Meatballs are processed meat products that are susceptible to adulteration. Indonesia enforces a halal product guarantee regulation so that all products in circulation are free from non-halal ingredients. This study aimed to detect with the PCR method the contamination by pork and chicken of commercial beef meatballs. The samples of commercial meatballs were obtained from 36 meatball shops in Bojonegoro Regency, East Java, and Boyolali Regency, Central Java Province, Indonesia. Reference meatballs as a positive control were prepared in the laboratory. DNA isolation was performed on commercial sample meatballs, reference meatballs, and 13 species of fresh meat for specificity tests. DNA concentrations were measured using a spectrophotometer, and visualization of the isolation and PCR results was conducted using agarose gel electrophoresis and a UV transilluminator. DNA isolates were amplified by PCR using gene targets 1.711B bovine repeat for identifying bovine species, CR1 SINE repeat element for identifying chicken species, and mitochondrial gene subunit ND1 for identifying pork species. The results showed that there was contamination by chicken meat in meatballs labeled as beef meatballs in 30 of 36 samples in Bojonegoro Regency and 33 of 36 samples in Boyolali Regency. The results also showed that 22 samples of commercial beef meatballs in the Boyolali Regency contained pork. The implementation of the PCR method using the three specific primers proved the presence of meat contamination that did not match the label on the meatballs circulating in the Indonesian market. The contamination by pork if beef meatballs has violated the regulation on halal product guarantees.

Naturally preservative has potential to appllied as food preservative. A biopreservative can used for food is bacteriocin. Bacteriocin is peptide compound produced by lactic acid bacteria and has antimicrobial activity. Lactobacillus plantarum is one of lactic acid bacteria produce bacteriocin called plantaricin. Plantaricin has antimicrobial activity against pathogen bacteria. Aplication of plantaricin will become an alternative for developing biotechnology in biopreservative. The aim of this research was to evaluate the effectiveness of plantaricin IIA-1A5 as biopreservative to physical properties and microbiological chicken meat at refrigerator temperature. There were two methods used, purification of plantaricin and its aplication to chicken meat. This research used completely randomized design with factorial pattern, then Duncan Multiple Rank Test. The results showed that there was a significant (P<0.05) interaction of gived plantarisin with specific storage time (0, 2, 4, 6, 8, and 10 days) in chicken meat on the quality of meat. As conclusion, plantaricin IIA-1A5 effectively inhibited pathogenic bacteria so total microbe was lower than control. Plantaricin could be recommended as a biopreservative for chicken meat.

Meatballs are one of the most popular processed meat products in Indonesia. As processed food produced by livestock, meatballs are susceptible to alduteration. The DNA-based detection method is the most widely used and the susceptibility depend on the DNA quality. The aim of this research was to investigate the DNA isolation procedure of commercial meatballs. The study was conducted by taking 36 samples of meatballs from meatball stalls in Bojonegoro Regency. Reference meatballs as a positive control were prepared in the laboratory. DNA isolation was carried out on the collected sample meatballs, reference meatballs, and 10 species of fresh meat for comparison. The concentration and purity of DNA were measured using a spectrophotometer and visualization of the isolation results was performed using agarose gel electrophoresis and UV transilluminator. The results of DNA isolation were compared descriptively qualitatively between samples of meatballs on the market, reference meatballs, and fresh meat. The results of DNA isolation showed that the meatball samples from the market were successfully isolated by showing the concentration values ​​and visualization with agarose gel electrophoresis. The results of electrophoresis and the value of the DNA purity index showed that the DNA was not pure.

The purpose of this study was to determine the effectiveness of the combination of tobacco leaf extract (Nicotiana tabacum) and green binahong leaf (Anredera cordifolia steenis) against myiasis. The study used the in vitro method for testing, while the leaf extract was obtained using the immersion method. This research was conducted using a completely randomized design (CRD) with a one-way pattern (One Way ANNOVA) with 6 treatments and 4 replications. The test uses fresh beef samples that have been rotten for 6 days at room temperature. The fresh weight of each meat sample was 100 grams. The treatments were P0 (control: only water), P1 (100% tobacco), P2 (100% green binahong), P3 (50% tobacco: 50% green binahong), P4 (70% tobacco: 30 green binahong) and P5 (30% tobacco: 70% green binahong). The results observed in the study included the time (seconds) required for larvae to come out of the meat after spraying on each treatment, the death of myiasis larvae at 5, 10, 15, and 25 minutes. The results showed that treatment P4 got the best results. compared with other treatments with a significant difference at the level of p <0.05. Key words: Tobacco leaves, Binahong leaves, Myiasis, Animal health.

Peternakan ayam petelur di kabupaten Bojonegoro termasuk salah satu komoditas yang saat ini di perhatikan oleh pemerintah bojonegoro. Salah satu permasalahan dalam pengembangan usaha peternakan ayam petelur adalah manajemen pakan, karena pakan merupakan pengeluaran terbanyak dalam usaha ayam petelur. Program pengabdian bertujuan untuk mendampingi masyarakat dalam pembuatan pakan mandiri/semi self-mixing agar dapat menekan harga pakan yang harganya semakin naik. Metode yang digunakan adalah: pelatihan, praktek dan demonstrasi paket pakan, pendampingan dan pembinaan yang dilakukan secara partisipatif. Hasil pelaksanaan pengabdian menunjukkan adanya peningkatan pengetahuan dan ketrampilan anggota peternakan ayam petelur setelah mengikuti pelatihan dan demonstrasi pembuatan pakan semi self-mixing. Pelaksanaan pengabdian di dukung dengan pemeberian bantuan bahan baku pembuatan pakan semi self-mixing dari dinas peternakan dan perikanan kabupaten bojonegoro. Kegiatan penyuluhan berjalan lancar dan terlaksana dengan baik. Dari hasil evaluasi para peserta sebanyak 80,5% terlihat mulai memahami terkait pembuatan pakan ayam petelur secara mandiri