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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Buletin Peternakan Majalah Ilmiah Peternakan Pastura; Journal Of Tropical Forage Science Jurnal Sains Peternakan Jurnal Ilmu dan Industri Peternakan Jurnal Sain Peternakan Indonesia Jurnal Pengabdian Masyarakat Peternakan Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Journal of Tropical Animal Science and Technology Jurnal Nukleus Peternakan Jurnal Peternakan Lahan Kering GOTAVA
Gemini Ermiani Mercurina Malelak
Universitas Nusa Cendana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Veterinary Other

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KUALITAS SE’I SAPI YANG DITAMBAHKAN BUAH BELIMBING WULUH (Averrhoa bilimbi L) DENGAN LEVEL BERBEDA (Quality of se'i beef added bilimbi fruits (Averrhoa bilimbi l) with different levels) Maria A. Epok; Gemini E.M. Malelak; Bastari Sabtu
JURNAL NUKLEUS PETERNAKAN Vol 8 No 2 (2021): Desember
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v8i2.4328

Abstract

The aims of this study was to evaluate the total bacterial colonies, antioxidant activity, lipid oxidation and organoleptic quality of se'i beef with the addition of bilimbi fruits (Averrhoa bilimbi L). The design used in this study was a completely randomized design (CRD) which consisted of 4 treatments and 3 replications. The treatments consisted of R0 = control (without the addition of Averrhoa bilimbi L), R1 = 2% addition of Averrhoa bilimbi L, R2 = 4% addition of Averrhoa bilimbi L and R3 = 6% addition of Averrhoa bilimbi L. The parameters observed included total bacterial colonies, antioxidant activity, lipid oxidation, aroma, color, taste and tenderness. The results showed that the administration of Averrhoa bilimbi L affected total bacterial colonies, antioxidant activity and lipid oxidation of se'i beef (P <0.01) where the higher the level of addition of Averrhoa bilimbi L, the higher the antioxidant activity value, the total number of bacterial colonies decreased The value of lipid oxidation decreased while the addition of Averrhoa bilimbi L 2%, 4%, 6% resulted in relatively the same aroma, color, taste and tenderness of se'i. It is concluded that processing se'i sapiwith the addition of Averrhoa bilimbi L at a level of 6% have a good effect on total bacterial colonies, antioxidant activity and lipid oxidation of se'i sapi.
KUALITAS DENDENG GILING AYAM AFKIR YANG DIBERI CAMPURAN JANTUNG PISANG DAN KELAPA PARUT Susana Serlince Harry; Bastari Sabtu; Gemini E.M Malelak
Journal of Tropical Animal Science and Technology Vol 1 No 1 (2019): Journal of Tropical Animal Science and Technology
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (670.947 KB) | DOI: 10.32938/jtast.v1i1.300

Abstract

The aimed of this experiment was to examine the effect of adding banana flower and grated coconut on culled chiken dendeng (thin dry meat). Experiment design used was completely randomized design (CRD) 4 treatments and 3 replication. The treatments were: D0: culled chiken only (as control), D1: culled laying chiken + banana flower 20% (w/w) + grated coconut 10% (w/w); D2: culled laying chiken + banana flower 15% (w/w) + grated coconut 15% (w/w); D3: culled laying chiken + banana flower 10% (w/w) + grated coconut 20% (w/w). Variables measured were: aroma, color, taste, the content of water, fat and protein. Analysis result showed that treatment was highly significant affected (P< 0.01) The color and taste wasnot effected by treatments. Conclution, the addition of banana flower and coconut grated caused the aroma score decreased but did not decrease the color score and taste score of culled chiken dendeng . The addition of more levels of banana flower from grated coconut caused an increase in culled chiken dendeng water content, the addition of grated coconut content from the banana flower caused an increase in fat levels but decreased protein content.
KUALITAS BAKSO SAPI YANG DIOLAH DENGAN TEPUNG SORGUM MERAH (Sorghum bicolor L. Moench) SEBAGAI PENGGANTI TEPUNG TAPIOKA SELAMA MASA SIMPAN (Quality of beef meatballs which were proceded with red sorgum flour (Sorghum bicolor L. Moench) as a tapioca..... Gerfasius Ninu; Gemini E. M. Malelak; Heri Armadianto
JURNAL NUKLEUS PETERNAKAN Vol 9 No 1 (2022): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v9i1.5229

