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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Teknologi Dan Industri Pangan Buletin Peternakan Jurnal Veteriner Jurnal Ilmu Ternak Jurnal Agripet Majalah Kedokteran Bandung Jurnal Ilmu dan Teknologi Hasil Ternak Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ilmu Ternak dan Veteriner WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences Jurnal Ilmu dan Teknologi Peternakan Tropis Animal Production : Indonesian Journal of Animal Production Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Jurnal Ilmiah Ilmu-Ilmu Peternakan Jurnal Kedokteran Hewan
Irma Isnafia Arief
Departemen Ilmu Produksi Dan Teknologi Peternakan Fakultas Peternakan Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Veterinary Other

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Journal : Buletin Peternakan

 1 
Pengaruh Kombinasi Mikroba dan Lama Penyimpanan terhadap Kualitas Fisiko-Kimia Sosis Fermentasi Daging Sapi Irma Isnafia Arief; J. Hermanianto; R. R. A. Maheswari
Buletin Peternakan Vol 26, No 1 (2002): Buletin Peternakan Vol. 26 (1) Februari 2002
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v26i1.1458

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Lipid oxidation and antimicrobial activity of cooked beef patties as influenced by leaf extracts of “Cemba” (Albizia lebbeckoides [DC.] Benth) Hajrawati Hajrawati; Henny Nuraini; Irma Isnafia Arief; Dondin Sajuthi
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.v43i1.38517

Abstract

Cemba (Albizia lebbeckoides [DC.] Benth.) leaf extract (CLE) was evaluated for some physical properties, antioxidant and antimicrobial activities incorporated into beef patties during cold storage. Four Formulation employed were control, butylated hydroxytoluene (BHT) 0.01, CLE 0.5, and CLE 1% (w/w). The variables measured were proximate composition, cooking parameters, pH, aw, WHC, color, total phenolic content, antioxidant capacity, DPPH scavenging activity, TBARS value, and microbial total. The data were analyzed using ANOVA one factor for proximate and cooking parameters, and ANOVA with factorial 4x5 for pH, aw, WHC, color, total phenolic content, antioxidant capacity, DPPH scavenging activity, TBARS value, and microbial total and continued with Tukey test. The results of the study showed that the addition of the CLE did not affect the proximate composition and cooking parameters of the patties. The cooked beef patties with 1% CLE showed significantly lower (P<0.05) for TBARS value, pH, bacterial total (mesophilic and psychrophilic) compared to 0.5% CLE and controls. The total phenolic content, antioxidant capacity, scavenging activity of CLE 1 % were significantly higher (P<0.05) than 0.5% CLE and controls during the cold storage period (0, 7, 14, 21, and 28 days). Addition of both 0.5 and 1% CLE in cooked beef patty reduced bacteria total. The addition of 1% CLE had equivalent to BHT 0.01% effect in retarding lipid oxidation. In conclusion, the CLE 1% was effective to retard lipid oxidation and inhibit bacteria growth of cooked beef patties.
Total Count of Lactic Acid Bacteria in Goats and Cows Milk Yoghurt using Starter S. thermophilus RRAM-01, L. bulgaricus RRAM-01 and L. acidophilus IIA-2B4 Olfa Mega; Jaya Putra Jahidin; Noraimah binti Sulaiman; Muhammad Yusuf; Muhamad Arifin; Irma Isnafia Arief
Buletin Peternakan Vol 44, No 1 (2020): BULETIN PETERNAKAN VOL. 44 (1) FEBRUARY 2020
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v44i1.42311

