PROCEEDINGS. The 6 th ISTAP International Seminar on Tropical Animal Production

Transcription

1 The 6 th ISTAP International Seminar on Tropical Animal Production Integrated Approach in Developing Sustainable Tropical Animal Production PROCEEDINGS October 20-22, 2015 Yogyakarta Indonesia ISBN: Published by: Faculty of Animal Science, Universitas Gadjah Mada Yogyakarta, Indonesia, 2015

2 PROCEEDINGS The 6 th ISTAP International Seminar on Tropical Animal Production October 20-22, 2015, Yogyakarta, Indonesia Integrated Approach in Developing Sustainable Tropical Animal Production Published by: Faculty of Animal Science Universitas Gadjah Mada ISBN: , Faculty of Animal Science Universitas Gadjah Mada No part of this publication may be reproduced or transmitted in any forms or by any means, electronic or mechanical, now known or heretofore invented, without written permission from the publisher. Address: Faculty of Animal Science, Universitas Gadjah Mada Jl. Fauna 3, Kampus UGM, Bulaksumur, Yogyakarta 55281, Indonesia Phone : / Fax : istap@ugm.ac.id Website:

3 Editor-in-Chief Cuk Tri Noviandi Editorial Board Subur Priyono Sasmito Budhi Zaenal Bachruddin Ristianto Utomo Widodo Soeparno Yuny Erwanto Adiarto Ismaya Tety Hartatik Wihandoyo Endang Baliarti Krishna Agung Santosa Sudi Nurtini Budi Guntoro Nanung Danar Dono Zuprizal Keshav L. Maharjan Henning Otte Hansen Yukinori Yoshimura Allen Young Yanin Opatpatanakit (Hiroshima University, Japan) (University of Copenhagen, Denmark) (Hiroshima University, Japan) (Utah State University, USA) (Maejo University, Thailand) Editorial Staff Rima Amalia EW, Prisilia Putri S, Miftahush S Haq, Septi Mulatmi, Aditya Alqamal, Riyan Nugroho A, Pradiptya AH, Satyaguna R, Zefanya AG, Bagas Pamungkas

4 REPORT FROM ORGANIZING COMMITTEE Dear all of the scientists, delegates, participants, ladies and gentlemen, Praise be to The Almighty for His Merciful and Beneficent to raise up this memorable moment for all of the scientists and delegates from all over the world who were interested in Animal Science field to meet up together. On behalf of all the members of Board Committee, it is my great pleasure and honor to welcome all of you and impress thankful, and present a high appreciation for your participation in joining the 6 th ISTAP in Yogyakarta, one of the Special Region in Indonesia where culture and tradition live in harmony with the modern nuance and educational spirit makes it a beautiful venue of this seminar. During this event, we have distinguished scientists from all over the world to present plenary papers Livestock Management, Production, and Environment; Feed, Land, and Landscape for Sustainable Animal Production; Livestock Industry and Technology; Economics, Social, and Culture in Livestock Development; and Special issue on Halal Food, Safety and Regulation. It is noted that around 200 scientists as well as livestock producers, companies, graduate and postgraduate students from 15 countries attend the seminar; and more than 160 research papers will be presented. We can see great enthusiasm of all the scientists to solve livestock problems as well as to share valuable information and knowledge for human prosperity all over the world. The 6 th ISTAP Program consists of scientific and technical programs as well as social and cultural activities. The scientific and technical programs offer 4 plenary sessions, field trip, and many scientific sessions (both oral and poster presentation). The social and cultural programs of the 6 th ISTAP are very important as the scientific and technical programs since the promotion of friendship and future scientific cooperation are also central to this seminar. Opening Ceremony offers you the Seminar Program a glance. Participants will attend a warm invitation from Dean Faculty of Animal Science UGM in a Welcome Dinner that will give you the most memorable moment to attend. Field trip activity offers a wonderful sightseeing to the most spectacular natural landmark in Yogyakarta, Merapi Lava Tour and Ulen Sentalu Museum. We do hope that you will not miss any of these wonderful opportunities. Closing Ceremony will be held on October 22 nd, 2015, immediately after the last session of presentation. The 6th ISTAP award will be announced for some participant as an appreciation for their valuable research. Finally, on behalf of 6 th ISTAP Committee, I wish all of the participants having a great achievement of success and fulfill the expectation as well as enjoying the interaction with all scientists participating in the seminar. High appreciation I may acknowledge to the Rector of Universitas Gadjah Mada and Dean Faculty of Animal Science UGM, who have concerned to facilitate the seminar site host. Special thank to the Steering Committee, Scientific Committee, Reviewers and Editorial Boards for their great contribution to make the seminar successfully organized. Terima kasih (Thank you). Sincerely Yours, Prof. I Gede Suparta Budisatria, Ph.D Chairman The Organizing Committee of the 6 th ISTAP iv

