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Karakteristik Kualitas Daging Sapi Peranakan Ongole yang Berasal dari Otot Longissimus Dorsi dan Gastrocnemius Nuraini, Nuraini; Hafid, Harapin
Jurnal Ilmu-Ilmu Peternakan JIIP Volume IX No. 4 November 2006
Publisher : Jurnal Ilmu-Ilmu Peternakan

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Abstract

The  research  target  was  to  know    the  characteristic  of  beef  quality  of  Peranakan Ongole  cattle  with  meat  sample  from  Longissimus  dorsi  and  Gastrocnemius.  Data  of tenderness and characteristic of chemical composition of beef using t-Student test. Result of research indicated that the musculus Longissimus dorsi is more tender than musculus Gastrocnemius.  Fat  content  of  musculus  Longissimus dorsi  was  higher  than  that  of musculus Gastrocnemius. On the other hand, water, crude protein and mineral content of musculus Longissimus dorsi was lower than those of musculus Gastrocnemius. 
Kualitas Organoleptik Daging Kambing Lokal dengan Lama Pelayuan dan Cara Pemasakan yang Berbeda (Sensoring Quality of Lokal Goat Meat as Influenced by Different Length of Conditioning and Types of Cooking) Hafid, Harapin; Syam, Adnan
Buletin Peternakan Vol 33, No 3 (2009): Buletin Peternakan Vol. 33 (3) Oktober 2009
Publisher : Fakultas Peternakan UGM

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Abstract

The aim of this research was to study the effect of different length of conditioning time and types of cooking on sensory quality of meat from goats under traditional way of keeping in remote villages. The result of this research would lead to the ability to decide the better conditioning processes post slaughtering to increase meat quality. The research was done following a completely randomized design of 4x2 factorial, each combination of experimental treatment had three replications. The first factor was the length of conditioning (A), which were consisted of without conditioning (A0), three hour conditioning (A1), six hour conditioning (A2), and nine hour conditioning (A3). The second factor was the types of cooking (B) which were cooking by boiling (A1), and cooking by roasting (A2). Theresult from a panel test indicated that conditioning processes for nine hours had capable of increasing quality of local native goat meat especially on aroma, flavor, juiciness, and final pH, mean while in the case of tenderness it did notshow any affect of different length of conditioning and types of cooking. Better quality would be obtained when conditioning was done for nine hours in side refrigerator.(Key words: Goat meat conditioning, Type cooking, Sensory quality)
Effect of Electrical Stimulation on Physical and Organoleptic Properties of Muscovy Duck Meat Hafid, Harapin; Napirah, A; Sarifu, SM; Rahman, .; Inderawati, .; Nuraini, .; Hasnudi, .
Jurnal Ilmu Ternak dan Veteriner Vol 23, No 4 (2018): DECEMBER 2018
Publisher : Indonesian Center for Animal Research and Development (ICARD)

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Abstract

This research was aimed to study the effect of electrical stimulation period on physical and organoleptic properties of Muscovy duck meat. This research used 20 female Muscovy ducks, 1.5-2 years of age. The ducks were divided into 5 groups treatments for 4 replications. The treatments were period of electrical stimulation: 0, 5, 10, 15, and 20 minutes. The result showed that period of electrical stimulation did not affect (P>0.05) cooking loss but significantly affected (P<0.05) the tenderness, color, flavour, aroma, pH, and juiciness of duck meat. The best treatment was 20 minutes stimulation.
PENGARUH BOBOT POTONG DAN PAKAN KOMERSIAL TERHADAP PERTUMBUHAN AYAM BROILER Sawadi, muhammad; Hafid, Harapin; Nafiu, La Ode
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 3, No 3 (2016): JITRO, September
Publisher : Jurnal Ilmu dan Teknologi Peternakan Tropis

