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All Journal Jurnal MIPA Journal of the Indonesian Tropical Animal Agriculture ZOOTEC
F. S. Ratulangi, F. S.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Mathematics Physics Veterinary

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The use of coconut pulp as a feed substrate to methanogenesis inhibitor in in vitro rumen fluid fermentation Sondakh, E. H. B.; Kalele, J. A. D.; Ratulangi, F. S.
Journal of the Indonesian Tropical Animal Agriculture Vol 42, No 3 (2017): September
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.42.3.202-209

Abstract

This experiment was conducted to determine the effect of the adding of coconut pulp in ruminant feed on methane reduction in vitro. Rumen fluid and substrate of forage and concentrate in ratio 60:40 were in this study. This experiment consisted of five treatments of coconut pulp as followed: R1: feed substrates without the coconut pulp; R2: substrate feed with coconut pulp 5%; R3: substrate feed with coconut pulp 10%; R4: Substrate feed with coconut pulp 15% and R5: substrate feed with coconut pulp 20%. Each treatment was conducted to four replications. Fermentation was done using the Hohenheim Gas Test (HGT) incubated at 39oC for 72 hours. At the end of fermentation was determined production of methane, parameters of fermentation, microbial activity, feed digestibility and fatty acids profile of the ruminal fluid. Data obtained were analyzed by using analysis of variance using completely randomized design. The differences of mean values were analyzed by Duncan multiple range test (DMRT). The results showed that methane production has decreased about 13.74%-17.39% when the feed was given coconut dregs 15-20%. Based on the results of the study was concluded that the supplementation of coconut pulp up to 15-20% of 100% dry matter can be used as a substrate of ruminant feed, because it can reduce methane and does not interfere the microbial activity in the fermentation of rumen fluid through in vitro. The supplementation of coconut pulp can be a referencein designing the methanogenic inhibitor feed.
Kualitas Dendeng Babi Yang Menggunakan Gliserol+NaCl Selama Penyimpanan Pada Suhu Kamar Rotinsulu, Merri D.; Ransaleleh, Tilje A.; Ratulangi, F. S.; Tangkere, E. S.
Jurnal MIPA Vol 8, No 3 (2019)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jmuo.8.3.2019.26204

Abstract

Penelitian ini dilakukan untuk mengetahui efek gliserol + NaCl pada dendeng babi yang disimpan pada suhu kamar. Plot split dalam desain waktu digunakan dalam penelitian ini; Faktor A adalah konsentrasi Gliserol + NaCl (dibagi dalam 3 level kombinasi) sebagai berikut A₁ = Gliserol 15% + NaCl 5%, A₂ = Gliserol 10% + NaCl 10%, A₃ = Gliserol 5% + NaCl 15% dan faktor B adalah durasi penyimpanan pada suhu kamar (dibagi dalam 3 lama waktu yang berbeda) sebagai berikut B₁ = 10 hari, B₂ = 20 hari, B₃ = 30 hari; dengan tiga replikasi. Variabel yang diamati adalah kadar air, pH dan jumlah mikroba. Hasil penelitian menunjukkan bahwa penggunaan Glycerol-NaCl memberikan efek yang sangat berbeda (P <0,01) pada kadar air dan jumlah mikroba pada dendeng babi, tetapi tidak pada pH dendeng babi. Ditemukan juga bahwa durasi penyimpanan pada suhu kamar memberikan efek yang sangat berbeda (P <0,01) pada semua variabel dendeng babi. Singkatnya, penggunaan Gliserol 5% + NaCl 15% dapat memperpanjang umur simpan dendeng babi hingga 30 hariThe study was done in order to know the effect of glycerol+NaCl on jerky pork kept at room temperature. A split plot in time design was used in this study; A Factor was Glycerol+NaCl concentration(divided in 3 combination levels) as follows A₁= Glycerol 15% + NaCl 5%, A₂= Glycerol 10% + NaCl 10%, A₃= Glycerol 5% + NaCl 15% and B factor was duration of storage at room temperature (divided in 3 different length of time) as follows B₁= 10 days, B₂= 20 days, B₃= 30 days; with three replications. The variables observed were water content, pH and the number of microbes. The results showed that the use of Glycerol-NaCl gave significantly a very different effect (P <0.01) on water content and microbial amounts of jerky pork, but not on the pH of jerky pork. It was found also that the duration of storage at room temperature gave significantly a very different effect (P <0.01) on all variables of jerky pork.  In short, the use of Glycerol 5% +NaCl 15% could extend the shelf life of jerky pork until 30 days
PENGARUH PENGUNAAN PERASAN JERUK NIPIS (Citrus aurantifolia S.) TERHADAP MUTU ORGANOLEPTIK SATE DAGING KAMBING Konuti, Rian; Ratulangi, F. S.; Rompis, J. E. G.; Rumondor, D. B. J.
ZOOTEC Vol 38, No 1 (2018)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.642 KB) | DOI: 10.35792/zot.38.1.2018.18545

