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All Journal JMM (Jurnal Masyarakat Mandiri) Journal of Tropical Animal Science and Technology Jurnal Nukleus Peternakan Jurnal Peternakan Lahan Kering Chalaza Journal of Animal Husbandry JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)

Bastari Sabtu

Fakultas Peternakan, Universitas Nusa Cendana

Author-ID : 3548440

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Immunology & microbiology Social Sciences Veterinary Other

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KUALITAS ORGANOLEPTIK DAGING SE’I YANG DIOLAH DARI DAGING SAPI BALI BETINA AFKIR (Organoleptic quality of se’i made from bali cull cow beef) Kiki R. Adjam; Gemini E.M. Malelak; Bastari Sabtu
JURNAL NUKLEUS PETERNAKAN Vol 7 No 2 (2020): Desember
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v7i2.2775

Aim of this study was to evaluate quality of se’i (Rotennese smoke meat) made from cull Bali cow meat. Completely randomized design 3x3 was used in this study. Meat taken from cull Bali cow with body condition skore (BCS) 2 (thin), 3 (moderate) and 4 (slightly fat). Each BCS had three replicates. Parameters observed included taste, color, aroma, pH value and fat oxidation. The results showed that BCS had a highly significant effect (P <0.01) on color and taste, had a significant effect (P <0.05) on fat oxidation, had no significant effect (P> 0.05) on aroma and pH. Se,i made from BCS 4 had a slightly dark red color, the best taste and the highest fat oxidation rate, whereas se'i prepared from BCS 3 has a slightly dark red color, medium taste and lowest fat oxidation rate. It is concluded that the best quality of se’i produced in this study was made from BCS 4,however, it was necessary to add antioxidants to retard fat oxidation rate. Whereas if used BCS 3 it is better to add some additives to improve the taste.

KUALITAS SE’I SAPI YANG DITAMBAHKAN BUAH BELIMBING WULUH (Averrhoa bilimbi L) DENGAN LEVEL BERBEDA (Quality of se'i beef added bilimbi fruits (Averrhoa bilimbi l) with different levels) Maria A. Epok; Gemini E.M. Malelak; Bastari Sabtu
JURNAL NUKLEUS PETERNAKAN Vol 8 No 2 (2021): Desember
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v8i2.4328

The aims of this study was to evaluate the total bacterial colonies, antioxidant activity, lipid oxidation and organoleptic quality of se'i beef with the addition of bilimbi fruits (Averrhoa bilimbi L). The design used in this study was a completely randomized design (CRD) which consisted of 4 treatments and 3 replications. The treatments consisted of R0 = control (without the addition of Averrhoa bilimbi L), R1 = 2% addition of Averrhoa bilimbi L, R2 = 4% addition of Averrhoa bilimbi L and R3 = 6% addition of Averrhoa bilimbi L. The parameters observed included total bacterial colonies, antioxidant activity, lipid oxidation, aroma, color, taste and tenderness. The results showed that the administration of Averrhoa bilimbi L affected total bacterial colonies, antioxidant activity and lipid oxidation of se'i beef (P <0.01) where the higher the level of addition of Averrhoa bilimbi L, the higher the antioxidant activity value, the total number of bacterial colonies decreased The value of lipid oxidation decreased while the addition of Averrhoa bilimbi L 2%, 4%, 6% resulted in relatively the same aroma, color, taste and tenderness of se'i. It is concluded that processing se'i sapiwith the addition of Averrhoa bilimbi L at a level of 6% have a good effect on total bacterial colonies, antioxidant activity and lipid oxidation of se'i sapi.

