H. Hafid
Department of Animal Husbandry, Faculty of Agriculture, Haluoleo University, Kendari 93232

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IDENTIFICATIONS OF CARCASS CHARACTERISTIC FOR ESTIMATING THE COMPOSITION OF BEEF CARCASS Hafid, H.; Gurnadi, R.E.; Priyanto, R.; Saefuddin, A.
Journal of the Indonesian Tropical Animal Agriculture Vol 35, No 1 (2010): (March)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.35.1.22-26

Abstract

The research aimed to identify carcass characteristic that can be used for estimating composition ofbeef carcass. It was used 165 Brahman crossbred cattle in this research. Carcass characteristics wereweight of a half cold carcass (WC) ranged from 96 to 151 kg, loin eye area (LEA) ranged from 22.09 to304.8 mm2, 12th rib fat thickness (FT12) ranged from 0.80 to 2.90 mm, meat ranged from 53.55 to 90.10kg and carcass fat ranged from 5.54 to 39.72 kg. Result showed that a half weight cold carcass as asingle indicator major may be used to predict meat weight and carcass fat with regression linearequation: Meat (kg) = 10.64 + 0.49 WC (R2=0.728 and SE=3.58), and Fat (kg) = -21.70 + 0.36 WC**(R2=0.582 and SE=3.65). Multiple regression to predict meat weight based on fat percentage of kidney,pelvic and heart (KPH) was Meat (kg) = 7.99 + 0.58 WC** - 4.41 KPH** (R2=0.751 and SE=3.43).
The Effect of Soaking Period on Chemical Quality of Gelatin Derived From Broiler Leg Skin Joka, Elen Rosalia; Hafid, H.; Saili, T.
Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY PROCEEDING INTERNATIONAL SEMINAR
Publisher : Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY

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Abstract

Gelatin is usually used for the healthcare industry, photographic industry, and food industry.Hoee, a the gelati ee still ipoted fo aoad that ot suel halal, so it necessary toproduce our own gelatin. The product of gelatin this experiment used 2%NaOH with differentsoaking periods. The objective of this experiment was to determine the quality base-based gelatinproduced from the skin of broiler legs. Completely randomized design with three treatment ofsoaking periods (1 day, 2 day and 3 day)used in this experiments with three replications. Variablemeasured were pH, water content, fat and inorganic material (ash). Data obtain were analyzed usingvariance analysis and different between treatments were analyzed using multiple range Duncan test.The result showed that periods did not significantly affect the quality of gelatin derived from the skinof broiler legs.
The Effect of Sweet Potato Flour, Kabuto, and Sago on Broiler Chicken Meat Ball Quality Nasutio, Fakhrul Arifin; Hafid, H.; Aka, R.
Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY PROCEEDING INTERNATIONAL SEMINAR
Publisher : Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY

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Abstract

This study was aimed to produce processed meat of broiler chicken with a better quality andto evaluated consumer acceptability on broiler chicken meat ball  that use white sweet potato flour,kabuto flour, and sago flour as filler. This study used Completely Randomized Design (CRD) with 3treatments and 4 replications. The treatments were the using of white sweet potato flour (B1),kabuto flour (B2), and sago flour (B3) as much as 20%. The observed parameters were physicalquality test (cooking loss and pH) organoleptic evaluation (color, shape, texture, aroma, fracturingpower, supplenes, flavour, compactness, attractiveness, and acceptability), and chemicalcomposition (water, ash, fat, and protein content) of broiler chicken meat ball. For organoleptictesting, Scoring Different test was used with 25 panelist. Result of this study showed that the usingof white sweet potato, kabuto, and sago flour did not affect cooking loss but affect the pH of broilerchicken meat ball. The using of three different flour did not affect shape, aroma, texture, falvour,fracturing power, compactness, and actractiveness, but affect the color and supplenes of broilerchicken meat ball. Broiler chicken meat ball with kabuto and sago flour were quite favored bypanelist. The result of chemical composition analysis showed that using white sweet potato, kabuto,and sago flour did not affect the protein and ash content, but affect the water and fat content ofbroiler chicken meat ball.Key Words: Meat Ball, Physical Quality, Organoleptic Quality, Chemical Quality, White Sweet Potato Flour, Kabuto Flour, Sago Flour
The Nutrients Potential of Agricultural Waste as Feed of Ruminants in Southeast Sulawesi Rahman, Rahman; Hafid, H.; Rahadi, S.; Aka, R.; Anas, A. A.; Baena, S.
Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY PROCEEDING INTERNATIONAL SEMINAR
Publisher : Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY

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Abstract

The deelopets of uiats’ podutio hae to suppot  feed aailailit eithe i quantity or in quality. Problems of providing feeds in Southeast Sulawesi were limited land for foragecultivation and season fluctuation. Agricultural and plantation waste have great potential to use asalteatie uiat’s feed. This eseah as aied to aalze the utiets potetial ofagricultural waste in Southeast Sulawesi as ruminant feed. The data obtained can be used as areference for the formulation of ratios of uiats’ aiteae, podutio, ad epodutionutrition based on its genetic potential. The observed variables were water content, crude protein,crude fat, crude fiber, and total digestible nutrient (TDN). The results showed that the higher proteincontent were obtained from kapok seeds (27,71%), followed by tofu waste (21.73%), groundnutshell (19.53%). Meanwhile high crude fiber were obtain from groundnut shell, cacao pods, and ricestraw, respectively 35,63, 32.23 and 31.64%.Key words:  ruminant, agricultural waste, nutrients, crude protein, crude fat, and TDN
Komposisi Kimia dan Kualitas Fisik Daging Ayam Broiler Dimarinasi dengan Pasta Lengkuas pada Lama Penyimpanan Berbeda Nuraini, Nuraini; Tasse, A. M.; Hafid, H.; Toba, R. D. S.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol 6, No 2 (2018): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.6.2.45-47

Abstract

The aim of this study is to know the chemical composition and physical qualities breast meat broiler which is marinated in 20% galangal juice. The method used completely randomized design with stroge period, Treatments O hour (To), 3 hours (T1), 6 hours (T2), and 8 hours (T3) and four replications. Each treatment used breast meat broiler (BMB) 100 grams. Variables included chemical composition (moisture and crude protein %) and physical quality (cooking loss). The data analysis used analysis of Variance (ANOVA) and Tukey’s test The results that stroge period 9 hours (T3) has significant effect of cooking loss percentage but does not have significant effect of moisture content and crude protein content. The conclusion that storage period longer can increase cooking loss percentage and cannot change Chemical composition breast meat broiler marinated with galangal juice.