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I Wayan Suardana
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Journal of Veterinary and Animal Sciences
Published by Universitas Udayana
ISSN : 25501283     EISSN : 26220571     DOI : -
Core Subject : Health,
Veterinary
It covers all the scientific and technological aspects of veterinary medicine in general, anatomy, physiology, biochemistry, pharmacology, microbiology, pathology, public health, parasitology, infectious diseases, clinical sciences, biotechnology, alternative veterinary medicine and other biomedical fields. In the field of animal science, the journal receives original manuscripts covering breeding and genetics, reproduction and physiology, nutrition, feed sciences, animal products, biotechnology, behavior, livestock farming system, socio-economic, and policy.
Arjuna Subject : Kedokteran Hewan - Kedokteran Hewan (Lain-Lain)
Articles 6 Documents
 1 
Search results for , issue "Vol 4 No 1 (2021)" : 6 Documents clear
The Changes of Temperature and pH of Bali and Landrace Porks After Slaughtered i kadek yogi pernanda putra; I Wayan Suardana; Mas Djoko Rudyanto
Journal of Veterinary and Animal Sciences Vol 4 No 1 (2021)
Publisher : Institute for Research and Community Service, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JVAS.2021.v04.i01.p05

Abstract

Abstract. Pigs are critical livestock in providing animal protein for some people in Indonesia and are the third contributor to animal protein sources after poultry and cattle. Pigs is one of the essential commodities in terms of nutritional, socio-cultural, and economic aspects. The acidity (pH) level dramatically affects the quality of the meat because the pH value affects the tenderness, water holding capacity, and color of the meat. In principle, low-temperature withering or high temperature affects the speed or slowness of the pH decrease rate. This study aimed to determine the temperature drop and pH rate of the meat on the quality of balinese and Landrace pigs after slaughtering. The study design was purposive sampling. The samples used were the meat of the psos major muscle of balinese and landrace pigs, with 32 samples consisting of 16 balinese pigs and 16 landrace pigs. The data from the laboratory tests were analyzed by comparison with the statistical test of variance analysis of variance (ANOVA) with SPSS. The results showed that the decrease in acidity level (pH) in balinese and landrace pigs were significantly different (P<0.05), while the decrease in temperature in balinese and landrace pigs were not significantly different (P>0.05). It can be concluded that the decrease in pH and temperature in balinese and landrace pigs can affect the quality of pigs after slaughter
The Comparison of The Quality of Balinese and Landrace Porks in Terms of Water Holding Capacity and Cooking Loss Rinaldi Hutabarat; I Wayan Suardana; Ida bagus Ngurah Swacita
Journal of Veterinary and Animal Sciences Vol 4 No 1 (2021)
Publisher : Institute for Research and Community Service, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JVAS.2021.v04.i01.p04

Abstract

Pig is one of the crucial livestock in providing animal protein for a portion of the Indonesian population. Pork is one of the critical commodities concerning nutritional, socio-cultural, and economic aspects. This study aimed to determine the water holding capacity (WHC) of meat, i.e., the ability of meat to maintain water content during processing and cooking loss of meat, i.e., a function of temperature and cooking time. Cooking loss is the lost sample weight during smoking related to WHC and meat juice levels. Sampling was performed at the Mr. Mangku traditional slaughterhouse, Abiansemal Sub-District, Badung Regency, Bali. Samples consisted of 16 Balinese pork and 16 Landrace pork from the Psoas major muscle. The laboratory test results were then analyzed using the Two Independent T-test SPSS. The analysis results showed that the WHC of Balinese pork was relatively higher than that of Landrace pork, although insignificant. Meanwhile, the cooking loss of Balinese pork was significantly lower than that of Landrace pork. It can be concluded that the quality of Balinese pork is better than Landrace pork on water holding capacity and cooking loss.
Organoleptic Quality and Microbiological of Barbecue Bali Suckling Pig on Carcass Aging Technique Ni Luh Putu Sriyani; I Gede Suarta
Journal of Veterinary and Animal Sciences Vol 4 No 1 (2021)
Publisher : Institute for Research and Community Service, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JVAS.2021.v04.i01.p01

