Judul: Perbedaan pH Dan Waktu Pembusukan Antara Daging Dada Dengan Daging Paha Dan Betis Ayam Broiler Pada Suhu Kamar Dan Suhu Pendinginan
Abstrak: Daging ayam memiliki sifat ekonomis, praktis dan mudah disediakan dan memenuhi kebutuhan nutrisi, memiliki cita rasa yang enak serta murah. Daging ayam mengandung bahan-bahan nutrisi yang penting yakni rendah kalori, sebagai sumber asam lemak jenuh dan tak jenuh dan sebagai sumber asam amino esensial. Penjualan daging ayam segar di Indonesia saat ini sudah dijual dalam bentuk potongan-potongan komersial seperti potongan dada ("breast"), sayap ("wing"), paha ("thigh") dan betis ("drum stick") dan umumnya disimpan dalam suhu kamar. Hal ini mempercepat terjadinya pembusukan dan mudah dicemari oleh mikroorganisma yang patogen sehingga dapat membahayakan kesehatan konsumen. Tujuan penelitian ini adalah mengetahui perbedaan pH dan waktu pembusukan antara potongan daging dada dengan potongan daging paha dan betis daging ayam. broiler pada penyimpanan suhu kamar dan suhu pendinginan serta perbedaan waktu pembusukan antara penyimpanan suhu kamar dan suhu pendinginan pada potongan daging dada dan daging paha dan betis ayam broiler. ...
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Judul: Sifat Fisik Daging Dada Ayam Broiler Pada Berbagai Lama Postmortem di Suhu Ruang
Abstrak: Chickens meat is inclusive of food substance that easy to destroy or rotten. Breast meat will be the focus in this research. Long time of postmortem affected decrease of meat quality especially on physical properties. The acceptability of poultry muscle as food depends largerly upon chemical, physical and structural changes that occur in muscle as it converted to meat. This experiment was carried out to investigate decrease of meat quality (physical properties) in various time of postmortem.The aim of this research is to learn meat of chickens physical properties at various long time postmortem (0, 2, 4, 6 and 8 hours) and to know meat quality until 8 hours postmortem. Completely Block Randomized Design was used in this experiment. Treatment of this experiment is time of postmortem (0, 2, 4, 6 and 8 hours) and different day at slaughtering as block design consist of three block. If any significant different (p<0,05) betwen treatments were than compared by using contrast polinomial orthogonal test. The observed variable are pH, water content, water holding capacity (WHC) and water activity. The results shows that long time postmortem affected to water content value, and very affected to pH value, and water activity, but not affected to water holding capacity. This research shows that long time postmortem 0 – 8 hours results that pH mean ranged from 5,76 – 5,4, water content ranged from 74,50 – 73,90, WHC mean ranged from 95,27 - 93,75 and water activity ranged from 0,985 – 0,960. Average value on pH, water content and water activity changes following linier pattern with correlation coefficient are negatively. This mean that long time postmortem will be decreasing pH value, water content value and water activity value.
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Judul: Ecosystem and community based model for zonation in Nino Konis Santana National Park, Timor-Leste
Abstrak: Nino Konis Santana National Park is the first national park that was declared by Timor-Leste Government on August 2008. Aims is to i) Protect and conserve nationally and globally important natural and cultural values, ii) Contribute to the achievement of sustainable livelihoods for local communities, iii) Establish the first protected area in Timor-Leste’s world-class protected area system, iv) Increase awareness of conservation and the sustainable management of biodiversity and natural resources, v) Ensure the active participation of and foster ownership by the communities in the protected area, and vi) Manage the NKSNP as an internationally recognized protected area where the traditional interactions of people and nature are maintained in a way that protects the environment.
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