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“Rambak” crackers are one of the traditional foods consumed among Indonesian people made from various kinds of animal skin. The present study highlights the analysis of lard obtained from extraction of “rambak” crackers using Fourier transform infrared (FTIR) spectroscopy in combination with chemometrics of partial least square and principle component analysis. FTIR spectroscopy at wavenumber regions of 1200–1000 cm–1 was successfully used for quantification and classification of lard in “rambak” crackers. The relationship between actual value of lard and Fourier transform infrared predicted value has R2 value of 0.946 with low errors in calibration and validation models. Furthermore, the chemometrics principle component analysis can be successfully used for determination of pig skin through analysis of lard in commercial “rambak” crackers. The developed method (FTIR spectroscopy coupled with chemometrics) is rapid and reliable for quantification and classification of lard in “rambak” crackers.

Gelatin is natural substance obtained from the partial hydrolysis of collagen from animal skin, bones and connective tissue. This study examined the influence of acetic acid concentration on characteristics of gelatin extracted from bovine split hide. Bovine split hides were obtained from a local tannery and divided into three groups cured with 0.1, 0.3, or 0.5 M acetic acid for 24 h, followed by gradient extraction at 60, 70 and 80°C for 5 h each. Data were analyzed using a completely randomized design each treatment was replicated thrice. The results showed that the acetic acid concentration significantly affected the yield, ash content, pH and gel strength, but not the moisture, fat and protein content or viscosity of the resultant gelatin. Electrophoresis of gelatin proteins showed bands distribution between 25-40 kDa. The amino acid profile of the extracted gelatin was similar to that of collagen with a high level of hydroxyproline. Infrared spectroscopy showed the presence of O-H, C = O, C = C, C-H and C-O functional groups. The results suggest that gelatin extracted from bovine split hide cured with 0.5 M acetic acid provided the best physicochemical characteristics. Key words: Gelatin, bovine split hide, physical characteristic

Bligon goat is one of the local livestock resources in Indonesia. One by-product of slaughtering the goat is the skin. Information sources related to the utilization of goatskin as a raw material for food packaging are still lacking. One of type of food packaging that environmental friendly was edible film. One of the advantages of edible film as the packaging material is can be consumed along with the product, so that no waste. Edible films need to be developing as an effort to create an environment zero waste. In the formation, process of edible film requires a precise formulation in order to form a mass that is able to function properly. Edible film formation influenced by the type and composition of the constituent materials. One of using collagen as an edible film today is as a packaging in the meat industry (Wang et al., 2015). The use of whey protein combined with glycerol also been developed as a packaging material (Perez et al., 2016). During this time, the manufacture of edible film comes from of starch, whereas, the basic ingredient of the protein has not been widely used. Edible films of three types of material (glycerol, starch and gum nuts) developed as a composite packaging material for fruit products (Saberi et al., 2016). The use of essential oils incorporated to carrageenan as material for edible film developed by Soni et al. (2015) as the packaging material in the chicken patties product. Edible films are one of packaging products that environmental friendly. Edible films can produce from the by-products of the slaughtering of livestock locally. Edible films used as materials packaging of foodstuff to protect food products of contamination of air, light, lipid, dissolved substances and microorganisms. One of the main advantages of edible film packaging is a natural character, so it can consume together with such food products. The purpose of this study was to evaluate the properties of edible film that produced from a combination of collagen extracts from glycerol as a plasticizer. The study was using collagen extract produced from materials of goatskin, Bligon types and ages 2-2.5 years as the main material and glycerol as ingredients plasticizer. Methods of this study were using experiment design with completely randomized pattern unidirectional the design. Three concentrations of glycerol applied, namely: 80%; 90% and 100% (of the total extract collagen in the mix) combined with 10% (w/v) extract collagen. The results showed that the difference concentration of glycerol that used in the mix effect in the thickness, tensile strength and elongation, but no significant on the solubility, water vapor transmission rate (WVTR) as well as aw values of edible films. The study implication was the application F1 formula (10 g (10%) of extract collagen solid + 8 g of glycerol (80%) + 100 mL of distilled water) generating properties of edible films better.

