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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Teknologi Dan Industri Pangan Jurnal Peternakan Indonesia Jurnal Pangan dan Agroindustri agriTECH JPM17: Jurnal Pengabdian Masyarakat Partner Indonesian Journal of Medicine JURNAL AGRIBISAINS Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pangan, Gizi dan Kesehatan Jurnal Teknologi Pangan Mediagro Jurnal Lembaga Pengabdian Kepada Masyarakat Undana Jurnal Agrisa

Herianus J.D. Lalel

Jurusan Agroteknologi, Fakultas Pertanian, Universitas Nusa Cendana, Kupang

Author-ID : 304345

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Characteristics of Se’i (Rotenesse Smoked Meat) Treated with Coconut Shell Liquid Smoked and Citrus aurantifolia Extract Gemini E.M. Malelak; G.M. Sipahelut; I.G.N. Jelantik; M.R. Deno Ratu; H.J.D. Lalel
Media Peternakan Vol. 38 No. 2 (2015): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

The objective of this study was to investigate the effect of Citrus aurantifolia extract (CAE), coconut shell liquid smoke (CSLS) and the combination of CAE and CSLS (CACS) on se’i characteristics. A completely randomized design was assigned in this experiment. Treatments used were: se’i treated with 5% (v/v) CAE, CSLS 5% (v/v), (CAE : CSL 1:1) )/ (CACS) and untreated se’i as a control (C). Parameters measured were: aroma, color, taste, pH, residual nitrite, total bacterial count, Coliform, Staphylococcus aureus, Escherichia coli, and Salmonella. The data of aroma, color, and taste were analyzed by using Kruskal-Wallis test followed by Mann-Whitney test. The pH, residual nitrite, and bacterial data were analyzed with analysis of variance (ANOVA) followed by least significant differences test. Results showed that CAE caused the highest score at both aroma and taste (P<0.05). CSLS caused the lowest residual nitrite (27 ppm) (P<0.05). Application of CAE and CACS could reduce total bacteria (P<0.05) at least 1 log. Color, pH, and Coliform number were not significantly different. S. aureus, E. coli, and Salmonella were negative in all se’i samples. CAE gives the best organoleptics and bacteriological characteristics while CSLS is more effective in reducing nitrite.Key words: Citrus aurantifolia extract, coconut shell liquid smoke, se’i, smoked beef

The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts G. E. M. Malelak; H. J. D. Lalel; P. R. Kale; I. G. N. Jelantik
Media Peternakan Vol. 40 No. 3 (2017): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Meat deterioration can occur because of lipid oxidation and bacteria that could affect meat quality. It has been recognized that fruits of lime (Citrus aurantifolia) and roselle (Hibiscus sabdariffa) calyces contain bioactive compounds that have a capability to prevent oxidation and bacterial growth. The objective of this research was to investigate the effect of lime and roselle calyces extracts on se’i (Rotenese smoked beef) quality. Completely randomized design (CRD) with 2x4 factorial pattern was used in this study. The first factor (E) was source of extracts i.e., lime extract (E1) and roselle extract (E2). The second factor (L) was level of the extract consisted of 4 levels i.e., control (without extract/ L0); L1= 1%; L2= 2%; and L3= 3% (v/v). Each treatment consisted of 3 replications. Sensory properties measured were aroma, taste, and tenderness. Other variables measured were color, total plate count (TPC), thiobarbituric acid reactive substances (TBARS), and residual nitrite. The taste and tenderness of se’i were affected (P<0.05) by combination of the extract and the level of the extract. Results showed that there were significant interactions (P<0.05) between the kind of extracts and the level of extract on L (lightness), a (redness), and b (yellowness) values, TPC, TBARS, and residual nitrite values. The level of 3% of lime extract as well as 3% of roselle calyces extract improved score of taste and tenderness, reduced a values, decreased TPC, TBARS, and residual nitrite values. Marinating in 3% of roselle calyces extract decreased the b value but marinating in 3% of lime increased the b value of se’i. It is concluded that marinating 3% of roselle or 3% of lime gives the best effect on taste, tenderness, TPC, and TBARS values of se’i.

