Jurnal Ilmiah Peternakan Halu Oleo最新文献

{"title":"Sifat Fisik dan Organoleptik Mayonnaise Berbahan Dasar Telur Puyuh dengan Konsentrasi yang Berbeda","authors":"Yusnih Fatimah, Fitrianingsih Fitrianingsih, Ali Bain","doi":"10.56625/jipho.v6i1.47126","DOIUrl":"https://doi.org/10.56625/jipho.v6i1.47126","url":null,"abstract":"Abstrak. Penelitian ini bertujuan untuk mengevaluasi dan menguji sifat fisik dan organoleptik mayonnaise dengan penambahan kuning telur puyuh sebagai bahan pengemulsi. Penelitian ini menggunakan 90 butir telur puyuh dan minyak mozola dengan menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 4 ulangan yaitu: P0 : 25 gram kuning telur puyuh + 75 ml minyak jagung, P1 : 30 gram kuning telur puyuh + 70 ml minyak jagung, P2 : 35 gram kuning telur puyuh + 65 ml minyak jagung, P3 : 40 gram kuning telur puyuh + 60 ml minyak jagung. Parameter yang diamati dalam penelitian ini adalah kestabilan emulsi, aroma, rasa, warna dan tekstur mayonnese. Hasil penelitian menunjukan bahawa penggunaan telur puyuh dan minyak jagung dengan imbangan berbeda berpengaruh nyata (P0,05) terhadap warna dan tekstur mayonnaise. Kestabilan emulsi terbaik terdapat pada perlakuan P3 dengan nilai 90,50%. Aroma dan rasa menghasilkan nilai tertinggi beraroma dan tidak amis (5) pada perlakuan 35gram kuning telur puyuh dan 65 ml minyak jagung serta rasa hambar (5,20) pada perlakuan 25gram kuning telur puyuh dan 75 ml minyak jagung. \u0000Kata Kunci: Mayonnese, Minyak jagung, Organoleptik, Sifat fisik, Telur puyuh","PeriodicalId":480584,"journal":{"name":"Jurnal Ilmiah Peternakan Halu Oleo","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139811091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Estimasi Kualitas Karkas Hidup pada Kerbau Rawa dan Kerbau Sungai dengan Ultrasonografi pada Berbagai Umur","authors":"Veni Rvs, Isdoni Isdoni, Agung S. P. Lumban Tobing, M. F. Ulum","doi":"10.56625/jipho.v6i1.30041","DOIUrl":"https://doi.org/10.56625/jipho.v6i1.30041","url":null,"abstract":"Ultrasonography is a non-invasive diagnostic tool which potential for examining carcasses periodically, cheap, easy, and accurate to demonstrate carcass characteristics, quantity and quality of meat. This study aims to predict the quality of live carcass in swamp buffaloes and river buffaloes based on age and breed by ultrasonography. Ultrasound imaging was carried out with a longitudinal and transverse point of view using a convex transducer with a frequency of 5 MHz and a depth of 180 mm. There were 10 swamp buffaloes and 10 river buffaloes that were grouped into 1-3 years (n = 5) and 3-6 years (n = 5). The result of ultrasound images appears as anechoic images of muscle and hyperechoic images of fat and bone. Carcass analysis used AUSMEAT with the regression y = 0.4546+0.1697 x with R2 of 0.9833 for marbling score and the regression y = - 0.03003+0.4217 x with R2 of 0.9933 for percentage of intramuscular fat showed that swamp buffaloes and river buffaloes aged 3-6 years had the Longissimus dorsi muscle thickness, rump muscle thickness, backfat thickness, rump fat thickness, marbling score and percentage of intramuscular fat were higher than aged 1-3 years (P<0.05). However, analysis of ultrasound images based on breed showed that swamp buffaloes and river buffaloes had the same carcass quality (P>0.05).","PeriodicalId":480584,"journal":{"name":"Jurnal Ilmiah Peternakan Halu Oleo","volume":"42 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139868889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pengaruh Suhu Kandang Yang Berbeda Terhadap Ukuran-Ukuran Tubuh Ayam Kampung Unggul Balitnak (KUB) Periode Starter","authors":"Arya Adit Pratama, R. Libriani, M. A. Pagala","doi":"10.56625/jipho.v6i1.46994","DOIUrl":"https://doi.org/10.56625/jipho.v6i1.46994","url":null,"abstract":"Abstrak: Penelitian ini bertujuan untuk menganalisis pengaruh suhu kandang yang berbeda terhadap ukuran-ukuran tubuh ayam kampung unggul balitnak (KUB) periode starter. