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Correlation and Categories of Meat Tenderness Based on Equipment and Panelist Test Suryati, T; Arief, II; Polii, BN
ANIMAL PRODUCTION Vol 10, No 3 (2008): September
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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The objective of this study was to determine the correlation between Warner-Bratzler shear force (WBSF) and cooking loss with sensory local trained panelists rating on beef tenderness, also to determine WBSF range at each tenderness categories (extremely tender, tender, rather tender, rather tough, tough, and extremely tough). Meat from knuckles of Australian Beef Cross (ABX) steer were broiled until internal temperature 70, 80 and 90oC to get some WBSF values. Cooking loss was counted as percentages of meat weight losses during cooking. Each WBSF values and cooking loss data were correlated with panelists test scores used linier regression equation. Then, based on that linier regression were estimated WBSF range at each tenderness level. The result indicated that WBSF was positive correlated with panelists test that was indicated with determination coefficient 0.7668 (r2 = 0.7668). Cooking loss was strongly positive correlated with panelists rating tenderness (r2 = 0.8114).Â The result of meat tenderness range categories: extremely tender 0â3.30 kg/cm2, tender >3.30â5.00 kg/cm2, rather tender >5.00â6.71 kg/cm2, rather tough >6.71â8.42 kg/cm2, tough >8.42-10.12 kg/cm2, extremely tough >10.12 kg/cm2. (Animal Production 10(3): 188-193 (2008)Â Key Words: Meat tenderness, tenderness categories, panelist test, Warner-Bratzler shear, force, cooking loss

Sifat Fisik Daging Domba yang Diberi Perlakuan Stimulasi Listrik Voltase Rendah dan Injeksi Kalsium Klorida T Suryati; M Astawan; T Wresdiyati
Media Peternakan Vol. 27 No. 3 (2004): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Effect of low voltage electrical stimulation (LVES; 45 volt, 3 amps for approx 100 sec) and calcium chloride (CaCl2) injection on physical properties of meat were evaluated. Six mutton were devided into 3 groups. One carcass of each group was subjected to within 30 min postmortem (PM). After LVES, longissimi thoracis et lumbarum muscles were removed and treated: without CaCl2 injection, CaCl2 injection (200 mM, 5% w/w) at about 2 h and 24 h PM. Samples were stored in vacuum pack at 1 + 10 C. Physical properties evaluated were Warner-Bratzler (WB) shear force, cooking loss and sarcomere length. The LVES had no significant effect on WB shear force, cooking loss and sarcomere length. There wasn't interaction effect between LVES and CaCl2 injection on WB shear force, cooking loss and sarcomere length. CaCl2 injection decreased sarcomere length (P

Sifat Fisik Daging Sapi Dark Firm Dry (DFD) Hasil Fermentasi Bakteri Asam Laktat Lactobacillus plantarum I I Arief; T Suryati; R.R A Maheswari
Media Peternakan Vol. 29 No. 2 (2006): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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A dark firm dry beef (DFD) can be produced in meat from animal with a degree of stress susceptibility. This type of meat is very sticky in texture and not palatable. The aim of the research was to study physical properties of DFD beef fermented by Lactobacillus plantarum combined with cold smoking. The experiment used a randomized block design. DFD beef samples were collected from beef abatoar with pH value of 6.5 - 6.8. The samples were divided into two groups; fermented by Lactobacillus plantarum and fermented naturally (control) for five days fermentation. Fermentation process was combined with cold smoking. The result showed that the pH value, tenderness and color of both groups were significantly influenced by the treatment, but the water holding capacity was not different. DFD beef fermented by Lactobacillus plantarum was more tender, lighter color and had longer sarcomere than control. Sensory analysis showed that color and tenderness of DFD beef fermented by Lactobacillus plantarum were better than control. Key words : dark firm dry beef, fermentation, Lactobacillus plantarum, color, tenderness

