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Abstract Topic: Animal production Technology

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ANTIOKSIDAN VALUE OF CHICKEN EGG OF THE FERMENTATION USING Lactobacillus plantarum ON THE DIFFERENT TEMPERATURE AND TIME INCUBATION
Azmi Mangalisu (a*), Effendi Abustam (b), Nahariah (b)

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Corresponding Author
Azmi Mangalisu

Institutions
a)Sekolah Tinggi Ilmu Pertanian Muhammadiyah Sinjai, Jl. Teuku Umar No. 8 Kelurahan Biringere, Kec. Sinjai Utara Kab. Sinjai, Sulawesi Selatan, Indonesia
*azmimangalisu[at]gmail.com
b) Fakultas Peternakan Universitas Hasanuddin, Jl. Perintis Kemerdekaan Km. 10 Tamalanrea, Makassar, Sulawesi Selatan, Indonesia

Abstract
Eggs contain antioxidants that are very beneficial to the body, but the antioxidants found on eggs consumption was still low. Increased antioxidants can be done with the utilization of fermentation technology with Lactobacillus plantarum bacteria. This research used a Complete Randomized Design (CRD) with factorial pattern, each treatment of temperature and time incubation, 243 fresh chicken eggs obtained from the same chicken farm, Lactobacillus plantarum FNCC 0027 and treatment was repeated 3 times. Parameters measured in the research were bacterial count (Log10 CFU / ml), dissolved protein (%), antioxidant activity (%) and antioxidant concentration (ml GEA / 100ml). The research results indicated that increase in the number of bacteria, dissolved proteins and antioxidant activity but decrease of the concentration antioxidants with increasing temperature and time incubation. Antioxidant activity on eggs chicken fermented of optimum at 370C incubated temperature for 96 hours of incubated time.

Keywords
eggs; fermentation; Lactobacillus plantarum; incubation; antioxidants.

Topic
Animal production Technology

Link: https://ifory.id/abstract/8BEtzf6kATGd


Antioxidant Activity of Milk Pasteurization by Addition of Matoa Leaf Extract (Pometia pinnata)
Munirah, Ratmawati Malaka, and Fatma Maruddin

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Corresponding Author
Ratmawati Malaka

Institutions
1Postgraduate of Faculty of Animal Science, Hasanuddin University
2Laboratory of Biotechnology of milk processing, Faculty of Animal Science, Hasanuddin University

Abstract
This study aims to analyze the effect of the addition of matoa leaf extract (Pometia Pinnata) on the production of pasteurized milk with HTST pasteurization on the antioxidant activity of pasteurized milk. This research was conducted using a completely randomized design (CRD) in a unidirectional pattern with 5 treatments with 3 replications. Milk is made from 10% reconstituted milk, each sample is added matoa leaf extract (Pometia Pinnata), 0%, 0.05%, 0.10%, 0.15 and 0.20% respectively, then pasteurized using the HTST method (High Temprature Short Time) at 72oC for 15 seconds. The results showed that the addition of matoa leaf extract increased antioxidant activity and decreased the TBA value.

Keywords
Pasteurized milk, Matoa leaf extract, Antioxidant, TBA

Topic
Animal production Technology

Link: https://ifory.id/abstract/BGD4Exyuar2J


Antioxidant effects of brown rice powder in dangke nuggets during cold storage
wahniyathi hatta, effendi abustam, arham

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Corresponding Author
wahniyathi hatta hatta

Institutions
animal husbandry hasanuddin university

Abstract
Brown rice contains anthocyanin which has antioxidant activity so that it can inhibit the formation of free radicals in the body if consumed. This study aims to determine the effect of dangke substitution level with brown rice flour on the quality of dangke nuggets during cold storage for 14 days. This study is using completely randomized design (CRD) factorial pattern with two factors, namely: dangke substitution level with brown rice flour (0%, 10%, and 20%) and duration of storage in refrigerator (0 days, 7 days and 14 days). The parameters analyzed were antioxidant activity with DPPH free radical scavenging activity method, pH value, and the TBA value of dangke nuggets. The results showed that the level of brown rice flour and storage duration had a highly significant effect (P <0.01) on antioxidant activity, pH value, and TBA value of the product. The interaction between the two factors had highly significant effect (P <0.01) on antioxidant activity. Increased levels of brown rice flour increased antioxidant activity and pH value and decreased TBA value, while increasing storage time increased antioxidant activity and decreased the pH and TBA value of the product. Dangke nuggets with 10% and 20% brown rice flour levels have relatively the same antioxidant activity on the 7th and 14th day of storage. Dangke nuggets with 10% level of brown rice flour have good quality for 14 days storage in cold temperatures.

Keywords
nuggets, dangke, brown rice, storage, antioxidants

Topic
Animal production Technology

Link: https://ifory.id/abstract/GPavtrTKhR9A


Assessment of organoleptic quality in fermented chicken egg whites at different times
Milawati, R, N. Nahariah , F.N. Yuliati and H. Hikmah

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Corresponding Author
nahariah nahariah

Institutions
Hasanuddin University

Abstract
Abstract. Eggs are animal products with high nutritional value. Nutritional components in eggs are protein, fat, vitamins and minerals in sufficient quantities. Egg fermentation is done to increase the value of the benefits of eggs, including functional beverage products. The aim of the study was to assess organoleptic quality in chicken egg whites with different fermentation times. The research design used was completely randomized design (CRD) with one treatment and three replications (hours) 0, 6, 12, 18 and 24, respectively. The parameters assessed are aroma, taste, thickness, fondness and colors. The results showed that there was a change in aroma, taste and preference for egg whites fermented along with increasing fermentation time. Fermentation time can improve aroma and taste. However, the fermentation time shows the color value and the panelist preference value which decreases. The thickness value does not change, but there is a tendency to increase in value. The time of fermentation in egg white shows changes in organoleptic quality and is optimal at 6 hours of fermentation.

