INTISARIPenelitian ini bertujuan untuk mengetahui pengaruh metode pengeringan dan konsentrasi bumbu serta lama perendaman terhadap pH dan sensori dendeng daging babi. Irisan daging direndam dalam larutan bumbu dengan konsentrasi 40, 20, 13,3, dan 10%. Lamanya perendaman adalah 1, 3, 5, dan 7 jam, kemudian dilakukan pengeringan dengan sinar matahari dan oven. Parameter yang diamati meliputi pH dan parameter sensori. Data pH dianalisis dengan analisis variansi Rancangan Acak Lengkap pola faktorial 2×4×4 dengan tiga kali ulangan, dan dilanjutkan dengan uji jarak berganda Duncan. Data uji sensori dianalisis dengan analisis non parametrik menggunakan uji Hedonik menurut Kruskal-Wallis, dilanjutkan analisis deskriptif kuantitatif (jaring labalaba) pada program MS Excel. Metode pengeringan dan konsentrasi bumbu serta lama perendaman, dan interaksi ketiga perlakuan berpengaruh sangat nyata (P<0,01) terhadap pH dendeng daging babi. Berdasarkan diagram jaring laba-laba, uji sensori meliputi parameter warna menunjukkan coklat sampai coklat keemasan, rasa menunjukkan agar suka sampai sangat suka dan daya terima menunjukkan agak suka sampai sangat suka. Metode pengeringan matahari menghasilkan tekstur kasar sampai agak kasar dan keempukan menunjukkan keras sampai agak keras. Metode pengeringan oven menunjukkan parameter warna agak coklat sampai coklat keemasan dan rasa agak suka sampai sangat suka, sedangkan daya terima tidak suka sampai agak suka, tekstur kasar sampai agak kasar dan keempukan keras sampai agak keras.(Kata kunci: Dendeng babi, Kualitas pH, Uji sensori, Metode pengeringan, Konsentrasi bumbu) ABSTRACTThe objective of this study was to determine the effect of drying methods, seasoning concentrations and curing times on the pH and sensory value of dried pork. Slices of meat were soaked in seasoning solutions at the concentration of 40, 20, 13.3 and 10% for 1, 3, 5 and 7 hours, and Daging merupakan bahan makanan asal ternak yang sangat diminati oleh sebagian besar penduduk di muka bumi ini, kecuali orang-orang tertentu yang memang tidak mengkonsumsi daging sebagai bahan makanan untuk memenuhi asupan gizinya. Daging mempunyai kandungan gizi yang sangat dibutuhkan oleh tubuh karena pada protein hewani memiliki komposisi 34

The objective of research was to evaluate the effect of maltose concentration in Tris dilution on epididymal spermatozoa quality of Bali bull that preserved at 5 0 C. Five testis of Bali bull collected from slaughter house were used in this study. Epididymal spermatozoa were collected through slicing and flushing methods, pressing cauda epididymal was conducted in NaCl physiology (NaCl 0.9%) emulsion. Spermatozoa which collected were divided into three reaction tube and each diluted by Tris dilution containing: Tris dilution + 20% of yolk (control); Tris dilution + 20% of yolk + 0.3 g of maltose/100ml (M0.3); and Tris dilution + 20% of yolk + 0.6 g maltose/100 ml (M0.6). Spermatozoa qualities observed were motile spermatozoa (MS), live-spermatozoa (LS) and intact-plasma membrane (IPM) that evaluated daily in refrigerator at temperature of 5 o C. Completely Randomized Design with three treatments and five replications was used in this study. Data was analyzed by analysis of variance. Examination on fresh spermatozoa showed that spermatozoa concentration was 11,222.5 million cell/ml, motile spermatozoa was 75.00%, live-sperm was 86.75%, abnormal spermatozoa was 10.50%, cytoplasmic droplet was 14.00% and IPM was 86.75%. At the seventh day of preservation, the percentages of MS, LS and IPM in M0.3 were 37.0 %, 49.2% and 50.4%, respectively, and M0.6 were 38.05%; 51.8 % and 52.0%, respectively that were significantly higher (P<0.05) than control (29.0%; 41.8% and 42.4%, respectively). It was concluded that maltose added into Tris dilution could lengthen epididymal spermatozoa quality of Bali bull which persevered at 5 0 C.

