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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 : Chalaza Journal of Animal Husbandry

 1 
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (628.426 KB) | DOI: 10.31327/chalaza.v6i2.1580

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (427.173 KB) | DOI: 10.31327/chalaza.v6i2.1581

Abstract

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