Search

All carcass products from livestock, especially poultry, must be slaughtered halal. In general, chicken handling before slaughter and handling during slaughter can have an impact on the quality of chicken carcasses. One of them is the carcass color profile which includes L*, a*, and b* values. The study was conducted in poultry slaughterhouses that have implemented halal and nonstandard slaughtering standards. The parameters observed were the slaughter's handling process and the chicken meat's color profile. The slaughtering process showed differences in handling in the form of pre-slaughtering and slaughtering while post-slaughtering processes were not different in the two types of chicken slaughterhouses. The test results showed that the L* (lightness) value of chicken meat from standard slaughter was 9.97% higher than that from non-standard slaughter, the redness color value was 3.17% lower and the yellowness color value was 0.96% higher. The color profile of slaughtered chicken that has followed halal slaughter standards differs in brightness and greater yellowness compared to those that do not apply halal slaughter standards. [ABSTRACT FROM AUTHOR]

Honey egg drink is a food with complete nutrition. However, it is easily damaged and its quality changes quickly, both during the transportation process and during the storage process. Decreasing the quality of honey egg drink needs proper handling such as preservation and further processing so that the product reaches the consumer with good quality. Product handling can be done of them by using the drying method. This study aims to examine and analyze the antioxidant activity and physicochemical characteristics of honey egg powder with different drying times. The parameters measured in this study were antioxidant activity, water content, dissolving time, pH value, and yield value. The research design used was a Completely Randomized Design (CRD) using 5 repetitions. the research treatment was drying time (hours) 12, 14, 16, and 18, respectively. The results showed that the different drying times for honey egg powder had a very significant effect(P<0.01) on the pH value. Drying time had a significant effect (P<0.05) on antioxidant activity and moisture content, but had no significant effect (P>0.05) on dissolution time and yield value. Drying for 12 hours can increase antioxidant activity and maintain physicochemical properties. [ABSTRACT FROM AUTHOR]

Beef sausage uses a lot of fat in the manufacturing process efforts are required to prevent fat oxidation. One of them is adding plants that contain lots of antioxidants. Moringa leaves contain lots of antioxidants. Not many studies have studied the utilization of fresh moringa leaves. This study aims to analyze and identify antioxidant activity, IC50 and fat oxidation during storage. This study used a completely randomized factorial pattern with 2 factors and 4 replications. Factor A with the addition fresh moringa and moringa leaves to powder and factor B with the level addition. Beef sausage added with fresh moringa at levels 0, 1, 2, and 3 (%) respectively. Stored for 0, 3, 6, and 9 days. The results of the analysis of variance showed that the type and level addition of moringa powder and fresh moringa leaves had a very significant effect (P<0.01) the value antioxidant activity and TBA-RS value during storage. While the type and level of addition had no effect (P>0.05) the IC50. The addition of more fresh moringa leaves and moringa leaves to powder can boost antioxidant activity. Likewise, both of them can affect the IC50 value and the TBA-RS value of the beef sausage produced. [ABSTRACT FROM AUTHOR]

Egg powder is one form of egg preservation that goes through a drying process. However, during drying, the Maillard reaction occurs due to the heating process. The Maillard reaction causes the egg powder product to be darker in color and not easily soluble. Fermentation using Saccharomyces cerevisiae yeast can make egg powder easily soluble, durable and it does not reduce the quality of egg powder. However, the time during the fermentation process needs to be considered in order to make egg powder more efficient. The aim of this study was to examine and identify the functional properties of egg powder on the addition of Saccharomyces cerevisiae with different fermentation times. The studies were conducted experimentally using a completely randomized design with 3 treatments and 5 replications. Parameters measured were pH value before and after drying, coagulation time, emulsion capacity, dissolving time, and solubility. Fermentation using Saccharomyces cerevisiae with different fermentation times significantly (P<0.05) on pH before drying and very significant (P<0.01) on pH after drying. However, it did not significantly affect coagulation time, emulsion capacity, dissolving time. and solubility. The processing of egg powder can maintain the functional characteristics if the egg is fermented for 1 hour. [ABSTRACT FROM AUTHOR]

