Article Per Year (5 Year)
p-Index From 2019 - 2024
0.408
P-Index
This Author published in this journals
All Journal ZOOTEC
N. Lontaan, N.
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.974 KB) | DOI: 10.35792/zot.36.1.2016.10468

Abstract

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 duck’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.   Keywords: Organoleptic test, duck meat, palm juice vinegar
PENGARUH PENGGUNAAN MADU TERHADAP NILAI pH, SINERESIS, DAN TOTAL BAKTERI ASAM LAKTAT YOGHURT SINBIOTIK Baguna, Reynaldi; Yelnetty, A.; Siswosubroto, S.E.; Lontaan, N.
ZOOTEC Vol 40, No 1 (2020)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.879 KB) | DOI: 10.35792/zot.40.1.2020.27040

Abstract

THE EFFECT OF THE ADDITION OF HONEY TO THE PH VALUE, SYNERESIS AND TOTAL LACTIC ACID BACTERIA OF SINBIOTIK YOGURT. This study was conducted to determine whether honey gives an influence on the pH value, syneresis and LAB of synbiotic yogurt. In this study, the main ingredients used were 5 liters UHT milk, Skim milk 400 g, honey 240 mL, Lactobacillus acidophillus bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus, aqudes, MRS Media (Man Rogosa Sharpe Medium). Equipment used during the study included autoclave, pH meter, Erlenmeyer, test tube, pipette, thermometer, analytical scale, petri dishe, desiccator, blender, oven, incubator, micro pipette, burette, spritus lamp, goblet, refrigerator. This research was carried out on January 7 2019 until March 12 2019 at the Laboratory of Animal Product Technology Faculty of Animal Husbandry, Sam Ratulangi University, Manado. The experimental design used in this study was a Completely Randomized Design (CRD) method with treatments 5 and 4 replications. The variables analyzed in this study are pH, Sinereis and Total LAB. The data obtained were analyzed using ANOVA, there were significant differences between the treatments followed by the BNJ test. The results of this study indicate that the treatments of P0(0%), P1(3%), P2(6%), P3(9%) and P4(12%) have a very significant effect (P <0.01) on the pH value, Sineresis and Total LAB. Based on the results and discussion that the use of honey by 12% can increase the value and produce the best pH, syneresis and total lactic acid bacteria in synbiotic yogurt.Keywords: Sinbiotic Yogurt, Honey, pH, Sinresis, LAB.
Co-Authors Afriza Yelnetty Baguna, Reynaldi Indyah Wahyuni J. A.D. Kalele, J. A.D. Nilamsari Illy, Nilamsari Siswosubroto, S.E.