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Ratmawati Malaka
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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
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Search results for , issue "Vol. 2 No. 2 (2020)" : 6 Documents clear
The Effect of Using Local Microorganism of Rument Contents and Crude Enzymes with Different Dosage on The Nutrient Content of Oil Palm Frond Tri Astuti; Syahro Akbar; Harissatria Harissatria; Rica M. Sari; Delsi Afriani; Nasir Ropiq
Hasanuddin Journal of Animal Science (HAJAS) Vol. 2 No. 2 (2020)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v2i2.12212

Abstract

This study aims to evaluate the dry matter, organic matter, and crude protein content of palm oil fronds incubated with local microorganism source of rumen content and crude enzymes produced through the rumen of cattle. The rumen contents of the beef were incubated for 7 days with a fermented system in the rumen with the addition of molasses and soybean soaking water as a source of food and energy, as well as the addition of palm fronds as a source of lignin enzymes. The design used was factorial completely randomized design 2 X 3 with 3 replications for each treatment. Factor A consisted of two treatments, there were: A1 = Local microorganism source of rumen content of beef, A2 = crude enzyme. Factor B using of dose: B1 = 10%, B2 = 20%, B3 = 30%. The parameters observed were: dry matter content, organic matter, crude protein.  The resulted were 33.11-34.75% the content of dry matter, 93.40-93.08% the content of organic matter, and the content of crude protein based on this research data, it can be concluded that the incubation treatment of oil palm fronds with local microorganisms (Mol) and crude enzymes affects the dry matter and organic matter content. Crude protein content ranged from 6.70 to 7.38%.
The physico-chemical Properties of Beef Meatballs processed by Addition of Different Salt Concentration Using the Ohmic Heating method Aprisal Nur Aprisal; Hikmah M Ali; Salengke Salengke
Hasanuddin Journal of Animal Science (HAJAS) Vol. 2 No. 2 (2020)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v2i2.13038

Abstract

Meatballs are generally cooked using the conventional method, namely the conduction method or using a stove, this cooking has several drawbacks including the amount of energy wasted during cooking, a long time and an uneven level of maturity. Currently, many ohmic cooking technologies have been developed as a substitute for conventional cooking. This technology has advantages such as being environmentally friendly because it does not use fossil fuels and the temperature is easily controlled. This technology uses the principle of electrical resistance (ohms) to generate heat, so that the heat that arises comes directly from the product itself, not from heat that is outside, such as fire or radiation. The main requirement that must be met is that the material must have conductivity or be able to conduct electric current. Salt is one of the electrolytes that are able to conduct electric current so that ohmic technology can be applied to meatballs. This study aims to determine the effect of salt concentration on the physico-chemical characteristics of beef meatballs. Three levels of salt concentration (2%, 3%, and 4%) tested on 9 samples of meatballs. The results showed an increase in the strength of Gel (P<0.01), antioxidant activity (P<0.05) and dissolved protein content (P<0.01) with increasing salt concentration given. This study concluded that the use of ohmic technology gave good characteristics of meatballs where this cooking was able to increase gel strength, antioxidant activity and protein content. Keywords : Ohmic heating, meatball, salt, cooking time, beef
Local Government and University Partnership Systems: Evidence from Cattle Beef Farmers in Barru, South Sulawesi, Indonesia Sitti Nurani Sirajuddin; Siti Nurlaelah; Ahmad Ramadhan Siregar; Syahdar Baba; Retno Fitrianty; Abdel Razzaq Al-Tawaha
Hasanuddin Journal of Animal Science (HAJAS) Vol. 2 No. 2 (2020)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v2i2.13371

Abstract

Partnership systems still become an interesting issue to discuss. Partnerships with beef cattle farmers can be carried out by several parties, including the private sector, universities, and local governments. Therefore, this study aimed to compare the partnership systems of regional governments and Hasanuddin university from the perspective of beef cattle farmers. This study was conducted in Barru Regency, South Sulawesi Province, Indonesia, from September to December 2018. The samples comprised farmers who participated in the partnership system in Tanete Riaja Subdistrict, Barru Regency, amounting to 80 people. Farmer perceptions of the partnerships were assessed using descriptive statistics with a distribution frequency. The results showed differences in the partnership system between tertiary institutions and local governments, namely, from the system of sharing results and the different benefits obtained by farmers if partnering between universities and local governments.
Evaluation of Pathogenic Contamination of the Liver and Meat from Traditional Markets in Makassar Ratmawati Malaka; Kusumandari Indah Prahesti; Hajrawati Hajrawati
Hasanuddin Journal of Animal Science (HAJAS) Vol. 2 No. 2 (2020)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v2i2.13732