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan karagenan dan transglutaminase terhadap komposisi kimia, kualitas fisik, dan karekteristik organoleptik sosis ayam. Rancangan percobaan yang digunakan dalam penelitian adalan rancangan RAL (Rancangan Acak Lengkap) terdiri dari 4 perlakuan yaitu P0 (sosis dengan penambahan karagenan 3 % dan tanpa penambahan transglutaminase ), P1 (sosis + karagenan 3 % + transglutaminase 2 ml), P2 (sosis + karagenan 3 % + transglutaminase 3 ml) dan P3 (sosis + karagenan 3 % + transglutaminase 4 ml) dengan masing-masing perlakuan diulang sebanyak 6 ulangan. Variabel yang diamati komposisi kimia (kadar air, kadar protein, kadar lemak dan kadar abu), kualitas fisik (pH, susut masak dan Daya Ikat Air) dan kualitas organoleptik (warna, aroma, tekstur dan rasa). Data komposisi kimia dan kualitas fisik dianalisis menggunakan ANOVA, dan diuji lanjut menggunakan Least Significant Different (LSD). Data kualitas organoleptik dianalisis menggunakan Uji Sensoris Kruskal dan Wallis. Hasil penelitian menunjukkan sosis daging ayam dengan penambahan karagenan dan transglutaminase pada level yang berbeda mempengaruhi kadar air, kadar protein, dan kadar lemak, kadar abu. Sosis daging ayam dengan penambahan karagenan dan transglutaminase pada level yang berbeda berpengaruh pada nilai pH, susut masak, dan daya ikat air Sosis daging ayam dengan penambahan karagenan dan transglutaminase pada level yang berbeda memberikan pengaruh pada kesukaan panelis pada semua parameter (warna, hedonic aroma, hedonic tekstur, rasa) tetapi tidak mempengaruhi penilaian panelis pada mutu hedoniknya. Penambahan transglutaminase sampai dengan 3 ml menyebabkan terjadinya penurunan kualitas kimia tetapi meningkatkan kesukaan panelis pada parameter rasa.

This study aims to characterize and to determine the growth profile of the proteolytic bacteria isolated from Giwangan slaughterhouse wastewater in Yogyakarta City, and to observe the optimum temperature as well as the pH condition for growing in the nutrient medium. Isolation of bacteria from slaughterhouse wastewater was done with a sample from 4 different locations. The isolates were then grown on a medium with a skim (at 0;0.5;1%;1.5 and 2%) and pH condition (at 7;8;9;10 and 11). The bacterial growth profile was measured based on the number of cells (CFU/mL), the size of the bacterial colony diameter, the diameter of the clear zone, and the proteolytic index. Strain PK4 was proved to have proteolytic activity. The characterization of Strain PK4 has shown for colony morphology with a circle shape, white color, flat edges, and convex elevation. The cell morphology was a cocci-shaped, red color, Gram-negative, and having a catalase-positive. The bacterial colony diameter, halo diameter, and proteolytic index were increased significantly (P7). It could be concluded that Strain PK4 was classified as alkalophilic and had the potency as alkaline protease producing bacteria.

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.

The aim of this study was to determine of cattle and buffalo species based on cytochrome b gene using PCR-RFLP. Cattle and buffalo hides were obtained from a slaughterhouse in Yogyakarta and Kudus Regency. To confirm the effectiveness and specificity of this fragment, there are seven of DNA mixture samples in various levels. Isolate DNA samples were amplified using universal primer of cytochrome b gene, then PCR amplicon was digested by RsaI restriction enzyme.. The result showed that mitochondrial cytochrome b gene successfully amplified fragments of 359 bp. RsaI restriction enzyme was able to cleave buffalo cytochrome b gene into two fragment (326 and 23 bp), while the cytochrome b gene of the skin cattle DNA was uncleaved. . In conclusion, this study indicated that mixture DNA of cattle and buffalo hides could be digested by RsaI restriction enzyme and determination of the buffalo hides in mixture samples could be detected into 10% level. Furthermore, RsaI enzyme could be used to specific identification buffalo species. PCR-RFLP technology has a potential and reliable method to identify of the existence of r buffalo hides in the mixture with other hides.

