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All Journal Jurnal Peternakan Indonesia Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Ternak Jurnal Abdimas Indonesia : Jurnal Abdimas Indonesia Livestock and Animal Research Journal of Agriculture and Animal Science
Citra Nurma Yunita
Universitas Muhammadiyah Kotabumi
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Pengaruh Marinasi Larutan Jeruk Lemon (Citrus limon L) Terhadap Karakteristik Organoleptik Sate Ayam Yunita, Citra Nurma; Devi Kusuma Pradana; Reza Fahlevi; Sari Dewi; Reo Radius Falah
AgriMalS Vol 5 No 1 (2025): Volume 5 Nomor 1 Tahun 2025
Publisher : Universitas Muhammadiyah Kotabumi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47637/agrimals.v5i1.1744

Abstract

Lemon is one of the natural ingredients that has the potential to be applied as a marinade in processed meat products such as satay. This study aims to determine the optimal percentage of lemon solution producing the best sensory quality in chicken satay products. The materials used in the study were chicken meat and local lemons. The study was conducted experimentally with different percentage treatments of lime solution, then organoleptic tests were carried out by trained panelists. The treatments consisted of T0: without lemon solution marinade, T1: 6% lemon solution marinade, T2: 9% lemon solution marinade, and T3: 12% lemon solution marinade. The data from the Completely Randomized Design (CRD) were then analyzed using ANOVA and continued with the Duncan test if there was a difference. The results showed that lemon solution marinade had a significant effect (P <0.05) on the organoleptic color, aroma, taste, and texture. The average color value is 3.72-4.80, aroma 3.32-4.72, taste 3.60-4.84, and texture 3.32-4.80. This study can be concluded that the T3 treatment (12% lemon marinade) is the most optimal, with an average color score of 4.40, aroma 4.72, taste 4.84, and texture 4.80, because it can produce the best sensory quality by improving the taste, aroma, and texture of chicken satay. The results of the study are expected to be a reference for the culinary industry in improving the quality and competitiveness of processed meat products made from chicken
Pengaruh Penambahan L-Arginin terhadap Total Spermatozoa Motil (TSM) pada Semen Beku Kambing Boer Fahlevi, Reza; Yunita, Citra Nurma; Pradana, Devi Kusuma; Dewi, Sari; Falah, Reo Radius
AgriMalS Vol 5 No 2 (2025): Volume 5 Nomor 2 Tahun 2025
Publisher : Universitas Muhammadiyah Kotabumi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47637/agrimals.v5i2.1954

Abstract

One important factor determining this quality is the dilution process, which aims to maintain sperm motility and viability during the freezing process. Low storage temperatures can causecold shock, namely damage to the plasma membrane of cells which can cause the death of spermatozoa.This study aims to evaluateThe effect of adding L-Arginine on total motile spermatozoa (TSM)in frozen Boer goat semen. The fresh semen used had a minimum individual motility of 80% and a mass motility of ++. The diluent used was Tris-aminomethane egg yolk, with varying concentrations of L-Arginine.Fresh semen is evaluated macroscopically based oncolor, odor, volume, consistency, and pH, then continued with observation of total motile spermatozoa after the freezing process to assess the effect of adding L-Arginine.This research usesCompletely Randomized Design (RAL)with 4 treatments and 10 replications, namely:P0: 0 mM L-Arginine (control), P1: 5 mM L-Arginine, P2: 6 mM L-Arginine P3: 7 mM L-Arginine. The results of this study: The average percentage of Total Motile Spermatozoa (TSM) after freezing is:P2 (6 mM): 28,25 ± 2,38%, P0 (0mM): 25,00 ± 2,38%, P3 (7 mM): 24,15 ± 2,38%, P1 (5 mM): 23,20 ± 2,62%. Addition L-Arginine 6 mM (P2) provided the best results in increasing the total percentage of motile spermatozoa after freezing. Thus, a concentration of 6 mM L-Arginine can be recommended as the optimal.
Pengembangan Sistem Integrasi Sapi Pedaging dan Kelapa Sawit Terhadap Pemberdayaan Sumber Daya Manusia di Desa Hanakau Jaya Pradana, Devi Kusuma; Citra Nurma Yunita; Reza Fahlevi; Rani Saputri; Dewi Lestari; Anggi Kemala; Reni Dwi Agustin
AgriMalS Vol 5 No 2 (2025): Volume 5 Nomor 2 Tahun 2025
Publisher : Universitas Muhammadiyah Kotabumi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47637/agrimals.v5i2.1970

