52 research outputs found
Comparative evaluation of various methods for the detection of Listeria monocytogenes (Murray et al.) in selected raw and processed meat products
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PRODUKSI DAN KUALITAS WOOL DOMBA BATUR PADA PEMBERIAN PAKAN KONVENSIONAL DAN NON KONVENSIONAL
Get PDFThis research was a survey research to evaluate the effect of convensional and nonconvensional feeding to wool production and quality of Batur sheeps. The research was done at Batur village in Banjarnegara of Central Java, because the village as the biggest population central at the region. Batur sheeps as special cattle in the region, but there isn't in the other region.
The random Sampling methode was used in the research. Respondent consist of 40 farmers that they were assembled in two group farmers that is Mantap and Barokah group farmers. Collecting data was used quitionaire and interview with respondent. The collected data were analyzed using Cobb Douglas function to evaluated the production factors that influence to wool production (Soekartawi, 1994: Marawali, 2002)
The result of analyzed data showed that wool production wasn't influenced by production factors were like length, finess, soundness, softness, elasticity,cleaness, the age in the first cutting wool, and the period of cutting wool on convensional or non convensional feeding. Regression analysis showed that R2 = 33,30 %. It means that dependent variable (wool production per period) only 33. 30 percent could explained by independent variables in the model. Whereas 67.7 percent could explain by variables didn't include in the model of production function. The conclusion of the research was productions factors were like length, finess, soundness, softness, elasticity,cleaness, the age in the first cutting wool, and the period of cutting wool didn't influence to wool production of Batur sheeps on convensional or nonconvensional feeding.
Penelitian ini merupakan penelitian survey untuk mengetahui sejauh mana pengaruh pemberian pakan secara konvensional dan non konvensional terhadap produksi dan kualiats wool domba Batur. Penelitian ini dilakukan di Desa Batur Kecamatan Batur Kabupaten Banjarnegara karena Desa Batur merupakan sentra populasi terbesar dan domba Batur merupakan ternak khas daerah tersebut yang tidak dimiliki daerah lain.
Metode pengambilan sampel secara random sebanyak 40 peternak yang tergabung dalam dua KTT (Kelompok Tani Ternak), yaitu KTT Mantap dan Barokah. Kuesioner digunakan sebagai alat pengumpul data. Metode yang digunakan untuk menganalisis faktor-faktor yang mempengaruhi produksi dan kualitas wool adalah fungsi Produksi Cobb-Douglass yang dilinier regresikan (Soekartawi,1994; Marawali, 2002).
Hasil pengolahan data, didapatkan hasil F hitung 1,828 dengan taraf signifikasi sebesar 1 persen berpengaruh tidak nyata. Data tersebut dapat diterjemahkan bahwa produksi wool tidak dipengaruhi oleh faktor-faktor seperti panjang wool, kerapatan, kekilapan, kelembutan, elastisitas, kebersihan, umur pemotongan pertama dan periode pemotongan wool baik pada pemberian pakan konvensional maupun nonkonvensional. Hasil analisis regresi diperoleh R2 sebesar 0,333, artinya variasi dari variabel dependen (produksi wool per periode) hanya 33,30% saja yang dapat dijelaskan oleh variabel independen : panjang, kerapatan, kekilapan, kelembutan, elastisitas, kebersihan, umur pemotongan wool pertama, periode pemotongan wool dan dummy pakan konvensional. Adapun sisanya sebesar 67,7% dijelaskan oleh variabel yang tidak termasuk dalam model fungsi produksi. Kesimpulannya adalah variabel pemberian pakan secara konvensional dan non konvensional secara bersama-sama tidak berpengaruh secara nyata terhadap produksi dan kualitas wool domba Batur
Formaldehyde Adulteration in Meatball is Still Prevalent, and it is Hard to Identify Only from its Physical Properties
