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Purification of Egg White Lysozyme from Indonesian Kampung Chicken and Ducks Zakiah Wulandari; Dedi Fardiaz; Cahyo Budiman; Tuti Suryati; Dian Herawati
Media Peternakan Vol. 38 No. 1 (2015): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Egg white lysozyme (EWL) has considerably a wide functional protein exhibiting antibacterial activity mainly against Gram-positive bacteria. The EWL is widely applied in food industry and is considerably safe. Despite its high potency, EWL of Indonesian poultry has never been studied and exploited. This study was aimed to purify EWL from two Indonesian poultry: kampung chicken and Cihateup duck, and compared to egg of commercial laying hens. The eggs in this study were obtained from field laboratory of Faculty of Animal Science, Bogor Agricultural University (IPB) and classified in AA quality based on the interior quality. First attempt to purify the EWL was performed by using ethanol precipitation yielding purified EWL which was still contaminated by other proteins, hence designated as partially purified EWL. Final concentrations of partially purified EWL of kampung chicken, commercial laying hens, and Cihateup duck were about 5800, 5400, and 5500 μg/mL, respectively. To confirm whether the use of ethanol in the purification affecting EWL antibacterial activities, the activities were examined against Staphylococcus aureus. It demonstrated that the partially purified EWL exhibited ability to inhibit S. aureus at 6 and 26 h suggesting that the method was feasible as it did not interfere EWL antibacterial activities. Yet, based on SDS-Page, purity was the issue in ethanol precipitation method. Further attempt using ion exchange chromatography at pH 10 successfully purified lysozyme as indicated by a single band corresponding to lysozyme size (~14 kD) free from bands of other proteins. Altogether, a single step of ion exchange chromatography is sufficient and promising to isolate EWL from Indonesian poultry for various industrial purposes.Key words: Indonesian poultry, lysozyme, egg, kampung chicken, Cihateup duck

Kualitas Mikrobiologi dan Fisikokimia Dendeng Sapi yang Ditambahkan Simplisia Serbuk Jahe Merah rifkhan .; Tuti Suryati; Irma Isnafia Arief
Jurnal Ilmu Ternak Vol 20, No 1 (2020): June
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Dendeng adalah produk olahan pangan dari daging segar yang berasal dari ternak melalui penambahan-penambahan bumbu tradisional dan dikeringkan sebelum siap dikonsumsi, dendeng banyak diantara masyarakat mengolahnya dengan berbagai variasi penambahan bumbu khusus selain bumbu-bumbu tradisional lainnya, salah satunya dengan penambahan simplisia serbuk jahe merah. Penelitian ini bertujuan untuk menganalisis pertumbuhan mikroba dan kualitas fisikokimia dari dendeng sapi yang ditambahkan simplisia serbuk jahe merah pada level yang berbeda. Variabel yang diamati terdiri atas jumlah bakteri (total plate count, Escherichia coli, dan Staphylococcus aureus), sifat fisik (kondisi fisik (pH dan aktifitas air), dan analisis sifat kimia (kandungan malonaldehida dan antioksidan). Rancangan dalam penelitian ini menggunakan desain rancangan acak kelompok 5 perlakuan penambahan persentase pemberian simplisia serbuk jahe merah sebesar 0%, 5%, 10%, 15%, dan 20% dengan 3 periode pembuatan yang berbeda. Hasil penelitian dari jumlah bakteri menunjukkan hasil yang berbeda nyata pada pengujian TPC (P<0,05) dengan setiap peningkatan perlakuan terjadi penurunan jumlah bakterinya, sedangkan pada pengujian Escherichia coli dan Staphylococcus aureus memiliki nilai yang negatif, kemudian hasil pada pengujian sifat fisik dan kimia menunjukkan hasil yang berbeda nyata (P<0,05) baik pada pengujian nilai pH, aktifitas air, malonaldehida, dan antioksidan pada setiap perlakuannya. Dengan penambahan simplisia serbuk jahe merah, dendeng sapi memiliki aktifitas mikroba yang masih aman untuk dikonsumsi dan aktifitas fisikokimia masih dalam standar yang ditetapkan.