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) yang terdiri atas 4 perlakuan dan 4 ulangan sehingga terdapat 16 unit satuan percobaan. Perlakuan yang diterapkan adalah sebagai berikut: P1 = Suhu kandang 31-31,5°C, P2 = Suhu kandang 33-33,5°C, P3 = Suhu kandang 35-35,5°C, P4 = Suhu kandang 37-37,5°C. Parameter yang dievaluasi adalah (a) Panjang rentang sayap. (b) Panjang punggung. (c) Panjang femur (d) Panjang tibia (e) Panjang shank (f) Panjang lingkar dada . Hasil penelitian diperoleh bahwa pengaruh suhu kandang yang berbeda memberikan pengaruh nyata terhadap rataan lingkar dada (5,68 – 7,28 cm), panjang femur (1,94 – 2,69 cm), panjang tibia (2,84 – 3,85 cm), panjang shank (1,46 – 2,11 cm), tetapi tidak berpengaruh terhadap panjang punggung (5,09 - 5,66 cm), dan panjang rentang sayap (3,96 – 5,35 cm) ayam KUB fase starter. \u0000 \u0000Kata Kunci : Ayam KUB, Suhu, Ukuran Tubuh, Fase Starter. \u0000 \u0000Abstract: This study aims to analyze the effect of different cage temperatures on the Body Sizes of Balitnak superior native chickens (KUB) in the starter period. The design used in this study was a completely randomized design (CRD) consisting of 4 treatments and 4 replications so that there were 16 experimental units. The treatments applied were as follows: P1 = cage temperature 31-31.5°C, P2 = cage temperature 33-33.5°C, P3 = cage temperature 35-35.5°C, P4 = cage temperature 37-37 .5°C Parameters evaluated are (a) Wing span length. (b) Back length. (c) Femur length (d) Tibia length (e) Shank length (f) Chest girth length . The results showed that the effect of different cage temperatures had a significant effect on the average chest circumference (5.68 – 7.28 cm), femur length (1.94 – 2.69 cm), tibia length (2.84 – 3.85 cm), shank length (1.46 – 2.11 cm), but no effect on back length (5.09 – 5.66 cm), and wing span length (3.96 – 5.35 cm) of KUB phase chickens starter. \u0000Keywords: KUB Chicken, Temperature, Body Size, Starter Phase.","PeriodicalId":480584,"journal":{"name":"Jurnal Ilmiah Peternakan Halu Oleo","volume":"25 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139869260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bobot potong, bobot karkas dan persentase karkas puyuh fase grower yang diberi larutan daun kelor pada air minum","authors":"H. Hasriani, A. Napirah, Asma Bio Kimestri, Rusli Badaruddin","doi":"10.56625/jipho.v6i1.47161","DOIUrl":"https://doi.org/10.56625/jipho.v6i1.47161","url":null,"abstract":"Penelitian ini bertujuan untuk mengevaluasi bobot potong, bobot karkas dan persentase karkas puyuh yang diberilarutan daun kelor pada air minum. Rancangan yang digunakan pada penelitian ini adalah rancangan acak lengkap (RAL) yang terdiri atas 4 perlakuan dan 5 ulangan. Perlakuan yang digunakan adalah (P0) Kontrol, (P1) Larutan daun kelor 5%, (P2) Larutan daun kelor 10%, (P3) Larutan daun kelor 15%. Hasil penelitian menunjukan perlakuan tidak berpengaruh nyata terhadap bobot potong, bobot karkasdanpersentasekarkaspuyuhfase grower yang diberi larutan daun kelor pada air minum. \u0000Kata kunci :Burung Puyuh, Larutan Daun Kelor, Bobot Potong, Bobot Karkas dan Persentase Karkas.","PeriodicalId":480584,"journal":{"name":"Jurnal Ilmiah Peternakan Halu Oleo","volume":"38 