Chemical and the Acceptability of Chicken Nuggets as Functional Food with Utilization Rice Bran to Substitute Wheat Flour

The purpose of this research was produce a product with the chemical properties and acceptability as well as having health benefits. The research was conducted from July to September 20 12. The variables in this research were insoluble dietary fiber, antioxidant activity, and sensory test. Dietary fiber was measured using the total multienzyme method, antioxidant activity was measured using DPPH method and the acceptability for the sensory test. Completely Randomized Design (CRD) with 4 treatments and 5 replications were used in this research. Treatment in this research was the total substitution of rice bran (w / w), consisting of : T0 = 0%, T1 = 25%, T 2 = 50%, T 3 = 75%, T4 = 100. The data obtained were further processed by analysis of variance to determine the effect of treatment. If there was any significant effect of treatment then it was followed by Duncan's Multiple Range Test to determine the differences among the treatments. Based on the results of the study showed that the use of rice bran increase insoluble dietary fiber. Similarly, the antioxidant activity, the higher utilization of rice bran, significantly (P <0.05) increased the antioxidant activity of rice bran chicken nuggets. Overall, the use of rice bran as a substitute for wheat flour can improve the chemical properties but lower the acceptability of chicken nuggets as functional food

The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of the "Gatotkaca" Analog Rice

This study aimed to evaluate the effect of the ratio of gatot and red beans USAge on water content and organoleptic characteristics from "Gatotkaca" analog rice. The material in this study was gatot (fermented cassava) and red beans. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications. This study consisted of 4 different analog rice formulations, namely T1 (90% gatot: 10% red beans); T2 (85% gatot: 15% red beans); T3 (80% gatot: 20% red beans); T4 (75% gatot: 25% red beans). Data were analysed using Analysis of Variance (ANOVA) with the significance level 5%. The results showed that the difference in the ratio of the USAge of gatot but red beans didn't have a significant effect (p>0.05) on the water content and organoleptic characteristics. Treatment with a ratio of gatot and 85% red beans 15% gatot was the best treatment

Feeding Effect of Inulin Derived From Dahlia Tuber Combined with Lactobacillus SP. on Meat Protein Mass of Crossbred Kampong Chicken

The objective of the study was to determine the effects of feeding Lactobacillus species (Lactobacillus sp.) and inulin derived from dahlia tuber powder on antioxidant activity, calcium mass, and protein mass of crossbred kampong chicken meat. A total of 168 birds of 21 days old crossbred kampong chickens were randomly allocated into 6 treatments with four replications per treatment. The present experiment was assigned in a completely randomized design with 2 x 3 factorial scheme. The first factor was levels of dahlia tuber powder, namely 0.8% (A1) and 1.2% (A2), and the second factor was levels of Lactobacillus sp., namely none (B0), 1.2 mL (108 cfu/mL/B1) and 2.4 mL (108 cfu/mL/B2). The parameters measured were antioxidant activity, meat calcium and protein mass. Data were subjected to analysis of variance and followed by Duncan multiple range test (

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

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

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 108 cfu. Results showed that the supplementation of prebiotic and probiotic significantly (P&lt;0.05) affected breast meat color in terms of L* (lightness) and b* (yellowness). The meat fat mass and cholesterol was significantly (P&lt;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

Efek Pemanfaatan Karaginan Sebagai Edible Coating Terhadap Ph, Total Mikroba Dan H2s Pada Bakso Selama Penyimpanan 16 Jam

The aim of this experiment was to know the influence of carreginan used as cover edible coating to pH, count of microbia and H2S in beaf meatballs keeped in 16 hours. The treatments were arranged used randomized design with 5 treatments and 4 replication. The edible coating treatment were used in difference consentration include: T0 = without covering, T1, T2, T3, and T4 = covering used edible coating with 0,5%, 1%, 1,5%, and 2% concentration. The variables were tested was pH, count of microbia and H2S. The result of this experiment was showed that beef meatballs on the keeping time was significant affected (P&lt;0,05) to pH, count of microbia, and H2S. The pH of beef meat balls was: 6,51; 6,4; 6,44; 6,54 and 6,48. The count of microbia was: 4,78, 4,63, 4,40 4,23, and 4,15 (CFU/M1). The meatballs without treatment (T0) was produced H2S, beside all meatballs with treatment did not produced H2S. The best pH was in treatment edible coating with 0,5% concentration, the best result of the count of microbia was in treatment edible coating with 0,5% concentration and H2S did not produced

Reduction of Benzo (a) Pyrene in Charcoal Grilled Duck Meat by Marinating with Andaliman (Zanthoxylum Acanthopodium, Dc) Fruit Juice

The effect of andaliman fruit juice marination on the amounts of benzo (a) pyrene in charcoal grilled duck meat were investigated in this research. Completely randomized design was used to determine the effect of 4 treatments of andaliman fruit juice concentration (w/v). Twenty four duck meat samples were devided into 4 treatment groups, those were 0% (I), 10% (II), 20% (III) and 30% (IV). Each group consisted of 6 samples. Total Fat, Tio Barbituric Acid (TBA) value and antioxidant activity were measured from all samples. The result showed there was no effect on total fat of duck meat. Antioxidant activity was 18.60 %, 18.06 %, 19.99 % and 7.54 % for andaliman fruit juice of 10%, 20%, 30% and 0%, respectively. TBA value was 1.03 %, 0.89 %, 0.09 % and 0.10 % for treatment II, III, IV and I, respectively. Antioxidant activity of andaliman fruit was decreased the amounts of Benzo (a) pyrene of duckmeat. Charcoal duck meat without andaliman fruit produced 787 ng, it was higher than charcoal duck meat with andaliman fruit (295 ng)

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