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All Journal ACTA VETERINARIA INDONESIANA Buletin Peternakan Pastura; Journal Of Tropical Forage Science Jurnal Veteriner JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Proceeding Buffalo International Conference Jurnal Biologi Tropis Hasanuddin Journal of Animal Science (HAJAS) JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Buletin Peternakan Tropis (Bulletin of Tropical Animal Science) Chalaza Journal of Animal Husbandry
Ratmawati Malaka
Program Studi Teknologi Hasil Ternak Fakultas Peternakan Universitas Hasanuddin
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Public Health Veterinary Other

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Case Study of Impact and Risk Factors of Brucellosis (Brucella abortus) in Beef Cattle Bagenda, Isnaniah; Malaka, Ratmawati; Muflihanah; Nurul Waqiah, Syarifah; Mohamed Yousof, Sadam Suliman
Hasanuddin Journal of Animal Science (HAJAS) Vol. 5 No. 2 (2023)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v5i2.27634

Abstract

Bovine Brucellosis is endemic in Polewali Mandar Regency with a prevalence above 2%. Control programs implemented through active and passive surveillance, public awareness of the impact of the disease, and tests and slaughter have not been able to reduce the prevalence rate. This study aimed to examine the impact and risk factors of brucellosis on the productivity of beef cattle in Polewali Mandar Regency. A total of 100 primary data from cattle farmers related to brucellosis were used in this cross-sectional study. Descriptive analysis was employed to determine the parameters that were important in the occurrence of brucellosis. To establish risk factors, a univariate logistic regression analysis was carried out and revealed that odds of infection were significantly higher in history of abortion (OR = 11.82, 95% CI: 4.08 - 34.19,   p < 0.001) and in gestational age (OR = 0.0214, 95% CI: 0.0063 - 0.0724, p < 0.001) and in dry season than wet season (OR = 14.89, 95% CI: 4.97 - 44.62, p < 0.001).  The brucellosis control program through mass vaccination must immediately become a recommendation for regional and central governments to reduce brucellosis transmission to prevent economic impacts and losses for farmers, particularly the public health risk. Keywords: brucellosis, beef cattle, impact, risk factor, productivity
Pengaruh Substitusi Tepung Tapioka dengan Tepung Uwi Ungu terhadap Aktivitas Antioksidan dan Sifat Fisikokimia Bakso Daging Ayam selama Penyimpanan Suhu Dingin Nurmasytha, Andi; Hajrawati, Hajrawati; Malaka, Ratmawati
Buletin Peternakan Tropis Vol. 4 No. 2 (2023)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.4.2.188-198

