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All Journal Jurnal Veteriner Jurnal MIPA JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI JURNAL BIOLOGI INDONESIA ZOOTEC The International Journal of Tropical Veterinary and Biomedical Research

Indyah Wahyuni

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Author-ID : 411285

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Immunology & microbiology Mathematics Medicine & Pharmacology Physics Public Health Veterinary

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KADAR AIR, pH DAN TOTAL MIKROBA DAGING AYAM YANG DITAMBAHKAN KUNYIT PUTIH (Curcuma mangga Val.) Wala, John; Ransaleleh, Tiltje; Wahyuni, Indyah; Rotinsulu, Merri
ZOOTEC Vol 36, No 2 (2016)
Publisher : Universitas Sam Ratulangi

THE EFFECT OF WHITE TURMERIC (Curcuma mangga Val.) ADDITION ON CHICKEN MEAT AGAINST WATER CONTENT, pH AND MICROORGANISM NUMBERS. The purpose of this research was to determine the effect of the addition of white turmeric (Curcuma manggaVal.) on chicken meat at cold storage (4oC). This research used Split Plot Design with 2 treatment factors based on completely randomized design. The Main Plot contains of 4 treatments (A0 = without storage, A1 = 3 days storage, A2 = 6 days storage, A3 = 9 days storage) and the Sub Plot contains of 4 treatments (B0 = without white turmeric, B1 = 4% grating of white turmeric, B2 = 8% grating of white turmeric, B3 = 12% grating of white turmeric). The variable that observed are water content, pH and microorganism number. The result showed that the addition of white turmeric was not significant affected (P > 0.05) against water contentof chicken meat, however it was highly significant affected (P < 0.01) against pH and microorganism numbers of chicken meat. Storage time was highly significant affected (P <0.01) against water content, pH and microorganism numbers of chicken meat. The interaction between both of treatment factors was given highly significant affected (P < 0.01) against water content, pH and microorganism numbers of chicken meat. As a conclusion, the addition of white turmeric on chicken meat was not affected against water content, however it can decrease pH and obstruct microorganism activity. Keywords : chicken meat, white turmeric, pH, water content, microorganism numbers

PENGARUH ASAM CUKA SAGUER TERHADAP SIFAT ORGANOLEPTIK DAGING ITIK SERATI (Cairina moschata) Illy, Nilamsari; Wahyuni, Indyah; Kalele, J. A.D.; Lontaan, N.
ZOOTEC Vol 36, No 1 (2016)
Publisher : Universitas Sam Ratulangi

THE EFFECTS OF PALM JUICE VINEGAR TOWARDS THE ORGANOLEPTICS OF MUSCOVY DUCK MEAT (Chairina moschata). People in North Sulawesi are continued to develop duck farming. Most of them run their farm with traditional system. The species of duck developed in North Sulawesi of Chairina moschata is called Muscovy duck. Special treatments were applied in cook processing of duck meat especially to eliminate stink and tough texture. Palm juice vinegar containing acetic acid has many roles when it was added in foods stuffs including duckâ€™s meat. The aim of this research was to evaluate the organoleptic taste of duck meat immersed in palm juice vinegar. The objects of this research were breast part of duck meat immersed and in juice vinegar and stored during 4, 8 and 12 days. This research used completely randomized design involving 4 treatments with 40 untrained panelists as replication. Observed variables were colors, flavors, meat tastes and meat tenderness. Data was analyzed using ANOVA and Duncan Multiple Range Test (DMRT) for further significant treatments. The results showed that immersion treatment of duck meat in palm juice vinegar stored during 4, 8 and 12 days gave significant effects (P<0.01) to organoleptic of duck meat. Further test with DMRT showed that immersion of duck meat in 12 days palm juice vinegar can be accepted by the panelists as the best treatment. Â Keywords: Organoleptic test, duck meat, palm juice vinegar

Co-Authors Afriza Yelnetty Arie Dp. Mirah Azhari Purbatrapsila Diah Iskandriati Ellis Dwi Ayuningsih F. M. M. Bapuli Hengky J. Sinjal, Hengky J. J. A.D. Kalele, J. A.D. John Wala, John Joko Pamungkas Kawatu, Martha Martha Kawatu Maureen Tamasoleng Merri Rotinsulu, Merri N. Lontaan, N. Nangoy, Meis Nilamsari Illy, Nilamsari R. Suryo Saputra Rachmitasari Noviana Rahmawaty Hadju S. C. Rimbing Safriyanto Dako Siswosubroto E. Surtijono, Siswosubroto E. Suria Darwisito1, Suria Tiltje Andretha Ransaleh Tiltje Andretha Ransaleleh Tiltje Andretha Ransaleleh Tiltje Ransaleleh, Tiltje Uus Saepuloh Wenty Dwi Febriani

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