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All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal) ZOOTEC
M. Tamasoleng
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Veterinary

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PERUBAHAN FISIK SOSIS DAGING AYAM AFKIR DENGAN PENAMBAHAN ANGKAK SEBAGAI BAHAN KURING Rumondor, D.; Tinangon, R.; Paath, J.; Tamasoleng, M.; Hadju, R.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.9.2.2018.23246

Abstract

This study examines the potential of Angkak as a binding compoundin the process of making chicken sausages that are rejected as curingingredients. These physical tests include water binding capacity, pH andcooking losses. The design was carried out in a completely randomizeddesign (CRD) 4 x 4, as a treatment using the angkak level, ie without angkak0%, angkak 0.5%, angkak 1% and angkak 1.5% with replications 4 timesfollowed by BNJ test. The data obtained were analyzed using the SPSSversion 24 program. The results of the diversity analysis showed that therewere significant differences between treatments (P <0.05). This differenceis followed by the BNT test, indicating that the higher the concentration ofAngkak added, the binding capacity of the water will increase (41.38 -42.57). The results of the variance analysis for the pH value of sausages(6.24 - 5.83), showed that there was a significant effect (P <0.05) on thelevel of angkak administration which was then followed by the LSD test.Significant influence also applies to variable cooking losses (P <0.05),cooking shrinkage values 17.74 -12.67. The results of this study can beconcluded that at the level of 0.5% it can affect the physical properties ofwater binding capacity, pH and cooking losses of rejected chicken sausages.Keywords: Sausage, Angkak, Cooking Shrinkage, Water Binding Capacity, pH
LAMA PENYIMPANAN PADA SUHU DINGIN DAGING BROILER YANG DIBERI AIR PERASAN JERUK KASTURI (Citrus madurensis Lour.) Wowor, Alwin K.Y; Ransaleleh, T. A.; Tamasoleng, M.; Komansilan, S.
ZOOTEC Vol 34, No 2 (2014)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (276.093 KB) | DOI: 10.35792/zot.34.2.2014.5980

Abstract

ABSTRACT STORAGE TIME OF BROILER MEAT THAT WERE GIVEN KASTURI LIME JUICE (Citrus madurensis Lour.)The purpose of this research was to determine the effect of storage time in a temperature range of -2°C to 4°C towards the pH value, moisture content, water holding capacity, and cooking loss of broiler meat that were given Kasturi lime (Citrus madurensis Lour.) juice. This research used the completely randomized design with 5 treatments which were  (P1) = without storage; (P2) = 3 days of storage; (P3) = 6 days of storage, (P4) = 9 days of storage; (P5) = 12 days of storage and 4 repetitions. The variables observed were pH value, moisture content, water holding capacity, and cooking loss. The results showed that the storage time of broiler meat that were given Kasturi lime juice did not effect moisture content, water holding capacity, and cooking loss however it effect the pH value of the broiler meat. We concluded that storage of broiler meat in a temperature range of -2°C to 4°C retained the pH value, moisture content, water holding capacity, and cooking loss until 12 days.   Keywords       : Broiler meat, storage time, kasturi lime
PENGGUNAAN ENZIM RENNET DAN BAKTERI Lactobacillus plantarum YN 1.3 TERHADAP SIFAT SENSORIS KEJU Hutagalung, Truly M.; Yelnetty, A.; Tamasoleng, M.; Ponto, J.H.W.
ZOOTEC Vol 37, No 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.615 KB) | DOI: 10.35792/zot.37.2.2017.16068

Abstract

THE UTILIZING OF RENNET ENZYMES and Lactobacillus plantarum YN 1.3 BACTERIA ON SENSORY CHARACTERISTICS OF CHEESE. This research aims to determine the utilizing of rennet enzymes and Lactobacillus plantarum YN 1.3 bacteria on sensory characteristics of cheese. This experiment using  a completely randomized design (CRD) with treatments level of rennet enzymes 10%, 8%, 6%, 4%, 2% and Lactobacillus plantarum YN 1.3 bacteria on 0%, 2%, 4%, 6%, 8% levels, which is each treatment repeated as much as 40 of replications (panelists) with hedonic method used. The result showed that the utilizing of rennet enzyme and Lactobacillus plantarum YN 1.3 bacteria gives highly signifant different effects (P<0,01) on cheese color, aroma, texture and  flavor. Based on the results of data analysis and discussions, can be concluded that cheese with rennet enzyme 2% and Lactobacillus plantarum YN 1.3 bacteria 8%, is the best performs and most preferred to panelists.Key words: Cheese, Rennet Enzyme, Lactobacillus plantarum YN 1.3.
PENGGUNAAN LEVEL SUKROSA TERHADAP SIFAT SENSORIS KEFIR SUSU SAPI Rumeen, Steviana F.J.; Yelnetty, A.; Tamasoleng, M.; Lontaan, Nova
ZOOTEC Vol 38, No 1 (2018)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (288.572 KB) | DOI: 10.35792/zot.38.1.2018.18565

