Ismed Lukman

The composition of lysine and methionine as precursors of carnitine to add in the commercial feed on the LDL and HDL content of chicken broiler through increased intracellular fatty acid oxidation were evaluated. This study used broiler strains CP 707 3-6 weeks of age, which is placed in 32 units of cage experiment, each unit consisting of 2 (two) chicken broiler in a cage box. This research used completely randomized design experimental methods with 8 treatments and 4 times repeated.  The precursor carnitine treatments in the commercial feed Bravo 512, A = Commercial Feed (CF), B =  CF+150 mg carnitine/kg, C = CF+PC1; 0.55% L-HCl Lysine+0.22 % DL-Methionine, D = CF + PC2; 0.55% L-HCl Lysine+% 0.44% DL-Methionine, E = CF + PC3; 0.55% L-HCl Lysine+0.66% DL-Methionine, F = CF+PC4;1.10% L-HCl Lysine+0.22% DL-Methionine, G = CF+PC5;1.10% L-HCl Lysine+0.44% DL-Methionine and H = CF+PC6;1.10% L-HCl Lysine+0.66% DL-Methionine. Data was obtained using analysis of variance with orthogonal contrasts test. The results showed that different treatments of precursor carnitine is significant different (P <0.01) on the LDL and HDL cholesterol content of chicken broiler. Based on results, treatment G (CF + PC5) gives LDL cholesterol content is 13:48 mg/dl and HDL cholesterol content is 131.50 mg/dl. The precursor carnitine to added the commercial feed of chicken broiler Bravo 512 is 1.10% L-HCl Lysine, 0.44% DL-Methionine, 0:33 mg/kg of niacin, 80 mg/kg FeSO4, 250 mg/kg vitamin C and 3.5 mg/kg vitamin B-6.

Key words: chicken broiler, cholesterol, LDL, HDL, carnitine precursor

Ismed 12*, Ahadiyah Yuniza2, Mirzah2
1 Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800 Penang, Malaysia.
2 Food and Nutrition Department, Andalas University, Indonesia.
1. www.ppti.usm.my
2. www.unand.ac.id

Physicochemical (proximate composition, colour, toughness) and sensory properties five brands of commercial chicken nuggets were evaluated. The proximate composition of commercial chicken nugget showed significant difference (p<0.05) between samples. The range of moisture, protein, fat, ash and carbohydrate content are 34.71-56.51%, 12.52-16.62%, 18.14-25.00%, 1.20-1.58% and 7.52-26.49%. The L*, a and b value of cooked chicken nuggets ranged between 64.38 – 68.41, 0.51 – 3.51 and 16.46 - 19.35, respectively. The toughness of all chicken nugget were not significantly different (p<0.05). From sensory evaluation test (colour, odour, taste, gumminess, hardness, juiciness and overall acceptability), it was shown that generally all panellist acceptable of the samples. This result showed that Malaysian chicken nuggets produced from different manufacture, were different in chemical composition, colour, textural properties and sensory evaluation test significantly.

Ismed Lukman, Nurul Huda and Noryati Ismail

*Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800 Penang, Malaysia.
www.ppti.usm.my

The effects of wheat flour 10%, 15%, 20%, 25% and 30% addition to the formulation on quality of duck nuggets were evaluated. Physicochemical and sensory properties of duck nuggets were determined. Result showed that moisture, fat and protein content decreased significantly (p<0.05) with the addition of wheat flour while the carbohydrate content increased significantly (p<0.05). The L*, a and b value of cooked duck nuggets ranged between 56.97 – 60.33, 4.19 – 4.66 and 19.19 - 19.98, respectively. Better cooking scores were shown by sample that contain 30% wheat flour is 13.57% where by lower percentages of cooking loss were obtained. The toughness of duck nuggets significantly different (p<0.05) ranged from 13.57 - 21.86 kg-s. From sensory evaluation (colour, odour, taste, gumminess, hardness, juiciness and overall acceptability), it was shown that generally all samples were acceptable to the panelists. Duck nuggets containing 25% wheat flour were as acceptable in chemical composition, colour, textural properties and sensory evaluation.

Keywords: duck nuggets, wheat flour, physicochemical, sensory evaluation

Ismed Lukman, Nurul Huda and Noryati Ismail

*Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology. Universiti Sains Malaysia, Minden 11800 Penang, Malaysia
www.ppti.usm.my

Several studies have been conducted in many countries in the world on how to increase the per capita consumption of poultry meat. Duck raising once a small sideline occupation is gradually growing in importance to the poultry meat industry. With the growing demand for poultry meat, the duck industry has commenced to follow the same pattern of the broiler industry. This could be seen in the establishment of more specialized business venture with modern poultry slaughterhouse, processing for better packaging and presentation to consumers.  The development of value added product, such as duck nuggets has been identified as the best way to increase poultry meat consumption. Duck nuggets is a kind of value added product produced from duck meat and a mix of ingredient. Duck nuggets are prepared using chopped or ground duck meat and other ingredients. The study describes the methodology and process involved in the production of nuggets from duck meat. Physicochemical analysis and microbiological, stability and sensory test were done in order to determine the acceptability, general nutritional value, safety and shelf life of the product under the condition tested.

