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Physical and Microbiological Qualities of Kampong-Broiler Crossbred Chickens Meat Raised in Different Stocking Densities C. A. Patria; R. Afnan; I. I. Arief
Media Peternakan Vol. 39 No. 3 (2016): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

The crossbreeding between broiler and kampong chickens has been performed to develop a kampong-broiler strain chicken. The chicken stocking condition needs more attention as a part of animal welfare. This study was performed to identify the relationship between the stocking density and the stress based on Temperature Humidity Index (THI) and the effect of stocking density on meat quality, i.e., physical, microbiological, and organoleptic. Ninety DOCs of Kampong-Broiler (KB) were assigned into a completely randomized design with 3 treatments of stocking density i.e., 8, 10, and 12 birds m-2. Each treatment was replicated 3 times. The experimental chickens were housed in 9 blocks of housing each with 1 x 1 m2 size. Data on physical and microbiology of meat qualities were analyzed with analysis of variance and continued with Duncan’s multiple range test. The organoleptic data were analyzed by using Kruskal-Wallis test. The result showed that the stocking density did not significantly affect the physical and hedonic quality of KB chicken’s breast. The stocking densities significantly affected (P<0.05) the microbiological variables of breast meat. The average value of THI during maintenance reached 28.98±1.25–29.33±1.32oC. The higher the animal density the higher the THI value that correlated to the stress condition. However, high stocking density did not affect the physical and hedonic quality of breast meat, thus it can be accepted by the consumers. The higher the stocking density the higher the total plate count, Escherichia coli, and Staphylococcus aureus, without the presence of Salmonella sp. The meat quality of KB chickens raised in the stocking density of 10 birds m-2 meets the requirement of SNI 01-3924-2009.

Utilization of Durian Seed Flour as Filler Ingredient of Meatball D. R. Malini; I. I. Arief; H. Nuraini
Media Peternakan Vol. 39 No. 3 (2016): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Durian seed flour contains starch consisted of amylose and amylopectin like tapioca flour, so it can be utilized as a filler in meatball production. The purposes of this research were to evaluate the nutrient content and quality of durian seed flour, the best level of durian seed flour addition to the meatball production, and the quality of beef meatball during storage in room temperature and refrigerator. Complete randomized design (CRD) was used with 3 treatments and 3 replications. The treatments used different filler ingredients consisted of: 1) 100% tapioca, 2) 50% tapioca + 50% durian seed flour, and 3) 100% durian seed flour utilization. The results showed that durian seed flour could affect the protein levels and hardness of beef meatballs. In the organoleptic test, the addition of durian seed flour had no effect on the appearance of the color, flavor, aroma, and texture. The meatballs with 100% durian seed flour had the lowest hardness. The protein content of the meatballs with 100% durian seed flour was the highest. The used of 50% durian seed flour gave the best effect to beef meatball during storage. Meatball could be stored up to 8 h in room temperature while refrigerator could keep it longer up to 12 d. It was concluded that the addition 50% durian seed flour may substitute tapioca flour as filler ingredient of beef meatball.

Potential of Lactic Acid Bacteria Isolated from Dangke and Indonesian Beef as Hypocholesterolaemic Agent H. Burhan; S. A. Priyambada; E. Taufik; I. I. Arief
Media Peternakan Vol. 40 No. 2 (2017): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Lactobacillus fermentum strains were successfully isolated from dangke which was a fresh cheese-like product originating from Enrekang, South Sulawesi Province, Indonesia. In addition, Lactobacillus plantarum and Lactobacillus acidophillus were isolated from beef. This study aimed to investigate the ability of those 8 LAB strains from dangke and beef in lowering cholesterol level by using in vitro study. Strain of Lactic acid bacteria used were L. fermentum strains (A323L, B111K, B323K, C113L, C212L), L. plantarum strains (IIA-1A5 and IIA-2C12), and L. acidophillus IIA-2B4. Variables observed were identification of Bile Salt Hydrolase (BSH) gene by Polymerase Chain Reaction (PCR), BSH activity and cholesterol assimilation. Phylogenetic tree indicated homology of L. plantarum IIA-IA5 was 98% to BSH gene of L. plantarum Lp529 with access code of FJ439771 and FJ439775 obtained from GenBank. The results demonstrated that eight strains of LAB isolated from dangke and beef that potentially showed cholesterol-lowering effects were L. fermentum B111K and L. plantarum IIA-1A5. L. fermentum B111K was able to assimilate cholesterol by 4.10% with assimilated cholesterol of 0.13 mg in 1010 cells. In addition, L. plantarum IIA-1A5 had BSH gene and BSH activity, as well as the ability to assimilate cholesterol by 8.10% with assimilated cholesterol of 0.06 mg in 1010 cells. It is concluded that L. fermentum B111K and L. plantarum IIA-1A5 were strains that showed cholesterol-lowering effects.