Abstract

The integration of beef cattle and oil palm is an agricultural model that combines oil palm cultivation and livestock production in one land area. This research was conducted at Hanakau Jaya, Sungkai Utara District. This study proposed to formulating a development strategy for an integrated system of beef cattle and oil palm to empower people in Hanaka Jaya. Data collection was held from 29 April to 5 May. Data collection using qualitative methods in-depth interviews, focus group discussions and questionnaires. Results showed that first, the IFE matrix shows a score 2,534 and the EFE matrix gets a score of 2,855. Second, Based on the IE matrix development of an integrated system for beef cattle and oil palm is in quadrant V which shows the conditions to be hold and maintain. Third, There are several efforts for the development of a beef cattle and palm oil integration system for human empowerment in Hanakau Jaya Village based on the priority of the SWOT matrix analysis such as: a) Open a competent recruitment in the field of animal husbandry as an effort to develop sustainable integration. b) Develop cooperation with the government as an effort to get ease to get capital, farmer training and market both domestically and internationally. c) Improving the health of cows through vaccination efforts, maintaining nutrition in feed, health monitoring and establishing cooperation with medical experts. d) Optimize risk management through the development of mitigation strategies.
Pendugaan Kandungan Nutrisi Dedak Padi Menggunakan Jaringan Syaraf Tiruan (JST) Berdasarkan Data Absorban NIRS (Near Infrared Reflectance Spectroscopy) Dewi, Sari; Yunita, Citra Nurma; Falah, Reo Radius; Fahlevi, Reza
AgriMalS Vol 5 No 2 (2025): Volume 5 Nomor 2 Tahun 2025
Publisher : Universitas Muhammadiyah Kotabumi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47637/agrimals.v5i2.1958

Abstract

ABSTRACT: The nutritional content of feed ingredients is one of the factors considered in formulating livestock rations. Generally, the determination of nutritional content uses conventional methods, but these methods are destructive, expensive, and time-consuming, making them unsuitable for measuring nutritional content during ration formulation. This study aims to determine the accuracy of crude protein and crude fat content in rice bran using Artificial Neural Networks (ANN) based on NIRS absorbance data. This study used 60 rice bran samples from various regions representing West Sumatra. NIR spectral data were obtained using a Portable Fourier Transform Near Infrared (FT-NIR) device with a wavelength of 1000 nm-2500 nm. The results of the estimated nutritional content of rice bran were analyzed using an Artificial Neural Network (ANN) with 3, 5, 7, and 9 hidden nodes and 25,000, 30,000, 35,000, 40,000, and 50,000 iterations. The NIR absorbance data was pretreated by normalizing it using Unscrambler software and treating it using the PCA (Principal Component Analysis) method in IBM SPSS Statistics 21. The best estimation results can be seen in the lowest Standard Error of Prediction (SEP) and Coefficient of Variation (CV) values. The results showed that the use of JST with the developed model could estimate the crude protein and crude fat content of rice bran well and closely approximated the actual values. The crude protein estimation results have low SEP and CV values, namely SEP 1.26% and CV 14.91%, while the crude fat estimation results have SEP 1.21% and CV 15.12%.
Pemberdayaan PDNA Lampung Utara dengan Pelatihan Pembuatan Nugget Ayam untuk Peningkatan Kemandirian Ekonomi Organisasi dan Keamanan Pangan Lokal Citra Yunita; Sri Puji Lestari; Zakiatun Nufus; Dewi Lestari; Anggita Indrian
Jurnal Abdimas Indonesia Vol. 6 No. 2 (2026)
Publisher : Perkumpulan Dosen Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34697/jai.v6i2.3285

