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All Journal Buletin Peternakan Jurnal Ilmu Ternak Veteriner agriTECH Elkawnie Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Jurnal Riset Agribisnis dan Peternakan Jurnal Hexagro Bulletin of Applied Animal Research Wahana Peternakan
Suryanto, Edi
Department Of Animal Product Technology, Faculty Of Animal Science, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Immunology & microbiology Veterinary Other

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Journal : Buletin Peternakan

 1 
The Effect of Sugar Cane Levels and Drying Methods on Chemical and Physical Qualities of Ground Beef “Dendeng” Jamhari Jamhari; Edi Suryanto; Sundari Sundari; Diah Ayu Laksmiwati
Buletin Peternakan Vol 42, No 1 (2018): BULETIN PETERNAKAN VOL. 42 (1) FEBRUARY 2018
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v42i1.28761

Abstract

This study was conducted to investigate the effect of sugar cane levels and drying methods on chemical and physical quality of ground beef “dendeng”. The materials were ground beef, cane sugar, and spices consisting of salt, garlic, coriander, and galangal. The treatments were the sugar cane levels, consisting of 20, 30, and 40% (w/w of meat weight), and the drying methods, consisting of oven drying and sun drying. The oven drying was done at 50+20C for 15 hours, while sun drying was done at 40+20C for 6 hours per day for 4 days. The variables were tested on chemical quality (moisture, protein, and fat contents), and physical quality (pH and tenderness). Data were analyzed by analysis of variance of factorial pattern (3x2) of completely randomized design and continued by Duncan's new multiple ranges test. The results showed that there was an interaction between the sugar cane levels and the drying methods on the protein content and tenderness of ground beef “dendeng” (P<0.01). Sugar cane levels had significant effects on protein content and tenderness (P<0.05), but had no significant effect on moisture content, fat content, and pH value of ground beef “dendeng”. The drying methods had no significant effect on all chemical and physical variables of ground beef “dendeng”. In conclusion, there was an interaction between sugar cane levels and drying methods  on the protein content and tenderness of ground beef “dendeng”. The addition of sugar cane at the levels of 40% yielded ground beef “dendeng” with the best tenderness. However, the methods of drying did not affect the chemical and physical qualities of ground beef “dendeng”.
The Potential of Hydrolysate from Rabbit Meat Protein as an Angiotensin Converting Enzyme Inhibitor Edy Permadi; Jamhari Jamhari; Edi Suryanto; Zaenal Bachruddin; Yuny Erwanto
Buletin Peternakan Vol 43, No 1 (2019): BULETIN PETERNAKAN VOL. 43 (1) FEBRUARY 2019
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v43i1.31495

Abstract

This research aimed to investigate the rabbit meat hydrolysate potential as an angiotensin-converting enzyme (ACE) inhibitor. Indonesian local rabbit meats were used in this study. The research was conducted in Department of Animal Product Technology, Faculty of Animal Science, Universitas Gadjah Mada, from August 2016 to February 2017. The local rabbit meats were hydrolyzed by pepsin, trypsin, and pancreatic. The obtained hydrolysates were then analyzed to identify the water-soluble protein content. The molecular weight of the hydrolysates were also confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The ACE inhibitory properties of the hydrolysates were analyzed in vitro. The results showed that pepsin, trypsin, and pancreatic hydrolysis showed a significant effect on the water-soluble protein content of rabbit meat (p<0.05). The water-soluble protein of rabbit meat hydrolysed by pepsin, trypsin, and pancreatic were 9.41, 7.66, and 9.75 mg/mL respectively. The molecular weight of the rabbit meat hydrolysate were increased from 10 to 43 kDa; 17 to 43 kDa; and 10 to 43 kDa, after hydrolysed by by pepsin, trypsin, and pancreatic respectively. Furthermore, the ACE inhibitory properties ) of the hydrolysed rabbit meat by pepsin, trypsin, and pancreatic were 439, 170, and 380 μg/mL, respectively. The rabbit meat hydrolysate showed a potential to be ACE inhibitor after hydrolyzed with pepsin, trypsin and pancreatic. Moreover, it also showed a promising potential to be used as bioactive components in different pharmaceutical applications. The highest ACE inhibitory capability was showed on trypsin hydrolysis with the total of 65.45% and 170 μg/mL ACE inhibition
Effect of Bay Leaf Infusion on Microbiological, Chemical and Physical Quality of Chicken Meat Edi Suryanto; Yuny Erwanto; Sylvie Astuti
Buletin Peternakan Vol 44, No 3 (2020): BULETIN PETERNAKAN VOL. 44 (3) AUGUST 2020
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v44i3.36507

Abstract

Contamination that decreased chicken meat quality could be prevented using natural preservatives. Bay leaves (Syzygium polyanthum) contain volatile fatty acids, tannin, and flavonoid that possess bacteriological and fungicidal activity as well as preventing bacterial spore growth. The purpose of this study was to determine the effect of fresh bay leaf infusion on microbiological, chemical, and physical qualities of chicken meat. This study used bay leaves, water, chicken meat, eight strain of bacteria, chemicals and materials for the analysis of chicken meat. The experiment consisted of two steps, the first was the antibacterial properties of bay leaves and the second was the application of bay leaf infusion for chicken meat. Eight bacteria was used for the bacterial inhibition of bay leaf at the concentration of 0, 5, 10, 15 and 20%. The experiment on antibacterial properties of bay leaf (Syzygium polyanthum) used one way randomized design with five concentration treatments, while the application of bay leaf infusions on chicken meat using factorial completely randomized design 2x5 (2 types of soaking and 5 observation time). At the second step, chicken meat was divided into 2 groups, the first group was soaked in water only and the second group was soaked in 15% bay leaf infusion. They were then stored for 0 (control), 2, 4, 6, and 8 hours at the room temperature. Each treatment was repeated four times. The microbiological, chemical, physical qualities of chicken meat were observed. The results showed that bay leaf infusion had the ability to inhibit the growth of bacteria (P<0.05). The highest growth inhibition was found on Leuconostoc mesenteroides, whereas the lowest growth inhibition was on Pseudomonas putida. Bay leaf infusion influenced the number of bacteria in chicken meat. The concentration of 15% bay leaf infusion could decrease bacterial number amounting to 1 log CFU/mL compared to control. The number of bacteria of chicken meat stored significantly increased during the storage (P<0.05). However, the number of bacteria of chicken meat soaked in bay leaf infusion was significantly lower than the control. Bay leaf infusion has no significant effect on the chemical quality of chicken meat but it did on the physical quality of chicken meat. The conclusion of the study was bay leaf infusion could inhibit the bacterial growth and reduced the amount of bacteria in chicken meat, whereas storage time influenced the microbiological and physical qualities of chicken meat.
Co-Authors Agus Hadi Prayitno Ajat Sudrajat Devanzara Febya Yusman Devan Diah Ayu Laksmiwati Edy Permadi Etha 'Azizah Hasiib Jamhari Jamhari Jamhari Jamhari Jamhari Jamhari Joni Murti Mulyo Aji Lies Mira Yusiati Mudawaroh, Roisu Eny Nafly C. Tiven Nanung Danar Dono Nurul Hidayat Retno Peni Sancayaningsih Rizky Arizona Roisu Eny Mudawaroch Rusman Rusman Rusman Rusman Setiyono Setiyono Setiyono, Etiyono Sri Hartatik Sundari Sundari Sylvie Astuti T A Siswoyo T Lindrianti Yuny Erwanto Zaenal Bachruddin