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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology
Z Wulandari
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Agriculture, Biological Sciences & Forestry

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Sifat Fisikokimia dan Total Mikroba Telur Itik Asin Hasil Teknik Penggaraman dan Lama Penyimpanan yang Berbeda Z Wulandari
Media Peternakan Vol. 27 No. 2 (2004): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Abstract

This research was aimed to study physicochemical properties and total plate count of salted duck egg produced by pressure method during storage. This research consisted of two stages. First stage was producing salted duck egg based on the most optimal result that was by soaking the egg into salted water with comparison between salt and water = 1: 4. The soaking process was carried out in pressure machine for 10 days with pressure force 4.8 atm. As control, the egg was soaked in the salted water with same concentration for 10 days without pressure. In the second stage, the two samples were stored in the room temperature for 4 weeks. The analysis of experimental variables was carried out once a week. The experimental variables were: weight loss, albumen and yolk pH, water content of albumen and yolk, ash content of albumen and yolk, NaCl content of albumen and yolk, and total plate count. Completely Block Randomized Design with factorial pattern 2 x 5 was used in this experiment. The first factor was soaking treatment with pressure and without pressure and the second factor was storage time (0 week, 1 week, 2 weeks, 3 weeks, and 4 weeks). Three replication of this research was treated as block. Analysis of variance and Duncan's multiple range test were used to analyze data. This result showed that physicochemical properties of salted duck eggs soaked with pressure during storage was giving the best result than those soaked without pressure. Whereas total plate count of salted duck eggs soaked with pressure during storage was higher than those soaked without pressure. Key words: salted egg, pressure, physicochemical
Suplementasi Tepung Putih Telur untuk Memperbaiki Nilai Nutrisi Snack Ekstrusi Berbahan Grits Jagung . Budiman; Z Wulandari; T Suryati
Media Peternakan Vol. 32 No. 3 (2009): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Snack is popular for children and adult. It could be made by extrusion process. Snack is low in protein content because it is made up of cereal such as rice and corn. On the basis of nutritional and functional properties, egg was used in food industries. The objectives of the research were to analyze the nutrient content and in vitro digestibility of extruded snack from corn grits which was supplemented by egg white powder as a protein source. Randomized complete block design was used in this experiment with production periods as block. Water content was not significantly different between treatments. Supplementation with 10% egg white powder significantly increased the fat content of extrusion snack. Protein content and digestible protein increased significantly as increasing of egg white powder added. Protein digestibility of products with 10%, 15%, and 20% of egg white addition was significantly lower than those added with 0% and 5% egg white. Protein, fat, and carbohydrate linkage had formed porous product. This linkage affects product nutritive content and digestibility. Key words: egg, corn, extrusion, snack, digestibility
Isolation and Characterization of Plantaricin Produced by Lactobacillus plantarum Strains (IIA-1A5, IIA-1B1, IIA-2B2) I I Arief; . Jakaria; T Suryati; Z Wulandari; E Andreas
Media Peternakan Vol. 36 No. 2 (2013): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (490.508 KB) | DOI: 10.5398/medpet.2013.36.2.91

Abstract

Bacteriocins produced by Indonesian lactic acid bacteria Lactobacillus plantarum IIA-1A5, IIA-1B1, IIA-2B2 were purified and characterized. Plantaricin W gene had been successfully amplified from all strains. This amplicon showed the expected 200 bp size of plantaricin W gene. This bacteriocins purified from L. plantarum IIA-1A5, IIA-1B1, and IIA-2B2 were named plantaricin IIA-1A5, IIA-1B1, and IIA-2B2. Purification by cation exchange chromatography increased the purity (fold) and activity of plantaricins. Purity of plantaricin IIA-1A5 was increased by 3.13 fold with specific activity 13.40 AU/mg. Plantaricin IIA-1B1 had 2.98 fold purity with specific activity 5.12 AU/mg, while purity of plantaricin IIA-2B2 was 1.37 fold with specific activity 7.70 AU/mg. All plantaricins could inhibit the growth of pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, Bacillus cereus, and Staphylococcus aureus. Plantaricins could be digested by trypsin. Stability of plantaricins at 80 oC for 30 min and at 121 oC for 15 min were affected by type of plantaricin and species of pathogenic bacteria. Generally, plantaricin IIA-1A5 was better as antimicrobial agent than plantaricin IIA-1B1 and plantaricin IIA-2B2.
Co-Authors . Budiman E Andreas I I Arief Jakaria Jakaria T Suryati