Pengaruh Pemberian Kunyit (Curcuma domestica) terhadap Beberapa Kualitas Fisik dan Organoleptik Bakso Daging Itik

Murti, Sari; Suharyanto, Suharyanto; Desia, Kaharuddin

doi:10.31186/jspi.id.8.1.16-24

Cited by 2 publications

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“…Chemical compositions of meatball consist of 8% minimum protein, 10% maximum fat, 70% maximum moisture, and 3% maximum ash (SNI 2014). Meatballs can be produced using duck meat (Nurkhoeriyati et al 2012;Murti et al 2013;Haslia et al 2015;Lestarini et al 2015;Biswas et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Chemical Quality of Culled Duck Meatball (Anasplathyryncos) Substituted with Edamame Flour (Glycine max (L) Merril) Filler

Prayitno

Rahman

2020

JITV

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<p class="abstrak2">This study aimed to determine the effect of edamame flour filler substitution on the chemical quality of culled duck meatballs. The research material consisted of culled duck meat, tapioca flour, edamame flour, albumen, garlic, onion, salt, pepper, monosodium glutamate, sodium tripolyphosphate, and ice. The edamame flour filler substitution treatments were P0 (0%), P1 (5%), P2 (10%), P3 (15%), and P4 (20%) from total filler. Each treatment consisted of five replications. The parameters which tested were moisture, protein, fat, fiber, and ash contents. Data on chemical quality results were analyzed by analysis of variance using completely randomized design and if there was significantly different (P<0.01), then it’ll be further tested by the Duncan's New Multiple Range Test. Results showed that the substitution of edamame flour filler starting from the level of 5% was significantly affected water content, protein, fat, fiber, and ash of culled duck meatballs. Edamame flour can be used as a filler substitution up to 20% level by giving a good effect on increasing the meatball protein content, but also having a negative impact with increasing the fat content of culled duck meatballs.</p>

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Section: Introductionmentioning

confidence: 99%

Chemical Quality of Culled Duck Meatball (Anasplathyryncos) Substituted with Edamame Flour (Glycine max (L) Merril) Filler

Prayitno

Rahman

2020

JITV

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“…The content of the active substance curcumin in turmeric can increase poultry's endurance improve the digestive tract's performance and the quality of the carcass produced (Lokapirnasari, 2017). The addition of turmeric had a significantly different effect on several organoleptic attributes such as color, taste, and general acceptance (P<0.05) and had no significant effect on day 0 odor and texture (Murti et al, 2013). One of the qualities of broiler chicken carcass/meat can be known by looking at the organoleptic properties of the meat.…”

mentioning

confidence: 99%

Organoleptic Qualities of Broiler Chicken Meat Given with Herbal Feed with Turmeric

Nur

2021

Chalaza Journal of Animal Husbandry

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This study aims to determine the organoleptic qualities of broiler chicken meat-fed herbal feed in the form of turmeric. The research was conducted at the Animal Husbandry Department, Pangkajene Islands State Agricultural Polytechnic Campus. The research used a completely randomized design (CRD) with a unidirectional pattern with three treatments and four replications. Each replication consisted of 8 chickens. The treatment arrangements were P0 = conventional feeding and drinking water (control); P1 = Mixing turmeric into feed; P2 = Mixing turmeric in drinking water. The maintenance stage is carried out for approximately 30 days, feed and drink are given ad libitum, and no vaccination program is carried out. Sampling was carried out at the age of approximately 30 days. A total of 2 chickens were taken randomly from each replication in each treatment so that the total sample of the study was 24 chickens then processed into the carcass. The organoleptic test of meat is carried out by cooking a meat sample without salt or seasoning. The panelists used were ten semi-trained (semi-trained) panelists to provide a score for each sample. Organoleptic test results data were analyzed by the Analysis of Variance test for a significant difference followed by the LSD test. The results of the analysis of variance showed that there were no significant differences (P 0.05) in the organoleptic test of color, aroma, the impression of juice (wetness), and level of preference for broiler chicken meat. Still, there were significant differences (P 0.05) in the organoleptic texture test. And the tenderness of broiler chicken. In general, it can be concluded that P2 treatment (Maintenance using turmeric herbs through drinking water) is the best in showing the organoleptic qualities of broiler chicken meat.

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Pengaruh Pemberian Kunyit (Curcuma domestica) terhadap Beberapa Kualitas Fisik dan Organoleptik Bakso Daging Itik

Cited by 2 publications

References 0 publications

Chemical Quality of Culled Duck Meatball (Anasplathyryncos) Substituted with Edamame Flour (Glycine max (L) Merril) Filler

Chemical Quality of Culled Duck Meatball (Anasplathyryncos) Substituted with Edamame Flour (Glycine max (L) Merril) Filler

Organoleptic Qualities of Broiler Chicken Meat Given with Herbal Feed with Turmeric

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