Evaluation of Using Hibiscus sabdariffa Calyces in the Production of Rotenesse Smoked Beef (Se’i)

Aims of this experiment were to evaluate the use of Hibiscus sabdariffa extract on the production of se’i (Rotenesse smoked beef). A completely randomized design was used in this study. Treatments include: Po = se’i was without Hibiscus sabdariffa extract as control, P1 = se’i given Hibiscus sabdariffa extract 1% (w/v); P2 = se’i was given Hibiscus sabdariffa extract 2% (w/v); P3 = se’i was given Hibiscus sabdariffa extract 3% (w/v); P4 = se’i was given Hibiscus sabdariffa extract 4% (w/v); and P5 = se’i was given Hibiscus sabdariffa extract 5% (w/v), each treatment had three replication. Variables for this experiment include: flavour, color, taste, tenderness, pH, total plate count, Coliform, Escherichia coli, Salmonella and Staphylococcus aureus. Result showed that Hibiscus sabdariffa extract was not significantly affected the flavour, color, tenderness and pH. However, Hibiscus sabdariffa extract enhanced the taste of se’i (P0.05). Also, the extract significantly reduced both total plate count and Staphylococcus aureus numbers (P 0.05). As a matter of fact, Coliform, Escherichia coli and Salmonella were not detected in all se’i. In conclusion Hibricus sabdariffa was able to enhanched the taste of se’i  and inhibit the growth of bacteria

Rumput Laut (Ulva lactuca) sebagai Pakan Substitusi Sapi Bali Sapihan di Musim Kemarau dengan Level Energi yang Berbeda

Penelitian dilakukan untuk mengetahui kualitas dan pengaruh rumput laut (Ulva lactuca) sebagai pakan substitusi untuk sapi Bali sapihan di musim kemarau dengan level energi yang berbeda. Penelitian dilakukan dua tahap yaitu perlakuan in vitro untuk mengetahui level ideal pemberian tepung U. lactuca dengan perlakuan RA = hay rumput alam; RAK = RA+konsentrat; RAKU5 =RAK+U. lactuca 5%; RAKU10= RAK+U. lactuca 10%; RAKU15= RAK+U. lactuca 15%; RAKU20= RAK+U. lactuca 20%. Tahap kedua menggunakan rancangan Bujur Sangkar Latin dengan perlakuan R1 = EM 7,3 MJ, R2 = EM 8 MJ dan R3 = EM 8,7 MJ. Hasil penelitian menunjukkan bahwa level ideal pemberian yang dapat digunakan adalah 15% dengan nilai kecernaan bahan kering dan bahan organik tertinggi yaitu 77,79 dan 78,56%.  Tahap kedua yaitu pemberian tepung U. lactuca sebanyak 15% dari total ransum dengan level energy yang berbeda untuk sembilan ekor sapi Bali sapihan dengan tujuan mengetahui tingkat konsumsi dan kecernaan dengan perlakuan EM R1= 7,3 MJ; R= 8 MJ; dan R3= 8,7 MJ. Hasil penelitian menunjukkan bahwa substitusi tepung U. lactuca sebanyak 15% tidak memberikan pengaruh negatif terhadap konsumsi dan kecernaan. Hasil sidik ragam menunjukkan ransum dengan energi 8 MJ memiliki konsumsi dan kecernaan yang sama dengan energi 8,7 MJ namun lebih tinggi dibandingkan dengan ransum  berenergi 7,3 MJ

Characteristics of Se'i (Rotenesse Smoked Meat) Treated with Coconut Shell Liquid Smoked and Citrus Aurantifolia Extract

