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All Journal Buletin Peternakan JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Jurnal Ilmu dan Industri Peternakan Jurnal Sain Peternakan Indonesia JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) agriTECH Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Tropical Animal Science Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Ilmiah Membangun Desa dan Pertanian Hasanuddin Journal of Animal Science (HAJAS) Journal of Tropical Animal Science and Technology Jurnal Sains dan Teknologi Peternakan COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Journal of Comprehensive Science JAS (Journal of Animal Science) Chalaza Journal of Animal Husbandry Animal Agricultura
Sulmiyati Sulmiyati
Fakultas Peternakan Kelautan Dan Perikanan Universitas Nusa Cendana
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The Chaaracteristics Yeast Isolated from Commercial Kefir Grain, Indonesia Sulmiyati Sulmiyati; Nur Saleh Said; Deka Uli Fahrodi; Ratmawati Malaka; Fatma Maruddin
Hasanuddin Journal of Animal Science (HAJAS) Vol. 1 No. 1 (2019)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (821.492 KB) | DOI: 10.20956/hajas.v1i1.6519

Abstract

The objective of this study was to investigate yeast characteristics obtained from commercial grain kefir from Indonesian. Isolation based on macroscopic morphology and microscopic morphology. The first method of research is activation of kefir grain using 10% reconstitution milk, yeast growth on Potato Dextrose Agar (PDA-Agar) medium, yeast coloration by using Lactophenol cotton blue. Then, yeast identification was done by macroscopic and microscopic morphology. Macroscopic morphological observations are observations of colony morphology at the time of isolation and purification, including size, shape, texture, color, surface, elevation, and edges. Microscopic morphological observations include cell shape, budding (budding) which first make preparations with yeast coloring then observed with Zeiss Asio Imager A2 Microscope using Zeiss Axiocam HRC camera. Macroscopic observation of yeast size description colony very small, small, medium, large, colony form is round, the margin is raised, the elevation is entire, the texture is smooth and surface glistening, cream colony color, and yeast smell characteristic. Microscopic observation seen there is cell nucleus, oval, there is pseudohypa, budding, gram-positive, urea test negative, glucose, lactose, maltose fermentation test positive, sucrose fermentation test negative, growth test on liquid media growth in surface medium (pellicle), and bottom medium (sediment). Based on the morphological observations in macroscopic and microscopic yeast identified genus Saccharomyces.
Evaluation of Color, Hardness, and Tannin Content of Soft Cheese with Biduri Leaf Extract Level sulmiyati Natsir; Gemini Ermiani M. Malelak
Hasanuddin Journal of Animal Science (HAJAS) Vol. 4 No. 2 (2022)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v4i2.21903

Abstract

Soft cheese Suspesi is a soft cheese to which biduri leaf extract is added as a coagulant. There is no research on the color, hardness, and content of tannins contained in soft cheese suspesi. The purpose of this research was to analyze and evaluate the hardness, color *L, *a, *b, and tannin content with the addition of biduri leaf extract at levels of 3% and 5% in soft cheese suspesi. This research used a completely randomized design with two treatments with six replications. A1= Biduri leaf extract level 3% (v/v), A2= Biduri leaf extract level 5% (v/v). Data on hardness, color, and tannin content were analyzed by Independent T-Test. The results showed a significant difference (P<0.05) in the hardness, color *L, and tannin content. Color *a and color *b did not show a significant difference (P>0.05). In conclusion, the levels of added biduri leaf extract gave different levels of hardness, color *L, *a, *b, and tannin content in the soft cheese suspesi. The characteristics of the soft cheese suspesi increased in terms of hardness, color *L, *a, *b, and tannin content in line with the level of added biduri leaf extract.
Kualitas Kimia dan Organoleptik Se’i Sapi dengan Metode Pengasapan Berbeda Yunita Aoetpah; Gemini E. M. Malelak; Sulmiyati Sulmiyati
JAS Vol 8 No 1 (2023): Journal of Animal Science (JAS) - Januari 2023
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (474.674 KB) | DOI: 10.32938/ja.v8i1.3591

