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Copyright of Journal of Tropical Animal & Veterinary Sciences / Jurnal Ilmu Peternakan dan Veteriner Tropis is the property of Fakultas Peternakan Universitas Papua and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract Beef is a food source from livestock that contains high nutrients. Beef is a source of animal protein that is easily digested in the human body. One way to prevent damage to beef is preservation by soaking the meat in boiling water of bay leaves. The purpose of this study was to determine the effect of storage time of beef that has been soaked with boiled water of bay leaves on chemical quality. This research method uses Completely Randomized Design (CRD). The data obtained were analyzed statistically using Analysis Of Variance (ANOVA). If there is a significant significant difference between treatments, the test is continued with Duncan Multiple Range (DMRT). Parameters observed in this study included pH, water content, dissolved protein and phenol tests. The results showed that the length of storage of beef that had been soaked in boiling water of bay leaves was non-significant (P>0.1) on the pH value and water content but was significantly different (P0,1) terhadap nilai pH dan kadar air namun signifikan berbeda nyata (P

Banana peels have not been widely used by the community as an ingredient for food management. Banana peels are usually processed as fertilizer or animal feed. Banana peel contains fiber and serotonin. Banana peel has many benefits such as reducing the risk of developing type 2 diabetes, chronic disease, improving digestion, helps with weight loss, and being able to lower cholesterol levels. The purpose of this study was to find out whether banana peels can replace beef in the production of dendeng batokok and empal. The data obtained are the results of organoleptic tests. Organoleptic tests were carried out to determine the panelists' preference for dendeng batokok and empal kulit pisang in terms of color, texture, taste and scent. The benefit of this research for academics are expected to be a reference for Pelita Harapan University students in conducting product research related to the development of food management in making Indonesian dish that uses ingredients that are often considered as waste. The benefit of this research for management is to provide new innovations to sellers of banana food products that banana peels can be processed into dendeng batokok and empal by using proper management techniques and can increase the selling value of banana peels. [ABSTRACT FROM AUTHOR]

Daging sapi mengandung protein tinggi, zat besi, seng, selenium, riboflavin, vitamin B6, vitamin B12, niasin, fosfor, dan asam amino esensial yang dibutuhkan manusia. Penelitian ini bertujuan untuk mengestimasi kadar air daging sapi berdasarkan jejak air daging pada kertas. Penelitian ini dimaksudkan untuk mengantisipasi pemalsuan daging (gelonggongan). Sebanyak 10 sampel daging bagian silrloin sberat 250gram diambil dari individu berbeda yang telah dipastikan dalam kondisi sehat dan normal dan dipotong di RPH. Daging dibawa dengan kotak pendingin dari ke laboratorium. Sebanyak 100gram daging diuji proksimat dan lima (5) gram untuk uji tekan dengan berat beban sebagai perlakuan yaitu 0,5 kg dan 2 kg selama 5 menit di atas kertas di kertas saring Whatmann no 1. Luas area jejak air daging pada kertas diukur menggunakan planimeter (Planix-5, Tamaya®, Jepang). Data luas area jejak air daging hasil uji tekan dan kadar air hasil uji proksimat dianalisis regresi linier sederhana. Hasil uji proksimat menunjukkan kandungan nutrisi daging yaitu kadar air -rata 74,16±1,11%, kadar abu 0,98 ± 0,09%, kadar protein 19,38±1,47%, dan kadar lemak 3,98±2,86%. Rerata luas jejak air daging menggunakan beban 0,5 kg adalah 27,03±14,3 cm2, dan persamaan linier yang dihasilkan kadar air daging (Y)= 72,925+0,046 (P>0,05), sedangakan dengan beban 2 kg menghasilkan luas rata-rata 43,37±15,67 cm2, dan persamaan linier Y = 71,573 + 0,059X (P

Pengelolaan produk retur dari pelanggan sangat mendesak untuk mengurangi kerugian perusahaan yang lebih besar akibat produk yang dikembalikan dari pelanggan. Manajemen produk yang dikembalikan seringkali bukan prioritas bagi perusahaan. Oleh karena itu, penelitian ini mencoba mengukur kinerja pelaku rantai pasok di sepanjang rantai pasok balikan daging sapi. Analisis menggunakan SCOR dan pembobotan nilai menggunakan AHP, kemudian menghitung perbandingan indikator kinerja utama dengan Objective Matrix. Hasil analisis menggunakan Objective Matrix dan Sistem Traffic Light dengan 16 indikator untuk proses pengiriman dan penarikan menunjukkan kesembilan indikator tersebut masih jauh dari target. Akibatnya ketiga indikator tersebut tidak mencapai tujuan, dan keempat indikator tersebut mencapai satu sasaran. Indikator ini menunjukkan urgensi peningkatan kinerja perusahaan, yaitu indikator resale produk yang telah diperbaiki, lead time pengiriman dan penarikan produk, pemeriksaan kualitas, dan peningkatan fasilitas produk. Hasilnya menunjukkan potensi peningkatan berkelanjutan untuk meningkatkan kinerja rantai pasokan balik daging sapi, mengoptimalkan biaya yang digunakan, dan mengurangi risiko di sepanjang rantai pasokan balik. Hasil analisis juga menunjukkan nilai tertinggi dan persentase terendah, yaitu 1.210 dan 72%, yaitu banyaknya produk yang dapat dijual kembali terhadap produk yang dikembalikan. Penelitian ini memiliki kebaruan dalam mengukur kinerja balik rantai pasok yang belum pernah dilakukan sebelumnya.

