The effect of adding red spinach leaf extract (Amaranthus tricolor) with different concentrations on the quality of chicken meatballs (original) (raw)
Related papers
Jurnal Peternakan Sriwijaya
ABSTRACTMeatballs are food products in the form of spheres obtained from a mixture of livestock meat (meat content not less than 50% of the total mixture) with the process of meat grinding, doung making, meatballs making and meatballs printing. The purpose of this study was to determine how the effect yellow sweet potato addition improved the quality of meatballs chicken. This study used a Completely Randomized Design (CRD) with three levels of yellow sweet potato 65, 75 and 85% and six replications. The results showed that the addition of yellow sweet potato significantly influenced the value of beta-carotene and flavor. Meatballs with the addition of 65% yellow sweet potato based on organoleptic test obtained the best quality based on color ie 3.25 (acceptance level rather like), taste 3.43 (acceptance level rather like), texture 3.20 (acceptance level rather like) and at the concentration of 75% obtained the best quality only at the aroma that is 3.2 (acceptance level rather like).
Qualitative Analysis of Borax in the Meatballs by Using Turmeric Extract
2021
Education on health risk of borax and the production of tu r meri c paper for simple qualitative analysis of borax in food has been conducted in Krasak, Trucuk, Klaten.The purpose of the community service was to provide solutions for prevent the consumption of food products containing prohibited food additives.The methods used in this community service we re: education on health risk of borax for health types of harmful food additives, characteristics of foods containing borax, and workshop to make tu r meri c paper. Qualitative analysis conducted based on curcumin contained in turmeric extract can be used to break down borax bonds into boric acid and bind them to complex boron cyanocurcumin. Discoloration from yellow to redness in turmeric paper can be used as a natural indicator ingredient to detect the presence of borax. The result of this activity is an increase in public knowledge known from post test results and satisfactory responses 85.25% of the results of questionnaires th...
Jurnal Iktiologi Indonesia
The Sumatra barb (Puntigrus tetrazona) is one of the Indonesia indigenous ornamental fish from Sumatra island. The breeding of sumatra barb fish has actually seen a decline in color quality because this species cannot produce carotenoid in the body. To solve this problem, needed an alternative using supplementation the carotenoid in the feed. The objective of this study was aimed to determine the effectiveness of red spinach flour doses as feed on the quality of the sumatra barb. The sumatra barb ornamental fish, with weight about 0.54 g and length about 3.50 cm, were reared in the aquarium (30 cm x 20 cm x 20 cm). The completely randomized design with 4 treatments (A=0% (control), B=2%, C=4%, and D=6%) and 3 replications were analyzed in this study. Parameters in this study consisted of body skin color qualities (e.g. L = lightness, C = chroma, and H = hue) and the number of carotenoid in the skin, fins, and meat. The fish were reared for 42 days and given feed 3 times per day. Thi...
Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh tingkat konsentrasi ekstrak kunyit (Curcuma domestika) pada daging itik terhadap warna, rasa, bau,dan pH. Pada penelitian ini, diamati konsentrasi ekstrak kunyit (Curcuma domestika) 0%, 2.5%, 5.0 dan 7.5% pada daging Itik terhadap warna, rasa, bau, dan pH. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL), dimana tiap perlakuan konsentrasi ekstrak kunyit (Curcuma domestika) diulang sebanyak lima kali untuk tiap peubah yang diukur. Hasil penelitian menunjukkan bahwa tingkat konsentrasi ekstrak kunyit (Curcuma domestika) pada daging itik berpengaruh nyata (P< 0.05) terhadap warna, rasa, dan bau tetapi tidak berpengaruh terhadap pH. Konsentrasi ekstrak kunyit 5% memberikan hasil optimum terhadap warna, bau, dan rasa daging itik Kata Kunci : Kunyit (Curcuma domestika), daging itik, warna, rasa, bau, pH. Abstract The aims of this study is about the effect concentration extract turmeric (Curcuma domestika) in duck meat of color, taste,smell ,and pH In this experiment used concentration extract turmeric (Curcuma domestika) 0%, 2.5%,5.0% and 7.5% in duck meat of color, taste,smell , and pH. Completely Randomized Design were used to calculate the data from four treatment of samples and repeated for variabel. The result shown that extract turmeric (Curcuma domestika) in duck meat gave positively influenced in the color, taste, and smell while pH not influenced. Concentration extract turmeric 5% to give optimum result for color, smell, and taste in duck meat.
ABSTRAK Penelitian ini bertujuan untuk mengevaluasi pengaruh suplementasi ekstrak daun katuk (Sauropus androgynus) dan tepung kunyit (Curcuma domestica) terhadap kualitas karkas pada broiler yang diberi pakan berprotein rendah. Hipotesis penelitian ini bahwa suplementasi ekstrak daun katuk (Sauropus androgynus) dan tepung kunyit (Curcuma domestica) diduga dapat meningkatkan kualitas karkas pada broiler yang diberi pakan berprotein rendah. 60 ekor ayam broiler umur 14 hari dikelompokkan menjadi 5 kelompok perlakuan dengan 4 ulangan. Masing-masing ulangan berisi 3 ekor broiler. Perlakuan yang digunakan adalah P0 (protein 19% tanpa EDK dan TK), P1 (4,5 g/kg EDK plus 0,5% TK dengan protein 17%), P2 (4,5 g/kg EDK plus 1% TK dengan protein 17%), P3 (4,5 g/kg EDK plus 0,5% TK dengan protein 15%), P2 (4,5 g/ kg EDK plus 1% TK dengan protein 15%). Hasil penelitian menunjukkan bahwa suplementasi EDK dan TK berpengaruh sangat nyata (P<0,01) terhadap persentase karkas, meat bone ratio (P<0,05) dan drip loss, tetapi berpengaruh tidak nyata (P>0,05) terhadap susut masak. Perlakuan meningkatkan warna karkas. Dapat disimpulkan bahwa suplementasi EDK plus TK meningkatkan kualitas karkas pada broiler yang diberi pakan berprotein rendah.
