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

Article Sidebar

pdf (Bahasa Indonesia)
Published: Apr 30, 2023
DOI: https://doi.org/10.30997/jpn.v9i1.7227
Keywords:
Nugget, daging itik alabio,kolestrol

Main Article Content

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

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.

Article Details

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
Vol. 9 No. 1 (2023)
Section
Articles
Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with Jurnal Peternakan Nusantara agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in Jurnal Peternakan Nusantara.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in Jurnal Peternakan Nusantara. 
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.

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