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Wijaya CH
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Agriculture, Biological Sciences & Forestry Computer Science & IT Veterinary

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KARAKTERISTIK MOROMI DAN KECAP MANIS SERTA KAJIAN AKTIVITAS ANTIOKSIDANNYA Rosida, Dedin F; CH, Wijaya; A, Apriyantono; FR, Zakaria
REKAPANGAN Vol 4, No 2 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Antioxidants are compounds that can retard oxidation in food. Antioxidants should be able  to  delay  or  prevent  the  occurrence  of  autooksidasi  reaction  of  free  radicals  in  lipid. Compounds that act as antioxidants in moromi and soy sauce  is mainly caused by the Maillard reaction  product  compounds.  Protein,  alpha-acids  and  phenols  compound  that  can  be potentially as an antioxidant, in this study haven’t showed antioxidant activity. In the soysauce products  has  the  ability  capture  the  DPPH  radical  more  strongly  on  the  fraction  with molecular  weight  30  kDa  to  greater  than  100  kDa  and  its  activity  similar  to  vitamin  C  200 ppm, whereas the inhibition of fatty acid oxidation was stronger in the fraction with molecular weight <10 kDa to 30 kDa and its activity is greater than 200 ppm BHT.Key Words : Maillard Reactions,moromi, soysauce, antioxidative activity
AKTIVITAS ANTIOKSIDAN FRAKSI-FRAKSI MODEL DARI PRODUK REAKSI MAILLARD Rosida, Dedin F; CH, Wijaya; A, Apriyantono; FR, Zakaria
REKAPANGAN Vol 4, No 1 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

The  oxidative  browning  is  considered  to  have  a  contribute  to  the  flavor,  antioxidative activity  and  color  of  food.  As  a  result  of  this  Maillard  reaction,  a  variety  of  by  products, intermediates and brown pigmens (melanoidins) are produced. The objectives of this research was to study the effect of heating and sugar addition of Model to  antioxidant activity.  The  research is model  system of  Maillard  reaction  products  were  too  made  from  sugar and  amino  acids  and  adjusted  to  the  soysauce  preparation. The  model  contents  of  glucose – glycine - cysteine; glucose – glycine – cysteine - phenylalanine; glucose – glycine – cysteine – phenylalanine – isoleucine - tyrosine. The model were fractionated into molecular weight of 10 kDa –  100  kDa  by  ultrafiltration.  The  fractions  were  characterized  by    spectra  profile  of ultraviolet-visible. The antioxidant of fractions activity was evaluated by rancimat, DPPH(1,1-diphenyl-2-picrylhydrazyl),  TBA  value,  ferric  thio  cyanate and  hemolysis  of  erythrocyte methods.  The fractions of model can retard oxidation of oil and had DPPH radical of scavenging activity especially both Fractions  molecular weight >100 kDa (F1) and  30-100 kDa (F2), and equal  with  the  BHT  antioxidant.  Antioxidant  activity  of  glucose-glycine-cysteine model  by rancimat and thio cyanate method showed  the longest induction period for 15 hours and 72% antioxidant activity, whereas the radical DPPH scavenger activity for all model showed most equaly (60%). The fractions with molecular weight about 30-100 kDa (F2) resulted the highest antioxidant activity. The fractions of model had antioxidant activity in food and biology system.Key Words : Maillard Reactions, Model, fractinationated, antioxidative activity
Effectivity of santoquin and vitamin E suplementation on fat value, fatty acid composition and sensory quality of local duck meat M, Purba; PP, Ketaren; EB, Laconi; CH, Wijaya
Indonesian Journal of Animal and Veterinary Sciences Vol 18, No 1 (2013)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (282.572 KB) | DOI: 10.14334/jitv.v18i1.256