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139871788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pengaruh Subtitusi Daging Ikan Lele Terhadap Kualitas Fisik Dan Organoleptik Bakso Daging Ayam Petelur Afkir","authors":"St Nur Anggraeni, M. A. Pagala, Harapin Hafid","doi":"10.56625/jipho.v6i1.43432","DOIUrl":"https://doi.org/10.56625/jipho.v6i1.43432","url":null,"abstract":"Penelitian ini bertujuan untuk untuk mengetahui pengaruh subtitusi ikan lele terhadap kualitas fisik dan sensori bakso ayam petelur afkir. Penelitian ini menggunakan metode eksperimental dengan rancangan acak lengkap (RAL). Dengan 5 perlakuan dan 5 kali ulangan. Perlakuan yang digunakan adalah sebagai berikut, (P0) 100% daging ayam petelur afkir, (P1) 80% daging ayam petelur afkir: 20% ikan lele, (P2) 70% daging ayam petelur afkir: 30% ikan lele, (P3) 60% daging ayam petelur afkir: 40% ikan lele, (P4) 50% daging ayam petelur afkir: 50% ikan lele. Parameter yang diukur pada penelitian ini adalah Uji Organoleptik Bakso Daging Ayam Petelur Afkir tidak berpengaruh nyata (P>0,05). Terhadap semua peubah baik warna, bentuk, aroma, tekstur, cita rasa dan penerimaan umum terhadap bakso, aroma, keempukan, rasa, tekstur dan warna bakso. \u0000Kata Kunci: Daging Ayam afkir, Ikan Lele, Bakso, Kualitas Organoleptik.","PeriodicalId":480584,"journal":{"name":"Jurnal Ilmiah Peternakan Halu Oleo","volume":"27 19","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139808894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluasi Kualitas Nutrien Hydroponic Corn Green Fodder Jagung Putih Sebagai Pakan Ternak Pada Umur Panen Yang Berbeda","authors":"Happy Rizqa Amaliah, Ali Bain, Widhi Kurniawan","doi":"10.56625/jipho.v6i1.43542","DOIUrl":"https://doi.org/10.56625/jipho.v6i1.43542","url":null,"abstract":"This study aims to evaluate the effect of differences in harvest age on the characteristics of fodder of corn plants that are maintained hydroponically. This research will be carried out using a completely randomized design (CRD) with 5 treatments and 4 replications, so that the experimental units used are 20 units to get a good harvest time. The treatments used in this study were P1 (Hydroponic growing media at harvesting age of 7 days), P2 (Hydroponic growing media at harvesting age of 9 days), P3 (Hydroponic growing media at harvesting age 11 days), P4 (Hydroponic growing media at harvesting age 13 days), P5 (Hydroponic growing media, harvesting age 15 days). The parameters evaluated were (a) dry weight (BK), (b) organic weight (BO), (c)crude protein content (PK), (d) crude fiber content (SK) and (e) crude fat content (LK). The results revealed that the average dry matter ranged from 12.98–6.27%, while the average organic weight ranged from 96.90–93.52%, the protein content ranged from 23.30–10.14%, the crude fiber content ranged from 2.65–20.28%, and the results of crude fat content ranged from 2.65–2.86%.Based on the results of the study, it can be concluded that hydroponic corn green fodder white corn with different harvest ages can have a significant effect on the production of dry matter, organic matter, crude protein and crude fiber. The best harvest was found in the P1 treatment, namely at 7 days of harvest it was able to produce 23% crude protein content. The longest harvest age (15 days) resulted in the lowest dry matter, organic matter and crude protein content and the highest crude fiber content.","PeriodicalId":480584,"journal":{"name":"Jurnal Ilmiah Peternakan Halu Oleo","volume":"67 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139810956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Potensi