Keywords
Eggs, fermentation, organoleptic

Topic
Animal production Technology

Link: https://ifory.id/abstract/83H6hm92eTzn


BACTERIAL EXOPOLYSACCHARIDE (EPS) PRODUCTION FROM MILK FERMENTED STARTER CULTURE AND UTILIZATION IN FOOD PRODUCT
Ratmawati Malaka1*, Maynor Vargas Vargas2

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Corresponding Author
Ratmawati Malaka

Institutions
1Faculty of Animal Science, Hasanuddin University
2Research Laboratory of Chemistry and Applied Biosciences, National Technical University (UTN), Costa Rica

Abstract
Exocellular polysaccharide production (EPS) is found in many species of both Gram positive and Gram negative bacteria. EPS production by lactic acid bacteria plays an important role in the rheological behavior and texture of fermented milk. The use of EPS which produces lactic acid bacteria has been claimed to provide a thick body and to avoid gel and wheying fractures in fermented milk, which is a problem that often has to be faced by culture milk factories. Furthermore, it has been claimed that EPS isolated from the culture of lactic acid bacteria has antitumor activity. On the other hand a number of polysaccharide bacteria are indicated to have a strong inhibitory effect on AIDS infection. A wide range of polysaccharide bacteria has emerged as an important class of bioactive natural products. It is surprising that over the last few years most scientists have claimed about the possible different effects of EPS bacteria in treating various diseases, such as immune disorders and tumors, and their activity as an anti-inflammatory, anti-ulcer, cholesterol-lowering or antithrombotic agent. In our previous experiments, EPS can improve the quality of sour milk curd, and can be used as a food addiction. The production of EPS bacteria is genetically determined, but it is influenced by the modification of the culture conditions. The purpose of this paper is to provide an overview of EPS produced by bacterial fermented milk starter cultures and prospects for their use in food and health.

Keywords
Exopolysaccaride, Fermented milk, antitumor activity

Topic
Animal production Technology

Link: https://ifory.id/abstract/KVpzacmHGkWP


Body Weight and Morphometrics of Bali Cattle at People Breeding Station and Non Breeding Station Areas
Sjamsuddin Garantjang, Ambo Ako, Sutomo Syawal, Farida Nuryuliati, Muhammad Hatta¹* and Chalid Talib²

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Corresponding Author
Muhammad Hatta

Institutions
Department of Animal Production, Animal Science Faculty Hasanuddin University
Jl. Perintis Kemerdekaan Km. 10 Makassar, 90245
Corresponding email: muhammadhatta[at]unhas.ac.id

Abstract
The research aims to analyze the differences between body weight and morphometric of Bali cattle in the area of People Breeding Station (PBS) and Non-People Breeding Station (NPBS). The total number of measurable Bali cattle was 204 heads each consisted of 96 male and 108 females from PBS and NPBS. Mean and standard deviation of body weight Bali male cattle in PBS was significantly higher (p<0.01) than in NPBS of the same age groups. Mean and standard deviation body weight of Bali female cattle in PBS significantly (p<0.01) higher than in NPBS for age 0.1-1.0 and 1.1-2.0 years group but bodyweight for 2.1-3.0 and 3.1-4.0 years groups in PBS non significantly (p>0.05) than in NPBS. All of the morphometrics data was found that such as body lenght (BL), shoulder height (SH) and chest circumference (CC) of Bali cattle increased with the age advancement. Morphometrics of Bali cattle for age less than 3 years in PBS significantly (p<0.01) higher than Bali cattle in NPBS. In conclusion, the body weight and morphometrics of Bali cattle at PBS were higher than those at NPBS.

Keywords
Bali cattle. breeding station. body weight. morphometric

Topic
Animal production Technology

Link: https://ifory.id/abstract/JArYG2E34vnV


Brighteness, elongation and thickness of edible film with caseinate sodium using a type of plasticizer
Fatma Maruddin, Ratmawati Malaka, Syahdar Baba, Hasnawati Amqam, Muhammad Taufik, Syahriana Sabil

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Corresponding Author
Fatma Maruddin

Institutions
Hasanuddin University

Abstract
The use of plasticizer can improve the flexibility, elasticity and friability of edible films. The characteristics of edible film made from sodium caseinate are influenced by the use of a type of plasticizer. Differences in material source and molecular weight of various types of plasticizers result in differences in the interaction of hydrogen bonds between water-protein-plasticizer molecules and further cause differences in the physical characteristics of edible films. The purpose of this study was to determine the effect of plasticizer types (glycerol, sorbitol and polyethylene glycol (PEG)) on the characteristics of edible films. The edible film characteristics observed were color L * (brightness), elongation and thickness. Data were analyzed with complete random design and repeated three times. The use of plasticizer type affects the edible color value (L *) with a value of around 85.62-87.43 (close to white). However, the type of plasticizer did not affect the elongation and thickness of the edible film. The range of elongation and thickness of the edible film with the use of a type of plasticizer is around 15.96-16.22% and an average of about 0.15 mm. The color value of L * (brightness) of edible film using sorbitol type plasticizers is higher than that using glycerol and PEG. The characteristics of edible films using sorbitol plasticizers are better, compared to those using glycerol and PEG.

Keywords
edible film made from sodium caseinate, type of plasticizer, physical characteristics

Topic
Animal production Technology

Link: https://ifory.id/abstract/WhUQjTZ4E8dB


CHARACTERISTICS OF NON-CARCASS KACANG GOAT CARVED INTENSIVE FATTENING IN DIFFERENT GENDER
Muhammad Hatta, Sudirman Baco, Hastang

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Corresponding Author
Muhammad Hatta

Institutions
Hasanuddin University

Abstract
This study aims to examine the characteristics of non-carcasses, which are of economic value, and non-economically in intensive fattened male and female goats. The study was conducted at the Laboratory of Beef Cattle and Laboratory of Animal Nutrition and Food, Hasanuddin University Makassar. The material used in this study were 16 Kacang goat, 8 males and 8 females under 1-year-old (Io). The tools used in this study were machetes, shovels, buckets, basins, surgeon, scales, plastic bags, scalpels, and writing instruments. The ingredients used are forage, bran, jag n g, coconut meal, fish meal, minerals, salt, and molasses. The method used is the intensive maintenance stage, given a feed of 3% (based on the dry matter) of body weight for 3 months. The second stage is slaughtering and carving. This stage the cattle are weighed first then slaughtered. After that, the carcass is carried out and weighed all the non-carcass parts (offal). Data were analyzed using the t-test . and descriptive. Data processing using SPSS version 16 computer package program. The results of studies on pea goats showed that the percentage of the total non-carcass weight of male goats was relatively the same compared to combined.g Female beans. The non-carcass weight of male economic value is relatively higher than that of females.

Keywords
Keywords: Kacang Goat, gender, intensive, fattening, and non-carcass.

