Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Jurnal Nukleus Peternakan
Gemini E.M Malelak
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Veterinary

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PENAMBAHAN PERASAN JERUK NIPIS DAN JAHE SERTA KOMBINASINYA TERHADAP KUALITAS KIMIA SE’I DAGING KAMBING (The Addition of Lime, Ginger juice and their Combination on the Chemical Quality of Se’i Goat) Irene Mbowa; Bastari Sabtu; Gemini E.M Malelak; Hendrikus Umbu Padu
JURNAL NUKLEUS PETERNAKAN Vol 10 No 1 (2023): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v10i1.9705

Abstract

Meat is a food product that is easily spoiled if it is not processed/preserved immediately after being harvested. One way to process meat is by smoking it. The purpose of this study was to know the chemical quality of goat se’i using lime juice, ginger juice and a combination of lime and ginger juice. A Completely Randomized Design (CRD) 4×4, were allotted in this experiment. The four treatments were P₀ = Control, P₁ = Addition of 15% ginger juice, P₂ = Addition of 3% lime juice, P₃ = Addition of 15% ginger juice + 3% lime juice. The results of this study stated that ttreatments were significant difference (P<0.05) on antioxidant activity and the best was in a combination of 3% lime + 15% ginger (P3). The treatments were not significant difference (P>0.05) on fat content, protein content, fat oxidation (TBA) . It was concluded that taddition of 3% lime juice or 15% ginger and their combination in se’i goat increased the antioxidant activityand the best is in 3% lime + 15% ginger (P3).
Co-Authors Bastari Sabtu Hendrikus Umbu Padu Irene Mbowa