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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 JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Animal Production : Indonesian Journal of Animal Production Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Makara Journal of Science 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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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
Performans Produksi Ayam Pedaging pada Lingkungan Pemeliharaan dengan Ketinggian yang Berbeda di Sulawesi Selatan (BROILER PRODUCTIONS PERFORMANCE ON THE DIFFERENT BREEDING ALTITUDE IN SOUTH SULAWESI) Anas Qurniawan; Irma Isnafia Arief; Rudi Afnan
Jurnal Veteriner Vol 17 No 4 (2016)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (121.658 KB)

Abstract

The aim of this study was to identify the environmental factors of chickens based on the different altitudebreeding against the microclimatic and performance production in Takalar district, South Sulawesi. Atotal of 180 Lohmann strain chickens consisted of 90 male chickens and 90 female chickens. A randomizedblock design with two factorial patterns was used in this study. The first factor was based on altitude (low<300 mabove sea level, medium 300-600 m, and high >700 m ), the second factorwas based on gender(male and female). Data were analyzed using analysis of variance (ANOVA) and then the significant effectwas followed with Tukey test. The results showed that the altitudehad a significant effect against thephysiological status (rectal temperature), production performance (feed intake), water intake, final bodyweight, and FCR. The male and female chickens had a significant effect against feed intake, water intake,breeding final body weight, and carcass weight. There was interaction between altitude and sex on weightgain performances. The altitudes may influence the effects of physiological status and productionperformance. The production performance of male seems to behigher than the female.
Profil Darah, Performans dan Kualitas Daging Ayam Persilangan Kampung Broiler pada Kepadatan Kandang Berbeda (BLOOD PROFILE, PERFORMANS AND MEAT QUALITY OF CROSSED KAMPUNG BROILER CHICKEN IN DIFFERENT STOCKING DENSITY) Andi Tenri Bau Astuti Mahmud; Rudi Afnan; Damiana Rita Ekastuti; Irma Isnafia Arief
Jurnal Veteriner Vol 18 No 2 (2017)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (132.109 KB) | DOI: 10.19087/jveteriner.2017.18.2.247

Abstract

This research objective was to analyze the effect on stocking density on performance, blood profile’s and meat quality of crossed kampung broiler chicken. Ninety day old chick of crossed kampung broiler chickens were maintained in three cages that had same size of 1x1 m2. Commercial feed was given for the chickens’ feeding. Productivity parameter was recorded since day old chick to 12 week. As many as 30% of the total chickens were taken randomly and used as samples to analyze the blood profile in 10 week old and another 30% of the chickens aged 12 weeks were also taken randomly and used to analyze the meat quality. This study used Randomized Complete Design with different cage density treatments: 8 heads/m2, 10 heads/m2, and 12 heads/m2. Each treatment was repeated three times. Result showed that different cage density (8 heads, 10 heads and 12 heads/cage) had no significant affect on performance (temperature humidity index, feed intake, water consumption, body weight, feed conversion, and mortality), blood profile’s (erythrocyte, leukocyte, hemoglobin, hematocrit, difenrensiasi leukocyte, heterofil/limfosit and glucose) and meat quality (physical, chemical and sensory). In conclusion, the stocking density does not effect on the performance, blood profile’s and meat quality of crossed kampung broiler chicken. The chickens can be maintained with density up to 12 heads/cage. Kampung broiler chicken aged nine weeks may reach higher growth than kampung chicken. Cholesterol meat of kampung broiler chicken is lower than the broiler and kampung chickens. ABSTRAK Penelitian ini bertujuan untuk menganalisis tingkat kepadatan kandang terhadap performans, profil darah dan kualitas daging pada ayam persilangan kampung broiler. Sebanyak 90 day old chick hasil persilangan ayam kampung dengan ayam broiler dipelihara di dalam petak kandang yang berukuran 1 x 1 m2. Ayam diberikan pakan ayam pedaging komersial. Pengambilan data performans dimulai pada umur satu hari sampai 12 minggu. Sebanyak 30% ayam diambil secara acak pada minggu ke-10 dari setiap petak kandang kemudian dilakukan pengujian profil darah. Sebanyak 30% ayam diambil secara acak pada minggu ke-12 untuk dikorbankan nyawanya dengan cara disembelih, kemudian dilakukan pengujian kualitas daging. Data dianalisis dengan sidik ragam. Perlakuan yang diberikan ialah kepadatan kandang, yaitu 8 ekor/m2, 10 ekor/m2 dan 12 ekor/m2. Hasil penelitian menunjukkan perbedaan tingkat kepadatan ayam kampung broiler dalam kandang tidak berpengaruh nyata terhadap performans (temperature humidity index, konsumsi pakan, konsumsi air minum, bobot badan, pertambahan bobot badan, konversi pakan dan mortalitas), profil darah (eritrosit, leukosit, hemoglobin, hematokrit, diferensiasi leukosit, heterofil/limfosit dan glukosa) dan kualitas daging (kimia, fisik dan organoleptik). Simpulan penelitian adalah kepadatan kandang tidak memengaruhi performans, profil darah, dan kualitas daging ayam silangan kampung broiler sehingga dapat dipelihara sampai pada kepadatan 12 ekor/m2 dan ayam tersebut tumbuh optimal sampai umur sembilan minggu dengan kadar kolesterol daging ayam kampung broiler lebih rendah dibandingkan ayam broiler dan ayam kampung.
Ayam Pedaging Jantan yang Dipelihara di Dataran Tinggi Sulawesi Selatan Produktivitasnya Lebih Tinggi (HIGHER PRODUCTIVITY PERFORMANCE OF MALE BROILERS REARED IN THE HIGHLANDOF SOUTH SULAWESI) Bahri Syamsuryadi; Rudi Afnan; Irma Isnafia Arief; Damiana Rita Ekastuti
Jurnal Veteriner Vol 18 No 1 (2017)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (96.432 KB) | DOI: 10.19087/jveteriner.2017.18.1.160

