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All Journal Jurnal Nukleus Peternakan Jurnal Peternakan Lahan Kering
Pieter R. Kale
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Social Sciences Veterinary

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KUALITAS KIMIA DAN ORGANOLEPTIK SOSIS DARAH TRADISIONAL (TA’BU) KAMBINGYANG DIBERI TAMBAHANPASTA ASAM TAMARIN(Tamarindus indica L.) (Chemical and organoleptik quality of traditional bloodsausages (ta'bu) added tamarind acid paste (Tamarindus indica L.) Selviana M. Da Costa; Gemini E.M. Malelak; Pieter R. Kale
JURNAL NUKLEUS PETERNAKAN Vol 8 No 2 (2021): Desember
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v8i2.4228

Abstract

This study aimed to determine the chemical and organoleptic quality of traditional blood sausage (Ta'bu) that added tamarind acid paste(Tamarindus indica L.) with different level. The materials used were goat blood, mutton, goat abdominal fat, goat liver, grated coconut, black rice flour, tamarind paste, salt, and herbs. Completely randomized design (CRD) 4x3 was used in this experiment. The four treatments consisted of P0; without tamarind paste, P1; tamarind paste 2%, P2; tamarind paste 4% and P3; tamarind paste 6%. The variables measured were content of water, fat, protein, crude fiber, cholesterol, and color, aroma, taste, and texture. Data were analyzed using Kruskal-Wallis ANOVA and non-parametric Kruskal-Wallis. The results showed that the addition of tamarind paste caused the water and fiber content to increase, while the fat and cholesterol content decreased (P<0.01), the texture was moderate to fine and the color varied from light brown to red-brown (P<0.05). The lowest fat and cholesterol content were 13.70% and 83.28% respectively at P3 (6%), and dark brown in colour with texture medium – smooth, or the same as the control. The results of this study concluded that the best addition of tamarind paste was at the 6% level.
Pengaruh pemberian ekstrak buah jeruk purut (citrus hystrix) dan lama pengasapan terhadap sifatorganoleptik, kandungan protein dan lemak daging se’i babi Ediyanto Pati Mayi; Pieter R. Kale; Geertruida M. Sipahelut
Jurnal Peternakan Lahan Kering Vol. 1 No. 1 (2019): Maret
Publisher : Jurnal Peternakan Lahan Kering

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (588.443 KB)

Abstract

The purpose of this research is to know the effect of citrus fruit extract on aroma, taste, tenderness, protein content, and fat content of Se'i pork. The method used in this research is Randomized Complete Random Design (RAL) with factorial pattern with 4 levels of kaffir lime extract as Factor A and 3 methods of fumigation as Factor B. Each treatment combination is repeated 3 times. Treatment of kaffir lime level is: a0 = control (without giving of kaffir lime extract), a1 = 1% orange extract, a2 = 2% orange extract, a3 = 3% citrus lime extract. Fresh Smoking Treatment: b1 = 30 min, b2 = 60 min, b3 = 90 min. Organoleptic variable in the test that is used 4 criteria that is aroma, taste, color and tenderness. The data obtained will be analyzed by non Kruskall Wallis test metric analysis followed by Mann Whitney test while the fat content, and protein are analyzed by Variety analysis and followed by Duncan multiple range test. The result of statistical analysis showed that the treatment had significant effect (P <0,05) to aroma, taste, color, tenderness, protein content and fat content.
Pengaruh penggunaan tepung ubi jalar ungu sebagai pengganti tepung terhadap kualitas sosis daging ayam broiler Abertus Nino; Pieter R. Kale; Yacob Robert Noach
Jurnal Peternakan Lahan Kering Vol. 1 No. 1 (2019): Maret
Publisher : Jurnal Peternakan Lahan Kering

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (594.58 KB)

Abstract

This experiment goals determined to know the effect of using purple potatos flour as subtitute of tapioca on broiler chicken sausage. The used in this experiment were broiler meat, purple potatto, tapioca, onion, garlic, salt, skim milk, pepper, and nutmeg. This research using the Completelly Random Design (CRD), was with 5 treatments and 4 replications was applied in this experiment. Those threatment were, P0 = Control of purple potatto 0% (tapioca 100%), P1 = The thing sausage make use of purple potatto 25% + tapioca 75%, P2 = The thing sausage make use of purple potatto 50% + tapioca 50%, P3= The thing sausage make use of purple potatto 75% + tapioca 25%, P4= The thing sausage make use of purple potatto 100% (tapioca 0%). The parameters observed included antioxidant, proteins, fat, organoleptic (color, taste, and texture). Result showed that, the threament have close significant effect (P<0.01) on the antioxidant, proteins, color, taste and texture and not no significant effect on fat content (P>0.05) to decrease the fat of broiler sausage. It can be conclude that, using of purple potatos flour in 25-100% level maight be increase the antioxidant and protein but decrease of fat of broiler sausage.
Co-Authors Abertus Nino Ediyanto Pati Mayi Geertruida M. Sipahelut Gemini E.M. Malelak Selviana M. Da Costa Yacob Robert Noach