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Kualitas Fisik dan Mikroba Daging Sapi yang Ditambah Jahe (Zingiber officinale Roscoe) pada Konsentrasi dan Lama Penyimpanan yang Berbeda Komariah .; I I Arief; Y Wiguna
Media Peternakan Vol. 27 No. 2 (2004): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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The objective of this research was to determine the effect of ginger addition in pasta form with different concentration and time of storages on meat tenderness, total microbe, and pH value. The semimembranosus of 2 to 3 years old Brahman Cross muscle from Bogor slaughter house was used for this research. This research was executed at Laboratory of Large Ruminant, Faculty of Animal Science, Bogor Agricultural University. This research used a completely randomized design with factorial pattern 3 x 4 with 3 replications. First factor was concentration of ginger addition consist of 0, 6, and 8% of meat weight and the second factor was time of storage, consisted 0, 3, 6, and 9 days. The result showed that there was no significant difference of ginger concentration on pH value, in contrast there was a significant difference (P < 0.01) of storage time and interaction between factors. The decreasing pH value influenced tenderness and total microbes. Time of storage and interaction between factors showed a significant effect (P < 0.05) on meat tenderness. Interaction occurred on 6 days of meat storage with shear value 4.43 kg/cm3. The highest tenderness value was obtained on 9 days of meat storage for ginger concentration of, 6% and 8%, i.e. 4.02 kg/cm3 and 3.76 kg/ cm3 respectively. Both factors and their interaction showed a significant difference (P < 0.01) on total microbes. The decrease of total microbes occurred on treated samples but in control total microbe increased until 9 days of meat storage. Six percent ginger addition decreased total microbes until 9 days of meat storage that was 1.5 x 106 cfu/g. In 9 days of meat storage the result showed that 6% and 8% ginger addition had total microbes 3.3 x 107 cfu/g and 2.1 x 107 cfu/g respectively. Antimicrobial activity increased as ginger concentration addition increased. Key words: ginger (Zingiber officinale Roscoe), antimicrobial, proteolityc enzyme, total microbes, tenderness

Kualitas Mikrobiologi Sosis Fermentasi Daging Sapi dan Domba yang Menggunakan Kultur Kering Lactobacillus plantarum 1B1 I I Arief; R.R. A Maheswari; T Suryati; . Komariah; S Rahayu
Media Peternakan Vol. 31 No. 1 (2008): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Lactic acid bacteria of Lactobacillus plantarum 1B1 species was isolated from fresh beef and used as dried starter culture fermented sausage (salami). Dried starter culture was stored at 100C for 0 (control), 15, 30 and 45 days to evaluate the starter viability and its effect on microbiological charasteristics of beef and mutton fermented sausages. Initial viability of dried starter culture of L. plantarum was 7.08 x 1012 CFU/g. There was no alteration (P>0.05) in viability (5.33 x 1012 CFU/g) during 15 days storage. The population significantly decreased (P CFU/g. Dried culture L. plantarum could reduce the quantity of Staphylococcus aureus during 15 days storage, but neither for 30 days nor 45 days storage. Average total coliform increased from 0 days to 15 days storage at less than 0,03 CFU/g to 0.93 x 102 CFU/g, but the number of coliform decreased on 30 days storage at less than 0.03 CFU/g and increased on 45 days storage at 1.2 x 103 CFU/g. Both salami had negative number of Salmonella. Key words: salami, dried starter culture, Lactobacillus plantarum 1B1, storage time

Identification of Morphometry and Carcass Composition of Local Sheep at Different Growth Rate M Yamin; S Rahayu; . Komariah; M Iswahyudi; R Rachman
Media Peternakan Vol. 35 No. 1 (2012): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Sheep fattening farms have been recently growing rapidly to produce better quality of sheep meat and fullfill consumer's demand. Sheep fattening and breeding farms should be developed proportionally to obtain sustainable sheep flock in the market. Twelve male lambs (less than one year old) were selected based on their average daily gain (ADG), consisting into two groups: 6 fast growing (FG) and 6 slow growing (SG) sheep. Some morphometric parameters in body and head parts of sheep and their carcass production and composition were measured and compared between the groups. The results show that chest circumference, body height, body length, head length and muzzle, top and bottom neck circumferences of FG sheep were significantly higher than in SG sheep (P0.05). It is concluded that selection of fast growing sheep can be recommended by using some morphometric parameters. The selection would not also negatively affect the weight and percentage of carcass composition.