Topic
Animal production Technology

Link: https://ifory.id/abstract/2f7xrchL4KeZ


EFFECT OF BLEACHING TIME AGAINST PRODUCTION AND QUALITY OF MILK WATER THE DAIRY COW GIVEN CORN COB
Sjamsuddin Garantjang, Muhammad Rusdy, Muhammad Hatta, Budiman Nohong and Sema

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Corresponding Author
Muhammad Hatta

Institutions
Hasanuddin University

Abstract
Many factors affect the quality of milk production and dairy cattle, such as the nations fire, cowage, type of feed, months of lactation, time milking and others. The purpose of this study was to determine the differences in milk production and milk quality in the morning and evening milking of dairy cows given corn cobs fermented. The study was conducted for one month using 8 cows that were lactating, divided into two groups each consisting of 4 cows given 2 % corn cobs and 4 cows not given corn cobs. Data analysis is displayed in Grafik form, the average and standard deviations and analyzed descriptively. The results showed milk production in the morning milking treatment P1 31.03% higher than in the evening milking and P2 milking morning treatment 20.83% higher than afternoon milking or the second average morning milking treatment 25.97 % higher than afternoon milking. The group of cattle (P1) who were not given corn cobs fermented milking milk production in the morning average 8.54 ± 2.78 L / head / day higher than the afternoon milking with average milk production 5.89 ± 1.89 L / head / day , while in the cattle group (P 2) which gets fermented corn cobs in milk production milking morning 8.40 ± 1.68 L / head / day over than with the afternoon milking with an average milk production of 6, 65 ± 1.59 L /head/day. The quality of milk at p American morning seen from the protein content (3.26%) and fat (3.37%) lower than at milking afternoon with a protein content of 4.03% and 3.79% fat. In conclusion, milking in the morning produces higher milk than in the afternoon milking, whereas milk quality is higher in milk in the afternoon.

Keywords
Keywords: milking time, milk production, milk quality

Topic
Animal production Technology

Link: https://ifory.id/abstract/cVh79bAmFTty


Effect of Different Level of Melinjo (Gnetum gnemon Linn ) Leaf Extract and Storage Duration on the Quality of Duck Eggs
Andi Nurul Mukhlisah1, Effendi Abustam2, Fatma Maruddin2

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Corresponding Author
Fatma Maruddin

Institutions
1Faculty of Animal Husbandry and Fisheries, Sulawesi Barat University, Majene, Indonesia
2Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Abstract
Eggs are one of perishable food products and a very short shelf life. If the eggs are left in the open air (room temperature), it is lasting only for about 10-14 days. After these days, the eggs undergo alteration of the damage such as evaporation of water content, foul smelling and changing taste. Efforts to overcome the damage, it is necessary to perform preservation. Preservation can be done by marinating. Marinating eggs can be conducted by soaking with various solutions such as lime water or vegetable tanners containing tannins. Melinjo leaves contain high levels of tannins 4.55% which are expected to be one of the vegetable tanning materials. The experiment was conducted in the Laboratory of Animal Technology. This study was used 176 duck eggs that were arranged using completely randomized design (CRD) of factorial pattern 4 x 4 with 3 replications, and consisting of 2 factors. The first factor was the levels of melinjo extract ( 0%, 30%, 40% and 50% ) and the second factor was storage duration (1 day, 14 days, 21 days and 28 days ). The results of this research showed that higher levels of leaf melinjo extract, the Haugh unit valuewas increased and the depth of the air cavity was decreased. The longer of the storage duration, the value of Haugh unit of yolk index was decreased. The depth of air cavity, depreciation, were increased. The use of melinjo leaf extract can be used as a preservative from the level of 30%.

Keywords
Duck Egg , Level of Melinjo Extract, Storage duration, quality

Topic
Animal production Technology

Link: https://ifory.id/abstract/h4EBLW9dXk3C


Effect of Lactococcus lactis Inoculation on Characteristics and Microstructure of Dangke Cheese with different Ripening Temperature and Incubation Time
Ratmawati Malaka1*, Fatma Maruddin1, Sudirman Baco2, Adham M. Abdou3

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Corresponding Author
Ratmawati Malaka

Institutions
1Laboratory of Biotechnology of milk processing, Faculty of animal science, Hasanuddin University
2Laboratory of Beef Cattle Production, Faculty of Animal Science, Hasanuddin University
3Laboratory of food control, Benha University, Egypt
*corresponding author : e-mail: malaka_ag39[at]yahoo.co.id

Abstract
Physical properties of Dangke cheese can be improved by ripening process through starter culture inoculation. The purpose of this study was to analyze the characteristics of Dangke cheese with different temperature and incubation time of ripening as well as their interaction by Lactococcus lactis inoculation. The researchmethod used was experimental using complete randomized design (CRD) with 2 (two) factors. The first factor (A) is the ripening temperature (5, 15, and 25 ° C) and the second factor (B) is the Ripeningtime (6, 9, and 12 days). Dangke is made by adding a papaya sap solution as coagulation. Microstrucure was observed by scanning electron microscope. The treatments were replicated three times each process. The data were processed statistically with variance analysis followed by the least significant difference test. The results indicated that the ripening temperature affected the activity of L. lactis in carbohydrate degradation to produce lactic acid so that it affected the hydrogen potential (pH) and the dangke protein content. Long time ripening provides an opportunity for L. lactis to continue performing activities resulting in a decrease in carbohydrate and pH levels, but there is an increase in total lactic acid and protein levels. The temperature and duration of ripening in dangke manufacture provide an interaction of carbohydrate and protein levels. The Ripening temperature used in the manufacture of Dangke cheese with the addition of L. lactis preferably 5°C and the duration of 12 days of ripening.The microstructural features show that the duration of ripening causes the Dangke structure to be more compact as indicated by the proximity of casein molecules with other casein molecules and fat spread evenly in the three-dimensional network of molecules.

Keywords
Carbohydrates; dangke; Lactococcus lactis; pH; protein; total lactic acid

Topic
Animal production Technology

Link: https://ifory.id/abstract/tvN9bTMEw7Hq


Effect of long time immersion in edible film solution from native chicken claw gelatin on the physical and chemical properties of chicken meat
M Sompie, S E Surtijono, R Tinangon, M I Said

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Corresponding Author
Meity Sompie

Institutions
Animal Husbandry Faculty, Sam Ratulangi University

Abstract
Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. This study was aimed to determine the effect of addition gelatin from native chicken claw on physical and chemical properties of chicken meat. This research materials were used native chicken legskin gelatin, plasticizer gliserol and chicken meat. This study used Completely Randomized Design (CRD) with different time of immersion in edible film solution (T1 = 0 minutes, T2 = 3 minutes, T3 = 6 minutes and T4 = 9 minutes) and four replications. The result of study showed that the long time of immersion in edible film solutions had significant effect (P<0.05) on the water holding capacity, cooking loss, collagen, protein content, and pH value of chicken meat. It was concluded that the chicken meat soaked in edible film solution for 3 minutes had the best physical and chemical properties.