Abstract

Many factors influence the growth of microorganisms on and in meat, including temperature, moisture content, oxygen, pH, and meat nutrition. Meat is a medium that is very suitable for the growth of microorganisms because it has a highwater content of 68-75%, high nutrition, complete mineral content and a pH 5.3-6.5. Contamination of microorganisms on the surface of meat or carcass has started since the slaughter of livestock until the meat is consumed. The purpose of this study was to evaluate the presence of microorganism contamination in meat sold in traditional markets in Makassar. Beef and beef liver were taken from traditional markets in Makassar and then tested for Total Bacteria, Salmonella sp. as an indicator of pathogenic bacteria contamination in meat. The total bacterial contamination of beef and beef liver was still higher than the provisions of the Indonesian National Standard and the bacteria that could be suspected were Salmonella sp.
Effect of FSH and PMSG Additions on Maturation and Fertilization Rates of Bali Cattle Oocytes Hasbi Hasbi; Herry Sonjaya; Andi Arya Pawarekki; Sri Gustina
Hasanuddin Journal of Animal Science (HAJAS) Vol. 2 No. 2 (2020)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v2i2.13735

Abstract

The process of in vitro oocyte maturation requires stimulation of gonadotropin hormones, as well as in vivo. There are two gonadotropin hormones that are available in the market and can be used in the process, Follicle Stimulating Hormone (FSH) and Pregnant Mare Serum Gonadotropin (PMSG). This study aimed to determine the effect of the addition of FSH and PMSG hormones in the maturation medium on the in vitro maturation and fertilization rates of Bali cattle oocytes. This study had two treatments, the addition of FSH and PMSG, each of which was carried out 4 times. Oocytes matured in basic medium, M-199 plus Bovine Serum Albumin (BSA) 10 IU/ml, and 50 µg/ml Gentamycin. Furthermore, the matured oocytes fertilized in 80 μl drop of sperms. The data were analyzed by Chi Square test to determine the differences in the level of maturation and fertilization of Bali cattle oocytes in vitro. The results of this study indicated that there was no significant difference (P>0.05) between the addition of FSH and PMSG hormones in the maturation medium to the nuclear maturation rate (81.4 ± 2.2 vs 81.2 ± 2.3), and the fertilization rate (42.2 ± 4.3 vs 24.6 ± 2.7). It can be concluded that in vitro maturation and fertilization rate of Bali cattle oocytes with the addition of FSH and PMSG hormones to the maturation medium are similar, but showed a tendency for higher fertilization rate in the medium supplemented with FSH.
Identification of Qualitative Characteristic Bali Polled Cattle Zulkharnaim Maupa; Sudirman Baco; Lellah Rahim; Muhammad Yusuf
Hasanuddin Journal of Animal Science (HAJAS) Vol. 2 No. 2 (2020)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aim of the research was to identify the qualitative characteristics of Bali polled cattle.  Several advantages in polled cattle can reduce the risk of injury that often occurs in herdsmen’s caused by horns, can prevent bruising of the carcass and damage to the skin. The development of Bali polled cattle requires further research, this research is related to its qualitative characteristics. The total sample was 100 consisting of 11 Bali polled cattle and 89 Bali horned cattle, consisting of 42 samples from Bone Regency and 47 samples from Barru Regency.  Qualitative characteristics that are measured include: coat color, blackline runs along the back, color of socks, color of rump, muzzle color, eyelid color, white hair in the ears, and wattle size.  The qualitative characterization of Bali Cattle in this study was based on the Indonesian Institute of Sciences (LIPI) ́s guidelines for phenotypic characterization. The distinctive characteristics found in horned Bali cattle are also found in polled cattle. The presence of Bali polled cattle changes the indigenous cattle rearing system in Indonesia.

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