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All Journal Journal of the Indonesian Tropical Animal Agriculture Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Tropical Animal Science Journal
Arief, I. I.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Energy Veterinary

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Chemical , Physical and Microbiological Characteristics of Etawa Crossbred Goat Milk In Bogor Ratya, N.; Taufik, E.; Arief, I. I.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 5 No. 1 (2017): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Goat milk quality is an important aspect for consumers. Information about the quality of local goat milk, such as Etawa crosbreed, is still rare. Therefore it is necessary to investigate this information especially in Bogor area. The aim of this research was to analyze chemical, physical and microbiological quality of etawa crossbred goat milk in Bogor. Milk samples were collected from three dairy goat farms in Bogor. Data were analyzed by using Krusskal Wallis one way ANOVA and Mann-Whitney U tests. The observed variables werecontents of fat, solid non fat (SNF), protein, lactose, milk’s density, pH, number of coliform and total plate count (TPC). The results showed that there were significant differences in density value and coliform number among milks of three farms. The quality of etawa crossbred goat milk includes fat, protein, lactose contents, pH, total microbes of three farms in Bogor was categorized in premium quality according to Thai Agriculture Standard (TAS) No 6006-2008. SNF values of the three farms, milk density value at farm two and pH value at farm three were catogorized under the standard set by TAS No 6006 (2008).
Physical and Chemical Characteristics of Etawa Crossbred Goat Colostrum in Bogor Fadliah, M.; Taufik, E.; Arief, I. I.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 5 No. 1 (2017): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Goat milk colostrum possess nutritional compounds essential for health, so that its quality needs to be considered by producers and consumers in order to be utilized safely and healthy. However, the information about Etawa crossbred goat colostrum quality especially in Bogor is limited. The aims of this study were to determine the physical and chemical qualities of Etawa crossbred goat colostrum in Bogor. Colostrum samples were taken from two different dairy goat farms namely Bangun Karso Farm, Cijeruk, Bogor (P1) and Yulianto Farm, Cibeteung Udik, Bogor (P2). Fat, protein and lactose contents, solid non fat (SNF), freezing point, pH and aw values were analyzed by different test of Mann-Whitney U test through SPSS statistics program. The results showed that there were significant differences (P <0.05) in fat, protein and lactose contents, SNF, freezing point, pH value and aw of colostrum between two farms. Based on the exiting data on the composition of dairy goat colostrum, fat, protein and lactose contents, SNF, pH value and aw of Etawa crossbred goat colostrum from bogor were in the range of these data.
Viabilitas Mikrokapsul Biji Kefir Selama Penyimpanan Suhu Ruang Kondong, D. J.; Taufik, E.; Arief, I. I.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 5 No. 2 (2017): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