Abstract

Study to determine the correlation between husbandry environment and sex to the performance, hematological characteristics, and meat quality of broilers have been conducted. Two hundred and eighty eight female and male Cobb broilers, were kept in cage where eight broilers with the same sex in each pen. A completely randomized experimental design with a 3x2 factorial arrangement (three different altitudes x two sexes) with three replicates was applied. The three different altitudes included 50 m, 300 m, and 500 m above sea level, respectively. The results showed that differences in maintenance altitude and sex significantly influenced (P<0.01) the panting frequency, water and feed consumption, body weight, physical meat traits (pH and cooking loss), and meat microbiology. Whilst, differences in maintenance altitude with broilers of the same sex significantly did not affect (P>0.01) the animal srectal temperature, feed conversion, and meat chemical and organoleptic. It is concluded that better productivity can be achieved when male broilers are reared in a high altitude environment. ABSTRAK Penelitian ini bertujuan untuk mengkaji hubungan lingkungan pemeliharaan dan jenis kelamin ayam pedaging terhadap performans, karakteristik hematologi, dan kualitas daging. Sebanyak 288 ekor ayam pedaging strain Cobb, berjenis kelamin jantan dan betina, dipelihara dalam petak kandang dan tiap petak diisi delapan ekor ayam dengan jenis kelamin yang sama. Penelitian disusun berdasarkan Randangan Acak Lengkap (RAL) pola faktorial (3x2) dengan tiga ulangan. Faktor pertama ialah ketinggian tempat pemeliharaan dengan tiga kategori yaitu: ketinggian (50 mdpl), ketinggian (300 mdpl), dan ketinggian (500 mdpl) sedangkan faktor kedua ialah jenis kelamin jantan dan betina. Hasil penelitian menunjukkan perbedaan ketinggian tempat pemeliharaan dan jenis kelamin nyata memengaruhi (P<0.01) frekuensi panting, konsumsi air minum, konsumsi pakan, bobot badan, fisik daging (pH dan susut masak), dan mikrobiologi daging. Pemeliharaan pada ketinggian 50, 300, dan 500 mdpl dengan jenis kelamin berbeda nyata tidak memengaruhi (P>0.01) suhu rektal, konversi pakan, kimia daging dan organoleptik. Hasil penelitian ini menyimpulkan performans yang lebih baik dapat dicapai apabila ayam pedaging dipelihara pada dataran tinggi dengan jenis kelamin jantan.
Kemampuan Yogurt Sinbiotik Berbasis Probiotik Lokal dalam Mencegah Diare dan Meningkatkan Imunitas Tikus Putih (Rattus norvegicus) Made Astawan; Tutik Wresdiyati; Irma Isnafia Arief; Septi Dwi Utami
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 17, No 2 (2012): June 2012
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v17i2.134