Kualitas Fisik dan Mikroba Daging Sapi yang Ditambah Jahe (Zingiber officinale Roscoe) pada Konsentrasi dan Lama Penyimpanan yang Berbeda Komariah .; I.I Arief; Y Wiguna
Media Konservasi Vol 27 No 2 (2004): Media Konservasi
Publisher : Department of Forest Resources Conservation and Ecotourism - IPB University

The objective of this research was to determine the effect of ginger addition in pasta form with different concentration and time of storages on meat tenderness, total microbe, and pH value. The semimembranosus of 2 to 3 years old Brahman Cross muscle from Bogor slaughter house was used for this research. This research was executed at Laboratory of Large Ruminant, Faculty of Animal Science, Bogor Agricultural University. This research used a completely randomized design with factorial pattern 3 x 4 with 3 replications. First factor was concentration of ginger addition consist of 0, 6, and 8% of meat weight and the second factor was time of storage,consisted 0, 3, 6, and 9 days. The result showed that there was no significant difference of ginger concentration on pH value, in contrast there was a significant difference (P < 0.01) of storage time and interaction between factors. The decreasing pH valueinfluenced tenderness and total microbes. Time of storage and interaction between factors showed a significant effect (P < 0.05) on meat tenderness. Interaction occurred on 6 days of meat storage with shear value 4.43 kg/cm3. The highest tenderness value was obtained on 9 days of meat storage for ginger concentration of, 6% and 8%, i.e. 4.02 kg/cm3 and 3.76 kg/ cm3 respectively. Both factors and their interaction showed a significant difference (P < 0.01) on total microbes. The decrease of total microbes occurred on treated samples but in control total microbe increased until 9 days of meatstorage. Six percent ginger addition decreased total microbes until 9 days of meat storage that was 1.5 x 106 cfu/g. In 9 days of meat storage the result showed that 6%and 8% ginger addition had total microbes 3.3 x 107 cfu/g and 2.1 x 107 cfu/g respectively. Antimicrobial activity increased as ginger concentration addition increased.

Sifat Fisik Daging Sapi, Kerbau dan Domba pada Lama Postmortem yang Berbeda (Physical Characteristics of Beef, Buffalo and Lamb Meat on Different Postmortem Periods) Komariah (Komariah); Sri Rahayu; Sarjito (Sarjito)
Buletin Peternakan Vol 33, No 3 (2009): Buletin Peternakan Vol. 33 (3) Oktober 2009
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v33i3.115

Physical characteristic of meat is very important in processing since it will determine the quality and type of processing being made. Meat characteristics of each livestock may different, but it is thought to be the same. Society in general assess the characteristics of buffalo and lamb meat with reference to the characteristics of beef, so that the processing of meat into processed meat products often have different outcomes. The aim of the experiment was to studythe physical characteristic (pH, water holding capasity, tenderness, and cooking loss) of beef, buffalo meat and lamb kept at the different by postmortem periods. The design used in experiment was a completely randomized design withfactorial pattern 2x3. The treatments were was postmortem periods (4 and 6 hours) and difference in kind of meat (beef, buffalo meat and lamb). The data was analysed by analysis of variance, and continued by Tukey test forsignificant value. The results showed that the kind of meat had a significant effect (P<0.05) on pH, water holding capacity, tenderness and cooking loss, while postmortem had significant effect (P<0.05) on pH and water holdingcapacity. The mean pH value of buffalo meat (6.05±0.36) was significantly (P<0.05) higher than pH value of beef (5.70±0.20) and lamb (5.99±0.11). The mean water holding capacity of beef was significantly (P<0.05) higher thanbuffalo meat and lamb. The mean shear force of beef (6.73±0.16 kg/cm2) and buffalo meat (6.53±0.38 kg/cm2) were significantly (P<0.05) higher than lamb (5.24±0.93 kg/cm2).(Key words: Physical characteristic, Postmortem, Beef, Buffalo, and Lamb meat)