The objective of this study was to investigate the effect of Citrus aurantifolia extract (CAE), coconut shell liquid smoke (CSLS) and the combination of CAE and CSLS (CACS) on se'i characteristics. A completely randomized design was assigned in this experiment. Treatments used were: se'i treated with 5% (v/v) CAE, CSLS 5% (v/v), (CAE : CSL 1:1) )/ (CACS) and untreated se'i as a control (C). Parameters measured were: aroma, color, taste, pH, residual nitrite, total bacterial count, Coliform, Staphylococcus aureus, Escherichia coli, and Salmonella. The data of aroma, color, and taste were analyzed by using Kruskal-Wallis test followed by Mann-Whitney test. The pH, residual nitrite, and bacterial data were analyzed with analysis of variance (ANOVA) followed by least significant differences test. Results showed that CAE caused the highest score at both aroma and taste (P<0.05). CSLS caused the lowest residual nitrite (27 ppm) (P<0.05). Application of CAE and CACS could reduce total bacteria (P<0.05) at least 1 log. Color, pH, and Coliform number were not significantly different. S. aureus, E. coli, and Salmonella were negative in all se'i samples. CAE gives the best organoleptics and bacteriological characteristics while CSLS is more effective in reducing nitrite

Effects of Fishmeal or Urea Supplementation on Ruminal Fibre Digestion and Passage Kinetics in Bali Cows

Five non-pregnant Bali cows were used in a 5x5 latin square experimental design with the objective to study the effects of supplementation of graded levels of urea or fishmeal on fibre intake and digestion kinetics in Bali cows consuming low quality tropical grass hay. The animals were given ad libitum access to grass hay or supplemented daily with two levels of urea, i.e. 38 and 74 g, or two levels of fishmeal, i.e. 156 and 312 g. The measured parameters included were intake and apparent digestibility of DM and NDF, in sacco ruminal fibre degradation, and in vivo ruminal NDF digestion and passage kinetics. Intakes of DM and NDF were significantly improved by supplementation of both urea and fishmeal with fishmeal exerted a better effect at low level of supplementation. The increase of intake was mainly associated with the significant increase of rumen in sacco degradation of NDF. However, in vivo rumen digestions of NDF and DNDF were not significantly improved by supplementation due to the increased rumen pool of NDF after protein supplementation. As a result, rumen passage and digestion rates were not affected by supplementation. The effective level of fishmeal and urea supplementation to improve the intake of low quality fibrous tropical grass hay in Bali cows were 152 g/d and 74 g/d, respectively. (Animal Production 12(2): 74-81 (2010

Pemanfatan Nutrisi pada Sapi Bali Betina Afkir yang Diberi Pakan Komplit Fermentasi Berbasis Daun Gamal dengan Level Energi Berbeda

Penelitian ini bertujuan untuk menilai respon kenaikan berat badan sapi bali yang diberi pakan komplit fermentasi berbasis daun gamal (Gliricidia sepium) yang mengandung tingkat tambahan energi metabolis sebesar 7 MJ. Rancangan penelitian menggunakan RAL dengan dua puluh satu ekor sapi Bali (berumur 5-8 tahun dan berat badan 174,8 - 188,9 kg) yang terdiri dari tiga perlakuan dan tujuh ulangan. Pemberian pakan berlangsung selama 12 minggu. Hasil penelitian menunjukkan bahwa pemberian pakan komplit fermentasi berbasis daun gamal dengan level energi metabolis berbeda (EM 7 MJ/Kg BK, EM 8 MJ/Kg BK dan EM 9 MJ/Kg BK) tidak mempengaruhi konsumsi dan kecernaan protein kasar, energy metabolis, konsumsi bahan kering tercerna, konsumsi nutrien kemudian juga cenderung meningkatkan PBB sapi Bali betina afkir yang digemukan dengan protein kasar 12,3%, dari pakan EM 8 MJ/kgBK menjadi EM 9 MJ/kgBK cenderung meningkatkan PBBHnya sebesar 0,63-0,75kg/hari. ©2016 dipublikasikan oleh JAS.Penelitian ini bertujuan untuk menilai respon kenaikan berat badan sapi bali yang diberi pakan komplit fermentasi berbasis daun gamal (Gliricidia sepium) yang mengandung tingkat tambahan energi metabolis sebesar 7 MJ. Rancangan penelitian menggunakan RAL dengan dua puluh satu ekor sapi Bali (berumur 5-8 tahun dan berat badan 174,8 - 188,9 kg) yang terdiri dari tiga perlakuan dan tujuh ulangan. Pemberian pakan berlangsung selama 12 minggu. Hasil penelitian menunjukkan bahwa pemberian pakan komplit fermentasi berbasis daun gamal dengan level energi metabolis berbeda (EM 7 MJ/Kg BK, EM 8 MJ/Kg BK dan EM 9 MJ/Kg BK) tidak mempengaruhi konsumsi dan kecernaan protein kasar, energy metabolis, konsumsi bahan kering tercerna, konsumsi nutrien kemudian juga cenderung meningkatkan PBB sapi Bali betina afkir yang digemukan dengan protein kasar 12,3%, dari pakan EM 8 MJ/kgBK menjadi EM 9 MJ/kgBK cenderung meningkatkan PBBHnya sebesar 0,63-0,75kg/hari. ©2016 dipublikasikan oleh JAS

