p-Index From 2019 - 2024
0.408
P-Index
This Author published in this journals
All Journal ZOOTEC
Claim Missing Document
Check
Articles

Found 4 Documents
Search

SIFAT ORGANOLEPTIK DAGING KELELAWAR DENGAN WAKTU PEMASAKAN YANG BERBEDA Ruba, Elisabeth; Ransaleleh, Tiltje Andretha; Rumondor, Delly B.J.; Palar, Conny K.M.; Rompis, John E.G.
ZOOTEC Vol 38, No 2 (2018)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (455.679 KB) | DOI: 10.35792/zot.38.2.2018.19908

Abstract

THE ORGANOLEPTIC PROPERTIES OF BAT MEAT WITH DIFFERENT COOKING TIMES. A study that aims to determine the level of consumer preferences in processed bat meat with different cooking time. This research was conducted from July 27 until August 31, 2017 at Animal Production Technology Laboratory Faculty of Animal Husbandry of Sam Ratulangi University of Manado . This study uses 3000 grams of bat meat. The experimental design used was Completely Randomized Design 4 treatments and 30 replications. Treatment arrangement as follows: R1 = 750 grams of bat meat cooked for 15 minutes; R2 = 750 grams of bat meat cooked for 30 minutes; R3 = 750 grams of bat meat cooked for 45 minutes; R4 = 750 grams of bat meat cooked for 60 minutes.The results showed that the level of favorite color, texture, tenderness and taste gives a real effect on the duration of cooking timebat. However, the level of aroma preferences does not affect the cooking time. Based on the research results can be concluded that the cooking time of bats meat for 60 minutes gives the nature of color, texture, aroma, tenderness and taste that can be accepted by consumers. Keywords: Bat meat, organoleptic, cooking time
PENGARUH WADAH MEMASAK YANG BERBEDA TERHADAP SIFAT FISIKO-KIMIA DAGING AYAM MASAK BUMBU RINTEK WUUK (RW) Yusuf, Sri Hardiastuti; Rompis, John E.G.; Tinangon, Meilani R.; Sondakh, E.H.B.
ZOOTEC Vol 40, No 1 (2020)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (227.582 KB) | DOI: 10.35792/zot.40.1.2020.26630

Abstract

THE INFLUENCES OF DIFFERENT COOKING POT ON THE PHYSIC-CHEMICAL PROPERTIES OF THE TRADITIONAL “RINTEK WUUK (RW)” SEASONING CHICKEN. This research was done to evaluate the influence of cooking methods with different containers on physic-chemical properties (pH, water holding capacity, and cooking losses) of chicken meat seasoning traditional “rintek wuuk (RW)”. The research was conducted using complete random draft (CRD) through three container treatment (bamboo, ground and frying pan) using RW traditional seasoning. The physic-chemical properties were analyzed in animal science technology laboratory. Data analysis used analysis of variance (ANOVA). Results of this study showed that different cooking containers did not affect the physic-chemical properties of seasoning RW chicken meat. These results can be concluded that the use of different containers did not give a real influence on the physic-chemical properties of the seasoning RW chicken meat. Keywords: Chicken meat, cooking container, RW seasoning, Physic-chemical properties.        
TATALAKSANA PEMELIHARAAN TERNAK KERBAU BELANG DI KECAMATAN MAMASA KABUPATEN MAMASA PROVINSI SULAWESI BARAT Rompis, John E.G.; Paat, Jantje F.; Kawatu, Martha M.; ., Demmalona
ZOOTEC Vol 33, No 1 (2013)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.246 KB) | DOI: 10.35792/zot.33.1.2013.3337

