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The study aimed to examine the effect of fasting on weight loss and percentage of carcasses of Bali cattle. The study was designed in a randomized block design, where the pre-deduction is consisted of without fasting (P0), fasting 12 hours (P1), fasting time 18 hours (P2), and fasting time 24 hours (P3). Life weight grouping. The results showed that: 1) fasting time before cutting significantly affected the weight loss of Bali cattle. The longer the fasting time, the greater the weight loss of life, (2) the fasting time to 24 hours does not affect the percentage of carcass and percentage of carcass. It can be concluded that the longer the fasting time of Bali cattle, the greater the decrease in life weight, but no significant effect on the percentage of carcass and percentage of carcass.

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<p class="BODY-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&gt;0.05) cooking loss but significantly affected (P&lt;0.05) the tenderness, color, flavour, aroma, pH, and juiciness of duck meat. The best treatment was 20 minutes stimulation.</p>

The study aims to evaluate nuggets substituted with chicken intestine and breadfruit flour. The treatment consisted of 100% topica flour (P1), and substitution with breadfruit flour each of 15% (P2), 25% (P3), 35% (P4), 50% (P5), 65% (P6), 75% (P7), 85% (P8), 100% (P9). The study showed that the water content of P4 nugget to 100% (P9) was significantly lower than the control (P1). 100% ash content substitution nugget (P9) breadfruit flour was significantly higher than the control. The substitution of breadfruit flour does not affect protein and fat. It was concluded that the substitution of breadfruit flour with tapioca in the manufacture of the nugget was significantly different in water content and ash, but protein and fat content of the resulting nugget were relatively the same. The composition of 50% substitution nugget tapioca flour and breadfruit 50% (P5) contains 61.5% water, 1.65% ash, 17.55% protein, and 17.72% fat.