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All Journal Journal of Tropical Animal Science and Technology Jurnal Nukleus Peternakan Jurnal Peternakan Lahan Kering Chalaza Journal of Animal Husbandry Journal of Innovative and Creativity
Bastari Sabtu
Fakultas Peternakan, Universitas Nusa Cendana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Social Sciences Veterinary Other

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PENAMBAHAN PERASAN JERUK NIPIS DAN JAHE SERTA KOMBINASINYA TERHADAP KUALITAS KIMIA SE’I DAGING KAMBING (The Addition of Lime, Ginger juice and their Combination on the Chemical Quality of Se’i Goat) Irene Mbowa; Bastari Sabtu; Gemini E.M Malelak; Hendrikus Umbu Padu
JURNAL NUKLEUS PETERNAKAN Vol 10 No 1 (2023): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v10i1.9705

Abstract

Meat is a food product that is easily spoiled if it is not processed/preserved immediately after being harvested. One way to process meat is by smoking it. The purpose of this study was to know the chemical quality of goat se’i using lime juice, ginger juice and a combination of lime and ginger juice. A Completely Randomized Design (CRD) 4×4, were allotted in this experiment. The four treatments were P₀ = Control, P₁ = Addition of 15% ginger juice, P₂ = Addition of 3% lime juice, P₃ = Addition of 15% ginger juice + 3% lime juice. The results of this study stated that ttreatments were significant difference (P<0.05) on antioxidant activity and the best was in a combination of 3% lime + 15% ginger (P3). The treatments were not significant difference (P>0.05) on fat content, protein content, fat oxidation (TBA) . It was concluded that taddition of 3% lime juice or 15% ginger and their combination in se’i goat increased the antioxidant activityand the best is in 3% lime + 15% ginger (P3).
Pengaruh Penggunaan Tepung Beras Merah Terhadap Kualitas Kimia Sosis Darah Tradisional (Budik): The Effect of Adding Red Rice Flour on the Chemical Quality of Traditional Blood Sausage (Budik) Yustin Kantur; Bastari Sabtu; Heri Armadianto
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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Abstract

The purpose of this study, among others, was to determine the addition of red rice flour and sausage ingredients (meat from the head, liver, heart, lungs) on the chemical quality of budik (traditional blood sausage). This study used a completely randomized design (CRD) with four treatments and four replications. Combination treatment of  P0: without red rice flour + sausage ingredients, P1: 2% red rice flour + sausage ingredients, P2: 4% red rice flour + sausage ingredients, P3: 6% red rice flour + sausage ingredients. The data obtained to ascertain differences between treatments, Duncan's test was used after the Analysis Of Variance. The results showed a significant effect (P<0.05) of the addition of brown rice flour on the fat content of the seed and no significant effect (P>0.05) on the content of Protein, Water and Crude Fiber. It was concluded that the addition of brown rice flour affected the fat content of the traditional blood sausage. The lowest fat content was found in the addition of 6% red rice flour, while the levels of protein, water and crude fiber were relatively the same. Tujuan penelitian ini adalah mengetahui penambahan tepung beras merah dan bahan sosis (daging dari bagian kepala, hati, jantung, paru-paru) terhadap kualitas kimia budik (sosis darah tradisional). Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan 4 empat ulangan. Perlakuan kombinasi dari P0: tanpa tepung beras merah + bahan sosis, P1: tepung beras merah 2% + bahan sosis, P2: tepung beras merah 4 % + bahan sosis, P3: tepung beras merah 6% + bahan sosis. Data yang diperoleh untuk memastikan perbedaan antara perlakuan, ujin Duncan digunakan setelah Analysis Of Variance. Hasilnya menunjukkan pengaruh nyata (P<0,05) dari penambahan tepung beras merah terhadap kadar lemak budik serta berpengaruh tidak nyata (P>0,05) terhadap kadar Protein, Air, Serat Kasar budik. Disimpulkan bahwa penambahan tepung beras merah mempengaruhi kadar lemak budik atau sosis darah tradisional. Kadar lemak paling rendah terdapat pada penambahan 6% tepung beras merah, Sedangkan kadar protein, air dan serat kasar relatif sama.                                                                      
Kualitas Fisik dan Organoleptik Se’i Kambing Menggunakan Jus Jeruk Nipis (Citrus aurantiifolia) dan Jahe (Zingiber officinale): Physical and Organoleptic Quality of Se'i Goat Using Lime (Citrus aurantiifolia) and Ginger (Zingiber officinale) Juice Maria Iwanti Eno; Gemini Ermiani Mercurina Malelak; Bastari Sabtu
Jurnal Peternakan Lahan Kering Vol. 6 No. 1 (2024): Maret
Publisher : Universitas Nusa Cendana

