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Organoleptic Characteristics Of Cow Skin Cracker With Variety Of Skin Types And Souring Time Ibrahim, Anita Mustika; Hafid, Harapin; Bain, Ali
Indonesian Journal Of Animal Agricultural Science (IJAAS) Vol 3, No 2 (2021): Indonesian Journal Of Animal Agricultural Science (IJAAS)
Publisher : Pascasarjana Universitas Sulawesi Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/ijaas.v3i2.18353

Skin crackers are snacks which made from cattle skin. In order to get a good quality of skin crackers, the immersion process is carried out in a mixture of whiting solution and pineapple skin extract. This study aimed to evaluate the organoleptic characteristics of cow skin crackers with different types of skin and soaking time. The material used in this study is cow leather, whiting and pineapple skin. The method used is a completely randomized design factorial pattern with 3 x 3 and 4 times repetition. Factor A is the type of skin part (head, foot and neck) and factor B is difference of immersion time (24, 48, 72 and 96 hours). Research variables included color, aroma, taste, joy, crispness and acceptance of the panelists. The data obtained were analyzed using SPSS 16.0 and the smallest real difference test (LSD). The results showed that the interaction between the type of skin and immersion time did not significantly influence (P> 0.05) on color, aroma, taste, crispness, panelist acceptance and preference. Independent skin immersion time significantly influence (P <0.05) on color, aroma, taste, crispness, panelist acceptance and preference. The best treatment is obtained at 96 hours of immersion time.

Kualitas Kimia Kerupuk Kulit Sapi pada Bagian Berbeda dengan Lama Perendaman Campuran Kapur dan Kulit Nanas Anita Mustika Ibrahim; Hafid Harapin; Ali Bain
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 3 (2021): JITRO, September 2021
Publisher : Universitas Halu Oleo

ABSTRAKSetiap ternak memiliki struktur dan bagian jenis kulit yang berbeda. Kerupuk kulit sering kali dijadikan sebagai pendamping lauk pauk sebab teksturnya yang sangat renyah. Penelitian ini bertujuan untuk mengevaluasi pengaruh perbedaan jenis bagian kulit dengan lama perendaman larutan kapur sirih dan ekstrak kulit nanas yang berbeda terhadap komposisi kimia kerupuk kulit. Materi yang digunakan yaitu rancangan acak lengkap pola faktorial dengan perlakuan 3x3 dan 4 kali ulangan. Faktor A adalah jenis bagian kulit (Punggung, perut, dan leher) dan faktor B lama perendaman yang berbeda (12, 24, 36, dan 48 jam). Variable penelitian meliputi kadar air, kadar protein, kadar lemak dan kadar abu. Data yang diperoleh dianalisis menggunakan SPSS 25.0 dan uji beda nyata terkecil (BNT). Hasil penelitian menunjukan bahwa tidak ada interaksi antara jenis bagian kulit dengan lama perendaman yang berbeda terhadap kualitas kimia kerupuk kulit sapi. Penggunaan jenis bagian kulit sapi dengan lama perendaman pada larutan kapur sirih dan ekstrak kulit nanas yang berbeda secara mandiri dapat mempengaruhi kadar air, kadar abu, dan kadar protein.Kata kunci: kulit, sapi, kapur sirih, nanas, kadar kimia Chemical Qualities of Cowhide Crackers on Different Skin Parts and Soaking Duration in Calcium Hydroxide and Pineapple Skin ExtractsABSTRACTEach animal has a different structure and part of skin type. Skin crackers are often used as a side dish because of their very crunchy texture. However, getting the best quality requires a longer time in the soaking process. This study aims to evaluate the effect of different types of skin with different duration of soaking in a solution of whiting and pineapple peel extract on the chemical composition of skin crackers. The material used was a completely randomized design with a factorial pattern with 3x3 treatment and 4 replications. Factor A was the type of skin part (back, stomach and neck) and factor B is different soaking times (12, 24, 36, and 48 hours). Research variables include water content, protein content, fat content, and ash content. The data obtained were analyzed using SPSS 25.0 and the Least Significant Difference (BNT) test. The results showed that there was no interaction between different skin parts and soaking duration in calcium hydroxide and pineapple skin extracts on the chemical quality of cowhide crackers. The use of different types of cowhide skin with different soaking times in a solution of whiting and pineapple peel extract independently can affect the water content, ash content, and protein content.Keywords: leather, cow, whiting, pineapple, chemical content

PENGARUH EKSTRAK BUAH NENAS (Ananas comosus l.merr) TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK DAGING KUDA DENGAN LAMA PEREBUSAN YANG BERBEDA Anita Mustika Ibrahim; Harapin Hafid; Rahim Aka
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 4, No 3 (2017): JITRO, September
Publisher : Universitas Halu Oleo

