KADAR PROTEIN, SUSUT MASAK DAN ORGANOLEPTIK RENDANG KHAS-PIDIE YANG DIBERI PENAMBAHAN BAWANG PUTIH (Allium sativum) PADA KONSENTRASI YANG BERBEDA

Rendang is one of the traditional cuisines from Sumatera. It is made from beef that has been cooked for hours and mixed with various seasonings and spices to produce a quality product. One of natural ingredients that can be used to preserve meat product is garlic (Allium sativum). This research aimed to study the effect of different concentrations of garlic on the protein content, cooking loss, and organoleptic qualities (color, aroma, taste, texture) of Pidie rendang. The research design used a completely randomized design (CRD) of 4 treatments (0%, 5%, 10%, 15%) with 5 replications. The observed variables were protein content, cooking loss, and organoleptic quality. The ANOVA results showed that the addition of garlic significantly affected (P<0,01) the protein content, but did not affect the cooking loss and organoleptic quality parameters. It can be concluded that garlic concentration is positively related to the protein content of rendang. The highest protein content was found in the 15 % garlic concentration treatment, reaching up to 17,11%.Rendang merupakan salah satu masakan tradisional dari Sumatera. Rendang terbuat dari daging sapi yang dimasak selama berjam-jam dan dicampur dengan berbagai bumbu dan rempah-rempah untuk menghasilan produk yang berkualitas. Salah satu bahan alami yang dapat digunakan untuk mengawetkan produk daging adalah bawang putih (Allium sativum). Penelitian ini bertujuan untuk mengetahui pengaruh dari bawang putih (Allium sativum) dengan konsentrasi yang berbeda terhadap parameter kadar protein, susut masak, dan kualitas organoleptik  (warna, aroma, rasa, keempukan) rendang khas Pidie. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan (0%, 5%, 10%, 15%) dan 5 kali ulangan. Variabel yang diamati adalah kadar protein, susut masak, dan kualitas organoleptik. Hasil analisis sidik ragam menunjukkan bahwa penambahan bawang putih berpengaruh nyata (P<0,01) terhadap kadar protein, tetapi tidak berpengaruh nyata terhadap parameter susut masak dan kualitas organoleptik rendang. Dapat disimpulkan bahwa konsentrasi bawang putih berhubungan positif dengan kadar protein rendang. Kadar protein tertinggi terdapat pada perlakuan konsentrasi bawang putih 15%, yaitu mencapai 17,11%

Exploration study of indigenous civet (Paradoxorus hermaphroditus) bacteria: isolates characterization and molecular identification

Biochemistry of civet coffee fermentation in the digestive tract of civets until now is not fully known. This study aims to isolation, characterization and identification of bacteria molecularly from the civet's digestive tract. Analysis of bacteria begins with the civet surgery to obtain fluid from three parts of the civet's digestive tract. Isolation of bacteria conducted by pour plate method using nutrient agar media. Single and different colonies (shape, colour, margin, elevation, size) were separated and purified by streaking method. The pure isolate was further characterized biochemically. The biochemical characteristics of the bacteria observed were Gram staining,  catalase, protease and pectinase activity. Identification of the bacteria was carried out molecularly by identifying the 16S rRNA gene. The results of molecular identification showed that the bacteria from the civet were identified as Alcaligenes faecalis strain LHW 1749, Ochrobactrum anthropi, Stenotrophomonas sp. 262 and Bacillus sp

Sensory and Microbial Characteristics of Civet Coffee

Civet coffee has been known as the most expensive coffee in the world. Its high prices are mainly contributed by its uncommon production method. Civet coffee is produced from the coffee beans which have been digested by Asian palm civet or Luwak (Paradoxorus hermaprodites). Civet coffee production is very limited due to its processing is merely depends on civet biologic system. Unfortunately, reliable information on civet microbial digestive is still limited. The aim of this research is to evaluate cup (sensory) and microbial quality of wild and caged civet coffee. Samples of wild and caged civet coffee obtained from Bener Meriah District, Aceh, Indonesia. Sensory quality parameters consist of fragrance, aroma, flavour, aftertaste, acidity, body, balance, uniformity, clean cups, sweetness and overall. Microbial quality was done by enumeration of lactic acid bacteria. The results showed that wild and caged civet coffee relatively had similar profile sensory and microbial characteristics.  The score cupping of wild civet coffee is slightly higher than caged civet coffee.  Aroma and flavour characteristics of wild and caged civet coffee were herby, nutty, grassy tobacco-like, fishy and sweet but there were over fruity-papaya and guava-like aroma and flavour of caged civet coffee. The lactic acid bacteria count on wild and caged civet were 5.8 x 108 cfu/ml and 3,8 x108 cfu/ml. Three different colonies from MRS media were isolated and submitted to gram and catalase test. All isolates showed gram-positive and catalase negative. The result confirmed that most colonies are lactic acid bacteria group. Two isolates (ICF 1 and ICF 3) showed proteolytic activity, and isolated ICF 1 showed the largest zone of clearance of 15 mm. Further investigation is required for identification and selection of performance lactic acid bacteria for artificial civet coffee fermentation

