Bali Beef Research Articles

THE EFFECT OF FLOW SUGAR IN DIFFERENT LEVELS ON THE QUALITY OF CHEMISTRY CHEMICAL

This study aimed to discover the effect of the addition of different levels of palm sugar on the chemical quality of jerked beef. The jerked beef was made of Bali beef that was given salt, seasoning, and palm sugar in different concentration 10%, 20%, 30%, and 40%. Data were processed using multiple sidik analysis based on Random Complete Design with 4 treatments and 3 repetitions. The observed variables were water content, protein content, fat content, and ash content. The result showed that the adding of palm sugar on the milled jerked beef really affected (p<0.01) the water content of the beef jerked. In this case, the adding of 10% palm sugar content and 20% water content was higher than the adding of 30% and 40%, each 40.85%, and 32.92% compared to 32.54% and 28.48%. This is far different from the treatment (p<0.05) on the fat content, each 8.91%, 8.80%, 7.16%, and 7.74% and it did not really affect (p<0.05) the jerked beef protein content, each about 47.22%, 47.67%, 48.83%, and 53.30%. Further, it did not really affect the ash content of the jerked beef. In conclusion, a good quality caprice of milled jerked beef was found on jerked beef with 40% adding of palm sugar because it contains high protein and low-fat content.

The influence of Moringa leaf flour ratio with smoke flour and maturation time on performance Bali beef Pectoralis profundus muscle characteristics

The use of moringa leaves and coconut shell liquid smoke in the form of flour as an antioxidant in Balinese beef has been carried out to see changes in the functional properties of fresh meat during aging. One of the roles of antioxidants is to inhibit protein oxidation in meat during cold storage. The combination of moringa leaf flour and smoked flour as an antioxidant is used in the form of marination in the muscles of Pectoralis profundus during maturation at a temperature of 2-5° C for eight days. Maturation will improve the functional properties of meat that have an impact on improving the quality of fresh meat. This study used six male Bali cattle aged three years old from the MBC (Maiwa Breeding Center) in Enrekang and slaughtered at the Faculty of Animal Science Hasanuddin University. Pectoralis profundus muscle was dissected from the carcass after rigor mortis. Antioxidants used are 100% Moringa leaf flour and 20% smoke flour concentration. The experimental design used was a complete design with a 3 x 5 factorial pattern where factor 1: ratio of moringa leaf flour: smoked flour: 25%: 75%, 75%: 25%, and 50%: 50%, factor 2: maturation time; 0, 2, 4, 6, 8 days. The parameters observed were pH, water holding capacity (WHC), shear force value of cooked meat (SFCM), and cooking loss (CL) after the meat was cooked at 80° C for 30 minutes. The results of the study showed the ratio of Moringa leaf flour: smoked flour produces the values of the four parameters more or less the same even though there was a tendency of the ratio of 75: 25% better. While the maturation time produced the lowest pH on the sixth day, the highest WHC, the lowest SFCM, and CL on the second day, it can be concluded that maturation time improved the functional properties of Bali beef while the ratio of moringa leaf flour to smoked flour has not been able to improve the functional properties of Bali Beef.

The effect of liquid smoke on the properties of Bali beef performance in the feed block during fattening

This study aimed to improve the quality of Bali beef cattle through the application of liquid smoke technology as an antioxidant in the feed supplement fattening livestock groups in Tanete Riaja District, Barru Regency. The limitation of feed for a particular season in the maintenance of Bali cattle is the main problem to improve livestock performance, especially the quality of meat. Feeding in the form of Urea Coconut Water Liquid Smoke Multi-Nutrient Block (UCSMB) has been carried out in Bali cattle for 45 days of fattening. The study used 12 male Bali cattle aged 2-3 years through a completely randomized factorial 3 x 3 pattern where the first factor was the concentration of liquid smoke; 0, 10, and 20%, while the second factor is the length of maturation; 0, 7 and 14 days. Muscle Longissimus dorsi dissection after slaughter and was then observed the quality of meat regarding pH, shear force value, and organoleptic assessment, i.e., meat tenderness and juiciness. The results of the research showed that the quality of Bali beef increased with increasing concentration of liquid smoke in feed block and maturation times.