This research aimed to know effect of absorption metals ion (bisorption) which has different group elements on methanol dehydrogenase (MDH) activity test of a nitrogen fixation bacterium, Bradyhizobium japonicum USDA 110. Ten of metals ion at a concentration of 30 μM were tested to grow B. japonicum USDA 110 in diluted one per ten of nutrient medium. The results of MDH activity test showed that the bacterial growth in medium without added metal ion had similar MDH activity with that of in the medium supplemented with calsium ion/Ca2+. Highest enzymatic activity, 0.08 (U · mg−1), was showed by the bacterium grown in medium supplemented with magnesium/Mg2 + .. MDH was required for the bacterial growth in anerobic condition specially for a root simbiotic bacterium, Bradyhizobium japonicum USDA 110. Addition of magnesium/Mg2+ accelerated the bacterial growth and MDH activity by 2.6 and 1.28 times, respectively. This research results deduced that in an anerobic condition of soil, the metal ions specially calsium and magnesium were required to be added in plant growth medium to accelerate the growth of B. japonicum which well known as bacterial symbiotic on soy bean roots.

This study aimed to determine the characteristics of growth kinetics and the nitrate removal ability by Pseudomonas sp. LS3K on synthetic medium at different C/N ratios. This research was conducted by growing Pseudomonas sp. LS3K in denitrification medium under aerobic condition. The nitrogen source on the medium was sodium nitrate, and the carbon source was trisodium-citrate-dihydrate. The C/N ratios in the medium were adjusted to 5, 10, 15 and 20. The bacterial growth characteristic was observed based on the increases in the optical density value. Characteristics of nitrate removal by Pseudomonas sp. LS3K was observed based on the nitrate removal (NO3) and nitrite (NO2) production during the observation. The results showed that Pseudomonas sp. LS3K had the ability to grow in the medium with different C/N ratios and perform aerobic denitrification by reducing nitrate to nitrite. Themost nitrate removal ability of Pseudomonas sp. LS3K was found in the medium with C/N ratio 10 resulting nitrate removal of 299 ± 16.43 mg L−1 with the removal rate of 6.208 ± 0.34 mg L−1 per hour, removal efficiency of 98.350% ± 0.40% from the initial nitrate concentration and gave minimal nitrite production.

This research was carried out to examine the functional properties of beef lung protein concentrates. The extraction was performed as a function of pH and time. The pI method was applied in the precipitation of proteins from beef lung. Beef lung protein concentrates contained 85.13% protein. The functional properties of the protein concentrates were compared to those of some commercial ingredients as whey protein concentrates, and casein. Protein from beef lung exhibited better foaming property than casein and better emulsifying property than whey protein. The use of beef lung proteins appears to be an interesting opportunity to obtain added value slaughterhouse by-products.

Penelitian ini bertujuan untuk mengevaluasi aktivitas antibakteri asap cair tempurung kenari terhadap bakteri Staphylococcus aureus dan Escherichia coli dan mengetahui pengaruh asap cair pada kualitas mikrobiologi daging. Konsentrasi asap cair ( 2, 4, 8, 12 dan 16% ) v/v diujikan pada bakteri S. aureus dan E. coli. Daging direndam larutan asap cair (0, 4, 8 dan 12%) v/v selama 15 menit dan disimpan pada suhu kamar selama 0,2 dan 4 hari. Variabel yang diukur meliputi aktivitas antibakteri, total bakteri dan Coliform. Rancangan penelitian untuk aktivitas antibakteri adalah analisis variansi Completely Randomized Design (CRD) pola searah sedangkan total bakteri dan Coliform menggunakan analisis CRD pola faktorial 4x3. Hasil penelitian menunjukkan bahwa konsentrasi asap cair tertinggi 12% pengaruh zona hambatnya lebih besar terhadap E. coli (8,10 mm) dibanding S. aureus (4,07 mm). Kesimpulannya adalah semakin tinggi konsentrasi asap cair dan waktu penyimpanan semakin singkat maka jumlah koloni bakteri serta total Coliform semakin rendah. Kata Kunci : Tempurung kenari, Asap cair, Aktivitas antibakteri

