This research aimed to investigate the rabbit meat hydrolysate potential as an angiotensin-converting enzyme (ACE) inhibitor. Indonesian local rabbit meats were used in this study. The research was conducted in Department of Animal Product Technology, Faculty of Animal Science, Universitas Gadjah Mada, from August 2016 to February 2017. The local rabbit meats were hydrolyzed by pepsin, trypsin, and pancreatic. The obtained hydrolysates were then analyzed to identify the water-soluble protein content. The molecular weight of the hydrolysates were also confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The ACE inhibitory properties of the hydrolysates were analyzed in vitro. The results showed that pepsin, trypsin, and pancreatic hydrolysis showed a significant effect on the water-soluble protein content of rabbit meat (p<0.05). The water-soluble protein of rabbit meat hydrolysed by pepsin, trypsin, and pancreatic were 9.41, 7.66, and 9.75 mg/mL respectively. The molecular weight of the rabbit meat hydrolysate were increased from 10 to 43 kDa; 17 to 43 kDa; and 10 to 43 kDa, after hydrolysed by by pepsin, trypsin, and pancreatic respectively. Furthermore, the ACE inhibitory properties ) of the hydrolysed rabbit meat by pepsin, trypsin, and pancreatic were 439, 170, and 380 μg/mL, respectively. The rabbit meat hydrolysate showed a potential to be ACE inhibitor after hydrolyzed with pepsin, trypsin and pancreatic. Moreover, it also showed a promising potential to be used as bioactive components in different pharmaceutical applications. The highest ACE inhibitory capability was showed on trypsin hydrolysis with the total of 65.45% and 170 μg/mL ACE inhibition

This study aimed to determine the effect of the type of packaging and frozen storage time of beef sausage on the decrease in the quality of beef sausage in edible coating durian-chitosan seed starch with the addition of kesum leaf extract. The study was conducted using the factorial completely randomized design experimental method with 2 treatment factors. The first factor is the type of sausage packaging consisting of 3 levels and second factor is storage time consisting of 5 levels. The results showed the type of packaging treatment, storage time, and interaction had a significant effect on TBA but no significant effect on pH. Kesum Leaf Extract can reduce the process of lipid oxidation in sausages that are treated with edible coatings with Kesum Leaf Extract (K2) and had average 0,21–0.48 mg malonaldehyde/kg.

Program kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan peternak itik di Desa Parit keladi dalam memanfaatkan limbah ikan sebagai pakan ternak itik. Kegiatan pengabdian dilaksanakan selama 4 bulan di Desa Parid Keladi, Kecamatan Sungai Kakap, Kabupaten Kubu Raya. Metode yang digunakan dalam program pengabdian meliputi penyuluhan dan pelatihan. Kegiatan penyuluhan dilaksanakan melalui ceramah dan diskusi tentang potensi limbah ikan sebagai paka alternatif. Kegiatan pelatihan dilakukan dengan praktek langsung dalam mengolah limbah ikan sebagai pakan menggunakan teknologi mesin pellet. Hasil kegiatan pengabdian masyarakat ini telah dapat meningkatkan pengetahuan dan keterampilan masyarakat di Desa Parit Keladi dalam mengolah limbah ikan menjadi produk pakan ternak itik yang bernilai ekonomis, sehingga dapat mengurangi pencemaran lingkungan dan meningkatkan produktivitas ternak itik di Desa Parit Keladi.

Susu kambing Peranakan Etawa (PE) memiliki kandungan nutrisi yang baik sehingga berpotensi sebagai minuman probiotik, namun susu kambing (PE) kurang diminati oleh masyarakat karena memiliki aroma khas. Salah satu alternatif untuk meningkatkan kualitas minuman probiotik yaitu dengan suplementasi ekstrak buah lakum (EBL). Penelitian ini bertujuan untuk mengetahui pengaruh suplementasi ekstrak buah lakum (EBL) terhadap kualitas pH, aktivitas antioksidan, dan total bakteri asam laktat serta formula terbaik minuman probiotik susu kambing PE. Metode pada penelitian ini menggunakan Rancangan Acak Kelompok (RAK) perakuan pada penelitian ini yaitu konsentrasi ekstrak buah lakum yang berbeda (P0: 0 ml; P1: 0,5 ml; P2: 1 ml; P3: 1,5 ml; P4: 2 ml; P5: 2,5 ml dan P6: 3 ml) dengan 4 ulangan. Parameter yang diamati pada penelitian ini yaitu uji pendahuluan (skrining fitokimia), nilai pH, aktivitas antioksidant, dan total Bakteri Asam Laktat (BAL). Hasil penelitian menunjukkan bahwa minuman probiotik susu kambing Peranakan Etawa (PE) dengan suplementasi ekstrak buah lakum memberikan pengaruh terhadap aktivitas antioksidan dan total bakteri asam laktat. Sedangkan pada peneitian ini tidak memberikan pengaruh pada nilai pH. Formula terbaik minuman probiotik susu kambing Peranakan Etawa (PE) dengan suplementasi ekstrak buah sebanyak 1,5% (P3) dengan aktivitas antioksidan 56,65%, nilai pH 4,05 dan total bakteri asam laktat 9,7 x 107 CFU/ml.

The edible coating is one alternative that has the potential to extend the shelf life of sausages. This study aimed to determine the effect of the type of packaging and the storage times of beef sausages at frozen storage. The study using the factorial completely randomized design (CRD) with two factors. The first factor is the type of packaging (K1: edible coating durian seeds starch-chitosan; K2: edible coating durian seeds starch-chitosan with kesum leave extract; K3: plastic LDPE). The second factor is storage time (L0: 0 months; L1: 1 month; L2: 2 months; L3: 3 months; L4: 4 months) with four replication. The research variable observed was the sausage quality like TPC (Total Plate Count) and TVB-N (Total Volatile Bases). The result showed that the treatment of type packaging, storage time, and the interaction had a very significant effect on TPC with the lowest value K3L0 (2.31 x 104 CFU/g) and the highest value K1L4 (11.79 x 104 CFU/g). And, it had a significant effect on TVB-N with the lowest K1L0 (9.19 mg/N/100 g) and the highest value K1L4 (50.93 mg/N/100 g). Edible coating of durian-chitosan seed starch with kesum leaf extract can extend the shelf life of beef sausage for four months at freezing temperature based on the TPC value of 9.65.104 cfu/g and TVB-N value 23.96 mg N/100 g.