5 LIST OF CONTENTS PREFACE...iii REPORT FROM ORGANIZING COMMITTEE...iv WELCOME ADDRESS...v OPENING REMARKS...vi LIST OF CONTENTS...vii PLENARY SESSION 1. Strategies to Increase the Domestic Production of Raw Milk in Indonesia and Other South East Asian Countries John Moran and Phillip Morey Nutritional Challenges of Lactating Dairy Cattle in a Tropical Climate J. K. Bernard Feed, Land, and Landscape for Sustainable Animal Production Shaukat A. Abdulrazak a and Isaac M. Osugab Food Safety Regulation and Halal Food Issues in Indonesia Roy Sparringa Extension System for Livestock Development in Developing Countries: Knowledge Management Application Budi Guntoro Structural Development of Livestock Farms in a Global Perspective Henning Otte Hansen Whole Farm Problems with Heat Stress It s Not Just for Lactating Dairy Cows Allen Young LEAD PAPER 1. Antimicrobial Peptides Expression for Defense System in Chicken Gastrointestinal and Reproductive Organs Yukinori Yoshimura, Bambang Ariyadi, and Naoki Isobe Improving Technology Adoption and Sustainability of Programs to Increase Bali Cattle Productivity in West Nusa Tenggara Province, Indonesia Yusuf A. Sutaryono, T. Panjaitan, and Dahlanuddin The Role of Family Poultry Systems in Tropical Countries Yusuf L. Henuk, Monchai Duangjinda, and Chris A. Bailey vii

6 SUPPORTING PAPERS Part I Animal Feed and Nutrition 1. NM-03-P 2. NM-04-P 3. NM-05-O 4. NM-08-P The Marl and Kaolin in Broiler Diet: Effects on the Bone Weight and the Cutting Yield D. Ouachem, A. Meredef, and N. Kaboul The Effect of Liquid Nanocapsule Level on Broiler Fat Quality Andri Kusmayadi, Zuprizal, Supadmo, Nanung Danar Dono, Tri Yuwanta, Ari Kusuma Wati, Ronny Martien, Sundari Production and Egg Quality of Quail Layer Given Diets Containing Different Levels of Crab (Portunus pelagicus) by-product Meal K.G. Wiryawan, Syamsuhaidi, D.K. Purnamasari, and T.S. Binetra A Preliminary Study on the Use of Enzyme and Organic Acids in Rice Bran-containing Diet at Two Levels of Dietary Protein for Rabbit Tuti Haryati and Yono C. Raharjo NM-09-O Efficacy of Toxin Binder in Reducing Induced Aflatoxin B and Ochratoxin A in Broiler Feed Anjum Khalique, Muhammad Umer Zahid, Jibran Hussain, Zahid Rasool NM-10-O 7. NM-11-O 8. NM-12-O 9. NM-13-O Evaluation of Local Feed in Broiler Diets in Small Scale Farm in Palu Central Sulawesi Hafsah, Hidayat, Fatmawati, M. Sagaf, Mappiratu, and T. Sapan Digestibility and Nutritional Value of Gedi (Abelmoschus manihot (L.) Medik) Leaves Meal in the Diet of Broilers Jet Saartje Mandey, Hendrawan Soetanto, Osfar Sjofjan, Bernat Tulung Utilization of Skipjack Tuna (Katsuwonus pelamis L.) Gill in Diet as a Source of Protein on Carcass Quality of Broiler Chickens Jein Rinny Leke, Jet S. Mandey, Meity Sompie, Fenny R. Wolayan The Dynamics of Indigenous Probiotics Lactic Acid Bacteria on Growth Performance, Total Adherence Bacteria, and Short-Chain Fatty Acids Production in the Ileum of Male Quail Sri Harimurti, Sri Sudaryati and Bambang Ariyadi viii

