E. Abustam
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KOMPOSISI KIMIA DAN KORELASI BEBERAPA KARAKTERISTIK DAGING PIPI SAPI BALI Rosmawati, Rosmawati; Said, M. I.; Abustam, E.; Tawali, A. B.
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 22, No 1 (2020): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.22.1.89-100.2020

Abstract

Daging pipi termasuk hasil samping pemotongan ternak dan tidak dikategorikan sebagai karkas. Tujuan penelitian adalah mengidentifikasi sifat fisikokimia daging pipi sapi Bali untuk menjadi pertimbangan bahan baku dalam berbagai proses pengolahan pangan berbasis hewani. Sampel berasal dari Rumah Potong Hewan Tamangapa Makassar yang dianalisis setelah enam jam pemotongan. Hasil analisis menunjukkan komposisi kimia daging pipi menyerupai daging skeletal pada umumnya. Rataan pH otot berkisar pada 5,73 sampai 6,01, daya mengikat air sebagai refleksi dari kadar air lepas 32,64 sampai 51,64 mg, susut masak 26,84 sampai 35,90%, daya putus daging 2,96 sampai 3,53 kg/cm2, dan warna menunjukkan tingkat kecerahan (L) 33,86 sampai 43,13, kemerahan (a*) 18,20 sampai 24,78, dan kekuningan (b*) 0,80 sampai 3,85. Koefisien korelasi antara pH dan daya mengikat air adalah r = -0,92, artinya semakin rendah pH maka kemampuan otot melepaskan air semakin tinggi. Terdapat korelasi sangat kuat antara pH dan susut masak, yaitu r = -0,84, menunjukkan semakin rendah pH daging susut masak semakin tinggi. Kofisien korelasi antara nilai L, a* dan b*, secara berturut turut terhadap pH daging pipi adalah r = -0,62, r = -0,71, dan r = -0,56.
PHYSICOCHEMICAL CHARACTERISTICS OF EGG WHITE FLOUR PRODUCT OF FERMENTATION OF SACCHAROMYCES CEREVICEAE AND SUCROSE ADDITION Nahariah, .; Abustam, E.; Malaka, R.
Jurnal Ilmu dan Teknologi Peternakan Vol 1, No 1 (2010)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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Abstract

A research was conducted to investigate the influence of fermentation dose of Saccharomyces cereviceae and sucrose addition on maintaining the physical properties of egg white flour. One hundred and thirty five fresh hen eggs were used in the research which were randomly arranged in a factorial experiment of 3 x 3 according to completely randomized design with 3 replications for each treatment combination.  The first factor was the level of Saccharomyces cereviceae, i.e. 0%, 0,2% and 0,4% w/w, the second factor was the level of sucrose addition, i.e. 0%, 2 % and 4% w/w. The parameters measured were physical properties (rendemen, water content, pH, reduction sugar and color score). Data analysis indicated that increased level of Saccharomyces cereviceae decreased water content, pH, rendemen, reduction sugar, and color score. Sucrose addition improved yield, sugar reduction, color score, but decreased pH of white egg fluor. Physical chracteristics of egg white flour was similar to those of fresh egg white at all of combination of level Saccharomyces cereviceae and sucrose, but low of reduction sugar content and the best color score was obtained at treatment combination of both high level of Saccharomyces cereviceae and low level of sucrose addition.
THE HEDONIC AND SENSORIC QUALITY OF PRERIGOR AND POSTRIGOR RABBIT MEATBALLS WITH ADDITION OF DIFFERENT LEVELS OF OF STARCH AND SAGO FLOUR COMBINATION Farida, .; Abustam, E.; Kadir, S.
Jurnal Ilmu dan Teknologi Peternakan Vol 2, No 2 (2012)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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Abstract

Meatballs product quality significantly affects the consumer preferences.  Meat and other ingredients are very important in determining meatballs product quality.   Processing of rabbit meat with sago flour is intended to substitute the use of starch flour that has been used so far. The aim of the research was to determine the hedonic and sensory quality of flavor, taste and colour of rabbit meatballs with addition of different levels of starch and sago flour combination. The experiment was performed by factorial arrangement (2x5) according to completely randomized design. The first factor was the condition of rigor (prerigor and postrigor) and the second factor was the combination of starch and sago flour (30% starch, 30% sago, 15% starch + 15 % sago, 20% starch + 10% sago and 10% starch + 20% sago). Replication for each treatment combination was three. Sensory and hedonic properties observed were the aroma, flavour and color of rabbit meatballs. The results showed that the rigormortis condition of meat affected the quality of rabbit meatballs in terms of flavour dan colour. Addition of combination of starch and sago flour at different level significantly affected flavour, taste and colour of the rabbit meatballs. There was an interaction effect of rigormortis condition and the combination starch or sago levels on the color of rabbit meatballs. In conclusion, the best meatballs quality obtained on the use of prarigor meat with addition of combination 15% starch + 15% sago.
GROWTH ABILITY OF LACTOBACILLUS PLANTARUM BACTERIA ON THE CHICKEN EGG WHITE AT DIFFERENT FERMENTATION TIME Nahariah, .; Legowo, A. M.; Abustam, E.; Hintono, A.; Pramono, Y. B.; Yuliati, F. N.
Jurnal Ilmu dan Teknologi Peternakan Vol 3, No 1 (2013)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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Abstract

