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"Daging ayam merupakan salah satu sumber protein yang diminati oleh masyarakat. Namun, daging ayam dapat menyebabkan dampak yang kurang menyehatkan seperti kolesterol, diabetes, dan penambahan berat badan, bahkan patogenik seperti flu burung. Daging ayam sintetik yang terbuat dari bahan-bahan nabati dengan kandungan protein yang menyerupai daging ayam hewani dipilih sebagai alternatif. Protein dalam daging sintetik dapat diperoleh melalui bahanbahan seperti gluten, ampas kedelai, dan singkong; yang mengandung juga nutrisi lain seperti serat, karbohidrat, lemak, dan mineral. Pada penelitian pembuatan daging ayam sintetik, konsentrasi ampas kedelai dan singkong divariasikan untuk melihat pengaruh kedua bahan tersebut terhadap kandungan nutrisi dan tekstur, serta dikukus pada suhu 100oC selama satu jam. Komposisi daging ayam sintetik yang terbaik menurut kandungan nutrisi dipilih berdasarkan kandungan proteinnya yaitu 60% gluten, 5% singkong, dan 20% ampas kedelai. Hasil analisis proksimat menunjukkan daging ayam sintetik dengan komposisi tersebut mengandung 20,35% protein; 6,39% lemak; 18,45% karbohidrat; 0,425% abu; dan 54,40% air. Sedangkan komposisi daging ayam sintetik terbaik menurut tekstur dengan parameter pemilihan berupa kekerasan yaitu 60% gluten, 15% singkong, dan 0% ampas kedelai. Hasil analisis tekstur menunjukkan daging ayam sintetik ini memiliki kekerasan 8829 gf; daya kohesi 0,567%; dan elastisitas 89,1. Analisis asam amino pada daging ayam sintetik mendeteksi 7 asam amino esensial dan 8 asam amino non-esensial.

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Chicken is one of the main sources of protein that society enjoys consuming. However, meat may be unhealthy and cause excessive cholesterol, diabetes, and weight gain, also pathogenic such as avian influenza. Chicken meat alternative that is healthier is synthetic chicekn meat that created from organic ingredients with protein content that resembles meat. Protein in synthetic meat is obtained from ingredients such as gluten, soybean dregs, and cassava that also contains fiber, carbohydrate, fats, and minerals. In manufacturing synthetic meat, the concentration of soybean dregs and cassava are varied in order to observe the effect from both ingredients towards nutrition and texture. Synthetic chicken meat is then steamed for one hour at 100oC. The best composition for synthetic chicken meat based on its nutrition content, which protein acts as the main parameter consists of 60% gluten, 5% cassava, and 20% soybean dregs. Proximate analysis yields that this composition of synthetic chicken meat contains 20,35% protein; 6,39% fat; 18,45% carbohydrate; 0,425% ash; and 54,40% water. Best synthetic chicken meat composition based on its texture which hardness becomes the main parameter is 60% gluten, 15% cassava, and 0% soybean dregs. Texture profile analysis results for this synthetic chicken meat composition yields a hardness of 8829 gf; 0,567% cohesiveness; dan 89,1 elasticity. Amino acid analysis detected 7 essential and 8 non-essential amino acids."