Abstract

This study aims to determine the quality of beef meatballs processed with red sorghum flour as a substitute for tapioca flour during the shelf life. This study used a completely randomized design with 5 treatments and 4 replications. The treatments consisted of TS0 = 100% tapioca, TS25 = 25% red sorghum flour, TS50 = 50% red sorghum flour, TS75 = 75% red sorghum flour; TS100 = 100% red sorghum flour. Furthermore, the variation of storage time is 1 day and 30 days. The variables observed were organoleptic (color, aroma, taste), TPC, fat oxidation and elasticity. The results of statistical analysis showed that the use of red sorghum flour as a substitute for tapioca flour up to 100% did not change the color of the meatballs at 1 day of storage, but at 30 days of storage the color of the meatballs darkened, the aroma of the meatballs became on either 1 day or 30 days of storage (P <0.01), the meatball taste score at 1 day of storage decreased and at 30 days the meatball taste score was between very dislike to dislike (P<0.05), the elasticity score decreased from very chewy to not chewy score (P< 0.01), while at 30 days of storage the elasticity score of the meatballs was the same, namely not chewy. The treatment had a very significant effect (P<0.01) on TPC and fat oxidation. This study concluded that the higher the percentage of replacement of red sorghum flour decreased the organoleptic qualities such as darkening of the color, the decrease in aroma, taste and elasticity of the meatballs, the TPC (Total Plate Count) number. and fat oxidation increased from 1 day to 30 days of storage.
PENGARUH PENAMBAHAN KUNYIT PUTIH (Curcuma zedoaria) TERHADAP AKTIVITAS AIR, TOTAL PLATE CONUT (TPC), STAPHYLOCOCCUS AUREUS DAN ESCHERICHIA COLI PADA TELUR ASIN (The influence of addition white tumeric (Curcuma zedoari) on water activity, total plate.... Ermalinda Kasi; Gemini E.M. Malelak; Heri Armadianto; Gustaf Oematan
JURNAL NUKLEUS PETERNAKAN Vol 9 No 1 (2022): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v9i1.6736

Abstract

Using of Curcuma zedoaria in food processing because of the presence of bioactive compounds such as: phenols, flavonoids and tannins which act as antimicrobials. The purposs of this experiment were to evaluate the effect of adding Curcuma zedoaria on salted egg quality. Completely randomized design (CRD) 5 x 3 was used in this experiment. The treatment used was the addition of white turmeric (Curcuma zedoaria) as much as 0%, 30%, 40%, 50% and 60%. Every treatment consisted of three replications. Analysis of Variance (ANOVA) was used in this experiment followed by Duncan test to test the different among treatment. The results showed that the addition of white turmeric to a level of 60% did not affect the water activity value (aw), causing an increasing in the TPC value, except for 50% (P<0.05), while Staphylococcus aureus and Escherichia coli were detected negative for all samples. The addition of white turmeric as much as 50%, gave the lowest TPC value. In processing salted eggs, it is necessary to ensure the age of the eggs used and storage methods so as to avoid contamination by microbes.
Pengaruh Penambahan Sari Daun Biduri (Calotropis gigantea) Terhadap Karakteristik Fisikokimia Keju Lunak Thadeus Octovianus Welin; Sulmiyati Sulmiyati; Pieter Rihi Kale; Gemini Ermiani Mercurina Malelak
Jurnal Ilmu dan Industri Peternakan Vol 9 No 1 (2023): JUNI
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jiip.v9i1.32980

