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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Buletin Peternakan Jurnal Veteriner Jurnal Ilmu Ternak JURNAL TEKNOLOGI LINGKUNGAN Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Peternakan Indonesia Jurnal Riset Industri JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Ilmu Nutrisi dan Teknologi Pakan Jurnal Aplikasi Teknologi Pangan Jurnal Rekayasa Lingkungan Journal of Tropical Animal Science and Technology Jurnal Teknologi Hasil Peternakan

Tuti Suryati

Department Of Animal Production And Technology, Faculty Of Animal Science, IPB University, Jl. Agatis, Babakan, Kec. Dramaga, Bogor, Jawa Barat, Indonesia, 16680

Author-ID : 3159429

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Veterinary Other

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ELIMINASI LOGAM BERAT KADMIUM DALAM AIR LIMBAH MENGGUNAKAN TANAMAN AIR Tuti Suryati
Jurnal Teknologi Lingkungan Vol. 4 No. 3 (2003): JURNAL TEKNOLOGI LINGKUNGAN
Publisher : Center for Environmental Technology - Agency for Assessment and Application of Technology

Aquatic plants (Eichornia crassipes, Pistia stratiotes and Salvinia cucullata)were grown in a nutrient solution in the presence of Cd ion (0,2 mg/L). Analysiswere performed to established whether there was a removal of Cd in solutionand there was accumulation of Cd in the roots and shoots of the plants.Analysis of Cd concentrations in water was performed everyday and at the endof the experiment the shoot and root of the plants was harvested. The resultsshowed that Cd concentrations in all solutions declined until tenth day.Eichornia crassipes could remove Cd in solution completely by six days. WhilePistia stratiotes and Salvinia cucullata of Cd removal rate were 93,5 % and 77,4%, respectively. Root to shoot concentration ratio of Cd was 36 for Eichorniacrassipes and 10 for Pistia stratiotes.

PEMANASAN GLOBAL DAN KEANEKARAGAMAN HAYATI Tuti Suryati
Jurnal Teknologi Lingkungan Vol. 8 No. 1 (2007): JURNAL TEKNOLOGI LINGKUNGAN
Publisher : Center for Environmental Technology - Agency for Assessment and Application of Technology

Global warming will have a negative impact on biodiversity. In contrast,the increase of population in the world has an effect to the need ofbiological resources for food, industry, medicine, etc. Human activitiesin several sectors, such as energy, forestry, agriculture, husbandry,and waste create a greenhouse effect. Greenhouse effects are due to arise of greenhouse gases, such as CO2 (carbon dioxide), CH4 (methane),N2O (nitrogen dioxide), PFCS (perfluorocarbon), HFCS (hydrofluoro-carbon), SF6 (sulfurhexafluoride), and H 2O (water vapor). Studiessuggest that climate change may also cause the melting of polar ice-caps, rising sea levels, and a shift of season. Global climate changewiil also have a wide range of effects on human health, including a riskof infectious disease epidemics. Therefore, climate change is a seriouslythreat for the world and it is necessary to have a global agreement tocombat the threat. In 2005, Kyoto Protocol was agreed and The CleanDevelopment Mechanism (CDM) is a the Kyoto Protocol’s mechanismaimed at helping industrialized countries meet their greenhouse gasreduction targets. The CDM is also meant to help developing countriesachieve sustainable development, including facilitating the transfer and/or development of low-emission technologies. Long term collectiveefforts are needed to combat and adapt with adverse effects of globalwarming, especially for the extinction of biological diversity.

Semen Quality of Sentul Cock with Different Immunoglobulin Yolk Concentrations Ria Ariyanti; Niken Ulupi; Tuti Suryati; Raden Iis Arifiantini
Buletin Peternakan Vol 43, No 4 (2019): BULETIN PETERNAKAN VOL. 43 (4) NOVEMBER 2019
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v43i4.37051

The aim of this study was to evaluate the effect of different IgY concentrations on the quality of semen (macroscopic and microscopic) and testicular morphometry (weight, length and width of the testes) of Sentul cock testis and its ability to fertilize hens. This study used 4 months of 20 Sentul cocks consisting 10 high IgY concentration cocks and low IgY concentration cocks. This study used a complete randomized design (RAL) with 2 treatments namely low and high IgY concentration and10 times repetitions. Data were analyzed using t-test minitab program versions 16. Based on the result, different IgY concentrations did not affect the quality of semen and testicular morphometrics, but high IgY concentration cocks were able to fertilize more hens than the low IgY concentrations one by using dilution methods. This proves that high IgY concentration cocks are more effective and efficient cocks or stud.

