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PHYTOCHEMICAL ANALYSIS OF ECENG GONDOK (Eichhornia crassipessolms) OF AGRICULTURAL WASTE AS BIOSENSITIZER FOR FERRI PHOTOREDUCTION Rorong, Johnly Alfreds; Sudiarso, Sudiarso; Prasetya, Budi; Polii-Mandang, Jeany; Suryanto, Edi
AGRIVITA, Journal of Agricultural Science Vol 34, No 2 (2012)
Publisher : Faculty of Agriculture University of Brawijaya and Indonesian Agronomic Assossiation

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

Abstract

It has been done analysis for the total  phenolic, flavonoid  and tannin compounds at eceng gondok leafs (Eichornia crassipessolms). The research was done in several stages: sample preparation, maceration extraction, evaporation. The total phenolic content analysis by Folin Ciocalteu 50%, flavonoid by chloride aluminium 2% in ethanol, and tanin by vanillin 4% solution in methanol, continued by using ultra violet visible (UV-Vis) spectrophotometry methods. The results showed that the total phenolic content of eceng gondok with methanol 60% of 2.72mg galic acid/kg sample is the high total phenolic content and the lowest phenolic total  at aquades of 1.07mg galic acid/kg and the flavonoid with methanol 80% solution of 3.29mg kuersetin/kg is the high flavonoid content, and the lowest at the aquades of 1.65mg kuersetin/kg and the high condensed tannin content with methanol 80% of 0.7mg katekin /kg. The Fe2+ content photoreduction process, with methanol 60% solution showed the Fe2+  production increase of 17.67ppm, aquades of 2.94ppm. Extract that does not contain eritosin as sensitizer only produce Fe2+ of 5.6ppm and that is not illuminated only 0.06ppm   Keywords: phytochemical, agricultural waste, eceng gondok, biosentizer, ferric photoreduction    
Pengaruh Penambahan Ampas Virgin Coconut Oil dalam Ransum terhadap Performan dan Produksi Karkas Ayam Broiler (The Effect of Virgin Coconut Oil Waste in the Diet of Broiler Chicken on the Performance and Carcass Production) Dina Oktaviana; Zuprizal (Zuprizal); Edi Suryanto
Buletin Peternakan Vol 34, No 3 (2010): Buletin Peternakan Vol. 34 (3) Oktober 2010
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v34i3.85

Abstract

The experiment was conducted to examine the effect of addition of Virgin Coconut Oil (VCO) waste on the performance and production of broiler carcass. One hundred and twenty five broiler were divided into 5 treatment groups which were R-O (basal diet), R-0.5 containing (0.5% VCO waste), R-1.0 (1.0% VCO waste), R-1.5 (1.5% VCO waste) and R-2.0 (2.0% VCO waste). Each treatments had 5 replications of 5 birds each. The birds were raised for 5 weeks. At the end of experiment, data of production performance such as weight gain, total intake, and feed conversion were taken. The data were analyzed by using Completely Randomized Design (CRD) with one way analysis. The difference among treatments were tested using Duncan’s new Multiple Range Test (DMRT). The statistical analysis result showed that the addition of VCO waste at level up to 2.0 % did not affect the production performance, carcass weight and carcass percentage. The addition of VCO waste up to level 2.0% increased body weight (P<0.05) and affected the weight and percentage of abdominal fat (P<0.05)(Key words: Broiler chicken, VCO waste, Performance, and Carcass production)
Evaluasi Karakteristik Fisik, Komposisi Kimia dan Kualitas Mikrobia Karkas Broiler Beku yang Beredar di Pasar Tradisional Kabupaten Halmahera Utara, Maluku Utara (Evaluation of Physical Characteristics, Chemical Composition and Microbial Quality of Frozen Dellen Naomi Matulessy; Edi Suryanto; Rusman (Rusman)
Buletin Peternakan Vol 34, No 3 (2010): Buletin Peternakan Vol. 34 (3) Oktober 2010
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v34i3.88