Pengaruh Penambahan Tepung Tapioka dan Es Batu pada Berbagai Tingkat yang Berbeda terhadap Kualitas Fisik Bakso Sapi Komariah (Komariah); Niken Ulupi; Yani Fatriana
Buletin Peternakan Vol 28, No 2 (2004): Buletin Peternakan Vol. 28 (2) Mei 2004
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v28i2.1494

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KAJI BANDING KUALITAS SPERMATOZOA SAPI SIMMENTAL, LIMOUSIN, DAN FRIESIAN HOLSTEIN TERHADAP PROSES PEMBEKUAN Komariah (Komariah); Lis Arifiantini; Fachri Widya Nugraha
Buletin Peternakan Vol 37, No 3 (2013): BULETIN PETERNAKAN VOL. 37 (3) OKTOBER 2013
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v37i3.3078

Penelitian ini bertujuan untuk mempelajari dan membandingkan kualitas spermatozoa beku sapi Simmental, Limousin, dan Friesian Holstein (FH) di Balai Inseminasi Buatan Lembang (BIB), Bandung, Jawa Barat. Jumlah sapi yang digunakan pada penelitian ini adalah 24 ekor sapi jantan yang terdiri atas 8 Simmental, 8 Limousin, dan 8 FH berumur 4 tahun dengan kisaran bobot badan 800-900 kg. Penelitian menggunakan data sekunder dan primer BIB Lembang bulan November sampai Desember 2010. Data sekunder yang diambil adalah data motilitas spermatozoa segar meliputi, before freezing (BF), post thawing motility (PTM), longivitas dan data primer yaitu nilai recovery rate. Hasil yang diperoleh dari penelitian adalah motilitas spermatozoa segar dan before freezing sapi Simmental lebih tinggi (P<0,05) dibandingkan sapi Limousin dan FH, sedangkan hasil PTM, longivitas, dan recovery rate tidak berbeda nyata pada ketiga bangsa tersebut.(Kata kunci: Freezability, Spermatozoa, Simmental, Limousin, Friesian Holstein)

PRODUKTIVITAS KERBAU RAWA DI KECAMATAN MUARA MUNTAI, KABUPATEN KUTAI KARTANEGARA, KALIMANTAN TIMUR Komariah (Komariah); Kartiarso (Kartiarso); Maria Lita
Buletin Peternakan Vol 38, No 3 (2014): BULETIN PETERNAKAN VOL. 38 (3) OKTOBER 2014
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v38i3.5253

Penelitian yang dilaksanakan di kelompok peternakan kerbau Rawa Teluk Ridan Desa Pulau Harapan, Kecamatan Muara Muntai, Kabupaten Kutai Kartanegara ini bertujuan untuk mengkaji produktivitas kerbau Rawa di Muara Muntai, Kabupaten Kutai Kartanegara. Data produktivitas ditinjau dari aspek produksi dan reproduksi. Aspek produksi diteliti menggunakan 16 ekor kerbau Rawa yang terdiri atas pejantan, induk, anak jantan dan anak betina masing-masing 4 ekor. Rerata bobot badan anak kerbau umur 6–24 bulan adalah 201,58±81,27 kg dan bobot dewasa umur 3–10 tahun adalah 372,66±95,25 kg. Aspek reproduksi diketahui dengan melakukan wawancara. Hasil yang diperoleh adalah sex ratio jantan/betina 1:4, umur birahi pertama 2,6 tahun dengan lama birahi 8 hari dan panjang siklus birahi 18,5 hari. Rerata birahi dan konsepsi pertama terjadi pada umur 2,8 tahun dengan lama kebuntingan 1 tahun. Angka kelahiran dan calf crop kerbau yaitu 75% dan 67%, rerata kematian anak (mortalitas) 11% pada umur prasapih yaitu 1,7 bulan.(Kata kunci: Kerbau Rawa, Produktivitas, Kabupaten Kutai Kartanegara)

