animal and agricultural technology - teknologi...
TRANSCRIPT
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ANIMAL AND
AGRICULTURAL TECHNOLOGY
ENDRIKA WIDYASTUTI, S.Pt, M.Sc, MP
BIOLOGY UNIVERSITY OF BRAWIJAYA
2012
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INTRODUCTION
TERNAK PERAH
TERNAK POTONG
ANEKA TERNAK 1
2
3 4
outline
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INTRODUCTION
ANIMAL-AGRiCULTURAL PRODUCT
1. TERNAK POTONG 2. TERNAK PERAH
3. TERNAK PETELUR
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INTRODUCTION
TERNAK PERAH
TERNAK POTONG
TERNAK PETELUR 1
2
3 4
outline
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SUSU
• Milk is the secretion of the mammary glands of mammals and is intended for nutrition of the young (Walstra & Jenness, 1984)
• Milk is defined to be the lacteal secretion, practically free from colostrums, obtained by the complete milking of one or more healthy cows (Lampert, 1970)
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SUSU
• Milk is an excellent food because contain of complete component for baby growth and development
• In nutrition milk is used as
standard for protein quality of food
• But milk is a perishable food due
to its complete component for bacteria
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FAKTOR YANG MEMPENGARUHI
Milk composition is affected by:
1. Genetic factor (breed & individual factor)
2. Feed (quantity, composition)
3. Season (avaibility of green pasture)
4. Lactation period
5. Time and milking procedure
6. Age
7. Disease
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KOMPOSISI SUSU
Cow Human Buffalo Sheep water 87.29 87.60 82.44 87.81
Protein 3.42 1.20 4.74 3.50
Fat 3.66 3.80 7.40 3.80
Lactosa 4.92 7.00 6.24 4.10
Ash 0.71 0.21 0.78 0.79
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TERNAK PERAH
Component
Ayrshire
Guernsey
Holstein
Jersey
Water 87.42 85.89 88.12 85.60
Protein 3.32 3.75 3.30 3.75
Fat 3.85 4.75 3.52 5.05
Lactose 4.70 4.86 4.70 4.84
Ash 0.71 0.75 0.69 0.76
Total Solid 12.58 14.11 12.21 14.40
MSNF 8.73 9.36 8.69 9.35
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PASTEURIZATION
A food preservation process that heats liquids to 160°F (71°C) for 15 seconds, or 143°F (62°C) for 30 minutes, in order to kill harmful microorganisms bacteria, yeasts, and molds.
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PASTEURIZATION
• Teknik ini digunakan untuk mengawetkan bahan pangan yang tidak tahan suhu tinggi, misalnya susu • Pasteurisasi tidak mematikan semua mikroorganisme, tetapi hanya yang bersifat patogen dan tidak membentuk spora • Proses ini sering diikuti dengan teknik lain misalnya pendinginan atau pemberian gula dengan konsentrasi tinggi
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PASTEURIZATION
• PASTEURISASI DENGAN SUHU TINGGI DAN WAKTU SINGKAT (HIGH TEMPERATURE SHORT TIME/HTST)
proses pemanasan susu selama 15 – 16 detik pada suhu 71,7 – 750C dengan alat Plate Heat Exchanger
• PASTEURISASI DENGAN SUHU RENDAH DAN WAKTU LAMA (LOW TEMPERATURE LONG TIME/LTLT)
proses pemanasan susu pada suhu 610C selama 30 menit
• PASTEURISASI DENGAN SUHU SANGAT TINGGI (ULTRA HIGH TEMPERATURE)
memanaskan susu pada suhu 135-1400C selama 0,5 detik
Metode Pasteurisasi
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PRODUCT
PENYIAPAN STARTER
INOKULASI
INKUBASI + AGEING
PENGOLAHAN AKHIR
PENYIAPAN SUBSTRAT
TAHAPAN PEMBUATAN MAKANAN FERMENTASI
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INTRODUCTION
TERNAK PERAH
TERNAK POTONG
TERNAK PETELUR 1
2
3 4
outline
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DAGING
SEMUA JARINGAN HEWAN DAN SEMUA PRODUK HASIL PENGOLAHAN JARINGAN2 TERSEBUT
OTOT
PERBUBAHAN TERJADI SETELAH PEMOTONGAN
FUNGSI DAN FISIOLOGISNYA TELAH BERUBAH
KOMPONEN UTAMA PENYUSUN DAGING
JARINGAN YANG MEMPUNYAI STRUKTUR DAN FUNGSI UTAMA SEBAGAI PENGGERAK
DAGING
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DAGING
STRUKTUR OTOT
OTOT
FASIKULI
SERABUT OTOT
MIOFIBRIL
MIOFILAMEN
MUSCLE
FASIKULI
SERABUT OTOT
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TERNAK POTONG
RED ANGUS HEREFORD ANGUS
LONGHORN SIMENTAL LIMOUSIN
SAPI IMPOR
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TERNAK POTONG
TERNAK LOKAL INDONESIA
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KARKAS
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TERNAK POTONG
GENETIK
SPESIES
BANGSA
TIPE TERNAK
JENIS KELAMIN
UMUR
PAKAN
STRESS
MARBLING
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KUALITAS DAGING
MARBLING LEMAK INTRAMUSKULAR/LEMAK DI DALAM OTOT
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INTRODUCTION
TERNAK PERAH
TERNAK POTONG
TERNAK PETELUR 1
2
3 4
outline
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TELUR
BAHAN MAKANAN DENGAN KANDUNGAN GIZI SEMPURNA MERUPAKAN PERSEDIAAN PANGAN SELAMA EMBRIO MENGALAMI PERKEMBANGAN
TELUR
KAPSUL GIZI ATAU WONDERFUL FOOD
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STUKTUR TELUR
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STRUKTUR TELUR CANGKANG TELUR (SHELL)
PELINDUNG ISI TELUR
KETEBALAN BERKISAR 0,33-0,36 MM DENGAN BERAT KIRA-KIRA 11% DARI BERAT TELUR ATAU SEKITAR 5 G
WARNA CANGKANG DISEBABKAN PIGMEN PORPHYRIN-GENETIK
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STRUKTUR TELUR
PUTIH TELUR
60% dari seluruh berat telur
MENGANDUNG PROTEIN ANTARA LAIN OVOMUCIN, OVALBUMIN, CONALBUMIN, OVOGLOBULIN DAN OVOMUCOID
outher thin layer (bagian tipis berupa cairan) outher thick layer (bagian putih telur yang kental) inner thin layer (bagian dalam putih telur yang Tipis) inner thick layer(bagian albumin yang kental)
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STRUKTUR TELUR
KUNING TELUR
30% dari berat telur
Warna kuning telur tergantung pada tipe dan jumlah xantophyll dalam pakan
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TERNAK PETELUR
ZAT Seluruh Telur
Isi Telur Yolk White Shell dan Membrane
Air (%) 66 74 48 88 2 Protein (%) 12 13 17 11 6 Lemak (%) 10 11 33 - -
Karbohidrat (%) 1 1 1 1 - Abu (%) 11 1 1 - 92
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KUALITAS TELUR
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KUALITAS TELUR