Articles

DNA AMPLIFICATION OF MEAT TENDERNESS GENE OF BALI CATTLE Susilo, Agus; Hartatik, Tety; Artama, Wayan Tunas
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 6, No 2 (2011)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

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Abstract

The aim of this study was to find out DNA band pattern as a result of amplification using DNA primer from meat tenderness gene of Bali cattle. Sample used in this study was DNA isolated from blood Bali cattle. Blood samples was collected in heparin tubes from jugular vein. Leucocyte cells were isolated using RBCs (Red Blood Cells) lysis buffer. To get DNA fragmen, marbling and meat tenderness gene were amplified by using DNA primer for for meat tenderness (forward: 5??CTACCGGGACGTCAACCT-3?; reverse: 5?-GGTTGTCGGGGTAGCTCA-3?). The size of DNA fragment were 210 bp. Key words: Bali cattle, meat tenderness gene
DNA AMPLIFICATION OF MEAT TENDERNESS GENE OF BALI CATTLE Susilo, Agus; Soeparno, Soeparno; Hartatik, Tety; Artama, Wayan Tunas
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 7, No 1 (2012)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

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Abstract

The aim of this study was to know DNA band pattern as a result of amplification using DNA primer from meat tenderness gene of Bali cattle. Sample used in this study was DNA isolated from blood Bali cattle. Blood samples was collected in heparin tubes from jugular vein. Leucocyte cells were isolated using RBCs (Red Blood Cells) lysis buffer. To get DNA fragmen, marbling and meat tenderness gene were amplified by using DNA primer for for meat tenderness (forward: 5??CTACCGGGACGTCAACCT-3?; reverse: 5?-GGTTGTCGGGGTAGCTCA-3?). The size of DNA fragment were 210 bp, respectively. Key words: Bali cattle, meat tenderness gene
PHYSICAL CHARACTERISTICS MEAT OF VARIOUS PIG BREED Susilo, Agus
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 2, No 2 (2007)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

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This study was conducted to investigate physical characteristics of various pig breed.  The materials used in this study were nine pigs (three Yorkshire, three Landrace, and three Duroc), and they were about 7 ? 8 months old, weighing 90 ? 100 kg. The meat examined, was  Longissimus dorsi muscle.  They were heated of 50oC, 75oC, 100oC. This study applied a Completely Randomized Design with a 2-factor nesting pattern using cooking repeatition for three times. The factors were pig breed and the cooking temperature degrees. The treatment indicating differences were examined by using Duncan Multiple Range Test (DMRT). The differences of pig breeds did not provide differences on quality for pH, WHC, cooking loss and Aw. Within quality differences (P<0.01), there would  be tenderness, elasticity, shear force, and meat water content. Cooking gave quality differences (P<0.01) on pH, tenderness, elasticity, shear force, WHC, cooking loss, Aw and water content. Cooking loss and water content decreased with the increase of cooking treatment temperature. Meat pH on the temperature of 50 oC decreased in comparison with raw meat and it would increase with the enhancement in cooking treatment. Tenderness, elasticity, shear force, and WHC of the meat decreased at 75 oC and they could get enhancement as the temperature achieving 100 oC. Duroc tended to have more tenderness, elasticity, and higher shear force rates in comparison with Yorkshire and Landrace. Keywords: Pig breed,  Cooking, Physical quality
KUALITAS PETIS DAGING DENGAN LEVEL GULA JAWA DAN TEPUNG BERAS YANG BERBEDA Susilo, Agus; Padaga, Masdiana Chendrakasih; Pratiwi, Fani Yunita
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 11, No 2 (2016)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2016.011.02.5

Abstract

The aimed of this study was to determine quality of meat paste from different level rice  starch and java sugar based on from physical, chemical and sensory test. The experiment used was Factorial Randomized Block design. Meat paste make from different level rice starch and java sugar. Starch properties content, protein content, viscosity and sensory test has evaluated from meat paste. Amino acid profiles was analysed  from the best result the experiment. Rice starch and the java sugar has significantly influenced the quality of meat paste. They gave a highly significant effect on the viscosity, flavour, colour and taste.
PENGARUH PENGGUNAAN TELUR YANG DIAWETKAN DENGAN PARAFIN DAN PENGGUNAAN SODIUM BIKARBONAT TERHADAP SIFAT-SIFAT FISIKAWI, KIMIAWI DAN ORGANOLEPTIK KERUPUK TELUR Zulfatunnisa, Zulfatunnisa; Susilo, Agus; Thohari, Imam
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 10, No 1 (2015)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2015.010.01.7

Abstract

The materials used in this research were egg crackers made from albumen, tapioca, wheat flour, garlic, salt, water and sodium bicarbonate. The variables measured were expansion power, breaking force, water content, protein content, mineral content and organoleptic quality (colour, flavour, crispiness). Data were analized with analysis of variance and followed by Duncan's Multiple Range Test.The result showed that the preservation with paraffin and the use of sodium bicarbonate had a highly significant effect (P<0.01) on expansion power, breaking force, water content, protein content, minerals content and organoleptic quality (colour, flavour and crispiness). It's interaction had a highly significant effect (P<0.01) on protein content and organoleptic quality (flavour and crispiness) of eggcrackers. It is found that egg coated with paraffin can be kept for 60 days had highfoaming foroe similar value with egg without preservation however, it haddisadvantages on expansion poweq breaking force and colour than fresh egg, so suggested to improve by use increase quantity albumen and decrease the Use of Sodium bicarbonate.
PENGGUNAAN TEPUNG BERAS DAN GULA MERAH PADA PEMBUATAN PETIS DAGING Pratiwi, Fani Yunita; Susilo, Agus; Padaga, Masdiana Chendrakasih
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 10, No 2 (2015)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2015.010.02.1

