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All Journal Buletin Veteriner Udayana Buletin Udayana Mengabdi Jurnal Veteriner Indonesia Medicus Veterinus Jurnal Kebijakan Kesehatan Indonesia Journal of Veterinary and Animal Sciences
Ida Bagus Ngurah Swacita
Fakultas Kedokteran Hewan, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Immunology & microbiology Medicine & Pharmacology Public Health Veterinary

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Kualitas Daging Kambing yang Disimpan pada Suhu Dingin Iolanda Hermenegildo da Costa; Kade Karang Agustina; Ida Bagus Ngurah Swacita
Buletin Veteriner Udayana Vol. 14 No. 6 December 2022
Publisher : The Faculty of Veterinary Medicine, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/bulvet.2022.v14.i06.p05

Abstract

This study aims to determine the quality of goat meat stored at a cold temperature of 4°C in terms of subjective test, objective test and eber test. This study used a completely randomized split-in-time design with storage treatment at a cold temperature of 4°C with 5 observations, namely on day 1, 2, 3, 4, 5 each observation was examined for 5 samples. This study used local goat meat on the thigh as much as 200 grams from 5 different goats, then stored at a cold temperature of 4°C and tested for quality by subjective test, objective test and eber test. The results showed that goat meat stored at a cold temperature of 4°C had significant differences in color, odor, consistency, texture, pH, water content, water holding capacity and Eber's test (P<0.05). The results of the organoleptic test of mutton stored at a temperature of 4°C were shown by a change in the color of the meat to pale red, the smell of the meat becoming slightly fishy and foul-smelling, the consistency of the meat becoming mushy and the texture of the meat turning rough starting from the 4th day, on the results of the objective test, there was a decrease in pH, an increase in water content and a decrease in water holding capacity as well as a positive eber test result and the meat experienced early spoilage on the 4th day. the quality of goat meat is decreasing.
Evaluasi Kualitas Daging dan Produk Olahan Daging dari Pasar Tradisional Kumbasari dan Pasar Cokroaminoto, Kota Denpasar, Bali I Made Mahaputra; Nelci Elisabeth Bolla; I Made Roby; Wieke Sri Juniartini; Agustina Lesmauli Nazara; Ida Bagus Ngurah Swacita
Buletin Veteriner Udayana Vol. 15 No. 2 April 2023
Publisher : The Faculty of Veterinary Medicine, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/bulvet.2023.v15.i02.p09

Abstract

Meat quality security is absolutely necessary to ensure that the public as consumers get meat that is safe, healthy, whole, and halal for consumption. This test aims to evaluate the quality of meat and processed meat products in terms of subjective and objective tests. The samples used in this test were beef, pork, chicken, and fish as well as processed meat products in the form of meatballs and sausages from chicken, beef, pork, and fish from Kumbasari Traditional Market and Cokroaminoto Market, Denpasar City, Bali. All meat samples were tested for quality subjectively including color, odor, consistency and texture, state of the weave binder, marbledness of meat and objectively covering pH, water holding capacity, moisture content, microbial contamination. In processed meat products, subjective tests are carried out only for color, aroma, consistency, texture, taste and objective tests with pH checks. The results of tests on meat and processed meat products that have been carried out both subjectively and objectively show that beef, pork, chicken and meatballs and beef, pork, chicken and fish sausages have good quality. However, in testing the fish meat has a soft texture, a fishy smell mixed with a foul odor (no smell of fresh blood) and microbial contamination that exceeds the maximum limit. It can be concluded that beef, pork, chicken, processed meat products and processed fish products from Kumbasari Market and Cokroaminoto Market are suitable for consumption. Meanwhile, the fish meat from the Kumbasari Market and Cokroaminoto Market that were tested were not suitable for consumption.
Perbandingan Kualitas Fisik Daging Sapi Bali Produksi Rumah Potong Hewan di Kabupaten Badung dan Buleleng Gadis Ayu Septyawati; Ida Bagus Ngurah Swacita; I Ketut Suada
Buletin Veteriner Udayana Vol. 15 No. 2 April 2023
Publisher : The Faculty of Veterinary Medicine, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/bulvet.2023.v15.i02.p16

