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All Journal HAYATI Journal of Biosciences MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Buletin Peternakan Jurnal Ilmu dan Teknologi Hasil Ternak Animal Production : Indonesian Journal of Animal Production Akta Agrosia Jurnal Teknologi Hasil Peternakan Jurnal Agripet Animal Production
Cahyo Budiman
Department Of Animal Production And Technology, Faculty Of Animal Science, Institut Pertanian Bogor, Bogor, 16680, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Veterinary Other

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Journal : Buletin Peternakan

 1 
Physicochemical Characteristics and Microbiological Quality of the Topside and Longissimus Dorsi of Indonesian Local Buffalo Meat Noraimah Binti Sulaiman; Cece Sumantri; Irma Isnafia Arief; Cahyo Budiman
Buletin Peternakan Vol 44, No 2 (2020): BULETIN PETERNAKAN VOL. 44 (2) MAY 2020
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v44i2.45544

Abstract

The physicochemical characteristics and microbiological quality of buffalo meat are influenced by differences in muscle type. This study aimed to evaluate the physiochemical characteristic and microbiological quality of the topside (active muscle) and longissimus dorsi (passive muscle) of Indonesian local buffalo meat. Samples used in this study were buffalo meat from local swamp buffalo, aged more than four years old on the topside and longissimus dorsi. This study used a completely randomized design, with three repetitions in each treatment. All data were analyzed using analysis of variance (ANOVA). The result of the study on the topside and longissimus dorsi area showed a significant difference in the pH and cholesterol levels of the buffalo meat. The longissimus dorsi area had a lower level of pH and cholesterol compared to the topside area. Furthermore, this longissimus dorsi meat has a higher color, protein, ash, fat, essential amino acid, and lactic acid bacterial (BAL) content than the topside meat. However, the topside meat had higher carbohydrate, essential fatty acid, Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) content compared to the longissimus dorsi meat. Longissimus dorsi meat had better physicochemical characteristics and microbiological quality than the topside meat
Characteristics and Antibacterial Activity of ZnO Nanoparticle Fortified Probiotic Yogurt Erlita Sari, Pipit; Abidin, Zaenal; Arief, Irma Isnafia; Budiman, Cahyo
Buletin Peternakan Vol 48, No 4 (2024): BULETIN PETERNAKAN VOL. 48 (4) NOVEMBER 2024
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v48i4.94145

Abstract

Zinc deficiency is a major health issue in developing nations, especially in Southeast and South Asia. To address this, food fortification using nanotechnology, such as ZnO nanoparticles deemed safe by the US FDA, can enhance daily zinc intake essential for growth and immune health. This research emphasizes on yoghurt fortification with various types: ZnO nanoparticle fortification and the addition of probiotic bacteria Lactiplantibacillus plantarum subsp. plantarum IIA-1A5 (Accession Number: OR473281) and aims to analyze the nutritional value, characteristics, total lactic acid bacteria (LAB) and antibacterial activity of probiotic yogurt fortified with ZnO nanoparticles. There were six levels of treatment designed in this study and each treatment was tested three times. The statistical test used in analyzing the nutritional value, characteristics, total LAB and antibacterial activity in this study is the Tukey test which is applied as a multiple range test while in organoleptic testing using the Kruskal-Wallis non-parametric test. The results showed that the fortification of yogurt with ZnO nanoparticles had significant interaction (p<0.05) on yogurt viscosity, LAB content, and color attributes in hedonic quality test. The antibacterial activity towards Staphylococcus aureus and Escherichia coli produced by six treatments were moderate, with inhibition zones ranging between 5 to 10 mm. This study concluded that the fortified yoghurt treatment met the Indonesian National Standard (SNI), demonstrating the potential of this approach in addressing zinc deficiency in at-risk populations. This research underscores the promise of nanotechnology in food fortification strategies to combat micronutrient deficiencies globally
Co-Authors 'Izzati, Farah Diba Ahmad Furqon Apriantini, Astari Aryanti, Nova Asep Gunawan Awang, Azwan Cece Sumantri Dedi Fardiaz Detiara, Azzahra Dian Herawati Epi Taufik Erlita Sari, Pipit Fajr, Aulia Irhamni Irma Isnafia Arief Isyana Khaerunnisa Isyana Khaerunnisa Jakaria Jakaria Karim, Norzulaiha Abd. Katrin Roosita Listyarini, Kasita Maggy Thenawijaya Muhamad Arifin, Muhamad Muhammad Suhendra, Muhammad Murtini, Devi Nancy Dewi Yuliana Noraimah Binti Sulaiman Noraimah Binti Sulaiman Olfa Mega Ratna Sholatia Harahap Rodrigues, Kenneth F. Saiful Anwar Salundik . Sitta Fitri Rahmadhina Soenarno, Moch. Sriduresta Tuti Suryati Yong Soo Kim Zaenal Abidin Zakiah Wulandari