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All Journal Buletin Peternakan Jurnal Sain Peternakan Indonesia Jurnal Ilmiah Ilmu-Ilmu Peternakan Jurnal Pengabdian Masyarakat Pinang Masak Jurnal Agripet
Olfa Mega
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Education Electrical & Electronics Engineering Engineering Mathematics Physics Veterinary Other

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Sifat-sifat Fisik Sosis Berbahan Baku Surimi-like Daging Kambing dengan Menggunakan Susu Kedelai Sebagai Binder Olfa Mega; Suharyanto S; Irma Badarina
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol. 17 No. 2 (2014): November 2014
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (156.606 KB) | DOI: 10.22437/jiiip.v17i2.2307

Abstract

 The purpose of this study was to evaluated physical properties of sausage made from meat goat surimi-like as affected by using soya milk as binder. The study was designed as block randomized design at four treatments and three replications included on the block, those were 0% ,2%, 4% and 6% soya milk as substitusion skim milk. The amount of binder was 6% of meat. weight. Data were analyzed using analysis of variance and Duncan Multiple of Range Test. The results showed that using soya milk as binder significantly (P<0,01) decreased pH, firmness and cooking loss, while water holding capacity of sausage increased. Using soya milk 6% as binder improve water holding capacity, cooking loss and fimness.
Penggantian Sebagian Ransum Komersil oleh Jagung dan Pengaruhnya terhadap Kualitas Fisik Daging Broiler Olfa Mega; Bieng Brata; Johan Setianto
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol. 19 No. 1 (2016): Mei 2016
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (237.732 KB) | DOI: 10.22437/jiiip.v19i1.3105

Abstract

The study aimed to evaluate the physical quality of broiler meat that give commercial ration partially substituted by corn. The study used 80 broiler chickens aged 21 days. Chicken is divided into 4 (four) groups of body weight as replicates, each group consisted of 5 replicates chickens. The treatments were given in this study consisted of substitution of 0%, 10, 20% and 30% by commercial ration of corn. The results showed that the use of corn as a substitute for commercial ration significantly (P <0.05) to the water holding capacity, cooking loss and meatbone ratio, but not significant (P> 0.05) on the pH value of the meat. Water holding capacity on the use of corn 30% (34.40%) is significantly higher than the use of maize 0% (15.7%), 10% (22.33%) and 20% (23.78%). Water holding capacity on the use of corn 10% and 20% in commercial diet showed no significant difference. Cooking loss meat on the use of corn 30% (26.32%) is lower than the use of maize 0% (39.47%), 10% (34.21%) and 20% (36.11%), while the meatbone ratio treatment 10% corn (3.83) is higher than the treatment 20% and 30% corn. The range of pH values ​​in this study was 6.5 to 6.8 with the average of 6.63. Substitution of commercial rations by as much as 30% corn gives the value of the high water holding capacity and low cooking loss, while meatbone ratio highest found in 10% of substitution treatment. Keywords: physical quality, broiler meat, corn
Karakteristik Kimia Yoghurt dengan Penambahan Sari Wortel (Daucus carota L.) Dina Ayu Theresia Purba Purba; Olfa Mega; Endri Musnandar
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 26 No 1 (2023): Mei 2023
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jiiip.v26i1.25374

