W. Hatta, W.
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SURVEY ON THE POTENCY OF COW MILK DANGKE AS AN ALTERNATIVE TO BUFFALO MILK DANGKE IN ENREKANG, SOUTH SULAWESI Hatta, W.; Sudarwanto, M. B.; Sudirman, I.; Malaka, R.
Jurnal Ilmu dan Teknologi Peternakan Vol 3, No 1 (2013)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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Abstract

The scarcity of buffalo milk caused farmers in Enrekang district switch to use cow's milk as a raw material for the manufacture of dangke. This study aims to explore the potential of dangke milk cows from various aspects in the field.  Information on population and daily milk production of dairy cows and buffalo, as well as questionnaire data of dangke consumers of Enrekang were obtained in Enrekang district, while data of dangke consumer of not Enrekang were collected with organoleptic tests and questionnaires. Determination of respondents Enrekang with simple random sampling while respondents are not Enrekang with purposive sampling.  Data were analyzed by descriptive statistics, independent two-sample t test and chi squared test. The potential benefits of cow milk dangke compared to cow buffalo dangke is that with the same quality (moisture, fat, protein, ash, and pH value) cow?s milk dangke has higher raw material availability, cheaper price, easier attainability, widely accepted by Enrekang consumer population, preferred by the non-Enrekang consumer population, and also possess colour and flavor that is preferred by consumers.
FERMENTATION ABILITY OF LACTOBACILLUS PLANTARUM ON THE INFERTILE EGG AT DIFFERENT INCUBATION TIME Mangalisu, A.; Nahariah, .; Hatta, W.
Jurnal Ilmu dan Teknologi Peternakan Vol 4, No 2 (2015)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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Abstract

The use of infertile egg can be offset by increasing the quality of product by fermentation to be a highly competitive commodity. Fermented yield can be used as functional food ingredients which are good for health, for facilitating absorption, and for extending the shelf life of the product. The purpose of this research was to determine the fermentation ability of Lactobacillus plantarum on the infertile egg at different incubation time. Infertile egg was broken and sterilized for 15 minutes and then fermented for 0, 2, and 4 days. Parameters measured in this research were the total count of L. plantarum, pH value, lactic acid content, and moisture content. Experimental data were analyzed using analysis of variance of completely randomized design. The results showed that total L. plantarum (Log10 CFU/ml) increased in line with the incubation time, i.e. 8.3, 9.31, 9.73, respectively for day 0, 2, and 4 of the incubation time. The pH decreased as incubation time increased, namely 7.05, 5.67, 5.36, respectively for day 0, 2, and 4. The value of lactic acid content for day 0, 2, and 4 of incubation period was 0.62%, 1.28%, 2.15%, respectively while the water content was 71.3%, 73.21%, and 74.94%, respectively. In conclusion, this research proved the existence of the fermentation ability of L. plantarumtowards the infertile egg which were indicated by the increase of the total count of L. plantarum, lactid acid content and moisture content, even though pH value decreased as the incubation period increased. The optimum time of the incubation period was 4 days.
SURVEY ON CHARACTERISTICS OF PROCESSING AND QUALITY OF DANGKE MILK COWS IN ENREKANG DISTRICT, SOUTH SULAWESI Hatta, W.; Sudarwanto, M. B.; Sudirman, I.; Malaka, R.
Jurnal Ilmu dan Teknologi Peternakan Vol 3, No 3 (2014)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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Abstract

The development of the processing industry of dangke milk cows in Enrekang district had an important role in support of the improvement of national milk consumption and absorption of milk cows of local farmers. The purpose of research is to describe of the characteristics of the processing of dangke milk cows consisting of methods of manufacture and storage, as well as the quality of dangke in Enrekang district. This research is a descriptive survey. The respondents are 60 people manufacturers dangke milk cows which selected by simple random sampling. Data on the characteristics of dangke processing collected through observation and interviews with open-ended questionnaire, whereas quality of dangke (moisture, fat, protein, ash, and pH) were measured by AOAC method (1995). Data were analyzed with descriptive statistics. Conclusion of this study is that the method of manufacture of dangke milk cows includes heating of the milk, the addition of papaya latex solution, filtering and printing of the curd, and packaging products are varied quantitatively cause the quality of dangke is diverse. Dangke storage method allows a reduction of the quality of the physical and microbiological dangke milk cows.