The application of fermentation technology to chicken eggs is carried out as an effort to diversify products. However, there have not been many studies on the effect of using bread's yeast and "tape" yeast with different fermentation times on the functional properties of eggs. This study aims to examine the types of yeast and fermentation times on the functional properties of chicken eggs. The studies used a completely randomized design with a 2×3 factorial pattern. Factor A was the types of yeast i.e.: Bread's yeast and "Tape" yeast. Factor B was the fermentation times (hours) i.e.: 1,2 and 3, respectively. The parameters measured were foaming capacity, foaming stability, and coagulation times. The results showed that the uses of different types of yeast and fermentation times did not significantly affect the foaming capacity and foaming stability of fermented chicken eggs. Similarly, there was no interaction between the two treatments. However, the use of different types of yeast and fermentation times have a very significant effect (P <0.01) on the coagulation time of fermented chicken eggs. There is an interaction between the two treatments on the coagulation time of fermented chicken egg. The uses of bread's yeast in the chicken egg fermentation process are significantly different, its coagulates faster than using "tape" yeast. The use of a long fermentation time significantly accelerates the coagulation time. The use of bread's yeast for 3 hours in the fermentation process of the chicken egg can accelerate the coagulation time but it does not change the capacity and stability of the foam. [ABSTRACT FROM AUTHOR]

Mayonnaise is an emulsion of egg yolk and oils. The organoleptic quality of mayonnaise is strongly influenced by its constituent ingredients. One of the ingredients for mayonnaise is vegetable oil. Therefore, it is necessary to study the types of oil such as copra oils, sesame oils, and olive oils for organoleptic qualities of mayonnaise. This study aimed to determine the types and levels of the organoleptic quality of mayonnaise. The organoleptic qualities of mayonnaise include flavor, color, scent, viscosity, and texture. This study used a completely randomized design with a 4×3 factorial pattern with 3 replications. The first factor was the types of oil such as copra oils, sesame oils, and olive oils and the second factor were the levels of oil (%) i.e.: 50, 55, and 60, respectively. The results of the analysis of variance showed that the addition of different types of oil had a significant effect on the flavor, color, scent, viscosity (P<0.01). However, it did not show any effect on the texture of the mayonnaise (P>0.05). The levels of oil had no significant effect on the flavor, color, scent, texture, and viscosity of mayonnaise (P>0.05). The best organoleptic quality of egg yolk-based mayonnaise with the addition of 50% copra oils. [ABSTRACT FROM AUTHOR]

Egg powder is a type of egg preservation by drying method. However, the high-fat content in eggs results in the drying process. The egg powder becomes shiny, oily, and slightly rancid, so it is necessary to add a binder in the form of protein isolate powder to reduce the physical condition of the egg powder. This study aimed to determine the functional characteristics of egg powder with the addition of different levels of soy isolate powder. The study was conducted experimentally using a completely randomized design with four treatments and three replications. Parameters measured were foaming power, foam stability, emulsion power, solubility, dissolving time, and coagulation time. The use of different levels of soy protein isolate powder had a very significant effect (P#x003C;0.01) on foaming power and significantly (P#x003C;0.05) on emulsion power, dissolving time, and coagulation time but had no significant effect on foam stability and solubility. Adding a 1#x0025; level of soybean protein isolate powder in the manufacture of egg powder can maintain foaming power, emulsion power, dissolving time, and coagulation time but does not change the characteristics of foam stability and solubility in egg powder. [ABSTRACT FROM AUTHOR]

Eggs are livestock products that contain complete nutrition but are easily damaged and have a short shelf-life. One way to anticipate the decrease in egg quality was the preservation technology. Preservation is carried out by using natural maceration materials in the form of tannins which can be obtained from mangrove (Rhizophora mucronata) fruits. The purpose of this study was to determine the interior quality of eggs that had undergone a maceration process by using mangrove fruit extracts with different storage times. The study was conducted experimentally using a completely randomized design (CRD) with four treatments and three replications each. The tested treatment was the maceration process with an extract of mangrove fruit level by 30#x0025; with storage time treatments of 7, 14, 21, and 28 days. The study parameters to determine the quality of the egg interior were by measuring the index value of yolk, albumen index, yolk pH value, and albumen pH value. The results showed that the storage time treatment had a very significant effect (P#x003C;0.01) on the yolk index and albumen index, but the storage time treatment had no significant effect (P#x003E;0.05) on the pH value of albumen and yolk pH. The use of mangrove fruit extract levels of as much as 30#x0025; could still maintain the quality of chicken eggs consumed during 28 days of storage. [ABSTRACT FROM AUTHOR]