Abstract

Meatball is a processed meat product that has a relatively short shelf life (prone to spoilage). One of the causes of spoilage in meatballs is oxidation, especially during storage. Natural antioxidant compounds found in purple sweet potato flour are capable of inhibiting oxidation and improving the physicochemical properties of meatballs. This research aimed to evaluate the influence of substituting tapioca flour with purple sweet potato flour on the antioxidant activity and physicochemical properties of chicken meatballs during refrigerated storage (4°C). The substitution treatments of purple sweet potato flour were 0%, 25%, 50%, and BHT 0.01%, with storage durations of 0, 6, 12, and 18 days. The parameters tested included antioxidant activity (DPPH), pH value, color (L*, a*, and b*), and TBARS value. The results showed that substituting tapioca flour with purple sweet potato flour significantly affected the DPPH value, L*, a*, b*, and TBARS, but did not significantly impact the pH value of the meatballs. Based on the research findings, it can be concluded that substituting tapioca flour with purple sweet potato flour can enhance the antioxidant activity, physicochemical properties, and shelf life of chicken meatballs for up to 18 days at 4°C. Purple sweet potato flour also shows potential to replace the use of synthetic antioxidants (BHT 0.01%) in meatball production.   Keywords: antioxidant activity, physicochemical properties, meatballs, purple yam flour.   ABSTRAK Bakso merupakan produk olahan daging yang memilki masa simpan yang relatif singkat (mudah rusak). Kerusakan pada bakso salah satunya akibat oksidasi terutama selama masa penyimpanan. Senyawa antioksidan alami yang dimiliki tepung uwi ungu mampu menghambat oksidasi dan memperbaiki sifat fisikokimia pada bakso. Penelitian ini bertujuan mengevaluasi pengaruh substitusi tepung tapioka dengan tepung uwi ungu terhadap aktivitas antioksidan dan sifat fisikokimia bakso daging ayam selama penyimpanan suhu dingin (4°C). Perlakuan substitusi tepung uwi ungu yaitu 0%, 25%, 50% dan BHT 0,01% dengan lama penyimpanan 0, 6, 12, dan 18 hari. Parameter yang diuji yaitu aktivitas antioksidan (DPPH), nilai pH, warna (L*, a* dan b*) dan nilai TBARS. Hasil penelitian menunjukkan substitusi tepung tapioka dengan tepung uwi ungu secara signifikan berpengaruh pada nilai DPPH, L*, a*, b* dan TBARS, tetapi tidak memberikan pengaruh signifikan pada nilai pH bakso. Berdasarkan hasil penelitian dapat disimpulkan substitusi tepung tapioka dengan tepung uwi ungu mampu meningkatkan aktivitas antioksidan, sifat fisikokimia dan masa simpan bakso daging ayam hingga 18 hari pada suhu 4°C. Tepung uwi ungu juga berpotensi menggantikan penggunaan antioksidan sintetis (BHT 0,01%) pada pembuatan bakso.   Kata kunci: aktivitas antioksidan, sifat fisikokimia, bakso daging ayam, tepung uwi ungu
Physicochemical Properties of Dangke Nuggets with the Addition of Corn Flour (Zea Mays L.) Nurjannah, Siti; Malaka, Ratmawati; Nahariah, Nahariah
Hasanuddin Journal of Animal Science (HAJAS) Vol. 6 No. 1 (2024)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aimed to analyze the effect of dangke nuggets with the addition of corn flour on the physicochemical properties of dangke nuggets. This study used a completely randomized design (CRD) factorial pattern with three replications and three treatments. The first factor was corn flour addition level of 0%, 5%, and 10%, and the second factor was storage time of 0, 14, and 28 days in the freezer. Physicochemical testing included the Cooking Loss test, nugget breakability, water content, protein content, and fiber content. The results showed a correlation between the corn flour addition level and the storage time, which had a significant effect (P<0.01) on the Cooking Loss, water content, protein content, and fiber content of dangke nuggets. At the same time, there was no correlation between the corn flour addition level and the storage time for shear force, which had no significant effect (P>0.05). Based on the study, it can be concluded that the addition of 5% corn flour to the formulation can increase protein content. In comparison, adding 10% corn flour provides the best quality in terms of cooking loss, nugget-breaking power, and water content and increases the fiber content of the nugget. The longer the storage, the lower the water content and protein content, reducing the quality of cooking loss and nugget-breaking power. Keywords: Dangke, nuggets, corn flour, physicochemical properties
PENGARUH Lactobacillus lactis PADA PEMBUATAN MENTEGA DARI LEMAK WHEY DANGKE DENGAN SUHU BERBEDA Ismayani, Ismayani; Malaka, Ratmawati
Jurnal Ilmu dan Teknologi Peternakan Vol. 13 No. 1 (2025)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v13i1.43809

Abstract

Whey merupakan hasil samping dari pembuatan keju, dangke, ataupun tahu susu. Mengingat whey mengandung sekitar 55% total nutrisi dari susu maka whey dangke dapat diolah menjadi berbagai produk salah satunya menjadi mentega. Mentega yang difermentasi dengan starter bakteri asam laktat (BAL) akan memiliki rasa yang lebih disukai dan khas dibandingkan dengan mentega biasa. Penelitian ini bertujuan menjelaskan pengaruh bakteri Lactobacillus lactis dan suhu pasteurisasi pada pembuatan mentega dari lemak dalam whey terhadap kualitas organoleptik mentega yaitu warna, aroma, dan tekstur. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x4 dengan 3 kali ulangan. Faktor A adalah level penambahan bakteri (0,5%, 1%, 1,5% dan 2%). Faktor B adalah suhu pasteurisasi 60°C dan 70°C. Penambahan bakteri dan suhu pasteurisasi memengaruhi warna, aroma, dan tekstur mentega secara signifikan. Kombinasi keduanya tidak menghasilkan perubahan organoleptik yang lebih nyata. Hasil Penelitian menunjukkan penambahan level konsentrasi bakteri dan suhu pasteurisasi dapat menurunkan warna kuning, menghasilkan aroma asam, dan tekstur lunak pada mentega yang dihasilkan.
Co-Authors - Fatma, - - Hajrawati, - - Muqarramah . Fatma Ali Akbar Wahab Anwar Rosyidi Bagenda, Isnaniah Deka Uli Fahrodi Dwi Maryana Effendi Abustam Fachriyan Hasmi Pasaribu Fahrullah Fahrullah Farida Nur Yuliati Fatma Maruddin Hajrawati, Hajrawati Hasma Hasma Ismayani Ismayani Jamila Mustabi Kusumandari Indah Prahesti Made Sriasih Mohamed Yousof, Sadam Suliman Muflihanah Muhammad Ali Muhammad Irfan Said Muhammad Irfan Said Nahariah Nahariah, Nahariah Ni Luh Putu Ika Mayasari Nur Saidah Said Nurmasytha, Andi Nurul Waqiah, Syarifah Rifqi Rifqi Siti Nurjannah Sudirman Baco Sukarne Sukarne Sulmiyati Sulmiyati Suriani Suriani Winnugroho Wiratman, Manfaluthy Hakim, Tiara Aninditha, Aru W. Sudoyo, Joedo Prihartono Zulkharnaim Zulkharnaim