7 PART II Animal Breeding and Reproduction 79. PPE-01-P Identification of Pure Breed Bali Cattle by Using Molecular Approach Endang Tri Margawati, Indriawati, Slamet Diah Volkandari and Muhammad Ridwan PPE-02-P 81. PPE-03-O 82. PPE-04-P 83. PPE-05-P Milk Transmitting Ability of Saanen Bucks under Intensive Management Anneke Anggraeni Genetic Markers of Twinning Births of Local Beef Cattle and Its Crossbreds in Indonesian A. Anggraeni, S. A. Asmarasari, H. Hasinah, C. Talib and B. Tiesnamurti Association of Prolactin Gene with Egg Production in PMp Ducks T. Susanti and I. P. Sari Microsatellite analysis of genetic diversity in Pekin, Alabio, and their crossbred duck populations L. Hardi Prasetyo, T. Susanti, T. Purwadaria PPE-08-P Genotypic Profile of Ettawa Grade Goat with Different Head and Neck Color Based on MC1R Gene Dyah Maharani, I Gede Suparta Budisatria, Panjono, Tety Hartatik and Slamet Diah Volkandari PPE-09-O 86. PPE-10-O 87. PPE-11-O 88. PPE-12-O Polymorphism of Promoter Prolactine Gene and Its Association with Egg Production of Selected Indonesian Kampung Chicken (KUB) Tike Sartika Qualitative And Quantitative Traits of Kokok Balenggek Chicken, the Rare Indigeneous Chicken in West Sumatera Firda Arlina, Hafil Abbas, Sarbaini Anwar, Jamsari Phenotype Measurements of Bali Cattle Combined with Interviews of Farmers from Multiple Locations in Indonesia as a Resource for Development of Breeding Programs Ann Eriksson, Endang Tri Margawati, Indriawati, Ronny Rachman Noor, Goran Andersson, Emma M Svensson Investigating the genetic status of Bali cattle in Indonesia using large scale genotyping Emma Svensson, Ann Eriksson, Ida Clemensson Lindell, Endang Tri Margawati, Rere Indriawati, Ronny Rachman Noor and Göran Andersson xvi

8 89. PPE-14-P Genetic Variation and Phylogenetic Tree of Indonesian domestic Goat Tety Hartatik, Kustantinah, Ristianto Utomo and Lies Mira Yusiati PRP-01-O Identification of GH Alu-I Gene Polymorphisms in Indonesian Simeulue Buffalo Eka Meutia Sari, Mohd. Agus Nashri Abdullah, Mohd. Yunus, Elmy Mariana, Eryk Andreas PRP-02-O Reproduction Performance of Bali Cow at Three Areas of Bali Province Andoyo Supriyantono PRP-03-O Blood Lipid Profile of Hypercholesterolemia Rattus norvegicus L. Fed with Sausages Containing Omega 3 and Omega 6 Fatty Acids Rio Olympias Sujarwanta, Edi Suryanto, Setiyono, Supadmo, Rusman, Jamhari, Yuny Erwanto PRP-04-O 94. PRP-05-O 95. PRP-06-P 96. PRP-08-P The Effect of Kayu Akway (Drymis sp) Extract on The Number of Leukocyte of The Male Mice (Mus musculus L) Purwaningsih, Angelina N. Tethool In Vitro Maturation Rate of Bligon Goat Oocytes Supplemented with Gonadotrophin Diah Tri Widayati and Mulyoto Pangestu A Preliminary Study of the Use of Hormones on the Reproductive Performance of some Breeds of Rabbits Bayu D. P. Soewandi and Yono C. Raharjo The use of vaginal smear method based on the morphology of the vaginal mucosa epithelial cells for the dairy cows cycle estrus detection Riyanto, J., Sunarto, S. D. Widyawati and Lutojo PRP-09-P Optimization of Bovine Sperm Sexing: Modification of Column Length and Separation Time Riasari Gail Sianturi and D.A. Kusumaningrum PRP-10-O 99. PRP-11-O The Detailed Motility and Velocity Characteristics of Rams Spermatozoa as Assessed by Computer-Aided Semen Analysis. Ismaya The Effect of Trehalose Level In Tris-based Medium On Sperm Membrane Integrity of Boer Goat Semen After Cooling Nurul Isnaini, Trinil Susilawati and Luqman Hakim xvii

