Identifikasi Status Nutrien Kambing Boerawa di Sentra Produksi Kambing Boerawa Provinsi Lampung

The objective of this research was to find out the Boerawa goat nutrition status based on material of feed, nutritional content, and feeding management used by Boerawa goat farmers in Lampung province. There were 50 farmers to interview coming from three districts of production centers (16 farmers from Pesawaran, 17 farmers from Pringsewu, and 17 farmers from Tanggamus). This research used qualitative approach with survey method, and data were analyzed descriptively. The results showed that feed to use were merely vegetative feed (leafs). These three districts of Boerawa goat production centers have abundant potentials of agricultural resources, however these resources were not yet optimized as feed materials for farmers. Even though suffice feeding frequency was properly administered by farmers, this did not fully meet the goat necessity of vegetation feed. In addition, the nutrition content from dry material and protein from feed used by farmers showed values below standard of dry material and crude protein required by Boerawa goat. The conclusion is that the nutrition status of feed material used by farmers in Boerawa goat production centers is under nutrition

PCR-RFLP Using BseDI Enzyme for Pork Authentication in Sausage and Nugget Products

A polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) using BseDI restriction enzyme had been applied for identifying the presence of pork in processed meat (beef sausage and chicken nugget) including before and after frying. Pork sample in various levels (1%, 3%, 5%, 10%, and 25 %) was prepared in a mixture with beef and chicken meats and processed for sausage and nugget. The primers CYTb1 and CYTb2 were designed in the mitochondrial cytochrome b (cyt b) gene and PCR successfully amplified fragments of 359 bp. To distinguish existence of porcine species, the amplified PCR products of mitochondrial DNA were cut by BseDI restriction enzyme. The result showed pig mitochondrial DNA was cut into 131 and 228 bp fragments. The PCR-RFLP species identification assay yielded excellent results for identification of porcine species. It is a potentially reliable technique for pork detection in animal food processed products for Halal authentication

Gelatin Properties of Goat Skin Produced by Calcium Hydroxide as Curing Material

Application of strong bases as curing materials has been widely applied in commercial gelatin industries, but the application of weak bases has not been much done. Application of strong bases as a treatment was not economical and assumed to affect human health. Studies were conducted on the properties of goat skin gelatin manufactured using weak base types of Ca(OH)2 and then compared with properties of commercial gelatin. Skins from Bligon goats of 1.5 to 2.5 years old was used as the raw materials and Ca(OH)2 100 g/l as curing materials. The 2x3 factorial completely randomized design (CRD) with three replications was used as a design study. Two curing times (2 and 4 days) and three concentrations (3, 6, 9% v/v) were used as treatments, and commercial gelatin (pure (P) by Merck, food grade (Fg) and pharmacy standards (Ps)) were used as control. Gelatin produced from goat skins using Ca(OH)2 had properties similar to that of commercial gelatin. The heavy metals (Pb, Cu and Zn) contained in goat skin gelatin still meet the INS standards. The optimum production of gelatin has been generated through the application of 4-day curing time at a concentration of 9% (v/v)

Improvement of Bovine Split Hide Gelatin Quality by Addition of Soy Protein Isolate Using Transglutaminase Enzyme

Bovine split hide is the subcutis layer with the low percentage of collagen so that the quality of the gelatin is different from that of the gelatin from cattle’s skin. This study aims to improve the characteristics of bovine split hide gelatin combined with soy protein isolate (SPI) using transglutaminase (TGase) enzyme as a protein cross-linking agent. The study was conducted using a completely randomized design with 3 x 3 factorial pattern consisting of three levels of a mixture of bovine split hide gelatin : SPI at the ratios of 90 : 10, 80 : 20, 70 : 30, and three concentrations of transglutaminase enzyme, i.e. 10, 20, and 30 U. The results showed that treatments significantly affected viscosity, gel strength, the moisture, ash, fat, and protein content of gelatin. Electrophoresis of gelatin protein showed bands distribution between 60-190 kDa. The amino acid profile of the gelatin was similar to that of collagen with a high level of aspartate, glutamate, cysteine, and proline. Morphology of gelatin was observed by Scanning Electronic Microscope (SEM) and showed a compact distributed collagen crosslink. The combination of gelatin bovine split hide and SPI at the ratio of 90 : 10 provides the best physicochemical characteristic

Identification of Goat Skin and Pig Skin as the Raw Material of Rambak Using PCR-RFLP Method