Abstract

Kualitas fisik daging merupakan hal yang sangat penting yang harusdi perhatikan sebagai hasil produksi suatu Rumah Potong Hewan, karena kualitas fisik yang baik menghasilkan mutu daging yang berkualitas dan layak untuk dikonsumsi. Tujuan dari penelitian ini adalah untuk mengetahui kualitas fisik daging sapi bali produksi RPH Badung, dan Buleleng. Penelitian ini mengenai kualitas daging hasil produksinya dengan mengambil sampel dari dua RPH yaitu Badung dan Buleleng. Sampel daging diambil pada bagian pahaRegio femoralis masing-masing sampel diambil sebanyak ± 100 gram. Sampel daging sapi diuji kualitas fisiknya terhadap warna, bau, tekstur dan konsistensi menggunakan 10 orang panelis yang telah memenuhi syarat. Data yang diperoleh dianalisis dengan wilcoxon signed test untuk melihat apakah terdapat perbedaan dari kedua sampel daging yang telah diambil dari RPH Badung, dan Buleleng. Hasil penelitian menunjukkan bahwa warna, dan tekstur daging sapi RPH Mambal, Badung dan Panji Anom, Buleleng berbeda nyata (P<0,05). Sedangkan konsistensinya berbeda sangat nyata (P<0,01). Akan tetapi bau daging sapi dari RPH Mambal, Badung dan Panji Anom, Buleleng tidak ada perbedaan yang nyata (P>0,05). Dapat disimpulkan bahwa kualitas fisik daging sapi produksi RPH Mambal, Badung dengan produksi Panji Anom, Buleleng berbeda, kecuali bau dagingnya sama.
Kualitas Daging Babi Lokal Bali Ditinjau Dari Uji Objektif Putu Aditya Pratama Arta Putra; I Wayan Masa Tenaya; Romy Muhammad Dary Mufa; Ida Bagus Ngurah Swacita
Buletin Veteriner Udayana Vol. 15 No. 4 August 2023
Publisher : The Faculty of Veterinary Medicine, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/bulvet.2023.v15.i04.p01

Abstract

The availability of safe, healthy and whole animal food is a concrete manifestation of one of the development goals in the field of food security. One of the foodstuffs of animal origin that contains high nutritional value is pork. The purpose of this study was to determine the quality of local Balinese pork when viewed from an objective test. Evaluation of meat quality and health is carried out objectively. Objective assessment is carried out with the help of laboratory equipment or with comparison standards. objective assessment includes an assessment of pH, water holding capacity and water content. The samples used were Balinese pork as many as 12 samples per each test. Data on pH, water content, and water holding capacity were analyzed by the Variety Print Test. The results showed that the objective tests of Balinese pork slaughtered at the traditional slaughterhouse of Penatih Village, Denpasar from four different muscle locations (fore legs, neck, hind legs, and abdomen) showed good results. not significantly different. The average in each test shows good results and is good for consumption when compared to other breeds of pigs.
Evaluasi Kualitas Daging Babi di Tiga Pasar Tradisional Kota Denpasar, Bali Martin Pedro Krisenda Resman; Rima Nurmayani; Laras Ayu Nadira; Vinensia Ghona Gani; Made Beratha Mukti; Ida Bagus Ngurah Swacita
Buletin Veteriner Udayana Vol. 15 No. 4 August 2023
Publisher : The Faculty of Veterinary Medicine, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/bulvet.2023.v15.i04.p04

