Search

Contamination that decreased chicken meat quality could be prevented using natural preservatives. Bay leaves (Syzygium polyanthum) contain volatile fatty acids, tannin, and flavonoid that possess bacteriological and fungicidal activity as well as preventing bacterial spore growth. The purpose of this study was to determine the effect of fresh bay leaf infusion on microbiological, chemical, and physical qualities of chicken meat. This study used bay leaves, water, chicken meat, eight strain of bacteria, chemicals and materials for the analysis of chicken meat. The experiment consisted of two steps, the first was the antibacterial properties of bay leaves and the second was the application of bay leaf infusion for chicken meat. Eight bacteria was used for the bacterial inhibition of bay leaf at the concentration of 0, 5, 10, 15 and 20%. The experiment on antibacterial properties of bay leaf (Syzygium polyanthum) used one way randomized design with five concentration treatments, while the application of bay leaf infusions on chicken meat using factorial completely randomized design 2x5 (2 types of soaking and 5 observation time). At the second step, chicken meat was divided into 2 groups, the first group was soaked in water only and the second group was soaked in 15% bay leaf infusion. They were then stored for 0 (control), 2, 4, 6, and 8 hours at the room temperature. Each treatment was repeated four times. The microbiological, chemical, physical qualities of chicken meat were observed. The results showed that bay leaf infusion had the ability to inhibit the growth of bacteria (P

This study examined the characteristics of the edible film mixture gelatin bovine split hide and soy protein isolate, cross-linked using transglutaminase enzyme with addition level of glycerol as a plasticizer.The material used gelatin combination (Gelatin bovine split hide: soy proteinisolate = 90: 10 with 30 Utransglutaminase enzyme levels ), and glycerol. Data were analyzed using completely randomized design each treatment was replicated thrice of glycerol as a treatment level ( 10%, 20% dan 30%). The results showed that the glycerol level significantly affected the thickness, elongation, solubility, degree of cross-linking and WVTR, but not the tensile strength.The addition of glycerol causing the film becomes more elastic and the surface is more homogeneous and compact. Increasing the level to 30% glycerol affects the mechanical properties of an edible film.

This research aimed to investigate the rabbit meat hydrolysate potential as an angiotensin-converting enzyme (ACE) inhibitor. Indonesian local rabbit meats were used in this study. The research was conducted in Department of Animal Product Technology, Faculty of Animal Science, Universitas Gadjah Mada, from August 2016 to February 2017. The local rabbit meats were hydrolyzed by pepsin, trypsin, and pancreatic. The obtained hydrolysates were then analyzed to identify the water-soluble protein content. The molecular weight of the hydrolysates were also confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The ACE inhibitory properties of the hydrolysates were analyzed in vitro. The results showed that pepsin, trypsin, and pancreatic hydrolysis showed a significant effect on the water-soluble protein content of rabbit meat (p

The objective of this study was to evaluate the application of the use optimization methods of Simplex Lattice Design (SLD) with special cubic models in the preparation formula of hard capsule based on goatskin gelatin. Three types of filler materials have been used in the manufacture of capsule shells, namely MgCO3, tapioca starch (TS) and sago starch (SS). The basic ingredient was uses goatskin gelatin and aquadest as a solvent. The material formulation was calculated according to Simplex Lattice Design (SLD) using the equations Y = β1 (A) + β2 (B) + β3(C) + β12 (A)(B) + β13 (A)(C) + β23 (B)(C) + β123 (A)(B) (C). Based on these equations obtained seven formulas (three proportions formula 100% each component, three proportional formulas 50%: 50% for the mixture of two components and one formula 33.33% for the mixture of three components). The results obtained data related to the proportion of filler use in a mixture of materials. The superimposed contour plot shows that the proportion of the use of three types of filler (MgCO3: TS: SS) in each mixture are (0.224 part: 0.055 part and 0.721 parts). Next, after further testing of the formula is then obtained properties of the capsule shell prototype, namely: thickness (0.35 mm), solubility (66.64%), and water vapor transmission rate (WVTR) (0.67 g.H2O.m-2 h-1). The data obtained that the type of SS filler is the most dominant factor influencing in increasing the thickness and solubility properties of the capsule shell, while the filler TS is the most dominant increase in the nature of WVTR. The results of the study concluded that the application of the SLD optimization method could be applied in the preparation of hard capsule formulations made from goatskin gelatin with better properties.

