Physical Characteristics of Culled Magelang Duck Meat Affected by Aging and Marination in Ginger Extract

Suryanti, Umi; Bintoro, Valentinus Priyo; Atmomarsono, Umiyati; Pramono, Yoyok Budi

doi:10.14710/jitaa.40.2.107-114

Cited by 6 publications

(4 citation statements)

References 11 publications

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“…Patriani et al (2021) found that the use of Asam gelugur fruit as a material to marinate meat of culled chickens significantly increased meat WHC values. Meat WHC values in this study were lower than those rejected duck meat soaked in 1% NaCl solution (Sumarmono & Warsito, 2010) and of culled chicken meat marinated with Asam gelugur fruits (54.06 ± 3.62%) (Patriani et al, 2021), but higher than that (13.28%) of duck meat marinated with 10% ginger extract (Suryanti et al, 2015). In another study that used various types of vegetable oils included in rations, WHC values were not significantly changed (Hadi et al, 2021).…”

Section: Journal Of Animalcontrasting

confidence: 55%

Physical and Chemical Qualities of Spent Layer Duck Meat Fed Diets Supplemented with Garcinia atroviridis Leaf Meal

Kardaya¹,

Wahyuni²,

Dihansih³

2022

JAHP

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Section: Journal Of Animalcontrasting

confidence: 55%

Physical and Chemical Qualities of Spent Layer Duck Meat Fed Diets Supplemented with Garcinia atroviridis Leaf Meal

Kardaya¹,

Wahyuni²,

Dihansih³

2022

JAHP

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“…Testing meat texture (hardness) was performed with Lloyd Texture Analyzer TA-XT Plus (England). The hardness value was stated in gram force (gf) according to Suryanti et al (2015). Meat fat was analyzed using Soxhlet Extraction method according to AOAC (2005).…”

Section: Methodsmentioning

confidence: 99%

Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and Lactobacillus sp.

Abdurrahman¹,

Pramono²,

Suthama³

2016

Med Pet

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This study was conducted to evaluate the meat characteristic of crossbred local chicken fed diet containing both dahlia tuber powder as inulin source and probiotic Lactobacillus sp. The experimental animals were 168 crossbred local chickens which were randomly divided into 6 groups of treatment (4 replications each) when they were 21-d old. A completely randomized design with 2 x 3 factorial pattern consisted of 2 levels of prebiotic [(0.8% (D1) and 1.2% (D2)] and 3 levels of probiotic [without probiotic (L0), 1.2 mL (L1), and 2.4 mL (L2)] was arranged in the present study. One mL probiotic (Lactobacillus sp.) was equal to 10 8 cfu. Results showed that the supplementation of prebiotic and probiotic significantly (P<0.05) affected breast meat color in terms of L* (lightness) and b* (yellowness). The meat fat mass and cholesterol was significantly (P<0.05) decreased by the combination of prebiotic and probiotic. The hardness of meat was not affected significantly by all treatments. The conclusion is that breast meat color could be improved, and both meat fat mass and cholesterol content could be decreased by feeding a combination of 1.2% dahlia tuber powder as inulin source and 1.2 mL probiotic Lactobacillus sp. Key words: prebiotic inulin, probiotic Lactobacillus sp., meat characteristic, crossbred local chicken ABSTRAKTujuan penelitian ini adalah untuk mengevaluasi karakteristik daging ayam lokal persilangan yang diberi ransum mengandung kombinasi prebiotik inulin dari umbi dahlia dan probiotik Lactobacillus sp. Penelitian menggunakan 168 ekor ayam lokal persilangan umur 21 hari yang secara acak ditempatkan pada 6 perlakuan dengan 4 ulangan. Rancangan acak lengkap pola faktorial 2 x 3 diterapkan pada penelitian ini. Penambahan prebiotik sebanyak 0,8% (D1) dan 1,2% (D2) sebagai faktor pertama, dan penambahan probiotik yaitu tanpa probiotik (L0), probiotik 1,2 mL (L1), dan 2,4 mL (L2) sebagai faktor kedua. Satu mililiter probiotik (Lactobacillus sp.) setara dengan 10 8 cfu. Hasil penelitian menunjukkan bahwa penambahan prebiotik dan probiotik pada ransum nyata (P<0,05) mempengaruhi warna daging dada berdasarkan L* (tingkat kecerahan) dan b* (tingkat kekuningan). Massa lemak dan kolesterol nyata (P<0,05) menurun akibat penambahan prebiotik dan probiotik. Kekerasan daging tidak nyata dipengaruhi oleh perlakuan. Kesimpulannya adalah bahwa 1,2% prebiotik dan probiotik 1,2 mL (10 8 cfu/mL) adalah kombinasi yang paling optimum berdasarkan perbaikan warna daging dada dan penurunan massa lemak dan kolesterol daging.

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“…Ginger has a slightly spicy flavor and rhizome can be used as the ingredients of traditional medicine [2]. Ginger is a popular base ingredient in traditional beverages in Indonesia [3], [4]. This is due to the presence of 6-gingerol, which plays a role in pharmaceutical and disease prevention due to the presence of carbon chains C1 to C5, which play an important role in exhibiting different pharmacological properties [5], [6].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Ginger Rhizome Extraction on the Content of the Active Ingredients [6]-Gingerol Produced

Rachman,

Nasori,

Atmaji

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Oleoresin, a product derived from ginger rhizomes, contains a high concentration of active compounds and has the potential to be used not only as a medicine but also as a beneficial natural ingredient material to the human body. Ginger oleoresin is a valuable product that contains a variety of compounds and provides functional health benefits as well as immunity boosters to large groups of people. Gingerol is a key ingredient in ginger rhizome oleoresin extract. Gingerol (C17H26O4) is a compound found in ginger oleoresin that easily decomposes into Shogaols (C17H24O3). The ethanolic extract of zingiber rhizomes powder was processed with the best yield of oleoresin of 38.313% and concentration of [6]-gingerol of 0.39 mg/g extract, which was produced in 120 minutes at a temperature of 60 0C. While the best [6]-gingerol content in oleoresin was 1.33 mg/g extract with a ginger oleoresin yield of 21.821% produced under 50 0C extraction temperature in 60 minutes.

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Physical Characteristics of Culled Magelang Duck Meat Affected by Aging and Marination in Ginger Extract

Cited by 6 publications

References 11 publications

Physical and Chemical Qualities of Spent Layer Duck Meat Fed Diets Supplemented with Garcinia atroviridis Leaf Meal

Physical and Chemical Qualities of Spent Layer Duck Meat Fed Diets Supplemented with Garcinia atroviridis Leaf Meal

Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and Lactobacillus sp.

The Influence of Ginger Rhizome Extraction on the Content of the Active Ingredients [6]-Gingerol Produced

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