Ratmawati Malaka
Program Studi Teknologi Hasil Ternak Fakultas Peternakan Universitas Hasanuddin

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PEMBERIAN WHEY-DANGKE DALAM AIR MINUM MENEKAN KADAR KOLESTEROL, TRIGLISERIDA DAN LIPOPROTEIN DARAH AYAM BROILER Sulmiyati, Sulmiyati; Malaka, Ratmawati
Jurnal Veteriner Vol 18 No 2 (2017)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19087/jveteriner.2017.18.2.257

Abstract

Tujuan penelitian untuk mengetahui pengaruh penambahan whey dangke terhadap kadar kolesterol, trigliserida, LDL (low density lipoprotein), HDL (high density lipoprotein), VLDL (very low density lipoprotein) darah ayam broiler dan mengukur konsentrasi pemberian whey dangke dalam air minum yang diberikan. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap dengan enam perlakuan pemberian whey dangke dalam air minum dengan empat ulangan. Konsentrasi P0 adalah kelompok kontrol 0%; P1=pemberian whey dangke dengan konsentrasi 10%; P2 = pemberian whey dangke dengan konsentrasi 20%; P3 = pemberian whey dangke dengan konsentrasi 30%; P4 = pemberian whey dangke dengan konsentrasi 40%; dan P5 = pemberian whey dangke dengan konsentrasi 50%. Pemberian whey dangke pada ayam broiler strain cobb SR 707 dilakukan selama 15 hari (umur 20?35 hari). Parameter yang diamati adalah kadar kolesterol, trigliserida, LDL, HDL, dan VLDL darah ayam broiler. Data dianalisis dengan analisis sidik ragam, dan jika menunjukkan pengaruh nyata dilanjutkan dengan Uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan bahwa pemberian whey dangke dalam air minum tidak memberikan pengaruh yang nyata (P>0,05) terhadap parameter kolesterol, trigliserida, dan lipoprotein. Namun, terlihat kecenderungan penurunan kadar kolesterol seiring dengan peningkatan konsentrasi pemberian whey dangke. Hasil penelitian dapat disimpulkan bahwa hasil uji in vivo menunjukkan pemberian whey dangke dalam air minum pada ayam broiler pada konsentrasi 50% memperlihatkan penurunan kadar kolesterol hingga 15%. Abstract The purposes of research is to determine the effect of whey dangke against cholesterol levels, triglycerides, LDL, HDL, and VLDL broiler blood and measuring the concentration of whey dangke in water provided. The research was conducted using a completely randomized design with six treatments and four replications. P0 is the control group 0%; P1 = whey dangke added with a concentration of 10%; P2 = whey dangke added with a concentration of 20%; P3 = whey dangke added with a concentration of 30%; P4 = whey dangke added with a concentration of 40%; and P5 = whey dangke added with a concentration of 50%. The sample in this research is the broiler cobb strain SR 707. Variable measured in this study were lower cholesterol, triglycerides, LDL (low density lipoprotein), HDL (high density lipoprotein) and VLDL (very low density lipoprotein) blood broiler.Each variable were determined after 15 days post treatment. Data were analyzed by analysis of variance, and if it shows the real effect followed by Least Significant Difference Test. The results showed that administration of whey dangke in water does not provide significant effect (P> 0.05) on the variable of cholesterol, triglycerides, and lipoprotein, but it looks downward trend in cholesterol levels along with increased concentration of whey dangke. It can be concluded that in vivo test results demonstrate that administration of whey dangke in water for broilers at concentrations of 50% showed a decrease in cholesterol levels up to 15%.
ANTIBACTERIAL ACTIVITY OF FERMENTED WHEY BEVERAGE BY PRODUCTS FROM BUFFALO DANGKE Fatma, -; Malaka, Ratmawati; Hajrawati, -; Taufik, Muhammad
Proceeding Buffalo International Conference 2013
Publisher : Proceeding Buffalo International Conference

