Articles

Found 6 Documents
Search

CARCASS QUALITY, NON-CARCASS COMPONENT AND MEAT CHOLESTEROL OF KACANG GOAT FED WITH FERMENTED COCOA SHELL Suryanto, Edi; Bulkaini, Bulkaini; Soeparno, Soeparno; Mastur, Mastur
Buletin Peternakan Vol 42, No 1 (2018): BULETIN PETERNAKAN VOL. 42 (1) FEBRUARY 2018
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (242.721 KB) | DOI: 10.21059/buletinpeternak.v42i1.22313

Abstract

The experiment was conducted to investigate carcass quality, non-carcass component and meat cholesterol content of Kacang goat fed with fermented cocoa shell (FCS). Materials used in the experiment consisted of 9 male Kacang goat (6 - 9 months of age and ± 18,67 kg of body weight), corn straw, rice bran and FCS using three types of starters. The goat was divided into 3 groups of FCS fermentation of cocoa shell were carried out using 3 types of starters, i.e. cocoa shell fermentation 1) without additional starter (WAS FCS), 2) with Bioplus (Bioplus FCS, 3) with burger feed sauce (BFS FCS). All goats were fed corn straw and rice bran amounting to 70% and FCS amounting to 30% for 2 months. They were then slaughtered at Majeluk Slaughterhouse, Lombok. The data of carcass quality, non-carcass component, cholesterol content, and marbling were collected. The results showed that the carcass quality and non carcass component of Kacang goat were not significantly different among the feed treatments. However, the cholesterol content of meat was significantly different among the feed treatments (P<0.05). The average of carcass percentage, backfat thickness, rib eye area, fleshing index, cholesterol content and marbling of Kacang goat fed WAS FCS were 47.69%, 1.68 mm, 29.01cm2, 0.85%, 30.13 mg/100g, and 0.16%; fed Bioplus FCS were 48.67%, 1.80 mm, 30.79 cm2, 0.91%, 34.96 mg/100g and 0.05%; fed BFS FCS were 48.02%, 1.74 mm, 29.90 cm2, 0.77%, 31.88 mg/100g, and 0.11%, respectively. Non-carcass component of Kacang goat was not significantly different among the feed treatments, it was 42.41±0.064% in average. Cholesterol content of meat of Kacang goat differed among the feed treatments (P<0.05). Kacang goat fed WAS FCS had the lowest cholesterol content (30.13 mg/100 g). It could be concluded that Kacang goat fed ration containing fermented cocoa shell with several starters produced similar carcass quality and non carcass component. However, FCS without additional starter resulted in lower cholesterol content of meat.
KUALITAS KARKAS, MARBLING, KOLESTEROL DAGING DAN KOMPONEN NON KARKAS SAPI BALI YANG DIBERI PAKAN KULIT BUAH KAKAO FERMENTASI Suryanto, Edi; Bulkaini, Bulkaini; Soeparno, Soeparno; Karda, I Wayan
Buletin Peternakan Vol 41, No 1 (2017): BULETIN PETERNAKAN VOL. 41 (1) FEBRUARI 2017
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (943.992 KB) | DOI: 10.21059/buletinpeternak.v41i1.12757