ELIMINASI LOGAM BERAT KADMIUM DALAM AIR LIMBAH MENGGUNAKAN TANAMAN AIR Tuti Suryati
Jurnal Teknologi Lingkungan Vol. 4 No. 3 (2003): JURNAL TEKNOLOGI LINGKUNGAN
Publisher : Center for Environmental Technology - Agency for Assessment and Application of Technology

Aquatic plants (Eichornia crassipes, Pistia stratiotes and Salvinia cucullata)were grown in a nutrient solution in the presence of Cd ion (0,2 mg/L). Analysiswere performed to established whether there was a removal of Cd in solutionand there was accumulation of Cd in the roots and shoots of the plants.Analysis of Cd concentrations in water was performed everyday and at the endof the experiment the shoot and root of the plants was harvested. The resultsshowed that Cd concentrations in all solutions declined until tenth day.Eichornia crassipes could remove Cd in solution completely by six days. WhilePistia stratiotes and Salvinia cucullata of Cd removal rate were 93,5 % and 77,4%, respectively. Root to shoot concentration ratio of Cd was 36 for Eichorniacrassipes and 10 for Pistia stratiotes.

PEMANASAN GLOBAL DAN KEANEKARAGAMAN HAYATI Tuti Suryati
Jurnal Teknologi Lingkungan Vol. 8 No. 1 (2007): JURNAL TEKNOLOGI LINGKUNGAN
Publisher : Center for Environmental Technology - Agency for Assessment and Application of Technology

Global warming will have a negative impact on biodiversity. In contrast,the increase of population in the world has an effect to the need ofbiological resources for food, industry, medicine, etc. Human activitiesin several sectors, such as energy, forestry, agriculture, husbandry,and waste create a greenhouse effect. Greenhouse effects are due to arise of greenhouse gases, such as CO2 (carbon dioxide), CH4 (methane),N2O (nitrogen dioxide), PFCS (perfluorocarbon), HFCS (hydrofluoro-carbon), SF6 (sulfurhexafluoride), and H 2O (water vapor). Studiessuggest that climate change may also cause the melting of polar ice-caps, rising sea levels, and a shift of season. Global climate changewiil also have a wide range of effects on human health, including a riskof infectious disease epidemics. Therefore, climate change is a seriouslythreat for the world and it is necessary to have a global agreement tocombat the threat. In 2005, Kyoto Protocol was agreed and The CleanDevelopment Mechanism (CDM) is a the Kyoto Protocol’s mechanismaimed at helping industrialized countries meet their greenhouse gasreduction targets. The CDM is also meant to help developing countriesachieve sustainable development, including facilitating the transfer and/or development of low-emission technologies. Long term collectiveefforts are needed to combat and adapt with adverse effects of globalwarming, especially for the extinction of biological diversity.

Karakteristik Itik Olahan Khas Sulawesi Selatan (Nasu Palekko) dengan Metode Pengolahan dan Umur Simpan Berbeda Andi Batari K. Jabbar; Zakiah Wulandari; Tuti Suryati
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 3 (2021): JITRO, September 2021
Publisher : Universitas Halu Oleo

