Yuny Erwanto

Identification of Pork Contamination in Meatballs of Indonesia Local Market Using Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) Analysis

This research applied and evaluated a polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) using cytochrome b gene to detect pork contamination in meatballs from local markets in Surabaya and Yogyakarta regions, Indonesia. To confirm the effectiveness and specificity of this fragment, thirty nine DNA samples from different meatball shops were isolated and amplified, and then the PCR amplicon was digested by BseDI restriction enzyme to detect the presence of pork in meatballs. BseDI restriction enzyme was able to cleave porcine cytochrome b gene into two fragments (131 bp and 228 bp). Testing the meatballs from the local market showed that nine of twenty meatball shops in Yogyakarta region were detected to have pork contamination, but there was no pork contamination in meatball shops in Surabaya region. In conclusion, specific PCR amplification of cytochrome b gen and cleaved by BseDI restriction enzymes seems to be a powerful technique for the identification of pork presence in meatball because of its simplicity, specificity and sensitivity. Furthermore, pork contamination intended for commercial products of sausage, nugget, steak and meat burger can be checked. The procedure is also much cheaper than other methods based on PCR, immunodiffusion and other techniques that need expensive equipment.

Use of Fourier Transform Infrared (FTIR) Spectroscopy and Chemometrics for Analysis of Lard Adulteration in “Rambak” Crackers

“Rambak” crackers are one of the traditional foods consumed among Indonesian people made from various kinds of animal skin. The present study highlights the analysis of lard obtained from extraction of “rambak” crackers using Fourier transform infrared (FTIR) spectroscopy in combination with chemometrics of partial least square and principle component analysis. FTIR spectroscopy at wavenumber regions of 1200–1000 cm–1 was successfully used for quantification and classification of lard in “rambak” crackers. The relationship between actual value of lard and Fourier transform infrared predicted value has R2 value of 0.946 with low errors in calibration and validation models. Furthermore, the chemometrics principle component analysis can be successfully used for determination of pig skin through analysis of lard in commercial “rambak” crackers. The developed method (FTIR spectroscopy coupled with chemometrics) is rapid and reliable for quantification and classification of lard in “rambak” crackers.

Shrimp Waste Fermentation by Isoptericola sp. Strain A10-1 as a Feed Ingredient for Improving Yield Carcass and Performance of Magelang Duck

Shrimp waste can be utilized as feed in an effort to reduce environmental pollution and greenhouse effect. Magelang ducks are one of the sources of Indonesian germplasm. The purpose of this research was the use of fermented shrimp waste by Isoptericola sp. bacterial chitin biodegradation as duck feed compound to improve the performance and carcass quality. The research consisted of seven treatment feeds, namely, R0 = concentrate feed as a control, R1 = shrimp waste non-fermented (SWNF) 5%, R2 = (SWNF) 10%, R3 = (SWNF) 15%, R4 = shrimp waste fermentation (SWF) 5%, R5 = (SWF) 10%, and R6 = (SWF) 15%. Each treatment was repeated five times in four enclosure flocks (seven treatment feeds × five replicates × four blocks) for 140 ducks. Feed and water was given ad libitum. The inoculum with Isoptericola sp. (3 × 106 cfu/kg) has a fermentation time (7 days) at room temperature 28 °C to 33 °C. The addition of shrimp waste fermentation levels 5%, 10%, and 15% did not differ significantly on the performance of Magelang ducks, i.e., live body weight, carcass percentage, body weight gain, and feed conversion, and also did not degrade the performance of Magelang ducks.

Characteristics of Alcaligenes sp. LS2T Heterotrophic and Aerobic Ammonium Removal for Potential Livestock’s Wastewater Treatment

Alcaligenes spp. was found to have the ability to grow and remove ammonium in the medium through the nitrification-denitrification process. This ability was also known as an ammonium treatment in organic wastewater including livestock’s wastewater. In order to further understand its potential to remove ammonium in livestock’s wastewater, microbial growth, ammonium, nitrite, and nitrate production of Alcaligenes sp. LS2T were investigated in phosphate medium at different carbon/nitrogen ratios (C/N ratios) along with constant airflow. Ammonium sulfate was used as sole nitrogen source with acetate and citrate as an organic carbon source in a separate medium. Results showed that Alcaligenes sp. LS2T could utilize ammonium as sole nitrogen source which associated with acetate and citrate as carbon source at different C/N ratios, resulting in ammonium removal and production of nitrite and nitrate at various concentrations in the medium. The highest ammonium removal was found in the acetate C/N 28 medium where 94.44% of initial ammonium was removed.

The Addition Effect of Fermented Aegle marmelos Fruit and Bamboo Shoots in Cattle Feces Slurry to the Reduction of Ammonia Gas Emission

This study aimed to determine the effect of fermented Aegle marmelos and bamboo shoots in reducing ammonia gas emission from cattle feces slurry. Aegle marmelos, bamboo shoots, molasses, and water were fermented for 10 days in anaerobic condition. The fermentation product was then investigated for chemical properties, sensory aspects, microbial content as well as the growth on the solid and liquid medium by measuring the optical density (OD600nm), and the concentration of ammonia gas emission. The study was performed by addition at different level 0% (control), 1%, 3%, and 5% of fermentation product and 1% of commercial starter EM-4 into cattle feces slurry to observe the ability of ammonia gas emission reduction. The data of fermentation product such as physical and chemical properties, sensory, and the growth of microbes from fermentation product on the solid and liquid medium, the optical density (OD600nm), and microbial growth after the treatment were descriptively analyzed. Ammonia gas concentration was analyzed with factorial completely randomized design patterns (5 × 4) when it showed significant differences followed by Duncan’s new multiple range test (DMRT). The results of the study showed that the fermentation product has pH 3.05, temperature 26 °C, color brown to black, and fresh scent and is slightly sour and fragrant. Microbial fermentation observation results showed that it could be grown on a solid and liquid medium. The addition of fermentation product has significantly decreased (p < 0.01) the ammonia gas emission.