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Abstract

The aim of this research is to determine the effect of curing using different types of ginger juiceand lime juice on the physical and organoleptic qualities of goats. The ingredients used includefresh goat meat, ginger, lime juice, and additional ingredients, namely table salt and saltpeter. Theexperiment used a completely randomized design with 4 treatments and 4 replications. namely P0:Without adding lime and ginger (control), P1: Adding 15% ginger juice, P2: Adding 3% lime juiceand P3: Adding 15% ginger + 3% lime solution. The variables measured were organoleptic,cholesterol, yield and Total Plate Count. The results of the research showed that the treatment hada very significant effect (P<0.01) on aroma, color, taste and tenderness, and had no effect (P>0.05)on cholesterol, Total Plate Count and yield of se'i goat meat. It was concluded that the lime juiceand ginger used could improve the aroma, taste, color and tenderness of se'i goat meat but notcholesterol. Tujuan dari dilakukannya riset ini adalah untuk mengetahui efek pemeraman yang menggunakanjus jahe dan jus jeruk nipis yang berbeda pada kualitas fisik, organoleptik se’i kambing. Bahanyang digunakan antara lain Daging kambing segar, Jahe, jus jeruk nipis, dan bahan tambahan yaitugaram dapur dan saltpeter. Eksperimen menggunakan rancangan acak lengkap dengan 4 perlakuandan 4 ulangan. yakni P0: Tanpa penambahan jeruk nipis dan jahe (kontrol), P1: Penambahanjusjahe 15%, P2: Penambahan jus jeruk nipis 3% dan P3: Penambahan dengan larutan jahe 15% +jeruk nipis 3%. Variabel yang diukur yaitu organoleptik, kolesterol, rendemen dan Total PlateCount. Hasil penelitian, perlakuan berpengaruh sangat signifikan (P<0,01) pada aroma, warna,rasa dan keempukan, tidak berpengaruh (P>0,05) pada kolesterol, Total Plate Count dan rendemendaging se’i kambing. Disimpulkan, bahwa jus jeruk nipis dan jahe yang digunakan dapatmeningkatkan aroma, rasa, warna dan keempukan daging se’i kambing tetapi tidak terhadapkolesterol  
Karakteristik Bakso Daging Sapi yang Diberi Substitusi Tepung Sorghum Merah (Sorghum bicolor L. Moench): Characteristic of Beef Meatballs Subtituted with Red Sorghum Flour (Sorghum bicolor L. Moench) Wesly Thersia Lusi; Bastari Sabtu; Gemini E. M. Malelak
Jurnal Peternakan Lahan Kering Vol. 6 No. 1 (2024): Maret
Publisher : Universitas Nusa Cendana