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas karkas, marbling dan kandungan kolesteroldaging serta komponen non karkas sapi Bali Jantan yang diberi pakan mengandung kulit buah kakao (KBK)fermentasi. Materi yang digunakan dalam penelitian ini adalah 8 ekor sapi Bali jantan berumur 1,5-2 tahundan berat badan 162,52±13,51 kg. Sapi Bali dibagi secara acak ke dalam 2 kelompok perlakuan pakan.Kelompok I diberi pakan yang mengandung 30% konsentrat komersial dan 70% jerami jagung, sedangkankelompok II diberi pakan yang mengandung 30% konsentrat (15% KBK fermentasi bioplus dan 15%konsentrat komersial) dan 70% jerami jagung. Sapi digemukkan selama 2 bulan dan dipotong pada akhirperlakuan pakan serta dianalisis kualitas karkas, marbling dan kandungan kolesterol daging dan komponennon karkasnya. Hasil penelitian menunjukkan bahwa perlakuan pakan tidak memberikan perbedaan yangnyata pada kualitas karkas, marbling dan kandungan kolesterol serta komponen non karkas sapi Bali.Persentase karkas, tebal lemak punggung, rib eye area dan indeks perdagingan sapi Bali kelompok Iberturut-turut adalah 54,76%, 2,80 mm, 61,79 cm2, 0,94%, sedangkan kelompok II berturut-turut adalah53,77%, 2,68 mm, 61 ,01 cm2, 0,91 %. Tingkat marbling dan kadar kolesterol sapi Bali kelompok I berturutturut adalah 3,91 % dan 85,00 mg/100g dan kelompok II berturut-turut adalah 3,43% dan 76,75 mg/100g.Kesimpulan hasil penelitian adalah bahwa kulit buah kakao yang difermentasi dengan bioplus dapatdigunakan untuk mensubstitusi penggunaan konsentrat komersial padapakan sapi Bali dan menghasilkankualitas karkas dan marbling daging sapi Bali yang tidak berbeda dengan sapi Bali yang mendapat pakankontrol.
Profil Nutrisi Kulit Buah Kakao yang Difermentasi dengan Fermentor Berbeda Karda, I Wayan; Bulkaini, Bulkaini; Ashari, Muhamad; Tarmizi, Tarmizi
Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI), Indonesian Journal of Animal Science and Technology Vol 1 No 1 (2015): Indonesian Journal of Animal Science and Technology (JITPI)
Publisher : Faculty of Animal Husbandry, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jitpi.v1i1.8

Abstract

In the experiment reported in this paper, fresh cocoa pod husk was ensiled in a concrete silo with or without starter for 9 days in the Faculty of Animal Science, Mataram University. Three experimental treatments were tested in three replications which include fresh cocoa pod husk ensiled with 1. 5% rice bran, 0.5% fertilizer grade urea, with no starter added (T1), as for T1 but with addition of cows strained rumen fluid (T2) and as for T!, but with added commercial starter bioplus (T3). The treatment process was done in three periods of 9 days each and samples were taken three times accordingly for proximate analyses including dry matter, ash, ether extract, crude protein, crude fibre, and nitrogen free extract contents of the resulting silages. The experiment was arranged in a Completely Randomized Design and aimed at supplying direct feed requirements for a feeding trial using cattle which was lasted for 6 weeks. The result showed that no significant difference could be detected in the nutritional values among the ensiled products in term of total ash, ether extract, crude fibers, crude protein, NDF/ADF contents as well as organic matter digestibility. Dry matter digestibility of T3 was significantly higher (p&lt;0.05) than T1, but did not significantly differ from T2. Moreover, T2 was not also significantly different from T1. Although P3 had the highest dry matter digestibility compared to the other treatments, no significant improvement in the voluntary feed intake, live body weight&nbsp; change and feed conversion efficiency has been observed in a feeding trial with young Bali cattle (approximately BW 200 kg) fed these three ensiled products supplemented with 1% BW of commercial concentrate feed given fresh aerial parts of corn stover.
KARAKTERISTIK FISIK DAN NILAI ORGANOLEPTIK SOSIS DAGING KUDA BERDASARKAN LEVEL SUBTITUSI TEPUNG TAPIOKA (PHYSICAL CHARACTERISTICS AND ORGANOLEPTIC VALUESOF HORSE’S MEAT SAUSAGE BASED ON LEVEL SUBTITUTION OF TAPIOCA FLOUR) Bulkaini, Bulkaini; Kisworo, Djoko; Yasin, Muhammad
Jurnal Veteriner Vol 20 No 4 (2019)
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.2019.20.4.548