Keywords
Chicken meat, Edible film, Gelatin, Native chicken claw, Plasticizer

Topic
Animal production Technology

Link: https://ifory.id/abstract/PFCZQbN6zRmp


Effect of Moringa Leaf Flour Ratio with Smoke Flour and Maturation Time on the Characteristics of Quality Bali Beef Pectoralis profundus Muscle
E Abustam1, M I Said2, Nahariah3, and M Yusuf4

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Corresponding Author
Effendi Abustam

Institutions
1,2,3,4 Faculty of Animal Science, Hasanuddin University
Jl. Perintis Kemerdekaan Km.10 Makassar 90245
Corresponding author: effendiabu[at]hotmail.com

Abstract
Abstract. The use of moringa leaves and coconut shell liquid smoke in the form of flour as an antioxidant in Balinese beef has been carried out to see changes in the functional properties of fresh meat during aging. One of the roles of antioxidants is to inhibit protein oxidation in meat during cold storage. The combination of moringa leaf flour and smoked flour as an antioxidant is used in the form of marination in the muscles of Pectoralis profundus during maturation at a temperature of 2-50 C for eight days. Maturation will improve the functional properties of meat that have an impact on improving the quality of fresh meat. This study used six male Bali cattle aged three years old from the MBC (Maiwa Breeding Center) in Enrekang and slaughtered at the Faculty of Animal Science Hasanuddin University. Pectoralis profundus muscle was dissected from the carcass after rigor mortis. Antioxidants used are 100% Moringa leaf flour and 20% smoke flour concentration. The experimental design used was a complete design with a 3 x 5 factorial pattern where factor 1: ratio of moringa leaf flour: smoked flour :; 25%: 75%, 75%: 25%, and 50%: 50%, factor 2: maturation time; 0, 2, 4, 6, 8 days. The parameters observed were pH, water holding capacity (DIA), breaking power of cooked meat (DPDM), and cooking shrinkage (SM) after the meat was cooked at 800 C for 30 minutes. The results of the study showed the ratio of Moringa leaf flour: smoked flour produces the values of the four parameters more or less the same even though there was a tendency of the ratio of 75: 25% better. While the maturation time produced the lowest pH on the sixth day, the highest DIA, the lowest DPDM, and BC on the second day. It can be concluded that maturation time improved the functional properties of Bali beef while the ratio of moringa leaf flour to smoked flour has not been able to improve the functional properties of Bali Beef.

Keywords
antioxidants, functional properties, maturation, moringa leaf flour, smoked flour

Topic
Animal production Technology

Link: https://ifory.id/abstract/VwHcTtxDXPuY


Effectiveness of Antioxidants and pH value of Dragon Fruit Skin Powder (Hylocereus polyrhizus) in Pasteurized Milk with Different Storage Times
Rajmi Faridah1, Azmi Mangalisu1, dan Fatma Maruddin2

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Corresponding Author
Fatma Maruddin

Institutions
1Department of Animal Science, STIP Muhammadiyah Sinjai, Sinjai, Indonesia
2Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Abstract
On peoples farms that do not yet have a modern milk processing industry, marketing becomes an obstacle because the milk is easily damaged. In addition, public interest in consuming fresh milk is still very low due to the lack of attractiveness from milk. One of the ingredients that has the potential to improve the quality and attractiveness of consumers is the use of dragon fruit skin powder Dragon fruit skin contains antioxidants and antibacterial so that it can maintain the pH value. The purpose of this research was to determine the time limit for pasteurized milk storage by adding dragon fruit peels at room temperature. This research was conducted using a Completely Randomized Design (CRD) with different storage duration treatments (0 hours, 4 hours, 8 hours, 12 hours, 16 hours). Red dragon fruit peel powder was added as much as 2%. Storage treatment with the addition of dragon fruit peel powder affects the pH value. The pH value increased from 0 hour storage to 4 hour storage then decreased at 12 and 16 hour storage. This shows that the addition of dragon fruit peel powder can increase the pH value until 4 hours of storage. Antioxidant value decreases with duration of storage. Significant decrease in the value of antioxidant activity occurs in storage for 16 hours. The quality of pasteurized milk with the addition of dragon fruit skin powder can be maintained up to 12 hours storage at room temperature.

Keywords
Pasteurized Milk, Dragon Fruit Skin Powder, Storage Times, Antioxidants and pH

Topic
Animal production Technology

Link: https://ifory.id/abstract/ZhyHWunbVJXQ


Evaluation of changes in organoleptic flavour in fermented egg whites that obtain additional levels and types of fruit
N. Nahariah , and H. Hikmah

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Corresponding Author
nahariah nahariah

Institutions
Faculty of Animal Science, Hasanuddin University

Abstract
The addition of fruits with different levels in eggs is expected to improve the quality of fermented egg white products. The egg whites fermentation process causes changes in the organoleptic flavor of the egg. This study aims to evaluate changes in organoleptic taste in fermented egg whites by adding different levels and types of fruit. This study uses a completely randomized design with a 4x5 factorial pattern, each factor A (%) level of fruit 10, 20, 30 and 40 and factor B are melons, apples, mangoes, oranges and dragon fruit. The parameters measured were organoleptic flavors which included fruit flavors, egg flavors and sour flavours. The results showed that the addition of different levels of fruit had a very significant effect (P <0.01) on fruit flavor changes, but the types of fruit showed no significant effect. The addition of different types of fruit has a significant effect (P <0.05) on changes in egg flavor. But the level of fruit addition did not show any significant effect on changes in egg flavor. The addition of fruit types and levels did not shows a significant effect on changes in sour flavours in fermented eggs. The addition of a level of 30% indicates a higher fruit flavor than other levels. The addition of fruit does not change the flavour of fruit and sour flavours. But it can reduces of the flavours of eggs in fermented egg whites.

Keywords
Eggs, fermentation, flavour, fruits

Topic
Animal production Technology

Link: https://ifory.id/abstract/w2NJeDVzhEQU


Exploring SNPs (Single Nucleotide Polymorphisms) of Myostatin Gene in Coding Region in Bali Cattle
WLN Aliyya1, RR Noor2, Jakaria2

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Corresponding Author
Wenny Ladhunka Nur Aliyya

Institutions
Institut Pertanian Bogor, Bogor Jawa Barat.
Ilmu Produksi dan Teknologi Peternakan Fakultas Peternakan