Abstract

People's need for animal protein is very high. One source of animal protein that is quite popular is pork. Pigs are one of the livestock that are quite a lot kept by the people of Indonesia, especially livestock that are kept large by the Balinese people. The purpose of this study was to develop the quality of pork in three traditional markets in Denpasar, Bali. The pork samples examined were obtained from traditional markets in the Denpasar area, such as the Sanglah market, Pemogan market, and Jimbar Jaya Renon market. Inspection of quality is carried out through subjective tests (color, consistency and texture) and objective examinations on meat include examination of pH determination, Water Holding Capacity, Water Content, and Total Bacterial Plate Number Test (ALTB) as a Microbiological Test. The results of subjective evaluation of pork from three Denpasar Traditional Markets all have an average of pale red color (score 1), smell of fresh blood (score 1), soft consistency (score 1), and smooth texture (score 1). As for the objective test, at Sanglah Market, the average pH test was 6.5, water holding capacity was 83.6%, water content was 73.7%, and ALTB was 412.33x103 cfu/g; at Pemogan Market pH 6.3, Water Holding Capacity 81.5%, Water Content 72.7%; and ALTB 515.66x 103 cfu/g, Jimbar Jaya Renon Market tested for pH 6.37, water holding capacity 90.4%, water content 75.01%, and ALTB 528x103 cfu/g. It can be said that the quality of pork sold in the three traditional markets of Denpasar City is in accordance with the Indonesian National Standard (SNI) and is still fit for consumption. It is recommended that pork traders in the traditional markets of Denpasar City continue to carry out sanitation and hygiene properly and correctly so that the quality of pork is maintained.
Tingkat Cemaran Bakteri Coliform pada Daging Babi yang Dijual di Pasar Tradisional Kecamatan Kuta Selatan Kabupaten Badung Ni Kadek Deasy Pitriyawati; Ida Bagus Ngurah Swacita; Romy Muhammad Dary Mufa
Buletin Veteriner Udayana Vol. 15 No. 3 June 2023
Publisher : The Faculty of Veterinary Medicine, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/bulvet.2023.v15.i03.p03

Abstract

The cleanliness of pork stalls in traditional markets can affect the microbial contamination of pork that sold in these markets. The purpose of this study was to determine the level of Coliform bacteria contamination in pork sold in the traditional market of South Kuta. The number of samples used in this study were 23 samples of pork 100 grams each taken from several traditional markets in South Kuta, Badung Regency to be tested for the amount of Coliform bacterial contamination by pouring method using Eosine Methylene Blue Agar (EMBA) media. Data on the level of Coliform bacteria contamination in pork were analyzed descriptively and displayed in the form of tables or graphs. The results showed that there was Coliform bacteria in the pork samples sold in the traditional market of South Kuta. It can be concluded that 95,65% (22/23) were in accordance with SNI Number 7388:2009, while 4.35% (1/23) were contaminated above 100 cfu /g. It is recommended to improve sanitation and hygiene in these traditional markets.
Isolasi Jenis Cemaran Parasit pada Tanah Ida Ayu Pasti Apsari; Ida Bagus Ngurah Swacita; Ida Bagus Made Oka
Buletin Veteriner Udayana Vol. 15 No. 4 August 2023
Publisher : The Faculty of Veterinary Medicine, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/bulvet.2023.v15.i04.p23

Abstract

Research has been carried out on the soil around the cowshed and grazing land. Soil is the source of infection/infestation of L3 (larval stage 3), infective eggs, oocysts and mite or ticks. Soil-Transmitted Pathogens are organisms that live on the ground, but in a short time, then the continuity of the cycle requires a host. The cow acts as host in this case. The aim of the study is to isolate the type of parasitic contamination in the soil around the enclosure and grazing land. Each soil sample of 100 is collected from dry calcareous areas (Jimbaran) and the wet regions (Mengwi-Badung). The float method with MgSO4 (English salt) is modified as a method to determine the type of soil contamination. The results of the study showed 45% (90/200) soil contaminated by parasites. The parasite contamination found is coccidia oocyst, protozoa cyst, trematode and nematode worm eggs, nematode worm larvae and mite eggs and larvae. Conclusions from the results are 45% of the soil are contaminated by parasitic namely protozoa, worm eggs, mite larvae and eggs from the Bukit Jimbaran region (29%) and Mengwi (61%).
Tracking Antigen Expression of Toxoplasma gondii in Mice by Immuno (Cyto) Histochemistry Ida Ayu Pasti Apsari; Ida Bagus Oka Winaya; Tjokorda Sari Nindhia; Ida Bagus Ngurah Swacita
Journal of Veterinary and Animal Sciences Vol 1 No 1 (2017)
Publisher : Institute for Research and Community Service, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JVAS.2017.v01.i01.p08