The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts

Meat deterioration can occur because of lipid oxidation and bacteria that could affect meat quality. It has been recognized that fruits of lime (Citrus aurantifolia) and roselle (Hibiscus sabdariffa) calyces contain bioactive compounds that have a capability to prevent oxidation and bacterial growth. The objective of this research was to  investigate the effect of lime and roselle calyces extracts on se’i (Rotenese smoked beef) quality. Completely randomized design (CRD) with 2x4 factorial pattern was used in this study. The first factor (E) was source of extracts i.e., lime extract (E1) and roselle extract (E2). The second factor (L) was level of the extract consisted of 4 levels i.e., control (without extract/ L0); L1= 1%; L2= 2%; and L3= 3% (v/v). Each treatment consisted of 3 replications. Sensory properties measured were aroma, taste, and tenderness. Other variables measured were color, total plate count (TPC), thiobarbituric acid reactive substances (TBARS), and residual nitrite.  The taste and tenderness of se’i were affected (P<0.05) by combination of the extract and the level of the extract.  Results showed that there were significant interactions (P<0.05) between the kind of extracts and the level of extract on L (lightness), a (redness), and b (yellowness) values, TPC, TBARS, and residual nitrite values. The level of 3% of  lime extract as well as 3% of roselle calyces extract improved score of taste and tenderness, reduced a values, decreased TPC, TBARS, and residual nitrite values. Marinating in 3% of roselle calyces extract decreased the b value but marinating in 3% of lime increased the b value of se’i. It is concluded that marinating 3% of roselle or 3% of lime gives the best effect on taste, tenderness, TPC, and TBARS values of se’i

Organoleptic Properties Of Beef Se'i Given Various Liquid Smoke Which Pirolised In Different Temperature

Experiment objecitve was to determine liquid smoke characteristics made from various type of woods that was pyrolysed at different temperatures and its effect on se'i organoleptic. This experiment used completely randomized design (CRD) with 10 treatments and 3 replications. The treatments consisted of P1: se'i without liquid smoke (con- trol); P2: se'i given liquid smoke kusambi 300 oC; P3: se'i given liquid smoke kusambi 350 oC; P4: se'i given liquid smoke kusambi 400 oC; P5: se'i given bidara liquid smoke 300 oC; P6: given 350 oC liquid smoke bidara; P7: se'i given bidara liquid smoke 400 oC; P8: se'i given guava liquid smoke 300 oC; P9: se'i given guava liquid smoke 350 oC; P10: se'i given guava liquid smoke 400 oC. Results showed that kusambi, guava and bidara liquid smoke which was pyrolyzed at different temperatures had a significant effect (P<0.05) on acid, phenol and carbonyl of liquid smoke, se'i color and tatste. In conclusion; bidara liquid smoke with pyrolysed at 300 0C and 350 0C contains the highest carbonyl and phenols, but it is not suitable for se'i processing, because it causes dark se'i color and lowers taste score. Kusambi liquid smoke and guava are suitable for se'i processing