Identifikasi Spesies Daging Secara Imunologi

ABSTRACT To detect the meat or meat product adulterated in beef products, the research was carried out with using immunological tecnique (agar gel precipitation test). The purpose of this study was to investigate various antigen preparation, to determine the optimum method for producing antiserum of the desired titer and specificity, and to know whether antiserum from fresh meat still capable to determine extract from cooked meat. Six kinds of extract antigen from beef and 3 kinds of meat proteins were used in the research. Those were 6 kinds of extract antigen from fresh meat, wet dendeng, dry dendeng, frest bakso, cooked bakso and abon, and 3 kinds of meat protein from globulin, myoglobin and actomyosin. The rabbit were injected intramusculary and intravenausly on alternate weeks for eight injections and were tested every week to detect titers of antiserum. The results showed that intramuscular and intravenous injection of extract antigen from frest meat, frest bakso and cooked bakso emulsified in Freund Complete Adjuvant causad antibodies production higher titers thant wet dendeng and dry dendeng, whereas extract from abon showed a negative gel diffusion response after 8 weeks injection. Serum corresponding to the extract from the other cooked meat, except the extract from abon. The extract from abon always indicated a negative response on gel diffusion test. Injection of globulin and myioglobin showed a strong positive gel diffusion test after 8 weeks with extract from frest meat, whereas actomyosin resulted in negative response to extract from fresh meat by gel diffusion test.Key Word : Antigen; Antibody; Intravenous; Intramuscular an

Isolasi Penghambat Aktivitas Enzim Pengubah Angiotensin Dari Protein Susu

ABSTRACT. Three kinds of samles (whey protein containing casenoglycopeptide, whey protein removed casenoglycopeptide and cheese whey powder digested with 7 kinds of proteases at 37 0C for 24 hr (trypsin, protenase-K, actinase-E, thermolysin, and papain) or 25 0C (pepsin and chymotrypsin). Strong inhibotory activity against the angiotensin converting enzyime (ACE, EC 3.4.15.1) was generated in all samples by 5 proteases digestion (pepsin, chymotrypsin, protinase-K, thermolysin and papain). In whey protein removed caseinoglycopeptide digestion by thermolysin induced the highest activity (95,25%). In cheese whey powder, the highest activity was derived by thermolysin (98.25%). On the other hand, week ACE inhibitory activity were derived by trypsin and actinase-E digestion. As no remarkable differences in inhibitory activity were observed between whey protein containing casenoglycopeptide and whey protein removed casenoglycopeptide samples, the bioactive peptides are considered to come mainly not from casenoglycopeptide but from cheese whey powder components

The Production of Lactic Acids grom Lactobacillus acidophilus

ABSTRACT.The ratio of D-and L-lactic acid produced in media by 39 strains of the L. acidophilus group lactic acid bacteria (A1-A4,B1, and B2 subgroups) was analyzed by high performance liquid chromatography (HPLC). L. acidophilus (A1) and L. jhonsonii (B2) produced the lowest ( 5 strains average : 41.9%) contents of D-lactic acid in MRS broth, respectively. Generally, the most dominant lactic acid (more than 50%) produced by each strain in MRS broth was a D-type isomer, except for the A1 subgroup. In L. gasseri DSM 20243T (B1), increases in the sugar content in MRS broth induced both a high production of total lactic acids and a high ratio of D-lactic acid. In skim milk, D-lactic acid decreased by 20 – 30 % in 5 strain types of the L. acidophilus group except L. amylovorus JCM 1126 T (A3). By sequentially changing the medium, the content of D-lactic acid in the final MRS broth reverted to almost the same level of that in the initial MRS broth. These results indicated that the ratio of D-lactic acid produced by L. acidophilus group bacteria may be controlled by improving fermentative conditio