9 131. SK-12-P 132. SK-13-O 133. SK-15-P Potential and Opportunities of Livestock Development in 24 Locations PSDSK Assistance of BPTP Support for Food Security Titim Rahmawati and Yoshi Tri Sulistyaningsih Cattle Farmer s Characteristics In West Timor (Case Study on Nekmese Farmers Group, Usapinonot, North Central Timor, Nusa Tenggara Timur) Paulus Klau Tahuk., Endang Baliarti., Subur Priyono Sasmito Budhi and Panjono Estimation of the Peranakan Ongole Cattle Output in Klirong, Kebumen, Central of Java Sumadi, N. Ngadiyono, C. T. Noviandi, D. T. Widayati Animal Products Technology 134. TD-01-O 135. TD-02-O 136. TD-04-O 137. TD-05-O 138. TD-06-O 139. TD-07-O 140. TD-08-O Effects of Hibiscus sabdariffa and Schleichera oleosa Liquid Smoke on Lipid Content, Lipid Oxidation and Residual Nitrite in Se i (Rotenese Smoked Beef) Gemini E.M. Malelak, I.G.N. Jelantik, Maria R. Denoratu, Geertruida M Sipahelut, I.G.N. Jelantik Chemical Composition and Antioxidative Potential of Chicken Sausage with Substitution of Tempe Jamhari, Yuny Erwanto, Listia Kusumasari Nurhanifah In Vitro Antioxidant Activity of Beef Lung Protein Hydrolysates Khothibul Umam Al Awwaly, Suharjono Triatmojo, Wayan T. Artama, Yuny Erwanto Carcass Production and Chevon Quality of Kacang Buck Reared Traditionally in Grobogan, Central Java, Indonesia Retno Adiwinarti, I Gede Suparta Budisatria, Kustantinah, Rusman Fraud Identification in Meatballs Product Using Porcine Detection KIT and Multiplex Polymerase Chain Reaction Methods Tridjoko Murti, Christina Admantin, Umar Santoso, Dyah Widiasih, Aris Haryanto Identification of Dog Meat Species by Polymerase Chain Reaction (PCR) Dyah Ayu Widiasih, Cynthia Debbi Ratnasari, Yatri Drastini, Tridjoko Wisnu Murti Study on the Physico-Chemical Characteristics and Microstructure of Meat from Goat Given Ration Papaya Leaves (Carica papaya L.) Muh. Ichsan Haris, Soeparno, Umar Santoso, Rusman xxi