Abstract

Mouse has been an animal model that is very sensitive towards the Toxoplasma gondii infection. This research infects 30 mice with free-range chicken heart inoculate and the detection of T. gondiiby immunohistochemistry on the infected mice. The purpose of this study is to track T.gondii antigen expression by immune(cyto)histochemistry in mice. Observation over mice was conducted over 10 weeks. After 10 weeks, the mice are examined for its peritoneal fluid by microscopic and immunohistochemistry examination. Continued by the examination of internal organs to track the expression of T.gondii antigens by immunohistochemistry. The study result showed microscopic examinations on peritoneal fluid did not found any cyst or tachyzoites form of T.gondii. Examination of peritoneal fluid by immunohistochemistry was found to detect expressions of T.gondii antigen. Examinations of the mice’s internal organs detected expressions of T.gondii antigen only in the brain by immunohistochemistry examinations.
Kualitas Daging dan Produk Olahan Daging yang Dijual di Pasar Tradisional Kota Denpasar, Bali Tama, Kevin Tri; Remontara, Al Afuw Niha; Arta, I Komang Wira Kusuma Maha; Dhayanti, Ni Luh Evy; Priharyanthi, Luh Komang Ayu Puteri; Swacita, Ida Bagus Ngurah
Indonesia Medicus Veterinus Vol 12 (3) 2023
Publisher : Faculty of Veterinary Medicine, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19087/imv.2023.12.3.351

