ABSTRAKTujuan penelitian ini adalah untuk mengetahui cemaran baku mutu air limbah Rumah Potong Hewan (RPH) Sapi dan Ayam di Kota Mataram. Semua hasil melebihi baku mutu kecuali nilai pH. Kandungan ALT rerata air limbah RPH sapi 284004 x 10 4 koloni/ml dan mengandung mikroba jenis E.coli dan Salmonella. Sedangkan air limbah RPH ayam ALT rerata 101596 x 10 5 koloni/ml dan mengandung kuman jenis E. coli, Pseudomonas aeruginosa dan Klebsiella pneumoniae. Tingginya kandungan BOD, COD, TSS, ammonia, pH, minyak dan lemak maupun cemaran mikroba diduga disebabkan tidak difungsikannya Instalasi Pengolahan Limbah (IPAL) pada RPH sapi dan tidak optimalnya fungsi IPAL di RPH ayam. ABSTRACTThe purpose of this study was to determine the contamination of waste water quality standard and microbiologic contamination ofcattle and chicken slaughterhousein Mataram city. TPC average content of waste water of cattle slaughterhouse was 284004 x 10 4 colonies/ ml, and contained microbial species of E. coli and Salmonella. However, the TPC avarange of wastewater of chicken slaughterhouse accounted for 101596 x 10 5 colonies/ml and contained microbial species of E. coli, Pseudomonas aeruginosa and Klebsiella pneumoniae. High content of BOD, COD, TSS, ammonia, pH, oil and fats as well as microbial contamination may relate to disfunctionality of Waste Water Treatment Installation (IPAL) in cattle slaughterhouse and too less optimum function of the IPAL in chicken slaughterhouse.

The study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were: 0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P <0.05) moisture and protein content, while the fat and ash content were not significantly effected (P> 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) % as compared to the other levels.

Poultry production performance is reflected by body weight gain, ration conversion and carcass percentage. This study was conducted with the aim of knowing the optimum level of use of fermented pineapple peel in the ration on production performance and carcass percentage of male Peking ducks. The research material was male Peking duck aged 3 weeks with initial body weight of 343.90 ± 0.90 g. 240 male Peking ducks were placed randomly in battery cages based on a Completely Randomized Design with 6 treatments and 5 replications, namely P0=ration without fermented pineapple peel (FPP); P1=the ration contains 5% FPP; P2=ration contains 10% FPP; P3=the ration contains 15% FPP; P4= ration contains 20% FPP and P5=the ration contains 25% FPP.  Based on One way ANOVA analysis and Duncan's test, it was found that the use of fermented pineapple peel 10% significantly (P<0.05) increased the final body weight (1.693g/head), body weight gain (1.350 g/head), and carcass percentage (55.25%). From the results of the study, it can be concluded that the optimum level of use of fermented pineapple peel with yeast culture on body weight gain, slaughter weight, carcass weight and carcass percentage, respectively: 8.80%; 8.40%; 7.25% and 9.50%.

Abon merupakan salah satu produk olahan yang sudah terkenal dimasyarakat dengan tingkat penerimaan yang tinggi. Bahan baku utama pembuatan abon adalah daging sapi dan berbagai jenis daging lainya misalnya daging ayam petelur afkir. Daging ayam petelur afkir tergolong daging yang alot, sehingga untuk meningkatkan keempukannya perlu dilakukan pengolahan menjadi bentuk lain misalnya diolah menjadi abon. Kegiatan pengabdian dilakukan di Desa Bajur Kecamatan Labuapi Lombok Barat dengan tujuan untuk meningkatkan pengetahuan dan keterampilan ibu-ibu PKK Desa Bajur dalam membuat abon daging serta menumbuhkan jiwa enterpreneur dalam usaha pembuatan abon. Tingkat pengetahuan dan keterampilan ibu-ibu PKK yang masih rendah serta belum terbentuknya jiwa enterpreneur yang dianggap sebagai permasalahan selama ini dapat diatasi melalui kegiatan pelatihan pembuatan abon dengan Metode action reseach, metode pendampingan dan diseminasi teknologi yang dilaksanakan secara persuasive. Kegiatan pengabdian ini menghasilkan suatu produk berupa abon yang berbasis daging ayam petelur afkir dengan kandungan nilai gizi yang telah memenuhi ketentuan SNI:  kadar air 14,33%, protein 20,34%, lemak 28,98%, dan abu  5,17% dengan nilai protein terlarut 0,11 %, sedangkan menurut  SNI nilai gizi abon daging sapi dan daging jenis lainnya yaitu kadar air sebesar 7%, protein  15%,  lemak 30%, dan kadar abu sebesar 7%. Secara keseluruhan hasil capaian dari kegiatan pengabdian kepada masyarakat adalah tingkat pengetahuan dan keterampilan ibu-ibu PKK dalam membuat abon meningkat sebesar 90%.