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Abstract

Whey derived from by-product processing dangke Buffalo has not been widely utilized in Enrekang. Nutrition components of whey allow to be processed into fermented beverage products. Lactobacillus acidophilus FNCC 0051 is one of the bacteria used for the manufacture of fermented beverage products. The addition of these bacteria can be generated of functional food products. This product can inhibit the growth of pathogenic bacteria (antibacterial). The objectives of the research were to evaluate the antibacterial activity of fermented whey beverage ingredient by-product from Buffalo dangke. The research was conducted according to completely randomized design with a factorial pattern of sucrose level respectively: 0, 9, 12 and 14% as first factors and duration of incubation (4, 8, and 12 hours, respectively) as second factor and 5 replications. Inoculated whey with L. acidophilus then tested with pathogen bacteria (S. aureus FNCC 0047 and E. coli FNCC 0091) to determine the inhibition zone as indicator of antibacterial activity. The results showed that whey fermentation using basic ingredients of buffalo dangke could inhibit the growth of S. aereus or E. coli. Inhibiton zone against pathogenic bacteria significantly enhanced as increasing level of sucrose or incubation time.
ISOLASI DAN IDENTIFIKASI BAKTERI LISTERIA MONOCYTOGENES DARI SUSU SAPI SEGAR DI KABUPATEN ENREKANG SULAWESI SELATAN Prahesti, Kusumandari Indah; Mayasari, Ni Luh Putu Ika; Malaka, Ratmawati; Yuliati, Farida Nur; Pasaribu, Fachriyan Hasmi
Acta VETERINARIA Indonesiana Vol. 5 No. 2 (2017): Juli 2017
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (540.097 KB) | DOI: 10.29244/avi.5.2.57-65

Abstract

Listeria monocytogenes merupakan bakteri patogen yang dapat menginfeksi manusia melalui bahan pangan sehingga menimbulkan penyakit listeriosis. Wabah listeriosis terjadi akibat konsumsi bahan pangan yang terkontaminasi L. monocytogenes, di antaranya daging, susu, dan produk susu. Serotipe bakteri L. monocytogenes dikaitkan dengan kasus wabah epidemik dan sporadik listeriosis pada manusia. Penelitian ini bertujuan untuk mengisolasi L. monocytogenes dari susu sapi segar di Kabupaten Enrekang Sulawesi Selatan, melakukan analisis karakteristik molekuler, dan menentukan serotipe isolat bakteri L. monocytogenes yang diperoleh. Sebanyak 107 sampel susu diperoleh dari lima kecamatan di Kabupaten Enrekang dan dikumpulkan menjadi 31 sampel pool, kemudian dilakukan isolasi dan identifikasi bakteri. Tahap pengayaan dilakukan dengan media Listeria enrichment broth (LEB) kemudian dilakukan kultur pada media Listeria selective agar base (LSA), dilanjutkan dengan uji biokimiawi. Isolat bakteri L. monocytogenes yang diperoleh dikonfirmasi dengan polymerase chain reaction (PCR) dan dilakukan pengurutan oligonukleotida. Identifikasi serotipe dilakukan dengan PCR multipleks. Hasil menunjukkan bahwa sebanyak 21 isolat merupakan bakteri L. monocytogenes dan analisis pengurutan oligonukleotida menunjukkan bahwa isolat yang diperoleh memiliki kemiripan sebesar 99% dengan strain L. monocytogenes yang terdapat pada basis data GenBank. Identifikasi serotipe menunjukkan bahwa keseluruhan isolat termasuk dalam serogrup 2, yaitu serotipe 1/2c dan 3c.
PENERAPAN TEKNOLOGI PENGOLAHAN TELUR ITIK PADA KELOMPOK WANITA TANI TERNAK ITIK LIBURENG DI DESA LIBURENG KECAMATAN TANETE RIAJA KABUPATEN BARRU Abustam, Effendi; Malaka, Ratmawati; Ali, Hikma M.; Johana C. Likadja, Hajrawati, Muh. Irfan Said,; Baco, Sudirman; Maruddin, Fatma; Murpiningrum, Farida Nur Yuliati, Endah
Jurnal Ilmu dan Industri Peternakan Vol 2, No 2 (2015): DESEMBER
Publisher : State Islamic University (UIN) Alauddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (568.446 KB) | DOI: 10.24252/jiip.v2i2.1566