"Konsumsi daging sapi dapat meningkatkan risiko timbulnya kanker, penyakit kardiovaskular dan jantung, serta tekanan darah tinggi atau hipertensi. Oleh karena berbagai dampak negatif tersebut, perlu dibuat sebuah produk pangan alternatif berupa daging sapi sintetik yang tetap mengandung nutrien penting tetapi memiliki risiko kesehatan yang jauh lebih kecil. Dalam penelitian ini, protein dalam daging sapi sintetik diperoleh dari bahan baku berupa gluten, kacang merah, ampas kedelai, dan textured vegetable protein yang divariasikan konsentrasinya. Berdasarkan hasil penelitian yang telah dilakukan, peningkatan konsentrasi tepung kacang merah dan textured vegetable protein dapat meningkatkan kadar abu, kadar protein, dan kadar lemak dalam daging sapi sintetik. Selain itu, peningkatan konsentrasi ampas kedelai dapat meningkatkan kadar air dan karbohidrat, menurunkan nilai kalori, dan mengurangi kekerasan daging sapi sintetik. Dari penelitian ini diperoleh daging sapi sintetik terbaik dengan kombinasi 60% gluten, 10% tepung kacang merah, 20% ampas kedelai, dan 10% textured vegetable protein diperoleh. Berdasarkan hasil analisis proksimat dan kalori, daging sapi sintetik terbaik mengandung 60,3% air, 0,6% abu, 19,3% protein, 4,5% lemak, 15,6 karbohidrat, dan 178 kkal/100 g. Berdasarkan hasil texture profil analysis, daging sapi sintetik terbaik memiliki daya kohsesif 0,570, kekerasan 5845,4, dan elastisitas 88,0. Daging sapi sintetik terbaik mengandung seluruh asam amino esensial dan memiliki kandungan lemak jenuh yang lebih rendah dibandingkan daging sapi. Dari penelitian ini, telah dapat dihasilkan daging sapi sintetik dengan kandungan nutrisi yang cukup dan risiko kesehatan yang jauh lebih rendah dibandingkan dengan daging sapi sehingga daging sapi sintetik dapat dijadikan sebagai bahan pangan alternatif pengganti daging sapi yang lebih sehat.

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Consumption of beef can increase the risk of cancer, cardiovascular and heart disease, and hypertension. Because of those disadvantages, an alternative food in the form of synthetic beef which contains almost the same amount of nutrient as the original beef but with less health risk can be made. In this research, the protein content of synthetic beef will be derived from gluten, kidney bean, soy pulp, and texturized vegetable protein which are varied in the concentration.

Based on this research, the increase of kidney bean flour and textured vegetable protein’s concentration will increase the ash, protein, and fat content of synthetic beef. Meanwhile, the increase of soy pulp’s concentration will increase the water and carbohydrate content, decrease the amount of calories, and reduce synthetic beef’s hardness. This research has produced the best synthetic beef with a combination of 60% gluten, 10% kidney bean flour, 20% soybean pulp, and 10% texturized vegetable protein is obtained.

According to the proximate and calorimetry analysis, the best synthetic beef contained 60.3% water, 0.6% ash, 19.3% protein, 4.5% fat, and 15.6 carbohydrate, and 178 kkal/100 g. According to the texture profile analysis, the best synthetic beef has 0.570 cohesiveness, 5845.4 hardness, and 88.0 springiness. The best synthetic beef contains all essential amino acids and has less saturated fat in comparison to beef. Based on this research, a synthetic beef with sufficient amount of nutrient and less health risk has been produced. Therefore, synthetic beef is a healthy alternative food that can substitute original beef."

"Daging merupakan sumber protein hewani yang kandungan gizinya lengkap. Hal ini karena daging mengandung asam amino yang lengkap dengan perbandingan jumlah yang baik. Salah satu sumber daging yang dapat digunakan untuk memenuhi gizi masyarakat adalah itik lokal. Selama ini itik lokal hanya dimanfaatkan untuk produksi telur dan setelah afkir dagingnya kurang diminati karena alot, bertekstur kasar, dan mempunyai aroma amis. Pada penelitian ini akan dikaji karakteristik fisik Texture Profile Analysis dan organoleptik daging itik petelur afkir berbasis teknik restrukturisasi dengan penambahan enzim transglutaminase. Daging itik afkir yang memiliki kualitas rendah dapat diolah dengan cara restrukturisasi dengan penambahan enzim jenis Microbial transglutaminase MTG sebagai agen pengikat silang. Variasi kondisi pengolahan tersebut meliputi durasi inkubasi 1 dan 2 hari dan komposisi enzim 0,0 ; 0,3 ; 0,6 ; dan 1. Hasil penelitian menunjukkan penambahan konsentrasi dapat meningkatkan secara signifikan parameter profil tekstur hardness, springiness, cohesiveness dan parameter organoleptik tekstur, rasa, aroma, warna secara berurutan. Sedangkan reaksi enzimatik dibuktikan dengan uji FTIR yang menunjukkan adanya peningkatan intensitas gelombang C=O dan peningkatan nilai keasaman pH. Secara umum kadar optimum enzim MTG yang digunakan untuk restrukturisasi daging sebesar 0,6 dengan durasi inkubasi 2 hari dilihat dari semua uji yang dilakukan.

