INTISARIPenelitian ini bertujuan untuk mengetahui pengaruh lama pembakaran dan jenis bahan bakar terhadap kualitas sensoris dan kadar benzo(a)piren sate daging kambing. Persiapan awal daging dipisahkan dari jaringan lemak kemudian direndam dalam bumbu dan dibakar sesuai dengan perlakuan. Perlakuan lama pembakaran adalah 3, 5 dan 7 menit dengan masing-masing dibakar menggunakan arang dan gas. Parameter yang diamati adalah kualitas sensoris dan kadar benzo(a)piren. Data kualitas sensoris dianalisis dengan analisis non parametrik metode Kruskal-Wallis dan kadar benzo(a)piren secara deskriptif. Hasil analisis statistik menunjukkan bahwa lama pembakaran berpengaruh nyata (P<0,05) terhadap warna, rasa, juiciness dan daya terima, akan tetapi berpengaruh tidak nyata terhadap bau (aroma) dan tekstur. Jenis bahan bakar berpengaruh tidak nyata terhadap kualitas sensoris. Kadar benzo(a)piren sate daging kambing dengan lama pembakaran 3, 5, dan 7 menit menggunakan arang berturut-turut adalah 2,55 ppb; 4,16 ppb dan 5,02 ppb, sedangkan menggunakan gas adalah 0,68 ppb; 2,71 ppb dan 1,65 ppb. Kesimpulan dari penelitian ini adalah lama pembakaran menghasilkan perubahan warna, rasa, juiciness, daya terima dan kadar benzo(a)piren sate daging kambing. Jenis bahan bakar arang menghasilkan kadar benzo(a)piren lebih tinggi pada sate daging kambing.(Kata kunci: Sate daging kambing, Benzo(a)piren, Kualitas sensoris) ABSTRACT This study was conducted to determine the effect of grilling time and fuel type on the sensory quality and benzo(a)pyrene levels in goat meat satay. As the first preparation, the meat was trimmed from fat tissue, then marinated with herbs and grilled according the treatments. The grilling time were 3, 5 and

No abstract

The young sheep fattening business, which was developed with funding from the PPUPIK Program, was to develop a profit unit and increase the income of the sheep fattening business at the Experimental Farm Laboratory of the UMM Department of Animal Husbandry. In addition, it also fosters a culture of commercialization of research results by lecturers and students and builds cooperation with business actors engaged in sheep breeding. The results of PPUPIK's 2nd year of young lamb fattening have been achieved, namely the cultivation of 151 sheep, with details of 85 sheep cultivated from PPUPIK, consisting of 1 male, 3 broods and 81 enlargements, and 66 heads from UMM. Sales for qurban 48 tails. There is a diversification of sales in the form of carcasses of 5 sheep. Currently available 98 tails, for sale in September to December. To maintain and increase the population, the plan is to purchase 60 cempe starting in October. Silage production reaches 81,000 kg or 81 tons for livestock purposes managed by PPUPIK, and outbound sales only reach 1350 kg, there are problems with raw materials, because the status of an 11 ha land area must be off to support the isolation environment for Covid 19 patients. Sales of pellet concentrate as a substitute for production silage is constrained by raw materials, starting in June as much as 3000 kg. The involvement of students who take part in PPUPIK activities is converted as the value of Animal Husbandry Practices, as many as 3 teams or 9 peopleABSTRAKUsaha penggemukan domba muda yang dikembangkan dengan pendanaan Program PPUPIK ini untuk mengembangkan unit profit dan meningkatkan pendapatan usaha penggemukan domba di Laboratorium Experimental Farm Jurusan Peternakan UMM. Selain itu juga menumbuhkan budaya komersialisasi hasil penelitian dosen maupun mahasiswa dan membangun kerjasama dengan pelaku usaha yang bergerak dalam pembibitan domba. Hasil PPUPIK penggemukan domba muda tahun ke 2 telah dicapai yaitu budidaya domba sejumlah 151 ekor, dengan perincian 85 ekor domba hasil budidaya dari PPUPIK, terdiri dari 1 pejantan, 3 induk dan 81 pembesaran, dan 66 ekor dari UMM. Penjualan untuk qurban 48 ekor. Ada diversifikasi penjualan dalam bentuk karkas sebanyak 5 ekor domba . Saat ini tersedia 98 ekor, untuk penjualan bulan september sampai dengan desember. Untuk mempertahankan dan meningkatkan populasi maka rencana pembelian cempe 60 ekor mulai bulan Oktober. Produksi silase mencapai 81.000 kg atau 81 ton untuk keperluan ternak yang dikelola PPUPIK, dan penjualan keluar hanya mencapai 1350 kg, ada kendala bahan baku, karena status lahan seluas 11 ha harus off untuk mendukung lingkungan isolasi pasien Covid 19. Penjualan konsentrat pellet sebagai pengganti produksi silase yang terkendala bahan baku, mulai Juni sebanyak 3000 kg. Keterlibatan mahasiswa yang ikut dalam kegiatan PPUPIK dikonversi sebagai nilai Praktek usaha Peternakan, sebanyak 3 tim atau 9 orang.