Abstract

Yoghurt is a well-known fermented dairy product which produced using a combination of lactic acid bacteria (LAB) of Streptococcus thermophilus, Lactobacillus bulgaricus and L. acidophillus as fermentation starters. Cow milk is usually used as a raw ingredient. The LAB-based local yoghurt starter (S. thermophilus RRAM-01 (ST), L. bulgaricus RRAM-01 (LB) and L. acidophilus IIA-2B4 (LA)) were previously isolated from milk and meat, nevertheless had not been extensively attempted to be used in yoghurt production. This study aimed to evaluate the characteristics of cow and goat milk based yoghurt produced by using a single local strater of S. thermophilus RRAM-01 (ST) or L. bulgaricus RRAM-01 (LB) or L. acidophilus IIA-2B4 (LA). The yoghurts were produced through addition of the starter (3% v/v each) with 1010 CFU mL-1 of initial population, and then fermented at room temperature for 24 hr.  The result revealed that initial population of LAB in goat’s milk yoghurt fermented by ST or LB were significantly higher than that of by LA. Yet, after 24-hour of storage at room temperature, the total population of LA increased and reached final population which was higher than LB or ST. Meanwhile, cow’s milk yoghurt fermented by LB had the highest population of at the initial day (D0), while after fermentation the highest population were observed on LB or LA cow’s milk yoghurt. Overall goat’s milk yoghurt had significantly lower pH values than the cow’s milk yoghurt. These were accompanied by higher the total titrated acid (TTA) of goat’s milk yoghurt than that of cow’s milk yoghurt. Based on pH and TAT values, it was found that  ST bacteria produced significantly higher total acidity goat’s milk yoghurt, followed by LB and LA. However, the type of culture had no effect on total acidity of cow's milk yoghurt.
Physicochemical Characteristics and Microbiological Quality of the Topside and Longissimus Dorsi of Indonesian Local Buffalo Meat Noraimah Binti Sulaiman; Cece Sumantri; Irma Isnafia Arief; Cahyo Budiman
Buletin Peternakan Vol 44, No 2 (2020): BULETIN PETERNAKAN VOL. 44 (2) MAY 2020
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v44i2.45544

Abstract

The physicochemical characteristics and microbiological quality of buffalo meat are influenced by differences in muscle type. This study aimed to evaluate the physiochemical characteristic and microbiological quality of the topside (active muscle) and longissimus dorsi (passive muscle) of Indonesian local buffalo meat. Samples used in this study were buffalo meat from local swamp buffalo, aged more than four years old on the topside and longissimus dorsi. This study used a completely randomized design, with three repetitions in each treatment. All data were analyzed using analysis of variance (ANOVA). The result of the study on the topside and longissimus dorsi area showed a significant difference in the pH and cholesterol levels of the buffalo meat. The longissimus dorsi area had a lower level of pH and cholesterol compared to the topside area. Furthermore, this longissimus dorsi meat has a higher color, protein, ash, fat, essential amino acid, and lactic acid bacterial (BAL) content than the topside meat. However, the topside meat had higher carbohydrate, essential fatty acid, Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) content compared to the longissimus dorsi meat. Longissimus dorsi meat had better physicochemical characteristics and microbiological quality than the topside meat
Co-Authors Amalina Nur Wahyuningtyas Anas Qurniawan Andi Febrisiantosa Andi Mutmainna Andi Nurul Mukhlisah Andi Tenri Bau Astuti Mahmud Apriadi Pasaribu Asti Yosela Oktaviana Ayu Lestari Bagus Priyo Purwanto Bahri Syamsuryadi Betty S. L. Jenie Bunga Putri Febrina Cahyo Budiman Cece Sumantri Damiana Rita Ekastuti Deni Fitra Deni Fitra Dondin Sajuthi Dwi Febiyanti - Edi Erwan El Latifa Sri Suharto Epi Taufik Faridah, Rajmi Fitri M Manihuruk Guslian Abdul Basir Hajrawati Hajrawati Hanifah N. Lioe Henny Nuraini Henny Nuraini Irmanida Batubara Isyana Khaerunnisa J. Hermanianto Jakaria Jakaria Jaya Putra Jahidin Lilis Nuraida Luci Cyrilla Luki Abdullah MADE ASTAWAN Mochammad Sriduresta Soenarno Muhamad Arifin Muhammad Fikri Al Habib Muhammad Nur Hidayat Muhammad Yusuf Murtini, Devi Ni Wayan Triwulandhari Niken Ulupi Noraimah Binti Sulaiman Noraimah binti Sulaiman Noraimah Binti Sulaiman Olfa Mega R A Maheswari R. R. A. Maheswari RIFKHAN RIFKHAN Rita Mutia Rudi Afnan Sadarman Sadarman Septi Dwi Utami Soenarno, M. Sriduresta sri murtini . Sri Rahmatul Laila Suharyanto Suharyanto Suharyanto Suharyanto Syah, Setiawan Putra Tuti Suryati Tuti Suryati Tuti Suryati Tuti Suryati Tutik Wresdiyati - Yantyati Widyastuti Yeni Setiorini Yeni Setiorini Zakiah Wulandari