The Quality of Bali Beef from East Nusa Tenggara during Distribution Process from Slaughterhouse to Consumers

The aims of this study were to analyze the physicochemical quality and microbiological condition of Bali beef during distribution process from slaughterhouse to consumers. The study used six heads of Bali cattle from East Nusa Tenggara which were transported by Camara Nusantara cattle ship from East Nusa Tenggara (Kupang) to Tanjung Priok then they were slaughtered at Jatimulya slaughterhouse. Samples were taken from three points distribution: 1) at slaughterhouse, 2) at market, 3) at consumers’ freezer (beef after 3 days at consumers’ freezer). Observation on pH, water holding capacity, cooking loss and tenderness was done to measure the physicochemical quality of Bali beef. In terms of microbiology quantitative analysis of total plate count Escherichia coli, Staphylococcus aureus, and Salmonella sp were done on Bali beef. All data were analyzed statistically using two-way analysis of variance (ANOVA). The results showed that Bali beef during distribution had normal pH value ranges between 5.43 - 5.57, water holding capacity ranges between 37.1%-38.9%, tenderness ranges between 6.02-8.35 and cooking loss range between 40.26% - 49.72%. Total plate count showed that the number of Escherichia coli, Staphylococcus aureus, and Salmonella sp. contaminated the Bali beef exceeds Indonesia national standard (3932:2008). However, the physicochemical quality of the beef was in the normal range. The characteristics of Bali beef at three points above mentioned are normal pH, stable water holding capacity, high level of tenderness, and low level of cooking loss.

Bali Beef Quality after the Application of Liquid Smoke in Feed Block during Fattening

The use of liquid smoke as an antioxidant and binder in beef was done in the form of community empowerment in the Cattle Breeders Group in District of Tanete Riaja. The activity aimed to improving the skills of cattle breeder groups in the application of technology in livestock, especially the use of liquid smoke in animal feed. The feed was the primary need for livestock which in certain seasons faced difficulties in providing it. The implementation method was in the application of feed products in the form of urea water coconut liquid-smoke multi-nutrient block (UCSMB). Three concentrations of liquid smoke were added to the feed, namely 0, 10 and 20%. The production of probiotic fermented rice straw was carried out as a source of fiber to complete feed entirely. The application of feed products was carried out on 12 male Bali beef aged 2-3 years for 45 days. After the cattle were slaughtered, the Longissimus dorsi dissection muscle was then aged for 0, 7 and 14 days. The parameters of meat quality were pH, water holding capacity (WHC), shear force of meat cooked value, and cooking loss. The results showed that meat quality increased with increasing concentration and aging time.Keywords: Bali beef, fermented straw, liquid smoke, meat quality, UCSMB

SELEKSI BOBOT BADAN INDUK DAN EVALUASI KESULITAN PARTUS ANAK (Dystocia) SAPI BALI HASIL PERSILANGAN PEJANTAN SAPI LOKAL UNGGUL SULAWESI UTARA

BODY WEIGHT SELECTION AND EVALUATION OF CALVING DIFFICULTY (Dystocia) IN BALI BREED FEMALE CATTLE MATED WITH OUTSTANDING LOCAL BULL OF NORTH SULAWESI. Records on calving performances of 217 parental dams of Bali beef cattle breed including their calves were used to study calving difficulty of Bali beef cattle breed heifers and cows with experiencing in delivery of more than one generation of calving. The difficulties of calving were scored into calving difficulty scores of six scores, initiated at score 0 indicating normal calving to score 5 indicating the most difficult calving delivery requiring surgery. The parental heifers and adult cows as well as their calves grazed onto places within local grass pasture all days starting at 07.00 a.m. to 17.30 p.m. without supplementary feeds of concentrate as the main management system practiced by 104 farmers as the animal owners at rural areas. Differences of calving difficulties in both Bali beef cattle breed groups of heifers and cows were analyzed by nonparametric test of “The Mann-Whitney U test”, using ranks of data based on the incidence frequencies of calving difficulty scores. Data of calving difficulty scores of both Bali beef cattle breed heifer group and cow group were ranked in to the numerical rank initiated from the lowest to largest numerical order. The calculated z value in this study indicating the incidence frequencies of calving difficulty in heifer group was significantly higher than those in cow group. Frequencies of calving difficulty on the category score basis in Bali beef cattle breed heifer group were significantly higher compared with those in Bali beef cattle breed cow group. Low live weights and body dimensions of heifer group highly tended to experience in the incidence and severity of calving difficulty compared with those of cow group. Selection of heifers with relatively well developed body dimensions and live weight relative to expected calf birth weight would be recommended to reduce calving difficulty.Keywords: Bali beef cattle breed, dam and calf body measurements, calving difficulty

