Effect of temperature and drying time on chemical characteristics of duck bone meal
<div>Judul: Pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia tepung tulang bebek</div><div> </div><div><em>Title: Effect of temperature and drying time on chemical characteristics of duck bone meal</em></div><div> </div><...
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| Format: | Article |
| Language: | English |
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Universitas Sultan Ageng Tirtayasa
2021-04-01
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| Series: | Teknika |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/ju-tek/article/view/10608 |
| _version_ | 1797363248891166720 |
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| author | Nurul Qisti Angga Nugraha Zulfatun Najah |
| author_facet | Nurul Qisti Angga Nugraha Zulfatun Najah |
| author_sort | Nurul Qisti |
| collection | DOAJ |
| description | <div>Judul: Pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia tepung tulang bebek</div><div> </div><div><em>Title: Effect of temperature and drying time on chemical characteristics of duck bone meal</em></div><div> </div><div>Limbah tulang itik menjadi menjadi perhatian masyarakat khususnya masyarakat Kabupaten Sidrap, Sulawesi Selatan karena di wilayah ini terdapat banyak warung makan palekko’ itik yang menghasilkan limbah padat yaitu tulang itik. Langkah untuk meminimalisir limbah tulang itik ini adalah dengan mengolahnya menjadi produk inovasi yakni tepung tulang itik. Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia tepung tulang itik. Metode pengolahan merupakan modifikasi dari penelitian [1] meliputi diantaranya pencucian, pemotogan, perebusan tulang, pembersihan, pengeringan dan penepungan. Rancangan percobaan menggunakan rancangan acak lengkap (RAL) satu faktor dengan 3 perlakuan dan 3 ulangan yaitu P1 (T<sub>1</sub>=100 <sup>O</sup>C; t<sub>1</sub>=5 jam), P2 (T<sub>2</sub> =150 <sup>O</sup>C; t<sub>2</sub> =3 jam) dan P3 (T<sub>3</sub>=200 <sup>O</sup>C; t<sub>3</sub>=1 jam). Data diproses dan diuji ANOVA untuk melihat perbedaan diantara perlakuan. Uji lanjut dilakukan dengan beda nyata terkecil (BNT) jika terdapat perbedaan signifikan pada α ≤ 5%. Karakteristik kimia produk dianalisis dengan komposisi proksimat, kadar kalsium dan kadar fosfor. Selain itu dilakukan perbandingan produk dengan standar mutu tepung tulang (SNI 01-3158-1992). Karakteristik kimia tepung tulang itik terbaik dihasilkan pada perlakuan suhu pengeringan 200 <sup>O</sup>C dan lama pengeringan 1 jam (P3) dengan rata-rata kadar air 2.88%, kadar abu 40.46%, kadar serat 0.47%, kadar protein 40.71%, kadar lemak 13.81%, kadar kalsium 1.90%, dan kadar fosfor 8.56%.</div><p> </p><p><em>Duck bone waste is still become community attention, especially in the Sidrap district, South of Sulawesi Province, because it has many ducks palekko' food stalls that produce solid waste in the form of duck bone. Processing this waste into the innovative product (done bone meal) was essential to minimize the waste. This study aimed to determine the effect of drying temperature and time on the chemical characteristics of the duck bone meal. The research method was modification the method used by [1], including washing, cutting, boiling bones, cleaning, drying, and shining. The experimental design was a completely randomized experimental design (CRD), one factorial, consisting of 3 treatments and three replications, namely P1 (T<sub>1</sub>=100<sup>O</sup>C; t<sub>1</sub>=5 hours), P2 (T<sub>2</sub>=150<sup>O</sup>C; t<sub>2</sub>=3 hours), and P3 (T<sub>3</sub>=200<sup>O</sup>C; t<sub>3</sub>=1 hour). Data were processed and tested ANOVA to see differences among treatments. If there was a significant difference among treatments at α ≤ 5%, a further test was carried out using the least significant difference (LSD). The product was characterized by proximate composition, calcium content, and phosphorus content. The analysis was also carried out to compare the bone meal quality with standard (SNI 01-3158-1992). The duck bone meal that has the best characteristics was in the treatment of 200<sup>O</sup>C and 1 hour drying time (P3) with an average result of 2.88% moisture content, 40.46% ash content, 0.47% fiber content, 40.71% protein, 13.81% fat content, 1.90% calcium content and 8.56% phosphorus content.</em></p> |
| first_indexed | 2024-03-08T16:18:32Z |
| format | Article |
| id | doaj.art-9fbc246b405d437ab5307acab3ec07b1 |
| institution | Directory Open Access Journal |
| issn | 1693-024X 2654-4113 |
| language | English |
| last_indexed | 2024-03-08T16:18:32Z |
| publishDate | 2021-04-01 |
| publisher | Universitas Sultan Ageng Tirtayasa |
| record_format | Article |
| series | Teknika |