Abstract

Se’i merupakan suatu jenis daging asap yang dalam proses pengolahannya menggunakan metode pengasapan sehingga dapat mempengaruhi kualitas se’i. Tujuan penelitian ini adalah untuk mengetahui pengaruh metode pengasapan yang berbeda terhadap kualitas kimia dan organoleptik se’i sapi. Metode yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 5 ulangan. Perlakuan yang digunakan adalah: P1=pengasapan terbuka, P2=pengasapan tertutup (drum diletakan di atas tanah), dan P3=pengasapan tertutup (drum ditanam). Data aroma, rasa, warna, dan keempukan yang diperoleh dianalisa dengan non parametric test (uji Kruskal-Wallis), dilanjutkan dengan uji Mann-Witney. Data kandungan kimia daging dianalisis menggunakan ANOVA dan dilanjutkan dengan uji Duncan. Hasil uji statistik menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0,01) terhadap kandungan air, protein, dan lemak; berpengaruh nyata (P<0,05) terhadap warna; sedangkan untuk aroma, rasa, dan keempukan perlakuan berpengaruh tidak nyata(P>0,05). Pengasapan dengan sistem tertutup dan ditanam di dalam tanah menyebabkan se’i berwarna merah gelap sedangkan pengasapan terbuka membuat se’i cenderung berwarna coklat.
Efek Penambahan Tepung Daun Kelor (Moringa oleifera l.) terhadap Karakteristik Organoleptik dan Aktivitas Antioksidan Budik Elisabet Burga Janggu; Geertruida Margareth Sipahelut; Sulmiyati Sulmiyati
JAS Vol 8 No 2 (2023): Journal of Animal Science (JAS) - April 2023
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (690.779 KB) | DOI: 10.32938/ja.v8i2.3776

Abstract

Budik merupakan sosis tradisional Timor yang terbuat dari darah serta lemak bagian abdominal yang dicampur dengan bumbu-bumbu dan dimasukkan dalam usus. Penelitian ini bertujuan untuk menganalisis kualitas organoleptic dan aktivitas antioksidan budik ketika ditambahkan tepung daun kelor (moringa oleifera L.). Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 4 perlakuan serta 4 pengulangan. Perlakuan terdiri dari P0: tanpa penambahan (kontrol), P1: 1% tepung daun kelor, P2: tepung daun kelor 2%, dan P3: 3% tepung daun kelor. Uji nonparametrik Kruskal Wallis digunakan untuk menganalisis data organoleptik dan dilanjut dengan uji Mann Whitney untuk melihat perbedaan antara perlakuan. Selanjutnya, ANOVA digunakan untuk menganalisis aktivitas antioksidan dan diteruskan dengan Duncan Test untuk menemukan perbedaan antara perlakuan. Hasil penelitian menunjukkan bahwa penambahan tepung daun kelor pada budik berpengaruh sangat nyata (P<0,01) terhadap warna, rasa, tekstur, dan kesukaan serta berpengaruh nyata (P<0,05) terhadap aroma dan aktivitas antioksidan pada budik. Kesimpulan hasil penelitian menunjukkan penambahan tepung daun kelor pada budik dalam berbagai proporsi (1%, 2%, dan 3%) dapat menurunkan kualitas organoleptik (warna, aroma, rasa, tekstur, dan kesukaan) serta meningkatkan aktivitas antioksidan. Budik yang terbaik adalah budik yang ditambahkan tepung daun kelor 1%.
Kualitas Mikrobiologi, Oksidasi Lemak, Aktivitas Antioksidan, dan Kolesterol Se’i Daging Sapi yang diasapi dengan Cara Berbeda Arnoldus Tandri; Gemini E.M Malelak; Sulmiyati Sulmiyati
JAS Vol 8 No 2 (2023): Journal of Animal Science (JAS) - April 2023
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (791.288 KB) | DOI: 10.32938/ja.v8i2.3798