10 The 6 th International Seminar on Tropical Animal Production Integrated Approach in Developing Sustainable Tropical Animal Production October 20-22, 2015, Yogyakarta, Indonesia Chemical Composition and Antioxidative Potential of Chicken Sausage with Substitution of Tempe Jamhari 1, Yuny Erwanto 1, Listia Kusumasari Nurhanifah 1 1 Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia Corresponding jam_hari@ugm.ac.id ABSTRACT: The experiment was conducted to investigate the chemical composition and antioxidative potential of chicken sausage with substitution of tempe. The experiment used five levels of tempe substitution, namely 0, 5, 10, 15 and 20%, with three replications. The data observed were chemical composition, including moisture, protein and fat contents, and antioxidative potential of the chicken sausage expressing by 2,2-diphenyl-1-picrylhydrazyl (DPPH). The data were analyzed by analysis of variance of one way classification, and mean differences were tested by Duncan `s New Multiple Ranges Test. The results of the study showed that substitution of tempe did not affect on moisture and protein contents, but it affected on fat content (P<0.05). The fat content increased as increasing of substitution of tempe. The substitution of tempe also did not affect on DPPH of chicken sausage. Chicken sausage with the substitution of tempe up to 20% had an antioxidative potential with the DPPH range values of to 26.81%. Keywords: Chicken Sausages, Tempe, Chemical Composition, Antioxidative Potential. INTRODUCTION The sausage is one processed meat products are growing rapidly and popular in Indonesian society. The processed meat products have a high nutritional value. The term of sausage comes from the Latin, salsus which means salt. This refers to the terms of pieces or crushed meats preserved by salting. Along with the development of the food industry, are now starting to develop research on the making of sausages with meat combine with other foodstuffs to improve the nutritional quality of the sausages as diversification of food. Soy protein products are generally used as ingredients in the sausage product because of its functional properties that can improve the quality of sausages (Hin et al., 2000). Tempe is a fermented soybean with Rhizopus oligosporus. Protease enzyme produced by molds during the fermentation process of soybeans into tempe will degrade proteins (polypeptides) into peptides that are shorter and free amino acids. Tempe as traditional foods likely as potential antioxidants fights free radicals, which can slow aging and prevent degenerative diseases (atherosclerosis, coronary heart disease, diabetes mellitus, and cancer). In addition, tempe also has been known to contain antibacterial substances that cause diarrhea, lowering blood cholesterol, preventing heart disease, hypertension, and others. Binding peptides between myofibrilar meat protein and soy protein with the aid of heating can improve the functional properties of foodstuffs (Feng and Xiong, 2002), including the antioxidant potential. Based on this phenomenon, research on sausage products with a combination of broiler meat and soybean is expected to be a new breakthrough for food products in Indonesia and is able to give a plus for health benefits. This study aims to determine the effect of substitution of soybean in broiler chicken meat sausage on chemical characteristics and antioxidant potential of broiler chicken meat sausage. 688

11 The 6 th International Seminar on Tropical Animal Production Integrated Approach in Developing Sustainable Tropical Animal Production October 20-22, 2015, Yogyakarta, Indonesia MATERIALS AND METHODS Materials used in the manufacture of sausages are chicken, 36-hours fermentation tempe, skim milk powder, garlic, pepper, coriander, salt, water ice, sugar, starch, and the plastic casing. Materials used in the chemical composition test is distilled water, chloroform, methanol, 1M NaCl, Tris-HCl 2M, and a solution of biuret. Tempe manufacture Soy beans are soaked in a just boil water, then cooled until the water is warm and the skin discarded until clean. Soy beans boiled until the water frothing or soft, then discarded cooking water, then drained soybeans. After drying, soybeans transferred into the concave container or bowl. Tempe yeast and Sago flour were added and mixed until well blended. Mix was put into plastic and sealed. Plastic wrap pierced with the tip of a knife in both sides to get some air. Tempe was put into a warm place for about 36 hours. Sausage manufacture Manufacture of sausage was done based on the percentage of soybean are used for substitution of chicken meat. Broiler chicken meat is ground. Basic ingredients, such as meat broiler chicken sausage and tempe were tested on water and fat content. Analysis of water content and fat sausage formulation designed to determine the method by Morrison et al. (1971). Manufacture of sausages made by substitution level of tempe into sausage meat chicken. 0% substitution level tempe into the meat used as a control. Substitution of tempe in this study were 5, 10, 15, and 20%. Broiler chicken meat and 36-hours fermentation tempe were milled, mixed with all the other ingredients, salt, garlic, pepper, skim milk powder, coriander, sugar, water ice, and tapioca flour, then chopped (crushing) during 30 minutes. Furthermore, dough was put into a plastic casing and boiled in water bath with a temperature of 80 C for 30 minutes. Chemical composition tests Water content was determined by the method according to graphymetrically method by AOAC (AOAC, 1970). Determination of fat content was carried by soxhlet method, by extracting the samples with chloroform:methanol solution of 2:1 (Atkinson et al., 1972). The protein content was determined spectrophotometrically by Biuret method with a wavelength of 540 nm. Absorbace of samples will be compared to the absorbance of standard bovine serum albumin (Owusu-Apenten, 2002). Antioxidant activity test The antioxidant activity was tested on the 1,1-diphenil-2-picrylhydrazyl (DPPH) value. The DPPH value was tested spectrophotometrically with a wavelength of 517 nm (Soler-Rivas, et al., 2000, cit. Rodriguez-Ambriz, 2007). Data analysis Chemical composition data were analyzed by variance analysis of completely randomized design (CRD). The mean treatment differences were tested by Duncan s New Multiple Ranges Test (DMRT). 689