Chicken meat is a source of animal protein that is very popular with all people, especially in Indonesia. The meat also contains nutrients that are good for the body. However, broiler meat also has a weakness because it is a food that is easily damaged; most of the damage is caused by poor handling, thus providing opportunities for growth microbes. Broiler meat is easily contaminated by various microorganisms that are in the environment. This study aimed to determine the level of microbial contamination in broiler chicken meat in the Ambon city market. The study used a random sampling technique and used 12 samples from the market in Ambon city. Parameters of microbiologic status observed total plate count and E. coli. Data were described descriptively. The result showed that total plate count (TPC) and E-coli was not more than the standard. The microbial contamination of broiler chicken meat markets in Ambon city was not in excess with the National Standardization Agency (NSA, 2009). Thus, broiler meat is safe for consumption.

Meat is all animal tissue and its processed products which are suitable and used as food. Meat consists of four primary tissues, namely muscle tissue, connective tissue, epithelial tissue, and nerve tissue. Beef is meat obtained from cows that are commonly used for food consumption. This study aims to determine the sensory and chemical quality of beef circulating in several sales points in Ambon City. Parametric used are sensory analysis (color, aroma, texture) and chemical analysis (water content, ash content, protein content, fat content). The research method used is using questionnaires as primary data and testing at the Chemistry Laboratory, Department of Mathematics and Natural Sciences, University of Pattimura. The data obtained will be tested using Non-Parametric Analysis namely Conformity Test. The research results show that the evaluation of panelists, it turns out that between panelists did not differ in providing an assessment because in this study, on average, panelists gave the best assessment in terms of color, aroma, and texture. Keywords: beef, chemical quality, sensory quality   ABSTRAK Daging adalah semua jaringan hewan dan produk olahannya yang sesuai dan digunakan sebagai makanan. Daging terdiri dari empat jaringan utama, yaitu jaringan otot, jaringan ikat, jaringan epitel dan jaringan saraf. Daging sapi adalah daging yang diperoleh dari sapi yang biasa dan umum digunakan untuk keperluan konsumsi makanan. Penelitian ini bertujuan untuk mengetahui analisis kualitas sensoris dan kimia daging sapi yang beredar dibeberapa tempat penjualan di Kota Ambon. Parametrik yang digunakan yaitu analisis sensoris (warna, arona, tekstur) dan analisis kimia (kadar air, kadar abu, kadar protein, kadar lemak). Metode penelitian yang dipakai yaitu menggunakan kuisioner sebagai data primer dan pengujian pada Laboratorium Kimia Jurusan MIPA Universitas Pattimura. Data yang diperoleh akan diuji menggunakan analisis non parametrik yaitu uji kesesuaian. Hasil Penelitian menunjukkan Penilaian dari panelis, ternyata antar panelis tidak berbeda dalam memberikan penilaian sebab dalam penelitian ini secara rata-rata panelis memberikan penilaian yang terbaik dari segi warna, aroma dan tekstur. Kata Kunci: daging sapi, kualitas kimia, kualitas sensoris

This study aims was to determine the effect of different types of poultry meat on organoleptics quality of abon. As much as 500 grams of breast meat from three types of poultry (Arabian chicken, Manila duck and pigeon) are made into abon. Boiled meat, torn to lenght, mixed evenly with spices then boiled until cooked. Add the coconut milk, cooked on low fire while stirred until the coconut milk dries, then fries using oil over low fire for 10-15 minutes, then drained to remove the oil. The abon is served in 3 different places, then tested organoleptic (color, aroma, texture, taste and preference) by 15 untrained panelists. The data obtained were analyzed by variance for complete randomized design. The results showed that the use of different poultry meat had a significant on color (P<0.01) and texture (P<0.05) of abon. The abon of pigeon meat tend to be brown, compared to abon of Arabic chicken and Manila ducks. The abon of Arabic chicken meat, the texture tends to be smooth, compared to the abon of Manila duck and pigeons. It can be concluded that for color, abon of pigeon meat is better, while for texture, abon of Arabic chicken meat is better.