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All Journal ACTA VETERINARIA INDONESIANA Buletin Peternakan Pastura; Journal Of Tropical Forage Science Jurnal Veteriner JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Proceeding Buffalo International Conference Jurnal Biologi Tropis JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Chalaza Journal of Animal Husbandry
Ratmawati Malaka
Program Studi Teknologi Hasil Ternak Fakultas Peternakan Universitas Hasanuddin
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Public Health Veterinary Other

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ANTIBACTERIAL ACTIVITY OF FERMENTED WHEY BEVERAGE BY PRODUCTS FROM BUFFALO DANGKE Fatma, -; Malaka, Ratmawati; Hajrawati, -; Taufik, Muhammad
Proceeding Buffalo International Conference 2013
Publisher : Proceeding Buffalo International Conference

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

Abstract

Whey derived from by-product processing dangke Buffalo has not been widely utilized in Enrekang. Nutrition components of whey allow to be processed into fermented beverage products. Lactobacillus acidophilus FNCC 0051 is one of the bacteria used for the manufacture of fermented beverage products. The addition of these bacteria can be generated of functional food products. This product can inhibit the growth of pathogenic bacteria (antibacterial). The objectives of the research were to evaluate the antibacterial activity of fermented whey beverage ingredient by-product from Buffalo dangke. The research was conducted according to completely randomized design with a factorial pattern of sucrose level respectively: 0, 9, 12 and 14% as first factors and duration of incubation (4, 8, and 12 hours, respectively) as second factor and 5 replications. Inoculated whey with L. acidophilus then tested with pathogen bacteria (S. aureus FNCC 0047 and E. coli FNCC 0091) to determine the inhibition zone as indicator of antibacterial activity. The results showed that whey fermentation using basic ingredients of buffalo dangke could inhibit the growth of S. aereus or E. coli. Inhibiton zone against pathogenic bacteria significantly enhanced as increasing level of sucrose or incubation time.
Isolasi dan Identifikasi Bakteri Listeria monocytogenes dari Susu Sapi Segar di Kabupaten Enrekang Sulawesi Selatan Kusumandari Indah Prahesti; Ni Luh Putu Ika Mayasari; Ratmawati Malaka; Farida Nur Yuliati; Fachriyan Hasmi Pasaribu
Acta VETERINARIA Indonesiana Vol. 5 No. 2 (2017): Juli 2017
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (540.097 KB) | DOI: 10.29244/avi.5.2.57-65

Abstract

Listeria monocytogenes merupakan bakteri patogen yang dapat menginfeksi manusia melalui bahan pangan sehingga menimbulkan penyakit listeriosis. Wabah listeriosis terjadi akibat konsumsi bahan pangan yang terkontaminasi L. monocytogenes, di antaranya daging, susu, dan produk susu. Serotipe bakteri L. monocytogenes dikaitkan dengan kasus wabah epidemik dan sporadik listeriosis pada manusia. Penelitian ini bertujuan untuk mengisolasi L. monocytogenes dari susu sapi segar di Kabupaten Enrekang Sulawesi Selatan, melakukan analisis karakteristik molekuler, dan menentukan serotipe isolat bakteri L. monocytogenes yang diperoleh. Sebanyak 107 sampel susu diperoleh dari lima kecamatan di Kabupaten Enrekang dan dikumpulkan menjadi 31 sampel pool, kemudian dilakukan isolasi dan identifikasi bakteri. Tahap pengayaan dilakukan dengan media Listeria enrichment broth (LEB) kemudian dilakukan kultur pada media Listeria selective agar base (LSA), dilanjutkan dengan uji biokimiawi. Isolat bakteri L. monocytogenes yang diperoleh dikonfirmasi dengan polymerase chain reaction (PCR) dan dilakukan pengurutan oligonukleotida. Identifikasi serotipe dilakukan dengan PCR multipleks. Hasil menunjukkan bahwa sebanyak 21 isolat merupakan bakteri L. monocytogenes dan analisis pengurutan oligonukleotida menunjukkan bahwa isolat yang diperoleh memiliki kemiripan sebesar 99% dengan strain L. monocytogenes yang terdapat pada basis data GenBank. Identifikasi serotipe menunjukkan bahwa keseluruhan isolat termasuk dalam serogrup 2, yaitu serotipe 1/2c dan 3c.
Pengaruh Umur terhadap Kualitas Gelatin Tulang Kaki Kambing melalui Pretreatment Asam Asetat (CH3COOH) (Effect of Age on Gelatin Quality of Goat Bones through Pretreatment of Acetic Acid (CH3COOH)) Hasma - Hasma; Effendi Abustam; Ratmawati Malaka; Muhammad Irfan Said; Rifqi Rifqi
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 2 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v8i2.9800