Abstract

Cheese is a food product with milk-based ingredients, but the processing it requires high production costs due to the big cost of the rennet enzyme as a coaugulant, so it necessary to find an alternative to the rennet enzyme, namely the protease enzyme from the biduri plant. The purpose of this study was to determine the effect of adding biduri leaf juice on the physicochemical characteristics of soft cheese. This research method, which uses a Completely Randomized Design (CRD) with 3 preparations and 5 replications. The additions of biduri leaf juice with different levels of 1,5%; 2% and 2,5%(v/v). The result showed that the curd production was around 19,50-29,56%, the resulting whey release was 62,40-66,70, the pH value was 6.62-6,82, the lactic acid content was 0,43-0,67 and color value of soft cheese 2,50 (green)-4,70 (white), aroma value 3,00 (slightly cheese flavored)-3,30 (slightly cheese flavored), taste value 4,30 (moderately bitter)-5,00 (not bitter), texture value 3,50 (quit denset)-4,50 (slightly mushy) and level of preference 2,70 (somewhat like)-3,80 (like). The addition of biduri leaf juice as much 2% in cheese processing gives the best cheese yield and the result is formation of curd 24,03%; whey release 66,10; pH 6,76; lactic acid content 0,52%. The result of the assessment of soft cheese with addition of 2% biduri leaf juice had a color value of 3,00 (slightly green), an aroma value of 3,00 (slightly cheese flavored), a taste value of 5,00 (not bitter), a texture value of 4,20 (quite dense) and preference level of 3,70 (like).
Kualitas FisikoKimia Dendeng Sapi Betina Peranakan Ongole yang Diberi Madu dan Beberapa Jenis Gula : Physico-Chemical Quality of Ongole Breed Beef Jerky Given Honey and Several Types of Sugar Anita Nenohaifeto; Yakob Robert Noach; Gemini Ermiani Mercurina Malelak
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study was conducted to examine the physicochemical quality of beef jerky of Ongole breed heifers given honey and several types of sugar. The experimental design of this study was a Complete Randomized Design (RAL) through four treatments and four repeats and obtained 16 experimental units. The treatment is as follows: (T0) Giving granulated sugar 15% + honey 0% (control), (T1) honey 7.5% + granulated sugar 7.5%, (T2) honey 7.5% + solid palm sugar 7.5% (T3) honey 7.5% + solid coconut sugar 7.5%. Observed variables pH, water activity aw, yield, fat oxidation, water content, fat and protein. The results showed that honey and some types of sugar did not significantly affect (P>0.05) on pH, water activity, water content, fat oxidation, fat and protein content, but had a real effect (P<0.05) on the percentage of beef jerky yield of ongole breeds. It was concluded that the feeding of honey and some types of sugar did not change the physicochemical qualities of beef jerky of Ongol breeds. Penelitian ini dilaksanakan untuk mengkaji tentang kualitas fisikokimia dendeng sapi betina peranakan Ongole yang diberi madu dan beberapa jenis gula. Rancangan percobaan penelitian ini ialah Rancangan Acak Lengkap (RAL) melalui empat perlakuan dan empat ulangan dan didapatkan 16 unit percobaan. Perlakuan tersebut sebagai berikut: (T0) Pemberian gula pasir 15% + madu 0% (kontrol), (T1) madu 7,5% + gula pasir 7,5%, (T2) madu 7.5% + gula lontar padat 7,5% (T3) madu 7,5% + gula kelapa padat 7,5%. Variabel yang diamati pH, aktivitas air aw, rendemen, oksidasi lemak, kadar air, lema k dan protein. Hasil penelitian memperlihatkan pemberian madu dan beberapa jenis gula tidak mempengaruhi secara nyata (P>0,05) terhadap pH, aktivitas air, kadar air, oksidasi lemak, kadar lemak dan protein, namun berpengaruh nyata (P<0,05) terhadap persentase rendemen dendeng sapi betina peranakan ongole. Disimpulkan bahwa pemberian madu dan beberapa jenis gula tidak mengubah kualitas fisikokimia dendeng sapi betina peranakan ongol
Kualitas Fisik dan Organoleptik Se’i Kambing Menggunakan Jus Jeruk Nipis (Citrus aurantiifolia) dan Jahe (Zingiber officinale): Physical and Organoleptic Quality of Se'i Goat Using Lime (Citrus aurantiifolia) and Ginger (Zingiber officinale) Juice Maria Iwanti Eno; Gemini Ermiani Mercurina Malelak; Bastari Sabtu
Jurnal Peternakan Lahan Kering Vol. 6 No. 1 (2024): Maret
Publisher : Universitas Nusa Cendana

