Color, Pigment and Residual Nitrite of Dendeng Sapi Naturally Cured at Various Level of Celery Leaves and Incubation Temperatures

His study was conducted to analyze the effect of natural curing by various levels of fresh celery leaves (FCL) and various levels of incubation temperature. The incubation temperature was room temperature (RT) and temperature of 40.6oC (40.6) for 2 hours. These incubation temperatures for creating dendeng sapi were designed to provide the similar curing characteristics of the control (by addition of 50 ppm of NaNO2). Four naturally cured dendeng sapi treatments were A1 = 22 g FCL/kg of beef, RT; A2 = 36 g FCL/kg of beef, RT; A3 = 22 g FCL/kg of beef, 40.6; A4 = 36 g FCL/kg of beef, 40.6 and a treatment of conventionally cured dendeng sapi by addition of 50 ppm NaNO2 as a control (A0 ). All of the naturally cured dendeng sapi (A1-A4) showed color, cured pigment, total pigment and residual nitrite which were not significantly different compared with A0 . The FCL used in this study was an effective replacement for sodium nitrite at the test levels in manufacturing natural cured dendeng sapi. These results indicated that at fewer FCL levels (22 g/kg of beef) and a more practical of the incubation for 2 hours at room temperature were more effective to create naturally cured dendeng sapi

The Soaking Effect on Different Hydrocloride Acid Level and Soaking TIME on Ph, Swelling Percentage and Collagen Yield of Chicken Shank Bone

Collagen is the main ingredient in the gelatin manufacture. The purpose of the study was todetermine the pH value, the swelling percentage and collagen yield of chicken shank bones which weresoaked by different HCl concentration and soaking time. The pH value and swelling percentage ofchicken shank bones are indicator that determines amount of collagen yield. The research design usedwas factorial completely randomized design (CRD). Factor A was a concentration of HCl (2%, 3.5% and5%) and factor B was a soaking time (24, 36 and 48 hours) without replication (profile). The resultshows that the the increase of HCl concentration and soaking time affected on the decreasing of pHvalue profile (0.17-0.85), swelling percentage profile (80.25-97.49%) and also collagen yield (1.80-10.02%). The lowest collagen yield of chicken shank bones was suspected caused by the used of Hcl.The highest result of the study was using 2% of HCl concentration for 24 hours. The best result wasfound in the use of 2% HCl and was soaked for 24 hours. Based on those result, the collagen of chickenshank bones was recommended as a main ingredient for gelatin manufacture

Effect of Basil (Ocimum Americanum L.) Proportion on Physical and Organoleptical Properties of Basil Cracker

Basil contains flavonoid, saponin, tannin, and essential oils namely sineol and eugenol. Basil has been known as appetite stimulant, laxative, fragrance, and breast milk stimulator. This study aimed to determine the effect of basil addition to linear expansion, crispiness, color, and organoleptic of basil cracker. Complete Randomized Design was used in this research with 4 treatments and 5 replications i.e. T1 (10% basil, 90% tapioca), T2 (15% basil, 85% tapioca), T3 (20% basil, 80% tapioca), T4 (25% basil, 75% tapioca). Linear expansion was measured using ruler, hardness/crispiness using texture analyzer, color using digital colormeter, and organoleptic testing was done by 25 panelists. The research showed that basil cracker had linear expansion of 166-235%; hardness of 1264.8-1837.6 gF; L* value of 22,47-40,40 and a* value of -20.73 to -12.67. Variation of basil proportion gave significant effects to linear expansion, crispiness, and color of basil cracker. The best treatment was T2 (15% basil, 85% tapioca) because it had high linear expansion and bright color, was crispy, and preferred by panelists

The Chrome-tanned Goat Leather for High Quality of Batik

In which the first stage aimed to evaluate sodium silica as batik wax releasing agent on chrome leather.Completely randomized design (CRD) was applied in this study. The concentration of sodium silica wastreated as treatments, in which Tl = 0, T2 = 2 g/L, T3: 4 g/L and T4 = 6 g/L. The second stage of thestudy was aimed to evaluate the type of dye used in batik method dyeing on chrome-tanned goat leather.CRD was used and the treatments were types of dye, i.e. T'1 = acid, T'2= indigosol, T'3 = napthol, T'4 =remazol. In both studies, 9 replicates were applied for each treatment. The use of sodium silicateconcentration of 2 g/L resulted in the percentage of release wax of 91.4% and did not degrade the qualityof chrome leather. The type of acid dyes and naphthol provided the best adhesion and color brightnessand resistance to washing treatment, water, sweat, bend, and rub at 4/5 to 5 on a scale of gray. Inconclusion, chrome tanned goat leather with batik dyeing method was recommended to become one ofthe raw materials of leather goods

Microbiological Properties of Beef in Various Meat Shops at Semarang, Indonesia

The aim of the study was to assess microbiological properties of beef sold in various meatshops in Semarang. There are five Indonesian goverment standard requirements to maintain the qualityof beef sold in Indonesia markets, as follows: (1) total plate count (TPC) for a maximum of 106 CFU/g,(2) total coliform bacteria for a maximum of 102 CFU/g, (3) total Escherichia coli up to 10 CFU/g, (4)total Staphylococcus aureus for a maximum of 102 CFU/g and (5) negative for Salmonella per 25 gsamples (SNI 3932, 2008). Beef samples were randomly taken from several traditional markets, meatshops and supermarkets. The result showed that all samples did not contain Salmonella but still couldnot meet one or some of the Indonesian government standard regulation. In conclusion, beef samplesgathered from some of the markets, generaly could not meet one or some of the five strictlyrequirements of the bacteriological properties