Keywords: duck nuggets, food product development, poultry meat

Ismed Lukman, Nurul Huda and Noryati Ismail

*Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology. Universiti Sains Malaysia, Minden 11800 Penang, Malaysia
www.ppti.usm.my

The effects of different times (0,1,2,3,4) of washed mechanically deboned duck meat as a formulation of duck nuggets, on physicochemical and sensory characteristics of duck nuggets were evaluated. The washing times decreased moisture, fat and protein content, but it was only significant differences (P<0.05) when four times of washed mechanically debone duck meat was used. Significant differences (P<0.05) were found in L* and b* values with different times of washing, the washing times did not affect (P>0.05) a* values of duck nugget. Duck nugget with washing four times had higher lightness (L*) than those of other samples. Hardness, cohesiveness, springiness, gumminess and chewiness with  washing of mecahanically debone duck meat were significantly different among the duck nuggets samples. However, toughness, cooking loss and water-holding capacity (WHC) of three and four times washing were not significantly different. The washing time increased pH of duck nuggets with range value 6.02-6.28 respectively. In sensory evaluation, color, odor, taste, gumminess, hardness and juiciness were significant different among the duck nuggets samples. However, overall acceptability was significant different (P<0.05) in duck nuggets with washing four times compared than other samples.

Keywords: Mechanically deboned  duck meat, washing times, duck nuggets, physicochemical, sensory analysis

Ismed Lukman, Nurul Huda and Noryati Ismail

*Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology. Universiti Sains Malaysia, Minden 11800 Penang, Malaysia
www.ppti.usm.my

The effects of different type of starch (wheat, corn, rice, potato, sago and tapioca starch) as a formulation of duck nuggets on physicochemical and sensory characteristics of duck nuggets were evaluated. Proximate composition of duck nuggets showed significant different (p<0.05) on the moisture, fat, protein and carbohydrate content. However, carbohydrate value (22.10) highest for duck nuggets with used tapioca starch. Texture profile analysis (hardness, cohesiveness, springiness, gumminess, and chewiness) were significantly different among the duck nuggets samples. Duck nuggets with used wheat flour is lightness (60.21) compared another samples. Cooking loss of duck nuggets with used tapioca starch showed low value (13.65%) and had better toughness. Water holding capacity significant different (p<0.05)  with used tapioca starch. The sensory score of color, odor, taste, gumminess, hardness and juiciness were significant different among the duck nuggets samples. However, overall acceptability was significant different (P<0.05) in duck nuggets with used tapioca starch compared than other samples.

Keywords: Duck nuggets, starch, physico-chemical, sensory evaluation

Ismed Lukman, Nurul Huda and Noryati Ismail

*Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology. Universiti Sains Malaysia, Minden 11800 Penang, Malaysia
www.ppti.usm.my

The effects of different type of frying oil (palm, corn, soybean, sunflower and canola oil) on the physicochemical and sensory characteristics of duck nuggets were evaluated. Proximate composition of duck nuggets showed significant different (p<0.05) on the moisture, fat, ash and carbohydrate content. However, fat value (9.86) lowest for duck nuggets with used soybean oil. Texture profile analysis (hardness, cohesiveness, springiness, gumminess, and chewiness) were significantly different among the duck nuggets samples. Duck nuggets with used canola oil is lightness (60.13) compared another samples. Cooking loss of duck nuggets with used canola oil showed low value (13.58%) and not significant different (p>0.05) on the soybean, corn and sunflower oil with range value (18.34-18.43) respectively. Analysis statistic showed water holding capacity (WHC) not significant different (p>0.05)  with used different type of frying oil. The sensory score of color, odor, taste, gumminess, hardness and juiciness were significant different among the duck nuggets samples. However, overall acceptability was not significant different (P>0.05) in duck nuggets with used different type of frying oil.

