The research was conducted from 6 th-27 th june 2008 in Commercial Zone animal Laboratory of animal Science departement, facultry of agriculture, and University, and University of Bengkulu. Aim of the research was to investigate the effect of supplying pineapple extracts (Ananas cosumus) as drinking water on meat quality of culled layers.. Research design used was completely randomized design. The treatmants were P) (control group), P1 (1 week supply of pineapple extract as drinking water prior slaughtering), P2 (2 weeks supply of pineapple extract as drinking water prior slaughtering)and P3 (3 weeks supply of pineapple extract as drinking water prior slaughtering). The collected data were analyzed by using analysis of variance, any significant results would be further tested with Duncand Multiple range test (DMRT). Vriable observed were meat pH, tenderness, abdominal fat, cooking loss, water intake, and organoleptic test (color, odour and taste). Results showed that supplying pineapple extracts (Ananas cosumus) as drinking water significantly decreased level of abdominal fat, increased tenderness and cooking loss and significant on orgaleptic test (P<0.05) ; however, there was insignificant effect on meat pH and water intake. To sum up, supplying pineapple extracts (ananas cosumus) as drinking water for 3 weeks had resulted in a better meat than control group, as it increased the tenderness.

Yoghurt is a well-known fermented dairy product which produced using a combination of lactic acid bacteria (LAB) of Streptococcus thermophilus, Lactobacillus bulgaricus and L. acidophillus as fermentation starters. Cow milk is usually used as a raw ingredient. The LAB-based local yoghurt starter (S. thermophilus RRAM-01 (ST), L. bulgaricus RRAM-01 (LB) and L. acidophilus IIA-2B4 (LA)) were previously isolated from milk and meat, nevertheless had not been extensively attempted to be used in yoghurt production. This study aimed to evaluate the characteristics of cow and goat milk based yoghurt produced by using a single local strater of S. thermophilus RRAM-01 (ST) or L. bulgaricus RRAM-01 (LB) or L. acidophilus IIA-2B4 (LA). The yoghurts were produced through addition of the starter (3% v/v each) with 1010 CFU mL-1 of initial population, and then fermented at room temperature for 24 hr.  The result revealed that initial population of LAB in goat’s milk yoghurt fermented by ST or LB were significantly higher than that of by LA. Yet, after 24-hour of storage at room temperature, the total population of LA increased and reached final population which was higher than LB or ST. Meanwhile, cow’s milk yoghurt fermented by LB had the highest population of at the initial day (D0), while after fermentation the highest population were observed on LB or LA cow’s milk yoghurt. Overall goat’s milk yoghurt had significantly lower pH values than the cow’s milk yoghurt. These were accompanied by higher the total titrated acid (TTA) of goat’s milk yoghurt than that of cow’s milk yoghurt. Based on pH and TAT values, it was found that  ST bacteria produced significantly higher total acidity goat’s milk yoghurt, followed by LB and LA. However, the type of culture had no effect on total acidity of cow's milk yoghurt.

The research aim was to study an improvement method of tenderness and quality of dehydrated culled layer chicken fillet by using ginger meal. Culled layer chicken breast fillet and spices plus ginger (Zingiber officinale rocs) meal (0%, 5% and 10%) added into the marinated chicken breast fillet. The research design used was completely randomized design; any significant results would be tested by DMRT. The results showed that addition of ginger into the marinated chicken breast fillet at day 0. 15 and 30 of the storage period. At day 30 th of storage period; it is found that addition of 10% of ginger meal significantly affected fillet tenderness and moisture content (P<0,01). Similarly, pH level was significantly affected by additional of ginger meal (P<0.05). Result of organoleptic test showed that dehydrated chicken fillet with 10% of ginger meal at day 0. 15 and 30 of the experiment were the most preferred by the panelists. The additional of 10 % ginger meal presented the best quality of dehydrated chicken fillet, better meat tenderness, less moisture content and low pH level; as well as the most preferred dehydrated chicken fillet.Key words : dehydrated chicken fillet, culled layer, ginger meal. ABSTRAKPenelitian ini bertujuan untuk mengetahui kualitas dendeng ayam petelur afkir dengan pemberian jahe merah giling dalam bumbu sebagai perlakuan. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan dan lima ulangan. Perlakuannya adalah : tanpa jahe merah dalam bumbu (P0), penambahan jahe merah 5 % dalam bumbu (P1) dan penambahan jahe merah 10% dalam bumbu (P2). Perbedaan antar perlakuan diuji lanjut dengan DMRT. Pada penyimpanan 0, 15 dan 30 hari dilakukan pengamatan terhadap keempukan, kadar air, nilai pH dan uji organoleptik. Hasil sidik ragam menunjukkan pemberian jahe merah pada dendeng ayam petelur afkir berpengaruh sangat nyata (P<0,01) terhadap keempukan dan kadar air dendeng pada umur penyimpanan 0, 15 dan 30 hari dan berpengaruh nyata (P<0.05) terhadap pH dendeng pada penyimpanan 0, 15 dan 30 hari. Hasil uji organoleptik menunjukkan bahwa dendeng dengan pemberian jahe 10 % (P1) dalam bumbu pada penyimpanan 0, 15 dan 30 hari lebih disukai oleh panelis. Pemberian jahe dalam bumbu dendeng sebanyak 10 % memiliki karakteristik dendeng yang lebih baik yang ditunjukkan dengan meningkatkan keempukan, menekan pertambahan kadar air, menurunkan pH dan meningkatkan persentase tingkat kesukaan panelis terhadap rasa, warna, dan aroma dendeng ayam petelur afkir.

