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Abstract Topic: Post harvest handling and processing of meat, milk, eggs, wools, and by-products

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Amino Acids Profile of The Indonesian Local Meats Antioxidant Peptides
Edy Susanto (a*), Nuril Badriyah (b), Djalal Rosyidi (c)

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Corresponding Author
Edy Susanto

Institutions
(a) Faculty of Animal Husbandry, The University of Islam Lamongan, Lamongan, Indonesia
* edysusanto[at]unisla.ac.id
(b) Faculty of Animal Husbandry, The University of Islam Lamongan, Lamongan, Indonesia
(c) Faculty of Animal Husbandry, University of Brawijaya, Malang, Indonesia

Abstract
This study conducted to characterization amino acids of the antioxidant bioactive peptides from Indonesian local meats among them P.O beef, Kacang goat meat, Mojosari duck meat and local chicken meat. The research was conducted in the Lamongan district of East Java. The method was laboratory exploration. The variables observed included antioxidant activity, amino acids profile with LC-MS/MS. The results of this study indicate variation in antioxidant activity of various local Meats in Indonesia. The amino acids profile also exhibit diversity with each other. Amino acids obtained are distributed evenly to the types of essential and non essential amino acids.

Keywords
Indonesian Local Meats, Antioxidant Activity, Amino Acids, LC-MS/MS

Topic
Post harvest handling and processing of meat, milk, eggs, wools, and by-products

Link: https://ifory.id/abstract/vcBepLMw7dt4


PHYSIOLOGICAL CONDITIONS OF DECOMPOSITION PROCESS AND QUALITY OF COMPOST BASED ON FAECES BEEF CATTLE ENRICHED WITH AZOLLA Sp.
Agustinah Setyaningrum(a*), Najib Amrullah (a) and Pambudi Yuwono (a)

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Corresponding Author
Agustinah setyaningrum

Institutions
Faculty of Animal Science, General Sudirman University

Abstract
Abstract. The research entitled "Physiological Conditions of Decomposition Process and Quality of Compost Based on Beef Cattle Faeces Enriched with Azolla sp", was aimed to determine the effect of the addition of Azolla sp. on physiological conditions which include the kinetics of temperature and pH, and the quality of compost which includes carbon content, and compost organic matter. The method used was experimental with Completely Randomized Design (CRD). There were three treatments that were the addition of Azolla sp. 0% (P0), 10% (P1), and 20% (P2). Each treatment was repeated 6 times, so that the amount of material was 18 mounds of compost. Variables measured were temperature kinetics, pH kinetics, levels of organic carbon and compost organic matter. Observations of temperature and pH kinetics were carried out on days 0, 4, 8, 12, 16, 20, 24 and 28 at 01.30 – 02.30 pm. The carbon content and compost organic matter of the final compost product were analyzed in the laboratory. Data on the kinetics of temperature and pH were analyzed using Repeated Measure Analysis of variance (RMA), while those of the levels of organic carbon and organic matter compost were analyzed using Analysis of variance (ANOVA). The results of the variance analysis showed a significant interaction (P < 0.05) between the treatment and the time of observation on the kinetics of temperature and pH. The highest temperature kinetics observed for P2 and P1 were reached on day 4 (54.00˚C and 50.50˚C, respectively), while the highest temperature for P0 was reached on day 8 (50.33˚C). The temperature of P0, P1 and P2 ranged 27.17-50.33˚C; 28.17-50.50˚C and 30.00-54.00˚C, respectively. The lowest pH kinetics for P0 and P1 were reached on day 20 that were 3.10 and 3.38, respectively. While the lowest pH kinetics for P2 was achieved on day 12 that was 3.20. After that, All pH rised to near neutral pH. PH kinetics ranged 3.10 - 6.70 (P0), 3.57 -6.82 (P1) and 3.20 - 6.95 (P2). Least Significance Different (LSD) results have significant variations in temperature kinetics and pH kinetics. Enrichment of compost with Azolla sp had no significant effect (P > 0.05) on the levels of organic carbon and compost organic matter.