Abstract

An experiment was conducted to identify the effectivity of antioxidant supplemented in ration for fat and fatty acid consentration and sensory quality of male local duck meat. Two hundred and eighty day old ducks (dod) reared for ten weeks were allotted to either one of 10 treatments in 4 replications with 7 ducks/replication for each treatment. The treatments were: (R0) basal-diet (RB) without antioxidant (control); (R1) RB+50 ppm santoquin (Sq)+100 IU vitamin E (VE); (R2) RB+50 ppm Sq+200 IU VE; (R3) RB+50 ppm Sq+300 IU VE; (R4) RB+100 ppm Sq+100 IU VE; (R5) RB+100 ppm Sq+200 IU VE; (R6) RB+100 ppm Sq+300 IU VE; (R7) RB+150 ppm Sq+100 IU VE; (R8) RB+150 ppm Sq+200 IU VE; (R9) RB+150 ppm Sq+300 IU VE. The experiment was conducted based on completely randomized design with one of the treatments as a control and the others were with antioxidants supplementations. The variables observed were: fat concentration, fatty acid composition and concentration, as well as sensory quality (off odor intensity and description values) in male duck meat. Result showed that Sq+VE supplementation could reduce fat content in duck meat. R1 and R4 were the best level to reduce fat contents in fresh meat, but in boiled meat R8 and R9 treatment was the best. Total composition and the ratio of unsaturated fatty acids were higher then those of saturated fatty acids. The fatty acid concentrations of linoleat (C18:2) and arakidonat (C20:4) increased parareled with  the antioxidant supplementations in fresh and boiled duck meat. Sq and VE supplementations significantly decreased (P<0,05) intensity off odor (fishy odor) in fresh or boiled duck meat, and 50 ppm Sq+100 IU VE or 100 ppm Sq+100 IU VE was the best treatment to reduce the intensity off odor (fishy odor)on fresh meat, while 150 ppm Sq+200 IU VE or 150 ppm Sq+300 IU VE was on boiled duck meat. It is concluded that lipid oxidation was effectively protected by Sq+VE supplementations resulted is reduced intensity off odor, while the sensory quality of local duck meat increased. Key Words: Local Duck, Antioxidants, Carcass, Fatty Acids, Off Odor, Sensory
Carcass profile and chemical characteristic of male Kacang goat (Capra aegragus hircus) I, Mirdhayati; J, Hermanianto; CH, Wijaya; D, Sajuthi
Indonesian Journal of Animal and Veterinary Sciences Vol 19, No 1 (2014)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.143 KB) | DOI: 10.14334/jitv.v19i1.991

Abstract

The purpose of this research was to characterize the carcass profile and chemical characteristic of male Kacang goat (local name for Capra aegragus hircus) from two different slaughter ages, namely < 1.5 and > 1.5 years old. Kacang goats generally is slaughtered for consumption at these ages. The body part used for chemical analysis was the carcass leg. Data was analyzed statistically by t test. Results showed that there was no profile differences of the carcass from both group ages obtained from similar rearing system and at common range of body weight for slaughtering. Chemical characteristics measured by the contents of protein, fat, moisture, ash and cholesterol level in goat meat showed no differences between the two slaughter ages. Dominant amino acids found in the goat meat was glutamic acid, aspartic acid, leucyne and lysine. Saturated and unsaturated fatty acid profiles in the goat meat did not show any different between the two slaughter ages, except for eicosatrienoic acid, in which the meat from the younger goat had significantly higher content of eicosatrienoic acid. The meat of male Kacang goat of both groups is a potential source of healthy meat, based on its low fat content, functional amino acid composition, higher desirable fatty acids and fatty acid ratio of omega 6 : omega 3 which corresponds to the values recommended by American Heart Association 2008. Key Words: Male Kacang Goat (Capra aegragus hircus), Carcass, Cholesterol, Amino Acids, Fatty Acids
Effectivity of santoquin and vitamin E suplementation on fat value, fatty acid composition and sensory quality of local duck meat Purba M; Ketaren PP; Laconi EB; Wijaya CH
Jurnal Ilmu Ternak dan Veteriner Vol 18, No 1 (2013): MARCH 2013
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (282.572 KB) | DOI: 10.14334/jitv.v18i1.256