Methanol dehydrogenase (MDH) enzyme was purified from Bradyrhizobium japonicum USDA110 cell-free extract. The bacteria were grown in a culture medium with direct 0.5% methanol addition aimed to stimulates the MDH catalytic enzyme activation. Bradyrhizobium japonicum USDA110 MDH enzyme was purified by using 25 mM 2-(N-morpholine) ethanesulfonic acid/MES pH 5.5 buffer and 1 M sodium chloride/NaCl which separated into three columns, the first column was PD-10 for buffer exchange; the second column was HiTrap Sepharose HP to obtain unbonded fraction in the column; and the third column was Mono S 5/50 GL integrated with two pumps HPLC (high-performance liquid chromatography) to obtain pure MDH enzyme for serial changing of 1 M NaCl-25mM MES pH 5.5 with the flow rate at 1 ml/min. The protein concentration and MDH catalytic enzyme activity were observed on each purification process starting from the cell-free extract to pure MDH enzyme. The pure MDH enzyme was obtained by Mono S 5/50 GL-HPLC purification which showed a single band on SDS PAGE (sodium dodecyl sulfate-polyacrylamide gel electrophoresis). The MDH enzyme purification from Bradyrhizobium japonicum USDA110 showed 90-fold purification, a sub-molecular weight of 63 kDa, specific activity at 2.69 U/mg, and optimum activity at a 35oC temperature and pH 9.

This research aims to understand the effect of metal ions bioabsorption which belong on different elemental groups to the methanol dehydrogenase (MDH) enzymatic activity in nitrogen-fixing bacteria Bradyhizobium japonicum USDA 110. Ten metal ions with each have 30μM concentration were added to grow Bradyhizobium japonicum USDA 110 in 10-1 diluted nutrient medium. The MDH activity test showed a similar result between the bacteria grown in medium without metal ions addition (control) and the bacteria were grown in a calcium ion/Ca2+ added media. The highest MDH enzymatic activity was shown on the bacteria grown in a magnesium/Mg2+ added medium, which showed 0.08 (U/mg) enzymatic activities. The addition of magnesium/Mg2+ metal ion accelerates the bacterial growth by 2.6 times and MDH activity by 1.28 times compared to control. The MDH enzyme is essential, especially for bacteria which exist in the soil environment, to adapt to high methanol concentration and to support bacterial anaerobic growth capacity along with plant symbiotic process. Moreover, the MDH activity staining method could also act as pollutant indicators like metal ions and hydrocarbon derivates. This research concluded that metal ions biosorption (calcium/Ca2+ and magnesium/Mg2+) are required for bacterial cells reproduction and oxidation of single carbon chain compounds like methanol. The nitrogen-fixing symbiotic bacteria, Bradyhizobium japonicum USDA 110 showed high MDH activity after the two metal ions absorption. However, contrary results were shown on vanadium/V3+, manganese/Mn2+, iron/Fe3+, copper/Cu2+, zinc/Zn2+, and aluminum/Al3+ absorption, which showed low MDH activity and cells biomass.

Artikel dalam bentuk PDF

Artikel dalam bentuk PDF

Penelitian bertujuan untuk mengetahui pengaruh perbedaan proporsi filler tepung mocaf (Modified Cassava Flour) terhadap kualitas fisik, sensoris dan kadar kolesterol nugget ampela ayam. Penelitian dilakukan dengan menggunakan 5 level filler tepung mocaf dan ampela dengan imbangan 0 : 100; 5 : 95; 10 : 90; 15 : 85; dan 20 : 80. Data yang diambil adalah kualitas fisik (pH, keempukan, daya ikat air), kualitas sensoris (warna, rasa, tekstur, daya terima) dan kadar kolesterol. Data kualitas fisik dan kadar kolesterol dianalisis dengan analisis variansi Rancangan Acak Lengkap pola searah atau One Way Anova dan data kualitas sensoris dianalisis dengan analisis non-parametrik dengan uji Hedonik Kruskal Wallis. Perbedaan rerata diuji dengan uji Duncan’s New Multiple Range Test. Hasil penelitian menunjukkan bahwa perbedaan level filler tepung mocaf berpengaruh pada penurunan keempukan dan peningkatan daya ikat air tetapi tidak mempengaruhi nilai pH. Peningkatan level filler tepung mocaf meningkatkan skor tekstur tetapi tidak mempengaruhi warna, rasa dan daya terima. Peningkatan level filler tepung mocaf tidak berpengaruh terhadap penurunan kadar kolesterol nugget ampela. Kesimpulan dari penelitian adalah bahwa makin tinggi level filler tepung mocaf yang ditambahkan pada nugget ampela akan meningkatkan daya ikat air dan tekstur serta menurunkan keempukan, tetapi tidak merubah daya terima dan kadar kolesterol dari nugget ampela. (Kata kunci: Nugget ampela, Filler, Tepung mocaf, Kualitas fisik, Kualitas sensoris, Kadar kolesterol)