Abstract

The experiment was conducted to evaluate the quality of frozen broiler carcass sold in traditional markets of North Halmahera. Samples were taken from three traditional markets that selling frozen broilers and five sellers for each market were chosen. Three carcasses were taken from each trader replications. Macroscopic observation was done by seven panelists to asses 14 carcasses from each seller. Parameters observed were macroscopic characteristis of carcasses i.e. conformation, fleshing, fat cover, wholeness, discoloration, defeathering, color, and aroma of carcass. Physical characteristis determined were pH, cooking loss, water-holding capacity, and tenderness. Chemical composition included water, fat, and protein contents, and microbial quality consisted of total microbial, Coliform and Escherichia coli bacteria. Macroscopic characteristic data were assessed using descriptive analysis based on National Standard, whereas physical quality, chemical and microbial quality data were analyzed using analysis of variancecompletely randomized design. The differences between means, were tested using Duncan’s new Multiple Range Test. The results showed that the average macroscopic properties of conformation, fleshing, fat covering, wholeness,discoloration, defeathering and the colour of frozen broiler carcasses with score I, were 40.41, 38.16, 50.41, 49.80, 49.59, and 50.82% respectively. Quality factor of the aroma/odor of a carcass with score II was 63.47%. The data ofphysical quality of broiler meat were as follow: pH 6.16, cooking loss 21.72%, water-holding capacity 23.01%, and tenderness 2.81 kg/cm2. The chemical composition of broiler meat were moisture 71.93%, lipid 2.50% and protein20.11%. Data of microbial quality of broiler carcass were total plate count 7.1x105 cfu/g, and E.coli 0.8x101 cfu/g, there was not any significant differences between the seller, however there was significant differences among the selleron the number of coliform (P<0.05). The conclusions of the experiment were that broiler carcasses sold in the traditional market in North Halmahera in respect of their physical characteristics and their chemical composition have not altered, whereas the microbial quality such as total plate count and E.coli number was still below threshold. Furthermore, coliform population was also below the maximum number allowed.(Key words: Traditional market, Broilers frozen, Physical characteristics, Chemical composition, Microbial quality)
Kualitas Bakso Daging Sapi Peranakan Ongole yang Diberi Pakan Basal Tongkol Jagung dan Undegraded Protein dalam Complete Feed (The Quality of Meatball Made From Meat of Ongole Crossbred Fed Corncob Basal Diet and Undegraded Protein in Complete Feed) Karina Mia Berutu; Edi Suryanto; Ristanto Utomo
Buletin Peternakan Vol 34, No 2 (2010): Buletin Peternakan Vol. 34 (2) Juni 2010
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v34i2.96

Abstract

The experiment was conducted to determine the chemical composition, physical and organoleptic quality of meatballs made from meat of Ongole Crossbred (PO) fed corncob basal feed and undegraded protein in complete feed.Twelve PO cattle were divided into 3 treatment groups of forage and concentrate (P1), complete feed (P2), and complete feed and undegraded protein (P3). At the end of experiment, nine cattle PO were slaughtered and the meat ofLongissimus dorsi (LD) and Biceps femoris (BF) muscles were used for making meatballs. The meatball was then used for chemical, physical and organoleptical tests. The data of chemical and physical quality were analyzed by analysis ofvariance Randomized Complete Block Design (RCBD) and the significant means different were further tested by Duncan's New Multiple Range Test. Organoleptic characteristics of data non-parametric statistics were analyzed withthe Kruskal-Wallis method. The results showed that the type of muscle did not significantly affect water content, protein content, pH and water binding capacity, except fat and tenderness of meatball. The fat content of LD meatball (2.57%)was lower than BF meatball (2.66%), whereas the tenderness of LD meatball (14.95 mm) was higher than BF meatball (11.93 mm). The feed treatment significantly affected (P<0.01) water, fat, protein content and pH of meatball.Meatballs of P1, P2, and P3 groups contained moisture of 66.07, 66.36, and 68.57%, crude fat of 2.59, 2.62, and 2.63%, crude protein of 12.41, 13.48, and 13.90%, pH 6.76, 6.30, and 6.01 respectively. The statistical tests oforganoleptic quality of meatballs and feed treatment showed that there was significant different (P<0.01) of color, flavor, texture, and tenderness. LD and BF meatballs had scores of color 2.63 and 2.58, flavor 2.55 and 2.68, texture2.90, and 2.62, and tenderness 2.60 and 2.97 respectively. P1, P2, and P3 meatballs had scores of color 2.51, 2.56, and 2.73, flavor 2.94, 2.44, and 2.45, texture 3.09, 2.76, and 2.43, and tenderness 2.85, 2.77, and 2.74 respectively. It could be concluded that the feed treatment significantly affected the organoleptic quality of meatball such as color, flavor, texture, and tenderness.(Key words: PO cattle bred, Complete feed, Undegraded protein, Meatballs quality)
Kualitas Fisik dan Sensoris Daging Ayam Broiler yang Diberi Pakan dengan Penambahan Ampas Virgin Coconut Oil (VCO) (Physical and Sensory Quality of Meat of Broiler Chicken Fed with The Addition of Virgin Coconut Oil Waste) Agus Hadi Prayitno; Edi Suryanto; Zuprizal (Zuprizal)
Buletin Peternakan Vol 34, No 1 (2010): Buletin Peternakan Vol. 34 (1) Februari 2010
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v34i1.107

