The objective of this study was to evaluate the effect of different starter cultures on the fermentation of yogurt added with aqueous extract of white oyster mushroom (Pleurotus ostreatus) whether each starter culture respond differently. This study used a completely randomized design (CRD) with 3 treatments and 4 replications. Yogurt was made with one of the starter cultures as treatment: Streptococcus thermophilus (ST), Lactobacillus acidophilus (LA), or Lactobacillus bulgaricus (LB). Data were analyzed using analysis of variance followed by the least significant difference test. The variables tested were pH, total acid content, viscosity and total lactic acid bacteria. The results showed that yogurt made with ST had lower pH and total acid than the others. The use of LB resulted in higher total acid content. The addition of different starter cultures in yogurt did not influence viscosity. Among starter cultures, the use of LA resulted in higher total lactic acid bacteria (LAB) than the others. However, the number of LAB from different treatments were not much different (within the range of 7 log CFU/mL). It is suggested that the three starter cultures are adaptive and capable to fermenting yogurt added with aqueous extract of white oyster mushroom (Pleurotus ostreatus).

Syneresis and low viscosity are two major quality defects found in yogurt. The addition of food stabilizer is necessary to overcome the issue. Oyster mushroom (Pleurotus ostreatus) could be utilized as a source of natural food stabilizer because it contains β-glucan. The objective of this study was to evaluate the effect of Pleurotus ostreatus aqueous extract (POAE) on physicochemical properties, protein profile and total lactic acid bacteria of yogurt fortified with Lactobacillus acidophilus. Yogurt was processed with the addition of POAE at 1%, 2%, and 3% (v/v) before fermentation and compared with control. Yogurt added with 3% POAE had the highest viscosity (P<0.05), protein content (P<0.05), and total acid content (P<0.05), but had the lowest syneresis (P<0.05) among others. The addition of POAE up to 3% (v/v), however, did not affect reducing sugar content and total lactic acid bacteria in yogurt. A 12.49 kDa protein was present in yogurt added with 3% POAE. Therefore, POAE could be used as natural stabilizer for yogurt fortified with Lactobacillus acidophilus with recommended addition level of 3% (v/v).

ABSTRAKSuperovulasi merupakan salah satu upaya untuk meningkatkan derajat ovulasi dengan penyuntikan hormon gonadotropin pada tubuh hewan betina. Pada umumnya hewan donor disuntik dengan preparat follicle stimulating hormone (FSH) danPregnant mare's serum gonadotropin(PMSG) atau kombinasi (Pregnant mare's serum gonadotropin) dan human chorionic gonadotropin (hCG).Tujuan Penelitian iniadalah untuk mengetahui sejauh mana prestasi beranak babi dara (calon induk) dengan menggunakan hormon pregnant mare's serum gonadropin (PMSG) dan human Chorionic Gonadotropin (hCG).Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) terdiri atas dua perlakuan (menggunakan dan tanpa menggunakan hormon PMSG dan hCG) dengan masing-masing 21 ulangan. Semua data dianalisa dengan analisis sidik ragam (ANOVA) Steel dan Torrie (1993).Variabel yang diamati untuk adalah litter size, berat lahir anak babi yang dilahirkan dan mortalitas anak babi yang lahir sampai disapih. Hasil penelitian menunjukkan bahwa jumlah anak babi yang lahir hidup dalam satu kelahiran ada perbedaan sangat nyata bahwa yang lahir dari induk Superovulasi dibandingkan dengan induk yang tidak disuperovulasikan, rata-rata 9.19-6.66 ekor. Dan juga berat lahir rata-rata 1.53-1.40 kg Demikian juga mortalitas anak rata-rata 14.36-29.19%. Hasil penelitian menunjukkan bahwa penggunakan hormon PMSG dan hCG dapat memperbaiki litter size lahir, bobot lahir, dan menekan persentase mortalitas ternak babi. Kata Kunci:Potensi beranak babi dara,hormon PMSG dan hCG, Babi betina bunting.ABSTRACTTHE ACHIEVEMENT PIGS BEAR LIVESTOCK USING PMSG AND hCG HORMONE ON RANCH IN THE VILLAGE COMMERCIAL KAYAWU. Superovulation is an effort to increase the degree of ovulation by injection of gonadotropin hormones in the body of a female animal. In general, animal donors were injected with preparations of follicle stimulating hormone (FSH) and Pregnant mare's serum gonadotropin (PMSG) or a combination (Pregnant mare's serum gonadotropin) and human chorionic gonadotropin (hCG). The objective of this research was to determine the extent of achievement farrow dara (prospective parent) using pregnant mare's serum hormone gonadropin (PMSG) and human chorionic gonadotropin (hCG). The research using completely randomized design (CRD) consisting of two treatments (using and without using PMSG and hCG hormone) with 21 replications each. All data were analyzed with analysis of variance (ANOVA) Steel and Torrie (1993). Variables was observed for litter size, birth weight piglets born and piglets born mortality until weaning. The results showed that the number of piglets born alive in the birth there is a very real difference that is born of a parent superovulation compared with the parent who does not to superovulated on average 9.19–6.66 tail. And also the average birth weight 1:53 to 1:40 kilograms likewise the average child mortality 14.36–29.19%. From the results of the study concluded that the use of PMSG and hCG hormone can improve birth litter size, birth weight and reduce the percentage of mortality of pigs. Keywords: Extent of achievement of gilt,PMSG dan hCG hormone, and Pregnant mare.