Jurnal Rekayasa Pangan Dan Pertanian, 2014
The aim of this research was to find the effect of red kidney bean and oyster mushroom with addition tapioca and taro flour on the quality of sausage. The research was using completely randomized design with two factors, i.e ratio of red kidney bean and oyster . Parameter analyzed were moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of colour, flavor, taste, and texture. The results showed that the ratio of red kidney bean and oyster mushroom had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of colour, flavor, taste, and texture. The ratio of tapioca and taro flour had highly significant effect on ash content, fat content, protein content, crude fiber conten, organoleptic value of colour, dan texture. Interaction of the two factors had highly significant effect on protein content and organoleptic value of taste, and had significant effect on organoleptic value of colour. The ratio of red kidney bean and oyster mushroom of 75%:25% with addition tapioca and taro flour of 25%:75% produced the best sausage.
2017
The objectives of this research were to study the effects of the interaction of rice flour formulation and mocaf flour on the organoleptic assessment and nutritional values of spinach crispy chips, to determine the effects of rice flour formulation and mocaf flour on the organoleptic assessment and nutritional values of spinach crispy chips, and to analyze the effect of maltodextrin addition on the organoleptic assessment and nutritional values of spinach crishpy chips. This research consisted of two factors, using completely randomized design and using the combination of rice flour , mocaf flour, and maltodextrin. The first factor was the formulation of rice flour and mocaf flour with a 100% : 0% (T1), 80% : 20% (T2), and 60% : 40% (T3). The second factor was the addition of maltodextrin with three levels, 0% (M0), 0,2% (M1), and 0,4% (M2). Data were analyze using Analyses of Variances (ANOVA), if significant different, continued with least significant different (LSD) test at 95%. ...
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science), 2020
Tujuan dari penelitian ini untuk mengetahui pengaruh level penggunaan campuran daun ubi kayu dan ampas tahu yang difermentasi dengan R. oligosporus (DUKATF) sebagai pengganti sebagian ransum komersil terhadap kualitas karkas ayam broiler. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Setiap ulangan terdiri dari 5 ekor ayam. Perlakuan yang diberikan adalah: A = 0% DUKATF, B = 5% DUKATF, C = 10% DUKATF, D = 15% DUKATF, dan E = 20% DUKATF. Peubah yang diamati yaitu bobot hidup, persentase lemak abdomen, dan persentase karkas broiler. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0,01) terhadap bobot hidup, persentase lemak abdomen, dan persentase karkas. Bobot hidup pada perlakuan A, B, dan C berbeda tidak nyata (P>0,05), tetapi perlakuan A, B dan C ini berbeda nyata (P<0,05) dengan perlakuan D dan E, dan perlakuan D dan E berbeda tidak nyata (P>0,05). Persentase lemak abdomen perlakauan A berbeda nyata (P<0,05) dengan perlakauan B, C, D, dan E, tetapi antara perlakuan B, C, D, dan E ini tidak berbeda nyata. Persentase karkas perlakuan A berbeda nyata (P<0,05) dengan perlakuan B, C, dan D, namun perlakuan A ini tidak berbeda nyata (P>0,05) dengan perlakuan E. Pemberian DUKATF sampai 15% tidak menurunkan persentase karkas. Kesimpulan penelitian yaitu penggunaan DUKATF bisa menggantikan sebagian ransum komersil sampai 15% pada ayam broiler.
2017
Penelitian ini bertujuan untuk mengetahui pengaruh produk limbah tepung wortel (Daucus carota. L) dalam pakan terhadap performa ayam broiler. Manfaat penelitian dapat memberikan informasi tentang pemanfaatan produk limbah wortel sebagai pakan ayam broiler. Bahan yang digunakan untuk peternakan ayam broiler pada umur 7 hari dengan berat badan awal (181,40 ± 11,31 g). Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 6 ulangan, masing - masing unit percobaan terdiri dari enam ekor chikens. Perlakuannya adalah penggunaan produk limbah bubuk wortel dalam kadar: T0 (0%), T1 (2%), T2 (4%), dan T3 (6%). Parameter yang diukur adalah intake pakan, rasio bobot badan dan rasio konversi pakan (FCR). Data dianalisis dengan analisis varians F test, jika ada pengaruh yang signifikan pada perlakuan dilanjutkan uji Duncan. Hasil penelitian menunjukkan bahwa penggunaan tepung limbah wortel lebih dari 4% dapat menurunkan berat badan sedangkan asupan pakan dan rasio konvers...