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Abstract

This study aims to examine the different weighting and different types of commercial feeds on the growth of broiler chickens. The study was prepared based on Completely Randomized Design (RAL) of 4 x 3 and 3 replication factorial patterns. The first factor is Grouping Cut Off (600 - 1000 grams or ± 800 g, 1,100 - 1300 g or ± 1,200 grams, 1,400-1,700 or ± 1,600 grams, 1,800 - 2200 g or ± 2,000). The second factor is the type of commercial feed / ration from different factories (AB1, BP11 and P11). Parameters measured include: feed intake, drinking water consumption, body weight gain, feed conversion and final cutting weight. The results of this study indicate that the use of commercial BP-11 feed on various commercial broiler feed factors resulted in increased body weight, better feed conversion compared with AB-1 and P-1 feed types. While the cut weight factor significantly affect the consumption of feed as weight gain and cut weight. At the cut weight of 1100-1500 grams, the average feed conversion produced is the lowest that is 1.26 which indicates that this cut weight is most favorable with the smallest feed efficiency. Keywords:   cutting weight, commercial feed, growth, feed consumption, average daily gain, feed conversion, broiler chicken  
Pengaruh Penambahan Buah Nangka Muda terhadap Sifat Fisik dan Organoleptik Abon Daging Itik Afkir Rasman, Rasman; Hafid, Harapin; Nuraini, Nuraini
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 3 (2018): JITRO, September
Publisher : Jurnal Ilmu dan Teknologi Peternakan Tropis

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Abstract

This study was conducted to determine the physical characteristics and organoleptic qualities of spent duck abon with the addition of unripe jackfruit. The materials used were spent duck meat, unripe jackfruit, garlic, shallot, candlenut, coriander, coconut, brown sugar, salt, water, and cooking oil. The design used in this study is completely randomized design consisted of 4 treatment (A0: 100% duck meat, A1: 85% duck meat and 15% unripe jackfruit, A2: 70% duck meat and 30% unripe jackfruit, A3: 55% duck meat and 45% unripe jackfruit) with 3 repetition for physical variables, and 15 panelists for organoleptic test. The results of this study suggested that addition of unripe jackfruit in spent duck abon showed no significant difference for pH and rendemen. Organoleptic qualities (aroma, color, flavor and texture) of spent duck abon showed no significant difference with unripe jackfruit aditition.Keywords: abon, spent duck meat, unripe jackfruit, physical characteristic, organoleptic qualities
Marketing Strategy Analysis Based On SWOT At PT. Muba Link Business Unit Of Wisma Ranggonang Anggraini, Desi Ulpa; Hafid, Harapin; Zainuddin, Periansya; Alamsyah, Rully
JURNAL LENTERA : Kajian Keagamaan, Keilmuan dan Teknologi Vol 3 No 2 (2017): September 2017
Publisher : STAI Miftahul Ula Nganjuk

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Abstract

The purpose of this research was to know and analyze the marketing strategy based on SWOT analysis at PT. Muba Link Business unit Wisma Ranggonang Sekayu district Musi Banyuasin.  The population of this research were the leadership and the employees of Wisma Ranggonang.  This research was conducted by using descriptive research method with a quantitive approach in the form of quadrant position analysis by using SWOT Matrix analysis and after that it was proceed with the decision of making phase in the form of marketing strategy. The result showed that based on the external/internal Matrix get value of each strength factor for about 1, weakness is 1.25 opportunity worth 1,285 and threat is 1,217. Meanwhile, based on cartesius diagram, the quadrant position of Wisma Ranggonang Sekayu was in the third quadrant supporting the turnaraound strategy, i.e. the company faces a huge market opportunity, but on the other hand it faces some internal conctraints/weakness. The focus of this company’s strategy was to minimize the internal company problems, so as to seize the more market opportunities. So, the initial hypothesis that Wisma Ranggonang Sekayu supports the growth/aggressive strategy was not fulfilled.
ANALISIS PENDAPATAN PEDAGANG BAKSO SAPI DI KABUPATEN KOLAKA Yusuf, Astri; Hafid, Harapin; Tasse, Andi Murlina
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 3, No 3 (2016): JITRO, September
Publisher : Jurnal Ilmu dan Teknologi Peternakan Tropis