Tujuan penelitian ini adalah mengetahui pengaruh interaksi antara penambahan ekstrak buah nenas dengan lama perebusan yang berbeda terhadap kualitas fisik dan organoleptik daging kuda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial. Faktor pertama (A) adalah 30 menit lama perebusan (A1), 40 menit lama perebusan (A2) dan 50 menit lama perebusan (A3). Faktor kedua (B) adalah 0% campuran eksrak nenas (B1), 5% (B2) dan 10% (B3). Masing-masing perlakuan diulang sebanyak tiga kali. Variabel yang diamati adalah kualitas fisik dan organoleptik. Hasil penelitian menunjukkan Interaksi antara penambahan ekstrak buah nenas dan waktu pemasakan tidak berpengaruh terhadap kualitas organoleptik (keempukan, tekstur, juiceness) dan kualitas fisik (susut masak, pH) akan tetapi berpengaruh nyata terhadap rasa dan aroma daging kuda. Ekstrak buah nenas secara mandiri berpengaruh nyata terhadap kualitas fisik( susut masak) dan kualitas organoleptik (keempukan, rasa, tekstur, juiceness) daging kuda dan waktu lama perebusan secara mandiri, berpengaruh nyata terhadap keempukan, juiceness dan susut masak daging kuda. Kata kunci : Nenas. Lama perebusan, Kualitas fisik, Kualitas organoleptik

Technical Guidance on Broiler Chicken Maintenance Management in Livestock Businesses in Puosu Jaya Village, Konda District Harapin Hafid; Siti Hadrayanti Ananda; Anita Mustika Ibrahim
Journal of Saintech Transfer Vol. 4 No. 2 (2021): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v4i2.6840

The activity aims to provide Technical Guidance on Broiler Chicken Maintenance Management for Breeders in Puosu Jaya Village, Konda District. The problem experienced was the low knowledge of the farming community about how to manage chickens so that they can increase their productivity. Community service activities are carried out by implementing a chicken intensification technology package so that it was more profitable and develops in the community, especially the breeder community. The method of activity was carried out in preliminary activities, counseling and demonstrations as well as evaluation design. It can be concluded that the community really needs guidance in developing the potential of broiler farms that they have been working on, which has an impact on increasing income and developing chicken population.

The Effect of Giving Commercial Agar Chewing Materials on the Yield and Organoleptic Quality of Chicken Meatballs Anita Mustika Ibrahim; Harapin Hafid
Indonesian Journal Of Animal Agricultural Science (IJAAS) Vol 4, No 1 (2022): Indonesian Journal of Animal Agricultural Science (IJAAS)
Publisher : Pascasarjana Universitas Sulawesi Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/ijaas.v4i1.26793

Increasing the elasticity of meatballs can be done by adding a thickening agent in the manufacture of meatballs including chicken meatballs with natural or artificial ingredients. The research aims to produce processed meat products with better quality and to evaluate consumer preference for chicken meatballs with flour as a thickener so that they are commercially available through yield and organoleptic tests. This study used a completely randomized design with a 3x3 factorial pattern with 4 replications for the yield test and 10 repetitions for the meatball organoleptic test. The first factor is the thickening agent of agar flour nutrijel, swallow globe, and rajawali. While the second factor is the level of the thickening agent 3%, 4%, and 5%. Research variables include yield value and organoleptic quality (color, aroma, texture, and taste). The results showed that the addition of flour thickening agent had a significant effect (P<0.05) on the yield value, and had an insignificant effect (P>0.05) on the organoleptic test of chicken meatballs. Where the best type and level of addition of agar flour on the yield value is found in the type of flour swallow globe agar with a level of 5%.

Pengaruh penambahan tepung daun Indigofera (Indigofera zollingeriana) dalam pakan terhadap kandungan kimia telur Ayam Arab Asis Surajat; Anita Mustika Ibrahim
Jurnal Ilmu Peternakan Terapan Vol 4 No 2 (2021): Jurnal Ilmu Peternakan Terapan
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

The aim of this research to study the effect of Indigofera zollingeriana leaf meal on the chemical quality of Arabian chicken eggs. The research was conducted for 3 months at the Permata poultry farm group, Wua - wua Village, Kendari. The analysis of protein, fat, and cholesterol content of Arabic chicken eggs was carried out at the Integrated Laboratory of the Institut Pertanian Bogor. The study used a completely randomized design (CRD) with 4 treatments and 4 replications. Experimental rations using the percentage of Indigofera zollingeriana leaf flour, such as: P0= 0%, P1= 10%, P2= 15%, and P3= 20% Indigofera leaf flour zollingeriana. The parameters observed were levels of protein, fat, and cholesterol level in Arabic chicken eggs. The research data used a completely randomized design (CRD), if the analysis had a real effect, carried out with the Duncan Multiple Range Test (DMRT). The results showed that the addition of Indigofera zollingeriana leaf on rations up to 20% did not have a significant effect on protein, fat, and cholesterol level of Arabic chicken eggs (P> 0.05). Using Indigofera zollingeriana leaf meal up to 20% in rations does not affect the chemical quality of Arabian chicken eggs.

