Protein hydrolysate of Kacang goat meat produced by sequential digestion with endo-proteinase and protease complex has great potential as a functional ingredient, particularly as an antihypertensive agent. © 2015 Society of Chemical Industry.

The production of halal gelatin from buffalo hide waste which is animal be slaughtered according to Islamic law and using pineapple rind as an extraction agent was an alternative to produce halal gelatin. The availability of buffalo hide in Riau Province was stable and its hide had high protein content. This research was conducted to produced and determine the characteristics of halal gelatin from buffalo hide using solution of pineapple skin in terms of their physical and chemical properties. The Completely Randomized Design (CRD) was experimental design used with consist of 3 treatments and 4 replications. The treatment was ratio hide :  pineapple rind solution, namely 3:1, 3:2 , 3:3 w/v. The parameters observed were yield, viscosity, color, pH, ash content and moisture content. The results showed that immersion of buffalo hide in the solution of pineapple rind at different ratio gave highly significant increased the viscosity and ash content of gelatin but not significant effect to yield percentage , color, pH and moisture of gelatin. The yield percentage ranging from 5.99-7.33%, pH 4.83-4.85, viscosity was 1.95-2.20 cP, color 0.54-0.71 absorbance unit, ash 0.25-, 032% and moisture 9.97-9.99%. It can be concluded that the best treatment was ratio 3:2 and 3 : 3 according to had viscosity, pH, color, ash and moisture in line with the standard of gelatin by Gelatin Manufacture Institute of America (GMIA).

The influence of administration of FOPFE (Fermented Oil Palm Fronds Extract) on digestibility and goat performance of Kacang goat is the aims of this study. The fermentation process of oil palm fronds is carried out by adding 10% poultry manure for 21 days with, then extracted with methanol solvent. Twelve male goats>1 year were used in this research, were placed in a metabolic caged which were equipped with feedbox and drink. Randomized block design, 4 treatments with 3 groups was used in this research namely : P0 = complete ration + 0% FOPFE; P1 = complete ration + 0.1% FOPFE; P2 = complete ration + 0.2% FOPFE and P3 = complete ration + 0.3% FOPFE. The measured parameters were digestibility of nutrient (organic matter, dry matter, crude fiber, crude protein, extract eter, ADF, NDF, hemicellulose and cellulose) and goat performance of kacang goats (body weight gain, intake of dry matter, body weight gain, conversion of feed and efficiency of ration). The results showed that FOPFE to 0.3% has no significant effect (P>0.05) on average daily gain, nutrient digestibility, feed conversion and feed efficiency but significantly effect (P<0.05) on goat performance. The administration of 0.3% of FOPFE can maintain nutrient digestibility and goat performance.

Traditional fermented meat products made from the flesh food in Indonesia are still rare, one of which is interesting to study is cangkuk. This research was conducted to study of the details cangkuk processing, the chemical, microbiological, and sensory characteristics of cangkuk originating Kuantan Singingi. The research consists of two stages (1) surveys and interviews regarding raw materials, formulations, processing methods and sociology of cangkuk, (2) analysis of their chemical, microbiological and sensory characteristics.  Sampling method of the cangkuk by purposive sampling, derived from four villages : Sungai Manau, Kinali, Inuman and Pangean. Data analysis was done descriptively. The result showed that the processing of cangkuk had three formulations according to ratio between meat: bamboo shoots and or kepayang seeds:(2:1);(1:1);(1:1,7). Fermentation progress in anaerobic condition for seven days. The chemical characteristics were as follows: the content of water, protein, lipid, ash and pH value were 68-71%, 18-19%, 1,8-2,3%, 1,2-1,6%, 3,6-5,2, respectively. The total lactic acid bacteria (LAB) were 103-108 cfu/g, negative Salmonella, and total E.coli was <3-9,4 mpn/g. The sensory characteristic showed typical of color, sting aroma and  meat texture was slightly tender. It can be concluded that the processing of cangkuk from Kuantan Singingi identified by ratio of raw materials and variety of fermentation media, good in chemical characteristic and total LAB, had typical sensory characteristic, but still contaminated E. Coli.