Alcaligenes spp. was found to have the ability to grow and remove ammonium in the medium through the nitrification-denitrification process. This ability was also known as an ammonium treatment in organic wastewater including livestock’s wastewater. In order to further understand its potential to remove ammonium in livestock’s wastewater, microbial growth, ammonium, nitrite, and nitrate production of Alcaligenes sp. LS2T were investigated in phosphate medium at different carbon/nitrogen ratios (C/N ratios) along with constant airflow. Ammonium sulfate was used as sole nitrogen source with acetate and citrate as an organic carbon source in a separate medium. Results showed that Alcaligenes sp. LS2T could utilize ammonium as sole nitrogen source which associated with acetate and citrate as carbon source at different C/N ratios, resulting in ammonium removal and production of nitrite and nitrate at various concentrations in the medium. The highest ammonium removal was found in the acetate C/N 28 medium where 94.44% of initial ammonium was removed.

Shrimp waste can be utilized as feed in an effort to reduce environmental pollution and greenhouse effect. Magelang ducks are one of the sources of Indonesian germplasm. The purpose of this research was the use of fermented shrimp waste by Isoptericola sp. bacterial chitin biodegradation as duck feed compound to improve the performance and carcass quality. The research consisted of seven treatment feeds, namely, R0 = concentrate feed as a control, R1 = shrimp waste non-fermented (SWNF) 5%, R2 = (SWNF) 10%, R3 = (SWNF) 15%, R4 = shrimp waste fermentation (SWF) 5%, R5 = (SWF) 10%, and R6 = (SWF) 15%. Each treatment was repeated five times in four enclosure flocks (seven treatment feeds × five replicates × four blocks) for 140 ducks. Feed and water was given ad libitum. The inoculum with Isoptericola sp. (3 × 106 cfu/kg) has a fermentation time (7 days) at room temperature 28 °C to 33 °C. The addition of shrimp waste fermentation levels 5%, 10%, and 15% did not differ significantly on the performance of Magelang ducks, i.e., live body weight, carcass percentage, body weight gain, and feed conversion, and also did not degrade the performance of Magelang ducks.

The experiment was conducted to investigate the angiotensin converting enzyme (ACE) inhibitory activity of hydrolysate in meat protein of Bali cattle, Kacang goat, native chicken, and local duck. The meats of Bali cattle, Kacang goat, native chicken, and local duck were used in this study. The meats were ground using food processor added with aquadest to obtain meat extract. The meat extracts were then hydrolyzed using protease enzymes to obtain hydrolysate of meat protein. Protein concentration of meat extract and hydrolysate of meat protein were determined, and were confirmed by sodium dodecyl sulfate - poly acrylamide gel electrophoresis (SDS-PAGE). ACE inhibitory activity of hydrolysate of meat protein derived from Bali cattle, Kacang goat, native chicken, and local duck was also determined. The results showed that protein concentration of hydrolysate of meat protein of Bali cattle, Kacang goat, native chicken, and local duck meat was significantly higher than their meat extracts. SDS-PAGE analysis indicated that hydrolysate of meat protein of Bali cattle, Kacang goat, native chicken, and local duck had more peptides with lower molecular weight, compared to their meat extracts. Hydrolysate of meat protein of Bali cattle, Kacang goat, native chicken, and local duck had potencies in inhibiting ACE activity, so it will potentially reduce blood pressure.

