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Hasanuddin Journal of Animal Science (HAJAS)
Published by Universitas Hasanuddin
ISSN : 26219182     EISSN : 26219190     DOI : -
Core Subject : Economy, Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Immunology & microbiology
HAJAS aims to publish original research results and reviews on farm tropical animals such as cattle, buffaloes, sheep, goats, pigs, horses, poultry, as well as non domesticated Indonesian endemic animals, such as deers, anoa, babirusa, etc.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 6 Documents
 1 
Search results for , issue "Vol. 1 No. 1 (2019)" : 6 Documents clear
Investigation on physical change and storability of meatball after treated with different levels of liquid smoke and storage time syamsuddin syamsuddin syamsuddin; Effendi Abustam; Lellah Rahim
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 (464.101 KB) | DOI: 10.20956/hajas.v1i1.6418

Abstract

This present work investigated physical change and storability of buffalo meatball after treated with different levels of liquid smoke and storage time. Completely randomized design consisting of 2 factors (liquid smoke levels: 0, 1, 2%; storage time: 0, 1, 2, 3 weeks) was arranged, with 3 replications. Analysis of variance was employed to evaluate data, followed with LSD test. The results showed that liquid smoke could reduce shear force of meatball and TPC, but increase rancidity. Meanwhile, all parameters studied (shear force, TPC, and rancidity) tended to be lower along with storage time. In addition, both factors seemed to exhibit similar response oto shear force and TPC. In conclusion, the addition of liquid smoke 2% and storage time of 1 week resulted in the most desirable effect on buffalo meatball.  
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.
Farmer Participation in Maiwa Breeding Center Program In Barru Regency, South Sulawesi Ilham Syarif; Syahdar Baba; Siti Nurani Sirajuddin
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 (476.547 KB) | DOI: 10.20956/hajas.v1i1.6596

Abstract

Abstrak The Maiwa Breeding Center program was a communiversity program from Hasanuddin University in the form of a Bali cattle nursery. The aim of this program was to preserve Bali cattle germplasm and improve the genetic quality of Bali cattle while increasing farmer income. The participation of farmers in implementing the MBC program was the key to the success of the program. The purpose of this study was to determine the level of farmer participation in the MBC program in Barru District. The number of respondents was 72 people who were randomly selected from 234 MBC partner farmers. Data was collected by enumerators who have been trained using questionnaires. The measured variable was the level of farmer participation during program planning, program implementation, program monitoring and evaluation and utilization of the results of the nursery program. Variables were measured using scores 1 - 4, namely from not participating, low participation, high participation and very high participation. Data analysis uses frequency distribution and continuum value table. The results showed that the participation of farmers in planning and monitoring and evaluation was in the low category. The participation of farmers in the implementation and utilization of results was in the high category. Overall, farmer participation in Bali cattle breeding activities was in the high category.  
Prevalence of Microbial Contamination and Antibiotic Residue in Chicken Meat, Beef, and Offal in South Sulawesi Sriyanti Haruni; Ratmawati Malaka; Hikmah M. Ali
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 (431.88 KB) | DOI: 10.20956/hajas.v1i1.6649

Abstract

Chicken meat, beef, and offal are important animal products. They easily spoiled due to bacterial contamination and might contain antibacterial residues derived from treatments during rearing and processing. This present work aimed to investigate location- and time-dependent value of TPC (Total Plate Count), and analyze antibiotic residue present in chicken meat, beef, and offal sampled in the Province of South Sulawesi. This current study was conducted by analyzing data released from UPT. Animal Product Quality Analysis in Department of Animal Husbandry and Animal Health, Province of South Sulawesi. Our experimental design was arranged according to completely randomized design with factorial (4×3), and carried out 5 replications. The results showed that two locations (Takalar District and Palopo District) had the lowest TPC value, while Palopo City possessed the highest TPC value. Regarding to antibiotic residue, the positive sample was only found in 2015, a chicken meat sample collected in Luwu Utara District.Keywords : Total Plate Count (TPC), Antibiotic Residues.
Antioxidant Activities of Beef Sausage with Addttion of Kluwak (Pangium edule Reinw) Rachmat Budianto; Hikmah M. Ali; Effendi Abustam
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 (594.266 KB) | DOI: 10.20956/hajas.v1i1.7140

Abstract

Oxidation is one of the important factors that affect the quality of meat products including sausages. To inhibit oxidation, ingredients need to be added in the process of making sausages which act as antioxidants. One plant that functions as a natural antioxidant is kluwak. Kluwak can be used to extend the shelf life. Kluwak 0 days and 40 days fermentation. Aside from being a preservative, kluwak seeds also contain antioxidant compounds and flavonoid groups. Antioxidant compounds that function as anti-cancer in kluwak seeds include vitamin C, iron ions, and Beta carotene which are the work of fermented kluwak seeds for 40 days. This study aimed to determine the effect of different types and levels of kluwak and their interactions on the physical characteristics and antioxidant activity of beef sausages during storage. This study uses two types of kluwak (0 days and fermentation 40 days), different levels and length of storage. Results of this study can increase antioxidant activity and reduce oxidation of lipid.
Test of Sodium Aluminate (Boraks) Content in Bakso in North Sangatta Sub-District (Case Study in Bakso Store) Martha Tiku; Mey Angraeni Tamal; Sanusi Imam
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 (508.693 KB) | DOI: 10.20956/hajas.v1i1.6409

Abstract

The purpose of this study was to determine the content of borax in meatballs in North Sangatta District meatball stalls. The method used in this research is descriptive analysis method. The meatball samples used were 270 samples obtained from 30 meatball stalls in North Sangatta and tested at the Animal Health and Veterinary Public Health Laboratory of East Kutai Agriculture Office in East Kalimantan. The test was carried out to find out whether or not the meatball sample contained borax using the borax test kid. If a positive meatball sample contains borax, then the borax test paper will be brownish red while if the negative meatball sample is borax test paper is yellow. The test results showed that all meatball samples were negative (containing no borax). Based on the research it was concluded that the meatballs were not identified to contain borax.

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