ABSTRAKNeurotoksin Clostridium botulinum (BoNTs) merupakan salah satu penyebab kerugian ekonomi bagi industri peternakan. Kerugian ini dapat sebagai akibat langsung ketika ternak keracunan BoNTs atau secara tidak langsung ketika produk asal ternak terkontaminasi BoNTs sehingga produk tersebut dilarang untuk dipasarkan. Untuk itu perlu dilakukan pengontrolan rutin penyebaran BoNTs di lingkungan peternakan dan industri hasil ternak. Salah satu caranya adalah dengan melakukan deteksi rutin terhadap keberadaan BoNTs. Salah satu metode deteksi yang relatif cepat dan akurat adalah metode enzyme linkage immunosorbant assay (ELISA). Pada penelitian ini dilaporkan hasil pengembangan ELISA, menggunakan antibodi poliklonal produk lokal terhadap BoNTs-B. Antibodi dihasilkan dari enam mencit Balb/c dengan metode imunologi standar. Mencit diimunisasi 3 kali selama 8 minggu dengan toksoid C. Botulinum tipe B komersial dengan dosis 100 ng per ekor per injeksi. Antibodi yang dihasilkan dimurnikan dengan kombinasi metode presipitasi ammonium sulfat 50% (w/v) dan kolom protein A. Hasil studi pendahuluan ini menunjukkan bahwa metode ELISA yang dikembangkan mampu mendeteksi toksin Clostridium botulinum tipe B hingga 1,0 ng/ml. Kata kunci: toksin C. botulinum, ELISA, antibodi poliklonal ABSTRACTClostridium botulinum neurotoxin (BoNTs) is one of the causes of economic loss in the livestock industry. This economic loss would be as a direct result when animals poisoned by BoNTs or indirectly when the livestock products are contaminated by BoNTs, which end up with the products are banned by authority. Therefore a routine surveillance of BoNTs in the farm and in livestock product processing industry is urgently needed. One of the most relatively quick and accurate methods to perform a routine detection of the presence of BoNTs is enzyme-linkage immunosorbant assay (ELISA). In this article we describe the results of the development of ELISA, using polyclonal antibodies against BoNTs-B produced locally. Antibodies were generated from six Balb/c mice with standard immunological methods. Mice were immunized three times for a period of 8 weeks with a commercial type B Clostridium botulinum toxoid at a dose of 100 ng per mouse per injection. The resulting antibody was purified by a combination of ammonium sulfate precipitation 50% (w/v) technique and a protein A column method. The results of this preliminary study indicated that the developed ELISA method capable of detecting type B Clostridium botulinum toxin up to 1.0 ng/ml.

Abstract   The research was conducted to develop functional food products of milk-based livestock origin (Semi hard-type cheese), with the addition of pure culture Lactobacillus casei as a probiotic agent, and citric acid and Mucor meihei as milk coagulants. The research material was semi-hard type cheese made of approximately 35 liters of buffalo milk from West Sumbawa Regency as a basic ingredient with the probiotic pure culture. The results showed that the pure culture of probiotic (Lactobacillus casei) at levels of 10% and 15% can survive and develop quite well in semi-hard cheese during aging, from 1 day, 7 days, and 14 days, respectively (3.79 – 5.92) and (4.91 – 6.31) log cfu g-1. While the 0.025% rennet of the volume of milk from Mucor miehei gives a pretty good result, it can be seen from the product recovery which can reach (34.30 + 0.32) %. During aging for 14 days, an organoleptic quality which includes aroma, color, and texture was getting better, with the criteria of a semi-hard aroma, yellowish-white color, and semi-hard texture.  It can be concluded, that semi-hard type cheese can be used as one of the functional foods of probiotic carriers. To get the therapeutic effect, this probiotic should be consumed at least 100 grams per serving.

Lysozyme from saliva of Bali cattle (Bos sondaicus) was successfully isolated through an aqueous mixture system of polyethylene glycol (PEG 4000) and salt (Na 2 SO 4 ). About 100 µg/ml lysozyme of 14.2 kDa, determined through sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), per 4800 µg/ml saliva was obtained. Based on turbidity assay of Staphylococcus aureus, it was revealed that inhibition activities of 40 µg/ml isolated lysozyme were comparable to 800 µg/ml of a commercial hen egg white lysozyme.

Abstract  Cancer is the main cause of death in the world with the number of sufferers in 2008 as many as 12.7 million with a death rate of 7.6 million people. In Indonesia, it is estimated that there are more than 1 million cancer patients in 2010. One of the ways to prevent cancer is primary prevention by adjusting the pattern and type of food consumed. Functional food introduced by bioactive components from sea cucumbers is an alternative for cancer prevention. The specific objective of this research was to produce meat-based functional foods containing anti-cancer compounds derived from sea cucumbers that can prevent cancer. The preliminary tests conducted were the sea cucumber extract lethality test against Artemia salina, namely the Brine Shrimp Lethality Test (BSLT), and the total bacteria of  beef meatballs. The results of the observation of the lathality of sea cucumber extract against Artemia salina and total bacteria of the meatball showed that the sea cucumber extract had high lathality against Artemia salina and was able to reduce the total bacteria in meatballs during storage period. The lathality of sea cucumber extract was strongly influenced or stimulated by heating treatment. Based on the BSLT test, of the five types of sea cucumbers, two of them (Holothuria similis and Pearsonothuria graeffei) have high lathality. Sea cucumber extract was also able to inhibit both bacterial and fungal growth in meatballs during storage at room temperature. Keywords: Beef Meatballs, Total Bacteria, Sea Cucumber, BSLT.