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

The study was aimed to improve the physical characteristics of culled duck meat using marinationin ginger extract and aging. The material used were Magelang culled ducks (2.5 years old). Gingerextract was derived from the rhizome of fresh ginger (Zingiber officinale Roscoe). The experimentalused was a factorial design (3x3), with two main factors, namely the concentration of ginger extract andaging time in completely randomized design. Level of ginger extract concentrations were 0, 5, 10% andlong times of aging were 24, 48, 72 hours as combination treatments, and replication for each treatmentwere 3 times. There was a significant interaction between the factors of aging time with ginger extractconcentration in influencing moisture, pH , hardness and the water holding capacity of culled Magelangduck meat. The best treatment to improve the physical characteristics of culled duck meat weremarination in 5% ginger extract and aging for 48 hours

Daya Ikat Air, Kadar Air, Dan Protein Nugget Ayam Yang Disubstitusi Dengan Jamur Tiram Putih (Pleurotus Ostreatus)

Penelitian ini bertujuan untuk mengetahui nilai daya ikat air, kadar air, dan protein nugget ayam yang disubstitusi dengan jamur tiram putih. Data hasil penelitian diolah secara statistik menggunakan analisis ragam pada taraf signifikansi 5% dan apabila terdapat pengaruh nyata terhadap nilai daya ikat air, kadar air dan kadar protein dilanjutkan dengan Uji Wilayah Ganda Duncan. Perlakuan yang diterapkan (T) adalah nugget ayam yang disubstitusi jamur tiram putih meliputi T0=0%, T1=20%, T2=30%, T3=40%, dan T4= 50%. Berdasarkan analisis ragam diketahui bahwa substitusi nugget ayam dengan jamur tiram putih memberikan pengaruh yang nyata (P<0,05) pada kadar protein, tetapi tidak berpengaruh nyata (P>0,05) pada daya ikat air dan kadar air

PENGARUH PEMBERIAN ASAP CAIR DAN METODE PENGEMASAN TERHADAP KUALITAS DAN TINGKAT KESUKAAN DENDENG SAPI SELAMA PENYIMPANAN

Penggunaan asap cair pada pembuatan dendeng sapi dapat mempertahankan kualitas, memiliki daya terima pada konsumen serta memiliki masa simpan yang lebih lama. Pengemasan secara vakum ditujukan untuk menambah daya simpan dendeng. Tujuan dari penelitian ini adalah untuk mendapatkan dendeng sapi dengan kualitas yang baik dan diterima oleh konsumen serta mengetahui pengaruh interaksi antara pemberian asap cair dan metode pengemasan yang berbeda terhadap aktivitas air, total mikroba, angka TBA, pH, warna dan uji kesukaan dendeng sapi. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap pola faktorial dengan 2 faktor (2 x 4 perlakuan) dan 4 ulangan dengan penyimpanan selama 4 bulan pada inkubator climacell (metode ASLT). Faktor A adalah pemberian asap cair (tanpa asap cair, asap cair 2%, 3% dan 5%) dan faktor B adalah metode pengemasan (pengemasan vakum dengan plastik nylon dan dan pengemasan non vakum menggunakan plastik PE). Hasil dari penelitian ini adalah tidak ada interaksi antar perlakuan pada masing-masing variabel dari awal sampai akhir penyimpanan kecuali pada total mikroba pada penyimpanan selama 1 sampai 4 bulan. Simpulan dari penelitian ini adalah pemberian asap cair dan pengemasan secara vakum dapat mempertahankan kualitas dendeng sapi. Pemberian asap pada dendeng sapi dapat diterima oleh konsumen. Hasil terbaik secara keseluruhan adalah penambahan asap cair 3% dan pengemasan secara vakum

KUALITAS BAKSO BERBAHAN DASAR DAGING AYAM DAN JANTUNG PISANG DENGAN BAHAN PENGIKAT TEPUNG SAGU

Tujuan dari penelitian ini adalah mengetahui pengaruh interaksi antara formulasi daging ayam dan jantung pisang dengan menggunakan tepung sagu sebagai bahan pengikat terhadap kualitas bakso ayam. Penelitian ini bermanfaat mengetahui formulasi daging ayam dan jantung pisang dengan konsentrasi tepung sagu yang tepat dalam pembuatan bakso sehingga dapat meningkatkan konsumsi. Rancangan percobaan faktorial dengan rancangan dasar Rancangan Acak Lengkap (RAL) dengan 3 kali pengulangan. Faktor pertama (A) adalah formulasi daging ayam dan jantung pisang,yaitu A0 : Formulasi daging ayam dengan jantung pisang (100% : 0%) (Perlakuan   kontrol), A1 : Formulasi daging ayam dengan jantung pisang (95% : 5%), A2 : Formulasi daging ayam dengan jantung pisang (90% : 10%), A3 : Formulasi daging ayam dengan jantung pisang (85% : 15%), A4 : Formulasi daging ayam dengan jantung pisang (80% : 20%), dan faktor kedua (B) konsentrasi tepung sagu, yaitu B1 : Kosentrasi Tepung sagu 10%, dan B2 : Kosentrasi Tepung sagu 20. Uji oganoleptik terhadap bakso ayam yang dihasilkan, dilakukan dengan menggunakan Rancangan Acak Non Parametrik Kruskal-Wallis menggunakan program SPSS 16, jika berbeda nyata maka dilanjutkan dengan uji lanjut Gibbon. Kombinasi bakso menggunakan formulasi daging ayam dan jantung pisang (80%:20%) dengan menggunakan tepung sagu 20%, merupakan kombinasi yang optimum, untuk menghasilkan bakso ayam dengan uji organoleptik yang dapat diterima