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All Journal Majalah Kulit, Karet, dan Plastik Animal Production : Indonesian Journal of Animal Production
Samsu Wasito
Fakultas Peternakan Universitas Jenderal Soedirman
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science Veterinary

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Pengaruh Rhizopus sp sebagai agensia bating terhadap sifat kuat tarik dan kemuluran kulit garmen domba Prayitno, Prayitno; Davinchi, Agnes C; Wasito, Samsu
Majalah Kulit, Karet, dan Plastik Vol 21, No 1 (2005): Majalah Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (822.376 KB) | DOI: 10.20543/mkkp.v21i1.312

Abstract

The influence of Rhizopus sp as bating agent for the tensile strength an elongation properties of sheep leather garment have been investigated. The concentration treatments for Rhizopus Sp were 0,5% and 1% of bloten weight and as comparation was used 1% of oropon OR bating agent, meanwhile the sheep skins used was grouped into 3 groups of weight bases on the fresh skin those were skin those were skin with weight less than 2 kgs, between 2 and 2.5 kgs and skin with weight more than 2.5 kgs, whereas the bating time employed was 60 minutes. The design of experimental method employed in this research was Completely Randomized Design (CRD) for factorial 3x3 with three repetitions. The testing applications parameters observed were tensile strength and elongation at break. The result showed that tensile strength of leather in this research was significantly influenced by the weight of sheep skin (p<0.01). increasing of the sheep skin’s weight would decrease tensile strength properties but elongation at break was not significantly influenced, meanwhile the kind and the dosage of bating agent affected unsignificantly (p>0.05). by concentration of 1% oropon OR; 0.5% and 1% Rhizopus sp the tensile strength and elongation at break for sheep’s skin weight of less than 2 kg fulfill the requirements of Indonesian National Standard (SNI) 06-0250-1989: Sheep/goat leather glove and jacket. Key words: Rhizopus sp, bating agent, tensile strength, elongation, sheep leather garment.  ABSTRAK Telah dilakukan penelitian terhadap pengaruh Rhizopus sp. sebagai agensia bating pada sifat kuat tarik dan kemuluran kulit garmen domba. Konsentrasi Rhizopus sp. yang digunakan adalah 0,5% dan 1% dan sebagai pembanding digakan agentia oropon sebanyak 1%, sementara itu kulit domba yang digunakan dibagi dalam 3 grup berdasarkan pada berat kulit segar yaitu kulit dengan berat kurang dari 2 kg, antara2-2,5 kg dan kulit dngan berat diatas 2,5 kg, sedang waktu bating yang di gunakan adalah 60 menit. Metode yang digunakan dalam penelitian ini adalah metod eksperimental dengan rancangan acak lengkap pola factorial 3x3 dengan 3 kali ulangan. Parameter uji yang diamati adalah kuat tarik dan kemuluran. Hasil penelitian menunjukan bahwa pada kondisi penelitian ini kuat tarik dari kulit tersamak dipengaruhi secara nyata oleh berat kulit yang digunakan sebagai bahan penelitian (p<0,01), kenaikan bobot kulit ini akan menurunkan sifat kuat tarik akan tetapi tidak berpengaruh nyata pada kemulurannya, sedangkan jenis serta konsentrasi dari agensia bating tidak berpengaruh nyata (p>0,05) terhadap kuat tarik dan kemuluran kulit garmen yang dihasilkan dalam penelitian ini. Kuat tarik dan kemuluran untuk kulit domba dengan berat kurang dari 2 kg dengan pemakaian oropon OR 1% dan Rhixopus sp. 0,5% dan 1% memenuhi persyaratan Standar Nasional Indonesia (SNI) 06-0250-1989. Kulit Sarung Tangan dan Jaket dari Kulit Domba/Kambing. Kata kunci: Rhizopus sp, agensi bating, kuat tarik, kemuluran, kulit garmen domba. 
Effect of Combination between CaCl2 Dosage and Electric Stimulation Period on Meat Quality Duck Adult Setyawardani, Triana; Wasito, Samsu
ANIMAL PRODUCTION Vol 5, No 1 (2003): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