Abstract

The experiment was conducted to evaluate physical and sensory quality of meat of broiler chicken fed diets with addition of VCO waste. One hundred and twenty five DOC’s unsex Arbor Acres strain CP 707 were randomly dividedinto 25 groups containing five birds each. There were five dietary treatments and five cages in each treatment for replication. Chickens were raised for 35 days. Levels of VCO waste in feed treatments were: 0, 0.5, 1.0, 1.5, and 2.0%.Drinking water and feed were given ad libitum. For the first week, birds were fed BR1, afterward dietary treatments were given until the end of the experiment and then they were slaughtered. Meat samples (Pectoralis superficialis) weretaken to determine the physical and sensory quality of meat. The data of physical quality were analysed by the analysis variance of completely randomized design, whereas data of sensorial quality were analysed by the analysis of nonparametric test of Hedonic Kruskal-Wallis. The results showed that addition of VCO waste level increased pH value and water-holding capacity and decreased cooking loss and tenderness of meat of broiler chicken. However, sensorialtest indicated that VCO waste addition did not affect color, taste, texture, juiciness, tenderness, and acceptability of meat of broiler chicken. It could be concluded that the addition of VCO waste in the ration improved the physicalquality of broiler meat.(Key word: Chicken broiler meat, Physical quality, Sensory, VCO waste)
Karakteristik Kimia dan Mikrostruktur Otot Longissimus Dorsi dan Biceps Femoris dari Sapi Glonggong (Chemical Characteristics and Microstructure of Longissimus Dorsi and Biceps Femoris Muscle of Glonggong Beef Cattle) Amrih Prasetyo; Soeparno (Soeparno); Edi Suryanto; Rusman (Rusman)
Buletin Peternakan Vol 33, No 1 (2009): Buletin Peternakan Vol. 33 (1) Februari 2009
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v33i1.131

Abstract

The study was conducted to evaluate chemical and microstructure characteristics of glonggong (excessive drink) meat compared with the normal meat. The meat samples were taken from Boyolali Regency, came from five glonggong male Ongole grade cattle, and from five normal cattle with the average life weight of 250–300 kg. The chemical data were analyzed by using analysis of variance of 2x2 factorial patterns. The microstructure characteristics were also analyzed descriptively. The water content of glonggong meat was higher compared with that of normal meat on BF and LD muscle, average water content was 80.64% and 80.14% vs 78.60% and 74.57%, respectively. The protein contents of BF (15.98%) and LD (16.17%) was lower than the protein contents normal meat of BF (21.08%) and LD (21.07%), respectively. The Result of statistical analyzed shows significant pengglonggongan of cattle before slaughtered (P<0.05) to meat fat value at every muscle. The meat lactic acid value of glonggong meat of LD muscle was lower than that of normal meat of LD muscle (2815.891 vs 6827.77 ppm). There was a damage of glonggong meat microstructure of LD, BF muscle and also of liver organ. In conclusion, glonggong meat had a lower chemical characteristics compared with the normal meat.(Key words: Chemical, Microstructure, Meat, Glonggong)
PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING Rizky Arizona; Edi Suryanto; Yuny Erwanto
Buletin Peternakan Vol 35, No 1 (2011): Buletin Peternakan Vol. 35 (1) Februari 2011
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v35i1.590

Abstract

The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solutionwith the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acidcontent, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. Thesensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p<0.05) increased water holding capacity and cooking loss of samples. Storage time up to four dayssignificantly (p<0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p<0.05) by liquid smoke. There was nointeraction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 daysshowed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat.(Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)
Karakteristik Organoleptik Dendeng dari Daging Kambing Bligon yang Diberi Pakan Daun Pepaya (Carica papaya) Berbagai Level Jauhari (Jauhari); Edi Suryanto; Soeparno (Soeparno)
Buletin Peternakan Vol 29, No 3 (2005): Buletin Peternakan Vol. 29 (3) Agustus 2005
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v29i3.1177

Abstract

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Pemanfaatan Microbial Transglutaminase dalam Pembuatan Bakso dengan Bahan Dasar Daging Layu Yuny Erwanto; Edi Suryanto; Jumeri (Jumeri)
Buletin Peternakan Vol 31, No 2 (2007): Buletin Peternakan Vol. 31 (2) Mei 2007
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v31i2.1222

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Pengaruh Temperatur dan Lama Pemasakan terhadap Keempukan dan Kandungan Kolagen Daging Sapi Jamhari (Jamhari); Edi Suryanto; Rusman (Rusman)
Buletin Peternakan Vol 31, No 2 (2007): Buletin Peternakan Vol. 31 (2) Mei 2007
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v31i2.1223

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