Salted eggs are a source of animal protein that has high nutrition. Salted eggs are potentially contaminated with halophilic bacteria. Halophilic bacteria are salt-resistant bacteria that produce amylase and protease enzymes capable of degrading salted foods. This study was aimed to determine the total number and morphology of halophilic bacteria in commercial salted eggs. This research was conducted by survey method, and salted egg samples were obtained from three traditional markets in Makassar. Salted egg samples were examined using the pour plate method to count total bacteria (Total Plate Count/TPC) and halophilic bacteria. The addition of salt to the media with a concentration of 0%, 3%, and 6%. Bacterial morphology was examined macroscopically and microscopically. The results showed that the total bacteria in the 3 traditional Makassar markets ranged from 5.4 to 6.3 CFU/g log. Commercial salted egg samples from 3 traditional markets in Makassar contained mild and moderate halophilic bacteria between log 5.3-6.3 CFU/g. There were 11 bacterial colonies found on morphological observations, with varying characteristics. The three dominant colonies had white and yellow colors, round and irregular shapes, while microscopic examination showed bacilli and cocci bacteria shapes. [ABSTRACT FROM AUTHOR]

Meatballs are defined as processed meat products made from minced meat mixed with starch and spices, with or without the addition of other food ingredients, and or permitted food additives, which are round or other shapes and are cooked. Sorghum flour can substitute for tapioca flour by 25-50% in processed meat products. The purpose of this study was to evaluate the effect of substitution of tapioca flour with sorghum flour on antioxidant activity and physical properties of chicken meatballs. Parameters observed were percent inhibition of DPPH, cooking loss, WHC, and pH of chicken meatballs. Data were analyzed by ANOVA and post hoc test by DMRT with α = 0.05. The results obtained were the replacement of tapioca flour with sorghum flour. The significant effect of increasing cooking loss and water holding capacity was shown by the substitution of 100% tapioca with sorghum flour. These results indicate that sorghum flour increased cooking loss. The brightness (L*) of meatballs tended to decrease with increasing substitution of tapioca with sorghum flour (P<0.05). The value of redness (a*) and yellowness (b*) in meatballs increased (P>0.05) along with the increase in the addition of sorghum flour. The substitution of tapioca flour with sorghum flour plays an important role in increasing the antioxidant activity of meatballs. The antioxidant content increased along with the increase in substitution of sorghum flour in meatball products. This is because the variety of antioxidants contained in sorghum seeds makes them a potential source of functional food. The substitution of tapioca flour with sorghum flour increases the cooking loss and reduces the water holding capacity. For the results of the meatball color test, the substitution of sorghum flour increases the red and yellow colors of the meatballs. Sorghum flour also increased antioxidant activity along with the increase in substitution of sorghum flour. [ABSTRACT FROM AUTHOR]

Milk is a nutrient-rich food with a low level of fibre content. Purple sweet potato (Ipomea batatas L.) is an accessible food source with high fiber content. Carboxymethyl Cellulose (CMC) is added in beverages to maintain product stability during storage. This research aimed to examine the effect of the formulation of cow's milk, purple sweet potato juice and CMC on the water content, viscosity and dietary fibre content of ready-to-drink beverages during cold storage in the refrigerator. This research used a completely randomized design (CRD) with a two-factor factorial pattern and three replications. The treatment covered the levels of combination of cow's milk, purple sweet potato juice, and CMC, namely: A1=60% : 40% : 0%, A2=60% : 40% : 0.4%, A3=40%: 40% : 0%, and A4=40%: 60%: 0.4% on storage time of B1 = 0 days and B2=3 days. The results showed that the combined level of cow's milk, purple sweet potato juice and CMC had no significant effect (P>0.05) on water content and dietary fibre, but had a significant effect (P<0.05) on beverage viscosity during storage. The use of combination levels of 40% cow's milk, 60% purple sweet potato juice, and 0.4% CMC in the formulation can increase the viscosity and tend to increase the fibre content of ready-to-drink beverages for three days of storage. [ABSTRACT FROM AUTHOR]