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All Journal AGRIMOR Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Journal of Tropical Animal Science and Technology Jurnal Peternakan Lahan Kering
Yakob Robert Noach
Universitas Nusa Cendana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Social Sciences Veterinary

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Journal : Journal of Tropical Animal Science and Technology

 1 
PREVALENCE RATE AND CAUSES OF LEPTOSPIROSIS SEROVAR ON CATTLE AT GIWANGAN’S ABATTOIR OF YOGYAKARTA Steffanie Merlin Clyricia Noach; Yakob Robert Noach
Journal of Tropical Animal Science and Technology Vol 2 No 1 (2020): 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 | Full PDF (235.625 KB) | DOI: 10.32938/jtast.v2i1.597

Abstract

Leptospirosis is a zoonotic disease caused by Leptospira bacteria. The disease was spreadout arround the world, especially in the tropical and subtropical regions included Indonesia. The International Leptospirosis Society has established Indonesia is the country with high incidence of leptospirosis. Daerah Istimewa Yogyakarta is one of the regions in Indonesia with endemic of leptospirosis. Leptospirosis infection in humans can occur through direct or indirect contact with the urine of infected animals. Cattle is one of the source of transmission leptospirosis to human and other animals. The purpose of this study was to determine the prevalence rate of leptospirosis and identify serovar caused of leptospirosis in cattle at Giwangan’s abattoir Yogyakarta. Blood collection taken from ten heads of cattle via jugular vein and the serum was separated for leptospirosis examination by Microscopic Aglutination Test (MAT) which taken placed at Balai Besar Penelitian dan Pengembangan Vektor dan Reservoir Penyakit (B2P2VRP), Salatiga. Microscopic Aglutination Test carried out on various Leptospira serovar, namely: Bangkinang, Canicola, Pyrogenes, Robinsoni, Hardjo, Djasiman, Grippotyphosa, Hebdomadis, Icterohaemorragie, Pomona, Bataviae, Rama, Mini, Sarmin and Manhao. The prevalence rate detemine by compared between the number of MAT positive and samples examined. Positive agglutination indicated the serovar types that caused leptospirosis in cattle. The results showed that two samples were positive against antigen serovar Grippotyphosa (1/2), Hebdomadis (2/2) dan Mini (1/2). It can be concluded that the prevalence rate of leptospirosis in cattle at Giwangan’s abattoir Yogyakarta were 20%. The cause of leptospirosis in cattle at Giwangan’s abattoir Yogyakarta namely Leptospira interrogans serovar Grippotyphosa, Hebdomadis and Leptospira borgpetersenii serovar Mini.
EFFECT OF KATUK LEAVES MEAL (Sauropus Androgynus L. Merr) AND ZN BIOCOMPLEX SUPPLEMENTATION ON CONSUMPTION AND DIGESTIBILITY OF POSTWEANING MALE OF ETTAWA CROSSBRED Yakob Robert Noach; Marthen Yunus
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.v3i1.874

Abstract

The experiment goal was to determine the supplementation effect of katuk leaves meal and Zn bio complex on dry and organic matter consumption and digestibility of postweaning male of Ettawa Crossbred. The experiment used sixteen heads of the postweaning male of Ettawa Crossbred aged 4-5 months with an initial body weight of 9.01±1.85kg (CV 20.55%). Completely Block Randomized Design (CBRD) with 4 treatments and 4 replications were applied in this experiment. Those treatments were P0: Lamtoro + concentrate without katuk leaves meal and Zn biocomplex (control); P1: P0 + 5% katuk leaves meal (on the basis of forage dry matter) and Zn bio complex; P2: P0 + 10% katuk leaves meal (on the basis of forrage dry matter) and Zn bio complex; P3: P0 + 15% katuk leaves meal (on the basis of forage dry matter) and Zn bio complex. Variables measured were dry matter (DM) consumption, organic matter (OM) consumption, DM digestibility, and OM digestibility. Average of DM consumption were P0 (326.68 ±44.13g/h/d), P1 (351.68±63.47g/h/d), P2 (351.78±33.41g/h/d) and P3 (346.24±32.48g/h/d). Average of OM consumption were, P0 (300.38 ±41.14g/h/d), P1 (316.11±57.05g/h/d), P2 (315.54±30.83g/h/d) and P3 (309.21±29.00g/h/d). Average of DM digestibility, P0 (78.94 ±4.67%), P1 (78.77±9.54%), P2 (64.82±11.45%), P3 (75.38±14.56%). Average of OM digestibility, P0 (81.17±4.01%), P1 (80.77±8.69%), P2 (68.79±9.90%), and P3 (76.93±12.77%). The result of variance analysis showed that treatment has a significant effect (P<0.05) on dry and organic matter consumption but no significant (P>0.05) on dry and organic matter digestibility It can be concluded that supplementation of of katuk leaf meal (Sauropus androgynus L. Merr) at 5% up to 15% and Zn bio complex might increase dry and organic matter consumption of postweaning male of Ettawa crossbred.
The The Chemical Characteristic of Manila Duck Sausage Processed by Using Purple Sweet Potato Flour as Subtitute of Tapioca Yakob Robert Noach; Agatha Feriyanti Fore Kehik; Gertruida Margareth Sipahelut
Journal of Tropical Animal Science and Technology Vol 4 No 1 (2022): 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.v4i1.2092