Abstract

ABSTRAKPenelitian ini dilakukan untuk mengetahui perilaku masyarakat peternak di Kecamatan Mamasa, Kabupaten Mamasa, Profinsi Sulawesi Barat dalam pemeliharaan ternak kerbau belang. Penelitian ini dilakukan pada bulan Juni sampai Juli 2010, menggunakan metode survey melibatkan 23 responden peternak kerbau belang dari 4 desa yang ditentukan secara purposive sampling. Data primer diperoleh langsung dari responden melalui wawancara dan observasi langsung di lapangan, serta data sekunder diperoleh dari instansi pemerintah dan swasta yang ada hubungannya dengan penelitian ini. Untuk menggambarkan kondisi ternak, dilakukan pengamatan jenis, pakan dan tata laksana pemeliharaannya. Hasil penelitian menunjukkan bahwa lebih dari setelah peternak (52%) mendapatkan ternak dari warisan orangtuanya. Untuk menyeleksi ternak, peternak melakukan pengamatan terhadap cacat fisik, proporsi tubuh, keaktifan gerak, bulu mengkilap dan organ genital yang normal. Pemberian pakan dilakukan baik pada saat ternak berada di kandang maupun saat digembalakan. Sebanyak 60.9% peternakan memberi pakan berupa rumput gajah, rumput lokal serta garam. Sebagian peternak tidak memiliki kandang yang baik, nereka membuatnya dengan menggunakan materi lokal dengan peralatan seadanya. Hasil penelitian ini menunjukkan bahwa peternak di daerah ini masih menggunakan sistem pemeliharaan ternak secara tradisional. Kata Kunci:Tatalaksana kerbau belang, Kabupaten Mamasa.ABSTRACTTHE MANAGEMENT OF KERBAU BELANGIN THE MAMASA’S DISTRICT OF MAMASA’S REGENCY WEST SULAWESI PROVINCE.This research was done to analyse behavior sociaty of Mamasa’s district Mamasa’s regency West Sulawesi Province in preserve the management of kerbau belang. This research was conducted in June until July 2010. Research was applied using survey methode involving 23 respondence of kerbau belang farmers randomly chosing from 4 purposive sampling villages. Primer data were directly collected by using questionaire, while secondary data was obtain from intitusions involved in this research. Descriptive analysis of breed, feed, and farm engineering was applied to describe farmer of animal condition. Result showed that more than half farmer (52%) deriving breed from parent inheritance. Insignificant part by from another farmer. Breed selection by farmer with observed the bull were not physical defect, body proportion, moving aktive, lustrous body hair, and normal genital organ. The feeding system do in the pen or the pasture with kid of elephant grass, local grass, and salt (60.9%), and not leasure. Best part of farmers not own pen, if be present, they were make the pen with local material, and pen equiptment was patch up. Sanitary pen non observance. From this research have as a conclusion that the kerbau belang farmers on this regency were apply traditional system.Keywords: Kerbau belang manage-ment, Mamasa’s regency West Sulawesi.
KUALITAS KARKAS AYAM PEDAGING YANG DIBERI RANSUM MENGANDUNG LIMBAH SAWI Londok, Jola J.M.R.; Rompis, John E.G.; Mangelep, Claudya
ZOOTEC Vol 37, No 1 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.263 KB) | DOI: 10.35792/zot.37.1.2017.13501

Abstract

ABSTRACT CARCASS QUALITY OF BROILERS FED RATION CONTAINING WASTE OF SAWI. Study was conducted to evaluate the effect of substituting part of ration with sawi waste meal on carcass quality and abdominal fat of broilers. Total of sixty unsexed day old chick broilers of MB-202 P strain were randomly divided into twenty units of pens, each of pen was filled with three heads of chicks.  Birds were maintained during forty days. Levels of substituting part of ration with sawi waste meal were  0, 5, 10, 15, and 20 percents. Each treatment had four replications using completely randomized design with 5 x 4. Fresh water and ration were given ad libitum. Birds from day old chick to the age of twenty one days old were fed with BR-21E ration for all treatments. The treatments of ration were fed at ages of twenty two days old to the end of study (period when all animals were slaughtered). Data were analyzed using F test and Tukey test for the significant F test. Results showed that control treatments were significantly different (P<0.05) with those others four treatments for carcass weight, but not significantly different with those others four treatments for carcass percentages and abdominal fat. Therefore, sawi waste meal can be used to substitute part of ration up to 20 percents for broilers ration in term of the carcass percentages and abdominal fat.   Key words: Sawi waste meal, broilers, carcass quality.