This study aimed to obtain the optimal growth of Bacillus subtilis 11A isolated from Indonesian native chicken (Gallus domesticus). The growth optimization included pH medium conditions (5.0, 5.5, 6.0, 6.5, 7.0, 7.5, 8.0, 8.5) and different incubation temperatures (31, 33, 35, 37, 39, 41°C). Isolate was incubated for 12 hours using Luria Bertani broth. Optical density was observed using spectrophotometer (λ600) at 0 and 12 hours of incubations. Bacteriocin activity against pathogens Staphylococcus aureus, Salmonella typhimurium and Escherichia coli was determined using a well-diffused method. Data was statistically analyzed using a one-way analysis of variance (ANOVA) followed with Duncan’s New Multiple Range Test (DMRT) to distinguish the treatment means. The results showed that the optimum pH for bacterial growth was at pH 6.5. Optimum temperature for bacterial growth was at 39°C. The highest bacteriocin activity of B. subtilis 11A against indicator pathogens was resulted at stationary phase (1906.14, 2179.79, 2343.07 AU/ml). It can be concluded that B. subtilis 11A isolated from Indonesian native chicken grew optimally for bacteriocin production at pH 6.5 and temperature 39°C. The highest bacteriocin production and activity produced by Bacillus subtilis 11A was at stationary phase.

Sheep skin has a high content of collagen and can be an alternative to gelatin making. Utilization of gelatin increasingly widespread so that it becomes life style. gelatin is often used for food or non-food. This study aims to determine the effect of HCl concentration on the quality of sheepskin gelatin. Sheep skin obtained from slaughterhouses in Brebes district. Parameters in this study were yield, protein, viscosity, gel strength and gelatin morphological structure. Different HCl concentrations (0.5%, 1% and 1.5%) are used to catalyze collagen from sheepskin. Hydrolysis of sheep skin collagen was performed for 4 hours with temperature 55-66oC. The results showed no significant effect on quality of protein and yield but significant effect on viscosity and gel strength. The observations by scanning electron microscopy (SEM) show a very fine morphological structure of gelatin produced with 1% and 1.5% HCl catheters. Gelatin catalyzed with HCl 1% and HCl 1.5% was appropriate standard GMIA.

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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(Pmempertahankan komposisi kimia secara proposional dan menekan angka peroksida sehingga memperpanjang lama penyimpanan dendeng ayam petelur afkir.(Kata kunci: Daging ayam, Daun sirih, Dendeng, Komposisi kimia, Angka peroksida)

Application of strong bases as curing materials has been widely applied in commercial gelatin industries, but the application of weak bases has not been much done. Application of strong bases as a treatment was not economical and assumed to affect human health. Studies were conducted on the properties of goat skin gelatin manufactured using weak base types of Ca(OH)2 and then compared with properties of commercial gelatin. Skins from Bligon goats of 1.5 to 2.5 years old was used as the raw materials and Ca(OH)2 100 g/l as curing materials. The 2x3 factorial completely randomized design (CRD) with three replications was used as a design study. Two curing times (2 and 4 days) and three concentrations (3, 6, 9% v/v) were used as treatments, and commercial gelatin (pure (P) by Merck, food grade (Fg) and pharmacy standards (Ps)) were used as control. Gelatin produced from goat skins using Ca(OH)2 had properties similar to that of commercial gelatin. The heavy metals (Pb, Cu and Zn) contained in goat skin gelatin still meet the INS standards. The optimum production of gelatin has been generated through the application of 4-day curing time at a concentration of 9% (v/v).

A polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) using BseDI restriction enzyme had been applied for identifying the presence of pork in processed meat (beef sausage and chicken nugget) including before and after frying. Pork sample in various levels (1%, 3%, 5%, 10%, and 25 %) was prepared in a mixture with beef and chicken meats and processed for sausage and nugget. The primers CYTb1 and CYTb2 were designed in the mitochondrial cytochrome b (cyt b ) gene and PCR successfully amplified fragments of 359 bp. To distinguish existence of porcine species, the amplified PCR products of mitochondrial DNA were cut by BseDI restriction enzyme. The result showed pig mitochondrial DNA was cut into 131 and 228 bp fragments. The PCR-RFLP species identification assay yielded excellent results for identification of porcine species. It is a potentially reliable technique for pork detection in animal food processed products for Halal authentication.