Abstract

Produksi daging ayam ras pedaging di Kabupaten Lampung Utara tergolong tinggi, namun belum diimbangi dengan pengolahan pascapanen yang optimal sehingga nilai tambah produk masih rendah dan fluktuasi harga sering terjadi. Kondisi ini menyebabkan potensi ekonomi komoditas ayam belum termanfaatkan secara maksimal di tingkat lokal. Diversifikasi produk olahan seperti nugget ayam menjadi alternatif strategis untuk meningkatkan nilai tambah, memperluas peluang usaha, serta memperkuat ketahanan pangan lokal. Pimpinan Daerah Nasyiatul ‘Aisyiyah (PDNA) Kabupaten Lampung Utara memiliki potensi dalam pengembangan usaha berbasis pangan, namun masih memerlukan peningkatan keterampilan teknis dan manajerial. Kegiatan ini bertujuan untuk meningkatkan kemandirian ekonomi organisasi serta memperkuat ketahanan pangan melalui pemanfaatan sumber daya lokal berbasis olahan nugget ayam. Metode kegiatan meliputi praktik langsung pembuatan nugget ayam, pelatihan teknik pengemasan, serta perhitungan Harga Pokok Penjualan (HPP) sebagai dasar penetapan harga jual. Peserta kegiatan berjumlah 10 orang anggota PDNA Kabupaten Lampung Utara. Hasil kegiatan menunjukkan peningkatan keterampilan peserta dalam memproduksi nugget ayam yang higienis dan bernilai tambah. Peserta mampu menerapkan teknik pengolahan yang tepat serta menghasilkan produk dengan kualitas lebih baik. Kemampuan pengemasan produk meningkat menjadi lebih menarik dan aman. Pemahaman dalam menghitung HPP juga meningkat sehingga harga jual lebih rasional. Kesimpulan dari kegiatan pengabdian ini menunjukkan bahwa program yang dilaksanakan tidak hanya meningkatkan motivasi kewirausahaan dan mendorong pembentukan unit usaha kolektif, tetapi juga berkontribusi dalam meningkatkan kapasitas anggota serta memperkuat kemandirian ekonomi dan ketahanan pangan lokal secara berkelanjutan.
Effect of Lemon Marination on Polycyclic Aromatic Hydrocarbons (PAH) and Quality of Chicken Satay Citra Nurma Yunita; Lilik Eka Radiati; Djalal Rosyidi
Jurnal Penelitian Pendidikan IPA Vol 9 No 6 (2023): June
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i6.4269

Abstract

This study aims to determine the effect of different lemon marinates on Polycyclic Aromatic Hydrocarbons (PAHs) and quality of chicken satay. The percentages of lemon used 0%, 5 %, 10 % and 15 %. Chicken meat was marinated for 10 minutes in a homogeneous. The study used a Nested Completely Randomized Design. Parameters used were physical quality (pH, cooking loss and WHC), chemical quality (moisture, fat and protein content) and Polycyclic Aromatic Hydrocarbons (PAHs). Data were analyzed using Analysis of Variance (ANOVA), if the results of statistical analysis significant or very significant differences were obtained Duncan's test (UJBD) and descriptive PAH. The results of statistical analysis showed that the use of lemons marinates with different proportions had a very significant effect (P<0,01) on pH, cooking loss, WHC and moisture, fat content had a significant effect (P<0,05) but had no significant effect (P>0,05) on protein content. Chicken satay with 15% lemon marinates showed non-detectable results PAH.  The study concluded that lemon marinates can reduce the content of PAH carcinogens and affect the quality of chicken satay. The lowest levels of PAHs were found in the chicken satay that was marinated with a 15% lemon marinates.
Interaction of Sambiloto (Andrographis paniculata) Bioactive Compound with Milk Protein (Whey and Casein) Through Molecular Docking and Molecular Dynamics Simulation as a Basis for Encapsulation Premy Puspitawati Rahayu; Manik Eirry Sawitri; Dwi Setiawan; Citra Nurma Yunita
Jurnal Penelitian Pendidikan IPA Vol 10 No 7 (2024): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i7.7696