EVALUATION OF WATER CONTENT, pH AND BACTERIA COLONY OF RED PORK PRODUCT IN MANADO CITY. Red pork is a processing productmeat preferred by consummers in Manado due to specific taste. On the other hand this product was sold at the cafeteria in different qualities. These were generally found on diffirent processing ways, meat sources, spice formulation and smoking time period. Meat quality could be reserved by adding NaCl, sugar, spice and smoking processing ways. The objective of this study was to evaluate water content, pH and bacteria colony in red pork sold at some cafeteria in Manado. Samples were taken randomly from several cafeteria in Manado and abalyzed at laboratory. Result showed that red pork product sold at several cafeteria in Manado had low average of water content at the A location (39.1%) and the highest average of water content at the G (56.34%). The lowest average of pH was found at the A location (5.69) and the highest average of it at G location (6.08). The lowest average of bacteria colony was also found A location (3.80 CFU/g) and the highest average of it at the G location (3.96 CFU/g). Therefore, it can be concluded that the red pork product sold at the cafeteria in Manado have good quality to be consumed in term of water content, pH and bacteria colony.Key words :Red pork product, water content, pH, bacteria colony

THE INFLUENCE OF THE USE OF VARIOUS FILLERS TOWARDS THE PALATABILITY    OF CHICKEN NUGGET. The objectives in this research is to observe and study the fillers that vary in producing the formulation of chicken nugget which were received by the consumers observed from the physical. This research was conducted at the Laboratory of Animal Science Sam Ratulangi University Manado, The Laboratory of Nutrient Fakulty of Animal Husbandry Sam Ratulangi University Manado. The material used in this research was meat and fat of non-productive layer (culled) as much as 6400 gram, devided into 16 samples, each sample weighed 100 gram fat and 300 gram meat. The research was carried out through an experient, a completely randomized design with four replications. The fillers Used in this treatment are; T1 (Sago), T2 (Tapioka) T3 (Maizena), T4 (Glutten Rice). The Quality of chicken nugget according to the parameter ini this research was as follows; the palatability (Taste, texture, tenderness and general acceptance). From the result of this research it was concluded that the filler which used tapioca (T2) and Sago (T1), had produced chicken nugget which was much better, compared to the use of maizena (T3), glutten rice flour (T4), and generally accepted by the consumers, supported by their characteristics.Keyword: Palatability, Filler, Chicken Nugget, Organoleptic