Abstract

ABSTRACT. The application of processing technology on duck eggs by application of liquid smoke on duck salting and technology of egg shredded to woman duck farmer community is aimed to improve shelf life and quality of duck eggs by egg salting and egg shredded. This application technology was applied on duck farmer community with hoping to improve knowledge and know-how and also by indirect to improve the revenue of farmers community. This activity consist of training in theory and practical, making product post training, examination of product quality and monitoring and evaluation. The activity took place since August until December 2012. The results of activity showed that all participants were very enthusiast to receive the offering technology, and then they were making duck egg salting with liquid smoke product and egg shredded. The quality and quantity of duck egg salting with liquid smoke were better than egg salting without liquid smoke. The quality of egg shredded was very good with protein and fat content was 16.57% and 32.11% respectively. The result of evaluation showed that there are 2 business units which to be active in technology application concern of course materials during training.
PERBANDINGAN KUALITAS FISIOKIMIA KEFIR SUSU KAMBING DENGAN KEFIR SUSU SAPI (COMPARISON OF PHYSIOCHEMICAL QUALITY OF GOAT MILK KEFIR WITH COW MILK KEFIR) Sulmiyati, Sulmiyati; Said, Nur Saidah; Fahrodi, Deka Uli; Malaka, Ratmawati; Fatma, Fatma
Jurnal Veteriner Vol 19 No 2 (2018)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19087/jveteriner.2018.19.2.263

Abstract

Kefir is one of the fermented beverages which has a distinctive taste from other fermented milk products. Based on the results of several studies concluded that one that affects the quality of kefir is the milk of being used for. The purpose of this study was to examine the comparison of physiochemical quality of kefir made from goat?s milk and cow?s milk. This study used Completely Randomized Design (CRD) with two treatments and five replications using different milk which was goat?s milk and cow?s milk. Parameters measured were the weight gain of kefir grain (PBBK), ethanol content, the percentage of lactic acid and pH of kefir. The data obtained were analyzed by using the Analysis of Variance and if the treatment was significantly different, then the test continued with the Least Significant Difference (LSD). The results showed that kefir produced with different types of milk showed a significant effect (P <0.05) on pH parameters, lactic acid percentage, and ethanol content, but no significant effect (P>0.05) on the value of PBBK. It can be concluded that the best kefir made of goat milk has characteristics: pH value 3.89, the percentage of lactic acid 0.14; PBBK 26.61%; and 0.72% ethanol content. 
PHYSICOCHEMICAL, MICROBIOLOGY, AND SENSORY CHARACTERIZATION OF GOAT MILK KEFIR IN VARIOUS INCUBATION TIME Sulmiyati, Sulmiyati; Said, Nur Saidah; Fahrodi, Deka Uli; Malaka, Ratmawati; Fatma, Fatma
Buletin Peternakan Vol 43, No 3 (2019): BULETIN PETERNAKAN VOL. 43 (3) AUGUST 2019
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (292.871 KB) | DOI: 10.21059/buletinpeternak.v43i3.37217