Characteristics of Sie Reuboh Supplemented with Different Combinations of Palm Vinegar (Arenga pinnata) and Kaffir Lime Leaves (Citrus hystrix) Masyitah Masyitah; I. I. Arief; T. Suryati
Media Peternakan Vol. 40 No. 3 (2017): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

This research was aimed to analyze the characteristics of sie reuboh processed with the addition of palm vinegar and kaffir lime leaves with different concentrations to produce sie reuboh with a good quality and to maintain the stability of its quality during storage at room temperature. The research consisted of 2 stages. In the first stage, 4000 g of sie reuboh was treated with different doses of palm vinegar and kaffir lime leaves (0 mL and 0 g, 100 mL and 10 g, 120 mL and 20 g, and 140 mL and 30 g) for microbiological analysis. Sie reuboh with the best result of microbiological analysis was later used in Stage 2 to be stored at room temperature and was analyzed for its physical antioxidant activity, thiobarbituric acid reactive substance (TBARS), and microbiological analysis. The result showed that different levels of palm vinegar and kaffir lime leaves did not significantly affect the aw, pH, yield, and microbiological characteristics of the sie reuboh. Different ratios of palm vinegar and kaffir lime leaves significantly affected (P<0.05) the tenderness of sie reuboh. Sie reuboh without addition of palm vinegar and kaffir lime leaves showed a better tenderness than sie reuboh added with palm vinegar and kaffir lime leaves. The best treatment based on microbiological analysis was shown by treatment of sie reuboh with 120 mL of palm vinegar and 20 g of kaffir lime leaves and this sie reuboh was later used to test the stability of the sie reuboh when it was stored at room temperature. The results showed that sie reuboh produced by addition of 120 mL of palm vinegar and 20 g of kaffir lime leaves demonstrated antioxidant activity for inhibition of free radicals as was indicated by the stability of TBARS value during 9 days of storage at room temperature. This combination of treatment could also effectively stabilize the quality of sie reuboh, as indicated by a proper storability at maximum limit of total plate count and mold growth until 3 days of storage at room temperature.

The Associations of GH and GHR Genes with Carcass Components in Indonesian Kampung and Broiler Chicken Cross I. Khaerunnisa; Jakaria Jakaria; I. I. Arief; C. Budiman; C. Sumantri
Media Peternakan Vol. 40 No. 2 (2017): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

The chicken growth hormone (GH) and its receptor (growth hormone receptor, GHR) play important roles in chicken performances due to their crucial functions in growth. The variations of GH and GHR genes were then thought to be associated with the variations of the performances. This experiment was designed to identify the g.2248G>A GH and the g.565G>A GHR loci polymorphisms and to evaluate their associations with carcass components in Kampung and broiler chicken cross. A total of 215 chickens including 4 chicken populations (Kampung, Cobb broiler, F1, and F2 Kampung x broiler chicken cross) were screened to identify polymorphism using PCR-RFLP technique with EcoRV and Eco72I restriction enzyme for GH and GHR loci, respectively. The carcass components were recorded at 26 weeks of age on F2 Kampung and broiler chicken cross (42 chickens) for association study. Both the g.2248G>A GH and the g.565G>A GHR loci were polymorphic with two alleles (G and A) and three genotypes (GG, AG, and AA). The GG genotype and the G allele of GH locus were predominant in all chicken populations. While in GHR locus, the AA genotype and the A allele were found to be higher in all chicken populations. The association study showed that the g.565G>A GHR locus polymorphism had significant effect on carcass components, including live weight, carcass weight, breast weight, thighs weight, breast muscle weight, and thighs muscle weight. There was no significant association was found between the g.2248G>A GH genotype and carcass components. It could be concluded that the g.2248G>A GH and the g.565G>A GHR loci were polymorphic in Kampung and broiler chicken cross and the g.565G>A GHR locus was accosiated with carcass components. This g.565G>A GHR SNP might be an important candidate marker for chicken growth and muscle mass improvement.

