Article Per Year (5 Year)
p-Index From 2021 - 2026
3.215
P-Index
This Author published in this journals
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 Tropical Animal Science Journal Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Journal of Tropical Animal Science and Technology Jurnal Nukleus Peternakan Jurnal Peternakan Lahan Kering Jurnal Lembaga Pengabdian Kepada Masyarakat Undana GOTAVA Animal Agricultura
Gemini Ermiani Mercurina Malelak
Universitas Nusa Cendana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Public Health Social Sciences Veterinary Other

Published : 39 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 39 Documents
Search

 1   2   3   4 
Pelatihan Pengembangan Hijauan Pakan di Kelompok Peternak Mekar Desa Merbaun Kecamatan Amarasi Barat Kabupaten Kupang Lestari, Gusti Ayu Yudiwati; Hartati, Erna; Malelak, Gemini
GOTAVA Vol. 1 No. 2 (2023): GOTAVA
Publisher : Yayasan Sumber Daya Manusia Cerdas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59891/jpmgotava.v1i2.7

Abstract

This training activity aims to introduce the participants to various types of forage that can be used as feed for ruminant livestock, especially cattle. Another objective is to motivate the participants to innovate in feed provision, ultimately encouraging them to start agricultural enterprises, particularly in forage production, to support the development of cattle farming in the Amarasi Barat sub-district of Kupang Regency. The training begins with providing information about different types of forage, planting methods, harvesting age, and post-harvest handling. The methods used to achieve these objectives include counseling, demonstrations, direct practice, mentoring, and evaluation. The training participants are members of the Mekar livestock group in Dusun VI (Puru), Merbaun Village – Kecamatan Amarasi Barat. The results from the mentoring and evaluation activities will be used as a reference for creating future programs related to post-harvest forage technology. After community members have acquired the knowledge and abilities of cattle raising, the community's revenues will provide better outcomes, increase income, and improve welfare in the long run.
Pengaruh Level Tepung Jagung terhadap Kualitas Organoleptik, Oksidasi Lemak dan Total Bakteri Sui Wu’u Daging Babi Bagian Perut Usolin, Maria Gradiana; Sulmiyati; Sipahelut, Geertruida M.; Malelak, G. E. M.
Jurnal Sains Peternakan Vol 13 No 1 (2025): Jurnal Sains Peternakan Vol.13 No.1
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v13i1.10583

Abstract

Tujuan penelitian ini untuk mengetahui pengaruh level tepung jagung terhadap kualitas organoleptik, oksidasi lemak dan total bakteri pada pengolahan sui wu’u daging babi bagian perut. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan dan lima ulangan sehingga terdapat 15 unit percobaan. Daging babi yang digunakan yaitu: daging babi bagian perut (belly) termasuk lemak dan kulit sebanyak 250 g dari setiap ulangan, dan penggunaan tepung jagung dengan level yang berbeda pada setiap perlakuan yaitu: 200% (P1), 400% (P2), dan 600% (P3). Variabel yang diukur adalah oksidasi lemak, total bakteri dan uji organoleptik meliputi warna, aroma, rasa dan tekstur. Hasil analisis statistik menunjukkan bahwa pemberian tepung jagung dengan level yang berbeda pada sui wu’u daging babi bagian perut menunjukkan berpengaruh nyata (P<0,05) terhadap kualitas organoleptik dan nilai TBA, namun tidak berpengaruh nyata (P>0,05) terhadap TPC. Disimpulkan bahwa semakin tinggi level tepung jagung yang diberikan dapat meningkatkan kualitas organoleptik dan menurunkan Total Plate Count (TPC). Level tepung jagung yang terbaik pada sui wu’u daging babi yaitu dengan level 600%. Kualitas organoleptik yang terbaik yaitu: warna pada P3 2,70±1,15% (merah pucat), nilai terbaik TBA pada P2 yaitu 12,81±1,08 mg. Mal/g, dan nilai terbaik TPC pada P2 3,37±3,38 (koloni/gr).
EFFECT OF USING SOPHIA WITH DIFFERENT ALCOHOL CONCENTRATION ON PH, MOISTURE CONTENT AND ORGANOLEPTIC QUALITY OF NA'AN MARAN (DRIED MEAT) Ximenes, Carmelita De Araujo; Malelak, Gemini Ermiani Mercurina; Manu, Arnold Elyazar
Jurnal Sain Peternakan Indonesia Vol 20 No 3 (2025)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.20.3.151-156