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Abstract

A study on beef meatballs using red sorghum flour (Sorghum bicolor L. Moench), as a substitute for tapiocaflour, aims to determine the physicochemical properties of beef meatballs. The research used a CompletelyRandomized Design (CRD) with four treatments and four replications. The treatments are: TS0: consists of 0%red sorghum flour and 100% tapioca flour; TS10: consists of 10% red sorghum flour and 90% tapioca flour;TS30: consists of 30% red sorghum flour and 70% tapioca flour; and TS50: consists of 50% red sorghum flourand 50% tapioca flour. The results showed that replacing red sorghum flour had a very significant effect(P<0.01) on amylose content, amylopectin content, water content, protein content, elasticity and taste, but hadno significant effect (P>0.05) on beef meatball color. The amylopectin content, water content, and flexibility ofthe meatballs increased in proportion to the amount of wheat flour substituted for red sorghum flour.Meanwhile, amylose and protein levels are at their maximum point at 30% replacement. Thus it can beconcluded that the replacement of 30% red sorghum flour causes an increase in all parameters examined, exceptcolor Suatu penelitian pada bakso sapi yang menggunakan tepung sorgum merah (Sorghum bicolor L. Moench),sebagai substitusi tepung tapioca bertujuan untuk mengetahui sifat fisiko kimia bakso sapi tersebut. Penelitianini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan empat ulangan. Perlakuandimaksud adalah: TS0: terdiri dari 0% tepung sorgum merah dan 100% tepung tapioka; TS10: terdiri dari 10%tepung sorgum merah dan 90% tepung tapioka; TS30: terdiri dari 30% tepung sorgum merah dan 70% tepungtapioka; dan TS50: terdiri dari 50% tepung sorgum merah dan 50% tepung tapioka. Hasil penelitianmenunjukkan bahwa penggantian tepung sorgum merah memberikan pengaruh yang sangat nyata (P<0,01)terhadap kadar amilosa, kadar amilopektin, kadar air, kadar protein, kekenyalan, dan rasa, namun berpengaruhtidak nyata (P>0,05) pada warna bakso sapi. Kandungan amilopektin, kadar air, dan kelenturan bakso meningkatsebanding dengan banyaknya tepung terigu yang disubstitusi tepung sorgum merah. Sementara itu, kadaramilosa dan protein berada pada titik maksimum pada penggantian 30%. Dengan demikian dapat disimpulkanbahwa penggantian 30% tepung sorgum merah menyebabkan peningkatan pada semua parameter yangdiperiksa, kecuali warna.  
Kualitas Mikrobiologi dan Ph Sui Wu’u Potongan Karkas Entok (Chairina Moschata) yang Diawetkan dengan Metode Pengawetan Tradisional Sui Wu’u Xaveriana Seran; Gemini Ermiani Mercurina Malelak; Heri Armadianto; Bastari Sabtu
Journal of Innovative and Creativity Vol. 6 No. 1 (2026)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v6i1.7390

Abstract

Penelitian ini bertujuan untuk mengetahui nilai pH potongan karkas entok yang diawetkan dengan metode sui wu’u dan kualitas mikrobiologi, Total Plate Count (TPC), E.coli, Bakteri Asam Laktat (BAL). Materi yang digunakan adalah potongan karkar entok, tepung jagung dan garam. Rancangan yang digunakan yaitu Rancangan Acak Lengkap (RAL) 3×5 terdiri dari 3 perlakuan dan 5 ulangan. Perlakuan meliputi P1: dada 400 g + tepung jagung 200% + garam 6% P2: paha atas 400 g + tepung jagung 200% + garam 6% P3: paha bawah 400 g + tepung jagung 200% + garam 6% , disimpan dalam bambu betung. Variabel yang diamati pH daging segar, pH sui wu’u, TPC, E.coli dan BAL. Data dianalisis menggunakan Analisis of Variance (ANOVA) dilanjtkan dengan uji jarak Berganda Duncan. Hasil penelitian menunjukkan nilai pH karkas segar dan sui wu’u berbeda sangat nyata (P<0,01), sedangkan TPC, E.coli dan BAL tidak berbeda nyata (P>0,05). pH karkas paha menurun setelah pengawetan, sedangkan pH dada tidak berubah. Disimpulkan bahwa perlakuan sui wu’u menurunkan pH paha, sedangkan TPC, E.coli dan BAL sama untuk semua potongan karkas.
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 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 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 Xaveriana Seran Yakob Robert Noach Yasinta M. Kurniawati Yuniati Lia Pote Yustin Kantur