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All Journal Journal of the Indonesian Tropical Animal Agriculture JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI ZOOTEC
J. A. D. Kalele, J. A. D.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Veterinary

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PENGAMATAN POST-MORTEM KUALITAS KULIT KAMBING DI KOTA MANADO Rotinsulu, Merri D.; Inal, Hendra; Kalele, J. A. D.; Tangkere, E.
JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI Vol 2, No 1 (2015)
Publisher : JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI

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Abstract

Kulit ternak merupakan hasil ikutan ternak yang memiliki nilai ekonomis sebagai bahan baku utama berbagai produk industri kulit. Kualitas kuli tsegar dapat mengalami penurunan pada saat ternak masih hidup maupun setelah lepas dari tubuh ternak. Penyembelihan ternak kambing di Kota Manado cukup banyak namun belum memperhatikan kualitas kulitnya. Penelitian ini bertujuan untuk mengetahui seberapa jauh kualitas post-mortem kulit kambing di Kota Manado. Pengambilan data dilakukan di tempat pemotongan hewan pasar bersehati Kota Manado menggunakan metode observasi terhadap beberapa variabel yaitu cacat irisan, cacat penyakit kulit, dan cacat flek darah. Pengambilan sampel melalui purposive sampling serta penyajian data menggunakan statistik deskriptif. Hasil pengamatan menunjukkan bahwa cacat pada kulit kambing post mortem yang terbanyak adalah cacat irisan dan cacat penyakit kulit (± 60%) dan cacat flek darah paling sedikit (± 13,3%). Cacat yang ditemui terbanyak pada daerah D (daerah badan).
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.
SIFAT ORGANOLEPTIK BURGER AYAM DENGAN METODE MEMASAK YANG BERBEDA Lumbong, Ratnasari; Tinangon, R. M.; Rotinsulu, M. D.; Kalele, J. A. D.
ZOOTEC Vol 37, No 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.686 KB) | DOI: 10.35792/zot.37.2.2017.16000

Abstract

THE ORGANOLEPTIC CHARACTERISTIC OF CHICKEN BURGER WITH DIFFERENT COOKING METHODS. The objective of this  study   was to   evaluate the   effect of different cooking method on the characteristics of color, aroma, texture, tenderness and taste of chicken burger. Research was applied using completely randomized design with three treatments involving hedonic scale and forty replications using panelist as follows: Steaming (R1), Frying (R2), Baking (R3). Results showed that these three treatments affected significantly on color. (P<0.01), texture and tenderness (P<0.05). However, these treatments did not significantly affect on aroma and taste. Therefore, this research can be concluded that chicken burger cooked by baking method was mostly preferred by the panellist. Keywords: Chicken Burger, Steaming, Frying, Baking.
Co-Authors F. S. Ratulangi, F. S. Hendra Inal, Hendra Lumbong, Ratnasari M. D. Rotinsulu Merri D. Rotinsulu, Merri D. Sondakh, E. H. B. Sugeng, Santoso Tinangon, R. M.