KUALITAS DENDENG GILING AYAM AFKIR YANG DIBERI CAMPURAN JANTUNG PISANG DAN KELAPA PARUT Susana Serlince Harry; Bastari Sabtu; Gemini E.M Malelak
Journal of Tropical Animal Science and Technology Vol 1 No 1 (2019): Journal of Tropical Animal Science and Technology
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

The aimed of this experiment was to examine the effect of adding banana flower and grated coconut on culled chiken dendeng (thin dry meat). Experiment design used was completely randomized design (CRD) 4 treatments and 3 replication. The treatments were: D0: culled chiken only (as control), D1: culled laying chiken + banana flower 20% (w/w) + grated coconut 10% (w/w); D2: culled laying chiken + banana flower 15% (w/w) + grated coconut 15% (w/w); D3: culled laying chiken + banana flower 10% (w/w) + grated coconut 20% (w/w). Variables measured were: aroma, color, taste, the content of water, fat and protein. Analysis result showed that treatment was highly significant affected (P< 0.01) The color and taste wasnot effected by treatments. Conclution, the addition of banana flower and coconut grated caused the aroma score decreased but did not decrease the color score and taste score of culled chiken dendeng . The addition of more levels of banana flower from grated coconut caused an increase in culled chiken dendeng water content, the addition of grated coconut content from the banana flower caused an increase in fat levels but decreased protein content.

THE EFFECT OF BOILING TIME AGINT THE PHYSICAL PROPERTIES, CHEMICAL PROPERTIES, AND ORGANOLEPTIK OF PORK SKIN CRAKERS Bastari Sabtu; Imanuel Hermanus Lobo Lay; Heri Armadianto
Journal of Tropical Animal Science and Technology Vol 3 No 1 (2021): Journal of Tropical Animal Science and Technology
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v3i1.884

The purpose of this study was to determine the effect of boiling time on the chemical, organoleptic properties of pork skin crackers. The materials used in this study were pork skin, lime solution, seasonings and cooking oil. The design used was a completely randomized design consisting of 4 treatments and 3 replications. The treatments were boiling for 5 minutes (R0), boiling time for 10 minutes (R1), boiling time for 15 minutes (R2), and boiling time for 20 minutes (R3). The results showed that the treatment had no significant effect (P> 0.05) on protein content, fat content, collagen, and organoleptic tests which included color, taste, crispness, level of preference, and shape of pork skin crackers. In conclusion, boiling can be done for 5 - 20 minutes, but to produce optimal skin crackers, boiling can be done for 15-20 minutes.

Kualitas Organoleptik, Mikrobiologi Dan Oksidasi Lemak Budik (Sosis Darah Tradisional) Babi Yang Ditambahkan Tepung Beras Hitam (Oryza sativa L. indica): Quality of Organoleptic, Microbiologi And Fat Oxidation Of Budik (traditional bloodsausage) Pork That Added With Black Rice Flour (Oryza sativa L.indica). Carmela Olo Boruk; Gemini Ermiani Mercurina Malelak; Bastari Sabtu
Jurnal Peternakan Lahan Kering Vol. 3 No. 1 (2021): Maret
Publisher : Jurnal Peternakan Lahan Kering

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (573.142 KB)