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Abstract

The aim of this research is to determine the effect of curing using different types of ginger juiceand lime juice on the physical and organoleptic qualities of goats. The ingredients used includefresh goat meat, ginger, lime juice, and additional ingredients, namely table salt and saltpeter. Theexperiment used a completely randomized design with 4 treatments and 4 replications. namely P0:Without adding lime and ginger (control), P1: Adding 15% ginger juice, P2: Adding 3% lime juiceand P3: Adding 15% ginger + 3% lime solution. The variables measured were organoleptic,cholesterol, yield and Total Plate Count. The results of the research showed that the treatment hada very significant effect (P<0.01) on aroma, color, taste and tenderness, and had no effect (P>0.05)on cholesterol, Total Plate Count and yield of se'i goat meat. It was concluded that the lime juiceand ginger used could improve the aroma, taste, color and tenderness of se'i goat meat but notcholesterol. Tujuan dari dilakukannya riset ini adalah untuk mengetahui efek pemeraman yang menggunakanjus jahe dan jus jeruk nipis yang berbeda pada kualitas fisik, organoleptik se’i kambing. Bahanyang digunakan antara lain Daging kambing segar, Jahe, jus jeruk nipis, dan bahan tambahan yaitugaram dapur dan saltpeter. Eksperimen menggunakan rancangan acak lengkap dengan 4 perlakuandan 4 ulangan. yakni P0: Tanpa penambahan jeruk nipis dan jahe (kontrol), P1: Penambahanjusjahe 15%, P2: Penambahan jus jeruk nipis 3% dan P3: Penambahan dengan larutan jahe 15% +jeruk nipis 3%. Variabel yang diukur yaitu organoleptik, kolesterol, rendemen dan Total PlateCount. Hasil penelitian, perlakuan berpengaruh sangat signifikan (P<0,01) pada aroma, warna,rasa dan keempukan, tidak berpengaruh (P>0,05) pada kolesterol, Total Plate Count dan rendemendaging se’i kambing. Disimpulkan, bahwa jus jeruk nipis dan jahe yang digunakan dapatmeningkatkan aroma, rasa, warna dan keempukan daging se’i kambing tetapi tidak terhadapkolesterol  
Karakteristik Bakso Daging Sapi yang Diberi Substitusi Tepung Sorghum Merah (Sorghum bicolor L. Moench): Characteristic of Beef Meatballs Subtituted with Red Sorghum Flour (Sorghum bicolor L. Moench) Wesly Thersia Lusi; Bastari Sabtu; Gemini E. M. Malelak
Jurnal Peternakan Lahan Kering Vol. 6 No. 1 (2024): Maret
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

A study on beef meatballs using red sorghum flour (Sorghum bicolor L. Moench), as a substitute for tapiocaflour, aims to determine the physicochemical properties of beef meatballs. The research used a CompletelyRandomized Design (CRD) with four treatments and four replications. The treatments are: TS0: consists of 0%red sorghum flour and 100% tapioca flour; TS10: consists of 10% red sorghum flour and 90% tapioca flour;TS30: consists of 30% red sorghum flour and 70% tapioca flour; and TS50: consists of 50% red sorghum flourand 50% tapioca flour. The results showed that replacing red sorghum flour had a very significant effect(P<0.01) on amylose content, amylopectin content, water content, protein content, elasticity and taste, but hadno significant effect (P>0.05) on beef meatball color. The amylopectin content, water content, and flexibility ofthe meatballs increased in proportion to the amount of wheat flour substituted for red sorghum flour.Meanwhile, amylose and protein levels are at their maximum point at 30% replacement. Thus it can beconcluded that the replacement of 30% red sorghum flour causes an increase in all parameters examined, exceptcolor Suatu penelitian pada bakso sapi yang menggunakan tepung sorgum merah (Sorghum bicolor L. Moench),sebagai substitusi tepung tapioca bertujuan untuk mengetahui sifat fisiko kimia bakso sapi tersebut. Penelitianini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan empat ulangan. Perlakuandimaksud adalah: TS0: terdiri dari 0% tepung sorgum merah dan 100% tepung tapioka; TS10: terdiri dari 10%tepung sorgum merah dan 90% tepung tapioka; TS30: terdiri dari 30% tepung sorgum merah dan 70% tepungtapioka; dan TS50: terdiri dari 50% tepung sorgum merah dan 50% tepung tapioka. Hasil penelitianmenunjukkan bahwa penggantian tepung sorgum merah memberikan pengaruh yang sangat nyata (P<0,01)terhadap kadar amilosa, kadar amilopektin, kadar air, kadar protein, kekenyalan, dan rasa, namun berpengaruhtidak nyata (P>0,05) pada warna bakso sapi. Kandungan amilopektin, kadar air, dan kelenturan bakso meningkatsebanding dengan banyaknya tepung terigu yang disubstitusi tepung sorgum merah. Sementara itu, kadaramilosa dan protein berada pada titik maksimum pada penggantian 30%. Dengan demikian dapat disimpulkanbahwa penggantian 30% tepung sorgum merah menyebabkan peningkatan pada semua parameter yangdiperiksa, kecuali warna.  
Chemical Characteristics of cull Ongole Beef Sausage with Substitution of Tapioca and Soy Bean Flour Sulmiyati, Sulmiyati; Mbela, Gaudensia; Sabtu, Bastari; Malelak, Gemini E. M.
Journal of Tropical Animal Science and Technology Vol. 6 No. 1 (2024): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v6i1.6063