Abstract

Kualitas daging adalah ukuran yang penting dalam hal palatabilitas dan penerimaan kepada konsumen. Kandungan gizi yang tinggi dalam daging merupakan media yang sangat baik untuk pertumbuhan mikroorganisme sehingga menyebabkan daging mudah rusak dan busuk. Evaluasi ini bertujuan untuk mengetahui kualitas daging dan produk olahan daging dengan menggunakan sampel yang didapat dari pasar tradisional di Kota Denpasar seperti Pasar Batu Kandik, Pasar Poh Gading, Pasar Badung, dan Pasar Kumbasari. Pengujian ini dilakukan di Laboratorium Kesehatan Masyarakat Veteriner dan Epidemiologi Veteriner, Fakultas Kedokteran Hewan, Universitas Udayana. Pengujian dilakukan secara subjektif dan objektif. Uji subjektif daging dan olahan daging meliputi warna, aroma, konsistensi, tekstur, tenunan pengikat, serta kepualaman. Uji objektif daging meliputi uji pH, daya ikat air, kadar air, dan cemaran mikrob. Pengujian daging dan olahan daging menunjukkan bahwa warna, aroma, dan konsistensi dalam beberapa sampel dikategorikan normal sesuai dengan jenis daging dan produk daging, kecuali daging ikan dari Pasar Batu Kandik yang konsistensinya berair dan memiliki aroma amis. Tenunan pengikat dan kepualaman daging sapi dan babi masing-masing memiliki mutu II dan 10%, sedangkan daging ayam dan ikan memiliki mutu I dan 0%. Pada uji objektif, kadar pH daging dikategorikan normal berdasarkan jenisnya berkisar 5,4-6,4, sedangkan produk olahan daging seperti bakso berkisar 6-7 dan sosis 6-6,5; daya ikat air berkisar 64,43-83,75%; kadar air berkisar 71,7-81,9%, dan angka lempeng total bakteri (ALTB) 196 x 103-440 x 103 CFU/g. Namun, pertumbuhan Coliform melebihi batas normal dengan nilai 68-222 CFU/g. Hasil dari pengujian tersebut menunjukkan produk olahan daging memiliki kualitas baik. Seluruh daging dari Pasar Poh Gading dan Pasar Batu Kandik memiliki nilai organoleptik yang baik, kecuali daging ikan dari Pasar Batu Kandik. Seluruh daging memiliki nilai cemaran Coliform di atas batas normal kecuali daging ikan dari Pasar Poh Gading.
Co-Authors A.A. Ketut Agung Cahyawan W Agnes - Tasia Agung Denlira Sitepu Agustina A Naibaho Agustina Lesmauli Nazara Aida Lousie Tenden Rompis Aletha Yuliana Mandala, Aletha Yuliana Alvionita Alexther Lingga Anak Agung Gde Oka Dharmayudha Anak Agung Sagung Kendran Anastasya, Sindika Andriawino Berdionis Sanam Anggara Fajri Prasafitra Anjelia Martina Dewi Apriyani, Ester Muki Arta, I Komang Wira Kusuma Maha Christine Regina Fenita Wenno, Christine Regina Fenita DESKI CITRA DWITANIA Desy Ariani Ferdianti, Desy Ariani Dharmawan N.S Dhayanti, Ni Luh Evy DWI SURYANTO Elly Hariati Br Purba, Elly Hariati Br EMI HAMIDAH Gadis Ayu Septyawati Gracemon Loe Mau, Gracemon Gusti Ayu Yuniati Kencana Gusti Made Widyantara I Gede Mahardika I Gusti Agung Ayu Suartini I Gusti Made Krisna Erawan I Gusti Ngurah Sudisma I K. K. Agustina I Ketut Suada I Ketut Suada I Ketut Suada I MADE ADITYA SASTRAWAN I Made Damriyasa I Made Mahaputra I Made Ricky Dwi Cahya I Made Roby I Made Subrata I Made Sukada I Nengah Kerta Besung I NYOMAN MANTIK ASTAWA I Nyoman Polos I Nyoman Suarsana I Nyoman Suartha I Putu Suastika I Putu Sudiantara Cipta I Wayan Masa Tenaya I Wayan Polos I Wayan Suardana I Wayan Suardana I. A. P. Apsasri I. B. Ardana I.A.P. Apsari I.H. Utama I.W. Batan Ida Ayu Pasti Apsari Ida Ayu Pasti Apsari Ida Ayu Pasti Apsari Ida Ayu Resmihariningsih Ida Bagus Made Oka Ida Bagus Oka Winaya Iolanda Hermenegildo da Costa Kade Karang Agustina Kadek Karang Agustina Ketut Budiasa Ketut Tono Pasek Gelgel Laras Ayu Nadira Leksana Aditya Kris Nugraha Lely Anggriani Nababan Luh Made Destriyana Luh Made Sudimartini Luh Putu Pradnya Swari M.D. Rudyanto Made Beratha Mukti Martha Putri Manullang Martin Pedro Krisenda Resman MAS DJOKO RUDYANTO Maulina Nababan, Maulina Mita Andini, Mita MURNI SARI Natalia Natalia Nelci Elisabeth Bolla Ni Kadek Deasy Pitriyawati Ni Ketut Suwiti Ni Made Chintya Dewi Sukasari Ni Made Dwi Alita Wulandari Ni Nyoman Citra Susilawati Ni Putu Tessa Arsaning Rahayu Ni Wayan Arya Utami, Ni Wayan Arya Ni Wayan Ayu Rukmini Ni Wayan Suryanadi Pinontoan Kersty Putri Nathania Priharyanthi, Luh Komang Ayu Puteri Purnama Layli, Purnama Putu Aditya Pratama Arta Putra Putu Ayu Sisyawati Putriningsih Putu Henrywaesa Sudipa Remontara, Al Afuw Niha Rima Nurmayani Romy Muhammad Dary Mufa Sabelina Fitriani sang gede purnama Satria Yanuwardani Setiawan Sianturi, Inti Sari Pati R U Sihombing, Vivi Ekatry Stelen, I Dewa Ketut Raeyadi Purnama Suci Wulandari Sumartono - Supriaty Hutasoit, Supriaty T. Sari Nindia Tama, Kevin Tri Tjokorda Sari Nindhia Vinensia Ghona Gani Vinensia Ghona Gani Wayan Tunas Artama Wieke Sri Juniartini Yuli Darmawan, Yuli