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All Journal JURNAL PENGABDIAN KEPADA MASYARAKAT Partner Madaniya Jurnal Orientasi Bisnis dan Entrepreneurship Stock Peternakan Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Journal of Student Research
Nadia Maharani
Politeknik Negeri Banyuwangi
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Journal : Stock Peternakan

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OPTIMASI LAMA WAKTU PEREBUSAN DENGAN PENAMBAHAN CUKA APEL TERHADAP KUALITAS FISIKOKIMIA DAN ORGANOLEPTIK KALDU TULANG KAMBING Nadia Maharani; Nila Arinda; Sefri Ton; Maghfirotul Amaniyah; Muhammad Habbib Khirzin
STOCK Peternakan Vol 5, No 2 (2023): Stock Peternakan
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/sptr.v5i2.1086

Abstract

This study aims to determine the effect of the length of boiling goat bone broth with the addition of apple vinegar based on physicochemical tests (viscosity, pH value and protein content) and organoleptic tests (color, taste, aroma and level of preference). This study used natural vinegar to avoid the use of synthetic vinegar acid and used apple vinegar to help the process of removing minerals and collagen found in goat bones. The research design used was a non-factorial Complete Random Design (RAL) and a non-factorial Group Random Design (RAK) including 4 treatments and 4 repeats, namely P1 = boiling time 6 hours, P2 = boiling time 12 hours, P3 = boiling time 18 hours and P4 = boiling time 24 hours. The results showed that the length of boiling time of goat bone broth had a real effect (P0.05) on viscosity with the highest value of 46.50 cP, pH value with the highest value of 5.42, and protein content with the highest value of 6.2% and organoleptic tests (color, aroma, taste and preference) of goat bone broth had a very real effect (P0.01). The best average result of the organoleptik test value of goat bone broth was at P4 (boiling time 24 hours).
PENGARUH LAMA PEREBUSAN YANG BERBEDA TERHADAP KUALITAS FISIKOKIMIA DAN ORGANOLEPTIK KALDU TULANG SAPI Nadia Maharani; Amira Febriyanti; Mita Ayu Liliyanti; Trias Ayu Laksanawati; Dewiarum Sari
STOCK Peternakan Vol 5, No 2 (2023): Stock Peternakan
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/sptr.v5i2.1085

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh lama perebusan yang berbeda terhadap kualitas fisik (viskositas dan nilai pH) kualitas kimia (kadar magnesium) dan uji organoleptik (warna, aroma dan rasa) kaldu tulang sapi. Rancangan yang digunakan yakni Rancangan Acak Lengkap (RAL) dan Rancangan Acak Kelompok (RAK) 4 perlakuan dan 4 ulangan. Perlakuan terdiri dari P1 = 12 jam lama perebusan, P2=18 jam lama perebusan P3 = 24 jam lama perebusan dan P4 = 30 jam lama perebusan. Parameter yang diamati adalah kualitas fisik (viskositas dan nilai pH), kualitas kimia (kadar magnesium) dan uji organoleptik (warna, aroma dan rasa). Hasil penelitian menunjukan bahwa lama perebusan berpengaruh terhadap kualitas fisik viskositas dan pH. Perebusan selama 30 jam (P4) memiliki nilai viskositas tertinggi yaitu sebesar 55,50 cP dan nilai pH antara 5,42 - 5,582. Perlakuan perebusan selama 24 jam (P3) merupakan perlakuan terbaik dengan kadar magnesium 0,05125%. Perbedaan lama perebusan kaldu tulang sapi terhadap uji organoleptik sangat berpengaruh nyata terhadap warna, aroma dan rasa. Dan lama perebusan yang terbaik untuk pengujian organoleptik adalah 30 jam.
Co-Authors Amira Febriyanti Dani Agung Wicaksono Dewiarum Sari Firda Rachma Amalia, Firda Rachma Inno Cahyaning Tyas Irma Rahayu Ningrum Isya Arum Sari M. Abdul Wahid M. Habbib Khirzin M. Nico Agastya Maulana Maghfirotul Amaniyah Mita Ayu Liliyanti Muhammad Habbib Khirzin Nila Arinda Nurti Indah Sari Prakoso Priyadi, Dwi Ahmad Sefri Ton Trias Ayu Laksanawati Umi Nuraini, Umi