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Meat is a source of animal protein with complete nutritional content, because meat contains a good comparison numbers of amino acids. One of many sources of meats which can be used to meet the nutritional needs in the community is the local duck. All this time, local duck is only used for its eggs since after reaching maturity the meat is less desirable because of the tough, harsh texture, and its strong fishy odor. This research studied physical characteristics Texture Profile Analysis and organoleptic from meat of local laying ducks based on restructuring techniques with the addition of transglutaminase enzymes. Low quality meat from rejected ducks can be processed by restructuring with the addition of Microbial transglutaminase MTG enzyme as a crosslinking agent. Variations of treatment conditions include incubation duration 1 and 2 days and enzyme composition 0.0, 0.3, 0.6, and 1. The results showed that the addition of concentration can significantly improve the texture profile parameters hardness, springiness, cohesiveness and organoleptic parameters texture, taste, aroma, color sequentially. While the enzymatic reaction is evidenced by FTIR test which shows an increase in wave intensity C O and increase the acidity value pH . Generally, the optimum level of MTG enzyme used for meat restructuring is 0.6 with 2 day incubation duration seen from all test conducted. "

"This research was conducted to study the effect of the mixtures of sago waste and chicken excreta fermented utilization in rations on broiler performance, carcass physical quality as well as the meat chemical quality. The mixture of sago waste and chicken excreta was fermented in 48 hours using effective microorganism-4. The research was biological experiment using the respective fermented materials in broiler rations with level of 0% (R0), 4% (Rl), 8% (R2) and 12% (R3). Each dietary treatment had five replications of five broiler chickens each. Variables was observed were broiler performance (feed consumption, body weight gain and feed conversion), carcass physical quality (live weight, carcass percentage, abdominal fat percentage) and chemical quality of meat (water contents, fat and protein). Data were analysed using Analysis of Variance of one way Completely Randomized Design, and differences between means were tested using Duncan Multiple Range Test. The results indicated that the use of fermented mixtures up to 8% in broiler rations had increased body weight, live weight and carcass percentage, and fat flesh content and it was better than birds receiving control ration. The use of 12% fermented materials in the ration had no significant effect on feed consumption, abdominal fat percentage, as well as water contents and protein of the flesh."

"Asap cair merupakan produk pirolisis kayu yang didapat dari degradasi termal selulosa, hemiselulosa dan lignin. Ampas tebu dapat dijadikan salah satu bahan baku asap cair karena memiliki kandungan yang serupa dengan kayu.Kualitas produk asap cair dipengaruhi oleh beberapa faktor seperti suhu pirolisis.Variasi suhu yang digunakan untuk mencari kondisi optimal adalah 350, 400, 450, 500 ℃. Salah satu fungsi asap cair adalah sebagai pengawet makanan. Komponen yang berperan penting adalah fenol. Hasil penelitian menyarankan asap cair hasil pirolisis ampas tebu dapat digunakan menjadi pengawet bahan makanan terutama daging ayam dan hasil asap cair sebagai pengawet yang terbaik adalah asap cair pada suhu 450 ℃.