Abstract

The purpose of this study was to determine the effect of the slaughtering age of goats on goat bone gelatin quality. The study was conducted using a completely randomized design (CRD). Data showing influence are further analyzed using the Duncan test. Treatment consisted of age-old 1-year goat bone (T1), 2-year-old goat bone (T2), and 3-year-old goat bone (T3). Each treatment was repeated 3 times. The results showed that the younger the goat age (1 year), the higher the value of yield, protein content, water content, yellowish color level (b), and viscosity. While the fat content, ash content, the level of brightness (L), and redness (a) in the colors show variable results. Each parameter showed a significant effect (P <0.05). Conclusion, 1-year-old goat leg bone gelatin with acetic acid pretreatment (CH3COOH) concentration of 5% has good quality compared to ages 2 and 3 years.
Physicochemical, Microbiology, and Sensory Characterization of Goat Milk Kefir in Various Incubation Time Sulmiyati Sulmiyati; Nur Saidah Said; Deka Uli Fahrodi; Ratmawati Malaka; Fatma Fatma
Buletin Peternakan Vol 43, No 3 (2019): BULETIN PETERNAKAN VOL. 43 (3) AUGUST 2019
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v43i3.37217

Abstract

This study aimed to analyze the characteristics of goat milk kefir based on the incubation time variations on physicochemical, microbial and organoleptic. The method used was an experimental method using a Completely Randomized Design with 3 various incubation time which were for 12 hours, 18 hours and 24 hours with five replications. Parameters measured were physicochemical characteristics (pH, lactic acid concentration, and ethanol content), microbial characteristics which as the total number of lactic acid bacteria (LAB) colonies and the organoleptic characteristics were color, aroma, taste and favorability level towards goat milk kefir. Physicochemical and microbial data were analyzed by Analysis of Variance (ANOVA) while the organoleptic data were analyzed descriptively. The results showed that the incubation time gave significantly difference effect (P<0.05) on the pH, lactic acid concentration, the total number of LAB goat milk kefir and did not significant effect on the ethanol content. The organoleptic results showed that the incubation time didn’t significant effect on color and aroma, however gave significant affects on the tastes and favorability towards goat milk kefir. It can be concluded that the best incubation time was 24 hours. The physicochemical characteristics showed the pH value at 4.16±0.089; lactic acid concentration at 0.24±0.039%; ethanol content at 0.75±0.044%. The microbiology characteristics, the total number of Lactic Acid Bacteria at 1,24x107±0,008 CFU/ml. The characteristic of organoleptic color at 3.95 (white); aroma at 4.10 (kefir scent); taste at 4.25 (poor acid) and favorability at 4.15 (like).
Perbandingan Kualitas Fisiokimia Kefir Susu Kambing dengan Kefir Susu Sapi (COMPARISON OF PHYSIOCHEMICAL QUALITY OF GOAT MILK KEFIR WITH COW MILK KEFIR) Sulmiyati Sulmiyati; Nur Saidah Said; Deka Uli Fahrodi; Ratmawati Malaka; Fatma Fatma
Jurnal Veteriner Vol 19 No 2 (2018)
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 (88.023 KB) | DOI: 10.19087/jveteriner.2018.19.2.263

Abstract

Kefir is one of the fermented beverages which has a distinctive taste from other fermented milk products. Based on the results of several studies concluded that one that affects the quality of kefir is the milk of being used for. The purpose of this study was to examine the comparison of physiochemical quality of kefir made from goat’s milk and cow’s milk. This study used Completely Randomized Design (CRD) with two treatments and five replications using different milk which was goat’s milk and cow’s milk. Parameters measured were the weight gain of kefir grain (PBBK), ethanol content, the percentage of lactic acid and pH of kefir. The data obtained were analyzed by using the Analysis of Variance and if the treatment was significantly different, then the test continued with the Least Significant Difference (LSD). The results showed that kefir produced with different types of milk showed a significant effect (P <0.05) on pH parameters, lactic acid percentage, and ethanol content, but no significant effect (P>0.05) on the value of PBBK. It can be concluded that the best kefir made of goat milk has characteristics: pH value 3.89, the percentage of lactic acid 0.14; PBBK 26.61%; and 0.72% ethanol content.
NILAI PH DAN TOTAL ASAM LAKTAT SUSU PASTEURISASI DENGAN PENAMBAHAN EKSTRAK DAUN BINAHONG (Anredera cordifolia (Ten) Steenis) SELAMA PENYIMPANAN Dwi Maryana; Suriani Suriani; Ali Akbar Wahab; Fatma Maruddin; Ratmawati Malaka
Jurnal Ilmu dan Teknologi Peternakan Vol. 10 No. 1 (2022)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v10i1.11497

