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Sifat Fisik Daging Domba yang Diberi Perlakuan Stimulasi Listrik Voltase Rendah dan Injeksi Kalsium Klorida T Suryati; M Astawan; T Wresdiyati
Media Peternakan Vol. 27 No. 3 (2004): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Effect of low voltage electrical stimulation (LVES; 45 volt, 3 amps for approx 100 sec) and calcium chloride (CaCl2) injection on physical properties of meat were evaluated. Six mutton were devided into 3 groups. One carcass of each group was subjected to within 30 min postmortem (PM). After LVES, longissimi thoracis et lumbarum muscles were removed and treated: without CaCl2 injection, CaCl2 injection (200 mM, 5% w/w) at about 2 h and 24 h PM. Samples were stored in vacuum pack at 1 + 10 C. Physical properties evaluated were Warner-Bratzler (WB) shear force, cooking loss and sarcomere length. The LVES had no significant effect on WB shear force, cooking loss and sarcomere length. There wasn't interaction effect between LVES and CaCl2 injection on WB shear force, cooking loss and sarcomere length. CaCl2 injection decreased sarcomere length (P

Karakteristik Organoleptik Daging Domba yang Diberi Stimulasi Listrik Voltase Rendah dan Injeksi Kalsium Klorida T Suryati; M Astawan; T Wresdiyati
Media Peternakan Vol. 29 No. 1 (2006): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Effect of low voltage electrical stimulation (LVES; 45 volt, 3 amps for approx 100 sec) and CaCl2 injection on sensory characteristic of mutton were evaluated. Six mutton were divided into 3 groups slaughtered. One carcass of each group was subjected to LVES treatment within 30 min postmortem (PM). After LVES, longissimi thoracis et lumborum muscles were removed and treated: without CaCl2 injection, CaCl2 injection (200 mM, 5% w/w) 2 h and 24 h PM. Samples were stored in a vacuum pack at 1 ± 10C. Results showed that LVES could be used to improve colour of meat. CaCl2 injection, especially without LVES produced smooth mutton texture. CaCl2 injection 24 hr PM without LVES decreased meat elasticity. LVES with CaCl2 injection 2 hr PM was the best treatment to produce fresh mutton with good sensory characteristic. Key words : mutton, electrical stimulation, CaCl2, sensory characteristic

Kualitas Spermatozoa Tikus yang Diberi Tepung Kedelai Kaya Isoflavon, Seng (Zn) dan Vitamin E S Astuti; D Muchtadi; M Astawan; B Purwantara
Media Peternakan Vol. 32 No. 1 (2009): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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The objective of this experiment was to evaluate the effects of isoflavone-riched soybean flour, zinc (Zn) and vitamin E on quality of rats spermatozoa as animal model. Diet was given as isonitrogen and isocaloric with 15% of dietary protein. Thirty male Sprague Dawley post weaning rats (21 days old) were divided into six groups and treated with isoflavone-riched soybean flour, Zn and vitamin E in different combination. Isoflavone-riched soybean flour (3 mg/day) was given by oral administration, whereas Zn and vitamin E were mixed with the basic diet. The treatments were given for 2 months. Thirty female Sprague Dawley post weaning rats (21 days old) were used to observe male fertility. Results indicated that synergic interaction between isoflavone-riched soybean flour, Zn and vitamin E increased motility and concentration of rats spermatozoa. The treatment was not significant on relative weight of testis, conception rate and foetus size. The best results was shown by the group which was given isoflavone-riched soybean flour with diet containing both Zn and vitamin E, i.e. motility rate of 79.50±1.12%, sperm concentration of 1636.90±87.95 million/ml, and abnormality rate of 9.00±0.70%. Conception rate and the number of foetus on female rats were 100% and 11±0.71, respectively. It is concluded that combination treatment of isoflavone-riched soybean flour, Zn and vitamin E on male rats showed the best fertility in comparison with single treatment and the other combination. Key words: isoflavone-riched soybean, Zn, vitamin E, quality of spermatozoa, rat

Efektivitas Probiotik Lactobacillus plantarum 2C12 dan Lactobacillus acidophilus 2B4 Sebagai Pencegah Diare pada Tikus Percobaan I I Arief; B Sri Laksmi Jenie; M Astawan; A B Witarto
Media Peternakan Vol. 33 No. 3 (2010): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

The aim of this study was to evaluate the effectiveness of probiotics Lactobacillus plantarum 2C12 and Lactobacillus acidophilus 2B4 to prevent diarrhea caused by enteropathogenic Escherichia coli (EPEC). Albino rats (Rattus norvegicus) were daily orally administered by 108 cfu/ml of both probiotics without or simultaneously infected with EPEC (106 cfu/ml) for 7 days. Negative control was not infected by probiotic and EPEC while positive control was challenged with EPEC alone. After 1, 2 and 3 weeks, total of lactic acid bacteria (LAB) and E. coli of mucosa of cecum and cecum content were evaluated. It was observed that rats administered by L. plantarum 2C12 and L. acidophilus 2B4 and challenged with EPEC had better performances when compared with the positive control for daily weight gain, feed consumption, feed efficiency rate. Diarrhea was determined by total of E. coli on cecum and watery fecal. Both probiotics could increase 1 log10 cfu/cm2 of total LAB on mucosa of cecum and also 1 log10 cfu/g of cecum content. Both probiotics also could reduce 1-3 log10 cfu/cm2 population of E.coli on mucosa of cecum and 1 log10 cfu/g of cecum content. L. plantarum 2C12 and L. acidophilus 2B4 were effective as probiotics against EPEC on rats.