ANALISIS FINANSIAL USAHA TERNAK SAPI BALI (Bos sondaicus) DI P4S CAHAYA PURNAMA KABUPATEN KUTAI TIMUR

Since it was established in 2010 until 2016, Bali cattle farming and its byproduct of the Agricultural and Rural Training Center (P4S = Pusat Pelatihan Pertanian dan Pedesaan Swadaya) had never been evaluated for its financial analysis. This research aimed to evaluate the financial analysis of Bali cattle farming and its byproduct in the P4S of Cahaya Purnama. This research was conducted from September to December 2016 in the P4S of Cahaya Purnama, Tepian Baru Village, Bengalon Sub-district, East Kutai District. The sample was taken by using purposive sampling method with the criterion that the cattle were 8 to 24 months old. The instruments used to analyze the data were Net Present Value (NPV), Internal Rate of Return (IRR), Net Benefit/Cost Ratio, Payback Period and Return of Investment (ROI). Bali cattle farming business consisted of the development of Bali beef cattle as the main business and manure processing as the byproduct. Manure processing business was the attempt of the manager to utilize the waste of cattle and it was expected that it was able to add income for the farmers. The model of Bali cattle development was the integration between oil palm plantation and Bali cattle farming. The research findings showed that the NPV was 9%, indicating that the business was minus with the amount of Rp. 19,393,858, so that the value of IRR was not known. The value of Net B/C Ratio was 0.97; the value of payback period was 0.83 or 9 years; and the value of ROI was minus with the percentage of 19%. Therefore, the Bali cattle farming business was not feasible to continue and there should be some improvements needed to make it better.

Organoleptic Characteristics of Bali Beef Meatballs Based on Collagen Concentration in UKKMB and Time ofMaturation

This study aims to look at the organoleptic quality of meatballs derived from Balinese beef which is fed by the Multinutrient Block Urea Water Coconut Collagen (UKKMB) for 45 days. UKKMB is a modification of UMMB where coconut water replaces molasses and collagen is added. Collagen is derived from the scapula bone extraction of Bali cattle. Before making meatballs, beef muscle Longissimus dorsi (LD) was matured (aging) at a temperature of 2-50 C for 16 days. The design of the study was a complete design of factorial pattern 3 × 3 where factors one percentage of collagen (25, 50, and 100%) and factors two maturation time (0, 8, and 16 days). The parameters observed were a score of tenderness, elasticity, chewing residues and flavor intensity by 20 taste panelists. The results showed the percentage of collagen decreases tenderness, elasticity, and residual mastication scores, while the flavor intensity is more or less the same. The maturation time decreases tenderness scores, while elasticity, chewing residues and flavor intensity are more or less the same. This research concluded that the percentage of collagen in the UKKMB block feed improves the organoleptic quality of Balinese beef meatballs.

Effect of aging time on changes in smoke flour compounds on meatballs and fresh meat of Bali beef

The use of smoked flour in Balinese beef meatballs and fresh meat was expected to be able to work more effectively in preservation compared to the use of liquid smoke. Loss of liquid smoke compounds in the form of evaporation during the preservation and storage process resulted in a lack of maximum performance of liquid smoke as a preservative and aroma of smoke. This study aimed to see changes in smoke compounds during storage in fresh Bali beef meat and meatballs. Smoke was used in the form of smoke flour resulting from oven drying, freeze drying and spray drying. This research was carried out using 6 head of 3-year-old male Bali cattle, Longissimus dorsi (LD) muscle. The experimental design used a complete random factorial pattern in which factor 1 was a type of meat (meatballs and fresh meat), factor 2 was a type of smoke flour level 2% (oven dry, freeze-dried, and dry spray), and factor 3 was the aging time (0, 7, and 14 days). During observation, fresh meat and meatballs were aging at 2-5° C. Observations were made on water content, phenol, acetic acid, and carbonyl. The results showed that contents of phenol, acetic acid, and water were higher in fresh Balinese beef while carbonyl content was higher in Bali beef meatballs. Frozen dry smoke produced higher carbonyl content up to 0.46%. The maturation time produced approximately the same levels of phenol, acetic acid, and carbonyl. It could be concluded that a 2% freeze-dried flour could be added to fresh meat and processed meat products as natural and environmentally friendly preservatives.