Penelitian ini bertujuan untuk mengetahui kualitas organoleptik, mikrobiologi dan oksidasi lemak budik (sosis darah tradisional) babi yang diberi tambahan tepung beras hitam (Oryza sativa L.indica). Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 4 perlakuan dan 3 ulangan. Perlakuan terdiri dari BH0: tanpa tepung beras hitam, BH2 tepung beras hitam 2% w/w, BH4: tepung beras hitam 4% w/w, BH6:tepung beras hitam 6% w/w. Data rasa, aroma dan warna dianalisis menggunakan non parametrik test Kruskall Wallis dilanjut dengan uji Mann Whitney untuk mengetahui perbedaan diantara perlakuan. Sedangkan data Total Plate Count dan oksidasi lemak dianalisis menggunakan ANOVA dilanjut dengan uji Duncan untuk mengetahui perbedaan diantara perlakuan. Hasil penelitian menunjukan bahwa penambahan tepung beras hitam pada budik berpengaruh sangat nyata (P<0,01) terhadap rasa, warna, Total Plate Count, oksidasi lemak dan berpengaruh nyata (P<0,05) pada aroma budik. Level pemberian tepung beras hitam pada sosis darah budik yang terbaik pada penelitian ini adalah BH2 (2%) terhadap nilai rasa, aroma dan warna pada budik. Pemberian tepung beras hitam 6% dapat menurunkan nilai Total Plate Count dan oksidasi lemak. Kata kunci: Budik, tepung beras hitam, organoleptik, total plate count, oksidasi lemak ABSTRACT This study aims was to determine the quality of organoleptic, microbiology and lipid oxidation (traditional blood sausage) added with black rice flour (Oryza sativa L.indica) completely randomized design. Used was four treatments and three replications was used in this experiment. The treatments consisted of BH0: without black rice flour, BH2 black rice flour 2% w/w, BH4: black rice flour 4% w/w, BH6: black rice flour 6% w/w. Taste, aroma and color data were analyzed using the non-parametric Kruskall Wallis test followed by the Mann Whitney test to determine the differences between treatments. While the Total Plate Count and lipid oxidation data were analyzed using ANOVA followed by Duncan's test to determine the differences between treatments. The results showed that the addition of black rice flour to budik had a highly significant effect (P<0.01) on taste, color, Total Plate Count, lipid oxidation, and had a significant effect (P<0.05) on aroma budik. The best level of black rice flour in blood sausage in this study was BH2 (2%) to the value of taste, aroma and color on the budik, giving black rice flour 6% can decrease the value of Total Plate Count and lipid oxidation. Keywords: Budik, black rice flour, organoleptic, Total Plate Count, lipid oxidation

Comparison of Quality Physicochemical Longissimus Dorsi Mucsle of Ongole Crossbred Culled Cow Beef and Bali Culled Cow Beef Fila Delfia; Gemini Ermiani Mereurina Malelak; Bastari Sabtu; Yakob Robert Noach
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.v4i2.2800

Each meat of the breed has different quality of physicall and chemicall, they are several factors that influence it, one of them is age factor. The result of this research is to find the physical and chemical quality of the 6 years Ongole Crossbread culled cow beef and Bali culled cow beef from Longissimus dorsi sample. The treatments is T1 = Ongole Crossbreed culled cow beef and T2 = Bali culled cow beef with each treatments as much 4 cows as a replications. Data analysis in this research used t-Student test. Parameters observed were pH value, water holding capacity, cooking loss, moisture, protein, and fat content. Result of research indicated that have a significantly different (p<0.01) on pH value, water holding capacity, moisture, protein, and fat content. As well as cooking loss was not significantly different (p>0.05). Research that pH value, water holding capacity, and fat content Ongole Crossbreed Culled Cow Beef was higher than that of Bali Culled Cow Beef, but moisture and protein was lower than those of Bali Culled Cow Beef.

Pengaruh Penggunaan Daun Mayana (Solenostemon scutellarioides L) dalam Perebusan Daging Sapi terhadap Kualitas Kimianya: The Effect of Using Mayana Leaves (Solesnostemon scutellarioides L) in Boiling Proces on the Chemical Quality of Beef Yuniati Lia Pote; Bastari Sabtu; Agustinus Ridolf Riwu
Jurnal Peternakan Lahan Kering Vol. 4 No. 2 (2022): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57089/jplk.v4i2.1125