Abstract

This research aims for developing immune-boosting products necessary. The active ingredient in Andrographis paniculate (AP) acts as an immunostimulant which can improve the work of the immune system. The first stage of research was a collection of bioactive compounds from KnapSack database of Kanaya, Dr. Duke's Phytochemical and Ethnobotanical were compiled and selected based on the online pass results of each bioactive compound as an immunomodulator and 10 active compounds were obtained which will be continued. The second stage of research was a docking molecular between whey proteins (β-lactoglobulin and α-lactalbumin) with active compounds from AP and casein (α-Casein, β-Casein, and κ-Casein). The highest binding affinity was obtained for α-Casein with Neoandrographolide at -9.2 Kcal/mol. The results of the complex α-Casein with Neoandrographolide (CC) and α-Casein with Neoandrographolide ultraheat (CCT) support the research, namely to function α-Casein as an encapsulant well as a transporter or drug delivery of Neoandrographolide without changing the conformation of casein and disturbing its function. However, the conformation of casein will change drastically during ultraheat treatment to maintain the conformation and binding with the Neoandrographolide ligand. In addition, it supports the simulation results of single α-Casein at ultraheat temperatures which show conformational stability that is not much different from single α-casein and complexes at physiological temperatures
Pengaruh Penambahan Pure Ubi Cilembu (Ipomoea batatas L.) terhadap Sifat Fisikokimia Yoghurt Sinbiotik Premy Puspitawati Rahayu; Cut Tasya Nur Laylita; Mulia Winirsya Apriliyani; Citra Nurma Yunita
AgriMalS Vol 6 No 1 (2026): Volume 6 Nomor 1 Tahun 2026
Publisher : Universitas Muhammadiyah Kotabumi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47637/agrimals.v6i1.2327

Abstract

Yogurt is a processed dairy product resulting from the fermentation of milk by lactic acid bacteria, which are responsible for shaping its consistency, sensory profile, and functional attributes. Cilembu sweet potato puree is utilized as a natural prebiotic source due to its inulin and oligosaccharide content, which have the potential to enhance the growth and viability of beneficial bacteria. This study aimed to determine the optimal level of Cilembu sweet potato puree addition in the production of synbiotic yogurt based on physicochemical parameters, including viscosity, syneresis, water holding capacity, pH, and titratable acidity. The research was conducted using an experimental approach with a Completely Randomized Design (CRD) comprising four treatment groups and five replications. The treatments consisted of P0 (control without the addition of puree), P1 (5%), P2 (10%), and P3 (15%) of Cilembu sweet potato puree calculated based on the weight of fresh milk. The data analysis was performed using a one-way Analysis of Variance (ANOVA) to assess the effect of the treatments. When significant differences were observed, Duncan’s Multiple Range Test was applied as a post hoc analysis to compare the means. The findings showed that incorporating Cilembu sweet potato puree had a significant effect (P < 0.05) on syneresis and water holding capacity, while no significant differences were observed in the other parameters. The best treatment was observed at 15% puree addition, resulting in a syneresis value of 43.46% and a water holding capacity (WHC) of 56.30%. In conclusion, the incorporation of Cilembu sweet potato puree up to 15% effectively improved the stability of synbiotic yogurt, particularly by enhancing water holding capacity and reducing syneresis.
The Potential of Centella asiatica as a Feed Additive: Effects on Feed Intake and Growth Performance in Livestock Citra Nurma Yunita; Reza Fahlevi; Sari Dewi; Amirah Inas Widiawati; Negrita Rizki Anggraini
AgriMalS Vol 6 No 1 (2026): Volume 6 Nomor 1 Tahun 2026
Publisher : Universitas Muhammadiyah Kotabumi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47637/agrimals.v6i1.2336