The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at 4°C. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation products (COPs) were separated by gas chromatography: 7β-hydroxy cholesterol, 20α-hydroxy cholesterol, 25- hydroxy cholesterol, cholestane-3β, 5α, 6β triol (triol), α-epoxide and 7-ketocholesterol. Total amounts of COPs/cholesterol at 0 d were 0.74, 0.63, 0.76, 1.23 and 0.83% for the raw sample, pan roasting, steaming, oven grilling and micro waving methods, respectively. After 6 d storage almost of the samples had higher content of total COPs than at 0 and 3 d; the lowest (0.55%) COPs was found in the steaming cooking and re-heating method. The highest (5.96%) of COPs was found in the pan roasting cooking and re-heating method after 6 d storage. In conclusion, the concentration of total cholesterol and cholesterol oxidation of beef loin were increased as a consequence of cooking and re-heating methods. Steaming and micro-waving methods showed the lowest of cholesterol oxidation products under refrigerated storage for 6 d. However, each cooking and re-heating method had its own distinctive cooking effects. (Asian-Aust. J. Anim. Sci. 2006. Vol 19, No. 5 : 756-762)

We studied the gel properties of porcine collagen with microbial transglutaminase (MTGase) as a catalyst. A creep meter was used to measure the mechanical properties of gel. The results showed samples with high concentration of MTGase gelled faster than those with a low concentration of MTGase. The gel strength increased with incubation time and the peaks of breaking strength for 0.1, 0.2 and 0.5% MTGase were obtained at 40, 20 and 10 min incubation time, respectively. According to SDS-PAGE, the MTGase was successfully created a collagen polymer with an increase in molecular weight, whereas no change in formation was shown without MTGase. The sample with 0.5% MTGase began to polymerize after 10 or 20 min incubation at 50°C, and complete polymerization occurred after 40-60 min incubation. Scanning electron microscopic analysis revealed that the gel of porcine collagen in the presence of MTGase produced an extremely well cross-linked network. The differential scanning calorimetric analysis showed the peak thermal transition of porcine collagen gel was at 36°C, and that with MTGase no peak was detected during heating from 20 to 120°C. The melting point of porcine collagen gel could be controlled by MTGase concentration, incubation temperature and protein concentration. Knowledge of the structural and physicochemical properties of porcine collagen gel catalyzed with MTGase could facilitate their use in food products. (Asian-Aust. J. Anim. Sci. 2003. Vol 16, No. 2 : 269-276)

Polymerization of heated or unheated pig skin collagen using microbial transglutaminase (MTGase) was investigated. Pig skin collagen samples were heated or left unheated, then enzymatically polymerized with MTGase. SDS-PAGE was conducted to confirm the intermolecular polymer and the results showed similar bands between samples without MTGase and unheated samples with MTGase. The polymerized product of pig skin collagen was not formed in unheated samples, even when MTGase was added during incubation. Different results were obtained from samples heated at 80°C and 100°C for 2 min, whereas the SDS-PAGE pattern indicated that a polymer band was generated in both cases. The heat treatment successfully modified the native structure of collagen and also made collagen more reactable in the MTGase polymerization system. Scanning Electron Microscope (SEM) investigation of pig skin collagen showed a biopolymer structure through intermolecular collagen crosslinking, while there were no intermolecular crosslinks in samples not treated with MTGase. There were no significant differences in fibril diameter between treated samples and controls. These results suggest that heat treatment of native pig skin collagen enhanced the polymerization capability of MTGase. (Asian-Aust. J. Anim. Sci. 2002. Vol 15, No. 8 : 1204-1209)

