Article Per Year (5 Year)
p-Index From 2020 - 2025
0.817
P-Index
This Author published in this journals
All Journal Buletin Udayana Mengabdi JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Tropical Animal Science Journal Hasanuddin Journal of Animal Science (HAJAS)
Maruddin, F.
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Energy Immunology & microbiology Veterinary

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Effect of In-Ovo Injection of L-Arginine on Age Embryo Died, Embryo Performance, and Chick Quality of Local Chicken Taufik, M.; Sara, U.; Yunus, M.; Maruddin, F.; Azhar, M.
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25344

Abstract

This study aims to determine the Effect of In-Ovo injection of L-arginine on age embryo died, embryo performance, and chick quality of local chicken. A total of 160 eggs were put into a semi-automatic incubator which has a temperature range of 37-38 oC with a relative humidity of 55-65%. The injected L-arginine solution has a concentration of 0.5% (m/v). In-Ovo Feeding treatment was divided into 4 groups, the first treatment was without injection (control), the second treatment was injection of 0.2 ml L-arginine solution 0.5% (m/v)/egg, the third treatment was injection of 0.4 ml L-arginine solution. 0.5% (m/v)/egg, and Fourth Treatment was injection of L-arginine solution 0.6 ml 0.5% (m/v)/egg. The results showed that embryo mortality and hatchability were lower with L-arginine injection treatment than without injection. All treatments showed no effect on extraembryonic fluid absorption, but there was an increase in embryo weight in the injection treatment 0.2, 0.4, 0.6 ml L-Arginine 0.5% /eggs 2,355 g, 2,577 g, 2,705, respectively. In conclusion, In-Ovo injection of L-arginine in local chicken eggs have a good effect (the beneficial effect) on embryo died and embryo performance. Injection 0.4 ml L-Arginine 0.5% /eggs improved Hatchability and NHCW.
IMPLEMENTASI SISTEM PENANAMAN LORONG (ALLEY CROPPING) RUMPUT GAJAH DENGAN INDIGOFERA TERHADAP PENINGKATAN PRODUKSI DAN KUALITAS SUSU SAPI FRIESIAN HOLSTEIN Ako, A.; Utamy, R.F.; Hasbi, H.; Hatta, M.; Maruddin, F.; Churriyah, A.N.; Rahman, A.A.
Buletin Udayana Mengabdi Vol 23 No 4 (2024): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/BUM.2024.v23.i04.p10

Abstract

Sipatuo Farmers Group is the Dairy Cow Farmer Group in Enrekang Regency, South Sulawesi. Their main income is Dangke, which is a local cheese. Dangke production is highly dependent on milk production and quality. The farmer's problems are low production and quality of Holstein Friesian milk, high production costs, expensive concentrate, and the farmers holding limited arable pastures that are not high enough to provide feed for cows. Chemical fertilizer input is one way to increase the dry matter (DM) yield of forage. However, the prices are increasing by more than 100%. Thus, the objective of this program is to implement the alley cropping system to increase DM yield and pasture quality. The program begins with socialization, sharing knowledge, and discussion with the farmers, and the next day continues with transplanting Indigofera zollingeriana to Pennisetum purpureum pasture for arranging the alley cropping system. Implementing this system not only increases the DM yield and forage quality but also reduces fertilizer costs. High DM yield and pasture quality will provide pasture to meet the target of increasing milk production and quality. The increase in milk production and quality will increase Dangke production, it leads increasing the farmers' life. Keywords: alley cropping system, dangke, Indigofera
Milk Caramel Candy Quality by Added Sugar and Red Ginger (Zingiber officinale var rubrum) Wulandari, A. T. R; Malaka, R.; Maruddin, F.
Hasanuddin Journal of Animal Science (HAJAS) Vol. 7 No. 1 (2025)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v7i1.33044

Abstract

Caramel candy or toffee is a confectionery product made from basic sugar, glucose syrup, milk, fat, and salt ingredients. Sugar plays a role in the formation of brown color and caramelization, while the addition of red ginger acts as a flavor enhancer for caramel candy. The reaction results in the production of melanoid and antioxidant compounds. It also affects the taste, texture, aroma, and appeal of caramel candy. This research aimed to analyze the effects of the use and interaction of sugar and red ginger on antioxidants, organoleptic tests, and color L*, as well as chemical (reducing sugar and water content) changes in caramel candy products. This research design used a completely randomized design with a factorial pattern, with factor A adding sugar (0, 5, 10, 15) %; factor B adding red ginger juice (0, 2, 4, 6) %. This research shows that sugar and ginger juice can increase the A* color value, ginger taste, caramel taste, color, ginger, and caramel aroma. Meanwhile, increasing sugar and ginger juice can reduce the L* color value, antioxidant activity, and water content. Adding 15% sugar and 4% red ginger juice is the best for making red ginger juice. Keywords: Milk caramel candy, red ginger juice, sugar, physicochemical quality
Evaluating Physicochemical Properties of Whey-Chia Seed Edible Films for Biodegradable Packaging Fahrullah, F.; Noersidiq, A.; Kisworo, D.; Maruddin, F.
Tropical Animal Science Journal Vol. 47 No. 4 (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.2024.47.4.519

Abstract

The use of whey-chia seed edible films can help reduce environmental pollution while preserving the quality of food products. Films were produced using varying ratios of whey to chia seed (v/w) (whey-chia seed ratio of 1:0.5 (W1), 1:0.75 (W2), and 1:1 (W3)) through a completely randomized design with three treatments and six replications. The results showed significant differences (p<0.01) in elongation, tensile strength, moisture content, solubility, and color properties, except for crude fiber content (p>0.05). As the whey:chia seed ratio increased to 1:1, elongation increased up to 76.77%, while tensile strength decreased to 3.876 MPa, indicating an inverse relationship between these properties. The film with a whey:chia seed ratio of 1:0.5 showed 71.08% elongation but higher tensile strength (4.306 MPa) compared to the W3 treatment. The whey:chia seed ratio of 1:1 chia seed film also had the highest moisture content (49.52%), solubility (53.69%), and fiber content (15.67%). Increasing the ratio of chia seed resulted in a brighter and more transparent appearance. The microstructure of the film was continuous, compact, and homogeneous, without any irregularities such as cracks or air bubbles. The study concluded that chia seeds enhance the physicochemical and mechanical properties of whey-based edible films, with the optimal film produced at a 1:1 whey-chia seed ratio.
Co-Authors A. Ako A. Ni’mahtul Churriyah Azhar, M. D. Kisworo Fahrullah Fahrullah H. Hasbi M. Hatta M. Taufik M. Yunus Noersidiq, A. R. Malaka Rahman, A.A. Sara, U. Utamy, R.F. Wulandari, A. T. R