Abstract
The gene MSTN is a member of the superfamily growth gene transforming growth factor β (TGF-β) that functions to suppress muscle growth. The purpose of this study was to analyze the polymorphims of MSTN genes in the coding region (exon 1, 2, and 3) in Bali cattle kept at the Breeding Center for Bali cattle (BPTU-HPT) in Denpasar. The number of samples used was 52 heads male of Bali cattle aged 2-3 years. SNP identification was done by amplifying the coding region, exon 1, exon 2 and exon 3 MSTN genes using direct sequencing method. Analysis of MSTN gene sequences in Bali cattle was carried out by using the BioEdit and MEGA7 programs. The present study found a total of 18 SNP mutations namely point mutation that are 4 SNP (g.313 C>A, g.324 T>A, g.330 T>G, g.400 G>A) in exon 1, 1 SNP (g.2609 G>A) in exon 2, and 13 SNP (g.4821 C>A, g.4838 C>T, g.4842 A>C, g.4849 T>C, g.4868 C>A, g.4873 C>G, g.4900 T>G, 4905 C>G, g.4957 C>G, g.4959 C>A, g.4969 T>A, g.4974 T>C, g.5044 C>A) in exon 3. SNPs found in the MSTN gene in Bali cattle might be used as candidates for Marker Assisted Selection, especially in Bali cattle

Keywords
Myostatin gene, Bali cattle, SNP

Topic
Animal production Technology

Link: https://ifory.id/abstract/6Cgut79F3LVT


Inhibitory effect of pasteurized milk with the addition of Matoa (Pometia Pinnata) and alginate against Sthapylococcus aureus and Escherichia coli
Andi Triana, Fatma Maruddin, and Ratmawati Malaka

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Corresponding Author
Fatma Maruddin

Institutions
hasanuddin university

Abstract
The use of natural ingredients in pasteurized milk processing can improve the functional properties of the final product. Matoa (Pometia Pinnata) and alginate have compounds that can inhibit the growth of Staphylococcus aureus and Escherichia coli. The purpose of this research were to determine the levels of matoa and alginate leaf extracts against the inhibitory effects of Escherichia coli and Staphylococcus aureus. This research were conducted using a completely randomized design (CRD) factorial pattern consisting of 2 factors. The first factor were the level of matoa leaf extract (0%, 0.1%, 0.15, 0.20%) and the second factor were the alginate level (0%, 0.1%, 0.2%, 0.3%). Each treatment was repeated 3 times. The inhibitory effect of pasteurized milk with the use of matoa and alginate extracts against S. aureus in the range 2.68-10.48 mm and against E.coli in the range 3.15-12.34 mm. The antibacterial potential of matoa leaf extract influences the inhibitory effect on E. coli and S. aureus. An increase in the inhibitory effect of pasteurized milk on S.aureus and E.Coli with increasing use of matoa leaf extract levels. The antibacterial potential of alginate influences inhibition of E. coli but did not effect to S. aureus. An increase in the inhibitory effect of pasteurized milk on E. coli with increasing use of alginate levels. The interaction of use between matoa leaf extract and alginate in pasteurized milk did not affect the inhibition of S. aureus and E. coli. The best inhibitory effect of pasteurized milk on S. aureus and E.coli using 0.20% eye level and alginate in the range of 0.2-0.3%.

Keywords
Pasteurized milk, matoa leaf, alginate, inhibitory effects of pathogenic bacteria

Topic
Animal production Technology

Link: https://ifory.id/abstract/zatgMJuqrkUf


Legal aspects in development of beef cattle in South Sulawesi, Indonesia
Hamzah1, Muhammad Yusuf2*

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Corresponding Author
Muhammad Yusuf

Institutions
1) Faculty of Law Hasanuddin University, Makassar, Indonesia

2) Laboratory of Animal Reproduction, Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Abstract
Development of livestock, especially beef cattle is intended to achieve a high rate of production in order to accomplish the need of food that origin from animal. On the side of technology, livestock production has long been developed to increase the production, quality and the other reasons, however non-technical reasons are also affecting the livestock production. Therefore, the objective of this study was to explain the legal aspect of non-technical reason of cattle development, especially Bali cattle in South Sulawesi. In development of these livestock, mostly are raised by small holder farms system, whereas those cattle are raising in extensive system including housing and feeding system with very small livestock technology applied. The most two non-technical problems that limits the development of cattle even reduced the population are stealing the cattle and slaughtering of pregnant cows. These two problems are significantly inhibits the development of cattle population as well as sustainability. Efforts to cope the problems have been conducted by the government as well as in cooperation with national security. Regulation that related to the problems have also been made by the government, however it seems that several obstacles in application of this regulation. Therefore, it can be concluded that legal aspect that affecting the development of beef cattle in South Sulawesi is still need special attention for its application and supervision.

Keywords
Legal aspect, beef cattle, regulation, small farms

Topic
Animal production Technology

Link: https://ifory.id/abstract/LPqgdEHDXZ3f


Livelihood impacts of the cattle management practices in mixed crop-livestock farming systems in South Sulawesi, Indonesia
Syamsu Bahar a), R. Rachman b), A. Natsir c), Liana J. Williams d), Clemens M. Grün-bühel d) and Monica van Wensveen d)

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Corresponding Author
SYAMSU BAHAR

Institutions
a) Assessment Institute for Agricultural Technology, Jakarta, Indonesia.
Jalan Raya Ragunan No. 30, Pasar Minggu, Jakarta 12520, Phone: +62 (021) 78839949,
Facs.: +62 (021) 7815020, E-mail: bptp-jakarta[at]litbang.deptan.go.id; syamsubahar[at]yahoo.com
b) Assessment Institute for Agricultural Technology, South Sulawesi, Indonesia.
c) Hasanuddin University, Makassar, South Sulawesi, Indonesia.
d) CSIRO Sustainable Ecosystems, Australia.

Abstract
Abstract The research project to increase cattle production was conducted in South Sulawesi, Indone-sia of ACIAR funded projects in South Sulawesi (SMAR-2006-061). The project worked in 3 regencies (Bone, Barru and Gowa) and four villages in each. Bali cattle (Bos javanicus) are a vital component of Indonesia-s crop-livestock farming systems. Improving Bali cattle pro-ductivity on these smallholdings is essential not only to the Indonesian Government-s beef self sufficiency targets, but also to improving the economic development of farmers living in these regions. However, smallholder farms in the region are usually less than two hectares in total and comprise a mix of crop, forage, livestock and human activities. The aim of this re-search was to investigate how the introduction of cattle management practices impacted on household livelihoods. The result showed that these types of projects may contribute to im-proved livelihoods in the long-term, unlikely to be visible in short term.