Get PDFHuman carcinogenic compound formaldehyde (alternative name, formalin) adulteration in food is inappropriate and illegal. However, its simple and cheap procedure in giving desired food preservation effect becomes the factor of its prevalence in Indonesian community. Our current study focuses on the usage of formaldehyde in meatball products which are sold in bulk without refrigeration in traditional market set up. Eighty different packages of meatballs were collected following accidental sampling method from small groceries in Tembalang, Semarang, Central Java in 2019. Samples were characterized for their formaldehyde content (AOAC 931.08), total plate count, moisture and organoleptic properties. Formaldehyde was found in 1 sample at the level of 176.2 ppm. Whereby, it was among only 4 % of samples that met the maximum microbial limit of 5 log CFU/g. The particular sample was characterized by pale color, rather slimy surface, chewy and weak meatball aroma. Note, this characteristic is not unique and is shared by several other samples. Therefore, this study brings an update that formaldehyde adulteration is still prevalent. The adulterated product has hardly distinctive sensorial properties which make self-evaluation difficult, thus exposing consumers to potential food safety risks
Profil Mikrobiologis Pollard yang Difermentasi dengan Ekstrak Limbah Pasar Sayur pada Lama Peram yang Berbeda
Get PDFProfile microbiological of pollard fermented with extract of waste vegetable market in different long ripened
ABSTRACT. The purpose of fermentation is to produce a product (material feed) that have nutritional content, texture and better biological availability, while it also can reduce the anti-nutritional. Microorganisms are often used as probiotics in feed is kind of Lactobacillus sp and Saccharomyces cerevisiae. Microorganisms are able to produce secondary metabolites such as β -glucan, mannan oligosaccharides and anti-cancer. Very familier as probiotic Lactobacillus among humans or livestock , while saccharomyces cerevisiae have specific characteristics in animal feed because of its ability to produce glutamic acid which can increase feed palatability. Grant Saccharomyces cerevisie can enhance digest protein and fiber, such as cellulose and hemicellulose , with Sacaromyces cerevisiea supplementation can increase the rate of short-chain fatty acids in cecum and suppresses the growth of bacteria from the Enterobacteriaceae species. Observing the above, needed an activity to find additional engineering efforts antibiotics as a source of natural probiotic , prebiotic and synbiotic on the particular poultry and livestock in general, to take advantage of the waste as a probiotic supplement that naturally produced feed additives to support healthy organic livestock production and economically
The Reduction of Aerobic Bacterial Counts of Bovine Milk as Influenced by Heat-treatments at Pasteurisation Temperatures
No full textAbstractA number of experiments were conducted to evaluate the bacterial reduction of milk as influenced by the heat treatments at pasteurisation temperature (72°C for 15 s) considering the Indonesian Standard for raw milk values. The milk samples were collected from dairy farmers in Semarang, Salatiga and Boyolali, Central Java, Indonesia. The heat treatments were conducted in 45mL glasses bottles dipped in water bath. Considering the temperature histories of the experiments and the bacterial counts, nine of twenty samples indicated their reductions were less than 2 logs cycle standardised although the initial numbers were surprisingly less than 1·106 cfu·mL-1
KADAR FORMALIN, KADAR AIR, TOTAL MIKROORGANISME KARAKTERISTIK FISIK DAN POLA KONSUMSI KONSUMEN BAKSO CURAH DI KECAMATAN TEMBALANG, SEMARANG
Get PDFPenelitian ini bertujuan untuk mengkaji/mengevaluasi kualitas bakso curah
melalui keberadaan formalin, kadar air, total mikroorganisme serta karakter fisik
pada bakso curah, dan untuk mengetahui pola konsumsi dari konsumen bakso
curah di kecamatan Tembalang, Semarang. Penelitian ini dilakukan di
Laboratorium Kimia dan Gizi Pangan, Fakultas Peternakan dan Pertanian
Universitas Diponegoro dari bulan Januari – Februari 2019.