The role of modern markets is increasing in the food system in Indonesia, mainly as a result of technological and institutional advances. Indonesian households' food consumption still depends on staple food. The share of household expenditure on meat, eggs, and milk was only 12 percent. The purpose of the study was to analyze the pricing of livestock products in retail level in the modern market. The data used in this study is daily price data for beef, eggs, and chicken at wholesale and retail levels published through the National Strategic Food Price Information Center (PIHPSN) from January 2020 to December 2020. This study employed a quantitative method, through the formulation of an econometric model, and applied the 3SLS method to estimate the model. The results show that traders face an increasing price risk following the Covid-19 pandemic. The retailers enforce price stabilization at the consumer level when prices at the wholesaler level fluctuate. However, the study did not find the practice of price averaging between commodities at the retailers level. The results of this study are useful for policy formulations aimed at stabilizing food prices. [ABSTRACT FROM AUTHOR]

Tujuan penelitian ini adalah untuk mengetahui keberadaan Salmonella kontaminasi pada sapi potong yang disembelih di Rumah Potong Hewan (RPH) Banyuwangi. Sampel yang digunakan dalam penelitian ini adalah daging sapi yang diambil pada Januari 2018 yang disembelih di RPH Banyuwangi. Penelitian ini mengambil 25 gram musculus paha dari daging sapi digunakan sebagai sampel dan jumlah sampel adalah 32 sampel daging sapi yang diambil dari pemotongan sapi di RPH Banyuwangi. Hasil uji isolasi dan identifikasi menggunakan IMVIC menunjukkan bahwa 3.1% sampel positif Salmonella spp. sedangkan persentase sampel negatif Salmonella spp. adalah 96.9%. Hasil penelitian menunjukkan bahwa dengan hasil sampel positif 3.1% menunjukkan adanya Salmonella spp. ini bisa jadi karena RPH Banyuwangi sebagai tempat pengambilan sampel memiliki sanitasi yang lebih baik sehingga tingkat kontaminasi yang terjadi tidak terlalu tinggi.

Beef is one of the favorite red meats containing various essential nutrients. In the processed beef products, food additives are used for multiple purposes including preservation, moisture and texture retention, improvement of flavor and stability of color. The purpose of this study is to identify the food additives composition of halal and local-based commercially processed beef products based on the label of the products and the Indonesian regulations. There were 40 various commercially processed beef products assessed in this study. The food additives that were observed were flavor enhancers, preservatives, stabilizers, antioxidants, acidity regulators, and colorants. The types of food additives used in beef sausage products were stabilizers (30.00%), preservatives (25.56%), flavor enhancers (15.56%), colorants (14.44%), antioxidants (13.33%) and acidity regulator (1.11%). In beef balls products there were stabilizers (50.00%), flavor enhancers (20.00%), preservatives (15.00%), antioxidants, acidity regulators and colorants (5.00% each). The additives in beef burgers products include stabilizers (29.73%), preservatives (24.32%), colorants (21.62%), flavor enhancers (13.51%), antioxidants and acidity regulators (5.41% each). Corned beef products contain preservatives (32.00%), flavor enhancers and antioxidants (24.00% each), and stabilizers (20.00%). Additionally, smoked beef products use preservatives (50.00%), stabilizers (37.50%) and antioxidants (12.50%). The only food additives used in beef floss products was flavor enhancer (100%). The study suggests that Government Regulations on food additives should be reconsidered. Although the additives are still allowed in Indonesian regulations at the present, food additives of which are included in the list of carcinogenic agents shall be limited or even avoided. Future research to find safer alternatives for those food additives is recommended. [ABSTRACT FROM AUTHOR]

The 12S rRNA gene is one of unique regions in mitochondrial genome usually used for phylogenetic studies and species identification. The objective of present study was to develop species specific primers from mitochondrial 12S rRNA gene for identification of dog and rat in beef by using multiplex PCR assay. Three primer pairs of mitochondrial 12S rRNA gene specific for bovine, dog and rat were designed and selected to evaluate their specificity and fidelity. Moreover, a total of twelve DNA samples extracted from meat tissue were also prepared to test those primers using simplex and multiplex PCR. The PCR products were then visualized using 2% of agarose gel under the UV light and three of them were sequenced. In addition, sequence data were analyzed using Clustal Omega software and BLAST. The result showed that simplex PCR assay successfully amplified DNA targets which are respectively indicated by 155 bp (bovine), 244 bp (dog), and 491 bp (rat) of DNA bands. Furthermore, DNA sample sequences were identically similar to reference sequence used in this study. Multiplex and simplex PCR analyses also indicated that these primer pairs specifically amplified DNA target for each species in the samples containing various species. The results suggested that designed primers in this study could be used to identify dog and rat in raw beef containing these species meat. Further experiment should be conducted using meat-processed products and commercial meat products as samples. [ABSTRACT FROM AUTHOR]