Abstract

The utilization of Binahong leaf extract in pasteurized milk is an alternative to maintain the quality of pasteurized milk. The research objective was to determine the quality of pasteurized milk with the addition of binahong leaf extract and different storage times for pH values and lactic acid content. This study used a completely randomized design (CRD) factorial pattern with 2 (two) factors. The first factor (A) is the concentration of Binahong leaf extract (0%, 4%, 5%, 6%) and the second factor (B) is storage time (0 days, 3 days, 6 days, 9 days) of each the treatment, repeated 3 times. The results showed that the concentration of Binahong leaf extract, interaction time, and interaction had a very significant effect on the pH value of pasteurized milk. The effect of Binahong leaf extract and storage time had a significant effect on lactic acid content, but the interaction between the two treatments had no significant effect. The conclusion of this research is that the higher the concentration of Binahong leaf extract, the pH value decreases, and the lactic acid content of pasteurized milk increases. The longer the storage decreased the pH value,  but increased the lactic acid content of pasteurized milk. The concentration of Binahong leaf extract 0-6% and storage time of 6 days still has good pasteurized milk quality.
Dampak Pelaksanaan Program Pengembangan Desa Mitra Di Sentra Pembibitan Sapi Lokal Di Kabupaten Enrekang Sudirman Baco; Ratmawati Malaka; Zulkharnaim zulkharnaim
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 4 No 2 (2020): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v4i2.280

Abstract

The aim of community service activities carried out in Pattondon Salu Village is to develop the Bali Cattle Breeding Village. This activity is expected to be a stimulus to improve the community's economy. The focus of activities include: 1) the application of farm maintenance management cows and calves, 2) improvement of supporting infrastructure in Cattle Breeding Village and 3) improving health management. The number of farmers contributing to this activity is the Sipakatuo Farmer Group and the Ternak Jaya Farmer Group, with a total of 42 farmers. Data on the progress of the implementation of activities was collected by conducting surveys and interviews using a questionnaire. The collected data is then analyzed descriptively. The results of the implementation of the activities include 1) the number of cattle raised by partners increased from 59 head in 2018 to 79 head in 2019. This increase was due to improved maintenance management; 2) pregnancy cattle increased by 24.53% from 2018 to 69.77% in 2019; and 3) health improvements carried out in the most common diseases found in livestock, namely toxocariasis.
THE EFFECT OF CASTOR (Jatropa curcas L.) LEAF EXTRACT ON THE MORTALITY OF Haemonchus contortus WORM WHICH TESTED IN VITRO Jamila Mustabi; - Muqarramah; Ratmawati Malaka
Pastura : Jurnal Ilmu Tumbuhan Pakan Ternak Vol 11 No 2 (2022): Pastura Vol. 11 No. 2 Tahun 2022
Publisher : Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/Pastura.2022.v11.i02.p12

Abstract

Ternak yang terkena cacing umumnya akan berdampak pada produktivitasnya dan merupakan masalahutama yang harus diselesaikan karena menimbulkan berbagai macam kerugian baik secara klinis maupunekonomi. Penelitian bertujuan untuk mengetahui pengaruh pemberian ekstrak daun jarak (Jatropa curcasL) terhadap mortalitas cacing Haemonchus contortus yang diuji secara in vitro. Rancangan yang digunakanadalah rancangan acak lengkap, dengan perlakuan R0 (NaCl fisiologis 0,9%), R1 (Albendazole 10 mg/ml),R2 (Ekstrak daun jarak konsentrasi 10%), R3 (Ekstrak daun jarak konsentrasi 25%), R4 (Ekstrak daunjarak konsentrasi 50%) dan R5 (Ekstrak daun jarak konsentrasi 100%). Hasil penelitian ini menunjukkanbahwa perlakuan R0 tidak ada kematian cacing sampai jam ke-4, R1 mortalitas cacing 100% pada jam ke2,R2 dan R3 mortalitas cacing 100% pada jam ke-4, R4 dan R5 mortalitas cacing 100% pada jam ke-2 setelahpemberian ekstrak daun jarak. Kesimpulan, perlakuan R2 (10%) dan R3 (25%) mampu mematikan cacing Haemonchus contortus 4 jam setelah pemberian ekstrak daun jarak (Jatropa curcas L). Tidak ada perbedaan waktu kematian antara R4 (50%) dan R5 (100%) dengan R1 (pemberian Albendazole) mampu mematikan cacing 100% pada jam ke 2. Kata kunci: ekstrak daun jarak, obat cacing
Effect of Soaking Lactobacillus Plantarum and Acetic Acid (CH3COOH 0.5 M) on Moisture Content, Ash, and Thermal Stability of Goat Feet Gelatin at Different Ages Hasma Hasma; Ratmawati Malaka; Muhammad Irfan Said; Fahrullah Fahrullah; Sukarne Sukarne
Jurnal Biologi Tropis Vol. 22 No. 4 (2022): October - December
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v22i4.4371

