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Universitas Papua Jalan Gunung Salju, Amban, Manokwari, Papua Barat - 98314
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Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences)
Published by Universitas Papua
ISSN : 2620939X     EISSN : 26209403     DOI : -
Core Subject : Economy, Health, Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Veterinary
Jurnal Ilmu Peternakan dan Veteriner Tropis diterbitkan oleh Fakultas Peternakan Universitas Papua. Jurnal ini merupakan media komunikasi ilmiah dibidang peternakan dan veteriner yang berupa hasil penelitian atau telaah pustaka (review) yang meliputi produksi ternak, nutrisi dan makanan ternak, sosial ekonomi peternakan, dan budidaya ternak/satwa harapan, kesehatan ternak dan hewan kesayangan, serta veteriner. Jurnal ini diterbitkan dengan frekuensi dua kali setahun pada bulan Maret dan September. Redaksi menerima sumbangan artikel dengan ketentuan penulisan seperti tercantum pada halaman akhir pada isi jurnal ini.
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Articles 1 Documents
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Search results for , issue "Vol. 2 No. 1 (2007): JURNAL ILMU PETERNAKAN" : 1 Documents clear
Kualitas dan nilai ekonomis nugget pada berbagai proporsi penggantian daging ayam dengan tahu: The quality and economic value of nugget at various substitution proportion chicken meat by tofu Ira SK Puarada; Siti Ch. Chotimah; Amrih L Killian
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 2 No. 1 (2007): JURNAL ILMU PETERNAKAN
Publisher : Fakultas Peternakan Universitas Papua

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Abstract

The aim of the research was observing the effect of substituting chicken meat as main material in nugget production with tofu on nugget quality and its production cost. The research was design in Complete Random Design with four compositions of c hicken meat and tofu as nugget production material, i.e., A=100% chicken meat; B= 85% chicken meat and 15% tofu; C=70% chicken meat and 30% tofu; D = 55% chicken meat and 45% tofu. Nugget quality tested based on its water content and cooking loose. The eco nomical value of substituting chicken meat with tofu tested based on its production cost reduction and Break Event Point at each material composition. The result showed that substituting chicken meat with tofu was very significantly affected the nugget wat er content (P<0.01), and was significantly affected its cooking loose (P<0.05). Moreover, the production cost and break event point was lower with the higher proportion of tofu in material. However, the optimum quality and production cost of the nugget was at 85% chicken meat and 15% tofu.

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