PEMANFAATAN DAUN TAHONGAI (KLEINHOVIA HOSPITA L) DALAM PEMBUATAN NUGGET ITIK ALABIO SEBAGAI PANGAN FUNGSIONAL

UTILIZATION OF TAHONGAI LEAF (Kleinhovia hospita L) IN THE PRODUCTION OF ALABIO DUCK NUGGETS AS FUNCTIONAL FOODS

Authors

  • Julinda Manullang Universitas Mulawarman
  • Aswita Emmawati, Universitas Mulawarman
  • Maulida Rachmawati Universitas Mulawarman
  • Servis Simanjuntak Universitas Mulawarman
  • Rafika Toding Allo Universitas Mulawarman

DOI:

https://doi.org/10.30997/jpn.v9i1.7227

Keywords:

Nugget, daging itik alabio,kolestrol

Abstract

This research was to determine the food quality of Alabio duck meat with the addition of tahongai leaves which contain antioxidants and can reduce cholesterol levels. This research was conducted at the Laboratory of Chemistry and Biochemistry of Agricultural Product Technology, Faculty of Agriculture, Mulawarman University and the Laboratory of Nutritional Biochemistry, Department of Animal Nutrition and Feed, Faculty of Animal Husbandry, Gajah Mada University for 2 months. The design used in this study was completely randomized design with 4 treatments and 4 replications. The variables observed were the quality of protein, fat and cholesterol. The results of the analysis showed that the average protein content (10.17%; 13.15%; 15.12%; and 16.83%), fat content (4.48%; 3.23%; 2.44; and 0.84%), cholesterol content (136.10gr; 123.587gr; 104.37gr; 92.26gr). The conclusion of this study is that tahongai leaves as a mixture of alabio duck nuggets can increase protein content and reduce fat and cholesterol levels as a functional food.

Downloads

Download data is not yet available.

References

Adawiyah, D. R., Tj Muhandri, Subarna, & Sugiyono. 2019. Pengaruh Fortifikasi Zat Besi Menggunakan FeSulfat, Fe-Fumarat Dan Na Fe EDTA Terhadap Kualitas Sensori Produk-Produk Olahan Tepung Terigu. Jurnal Mutu Pangan: Indonesian Journal of Food Quality. 6(2): 54–62

El-moursi, Abdalla, I. M. Talaat, & M. A. Bekheta. 2012. Physiological Response of Moringa Oliefera to Stigmasterol and Chelated Zinc. Nusantara Bioscience. 4(3): 118–123.

Lestari, D., Rukmiasih, T. Suryati, P. S. Hardjosworo, & J. A. Lase. 2020. Komposisi Asam Lemak dan Kadar Malondialdehida Daging Itik

Lokal yang Diberi Antioksidan Alami. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan. 8(3): 117–123.

Lestari, F. E. P., Jakaria, & Rukmiasih. 2015. Sensori dan Karakteristik Asam Lemak Daging Itik Cihateup, Alabio dan Silangannya. Jurnal Sains Terapan. 5(1): 17-25.

Putri, W. A., S. Wibowo, & L. Silitonga. 2019. Kualitas Kimia dan Nilai Organoleptik Nugget Daging Itik Dengan Menggunakan Bahan Pengisi yang Berbeda. Jurnal Ilmu Hewani Tropika. 8 (1): 36–41

Santhi D, Kalaikanan A. 2014. The Effect of the Adition of Oat Flour in Low-Fat Chicken Nuggets. J Nutr Food Science 4:260

Suhaemi, Z. 2011. Diktat Metode Penelitian dan Rancangan Percobaan. Fakultas Pertanian Universitas Tamansiswa. Padang.

Suryana. 2013. ”Pemanfaatan Keragaman Genetik untuk meningkatkan Produktivitas Itik Alabio (Anas platyrhynchosBorneo).” Jurnal Penelitian dan Pengembangan Pertanian Vol. 32 (3)100-111. BPS Provinsi Kalimantan Selatan. 2019. Kalimantan Selatan dalam Angka 2018.Banjarbaru: BPS Provinsi Kalimantan Selatan

United States Departement of Agriculture (USDA). 2016. Plants Database: Kleinhovia hospita L. http://www.plants.usda.gov diakses pada 22 November 2016

Valdés-Rodríguez, A. Pérez-Vázquez, M. A. García-Alvarado, & G. C. Rodríguez-Jimenes. 2017. Variation in Bioactive Compounds and Antiradical Activity of Moringa oleifera Leaves: Influence of Climatic Factors, Tree Age, and Soil Parameters. European Food Research and Technology. 243(9): 1593–1608

Wahyuni R., dan Krisnawati K. 2014. Eksplorasi Hutan Bukan Kayu (HHBK) Berkhasiat Anti Kolesterol di Kabupaten Lombok Utara, Karangasem dan Timor Tengah Selatan. Prosiding Seminar Nasional Peranan dan Strategi Kebijakan Pemanfaatan Hasil Hutan Bukan Kayu (HHBK) dalam Meningkatkan Daya Guna Kawasan (Hutan). Fakultas Kehutanan UGM, Yogyakarta. 6-7 November 2014

Published

2023-04-30

How to Cite

Manullang, J., Aswita Emmawati, Maulida Rachmawati, Servis Simanjuntak, & Rafika Toding Allo. (2023). PEMANFAATAN DAUN TAHONGAI (KLEINHOVIA HOSPITA L) DALAM PEMBUATAN NUGGET ITIK ALABIO SEBAGAI PANGAN FUNGSIONAL : UTILIZATION OF TAHONGAI LEAF (Kleinhovia hospita L) IN THE PRODUCTION OF ALABIO DUCK NUGGETS AS FUNCTIONAL FOODS. Jurnal Peternakan Nusantara, 9(1), 37–40. https://doi.org/10.30997/jpn.v9i1.7227

Issue

Section

Articles
Abstract viewed = 48 times