Abstract

Penelitian ini bertujuan untuk mengukur kualitas mikrobiologi, aktivitas antioksidan, oksidasi lemak, dan kolesterol se’i daging sapi yang diasapi dengan cara berbeda. Penelitian ini telah dilaksanakan di Laboratorium Peternakan UPT Laboratorium Lapangan Lahan Kering Kepulauan Univesitas Nusa Cendana. Rancangan yang digunakan ialah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 5 kali ulangan. Perlakuan ini terdiri dari P1 = pengasapan terbuka, P2 = pengasapan tertutup drum diletakan di atas tanah, dan P3 = pengasapan tertutup drum ditanam di dalam tanah. Variabel yang diukur meliputi kualitas mikrobiologi (total plate count dan kandungan Escherichia coli), oksidasi lemak, serta aktivitas antioksidan dan kolesterol. Hasil uji statistik menunjukkan bahwa perlakuan berpengaruh nyata (P<0,05) terhadap total plate count (TPC), aktivitas antioksidan, dan oksidasi lemak, serta hasil negatif (tidak terdeteksi) pada Escherichia coli dan tidak berpengaruh nyata (P>0,05) terhadap kolesterol. Dari penelitian ini dapat disimpulkan bahwa metode pengasapan yang berbeda memberi pengaruh terhadap kualitas mikrobiologi, aktivitas antioksidan, oksidasi lemak, dan kolesterol se’i daging sapi. Hal ini terlihat dari perlakuan pengasapan tertutup dengan drum ditanam dalam tanah (P3) yang sangat baik dalam menurunkan tingkat cemaran (TPC) serta meningkatkan aktivitas antioksidan; namun tidak dapat menurunkan nilai oksidasi lemak. Ketiga perlakuan (P1, P2, dan P3) sangat baik dalam menurunkan bahkan menghilangkan cemaran bakteri Escherichia coli dan ketiga perlakuan (P1, P2, dan P3) memberikan pengaruh yang sama terhadap kolesterol se’i daging sapi.
Moringa (Moringa oliefera) Leaf Flour Addition on Water Content, Sensory Quality, Favorability Level, and Yield of Chicken Nuggets S. Sulmiyati; Karolina Prihatiana Findyati; Bastari Sabtu
Chalaza Journal of Animal Husbandry Vol 7, No 2 (2022): Chalaza Journal of Animal Husbandry
Publisher : UNIVERSITAS SEMBILANBELAS NOVEMBER KOLAKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (326.781 KB) | DOI: 10.31327/chalaza.v7i2.1774

Abstract

Chicken nuggets are one fast food products made from processed chicken meat that can be processed using the innovation of adding moringa leaf flour to overcome the lack of vegetable fiber. This study aims to determine the water content, organoleptic quality, level of favorability, and yield of chicken nuggets with the addition of moringa leaf flour. The materials used were broiler chicken thigh and breast, moringa flour, wheat flour, kitchen spices (garlic, and pepper), salt, and binder (eggs, cornstarch, and breadcrumbs). The method used was a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments consisted of P0; without the addition of Moringa leaf flour (control), P1; Moringa leaf flour 3%, P2; Moringa leaf flour 5%, and P3; Moringa leaf flour 7%. The variables observed were water content, organoleptic, favorability level, and yield. Data were analyzed using ANOVA and Kruskal-Wallis nonparametric test. The results showed that the best level of addition of Moringa leaf flour was 7% (P3) with a percentage decrease in water content of 56.89% and the highest at the addition of 3% (P1) at 59.52%, while the organoleptic value and level of favorability for chicken nuggets with the best addition of moringa leaf flour was in treatment P1 (3%) with a brownish yellow color, a slightly distinctive smell of nuggets and a slightly specific taste of nuggets. Judging from the results of the study, processing with the addition of moringa leaf flour can reduce the water content of chicken nuggets but it will affect the organoleptic quality of the panelists’ favorability for chicken nuggets if the addition of moringa leaf flour is above 3%.
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).
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.
The Effect of Adding Moringa Leaf Powder (Moringa oleifera) on the Chemical Content of Chicken Nuggets Aristika, Gega Indah; Riwu, Agustinus Rudolf; Sulmiyati, Sulmiyati
Jurnal Sain Peternakan Indonesia Vol 19 No 3 (2024)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.19.3.145-149