The objective of this study was to identify the Angiotensin Converting Enzyme (ACE) inhibitorypeptide derived from Kacang goat meat protein hydrolysate. Kacang goat meat loin section washydrolyzed with pepsin, trypsin and chymotrypsin. Protein hydrolysate of Kacang goat meat was thentested the protein concentration and ACE inhibitory activity. ACE inhibitory peptide of the proteinhydrolysate was purified through several steps of purification by column SEP-PAK Plus C18 Cartridgeand RP-HPLC using a Cosmosil column 5PE-SM, 4.6 x 250 mm. The sequence of amino acid of ACEinhibitory peptide was identified by amino acid sequencer. The results showed that amino acidssequence of ACE inhibitory peptide derived from protein hydrolysate of Kacang goat meat was leu-thrglu-ala-pro-leu-asn-pro-lys-ala-arg- asn-glu-lys. It had a molecular weight (MW) of 1581 and occurredat the position of 20th to 33rd residues of b-actin of goat meat protein (Capra hircus). The ACE inhibitoryactivity (IC50) of the peptide was 190 mg/mL or 120 mM.

Gelatin has been extracted from fivelined threadfin bream fish using 0.05 M acetic acid. Extraction process was carried out at varying temperature of 60, 80 and 95oC for 3 h. Result indicated that extraction at 80oC showed the highest gel strength (187 Bloom) with viscosity of 12 cP. In fact, it produced the lowest yield (30.45%) with melting point of 31.67oC. Higher gelatin yield was shown by extraction at 95oC (38%) and the higher melting point was shown by extraction at 60oC and 95oC (around 34oC). Amino acids composition of the selected gelatin was similar to that of bovine gelatin. At concentration of 1-3% (w/v), emulsion stability index (ESI) of fish gelatin was lower than bovine gelatin. Emulsion activity index (EAI) was dependent on the gelatin concentration, at level of 1% and 2%, EAI of fish gelatin was considerably higher than bovine gelatin. At gelatin 3%, EAI of fish gelatin and bovine gelatin was similar. It suggests that the gelatin from fivelined threadfin bream skin has comparable physicochemical properties against bovine gelatin.Keywords: Fivelined threadfin bream, gelatin, physicochemical properties.

Penelitian ini dilakukan dengan tujuan untuk mengetahui kemampuan ensim microbial trans glutaminase dalam memperbaiki kualitas bakso daging layu dan untuk mengetahui konsentrasi ensim yang dibutuhkan. Transglutaminase merupakan ensim yang berfungsi untuk membuat ikatan silang antar protein melalui ikatan a-(g-Glutamyl) lysine sehingga mampu meningkatkan sifat fungsional dari protein. Pada proses pembuatan bakso daging layu ditambahkan ensim dengan konsentrasi 0 (kontrol), 0,01,0,05 dan 0,1% (berat/berat). Adonan bakso yang sudah mengandung ensim diinkubasi pada suhu 45°C selama 30 menit untuk memberi kesempatan aktivitas ensim bekerja dan dilanjutkan dengan perebusan sekitar 5 sampai 10 menit. Hasil penelitian menunjukkan tingkat kekenyalan bakso tidak berbeda antar daging segar dan daging layu, penambahan ensim dapat meningkatkan tingkat kekenyalan bakso. Level ensim yang menunjukkan tingkat kekenyalan tertinggi pada level 0,01%. Konfirmasi biopolimer ikatan silang antar protein daging dengan Sodium Dodecyl Sulphate-Poly-Acrylamide Gel Electrophoresis (SDS-PAGE) menunjukan band tebal sebagai tanda terbentuknya polimer pada konsentrasi ensim 0,05%. Kualitas organoleptik bakso diuji secara panelis meliputi warna, rasa, tekstur dan keempukan bakso. Hasil analisis menunjukkan bahwa nilai warna dan tekstur bakso tidak berbeda nyata (p>0,05) pada bakso daging segar, layu tanpa ensim dan layu dengan tambahan ensim. Untuk kualitas rasa dan keempukan para panelis memberikan penilaian yang berbeda (P