Abstract

This present work aimed to study the proper concentration of rice flour and palm sugar to produced delighted meat paste based on from phisical, chemical and organoleptic properties. Factorial Randomized Block design was used in the experiment. Meat Broth was supplemented with 2% (A1), 4% (A2), and 6% (A3) of rice flour and supplemented with 10% (B1), 15% (B2), and 20% (B3) of palm sugar to produce meat paste. The meat paste was evaluated for starch content, protein content, viscosity and organoleptic properties. The best result from the experiment was analyzed for Amino Acid Profiles.The Result showed that the addition of rice flour and the palm sugar significantly influenced the quality of meat paste. The combination of these treatments gave a highly significant effect on the viscosity, flavour, colour and taste. The best quality meat paste was obtained from the meat broth supplemented with rice flour 2% (w/v) and 6% (w/v) of palm sugar. The best quality meat paste produced in this study has starch content of 43.03%; viscosity 127.33 centi poise; protein content 13.39%; flavour 6.03; colour 6.25 and taste 5.77.
KUALITAS PETIS DAGING DENGAN SUMBER PATI BERBEDA Firdaus, Fajar; Susilo, Agus; Padaga, Masdiana Chendrakasih
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 11, No 1 (2016)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2016.011.01.2

Abstract

The aimed of this research was to determine meat paste quality from different starch source, toward the physical, chemical and organoleptic properties. The meat paste was evaluated for starch content, protein content, viscosity and organoleptic. The experiment design used was Complete Randomize Nested. Meat broth was supplemented with tapioca starch, gaplek starch, and sweet potato starch in different concentration. Analized amino acid profiles to the best result from the experiment. The different starch source with different concentration gave significantly different to the quality of the meat paste based on starch properties content, viscosity, and gave highly significant effect on color, flavor, and taste. The best quality meat paste was obtained from sweet potato starch.
EFFECTS OF SHRIMP MEAL FERMENTED WITH ASPERGILLUS NIGER ON PHYSICAL QUALITY OF BROILER MEAT Rosyidi, Djalal; Susilo, Agus; Muhbianto, Rachmat
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 4, No 1 (2009)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

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The research materials were 75 broiler chickens of 1 day old and feeds. The research employed five treatments, namely (P0: feed without addition of fermented shrimp meal, P1: feed with 5 % addition of fermented shrimp meal, P2: feed with 7.5 % addition of fermented shrimp meal, P3: feed with 10 % addition of fermented shrimp meal, P4: feed with 12.5 % addition of fermented shrimp meal. Every treatment was repeated 3 times, with 5 chickens respectively. Variables of this research were Water Holding Capacity (WHC), cooking loss and tenderness of broiler meat. Data were analyzed by completely randomized design, if there was a significant effect, it was followed by Duncan?s Multiple Range Test (DMRT). The result of this research showed that the use of fermented shrimp meal in broiler feed can improve WHC, degrading cooking loss and improving tenderness of broiler meat.   Keywords : Water holding capacity, cooking loss, tenderness
THE EFFECT OF BREEDS ON PHYSICAL AND CHEMICAL QUALITY OF MEAT Rosyidi, Djalal; Susilo, Agus; Wiretno, Ivan
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 5, No 1 (2010)
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This research was carried out in slaughtering house at Krian Sidoarjo, Laboratory of Airlangga University and Laboratory of Animal Product Technology, Animal Husbandry Faculty, Brawijaya University of  Malang. The material used in the research were PO cow and inbreeding Limosin with PO. This present work aimed to know the physical and chemical composition of meats of PO cow and inbreeding Limosin with PO. Independent t test was used in the experiment. Evaluated variables were physical quality including: Water Holding Capacity (WHC), tenderness and chemical quality including pH, water moisture, protein content and fat content.The result showed that the difference effect of breeds on physical quality and chemical quality did not give significant effect.   Keywords : Breeds, Physical and Chemical Quality
THE QUALITY OF QUAIL MEAT BLOCK ON DIFFERENCE MATERIAL AND LEVEL BINDING Susilo, Agus; Widyastuti, Eny Sri; Nurvikawati, Yany Esti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 6, No 1 (2011)
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The objective of this research was to find out the difference quality of quail meat block using STPP, sodium alginate and carrageenan of texture and chemical properties. The materials of the research were quail meat block from rejected quail?s breast, STPP, sodium alginate and carrageenan.  The method of this research was nested experiment using randomized block design.  The first factors were the kind of binder substance, namely STPP (S), sodium alginate (A) and carrageenan (K).  The second factor was the concentration of each kind of binder, namely 0.25%, 0.37% and 0.5%, respectively.  The variables measured were gel strength, elasticity and chemical properties (pH, WHC, protein content). The results showed that the use binder substance, namely STPP, sodium alginate and carrageenan gave a highly significant different (P<0.01) on pH and gave no significant different (P<0.05) on WHC, protein content.  Concentration of each kind of binder gave a highly significant different (P<0.01) on WHC and gave no significant different (P<0.05) on pH, protein content, gel strength and elasticity.  The highest pH value and WHC was on using STPP 0.5%, whereas the highest protein content value gel strength, elasticity was on using sodium alginate 0.5%. The conclusion of this research that the increasing of STPP, sodium alginate and carrageenan gave no significant different to meat block quality. The highest texture value as quality determiner was the increasing of sodium alginate 0.5%.   Keywords : Quail meat block, STPP, sodium alginate, carrageenan