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All Journal JMM (Jurnal Masyarakat Mandiri) Jurnal Peternakan (Jurnal of Animal Science) Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) JURNAL KAJIAN VETERINER Journal of Tropical Animal Science and Technology Jurnal Nukleus Peternakan Jurnal Peternakan Lahan Kering
Sabtu, Bastari
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Kualitas Daging Se’i Babi melalui Aplikasi Tepung Rosela Matutina, Veronika; Sipahelut, Geertruida Margareth; Sabtu, Bastari
JURNAL KAJIAN VETERINER Vol 12 No 1 (2024): Jurnal Kajian Veteriner
Publisher : FAKULTAS KEDOKTERAN HEWAN UNIVERSITAS NUSA CENDANA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jkv.v12i1.12080

Abstract

Se'i meat is a typical meat from East Nusa Tenggara which is made by smoking it. The meat is sliced ​​in small lengths, then smoked until cooked and has a distinctive taste. This study aims to determine the effect of rosella flour (Hibiscus sabdariffa L.) to organoleptic (colour, aroma, taste and tenderness); pH; TPC and E. coli pork. The research method uses a Complete Randomized Design (RAL) consisting of 4 treatments and 4 repetitions. The treatment consisted of P0: pork se’i meat without the addition of rosella flour, P1: pork se’i meat with the addition of rosella flour 0.5%, P2: pork se’i meat with the addition of rosella flour 1%, P3: pork se’i meat with the addition of rosella flour 1.5%. The organoleptic test of colour, aroma, taste and tenderness of pork meat was analysed using the Kruskal Wallis test followed by the Mann Whitney test, while the pH, TPC and E. Coli. analysed using ANOVA followed by Duncan's test to see any differences between treatments. The results showed that the application of roselle flour to pork se'i meat with different concentrations (0.5%, 1% and 1.5%) affected the organoleptic quality (colour, taste and tenderness) but did not affect the aroma of pork se'i meat. The addition of roselle flour can also lower the pH, TPC and E. coli pork. It is concluded that the higher the amount of rosella flour shows good results for the quality of pig meat because it increases the taste and tenderness and lowers the pH, TPC and E.coli of pork se’i.
Chemical Characteristics of cull Ongole Beef Sausage with Substitution of Tapioca and Soy Bean Flour Sulmiyati, Sulmiyati; Mbela, Gaudensia; Sabtu, Bastari; Malelak, Gemini E. M.
Journal of Tropical Animal Science and Technology Vol. 6 No. 1 (2024): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v6i1.6063

Abstract

The research aims to analyze the effect of adding tapioca and soybean flour (Glycine max) with different levels on the chemical characteristics of cull Ongole beef sausages. This research used the experiment method with Completely Randomized Design (CRD) method which consisted of five treatments and three replications so that there were 15 experimental units. The treatment consisted of tapioca with soybean flour formula (P0=20%:0%, P1=15%:5%, P2= 10%:10%, P3=5%:15%, P4= 0%:20%). The variables measured are water content, protein content, fat content, and cholesterol content. The results of the research showed that the substitution of soybean flour with tapioca flour had a very significant effect (P<0.01) on water, protein, fat and cholesterol levels. In conclusion, soybean flour substitution had an influence on the chemical quality of beef sausages, at formula levels, soybean flour substitution resulted in a decrease in water content and fat content and an increase in protein content, as well as a decrease in cholesterol levels in line with the increase in soybean flour substitution.
Pengaruh Penambahan Sari Buah Jeruk Lemon ( Citrus limon)Terhadap Lemak, Oksidasi Lemak, pH dan Sifat Organoleptik Daging Se’i Babi: Effect of Addition of Lemon Juice (Citrus Limon) On Fat, Fat Oxidation, pH And Organoleptic Properties of Pork Se'i Meat Misa, Serli Misa; Sipahelut, Geertruida Margareth; Sabtu, Bastari; Zainal, Tri Rizkie
Jurnal Peternakan Lahan Kering Vol. 6 No. 2 (2024): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57089/jplk.v6i2.1688

