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All Journal Jurnal Teknologi Hasil Peternakan
Lilis Suryaningsih
Fakultas Peternakan Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Veterinary

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Pengaruh Penambahan Rumput Laut (Eucheuma cottonii) pada Pembuatan Bakso Puyuh terhadap Sifat Fisik dan Akseptabilitas Fatmah Nur Anggraini; Wendry Setiyadi Putranto; Lilis Suryaningsih
Jurnal Teknologi Hasil Peternakan Vol 1, No 2 (2020): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.784 KB) | DOI: 10.24198/jthp.v1i2.27549

Abstract

Seaweed is a source of hydrocolloid carrageenan can absorb water to produce a compact texture of meatballs. Quail meat contains of high protein but low fat which is recommended as a low-fat food. The objective of research were to find out the effect and the level of seaweed (Eucheuma cottonii) on physical properties (WHC, cooking loss and tenderness) and acceptability (color, taste, smell, suppleness and total acceptance) of the most preferable quail meatball. The experiment was conducted with Compeletely Randomized Design (CRD) with four treatments: 0% (P1), 5% (P2), 10% (P3) and 15% (P4) and five replications.Analysis of variance use to determine of effect seaweed addition on physical properties of quail meatball and the Duncan’s Multiple Range Test, Kruskal Wallis test was used to determine acceptability quail meatball, and difference of various between the treatment was used Man Whitney test. Result indicated that 10% seaweed porridge produces the best physical properties WHC 43.54%, cooking loss 9.77%, tenderness 108.80 mm/g/10 seconds and acceptability with a numerical scale on total value is 2 (somewhat preferred).
Pengaruh Pemberian Ekstrak Jambu Biji (Psidium guajava) terhadap Daya Ikat Air, Susut Masak, Keempukan, dan pH Daging Ayam Petelur Afkir Muhamad Teja Haikal; Lilis Suryaningsih; Eka Wulandari
Jurnal Teknologi Hasil Peternakan Vol 2, No 2 (2021): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (111.809 KB) | DOI: 10.24198/jthp.v2i2.35526

Abstract

Rejected laying hens meat are less attractive to the public, because it has a tough texture. Guava fruit (Psidium guajava) contains ascorbic acid which can be used as a meat tenderizer, therefore research was carried out to determine the effect of giving guava extract (Psidium guajava) to water holding capacity, cooking loss, tenderness and pH of rejected layer hens meat. The research has been carried out at the Laboratory of Animal Products Processing Technology, Faculty of Animal Husbandry, Padjadjaran University on March 2021. The research was conducted with experimen-tally methods using a completely randomized design (CRD) with 4 treatments is the immersion of guava extract with an amount of 20% (P1), 30% (P2), 40% (P3), 50% (P4). Immersion was carried out for 30 minutes with each treatment repeatition 5 times. The result of this research were giving guava extract with a concentration of 40% gave the best effect with using Duncan’s multiple rage test, with the value of water holding capacity 20,11 %, cooking loss 28,28 %, tenderness 30,28 mm/g/10 second and pH 6,64 on rejected layer hens meat.
Co-Authors Eka Wulandari Fatmah Nur Anggraini Muhamad Teja Haikal Wendry Setiyadi Putranto