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Liquid smoke is a wood pyrolysis product obtained from cellulose, hemicellulose and lignin thermal degradation. Bagasse can be used as liquid smoke raw material because it has similar contents with wood. Liquid smoke quality is influenced by several factor like temperature. Temperature variation which is used to find optimal condition are 350, 400, 450, 500 ℃. One of liquid smoke function is as a food preservation. The most important component for food preservation is phenol. The result of this research is liquid smoke obtained from bagasse pyrolysis can be used as food preservation especially chicken meat and liquid smoke with the best performance as food preservation is liquid smoke with 450 ℃ as pyrolysis temperature."

"ABSTRACTPenelitian ini meninjau pengaruh durasi kontak 40, 80, dan 120 menit, suhu kontak 3, 26, dan 37 ?C, dan konsentrasi ozon 0,21 dan 0,38 mg/l pada pemanfaatan air terozonasi dalam upaya mempertahankan kualitas daging ayam. Parameter mutu yang diamati adalah perubahan jumlah total bakteri mesofil aerobik TBMA, bakteri Escherichia coli, pH, kadar air, dan kadar protein. Hasil menunjukkan bahwa semakin lama durasi kontak dan semakin rendah suhu kontak, maka semakin rendah laju penurunan kualitas daging ayam. Air terozonasi dengan konsentrasi ozon 0,38 mg/L yang dikontakkan dengan daging ayam fillet selama 120 menit pada suhu 3?C mampu mereduksi bakteri mesofilik aerobik sebesar 1 unit log cfu/g. Konsentrasi ozon 0,21 dan 0,38 mampu mendisinfeksi total bakteri mesofilik aerobik sejumlah 0,42 dan 0,89 unit log cfu/g. Tidak ada pengaruh yang signifikan terhadap pH dan kadar air daging ayam, namun kadar protein turun 1.

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ABSTRACTThis research studied the effect of exposure time 40, 80, and 120 min, temperature contact 3, 26, and 37 C, and ozone concentration 0.21 and 0.38 mg l in the optimization of ozonated in effort maintain the quality of chicken meat. The observed quality parameters were total number of aerobic mesophyll bacteria, Escherichia coli, pH, water content, and protein content. The results show that longer exposure time and lower temperature could lower the rate of decreasing quality in chicken meat. Ozonated water with 0.38 mg l of ozone concentration is contacted with chicken fillet for 120 minutes at 3 C, it reduced aerobic mesophilic bacteria by 1 unit log cfu g. The ozone concentrations of 0.21 and 0.38 were able to disinfect total aerobic mesophilic bacteria of 0.42 and 0.89 log cfu g respectively. There was no significant effect on pH and chicken water content, but protein content decreased by 1."

"Singkong dapat menjadi salah satu alternative dalam pengembangan bioethanol dan ekspor di Indonesia. Selain itu tanaman singkong hampir bisa kita jumpai dimana saja. Singkong yang sudah dikeringkan atau biasa di sebut gaplek memiliki nilai untuk di ekspor. Penelitian kali ini bertujuan untuk mengetahui karakterisasi dari singkong untuk dijadikan referensi dalam perancangan rotary dryer dan juga untuk mengetahui pengaruh dari temperatur, aliran udara dan tebal singkong terhadap laju pengeringan singkong. Dalam kasus ini singkong akan dipotong dengan ukuran 0,3cm, 0,5cm, 0,7cm. Singkong yang diletakkan didalam ruang pengering akan dialirkan udara dengan 3 variasi ketinggian manometer yaitu 10mm, 18mm, 28mm. Udara yang dialirkan juga akan divariasikan temperaturnya yaitu 100℃, 80℃, 60℃. Hasil penelitian menunjukkan bahwa equilibrium moisture content (xe), konstanta pengeringan (k) dan α saling berhubungan. Critical moisture content (xc) sangat dipengaruhi oleh ketebalan potongan singkong dan laju aliran udara pengering.