Abstract

Moringa leaves contain high nutrients and some saponins play a role in lowering cholesterol levels. The use of Moringa leaves in chicken nuggets is becoming an innovation to produce functional food products. This research aimed to analyze the effect of the mixed-use of Moringa leaf powder (Moringa oleifera) on the chemical content of chicken nuggets. The research design is completely randomized, with four treatments and four replications. The treatments in this research were the level of addition of Moringa leaf powder, Treatment K0=0% (control); K1= 10%, K2=20%, and K3=30%. The results of statistical analysis showed an effect of significant (P<0.01) on crude protein, crude fat, crude fiber, and cholesterol content on chicken nuggets. The conclusion is that the addition of 10-30% Moringa leaf powder reduces the crude protein content, crude fat content, and cholesterol content and can increase the crude fiber content.
Karakteristik Kimia Bakso Daging Babi Yang Di Proses Menggunakan Tepung Ubi Jalar Ungu Sebagai Pengganti Tapioka Karina Utari, Metildis; Robert Noach, Yakob; Sulmiyati, Sulmiyati
COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat Vol. 4 No. 1 (2024): COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/comserva.v4i1.1305

Abstract

Tujuan penelitian ini untuk mengetahui pengaruh subsitusi tapioka dengan tepung ubi jalar ungu terhadap Karakteristik bakso babi. Metode yang di gunakan dalam penelian ini yaitu Rancangan Acak Lengkap (RAL) terdiri dari 4 perlakuan dan 4 ulangan yang digunakan dalam penelitian ini. Perlakuan tersebut adalah: P0=tapioka 100%; P1=10% tepung ubi jalar ungu+90% tapioka; P2= 20% tepung ubi jalar ungu + 80% tapioka; P3= 30 % tepung ubi jalar ungu + 70% tapioka. Variabel yang diamati yaitu: kadar protein, lemak, air, abu, dan karbohidrat. Hasil penelitian ini menunjukan bahwa perlakuan berpengaruh tidak nyata (P>0,05) terhadap kadar protein, abu, dan karbohidrat, berpengaruh sangat nyata (P<0,01) terhadap kadar lemak dan berpengauh nyata (P<0,05) terhadap kadar air. Uji Duncan memperlihatkan bahwa kadar lemak antar perlakuan P0:P2;P1:P2 tidak berbeda (P<0,05), sedangkan pasangan P0:P3; P1:P3 dan P2;P3 berbeda; untuk kadar air, antara pasangan uji Duncan menunjukan perlakuan P0:P1:P2 tidak berbeda (P<0,05). Sedangkan perlakuan P0:P3; P1:P3; P2:P3 berbeda. Kesimpulanya adalah dengan meningkatnya level tepung ubi jalar ungu sebagai subsitusi tapioka dalam pengolahan bakso babi menyebabkan kadar protein cenderung meningkat, kadar abu menurun, karbohidrat menurun, kadar air yang cenderung meningkat serta kadar lemak yang menurun
Co-Authors . Fatma Ali, Najmah Aristika, Gega Indah Armadianto, Heri Arnoldus Tandri Ati, Winarti Delfiana Bastari Sabtu D. U. Fahrodi Daud, L Deka Uli Fahrodi E. M. Malelak, G. E. Malelak, Gemini Elisabet Burga Janggu F. Maruddin Fatma Maruddin Geertruida Margareth Sipahelut Gemini E. M. Malelak Gemini E.M Malelak Gemini Ermiani M. Malelak Gemini Ermiani Mercurina Malelak Gradiana Usolin, Maria Gustina, Sri Imanuel Benu Jelantik, I Gusti Ngurah Karina Utari, Metildis Karolina Prihatiana Findyati Laha, Putri Lawa, Alvrado Bire M. Sipahelut, Geertruida M. Sipahelut, Geetruida Magfrah Magfrah Marsudi Marsudi Matheos Filipus Lalus Mbela, Gaudensia N. S. Said Nenoharan, Elzabat Metriani Nur Saidah Said Nur Saleh Said Pieter Rihi Kale R. Malaka Ratmawati Malaka Ratmawati Malaka Ratmawati Malaka Riwu, Agustinus Rudolf Robert Noach, Yakob Sabtu, Bastari Salahuddin Salahuddin Sipahelut, Geertruida M. Taek, Paskalius Telupere, Frangky M.S. Thadeus Octovianus Welin Yunita Aoetpah