Changes in Volatile Compound Composition of Kensington Pride Mango Pulp During Fruit Ripening Herianus J.D Lalel
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 2 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4671.34 KB)

Volatile compounds of ‘Kesington Pride’ mango produced from the pulp during fruit ripening were studied using headspace solid-phase microextraction (SPME) as a sampling method and gas chromatography with a flame ionisation detector (GC-FID) and gas chromatography mass spectrophotometry (GC-MS) for analysis. Ethylene production and respiration reached a peak on the second and third day of ripening, respectively. Seventy-eight volatile compounds were identified from the pulp of ‘Kesington Pride’ mango; however, only 73 volatile compounds were present in notable amount. The most abundant group of volatile compounds was monoterpenes, accounting for abaout 44% of the total identified compounds, followed by sesquiterpenes (19%), aldehydes (11%),esters (10%) aromatics (8%), alcohol (2%), ketones (2%), alkanes (1%) and norisoprenoid (1%). -Terpinolene was the major compound during ripening. Except for -pinene, 3,7-dimethl-1,3,7-octatriene, 4-methl-1 (1-methylethylidene)-cyclohexene, p-mentha-1,5,8-triene, aloocimene, the concentration of all other monoterpenes increased for the first six or eight days and decreased afterwards. All sesquiteroenes, p-cymene, p-cymen-9-ol,2-ethyl-1,4-dimethl benzene also increased during ripening and peaked on day four, six or eight of ripening. Ketones, aldehydes alkane and cis-3-hexenol, on the other hand, decreased during ripening. Ethanol, esters and norisoprenoid increased quite sharply at the end of ripening period. Key words : Manggo, aromatic, ripening.

SIFAT FISIKO KIMIA BERAS MERAH GOGO LOKAL ENDE [The Physico-chemical Properties of Local Ende High Land Brown Rice] Herianus J.D. Lalel; Zainal Abidin; Lewi Jutomo
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 2 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (348.689 KB)

Ten strains of Ende high land brown rice were assessed to underpin their physico-chemical properties related to their potential uses. Are Ndota has bigger grain size and smoother gel consistency than others (63.50 mm gel length). It potentially can be used as food thickeners and baby foods. Are Kea showed the highest water imbibition ability (90.99%), the fastest wettability (12.11 sec), and the highest dispersibility value (2,50 %) due to its high amylose content (33.21 %). Potentially, Are kea can be used for noodles. The variety also had small repose angle (27.46°), therefore it can be easily transported.

Evaluasi Penerapan Hazard Analysis Critical Control Point (HACCP) pada Mutu Daging Se’i Babi di Kota Kupang E. S. D. C. Cruz; H. J. D. Lalel; P. R. Kale
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 20, No 3 (2018): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.20.3.201-210.2018

Kajian Upaya Peningkatan Mutu Sosis Tradisional Timor (Budik) R. Pinto; P. R. Kale; H. J. D. Lalel
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 20, No 3 (2018): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.20.3.211-221.2018

Pengaruh Aras Energi Pakan dan Skor Kondisi Tubuh Terhadap Produksi dan Kualitas Fisik Daging Ternak Sapi Bali Betina Afkir M.E. Ili; H.D.J. Lalel; A.E. Manu
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 18, No 1 (2016): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.18.1.1-12.2016