Meatball is one of the favorite foods in Indonesia. The adulteration of pork in beef meatball is frequently occurring. This study was aimed to develop a fast and non destructive technique for the detection and quantification of pork in beef meatball using Fourier transform infrared (FTIR) spectroscopy and partial least square (PLS) calibration. The spectral bands associated with pork fat (PF), beef fat (BF), and their mixtures in meatball formulation were scanned, interpreted, and identified by relating them to those spectroscopically representative to pure PF and BF. For quantitative analysis, PLS regression was used to develop a calibration model at the selected fingerprint regions of 1200-1000 cm(-1). The equation obtained for the relationship between actual PF value and FTIR predicted values in PLS calibration model was y = 0.999x + 0.004, with coefficient of determination (R(2)) and root mean square error of calibration are 0.999 and 0.442, respectively. The PLS calibration model was subsequently used for the prediction of independent samples using laboratory made meatball samples containing the mixtures of BF and PF. Using 4 principal components, root mean square error of prediction is 0.742. The results showed that FTIR spectroscopy can be used for the detection and quantification of pork in beef meatball formulation for Halal verification purposes.

Beef carcasses were examined to explore the effects of stunning methods on central nervous system tissue (CNST) dissemination on the surface during the slaughtering process. The frequency of occurrence of CNST contamination on four defined parts, each on the interior and exterior surfaces of the split carcass, and their level of the contamination were measured by an ELISA test. The effect of hot carcass weight was also examined. The results showed that the frequency of contamination occurrence was not affected by the stunning method. However, the penetrating captive bolt stunning method resulted in a higher level of CNST contamination than non-penetrating sledge-hammer stunning (P < 0.001). The higher level of contamination occurred on the interior surface of carcasses along the vertebral area. Therefore, the dissemination of CNST on carcasses seemed to be affected by the stunning method, carcass splitting, and carcass washing. The carcass weight significantly affected the level of CNST contamination on the carcass (P < 0.01) but there was no interaction with the stunning method.

Consumer demands for poultry processed meats have increased due to low fat content. In this experiment, chicken sausages were manufactured with various biopolymers prepared from soybean protein, casein, whey protein isolate (WPI), mixtures of soybean protein and casein, and soybean protein and WPI. The extent of various biopolymer formations was determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and high performance liquid chromatography. Cross-linking soybean protein and casein or WPI by transglutaminase provided biopolymers with improved heat stability and emulsifying property. Shear force of chicken sausages were measured to evaluate the addition of biopolymer on the hardness in the presence of 0.05 or 0.2% sodium tripolyphosphate (STPP). The texture of chicken sausages was improved by the addition of such biopolymers even in the presence of 0.05% STPP. These results suggested that chicken sausage texture was improved by the formation of network structures that contribute to hardness of sausage gels with the addition of biopolymers. Thus, addition of biopolymers in the manufacture of chicken sausages may permit reduction in phosphate content without loss in texture.

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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 denganSDS-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 combined influence of preheat treatment, mixing with various proteins, and the addition of microbial transglutaminase (MTGase) on the physicochemical properties of bovine collagen-peptide (BCP) gel was investigated. The preheat treatment and the mixing with various proteins contributed to the enhancement of the gel strength and polymerization of BCP. The gel made with 0.1% MTGase showed the highest breaking strength. The melting point of the preheated BCP gel was higher than that of the unheated one (P < 0.05). The gel made with a combination of preheated BCP-casein or preheated BCP-soybean protein showed a higher melting point than that made with preheated BCP alone (P < 0.05). The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) pattern of the mixture of preheated BCP with casein or soybean protein showed that the protein bands with relatively low molecular weights disappeared and the bands with relatively high molecular weights increased. Observation by a scanning electron microscope revealed that the preheated BCP gel prepared with MTGase had a well-defined cross-linked network and showed some clumps of aggregated proteins. These results show that preheating, mixing with other proteins and MTGase treatment, are effective ways to make BCP a fine biopolymer.