Pengaruh penambahan daun kemangi (Ocimum basilicum L.) terhadap penurunan berat telur dan sifat sensoris telur ayam ras asin

Daun kemangi (Ocimum basilicum L.) merupakan tanaman herbal yang mengandung minyak atsiri, flavonoid, tannin yang berfungsi sebagai antioksidan, antibakteri, serta sebagai pengawet alami dan memberikan cita rasa yang khas. Penambahan daun kemangi dalam pembuatan telur asin ayam ras diharapkan dapat memberikan inovasi pengolahan telur asin dan sebagai bahan informasi masyarakat dan industri pangan tentang pengaruh pemanfaatan daun kemangi dalam proses pengasinan telur serta menambah nilai ekonomis telur.  Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan 4 ulangan. Variabel yang diamati pada penelitian ini adalah berat telur, dan sifat sensoris (warna, aroma, rasa). Data dianalisis dengan uji beda nyata terkecil (BNT). Hasil penelitian menunjukan bahwa penambahan daun kemangi (Ocimum basilicum L.) memberikan pengaruh yang sangat nyata (P<0,01) terhadap warna dan cita rasa telur asin, berbeda nyata (P<0,05) dan tidak berbeda nyata (P>0,05) terhadap berat telur.  Berdasarkan hasil dan pembahasan menunjukkan bahwa penambahan daun kemangi (Ocimum basillicum L.) sampai 40% memberikan hasil yang baik terhadap aroma, warna, rasa telur asin ayam ras dan penurunan berat telur sampai 80% dengan bertambahnya daun kemangi. Kata Kunci: Daun kemangi, telur ayam asin, sensori

Kualitas telur ayam ras yang dijual di pasar tradisional dan pasar modern Kota Manado

Penelitian ini bertujuan untuk mengetahui bobot telur, indeks putih telur, indeks kuning telur dan nilai haugh unit telur ayam ras yang ada di pasar tradisional dan di pasar modern Kota Manado. Diambil sampel pasar sebanyak 3 pasar tradisional dan 3 pasar modern di kota Manado untuk pengamatan. Dari 3 masing-masing pasar diambil sampel telur dari pedagang pasar tradisional sedangkan pasar modern langsung diambil sampelnya. Sampel yang diperoleh dari masing-masing pasar (tradisional dan modern) sebanyak 60 butir untuk diamati kualitasnya. Pengamatan yang dilakukan yaitu: bobot telur, indeks putih telur, indeks kuning telur dan Haugh unit. Data yang diperoleh dinalisis menggunakan uji t terhadap 2 pasar yang berbeda. Hasil pembahasan menunjukkan bahwa tidak ada perbedaan yang signifikan terhadap bobot telur, indeks putih telur, indeks kuning telur dan haugh unit kualitas telur yang diamati dari kedua pasar tersebut. Kesimpulannya, bobot telur, indeks putih telur, indeks kuning telur dan nilai haugh unit telur ayam ras yang dijual di pasar tradisional dan pasar modern yang ada di kota Manado mempunyai kualitas yang sama dan layak untuk dikonsumsi.Kata kunci: kualitas telur ayam ras, pasar tradisional, pasar moder

Pengaruh lama pengeringan terhadap proses Pengolahan kerupuk kulit sapi

EFFECT OF TIME DRYING ON THE PROCESSING OF COW SKIN CRACKERSThis study aims to determine the effect of drying time in the processing of cowhide into crackers. The main material used is cow skin obtained from stomach. This research was conducted through an experiment using a completely randomized design (CRD) consisting of 3 treatments and 5 replications. The research variables observed included moisture content, development volume, color, aroma, crunchy, and taste. Analysis of variance showed that the effect of drying time on the process of making cowhide crackers had a significant effect (P <0.05) on moisture content. While the effect of drying time on the process of making cowhide crackers on the volume of development, color, aroma, crispness, and taste had a very significant effect (P <0.01). The average value of moisture 2.84-2.31%, development volume 177.22 -1801.65% and the average value of cowhide crackers consisting of colors 3.87 - 5.05, aroma 3.80 - 4,92, crunchy 3.00 - 5.25 and taste 3.25 - 5.05. The conclusion of this study is that the processing of cowhide crackers with a drying time of 36 hours at 60 ° C can produce good quality and preferred cowhide crackers.Keywords: Cowhide, Drying time, Cowhide cracker

PENGARUH PENGGUNAAN FILLER YANG BERBEDA TERHADAP NILAI pH, KADAR AIR, CITARASA DAN KEKENYALAN BAKSO DAGING SAPI

THE EFFECT OF DIFFERENT FILLER ON pH, WATER CONTENT, FLAVOR AND ELASTICITY OF BEEF MEATBALL. This research was aimed to determine the effect of different fillers on pH, water content, flavor and elasticity of beef meatball. This study used Completely Randomized Design (CRD) with four treatments and four replicates at each treatment. The treatments were involving 15% concentration of different fillers (R) including: R1 = tapioca flour, R2= sagu flour, R3 = corn flour, and R4 = wheat flour. The Variables were pH, water content, flavor and elasticity. The mean difference was tested using BNJ Test. The results showed that the filler of each flour in beef meatball significantly affected (P&lt;0.05) on flavor, but did not affect the pH value, water content and elasticity onthe beef meatballs. It was concluded that the use of wheat flour(high protein) produced the best meatball quality of flavors, very preferred by panelists.Key words: beef, meatball, fillers

PENGARUH PERENDAMAN DALAM LARUTAN EKSTRAK TANIN BIJI ALPUKAT TERHADAP KUALITAS INTERNAL TELUR AYAM RAS

THE EFFECT OF IMMERATION IN TANIN EXTRACT SOLUTION OF AVOCADO SEED ON THE INTERNAL QUALITY OF CHICKEN EGGS. This research was conducted with the aim of knowing the use of the tannin extract solution of avocado seeds on the internal quality of eggs. The materials used were one day old chicken eggs, avocado seeds, aquades. The treatments in this study consisted of R1: eggs without immersion stored for 14 days, R2: eggs without immersion were stored for 21 days, R3: eggs were soaked with a concentration of 10% stored for 14 days, R4: eggs were soaked with a concentration 10% was stored for 21 days, R4: eggs were soaked at a concentration of 20% stored for 14 days, R5: eggs were soaked with a concentration of 20% stored for 21 days, R7: eggs were soaked at a concentration of 30% stored for 14 days and R8: Eggs were soaked at a concentration of 30% are stored for 21 days. This research was conducted for 21 days. Eggs were immersed for 1 day with a solution of avocado seed tannin extract and stored for 14 and 21 days of observation at room temperature. The variables measured consisted of albumin index (IPT), yolk index (IKT), haugh units (HU), percentage of egg weight reduction. Data were analyzed using analysis of variance. The research design used a completely randomized design with 8 treatments and 4 replications. To test the difference in the average treatment using the Duncan Multiple Range Test. The results of research showed that storage for 14 days and 21 days showed different results (P&lt;0.05) for both immersed and non-immersed eggs for all study variables. There was a difference in quality between eggs immersed and not treated (P&lt;0.05). Meanwhile, the difference in the concentration of avocado seed extraction, namely 10, 20, and 30%, did not show any difference (P&gt;0.05) on the quality of eggs, both stored for 14 days and 21 days. The conclusion of this study is that at 14 days of storage, eggs are still considered good when soaked with a solution of avocado seed extract at a concentration of 10-30%.  Keywords: eggs, avocado seeds, internal quality of eg