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The effects of ginger and pineapple juices on pH, color (L*, a*, b*), thiobarbituric acid reactive substances (TBARS), sensory intensity, and sensory preference of culled goat meat were determined. Completely randomized design (CRD) and randomized completely block design (RCBD) were applied for physicochemical attributes and sensory profiles, respectively. In raw condition, the pH of ginger-marinated sample was higher than that of pineapple-marinated sample. The increased trend in pH was found in the ginger-marinated and control-marinated samples, while the decreased trend was found in pineapple-marinated sample. A better redness stability of ginger-marinated sample was observed during the storage. Both plant juices had significant effects on controlling the malonaldehyde (MDA) formation. Ginger-marinated sample exhibited a brighter red color, less gamey odor, stronger marinated odor, and higher preference. In cooked samples, increasing pH but still with similar trend as in all raw samples was recorded. L* and b* of all samples were decreased on the fifth day of storage, while a* of ginger-treated sample was immensely elevated. Marinated juices were significant on retarding MDA formation along with less browning color and gamey aroma intensities. Reddish-brown color and stronger marinated odor resulted in high preferences on ginger-marinated sample. Less brown color in pineapple-marinated sample contributes to lower color and overall acceptances. In conclusion, ginger juice had a significant effect on covering the gamey flavor and showed positive effect on other sensory-supported attributes.

Potency of culled Saanen crossbred goat meat to replace the supply of yearling Boer crossbred goat meat was evaluated. Selected muscles from leg and shoulder cuts were analysed for their nutritional (proximate composition, collagen, amino acids, fatty acids), physicochemical (pH, myoglobin, drip loss, cook loss, shear force, lightness (L*) redness (a*) yellowness (b*), microstructure), and sensory (triangle test, hedonic test) evaluations. Meat samples from culled Saanen crossbred goat exhibited higher values in protein, collagen, and MUFA (P<0.05) than those from Boer crossbred goat, while lower values in ash, soluble collagen, and SFA were obtained (P<0.05). Meat from culled Saanen crossbred goat revealed higher cook loss, shear force, and redness compared to those from a yearling Boer crossbred goat (P<0.05). In addition, thicker perimysium in meat of Saanen crossbred goat was obtained particularly that could be seen on leg part. In sensory evaluation result, the panels could detect the differences between raw meat characteristics of these goat breeds (P<0.05) within the same muscle. However, the panels could not distinguish the difference between breeds in leg meat after being cooked. Shoulder meat of Saanen crossbred goat had less acceptance level compared to the other samples (P<0.05) particularly on its texture and taste quality. In summary, shoulder cut of culled Saanen crossbred goat exhibited a well-intentioned potency to substitute the supply of meat from yearling Boer crossbred goat. Nevertheless, pre-treatment might be applied to leg cut of Saanen crossbred goat to solve the less acceptance level of its textural and taste characteristics.Keywords: Saanen goat, Boer goat, goat meat quality, goat meat composition, microstructure of goat meat ABSTRAK Potensi daging kambing peranakan Saanen tua untuk mensubstitusi suplai daging kambing peranakan Boer telah dievaluasi. Otot dari bagian kaki dan bahu telah dianalisis untuk melihat kandungan nutrisi (komposisi proksimat, kolagen, asam amino, dan asam lemak), sifat fisikokimia (pH, mioglobin, susut drip, susut masak, shear force, lightness (L*) redness (a*) yellowness (b*), dan mikrostruktur), dan penilaian sensori (uji segitiga dan uji hedonik). Berdasarkan penelitian didapatkan bahwa kandungan protein, kolagen, dan MUFA daging kambing peranakan Saanen lebih tinggi (P<0.05) daripada daging kambing peranakan Boer, sedangkan kadar abu, kolagen terlarut, dan SFA-nya lebih rendah (P<0.05). Susut masak, shear force, dan redness daging kambing peranakan Saanen lebih tinggi daripada daging kambing peranakan Boer (P<0.05). Selain itu, gambaran perimisium yang lebih tebal (P<0.05) pada daging kambing peranakan Saanen telah didapatkan, terutama dapat dilihat pada bagian kaki. Pada penilaian sensori, panelis dapat membedakan daging mentah dari kedua bangsa kambing pada dua bagian karkas, tetapi panelis tidak dapat membedakan daging kaki di antara kedua bangsa kambing setelah dimasak. Daya terima panelis terhadap daging bahu paling rendah (P<0.05) dibandingkan...

Palm and coconut oils have used as an alternative source of biolubricant that is environment-friendly and biodegradable lubrication to replace petroleum oil. Due to the lack of physical and tribological properties of biolubricant, the addition of environmentally friendly additive can increase their lubricant properties. Effect of addition of garlic oil as an additive in coconut and palm oils on the physical and tribological properties was investigated and discussed. Oil treatment (OT) was used as a comparison which is known as conventional additive contained ZDDP. The results obtained from physical tribological test showed that the addition of garlic oil into coconut and palm oils had changed physical properties of these oils. Pin on disc test and ball bearing wear apparatus were conducted to study tribological properties of lubricant additives into coconut and palm oils. The addition with 5 wt % of garlic oil into palm oil showed significant improvement in both wear and coefficient of friction. The lubricant was worked very well on mixed lubrication regime stated by the smooth surface texture of inner race of bearings. Even though the results were not as good as OT; garlic oil could be an alternative as an environment-friendly additive.

Penggunaan tepung talas sebagai bahan pengikat pada pembuatan patty burger yang dibuat dari daging itik telah dilakukan. Persentase tepung talas berbeda (0, 5, 10, dan 15%) digunakan sebagai perlakuan. Patty yang dihasilkan dianalisis untuk sifat fisik (kadar air, susut masak, penyusutan diameter, peningkatan ketebalan, tekstur) dan profil sensori (warna, aroma, rasa, tekstur, dan daya terima keseluruhan). Kadar air, susut masak, dan penyusutan diameter dari sampel menurun secara signifikan dengan peningkatan penggunaan tepung talas, tetapi peningkatan ketebalannya meningkat (P<0.05). Warna, rasa, dan penerimaan keseluruhan juga meningkat dengan persentase penggunaan tepung talas yang semakin besar. Sebagai kesimpulan, penggunaan 10 persen tepung talas pada formulasi menjadi perlakuan terbaik dalam pembuatan daging burger.