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan daun mayana (Solenostemon scutellarioides L) dalam perebusan daging sapi terhadap kualitas kimia. Materi yang digunakan adalah daging sapi dan daun mayana. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Perlakuan terdiri dari P0 = Daging Sapi tanpa Daun Mayana, P1 = Daging Sapi 1 kg + Daun Mayana 100 g, P2 = Daging Sapi 1 kg + Daun Mayana 200g, P3 = 1 kg Daging Sapi + Daun Mayana 300 g. Variabel yang diukur meliputi kadar protein, kadar lemak, kolesterol dan nilai Thiobarbituric-Acid (TBA). Hasil penelitian penambahan daun mayana dalam perebusan daging sapi berpengaruh nyata (P<0.05) terhadap kadar protein, kadar lemak, kolesterol dan nilai Thiobarbituric-Acid (TBA). Disimpulkan bahwa penambahan daun mayana sebanyak 300g dalam perebusan daging sapi dapat meningkatkan kadar protein sebesar 38.04%, kadar lemak 2.79%, kolesterol 42.07% dan nilai Thiobarbituric-Acid (TBA) 2.71%. This research aims to determine the effect of added mayana leaves (Solenostemon scutellarioides L) in boiling proces on chemical quality of beef. The materials used were beef and mayana leaves. The study used a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The treatments consistedof P0 = Beef without Mayana Leaves, P1 = 1 kg Beef + 100 g Mayana Leaves, P2 = 1 kg Beef + 200 g Mayana Leaves, P3 = 1 kg Beef + 300 g Mayana Leaves. Variables measured included protein content, fat content, cholesterol and Thiobarbituric-Acid (TBA) value. The results of the study shows that the addition of mayana leaves in boiling beef had a significant effect (P<0.05) on protein content, fat content, cholesterol and the value of Thiobarbituric-Acid (TBA). Concluded that additional leaves mayana about 300 g in boiling beef can increase levels of a protein of 38.04%, the fat 2.79%, cholesterol 42.07% and the value of Thiobarbituric-Acid (TBA) 2.71%.

Pengaruh Penambahan Ekstrak Angkak dan Lama simpan Terhadap Nilai Rasa, Kualitas Bakteri Coliform dan Salmonella Se’i Daging Sapi: Effect of Addition of Angkak Extract and Storage Time on Taste Value, Quality of Coliform Bacteria and Salmonella Se'i Beef Bastari Sabtu; Ni Putu Febri Suryatni; Agustinus Konda Malik
Jurnal Peternakan Lahan Kering Vol. 4 No. 2 (2022): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57089/jplk.v4i2.1194

Angkak dimanfaatkan sebagai pewarna pangan, antibakteri dan menurunkan kolesterol, diharapkan juga mampu mempengaruhi kualitas mikroba dan dan rasa se’i daging sapi (daging asap). Tujuan penelitian untuk mengkaji rasa dan kualitas mikroba Coliform dan Salmonella sei sapi yang ditambahkan beberapa level angkak (pengganti saltpeter) dengan lama penyimpanan berbeda dan kombinasi terbaik. Materi yaitu daging sapi Bali dari otot paha (Biceps femoris), angkak, saltpeter, garam dan ketumbar. Peralatan drum pengasapan (modifikasi) dan peralatan dapur. Eksperimen dirancang menggunakan Rancangan Acak Lengkap pola factorial 5 x 4 dan 3 kali ulangan. Perlakuan angkak terdiri dari 0%, 1%, 1,5%, 2% dan 2,5% dan lama simpan 3, 5,7 dan 9 hari. Hasil penelitian, nilai rasa se’i dipengaruhi kombinasi penambahan angkak dan lama simpan. Rasa se’i meningkat pada penambahan angkak pada level 1,5 – 2% angkak dan lama simpan 3 dan 5 hari penilaian panelis dari suka ke sangat suka dan cenderung menurun pada lama simpan 7 dan 9 hari meskipun penilaian panelis masih suka ke agak suka. Bakteri Coliform dan Salmonella tidak terdeteksi pada se’i. Disimpulkan, kombinasi ekstrak angkak dengan lama simpan mempengaruhi nilai rasa se’i (sangat suka) dan tidak mempengaruhi bakteri Coliform dan Salmonella yang terdeteksi negatif. Terbaik pada ekstrak angkak 2%, lama penyimpanan 5 hari. Angkak is used as food coloring, antibacterial and lowering cholesterol, it is also expected to be able to affect the microbial quality and taste of beef se'i (smoked meat). The purpose of the study was to examine the taste and quality of Coliform and Salmonella se’i microbes in beef which were added with several levels of Angkak (saltpeter substitute) with different storage times and the best combination. The material is Balinese beef from thigh muscles (Biceps femoris), Angkak, saltpeter, salt and coriander. Smoke drum equipment (modification) and kitchen utensils. The experiment was designed using a completely randomized design with a factorial pattern of 5 x 4 and 3 replications. The treatment of Angkak consisted of 0%, 1%, 1.5%, 2% and 2.5% and the shelf life of 3, 5.7 and 9 days. The results of the study, the taste value of se'i was influenced by the combination of the addition of Angkak and the length of storage. The taste of se'i increased with the addition of Angkak at the level of 1.5 – 2% of Angkak and the shelf life of 3 and 5 days, the panelist's assessment was from like to like very much and tended to decrease in the shelf life of 7 and 9 days, although the panelist's assessment still liked to somewhat like. Coliform bacteria and Salmonella were not detected in se'i. It was concluded, the combination of Angkak extract with storage time affected the taste value of se'i (very liked) and did not affect Coliform and Salmonella bacteria which were detected negatively. Best at 2% Angkak extract, 5 days of storage. Keywords: Angkak, Beef se’i, Microbiological quality, Shelf life, Taste