Abstract

The purpose of this study was to determine the effect of Sophia concentration with different alcohol concentrations in the processing of Na'an Maran (dried meat), which was conducted at the Animal Product Technology Laboratory, Faculty of Animal Husbandry, Marine and Fisheries. Using 20 kg of fresh beef, Sophia with 10%, 12% and 14% alcohol concentration and 2% salt per 1 kg of meat. This study employed four treatments and five replicates. Where P0: Beef + 2% salt (Control), P1: Beef + 2% salt + 10% alcohol concentration, P2: beef + 2% salt + 12% alcohol concentration, P3: beef + 2% salt + 14% alcohol concentration.  Furthermore, organoleptic properties, pH and moisture content were tested. The data obtained were analysed using ANOVA and followed by Duncan's test to determine if there were significant differences between treatments. Organoleptic data were analysed using the Kruskal-Wallis non-parametric test, followed by the Mann-Whitney test if significant differences were found.  The results showed that the use of Sophia with different alcohol concentrations had a significant effect (P < 0.01) on organoleptic properties and pH, while having no significant effect (P > 0.05) on water content. It can be concluded that Sophia can improve the organoleptic quality of Na'an Maran with the best treatment at 10% alcohol concentration.
PENGARUH PENGGUNAAN TEPUNG YANG BERBEDA TERHADAP KUALITAS ORGANOLEPTIK DAN KIMIA BAKSO DAGING SAPI ONGOLE BETINA AFKIR (The effect of using different flour on organoleptic and chemical quality of meatball of ongole beef culled) Maubere, Devan Oscalis; Noach, Yakob R.; Malelak, Gemini E. M.
JURNAL NUKLEUS PETERNAKAN Vol 11 No 1 (2024): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v11i1.10760

Abstract

This study aims to find out how the effect of using different flour on organoleptic and chemical quality of bakso of ongole beef culled. The test design that used in this study is completely randomized design (CRD) with 4 treatments and 3 replications. The treatments consisted of P0 = 100% Tapioca, P1 = 70% Tapioca + 30% Taro flour, P2 = 70% Tapioca + 30% Purple sorghum flour, and P3 = 70% Tapioca + 30% Purple yam flour. The parameters tested including water content, protein content, fat content, and organoleptic quality including taste, texture, scent, and color. Analysis of variance results showed that the treatments had a very significant effects (P<0,01) to water content, protein, fat, taste, color, texture, and scent. It can be concluded that using different flours produces bakso with different chemical qualities and organoleptic. Bakso that produced at P0, P1, P2, and P3 treatments had water and protein content that fulfilled SNI standard. For organoleptic, the best treatment was P1 treatment because it had highest rating score in the taste, color, texture, and scent section, when compared to the P2 and P3 treatments.
a TRAINING OF PROCESSING FAT-TAIL LAMB IN WOMEN GROUP OF SABU RAIJUA RECGENCY malelak, gemini; Riwu, Agustinus R; deno ratu, maria R; Raga Lay, Martina
Jurnal Pengabdian Kepada Masyarakat Undana Vol 15 No 1 (2021): JUNI 2021
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jpkmlppm.v15i1.4112