Rumah Pemotongan Hewan Pesanggaran merupakan tempat pemotongan hewan terbesar di Bali. Tujuan penelitian ini adalah untuk mengetahui kualitas daging sapi di RPH Pesanggaran ditinjau dari nilai pH dan daya ikat air dan hubungan di antara kedua variabel tersebut. Lima belas sampel daging sapi bagian longisimus dorsi diuji kualitasnya berdasarkan nilai pH dan daya ikat air selama waktu pengamatan mulai jam ke satu sampai ke delapan. Hasil penelitian menunjukan bahwa, kualitas daging sapi yang dihasilkan di RPH Pesanggaran memiliki pH ultimat 5,51 pada jam ke tujuh setelah pemotongan dan Daya Ikat Air dengan nilai 60,4% pada jam ke tujuh setelah pemotongan. Disimpulkan bahwa pH dan DIA daging sapi di RPH Pesanggaran menurun dari jam pertama sampai jam ke tujuh dan terdapat hubungan positif antara pH dan Daya Ikat Air daging sapi. Pesanggaran abattoir is the largest slaughterhouses in Bali. The purpose of this study was to determine the beef quality in Pesanggaran abattoirs tested from pH value and water holding capacity and the relationship between the two variables. Fifteen samples of beef taken from longisimus dorsi tested the qualities based on the pH value and water holding capacity during the process of the observation period starting at the first hour until eight. The results showed that, the quality of beef produced in Pesanggaran abattoirs has an ultimate pH 5.51 at the 7th hour after slaughter and water holding capacity with a value of 60.4% at the 7th hour after slaughter. It can be concluded that the pH and WHC of beef at Pesanggaran abattoir decreased from first hour to 7th hour and there are positive correlation between pH and WHC of beef.

Penelitian ini bertujuan untuk mengetahui daya ikat air, tingkat kekenyalan dan kadar protein pada kombinasi bakso daging sapi dengan daging kelinci. Penelitian ini dilaksanakan di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan serta Laboratorium Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Diponegoro Semarang. Materi penelitian yang digunakan adalah daging sapi, daging kelinci, tepung tapioka, merica, bawang putih, garam dan es batu. Peralatan yang digunakan dalam pembuatan bakso antara lain mesin penggiling daging. Variabel daya ikat air diuji dengan metode Hamm, tingkat kekenyalan diuji dengan Instrument LLOYD Tekstur Analyser dan uji kadar protein dengan metode kjedahl. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 5 perlakuan 5 ulangan dengan perlakuan T1, T2, T3, T4 yang masing-masing terdiri dari kombinasi daging sapi dan daging kelinci dengan rasio 80:20, 50:50, 20:80 dan 0:100. Bakso daging sapi digunakan sebagai kontrol (T0). Hasil penelitian menunjukkan bahwa kombinasi daging sapi dan daging kelinci memiliki pengaruh nyata (P0,05) terhadap kadar protein. Nilai rata-rata dari T0, T1, T2, T3 dan T4 pada bakso kombinasi untuk daya ikat air masing-masing sebesar 18,20; 24,06; 34,22; 37,56 dan 38,46%, tingkat kekenyalan masing-masing sebesar 8,66; 6,02; 12,33; 9,79 dan 9,79 N, sedangkan kadar protein masing-masing sebesar 12,38; 12,09; 12,16; 12,48 dan 12,53%. Kesimpulan dari penelitian ini adalah kombinasi antara daging sapi dengan daging kelinci berpengaruh terhadap kenaikan daya ikat air dan kenaikan tingkat kekenyalan dan namun tidak berpengaruh nyata terhadap perubahan kadar protein.

By mixing with pork, beef adulteration is frequently found in the traditional market that very disturbing Moeslem community in Indonesia. This study was conducted to detect pork contamination in fresh and cooked beef using genetic marker mitochondrial DNA cytochrome b (mt-DNA Cyt b) by duplex-PCR. A total of twelve samples was used in this study consisting six fresh meat samples and six cooked meat samples, respectively. Those beef and pork were bought from animal slaughterhouse and a supermarket in Surakarta. Cooked samples were prepared by boiling the meats in hot water at 100°C for 30 minutes. We designed pork contamination in beef in the level of 0, 1, 5, 10, 25%, respectively. The DNA genome was extracted and polymerase chain reaction (PCR) was performed using species specific primer to isolate mt-DNA Cyt b gene from the samples. The results showed that the DNA genome was successfully extracted from pork, beef, and contaminated meat samples. In addition, visualization of duplex-PCR on 1.5% agarose gel was able to detect pork contamination in both fresh and cooked beef up to very small proportion (1%). The existence of pork in beef was indicated with the presence of specific 398 bp DNA band. It can be concluded, duplex-PCR of mt-DNA Cyt b gene was very sensitive in detection of pork contamination in fresh and cooked beef. [ABSTRACT FROM AUTHOR]