Substitusi Tapioka dengan Tepung Bonggol Pisang Kepok terhadap Kualitas Kimia dan Organoleptik Sosis Ayam Kampung : Tapioca Substitution with Kepok Banana Hump Flour to the Chemical and Organoleptic Quality of Native Chicken Sausage Marni Bansele; Bastari Sabtu; Agustinus R. Riwu
Jurnal Peternakan Lahan Kering Vol. 4 No. 3 (2022): September
Publisher : Universitas Nusa Cendana

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

Tepung bonggol pisang kepok memiliki kandungan pati yang sama dengan tapioka, amilosa dan amilopektin yang tinggi sehingga dapat dijadikan alternatif sebagai bahan pengisi, pengental dan bahan pengikat di dalam pembuatan sosis. Tujuan penelitian untuk mengukur pengaruh substitusi tepung bonggol pisang kepok terhadap kualitas kimia dan organoleptik. Materi yang digunakan adalah daging ayam kampung, tepung bonggol pisang, tepung tapioka dan bumbu-bumbu lain. Metode yang digunakan adalah metode Rancangan Acak Lengkap dengan 5 perlakuan yaitu substitusi tepung bonggol pisang: 0%, 5%, 10%, 15%, 20% dan setiap perlakuan terdiri dari 3 ulangan. Variabel yang diteliti adalah kandungan kadar protein, kadar lemak, kadar air, kadar abu, serat kasar dan organoleptik. Hasil penelitian ini membuktikan bahwa dengan substitusi tepung bonggol pisang dalam pengolahan sosis ayam kampung dapat berpengaruh nyata (P<0,05) terhadap kadar protein, kadar lemak, kadar air, kadar abu, serat kasar, rasa, aroma, tetapi tidak berpengaruh nyata (P>0,05) pada warna sosis daging ayam kampung. Simpulan, penggunaan tepung bonggol pisang kepok mampu mensubstitusi tapioka dan memberikan nilai yang berbeda terhadap kualitas kimia yaitu kadar protein, lemak, air abu dan serat kasar dan sifat organoleptik yaitu, rasa dan aroma serta warna yang sama terhadap sosis daging ayam kampung. Secara kualitas kimia substitusi 15% tepung bonggol pisang kepok mampu menghasilkan sosis yang lebih baik sedangkan secara organoleptik substitusi tepung bonggol 5% mampu menghasilkan sosis yang lebih baik. Kepok Banana hump flour has the same starch content as tapioca, amylose and amylopectin which is high so that it can be used as an alternative as a filler, thickener and binder in making sausages. The purpose of the study was to measure the effect of substitution of kapok banana hump flour on chemical and organoleptic The materials used are free-range chicken, kapok banana hump flour, tapioca flour and other spices. The method used is the Complete Randomized Design (RAL) method of 5 treatments, namely the substitution of kepok banana hump flour: 0%, 5%, 10%, 15%, 20% and each treatment consists of 3 tests. The variables studied were protein content, fat content, water content, ash content, crude fiber and organoleptics. The results showed that, the substitution of kapok banana hump flour in making native chicken sausage had a significant effect (P<0,05) on protein content, fat content, ash content, crude fiber, taste, scent, but had no significant effect (P>0,05) on the color of native chicken sausage. In conclusion, the use of kapok banana hump flour is able to substitute tapioca and provide different values to chemical qualities, namely protein, fat, ash water and crude fiber levels and organoleptic properties, namely, taste and aroma and the same color to native chicken meat sausages. In terms of chemical quality, 15% of kepok banana hump flour substitution is able to produce better sausages while organoleptically the substitution of 5% kepok banana hump flour is able to produce better sausages