Abstract

Penelitian ini bertujuan untuk mempelajari kualitas kimia yoghurt dengan penambahan sari wortel. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 5 ulangan, Perlakuannya adalah  yoghurt dengan penambahan sari wortel (PSW): 0%PSW), 15%PSW, 20%PSW  dan 25%PSW. Data yang dikumpulkan adalah pH, asam laktat,  kadar protein, lemak, dan air. Data dianalisis menggunakan sidik ragam, hasil analisis yang berpengaruh nyata, dilanjutkan dengan uji Jarak Berganda Duncan. Hasil penelitian menunjukan bahwa penambahan sari wortel berpengaruh sangat nyata (P<0,01) terhadap kadar asam laktat dan kadar protein, berpengaruh nyata  (P<0,05) terhadap nilai pH dan kadar lemak, namun penambahan sari wortel tidak berpengaruh nyata (P>0,05) terhadap kadar air yoghurt. Kadar asam laktat pada perlakuan 25%PSW (0,39%) sangat nyata lebih tinggi dari 20%PSW (0,35%), 15%PSW (0,33%) dan 0%PSW (0,31%), sedangkan penambahan sari wortel sangat nyata menurunkan kadar protein yoghurt.  Kadar protein masing-masing perlakuan adalah 0%PSW (2,45%), 15%PSW (2,29%), 20%PSW (1,77%) dan 25%PSW (1,71%). Nilai pH dan kadar lemak yoghurt juga turun dengan penambahan sari wortel. Nilai pH terendah pada perlakuan 20%PSW  yaitu 4,10 dan kadar lemak terendah pada perlakuan 25%PSW (4,28%). Kadar air yoghurt yang diperoleh pada penelitian ini berkisar antara 81,10-81,70%. Penambahan sari wortel sampai 25% pada pembuatan yoghurt   menurunkan nilai pH, kadar protein, dan kadar lemak, meningkatkan kadar asam laktat dan tidak berpengaruh terhadap kadar air yoghurt.
Expression of Lon-like Protease Gene from Lactobacillus plantarum IIA-1A5 in Escherichia coli BL21(DE3) Olfa Mega; Cece Sumantri; Irma Isnafia Arief; Cahyo Budiman
Jurnal Agripet Vol 19, No 2 (2019): Volume 19, No. 2, Oktober 2019
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v19i2.14904

Abstract

Proteases are one of most important and abundant enzymes produced by the biotechnology industry, for scientific, physiological and industrial application and dominates of the whole enzyme market. Lactobacillus plantarum IIA-1A5 is an Indonesian lactic acid bacteria (LAB) isolated from beef Peranakan Ongole cattle. Preliminary analysis on its whole genome sequence indicated that this strain harbours some genes involved in protein degradation and might be promising to be further applied. This study aims to optimize the gene sequence of a lon-like protease of L. plantarum IIA-1A5 for heterologous expression system. The Lon-like gene expression system is made using genes that have been optimized first in silico. pET-28a(+), E. coli BL21(DE3), Nde1 and BamH1 were used in this study as a expression vector, a host and retriction enzyme, respectively. Molecular weight was validated using SDS-PAGE and expasy.org software. The results showed that optimization increased codon adaptation index value (CAI) and GC content to 0.97 and 56.57%, respectively, which were suitable for the E. coli expression system. The Lon-like IIA gene was successfully expressed in the cell cytoplasm by induction of 1 mM Isopropyl -D-1-thiogalactopyranoside (IPTG) at 37 C. As many as 88% of Lon-like IIA codons were distributed in the 91-100 quality group. Lon-like IIA was successfully expressed in a host cell induced with 1 mM IPTG at 37oC . IPTG induction was performed at the 3rd hour of incubation with OD600 0.59. In addition, Lon-like IIA molecular weight was detected approximately 43 kDa.
Penilaian Sifat Fisik Daging Kerbau dengan Variasi Lama Perendaman dalam Ekstrak Bonggol Nanas: Evaluation of Physical Properties of Buffalo Meat by Varying The Length of Marination in Pineapple Pith Extract Barus, Erdina Chyntia Br; Mega, Olfa; Sulaksana, Indra
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 28 No 1 (2025): Mei 2025
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jiiip.v28i1.36471