Abstract

The research aims to analyze the effect of adding tapioca and soybean flour (Glycine max) with different levels on the chemical characteristics of cull Ongole beef sausages. This research used the experiment method with Completely Randomized Design (CRD) method which consisted of five treatments and three replications so that there were 15 experimental units. The treatment consisted of tapioca with soybean flour formula (P0=20%:0%, P1=15%:5%, P2= 10%:10%, P3=5%:15%, P4= 0%:20%). The variables measured are water content, protein content, fat content, and cholesterol content. The results of the research showed that the substitution of soybean flour with tapioca flour had a very significant effect (P<0.01) on water, protein, fat and cholesterol levels. In conclusion, soybean flour substitution had an influence on the chemical quality of beef sausages, at formula levels, soybean flour substitution resulted in a decrease in water content and fat content and an increase in protein content, as well as a decrease in cholesterol levels in line with the increase in soybean flour substitution.
CHARACTERISTICS OF SUSPESI WITH LEVEL OF BIDURI LEAF EXTRACT AT TEMPERATURE OF 75°C, TRADITIONAL CHEESE FROM NUSA TENGGARA TIMUR Sulmiyati Sulmiyati; Gemini E. M. Malelak
Buletin Peternakan Vol 48, No 3 (2024): BULETIN PETERNAKAN VOL. 48 (3) AUGUST 2024
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v48i3.92772

Abstract

The research aimed was to analyse the effect of a temperature of 75°C with levels of biduri leaf extract on the characteristics phsyicochemical, chemical, the color characteristics of L*, a*, b*, hardness, tannin content, microstructure, and organoleptic of suspesi. This experimental study used a Completely Randomized Mono Factor Design with three treatments and five replications. Treatment is given in making suspesi L1 = Biduri leaf extract level 2% temperature 75°C, L2= Biduri leaf extract level 2.5% temperature 75°C, L3 = Biduri leaf extract level 3% temperature 75°C, L4 = Biduri leaf extract level 3.5% temperature 75°C, L5 = Biduri leaf extract level 4% temperature 75°C. The variables measured were coagulation time, curd production, whey percentage, pH of curd, lactic acid percentage, air content, protein, fat, carbohydrates, L*, a*, b* color measurements, hardness, tannin content, microstructure, and organoleptic characteristics. The results obtained were that the effect of temperature 75°C with the level of biduri leaf extract significant effect (P<0.05) on coagulation time, curd production, whey percentage, lactic acid percentage, organoleptic characteristics, hedonic quality aspects of color, taste and texture, and hedonic aspects of color, taste, and texture and did not show a significant effect (P>0.05) on pH of curd, water content, protein content, fat content, carbohydrates content, hedonic quality aspects of smell, hedonic aspect of color, smell, the color of L*, a*, b*, Wi, Yi, hardness, tannin content. The effect of temperature 75°C with the level of biduri leaf extract has an influence on the microstructure. Conclusion: Given biduri leaf extract at different levels added at a temperature of 75°C, the characteristics of suspesi in physiochemical characteristics, organoleptic, and the microstructure of suspesi had decreased in line with the increase in the level of biduri leaf extract added. The best suspesi was at a level of giving biduri leaf extract at the level of 2% at temperature of 75°C.
Co-Authors Adolof Lukas Yusuf Wasabiti Adyanto Nessy Banamtuan Anita Nenohaifeto Arkhimedes Eduard Lakapu Bastari Sabtu C. Leu Penu Cardial L.O. Leo-Penu, Cardial L.O. Deprilse Rambu Temba Edi Kurniawan Abdul Muthalib Elisabeth metodia botha Enos Lalu Unyu Eprianus Dai Tana Ermalinda Kasi Erna Hartati G. M. SIPAHELUT G.M. Sipahelut Geertruida Margareth Sipahelut Geertuida M. Sipahelut Gerfasius Ninu Gusti A. Y. Lestari Heri Armadianto Heri Armadianto Herianus J.D. Lalel Imanuel Benu Jelantik, I Gusti Ngurah Johanis Jeremias Kiki R. Adjam M.R. Deno Ratu Manu, Arnold Elyazar Maria A. Epok Maria Iwanti Eno Martina Raga Lay Maubere, Devan Oscalis Mbela, Gaudensia Noach, Yakob R. P. R. Kale P. R. Kale P. R. Kale Pieter Rihi Kale Pieter Rihi Kale R. S. Sembong Ridvel Soleman Sembong Sabtu, Bastari Sarisando Mbinu Peka Sipahelut, Geertruida M. Sulmiyati Sulmiyati Sulmiyati Sulmiyati Sulmiyati Susana Serlince Harry Syamsul Arifin T. R. Zainal T.T. Nikolaus Thadeus Octovianus Welin Usolin, Maria Gradiana Wato, Theresia Morwan Wesly Thersia Lusi Ximenes, Carmelita De Araujo Yakob Robert Noach Yoakim H. Manggol