Potensi Pengembangan Peternakan Ayam pada Sistem Free Range: Kajian Performa Produksi, Kesehatan dan Kualitas Produk

Sistem free range merupakan salah satu model pemeliharaan terkini dari produksi ternak ayam yang sesuai dengan konsep Kesejahteraan Hewan (Animal Welfare). Konsep Kesejahteraan Hewan (Animal Welfare) pada peternakan bermaksud menghindari kekerasan dan eksploitasi yang berlebihan. Ayam yang dipelihara dengan sistem free range menunjukkan indikator kesejahteraan yang lebih baik, dibuktikan dengan nilai H/L dan frekuensi tingkah laku alaminya. Telur ayam dari pemeliharaan free range lebih banyak mengandung vitamin A, E dan memiliki kandungan kolesterol yang rendah. Begitu juga dengan daging ayam, memiliki kandungan protein lebih tinggi dan kandungan lemak yang rendah. Sayangnya, performa produksi ayam dengan sistem free range masih belum konsisten, diduga dipengaruhi oleh perbedaan jenis hijauan di padang pengembalaan. Indonesia dengan lahan gambutnya yang sangat luas, memungkinkan untuk program pengembangan ternak ayam berbasis produksi dengan sistem free range. Kekurangan lahan gambut adalah terbatasnya jumlah vegetasi yang tumbuh, berair dan bersifat asam, maka pemilihan ternak ayam yang tepat dan adaptif perlu dilakukan. Ayam kampung dan ayam 2 lokal lainnya bisa menjadi pilihan ternak unggas yang digunakan, selain meningkatkan kualitas padang pengembalaan dengan introduksi hijauan unggul seperti Indigofera zollingeriana

Correlation and Categories of Meat Tenderness Based on Equipment and Panelist Test

The objective of this study was to determine the correlation between Warner-Bratzler shear force (WBSF) and cooking loss with sensory local trained panelists rating on beef tenderness, also to determine WBSF range at each tenderness categories (extremely tender, tender, rather tender, rather tough, tough, and extremely tough). Meat from knuckles of Australian Beef Cross (ABX) steer were broiled until internal temperature 70, 80 and 90oC to get some WBSF values. Cooking loss was counted as percentages of meat weight losses during cooking. Each WBSF values and cooking loss data were correlated with panelists test scores used linier regression equation. Then, based on that linier regression were estimated WBSF range at each tenderness level. The result indicated that WBSF was positive correlated with panelists test that was indicated with determination coefficient 0.7668 (r2 = 0.7668). Cooking loss was strongly positive correlated with panelists rating tenderness (r2 = 0.8114).  The result of meat tenderness range categories: extremely tender 0–3.30 kg/cm2, tender >3.30–5.00 kg/cm2, rather tender >5.00–6.71 kg/cm2, rather tough >6.71–8.42 kg/cm2, tough >8.42-10.12 kg/cm2, extremely tough >10.12 kg/cm2. (Animal Production 10(3): 188-193 (2008) Key Words: Meat tenderness, tenderness categories, panelist test, Warner-Bratzler shear, force, cooking los

Analisis Input-Output & Social Accounting Matrix untuk Pembangunan Ekonomi Daerah

Strategi pembangunan ekonomi daerah senantiasa ditekankan pada terciptanya pertumbuhan ekonomi yang tinggi, stabilitas ekonomi, pemerataan distribusi pendapatan dan pengentasan kemiskinan. Dampak suatu kebijakan ekonomi daerah lebih tepat dianalisis berdasarkan teori keseimbangan umum (general equilibrium) dibandingkan dengan teori keseimbangan parsial (partial equilibrium)

Correlation and Categories of Meat Tenderness Based on Equipment and Panelist Test

The objective of this study was to determine the correlation between Warner-Bratzler shear force (WBSF) and cooking loss with sensory local trained panelists rating on beef tenderness, also to determine WBSF range at each tenderness categories (extremely tender, tender, rather tender, rather tough, tough, and extremely tough). Meat from knuckles of Australian Beef Cross (ABX) steer were broiled until internal temperature 70, 80 and 90oC to get some WBSF values. Cooking loss was counted as percentages of meat weight losses during cooking. Each WBSF values and cooking loss data were correlated with panelists test scores used linier regression equation. Then, based on that linier regression were estimated WBSF range at each tenderness level. The result indicated that WBSF was positive correlated with panelists test that was indicated with determination coefficient 0.7668 (r2 = 0.7668). Cooking loss was strongly positive correlated with panelists rating tenderness (r2 = 0.8114). The result of meat tenderness range categories: extremely tender 0–3.30 kg/cm2, tender >3.30–5.00 kg/cm2, rather tender >5.00–6.71 kg/cm2, rather tough >6.71–8.42 kg/cm2, tough >8.42-10.12 kg/cm2, extremely tough >10.12 kg/cm2. (Animal Production 10(3): 188-193 (2008

GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis

Aroma and aroma-active compounds of the heat-treated Turkish sausages obtained from beef, turkey, and chicken meats were studied. Aroma compounds were isolated by using solvent-assisted flavor evaporation and analyzed by gas chromatography/mass spectrometry-olfactometry (GC-MS-O) for the first time. A total of 47, 63, and 64 aroma compounds, including esters, terpenes, terpenols, aldehydes, phenols, ketones, acids, alcohols, lactones, furans, sulfur compounds, and pyrazines, were identified and quantified in the beef, turkey, and chicken sausages, respectively. The most prominent differences between the sausage samples were as follows: (E)-sabinene hydrate, ß-cubebene, 2-hexanol, 5-methyl-2-heptanol, 2-heptanol, 2-nonanol, 4-methyl-3-hexanol, and heptanoic acid were detected only in chicken sausage samples; (Z)-p-mentha-1(7)8-dien-2-ol, dimethylallyl alcohol, 1,2-ethanediol, furfuryl alcohol, furfural, 2-ethyl-6-methylpyrazine, trimethyl pyrazine, and 2(5H)-furanone were detected only in turkey sausage samples; and 2-butoxyethanol, octanoic acid, and nonanoic acid were detected only in beef sausage samples. The aroma-active compounds of sausages were elucidated by using aroma extract dilution analysis (AEDA) for the first time. A combined total of 31 different aroma-active compounds were detected. The aroma-actives with the greatest flavor dilution (FD) factors in beef (FD 1024 and odor activity value (OAV) 178.07), and chicken (FD 2048 and OAV 262.63) sausages were ?-terpinene, and in turkey (FD 2048 and OAV 353.86) sausages were linalool. © 2018, Springer Science+Business Media, LLC, part of Springer Nature