Dangke, a dairy product of cow or buffalo, is a traditional food of Enrekang, South Sulawesi Province. Addition of papain in dangke preparation is responsible for the formation of solid texture of dangke. This study was aimed to find optimum conditions (temperature and concentration of papain enzyme) and their effects on physical, chemical, microbiological, and hedonic qualities of dangke. This study consisted of two stages: preparation of papain and dangke production with heating temperatures (70, 80, and 90 °C) and papain treatments (0.2%, 0.3%, and 0.4%). The experiment was conducted in a completely randomized design with a 3 x 3 factorial arrangement with three replicates. The first factor was the processing temperature consisted of 3 levels i.e., 70, 80, and 90 °C. The second factor was the papain concentration consisted of 3 levels i.e., 0.2%, 0.3%, and 0.4%. The obtained data were evaluated using analysis of variance (ANOVA), followed by Duncan's Multiple Range Test to observe the significances among treatments. Papain and amino acids were characterized using descriptive methods and organoleptic study was performed by non-parametric test (Kruskal-Wallis). The highest protein concentration was found in commercial papain (Merck, 360.63 mg/100 g), while the protein content of papain used in this study was of 323.21 mg/100g. However, these enzymes had similar molecular weight of 19.17 kDa. The optimum condition of dangke preparation was found at heating temperature of 80 °C and 0.3% of papain concentration, resulting in the most desirable characteristics of dangke in terms of chemical, physical, and microbiological properties as well as hedonic evaluation. Keywords

Eggs are one of perishable food products and a very short shelf life. If the eggs are left in the opened air (room temperature), it is lasting only for about 10-14 days. After these days, the eggs undergo alteration of the damage such as evaporation of water content, foul smelling and changing taste. Efforts to overcome the damage, it is necessary to perform preservation. Preservation can be done by marinating. Marinating eggs can be conducted by soaking with various solutions such as lime water or vegetable tanners containing tannins. Melinjo leaves contain high levels of tannins 4.55% which are expected to be one of the vegetable tanning materials. The experiment was conducted in the Laboratory of Animal Technology. This study was used 176 duck eggs that were arranged using completely randomized design (CRD) of factorial pattern 4 x 4 with 3 replications, and consisting of 2 factors. The first factor was the levels of melinjo extract ( 0%, 30%, 40% and 50% ) and the second factor was storage duration (1, 14, 21 and 28 days, respectively ). The results of this study showed that higher levels of leaf melinjo extract, the Haugh unit (HU) value was increased and the depth of the air cavity was decreased. The longer of the storage duration, the lower of HU value of yolk index. On the other hand, the depth of air cavity, depreciation, were increased. In brief, Melinjo leaf extract (30%) can be used as a preservative of duck eggs.

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Estrous synchronization can uniformity of mating and kidding to a population of dairy goat females. The objective of this study was to evaluate response, duration and onset of estrous of Sapera does synchronized by PGF2α and PGF2α combined with GnRH hormones. Study used 16 Sapera does at the ages of one year old after reaching sexual maturity at average body weights of 26.52±2.51 kg (22.4—32.5 kg). Synchronization treatments were conducted for two different injections. Group one was injected two times of PGF2α within 11 day interval. While group two was injected by GnRH on the 9th day after the 1st injection PGF2 α and before the 2nd injection of this hormone within 11 day interval. Estrous observation was evaluated every three hours for four days after the 2nd PGF2α injection. Estrous characteristics were based on behaviour and vulva condition of animals. The result revealed that the two groups of PGF2α vs PGF2 α + GnRH hormones gave significantly differences (P<0.05) to the responses of estrous (62.50 vs 100%), duration of estrous (18.75 hrs vs 33.75 hrs ) and onset of estrous (25.13 hrs vs 3.00 hrs). The conclusion was that PGF2α + GnRH combination presented more effective synchronization results as indicated by better response, duration and onset of estrous in Sapera goat.

Lactobacillus plantarum and Lactobacillus acidophilus are a probiotic bacteria which can be combined as a starter fermentation products using fresh milk and reconstitution milk as a growth medium. The aim of this study was to determine the combined effect of L. plantarum and L. acidophilus on total bacteria, lactic acid, and pH levels were used as a starter culture fermented milk beverage. The study was designed using a completely randomized design (CRD) 3 treatments (a combination of 1:1, 1:2, and 2:1) with 5 replications. The results showed that the number of bacteria at the level of a combination of 1:1, 1:2, and 2:1 respectively were 8.96±5.80; 8.22±5.80 and 8.72±5.80 (log cfu/ml), lactic acid content were 0.36±0.008 %; 0.41±0.008 %; and 0.49±0.008 %, and the pH were 4.91±0.02; 4.67±0.02; and 4.54±0.02. The best combination of L. plantarum and L. acidophilus bacteria for fermented milk was 1:1 based on the growth activity of lactic acid bacteria and pH.

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Milk was food that was composed of various nutritional values with a balanced proportion of milk weakness affects the shelf life so that it required a pasteurization process by adding kasumba turate (Cartamus tinctorius L) to milk as a natural colouring agent and preservative. To extend the shelf life, this study aimed to determine the effect of organoleptic quality (color, aroma and thickness) pasteurized milk with the addition of kasumba turate (Cartamus tinctorius L) at different storage times. This research was conducted using a Completely Randomized Design with different storage duration treatments (0 hours, 4 hours, 8 hours, 12 hours, 16 hours). The results of this study indicated that the addition of kasumba turate significantly affected the viscosity of milk, but did not affect the color, and aroma. This research can be concluded that during the storage of the organoleptic quality of color, the aroma of kasumba turate, the aroma of milk did not change but affected viscosity at different storage times.

Eggs are a rich source of animal protein, such as vitamins A, B, E, D, niacin and riboflavin, carbohydrates, calcium, phosphorus, fat and calories. Apart from having high nutrients, low prices and easy processing, eggs are a livestock product that is easily damaged. Efforts to overcome the damage, it is necessary to carry out preservation. Preservation of eggs can be done by soaking, dry and wet methods, covering the skin with preservatives and storing in a cold room. Soaking fresh eggs is done by soaking various solutions such as lime water, brine solution and filtrate or vegetable tannins containing tannins. The results of the proximate analysis of melinjo leaves contain a tannin concentration of 4.55% which is expected to be one of the vegetable tannins. This study used 176 duck eggs using a completely randomized design (CRD) with 4 x 4 factorial pattern each with 3 replications, consisting of 2 factors. The first factor was the level of melinjo extract (0%, 30%, 40% and 50%) and the second factor was the length of storage (1 day, 14 days, 21 days and 28 days). The results showed s emakin long storage time, the value depreciation egg weight and pH increased. The use of melinjo leaf extract can be used as a preservative starting from the level of 30%.