The Antibiotics Group Aminoglycosides and Macrolides on Beef in Bali

Animal products may contain certain ingredients that are not good for human health, such as antibiotic residues. The aim of this research is to know the residue of aminoglycoside and macrolide group antibiotics in Bali beef marketed in Bali-Indonesia. The study used 60 samples of meat from merchant in five different markets: Negara, Tabanan, Denpasar, Singaraja, and Klungkung, where each market was taken 12 samples. Screening tests used to determine antibiotic residues in meat. The results showed only 4 positives from 60 samples containing antibiotics, aminoglycoside 2 sempels (3.33%) and marcrolide 1 sempel (1.67%).

Immersion effect with extracts of papaya leaf, pineapple, ginger on quality of organoleptic and Bali beef nutrition

This research was conducted at the Laboratory of Animal Produce Technology Faculty of Veterinary, Udayana University. Aims to determine the effect of papaya leaf extract, extract pineapple and ginger extract on the physical and organoleptic qualities of Bali beef through soaking. Variables measured to determine the physical properties of meat between meat pH and shrinkage of cooked meat, while the variables measured to determine the organoleptic quality of Bali beef among other examples: color, texture, taste, and smell of meat by panelist. The analyze used variance analysis, while experiment design used in this research is, Completely Random Design simple 4 treatment pattern 5 replication from Steel and Torie processed by Costas Statistic Method. Measurement of pH of the meat using pH meters, and the measurement of moisture content after cooking, is sought through the calculation of the percentage ratio of the difference between the weight of raw meat and the weight of meat after cooking. Conclusions and results of this study found that beef soaked in pineapple extracts showed: raw shrinkage, texture, color, taste, tenderness, and odor showed the best physical and organoleptic quality (P <0.05) compared to ginger extract and papaya leaf extract. While the physical and organoleptic qualities of beef soaked in extra papaya leaves show the worst indication.

Explaining Cattle Farmers Behavior in Selling Productive Cows: Cases of Bali Beef Cattle in South Sulawesi, Indonesia

Explaining Cattle Farmers Behavior in Selling Productive Cows: Cases of Bali Beef Cattle in South Sulawesi, Indonesia

Beef Cattle Business in Dry Land Area Parangloe District Gowa

The study was conducted in the village Payangkalang Parangloe District of Gowa in South Sulawesi in 2017, with the field survey method Substance himself to Bali beef cattle breeders, through interviews and questionnaires to 18 farmers, by the way (sample random sampling). Respondents beef cattle breeders, classified into 2 (two) business model with a scale of 2 adult males and 3 females scale adult stem, this data will be analyzed using economic analysis of income B/C. Based on the information that the beef cattle population of Bali is quite a many, so that the criterion for consideration for the study area. Beside that all cattle breeders Bali is already a member of a group of farmers. The results showed that net profit in the maintenance of Bali beef cattle female parent of $13.381.250/year with B/C ratio of 1.2 and a gain on the maintenance of male cattle Bali for $ 3.881.250 year, with B/C ratio of 1.1. To maintain a profitable cattle faremr cows, while the majority of beef cattle Bali parent can still be maintained as an investment for the procreation of children next year.

PENURUNAN BIAYA RANSUM BERBASIS LIMBAH TEBU DENGAN PEMANFAATAN Thitonia diversifolia UNTUK SAPI BALI

The research is aimed to minimizing the diet costs of bali beef cattle by using sugarcane waste as an energy source and Thitonia diversifolia as a source of protein. Diet formulated using linear programming (LP) with QSB+ software. The input data was the price, nutrient content and limitation of the feed stuffs used, as well as nutritional requirements of bali cattle. The output of the LP was composition and price of diet. Research conducted at the center for the production of sugar cane in Kenagarian Talang Babungo, Hiliran Gumanti District, Solok Regency, Sumatera Barat Province. The feed stuffs that are potential is provided on site research was sugar cane top, bagasse, liquid waste processing of sugar cane, rice bran, palm kernel cake, Thitonia diversifolia, minerals and salts. The treatment was the level of use Thitonia diversifolia in rations which is 0%, 7.5%, 15% and 22.5%. Diet formulation results showed decreased amounts of usage for palm kernel cake of the using Thitonia diversifolia. The decrease of using palm kernel cake caused minimizing of complete diet cost. The price of the diet (dry matter basis) without Thitonia diversifolia was Rp. 1481/kg, whereas the use of as much as 7.5%, 15% and 22.5% caused the price of ration Rp. 1354/kg, Rp. 1296/kg to and Rp. 1239/kg respectively. The conclusion was the use of Thitonia diversifolia can minimize thecost of diet for bali beef cattle in the site of research.Keywords: sugar cane waste, Thitonia diversifolia, diet cost, linear programming, Bali cattle.