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Cassava can be one of alternatives in developing bioethanol and export in Indonesia. Furthermore cassava can be found almost anywhere. Cassava which had been dried or commonly called gaplek have a sale value for export. This research is meant to observe the character of cassava to be made reference in designing a rotary dryer and also to ascertain the influence of temperature, air flow, and cassava thickness toward drying the cassava.

In this case the cassavas will be cut into pieces with measurement 0,3cm, 0,5cm, 0,7cm. Cassavas that placed in drying chamber will be air flowed with 3 height manometer variations which is 10mm, 18mm, 28mm. Air for flowing also will be variant, which is 100℃, 80℃, 60℃. Research outcome shows that equilibrium moisture content (xe), drying constants (k), and α are interrelated. Critical moisture content (xc) is greatly influenced by cassavas thickness and dryer air flow."

"Asam amino esensial yang terkandung pada protein nabati maupun hewani, penting untuk asupan nutrisi manusia. Namun, protein lemak yang ada dihewani dikenal dengan Low Density Lipoprotein LDL dapat menyebabkan penyakit tertentu yang berbahaya. Protein nabati dapat menjadi konsumsi alternatif untuk menurunkan kadar kolesterol LDL tersebut. Teknologi yang berkembang saat ini adalah protein nabati yang direstrukturisasi teksturnya menyerupai tekstur daging hewan. Salah satu sumber protein nabati yang memiliki kualitas gizinya mendekati dengan daging hewan adalah protein kedelai. Penelitian ini bertujuan untuk mengetahui pengaruh enzim transglutaminase TG-ase sebagai agen pengikat silang pada campuran Texturized Soy Protein TSP dan tepung kedelai. Sampel akan di uji melalui tingkat keasaman, gugus fungsi, profil tekstur, organoleptik dan proksimat. Melalui hasil uji tersebut akan diperoleh jumlah dosis transgluminase dan suhu inkubasi yang optimal. Variasi yang digunakan adalah dosis enzim 0,0; 0,5; 1,0; 1,5; 2 dan suhu inkubasi 50C; 150C; 250C dengan durasi 24 jam inkubasi. Hasilnya menunjukkan bahwa karakteristik dari setiap sampel yang diamati, peningkatan dosis enzim transglutaminase mempengaruhi tekstur sampel yang dibuktikan dengan uji profil tekstur dan organoleptik. Sedangkan, reaksi enzimatik dibuktikan dengan uji FTIR dan tingkat keasaman. Pada penelitian ini enzim optimum adalah 1,5 . Namun, hasil dari karakteristik variasi perbedaan suhu pada penelitian ini tidak signifikan.

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The essential amino acids contain in vegetable and animal protein is important for human nutrition intake. However, the presence of the animal protein in the the animal meat generally exists with a lot of fat and cholesterol type Low Density Lipoprotein LDL that can cause a certain disease. Vegetable protein should be the alternative consumption to decrease the LDL cholesterol content. The current growing technology, the vegetable protein could be restructured to resemble the texture of animal meat. One of the vegetable protein sources that has the same nutritional quality similar to animal meat is soybean protein. This study aims to determine the effect of transglutaminase TG ase enzyme as a crosslinking agent on mixture of Texturized Soy Protein TSP and soybean powder. The sample would be examined by acidity level test, function group, texture profile, organoleptic and proximate analysis. By these tests, it could be obtained the optimum of amount transgluminase dosage and the incubation temperature. The experimenatal variations are the enzyme dosage 0.0 0.5 , 1,0 1.5 2 and the incubation temperature 5oC 15 oC 25oC with the duration of 24 h incubation. The result showed that the characteristic of each sample observed, increased dosage of transglutaminase enzyme affects the texture of sample as evedenced by TPA and organoleptic test. While, enzimatic reaction evidenced by FTIR and acidity level test. In this research the optimum enzyme is 1,5 . However, the characteristic of this variations temperature was insignificant different."