Abstract

Abstract. The aims of the research were to increase quality of barbecue Bali suckling pig on carcass aging technique and to see its pork microbiological quality after aging and to be a product. The aging is a handling fresh pork after slaughtered the animals where it carcass was hung up or frizzed for a certain time on the frozen temperature (0o C). The research design used was Completely Randomized Design with 3 treatments i.e. P0 (Control, fresh carcass without aging), P1 (carcass aging for 1 day, and P2 (carcass aging for 2 days). The aging process was conducted at PT Aroma Duta Rasa, Denpasar. Furthermore, the carcass was processed to be a product called barbecue suckling pig with full of Bali traditional spice. After that, organoleptic quality test was conducted on some semi trained panelists, and microbiological test on eye muscle area. Result analysis of nonparametric of Kruskal Wallis showed that organoleptic variables on general performance, tenderness and it acceptance in general gave significant preferences level (P < 0.05) on P1, while variable of colour, aromatic, texture, and taste were no significant different (P > 0,05). Total amount of TPC microbial on the P0 was 1.7 x 103 a CFU/g, P1 was 2 x 103 CFU/g and P2 was 2.8 x 103 CFU/g no significant different (P > 0.05), while microbial population of coliform and E. Colli were not found. Base on SNI 3932.2008 that quality of Total Plate Content microbial of meat quality maximum 1 x 106 FCU/g. From all data mentioned above could be concluded that the quality of organoleptic of aging barbecue suckling pig that aging for 1 day was the best But, microbiological quality of the barbecue suckling pig that aging for 1 up to 2 days were still safe to be consumed because their TPC was still less than SNI regulation.
Characteristics of Rumen Fluid, pH and Number of Microbia I Gusti Ketut Suarjana; Ketut Tono Pasek Gelgel; Putu Henrywaesa Sudipa
Journal of Veterinary and Animal Sciences Vol 4 No 1 (2021)
Publisher : Institute for Research and Community Service, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JVAS.2021.v04.i01.p02

Abstract

Abstract. This research purpose is to determine the characteristics of pH rumen fluid and the amount of microbes in the rumen of Bali cattle. The research sample is healthy bali cattle rumen fluid which is slaughtered at Pesanggaran slaughterhouse Denpasar with a total of 30 samples. The research method uses conventional methods and refers to the method according to [6]. The total population of bacterial and fungal colonies was calculated by the pour plate method. Bacterial colonies were cultured on nutrient agar plates and fungi colonies were cultured on sabouraud dextrose agar plates. The Population of Enterobacteriaceae bacterial colonies was calculated by scatter method on Mac Conkey agar plate and Escherichia coli colony on Eosin Methylen Blue agar plate. Rumen liquid pH measurement is directly done with pH indicator strips. The study was conducted observationally and the data obtained were analyzed descriptively. The results showed that the total number of bacteria in the rumen fluid of Bali cattle with an average of 64x104 cfu/g, the number of fungal colonies with an average of 161x105 cfu/ g, the number of Coliform colonies was 23x104 cfu/g, the number of non-Coliform 28x103 cfu/g, E.coli 18x103 cfu/g and the mean The pH of Balinese cattle rumen fluid 6.9. Keywords : Balinese Cattle Rumen Fluid, Coliform, E. Coli , Fungi, non-Coliform, Total Bacteria , pH
Sonogram Testicular Relationships with Semen Quality of Kintamani Dog I Wayan Nico Fajar Gunawan; Luh Made Sudimartini; I Wayan Wirata
Journal of Veterinary and Animal Sciences Vol 4 No 1 (2021)
Publisher : Institute for Research and Community Service, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JVAS.2021.v04.i01.p03

Abstract

Ultrasonography is a high-end tool whose initial use to diagnose pregnancy and now being used for fetal development monitoring, birth prediction, diagnosis, and management of reproductive diseases. The aim of this study was to evaluate the initial relationship between body weight, testicular sonogram on the quality of semen collected from the basal Kintamani dogs which is expected to be useful in reproductive management of Kintamani dogs. The study used 10 male Kintamani dogs with healthy reproductive status. The tool used is in the form of an ultrasound for livestock, namely the Veterinary Ultrasound Scanner with a 5 MHz probe transducer, the image mode in the form of B-mode which will be displayed on the LCD with a size of 10 inches. Ultrasound examination is carried out in series every once a week. The semen examination was carried out immediately after the testicular ultasonography examination was carried out. No association was found between echogenicity and heterogeneity of the prostate gland or other size of the prostate gland and semen quality. Testicular volume, prostart and age did not affect the quality of Kintamani dog spermatozoa, while the testicular sonogram had an effect on the quality of Kintamani dog spermatozoa.
Cover, Editorial Board, and Table of Content Journal of Veterinary and Animal Science
Journal of Veterinary and Animal Sciences Vol 4 No 1 (2021)
Publisher : Institute for Research and Community Service, Udayana University

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

Abstract

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