Purification of Bacteriocin from Lactobacillus plantarum IIA-1A5 Grown in Various Whey Cheese Media Under Freeze Dried Condition R. Fatmarani; I. I. Arief; C. Budiman
Tropical Animal Science Journal Vol. 41 No. 1 (2018): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, Bogor Agricultural University

Lactobacillus plantarum IIA-1A5 is a lactic acid bacteria (LAB) that has been reported to have capacity to produce bacteriocin, usually called plantaricin. This bacteriocin is usually produced in commercial synthetic media. However, the media is expensive, thus finding a novel source which is less expensive and abundant is necessary. The present work was aimed to compare the use of gouda and mozarella cheese whey as growth media of L. plantarum IIA-1A5 producing plantaricin, as well as to evaluate the effectiveness of freeze dried plantaricin as an antimicrobial agent. The results showed that gouda and mozarella cheese whey were applicable for growth media of L. plantarum IIA-1A5 and production of plantaricin. The plantaricin produced from the whey showed a size of about 9.6 kDa. Freeze dried plantaricin was shown to be relatively stable in the second week of storage, but there was a slight decrease in protein concentration during storage, indicating that the protein was partially denatured and precipitated. However, the freeze dried plantaricin showed inhibitory activities against S. aureus ATCC 25923, B. cereus ATCC 21332, S. thpymurium ATCC 14028, E. coli ATCC 25922, and P. aeruginosa ATCC 27853 during storage at room temperature.

Anti-diabetic Potency and Characteristics of Probiotic Goat-Milk Yogurt Supplemented with Roselle Extract during Cold Storage R. R. S. Wihansah; I. I. Arief; I. Batubara
Tropical Animal Science Journal Vol. 41 No. 3 (2018): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, Bogor Agricultural University

This study aimed to evaluate the anti-diabetic potency by in vitro method and the characteristics of probiotic goat-milk yogurt supplemented with roselle extract during cold storage. The experiment used three treatments namely yogurt, probiotic yogurt, and probiotic yogurt supplemented with roselle extract. Yogurt was stored in cold storage (4 oC) and was evaluated for the characteristics and anti-diabetic potency on days 0, 5, 10, and 15. The anti-diabetic potency was analyzed by a-glucosidase inhibitory activity. The results showed that goat milk in this study had a good quality including fat, SNF, protein, lactose content, density, and freezing point. Roselle extract had anti-diabetic potency with 87.72% inhibition at 25% concentration and also had 13.64% IC50 value. The anti-diabetic potency was affected by the type of yogurt, storage duration, and their interaction (P<0.05). Viscosity and water activity were affected by storage duration (P<0.05), meanwhile titratable acidity and pH value were affected by the type of yogurt. Total lactic acid bacteria were affected by storage duration, and there was an interaction between the type of yogurt and storage duration. In conclusion, probiotic yogurt supplemented with roselle extract had the highest anti-diabetic potency among all treatments with 36.70% inhibition. The inhibitory activity of probiotic yogurt supplemented with roselle extract decreased during 15 days of cold storage. The inhibition was comparable with acarbose at 0.1-0.5 ppm concentration. Physical, chemical, and microbiological characteristics of yogurt in this study were good and could be consumed up to 15 days of cold storage.

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