Penelitian dilakukan untuk mengetahui pengaruh aras energi dan kondisi tubuh terhadap produksi dan mutu daging sapi Bali betina afkir. Kajian ini menggunakan 18 ekor sapi Bali betina afkir yang kurus dengan skor kondisi tubuh 2. Penelitian menggunakan rancangan acak lengkap dengan aras energi sebagai faktor utama dan skor kondisi tubuh sebagai faktor tersarang. Pakan komplit fermentasi (2% dari berat badan) dengan level energi yang berbeda yaitu 7, 8 dan 9 MJ diberikan sebagai perlakuan. Penelitian berlangsung selama 3 bulan yang terdiri dari 2 minggu masa persiapan dan penyesuaian (preleminary) dan 10 minggu pengambilan (koleksi) data. Parameter utama adalah produksi karkas dan kualitas fisik serta kimia daging. Hasil penelitian menunjukkan bahwa tidak terdapat pengaruh (P>0.05) dari level energi dan skor kondisi tubuh pada parameter yang diukur. Sementara itu, nilai susut masak dan keempukan secara signifikan dipengaruhi oleh level energi pakan. Kesimpulannya bahwa penggemukan sapi Bali betina afkir dapat dilakukan secara efisien dalam periode singkat. Ada indikasi perubahan skor kondisi tubuh yang memadai dengan pemberian pakan pada level energi metabolis 9 MJ.

Initial Moisture Content of Corncobs Plays an Important Role in Maintaining its Quality during Storage Lince Mukkun; Herianus J.D. Lalel; Yuliana Tandirubak
agriTECH Vol 38, No 2 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Maize is one of the important staple foods for people in Timor, East Nusa Tenggara Province, Indonesia. Subsistent farmers store the maize for their own consumption until the next harvest season, for seed and feed. However, high initial water content of the kernel due to improper drying prior storage initiate serious damage and losses during the maize storage. High water content promotes the growth of fungi and insects, and increase respiration rate, resulting in rapid deterioration of maize. The purpose of this study was to determine the initial moisture content that might minimize damage and losses of maize in the farmers’ storage, and to study the effects of some plant materials that are used to smoke corns before storage. The experiment was initiated by sun-drying the harvested corncobs for 0, 2, 4, 6, 8, and 10 days (6 hours a day). This experiment was designed using Completely Randomized Design with 6 treatments and 3 replications. Dried corncobs were stored in the farmer’s storage for 4 months. The effects of maize kernels’ initial water content on the development of water content in kernels; the percentage of damaged kernels; and the species of pathogen and insects were investigated during storage with 2-week intervals. The results demonstrated that drying the corncobs prior storage for 10 days, resulting in 12.96% of water content, significantly decreased the percentage of seed damage to 6.5%, as compared to without drying process which resulted in 63%. Aspergillus flavus, Fusarium sp., and Penicillium sp were found to be the main pathogen during storage. There are no insect pests found during the storage.

PENGARUH APLIKASI ASAP CAIR TEMPURUNG KELAPA TERHADAP TOTAL MIKROBA DAN KUALITAS ORGANOLEPTIK SE’I DOMBA EKOR GEMUK Helsy Juniarto Bule Logo; Herianus J. D. Lalel; Dodi Dharmakusuma
Partner Vol 26, No 2 (2021): Edisi November 2021
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v26i2.523

This study aims to determine the effect of the application of coconut shell liquid smoke on the total microbes and organoleptic properties of fat-tailed sheep. The design used in this study was a completely randomized design with 4 treatments and 4 replications. The results showed that the R0 treatment had the highest average total value of bacterial colonies compared to others. Meanwhile, for organoleptic quality treatments R0 and R1 had the highest average values for Color, Aroma, and Taste. This study concluded that the application of coconut shell liquid smoke at concentrations of 10%, 20% and 30% significantly reduced the total bacterial colonies compared to the traditional se'i. The application of coconut shell liquid smoke at concentrations of 20% and 30% significantly reduced the panelists' preference for color, aroma and taste, while the concentration of 10% liquid smoke was not significantly different from that of traditional fat-tail sheep se'i. Keyword : Liquid smoke coconut shell, Fat-tailed sheep, Se’i.

