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All Journal Buletin Peternakan Jurnal Veteriner 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 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 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
Kualitas Organoleptik, Oksidasi Lemak dan Total Bakteri Sui Wu’u Yang Diolah Dari Otot Paha Belakang dan Diberi Level Tepung Jagung Yang Berbeda Taek, Paskalius; E. Malelak, Gemini; M. Sipahelut, Geetruida; Sulmiyati, Sulmiyati
Journal of Comprehensive Science Vol. 3 No. 9 (2024): Journal of Comprehensive Science (JCS)
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jcs.v3i9.856

Abstract

Pork has an important role in the lives of the people of East Nusa Tenggara (NTT), both as a source of animal protein and in cultural and social contexts. Traditional processed products such as Sui Wu'u from Bajawa are examples of pork preservation that has been passed down from generation to generation through the practice of local wisdom. The preservation process using natural ingredients such as cornstarch and salt not only extends the shelf life, but also improves the sensory quality as well as maintains the microbiological and physicochemical qualities of the meat. The addition of cornmeal which is rich in antioxidants and fiber and salt as natural preservatives, helps inhibit the growth of pathogenic microbes and maintains the taste of the product. Nonetheless, the curing process needs to pay attention to various factors such as raw materials, curing methods, and storage temperatures to ensure the quality and safety of the final product. The purpose of this study was to determine the organoleptic quality, fat oxidation and total bacteria in sui wu'u. The design used was a completely randomized design (CRD) consisting of 3 treatments 4 replicates of the addition of corn flour consisting of P1 = 500 g, P2 = 1000 g, P3 = 1,500 g. The parameter measured were: organoleptic quality (color, aroma, taste, and tenderness), fat oxidation and total bacteria. The data of organoleptics were analysed witk Kuakall-Wallis test whereas fat oxidation and total bacteria were analyzed with ANOVA. The results showed that organoleptic quality (color, aroma, taste, and tenderness) and total bacteri were same  (P>0.05) whereas fat oxidation decreased as the level of corn starch increased.  It can be concluded that given corn starch coulg retard the fat oxidation.
Pengaruh Level Tepung Jagung Terhadap Kualitas Organoleptik, Oksidasi Lemak Dan Total Bakteri Sui Wu’u Daging Babi Bagian Perut Gradiana Usolin, Maria; Sulmiyati, Sulmiyati; M. Sipahelut, Geertruida; E. M. Malelak, G.
Journal of Comprehensive Science Vol. 3 No. 10 (2024): Journal of Comprehensive Science (JCS)
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jcs.v3i10.2387

Abstract

The purpose of this study was to determine the effect of corn flour levels on organoleptic quality, fat oxidation and total bacteria in the processing of pork belly sui wu'u. This study used a Complete Random Design (RAL) consisting of three treatments and five replicates so that there were 15 experimental units. The pork used were: belly pork including fat and skin as much as 250 g from each test, and the use of cornmeal with different levels in each treatment, namely: 200% (P1), 400% (P2), and 600% (P3). The variables measured were fat oxidation, total bacteria and organoleptic tests including color, aroma, taste and texture. The results of statistical analysis showed that the administration of corn flour with different levels in sui wu'u of abdominal pork showed a real effect (P<0.05) on organoleptic quality and TBA value, but no real effect (P>0.05) on TPC. It was concluded that the higher the level of corn flour given, the higher the organoleptic quality and the decrease in Total Plate Count (TPC). The best level of cornstarch in pork sui wu'u is at the level of 600%. The best organoleptic quality is: color at P3 2.70±1.15% (pale red), the best value of TBA at P2 is 12.81±1.08 mg. Mal/g, and the best value of TPC in P2 is 3.37±3.38 (colony/gr).
Deteksi Boraks Pada Bakso Di Kota Kupang Dengan Menggunakan Rapid Test Kit Boraks Ati, Winarti Delfiana; Sulmiyati, Sulmiyati; Armadianto, Heri; 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.v2i1.53

Abstract

Borax is a chemical substance that is not included as a food additive but is used several times in making meatballs. This study aims, 1) to compare the results of meatballs detected using borax rapid test kit, organoleptic test, and confirmation test, borax pH test, 2) to determine the use of borax in meatball traders scattered in Kupang city. This research was conducted at the Laboratory of Animal Product Technology of Undana Animal Husbandry. The research method used is a survey method. The observed variables were borax detection with borax rapid test kit, organoleptic test, confirmation test, and pH test. The results showed the results of laboratory tests on 25 samples of meatballs taken from traders in Kupang city using the borax rapid test kit, there were 5 samples of meatballs detected borax from the results of the borax rapid test kit test, the results of the organoleptic test showed that color, aroma, texture, there was no difference between meatballs detected borax while there was a difference in taste (P>0.05), the affirmation test showed that there was no difference between detected and undetected meatballs, and the pH test showed that there was no difference between those detected borax and those not detected borax. Based on the results of the discussion, it can be concluded that the laboratory test results of 25 meatball samples taken from traders.
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).
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 . 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 Karina Utari, Metildis Karolina Prihatiana Findyati Laha, Putri M. Sipahelut, Geertruida M. Sipahelut, Geetruida Magfrah Magfrah Marsudi Marsudi 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 Thadeus Octovianus Welin Yunita Aoetpah