Penelitian ini menggunakan metode survei dengan teknik pengambilan
sampel menggunakan accidental sampling. Populasi bakso curah dalam penelitian
ini adalah populasi infinite sehingga tidak diketahui total bakso curah yang dijual
oleh pedagang sayur di 12 kelurahan di Kecamatan Tembalang sehingga total
sampel yang diambil yaitu 80 sampel bakso curah. Sementara untuk total
responden diambil 235 ibu rumah tangga. Data yang telah diperoleh kemudian
ditabulasi dan dianalisis menggunakan Microsoft Excel lalu data ditampilkan
dalam bentuk tabel dan pie chart.
Hasil penelitian menunjukkan bahwa terdapat 1 sampel yang positif
mengandung formalin dengan kadar 176,2 ppm. Kualitas bakso curah yang dijual
jika dilihat dari total mikroorganisme sebanyak 96% sampel bakso curah dari 80
sampel tidak sesuai dengan SNI 3818-2014 dan rata-rata total mikroorganisme
sebesar 1,26 x 107 cfu/g. Sampel bakso curah sebanyak 18% tidak memenuhi
persyaratan kadar air maksimal SNI 3818-2014 dan rata-rata nilai kadar air dari
total sampel yaitu 65,90%. Karakteristik fisik sampel bakso curah yang memiliki
skor paling rendah pada parameter warna yaitu warna pucat sebesar 5%,
parameter aroma khas bakso yang lemah sebesar 30%, bakso yang kesat sebesar
48% dan tekstur bakso yang rapuh sebesar 3%. Evaluasi pola konsumsi
menunjukkan bahwa 98% responden mengkonsumsi bakso dengan 13%
responden membeli bakso di pasar modern dan 85% membeli di pasar tradisional.
Pengetahuan konsumen menunjukkan bahwa sebanyak 97% mengetahui bahaya
dan ciri-ciri bakso yang mengandung formalin.
Simpulan dalam penelitian ini adalah mayoritas produsen bakso yang
menjual bakso curah di Kecamatan Tembalang, Semarang tidak menggunakan
formalin dalam produksi baksonya. Bakso curah yang positif mengandung
formalin tidak memiliki pola khusus terhadap kadar air, total mikroorganisme dan
karakteristik fisik bakso curah. Bakso curah yang dijual sebagian masih sesuai
dengan syarat SNI baik untuk total mikroba, kadar air dan karakteristik fisik.
Pengetahuan konsumen bakso mengenai bahaya dan ciri-ciri bakso berformalin
cukup baik namun berdasarkan analisa karakteristik fisik tidak menunjukkan pola
khusus terhadap sampel yang positif formalin sehingga ciri-ciri seperti yang
disebutkan tidak dapat menjadi standar identifikasi formalin pada bakso secara
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Physical and Chemical Properties Nata de Cascara on The Different Treatment of Fermentation’s Time with SCOBY (Symbiotic Culture of Bacteria and Yeast)
Get PDFCascara, the dried outer pulp and skin of the coffee cherry is usually discarded as waste. However, there is a growing interest in reutilizing this coffee cherry by-product as a unique product. This study aims to determine the effect of fermentation time on the physical and chemical properties of Nata de Cascara Arabica with a SCOBY starter. The material used in this research was Arabica cascara coffee as the raw material for making kombucha. The research method was designed as a Completely Randomized Design (CRD) with fermentation time as the factor, conducted in five repetitions. Fermentation periods of 8, 12, 16, and 20 days were analyzed for various physical and chemical parameters, including SCOBY’s thickness, yield, color, moisture content, and crude fiber. The data on the results of physical and chemical properties were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level. If differences were found, the Duncan test was applied. The results showed that longer fermentation times significantly affected (p<0.05) moisture content and color (Redness), while thickness, yield, color (lightness), and crude fiber content increased. The best treatment for making Nata de Cascara Arabica is fermentation for 20 days
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