Research entitled “The effect of combination between CaCl2 dosage and length of electric stimulation on adult meat quality duck quality”. The aim was to know the effect of combination between CaCl2 and length of electric stimulation on quality. It was conducted at Technology of Animal Production Laboratory in Animal Science Faculty, Jenderal Soedirman University on June 2nd up to August 30rd 2002. Materials used in this research were 27 Tegal duck adult. Experimental design with Completely Randomized Design (CRD) with factorial 3 x 3 was performed in this research. The first factor was CaCl2 was dosage (a1=50cc; a2=100cc; and a3=150cc) and the second factor was length of electric stimulation period (b1=10 sec; b2=20 sec; and b3=30 sec). Each experiment was repeated three times, and variable of this research were pH, tenderness, WHC and CL. The result of research shows that CaCl2 dosage (50, 100, and 150 cc); length of electric stimulation and their interaction were gave no significant effect (P>0,05) on pH, tenderness, WHC and CL in adult duck meat. Conclusion of this research was CaCl2 dosage, electric stimulation period and their interaction gave the same effect on pH, tenderness, WHC and CL adult duck meat. (Animal Production 5(1): 25-34 (2003) Key word: Tenderness, WHC and CL, Duck, Meat, Electrical, Calsium Chlorida
Physiochemical and Organoleptic Features of Goat Milk Kefir Made of Different Kefir Grain Concentration on Controlled Fermentation Setyawardani, Triana; Rahardjo, Agustinus HD; Sulistyowati, Mardiati; Wasito, Samsu
ANIMAL PRODUCTION Vol 16, No 1 (2014): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

Abstract. Kefir contains bacteria and complex yeast in protein and polysaccharide matrix formed during anaerobic growth. Kefir fermentation uses kefir grains as starter. This research was aimed to evaluate the physiochemical and organoleptic composition of goat milk kefir made of different kefir grain concentration at controlled fermentation. Materials used were 27 litres of Ettawah crossbred (PE) milk and kefir grains. The experimental research was subject to Completely Randomized Factorial Design with nine combined treatments namely kefir grain concentrations (1, 3, and 5%) and controlled pH fermentation (5.5, 5.0, 4.5) with three repetitions. The observed variables were total solids (%), kefir proximate (%), alcohol level (%), kefir grain profile (SEM) and kefir organoleptic semi-trained panel. Result demonstrated that kefir total solids in all treatments and interactions were generally equal but significantly affected kefir alcohol level, kefir protein percentage, fat content and ash content. Hedonic scale showed that different kefir grain concentration and pH in fermentation significantly affected goat milk kefir texture, flavor and aroma. It was concluded that 1% kefir grain concentration and 4.5 pH in fermentation produced the lowest alcohol level or 0.283% and had the most preferable flavor and aroma based on rank test. Key words: kefir, concentration, fermentation, goat milk, kefir grains Abstrak. Kefir mengandung bakteri dan ragi kompleks dalam protein dan matrik polisakarida yang terbentuk selama pertumbuhan anaerobic. Fermentasi kefir menggunakan biji kefir sebagai starter. Penelitian ini bertujuan mengkaji komposisi fisiokimiawi dan organoleptik kefir susu kambing yang terbuat dari biji kefir dengan konsentrasi berbeda pada fermentasi kontrol. Materi yang digunakan dua puluh tujuh liter susu kambing Peranakan Ettawah (PE) dan biji kefir. Penelitian menggunakan Rancangan Acak Lengkap pola faktorial dengan sembilan kombinasi perlakuan, yaitu konsentrasi biji kefir (1, 3, dan 5%) dan fermentasi pH kontrol (5.5, 5.0, 4.5) dengan tiga pengulangan. Peubah yang diamati adalah total padatan (%), perkiraan kefir (%), kadar alkohol (%), profil biji kefir (SEM) dengan panel organoleptik agak terlatih. Hasil penelitian menunjukkan bahwa total padatan kefir di semua perlakuan dan interaksi pada umumnya sama namun secara nyata mempengaruhi kadar alkohol kefir persentase protein kefir, kandungan lemak dan abu. Skala hedonik menunjukkan bahwa konsentrat biji kefir dan pH yang berbeda dalam fermentasi secara nyata mempengaruhi tekstur, rasa dan aroma kefir susu kambing. Disimpulkan bahwa 1% konsentrat biji kefir dan 4.5 pH dalam fermentasi menghasilkan kadar alkohol rendah atau 0.23% dan memiliki rasa serta aroma yang paling disukai berdasarkan uji peringkat. Kata kunci: kefir, konsentrat, fermentasi, susu kambing, biji kefir
Co-Authors Agnes C Davinchi, Agnes C Agustinus Hantoro DR Agustinus HD Rahardjo, Agustinus HD Ahmad Syarif Hidayat Army Permainy Bayu Widyantoro Elis Pujiastuti Ershandy Prissa Farkhan Afandi Imam Suswoyo Indri Firmanita Dewi Juni Sumarmono Kusuma Widayaka Mardiati Sulistyowati Nia Purbasari Oky Estrada Simanjuntak Prayitno Prayitno R. Singgih Sugeng Santosa Regina Winaztika Roesdiyanto Roesdiyanto Sefti Maulina Sylvia Indriani Triana Setyawardani Ummi Fadlilah Yaya Nurhidayat