Keywords
physiological conditions, decomposition, faeces, azolla sp, compost quality

Topic
Post harvest handling and processing of meat, milk, eggs, wools, and by-products

Link: https://ifory.id/abstract/FtM4YhTcGWNy


PHYSIOLOGICAL CONDITIONS OF DECOMPOSITION PROCESS AND QUALITY OF COMPOST BASED ON FAECES BEEF CATTLE ENRICHED WITH AZOLLA Sp.
Agustinah Setyaningrum(a*), Najib Amrullah (a) and Pambudi Yuwono (a)

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Corresponding Author
Pambudi Yuwono

Institutions
Faculty of Animal Science, General Soedirman University

Abstract
Abstract. The research entitled "Physiological Conditions of Decomposition Process and Quality of Compost Based on Beef Cattle Faeces Enriched with Azolla sp", was aimed to determine the effect of the addition of Azolla sp. on physiological conditions which include the kinetics of temperature and pH, and the quality of compost which includes carbon content, and compost organic matter. The method used was experimental with Completely Randomized Design (CRD). There were three treatments that were the addition of Azolla sp. 0% (P0), 10% (P1), and 20% (P2). Each treatment was repeated 6 times, so that the amount of material was 18 mounds of compost. Variables measured were temperature kinetics, pH kinetics, levels of organic carbon and compost organic matter. Observations of temperature and pH kinetics were carried out on days 0, 4, 8, 12, 16, 20, 24 and 28 at 01.30 – 02.30 pm. The carbon content and compost organic matter of the final compost product were analyzed in the laboratory. Data on the kinetics of temperature and pH were analyzed using Repeated Measure Analysis of variance (RMA), while those of the levels of organic carbon and organic matter compost were analyzed using Analysis of variance (ANOVA). The results of the variance analysis showed a significant interaction (P < 0.05) between the treatment and the time of observation on the kinetics of temperature and pH. The highest temperature kinetics observed for P2 and P1 were reached on day 4 (54.00˚C and 50.50˚C, respectively), while the highest temperature for P0 was reached on day 8 (50.33˚C). The temperature of P0, P1 and P2 ranged 27.17-50.33˚C; 28.17-50.50˚C and 30.00-54.00˚C, respectively. The lowest pH kinetics for P0 and P1 were reached on day 20 that were 3.10 and 3.38, respectively. While the lowest pH kinetics for P2 was achieved on day 12 that was 3.20. After that, All pH rised to near neutral pH. PH kinetics ranged 3.10 - 6.70 (P0), 3.57 -6.82 (P1) and 3.20 - 6.95 (P2). Least Significance Different (LSD) results have significant variations in temperature kinetics and pH kinetics. Enrichment of compost with Azolla sp had no significant effect (P > 0.05) on the levels of organic carbon and compost organic matter.

Keywords
physiological conditions, decomposition, faeces, azolla sp, compost quality

Topic
Post harvest handling and processing of meat, milk, eggs, wools, and by-products

Link: https://ifory.id/abstract/UWtzpueYqG7y


PREFERENCE OF CHICKEN MEAT KUB AND SENSI-1 AGRINAK IN NADI SATO ANIMAL GROUP JEHEM VILLAGE, BANGLI DISTRICT
Wayan Trisnawati, I Nyoman Suyasa, dan Anastasia Sischa Jati U

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Corresponding Author
Trisnawati Wayan

Institutions
Assessment Institute for Agricultural Technology (AIAT) Bali

Abstract
Chiken KUB is a native genetic selection which has the advantage of being able to produce more eggs. Chicken Sensi-1 Agrinak is a superior domestic broiler native to Indonesia. The purpose of this study was to differentiate sensory acceptance of chicken meat from KUB and Sensi-1 Agrinak. The sensory test uses a 1-6 hedonic quality scale on color, taste, texture, and level of preference. Data were analyzed by anova, correlation analysis and path analysis. Based on the variance analysis obtained differences in the color, taste, and level of pleasure. The attributes of chicken meat flavor quality correlate very significantly with the level of preference and have the strongest direct influence. The best preference based on the ranking test is in female KUB chicken meat. The quality of physical quality of female KUB chicken meat has a moisture content of 73.65%, water holding capacity of 13.52%, cooking shrinkage of 0.34% and pH of 5.50.

Keywords
Preference, chicken meat, KUB and Sensi-1 Agrinak

Topic
Post harvest handling and processing of meat, milk, eggs, wools, and by-products

Link: https://ifory.id/abstract/mA6327kVG4Ly


Texture Prolile and Sensory Kefir Characteristic with Colostrum Addition
Triana Setyawardani, Juni Sumarmono, Agustinus Hantoro Djoko Rahardjo, Kusuma Widayaka and Singgih Sugeng Santoso

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Corresponding Author
t Setyawardani