Abstract

An experiment was conducted to identify the effectivity of antioxidant supplemented in ration for fat and fatty acid consentration and sensory quality of male local duck meat. Two hundred and eighty day old ducks (dod) reared for ten weeks were allotted to either one of 10 treatments in 4 replications with 7 ducks/replication for each treatment. The treatments were: (R0) basal-diet (RB) without antioxidant (control); (R1) RB+50 ppm santoquin (Sq)+100 IU vitamin E (VE); (R2) RB+50 ppm Sq+200 IU VE; (R3) RB+50 ppm Sq+300 IU VE; (R4) RB+100 ppm Sq+100 IU VE; (R5) RB+100 ppm Sq+200 IU VE; (R6) RB+100 ppm Sq+300 IU VE; (R7) RB+150 ppm Sq+100 IU VE; (R8) RB+150 ppm Sq+200 IU VE; (R9) RB+150 ppm Sq+300 IU VE. The experiment was conducted based on completely randomized design with one of the treatments as a control and the others were with antioxidants supplementations. The variables observed were: fat concentration, fatty acid composition and concentration, as well as sensory quality (off odor intensity and description values) in male duck meat. Result showed that Sq+VE supplementation could reduce fat content in duck meat. R1 and R4 were the best level to reduce fat contents in fresh meat, but in boiled meat R8 and R9 treatment was the best. Total composition and the ratio of unsaturated fatty acids were higher then those of saturated fatty acids. The fatty acid concentrations of linoleat (C18:2) and arakidonat (C20:4) increased parareled with  the antioxidant supplementations in fresh and boiled duck meat. Sq and VE supplementations significantly decreased (P<0,05) intensity off odor (fishy odor) in fresh or boiled duck meat, and 50 ppm Sq+100 IU VE or 100 ppm Sq+100 IU VE was the best treatment to reduce the intensity off odor (fishy odor)on fresh meat, while 150 ppm Sq+200 IU VE or 150 ppm Sq+300 IU VE was on boiled duck meat. It is concluded that lipid oxidation was effectively protected by Sq+VE supplementations resulted is reduced intensity off odor, while the sensory quality of local duck meat increased. Key Words: Local Duck, Antioxidants, Carcass, Fatty Acids, Off Odor, Sensory
Carcass profile and chemical characteristic of male Kacang goat (Capra aegragus hircus) Mirdhayati I; Hermanianto J; Wijaya CH; Sajuthi D
Jurnal Ilmu Ternak dan Veteriner Vol 19, No 1 (2014): MARCH 2014
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.143 KB) | DOI: 10.14334/jitv.v19i1.991

Abstract

The purpose of this research was to characterize the carcass profile and chemical characteristic of male Kacang goat (local name for Capra aegragus hircus) from two different slaughter ages, namely < 1.5 and > 1.5 years old. Kacang goats generally is slaughtered for consumption at these ages. The body part used for chemical analysis was the carcass leg. Data was analyzed statistically by t test. Results showed that there was no profile differences of the carcass from both group ages obtained from similar rearing system and at common range of body weight for slaughtering. Chemical characteristics measured by the contents of protein, fat, moisture, ash and cholesterol level in goat meat showed no differences between the two slaughter ages. Dominant amino acids found in the goat meat was glutamic acid, aspartic acid, leucyne and lysine. Saturated and unsaturated fatty acid profiles in the goat meat did not show any different between the two slaughter ages, except for eicosatrienoic acid, in which the meat from the younger goat had significantly higher content of eicosatrienoic acid. The meat of male Kacang goat of both groups is a potential source of healthy meat, based on its low fat content, functional amino acid composition, higher desirable fatty acids and fatty acid ratio of omega 6 : omega 3 which corresponds to the values recommended by American Heart Association 2008. Key Words: Male Kacang Goat (Capra aegragus hircus), Carcass, Cholesterol, Amino Acids, Fatty Acids
Co-Authors Apriyantono A Dedin F Rosida Hermanianto J Ketaren PP Laconi EB Mirdhayati I Purba M Sajuthi D Zakaria FR