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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Aplikasi Teknologi Pangan
S Rahayu
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Other

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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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Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (848.782 KB) | DOI: 10.5398/medpet.2012.35.1.49

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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. 
PENGARUH PEMBERIAN ASAP CAIR DAN METODE PENGEMASAN TERHADAP KUALITAS DAN TINGKAT KESUKAAN DENDENG SAPI SELAMA PENYIMPANAN S Rahayu; V P Bintoro; Kusrahayu Kusrahayu
Jurnal Aplikasi Teknologi Pangan Vol 1, No 4 (2012): November 2012
Publisher : Indonesian Food Technologists

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Penggunaan asap cair pada pembuatan dendeng sapi dapat mempertahankan kualitas, memiliki daya terima pada konsumen serta memiliki masa simpan yang lebih lama. Pengemasan secara vakum ditujukan untuk menambah daya simpan dendeng. Tujuan dari penelitian ini adalah untuk mendapatkan dendeng sapi dengan kualitas yang baik dan diterima oleh konsumen serta mengetahui pengaruh interaksi antara pemberian asap cair dan metode pengemasan yang berbeda terhadap aktivitas air, total mikroba, angka TBA, pH, warna dan uji kesukaan dendeng sapi. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap pola faktorial dengan 2 faktor (2 x 4 perlakuan) dan 4 ulangan dengan penyimpanan selama 4 bulan pada inkubator climacell (metode ASLT). Faktor A adalah pemberian asap cair (tanpa asap cair, asap cair 2%, 3% dan 5%) dan faktor B adalah metode pengemasan (pengemasan vakum dengan plastik nylon dan dan pengemasan non vakum menggunakan plastik PE). Hasil dari penelitian ini adalah tidak ada interaksi antar perlakuan pada masing-masing variabel dari awal sampai akhir penyimpanan kecuali pada total mikroba pada penyimpanan selama 1 sampai 4 bulan. Simpulan dari penelitian ini adalah pemberian asap cair dan pengemasan secara vakum dapat mempertahankan kualitas dendeng sapi. Pemberian asap pada dendeng sapi dapat diterima oleh konsumen. Hasil terbaik secara keseluruhan adalah penambahan asap cair 3% dan pengemasan secara vakum.
Co-Authors I I Arief Komariah (Komariah) Kusrahayu Kusrahayu M Iswahyudi M Yamin R Rachman R.R. A Maheswari T Suryati V P Bintoro