E. Murpiningrum
Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Hasanuddin Jl. Perintis Kemerdekaan Km. 10 Makassar-90245

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PHYSICAL PROPERTIES OF RAW MILK AND THE RELATION BETWEEN SANITATION AND HYGIENE OF MILK AND LISTERIA MONOCYTOGENES CONTAMINATION ON THE FARM PEOPLE IN SINJAI DISTRICT OF SOUTH SULAWESI Yuliati, F.; Malaka, R.; Prahesti, K. I.; Murpiningrum, E.
Jurnal Ilmu dan Teknologi Peternakan Vol 4, No 1 (2015)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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Abstract

Listeria monocytogenes is pathogenic bacteria causing disease outbreaks of food origin (food borne bacterial disease) that causes listeriosis in susceptible individuals. Listeria monocytogenes often easily contaminate milk and other livestock products. The aim of the research was to know the physical properties of raw milk and the relation between sanitation and hygiene of milk and Listeria monocytogenes contamination on the dairy farm in Sinjai District South of Sulawesi. In this research, eight samples of fresh milk were taken from local dairy farm. A direct observation was performed on the hygiene and the cage sanitation during milk processing. Then, the physical quality of the milk (specivic gravity, alcohol test, organoleptic examination, acidity). Listeria monocytogenes was detected by culturing on Listeria Selective Agar (LSA) media. The results of study showed that raw milk was contaminated with Listeria sp. In general, the physical quality of raw milk was satisfactory, however the result of alcohol test of milk showed that it was not so good. The presence of bacteria L. monocytogenes in the milk did not cause physical changes either in color, smell, consistency, acidity, or specific gravity. The contamination was closely related to the condition of hygiene and cage sanitation during the milk processing.
EVALUATION OF THE TYPES OF PROCESSING ON THE ORGANOLEPTIC ACCEPTABILITY OF THE INFERTILE EGGS Khaerunnisa, Khaerunnisa; Nahariah, Nahariah; Murpiningrum, E.
Jurnal Ilmu dan Teknologi Peternakan Vol 4, No 3 (2016)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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Abstract

Infertile eggs are the eggs that can not hatch. These eggs are only used for household consumption and  are usually processed by boiling it. There are not many studies have been done of using other methods, such as omelette and fried. The purpose of this research was to study organoleptic acceptability by panelists towards processed methods of the infertile eggs, i.e. boiled eggs, scrambled eggs and fried eggs. The results of study indicated that the average hedonic value for color of the boiled egg was 3.93 (like) and was significantly different from that of the omelette egg which was 4.6 (really like), but was similar to that of the fried egg, which was 3.83 (like). The average hedonic value for texture of boiled egg was 4.47 (really like) and was significantly different from that of the omelette, which was 3.6 (like) and fried eggs of 3.47 (like). The average value for flavor was 3.6 (like), 3.67 (like), and 3.87 (like), respectively for boiled, omelet, and fried eggs. The average value for taste for each treatment was 3.93 (like), 3.8 (like), 4.07 (like), respectively. In conclusion, treatment did not contribute to the hedonics of the panelists for flavor and taste. Processing of the infertile eggs in form of boiled, scrambled,  and fried were similar for taste and flavor, but with regards to the  color and texture, panelists  prefer  the omelette for the former and the fried eggs for latter.
BEEF MEATBALLS QUALITY PREPARED WITH SALT AND PHOSPHATE ADDITION AT VARIOUS LEVELS AND TIME Hatta, M.; Murpiningrum, E.
Jurnal Ilmu dan Teknologi Peternakan Vol 2, No 1 (2012)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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Abstract

Beef meatballs (bakso) need high water-binding or protein extraction properties of fresh meat to improve the emulsification process. The objective of the research was to determine level of combination and addition time of salt (NaCl) and phosphate (STPP) during beef meatballs manufacture. Meat as main ingredients of meatballs obtained from fillet (m.iliopsoas) of Bali cattle.  The research was arranged in a Completely Randomized Design with factorial pattern of 2 x 3, and six replications.  The first factor was the level of combination of salt and phosphate, i.e. 1. NaCl 4% + STPP 0.3%; 2. NaCl 4 % + STPP 0.5%; 3. NaCl 2% + STPP 0.3%; and 4. NaCl 4 % + STPP 0.5%.  The second factor was the addition time of salt and phosphate, i.e. prarigor  and  postrigor.  Parameters of meatballs quality observed were the physical properties (pH and cooking yield) and sensory properties (texture, salt taste, and acceptability).  Combination of NaCl 2% and STTP 0,5% added in prarigor and postrigor tend to improve physical properties of meatballs.