ABSTRAK Daging itik memiliki kandungan gizi, kadar air dan pH yang tinggi sehingga mudah tekontaminasi mikroorganisme. Pengolahan yang tepat merupakan salah satu cara untuk mempertahankan kualitas daging itik. Salah satu olahan khas Sulawesi Selatan adalah nasu palekko. Tujuan penelitian ini adalah untuk menganalisis metode pengolahan yang tepat pada pembuatan nasu palekko untuk menghambat proses oksidasi lemak dan kerusakan mikrobiologi pada penyimpanan suhu ruang, Variabel yang diamati meliputi sifat fisik (pH, aktivitas air dan kadar air), kandungan malonaldehida, aktivitas antioksidan dan trimetilamina serta mutu mikrobiologis. Rancangan penelitian yang digunakan adalah racangan acak lengkap pola faktorial, dengan faktor pertama adalah metode pengolahan yang meliputi pemasakan kering dan basah, dan faktor kedua adalah waktu penyimpanan yang meliputi 0, 2, dan 4 hari. Data yang diprole dianalisis menggunakan analisis ragam. Variabel yang nyata dipengaruh oleh perlakuan dilanjutkan dengan pengujian Tukey. Hasil penelitian menunjukkan bahwa metode pengolahan berpengruh nyata (p<0,05) terhadap semua peubah penelitian kecuali terhadap kadar air kadar air. Lama penyimpanan berpengaruh nyata (p<0,05) terhadap semua peubah penelitian, kecuali terhadap nilai pH dan aktivitas air. Mutu mikrobiologi nyata dipengaruhi (p<0,05) oleh perlakuaan metode pengolahan dan lama penyimpanan. Nasu palekko dengan metode pengolahan kering memiliki pH, kadar air aktivitas air, kandungan MDA, dan trimetilamina yang lebih rendah daripada metode pengolahan basah. Intensitas oksidasi lemak yang lebih tinggi terjadi pada pengolahan basah. Berdasarkan mutu mikrobiologi, metode pengolahan kering dan basah masih layak dikonsumsi hingga hari keempat peyimpanan suhu ruang.Kata Kunci: daging itik, nasu palekko, penyimpanan, pengolahan, sifat khasCharacteristics of Processed Ducks Originated from South Sulawesi (Nasu Palekko) with Different Processing Methods and DurationABSTRACT Duck meat has a high nutrition, moisture and pH that suit the microorganism growth and make it unbeneficial to being consumed. Processing is the way to solve that problem. Nasu palekko is a signature dish from South Sulawesi which made from duck meat and full of local spices. Nasu palekko has potentially fat oxidation reactions that impacted on decreasing quality. The addition of natural antioxidant ingredients can inhibit the fat oxidation process. This study was aimed to analyze the physicochemical, microbiology characteristics, and fat oxidation intensity during storage at room temperature with different processing method and shelf life. This study was used a completely randomized design (CRD) factorial 2x3 with 3 replications, consisting of 2 processing method (dry processing, wet processing) and 3 storage time (0 days, 2 days, 4 days). The obtained data were analyzed using analysis of variance, and the significant result was further being tested by the Tukey test. The results showed that the treatment method had a significant effect (p<0.05) on all variables except moisture content. Storage time had a significant effect (p<0.05) on most of the research variables, except pH and water activity. The results of microbiological analysis showed that there was significant effect (p<0.05) of treatment between processing methods and storage time. Based on this study, nasu palekko with dry processing method has lower pH, moisture content, water activity, MDA, and trimethylamine content. Higher intensity of fat oxidation occurs in wet processing. Based on the microbiological quality, dry and wet processing methods are still suitable for consumption until the fourth day of storage at room temperature.Keywords: meat ducks, nasu palekko, processing, storage

Karakteristik dan Potongan Komersial Karkas Domba Muda Umur Lima Bulan dengan Ransum Komplit yang Disuplementasi Minyak Bunga Matahari: Characteristic and Commersial Cutting of Five Months Young Sheep Carcass that Fed by Complete Ration Contained Sunflower Seed Oil Lilis Khotijah; Tuti Suryati; M Fandi
Jurnal Ilmu Nutrisi dan Teknologi Pakan Vol. 17 No. 3 (2019): Jurnal Ilmu Nutrisi dan Teknologi Pakan
Publisher : Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