Abstract

Background: Buffalo meat contains 18.7% protein, has a darker color than beef, buffalo fat is whiter with lower meat fat content, meat texture is tough, has larger, coarser, and denser fibers. Pineapple pith contains bromelain enzyme, a source of vitamin C which functions as an antioxidant and high fiber content.  Marinating buffalo meat in pineapple pith extract is done to improve the physical quality of the meat. Purpose: The purpose of this research was to study the effect of marinating buffalo meat in pineapple pith extract on pH value, water holding capacity, and cooking loss. Methods: This study used a completely randomized design (CRD) consisting of 5 treatments and 4 replicates. The treatments were buffalo meat without marinating in pineapple pith extract (P0), buffalo meat with marinating in pineapple pith extract for 15 min (P1), 30 min (P2), 45 min (P3), and 60 min (P4). The concentration of pineapple stem extract was 20% (v/v). The data were analyzed by analysis of variance (ANOVA). Results: The results showed that the treatment did not significantly (P>0.05) affect the pH value, water holding capacity and cooking loss. The range of pH values obtained was 5.82-6.19, water holding capacity was 20.14%-24.86%, and cooking loss was 35.82%-39.77%, with the average pH values, water holding capacity, and cooking shrinkage were 5.94, 21.95%, and 38.66%, respectively. Conclusion: Marinating buffalo meat in pineapple pith extract at 20% concentration for up to 60 minutes did not change the pH value, water holding capacity and cooking loss.
Pemberdayaan Usaha Rumah Tangga Melalui Pengolahan Nugget Ikan Di Pematang Jering Kabupaten Muaro Jambi Jahidin, Jaya Putra; Mega, Olfa; Suryono, Suryono
Jurnal Pengabdian Masyarakat Pinang Masak Vol. 6 No. 1 (2025): Juni 2025
Publisher : Fakultas Sains dan Teknologi, Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jpm.v6i1.39436

Abstract

Jumlah produksi ikan yang banyak dihasilkan oleh para petani/peternak di Desa Pematang Jering selama ini hanya jual kepada masyarakat atau pengepul secara langsung dalam bentuk mentah tanpa adanya proses pengolahan pasca produksi. Kondisi ini menyebabkan keuntungan yang diperoleh petani/peternak dari usaha pemeliharaan ikan masih belum optimal dan secara umum belum dapat meningkatkan kesejahteraan mereka secara lebih baik. Tujuan dari kegiatan pengabdian ini adalah untuk meningkatan keterampilan ekonomi ibu-ibu rumah tangga dalam keluarga dan meningkatkan peran sosial dan ekonomi dan kesetaraan gender ibu-ibu rumah tangga dilokasi kegiatan sehingga mereka dapat mandiri dalam melakukan aktivitas ekonomi dan sosial melalui kegiatan pengolahan nugget ikan di lokasi pengabdian. Metode pelaksanaan pada kegiatan pengabdian pada masyarakat dilakukan dengan metode interaksi aktif antara tim pelaksana kegiatan dengan kelompok sasaran yang terlibat dalam kegiatan ini yaitu 25 orang ibu-ibu rumah tangga. Tahapan dalam pelaksanaan kegiatan ini meliputi: (1). penyuluhan materi pelatihan, (2). praktek langsung pengolahan nugget berbahan baku daging ikan, (4). pelaksanaan monitoring dan evaluasi (Monev) program pengabdian pada ibu-ibu rumah tangga yang mengikuti pelatihan di Desa Pematang Jering Kabupeten Muaro Jambi. Hasil pelaksanaan kegiatan Pada Masyarakat ini adalah sebagai berikut: (1). Pelaksanaan penyuluhan dan pelatihan dapat meningkatkan pengetahuan dan keterampilan peserta pelatihan dengan tingkatkeberhasilan penyuluhan berkategori baik, (2). Merupakan upaya pemberdayaan dan peningkatan peran dan kemandirian para ibu-ibu rumah tangga dalam kehidupan sosial dan kesetaraan gender dimasyarakat yang pada akhirnya dapat meningkatkan kesejahteraan keluarga. Kata kunci: Nugget ikan, pemberdayaan, diversifikasi pangan
Co-Authors Barus, Erdina Chyntia Br Bieng Brata Cahyo Budiman Cece Sumantri Desia Kaharuddin Dewi Bintang Castika Dina Ayu Theresia Purba Purba Endri Musnandar Eva Daniati Gustina Gustina Hanny Hafiar Indra Sulaksana Irma Badarina Irma Isnafia Arief Jaya Putra Jahidin Jaya Putra Jahidin Johan Setianto Kususiyah Kususiyah Muhamad Arifin Muhammad Yusuf Noraimah binti Sulaiman Rustama Saepudin Suharyanto Suryono Suryono Warnoto Warnoto Yosi Fenita