Produktivitas Karkas Domba Garut Jantan pada Pemberian Jenis Pakan dan Waktu yang Berbeda

Garut sheep (GS) is one of important commodity in Indonesia.   The aims of this  research were to evaluate the Effect of mungbean sprouts waste and different time feeding management(morning,evening)on the carcass productivity  in garut  rams.In this experiment  12 male  garut were used,  aged  6-7  months, weighed  16.76 ± 2.09 kg (CV = 8.01 %).They  were arranged  into  a completely  randomized design  with  factorial  2x2 and 3 replications.Feed ration was first factor observed (R1=40% mix grass+60% concentrate and R2=     40%mungbean sprouts  waste + 60% concentrate) and            second  factor was feeding  time  management,  morning (M)     and evening (E). The data were analyzed by analysis of              variance. The results showed that there was  no interaction between two main factors (P<0.05). GS with R2 treatment have slaughter weight, carcass weight and carcass fat  which higher     than R1. Feeding GS  in the  evening  increased  the             proportion  of  meat.  The percentages of carcass were 39.07 %  inR1M;37.18%in  R1E;41.99% in R2M and 42.46%  in R2E.  Feeding GS with mungbean sprouts increased average daily gain around 141.29 gram head/day

Kualitas Fisik dan Mikrobiologis Bakso Daging Sapi Pada Penyimpanan Suhu yang Berbeda

This study was conducted to determine the effect of different temperatures storage on the value of pH, water holding capacity, water activities, Total Plate Count and Escherichia coli contamination of beef meatballs during storage. The result showed that the highest pH value was in the freezer storage (5.83 ± 0.023). The highest value of water holding capacity was obtained at treatment dingingerator storage (23.33 ± 7.026 % water-free), while the results of the analysis of variance showed that effect of different temperature storage was not signiicant (P <0.05) to the water holding capacity. Aw values in this study ranged from 0.854 to 0.908. Aw values at refrigerator and freezer storage were signiicantly higher (P> 0.05) than the meatballs in fresh condition. The analysis of variance showed that treatment of different temperature storage had no signiicant effect (P <0.05) for Total Plate Count (TPC). Mean of TPC (log10 cfu/g) ranged between 5,30 + 0,62 to 5,86 + 0,65. E. coli contamination was found in meatballs stored at freezer storage. Treatment of different temperature storage was signiicantly affect water activity and was not effect on pH, water holding capacity and microbiological content (TPC and E. Coli)