Keywords
Key Words: Livelihood impacts, Cattle management, Smallholders, Crop-livestock systems

Topic
Animal production Technology

Link: https://ifory.id/abstract/NhqdgEBFUxJC


Microbial Qualities of Rabbit Meat Fermented with Lactobacillus plantarum
Anik Fadlilah1, Djalal Rosyidi2*, Agus Susilo2

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Corresponding Author
Anik Fadlilah

Institutions
1 Postgraduate student of Animal Science Faculty of Brawijaya University, Indonesia
2 Lecturer of Animal Science Faculty of Brawijaya University, Indonesia
*Email: djalal_tht[at]ub.ac.id

Abstract
Rabbit meat had been known as the high protein content of meat. Protein was derived from peptides that it was a bioactive component and potential for human health. The bioactive component of meat could be obtained by proteolysis. Fermentation was one of the methods for meat proteolysis. Lactobacillus (L.) plantarum was one of the microorganisms for meat fermentation. This research aims to determine the effect of adding L. plantarum and fermentation time of rabbit meat on Total Plate Count (TPC), Acid Lactic Bacteria (LAB) Total, Titratable acidity and pH. The method was an experimental using factorial randomized block design. The first factor was concentration of L. plantarum (0%, 6%, 8% and 10%) and the second factor was fermentation time of meat (12 hours, 18 hours and 24 hours). The results showed that L. plantarum concentration was no effect on LAB Total and TPC, while fermentation time was a highly significant effect (P<0.01) on TPC and significant effect (P <0.05) on LAB Total. L. plantarum concentration and fermentation time was a highly significant effect (P <0.01) on titratable acidity, and significant effect (P<0.05) on pH. The conclusion of this research was the best rabbit meat fermented with L. plantarum concentration was 10% and the fermentation time was 18 hours.

Keywords
Rabbit Meat, Lactobacillus plantarum, Acidity, pH

Topic
Animal production Technology

Link: https://ifory.id/abstract/kZ3TC2fpwEMv


Performance of An-estrus Postpartum Bali Cattle by Additional Feed of Multiple Nutrient Molasses Based on Indigofera
RF Utamy, Ambo Ako , Toleng, M Yusuf

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Corresponding Author
Renny Fatmyah Utamy

Institutions
Faculty of Animal Science, University of Hasanuddin

Abstract
This study was utilized Urea Multiplenutrient Molasses Block (UMMB) based on 40% of Indigofera flour to determine the daily gain and performance of postpartum Bali Cattle. The parameters of the study were daily gain, chest depth, body length, and withers height. The UMMB consisting of rice bran, urea, coconut cake meal, shrimp waste meal, molasses, mineral, Indigofera flour, salt, and cement as an adhesive. This study was divided into two paddocks where each paddock consisted of 10 head an-estrus postpartum Bali Cattle. Subsequently, each paddock was arranged by different treatment consisted of control (without any treatments) and additional feed supplement of UMMB. The mean values of each parameter were compared by T-Test. The result revealed that the additional feed supplement of UMMB had a significant effect on average daily gain (0,8 kg head-1 day-1) compared to the control treatment (0.2 kg head-1 day-1). The treatments had significant effect on chest depth (0.2 ± 0.05 vs 0.3 ± 0.02 cm head-1 day-1) and body length (0.04 ± 0.01 vs 0.14 ± 0.05 cm head-1 day-1). In contrary, both control and additional feed supplement had no significantly effect (P = 0.55) to withers height of postpartum Bali Cattle (0.13 ± 0.03 vs 0.18 ± 0.06 cm head-1 day-1). Daily gain of an-estrus post-partum Bali cattle tended to be high by feed supplement of UMMB. Therefore, UMMB was appropriate for the ruminant diet as a feed supplement.

Keywords
body length, chest depth, daily gain, withers height, UMMB based on Indigofera

Topic
Animal production Technology

Link: https://ifory.id/abstract/VYw2UCnHRx7h


Physicochemical quality and total flavonoid fermented milk with additional red dragon fruit skin (Hylocereus polyrhizus)
Ulva Dianasari1, Ratmawati Malaka2 and Fatma Maruddin2

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Corresponding Author
Fatma Maruddin

Institutions
1Faculty of Mathematic and Natural Science, University of Muhammadiyah Bulumba, Indonesia
2Faculty of Animal Science, Hasanuddin University, Makassar, South Sulawesi 90245, Indonesia

Abstract
Physicochemical qualities and total flavonoids qualities of fermented milk can be enhanced by the utilization of natural ingredients of red dragon fruit skin (Hylocereus polyrhizus). The purpose of this study was to analyze the effect of red dragon fruit skin concentratrion and length of incubation as well as their interaction toward physicochemical characteristics and total flavonoid qualities of fermented milk with the addition of red dragon fruit skin. The research was conducted at the Laboratory of Dairy Processing Biotechnology and Hasanuddin University-s Biopharmaca Laboratory. The research method used was experimental method by using complete randomaized design (RAL) with 2 (two) factors. The first factor (A) was the dragon fruit skin concentration 0%, 20%, 40% and 60% and the second factor was the incubation period ranging from12 hours, 14 hours, until 16 hours. The treatments were repeated three times each. The data were processed statistically with analysis of variance followed by the smallest real difference test. The research result showed that high concentration of red dragon fruit skin and long incubation could increase the activity of Lactid Acid Bacterial (BAL) during fermentation process, so it increased the total lactid acid, fat content and total flavonoid but decreased carbohydrate and protein content of fermented milk. The concentration of dragon fruit skin and long incubation in the manufacture of fermented milk will give interaction to protein and flavonoid of fermented milk. Therefore, it can be suggested that the concentration of dragon fruit skin used in producing fermented milk should be 60% and take 12 hours.

Keywords
fermented milk, red dragon fruit skin, Physicochemical and total flavonoid

Topic
Animal production Technology

Link: https://ifory.id/abstract/2KLzXYAkGwaF


PHYSICOCHEMICAL QUALITY OF BISCUIT ON VARIOUS COMPOSITIONS OF WHEAT FLOUR, DANGKE FLOUR AND SAGU FLOUR
Marwah, Wahniyathi Hatta, Nahariah

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Corresponding Author
marwah marwah

Institutions
Universitas Hasanuddin, Fakultas Peternakan

Abstract
Biscuits is one of the processed food products based on wheat flour, which is an imported product by depending on overseas producers. This study was examined the possibility of using wheat flour with dangke flour and sago flour, in utilizing local ingredients in biscuit formulations. This research was aim to know the best level of wheat flour, dangke flour and sagu flour in making biscuit and to know the biscuit formulation to water content, rendement, protein solubility, fat content and organoleptic quality. The design used was Completely Randomized Design (RAL) of one factor, ie various composition of wheat flour, dangke flour, and sago flour in biscuit formulation, which was repeated three times. The results showed that the reduction of wheat flour and the addition of dangke flour and sago flour to biscuit formulation can decrease water content and increase protein solubility, fat content also on organoleptic test increase aroma of milk, crispness and biscuit favorite.