Off-flavor Production of Cihateup Duck Meat at Different Slaughter Ages Maria Kristina Sinabang; Rukmiasih Rukmiasih; Tuti Suryati; Jonathan Anugrah Lase
Buletin Peternakan Vol 45, No 1 (2021): BULETIN PETERNAKAN VOL. 45 (1) FEBRUARY 2021
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v43i2.38428

This study aims to evaluate the age of off-odor detection to ensure more efficient and economical provision of antioxidants in the production of Cihateup ducks. This study used a Completely Randomized Design (CRD) with 3 different treatments of slaughter age, i.e. 4, 8 and 12 week. Each treatment consisted of 6 replications and each replication consisted of 13 ducks. The results showed that the percentage of fat content at the age of 12 weeks was higher than the age of 4 and 8 week. High fat-containing meat tends to undergo fat oxidation. High levels of Fe at 12 week of slaughter age cause high levels of myoglobin in duck meat. Fe2+ is a catalyst in the process of fat oxidation. the brightness value (L) is inversely proportional to the value a of Cihateup duck meat. The darker brightness of the meat causes the flesh to be redder due to myoglobin level in duck meat. The percentage of polyunsaturated fatty acids (ALTJG) is 4- and 12-week slaughter age lower than 8 week of age. The high levels of MDA at 12 week of slaughter age are due to fat oxidation which causes off-odor. Based on the result, the conclusion is that the high fat content, Fe content, color of Cihateup duck meat at 12 weeks of slaughter age caused the percentage of polyunsaturated fatty acids (ALTJG) to be low due to fat oxidation. Fat oxidation caused high levels of MDA in duck meat (12 weeks of slaughter age) resulting in Off-odors in Cihateup duck meat.

A Polymorphism of Insulin-Like Growth Factor Binding Protein 2 Gene Associated with Growth and Body Composition Traits in Kampong Chickens Ahmad Furqon; Asep Gunawan; Niken Ulupi; Tuti Suryati; Cece Sumantri
Jurnal Veteriner Vol 19 No 2 (2018)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Insuline-like growth factor binding protein 2 (IGFBP2) is one of the principal binding proteins that has biological functions involved in growth, development, and differentiation. Selection for rapid growth based on molecular Marker Assisted Selection is required to increase production performance. The present study was designed to analyze the associations of IGFBP2 gene polymorphisms with chicken growth and body composition traits. Kampong chicken, a native chicken in Indonesia, is slow-growing chicken. A total of 59 males were used in the current study. Growth and body composition were measured in 24 wk of age. Primers for intron 2 region were designed from genomic chicken sequence. A c.1032C>T SNP of the IGFBP2 gene intron 2 region was detected and PCR-RFLP method was then used to genotype Kampong chicken population. The result showed that IGFBP2 polymorphism was significantly associated with body, carcass, breast, breast muscle, pectoralis minor, leg, and wings weight in Kampong chicken population (P < 0.05). The research suggests that the IGFBP2 gene could be a candidate gene that affects growth and body composition traits in chicken.

Aqueous Leaf Extract of Senduduk (Melastoma malabathricum L.) Could Improve the Physicochemical Properties of Beef Sausage Dough Suharyanto Suharyanto; Henny Nuraini; Tuti Suryati; Irma Isnafia Arief; Dondin Sajuthi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Improving comminuted meat products characteristics using a natural agent, such as phytochemicals, in order to replace the use of nitrite, have become a need due to the health reason. The quality of the sausage is also affected by the initial characteristics of the dough. Therefore, this research was conducted to investigate the effect of aqueous leaf extract of senduduk (Melastoma malabathricum L.) on the physicochemical properties of beef sausage dough. Different four formulas as treatment were employed to form the dough: formula A was as a control consisted of beef meat, vegetable oil, skim milk powder, tapioca, salt, phosphate, and seasoning; formula B was control added with extract 0.55%; formula C was control added with sodium nitrite 0.0011%, and formula D was control added with extract 0.55% and sodium nitrite 0.0011%. All ingredients were blended to be the dough. The result of the study denoted that the extract (B and D) significantly decreased (P<0.05) pH, and aw value with no difference in water content among the dough. The total phenolic content of the dough containing extract (B and D) was markedly higher (P<0.05) than were others. It increased significantly on antioxidant capacity, scavenging activity, and reduced the thiobarbituric acid reactive substances (TBARS) value of the dough. There was also no nitrite residual detected in all dough. In conclusion, the extract could improve the physicochemical properties of beef sausage dough and replace the use of nitrite in the dough.