Pengembangan Budidya Lebah Trigona Sp Di Kecamatan Mowila Kabupaten Konawe Selatan","authors":"Muhammad Sofyan Usra, La Ode Arsyad Sani, A. S. Aku","doi":"10.56625/jipho.v6i1.44146","DOIUrl":"https://doi.org/10.56625/jipho.v6i1.44146","url":null,"abstract":"Trigona sp beekeeping is a business that has been carried out by many people in Mowila District, Konawe Selatan Regency, but not many know about the prospects for developing this business in the future. This study aims to analyze the development potential of Trigona sp honey bees in Mowila District, Konawe Selatan Regency. This research was carried out in July-June 2022 by taking the research location in Mowila District, Southeast Sulawesi Province. The research location was determined purposively (purposive sampling) with the consideration that in a village located in Mowila District, there is a relatively large population developing the Trigona sp beekeeping business. The number of respondents taken in this study was 80 respondents. The analysis used in this research is descriptive analysis using the SWOT analysis technique. The results using the SWOT analysis in this study indicate (1) the S-O strategy (a.) Increasing the relatively good quality of honey in order to increase production and is supported by easy colony maintenance and the availability of plantation crops as a feed source. (b.) Improving infrastructure and supported by local government policies in an effort to promote the processing of Trigona sp. honey bees. (2) W-O strategy (a.) Consumer demand is quite large, extension agents must be more active in conducting training and providing guidance in carrying out Trigona sp honey bee cultivation business puzzles from extension agents. (b.) Forming livestock groups assisted by the active role of extension agents. (3) S-T strategy (a. Supported by easy bee care can increase production so that income can increase.) and (4) W-T strategy (a.) Increase human resource skills so that they can increase the ability of breeders to process Trigona sp. bee cultivation business. (b) Participate in many trainings held by the Animal Husbandry Service or related institutions so that they can overcome the effects of weather and reduce the effect of unstable prices in conducting Trigoan sp. beekeeping.","PeriodicalId":480584,"journal":{"name":"Jurnal Ilmiah Peternakan Halu Oleo","volume":"52 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139810932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kualitas Fisik Patty Beef dari Lokasi Otot yang Berbeda","authors":"Alvirna Wati, La Malesi, Harapin Hafid","doi":"10.56625/jipho.v6i1.43440","DOIUrl":"https://doi.org/10.56625/jipho.v6i1.43440","url":null,"abstract":"Seiring dengan pertambahan jumlah penduduk yang semakin meningkat, maka kebutuhan akan pangan dan hasil olahannya juga terus meningkat. Salah satu hasil olahan yang biasa diminati masyarakat saat ini terbuat dari daging. Penelitian ini bertujuan untuk mengetahui perbandingan pembuatan patty beef dari lokasi otot yang berbeda terhadap kualitas fisik. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) yang terdiri dari 3 perlakuan dan 6 ulangan. Perlakuan yang digunakan adalah P1 = Otot Biceps femoris (BF), P2 = Otot Longissimus dorsi (LD) dan P3 = Otot Gastrocnimous (GC). Variabel yang diukur dalam penelitian ini adalah kualitas fisik yaitu daya ikat air ,pH dan rendemen. Data yang diperoleh dianalisis dengan sidik ragam. Selanjutnya apabila perlakuan menunjukkan pengaruh yang nyata terhadap variabel yang diukur, maka dilanjutkan dengan uji Duncan (DMRT). Hasil penelitian menujukan bahwa patty beef dari lokasi otot