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Articles by Ferawati
Total Records ( 4 ) for Ferawati
  Arnim , Ferawati and Yetti Marlida
  The aim of this research was to test the effectiveness of coconut shell liquid smoke in preservation of meatballs. The research had been performed using factorial Completely Randomized Design (CRD) with two factors i.e. liquid smoke concentration (0%, 3%, 5% and 7%) and shelf life at refrigeration temperature (0, 5, 10 and 15 days). Parameter analyzed were water content, protein content, fat content, pH and Total Plate Count (TPC). Liquid smoke concentration had significant effect on water content, protein content, fat content, pH and Total Plate Count. Shelf life had significant effect on water content, protein content, fat content and Total Plate Count but not for pH. The interaction of liquid smoke concentration and shelf life had significant effect on protein content only. Applications of 7% liquid smoke in meatballs at 4±1°C increased shelf life until 15 days storage were better accepted and retarded the decreased of pH and moisture content compared to control. The result indicated that liquid smoke was an effective preservative agent for meatballs.
  Yulianti Fitri Kurnia , Ferawati , Reswati and Khalil
  Twenty-five goat farms were surveyed to gain data and information about population, farming practices, goat performances and market prospect. Data were then analyzed to compare the prospective of dairy goat farm in compare to meat-types as a livestock enterprise suitable for small-scale or part time farmers. Three dairy goat farms were then selected to define milk production, quality and marketing. Samples of fresh milk were taken from each farm and analyzed for microbial pathogens and physical characteristics. Results found from the 25-selected farms, there were 14 farms (56%) raising meat-type goat and 11 dairy goat farms (44%), but the total population of dairy goat of about 395 animals was much higher than that of meat type goat of 200 animals. Each dairy goat farm kept about 35.9 animals, while meat-type goats were only 14.3 animals. Dairy goat farm has better prospect in compare to meat-types as an alternative livestock enterprise suitable for small-scale farmer or part-time livestock producer in Payakumbuh region. The mean values of total plate counts and Coliforms were found in the range of 8.04-8.46 and 0.72-4.25 log CFU/ml, respectively, while Staphylococcus aureus and Escherichia coli were not detected. The physical characteristics of fresh goat milk from Payakumbuh met the national standard. The potential market for goat milk and higher price of bucks made the farmer to be able to increase their farm scale and to raise their goats more intensively in order to achieve optimum production performances and incomes.
  Ferawati , Endang Purwati , Arief and Khalil
  Gamma irradiation can be used as one of the most efficient methods to reduce microorganisms in food. The irradiation of food is used for a number of purposes, including microbiological control, insect control and inhibitions of sprouting and delay of senescence of living food. The aim of the present study was to analyze the effect of gamma irradiation technology on their microbial quality (total plate count, coliform and fungal count) and sensory attributes of fresh meat. Twenty fresh meat samples were collected from Pondok labu traditional market in South Jakarta. The fresh meat samples were treated with 0, 1, 2, 3 kGy gamma irradiation dose. Exposure to gamma irradiation in Co60 driven irradiating facility was performed at the Center for the Application of Isotopes and Radiation Technology, National Nuclear Energy Agency of Indonesia (BATAN) in Jakarta. Irradiation had highly significant effects (p<0.01) on reduction of microbial population. Microbial analysis indicated that gamma irradiation was effective in reducing those microorganisms and the optimal dose was achieved at 3 kGy. The results have shown not only the need for sanitary conditions improvements in slaughter and processing of fresh meat but also the irradiation effectiveness to eliminate total bacteria, coliform and fungi count. This study showed that irradiation had no significant effects (p>0.05) on the sensory attributes of fresh meat.
  Khalil , Reswati , Ferawati , Y.F. Kurnia and F. Agustin
  Background and Objective: Bone meal and bone char produced from inedible cow bones could be an alternative renewable and low-cost dietary Phosphorous (P) source in poultry diets. This study aimed to evaluate the physical characteristics, mineral composition and nutritive value of bone meal and bone char meal produced from inedible cow bones derived from different body parts of the animal. Materials and Methods: A field survey was carried out to collect data on inedible bones taken from 30 slaughtered cows at sites involved in three meat processing steps: Slaughter house, local meat shops and beef offal processors. Samples of inedible bones grouped into three body parts: Head, ribs and legs were collected and processed into bone meal and bone char meal by soaking in lime water and open-air burning, respectively. The nutritive values of the bone meals were also evaluated by mixing 3% bone meal and bone char with a basal diet that was fed to 150 laying quails. Parameters measured included: Inedible bone weight, percentage of meal yield, content of crude ash and minerals (Ca, P, Fe, Zn, Mn and Cu), physical properties and particle size distribution, egg production, egg shell quality, digestibility and tibia bone mass and mineralization. Results: Present study showed that on average inedible bones represented 13.8 kg/animal or 3.4% b.wt., that could be used to produce bone meal. Percentage of meal yield for bone meal (91.4%) was significantly higher (p<0.01) than bone char processed by open-air burning (67.3%). However, crude ash, Ca and P content of bone char meal were significantly higher (p<0.05) than that for bone meal. Bone char produced a higher response angle due to a higher percentage of small-sized particles (p<0.05). There was no significant effect of bone origin (i.e., head, rib and leg) on meal yields, mineral composition or particle sizes. Supplementation of diets with bone char yielded better quail egg shell quality, mineral digestibility and bone weight than that for bone meal. Conclusion: Production of bone char meal by open-air burning gave lower meal yield but higher essential mineral concentrations and better nutritive values than that of bone meal.
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