Keywords
Biscuits, wheat flour, dangke, sago, physicochemical

Topic
Animal production Technology

Link: https://ifory.id/abstract/fXgA68rLjCup


Quality of colors and flavor screen taste with additions of leaves and different long storage
Herly, M, Ningrum, E.M, dan N. Naharia

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Corresponding Author
endah ningrum

Institutions
Faculty of Animal Science, Hasanuddin University, Jalan Perintis Kemerdekaan Km 8, Makassar 90245, South Sulawesi, Indonesia

Abstract
Pindang eggs are a type of processed egg that is boiled using certain herbal ingredients so that it has a distinctive taste and odor and makes eggs easier than regular boiled eggs. Teak seed leaves, teak leaves and their combination) with different storage duration of color quality and flavor of boiled eggs. This study uses a completely randomized design (CRD) factorial pattern consisting of two factors, namely the first factor (composition of guava leaves, teak leaves and all combinations) and the second factor (storage time 0, 7, 14 and 21 days). The results showed what was meant by the type of leaf and storage duration increased the color of the boiled egg whites. Taste of eggs Pindang eggs that have the best color and taste are combination leaf type pindang eggs (teak leaves and guava) with a storage time of 7 days.

Keywords
boiled eggs, guava leaves, teak leaves

Topic
Animal production Technology

Link: https://ifory.id/abstract/ZErKzaG9gQTx


Review: Enkapsulated liquid smoke
Andy1, Effendi Abustam2, Ratmawati Malaka2, Sri Purwanti2

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Corresponding Author
Sri Purwanti

Institutions
1Doctoral Student of Animal Science Study Program, Faculty of Animal Science,
Hasanuddin University
2Faculty of Animal Science, Hasanudin University

Abstract
Liquid smoke is the condensation result of wood pyrolysis. It contains lots of compounds formed by constituent pyrolysis process such as cellulose, hemicellulose and lignin. Lignin can be used to produce organic acids, phenols, carbonyl that become the compound of natural antibiotics, antioxidants, antibiotic, desinfectants, or as biopesticides and food preservation. Those compounds have different proportions such as type, wood moisture and pyrolysis temperature. Liquid smoke from wood can be used as natural antibiotics contains compounds that can be extracted such as phenol derivatives, which can inhibit microbes- growth. There is many studies about raw materials of liquid smoke such as: rice husk, coconut shell, Meranti sawdust, corncob and cinnamon. Based on literature study, Liquid smoke from coconut shell has percentage phenol 2,24%, total acid 15,7% highest than other material. Followed by the lowest pH 1.41. It can be conclued liquid smoke from coconut shell can be used natural antibiotics in animals. Coconut shell liquid smoke as a natural antibiotics has limitation in distribution and susceptible to physical and chemical changes during storage. Therefore, it was necessary to develope encapsulation of coconut shell liquid smoke. The functional properties of liquid smoke microcapsules can be maintained by using chitosan and maltodekstrin as encapsulant. The aims of this review is to understand coconut shell as the best raw material of liquid smoke, after being encapsulated that can be used as natural antibiotics in animals. Based on literature study, coconut shell liquid smoke encapslated using maltodextrin-chitosan has pH (2,70 ± 0,08), total acid (2,70 ± 0,08)% and total phenol (4,40 ± 0,05)%. The paper stresses the need for more studies on using of liquid smoke encapsulated of coconut shell as natural antibiotics in animals

Keywords
antibiotics, encapsulate, liquid smoke, coconut shell

Topic
Animal production Technology

Link: https://ifory.id/abstract/dfZr8p4AYDjh


THE ACTIVITIES OF THE INTEGRATION OF PALM OIL AND CATTLE (ISAPI) BY GROUP OF FARMER AND IT-S DEVELOPMENT STRATEGY IN LAMANDAU DISTRICT, CENTRAL KALIMANTAN PROVINCE
1)Bambang Ngaji Utomo and 2)Ermin Widjaja

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Corresponding Author
Bambang Ngaji Utomo

Institutions
1)Balai Besar Penelitian Veteriner,
2)Balai Besar Pengkajian dan Pengembangan Teknologi Pertanian

Abstract
The sustainable cattle farming approach is integrated with plants and the most potential is the oil palm plantation industry, because the potential of feed resources is cheap and abundant available. The research activities carried out in the Farmer Group in Lamandau district after 3 years of introduction of oil palm-cattle integration (ISaPi) through the introduction of technology for making organic fertilizer and complete feed based on the oil palm plantation industry. The information was obtained from primary data through interviews with farmer groups and key informants from the Agriculture Service and PBS of Oil palm during the Focus Group Discussion (FGD) and secondary data was obtained from study desks. Field survey was also conducted. Data were analyzed descriptively and SWOT. Lamandau Regency is ideal for developing ISaPi activities, because of the potential feed resources from the oil palm plantation industry, in the form of oil palm fronds, solid palm oil and palm kernel meal (BIS). Oil palm plantations in Lamandau District with an area of 175,480.46 ha if only 25% of ISaPi activities have the potential to develop livestock around 73,977 animals throughout the year, due to the supply of solid palm oil from 1 PKS, forage in the oil palm area and oil palm fronds. There are 10 farmer of groups and One individual that consistently applies ISaPi activities with various models of application adjusted to the availability of human resources, access to palm oil mills (PKS) and capital from each farmer group. The difference in the application of ISaPi is in the formulation of animal feed (solid palm only or complete feed) and the allotment of organic fertilizer that was produces. Increased productivity and income from the farming is a major factor in ISaPis activities keep it running. The strategy for developing of ISaPi activities in Lamandau District by taking into account existing of internal and external factors is to maximize the utilization of the potential of existing resources to increase farm productivity (palm, livestock and horticulture) and diversify farm income by applying technology that is already available and controlled by groups of farmer. With the application of technology, it will be able to increase the added value of products which it was produced. The limiting factors such as access to PKS, product marketing and capital were need support and commitment from related parties, especially the local government and this has been initiated by the local government.

