Kualitas Karkas, Marbling, Kolesterol Daging Dan Komponen Non Karkas Sapi Bali Yang Diberi Pakan  Kulit Buah Kakao Fermentasi

Suryanto, Edi; Bulkaini, Bulkaini; Soeparno, Soeparno; Karda, I W.

doi:10.21059/buletinpeternak.v41i1.12757

Cited by 4 publications

(3 citation statements)

References 2 publications

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“…As the name implies, leather crackers are one of the cracker products made from various kinds of livestock skins such as cows, buffalo, fish, and chicken skins. Each type of animal skin certainly has a chemical composition that varies depending on the species and how it is managed as livestock, especially the type of feed given (Suryanto et al, 2017). Based on the results obtained.…”

Section: Discussionmentioning

confidence: 99%

Comparison of Chemical Characteristics of Various Commercial Animal Skin Crackers

Susanti¹,

Hintono²,

Mulyani³

et al. 2022

American Journal of Animal and Veterinary Sciences

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This study aims to compare the data on chemical characteristics (protein content, fat, ash, moisture, Free Fatty Acid (FFA), Thiobarbituric Acid (TBA), and total energy) of commercial skin crackers made from various kinds of animal skin. Four categories of commercial animal skin crackers from the same producer were assigned as treatments, including cowhide crackers, buffalo askin crackers, fish skin crackers, and chicken skin crackers. The data showed that the type of animal skin as the raw material for crackers had a significant effect on the levels of protein, fat, ash, free fatty acid value, and total energy of the final product. However, the type of animal skin did not significantly affect of moisture content of the product. The highest protein content was shown in cowhide crackers and buffalo skin crackers, where cowhide crackers also showed the lowest fat content and free fatty acid value but high ash content (p<0.05). Descriptively, the thiobarbituric acid value of cowhide crackers is also low. Meanwhile, the highest total energy was owned by chicken skin crackers (p<0.05). Thus, among commercial animal skin crackers products, cowhide crackers have the best chemical characteristics because they contain higher protein and ash with a lower fat content, free fatty acid value, thiobarbituric acid value, and total energy so they can be recommended as a quality.

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Section: Discussionmentioning

confidence: 99%

Comparison of Chemical Characteristics of Various Commercial Animal Skin Crackers

Susanti¹,

Hintono²,

Mulyani³

et al. 2022

American Journal of Animal and Veterinary Sciences

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“…The caloric value of rawon was highly influenced by the intracellular fat content in the muscle fibers or so-called marbling. According to research by Suryanto et al, (2017) stated that the beef marbling score was related to high levels of fat in body tissue, high fat content will also result in high marbling. However, the marbling score was usually influenced by the age of the cattle.…”

Section: Total Caloriesmentioning

confidence: 99%

Chemical Characteristics of Beef Rawon in Malang City

Darmawan

Rosyidi

Evanuarini

2021

JITEK

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Malang city as a travel destination in East Java has various regional culinary such as rawon. Rawon was a dark soup made from beef broth, kluwak (Pangium edule) paste, sliced beef and various spices, served with rice and often topped with bean sprout. Spices are obtained from natural plants that have a strong aroma and are often used as food mixtures or preservatives. Different ingredients, cooking methods and the heating process will produce different quality of rawon. The quality of rawon in Malang city was still unknown. By knowing the quality of rawon in Malang, parts used in the manufacture of rawon include ribs, brisket, samcan meat and each rawon merchant shop uses a different type. Consumers can choose rawon with the best quality in terms of nutritional value. The purpose of this research was to know the pH, moisture content, fat content, total calories and fatty acid profile of rawon in Malang City. This research used a descriptive quantitative research method. Rawon samples were obtained from several districts in Malang city. The data were analyzed statistically using excel to get the standard deviation based on the method. The results showed that the quality of rawon in Malang city has a pH of 4.80 ± 0.22 to 6.31 ± 0.16, moisture content 44.07 ± 0.15 to 74.81 ± 0.16, fat content 9.86 ± 0.18 to 17.62 ± 0.19, total calories 88.38 ± 0.24 to 201.06 ± 0.14, rawon consists of 19 saturated fatty acids and 18 unsaturated fatty acids saturated. It can be concluded that rawon beef in Malang was a nutrient dense food and its nutritional content varies depending on the beef used, the recipe and the cooking process.

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“…Goats are the favorite sunnah food of the Prophet Muhammad SAW. Eating goat meat needs to be followed and is very important and of high quality (Asrianto, 2016). From the description above, it is very important to develop a module validation instrument with STEM-approach and the topic of increasing goat weight.…”

Section: Introductionmentioning

confidence: 99%

Instrument Validation of Chemistry Learning Module with the Topic of Increasing Goat Weight for the Millennial Generation

Sukaryawan

Ibrahim

et al. 2023

jppipa, pendidikan ipa, fisika, biologi, kimia

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Module instrument validation plays an important role in ensuring the quality of the module. For this reason, the purpose of this study was to develop a valid instrument for the development of STEM-Integrated Chemistry Learning Module and chemically characterized Entrepreneurship Course for the millennial generation at Sriwijaya University’s Chemistry Education Study Program. The instrument includes content, pedagogy, and design or practicality validation, which is valid, practical, and effective for limited trials. The respondents of this study were semester-6 students and lecturers of Chemistry Education Study Program, Faculty of Teacher Training and Education, Sriwijaya University. The results of instrument validation by experts showed that the average Aiken coefficient value on material was 0.92, pedagogy 0.73, and practicality 0.74, which are in very high and high categories. The results indicated that the module development instrument has met the validity and practicality criteria

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Kualitas Karkas, Marbling, Kolesterol Daging Dan Komponen Non Karkas Sapi Bali Yang Diberi Pakan Kulit Buah Kakao Fermentasi

Cited by 4 publications

References 2 publications

Comparison of Chemical Characteristics of Various Commercial Animal Skin Crackers

Comparison of Chemical Characteristics of Various Commercial Animal Skin Crackers

Chemical Characteristics of Beef Rawon in Malang City

Instrument Validation of Chemistry Learning Module with the Topic of Increasing Goat Weight for the Millennial Generation

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