KARAKTERISTIK KUANTITATIF DAN KUALITATIF KAMBING DAN DOMBA SEBAGAI HEWAN QURBAN DI MITRA TANI FARM Komariah (Komariah); Dwi Joko Setyono; Aslimah (Aslimah)
Buletin Peternakan Vol 39, No 2 (2015): BULETIN PETERNAKAN VOL. 39 (2) JUNI 2015
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v39i2.6712

The objective of the present study was to study the qualitative characteristics (wool color, horned) and the quantitative characteristics (body weight, chest circumference, body length, age) of sheep and goats for qurban in the Mitra Tani Farm; and the consumers preferences of choosing the sheep and goat required for ‘qurban’ event. In total eighty three Jawarandu goats; 16 Garut; 37 Thin-Tailed and 35 Fat-Tailed rams were observed to measure their body weight, chest circumference, body length, age, the present of horn and hair color. Qualitative data was obtained by interviewing the owner and consumers of MT Farm (30 trader and 30 consumers). The data was statistically analysis using, chi-square test, correlation test and T test. The results showed that the consumers from Jakarta, Depok and Tangerang significantly (P<0.05) prefer goats than rams, while the consumers from Bogor, Yogyakarta and Bandung prefer rams than goats. The traders more consider the weight of the body (posture) and the price, while consumers more consider the finance budget. The average body weight of Jawarandu was 25.84±4.54 kg; Garut, Fat-Tailed and Thin-Tailed rams were 29.32±3.61, 28.45±5.54 and 28.44±4.65 kg respectively. The chest girth had higher correlation with body weight than body length. The percentage of goats and rams age were 60.56% (I0), 33.89% (I1) and 5.56% (I2). The dominant color of Jawarandu goat were brown (54.2%), black (26.51%) and white (19.28%). The color of Fat-Tailed rams wool more uniform than Thin-Tailed rams or Garut.(Key words: Characteristics of Sheep and Goat, Mitra Tani Farm, Qurban)

PENGARUH PENAMBAHAI BERBAGAI DOSIS MINYAK IKAN YANG BERBEDA PADA PAKAN BUATAN TERIIADAP PERTUMBUHAN BENIH IKAN PATIN (Pangasius pangasius) Komariah .; Aries Indra Setiawan
Pena Akuatika Jurnal Ilmiah Perikanan Dan Kelautan Vol 1, No 1 (2009): PENA AKUATIKA JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Fakultas Perikanan Universitas Pekalongan

pakan merupakan salah satu faklor yang dapat mnunjang dalam perkembangan budidaya ikan secara intensif maupun semi intensif, baik ikan air tawar, ikan air payau, maupun ikan air laut. Sedangkan induk. pakan itu dibutuhkan oleh ikan sejak mulai dari ukuran larva (burayak), sampai ukuran penggunaan lemak dalam pakan ikan sangat penting arlinya dalam menunjang pertumbuhan ikan. Karena lemak merupakan sumber energi yang memiliki nilai cukup tinggi dibanding protein dan karbohidrat. Penggunaan lemak sebagai sumber energi sebenamya hanya sebagai "Protein sparing" yaitu lemak mempunyai fungsi untuk menggantikan protein sebagai sumber energi, sehingga penggunaan protein dapat dihemat.Untuk memaksimalkan pertumbuhan maka penggunaan lemak balam kualitas pakan buatan diperlukan dalam jumlah tertentu. Pertumbuhan ikan sangat dipengaruhi oleh pakan olehsebab itu perlu dilakukan penelitian, pengaruh penambahan berbagai dosis minyak ikan yang berbeda pada pakan buatan tefiadap pertumbuhan benih ikan patin.Kata Kunci : Minyak lkan, Dosis, Pertumbuhan, Benih Ikan Patin

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