PEMBERDAYAAN INDUSTRI KOPRA PUTIH DI NUSA TENGGARA TIMUR YANG BERKUALITAS DAN BERDAYA SAING TINGGI Adrianus Amheka; Sulche I. Nafi; Herianus J. D Lalel
JPM17: Jurnal Pengabdian Masyarakat Vol 4 No 1 (2019)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/jpm17.v4i1.1995

Beberapa kendala industri kopra di Provinsi NTT tidak berkembang baik oleh karenamenurunnya produktivitas dengan menerapkan sistim konvensional selain kurangnya kapasitasmasyarakat dalam memahami kondisi optimal produk guna menjaga kualitas dan daya saingproduk. Untuk menjaga peningkatan dan keberlanjutan produk tersebut sekaligus menjawabpermasalahan masyarakat usaha kopra perlu adanya dukungan majamen yang kuat selain upayamenumbuh kembangkan semangat inovasi dan keunikan produk berdaya saing tinggi. Obyekpengabdian dilakukan pada Industri kopra â€Bangun Mandiriâ€ yang berlokasi di Kota Kupang,Provinsi NTT guna berdampak pada intensitas produk serta kapasitas pekerja yang jauh lebihefisien. Adapun tujuan program untuk memperluasan pemasaran antar pulau gunameningkatkan kualitas dan daya saing produk sekaligus penopang kesejahteraan masyarakat.Solusi penyediaan mesin dan peralatan pendukung serta rehabilitasi rumah produksi danmanajemen menjadi fokus aktivitas program. Adapun hasil yang dicapai sesuai tujuan dan targetdalam bentuk realisasi pemecahan masalah antara lain peningkatan kualitas dan kuantitasproduk kopra putih; peningkatan investasi fasilitas pendukung pemasaran; peningkatan omzetpenjualan mencapai 30% pertahun serta stimulasi jiwa inovasi mitra industri yang mengashilkandiversifikasi produk olahan kopra yang unik, berdaya saing tinggi yang berdampak padaperluasan wilayah pemasaran antar pulau secara professional.Kata Kunci: Industri Kopra, Mesin Pengering, Produktivitas

Co-Authors A.E. Manu Adrianus Amheka Adrianus Amheka Agustina Etin Nahas Annastasia Milenia Mako Usfinit Anthonius S. J. Adu Tae Belalawe, Maria U. P. Bonny, Alexandra V. P. Cakswindryandani, Ni Luh Putu Ravi Cakswindryandhani, Ni Luh Putu Ravi Dodi Dharmakusuma E. S. D. C. Cruz Effy Roefaida G.M. Sipahelut Gandut, Yosefina R.Y Gemini Ermiani Mercurina Malelak Gemma G. K. Karangora Helsy Juniarto Bule Logo Jacob Matheos Ratu Jelantik, I Gusti Ngurah Kladius Songgor Lewi Jutomo Lince Mukkun Lince Mukkun Lince Mukkun Lobo, Anita Trisia Dimu M.E. Ili M.R. Deno Ratu Manek, Nusthen Aries Mayavira V. Hahuly Melycorianda H. Ndapamuri Merlina S Sigi Mersiana Darti Mukkun, Lince N.L.P.R. Cakswindryandani Nalle, Ryan P. I. Nalle, Ryan P. L. Nalle, Ryan Pieter I Neranai, Yohanes Franyklino Ni Luh Putu Ravi Cakswindryandani Norman P. L. B. Riwu Kaho P. R. Kale P. R. Kale P. R. Kale Petronela S. Nenotek Pollo, Roddialek R. Pinto Radja Kana, Yenny Ratna Wati Marina Theon Refli, Refli Rubak, Yuliana Tandi Ryan P. I. Nalle Shirly S. Oematan Sulche I. Nafi Sulche Ifone Nafi Utma Aspatria Widasari Bunga Yosep Seran Mau Yuliana Tandi Rubak Yuliana Tandi Rubak Yuliana Tandi Rubak Yuliana Tandi Rubak Yuliana Tandirubak Zainal Abidin Zainal Abidin Zainal Abidin

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