Quality of Bali Beef and Broiler after Immersion in Liquid Smoke on Different Concentrations and Storage Times

Quality of Bali Beef and Broiler after Immersion in Liquid Smoke on Different Concentrations and Storage Times

Effect of Muscle Types of Bali Beef Pre and Post Rigor on the Quality of Meatballs During Storage

Effect of Muscle Types of Bali Beef Pre and Post Rigor on the Quality of Meatballs During Storage

CARCASS QUALITY, MARBLING AND CHOLESTEROL CONTENT OF MALE BALI CATTLE FED FERMENTED COCOA SHELL

The experiment was conducted to evaluate the effect of fermented cacao shell on the carcassquality, percentage of non carcass components, marbling and cholesterol content of Bali cattle. NineBali cattle of 1.5-2 year old and 165-175 kg weight were grouped into three feeding trials. The firstgroup P0 was fed ration containing 30% cacao shell fermented with its own microorganism and 70%corn straw, the second group P1 was fed ration containing 30% cacao shell fermented with ruminal fluidand 70% corn straw, and the third group P2 was fed ration containing 30% cacao shell fermented withBioplus and 70% corn straw. All cattle were also given commercial concentrate amounting to 1% oftheir bodyweight. The cattle were slaughtered at the end of feeding trial and their carcasses, meat andnon carcass components were analysed. Experimental design used was completely randomized design.The results showed that carcass percentage, back fat thickness, rib eye area and meat index of Bali cattle were as follows group PO 53.33%, 3.08 mm, 59.65 cm2, 0.79%; group P1 52.64%, 5.31 mm, 58.52 cm,0.82% and group P2 5.32%, 5.7 mm, 57.75 cm, 0.79%, respectively. The marbling and cholesterolcontent of Bali beef were group PO 2.65% and 71.25 mg/100g, group P1 2.12% and 48.75 mg/100g,and P2 2.63% and 74.50 mg/100g. It could be concluded that fermented cacao shell could be used asfeed ingredient without any effect on the carcass and meat quality, marbling and cholesterol contents ofmale Bali beef.

Average Daily Gain, AST and Blood Nitrogen Urea (BUN) Responses of Bali Beef on Cocoa Waste Extract Supplement

the research aimed to identify blood plasma AST, BUN, Triglyceride and average daily gain (ADG) responses of Bali beef on cocoa pod husk (CPH) extracts supplementations. 15 males of Bali beef in fattening premises were divided according to feed treatments; group A1 with normal feed; A2 CPH meal (CPH-M); A3= CPH crud (CPH-CE); A4= high theobromine CPH (CPH-T); A5= high polyphenol CPH (CPH-P). Blood collection and body weighting held one day before treatment (B1); B2= 24 h; B3= 14 d; B4= 28 d; 42 d later. Result show that there was no significant difference in ADG values within all treatments, although the control and CPH-P had higher ADG at 14–56d of treatment. The blood AST activity were same (P>0.05) in control, CPH-M and CPH-C and significantly higher (P<0.05) than CPH-T and CPH-P Thus preliminary parameters implied that utilizing of CPH as feed for Bali beef didn’t indicate any negative effect.

Current Status of Reproductive Management in Bali Cows in South Sulawesi Province, Indonesia

The objective of this study was to elucidate the current status of reproductive management of Bali beef cows in south Sulawesi Province,Indonesia. This study was conducted in Bantaeng Regency, South Sulawesi Province, Indonesia. Purposive sampling was used to choose the location where the study was taking place with consideration that this region has potential place for Bali cows. Data collection both primary and secondary data was done through observation and interview to obtain both quantitative and qualitative data. The results of this study showed that reproductive management applied to Bali cows in this region was very low. However, knowledge of the farmers regarding reproductive management such as estrus and its signs were much better, although the time of insemination to the estrous cows sometimes was too late. Mating system of Bali cows in this area were two different methods; natural mating and artificial insemination (AI). To adopt AI technology, the farmers should follow the standard operation of this technology. This study also showed that most of the farmers had good knowledge about estrus synchronization; however, they are still having difficulty to obtain or to access this technology, especially the price of the hormones used for estrus synchronization.

Estimates of phenotypic and genetic parameters for weaning and yearling weights in Bali beef cattle

Estimates of phenotypic and genetic parameters for weaning and yearling weights in Bali beef cattle