PERBAIKAN TATALAKSANA DAN TINGKAT PRODUKTIVITAS USAHA PENGGEMUKAN SAPI SISTEM KEREMAN DI KECAMATAN KONDA harapin hafid; La Malesi; Siti Hadrayanti Ananda; Anita Mustika Ibrahim
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Publisher : UNIVERSITAS KHAIRUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/pengamas.v5i2.3972

Peternakan Indonesia sejak zaman kemerdekaan sampai saat ini sudah semakin berkembang dan telah mencapai kemajuan yang cukup pesat. Perkembangan ini tentu saja harus diimbangi dengan pengelolaan yang profesional dan disertai dengan tatalaksana yang baik. Kegiatan pengabdian masyarakat ini berjudul Perbaikan Tatalaksana Dan Tingkat Produktivitas Penggemukan Sistem Kereman Di Kelompok Tani Sidomulyo Dan Sumber Agung Di Kecamatan Konda. Permasalahan yang dialami peternak adalah rendahnya produktivitas pertambahan bobot badan harian ternak sapi, kualitas pakan yang rendah bahkan kesehatan ternak sapi. Solusi permasalahan dengan memberikan bimbingan teknis. Luaran yang dapat diperoleh dari kegiatan ini yakni meningkatnya pengetahuan peternak tentang tatalaksana produktivitas penggemukan pada ternak sapi. Metode yang digunakan adalah penyuluhan dan bimbingan teknis pendampingan. Hasil kegiatan Pengabdian Kepada Masyarakat berupa bimbingan teknis mengatasi permasalahan yang selama ini terjadi pada peternak sapi. Materi yang dipaparkan pada bimbingan teknis berupa pemilihan bibit, sistem penggemukan, pakan, perkandangan dan pengendalian penyakit. Disimpulkan bahwa Tatalaksana dan tingkat produktivitas penggemukan sistem kereman dikelompok Tani Sidomulyo Dan Sumber Agung, dipengaruhi oleh beberapa faktor yaitu pakan, sanitasi, dan sistem perkandangan yang diterapkan dalam bentuk manajemen pemeliharaannya. Kurangnya pakan menjadi salah satu kendala dalam pengembangan usaha sehingga sangat diharapkan adanya pengembangan teknologi sederhana dalam meningkatkan kualitas, kuantitas dan kontinuitas pakan, misalnya fermentasi.

The Effect of Drying Time of Pearl Shells (Pinctada penguin) on Nutrition and Mineral Quality in the Strait of Buton Asis Surajat; Anita Mustika Ibrahim
Chalaza Journal of Animal Husbandry Vol 6, No 2 (2021): Chalaza Journal of Animal Husbandry
Publisher : UNIVERSITAS SEMBILANBELAS NOVEMBER KOLAKA

Pearl shells were one of the mineral sources for ruminant and non-ruminant animal feed. Several studies on pearl shells present results of different nutritional and mineral content caused by several factors, including the geographical location of an area and the processing process. The purpose of this study was to determine the effect of different drying times on the quality of the Nutrient and Mineral content of the Pinctada penguin shells in the Buton Strait. The research design used was a completely randomized design with four treatments and four replications, each replication consisting of 400 grams of Pinctada penguin. The research sample was dried at 1200C for 15, 30, and 45 minutes for each treatment. Then an analysis was carried out to see the levels of calcium (Ca), Iron (Fe), Zinc (Zn), Protein, Fat, Phosphorus (P), Potassium (K), and Iodine (I). The research data were analyzed using analysis of variance (ANOVA) based on RAL using the SPSS standard. If the treatment has a significant effect, further tests are carried out with the Duncan Multiple Range Test.

The Effect of Storage on The Nutritional Quality of Pindang Broiler Chicken Meat Packed with a Plastic Vacuum Bag (Vacuum Pack) Anita Mustika Ibrahim; Asis Surajat
Chalaza Journal of Animal Husbandry Vol 6, No 2 (2021): Chalaza Journal of Animal Husbandry
Publisher : UNIVERSITAS SEMBILANBELAS NOVEMBER KOLAKA

The body needs animal protein needs in this new normal. This research aimed to determine the storage time for Pindang seasoned broiler chicken, which was packaged using a plastic vacuum bag (vacuum pack). The problem with this research was that the exact length of storage for Pindang Spice broiler chicken's nutritional quality wasn’t known by using a vacuum pack. This research will be conducted for one year (12 months). This research will be conducted in Bau-Bau City, Betoambari road, Bones village. Analysis of the nutritional content of Pindang Spiced broiler chickens meat will be carried out at the UHO Faculty of Animal Husbandry Technology Laboratory. The research that will be conducted is experimental. The research used a Completely Randomized Design with four treatments and four replications, each consisting of 500 grams of pindang seasoned broiler chickens. The research data were analyzed using analysis of variance (ANOVA) based on a completely randomized design using the SPSS standard. Further testing was carried out with the Duncan Multiple Range Test if the treatment had a significant effect. Based on the results of this research, it can be concluded that the protein content and fat content significantly (P0.05) on the nutritional quality of Pindang Spiced Broiler chicken meat packaged in a vacuum pack. At the same time, the best treatment was obtained on the length of use of the vacuum pack on the nutritional quality of the results of this research, namely in the P2 treatment (10 days of storage), where the protein content, fat content, and water content of the meat were of higher quality.

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