Keywords
Integration, Palm Oil, Cattle, Farmer Group, Lamandau District

Topic
Animal production Technology

Link: https://ifory.id/abstract/HYBcgjf2nheK


The capability of cemba leaf extract in inhibiting Staphylococcus aureus growth
Hajrawati, Henny Nuraini, Irma Isnafia Arief and Dondin Sajuthi

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Corresponding Author
Hajrawati Hajrawati

Institutions
Departement of Animal Product and Technology, Hasanuddin University, Makassar, South Sulawesi 90245, Indonesia
Departement of Animal Production and Technology, Bogor Agricultural University, Bogor, West Java 16680, Indonesia
Departement of Veterinary Clinic Reproduction and Pathology, Bogor Agricultural University, Bogor, West Java 16680, Indonesia

Abstract
Cemba (Albizia lebbeckoides [DC.] Benth leaf extract contains phytochemical components namely: phenolics, flavonoids, tannins, alkaloids, glycosides, and saponins that potent to be an antibacterial agent. The study aimed to evaluate the antibacterial capability of cemba leaf extract against Staphylococcus aureus contaminating animal products frequently. A 40 g of cemba leaves were extracted with 400 mL of water (1:10) for 24 hours. One mL of each prepared concentration of CLE (100, 105, 110, 115, 120, 125, 130, 135, and 140 mg mL-1) was cultured together with 1 mL S. aureus concentration of 106 CFU mL-1 in MHB media, then incubated at 37 °C for 24 hours. Furthermore, each bacterial suspension contained in the MHB was grown on MHA media and incubated at 37 °C for 24 hours. The number of bacteria colonies growing was calculated for determining MIC and MBC. The time-kill test used CLE with a concentration of 1 MIC and 2 MIC. Besides, SEM was also observed to know the changes in the morphology of S. aureus cells after tested contact with 1 MIC CLE. The results showed that CLE was able to inhibit and kill S. aureus bacteria with MIC values of 120 mg mL-1 and MBC of 125 mg mL-1. Time-kill test results showed CLE concentrations of 120 mg mL-1 (1 MIC) and 240 mg mL-1 (2 MIC) were able to kill S. aureus bacteria with a contact length of 4─8 hours. The results of SEM observations indicated that CLE was able to kill S. aureus by damaging bacterial cell walls.

Keywords
cemba leaf extract, Staphylococcus aureus, phytochemical

Topic
Animal production Technology

Link: https://ifory.id/abstract/3zUwDrBXJNFH


The Digestive and Physiological Regulatory Organs of Male Bali Cattle Fed with Cocoa Bean Shell
H. Hikmah1, G. Alam2, J.A. Syamsu1, S. Salengke3 and N. Nahariah1

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Corresponding Author
H. Hikmah

Institutions
1Faculty of Animal Husbandry, Hasanuddin University, Jalan Perintis Kemerdekaan Km. 10, Makassar 90245, Indonesia
2Faculty of Pharmacy, Hasanuddin University, Jalan Perintis Kemerdekaan Km. 10, Makassar 90245, Indonesia
3Faculty of Agriculture, Hasanuddin University, Jalan Perintis Kemerdekaan Km. 10, Makassar 90245, Indonesia

Abstract
The response of livestock to feed quality can be illustrated by changes in digestive organs and physiological regulatory organs of livestock. This study aimed to determine the response of digestive and physiological regulatory organs by the use of cocoa bean shell (CBS) as feed. The study used 12 male Bali cattle aged 1.5 years and weighed 159.25 ± 15.68 kg. The study was arranged using a Completely Randomized Design (CRD), the treatment consisted of 4 levels of CBS supplementation including: A = 0%; B = 3%; C = 6%; D = 9% for 16 weeks. The results showed that the percentage of lymphatic, liver and kidney weights increased (P <0.05) according to the level of CBS. The effect of CBS feeding on the percentage of lymphatic weight occurred at level 9%, significantly higher (P <0.05) compared to the level of 3%, 6% and without cocoa shell. The liver and kidney percentages were higher (P <0.05) at levels 6% and 9% compared to 0% and 3%. There is no effect of supplementation on the digestive tract, lungs and heart. The study concluded that feed supplementation with CBS at 6% and 9% levels had an impact on physiological regulatory organs of Bali cattle.

Keywords
Bali cattle, Cocoa bean shell (CBS) fed, digestive and phyisological regulatory organs

Topic
Animal production Technology

Link: https://ifory.id/abstract/LnKYWuCV29De


The effect of Liquid Smoke in Feed Block During Fattening on Properties of Bali Beef Quality
Effendi Abustam1, Muhammad Irfan Said2, Muhammad Yusuf3, and Nahariah4

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Corresponding Author
Effendi Abustam

Institutions
1,2,3,4 Faculty of Animal Science, Hasanuddin University
Jl. Perintis Kemerdekaan Km.10 Makassar 90245

Abstract
Abstract. This study aimed to improve the quality of Bali beef cattle through the application of liquid smoke technology as an antioxidant in the feed supplement fattening livestock groups in Tanete Riaja District, Barru Regency. The limitation of feed for a particular season in the maintenance of Bali cattle is the main problem to improve livestock performance, especially the quality of meat. Feeding in the form of Urea Coconut Water Liquid Smoke Multi-Nutrient Block (UCSMB) has been carried out in Bali cattle for 45 days of fattening. The study used 12 male Bali cattle aged 2-3 years through a completely randomized factorial 3 x 3 pattern where the first factor was the concentration of liquid smoke; 0, 10 and 20%, while the second factor is the length of maturation; 0, 7 and 14 days. Muscle Longissimus dorsi dissection after slaughter and was then observed the quality of meat regarding pH, shear force value, and organoleptic assessment, i.e. meat tenderness and juiciness. The results of the research showed that the quality of Bali beef increased with increasing concentration of liquid smoke in feed block and maturation times.

Keywords
Bali cattle, fermented straw, liquid smoke, meat quality, UCSMB

Topic
Animal production Technology

Link: https://ifory.id/abstract/JKHbVPR37mCT


The Quality of Milk Candy Using Rosella Powder (Hibiscus sabdariffa l.) Addition as Natural Food Coloring
Ekie Maulana Al Buruuj, Herly Evanuarini*

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Corresponding Author
Herly Evanuarini

Institutions
Animal Product Technology Department, Faculty of Animal Science, Brawijaya University, Jl. Veteran, Malang 65145
email: herlyfptub[at]ub.ac.id

Abstract
ABSTRACT Rosella have anthocyanins can act as natural color on milk candy production. The purpose of this research was to determine the best percentage of rosella powder addition on antioxidant activity, color and yield of milk candy. The material research were used fresh milk, sugar, and rosella powder. The method was used laboratory experimental using a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The treatments were P0 (without rosella powder addition), P1 (1%), P2 (3%) and P3 (5%) addition rosella powder on milk candy production. The data were analyzed by Analysis of Variance (ANOVA) and continued by Duncan-s Multiple Range Test. The result showed that the addition of rosella powder gave highly significant different effect (P<0.01) on antioxidant activity, lightness, redness, yellowness and yield of milk candy. The antioxidant activity of candy milk 8.58 - 10.28, lightness (L) 48.33 – 52.53 , redness (a*) 15.00 – 19.10, yellowness (b*) 16.80 – 20.00, and the yield 77% - 80.74%. It could be concluded that addition of rosella powder 5% on milk candy gave the best treatment.

Keywords
Milk candy, Rosella, Antioxidant, Natural Food Coloring

Topic
Animal production Technology

Link: https://ifory.id/abstract/VnKxt48YL6qH


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