The process of encapsulation has done by various techniques such as the exstrusion, emulsion, spray dry, frezee dry and otherwise. The aimed of this study was to analysed the kefir grain microcapsule and its viability during storage in room temperature. The exstrusion technique was used to reach the optimum of biopolymer suspension and the percentage of kefir grains. Spray dry technique was used to produced kefir grains microcapsule before storaged in room temperature during 0, 15 and 30 days. The data were analyzed by using one-way analysis of variance (ANOVA) then followed by LSM and Duncan multiple range test. The analysis results showed that the exstrusion technique has been obtained the biopolymer suspension of sodium-alginate very significantly influence (P<0,01) to the yield and affected significantly (P<0,05) to the size, then the figure from microscope showed that shape of the beads were different. The results showed that the sodium-alginate was able to protect the microorganism cell by spray dry technique and so did the viability during storage in room temperature.
Karakteristik Yoghurt Probiotik Rosella Berbahan Baku Susu Kambing dan Susu Sapi Selama Penyimpanan Suhu Ruang Rachman, A.; Taufik, E.; Arief, I. I.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 6 No. 2 (2018): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Yogurt is a milk-based fermented products using Lactobacillus bulgaricus and Streptococcus thermophilus bacteria, as the starters, or any compatible lactic acid bacteria (LAB). Recently, probiotic yoghurt has been developed by adding LAB displaying probiotic properties, such as Lactobacillus acidophilus, L. casei, and Bifidobacterium. Yoghurt has also been developed with the addition of some natural ingredients, including rosella (Hibiscus sabdariffa L), which was known to exhibit antioxidant and antibacteria activities. Accordingly, the addition of rosella extract into yoghurt could increase human’s health. This research aims to investigate the characteristics of probiotic yogurt with the addition of 1% rosella extract on different storage period at room temperature with the use of goat’s milk and cow’s milk as ingredients. The results showed that there were no interaction between type of yoghurt (goat’s milk and cow’s milk) and storage duration (0, 4, 8, 12, 16, and 20 hours) at room temperature (29–30 oC) to all of  tested variables.  Different types of yogurt significantly affected (P>0.05) pH and highly significantly affected (P>0.01) on viscocity, water activity, and total lactic acid. Different storage duration highly significantly affected (P>0.01) on total lactic acid, pH, and total LAB. Tambahkan satu kalimat yang menyimpulkan hasil organoleptik kemudian ditutup dengan kalimat : In overall, the products remain to be under acceptable standar to be consumed during 20 hour storage at room temperature.
Optimasi Ekstraksi DNA Genomik Probiotik Lactobacillus plantarum IIA-1A5 dari Daging Sapi Peranakan Ongole untuk Sekuensing Genom Utuh Budiman, C.; Arief, I. I.; Yusuf, M.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 6 No. 1 (2018): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Lactobacillus plantarum IIA-1A5 is an Indonesian probiotic bacterium isolated from Ongole grade cattle. This strain has demonstrated series of benefical properties and promising to be further applied in development of functional foods. Attempts to further exploit this strain require comprehensive understanding on its molecular properties, in particular is the genes responsible for its probiotic properties.Whole genome sequencing (WGS) is currently an affordable tool to fully decipher genetic organization of the bacteria, yet often limited by the requirement of high amount of high quality of genomic DNA ofsample. This study aims to develop an optimum method for obtaining high quality genomic DNA of L. plantarum IIA-1A5 in sufficient amount of WGS study. To address, genomic DNA of L. plantarum IIA-1A5 was extracted from growth phase of adaptation, exponential and stationary. The result showed that exponential and stationary phases were able to yield genomic DNA higher than minimum requirement for WGS. Nevertheless, the quality of genomic DNA from both phases were considerably low, according to their 260/280 and 260/230 ratio. The worst quality was found on 260/280 ratio referring to thepresence of high amount of proteinaceous compounds in the sample. Further optimization was done on genomic DNA from stationary phase by adding proteinase K at various incubation time. It showed that the incubation for 7.5 to 10 hours yielded acceptable purity and amount of genomic DNA for WGS. In addition, we also observed a trade-off phenomenon of yield-purity genomic DNA of L. plantarum IIA-1A5. Altogether, the optimized method here should contribute to further molecular studies of this probiotic strain.
Karakteristik Yoghurt Probiotik dengan Penambahan Ekstrak Bunga Rosella (Hibiscus sabdariffa L) Selama Penyimpanan Suhu Dingin Meilanie, R. T.; Arief, I. I.; Taufik, E.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 6 No. 1 (2018): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Yoghurt usually made by using two types of lactic acid bacteria (LAB) is Lactobacillus bulgaricus and Streptococcus thermophilus as starters, but the bacteria are not survive in very high acid condition. In order to develop probiotics yoghurt, the addition of lactic acid bacteria (LAB) with probiotic characteristics such as Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium is needed. Roselle flower (Hibiscus sabdariffa L) is rich in antioxidants. The addition of roselle flower extract in yoghurt is expected to improve human health. This study aims to study the effect of cold storage (2-4°C) on physical, chemical, microbiological and organoleptical characteristics of probiotic yoghurt with addition of roselle flower extract. Factorial randomized block design was used in this research. Tukey test was used as multiple range test. The results showed that there were significant interactions (P<0.05) between the types of yoghurt and time of storage to the pH value. The lowest pH value was yielded by the probiotic yoghurt with the addition of roselle flower extract. The different yoghurt types and storage time have significant effect on viscosity, total lactic acid bacteria (LAB), total titratable acidity, color and flavor.
Analisis Residu Antibiotik Serta Kualitas Daging dan Hati Ayam Broiler Di Kabupaten Pidie Jaya Provinsi Aceh Masrianto; Arief, I. I.; Taufik, E.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 7 No. 3 (2019): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.7.3.102-110

Abstract

Chicken is one of the sources of animal protein which is widely consumed in Indonesia. The quality and safety of chicken meat for human health need to be considered. This chicken meat should be free from antibiotic residues. This study was aimed to determine antibiotic residues and qualty of meat and liver of chicken. The study used a total sample of 156 including 52 breast meat, 52 thigh and 52 liver obtained from 5 groups of chicken breeders in 5 sub districts of Pidie Jaya district (Meureudu,Ulee Gle, Bandar Baru, Trienggadeng and Meurah Dua). The pH average from tested chicken was found to be between 5.8 and 5.9. Cooking loss was found to be ranged from 33.28% to 39.42%. Antibiotic residues were tested by bioassay method. The Results showed that antibiotic residues were not detected in meat and liver except peniciline residues wich were found in breast meat, thigh and liver of chicken from Trienggadeng sub district.
Plantarisin Asal Lactobacillus plantarum IIA-1A5 sebagai Pengawet Alami Daging Ayam Bagian Paha pada Suhu Refrigerator Siswara, H. N.; Arief, I. I.; Wulandari, Z.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 7 No. 3 (2019): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.7.3.123-130