The aim of the study was to evaluate the effect of graded levels of sunflower seed oil (SSO) supplementation on lamb five-month-old carcass characteristics and commercial cuts. Used 18 local male lambs, weaned, aged about 2 months, weight (10.21 ± 2.29 kg). Experimental design used group random design. Each group of sheep get a complete ration with a different level of sunflower seed oil (SSO), namely (P0) = 0% SSO (control); (P1) = 4% SSO; (P2) = 6% SSO. After animal five old age or 90 days feeding, randomly selected tree animals from each group were slaughtered The measured parameters include, weight slaughter, carcasses composition (meats, bones, fats), and commercial cuts of carcasses (leg, loin, shoulder, breast, neck, shank, flank, rack). The observation showed that the parameters are not affected by the treatment. It can be concluded that the addition of 6% sunflower oil in a complete ration keeping the characteristics and commercial cut of local lamb. Key words: slaughter weight, carcass composition, lamb, sunflower seed oil DAFTAR PUSTAKA [AUS-MEAT]. 2005. Sheep Meat. ISBN 0 9578793 69. https://www.ausmeat.com.au/media/1275/9-sheepmeat.pdf. Diunduh 15 Juni 2019. [BSN] Badan Standardisasi Nasional Indonesia. 2008. Mutu Karkas dan Daging Kambing/Domba. Standar Nasional Indonesia. 3925. Jakarta (ID): Badan Standardisasi Nasional Indonesia [NRC] National Research Council. 2007. Nutrient Requirements of Small Ruminants: Sheep, Goats, Cervids, and New World Camelids. Washington DC (US): The National Academies Pr. Ensminger M E. 2002. Sheep and Goat Science. Illinois (US): Interstate Publisher. Francisco A, Dentinho MT, Alves SPP, Portugal V, Fernandes F, Sengo S, Jerónimo E, Oliveira MA, Costa P, Sequeira A, Bessa RJB, Santos-Silva J. 2015. Growth performance, carcass and meat quality of lambs supplemented with increasing levels of a tanniferous bush (Cistus ladanifer L.) and vegetable oils. Meat Science. 100, p. 272-282. https://doi.org/10.1016/j.meatsci.2014.10.014 Gatenby RM, Doloksaribu M, Bradford GE, Romjaii GE, Batubara L, Mirza I. 1995. Reproductive performance of sumatera and hair sheep crossbred ewes. SR-CRSP Annual Report 1994 - 1995, Sungai Putih, Sumatera Utara. González L, Moreno T, Bispo E, Dugan MER, Franco D. 2014. Effect of supplementing different oils: Linseed, sunflower and soybean, on animal performance, carcass characteristics, meat quality and fatty acid profile of veal from “Rubia Gallega” calves. Meat Science. 96 (2): Part A. https://doi.org/10.1016/j.meatsci.2013.09.027 Hendri. 1986. Studi perbandingan distribusi perdagingan kambing kacang dan domba priangan pada dua tingkat umur. Karya Ilmiah. Fakultas Peternakan. Institut Pertanian Bogor. Herman R. 1993. Perbandingan pertumbuhan komposisi tubuh dan karkas antara domba Priangan dan Ekor Gemuk. [disertasi]. Fakultas Pasca sarjana. Institut Pertanian Bogor. Bogor. Lambuth TR, Kemp JD, Glimp HA. 1970. Effect of rate of gain a slaughter weight on lamb carcass composition. Journal of Animal Science. 30: 27-35. Marinova P, Banskalieva, VS Alexandrov, Tzvetkova S, Stanchev V. 2001. Carcass Composition and meat qulity of kids fed sunflower oil supplemented diet. Small Rumminant Resources. 42 (3): 217-22. https://doi.org/10.1016/S0921-4488(01)00245-0. Mir PS, McAllister TA, Zaman S, Morgan Jones, SD, He ML, Aalhus JL, Jeremiah LE, Goonewardene LA, Weselake RJ and Mir Z. 2003. Effect of dietary sunflower oil and vitamin E on beef cattle performance, carcass characteristics and meat quality. Canada Journal of Animal Science. 83: 53–66 Morgado E, Ezequiel JMB, Galzerano L, Sobrinho S. 2013. Performance and carcass characteristics of lambs fed with carbohydrate sources associated to sunflower oil. Bioscience Journal. 29 (3): 712-720 Purbowati E, Sutrisno CI, Baliarti E, Budhi SPS, Lestariana W. 2006. Karakteristik fisik otot longissimus dorsi dan biceps femoris domba lokal jantan yang dipelihara di pedesaan pada bobot potong yang berbeda. Jurnal Protein. 13(2):147-153 Rasmani. 2010. Komposisi fisik dan potongan komersial karkas domba lokal jantan pada tingkat kecepatan pertumbuhan yang berbeda dengan pemeliharaan secara intensif. Bogor (ID): IPB. Rousset-Akrim S, Young OA, Berdague JL. 1997. Diet and growth effects in panel assessment of sheepmeat odour and flavour. Meat Science. 45:169-181. Supriyati. 2012. Pertumbuhan kambing Peranakan Etawah prasapih yang diberi susu pengganti. Jurnal Ilmu Ternak dan Veteriner. 17(2): 142-151. Rahayu, S, Astuti DA, Satoto KB, Priyanto R, Khotijah L , Suryati T, Baihaqi M 2011. Produksi domba balibu UP3 Jonggol melalui strategi perbaikan pakan berbasis Indigofera sp. dan limbah tauge. Laporan Penelitian Unggulan Fakultas. IPB, Dirjendikti Kementrian Pendidikan Nasional. Radunz, AE, Wickersham LA, Loerch SC, Fluharty FL, Reynolds CK, and Zerby HN. 2009. Effects of dietary polyunsaturated fatty acid supplementation on fatty acid composition in muscle and subcutaneous adipose tissue of lambs. Journal of Animal Science. 87: 4082-4091. Wiryawan KG, Astuti DA, Priyanto R, Suharti S. 2009. Optimalisasi pemanfaatan rumput dan legum pohon terhadap performa, produksi, dan kualitas daging domba jonggol. Laporan Penelitian. Bogor (ID): Fakultas Peternakan IPB

