determine the ability of herbal medicine to improve the quality of egg protein, fat and cholesterol in laying hens. This research method was conducted experimentally using 26-month-old laying hens as many as 36 heads, with normal feeding and drinking provision divided into 4 treatments and 3 replications, so there were 12 units, each unit consisting of 3 chickens. Data were analyzed anovaally and continued with duncan test, calculations using SPSS 21 software. The results showed that the use of herbal herbal medicine in drinking water for fat and cholesterol protein had decreased but was not significant. The conclusion of this research is the supplementation of herbal herbal medicine in laying hens of medium type rejects does not affect the quality of eggs, namely protein, fat and cholesterol. The content of quality protein, fat and cholesterol is still in normal levels.
Efektifitas Ekstrak Daun Mayana (Solenostemon Scutellarioides (L)) Terhadap Uji Fisik Organoleptik Daging Babi Aloysia Tenny Damayanti Indriastuti; Irine Ike Praptiwi; Maria Magdalena Nadu Lesik; Heni Vensye Saiya
AGRICOLA Vol 9 No 1 (2019): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v9i1.2493

Abstract

Community needs for animal protein are increasingly increasing. One animal protein that can be developed and commonly farmed in local Papuan communities today is pigs. Pork has the disadvantage of high fat content, making pork is not widely consumed by the public. Additional materials that are often used by the community,basically aims to improve the taste of food, ut without realizing it, the additional material actually has another effect, both negative effects and positive effects. One additional ingredient that can be used as a mixture in pork is mayana leaf (Solenostemon scutellarioides (L)), but has not been scientifically studied, how the influence of the leaves of mayana (Solenostemon scutellarioides (L)) on the quality of pork. This study aims to determine the effectiveness of mayana leaf extract on the organoleptic physical test of pork through the boiling method. This study used a complete randomized design with 3 treatments and 3 replications, treatment including the use of mayana leaves (Solenostemon scutellarioides (L)) 0%, 20% and 40%. The parameters observed included cooking losses, and organoleptic tests including color, taste, texture, aroma, acceptability. The results showed that boiling using mayana leaf extract did not have a significant effect on cooking losses in pork. In organoleptic tests, boiling using extracts and mayana have a very significant effect. With the highest value for A3 treatment color of 3.65. The taste in A2 treatment was 3.21. Texture and aroma in the treatment of A3, with the highest value for texture 3.77 and aroma 4.00
Co-Authors Aloysia Tenny Damayanti Indriastuti Heni Vensye Saiya Irine Ike Praptiwi