Abstract

Suatu kegiatan pelatihan telah dilaksanakan di Kabupaten sabu Raijua. Tujuan pelatihan ini adalah untuk melatih bagaimana mengolah abon, se’i daging, se’i rusuk dan dendeng, berbahan baku daging domba ekor gemuk (DEG) untuk diversifikasi pangan keluarga dan juga untuk dijadikan produk komersial. Metode pelatihan meliputi: memperkenalkan produk abon, se’i daging, se’i rusuk dan dendeng, kegiatan penyuluhan, paktikum dan tahap evaluasi menggunakan uji organoleptik. Nilai organoleptik abon, se’i dan dendeng DEG tidak memiliki perbedaan yang menyolok dengan abon, se’i dan dendeng sapi yang dijadikan produk contoh. Hal ini membuktikan bahwa peserta dapat mengolah abon, se’i daging, se’i rusuk dan dendeng dengan baik. Abon, se’i dan dendeng DEG secara organoleptik dapat dijadikan untuk diversifikasi pangan keluarga maupun untuk dijadikan produk komersial. ABSTRACT A training activity has been carried out in Sabu Raijua regency. The purpose of this activity was to train how to make shredded meat, se’i of meat or ribs and jerky made from fat-tailed lamb meat to diversify family food as well as for commercial products. The methods used were: introduce the products, cervice community, demonstrated and organoleptics evaluation. Based on the organoleptic evaluation, the panelists gave same skor for shredded meat, se’i of meat and jerky both beef and fat-tailed lamb products. This was indicated that the participants can properly process shredded, se'i and jerky. in conclussion Shredded, se'i and DEG jerky organoleptically can be used for family food diversification as well as for commercial products.
Deteksi Boraks pada Bakso di Kota Kupang dengan Menggunakan Kertas Tumerik Nenoharan, Elzabat Metriani; Malelak, Gemini E. M.; Sulmiyati, Sulmiyati; Sipahelut, Geertruida M.
Animal Agricultura Vol 2 No 1 (2024): Animal Agricultura
Publisher : Yayasan Sumber Daya Manusia Cerdas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59891/animacultura.v2i1.56

Abstract

This study aims to find out whether meatballs circulating in Kupang city use borax. The test was carried out using a qualitative test to match the results of borax detection using turmeric paper. Organoleptic test, affirmation test and water binding test. This research was carried out at the Undana Livestock Product Technology Laboratory. The variables observed were borax detection using turmeric paper, organoleptic test, affirmation test, and water binding test. The results showed that from 25 it was 20%. Ampel meatballs taken from traders in Kupang City. The results using turmeric paper showed that there were 5 meatball traders who used borax, organoleptic test results showed that the color and texture were not compared while the aroma and taste there were differences where the borax aroma score was higher (3.06) compared to meatballs that were not detected borax (P<0.05).. Thetaste score detected by borax was higher (3.70) compared to that detected by undetected borax (P<0.05). The results of the affirmation test showed that there was no difference between the detected and undetected meatballs, and the results of the water binding test showed that there was no difference between the detected borax and the undetected borax.From the results of this study, it can be concluded that the results of research on borax content in meatballs in Kupang City there were 5 samples that were positive for borax. The organoleptic test results showed that aroma (3.06) and taste (3.70) (P<0.05). The results of the affirmation test showed no real effect (P<0.05). Water binding test had no noticeable effect (P<0.05)
Deteksi Boraks Pada Bakso Dagangan Kota Kupang dengan Menggunakan Reagen Curcumax Laha, Putri; Malelak, Gemini E. M.; Sulmiyati, Sulmiyati; Sipahelut, Geertruida M.
Animal Agricultura Vol 2 No 1 (2024): Animal Agricultura
Publisher : Yayasan Sumber Daya Manusia Cerdas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59891/animacultura.v2i1.68

Abstract

Borax is a chemical that is dangerous to public health but is often used in meatballs. This research aims to determine the presence of borax in meatballs sold in Kupang City by testing them using Curcumax reagent which is made from turmeric. This is done by testing 1 ml of meatball extract with 1 ml of Curcumax reagent, organoleptics observed in the form of color, aroma, texture and taste, durability test. Storage of meatballs in open and closed containers was observed every 24 hours for 5 days as a confirmation test to confirm the detection of borax content and a cooking loss test with boiling treatment for 15 minutes. Parametric data were analyzed using the Independent-samples T Test, organoleptic non-parametric data were analyzed using the Mann-Whitney test. The research results showed that of the 25 samples there were 5 test samples that were positive for borax. The conclusion regarding the qualitative assessment of the presence of borax was based on the color change of the meatball extract which changed from yellow to orange and brownish red. Meanwhile, the organoleptic results and cooking losses had no significant effect/were not significantly different (P>0.05).
Improving Feed Intake, Digestibility, Rumen Fermentation, and Blood Profiles in Kacang Goats through Pueraria phaseoloides Supplementation in Kume Grass Hay Diets Benu, I.; Jelantik, I. G. N.; Mullik, M. L.; Malelak, G. E. M.; Oematan, G.; Laut, M. M.
Tropical Animal Science Journal Vol. 47 No. 1 (2024): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5398/tasj.2024.47.1.79