Abstract

Slaughter of animals from year to year is increasing because the number of slaughtering animals will have an effect on the waste of goat leg bones. Goat legs in slaughtering animals have not been used optimally by the general public. The purpose of this study was to determine the effect of soaking L. plantarum and acetic acid on water content, ash content and thermal stability of gelatin obtained from goat leg bones at different ages of 1, 2 and 3 years. This research method uses a completely randomized design (CRD) with a 2x3 factorial pattern. Factor a soaking in a solution of Lactobacillus plantarum and acetic acid (CH3COOH 0.5 M), factor b goat age 1, 2 and 3 years. It was repeated 5 times, with data processing using SPSS version 21. The results showed that water and ash content had a very significant effect (P<0.01) on goat age and acid immersion (L. plantarum and acetic acid). For the thermal stability of goat leg bone gelatin using DSC, the highest value was obtained in goat leg bone gelatin aged 3 years with acetic acid immersion which was 176.37 mW, while the lowest value was obtained in 2 year old goat bone gelatin with L. plantarum immersion was 159.57 mW.
Antioxidant, Protein, and Fat of Chicken Nuggets with the Addition of Goat Gelatin H. Hasma; Muhammad Ali; Made Sriasih; Anwar Rosyidi; Ratmawati Malaka
Chalaza Journal of Animal Husbandry Vol 8, No 1 (2023): Chalaza Journal of Animal Husbandry
Publisher : UNIVERSITAS SEMBILANBELAS NOVEMBER KOLAKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31327/chalaza.v8i1.1931

Abstract

This study aims to determine the antioxidant, protein, and fat content of chicken nuggets through the addition of goat skin and bone gelatin which was previously pretreated with Lactobacillus plantarum 1UHCC and acetic acid. Data were processed using a completely randomized design (CRD) and tested further using Duncan's test with treatments including chicken nuggets with the addition of skin gelatin through Lactobacillus plantarum pretreatment (CGSP), chicken nuggets with the addition of skin gelatin through acetic acid pretreatment (CGSA), chicken nuggets with the addition of bone gelatin through Lactobacillus Plantarum pretreatment (CGBP), chicken nuggets with the addition of bone gelatin through acetic acid pretreatment (CGBA) and control (without adding gelatin), the treatment was repeated 4 times. The results of this study were the highest antioxidant in chicken nuggets, namely with the addition of L. plantarum pretreatment gelatin, which was 20.82%, while the protein content was 57.58%, while the highest fat content was in chicken nuggets with the administration of acetic acid pre-treated goat bone gelatin (CGBA) 3.41%. This study concluded that chicken nuggets with the addition of L. plantarum gelatin pretreatment contained higher antioxidants than the control.
Co-Authors - Fatma, - - Hajrawati, - - Muqarramah . Fatma Ali Akbar Wahab Anwar Rosyidi Deka Uli Fahrodi Dwi Maryana Effendi Abustam Fachriyan Hasmi Pasaribu Fahrullah Fahrullah Farida Nur Yuliati Fatma Maruddin Hasma Hasma Jamila Mustabi Kusumandari Indah Prahesti Made Sriasih Muhammad Ali Muhammad Irfan Said Muhammad Irfan Said MUHAMMAD TAUFIK Ni Luh Putu Ika Mayasari Nur Saidah Said Rifqi Rifqi Sudirman Baco Sukarne Sukarne Sulmiyati Sulmiyati Suriani Suriani Zulkharnaim zulkharnaim