Reny Navtalia Sinlae
Mahasiswa Program Magister Kedokteran Hewan

Published : 3 Documents
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Kualitas Susu Kuda Sumbawa pada Penyimpanan Suhu Ruang

Buletin Veteriner Udayana Vol. 6 No. 2 Agustus 2014
Publisher : The Faculty of Veterinary Medicine of Udayana University

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Abstract

Research has been conducted to determine the quality of Sumbawa horse milk at room temperature storage. Each sample (of 5 horse) was divided into 5 cups Beaker and then stored at room temperature. Observations were made as many as 6 times to checked and tested on parameters including pH, alcohol, smell and a flavor test. This study uses a randomized block design (RBD), using 5 horses as a group, and time observations on days 0, 1st, 2nd, 3rd, 4th, and 5th as a treatment, so tested 30 samples. The results showed that the pH of milk has significantly (P>0,05) lower quality. On the alcohol test showed positive results and the test on the smell and flavor test shaved changes quality after the 2nd day. Of observations Sumbawa horse milk quality decrease very markedly decreased pH (P<0.01) on day 0 to day 1 and significantly (P<0.05) decreased from day 1 to day 2 but not significant (P>0.05) decreased from day 2 to day 3 during storage. Alcohol test resistance at Sumbawa horse milk increasingly distorted and react positively. On the smell and flavor test Sumbawa horse milk taste very significant (P<0.01) deviates smells during storage at room temperature begins 2nd day. To maintain the quality of Sumbawa horse milk should be stored no more than 2 days at room.

Karakteristik Protein dan Asam Amino Daging Sapi Bali dan Wagyu pada Penyimpanan Suhu Dingin 4°C

Buletin Veteriner Udayana VOL. 7 No. 2 Agustus 2015
Publisher : The Faculty of Veterinary Medicine of Udayana University

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Abstract

Telah dilakukan penelitian untuk mengetahui pengaruh bangsa sapi (sapi bali dan wagyu) dan lama penyimpanan pada suhu dingin (4°C) terhadap karakteristik protein dan asam amino daging. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Pola Faktorial. Faktor 1 : jenis daging (sapi bali dan wagyu) dan faktor ke-2 : lama penyimpanan pada suhu dingin 4°C (hari ke-0, ke-3, ke-7 dan ke-14). Pola pita protein dianalisis menggunakan metode SDS-PAGE (Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis) sedangkan jenis asam amino dianalisis dengan metode HPLC (High Performance Liquid Chromatography). Data yang diperoleh dianalisis dengan uji Sidik Ragam. Hasil penelitian menunjukkan lama penyimpanan berpengaruh terhadap pemunculan pita protein daging sapi bali dan wagyu setelah penyimpanan hari ke-7 dan ke-14 dan terjadi penurunan konsentrasi asam amino. Hal ini berarti aktivitas enzim proteolitik pada daging yang disimpan hari ke-7 telah mendegradasi protein dan dapat berpengaruh pada kualitas daging. Dari hasil penelitian disimpulkan bahwa sapi bali dan wagyu memperlihatkan adanya perbedaan karakteristik protein (ketebalan dan jumlah pita) serta perbedaan yang nyata (P<0.05) dari asam amino Phenilalanin pada daging sapi wagyu dibandingkan dengan sapi bali dan lama penyimpanan pada suhu 4°C memperlihatkan pengaruh yang nyata (P<0.05) terhadap penurunan asam amino Histidin, Phenilalanin dan Isoleusin pada daging sapi bali dan wagyu.

Karakteristik Protein Dan Asam Amino Daging Sapi Bali Dan Wagyu Pada Penyimpanan Suhu Dingin 4°C (CHARACTERISTIC OF PROTEIN AND AMINO ACIDS OF BALI AND WAGYU BEEF AT COLD STORAGE TEMPERATURE 4°C)

Buletin Veteriner Udayana Vol. 7 No. 2 Agustus 2015
Publisher : The Faculty of Veterinary Medicine of Udayana University

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Abstract

Research has been conducted to determine the effect of breed (bali cattle and wagyu) andperiod time at cold storage temperatures (4°C) of beef protein and amino acids charateristics. Thisstudy used the completely randomized factorial design. First factors were type of beef (bali cattle and wagyu) and the second factors were period storage at cold temperature 4°C (day of 0, 3, 7, and14). The bands of proteins were analyzed using SDS-PAGE method while the amino acids wereanalized using HPLC method. Data were analyzed by analyse of variance. The result showed thatthe storage time affected to the profil of protein bands of bali and wagyu beef after 7 days and 14days of storage, while the concentration of amino acids has been decreased. This means that theactivity of proteolytic enzymes in meat stored at 7 days was degrading proteins and affected thequality of meat. The conclusion indicated that bali and wagyu beef showed differencescharacteristic of protein (the thickness and number of bands) as well as significant differences ofthe amino acid Phenylalanine in wagyu beef compared with bali beef. The period time at coldstorage temperature 4°C showed real effect to the decline of the amino acid histidine, phenylalanineand isoleucine of bali and wagyu beef.