Karakteristik Organoleptik Daging Domba yang Diberi Stimulasi Listrik Voltase Rendah dan Injeksi Kalsium Klorida T Suryati; M Astawan; T Wresdiyati
Media Peternakan Vol. 29 No. 1 (2006): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Effect of low voltage electrical stimulation (LVES; 45 volt, 3 amps for approx 100 sec) and CaCl2 injection on sensory characteristic of mutton were evaluated. Six mutton were divided into 3 groups slaughtered. One carcass of each group was subjected to LVES treatment within 30 min postmortem (PM). After LVES, longissimi thoracis et lumborum muscles were removed and treated: without CaCl2 injection, CaCl2 injection (200 mM, 5% w/w) 2 h and 24 h PM. Samples were stored in a vacuum pack at 1 ± 10C. Results showed that LVES could be used to improve colour of meat. CaCl2 injection, especially without LVES produced smooth mutton texture. CaCl2 injection 24 hr PM without LVES decreased meat elasticity. LVES with CaCl2 injection 2 hr PM was the best treatment to produce fresh mutton with good sensory characteristic. Key words : mutton, electrical stimulation, CaCl2, sensory characteristic

Kualitas Mikrobiologi Sosis Fermentasi Daging Sapi dan Domba yang Menggunakan Kultur Kering Lactobacillus plantarum 1B1 I I Arief; R.R. A Maheswari; T Suryati; . Komariah; S Rahayu
Media Peternakan Vol. 31 No. 1 (2008): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Lactic acid bacteria of Lactobacillus plantarum 1B1 species was isolated from fresh beef and used as dried starter culture fermented sausage (salami). Dried starter culture was stored at 100C for 0 (control), 15, 30 and 45 days to evaluate the starter viability and its effect on microbiological charasteristics of beef and mutton fermented sausages. Initial viability of dried starter culture of L. plantarum was 7.08 x 1012 CFU/g. There was no alteration (P>0.05) in viability (5.33 x 1012 CFU/g) during 15 days storage. The population significantly decreased (P CFU/g. Dried culture L. plantarum could reduce the quantity of Staphylococcus aureus during 15 days storage, but neither for 30 days nor 45 days storage. Average total coliform increased from 0 days to 15 days storage at less than 0,03 CFU/g to 0.93 x 102 CFU/g, but the number of coliform decreased on 30 days storage at less than 0.03 CFU/g and increased on 45 days storage at 1.2 x 103 CFU/g. Both salami had negative number of Salmonella. Key words: salami, dried starter culture, Lactobacillus plantarum 1B1, storage time

Suplementasi Tepung Putih Telur untuk Memperbaiki Nilai Nutrisi Snack Ekstrusi Berbahan Grits Jagung . Budiman; Z Wulandari; T Suryati
Media Peternakan Vol. 32 No. 3 (2009): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Snack is popular for children and adult. It could be made by extrusion process. Snack is low in protein content because it is made up of cereal such as rice and corn. On the basis of nutritional and functional properties, egg was used in food industries. The objectives of the research were to analyze the nutrient content and in vitro digestibility of extruded snack from corn grits which was supplemented by egg white powder as a protein source. Randomized complete block design was used in this experiment with production periods as block. Water content was not significantly different between treatments. Supplementation with 10% egg white powder significantly increased the fat content of extrusion snack. Protein content and digestible protein increased significantly as increasing of egg white powder added. Protein digestibility of products with 10%, 15%, and 20% of egg white addition was significantly lower than those added with 0% and 5% egg white. Protein, fat, and carbohydrate linkage had formed porous product. This linkage affects product nutritive content and digestibility. Key words: egg, corn, extrusion, snack, digestibility