| spelling | doaj.art-9fbc246b405d437ab5307acab3ec07b12024-01-07T12:27:39ZengUniversitas Sultan Ageng TirtayasaTeknika1693-024X2654-41132021-04-01171152010.36055/tjst.v17i1.106087016Effect of temperature and drying time on chemical characteristics of duck bone mealNurul Qisti0Angga Nugraha1Zulfatun Najah2Department of Agricultural Product Technology, Faculty of Science and Technology, Universitas Muhammadiyah Sidenreng RappangDepartment of Animal Husbandry, Faculty of Science and Technology, Universitas Muhammadiyah Sidenreng RappangDepartment of Food Technology, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa<div>Judul: Pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia tepung tulang bebek</div><div> </div><div><em>Title: Effect of temperature and drying time on chemical characteristics of duck bone meal</em></div><div> </div><div>Limbah tulang itik menjadi menjadi perhatian masyarakat khususnya masyarakat Kabupaten Sidrap, Sulawesi Selatan karena di wilayah ini terdapat banyak warung makan palekko’ itik yang menghasilkan limbah padat yaitu tulang itik. Langkah untuk meminimalisir limbah tulang itik ini adalah dengan mengolahnya menjadi produk inovasi yakni tepung tulang itik. Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia tepung tulang itik. Metode pengolahan merupakan modifikasi dari penelitian [1] meliputi diantaranya pencucian, pemotogan, perebusan tulang, pembersihan, pengeringan dan penepungan. Rancangan percobaan menggunakan rancangan acak lengkap (RAL) satu faktor dengan 3 perlakuan dan 3 ulangan yaitu P1 (T<sub>1</sub>=100 <sup>O</sup>C; t<sub>1</sub>=5 jam), P2 (T<sub>2</sub> =150 <sup>O</sup>C; t<sub>2</sub> =3 jam) dan P3 (T<sub>3</sub>=200 <sup>O</sup>C; t<sub>3</sub>=1 jam). Data diproses dan diuji ANOVA untuk melihat perbedaan diantara perlakuan. Uji lanjut dilakukan dengan beda nyata terkecil (BNT) jika terdapat perbedaan signifikan pada α ≤ 5%. Karakteristik kimia produk dianalisis dengan komposisi proksimat, kadar kalsium dan kadar fosfor. Selain itu dilakukan perbandingan produk dengan standar mutu tepung tulang (SNI 01-3158-1992). Karakteristik kimia tepung tulang itik terbaik dihasilkan pada perlakuan suhu pengeringan 200 <sup>O</sup>C dan lama pengeringan 1 jam (P3) dengan rata-rata kadar air 2.88%, kadar abu 40.46%, kadar serat 0.47%, kadar protein 40.71%, kadar lemak 13.81%, kadar kalsium 1.90%, dan kadar fosfor 8.56%.</div><p> </p><p><em>Duck bone waste is still become community attention, especially in the Sidrap district, South of Sulawesi Province, because it has many ducks palekko' food stalls that produce solid waste in the form of duck bone. Processing this waste into the innovative product (done bone meal) was essential to minimize the waste. This study aimed to determine the effect of drying temperature and time on the chemical characteristics of the duck bone meal. The research method was modification the method used by [1], including washing, cutting, boiling bones, cleaning, drying, and shining. The experimental design was a completely randomized experimental design (CRD), one factorial, consisting of 3 treatments and three replications, namely P1 (T<sub>1</sub>=100<sup>O</sup>C; t<sub>1</sub>=5 hours), P2 (T<sub>2</sub>=150<sup>O</sup>C; t<sub>2</sub>=3 hours), and P3 (T<sub>3</sub>=200<sup>O</sup>C; t<sub>3</sub>=1 hour). Data were processed and tested ANOVA to see differences among treatments. If there was a significant difference among treatments at α ≤ 5%, a further test was carried out using the least significant difference (LSD). The product was characterized by proximate composition, calcium content, and phosphorus content. The analysis was also carried out to compare the bone meal quality with standard (SNI 01-3158-1992). The duck bone meal that has the best characteristics was in the treatment of 200<sup>O</sup>C and 1 hour drying time (P3) with an average result of 2.88% moisture content, 40.46% ash content, 0.47% fiber content, 40.71% protein, 13.81% fat content, 1.90% calcium content and 8.56% phosphorus content.</em></p>https://jurnal.untirta.ac.id/index.php/ju-tek/article/view/10608boneduckmealsidrap |
| spellingShingle | Nurul Qisti Angga Nugraha Zulfatun Najah Effect of temperature and drying time on chemical characteristics of duck bone meal Teknika bone duck meal sidrap |
| title | Effect of temperature and drying time on chemical characteristics of duck bone meal |
| title_full | Effect of temperature and drying time on chemical characteristics of duck bone meal |
| title_fullStr | Effect of temperature and drying time on chemical characteristics of duck bone meal |
| title_full_unstemmed | Effect of temperature and drying time on chemical characteristics of duck bone meal |
| title_short | Effect of temperature and drying time on chemical characteristics of duck bone meal |
| title_sort | effect of temperature and drying time on chemical characteristics of duck bone meal |
| topic | bone duck meal sidrap |
| url | https://jurnal.untirta.ac.id/index.php/ju-tek/article/view/10608 |
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