Potensi Ekstrak Daun Senduduk (Melastoma malabathricum L.) sebagai Food Additive pada Sosis Daging Sapi Suharyanto Suharyanto; Henny Nuraini; Tuti Suryati; Irma Isnafia Arief; Dondin Sajuthi
Jurnal Aplikasi Teknologi Pangan Vol 8, No 1 (2019): Februari 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Penelitian ini bertujuan untuk menganalisis potensi esktrak daun senduduk (EDS) sebagai food additive ditinjau dari sifat fisikokimia dan mikrobiologi sosis daging sapi selama penyimpanan dingin. Sebanyak 40 g bubuk daun senduduk dimaserasi dalam air destilata (1:4; b/v) selama 24 jam pada suhu kamar, disaring, kemudian di-freeze dry. Empat perlakuan diaplikasikan, yaitu kontrol yang mengandung daging sapi, minyak nabati, susu skim bubuk, tepung tapioka, garam, fosfat, es, dan bumbu-bumbu (kontrol); formula kontrol ditambah dengan ekstrak 0,55% (EDS), ditambah garam nitrit 0,0011% (nitrit), dan ditambah keduanya (EDS+nitrit). Hasil penelitian menunjukkan bahwa penambahan EDS dan kombinasinya dengan nitrit menurunkan susut masak sosis. Kandungan nutrisi semua sosis penelitian masuk dalam kategori SNI. Nilai pH sosis menurun akibat pemberian EDS, bukan oleh lamanya penyimpanan. Lama penyimpanan berpengaruh terhadap meningkatnya aw sosis dengan menghasilkan nilai yang sama pada penyimpanan hari ke-12 untuk semua sosis. EDS dan nitrit memberikan efek yang sama terhadap daya mengikat air (DMA) yang lebih rendah dibanding kontrol pada hari ke-0, tetapi memiliki DMA yang sama pada penyimpanan hari ke-12. Warna sosis tidak berbeda antar sosis dan lamanya penyimpanan kecuali pada sosis yang diberi nitrit memiliki derajat kemerahan lebih tinggi. Penambahan EDS dapat meningkatkan kandungan senyawa fenolat, aktivitas antioksidan pada sosis, dan menurunkan nilai TBARS serta mereduksi nitrit pada setiap masa penyimpanan. Kombinasi EDS dan nitrit menekan pertumbuhan bakteri hingga penyimpanan hari ke-12. Pemberian EDS saja hanya menekan pertumbuhan bakteri hingga hari ke-6. Meskipun demikian secara mikrobiologis, sosis masih masuk kategori SNI kecuali keberadaan Salmonella yang muncul pada hari ke-9.Potential Use of Senduduk (Melastoma malabathricum) Leaf Extract as Food Additive on Beef SausageAbstractThis study aimed to analyze the potency of senduduk leaf extracts (SLE) as a food additive to physicochemical and microbiological properties of beef sausages during refrigerated storage. A-40 g powder was macerated with distilled water (1:4; w/v) for 24 h at room temperature, filtered, and then was freeze-dried. Four treatments were employed including control containing beef, vegetable oil, skimmed milk powder, tapioca, salt, phosphate, ice, and seasons (control); control added extract 0.55% (SLE); sodium nitrite 0.0011% (nitrite); and both (SLE+nitrite). The results showed the addition of SLE and SLE+nitrite decreased the cooking loss. The nutritional content of all sausages fit SNI (Indonesia Nasional Standard) category. The pH of sausage decreased caused by SLE, not by storage. The storage affected increasing aw sausages by yielding the similar value at day 12th. SLE and nitrites exerted an equivalent effect on water holding capacity (WHC) compared to control on day 0 but gave the same WHC at day 12 storage. The Sausage color was not different between treatment and storage except for sausage added with nitrite, which had a higher redness. The SLE increased phenolic compounds, antioxidant activity, but decreased the TBARS value and reduced nitrite residue at each storage period. The SLE and nitrite combination declined the bacterial growth until the 12th day of storage, while SLE delayed bacterial growth until day 6. Nevertheless, microbiologically, sausage was still included in the SNI category except for the presence of Salmonella on day 9.

