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INDONESIA
Indonesian Journal of Animal Agricultural Science (IJAAS)
Published by Universitas Halu Oleo
ISSN : -     EISSN : 27151697     DOI : http://dx.doi.org/10.33772/ijaas.v3i2
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Indonesian Journal of Animal Agricultural Science (IJAAS) merupakan jurnal ilmiah memfokuskan penerbitan hasil riset di bidang Ilmu Peternakan dan Pertanian, biologi dan biosains
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 5 Documents
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Search results for , issue "Vol 4, No 1 (2022): Indonesian Journal of Animal Agricultural Science (IJAAS)" : 5 Documents clear
Acidity Level and Cooking Mark Beef Nugget With Different Types of Flour Harapin Hafid; Yulianti Yulianti; Astriana Napirah
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.v4i1.26794

Abstract

The study aimed to know physic and organoleptic characteristic of beef nugget using different flour. The variable of this study were physic characteristics and organoleptic characteristics. The treatment of this study used different as a filler, were wheat flour, maizena flour, jack fruit seeds flour, and tapioka flour. The data analysis of the study using fully randomized design and least significantly different (LSD) test as post hoc. The result of the study showed using of different flour were wheat flour, maizena flour, jack fruit seeds flour, and tapioka flour, was not significanly different (p>0,05) for pH, cooking lost, aroma, color, and acceptability beef nugget, but very significantly different (p<0,01) for beef nugget flavor, and significantly different (p<0,05) for tenderness and texture of beef nugget.
Utilization of Coastal Resources as Livestock Areas in Konawe Islands Regency Syamsuddin Syamsuddin; La Rianda Baka
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.v4i1.26795

Abstract

The development of industrial-based livestock in coastal areas is an alternative in supporting domestic meat sufficiency, especially in the Konawe Islands Regency. Coastal areas have quite diverse potential in the tourism, plantation, food crop agriculture and livestock resources sectors. This study aims to analyze the potential of local feed resources based on by-products of food crops to support the development of coastal areas as livestock areas in the Konawe Islands Regency using an analysis of livestock carrying capacity based on the by-products of food crops with the data used in the form of secondary data in 2022. The results of the study showed that the carrying capacity of livestock based on by-products of food crops, namely adult cattle amounted to 1,317.64 livestock units (LU), young cattle 2,745.59 LU, and calf cattle 5,982.92 LU. The results of this study can be concluded that in order to provide animal feed throughout the year for livestock needs, it is possible to utilize local sources of feed originating from food crops.     
he Effect of Various Plant Fluor and Egg Fluor to Internal Temperature, pH, Taste and Crispy Level of Fried Chicken Ahmad Bayu Ariawan; 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.v4i1.26790

Abstract

Fried chicken is the food product which is made from chicken meat by using deep frying method. This product processed with milk marinate during 8 hours of storage, then it powdered to distribute the chicken meat until it was tawny and crispy by floor as the support ingredient. This study aims to analyze using the plant floor and egg floor as seasoned floor to internal temperature, pH and organoleptic characteristic of fried chicken. This study used Completely Random Design (CRD) including 4 treatments: Seasoned floor (P0), sticky rice floor (P1), sago floor (P2) and egg floor (P3). The measurement parameters used are internal temperature, pH and organoleptic characteristic. This study showed that using plants floor and egg floor had not significance to internal temperature and pH (p>0.05), but had significance to taste and crispy level (p<0.05). The plant fluor (sticky rice and sago) has good primacy to quality of fried chicken.
Gender Role and Time Allocation in Integrated Rice Field Farmer's Household Cattle Abdul Rizal; Yosehi Mekiuw; Silas Tanggu Redu; Ni Wayan Pradnya; Paramita Paramita; Wa Ode Suriani
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.v4i1.26791

Abstract

This study aims to determine gender roles and gender time allocation in rice farming households integrated with cattle. This research was conducted in Semangga Jaya Village, Semangga District, Merauke Regency. Analysis of the data used is a different test. The results of this study indicate that the roles of husbands and women in production, reproduction, and social activities are balanced. Women and men have equal access and roles for the three accesses. For time allocation, women allocate the highest time to household activities while men to activities in farming. Women and men have equal access to every activity, this happens based on an agreement in the household.
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%. 

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