Abstract

The purpose of this study was to determine the effect of the use of lemon juice (citrus limon) on fatcontent, fat oxidation, pH and organoleptic properties of pork se'i meat. The method used in thisresearch was the Completely Randomized Design (CRD) method with 4 treatments, each treatmentrepeated 4 times consisting of P0 = se'i flesh (without lemon juice) control, P1: se'i flesh + lemon juice1%, P2: se'i flesh + lemon juice 2% and P3: se'i flesh + lemon juice 3%. The variables studied were Fatcontent, fat oxidation, pH and organoleptic properties (color, aroma, and taste) of pork se'i meat.Physicochemical data were analyzed using Analysis of variance (ANOVA), followed by Duncan assayswhen there were differences between treatments and for organoleptic data and pork se'i meat favorabilitylevels were analyzed using the Kruskal Wallis test, if the effect was real, it was done with the MannWhitney test. The results showed that the treatment had a very noticeable influence (P<0.01) on fatcontent, fat oxidation and pH, as well as a very noticeable effect (P<0.01) on organoleptic (color, aroma,and taste) of pork se'i meat. It was concluded that the higher the level of lemon juice leads to a decreasein the fat content, fat oxidation and pH of pork se'i meat, as well as a decrease in the color, aroma andtaste score of pork se'i meat. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh penggunaan sari jeruk lemon (Citrus limon)terhadap kandungan lemak, oksidasi lemak, pH dan sifat organoleptik (warna, aroma dan rasa) daging se’ibabi. Metode yang digunakan dalam penelitian ini adalah metode Rancangan Acak Lengkap (RAL)dengan 4 perlakuan setiap perlakuan diulang sebanyak 4 kali terdiri dari P0= daging se’i (tanpa sari jeruklemon) kontrol, P1: daging se’i + sari jeruk lemon 1%, P2: daging se’i + sari jeruk lemon 2% dan P3:daging se’i + sari jeruk lemon 3%. Data fisikokimia dianalisis menggunakan Analysis of variance(ANOVA), dilanjutkan menggunakan uji Duncan apabila ada perbedaan antara perlakuan dan untuk dataorganoleptik dan tingkat kesukaan daging se’i babi dianalisis menggunakan uji Kruskal Wallis, apabilaberpengaruh nyatamaka dilakukan dengan uji Mann Whitney. Hasil penelitian menunjukan bahwaperlakuan memberikan pengaruh yang sangat nyata (P<0.01) terhadap kandungan lemak, oksidasi lemakdan pH, juga berpengaruh sangat nyata (P<0.01) terhadap organoleptik (warna,aroma, dan rasa) dagingse’i babi. Disimpulkan bahwa semakin tinggi pemberian level sari jeruk lemon menyebabkan penurunanpada kandungan lemak, oksidasi lemak dan pH daging se’i babi, serta menurunnya skor warna, aroma danrasa daging se’i babi.  
Kualitas Kimia Daging Se'i Sapi Afkir yang ditambahkan Minuman Beralkohol Sophia Mbauth, Maria Nean; Sabtu, Bastari; Sipahelut, Geertruida Margareth
Jurnal Peternakan (Jurnal of Animal Science) Vol 10, No 1 (2026): JURNAL PETERNAKAN (JURNAL OF ANIMAL SCIENCE)
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jas.v10i1.21519