Abstract

THE EFFECT OF LIME ((Citrus aurantifolia S.) JUICE LEVELS ON THE ORGANOLEPTIC QUALITY OF GOAT MEAT SATAY. The aim of this research is to know the effect of lime juice levels on the organoleptic quality of goat meat satay.  Material used on this research were the whole thigh of goat (silver side part, outside part, outside flat part, eye round part) and limes. Randomized completely design (RCD) was used on this research with five treatments as follow: R0=600 gram dice cut meat (without lime), R1=600 gram dice cut meat (marinated in 5 mL lime juice for 30 minutes, R2=600 gram dice cut meat (marinated in 10 mL lime juice for 30 minutes, R3=600 gram dice cut meat (marinated in 15 mL lime juice for 30 minutes, and R4=600 gram dice cut meat (marinated in 20 mL lime juice for 30 minutes, and there were 35 repetitions (panelists) each treatment. Measurements taken were color, odor, taste, and tenderness of the goat meat satay. It was found on this research that, there were significant effects of treatment (lime juice) (P<0,05) on color, odor, tenderness, and taste of goat meat satay.  It was concluded on this research that the preference level (Organoleptic quality) of lime juice on goat meat satay was 20 mL.Keywords: Goat meat, lime, satay, organoleptic quality
PENGARUH LAMA PERENDAMAN MENGGUNAKAN CUKA SAGUER TERHADAP PENINGKATAN KUALITAS FISIK DAGING ENTOK (Chairina moschata) Jengel, Erlita N.; Sondakh, E. H.B.; Ratulangi, F. S.; Palar, C. K.M.
ZOOTEC Vol 36, No 1 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.088 KB) | DOI: 10.35792/zot.36.1.2016.10357

Abstract

THE EFFECT OF MARINATING TIME USING CUKA SAGUER ON PHYSICAL QUALITY INCREASING OF ENTOK MEAT (Chairina Moschata). This study aims to determine of physical quality of entok meat after marinating with cuka saguer. Cuka saguer using to soak meat in this research was obtained from fermentated yield of fluid from enau tree. The marinated meat in this research was entok meat. This experiment was arranged in a completely randomized design consisted of five treatments as followed R0 entok meat was without marinated , R1 entok meat was marinated for 20 minutes, R2 entok meat was marinated for 40 minutes, R3 entok meat was marinated for 60 minutes, R4 entok meat was marinated for 80 minutes and each treatment was conducted four times replication. If occur significant in analysis of variance so the average comparing was followed by DMRT test. The result showed The marinated entok meat using cuka saguer was significantly on pH and water holding capacity (WHC), while texture of meat no significant. In conclusion, the soaking time for 20 minutes with cuka saguer can be used to soak entok meat because able to maintain texture of meat and to increase WHC at the condition of pH normal.   Keywords: entok meat, cuka saguer, physical quality of meat
Co-Authors C. K.M. Palar, C. K.M. E. H.B. Sondakh, E. H.B. E. S. Tangkere, E. S. Erlita N. Jengel, Erlita N. J. A. D. Kalele, J. A. D. Konuti, Rian M. E.R. Montong, M. E.R. Meilani Pangemanan, Meilani Merri D. Rotinsulu, Merri D. Ransaleleh, Tilje A. Rompis, J. E. G. Rumondor, D. B. J. Sondakh, E. H. B.