Abstract

Naturally preservative has potential to appllied as food preservative. A biopreservative can used for food is bacteriocin. Bacteriocin is peptide compound produced by lactic acid bacteria and has antimicrobial activity. Lactobacillus plantarum is one of lactic acid bacteria produce bacteriocin called plantaricin. Plantaricin has antimicrobial activity against pathogen bacteria. Aplication of plantaricin will become an alternative for developing biotechnology in biopreservative. The aim of this research was to evaluate the effectiveness of plantaricin IIA-1A5 as biopreservative to physical properties and microbiological chicken meat at refrigerator temperature. There were two methods used, purification of plantaricin and its aplication to chicken meat. This research used completely randomized design with factorial pattern, then Duncan Multiple Rank Test. The results showed that there was a significant (P<0.05) interaction of gived plantarisin with specific storage time (0, 2, 4, 6, 8, and 10 days) in chicken meat on the quality of meat. As conclusion, plantaricin IIA-1A5 effectively inhibited pathogenic bacteria so total microbe was lower than control. Plantaricin could be recommended as a biopreservative for chicken meat.
Polymorphism of BGN gene (g.77807325 G>C) and its association with fatty acid and carcass characteristics of Indonesian meat lamb Amin, M. F.; Sumantri, C.; Arief, I. I.; Jayanegara, A.; Listyarini, K.; Harahap, R. S.; Gunawan, A.
Journal of the Indonesian Tropical Animal Agriculture Vol 49, No 2 (2024): June
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.49.2.125-134

Abstract

Fatty acid content and carcass characteristics are two meat quality traits consumers choose to ob tain healthy and high-quality lamb. Genetic improvement of fatty acid content and carcass characteris tics in sheep is important to increase the public appeal of lamb meat. The Biglycan gene (BGN) is a gene that functions to regulate the growth and maintenance of connective tissues, such as bone and cartilage. This study examined the polymorphism of the BGN gene to get a deeper understanding of the correlation between fatty acid content and carcass traits in Indonesian sheep. The PCR-RFLP ap proach was used to detect polymorphism in the BGN gene in meat samples obtained from the longissi mus dorsi region of 115 rams aged between 10 and 12 months. The General Linear Model (GLM) was used test to analyze genotyping through association studies between genotypes and phenotypic attrib utes. The results indicated that the carcass' fatty acid composition, including tridecanoic acid (C13:0), arachidonic acid (C20:4n-6), and polyunsaturated fatty acids (PUFA), as well as the BGN gene with SNP point g. 77807325 G>C (GG and CC genotypes), were significantly (P<0.05) related to these traits. Genotype GG was more associated with carcass percentage traits than other genotypes, whereas genotype CC was best associated with carcass length traits. The BGN gene with SNP point g. 77807325 G>C can be a potential genetic marker for selecting fatty acid (tridecanoic acid C13:0), pol yunsaturated fatty acid (PUFA), arachidonic acid), carcass percentage, and carcass length in sheep meat in Indonesia.
Characteristics, Antioxidant, and Antihypertensive Activities of Probiotic Greek Yogurt with Roselle Extract Addition Juandini, P. A.; Arief, I. I.; Wulandari, Z.; Abidin, Z.
Tropical Animal Science Journal Vol. 47 No. 2 (2024): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5398/tasj.2024.47.2.235

Abstract

Yogurt is one example of a functional food that can improve health and reduce the risk of diseases. Certain ingredients, such as probiotic bacteria and roselle extract, are added to yogurt to enhance its benefits. The utilized probiotic, Lactobacillus plantarum IIA-1A5, provides notable antimicrobial benefits. Additionally, the incorporated roselle extract is established to possess antioxidant and antihypertensive properties. This study aims to analyze the characteristics, antioxidant, and antihypertensive activities of probiotic Greek yogurt (PGY) and probiotic Greek yogurt with roselle extract (PGYR). The roselle extract added to the Greek probiotic yogurt was 3%, and the bacteria used in the fermentation process for both treatments were S. thermophilus IFO 13957, L. bulgaricus IFO 13953, and L. plantarum IIA-1A5. Each treatment was replicated three times in duplicate. The results showed that the addition of roselle extract to probiotic Greek yogurt significantly influenced (p<0.05) the antioxidant and antihypertensive activity, water activity (aw), pH, total acidity (TAT), and the color aspect in the hedonic test and the flavor, color, and aroma aspects in the hedonic quality test. The antioxidant activity and antihypertensive activity tests yielded significantly different results. The antioxidant activity increased from 29.32% (PGY) to 44.93% (PGYR), while the antihypertensive activity increased from 35.68% (PGY) to 81.36% (PGYR). This study concluded that the characteristics of PGYR have met the SNI standards and have a higher antioxidant and antihypertensive activity value than PGY. PGYR also has a promising potential for commercial development due to its health benefits.
Co-Authors A. GUNAWAN Amin, M. F. Anuraga Jayanegara Aslimah, S. Budiman, C. Burton, E. C. SUMANTRI D. Ernaningsih E. Taufik Fadliah, M. Hajrawati, Hajrawati Harahap, R. S. Juandini, P. A. Kautsar, R. Kondong, D. J. Listyarini, K. M. Ismail M. Yusuf M., Fadliah Masrianto Masyitah Masyitah Meilanie, R. T. Mutmainna, A. Mutmainna, Andi Rachman, A. Ratya, N. Sembada, P. Siswara, Hamzah Nata Suharyanto Sulaiman, N. B. Surbakti, E. T. Suryati wahyuni wahyuni Wulandari, Z. Z. Abidin Zebua, C. K. N.