Tiltje Andretha Ransaleleh
Bagian Klinik Hewan, Fakultas Kedokteran Hewan, Universitas Udayana, Bali

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Identifikasi Kelelawar Pemakan Buah Asal Sulawesi Berdasarkan Morfometri (THE MORPHOMETRIC IDENTIFICATION OF CELEBES FRUIT BATS) Ransaleleh, Tiltje Andretha; Maheswari, Rarah Ratih Adjie; Sugita, Purwantiningsih; Manalu, Wasmen
Jurnal Veteriner Vol 14, No 4 (2013)
Publisher : Jurnal Veteriner

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Abstract

The bat is very important for human life, because of their  role as pollinator of plants, as a producer oforganic fertilizer,  and as food.  In Northern Celebes fruit eating bats serve as exotic food, so the presenceof bats were threatened to be extinct due to uncontrolled hunting.  The changes of the forest for plantationlands, damage the habitats and the bats were forced to migrate out.   The aim of the study was to identifythe fruit eating bats of Celebes.  Morphometry of body size, skull,  and physical characteristics were usedin determining the types and distribution  of fruit eating bats in Celebes. The field survey was carried outat the hunting area, bat dealers, and bat sellers. The collected data were analyzed by using descriptivemethod and interpreted by narrating to describe the entire study. The result show that  there were fivetypes of fruit eating bats : i.e.  kalong sulawesi (Acerodon celebensis),  paniki pallas (Nyctimene cephalotes),codot wallet (Thoopterus nigrescens), nyap biasa (Rousettus amplexicaudatus), and  kalong hitam  (Pteropusalecto).
Kandungan Mikrob Daging Kelelawar yang Diolah sebagai Bahan Pangan Tradisional MICROBIAL CONTENT IN THE PROCESSED MEAT BATS AS TRADITIONAL FOOD Ransaleleh, Tiltje Andretha; Maheswari, Rarah Ratih Adjie; Sugita, Purwantiningsih; Manalu, Wasmen
Jurnal Veteriner Vol 14, No 3 (2013)
Publisher : Jurnal Veteriner

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This study was designed to assess the microbial characteristics of bats meat which were cooked askari and rica-rica, and were stored up to 14 days.The study was divided into two stages, the first stage usedthree types of bat meat that were cooked as rica-rica and kari 14 days after being stored in the refrigerator.The second stage used meat of a species of bat that was cooked as rica-rica and kari a few hours afterslaughtering. The result of the meat analysis at the 1st showd that thetotal count of microbials i.e;Staphylococcus aureus, Escherichia coli, coliform, and Salmonella sp from three species of bats that werecooked rica-rica  and  kari  were above the maximum limit of microbial contaminant occording to BSN(2009). The analysed made on the rica-rica showed that bat meat rica-rica stored up to 14 days containedtotal microbial count of 3,1 x 104 - 6,0 x 104Cfu/mL, Staphylococcus aureus 7,7 x 101- 7,6 x 103 Cfu / mL,Escherichia coli and Salmonella sp was negative. The total microbial count  of bat meat kari was  6,8 x 105-9,7 x 105Cfu/mL,  Staphylococcus aureus  was 4,3 x 101-1 x 104 Cfu /mL.  Escherichia  coli <3 / mL, andSalmonella sp was negative. Based on the result abtained, it was concluded that the bat meat rica-ricaand kari which were cooked in a few hours after cutting and stored until 14 days were suitable for humanconsumption.
Pendugaan Produksi Karkas Dan Daging Kelelawar Pemakan Buah (Pteropus alecto ) Asal Sulawesi (ESTIMATION OF CARCASS AND MEAT PRODUCTION OF CELEBES NATIVE FRUIT BATS (Pteropus alecto)) Ransaleleh, Tiltje Andretha; Maheswari, Rarah Ratih Adjie; Sugita, Purwantiningsih; Manalu, Wasmen
Jurnal Veteriner Vol 15, No 1 (2014)
Publisher : Jurnal Veteriner

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Abstract

The study was conducted in North Sulawesi, Gorontalo, and Central Sulawesi during March untilOctober 2011. The purpose of this study was to determine the potential of fruit bats  (P. alecto) as sourceof meat. Observed variables were body weight, carcass weight, noncarcass weight, the bone weight, meatweight, fat weight, and skin weight, respectively. To estimate the growth rate of the bats, analysis of therelationship between body weight and carcass components was done, while estimation of  growth rate ofcarcass components were analyzed by multiple linear regression. The results showed that the carcassproduction of  P. alecto in the three locations was 54.49%-56.55%, meat production was 45.37% -54.07%,and the coefficient of determination was 0.65-0.99.  Conclusions of this study is that the body weight  canbe used for  prediction  of growth rate, and weight of carcass, meat, bone, fat, and skin of the fruit bats,respectively.
KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN Ransaleleh, Tiltje Andretha
ZOOTEK Vol 36, No 2 (2016)
Publisher : ZOOTEK

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CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists.   Key word: Chemical composition, organoleptic test, processing bat meat
SIFAT ORGANOLEPTIK DAGING KELELAWAR DENGAN WAKTU PEMASAKAN YANG BERBEDA Ruba, Elisabeth; Ransaleleh, Tiltje Andretha; Rumondor, Delly B.J.; Palar, Conny K.M.; Rompis, John E.G.
ZOOTEC Vol 38, No 2 (2018)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35792/zot.38.2.2018.19908

Abstract

THE ORGANOLEPTIC PROPERTIES OF BAT MEAT WITH DIFFERENT COOKING TIMES. A study that aims to determine the level of consumer preferences in processed bat meat with different cooking time. This research was conducted from July 27 until August 31, 2017 at Animal Production Technology Laboratory Faculty of Animal Husbandry of Sam Ratulangi University of Manado . This study uses 3000 grams of bat meat. The experimental design used was Completely Randomized Design 4 treatments and 30 replications. Treatment arrangement as follows: R1 = 750 grams of bat meat cooked for 15 minutes; R2 = 750 grams of bat meat cooked for 30 minutes; R3 = 750 grams of bat meat cooked for 45 minutes; R4 = 750 grams of bat meat cooked for 60 minutes.The results showed that the level of favorite color, texture, tenderness and taste gives a real effect on the duration of cooking timebat. However, the level of aroma preferences does not affect the cooking time. Based on the research results can be concluded that the cooking time of bats meat for 60 minutes gives the nature of color, texture, aroma, tenderness and taste that can be accepted by consumers. Keywords: Bat meat, organoleptic, cooking time