Abstract

This study aimed to analyze the characteristics of goat milk kefir based on the incubation time variations on physicochemical, microbial and organoleptic. The method used was an experimental method using a Completely Randomized Design with 3 various incubation time which were for 12 hours, 18 hours and 24 hours with five replications. Parameters measured were physicochemical characteristics (pH, lactic acid concentration, and ethanol content), microbial characteristics which as the total number of lactic acid bacteria (LAB) colonies and the organoleptic characteristics were color, aroma, taste and favorability level towards goat milk kefir. Physicochemical and microbial data were analyzed by Analysis of Variance (ANOVA) while the organoleptic data were analyzed descriptively. The results showed that the incubation time gave significantly difference effect (P<0.05) on the pH, lactic acid concentration, the total number of LAB goat milk kefir and did not significant effect on the ethanol content. The organoleptic results showed that the incubation time didn?t significant effect on color and aroma, however gave significant affects on the tastes and favorability towards goat milk kefir. It can be concluded that the best incubation time was 24 hours. The physicochemical characteristics showed the pH value at 4.16±0.089; lactic acid concentration at 0.24±0.039%; ethanol content at 0.75±0.044%. The microbiology characteristics, the total number of Lactic Acid Bacteria at 1,24x107±0,008 CFU/ml. The characteristic of organoleptic color at 3.95 (white); aroma at 4.10 (kefir scent); taste at 4.25 (poor acid) and favorability at 4.15 (like).
PRAKTEK SANITASI HIGIENE PADA USAHA PENGOLAHAN DANGKE SUSU SAPI DI KABUPATEN ENREKANG, SULAWESI SELATAN (THE PRACTICES OF HYGIENIC SANITATION IN PROCESSING INDUSTRIES OF COW MILK DANGKE IN ENREKANG DISTRICT, SOUTH SULAWESI) Hatta, Wahniyathi; Sudarwanto, Mirnawati Bachrum; Sudirman, Idwan; Malaka, Ratmawati
Jurnal Veteriner Vol 15 No 1 (2014)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

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Abstract

Lack of hygienic sanitation conditions in food processing industry could contribute to the food safety.The aim of this study was to assess the implementation of hygienic sanitation practices in the processingindustries of cow milk dangke in Enrekang District, South Sulawesi. Total of 60 respondents wereinterviewed using questionnaire and observation on hygienic sanitation practices was carried out usingcheck-list.  Respondents were producers and also workers in the processing units in Cendana Sub-district,Enrekang which had been selected with simple random sampling technique.  Scoring of hygienic sanitationcondition were based on the application of hygienic sanitation practices on the checklist.  None of workerswore special clothes, put dangke molds in closed container, and wiped packaging of dangke with specialclothes.  Less than 50% of the workers  wore a head coverings, prepared papaya latex with boiled water,and covered dangke when molding.  A total of 50% of the workers immediately washed the molds afterused.  More than 50% of the workers washed their hands with soap before dangke processing, washed themolds with soap, wiped the packagings with a cloth before it used, stored the milk in a closed container,and cleaned papaya fruit before preparing papaya latex.  All of the workers made dangke while doinghousework. Hygienic sanitation condition of dangke processing industries that had good category was 3%while another 57% in moderate category and poor category was 40%.  The hygienic sanitation practices hadnot been fully implemented on the processing industries of cow milk dangke in Enrekang district, which ledto the category of hygienic sanitation condition of largely of them was moderate .
The Chaaracteristics Yeast Isolated from Commercial Kefir Grain, Indonesia Sulmiyati, Sulmiyati; Said, Nur Saleh; Fahrodi, Deka Uli; Malaka, Ratmawati; Maruddin, Fatma
Hasanuddin Journal of Animal Science (HAJAS) Vol 1, No 1 (2019)
Publisher : Hasanuddin Journal of Animal Science (HAJAS)