Abstract

The aim of the study was to determine the effect of the tapioca flour level substitution on physical characteristics&nbsp; and organoleptic values of sausage made of male horse?s meat.The material used was meat of 4.0-4.5 years old male horse and a number of spices in making sausages. This study was conducted in a One Way Completely Randomized Design with four treatments and three replications, namely P1 = Control (without tapioca flour); P2 = 15% tapioca flour; P3 = 30% tapioca flour and P4 = 45% tapioca flour. The data obtained were analyzed using analysis of variance. The treatments which significantly different were then continued analyzed using the Duncan New Multiple Range Test. The results showed that the level of tapioca flour substitution had a significant effect (P &lt;0.05) on water holding capacity (WHC), color, aroma and texture of the sausage, while the cooking lost, tensile strength, pH, and taste were not affected significantly (P&gt; 0.05). The substitution of 30% tapioca flour from the ingedients gave the highest value of horse?s meat sausages in WHC of (45.74 ± 8.18) %, but low in cooking losses of (3.33 ± 1.15) %, low tensile strength of (0.45 ± 0.00) kg/cm2 and normal pH (6.66 ± 0.05). Based on organoleptic values that substitution of 30% tapioca flour gave slightly brown color of sausage (3.83 ± 0.03), good aroma (5.95 ± 0.04), delicious taste (6.20 ± 0.03) and soft texture (5.68 ± 0.02).&nbsp;
PEMANFAATAN BIOGAS DARI KOTORAN SAPI SEBAGAI SUMBER ENERGI ALTERNATIF Bulkaini, Bulkaini; Arman, Chairussyuhur; Muhzi, Muhzi; Mastur, Mastur
Abdi Insani Vol 4 No 2 (2017): Jurnal Abdi Insani Universitas Mataram
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (554.172 KB)

Abstract

Pemanfaatan biogas dari kotoran sapi sebagai sumber energi energi alternatif dikandang kelompok sapi Beriuk Tinjal Desa Jempong Wareng Kecamatan Ampenan Utara Kota Mataram dilakukan melalui proses anaerobik. Instalasi biogas yang dibangun berkapasitas 4 cm3 dengan produksi biogas 1,08 m3/hari dengan volume slurry sebesar 31,033 liter/hari. Biogas yang dihasilkan dimanfaatan untuk penerangan kandang kelompok dan baru mampu menyalakan bola lampu sebanyak 2 dengan kapasitas 9 watt selama 8-10 jam, dan dimanfaatkan untuk memasak makanan dan memanaskan air. Slurry yang dihasilkan dimanfaatkan oleh petani sayur dan buah-buah yang ada di sekitar lokasi kandang kelompok. Berdasarkan hasil wawancara langsung dengan petani sayur diperoleh data bahwa slurry dengan volume 31,033 liter/hari bisa dipakai sebagai pupuk organik cair untuk lahan sayur seluar 5-10 Are.
PERFORMANCE, PHYSICAL AND CHEMICAL CHARACTERISTICS OF LOCAL GOAT MEAT FEED ON FERMENTED COCOA PEEL (THEOBROMA CACAO L) Bulkaini, Bulkaini; Kisworo, Djoko; Mastur, Mastur
Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI), Indonesian Journal of Animal Science and Technology Vol 5 No 1 (2019): Indonesian Journal of Animal Science and Technology
Publisher : Faculty of Animal Husbandry, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jitpi.v5i1.57

Abstract

Thestudy aims to optimize the use of cocoa peelas goat feed in order to improve meat quality. The study was conducted in2 months atthe Teaching Farm Laboratory, Faculty of Animal Husbandry, University of Mataram. The material used were9 male local goats aged 9-12 months with an average body weight of 18.67 ± 1.53 kg. The goats were randomly divided into 3 group of treatments and 3 replications, namely the P1=30% fermented cocoa peelwithout Bioplus fermenters + corn stakand ricebran (CPHFWF); P2=30% fermented cocoa peelwith Bioplus fermentor + corn stakand rice bran (CPHFbioplus) and P3= 30% fermented cocoa peelwith souse burger feed + corn stakand rice bran (CPHFSBF). Analysis of variant show that the type of fermentor has a significant effect (P&lt;0.05) on daily gain, feed consumption and tenderness of goat meat. while the water holding capacity (WHC), cooking losses, pH and chemical composition of meat have no significant effect (P&gt;0.05). Goats in P2 give daily gain of 58.67 ± 21.590 g/day and wassignificantly different (P&gt;0.05) from goat daily gain in P1 (49.75 ± 18.557 g/ day) and P3 (50.35 ± 19.606 g/day). Meat tenderness ofP2 (2.04 ± 0.50 kg/cm2) was significantly different (P&lt;0.05) toP1 (1.97 ± 0.58 kg/cm2) and P3 (1.74 ± 1.26 kg/cm2). while the chemical composition of meat was not significantly different (P&gt;0.05) among all treatments.