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All Journal Buletin Peternakan Jurnal Perikanan Universitas Gadjah Mada
Triyannanto, Endy
Department Of Animal Products Technology, Faculty Of Animal Science, Universitas Gadjah Mada, Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Veterinary Other

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Wind-Driven Coastal Upwelling in the Southern Coast of Yogyakarta Faizal Rachman; Ratih Ida Adharini; Riza Yuliratno Setiawan; Indun Dewi Puspita; Endy Triyannanto
Jurnal Perikanan Universitas Gadjah Mada Vol 20, No 1 (2018)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1389.377 KB) | DOI: 10.22146/jfs.29252

Abstract

Satellite measurement provides synoptic view of sea surface wind and can be used to study variability of coastal upwelling. Here we analyzed data of 12 years of satellite-derived sea surface wind, sea surface temperature (SST), and sea surface chlorophyll-a (Chl-a) to examine the spatial and temporal distributions of coastal upwelling off the Yogyakarta waters. Results show that upwelling occurs during the Southeast Monsoon (SEM) season. During this season, the Yogyakarta waters are dominated by strong wind speed (~7 m/s) and SST cooling (25 °C). Whereas during the Northwest Monsoon (NWM) season the low wind speed (<4 m/s) no longer favor upwelling and SST cooling. We suggest that as the Yogyakarta coastline is oriented east-west, northwesterly winds result in downwelling condition at the coast, while southeasterly winds lead to the offshore Ekman transport of surface water and subsequent upwelling.
Physicochemical and Sensory Properties of Goat Meat Sausages Prepared With Different Levels of Goat Liver Triyannanto, Endy; Rusman, Rusman; Cahyowati, Meireni; Kayihura, Joseph; Sitaresmi, Pradita Iustitia
Buletin Peternakan Vol 48, No 4 (2024): BULETIN PETERNAKAN VOL. 48 (4) NOVEMBER 2024
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v48i4.97221

Abstract

Anemia, a common issue among children and teenagers in Indonesia, is characterized by hemoglobin levels below normal. Iron is essential for producing hemoglobin in red blood cells, which helps prevent anemia. Innovation to provide a popular goat liver-based product that is convenient to consume and easily marketable underpins the development of this goat liver-enhanced sausage. The aim of this research was to determine the effect of partially substituting goat meat with different levels of goat liver on physicochemical and sensory properties of goat meat sausages. Sausages containing 100:0, 75:25, and 50:50 goat meat to goat liver ratios and goat meat (%, w/w) , and then added with other ingredients (tapioca flour, skim milk, garlic, pepper, coriander, salt, STPP, and ice water) were prepared and cooked for 30 minutes. The sausages were then analyzed for physical properties, including pH, texture and water holding capacity (WHC), iron content, and sensory quality. Data were analyzed using analysis of variance for a completely randomized design, and then if there were significant differences between means, they were tested using Duncan’s New Multiple Range Test. The results showed that substitution of goat liver significantly (p0.05). In conclusion, substituting up to 50% of goat meat with goat liver will improve the iron content of goat meat sausages with minimal impact on the sensory and proximate composition of the product.
Co-Authors Cahyowati, Meireni Faizal Rachman Indun Dewi Puspita Kayihura, Joseph Ratih Ida Adharini Riza Yuliratno Setiawan Rusman Rusman Sitaresmi, Pradita Iustitia