Judul: Penggunaan Restraining Box Dalam Pemotongan Sapi Di RPH Dan Karakteristik Fisik Daging:
Abstrak: This study is aimed to observe the differences of meat quality especially the pH, cooking loss and drip loss, and meat tenderness changes of postmortem beef meat slaughtered with and without using of restraining box. Restraining box is an equipment to fix or restrain cattle before slaughtering in order to lay down and handle the cattle safely. This study used 60 beef meat samples (30 samples of restraining and 30 samples of non-restraining) from the slaughterhouse of Bogor City and Bogor District. This research used the Musculus gluteus medius of Brahman Cross . The pH value of the samples was measured at 1, 6, 8, and 10 hours (h) after slaughtering. The water holding capacity was examined through cooking loss and drip loss which were conducted three times at 6, 8, and 10 hours postmortem and the meat tenderness was measured with Warner Bratzler shear force (WBSF). The result of study showed that the pH value of the both treatments.
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Judul: Sifat Fisik Daging Sapi Kerbau dan Domba pada Lama Postmortem yang Berbeda
Abstrak: Daging merupakan protein hewani yang lebih mudah dicerna dibanding dengan protein nabati. Penganekaragaman pengolahan daging akan meningkatkan nilai tambah dari produk daging tersebut, sehingga variasi produk daging menjadi lebih banyak dan akan meningkatkan nilai jual ke konsumen. Bagian yang terpenting yang menjadi acuan konsumen dalam pemilihan daging adalah sifat fisik. Sifat fisik dalam hal ini antara lain warna, keempukan, tekstur, kekenyalan dan kebasahan. Tujuan penelitian ini adalah untuk membandingkan sifat fisik daging sapi, kerbau dan domba pada lama postmortem yang berbeda. Sebanyak 900 gram sampel otot Longissimus dorsi daging sapi, kerbau dan domba digunakan pada penelitian ini. Masing-masing sampel diperoleh dari tiga daerah yang berbeda. Sampel daging sapi diperoleh dari Rumah Potong Hewan Kebon Pedes Kabupaten Bogor, sampel daging kerbau diperoleh dari Rumah Potong Hewan Parungkuda Kabupaten Sukabumi, dan sampel daging domba diperoleh dari Peternakan Mitra Tani Farm Ciampea Bogor. Rancangan yang digunakan adalah Rancangan Acak Kelompok dengan pola faktorial 2x3. Perlakuan pada penelitian ini adalah perbedaan postmortem dan perbedaan jenis ternak. Taraf dalam perlakuan pertama yaitu 4 dan 6 jam postmortem, sedangkan taraf perlakuan kedua yaitu daging sapi, kerbau dan domba. Data yang diperoleh dianalisis dengan menggunakan analisis ragam (ANOVA). Uji lanjut Tukey dilakukan pada pengaruh perlakuan yang nyata (P<0,05).
Keyword: meat characteristics, processed meat products, water holding capasity, meat tenderness, cooking loss, randomized complete block design

Judul: Basis of Social Theories for Social Enterprises: Integrative Literature Review
Abstrak: Social enterprise is a hybrid organization aiming to achieve economic and social values that exist as an effective mechanism for creating value in the form of society, economy and environment. The development of social enterprise is considered to have contributed in increasing innovation as well as being a mechanism for ensuring economic development that is in line with social justice. However, the development of theory and study of social enterprise is still lagging behind in practice. The social enterprise conception is a conception that is still considered as a "young term" category in the social sciences and has not shown clear consistency linking social theories to the development of social enterprise. This study aims to identify the basic theories of social enterprise and social theories for social enterprise with used an integrated literature review approach with data sources from Scopus and ProQuest. The results of the study found that socio-economic theory is the basis for social enterprise theory. This study also found the linkages of 7 social theories for social enterprise and the mapping of social theory architecture for social enterprise which is studied on classical and contemporary social theories.
Keyword: integrative literature review, social economic, social enterprise, social theory