"Proses pemotongan ayam merupakan proses yang berisiko tinggi terjadinya kontaminasi, terutama oleh bakteri patogen. Tingginya kebutuhan akan daging ayam mendorong berkembangnya bisnis komoditi daging ayam. Namun sayangnya, hal ini tidak dibarengi dengan penerapan aspek higiene sanitasi pada proses pemotongan sehingga daging ayam yang beredar di masyarakat tidak terjamin mutu dan keamanannya. Tujuan dari penelitian ini adalah untuk menganalisis penerapan cara produksi dan penanganan daging ayam di RPA modern PT. X, RPA semi modern Y,dan RPA tradisional Z. Penelitian dilakukan pada bulan April-Mei 2013 di RPA modern PT. X yang terletak di Kabupaten Bogor, RPA semi modern Y yang terletak di Kota Depok, dan RPA tradisional Z yang terletak di Tangerang Selatan. Desain penelitian ini adalah penelitian kualitatif yang bersifat analitik deskriptif dengan metode studi kasus. Informan penelitian ini berjumlah 8 orang, yaitu supervisor di RPA PT. X yang berasal dari divisi Quality Assurance (QA), Quality Control (QC),Produksi, dan Warehouse, pemilik, pekerja di RPA Y, pemilik, dan pekerja di RPA Z. Pengumpulan data dilakukan dengan cara melakukan wawancara mendalam,observasi, dan telusur dokumen. Hasil penelitian menunjukkan bahwa RPA PT. X sudah menerapkan cara produksi dan penanganan daging ayam yang baik dan prinsip HACCP pada seluruh tahapan proses pemotongan ayam mulai dari penerimaan,penyembelihan, pengeluaran jeroan, pencucian, pendinginan, pemotongan karkas,penyimpanan, hingga pendistribusian. Sedangkan RPA Y dan Z belum menerapkan cara produksi dan penanganan daging ayam yang baik dan prinsip HACCP. Saran dari peneliti, diharapkan RPA PT. X melakukan evaluasi terutama pada tindakan pencegahan. Sedangkan RPA Y dan Z sebaiknya berusaha menerapkan cara produksi dan penanganan daging ayam yang baik dan prinsip HACCP dalam proses pemotongan ayam.

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Chicken slaughtering process has high contamination risk, especially of pathogen bacteria. The increasing demand of chicken meat encourages the development of chicken meat comodities bussiness. Unfortunately, this is not accompanied by implementation of hygiene and sanitation aspect, thus making the meat distributed in markets not guaranteed for its quality and safety.

The purpose of this study is to analyze the implementation of manufacturing and handling practices in Modern Chicken Slaughterhouse PT. X, Semi Modern Chicken Slaughterhouse Y, and Traditional Chicken Slaughterhouse Y. This study was conducted in April and May 2013 in Modern Chicken Slaughterhouse PT. X in Bogor, Semi Modern Chicken Slaughterhouse Y in Depok, and Traditional Chicken Slaughterhouse Y in South Tangerang.

The design of this study is descriptive analitic qualitative design with case study method. The informants of this study are 8 persons, which are supervisors of Quality Assurance (QA), Quality Control (QC), Production, and Warehouse Division in PT. X, owner and employee in Chicken Slaughterhouse Y, owner and employee in Chicken Slaughterhouse Z. Data was collected by conducting in depth interview, observation, and document review.

The result of this study shows that PT. X has implemented Good Manufacturing and Handling Practices and 7 principles of HACCP in all stages of chicken slaughtering process, including receiving, slaughtering, evisceration, washing and chilling, cutting, storing, and distribution. Chicken Slaughterhouse Y and Z has not implemented Good Manufacturing and Handling Practices and HACCP principles.

The author suggest that PT. X should evaluate the system, especially the preventive actions. Slaughterhouse Y and Z should try to implement Good Manufacturing and Handling Practices and HACCP principles in chicken slaughtering process."