Gambaran Hematologi Tikus Putih (Rattus norvegicus) yang Diinfeksi Escherichia coli Enteropatogenik dan Diberikan Probiotik M Astawan; T Wresdiyati; I I Arief; E Suhesti
Media Peternakan Vol. 34 No. 1 (2011): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

In Indonesia, diarrhea is the second leading cause of death in children after ISPA (Acute Respiratory Infection). This study aimed to test the ability of probiotic, Lactobacillus plantarum 2C12 and Lactobacillus acidophilus 2B4, as an indigenous anti-diarrhea in rats exposed to Enteropathogenic Escherichia coli (EPEC) and find out their impact on erythrocytes, hematocrit, hemoglobin, thrombocytes, and leukocytes. A total of 95 male rats Sparague Dawley strain were alocated into six treatment groups: (1) negative control, (2) L. plantarum 2C12, (3) L. acidophilus 2B4, (4) L. plantarum 2C12 + EPEC, (5) L. acidophilus 2B4 + EPEC, and (6) positive control (exposed to EPEC). Probiotics were given from day 1 up to 21, whereas 106 cfu/ml EPEC was administered orally from day 8 to 14. On day 21, the number of erythrocytes, hematocrit and hemoglobin were the lowest (7.07 million/µl; 39.13%; 14.50 g/dl) in the positive group of rats. The positive control group had lower number of thrombocytes (389 thousand/ µl) (P < 0.05) with the negative control and the L. plantarum 2C12 groups, but not significantly different to the other groups. The number of leucocytes in the positive control rats (4433 cell/µl) was lower (P < 0.05) than that of the negative control, L. plantarum 2C12, and the L. acidophilus 2B4 groups, but no significant difference to the other groups. L. plantarum 2C12 had better ability than L. acidophilus 2B4 in maintaining the number of erythrocytes, hematocrit, and hemoglobin of rat infected by EPEC.

Production of Synbiotic Yogurt-Like Using Indigenous Lactic Acid Bacteria as Functional Food M Astawan; T Wresdiyati; . Suliantri; I I Arief; R Septiawan
Media Peternakan Vol. 35 No. 1 (2012): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Yoghurt is a product of fermented milk using Lactobacillus bulgaricus and Streptococcus thermophilus as culture starter. Indigenous probiotic lactic acid bacteria, Lactobacillus plantarum 2C12 or Lactobacillus acidophilus 2B4, were applied in the making of functional synbiotic yoghurt-like with 5% of fructo-oligosaccharide (FOS) as a prebiotic source. The aim of this study was to determine the best formula of functional synbiotic yoghurt-like among four formulas: F1 (L. bulgaricus + S. thermophilus), F2 (L. bulgaricus + S. thermophilus + L. plantarum 2C12), F3 (L. bulgaricus+ S. thermophilus + L. acidophilus 2B4), and F4 (L. bulgaricus + S. thermophilus + L. plantarum 2C12 + L. acidophilus 2B4) to be choosen and followed detection of it's flavor to improve the product quality and consumer acceptance. The results showed that the F3 synbiotic yogurt made from mixed culture L. bulgaricus, S. thermophilus, and L. acidophilus 2B4 had the highest antibacterial effect against Enteropathogenic Escherichia coli (EPEC). Addition of 1.75% natural corn starch as a stabilizer produced optimum improvement in yoghurt consistency and minimize whey separation. Result of sensory evaluation indicated that the yoghurt with addition of 1% strawberry flavor and 0.1% vanilla flavor were ranked at first and second. Yoghurts were still good to be consumed after 15 d storage period at the refrigeration temperature (10 oC).

Curing Ingredients, Characteristics, Total Phenolic, and Antioxidant Activity of Commercial Indonesian Dried Meat Product (Dendeng) T Suryati; M Astawan; H N Lioe; T Wresdiyati
Media Peternakan Vol. 35 No. 2 (2012): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Dendeng is Indonesian dried meat product that used spices rich in antioxidant component as ingredient. In addition, commercial dendeng usually use saltpeter (nitrate/nitrite salt) as curing ingredient to inhibit rancidity and to produce stable red color. The aims of this study were to investigate composition of spices and saltpeter added, characteristic, total phenolic, and antioxidant activity of commercial dendeng. This research was conducted through interview with some dendeng producers to get information about saltpeter adding and spices composition used in their products. Then the interview results were verified by laboratory analysis. The results showed that spices and saltpeter adding from some producers varied. The saltpeter added in curing process produced inconsistent red color on commercial dendeng in this investigation. Total phenolic of dendeng from producers ranged from 42.47 to 102.0 mg GAE/100 g DM for raw dendeng, and 36.51 to 95.49 mg GAE/100 g DM for fried dendeng. Antioxidant capacity against DPPH ranged from 79.35 to 379.40 mg VCE/100 g DM for raw dendeng, and 94.30 to 559.40 mg VCE/100 g DM for fried dendeng. Antioxidant capacity of raw dendeng was influenced by phenolic content about 87.2%, but in fried dendeng was only 59.0%. In conclusion, dendeng has a significant antioxidant activity, even after frying, and saltpeter addition was not effective to maintain stable red color in dendeng products.

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