12 The 6 th International Seminar on Tropical Animal Production Integrated Approach in Developing Sustainable Tropical Animal Production October 20-22, 2015, Yogyakarta, Indonesia Cemical composition RESULTS AND DISCUSSION The mean chemical composition of broiler chicken meat sausage with tempe substitution can be seen in Table 1. Table 1. Mean values of chemical composition of broiler chicken sausage subtituted by tempe) Variables Substitution level of tempe (%) Moisture (%) ns Protein (%) ns Fat (%) 3.12 ab 2.48 a 3.67 ab 5.82 c 4.88 bc ns Not significant abc Different superscripts in the same row showed significant difference (P<0.05). Moisture. The water content of broiler chicken meat sausage with tempe substitution was showed in Table 1. The results of statistical analyzes showed that the water content of broiler chicken meat sausage was not significantly different with different levels of substitution tempe. Water content in the control chicken sausage or sausage meat broiler without substitution tempe was 71.2% and the water content of broiler chicken meat sausage with substitution tempe 5, 10, 15, and 20% was 70.94, 72.33, 70.24, and 63.17%, respectively Judge et al. (1989) stated that the water content of chicken broiler is approximately 73.7% and according to the SNI (1992) tempe had a maximum water content of 65%. In theory, increasing the level of tempe will reduce the water content of chicken meat sausage. However, the increasing the level of tempe did not decrease the water content of the sausage. This is because the meat as the main ingredient in manufacturing of sausages has a relatively high water content so that the substitution of soybean up to 10% has no contribution to lowering the water content of the sausage meat broiler meat substituted tempe. Protein content. The mean protein content of broiler chicken meat sausage by tempe substitution was showed in Table 1. The results of the statistical analysis showed that the protein content of broiler chicken meat sausage was not significantly different with different levels of tempe substitution. This is because the protein content of meat and tempe is relatively the same. Broiler chicken meat protein was 22% (Judge et al., 1989), while tempe contained a minimum of 20% protein (SNI, 1992). Therefore, the increase of the level of tempe on the sausage will have no effect on the protein content of sausage meat. According to SNI (1995) sausage has a minimum protein content of 13%, while the research that has been conducted shows that the data on the protein content of the broiler chicken meat sausage substitute tempe level 0 and 5% were under the SNI, which amounted to 9.23 and 12.38%. This is because the protein content according to SNI is total protein, whereas in this study the protein content meaned is soluble protein. Fat content. The result of the fat content of broiler chicken meat sausage with tempe substitution was showed in Table 1. The results of the statistical analysis showed that the fat level of broiler chicken meat sausage was significantly different with different level of tempe substitution. This is due to the fat content of meat and fat content of tempe. Increase of the tempe level in broiler chicken meat sausage caused increase of fat level. Data from this study showed differences in the levels of fat in each level tempe substitution in chicken meat sausage. Fat content in the control 690