Institutions
Animal Science Faculty, Jenderal Soedirman University

Abstract
Physical characteristics of kefir is one of the factors that influence the level of consumer sensory acceptance of the product. The aim of the study was to determine the effect of the use of a combination of raw materials (cattle and colostrum) on kefir making on texture profiles and sensory characteristics. The study used 6 treatment combinations namely P1 = 100% cows milk; P2 = 80% cows milk + 20% colostrum; P3 = 60% cows milk + 20% colostrum; P4 = 40% cows milk + 60% colostrum; P5 = 20% cow milk + 80% colostrum and P6 = 100% colostrum. The results show that hardness and effectiveness are not influenced by the combination of raw materials, but gummines are influenced by a combination of raw materials (p <0.05). The average value of kefir guminess is 1.76 ± 1.16 to 4.86 ± 0.77 G. The sensory characteristics of flavor, color, texture, and overall preference were significantly affected (p <0.05) by the combination of raw materials (cattle and colostrum) used. Flavor assessment results with a score of 2.47 - 3.10 (less fresh-sour); Aroma / odor 2.43 - 3.20 (sour but not fresh - rather sour). Color 1.3 - 4.93 (white - yellow), texture 1.80 - 4.73 (smooth - rather rough). Flavor score The scoring score by the panelists is 3.20 with the appraisal criteria like. The favorite rate is 3.20 (like) - 4.20 (rather like).

Keywords
kefir, colsotrum, texture profile, sensory, cow milk

Topic
Post harvest handling and processing of meat, milk, eggs, wools, and by-products

Link: https://ifory.id/abstract/3JWaVy4z8Hk2


THE EFFECT OF ADDITION OF CHICKEN FEET AND NECK BONE FLOUR TOWARDS NUTRITIONAL VALUE OF COOKIES
Rita Purwasih (a*), Wiwik Endah Rahayu (a), Ferdi Fathurohman (a)

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Corresponding Author
Rita Purwasih

Institutions
a) Agroindustry, Politekik Negeri Subang
Jalan Brigjen Katamso No. 37 (Belakang RSUD Subang), Dangdeur, Subang, Jawa Barat, Indonesia
*rita.purwasih[at]gmail.com

Abstract
Abstract. This study aimed to determine the chemical content of cookies with the addition of chicken feet flour and chicken neck bones flour of these cookies. The experimental design used was a completely randomized design (CRD) with 3 treatments and 3 replications. The treatment given is T0 (wheat flour); T1 (wheat flour + feet flour); and T2 (flour + neck bone flour). Variables measured include water, ash, fat, protein, carbohydrate, calcium, and phosphos. The data obtained were analyzed using variance analysis followed by the Smallest Significant Difference Test (LSD). The results of the variance analysis showed that the addition of chicken feet flour and neck bones flour had a significant effect (P <0.05) on ash content; fat; protein; carbohydrate; calcium and phosphor.

Keywords
chicken feet, cookies, neck bones, nutrition, flour

Topic
Post harvest handling and processing of meat, milk, eggs, wools, and by-products

Link: https://ifory.id/abstract/WEh8MmUJCA9d


The Effect of Flame Retardant Addition on the Physical and Mechanical Properties of Cattle-hides Leather for Working Gloves
Iwan Fajar Pahlawan, Widari, Gresy Griyanitasari

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Corresponding Author
Iwan Fajar Pahlawan

Institutions
Center for Leather, Rubber and Plastics, Ministry of Industry

Abstract
The study aimed to investigate the influence of flame retardant addition in fatliquoring and finishing process on the quality of the finished leather. The research used materials, i.e. pickled cattle hides, chromium basic sulphate, synthetic tanning agents, commercial flame retardant, fatliquors, dyestuff, and other chemicals for beam house operation and finishing process. The trial included the addition of flame retardant in fatliquoring (2%, 4%, and 6% w/w) and finishing process (100 parts, 200 parts, 300 parts). As a control, pickled cattle hides were processed without the addition of the flame retardant. The evaluation of the samples was emphasized on the physical and mechanical properties of those after the treatment. Physical properties were represented by the shrinkage percentage, thickness, and rub fastness. While, mechanical properties comprised the tensile strength and elongation at break. The results showed that the resultant leather-s shrinkage percentage varied from 7.65% to 13.03%, the thickness covered a range between 0.71 mm to 1.01 mm, and the rub fastness was 5 (dry basis) and 4/5 (wet basis). This study concluded that several treatments could meet the standard related to leather working gloves and heat resistance leather.

Keywords
Fatliquoring, finishing process, flame retardant, heat resistance leather, leather working gloves

Topic
Post harvest handling and processing of meat, milk, eggs, wools, and by-products

Link: https://ifory.id/abstract/KNdjvCH4LMUt


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