Abstract

Tujuan penelitian ini adalah mengamati kemampuan yogurt sinbiotik yang mengandung probiotik lokal (Lactobacillus acidophilus 2B4) sebagai antidiare pada tikus yang terinfeksi Enteropathogenic Escherichia coli (EPEC), dan untuk mendeteksi dampak terhadap karakteristik imunomodulator (jumlah sel limfosit, kadar malonaldehid/MDA hati, dan aktivitas antioksidan superoksida dismutase/SOD hati). Infeksi EPEC (10 7 cfu/ml/hari) yang dilakukan secara oral ke tikus selama tujuh hari berturut-turut secara nyata menyebabkan diare ringan tanpa penurunan berat badan. Pemberian secara oral yogurt sinbiotik yang mengandung 10 9 cfu bakteri asam laktat/ml/hari selama 21 hari secara nyata meningkatkan respons imun tikus, yang ditunjukkan dengan meningkatnya sel limfosit di hari ke-14, penurunan MDA hati pada hari ke 14 dan 21, dan meningkatnya aktivitas SOD hati pada hari ke-14.
Aqueous Leaf Extract of Senduduk (Melastoma malabathricum L.) Could Improve the Physicochemical Properties of Beef Sausage Dough Suharyanto Suharyanto; Henny Nuraini; Tuti Suryati; Irma Isnafia Arief; Dondin Sajuthi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (584.462 KB) | DOI: 10.21776/ub.jitek.2020.015.02.4

Abstract

Improving comminuted meat products characteristics using a natural agent, such as phytochemicals, in order to replace the use of nitrite, have become a need due to the health reason. The quality of the sausage is also affected by the initial characteristics of the dough. Therefore, this research was conducted to investigate the effect of aqueous leaf extract of senduduk (Melastoma malabathricum L.) on the physicochemical properties of beef sausage dough. Different four formulas as treatment were employed to form the dough: formula A was as a control consisted of beef meat, vegetable oil, skim milk powder, tapioca, salt, phosphate, and seasoning; formula B was control added with extract 0.55%; formula C was control added with sodium nitrite 0.0011%, and formula D was control added with extract 0.55% and sodium nitrite 0.0011%. All ingredients were blended to be the dough. The result of the study denoted that the extract (B and D) significantly decreased (P<0.05) pH, and aw value with no difference in water content among the dough. The total phenolic content of the dough containing extract (B and D) was markedly higher (P<0.05) than were others. It increased significantly on antioxidant capacity, scavenging activity, and reduced the thiobarbituric acid reactive substances (TBARS) value of the dough. There was also no nitrite residual detected in all dough. In conclusion, the extract could improve the physicochemical properties of beef sausage dough and replace the use of nitrite in the dough.
Potensi Yogurt Rosella Probiotik Lactobacillus plantarum IIA-1A5 atau Lactobacillus fermentum B111K dalam Mengasimilasi Kolesterol Asti Yosela Oktaviana; Irma Isnafia Arief; Irmanida Batubara
Jurnal Aplikasi Teknologi Pangan Vol 7, No 3 (2018): Agustus 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.956 KB) | DOI: 10.17728/jatp.2760