Abstract

Optimal livestock productivity is highly dependent on feed efficiency and the maintained animal health status. The use of Antibiotic Growth Promoters (AGPs) has been strictly limited due to the risk of antimicrobial resistance, making natural alternatives crucial for the modern livestock industry. Centella asiatica, a medicinal plant widely recognized for its bioactive compounds, offers significant potential for application in animal nutrition. This plant is rich in triterpenoids, saponins, and flavonoids, which possess antioxidant, anti-inflammatory, and antimicrobial properties that collectively influence livestock metabolism and performance. This study aims to evaluate the potential and effectiveness of Centella asiatica as a feed additive in enhancing feed intake and growth performance across various livestock species. A systematic review was conducted on scientific publications from 2016 to 2026, accessed through online databases such as Google Scholar, PubMed, and ScienceDirect, focusing on the effects of Centella asiatica supplementation on livestock productivity parameters. The results of this review indicate that the inclusion of Centella asiatica in feed rations can improve feed intake, enhance nutrient utilization, and boost growth performance. Furthermore, its bioactive compounds contribute to improved gut health and immune response, which indirectly support superior growth outcomes. Several studies reported that the inclusion of Centella asiatica at optimal levels results in increased body weight gain and improved feed efficiency. In conclusion, Centella asiatica represents an effective natural approach to enhancing growth performance and feed efficiency, making it a highly relevant application in sustainable and antibiotic-free livestock production systems.
The Quality of Yogurt Drink with Guar Gum and Cornstarch as Stabilizer Premy Puspitawati Rahayu; Desi Unur; Fathimah Fathimah; Elsa Nursafitri; Bintang Asadel; Citra Nur Yunita; Purwadi Purwadi; Imam Tohari; Firman Jaya
Livestock and Animal Research Vol 22, No 3 (2024): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/lar.v22i3.87368

Abstract

Objective: This study aims to determine the effect of using guar gum and cornstarch as stabilizers in Yoghurt drinks and to determine the stability of Yoghurt drinks.Methods: The method used 2 stages of research. Stage 1 of the research used a completely randomized design (CRD) with 6 treatments and 3 replicates, T0 (Control); T1 (0.4% Guar gum); T2 (0.3% Guar gum and 0.1% cornstarch), T3 (0.2% Guar gum and 0.2% cornstarch), T4 (0.1% Guar gum and 0.3% cornstarch), and T5 (0.4% Cornstarch). Stage 2 of the study used a completely randomized design (CRD) nested pattern related to different storage periods, H1 (7 days), H2 (14 days), H3 (21 days), H4 (28 days), H5 (35 days) with the same treatment and replication. Data were analyzed using the Analysis of Variance.Results: The results of stage 1 showed that guar gum and cornstarch as stabilizers had a significant effect (P&lt;0.01) on viscosity, syneresis, and water holding capacity, significant effect (P&lt;0.05) on pH, protein, lactose, and showed that no significant effect (P&gt;0.05) on fat, moisture, total titratable acidity, and LAB content. The results of stage 2 showed that different storage periods had a very significant effect (P&lt;0.01) on viscosity and pH. There was no significant effect (P&gt;0.01) on LAB content.Conclusions: It was concluded that guar gum and cornstarch can maintain the quality of the Yoghurt drink for 6 weeks of storage.
Co-Authors Amirah Inas Widiawati Anggi Kemala Anggita Indrian Anif Mukaromah Wati Bintang Asadel Cut Tasya Nur Laylita Desi Unur Devi Kusuma Pradana Dewi Lestari Dewi Lestari Djalal Rosyidi Dwi Setiawan Elsa Nursafitri Falah, Reo Radius Fathimah Fathimah Firman Jaya Imam Tohari Kirana Zahra’ Kalista Anastasia Lilik Eka Radiati Manik Eirry Sawitri Mulia Winirsya Apriliyani Natasya Virdinia Resita Dewi Negrita Rizki Anggraini Premy Puspitawati Rahayu Purwadi Purwadi Rani Saputri Reni Dwi Agustin Reo Radius Falah Reo Radius Falah Reza Fahlevi Sari Dewi Sari Dewi Sri Puji Lestari Sri Septiana Youfind Rahma Amalia Islami Zakiatun Nufus