Penelitian bertujuan untuk mengetahui pengaruh penggunaan minyak buah merah (MBM) pada pakan terhadap penampilan produksi ayam broiler. Delapan puluh ekor ayam broiler umur sehari (DOC) ditempatkan pada empat kelompok perlakuan pakan yang berbeda, yaitu: P0 (pakan kontrol/tanpa penambahan minyak), P1 (2% MBM), P2 (4% MBM), dan P3 (6% MBM). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 41 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa konsumsi pakan berbeda nyata (P

File lengkap ada dalam bentuk PDF dibawah ini

File lengkap ada dalam bentuk PDF dibawah ini

Penelitian ini bertujuan untuk mengetahui pengaruh jus daun sirih (Piper betle Linn) pada proses precuring dan lama penyimpanan terhadap komposisi kimia dan angka peroksida dendeng ayam petelur. Daging direndam jus daun sirih (0, 5, 10, dan 15%) kemudian diolah menjadi dendeng. Produk dendeng disimpan pada suhu kamar selama 0, 2, 4, 6, dan 8 minggu. Variabel yang diukur meliputi kadar air, kadar protein, kadar lemak, pH, dan angka peroksida. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap pola faktorial 4 x 5 dan dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi jus daun sirih berpengaruh nyata (P

Penelitian bertujuan memanfaatkan gelatin kulit kaki ayam yang dikombinasikan dengan soy protein isolate sebagai bahan baku edible film. Materi penelitian adalah gelatin kulit kaki ayam dan soy protein isolate. Penelitian terbagi atas dua tahap yaitu tahap pertama adalah pembuatan gelatin kulit kaki ayam yang direndam dengan NaOH 0,1%, asam sulfat 0,1%, dan asam sitrat 0,4%. Tahap kedua yaitu pembuatan edible film yang dikombinasikan dengan soy protein isolate pada perbandingan (75:25, 80:20, 85:15, 90:10, dan 95:5). Analisis data mengunakan variansi pola searah, apabila terdapat beda nyata diteruskan uji Duncan’s New Multiple Range Test. Profil protein dianalisis dengan SDS-PAGE dan menunjukkan sebagai molekul kolagen. Hasil analisis kandungan asam amino edible film menggunakan HPLC dihasilkan komposisi residu asam amino terbesar adalah glysin yaitu 29,42%, 37,88%, 38,32%, 39,28% dan 39,17% pada masing-masing perlakuan. Hal itu menggambarkan bahwa profil protein edible film dapat dipastikan sebagian besar berasal dari kolagen gelatin. Pengamatan dengan scaning electron microscope menunjukkan telah terbentuk cross linking antara molekul protein gelatin dan molekul soy protein isolate dan yang ditunjukan semakin berkurangnya retakan seiring dengan meningkatnya konsentrasi gelatin. Perbedaan kombinasi gelatin kulit kaki ayam dan soy protein isolate untuk membentuk edible film tidak memberikan pengaruh nyata pada kekuatan tarik (tensile strenght), dan kemuluran (elongation), namun berpengaruh nyata pada laju transmisi uap air (Water Vapour Transmision Rate). Kombinasi 95:5 protein gelatin kulit kaki ayam dan soy protein isolate menghasilkan edible film yang terbaik. (Kata kunci: Edible film, Gelatin kaki ayam, Soy protein isolate)

The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p