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Abstract

This study aimed to find out the cost variable, fixed price, earned profits, and B/C ratio, as well as to determine consumers’ preference for beef meatballs in Kolaka regency. Population of the study included all sellers of beet meatballs in Kolaka. Samples were drawn using Slovin formula with 1% tolerance degree to come up with 64 mobile sellers of meatballs, whereas consumers’ preference was determined by using accidental sampling method to obtain 100 panelist of consumers. Data were analyzed by calculating cost, incomes, profits, as well as B/C ratio, whereas consumer’s, preference was analyzed by using 1-5 hedonic scale on a variety of characteristics including color, texture, chewiness, crack poer, and acceptance. On average, 81.25% of the beef meatballs sellers were within a category of productive age, 54,68% of 64 respondents had formal education (senior high school), 43.75% had 4-6 members of family, and 57.18% had more than 20 years of experiences in business. The majority of the sellers chose this business because it was considered more profitable than others. The average fixed income of the sellers was Rp 1.840.000 labor 81% of fixed cost. In terms of cost variable , as much as Rp. 13.341.000 was spent for materials, which was the largest portion or 67% of the total of cost variable. The total cost was Rp. 15.181.000 or 87% of the total of cost. The everage of income generated per month was Rp 23.000.000. The average of profits earned the sellers was Rp. 7.819.000. The B/C ratio per month was 0.51, indicating that the ratio was higher than 0, therefore the business of beef meatballs was profitable and feasible enough to run. Key Word : Beef meatballs sellers, Profit, Cost
BOBOT AKHIR PERSENTASE KARKAS DAN LEMAK ABDOMINAL AYAM BROILER DENGAN PEMBERIAN EKSTRAK DAUN SIRIH (Piper betle L.) DALAM AIR MINUM Pahlevi, Resa; Hafid, Harapin; Indi, Amiluddin
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 2, No 3 (2015): JITRO, September
Publisher : Jurnal Ilmu dan Teknologi Peternakan Tropis

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Abstract

This study aims to know the effect of (Piper betle L.) leaves extract addition in drinking water on carcass percentage and abdominal fat of broiler chicken. Experimental material was used to this study were eighty broiler chicken SR-707. Broiler chicken was divided into twenty pen with five treatments and four replications and each pen was filled with four broiler chickens. The treatments were P1 = drinking water without betel leaves extract, P2 = drinking water + 0,5% extract of betel leaves, P3 = drinking water + 1% extract of betel leaves, P4 drinking water + 1,5% betel leaves extract, and P5 = drinking water + 2% betel leaves extract. variables were final weight, carcass percentage and abdominal fat of 5 weeks broiler chicken. The data obtained was processed and analyzed using analysis variance and continued using F-test. The result showed that addition of betel leaves extract in drinking water did not give significant (P>0,05) effect on final weight, carcass percentage and abdominal fat of broiler chicken. The conclusion was using betel leaves extract untill 2% in broiler drinking water no decreased final weight, carcass percentage and abdominal fat of broiler chicken that was slaughtered at 5 weeks of old.Key words: Final Weight, Carcass percentage, abdominal fat, Piper betle L, BroilerABSTRAKPenelitian ini dilakukan untuk mengetahui efek dari penambahan ekstrak daun sirih (Piper betle L) dalam air minum terhadap bobot akhir persentase karkas dan lemak abdominal ayam broiler. Materi yang digunakan pada penelitian ini adalah 80 ekor ayam broiler strain SR-707 yang dipelihara selama 5 minggu. Ayam penelitian dibagi dalam 20 petak kandang dengan lima perlakuan dan empat pengulangan yang masing-masing petak diisi dengan 4 ekor ayam percobaan. Air minum perlakuan yang diberikan terdiri atas: P1= kontrol, P2 (Air minum + ekstrak daun sirih 0,5%), P3(Air minum + ekstrak daun sirih 1%), P4 (Air minum + ekstrak daun sirih 1,5%), P5 (Air minum + ekstrak daun sirih 2%). Parameter yang diamati adalah bobot akhir, persentase karkas, lemak abdominal ayam broiler umur 5 minggu. Data yang diperoleh diolah dan dianalisis berdasarkan prosedur sidik ragam dan di uji dengan uji-F. Hasil penelitian menunjukkan bahwa penambahan ekstrak daun sirih dalam air minum berpengaruh tidak nyata (p>0,05) terhadap bobot akhir, persentase karkas dan lemak abdominal ayam brolier. Kesimpulan yang di peroleh dalam penelitian ini adalah bahwa penggunaan ekstrak daun sirih sampai pada level 2% dalam air minum tidak berpengaruh terhadap bobot akhir, persentase karkas dan lemak abdominal ayam broiler yang dipotong pada umur lima minggu.Kata kunci: Bobot akhir, Persentase karkas, lemak abdominal, daun sirih, broiler.
SUSUT MASAK DAN KUALITAS ORGANOLEPTIK BAKSO DAGING SAPI DENGAN PENAMBAHAN TEPUNG SAGU PADA LEVEL YANG BERBEDA Rosita, Fera; Hafid, Harapin; Aka, Rahim
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 2, No 1 (2015): JITRO, Januari
Publisher : Jurnal Ilmu dan Teknologi Peternakan Tropis