Curing Ingredients, Characteristics, Total Phenolic, and Antioxidant Activity of Commercial Indonesian Dried Meat Product (Dendeng) T Suryati; M Astawan; H N Lioe; T Wresdiyati
Media Peternakan Vol. 35 No. 2 (2012): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Dendeng is Indonesian dried meat product that used spices rich in antioxidant component as ingredient. In addition, commercial dendeng usually use saltpeter (nitrate/nitrite salt) as curing ingredient to inhibit rancidity and to produce stable red color. The aims of this study were to investigate composition of spices and saltpeter added, characteristic, total phenolic, and antioxidant activity of commercial dendeng. This research was conducted through interview with some dendeng producers to get information about saltpeter adding and spices composition used in their products. Then the interview results were verified by laboratory analysis. The results showed that spices and saltpeter adding from some producers varied. The saltpeter added in curing process produced inconsistent red color on commercial dendeng in this investigation. Total phenolic of dendeng from producers ranged from 42.47 to 102.0 mg GAE/100 g DM for raw dendeng, and 36.51 to 95.49 mg GAE/100 g DM for fried dendeng. Antioxidant capacity against DPPH ranged from 79.35 to 379.40 mg VCE/100 g DM for raw dendeng, and 94.30 to 559.40 mg VCE/100 g DM for fried dendeng. Antioxidant capacity of raw dendeng was influenced by phenolic content about 87.2%, but in fried dendeng was only 59.0%. In conclusion, dendeng has a significant antioxidant activity, even after frying, and saltpeter addition was not effective to maintain stable red color in dendeng products.

Isolation and Characterization of Plantaricin Produced by Lactobacillus plantarum Strains (IIA-1A5, IIA-1B1, IIA-2B2) I I Arief; . Jakaria; T Suryati; Z Wulandari; E Andreas
Media Peternakan Vol. 36 No. 2 (2013): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Bacteriocins produced by Indonesian lactic acid bacteria Lactobacillus plantarum IIA-1A5, IIA-1B1, IIA-2B2 were purified and characterized. Plantaricin W gene had been successfully amplified from all strains. This amplicon showed the expected 200 bp size of plantaricin W gene. This bacteriocins purified from L. plantarum IIA-1A5, IIA-1B1, and IIA-2B2 were named plantaricin IIA-1A5, IIA-1B1, and IIA-2B2. Purification by cation exchange chromatography increased the purity (fold) and activity of plantaricins. Purity of plantaricin IIA-1A5 was increased by 3.13 fold with specific activity 13.40 AU/mg. Plantaricin IIA-1B1 had 2.98 fold purity with specific activity 5.12 AU/mg, while purity of plantaricin IIA-2B2 was 1.37 fold with specific activity 7.70 AU/mg. All plantaricins could inhibit the growth of pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, Bacillus cereus, and Staphylococcus aureus. Plantaricins could be digested by trypsin. Stability of plantaricins at 80 oC for 30 min and at 121 oC for 15 min were affected by type of plantaricin and species of pathogenic bacteria. Generally, plantaricin IIA-1A5 was better as antimicrobial agent than plantaricin IIA-1B1 and plantaricin IIA-2B2.

Meat Quality on Sentul Cocks with Different Immunoglobulin Yolk Concentrations Ria Ariyanti; N Ulupi; T Suryati; RI Arifiantini
Jurnal Ilmu Ternak dan Veteriner Vol 24, No 2 (2019): JUNE 2019
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Sentul cocks is one of the native chicken breeds in Indonesia which is originally raised by Villagers in Ciamis District, West Java. Healthy chicken cells can function properly, especially in the metabolic process. Healthy chickens are expected to produce better muscle development. IgY is a protein molecule substance that can neutralize a number of microorganisms that cause infection. The purpose of this study was to evaluate the effect of IgY concentration on physicochemical and organoleptic qualities of meat. This study used 20 cocks, 4th month ages, consist of 2 treatments (IgY concentrations above 9.30 ± 0.45 mg mL-1 and IgY concentrations below 9.30 ± 0.45 mg mL-1). The variable observed include physicochemical and organoleptic quality of meat. The study was used completely randomized design. Data were analyzed by t-test. The result concluded that cocks with concentrations above 9.30 ± 0.45 mg mL-1 produced meat with lower malonaldehyde. The low content of malonaldehyde in meat shows that the meat produced is healthier.

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