Abstract

This study was conducted to investigate the effects of supplementing Pueraria phaseoloides on feed intake, nutrient digestibility, rumen fermentation, and blood profiles in male Kacang goats fed Kume grass hay as a basal diet. Twelve male Kacang goats aged between 6 and 8 months with a mean body weight of 13.63 ± 1.40 kg were randomly assigned to four dietary treatments (three goats per treatment) in a 3x4 incomplete Latin square design. The treatments consist of a control group (P0) receiving grass hay and concentrate and three groups supplemented with 10% (P10), 20% (P20), and 30% (P30) P. phaseoloides of protein requirement on a dry matter basis. The data obtained in this study were statistically analyzed using the GLM procedure following ANOVA in SPSS Statistics for Windows, version 22. The results indicated that P. phaseoloides significantly (p<0.05) increased feed intake, with goats receiving P. phaseoloides consuming more dry matter compared to the control group (P0). Furthermore, nutrient digestibility improved (p<0.05) with P. phaseoloides supplementation. However, rumen fermentation characteristics, including NH3-N concentration, VFA concentration, and ruminal pH, did not differ significantly among the dietary treatments. Additionally, there were no significant differences in blood profiles among the Kacang goats under different dietary treatments. In conclusion, supplementation of P. phaseoloides in male Kacang goats fed Kume grass hay as a basal diet improved feed intake and nutrient digestibility but had no significant effect on rumen fermentation or blood profiles. Therefore, P. phaseoloides can be used as a feed supplement for ruminants consuming low-quality grass.
Characteristics of Suspesi with Different Level of Biduri Leaf Extract at a Temperature of 75C, Traditional Cheese from Nusa Tenggara Timur Sulmiyati, Sulmiyati; Malelak, Gemini E. M.
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 characteristics of the cheese produced are influenced by many factors, including the characteristics of the coagulant used. The characteristics of biduri leaf extract influence the characteristics of the suspesi. The research aimed to analyze the physicochemical, microstructure, and organoleptic characteristics of suspesi using different levels of biduri leaf extract given at a temperature of 75°C. This experimental study used a Completely Randomized Design with five treatments and three replications. Treatment is provided in making suspesi by adding biduri leaf extract, L1 = 2%, L2=  2.5%, L3 = 3%, L4 = 3.5%, L5 = 4%. Each level of bidi leaf extract was added at a temperature of 75°C. The variables measured were coagulation time, curd production, whey percentage, pH of curd, lactic acid percentage, water content, protein, fat, carbohydrates, L*, a*, b* color measurements, hardness, tannin content, microstructure, and organoleptic characteristics. The results obtained were that the significant effect (P<0.05), where there is an increase in coagulation time, whey percentage, lactic acid percentage, and organoleptic characteristics at the hedonic quality aspect of color, taste, texture, hedonic/preference aspect of taste and texture. and there has been a decrease in curd production.  Furthermore, did not show a significant effect (P>0.05) on the pH of curd, water, protein, fat, carbohydrates content, hedonic quality aspects of smell, hedonic aspect of color, smell, the color of L*, a*, b*, Wi, Yi, hardness, tannin content. The microstructure there was to bond loose between protein and fat molecules. The conclusion given biduri leaf extract at different levels added at a temperature of 75°C, the characteristics of suspesi in physicochemical characteristics, organoleptic, and the microstructure of suspesi had decreased in line with the increase in the level of biduri leaf extract. The best suspesi was at a level of giving biduri leaf extract at 2%. 
Co-Authors Adolof Lukas Yusuf Wasabiti Adyanto Nessy Banamtuan Anita Nenohaifeto Arkhimedes Eduard Lakapu Bastari Sabtu Benu, I. C. Leu Penu Cardial L.O. Leo-Penu, Cardial L.O. deno ratu, maria R 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 Laha, Putri Laut, M. M. M.R. Deno Ratu Manu, Arnold Elyazar Maria A. Epok Maria Iwanti Eno Martina Raga Lay Maubere, Devan Oscalis Mbela, Gaudensia Mullik, M. L. Nenoharan, Elzabat Metriani Noach, Yakob R. Oematan, G. P. R. Kale P. R. Kale P. R. Kale Pieter Rihi Kale Pieter Rihi Kale R. S. Sembong Raga Lay, Martina Ridvel Soleman Sembong Riwu, Agustinus R Sabtu, Bastari Sarisando Mbinu Peka Sipahelut, Geertruida M. 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