NILAI NUTRISI DAGING SAPI SETELAH PERENDAMAN  DALAM JUS RIMPANG LAOS (Alpinai Galanga)

Hasana, Kiki R; Hafid, Harapin; Malesi, La

doi:10.33772/jitro.v4i1.2719

Cited by 3 publications

(6 citation statements)

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“…The fat content is correlated with moisture content. The higher the fat, the lower the moisture content [16]. It can be expected that before analyzing the fat content, water will come out in the meat.…”

Section: Fat Contentmentioning

confidence: 99%

The Effect of Storage Time on Fat Content, Ash Content, and Organoleptic of Mutton Soup Meat

Sholeha,

Amertaningtyas

2024

BIO Web Conf.

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The research was conducted to analyze the effects of storage time on fat content, ash content, and organoleptic mutton soup meat. The design used a Randomized Complete Block Design (RCD) with three treatments and five replications. The treatments consisted of T0 = 0-week storage, T1 = 1-week storage, and T2 = 2-week storage. Variables of this research were fat content, ash content, and organoleptic, such as color, aroma, and taste scores. The average fat content on each treatment was 0.91-1.52%; ash content was 1.08-1.75% and organoleptic such a color 3.5-1.95%; aroma 3.7-2.0% and taste 3.3-1.25%. The research showed that storage time had a significant effect (P<0,05) on the ash content of mutton soup meat, while storage time had a highly significant effect (P<0,01) on fat content and organoleptic. This research concluded that storage at different times affected mutton soup meat on fat content, ash content, and organoleptic.

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Section: Fat Contentmentioning

confidence: 99%

The Effect of Storage Time on Fat Content, Ash Content, and Organoleptic of Mutton Soup Meat

Sholeha,

Amertaningtyas

2024

BIO Web Conf.

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“…Daging merupakan sumber protein terbaik yang mengandung asam amino berlebih yang diperlukan oleh tubuh manusia. Protein yang terdapat di daging biasa disebut protein hewani atau protein yang berasal dari hewan [3] ini lebih lengkap kandungannya dibanding dengan protein yang terdapat dari tumbuhan atau sering disebut protein nabati. Tidak hanya itu kandungan yang terdapat didaging, daging juga memiliki kandungan lainnya yaitu zat besi, karbohidrat, lemak, vitamin, dan mineral.…”

Section: Pendahuluanunclassified

Implementasi Model CNN Dan Tensorflow Dalam Pendeteksian Jenis Daging Hewan Ternak

Mellinia

2022

J-TIT

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Abstrak—Daging banyak dikonsumsi oleh masyarakat Indonesia dan banyak dijual di supermarket maupun pasar tradisional. Namun demikian , ada sebagian masyarakat yang kurang memiliki pengetahuan dalam memilih daging yang layak konsumsi dengan tepat. Penelitian ini menggunakan model Convolutional Neural Network (CNN) dan tensorflow untuk membangun sistem yang dapat mendeksi jenis daging yang layak konsumsi. Berdasarkan data yang didapat oleh peneliti data tersebut digunakan untuk pengolahan dataset yang nantinya akan dikelompokkan. Dataset tersebut terdapat 7 kategori dengan pengklasifikasian menggunakan model CNN. Model CNN cocok diterapkan karena model ini dapat memproses input gambar, yang menghasilkan sistem deteksi jenis daging yang layak dikonsumsi dengan akurasi 80,95%. Dengan sistem yang compatible dengan perangkat mobile, dengan CNN dapat memudahkan masyarakat memilih daging dengan tepat.

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“…In Table 2, it is known that the ash content of beef sausage products in this study exceeds the standard of SNI 3820:2015 by a maximum of 3%. According to Hasana et al, (2017) ash content in beef determined by water content and other organic materials in the reverse way. It explains the ash content in RPO10 formula higher than RPO15 formula.…”

Section: Ash Contentmentioning

confidence: 99%

“…According to Hasana et al, (2017) water binding forces relate to protein content in beef. Water content in RPO10 and RPO15 formula affects it's protein content.…”

Section: Study Of Thementioning

confidence: 99%

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Study of the Addition of Red Palm Oil (Rpo) to the Sensory and Chemical Characteristics of Beef Sausage

Iftari¹,

Amalia²,

Savitri³

et al. 2022

JPA

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Synthetic antioxidants are widely used to inhibit quality deterioration of the beef sausage. This study utilizes the high carotene content in Red Palm Oil (RPO) as a substitute for vegetable oil in beef sausage. This study aims to determine the sensory and chemical characteristics of beef sausage with the addition of RPO 5%, 10%, and 15%, and obtain the best formulation. Based on the study, it is known that beef sausage with the addition of RPO 10% received the highest overall sensory rating with an average score of 5.35 out of 7. The chemical characteristics of beef sausage include water content, protein content, and fat content that have met the standard of SNI 3820:2015. However, the ash content of beef sausage with the addition of RPO exceeds the maximum ash level that has been set by the SNI. The beta carotene level of beef sausage in the 5% RPO formula was 592.44 ppm, in the 10% RPO formula it was 596.89 ppm, and in the 15% RPO formula, it was 603.56 ppm. The 10% RPO formulation produces beef sausages with the best sensory and chemical characteristics.

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NILAI NUTRISI DAGING SAPI SETELAH PERENDAMAN DALAM JUS RIMPANG LAOS (Alpinai Galanga)

Cited by 3 publications

References 1 publication

The Effect of Storage Time on Fat Content, Ash Content, and Organoleptic of Mutton Soup Meat

The Effect of Storage Time on Fat Content, Ash Content, and Organoleptic of Mutton Soup Meat

Implementasi Model CNN Dan Tensorflow Dalam Pendeteksian Jenis Daging Hewan Ternak

Study of the Addition of Red Palm Oil (Rpo) to the Sensory and Chemical Characteristics of Beef Sausage

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