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Abstract Topic: Animal production Technology

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THE ROLE OF BIOTECHNOLOGY IN ANIMAL PRODUCTION
Syahruddin Said, Paskah Partogi Agung, Widya Pintaka Bayu Putra, Ekayanti Mulyawati Kaiin

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Corresponding Author
Syahruddin Said

Institutions
Research Center for Biotechnology, Indonesian Institute of Sciences

Abstract
Biotechnology in animal production is widely used to increase not only the number of population of livestock animals to meet the requirement for world demand of animal products but also for endangered species to enhance the propagation and sustaining the current levels of biodiversity and genetic diversity. Biotechnologies can affect efficiency of reproduction and therefore also selection programs (artificial insemination, embryo transfer, sexing, cloning and other related techniques), improve determination of genetic values of animal (genetic markers, candidate genes and other related techniques, and biotechnologies can transform artificially the genome at the DNA level such as genetic engineering, gene transfer and related techniques. The objective of this study was to review the importance of the most common current biotechnologies on animal production and some results that have been implemented in Indonesia.

Keywords
Animal production, Biotechnology, biodiversity, genetic, reproduction

Topic
Animal production Technology

Link: https://ifory.id/abstract/xP4hQUTyRtp7


Total Bacteria and Changes in pH of Matoa Leaf Pasteurized Milk in refrigerator storage
Fitri Fadilla Handayani, 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 determine the shelf life of pasteurized milk with the addition of matoa leaf extract over a certain period of time and at 4°C. The material used in this study was 0.1% matoa leaf extract which was added to pasteurized milk. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. This treatment consisted of P0 (0 storage day ); P1 (3 storage day); P2 (6 storage day); P3 (9 storage day); P4 (12 storage day). The parameters measured were the Total Plate Count (TPC) and pH value. The addition of matoa leaf extract was not significantly influence the decrease in the number of bacteria during the storage process. Conversely, the addition of matoa leaf extract significantly decrease the pH during the storage period.

Keywords
Pasteurized milk, Matoa leaf extract, Total plate count, refrigerator storage

Topic
Animal production Technology

Link: https://ifory.id/abstract/FKqj2fndzkUa


Total titrated acid and change in pH of Pasteurized Milk added Rosella Flower Extract in Refrigerator Storage
Rezki Fauziah1, Ratmawati Malaka2, Farida Nur Yuliati3

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Corresponding Author
Ratmawati Malaka

Institutions
1Undergraduate student of Faculty of Animal Science, Hasanuddin University
2Laboratory of Biotechnology of milk processing, Faculty of Animal Science, Hasanuddin University
3Laboratory of Animal Microbiology and Health, Faculty of Animal Science, Hasanuddin University

Abstract
Pasteurized milk is milk that heated below boiling point in order to kill the pathogenic bacteria in the milk, but bacterial spores and certain bacteria have not been killed, resulting in a relatively short shelf life of pasteurized milk. One of the damage caused by bacteria is the increased acidity in pasteurized milk during storage. Rosella flower extract is expected to be one of the natural preservatives in pasteurized milk. This study aims to determine the effect of increasing the level of rosella flower extract and storage time on pH and total acid of pasteurized milk. The research design used was a completely randomized design (CRD) factorial pattern 3 X 4 with 3 replications. A factor was the level of rosella extract 0%, 2% and 4%. And factor B was storage time 0, 3, 6 and 9 days which three times replications. The parameters measured in this study were the pH value and total titrated acid. Based on the results of the study showed that the addition of rosella flower extract level and storage time significantly affected the pH value and total titrated acid. As the level of rosella extract increases, the pH value decreases and the total acidity of pasteurized milk titrated increases. Prolonged storage causes lower pH and increases total titrated acid. The conclusion of the study is that pasteurized milk with the addition of rosella flower extract has implications for decreasing pH and a lower increase in total titrated acid during storage compared to pasteurized milk without rosella flower extract

Keywords
Rosella Extract, Storage Time, Pasteurized Milk

Topic
Animal production Technology

Link: https://ifory.id/abstract/KVY4Z2JrdEjn


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