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sophia dengan konsentrasi yang berbeda terhadap kualitas kimia daging se’i sapi afkir. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan. Perlakuan terdiri dari P0 = kontrol (0%), P1 = penambahan sophia dengan konsentrasi alkohol 10%, P2 = penambahan sophia dengan konsentrasi alkohol 12%, P3= penambahan sophia dengan konsentrasi alkohol 14%. Variabel yang diamati adalah kadar protein, kadar lemak, oksidasi lemak dan kadar kolesterol. Data dianalisis menggunakan Analysis of Variance (ANOVA) untuk mengetahui pengaruh perlakuan terhadap parameter yang diamati. Uji lanjut dilakukan menggunakan Duncan’s Multiple Range Test untuk mengidentifikasi perbedaan antar perlakuan secara lebih spesifik. Analisis statistik dilakukan menggunakan software SPSS 23. Hasil penelitian menunjukkan bahwa penambahan sophia dengan konsentrasi yang berbeda pada pembuatan daging se’i sapi afkir tidak memberikan pengaruh signifikan terhadap kualitas kimia daging (protein, lemak, oksidasi lemak dan kolesterol) (P0,05). Kesimpulan dari penelitian ini bahwa penambahan sophia dengan konsentrasi alkohol 10%, 12% dan 14% pada pembuatan daging se’i sapi afkir tidak mampu mempengaruhi kualitas kimia daging se’i sapi afkir (kadar protein, lemak, oksidasi lemak dan kolesterol). Konsentrasi alkohol yang ditambahkan cenderung aman, karena tidak mempercepat kerusakan dan tidak menurunkan kualitas kimia daging.Kata kunci : Daging se’i, Kualitas kimia, Sapi afkir, Sophia.
The effect of adding angkak as a substitute for saltpeter in the production of se'i beef with different storage durations Sabtu, Bastari; Suryatni, Ni P. F.; Nepa, Juliana M.
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 15 No. 4 (2025): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Ve
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v15i4.550

Abstract

This study aimed to evaluate the physicochemical and microbiological quality of beef se’i produced with angkak extract as a natural saltpeter substitute at different storage durations. A factorial Completely Randomized Design (CRD) was applied, consisting of five angkak concentrations (0%, 1%, 1.5%, 2%, and 2.5%) and four storage durations (3, 5, 7, and 9 days). The measured variables included pH, total plate count (TPC), presence of Escherichia coli, and color characteristics. Data on pH and TPC were analyzed using ANOVA followed by Duncan’s test, color evaluation used the Kruskal–Wallis test, and E. coli was analyzed qualitatively. The interaction between angkak concentration and storage duration significantly affected pH, TPC, and color (P < 0.05) and suppressed E. coli growth. Increasing angkak levels and longer storage duration resulted in higher pH values and lower bacterial counts, indicating better preservation potential. Color scores decreased with higher angkak concentrations and longer storage time, although acceptable sensory characteristics were maintained until the fifth day of storage. No E. coli contamination was detected in any treatment. In conclusion, angkak extract shows promising potential as a natural alternative to saltpeter in the production of beef se’i, improving preservation, controlling microbial growth, and maintaining acceptable product quality.
PENGARUH PENGGUNAAN SOPHIA (MINUMAN BER ALKOHOL) DAN LAMA SIMPAN YANG BERBEDA TERHADAP KUALITAS DAGING SE’I SAPI BETINA TUA (Effect of Using Sophia Use in Difeerent Storage Times on the Quality of Smoked Meat from Aged Cow Female Beef) Fore Kehik, Agatha Feriyanti; Sipahelut, Geetruida M.; Sabtu, Bastari
JURNAL NUKLEUS PETERNAKAN Vol 12 No 2 (2025): Desember
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v12i2.24687