13 The 6 th International Seminar on Tropical Animal Production Integrated Approach in Developing Sustainable Tropical Animal Production October 20-22, 2015, Yogyakarta, Indonesia sausage or sausage meat broiler without tempe substitution or tempe substitution levels 0% and 5% level of substitution tempe is highly significant with sausage meat broiler chicken with tempe 15% substitution level. The highest fat content found in broiler chicken meat sausage with tempe substitution level of 15% with a content of 5.82%. Antioxidant activity The antioxidant activity of broiler chicken meat sausage with tempe substitution was showed in Table 2. Broiler chicken meat sausage with tempe substitution levels of 0 to 20% had a number of 1,1-diphenil-2-picrylhydrazyl (DPPH) of 20 to 37%. The results showed no difference in the numbers radical scavenging activity at each level of tempe substitution in broiler chicken meat sausage. Table 2. 1,1-Diphenil-2-picrylhydrazyl (DPPH) values of broiler chicken sausage subtituted by tempe) Substitution level of tempe (%) DPPH value (%) At tempe are antioxidant factor II (6,7,4 trihydroxy isoflavone). These antioxidants are synthesized during the fermentation process of soybeans into tempe by bacteria Micrococcus luteus and Coreyne bacterium. Increased levels of substitution of soybean on broiler chicken meat sausages will increase the antioxidant activity. However, in this study increased levels of substitution of soybean on broiler chicken meat sausage did not increase antioxidant activity. This is due to increased levels of substitution of soybean on broiler chicken meat sausage did not increase antioxidants, because antioxidants in broiler chicken meat sausage substituted tempe not only from tempe, but also from the results of the digestion of meat protein peptide or protein tempe. Some research suggests that protein digestion in meat and soybean will produce amino acids and peptides simple functional capabilities, ie to inhibit hypertension and as an antioxidant. Antioxidant derived from soybean tempe active peptides which are broken down by protease enzymes during fermentation 24 hours. During the fermentation process the protein to be broken down by protease enzymes to produce active peptides that can capture free radicals DPPH in total antioxidant activity test (Rahayu, 2009). CONCLUSIONS Based on the study it can be concluded that the substitution of tempe into sausage meat broiler slightly affects the water content and protein, but many affect the fat content. Broiler chicken meat sausage with substitution tempe has potential as an antioxidant, but increased levels of tempe not always increase antioxidant activity. 691

14 The 6 th International Seminar on Tropical Animal Production Integrated Approach in Developing Sustainable Tropical Animal Production October 20-22, 2015, Yogyakarta, Indonesia REFERENCES AOAC Official Methods of Analysis of the Association of Official Analytical Chemists. 15 th ed., AOAC Inc., Arlington, Virginia. Atkinson, T., V.R. Fowler, G.A. Garton, and A. Lough A rapid method for the determination of lipid in animal tissues. Analysts, London, 97: Feng, J. and Y.L. Xiong Interaction of myofibrillar and preheated soy proteins. J. Food Sci. 67: Hin, K.B.C., J.T.K. Eeton, R.K. Iller, N.T.L. Ongenker, and J.W.L. Amkery Evalution of konjac blenz and soy-potein isolates as fat replacamant in fow fat Bologna. J. Food Sci. 65: Judge, M.D., E.D. Aberle, J.C. Forrest, H.B. Hedrick and R.A. Merkel Principles of Meat Scince. 2 nd ed. Kendall/Hunt Publishing Co., Dubuque, Iowa. Morrison, G., N.B. Swebb, T.M. Blummer, and F. Jing Relationship between composition and stability of sausage type emulsion. J. Food Sci. 36: 426. Owusu-Apenten, R.K Food Protein Analysis. Quantitative Effects on Processing. Marcel- Dekker Inc., New York. Rahayu, A Evaluasi pengaruh pasteurisasi dan aktivitas antioksidan tempe ampas tahu dengan penambahan bekatul. Fakultas Teknologi Pertanian, UGM, Yogyakarta. Rodriguez-Ambriz, S.L., J.J. Islas-Hernandez, E. Agama-Acevedo, J. Tovar, L.A. Bello-Perez, Characterization of a fibre-rich powder preparation by liquefaction of unripe banana flour. Food Chemistry, 107: SNI, Tempe Kedele. Standar Nasional Indonesia. SNI Badan Standarisasi Nasional, Indonesia. SNI, Sosis Daging. Standar Nasional Indonesia. SNI Badan Standarisasi Nasional, Indonesia. 692

15