Diversification of rabbit meat products into nuggets is one way to increase consumption of rabbit meat by the public. The filler used generally is wheat flour. However, these filler can be substituted by tofu dregs which have better nutritional content. So it is expected that using filler of tofu dregs flour can improve the quality of rabbit nuggets. The study was conducted to investigate the doses of the use of tofu dregs filler to physical, chemical, and organoleptic properties of local rabbit meat nuggets in laboratory of Animal Husbandry Study Program, Faculty of Agriculture, Majalengka University. The best formulation of flour filler was applied to make rabbit nuggets. The experiment was arranged as a completely randomized design (CRD), consisted of 4 tofu dregs doses (0%, 35%, 70% and 100% of tofu gregs) which was repeated 5 times. Namwhile for chemical properties was done by descriptive analysis. The observed respond are include physical properties (pH and cooking loss of the nuggets), chemical properties (water content, ash content, protein content, and fat content), and organoleptic properties (colour, aroma, texture, and taste). The results showed that the addition of tofu dregs in rabbit nuggets has a significant effect on cooking losses, colour, and texture but does not affect the pH, aroma, and taste of rabbit meat nuggets. The use of tofu dregs in rabbit nugget has a significant effect on the physical quality of cooking losses but does not affect the pH value. The increasing of doses of tofu dregs tended to decrease the water and ash content and increase the fat and protein content. Moreover, the addition of tofu dregs affects the colour and texture but does not affect the aroma and taste of rabbit nuggets. The best dosage of tofu dregs filler for rabbit meat nugget was 70% and 30% of wheat flour. This finding concludes that tofu waste can be applied to making rabbit nuggets as much as 70% replacing wheat flour.
The objective of this research is to get information the quality of lamb meat fed with vegetables waste silage. The experiments was conducted using 24 local male sheep 8 -10 months old with weight between 15 -20 kg. The experimental design used was Completely Randomized Design with 6 treatments and 4 replications. The treatments applied were as follows: T0 = 100% green grass + 0% vegetable waste silage + T1 = 80% green grass + 20% vegetable waste silage, T2 = 60% forage grass + 40% vegetable waste silage, T3 = 40% forage grass + 60% vegetable waste silage, T4 = 20% forage grass + 80% vegetable waste silage and T5 = 0% forage grass + 100% vegetable waste silage. The experiment was carried out for 6 weeks with a 2-week adaptation period. The results showed that vegetable waste silage significantly different results on dry matter consumption, daily weight gain and meat protein, but did not provide significant results for the physical quality of male local lamb meat such as color, weight loss and pH. The best treatment is forage feed 60% and vegetable waste silage 40% with dry matter consumption of 720.38 g/day, daily body weight 88.18 g/day, meat protein 21.05%, color of meat bright red, weight loss 28.57% and pH 5.70.
Penelitian ini bertujuan untuk mengevaluasi kualitas dan nilai kecernaan pakan komplit berbasis hijauan sorgum dan indigofera sebagai pengganti rumput lapangan untuk induk domba prolifik. Penelitian dilakukan secara eksperimental di laboratorium melalui uji proksimat dan in vitro. Tiga komposisi pakan percobaan yaitu SI1 (60% silase hijauan Sorgum + 30% hay hijauan Indigofera + 10% dedak padi); SI2 (50% silase hijauan Sorgum + 40% Hay hijauan Indigofera + 10% dedak padi); SI3 (40% silase hijauan Sorgum + 50% Hay hijauan Indigofera + 10% dedak padi); dan RL (100% rumput lapangan) sebagai kontrol. Peubah yang diamati yaitu nilai kandungan nutrien dan kecernaan pakan. Data hasil uji proksimat yang diperoleh dianalisis dan diterjemahkan secara deskriptif dan dibandingkan berdasarkan acuan standar pakan untuk induk domba bunting dan menyusui dengan potensi kelahiran kembar dari NRC-Canada. Sedangkan, data nilai kecernaan dianalisis dengan uji ANOVA dan diuji lanjut dengan uji jarak berganda Duncan. Hasil penelitian menunjukan bahwa kandungan nutrien pakan SI secara keseluruhan dapat mengimbangi RL. Bahkan, kandungan protein kasar dan energi bruto pakan SI lebih tinggi dari RL sesuai jumlah hay indigofera yang diberikan dalam ransum. Nilai kecernaan pakan SI lebih tinggi (p<0,05) dari RL, dan semua pakan yang diujikan memiliki kandungan nutrien lebih tinggi dari standar NRC. Dapat disimpulkan bahwa pakan komplit berbasis hijauan sorgum dan indigofera (SI) memiliki kualitas yang lebih tinggi dari rumput lapangan dan rekomendasi NRC untuk induk domba prolifik serta dapat dijadikan sebagai pensubstitusi rumput lapangan. Selain itu, komposisi pakan komplit SI1 (60% silase hijauan sorgum + 30% hay indigofera + 10% dedak halus) merupakan pakan komplit ideal untuk induk domba garut prolifik.