Bacterial decomposition on meat, dairy and fish protein have been carried out extensively but has not been done on egg white.  In order to break the proteins down, the bacteria need to grow well on the medium. This study aims to become preliminary information to determine the growth ability of L. plantarum bacteria in the egg whites with indicators: total bacteria, pH, and, total acids formed by different fermentation treatments. The study was conducted according to completely randomized design using different time of fermentation as treatments (18: 24: 30 hours) on 150 eggs from the same chicken farm, bacteria L. plantarum 0027 FNCC isolated from milk. Replication for each treatment was five. The results showed that fermentation time significantly increased the total bacteria, total acid and decreased pH during the fermentation process.  The difference between total bacteria increase was significant between the 18-hour fermentation time and both the 24 and the 30 h fermentation time, namely 5.884 ± 0.157 log CFU/g, 6.035 ± 0.024 log CFU/g,  and 6.131 ± 0.095 log CFU/g respectively, although the difference between the 24 and 30 h fermentation time was insignificant. The difference of total acid production was significant between the 18 and the 24 and the 30-hour fermentation time, i.e. 0.077±0.014%, 0.014%±0.167 and 0.171 ±0.017% respectively, altohough once again the difference between the 24 and 30 hour fermentation time. pH decrease during the fermentation time process showed a significant difference between the 18-hour fermentation time and the others, namely 7.689±0.035, 6.434±0.501 respectively 6.353±0.65, and again the difference between the 24- and the 30-hour fermentation time was not significant. The 24-hour fermentation time may incrase growth ability ofbacteria L. plantarum on egg white.
THE RHEOLOGY QUALITY OF RABBIT MEATBALLS AT SUBTITUTIED STARCH WITH SAGO FLOUR ON PRERIGOR DAN POSTRIGOR FASE Farida, .; Abustam, E.; Kadir, S.
Jurnal Ilmu dan Teknologi Peternakan Vol 3, No 2 (2014)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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Abstract

The meat of rabbit is one of animal protein sources. Prerigor meat is having a better quality in processing the meat especially for meatballs, however, the availability of this prerigor meat is difficult to obtain. Therefore, the use of postrigor meat could be used with consequently that should be add by a binder such as starch or others binder.  Sago flour was not often used as binder, the present study was conducted to know whether the quality of rabbit meatballs using sago flour as a binder similar of that the meatballs using starch as a binder. The design of this study was completely randomized of factorial pattern 2 x 5 with 3 replications. The first factor was the condition of rigor (prerigor and postrigor), while the second factor was the combination levels between starch and sago flour (30% starch, 30% sago, 15% starch +15 % sago, 20% starch +10% sago and 10% starch +20% sago). The strength of meatballs using compression method, cooking loses, and the microscopic structures of rabbit meatballs were test in the study. The results of this study showed that different rigormortis condition of the meat affected the quality of rabbit meatballs,  in terms of strength, cooking loses, and microscopic structures. The addition of a combination of starch and sago at a different levels influenced the quality of meatballs in terms of strength, and microscopic structures. The best meatballs quality was obtained by using prarigor meat with 15% starch +15% sago flour.
ANTIOXIDANT AND ANTIHYPERTENSIVE ACTIVITY EGG WHITE POWDER PRODUCED BY PAN DRYING AT DIFFERENT TEMPERATURE AND DRYING TIME Nahariah, .; Legowo, A. M.; Abustam, E.; Hintono, A.
Jurnal Ilmu dan Teknologi Peternakan Vol 4, No 1 (2015)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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Abstract

Antioxidant and antihypertensive (ACE-Inhibitors) are commonly known as bioactive molecules in foodstuff. Both molecules can be obtained naturally or through processing and preservation of egg white of poultry eggs. One way of preserving the egg white with drying method is by pan drying method. The objective of this study was to determine an appropriate temperature and drying time to produce high yield of antioxidant and antihypertensive activity. The materials used for this study were 900 eggs which were obtained from the same farm. That amount was calculated based on the number of experimental units required to run the experiment with the total number of treatment (3 x 3) with 4 replications for each treatment combination giving 25 chicken eggs for each treatment. The experiment was carried out using a 3x3 factorial arrangement according to completely randomized design. The first factor was drying temperature, i.e. 45oC, 50oC, and 55oC and the second factor was drying time, i.e. 30h, 39h, and 48h. The results showed that high antioxidant activity was found on egg white which was dried at temperature of 45oC for 39 hours which reached 26.85%. However, antihypertensive activity was optimum at 50oC and drying for 48 hours, which was up to 75.06%. Drying the egg white using appropriate temperature and time may improve the antioxidant and antihypertensive activities.