The aim of this research was to study the effect of substitusion skim milk by soybean meal as binder on the sausage physical properties made from buffallo surimi-like. The research was designed as completely randomized design at 4 treatments and 3 replications, those were P1 (6% Skim Milk (SS) : 0% Soybean Meal (TK)), P2 (4% SS:2%TK), P3 ( 2% SS:4%TK) and P4 (0% SS : 6% TK). Data were analyzed using analysis of variance and Duncan Multiple of Range Test. The results showed that substution skim milk by soybean meal significantly (P<0,01), increased water holding capacity and decreased firmness and cooking loss, while pH and colors of sausage were not significantly different. Water holding capacity was 83,82% (P1), 94,28% (P2), 90,71% (P3) and 91,17% (P4), while firmness at each treatment was 0,31 kg/mm (P1), 0,26 kg/mm (P2 and P3) and 0,18 kg/mm (P4). Cooking loss decrease at P1 (7,20%), P2 (5,17%), P3 (4,53) and P4 (2,53).

ABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh beberapa level daging itik Manila dan tepung sagu terhadap komposisi kimia dan sifat organoleptik bakso. Rancangan yang digunakan ádalah rancangan acak lengkap terdiri dari 5 perlakuan dan 22 ulangan. Perlakuannya ádalah P0 = 60 % daging sapi dan 40% tepung sagu (kontrol), P1 = 85% daging itik 15% tepung sagu, P2 = 75% daging itik 25% tepung sagu, P3 = 65% daging itik 35% tepung sagu dan P4 = 55% daging itik 45% tepung sagu. Hasil penelitian menunjukkan bahwa perlakuan tidak berpengaruh nyata (P>0,05) terhadap kadar air dan kadar protein bakso tetapi nyata (P<0.05) mempengaruhi kadar lemak bakso. Nilai rataan dari kadar air dan protein adalah 60,34% dan 10,19%. Kadar lemak P1 nyata lebih tinggi (2,83%) dibanding P2 (1,23%), P3 (1,19%) dan P4 (1,17%). Kadar lemak bakso kontrol (P0) yang menggunakan daging sapi 60% nyata lebih rendah dibanding bakso yang menggunakan daging itik Manila pada semua level. Tidak ada perbedaan sifat organoleptik (keempukan, bau, warna dan rasa) bakso daging itik manila dengan beberapa kombinasi level daging dan tepung sagu.Kata Kunci: Daging itik, tepung sagu, komposisi kimia, organoleptik, bakso

ABSTRAKPenelitian ini bertujuan untuk mengetahui stabilitas emulsi, susut masak  karakteristik organoleptik pasta nikumi kuda dan sapi. Penelitian menggunakan rancang acak kelompok dengan pola faktorial.  Faktor pertama adalah jenis daging yaitu daging kuda dan daging sapi, faktor kedua adalah frekuensi pencucian (0,3,6 dan 9 kali). Hasil penelitian menunjukan peningkatan frekuensi leaching tidak nyata (P>0.05) mempengaruhi stabilitas emulsi dan susut masak tetapi pasta nikumi kuda lebih stabil disbanding pasta nikumi sapi. Leaching sangat nyata (P<0.01) meningkatkan kesukaan terhadap aroma, rasa dan warna tetapi tidak nyata terhadap sifat oles.Kata kunci : stabilitas emulsi, susut masak, organoleptik, pasta nikumi

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The aim of the present study was to evaluate the composition of nutriens of Talang Benih duck meat ball on different leaching frequency. The treatments were allotted to a completely randomized design with four leaching frequency (0, 1, 2 and 3 times) and three replications. Data were analyzed as a completely randomized experiment using the GLM procedure of SAS. The results of this research showed that leaching non significant effects (P>0,05) on moisture and ash content except protein and fat content decreased significantly, while carbohydrate had increased 21,79% (P2) and 21,87% (P3). Protein had decreased 2% (P1), 9% (P2) and 14% (P3) and other hand fat had decreased 1% (P1), 29% (P2) and 27% (P3) compared P0 respectely.