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All Journal JURNAL PETERNAKAN
Rarah Ratih Adjie Maheswari
Fakultas Peternakan Institut Pertanian Bogor
Agriculture, Biological Sciences & Forestry

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MUTU FISIK DAN MIKROBIOLOGI DAGING SAPI ASAL RUMAH POTONG HEWAN (RPH) KOTA PEKANBARU Bambang Kuntoro; Rarah Ratih Adjie Maheswari; Heni Nuraini
Jurnal Peternakan Vol 10, No 1 (2013): Februari 2013
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v10i1.152

Abstract

 Meat is a food from animal that have a high nutrient contents (water, protein, fat, vitamins and minerals). This food is very perishable, because its has enough elements of good nutrition. The nutrient content of meat makes a very suitable medium for the growth of microorganisms, especially bacteria. The presence of bacterial contamination in meat will impact on the meat quality of physical and microbiological. This study aimed to determine the physical and microbiological quality of beef carcass and meat from the slaughterhouse in Pekanbaru and compared with the Indonesian National Standard (INS) No. 3932: 2008 on carcass and meat quality of beef. The results showed that the pH of beef muscle Longissimus Dorsi et lumbarum (LD) is at 5:37, while the Biceps Femoris (BF) is 5.56. Meat color values in LD muscle have a score of 6 (red light), while the flesh BF has a score of 7 (red is a bit darker). While the value of the percentage of free water in LD muscle is 61.80% higher than the BF muscle is 53.53%. Microbiological analysis of the microbial contamination Total Plate Count (TPC), Eschericia coli and Coliform in fresh meat from slaughterhouses inPekanbaru city is above the maximum threshold according to INS 3932: 2008, but negative for Salmonella contamination. The conclusion of this study that physical (pH, color, and percentage of free water) origin beef slaughterhouses in Pekanbaru city still has a good quality and are in the normal range of fresh meat. But in terms of microbiological contamination, especially bacteria TPC, E. coli and coliform were above standard.
ANALISIS CEMARAN RESIDU LOGAM BERAT DAN RESIDU PESTISIDA ORGANOFOSFAT PADA DAGING, HATI DAN GINJAL SAPI Bambang Kuntoro; Rarah Ratih Adjie Maheswari; Henny Nuraini
Jurnal Peternakan Vol 9, No 2 (2012): September 2012
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v9i2.159

Abstract

Meat is one of the most important foods to meet the needs of the human protein. Therefore, the meat should be safe and healthy for consumption and free of contaminants that can cause illnesses such as the contamination of heavy metals residues and pesticide residues. This study aims to determine the residual content of heavy metals (Pb, Cd and Hg) and organophosphate (OP) pesticide residues on the meat, liver and kidney. Random sampling was done on a population of livestock owners that slaughtered atSlaughterhouse Pekanbaru city. For evaluation, five livestock owners were sampling randomly to analysis. Sample used for analysis were the meat samples of bicep femoris (BF), liver and kidney. The variables observed in this study were the residues heavy metals (Pb, Cd and Hg) and organophosphate (OP) pesticide residues. Results showed that heavy metal contamination of residues in meat, liver and kidney beef were under the maximum allowed according to SNI. The respective heavy metal contamination was Pb (0,00-0,92 ppm), Cd (0,00-0,60 ppm) and Hg (0,00-0,03 ppm), while the organophosphate pesticide residues were less than 0005 ppm or below the maximum limit set by Indonesian National Standard (ISN) 7313: 2008 on limit maximum pesticide residues in agricultural products. In conclusion, the meat, liver and kidneys of cattle distributed traditionally at the market in Pekanbaru city had contamination levels of heavy metals (Pb, Cd and Hg) and pesticide residues organophosphate which were under maximum conditions specified
PENGARUH PEMANASAN TERHADAP KUALITAS SUSU KAMBING KAYA OMEGA-3 HASIL PEMBERIAN RANSUM YANG MENGANDUNG CAMPURAN GARAM KARBOKSILAT KERING Yoshi Lia Anggrayni; Rarah Ratih Adjie Maheswari; Bagus Priyo Purwanto
Jurnal Peternakan Vol 9, No 2 (2012): September 2012
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v9i2.162

Abstract

Nutrition contents of milk was needed for body growth. Milk fat is the main energy source and composed of triglycerides. Essential fatty acids such as EPA and DHA are very important to maintain our health. Therefore, it is commonly fortified into a product in industry. The objective of the research was to study the influence of different heating temperature, fermentation, and churning process to fatty acids content of goat milk produced by goat Etawah with rations containing DCM. The research was divided into two experiments, i.e. 1) influence of giving DCM with different levels to fresh goat milk quality 2) influence of Omega-3-enriched goat milk processing to quality and fatty acids content. The factorial design and complete randomize design were then used in the present study. The treatments were different concentration of DCM in feed (0, 10, 20, 30 g of DCM/kg concentrate) and different of milking time (6 a.m and 6 p.m). Each treatment used three goats. The milk contained highest EPA and DHA resulted from formulation given was heated at different temperatures (LTLT, HTST, and Sterilization). Changes of milk compositions and fatty acid contents were observed. Research on experiment I showed that the production of milk and the quality of fresh goat milk were affected by DCM treatment except protein and acidity degree of milk. Milk from goat milked in the morning contained less fat than in the afternoon. While, milking in the morning increased milk density and milk production. Based on the results of fatty acid content analysis the treatment K-3 (30 g of DCM/kg concentrate) was chosen to do an experiment II. The experiment II results showed that heating treatment did not affect milk quality, except protein and pH. However, fatty acid content of milk was affected by heating treatment. Based on experiment I observation, the best DCM concentration on dairy goats was K-3 and experiment II using HTST treatment on goat milk processing which was able to preserve milk fatty acid contents was recommended based on this research
Co-Authors Bagus Priyo Purwanto Bambang Kuntoro Heni Nuraini Henny Nuraini Yoshi Lia Anggrayni