yang berbeda tidak berpengaruh ntata (P>0,05) terhadap daya ikat air, pH, rendemen. \u0000 \u0000Kata kunci : Lokasi Otot Berbeda, Patty Beef, Daya Ikar Air, pH Rendemen.","PeriodicalId":480584,"journal":{"name":"Jurnal Ilmiah Peternakan Halu Oleo","volume":"16 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139809789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Karakteristik Makroskopis Semen Ayam Tolaki pada Frekuensi Penampungan yang Berbeda","authors":"Siti Almia, Syamsuddin Syamsuddin, Rusli Badaruddin","doi":"10.56625/jipho.v6i1.43496","DOIUrl":"https://doi.org/10.56625/jipho.v6i1.43496","url":null,"abstract":"Ayam tolaki merupakan rumpun ayam lokal asli Sulawesi Tenggara yang perlu dijaga kelestariannya. Penelitian ini bertujuan untuk menilai karakteristik makroskopis semen ayam tolaki pada frekuensi penampungan yang berbeda. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan 3 perlakuan dan 6 kali ulangan sehingga terdapat 18 unit satuan percobaan. Perlakuan terdiri atas: P1 = Penampungan semen 1 kali per minggu, P2 = Penampungan semen 2 kali per minggu dan P3 = Penampungan semen 3 kali per minggu. Variabel yang dievaluasi dalam penelitian ini adalah karakteristik makroskopis semen ayam tolaki yang terdiri dari volume, warna, bau, konsistensi/kekentalan dan pH. Hasil penelitian menunjukan bahwa rataan volume ayam tolaki yang diperoleh berkisar antara 0,17–0,38 ml, warna semen 100% putih susu, bau khas sperma, konsistensi kental dan rataan pH berkisar antara 7,3–8,2. Dapat disimpulkan bahwa penampungan semen ayam tolaki yang berbeda lebih baik dilakukan satu kali dan dua kali dalam seminggu karena memperoleh kapasitas semen yang lebih banyak, sedangkan penampungan semen tiga kali seminggu menurunkan volume semen ayam tolaki tanpa mengurangi kualitas makroskopis lainnya. \u0000 \u0000Kata Kunci: Ayam Tolaki, Frekuensi Penampungan, Kualitas Makroskopis","PeriodicalId":480584,"journal":{"name":"Jurnal Ilmiah Peternakan Halu Oleo","volume":"18 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139811307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kualitas Fisik Patty Beef dari Lokasi Otot yang Berbeda","authors":"Alvirna Wati, La Malesi, Harapin Hafid","doi":"10.56625/jipho.v6i1.43440","DOIUrl":"https://doi.org/10.56625/jipho.v6i1.43440","url":null,"abstract":"Seiring dengan pertambahan jumlah penduduk yang semakin meningkat, maka kebutuhan akan pangan dan hasil olahannya juga terus meningkat. Salah satu hasil olahan yang biasa diminati masyarakat saat ini terbuat dari daging. Penelitian ini bertujuan untuk mengetahui perbandingan pembuatan patty beef dari lokasi otot yang berbeda terhadap kualitas fisik. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) yang terdiri dari 3 perlakuan dan 6 ulangan. Perlakuan yang digunakan adalah P1 = Otot Biceps femoris (BF), P2 = Otot Longissimus dorsi (LD) dan P3 = Otot Gastrocnimous (GC). Variabel yang diukur dalam penelitian ini adalah kualitas fisik yaitu daya ikat air ,pH dan rendemen. Data yang diperoleh dianalisis dengan sidik ragam. Selanjutnya apabila perlakuan menunjukkan pengaruh yang nyata terhadap variabel yang diukur, maka dilanjutkan dengan uji Duncan (DMRT). Hasil penelitian menujukan bahwa patty beef dari lokasi otot yang berbeda tidak berpengaruh ntata (P>0,05) terhadap daya ikat air, pH, rendemen. \u0000 \u0000Kata kunci : Lokasi Otot Berbeda, Patty Beef, Daya Ikar Air, pH Rendemen.","PeriodicalId":480584,"journal":{"name":"Jurnal Ilmiah Peternakan Halu Oleo","volume":"50 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139869465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}