Tujuan penelitian ini yaitu untuk mendapatkandosis yang optimum dalam proses marinasi ekstrak buah nanas terhadap kualitas fisik (pH dan susut masak) dan organoleptik daging Itik Rambon afkir. Itik yang digunakan yaitu sebanyak 25 ekor Itik Rambon afkir. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) sebanyak 5 perlakuan dan 5 ulangan yaitu menambahkan ekstrak buah nanas dengan dosis (P0 = 0 ml, P1 =10 ml, P2 = 20 ml, P3 = 30 ml,P4 = 40 ml) pada 100 g daging Itik Rambon afkir yang direndam selama 30 menit. Data yang diperoleh dianalisis menggunakan uji anova (Analisis sidik ragam). Selanjutnya, untuk mengetahui perbedaan yang nyata antar perlakuan dilakukan uji jarak berganda Duncan. Hasil penelitian menunjukan bahwa pemberian ekstrak buah nanas pada daging Itik Rambon afkir memberikan pengaruh yang nyata terhadap kualitas fisik (pH dan susut masak) dan organoleptik daging Itik Rambon afkir. Penggunaan ekstrak buah nanas terbaik yaitu pada perlakuan P2 (20 ml).
The aim of this research is to get information of heavy metal content of Pb in goat milk fed with vegetables waste silage which is safe to be consumed by society. The experiments were carried out by using 16 pregnant 2 - 2,5 years old goat who were treated until the mother was lactated. The experimental design used was Completely Randomized Design with 4 treatments and 4 replications. The treatments applied were as follows: T0 = 100% forage (mixture of grass and legume), T1 = 80% forage + 20% vegetables waste silage, T2 = 60% forage + 40% silage vegetables waste, and T3 = 40% forage + 60% waste silage vegetables. The experiment was conducted for 5 months. The research results show that the feed silage vegetables waste very real produce milk production daily higher than the control of grass. The provision of silage vegetables waste very real produce metal Pb levels higher than control and be above threshold SNI 3141.1: 2011. So that it can be concluded that the silage vegetables waste not advisable done by farmers due to metal Pb in goat milk is still not safe to be consumed. Keywords : Silage, Vegetables Waste, Pb, Goat Milk.
The purpose of this study was to obtain the optimum formulation using purple sweet potato flour as a filler for the physical and organoleptic properties of rejected laying hen nuggets. This study used a completely randomized design (CRD) with 4 treatments and 5 replications, namely substitution of wheat flour using purple sweet potato flour (P0 = 0%, P1 = 35%, P2 = 70%, P3 = 100%). The data obtained were analyzed using the ANOVA test (analysis of variance). Furthermore, to find out significant differences between treatments, Duncan's multiple range test was carried out. The results showed that the addition of purple sweet potato flour to the nuggets of the culled layers gave a significant effect on cooking loss, color, aroma, texture and taste but had no effect on the pH of the nuggets of the culled layers. Furthermore, the best value of organoleptic properties of culled chicken nuggets was in the 35% treatment using sweet potato flour. It can be concluded that to obtain good physical and organoleptic properties, the addition of purple sweet potato flour as much as 35%.
Karakteristik entog sangat penting dalam usaha pengembangan entog, meliputi sifat kuantitatif. Tujuan penelitian ini Menganalisis pengaruh penggunaan ransum mengandung hijauan eceng gondok terhadap sifat kuantitatif entog. Penelitian ini dilakuakan secara eksperimen dengan menggunakan disain Rancangan Rancangan Acak Lengkap (RAL). Sebanyak 80 ekor entog jantan ditempatkan pada 20 petak kandang., sehingga setiap petak kandangnya terdiri dari 4 ekor. Jenis perlakuan yang digunakan yaitu P0 (100% dedak padi) P1 (dedak padi 75% + 25% eceng gondok) P2 (dedak padi 50% + 50% eceng gondok) P3 (dedak padi 25% + 75% eceng gondok). Peubah yang diamati pada lebar paruh, panjang paruh, tinggi kepala, panjang kepala, panjang leher, panjang punggung, panjang sayap, panjang femur, panjang tibia, lebar dada, panjang badan, panjang jari ketiga. Data hasil penelitian sifat kualitatif dianalisis secara deskriptif sementara sifat kuantitatif dianalisis menggunakan Analisis Sidik Ragam atau Anova (Analisys Of Variance) dan diuji lanjut menggunakan Uji Jarak Berganda Duncan (Duncan Multiple Range Test). Hasil penelitian yang paling ideal pada panjang sayap 11,86, panjang tibia 10,96, panjang badan 7,70, lebar dada 7,36, panjang punggung. Kesimpulan menunjukan bahwa penggunaan ransum P2 50% dedak padi + 50% eceng gondok dapat memperoleh sifat kuantitaif entog yang baik.
Penulisan ini bertujuan untuk menganalisis pengaruh penggunaan imbangan ransum berbasis hijauan eceng gondok terhadap berat karkas dan non karkas entog. Penelitian dilakukan secara eksperimen menggunakan Rancangan Acak Lengkap (RAL). Sebanyak empat perlakuan dan lima kali ulangan. Perlakuan yang digunakan P0 (100% dedak padi) sebagai kontrol, P1 (75% dedak padi + 25% eceng gondok), P2 (50% dedak padi + 50% eceng gondok), P3 (25% dedak padi + 75% eceng gondok). Variabel yang diamati antara lain bobot hidup, berat sembelih, berat darah, berat bulu, berat jeroan, berat kepala, berat ceker, berat leher, berat brutu, berat karkas, berat sayap, berat dada, berat paha. Data hasil penelitian dianalisis menggunakan analisis sidik ragam ( analisis of variance ) dan jika menunjukan perbedaan nyata maka diuji lanjut menggunakan uji jarak berganda Duncan. Hasil penelitian menunjukan bahwa perlakuan 50% dedak padi + 50% eceng gondok menghasilkan berat karkas dan non karkas yang baik pada entog jantan.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.