Keywords: Duck nuggets, frying oil, physico-chemical, sensory properties

Ismed Lukman, Nurul Huda and Noryati Ismail

*Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology. Universiti Sains Malaysia, Minden 11800 Penang, Malaysia
www.ppti.usm.my

Proximate composition, colour, toughness and sensory properties five brands of commercial chicken nuggets were evaluated. The proximate composition of commercial chicken nugget showed significant difference (p<0.05) between samples. The range of moisture, protein, fat, ash and carbohydrate content were 34.71-56.51%, 12.52-16.62%, 18.14-25.00%, 1.20-1.58% and 7.52-26.49%. The L, a and b values of cooked chicken nuggets ranged between 64.38 - 68.41, 0.51 – 3.51 and 16.46 - 19.35, respectively. The toughness values of chicken nuggets ranged from 12.66 – 18.00 and water holding capacity ranged from 34.54 – 51.57%. The weight of chicken nuggets ranged from 18.28 - 29.77g and cooking loss value ranged from 3.37 – 13.05%. The hardness, cohesiveness, springiness, gumminess and chewiness ranged between 33.36 – 77.45, 0.61 – 0.80, 1.00 – 1.23, 21.26 – 61.66 and 23.02 – 66.13, respectively. From sensory evaluation, it was shown that generally all samples were acceptable to the panellists. This result showed that Malaysian chicken nuggets produced by different manufacturers, were significantly different in chemical composition, colour, textural properties and sensory evaluation.

Keywords: fast food, chicken nuggets, physicochemical properties, sensory evaluation,
Malaysia.

In this picture (download):

- Boni Ikhlas, S.Pt
- Ratna Sari Dewi, S.Pi
- Nivea, S.Si
- Ainul Mardiah, S.Pi
- Muthia Dewi, S.Pt
- Ismed, S.Pt

Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology. Universiti Sains Malaysia, Minden 11800 Penang, Malaysia

www.ppti.usm.my

In this picture:

- Boni Ikhlas, S.Pt
- Muthia Dewi, S.Pt
- Ismed, S.Pt

Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800 Penang, Malaysia.

www.ppti.usm.my

the Organizer of the 5th International Seminar On Tropical Animal Production (ISTAP) would like to invite you with the First Call to participate at this international meeting which will be held at Quality Hotel, Yogyakarta from 19th to 22th October 2010.
The Steering Committee consists of faculty members of Faculty of Animal Science, Universitas Gadjah Mada, as well as colleagues from Macaulay Institute Aberdeen UK, Hiroshima University Japan, Gifu University Japan, Uneversity of Agder Norway, Wageningen University The Netherland, and Maejo University Thailand.

Theme:
"COMMUNITY EMPOWERMENT AND TROPICAL ANIMAL INDUSTRY"

General Framework:
Agriculture is the mainstay of the people of the most tropical countries where billion of people live. Within agriculture, a high priority is placed on livestock rearing by development groups or individuals due to the large role of farm animals play in the economies of the countries. Livestock is an integral part of agriculture system. Many poor rural house holds raise livestock, which is valued for its contribution to family nutrition and income, as a capital reserve, and for social obligations and prestige. There is very little on-farm and off-farm processing of livestock products; which translates to low income for farmers and little in the way of job creation. The governments should therefore as a matter of urgency give industry investors incentives such as tax relief, or subsidized land to invest in agro-processing of livestock. Therefore, government as the facilitator and policy maker has to initiate the collaboration between rural farmers and animal industries. Industry of agro-processing at the farm level improves rural incomes by adding values to products at source thereby saving on transport cost. In delivers high-value/low volume products and creates opportunities for the use of by-products as inputs in other farm operations such as animal feeds, manure, and fuel. The link between government, companies, and community should go together with other institutional frameworks recognize the opportunities livestock production and marketing systems offer poor people in terms of increasing food security, providing income opportunities and sustaining farm production. The question is now how do we translate research and development frameforks into practical implementation plans at international level and into useful activities at the local level to enhance the contribution of animal industry and livelihoods of the poor especially in the tropics?

Proposal for papers are invited in the following subject areas:
- Feed and animal nutrition
- Animal biotechnology
- Animal breeding
- Animal health and welfare
- Poultry science and management
- Small ruminants production
- Cattle and buffalo production
- Animal waste and by-product
- Post-harvest technology
- Food technology
- Livestock industrial machinery
- Livestock business and management
- Social and community involvement
- Environtmental issues

Four-day seminar : two days of scientific presentations and one and a half days of excursions. Excursions (field experience) includes visit goat development in rural area and cultural heritages (Ramayana Ballet at Prambanan Hindu Temple, and visit Borobudur, the 9th century Buddhism temple).

Language: English

Display Facilities:
There will be space for organizations to display products, services and literature related to the theme of the conference. Further details are available from the Seminar Secretariat.

Benefits of Attending

- Seminar papers are peer-reviewed by members of the International Scientific Advisory Committee and other colleagues. Papers are rapidly processed for publication in hard-cover book form (ISBN) and distributed to delegates at registration.
- The opportunity to present your research within a unique forum and collaborate with experts from around the world.

http://www.fapet.ugm.ac.id/istap5/node/5
http://www.fapet.ugm.ac.id/istap5/node/6

REGISTER NOW !!!<https://spreadsheets.google.com/viewform?formkey=dDhQdDBXdVQ4ZjNSSWstbUJrY19memc6MA> (Click for online registration)


We are pleased to announce the International Conference on Food Safety and Security under Changing Climate 2010 that will be held in Penang, Malaysia from December 6-7, 2010.

