THE ORGANOLEPTIC CHARACTERISTIC OF CHICKEN BURGER WITH DIFFERENT COOKING METHODS. The objective of this study was to evaluate the effect of different cooking method on the characteristics of color, aroma, texture, tenderness and taste of chicken burger. Research was applied using completely randomized design with three treatments involving hedonic scale and forty replications using panelist as follows: Steaming (R1), Frying (R2), Baking (R3). Results showed that these three treatments affected significantly on color. (P<0.01), texture and tenderness (P<0.05). However, these treatments did not significantly affect on aroma and taste. Therefore, this research can be concluded that chicken burger cooked by baking method was mostly preferred by the panellist. Keywords: Chicken Burger, Steaming, Frying, Baking.
Gelatine is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. This study was aimed to determine the effect of immersion time in edible film from local chicken claw on the physical and chemical properties of chicken meat. These research materials were used gelatine of local chicken claw, plasticizer glycerol, and chicken meat. This study used completely randomized design with different time of immersion in edible film solution (T1 = 0 minutes, T2 = 3 minutes, T3 = 6 minutes and T4 = 9 minutes) and four replications. The result of the study showed that the long-time of immersion in edible film solutions had a significant effect (p<0.05) on the water holding capacity, cooking loss, texture, protein content, and pH value of chicken meat. It was concluded that the chicken meat soaked in edible film solution for 3 minutes had the best physical and chemical properties.
Abstract:The study was conducted to determine the use of fish oil as by-product of fish canning factory in diet on the performance and lipid profiles of native chickens. The experiment used 100 native chicken with an average initial body weight of 48,9 gram ( sd + 9.9), was used in this study for 8 weeks experiment.These were arranged by a completely randomized design with 5 treatments, 5 replications and 4 hens in replication each. The diets were: R0 = 100% Based Diet (BD) + 0% Fish Oil (FO); R1 = 98.5% BD + 1.5% FO; R2 = 98% BD + 2% FO; R3 = 97.5% BD + 2.5% FO; R4 = 97 % BD + 3% FO. Feed and water were provided ad libitum. Variables were performance parameters and lipid profiles. Results showed that fish oil inclusion in diets were significantly increased feed intake, body weight gain, carcass percentage, liver, breast and thigh weight, and decreased blood cholesterol, carbohydrate and meat cholesterol, and also tended to decrease abdominal fat. However, there were no affected on feed conversion, water, protein, fat and ash of breast meat. It can be concluded that the use of fish oil in diet up to 3% could improved performance parameters of native chickens.
The purpose of research was to empower the members of rural poultry farming to increase productivity of kampong chicken. The development of Science, Technology and Arts (IPTEKS) for society in Treman Village aimed to increase nutrient for society, to help them to build rural poultry industry belongs to community, and to supply kampong chicken to “Damar Merah and El’Shadai” farmer’s groups of Treman Village. The materials were kampong chicken supplied by kampong chicken breeder in Treman Village. The research method used is survey method, with the respondents amounted to 20 farmes determined by purposive sampling ie farmers belonging to the group, the development of science and technology for the region. Data analysis used is descriptive analysis. The result show that increasing of skill and competence of “Damar Merah and El’Shadai” farmer’s groups after granting new hatching machine and Day Old Chick. Both of groups can accept new application in modern poultry farming management through modern breeding system. The development of rural poultry farming program to kampong chicken farmers of Treman Village, North Sulawesi can increase knowledge, skill, and income of the kampong chicken farmers.
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