Efek Lama Stimulasi Dan Tegangan Listrik Terhadap Komposisi Kimia, Kualitas Fisik, Dan Sensori Daging Ayam Petelur Afkir

Syam, Adnan; Soeparno,; Rusman,

doi:10.21059/buletinpeternak.v37i1.1956

Cited by 6 publications

(5 citation statements)

References 4 publications

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“…This result was similar to the report of Syam et al (2013). According to Syam et al (2013), laying hen meat that had been stimulated using electricity with various voltage, has a relatively same flavor, so the consumer acceptance did not differ. In this case, consumer acceptance against laying hen meat ranged from rather like to like.…”

Section: Flavorsupporting

confidence: 88%

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Effect of Electrical Stimulation on Physical and Organoleptic Properties of Muscovy Duck Meat

Hafid

Napirah

Sarifu

et al. 2019

JITV

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<p class="BODY-ABSTRACT">This research was aimed to study the effect of electrical stimulation period on physical and organoleptic properties of Muscovy duck meat. This research used 20 female Muscovy ducks, 1.5-2 years of age. The ducks were divided into 5 groups treatments for 4 replications. The treatments were period of electrical stimulation: 0, 5, 10, 15, and 20 minutes. The result showed that period of electrical stimulation did not affect (P>0.05) cooking loss but significantly affected (P<0.05) the tenderness, color, flavour, aroma, pH, and juiciness of duck meat. The best treatment was 20 minutes stimulation.</p>

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Section: Flavorsupporting

confidence: 88%

“…The cooking loss measuring was done following Syam et al (2013) methods. The meat was boiled in a temperature of 80°C during 45 minutes, cooled on room temperature, and then cooled on lower temperature ± 0°C.…”

Section: Measured Variablesmentioning

confidence: 99%

Effect of Electrical Stimulation on Physical and Organoleptic Properties of Muscovy Duck Meat

Hafid

Napirah

Sarifu

et al. 2019

JITV

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“…The decrease in water holding capacity is caused by a decrease in pH and the consequences of proteins. In addition, it is also caused by the destruction of the filaments and structures of muscle fibers due to electrical stimulation, causing a decrease in water's binding power [8]. Based on the analysis of the T test, the water holding capacity of the Brahman-Cross beef sample had an effect (P>0.05) on the treatment of 0 hour-rest and 24 hours-rest.…”

Section: Water Holding Capacitymentioning

confidence: 99%

The effect of rest duration on the physical and chemical quality of Brahman-Cross beef

Gaznur,

Abubakar,

Muhammad

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Brahman Cross (BX) cattle are cattle produced by crossing Brahman cattle with European cattle. Brahman Cross is one of the beef cattle that has high productivity, resistance to high temperatures, resistance to relatively dry tropical environments, and good meat quality. This study was carried out to determine the effect of rest duration on the physical and chemical quality of Brahman Cross cattle on pH, water holding capacity, as well as fat and protein content of meat. The research was conducted at Mabar RPH Medan City. Meat physical and chemical tests were carried out at the Food Chemistry Analysis Laboratory, University of North Sumatera. Furthermore, this study used 48 Brahman Cross cattle and was designed with a statistical T-test consisting of 2 variables and 24 replications. The research treatment consisted of 24 Brahman Cross cattle without rest (0 hours), and 24 Brahman Cross cattle rested for 24 hours. The results showed that the duration of 0 hour rest and 24 hours rest before slaughter had no significant effect (P>0.05) on the pH and protein content, but had a significant effect (P>0.05) on water holding capacity and fat content.

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“…Ayam petelur afkir adalah ayam yang telah melewati masa puncak produksi rata-rata berumur 64 sampai 68 minggu (Syam, 2009). Ayam petelur afkir dalam jumlah ratusan hingga ribuan ekor akibatnya apabila tidak terjual seluruhnya sebagai ayam potong maka akan merugikan peternak.…”

Section: Pendahuluanunclassified

Karakteristik Fisik Dan Organoleptik Nugget Ayam Petelur Afkir Dengan Penambahan Tepung Ubi Jalar Ungu (Ipomoea batatas)

Falahudin¹,

Rahmah²,

Ismail³

2022

AGRIVET

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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%.

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Efek Lama Stimulasi Dan Tegangan Listrik Terhadap Komposisi Kimia, Kualitas Fisik, Dan Sensori Daging Ayam Petelur Afkir

Cited by 6 publications

References 4 publications

Effect of Electrical Stimulation on Physical and Organoleptic Properties of Muscovy Duck Meat

Effect of Electrical Stimulation on Physical and Organoleptic Properties of Muscovy Duck Meat

The effect of rest duration on the physical and chemical quality of Brahman-Cross beef

Karakteristik Fisik Dan Organoleptik Nugget Ayam Petelur Afkir Dengan Penambahan Tepung Ubi Jalar Ungu (Ipomoea batatas)

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