Moringa (Moringa oliefera) Leaf Flour Addition on Water Content, Sensory Quality, Favorability Level, and Yield of Chicken Nuggets S. Sulmiyati; Karolina Prihatiana Findyati; Bastari Sabtu
Chalaza Journal of Animal Husbandry Vol 7, No 2 (2022): Chalaza Journal of Animal Husbandry
Publisher : UNIVERSITAS SEMBILANBELAS NOVEMBER KOLAKA

Chicken nuggets are one fast food products made from processed chicken meat that can be processed using the innovation of adding moringa leaf flour to overcome the lack of vegetable fiber. This study aims to determine the water content, organoleptic quality, level of favorability, and yield of chicken nuggets with the addition of moringa leaf flour. The materials used were broiler chicken thigh and breast, moringa flour, wheat flour, kitchen spices (garlic, and pepper), salt, and binder (eggs, cornstarch, and breadcrumbs). The method used was a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments consisted of P0; without the addition of Moringa leaf flour (control), P1; Moringa leaf flour 3%, P2; Moringa leaf flour 5%, and P3; Moringa leaf flour 7%. The variables observed were water content, organoleptic, favorability level, and yield. Data were analyzed using ANOVA and Kruskal-Wallis nonparametric test. The results showed that the best level of addition of Moringa leaf flour was 7% (P3) with a percentage decrease in water content of 56.89% and the highest at the addition of 3% (P1) at 59.52%, while the organoleptic value and level of favorability for chicken nuggets with the best addition of moringa leaf flour was in treatment P1 (3%) with a brownish yellow color, a slightly distinctive smell of nuggets and a slightly specific taste of nuggets. Judging from the results of the study, processing with the addition of moringa leaf flour can reduce the water content of chicken nuggets but it will affect the organoleptic quality of the panelists’ favorability for chicken nuggets if the addition of moringa leaf flour is above 3%.

Co-Authors Agustinus Konda Malik Agustinus R. Riwu Agustinus Ridolf Riwu Apliana Leki Nguju Arkhimedes Eduard Lakapu Carmela Olo Boruk Deprilse Rambu Temba Dewi Elfrida Sihombing Dewi Elfrida Sihombing Enos Lalu Unyu Fabianus Lopi Ferdianus Umbu Lado Fila Delfia G. M. Sipahelut Gemini E.M Malelak Gemini Ermiani Mercurina Malelak Gemini Ermiani Mercurina Malelak Gemini Ermiani Mereurina Malelak Hendrikus Umbu Padu Heri Armadianto Heri Armadianto Imanuel Hermanus Lobo Lay Irene Mbowa Karolina Prihatiana Findyati Kiki R. Adjam Magdalena Dewi Mekarsari Maria A. Epok Maria Iwanti Eno Marni Bansele Ni Putu Febri Suryatni Ni Putu Febri Suryatni Pieter Rihi Kale Sirila Deda Sulmiyati Sulmiyati Susana Serlince Harry Sutan Y.F.G. Dillak Wesly Thersia Lusi Yakob Robert Noach Yasinta M. Kurniawati Yuniati Lia Pote Yustin Kantur

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