Abstract

The purpose of this study was to determine the effect of using Sophia (alcoholic beverage) use in difeerent storage times on on the quality of smoked meat from aged cow female beef. This study used 36 kg of fresh old female beef, Sophia and saltpeter. The method used was a Completely Randomized Design (CRD) 4x4 factorial pattern. The two factors applied were: the factor of giving the level of Sophia use 0% (Control), 10%, 12%, 14%. The storage time factor was 3 days, 6 days, 9 days. Each treatment was repeated 3 times to obtain 36 experimental units. The parameters in this study were pH, total bacteria and organoleptic. The data obtained were analyzed using analysis of variance (Analysis of Variance / Anova). Organoleptic data were calculated using the Non-Parametric Kruskall-Wallist test method, if there were differences, continued with the Mann-Whitney test. The results showed a significant interaction between Sophia levels and storage duration on the pH of se'i meat, where the pH decreased on the 3rd day with a level of 14% Sophia. TPC increased from 1.03 X 102 on the 3rd day to 4.09 X 102 on the 6th day but decreased from 2.15 X 102 to 1.76 with the administration of Sophia. The conclusion is that the use of Sophia levels and storage duration factors for old female se'i meat has the potential to improve the quality of pH, total plate count (TPC) and organoleptic at the level of 10%-14% during storage.
PEMBERDAYAAN PEMUDA MELALUI PELATIHAN PENGOLAHAN KERUPUK KULIT DOMBA DI ROTE NDAO Armadianto, Heri; Sabtu, Bastari; Sihombing, Dewi Elfrida
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 4 (2025): Agustus
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i4.33433

Abstract

Abstrak: Kabupaten Rote Ndao terkenal memiliki plasma nutfah lokal unggulan, Domba Rote. Biasanya masyarakat hanya mengkonsumsi daging domba. Kulit domba hanya dibuang atau dijadikan sebagai pakan. Kegiatan pengabdian kepada masyarakat bertujuan untuk memanfaatkan sisa hasil ikutan ternak menjadi produk yang memiliki nilai ekonomis melalui pelatihan pembuatan kerupuk kulit Domba Rote. Kegiatan pengabdian kepada masyarakat dilaksanakan pada bulan Mei 2025 berlokasi di Kecamatan Lobain, Kabupaten Rote Ndao, NTT. Sasaran pengabdian adalah pemuda dengan jumlah 45 peserta Metode yang digunakan adalah kombinasi ceramah, diskusi, demonstrasi dan praktik langsung. Beberapa tahapan kegiatan pengabdian meliputi pra, pelaksanaan pelatihan dan evaluasi. Tahapan pelatihan meliputi tahapan penyembelihan, pengulitan, perendaman dengan air panas dan kapur, pemotongan, pengungkepan dengan minyak panas, penjemuran dan penggorengan. Berdasarkan evaluasi pre dan posttest, peserta mengalami peningkatan pengetahuan dan keterampilan mencapai 60%. Kegiatan pengabdian kepada masyarakat diharapkan tidak hanya berdampak positif pada ekonomi lokal, tetapi juga berkontribusi terhadap pengurangan limbah dan peningkatan keberlanjutan peternakan berbasis zero waste.Abstract: Abstract: Rote Ndao Regency is renowned for its superior local germplasm, the Rote Sheep. Typically, the community only consumes lamb meat. Sheep skin is discarded or used as animal feed. This community service activity aims to utilize livestock byproducts into products with economic value through training in the production of Rote Sheep skin crackers. The community service activity was carried out in May 2025 in Lobain District, Rote Ndao Regency, NTT. The target group was 45 young people. The method used was a combination of lectures, discussions, demonstrations, and hands-on practice. Several stages of the community service activity included pre-training, implementation, and evaluation. The training stages included slaughtering, skinning, soaking in hot water and lime, cutting, boiling in hot oil, drying, and frying. Based on pre- and post-test evaluations, participants experienced a 60% increase in knowledge and skills. This community service activity is expected to not only have a positive impact on the local economy but also contribute to waste reduction and increased sustainability of zero-waste livestock farming.
Co-Authors Armadianto, Heri Dewi Elfrida Sihombing Fore Kehik, Agatha Feriyanti Gemini Ermiani Mercurina Malelak Matutina, Veronika Mbauth, Maria Nean Mbela, Gaudensia Misa, Serli Misa Nepa, Juliana M. Sipahelut, Geertruida Margareth Sipahelut, Geetruida M. Sulmiyati Sulmiyati Suryatni, Ni P. F. Zainal, Tri Rizkie