Abstract

Yogurt rosella susu kambing merupakan susu kambing fermentasi menggunakan bakteri stater “Lactobacillus bulgaricus dan Streptococcus thermophilus” serta ditambah ekstrak bunga rosella (Hibiscus sabdariffa L). Bakteri Lactobacillus plantarum IIA-1A5 dan Lactobacillus fermentum B111K digunakan sebagai probiotik pada pembuatan minuman yogurt rosella. Tujuan penelitian untuk mengevaluasi karakteristik dan kemampuan yogurt rosella probiotik dengan menggunakan L. plantarum IIA-1A5 dan L. fermentum B111K dalam mengasimilasi kolesterol secara in vitro dengan lama penyimpanan berbeda. Perlakuan yang dilakukan dalam penelitian ini adalah P1 : Yogurt dengan bakteri L. bulgaricus dan S. thermophilus, P2 : Yogurt rosella dengan L. bulgaricus dan S. thermophilus,  P3 : Yogurt rosella dengan bakteri L. bulgaricus, S. thermophilus dan L. plantarum IIA-1A5,  P4 : Yogurt rosella dengan bakteri L. bulgaricus, S. thermophilus dan L. fermentum B111K. Hasil penelitian menunjukkan bahwa bakteri L. plantarum IIA-1A5 dan L. fermentum memberikan pengaruh nyata (P<0.05) terhadap nilai viskositas, aktivitas air, total asam tertitrasi (TAT) selama penyimpanan 15 hari. Penggunaan bakteri L. plantarum IIA-1A5 dan L. fermentum B111K tidak memberikan pengaruh yang nyata (P>0.05) terhadap nilai total bakteri asam laktat (BAL) tetapi lama penyimpanan 15 hari memberikan pengaruh nyata (P<0.05). Karakteristik fisik, kimia dan mikrobiologi yogurt rosella probiotik Lactobacillus plantarum IIA-1A5 dan Lactobacillus fermentum B111K selama penyimpanan 15 hari masih baik dan layak untuk dikonsumsi. Selama penyimpanan 15 hari yogurt rosella probiotik Lactobacillus fermentum B111K (YRPF) memiliki potensi mengasimilasi kolesterol tertinggi dengan kolesterol terasimilasi sebesar 4.59 µg/ml dan persentase kolesterol terasimilasi sebesar 15.7%.Potency of Yogurt Roselle Probiotic Lactobacillus plantarum IIA-1A5 or Lactobacillus fermentum B111K in Assimilating CholesterolAbstractYogurt roselle milk goat is fermented milk goat using starter bacteria "Lactobacillus bulgaricus and Streptococcus thermophilus" probiotic bacteria added with rosella flower extract (Hibiscus sabdariffa L). The Lactobacillus plantarum IIA-1A5 and Lactobacillus fermentum B111K bacteria are used as probiotics in the manufacture of functional beverages of rosella yogurt. The objective of the study was to evaluate the characteristics and abilities of probiotic rosella yogurt by using L. plantarum IIA-1A5 and L. fermentum B111K in assimilating cholesterol by in vitro analysis with different storage times. Treatment conducted in this research was P1: yogurt with L. bulgaricus and S. thermophilus bacteria, P2: Yogurt with L. bulgaricus and S. thermophilus bacteria, P3: Yogurt with bacteria L. bulgaricus, S. thermophilus and L. plantarum IIA-1A5 bacteria, P4: rosella yogurt with stater bacteria and L. fermentum B111K. The results showed that L. plantarum IIA-1A5 and L. fermentum had significant effect (P <0.05) on viscosity, water activity, total titrated acids (TAT) during 15 days storage. The use of L. plantarum IIA-1A5 and L. fermentum B111K bacteria did not give significant effect (P> 0.05) to the total value of lactic acid bacteria (BAL) but 15 days storage time gave significant effect (P <0.05). Physical, chemical and microbiological characteristics of yogurt roselle probiotic L. plantarum IIA-1A5 and yogurt roselle probiotic L. fermentum B111K for 15 days storage are still good and feasible for consumption. During the 15 day storage of probiotic yogurt rosella L. fermentum B111K (YRPF) has the potential to assimilate the highest cholesterol with assimilated cholesterol by 4.59 μg/ml and the assimilated cholesterol percentage of 15.7% 
Potensi Ekstrak Daun Senduduk (Melastoma malabathricum L.) sebagai Food Additive pada Sosis Daging Sapi Suharyanto Suharyanto; Henny Nuraini; Tuti Suryati; Irma Isnafia Arief; Dondin Sajuthi
Jurnal Aplikasi Teknologi Pangan Vol 8, No 1 (2019): Februari 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (425.223 KB) | DOI: 10.17728/jatp.3147