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Abstract

Penelitian ini bertujuan untuk menghasilkan produk olahan daging dengan kualitas yang lebih baik dan untuk mengevaluasi daya suka konsumen terhadap bakso daging sapi dengan penambahan level tepung sagu yang berbeda melalui uji fisik dan organoleptik telah dilaksanakan di Laboratorium Jurusan Peternakan Fakultas Peternakan Universitas Haluoleo Kendari pada bulan Januari 2013. Penelitian menggunakan Rancangan Acak Lengkap yaitu 3 perlakuan dan 4 ulangan. Perlakuan yang dilakukan adalah penambahan tepung sagu dengan level 15% (P1), 25% (P2) dan 35% (P3). Variabel penelitian meliputi susut masak dan kualitas organoleptik (rasa, aroma, warna, tekstur dan keempukan). Hasil penelitian diperoleh bahwa penambahan tepung sagu 25% dan 35% menghasilkan susut masak yang lebih rendah daripada penambahan tepung sagu 15%. Penambahan tepung sagu 15% dan 25% menghasilkan rasa dan keempukan yang lebih baik daripada penambahan tepung sagu 35%. Aroma bakso memiliki rataan skor 3 (cukup disukai), warna bakso memiliki rataan skor 3 (agak abu-abu) dan tekstur bakso memiliki rataan skor 3 yang dikategorikan (agak kasar). Disimpulkan bahwa penambahan level tepung sagu yang berbeda mempengaruhi susut masak (p<0,01), rasa dan keempukan (p<0,05) produk olahan dan tidak mempengaruhi aroma, warna dan tekstur produk olahan.Kata kunci : Bakso, Kualitas fisik, Organoleptik, Tepung sagu
KUALITAS ORGANOLEPTIK DENDENG SAPI YANG DIBERI GULA MERAH DENGAN LEVEL BERBEDA Febrianingsih, Febi; Hafid, Harapin; Indi, Amiluddin
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 3, No 2 (2016): JITRO, Mei
Publisher : Jurnal Ilmu dan Teknologi Peternakan Tropis

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Abstract

Dendeng giling merupakan salah satu produk olahan daging secara tradisional dibuat dari daging giling yang ditambah gula aren dan bumbu-bumbu lainya. Dendeng sudah memasyarakat dan digemari tua-muda sebagai bahan lauk. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula aren dengan level yang berbeda terhadap kualitas organoleptik dendeng giling sapi. Materi penelitian dendeng dibuat dari daging sapi bali yang di beri garam, bumbu dan gula merah dengan kosentrasi yang berbeda yaitu 10% , 20%, dan 30% dan 40% sebagai perlakuan.  Data diolah dengan analisis sidik ragam berdasarkan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dengan 15 orang panelis sebagai ulangan. Peubah yang diamati adalah kualitas  organoleptik dendeng berupa warna, citarasa, keempukan dan penerimaan umum panelis   (akseptabilitas). Hasil menunjukkan bahwa penambahan gula aren pada dendeng giling daging sapi berpengaruh nyata (p<0.05) terhadap sifat organoleptik yaitu meningkatkan flavor (cita rasa) tetapi menurunkan warna, keempukan. Dan tidak berpengaruh terhadap akseptabilitas dendeng. Disimpulkan bahwa produk olahan dendeng giling daging sapi yang berkualitas baik adalah pada dendeng dengan penambahan gula aren 20% dimana mempunyai sifat organoleptik yang banyak disukai oleh panelis.Kata kunci: dendeng giling, daging sapi, gula aren