The aim of this research was to detect the skin which comes from goat and pig using PCR-RFLP method so the raw material used in rambak product was discovered. The comparison of combination between goat and pig skin was 100, 75:25, 91:9, 94:6, 97:3, and 99:1. PCR-RFLP uses the universal primary from from mitochondria cytochrome b gen which results in the length of fragment of 359 bp. The restriction enzyme used in the DNA cut is BamHI enzyme and BseDI enzyme. The result of the research showed that seven samples have been successfully isolated perfectly so the total bands of genomic DNA have been obtained which is clearly seen and amplification with target of cytochrome b gen results in PCR product of goat and pig of 359 bp. The digestion's result using BamHI enzyme gets fragment size on 359 bp in length on goat samples and length of fragment size of 359, 244, and 115 bp on samples which contain pig. The digestion results of using BseDI results in fragment size of 359 bp in length on goat samples and the fragment size of 359, 228, and 131 bp in length on samples which contain pig. The conclusion of the research is PCR-RFLP using BamHI enzyme and BseDI enzyme can be used to detect the types of pig skin, but can't be used to detect the goat skin

PCR-RFLP Using BseDI Enzyme for Pork Authentication in Sausage and Nugget Products

A polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) using BseDI restriction enzyme had been applied for  identifying the presence of pork in processed meat (beef sausage and chicken nugget) including before and after frying. Pork sample in various levels (1%, 3%, 5%, 10%, and 25 %) was prepared in a mixture with beef and chicken meats and processed for sausage and nugget. The primers CYTb1 and CYTb2 were designed in the mitochondrial cytochrome b (cyt b) gene and PCR successfully amplified fragments of 359 bp. To distinguish existence of porcine species, the amplified PCR products of mitochondrial DNA were cut by BseDI restriction enzyme. The result showed pig mitochondrial DNA was cut into 131 and 228 bp fragments. The PCR-RFLP species identification assay yielded excellent results for identification of porcine species. It is a potentially reliable technique for pork detection in animal food processed products for Halal authentication

Rancang Bangun Alat Pemotong Pantiaw

Pantiaw is one of the traditional dish made from rice flour served with fish meat grinder and other ingredients. The design of this pantiaw cutting tool uses a press system using a lever. Based on the survey that has been done at the residence of mrs. Yuli, pantiaw produce 8 kg daily. The obstacle faced by yulimother at this time is the process of cutting pantiaw still using scissors or knives sliced one by one. So that takes longer time is 45 minutes to 1 hour. The purpose of making this pantiaw cutting tool is to cut the pantiaw uniformly in a single process, increasing the production capacity and the tool is easy to movearound. The results of the pantiaw cutter test resulted in uniform pieces of pantiaw in one press / process. Capacity 0.5 kg pantiaw processing with 30 seconds

Aktivitas Antibakteri Asap Cair Tempurung Kenari (Canarium Indicum L.)

Penelitian ini bertujuan untuk mengevaluasi aktivitas antibakteri asap cairtempurung kenari terhadap bakteri Staphylococcus aureus dan Escherichia coli danmengetahui pengaruh asap cair pada kualitas mikrobiologi daging. Konsentrasi asap cair( 2, 4, 8, 12 dan 16% ) v/v diujikan pada bakteri S. aureus dan E. coli. Daging direndamlarutan asap cair (0, 4, 8 dan 12%) v/v selama 15 menit dan disimpan pada suhu kamarselama 0,2 dan 4 hari. Variabel yang diukur meliputi aktivitas antibakteri, total bakteridan Coliform. Rancangan penelitian untuk aktivitas antibakteri adalah analisis variansiCompletely Randomized Design (CRD) pola searah sedangkan total bakteri dan Coliformmenggunakan analisis CRD pola faktorial 4x3. Hasil penelitian menunjukkan bahwakonsentrasi asap cair tertinggi 12% pengaruh zona hambatnya lebih besar terhadap E. coli(8,10 mm) dibanding S. aureus (4,07 mm). Kesimpulannya adalah semakin tinggikonsentrasi asap cair dan waktu penyimpanan semakin singkat maka jumlah kolonibakteri serta total Coliform semakin rendah

The Effect of Curing Process in Acetic Acid on the Gelatin Properties of Blingon Goat Skin

Bligon goat is a cross between Kacang with Ettawah goat. The skin of Bligon goat contains collagen protein compounds that have the potential to be processed into gelatin. Curing process is necessary to improve the properties of gelatin both quantitative and qualitative. The purpose of this study was to identification of the best process time and level of acetat acid as curing materials of Blingon goat skin. The skin of male Bligon goat age ±1.5-2.5 years of old and acetic acid (CH3COOH 0.5 M) were used as material. The experiment was run according to completely randomized design (CRD) with factorial pattern of 2x3 and three replications for each treatment. Two processing time (48 and 96 hours) as first factor and three concentrations levels of acetic acid (3, 6 and 9%, v/v) as the second factor. The data were analyzed by analysis of variance. Yields, gel strength and viscosity were used as parameters. The results of this study showed that the processing time up to 96 hours and level of concentration up to 9% significantly affected (P<0.01 ) gel strength, but no significantly on the yields and viscosity. The combination of processing time of 96 hours with concentration level of 3% gave the best results compared to others