KUBE PSP Maju Mapan is a milk supplier in Kemiri Jabung Village, Malang Regency, that seeks to develop its business units in addition to being a milk producer to be deposited to IPS. One business unit that will be developed is a pasteurization unit. Fresh milk units, as raw material for milk development Pasteurization in these SMEs, needs attention related to physicochemical quality and microbiology. Microbiological quality with a total plate count (TPC) indicator is important in providing pasteurization milk prices on IPS. Low TPC numbers will be able to provide benefits for SMEs because fresh intestine (fresh milk) has grade A. However, to get Grade A, it needs to be supported by sanitation tool and the environment, or in other words, it needs good handling. Therefore, it is necessary to have an SOP (Standard Operating Procedure) that must be carried out. The method used in the current study is a survey method with direct observation starting from obtaining information from SMEs, then the preparation of SOPs in stages, and then continuous training and mentoring with quality indicators of fresh milk and pasteurization units. Outputs generated from this program are Sanitation Tool and Environmental SOP units at the supplier level, which have been made in written and poster forms at the SME level. The impact of improved milk quality in terms of TPC values, chemical quality (fat and protein levels from January up to June) showed a significant increase, thus increasing the volume of milk produced by SMEs due to increased livestock interest in SMEs, and handling system evaluation. The indicator was that the TPC value decreased from 1.2 x106 cfu/ ml in January to 6, 05x 105Cfu / ml, increased the quality of milk with a fat content from 4.05 to 4.36%, protein content 2.89 to 3.01%.

The aim of this research was to find the safety level of consuming kebab meat in the University of Muhammadiyah Malang campus area in terms of the number of microbial total plate count, Salmonella, E. coli, and S. aureus. The research was conducted with 2 treatments and 2 replications. The first observation was done during the outlet opening time and the second observation was around 8 hours after or when the outlet was going to be closed. Each treatment was sampled at 4 kebab outlets with different brands in the UMM area, so the total was 16 samples for laboratory analysis. The sample is directly pack in sterile bag, labeled sample code and bring them to the laboratory. The sample was taken to microbiology analysis in laboratory. The result showed the number of bacteria of 2 outlets with contamination levels exceeding the maximum limit set by Indonesia National Standards (SNI). The highest total bacteria count is owned by 4 th outlet which is 2. 2×10 5 ± 0. 85×10 5 CFU/g (daytime) and 4 4. 3×10 5 ± 2. 97×10 5 CFU/g (night). The lowest Total bacteria is owned by 1 st outlet, neither daytime nor evening bacterial colonies are found. Identification Salmonella, E. coli, and Staphylococcus aureus for all outlets are negative. The conclusion of this study is that two of the four kebab outlets in the UMM area was detected the bacteria total counts above of the contamination limit set by SNI 7388: 2009 and all of kebab's meat were negative identified or did not contain E. coli, Staphylococcus aureus, and Salmonella.