Abstract

Experiment aims to determine the substitution effect of tapioca by purple sweet potato flour on antioxidant, fat oxidation, fat content and pH of Manila duck sausage. Completely randomised design with 5 treatments and 3 replications was applied in this experiment. Those treatment were: P0 = 100% of tapioca; P1 = 25% purple sweet potato flour + 75% tapioca; P2 = 50% purple sweet potato flour + 50% tapioca; P3 = 75% purple sweet potato flour + 25% tapioca; dan P4 = 100% purple sweet potato flour. Variable measured were: antioxidant, fat oxidation, fat content and pH. The result showed that treatments have close significant (P<0.01) on antioxidant and fat oxidation, significant (P<0.05) on pH and no significant (P>0.05) on fat content. It can be concluded that insreasing of purple sweet potato flour substitution up to 100%, producing the best chemicals characteristic of Manila duck sausage which indicated by increase of antioxidant, decreasing of fat oxidation, lower fat content and pH of sausage.
Organoleptic Qualities and Chemical of Pork Jerky Using Roselle Flour (Hibiscus sabdariffa Linn) with Different Levels Yakob Robert Noach; Geertruida Margareth Sipahelut; Heri Armadianto; Agustinus Ridolf Riwu; Agustina Mariana Kumat
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.v4i2.2662

Abstract

This reseach aims to examine the effect of using rosella flour (Hibiscus sabdariffa Linn) on the chemical and organoleptic qualities of pork jerky. The materials used consist of pork, rosella flour and kitchen spices (garlic, onion, coriander, pepper, ginger, cumin, galangal, salt, brown sugar, granulated sugar and tamarind). The experimental design applied was completely randomized design (CRD) with 4 treatments and 3 replications.The treatments consisted of R0= without rosella flour, R1= 5% rosella flour, R2= 10% rosella flour and R3= 15% rosella flour. Parameters observed included color, taste and fat oxidation. The result of statistical analysis showed that the use of rosella flour in pork jerky had a very significant effect (P<0.01) on taste scores and fat oxidation but no significant effect (P>0.05) on color scores. It can be concluded that the use of rosella flour can increase the score of taste and fat oxidation while the color score of pork jerky does not change. The highest taste score at the 15% level and the lowest fat oxidation value at the 5% level.
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

Abstract

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.
Characteristics of Fried Milk Made of Cows Milk by Using of Papain as a Coagulant Yakob Robert Noach; Angelina Yutami Mayavanti; Heri Armadianto
Journal of Tropical Animal Science and Technology Vol 5 No 1 (2023): 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.v5i1.3874

Abstract

This research aims to determine the effect of the use of papain as a coagulant on physical and organoleptic of fried milk made of cows milk. The Completely Randomized Design (CRD) with 4 treatments and 4 replication was applied in this experiment. Those treatment were papain levels tested consist: P1: 0.5% of milk volume, P2: 1% of milk volume, P3: 1.5% of milk volume and P4: 2% of milk volume. Variables measured were curd yield, fried milk yield, density, pH, color, taste, aroma and texture. The results showed that the treatment had a significant effect (P<0.05) on curd yield, density, pH and texture of fried milk and had no significant effect (P>0.05) on fried milk yield, color, taste and aroma. It can be concluded that increasing of papain level can decreased curd yield and density, increasing of fried milk yield, pH and smoother in texture,but stabilized in color, taste and aroma of fried milk. The best results found at the use of papain as much as 0.5% (P1) .
Quality Chemicals, Microbiology and Antiodants of Ongole Beef Culled Se’i Using Lime Orange Juice, Kaffir Lime and Lemon Juice Gemini E. M. Malelak; Yumita Elyk; Yakob R. Noach; Hendrikus Umbu Padu
Journal of Tropical Animal Science and Technology Vol 5 No 2 (2023): 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.v5i2.4354

Abstract

This study aims to determine the effect of the use of lime juice, kaffir lime juice and lemon on the chemical, microbiological and antioxidant qualities of se’i. The design used was Completely Randomized Design (CRD) with 4 treatments and replications.The treatment consisted of TJ = without citrus juice, JN = used of 3% lime juice, JP used of 3% kaffir lime juice/juice, JL used of 3% lemon juice. The variables studied included water content, protein content, fat content, total bacteria and Antioxidant. The results of statistical analysis showed that treatment had no significant effect (P>0.05) on water content, protein, fat, and antioxidants but close significant (P<0,01) on bacterial count had a very seriesof with the same water, protein, fat and antioxidant content but can reduce the number of bacteria, and the best treatment is using lemons (P3).
Co-Authors Agatha Feriyanti Fore Kehik Agustina Mariana Kumat Agustinus R. Riwu Agustinus Ridolf Riwu Angelina Yutami Mayavanti Anita Nenohaifeto Bastari Sabtu Fila Delfia Geertruida Margareth Sipahelut Gemini E. M. Malelak Gemini Ermiani Mercurina Malelak Gemini Ermiani Mereurina Malelak Gertruida Margareth Sipahelut Hendrikus Umbu Padu Heri Armadianto Heri Armadianto Heri Armadianto Junius Rede Lae Riwu Marthen Yunus Matheos Filipus Lalus Noach, Steffanie M. C. Sutan Y.F.G. Dillak Yumita Elyk