Sifat Fisik Daging Domba Yang Diberi Perlakuan Stimulasi Listrik Voltase Rendah Dan Injeksi Kalsium Klorida

Effect of low voltage electrical stimulation (LVES; 45 volt, 3 amps for approx 100 sec) and calcium chloride (CaCl2) injection on physical properties of meat were evaluated. Six mutton were devided into 3 groups. One carcass of each group was subjected to within 30 min postmortem (PM). After LVES, longissimi thoracis et lumbarum muscles were removed and treated: without CaCl2 injection, CaCl2 injection (200 mM, 5% w/w) at about 2 h and 24 h PM. Samples were stored in vacuum pack at 1 + 10 C. Physical properties evaluated were Warner-Bratzler (WB) shear force, cooking loss and sarcomere length. The LVES had no significant effect on WB shear force, cooking loss and sarcomere length. There wasn't interaction effect between LVES and CaCl2 injection on WB shear force, cooking loss and sarcomere length. CaCl2 injection decreased sarcomere length (

Kesesuaian Komposisi Gizi dan Klaim Kandungan Gizi pada Produk Mp-asi Bubuk Instan dan Biskuit

Complementary food for breastfeeding period is known as one of the nutrition source for children aged 6 – 24 months old. However, nutritional content of complementary good has not been confirmed with International and national standard, yet, nutrition problems in Indonesia. This research on processed complementary food, aimed to confirmnutritional content with standard and identify the most frequently-appeared nutritional claims. There were nine samples of processed complementary food in a format of instant powder and five samples in a format of biscuit representing mereks and categories were in scope of this research. Conformity of nutritional content obtained from information on the label, were compared with International standard (Codex Alimentarius- CAC/GL 8-1991) and Indonesian National Standard (SNI 2005). According to this research, 88 percent of nutritional compositions in instant powder were conformed to Codex Alimentarius standard, however only 31 percent in biscuit were conformed to this International standard. On the comparison with Indonesian National Standard, 94 percent of nutritional content in instant powder were conformed to the standard and 86 percent of nutritional compositions in biscuit were also conformed to standard. The most frequently-apperead nutritional claims in the processed complementary food in scope were iron, calcium, protein, dietary fibre, and vitamin A. Three from five nutrients were closely relevant with current nutrition problem in Indonesia namely aenemia, protein/chronic energy deficiency, and vitamin A deficiency

Production of Synbiotic Yogurt-Like Using Indigenous Lactic Acid Bacteria as Functional Food

Yoghurt is a product of fermented milk using Lactobacillus bulgaricus and Streptococcus thermophilus as culture starter. Indigenous probiotic lactic acid bacteria, Lactobacillus plantarum 2C12 or Lactobacillus acidophilus 2B4, were applied in the making of functional synbiotic yoghurt-like with 5% of fructo-oligosaccharide (FOS) as a prebiotic source. The aim of this study was to determine the best formula of functional synbiotic yoghurt-like among four formulas: F1 (L. bulgaricus + S. thermophilus), F2 (L. bulgaricus + S. thermophilus + L. plantarum 2C12), F3 (L. bulgaricus+ S. thermophilus + L. acidophilus 2B4), and F4 (L. bulgaricus + S. thermophilus + L. plantarum 2C12 + L. acidophilus 2B4) to be choosen and followed detection of it's flavor to improve the product quality and consumer acceptance. The results showed that the F3 synbiotic yogurt made from mixed culture L. bulgaricus, S. thermophilus, and L. acidophilus 2B4 had the highest antibacterial effect against Enteropathogenic Escherichia coli (EPEC). Addition of 1.75% natural corn starch as a stabilizer produced optimum improvement in yoghurt consistency and minimize whey separation. Result of sensory evaluation indicated that the yoghurt with addition of 1% strawberry flavor and 0.1% vanilla flavor were ranked at first and second. Yoghurts were still good to be consumed after 15 d storage period at the refrigeration temperature (10 oC)

Karakteristik Organoleptik Daging Domba yang Diberi Stimulasi Listrik Voltase Rendah dan Injeksi Kalsium Klorida

Effect of low voltage electrical stimulation (LVES; 45 volt, 3 amps for approx 100 sec) and CaCl2 injection on sensory characteristic of mutton were evaluated. Six mutton were divided into 3 groups slaughtered. One carcass of each group was subjected to LVES treatment within 30 min postmortem (PM). After LVES, longissimi thoracis et lumborum muscles were removed and treated: without CaCl2 injection, CaCl2 injection (200 mM, 5% w/w) 2 h and 24 h PM. Samples were stored in a vacuum pack at 1 ± 10C. Results showed that LVES could be used to improve colour of meat. CaCl2 injection, especially without LVES produced smooth mutton texture. CaCl2 injection 24 hr PM without LVES decreased meat elasticity. LVES with CaCl2 injection 2 hr PM was the best treatment to produce fresh mutton with good sensory characteristic. Key words : mutton, electrical stimulation, CaCl2, sensory characteristi

Sifat Fisik Daging Domba yang Diberi Perlakuan Stimulasi Listrik Voltase Rendah dan Injeksi Kalsium Klorida

Effect of low voltage electrical stimulation (LVES; 45 volt, 3 amps for approx 100 sec) and calcium chloride (CaCl2) injection on physical properties of meat were evaluated. Six mutton were devided into 3 groups. One carcass of each group was subjected to within 30 min postmortem (PM). After LVES, longissimi thoracis et lumbarum muscles were removed and treated: without CaCl2 injection, CaCl2 injection (200 mM, 5% w/w) at about 2 h and 24 h PM. Samples were stored in vacuum pack at 1 + 10 C. Physical properties evaluated were Warner-Bratzler (WB) shear force, cooking loss and sarcomere length. The LVES had no significant effect on WB shear force, cooking loss and sarcomere length. There wasn't interaction effect between LVES and CaCl2 injection on WB shear force, cooking loss and sarcomere length. CaCl2 injection decreased sarcomere length (

Kualitas Spermatozoa Tikus yang Diberi Tepung Kedelai Kaya Isoflavon, Seng (Zn) dan Vitamin E

The objective of this experiment was to evaluate the effects of isoflavone-riched soybean flour, zinc (Zn) and vitamin E on quality of rats spermatozoa as animal model. Diet was given as isonitrogen and isocaloric with 15% of dietary protein. Thirty male Sprague Dawley post weaning rats (21 days old) were divided into six groups and treated with isoflavone-riched soybean flour, Zn and vitamin E in different combination. Isoflavone-riched soybean flour (3 mg/day) was given by oral administration, whereas Zn and vitamin E were mixed with the basic diet. The treatments were given for 2 months. Thirty female Sprague Dawley post weaning rats (21 days old) were used to observe male fertility. Results indicated that synergic interaction between isoflavone-riched soybean flour, Zn and vitamin E increased motility and concentration of rats spermatozoa. The treatment was not significant on relative weight of testis, conception rate and foetus size. The best results was shown by the group which was given isoflavone-riched soybean flour with diet containing both Zn and vitamin E, i.e. motility rate of 79.50±1.12%, sperm concentration of 1636.90±87.95 million/ml, and abnormality rate of 9.00±0.70%. Conception rate and the number of foetus on female rats were 100% and 11±0.71, respectively. It is concluded that combination treatment of isoflavone-riched soybean flour, Zn and vitamin E on male rats showed the best fertility in comparison with single treatment and the other combination. Key words: isoflavone-riched soybean, Zn, vitamin E, quality of spermatozoa, ra