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All Journal JURNAL KAJIAN VETERINER Journal of Tropical Animal Science and Technology Jurnal Peternakan Lahan Kering
Sabtu, Bastari
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Medicine & Pharmacology Public Health Social Sciences Veterinary

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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.  
Co-Authors Gemini Ermiani Mercurina Malelak Matutina, Veronika Mbela, Gaudensia Misa, Serli Misa Sipahelut, Geertruida Margareth Sulmiyati Sulmiyati Zainal, Tri Rizkie