Karakteristik dan Potongan Komersial Karkas Domba Muda Umur Lima Bulan dengan Ransum Komplit yang Disuplementasi Minyak Bunga Matahari: Characteristic and Commersial Cutting of Five Months Young Sheep Carcass that Fed by Complete Ration Contained Sunflower Seed Oil Lilis Khotijah; Tuti Suryati; M Fandi
Jurnal Ilmu Nutrisi dan Teknologi Pakan Vol. 17 No. 3 (2019): Jurnal Ilmu Nutrisi dan Teknologi Pakan
Publisher : Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

The aim of the study was to evaluate the effect of graded levels of sunflower seed oil (SSO) supplementation on lamb five-month-old carcass characteristics and commercial cuts. Used 18 local male lambs, weaned, aged about 2 months, weight (10.21 ± 2.29 kg). Experimental design used group random design. Each group of sheep get a complete ration with a different level of sunflower seed oil (SSO), namely (P0) = 0% SSO (control); (P1) = 4% SSO; (P2) = 6% SSO. After animal five old age or 90 days feeding, randomly selected tree animals from each group were slaughtered The measured parameters include, weight slaughter, carcasses composition (meats, bones, fats), and commercial cuts of carcasses (leg, loin, shoulder, breast, neck, shank, flank, rack). The observation showed that the parameters are not affected by the treatment. It can be concluded that the addition of 6% sunflower oil in a complete ration keeping the characteristics and commercial cut of local lamb. Key words: slaughter weight, carcass composition, lamb, sunflower seed oil DAFTAR PUSTAKA [AUS-MEAT]. 2005. Sheep Meat. ISBN 0 9578793 69. https://www.ausmeat.com.au/media/1275/9-sheepmeat.pdf. Diunduh 15 Juni 2019. [BSN] Badan Standardisasi Nasional Indonesia. 2008. Mutu Karkas dan Daging Kambing/Domba. Standar Nasional Indonesia. 3925. Jakarta (ID): Badan Standardisasi Nasional Indonesia [NRC] National Research Council. 2007. Nutrient Requirements of Small Ruminants: Sheep, Goats, Cervids, and New World Camelids. Washington DC (US): The National Academies Pr. Ensminger M E. 2002. Sheep and Goat Science. Illinois (US): Interstate Publisher. Francisco A, Dentinho MT, Alves SPP, Portugal V, Fernandes F, Sengo S, Jerónimo E, Oliveira MA, Costa P, Sequeira A, Bessa RJB, Santos-Silva J. 2015. Growth performance, carcass and meat quality of lambs supplemented with increasing levels of a tanniferous bush (Cistus ladanifer L.) and vegetable oils. Meat Science. 100, p. 272-282. https://doi.org/10.1016/j.meatsci.2014.10.014 Gatenby RM, Doloksaribu M, Bradford GE, Romjaii GE, Batubara L, Mirza I. 1995. Reproductive performance of sumatera and hair sheep crossbred ewes. SR-CRSP Annual Report 1994 - 1995, Sungai Putih, Sumatera Utara. González L, Moreno T, Bispo E, Dugan MER, Franco D. 2014. Effect of supplementing different oils: Linseed, sunflower and soybean, on animal performance, carcass characteristics, meat quality and fatty acid profile of veal from “Rubia Gallega” calves. Meat Science. 96 (2): Part A. https://doi.org/10.1016/j.meatsci.2013.09.027 Hendri. 1986. Studi perbandingan distribusi perdagingan kambing kacang dan domba priangan pada dua tingkat umur. Karya Ilmiah. Fakultas Peternakan. Institut Pertanian Bogor. Herman R. 1993. Perbandingan pertumbuhan komposisi tubuh dan karkas antara domba Priangan dan Ekor Gemuk. [disertasi]. Fakultas Pasca sarjana. Institut Pertanian Bogor. Bogor. Lambuth TR, Kemp JD, Glimp HA. 1970. Effect of rate of gain a slaughter weight on lamb carcass composition. Journal of Animal Science. 30: 27-35. Marinova P, Banskalieva, VS Alexandrov, Tzvetkova S, Stanchev V. 2001. Carcass Composition and meat qulity of kids fed sunflower oil supplemented diet. Small Rumminant Resources. 42 (3): 217-22. https://doi.org/10.1016/S0921-4488(01)00245-0. Mir PS, McAllister TA, Zaman S, Morgan Jones, SD, He ML, Aalhus JL, Jeremiah LE, Goonewardene LA, Weselake RJ and Mir Z. 2003. Effect of dietary sunflower oil and vitamin E on beef cattle performance, carcass characteristics and meat quality. Canada Journal of Animal Science. 83: 53–66 Morgado E, Ezequiel JMB, Galzerano L, Sobrinho S. 2013. Performance and carcass characteristics of lambs fed with carbohydrate sources associated to sunflower oil. Bioscience Journal. 29 (3): 712-720 Purbowati E, Sutrisno CI, Baliarti E, Budhi SPS, Lestariana W. 2006. Karakteristik fisik otot longissimus dorsi dan biceps femoris domba lokal jantan yang dipelihara di pedesaan pada bobot potong yang berbeda. Jurnal Protein. 13(2):147-153 Rasmani. 2010. Komposisi fisik dan potongan komersial karkas domba lokal jantan pada tingkat kecepatan pertumbuhan yang berbeda dengan pemeliharaan secara intensif. Bogor (ID): IPB. Rousset-Akrim S, Young OA, Berdague JL. 1997. Diet and growth effects in panel assessment of sheepmeat odour and flavour. Meat Science. 45:169-181. Supriyati. 2012. Pertumbuhan kambing Peranakan Etawah prasapih yang diberi susu pengganti. Jurnal Ilmu Ternak dan Veteriner. 17(2): 142-151. Rahayu, S, Astuti DA, Satoto KB, Priyanto R, Khotijah L , Suryati T, Baihaqi M 2011. Produksi domba balibu UP3 Jonggol melalui strategi perbaikan pakan berbasis Indigofera sp. dan limbah tauge. Laporan Penelitian Unggulan Fakultas. IPB, Dirjendikti Kementrian Pendidikan Nasional. Radunz, AE, Wickersham LA, Loerch SC, Fluharty FL, Reynolds CK, and Zerby HN. 2009. Effects of dietary polyunsaturated fatty acid supplementation on fatty acid composition in muscle and subcutaneous adipose tissue of lambs. Journal of Animal Science. 87: 4082-4091. Wiryawan KG, Astuti DA, Priyanto R, Suharti S. 2009. Optimalisasi pemanfaatan rumput dan legum pohon terhadap performa, produksi, dan kualitas daging domba jonggol. Laporan Penelitian. Bogor (ID): Fakultas Peternakan IPB