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Abstract

The objective of this study was to investigate yeast characteristics obtained from commercial grain kefir from Indonesian. Isolation based on macroscopic morphology and microscopic morphology. The first method of research is activation of kefir grain using 10% reconstitution milk, yeast growth on Potato Dextrose Agar (PDA-Agar) medium, yeast coloration by using Lactophenol cotton blue. Then, yeast identification was done by macroscopic and microscopic morphology. Macroscopic morphological observations are observations of colony morphology at the time of isolation and purification, including size, shape, texture, color, surface, elevation, and edges. Microscopic morphological observations include cell shape, budding (budding) which first make preparations with yeast coloring then observed with Zeiss Asio Imager A2 Microscope using Zeiss Axiocam HRC camera. Macroscopic observation of yeast size description colony very small, small, medium, large, colony form is round, the margin is raised, the elevation is entire, the texture is smooth and surface glistening, cream colony color, and yeast smell characteristic. Microscopic observation seen there is cell nucleus, oval, there is pseudohypa, budding, gram-positive, urea test negative, glucose, lactose, maltose fermentation test positive, sucrose fermentation test negative, growth test on liquid media growth in surface medium (pellicle), and bottom medium (sediment). Based on the morphological observations in macroscopic and microscopic yeast identified genus Saccharomyces.
Prevalence of Microbial Contamination and Antibiotic Residue in Chicken Meat, Beef, and Offal in South Sulawesi Haruni, Sriyanti; Malaka, Ratmawati; Ali, Hikmah M.
Hasanuddin Journal of Animal Science (HAJAS) Vol 1, No 1 (2019)
Publisher : Hasanuddin Journal of Animal Science (HAJAS)

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Abstract

Chicken meat, beef, and offal are important animal products. They easily spoiled due to bacterial contamination and might contain antibacterial residues derived from treatments during rearing and processing. This present work aimed to investigate location- and time-dependent value of TPC (Total Plate Count), and analyze antibiotic residue present in chicken meat, beef, and offal sampled in the Province of South Sulawesi. This current study was conducted by analyzing data released from UPT. Animal Product Quality Analysis in Department of Animal Husbandry and Animal Health, Province of South Sulawesi. Our experimental design was arranged according to completely randomized design with factorial (4×3), and carried out 5 replications. The results showed that two locations (Takalar District and Palopo District) had the lowest TPC value, while Palopo City possessed the highest TPC value. Regarding to antibiotic residue, the positive sample was only found in 2015, a chicken meat sample collected in Luwu Utara District.Keywords : Total Plate Count (TPC), Antibiotic Residues.
THE PHYSICOCHEMICAL PROPERTIES OF GOAT SKIN GELATIN AT DIFFERENT AGES WITH THE USE OF LACTOBACILLUS PLANTARUM AND ACETIC ACID AS A PRETREATMENT Hasma, Hasma; Abustam, Effendi; Malaka, Ratmawati; Said, Muhammad Irfan; Natsir, Asmuddin
Hasanuddin Journal of Animal Science (HAJAS) VOL 1, NO 2 (2019)
Publisher : Hasanuddin Journal of Animal Science (HAJAS)

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Abstract

ABSTRACT Pretreatment of chemical acids using organic chemicals has been widely applied, while pretreatment using microbial Lactobacillus plantarum to form ossein in goat skin has not been done much. Application of Lactic Acid Bacteria (LAB) microbial species L. plantarum is thought to affect health and environment friendly. This study aims to determine the characteristics of goat skin gelatin at different ages of L. plantarum 1uhcc pretreatment and acetic acid (CH3COOH). Each treatment was repeated 3 times. The study design used a Split Plot Design with acid source treatment as the main plot and the age of goats 1, 2 and 3 years as subplots. The results showed a very significant effect (P<0.01) between the age of the goat with gel strength, pH, viscosity and color. The highest gel strength and viscosity at 1 year of age with L.plantarum pretreatment respectively (441.37±0.78 g bloom) and (9.22±0.09 cP). Goat skin gelatin has the highest pH at 1 year of age with L.plantarum 5.24±0.16. Similarly, the effect of gelatin (P<0.05) with a brightness level (L) 76.38±1.10 and redness (a) 11.13±1.58 affect the age of goats and acidic sources while yellowish (b) 33.81±2.34 only affects the acid source. Age of goats with different acid pretreatment has an impact on the physicochemical properties of goat skin gelatin. Goat age 1 year with L.plantarum pretreatment showed optimal results.