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All Journal Jurnal Ilmu dan Teknologi Peternakan Tropis JURNAL PengaMAS Journal of Saintech Transfer Jurnal Ilmu Peternakan Terapan Indonesian Journal of Animal Agricultural Science (IJAAS) Chalaza Journal of Animal Husbandry
Ibrahim, Anita Mustika
Universitas Muslim Buton
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Immunology & microbiology Social Sciences Veterinary Other

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Journal : Indonesian Journal of Animal Agricultural Science (IJAAS)

 1 
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

Abstract

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.
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

Abstract

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%. 
Co-Authors Ali Bain Asis Surajat Hafid Harapin harapin hafid Harapin Hafid Harapin Hafid Harapin Hafid La Malesi Rahim Aka Siti Hadrayanti Ananda