This international joint conference is organised by Faculty of Food Science and Technology, Universiti Putra Malaysia  through Centre of Excellence of Food Safety (CEFSR) and co-organised by the Europe-Asia Food Safety Network, SELAMAT Sustainable Network (SS-NW).

This event will be very important and strategic for all the Asian and Pacific Rim community, as it will involve experts and international scientists to present and share topics on the effects of climate change to food safety and food security. EU experience and the research needs to combat in this global issue will be shared; and the mitigation and adaptive strategies towards sustainable living will be discussed,  with particular focus on Asia as the major food producer of the world.


For more information, please download the brochure of FCC2010<http://www.food.upm.edu.my/pic/Brochure%20Conference%20SELAMAT.pdf> (Click to open). Or you may write to us through foodclimatechange@gmail.com<mailto:foodclimatechange@gmail.com>or foodclimatechange@food.upm.edu.my<mailto:foodclimatechange@food.upm.edu.my> .

For your convenience, please use the online form attached below. Just fill in the form and click submit to send your registration to the secretariat. An appreciation window will appear upon successfull registration.
(**In case your submission is interrupted by pop-up windows requesting for permission to submit encripted information to an external source, please choose "YES" or "CONTINUE") .

Your assistance in disseminating this communication to your colleagues and contacts for their information and participation will be much appreciated.

We look forward to your generous support.

With best regards,


Prof Dr Jinap Selamat


Chaiman

International Conference on Food Safety and Security under Changing Climate 2010

If you have trouble viewing or submitting this form, you can fill it out online:

https://spreadsheets.google.com/viewform?formkey=dDhQdDBXdVQ4ZjNSSWstbUJrY19memc6MA

REGISTRATION FORM

International Conference on Food Safety and Security under Changing Climate 2010

Please fill in the form and submit by clicking the SUBMIT button. When you register you will receive an e-mail with confirmation and registration code from the secretariat within THREE working days. If you do not receive any reply, please kindly contact the secretariat by sending email to foodclimatechange@gmail.com<mailto:foodclimatechange@gmail.com> or foodclimatechange@food.upm.edu.my<mailto:foodclimatechange@food.upm.edu.my>.

We will send you notification of acceptance of your proposal as soon as the committee reach a decision. Further information on submission of extended abstract and format will be send to you together with the notification of acceptance.

Deadline for paper presenters registration is 15 August 2010.

Thank you for registering to International Conference on Food Safety and Security under Changing Climate 2010.

See you there !!!
SESSION A : Contact Information

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Contact number * You should key-in your contact number as: country code (Example: +060 for Malaysia) + area code (Example: 3 for Selangor) + local phone number (Example: 1234567). For more information, you may refer to http://countrycallingcodes.com<http://countrycallingcodes.com/>

Fax You should key-in your contact number as: country code (Example: +060 for Malaysia) + area code (Example: 3 for Selangor) + local phone number (Example: 1234567). For more information, you may refer to http://countrycallingcodes.com<http://countrycallingcodes.com/>

SESSION B

I am registering as : * You may skip Session C if you are registering as a participant. Attendee: non-paper presenter; Paper presenter: oral presenter/ poster presenter

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SESSION C: Paper Presentation

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Abstract You may submit your abstract now or anytime before 15 July 2010.

Preferred mode of presentation

*    Oral
*    Poster

SESSION D : Payment

Mode of payment * Payment: cheque should be made payable to UPM Bendahari. Money transfer should be sent to CIMB Bank, UPM Branch, A/C No: 1215 0005 004050; Swift Code: CIBBMYKL. Please indicate the name of seminar and send a copy of receipt to the secretariat.

*    Cheque
*    Money Order
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*    Bank Transfer

SESSION E : Social Program

Would you like to pre-register for the post-conference tour? The post-conference tour will visit to all interesting places in Penang at minimal cost that includes transportation and entrance fees. " Penang has so much to see that a visitor will never get enough of time to see all of what she has to offer. So if you coming in to Penang for the first time the best place to start is in George Town itself, which is given the status of the World Heritage Site by UNESCO. Stepping into this unique enclave, you feel as if you were stepping back into time. George Town has many old charming but elegant mixed colonial building, temple, mosques, churches and even rows of pre-war shop houses with some hidden in old fashion nook and cranny of alleys......" ( http://www.visitpenang.gov.my<http://www.visitpenang.gov.my/> )

*    Yes. Please count me in.
*    No. Thank you.
*    I would like to have more time to consider


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