Abstract

Penelitian ini bertujuan untuk menganalisis potensi esktrak daun senduduk (EDS) sebagai food additive ditinjau dari sifat fisikokimia dan mikrobiologi sosis daging sapi selama penyimpanan dingin. Sebanyak 40 g bubuk daun senduduk dimaserasi dalam air destilata (1:4; b/v) selama 24 jam pada suhu kamar, disaring, kemudian di-freeze dry. Empat perlakuan diaplikasikan, yaitu kontrol yang mengandung daging sapi, minyak nabati, susu skim bubuk, tepung tapioka, garam, fosfat, es, dan bumbu-bumbu (kontrol); formula kontrol ditambah dengan ekstrak 0,55% (EDS), ditambah garam nitrit 0,0011% (nitrit), dan ditambah keduanya (EDS+nitrit). Hasil penelitian menunjukkan bahwa penambahan EDS dan kombinasinya dengan nitrit menurunkan susut masak sosis. Kandungan nutrisi semua sosis penelitian masuk dalam kategori SNI. Nilai pH sosis menurun akibat pemberian EDS, bukan oleh lamanya penyimpanan. Lama penyimpanan berpengaruh terhadap meningkatnya aw sosis dengan menghasilkan nilai yang sama pada penyimpanan hari ke-12 untuk semua sosis. EDS dan nitrit memberikan efek yang sama terhadap daya mengikat air (DMA) yang lebih rendah dibanding kontrol pada hari ke-0, tetapi memiliki DMA yang sama pada penyimpanan hari ke-12. Warna sosis tidak berbeda antar sosis dan lamanya penyimpanan kecuali pada sosis yang diberi nitrit memiliki derajat kemerahan lebih tinggi. Penambahan EDS dapat meningkatkan kandungan senyawa fenolat, aktivitas antioksidan pada sosis, dan menurunkan nilai TBARS serta mereduksi nitrit pada setiap masa penyimpanan. Kombinasi EDS dan nitrit menekan pertumbuhan bakteri hingga penyimpanan hari ke-12. Pemberian EDS saja hanya menekan pertumbuhan bakteri hingga hari ke-6. Meskipun demikian secara mikrobiologis, sosis masih masuk kategori SNI kecuali keberadaan Salmonella yang muncul pada hari ke-9.Potential Use of Senduduk (Melastoma malabathricum) Leaf Extract as Food Additive on Beef SausageAbstractThis study aimed to analyze the potency of senduduk leaf extracts (SLE) as a food additive to physicochemical and microbiological properties of beef sausages during refrigerated storage. A-40 g powder was macerated with distilled water (1:4; w/v) for 24 h at room temperature, filtered, and then was freeze-dried. Four treatments were employed including control containing beef, vegetable oil, skimmed milk powder, tapioca, salt, phosphate, ice, and seasons (control); control added extract 0.55% (SLE); sodium nitrite 0.0011% (nitrite); and both (SLE+nitrite). The results showed the addition of SLE and SLE+nitrite decreased the cooking loss. The nutritional content of all sausages fit SNI (Indonesia Nasional Standard) category. The pH of sausage decreased caused by SLE, not by storage. The storage affected increasing aw sausages by yielding the similar value at day 12th. SLE and nitrites exerted an equivalent effect on water holding capacity (WHC) compared to control on day 0 but gave the same WHC at day 12 storage. The Sausage color was not different between treatment and storage except for sausage added with nitrite, which had a higher redness. The SLE increased phenolic compounds, antioxidant activity, but decreased the TBARS value and reduced nitrite residue at each storage period. The SLE and nitrite combination declined the bacterial growth until the 12th day of storage, while SLE delayed bacterial growth until day 6. Nevertheless, microbiologically, sausage was still included in the SNI category except for the presence of Salmonella on day 9.
Co-Authors . TRIVADILA 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 Nuryani Lioe Henny Nuraini Henny Nuraini Irmanida Batubara Isyana Khaerunnisa J. Hermanianto Jakaria Jakaria Jaya Putra Jahidin Kamila, Elfa Aida 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 Zaenal Abidin Zakiah Wulandari