Karakteristik Dendeng Lambok Khas Sumatera Barat dengan Metode Pengolahan dan Lama Penyimpanan yang Berbeda Bunga Putri Febrina; Tuti Suryati; Irma Isnafia Arief
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 6, No 1 (2019): JITRO, Januari
Publisher : Universitas Halu Oleo

ABSTRAKDendeng merupakan salah satu hasil pengolahan daging yang digemari masyarakat Indonesia. Salah satunya di Sumatera Barat terdapat dendeng yang dimodifikasi yakni dendeng lambok batokok. Tujuan penelitian ini untuk menganalis metode pengolahan yang tepat untuk menghambat proses oksidasi lemak dan kerusakan mikrobiologi pada suhu ruang, sehingga menghasilkan dendeng lambok yang berkualitas dan aman dikonsumsi. Variabel yang diamati meliputi sifat fisik (Kadar air, aktivitas air dan pH), sifat kimia (kandungan malonaldehida, antioksidan) dan analisis pertumbuhan mikroba (total plate count, S.aureus, E.coli, dan Salmonella). Rancangan penelitian yang digunakan adalah rancangan acak kelompok pola faktorial, dengan faktor pertama adalah metode pengolahan meliputi penggorengan dan pemanggangan, dan faktor kedua adalah waktu penyimpanan meliputi 0,2,4,dan 6 hari. Hasil penelitian menunjukkan bahwa metode pengolahan memberikan pengaruh yang nyata (P<0,05) kecuali pH. Lama penyimpanan berpengaruh nyata (P>0,05) kecuali pH dan kadar air. Hasil analisis mikrobiologi menunjukkan interaksi antara metode pengolahan dan lama penyimpanan. Berdasarkan penelitian ini, dendeng lambok batokok dengan metode pengolahan digoreng memiliki kadar air, aktivitas air dan pH yang lebih rendah, serta MDA dan aktioksidan yang lebih tinggi dibandingkan yang dipanggang. Dilihat dari segi mikrobiologi dendeng lambok masih aman dikonsumsi sampai hari kedua penyimpanan suhu ruang.Kata kunci: dendeng lambok, pengolahan, penyimpanan, fisikokimia, mikrobiologiABSTRACTDendeng is one of meat processing product preferred by Indonesian. One of them in West Sumatra, there is a modified dendeng namely dendeng lambok batokok. The purpose of this study was to analyze the appropriate processing methods to inhibit the process of fat oxidation and microbiological damage at room temperature, so as to produce high-quality dendeng lambok and safe for consumption. The variables observed included physical properties (moisture content, water activity, and pH), chemical properties (malonaldehyde content, antioxidants) and microbial growth analysis (total plate count, S. aureus, E. coli, and Salmonella). The study design used was a factorial randomized block design, with the first factor was the processing method including frying and roasting, and the second factor was the storage time including 0,2,4 and 6 days. The results showed that the processing method had a significant effect (P<0,05) except on pH. Storage duration had a significant effect (P>0,05) except on pH and water content. The results of the microbiological analysis showed that there was an interaction between processing methods and storage time. Based on this study, dendeng lambok batokok with frying process has lower water content, water activity and pH, and higher MDA and antioxidants than the roasting process. In terms of microbiology, dendeng lambok is still safe to consume until the second day of storage at room temperature.Keywords: dendeng lambok, processing, storage, physicochemical, microbiology

