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All Journal Bantara Journal of Animal Science Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan
Mirna Mualim
Universitas Mulawarman
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Immunology & microbiology

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Effect of cempedak addition before and after fermentation on the quality of goat milk yoghurt Farah diba 'izzati; Arif Ismanto; Mirna Mualim; Amani Aldiyanti; Fadhil Muharram; Muhammad Rizki Fadillah; Yunda Shasa Paradilla
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 14 No. 1 (2026): Juni
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v14i1.17664

Abstract

Goat milk yoghurt has considerable potential as a functional dairy product because of its high nutritional value and digestibility. However, its distinctive goaty aroma may reduce consumer acceptance. Incorporating cempedak fruit (Artocarpus champeden), known for its strong and distinctive aroma, is anticipated to enhance the sensory quality of goat milk yoghurt. This study aimed to evaluate the effect of adding cempedak before and after fermentation on the physical properties (pH and color) and organoleptic characteristics of goat milk yoghurt. The experiment consisted of two treatments with four replicates: addition of cempedak after fermentation (A) and addition before fermentation (B). The physical properties were analyzed using instrumental measurements, and organoleptic data were evaluated using the Wilcoxon signed-rank test. The results showed that Treatment A produced a higher pH value than treatment B. In terms of color, treatment A exhibited higher lightness (L*), whereas treatment B exhibited higher redness (a*) and yellowness (b*). Organoleptic evaluation indicated that the yoghurt with cempedak added after fermentation was preferred by panelists in terms of taste, aroma, texture, and color. In conclusion, the timing of cempedak addition significantly influenced both the physicochemical and sensory qualities of goat milk yoghurt, with post-fermentation addition providing better overall acceptability.
The Effect of Egg Weight on Fertility, Hatchability, and Hatching Weight in Ducks: A Quantitative Observational Study Amani Aldiyanti; Akhmat Rizkuna; Mirna Mualim; Farah Diba 'Izzati
Bantara Journal of Animal Science Vol. 8 No. 1 (2026): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v8i1.8128

Abstract

Egg weight is one of the physical characteristics often associated with reproductive performance in ducks, particularly fertility, hatchability, and hatching weight. This study aimed to evaluate the effect of egg weight on fertility, hatchability, and Day Old Duck (DOD) weight. A quantitative approach with an analytical observational design was applied to 100 duck eggs incubated under standard temperature and humidity conditions using an incubator. Parameters observed included egg weight, fertility (candling), hatchability, and DOD weight, which were analyzed using simple linear regression. The results showed that egg weight did not significantly affect fertility or hatchability. However, egg weight had a significant effect on DOD weight, indicating that heavier eggs provide greater nutrient reserves for embryonic development. In conclusion, egg weight is not a primary determinant of fertility and hatchability but plays an important role in determining the hatching weight of ducklings.
Co-Authors Akhmat Rizkuna Amani Aldiyanti Arif Ismanto, Arif Fadhil Muharram Farah diba 'izzati Farah Diba 'Izzati Muhammad Rizki Fadillah Yunda Shasa Paradilla