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All Journal Buletin Veteriner Udayana Indonesia Medicus Veterinus
MAS DJOKO RUDYANTO
Laboratorium Kesehatan Masyarakat Veteriner, Fakultas Kedokteran Hewan, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology Public Health Veterinary

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Kajian Penerapan Nomor Kontrol Veteriner pada Perusahaan Daging Olahan di Kota Denpasar Elis Mandari; Mas Djoko Rudyanto; Kadek Karang Agustina
Buletin Veteriner Udayana Vol. 14 No. 2 April 2022
Publisher : The Faculty of Veterinary Medicine, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (151.312 KB) | DOI: 10.24843/bulvet.2022.v14.i02.p14

Abstract

This study aim was to review the implementation of Veterinary Control Number (NKV) on five companies in Denpasar city on a small, medium and large scale. A total of five meat processing companies in the city of Denpasar carried out in the study of the application of NKV through guided assessments using a questionnaire sourced from the Indonesian Minister of Agriculture with Regulation Number 318/KPTS/OT.140/10/2005. The results showed that the meat processing companies, namely PT. Aromaduta Rasaorima, Titilestari, CV. Dwi Boga Utama and UD. Asa Barokah Mandiri have applied the NKV process of Level 2, which means that it still has the right to obtain NKV in good category (towards export qualifications). Whereas UD. Budi in this study has applied the NKV process of Level 3, which means that they still has the right to obtain an NKV with sufficient categories. The results above show that meat processing companies in Denpasar need to optimize the application of NKV standards in order to achieve a better level.
Pengaruh Konsentrasi Larutan Cabai Rawit, Cabai Keriting, Cabai Besar Merah dan Lama Pencelupan terhadap Kualitas Daging Sapi yang Disimpan pada Suhu 4°C Ni Made Chintya Dewi Sukasari; Ida Bagus Ngurah Swacita; Mas Djoko Rudyanto
Buletin Veteriner Udayana Vol. 14 No. 2 April 2022
Publisher : The Faculty of Veterinary Medicine, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (169.474 KB) | DOI: 10.24843/bulvet.2022.v14.i02.p08

Abstract

Chili is a plant originating from central America and is an important commodity in Indonesian society, some types of chili that are commonly used by Indonesian people include Capsicum frutenscens l. (cayenne pepper), Capsicum annum l. var annum (large chili), and Capsicum anuum l. (curly chili). chili is one of the spices which has compounds that can inhibit pathogenic bacteria or food-destroying bacteria. chili contains a compound from the capsinoid group, capsaicin. capsaicin (8 methyl-n-vanilyl-6-nonenamide) is an active component of chili which produces heat and as an antibacterial in food. this study aims to determine the effect of the concentration of a solution of cayenne pepper, curly chili, large red chili and beef storage quality stored at 4 ° c for a week with a concentration of 25% and 50% in the immersion time for 5, 10, 15 minutes which in terms of pH, water content and water holding capacity. The results found that the type of chili (cayenne, curly, big red) can reduce the water holding capacity and pH and increase the water content of beef stored at 4ºC for a week. The concentration of chili solution (cayenne, curly, big red) can reduce the binding capacity water and pH as well as increasing the water content of beef stored at 4ºC for a week. Length of immersion of beef into chili solution (cayenne, curly, big red) can reduce water holding capacity and pH and increase the water content of beef stored at 4ºC for a week.
Co-Authors AGUSTINA BORU MANIK Ahmat Fansidar Alhamdani, Yusuf Riska Anak Agung Gde Oka Dharmayudha Anastasia Cornelia Danu Suprayogo Dayana, Anak Agung Putri Isadela DEWA AYU SRIWIJAYANTI Dhinar Wahyu Prasetyo Dwi Astalia Zuanita Elis Mandari ELIYA KUSUMAWATI Gusti Made Widyantara HARDIANTO - HERTATI ANRIANI LUBIS HESTI YOHANA GINTING I GEDE PUTU I Gusti Ketut Suarjana I Ketut Berata I Ketut Suada I Made Ricky Dwi Cahya I Wayan Suardana Ida Bagus Ngurah Swacita Ida Bagus Oka Winaya Kadek Karang Agustina Magfirah Syahruddin MARGARET ANASTASIA MANULLANG MUHAMMAD RHIYAN SAKTI Ni Made Chintya Dewi Sukasari NI NENGAH SRININGSIH Pinontoan Kersty Putri Nathania Putu Ayu Sisyawati Putriningsih Rabiulfa, Pramita Ratna Pandu Finata Richard Stenly Tindjabate Septian Naria Rusmaniarno SISKA MAHARGIAN FIBRIANTI Suci Wulandari Sudarmini, Ni Wayan SURAINIWATI SURAINIWATI Wahyu Hananto, Wahyu Yuniarti Sasmita YUNNY DAMAYANTI