Characteristics of Beef Jerky Added by Fresh Red Ginger (Zingiber officinale var. Rubrum) as A Seasoning Zahra Maulida Nugrahaning Gusti; Tuti Suryati; Zakiah Wulandari
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25604

Jerky is a processed meat product that can have rancidity due to storage. Adding fresh red ginger as a spices can inhibit the growth of bacteria, increasing antioxidant activity, and potentially increasing tenderness. This study aims to examine the characteristics of beef jerky added by fresh red ginger (Zingiber officinale var. Rubrum) as a seasoning. This study used the addition of fresh red ginger with proportion 0%, 12,5% and 25% from meet weight. Beef was sliced with a thickness of 5 mm then was marinated with spices for 12 hours. Marinated beef was dried using oven at 60°C for 3 hours and 70°C for 5 hours. The results showed that the addition of fresh red ginger to beef jerky was able to increase pH, aw, moisture content, DPPH inhibitory activity, and antioxidant capacity, as well as reduce hardness, TBARS value and TPC numbers. Salmonella sp., Escherichia coli and Staphylococcus aureus bacteria were not detected in all treatments and storage. The red ginger concentration of 12.5% in both raw and cooked beef jerky was preferred by the panelists. Beef jerky with the addition of 25% fresh red ginger showed the best results for testing the physicochemical, sensory, microbiological, and antioxidant activity properties.

Characteristics of Egg Yolk Powder Added Carrot Puree (Daucus Carota L.) and Isolated Soy Protein Zakiah Wulandari; Salsabila Ma’shum Imawan; Tuti Suryati
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 10, No 1 (2023): JITRO, January 2023
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v10i1.27463

Egg powder is widely used in various industries, but the fat content in the egg yolks makes egg yolks powder more easily rancid due to oxidation. One way to inhibit the oxidation reaction of compounds is by adding antioxidants such as carrots. This research aims to evaluate the physicochemical properties, organoleptic properties, and antioxidant activity of egg yolk powder with the addition of carrot puree and isolated soy protein (ISP). The experimental design used in this study was a randomized block design (RBD) based on the manufacturing period, there were three groups of manufacturing periods. The results showed that adding carrot puree and ISP resulted in higher crude protein content and fiber content of egg yolk powder with the color and texture quality criteria preferred by the panelists. The addition of carrot puree and ISP did not affect the water content, pH, aw, and crude fat content. The addition of carrot puree in lower antioxidant activity than the control. Egg yolk powder with the addition of 15% carrot puree and 10% ISP gave the best results for the analysis of physicochemical properties, organoleptic properties, and antioxidant activity. Keywords: antioxidant activity, carrot puree, egg yolk powder, organoleptic property, physicochemical property

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