Karakteristik Dendeng Lambok Khas Sumatera Barat dengan Metode Pengolahan dan Lama Penyimpanan yang Berbeda Bunga Putri Febrina; Tuti Suryati; Irma Isnafia Arief
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 6, No 1 (2019): JITRO, Januari
Publisher : Universitas Halu Oleo

ABSTRAKDendeng merupakan salah satu hasil pengolahan daging yang digemari masyarakat Indonesia. Salah satunya di Sumatera Barat terdapat dendeng yang dimodifikasi yakni dendeng lambok batokok. Tujuan penelitian ini untuk menganalis metode pengolahan yang tepat untuk menghambat proses oksidasi lemak dan kerusakan mikrobiologi pada suhu ruang, sehingga menghasilkan dendeng lambok yang berkualitas dan aman dikonsumsi. Variabel yang diamati meliputi sifat fisik (Kadar air, aktivitas air dan pH), sifat kimia (kandungan malonaldehida, antioksidan) dan analisis pertumbuhan mikroba (total plate count, S.aureus, E.coli, dan Salmonella). Rancangan penelitian yang digunakan adalah rancangan acak kelompok pola faktorial, dengan faktor pertama adalah metode pengolahan meliputi penggorengan dan pemanggangan, dan faktor kedua adalah waktu penyimpanan meliputi 0,2,4,dan 6 hari. Hasil penelitian menunjukkan bahwa metode pengolahan memberikan pengaruh yang nyata (P<0,05) kecuali pH. Lama penyimpanan berpengaruh nyata (P>0,05) kecuali pH dan kadar air. Hasil analisis mikrobiologi menunjukkan interaksi antara metode pengolahan dan lama penyimpanan. Berdasarkan penelitian ini, dendeng lambok batokok dengan metode pengolahan digoreng memiliki kadar air, aktivitas air dan pH yang lebih rendah, serta MDA dan aktioksidan yang lebih tinggi dibandingkan yang dipanggang. Dilihat dari segi mikrobiologi dendeng lambok masih aman dikonsumsi sampai hari kedua penyimpanan suhu ruang.Kata kunci: dendeng lambok, pengolahan, penyimpanan, fisikokimia, mikrobiologiABSTRACTDendeng is one of meat processing product preferred by Indonesian. One of them in West Sumatra, there is a modified dendeng namely dendeng lambok batokok. The purpose of this study was to analyze the appropriate processing methods to inhibit the process of fat oxidation and microbiological damage at room temperature, so as to produce high-quality dendeng lambok and safe for consumption. The variables observed included physical properties (moisture content, water activity, and pH), chemical properties (malonaldehyde content, antioxidants) and microbial growth analysis (total plate count, S. aureus, E. coli, and Salmonella). The study design used was a factorial randomized block design, with the first factor was the processing method including frying and roasting, and the second factor was the storage time including 0,2,4 and 6 days. The results showed that the processing method had a significant effect (P<0,05) except on pH. Storage duration had a significant effect (P>0,05) except on pH and water content. The results of the microbiological analysis showed that there was an interaction between processing methods and storage time. Based on this study, dendeng lambok batokok with frying process has lower water content, water activity and pH, and higher MDA and antioxidants than the roasting process. In terms of microbiology, dendeng lambok is still safe to consume until the second day of storage at room temperature.Keywords: dendeng lambok, processing, storage, physicochemical, microbiology