Abstract

UTILIZATION OF SEVERAL SUCROSE LEVELS ON SENSORY CHARACTERISTICS OF COWS MILK. The present study was conducted to investigate the utilization of several sucrose levels on sensory characteristics of cow milk kefir. Materials used in the study were: UHT milk, grain kefir, skim milk, sucrose, distilled water (aquadest), alcohol, spiritus or methylated spirit.  A Completely Randomized Design (CRD) with 5 treatments and 40 replications (panelists) was used in the present study. Treatments were formulated as follow: A0= sucrose 0% + grain kefir 5%, A1= sucrose 2% + grain kefir 5%, A2= sucrose 4% + grain kefir 5%, A3= sucrose 6% + grain kefir 5%, and A4= sucrose 8% + grain kefir 5%. Sensory test was conducted using hedonic scales. Variables measured were: sensory characteristics consisted of colors, aroma, viscosity, and taste. Tukey test was further employed to analyze treatment differences. Different between treatment(s) was declared at P < 0.05.  Research results showed that sucrose levels at 0%, 2%, 4%, 6%, 8% treatments gave a significant effect (P < 0.01) on aroma, viscosity, and taste, but color was not affected (P > 0.05) by treatments. It can be concluded that the utilization of sucrose at the level of 6% (A3) as most preferred by panelists based on sensory characteristics colors, aroma, viscosity, and taste. Keywords : Kefir, Grain Kefir, Sucrose, Sensory
Pengaruh perendaman dengan larutan daun nangka (Artocarpus heterophyllus) terhadap kualitas telur ayam ras D. Tatali; L.C.M. Karisoh; M. Tamasoleng; R. Hadju; S. Komansilan
ZOOTEC Vol. 42 No. 1 (2022)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (193.766 KB) | DOI: 10.35792/zot.42.1.2022.41528

Abstract

Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh pengunaan larutan daun nangka (Artocarpus heterophyllus) terhadap kualitas telur ayam ras. Materi yang digunakan adalah telur ayam ras berumur 1 hari sebanyak 100 butir, daun nangka 4000 g, dan 4 Liter aquades. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 ulangan yang terdiri dari: P0 = tanpa perendaman, P1 = perendaman dengan larutan daun nangka 15%, P2 = perendaman dengan larutan daun nangka 30%, P3 = perendaman dengan larutan daun nangka 45%, P4 = perendaman dengan larutan daun nangka 60%. Kemudian telur direndam dalam larutan daun nangka selama 24 jam dan disimpan selama 30 hari. Variabel yang diamati yaitu penurunan berat telur, pH telur, indeks putih telur dan indeks kuning telur. Data yang diperoleh dianalisa menggunakan analisis sidik ragam, dan untuk semua variabel yang berbeda dilanjutkan dengan uji BNJ. Hasil penelitian menunjukkan ada perbedaan yang nyata (P<0,05) terhadap penurunan berat telur, pH telur dan indeks kuning telur, tetapi tidak berbeda nyata (P>0,05) terhadap indeks putih telur. Berdasarkan hasil pembahasan maka dapat disimpulkan bahwa perendaman telur dengan larutan daun nangka 60% efektif menghambat penurunan berat telur, kenaikan pH telur dan menstabilkan indeks putih telur, sedangkan untuk indeks kuning telur hasil yang baik berada pada perendaman 15%.Kata Kunci: Telur ayam ras, larutan daun nangka, kualitas telur
Co-Authors Afriza Yelnetty Alwin K.Y Wowor D. Tatali Datukramat, D.F. Delly Rumondor E. Siswosubroto Grace Bahow, Grace Hutagalung, Truly M. J. Paath, J. Korengkeng, Agnes C. L.C.M. Karisoh Lamere, C. Lontaan, Nova Maruli Sitompul Ponto, J.H.W. R. Hadju Rahmawati Hadju Rumeen, Steviana F.J. Rumondor, D. S. Komansilan S. Sakul Siswosubroto, S.E. T. A. Ransaleleh Tinangon, R. W. J. H. Pontoh, W. J. H.