Quality Organoleptic Se’i Beef Given Schleichera oleosa Bark Extract on Different Volums Aristo Kurniawan Sio; Irma Isnafiah Arief; Tuti Suryati
Journal of Tropical Animal Science and Technology Vol 4 No 2 (2022): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v4i2.2481

This study aims to determine the organoleptic quality of beef Se’i which was given Schleichera oleosa bark extract at different levels. Se’i beef was processed by adding 0 mL of Schleichera oleosa bark extract (without the addition of extract), 20 mL, 30 mL and 40 mL, then the beef Se’i was smoked in a smoker house for ± 1 hour at a temperature of 80-90˚C. Se’i beef was then tested by 30 semi-trained panelists who were panelists who often consumed beef Se’i. The variables observed in this study included color, aroma, texture and taste of beef Se’i. The data obtained were analyzed statistically with a nonparametric alternative test, namely Kruskal Wallis. If the Kruskal Wallis test showed a significant difference (p<0.05), then it was continued with the Post Hoc Test using the Mann Whitney test. Panelists responded to the color of beef Se’i best in the addition of 30 mL of Schleichera oleosa bark extract with an average value of 4.37. Beef Se’i with the addition of Schleichera oleosa bark extract produces a reddish color compared to Se’i without the addition of Schleichera oleosa bark extract which has a more blackish color. The best beef Se’i aroma was shown in the addition of 40 mL of Schleichera oleosa bark extract at 5.30 followed by the addition of 30 mL and 20 mL of extract. 30 mL of Schleichera oleosa bark extract provides a distinctive taste that is favored by panelists. The best taste of beef Se’i in the addition of 30 mL of Schleichera oleosa bark extract was 4,70 followed by the addition of 20 mL of Schleichera oleosa bark extract, which had a second average of 4.50 and 40 mL, which was 4.16. Meanwhile, the lowest mean value was in the treatment without the addition of Schleichera oleosa bark extract, which was 4.00. Panelists assessed the best texture of beef Se’i produced in the addition of 30 mL of Schleichera oleosa bark extract, which was 5.26. Se’i beef with the addition of 40 mL of Schleichera oleosa bark extract had a second average of 5.23 and 20 mL, which was 4.50. Meanwhile, beef Se’i without the addition of Schleichera oleosa bark extract had the lowest average of 4.06.

Co-Authors Ahmad Furqon Anuraga Jayanegara Apriantini, Astari Aristo Kurniawan Sio Asep Gunawan Aviantara, Dwindrabata Basuki Cahyo Budiman Cece Sumantri Dedi Fardiaz Detiara, Azzahra Dian Herawati Dondin Sajuthi Endrawati, Yuni Cahya Epi Taufik Fadliah Salim Fajri, Aulia Irhamni Febrina, Bunga Putri Fitri M Manihuruk Hariono Hariono Henny Nuraini Imawan, Salsabila Ma’shum Irma Isnafia Arief Jabbar, Andi Batari K. Jonathan Anugrah Lase Kaiin, Ekayanti Mulyawati Lilis Khotijah M Fandi Maria Kristina Sinabang Maulida Nugrahaning Gusti, Zahra Muhamad Arifin, Muhamad Murtini, Devi Niken Ulupi Prameswara, Jordi Aditiya Putra, Panji Khairi R. Iis Arifiantini Ria Ariyanti RIFKHAN RIFKHAN Rudi Afnan Rukmiasih Rukmiasih Salundik . Soenarno, Moch. Sriduresta Suharyanto Suharyanto Suharyanto Suharyanto Zakiah Wulandari

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