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All Journal JURNAL SAINS PERTANIAN EQUATOR Jurnal Sain Peternakan Indonesia JURNAL PETERNAKAN Jurnal Ternak Tropika JURNAL ILMIAH PETERNAKAN TERPADU Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS
Permadi, Edy
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Social Sciences Veterinary Other

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Sosialisasi Gizi Makanan Sehat dan Seimbang Asal Protein Hewani untuk Mencegah Stunting Andri; Permadi, Edy; Lestari, Retno Budi
DHARMA RAFLESIA Vol 22 No 1 (2024): JUNI (ACCREDITED SINTA 5)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/dr.v22i1.35526

Abstract

Stunting is a condition where the body experiences a lack of nutritional intake and does not meet nutritional needs over a long period. Kubu Raya Regency has several areas that still need to be studied, such as healthy and balanced food from animal protein. This community service aims to increase knowledge and awareness of consuming a balanced diet derived from animal protein to prevent stunting. Socialization was carried out in Rasau Jaya II Village, Rasau Jaya District. The method used in community service is education about sources and types of nutritious and balanced food from animal protein and strategies for providing healthy food from animal protein at home. The result of community service is that the people of Rasau Jaya II Village better understand the benefits of animal protein to prevent stunting and increase the consumption of nutritious and balanced food from animal protein. Socialization of food and balanced nutrition from animal protein needs to be carried out more widely to educate the public in areas that still have the potential for stunting
PENGARUH BERBAGAI JENIS BAHAN PENYAMAK TERHADAP DAYA TERIMA TELUR PINDANG Mentari, Dini; Lestaru, Retno Budi; Permadi, Edy
Jurnal Sains Pertanian Equator Vol 14, No 1
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i1.87409

Abstract

Telur merupakan jenis bahan pangan asal ternak unggas yang paling banyak dikonsumsi oleh masyarakat Indonesia. Telur konsumsi adalah telur yang paling banyak ditemui di pasaran. Pemindangan telur merupakan salah satu bentuk pengolahan dengan kombinasi herbal-herbal tertentu dan perebusan. Telur pindang merupakan produk olahan telur tradisional yang menggunakan bahan penyamak protein. Bahan-bahan yang dapat digunakan untuk menyamak telur antara lain kulit bawang merah, daun jambu biji dan air teh. Selain daun jambu biji, kulit bawang merah, dan air teh yang sudah dikenal oleh masyarakat sebagai bahan penyamak kulit telur, terdapat bahan alami lain yang berpotensi sebagai bahan penyamak dalam proses pemindangan salah satunya adalah kayu secang. Secang merupakan tanaman yang sudah lama banyak digunakan sebagai obat tradisional. Penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis bahan penyamak terhadap daya terima telur pindang. Penelitian ini dilaksanakan di Laboratorium Peternakan Fakultas Pertanian Universitas Tanjungpura Pontianak. Penelitian ini berlangsung pada tanggal 23 Juli "“ 20 September 2023 Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 5 kali ulangan menggunakan masing-masing perlakuan 7 butir telur. (P0 : kontrol (dimasak tanpa bahan penyamak); P1: 5 % bubuk daun jambu biji; P2: 5   % bubuk kulit bawang merah; P3: 5 % bubuk teh; P4: 5 % bubuk kayu sepang). Variabel yang diamati adalah warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa penambahan daun jambu biji, kulit bawang merah, daun teh, kayu secang terhadap telur pindang memberikan pengaruh terhadap warna, aroma dan rasa tetapi tidak berpengaruh terhadap tekstur telur pindang. Formula terbaik telur pindang pada perlakuan penambahan kayu secang.
Identification of Nitrite, Borax, and Formaldehyde Content of Homemade Pork Sausages in Pontianak City Market Permadi, Edy; Suciati, Fitri; Alfius, Musa
Jurnal Sain Peternakan Indonesia Vol 19 No 4 (2024)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.19.4.184-190

Abstract

Meat is one of the animal-based food products produced by livestock such as beef cattle, goats, chickens, and pigs. It is generally processed into several products, such as sausages, meatballs, salami, corned beef, jerky, and nuggets. Most meat-processed products industries use food additives such as nitrites to improve the quality of the products. This research aims to determine residual nitrites content in pork sausage and the detection of prohibited food additives, such as borax and formaldehyde. This research used qualitative and quantitative test methods. The data obtained was statistically analyzed using descriptive analysis. The samples used were 10 homemade pork sausages marketed in Pontianak City Market. The parameters observed were nitrite content, borax, and formaldehyde qualitative detection. The research showed four samples of 10 homemade pork sausages in Pontianak City Market were higher than the permissible range (< 30 µg/g) of residual nitrites. Meanwhile, the borax and formaldehyde detection tests showed that all the samples of homemade pork sausages containing borax and formaldehyde were detected negative. To provide food safety, education on nitrites and the regulation regarding food additives is needed for the homemade pork sausage producers in Pontianak City Market. Hence, consumers are protected from the harmful effects of nitrites, borax, and formaldehyde.
Pengaruh Pemberian Probiotik Sari Kulit Pisang Kepok (Musa balbisiana) Terhadap Performa Produksi Itik Hibrida Lestari, Retno Budi; Heraini, Dela; Permadi, Edy; Bakriyanto, Bakriyanto
TERNAK TROPIKA Journal of Tropical Animal Production Vol. 24 No. 2 (2023): TERNAK TROPIKA Journal of Tropical Animal Production
Publisher : Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtapro.2023.024.02.8

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan probiotik dari limbah kulit buah pisang terhadap peforma produksi itik hibrida dan untuk mengetahui konsentrasi terbaik pada setiap perlakuannya. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan yaitu P0 (control), P1 (probiotik 5 ml), P2 (probiotik 10 ml), P3 (probiotik 15 ml), P4 (probiotik 20 ml) dengan setiap perlakuan terdiri dari 5 ulangan. Itik hibrida yang digunakan dalam penelitian ini sejumlah 100 ekor dimana setiap ulangan terdiri dari 4 ekor itik hibrida. Hasil penelitian menunjukkan bahwa perlakuan pemberian probiotik sari kulit pisang dengan konsentrasi yang berbeda memberikan pengaruh berbeda sangat nyata terhadap pertambahan bobot badan (P<0,01) dengan nilai rataan PBB berkisar antara 1.312,75 - 1.732,75 gram/ekor, Memberikan pengaruh berbeda sangat nyata terhadap IOFC (P<0,01) dengan nilai rataan Rp. 36.593,91 – Rp. 54062,96/ekor, dan memberikan pengaruh nyata (P>0,05) terhadap nilai Feed Convertion Ratio (FCR) yang berkisar antara 3,11 – 3.64 serta berpengaruh tidak nyata (P<0,05) terhadap konsumsi pakan dengan nilai rataan 4.965,25  g/ekor sampai 5.465,75  g/ekor. kesimpulan dari penelitian ini adalah perlakuan pemberian probiotik sari kulit buah pisang mampu memberikan pengaruh nyata terhadap performa itik hibrida dengan konsentrasi 20 ml memberikan performa produksi terbaik.
Effect of Pineapple Peel Probiotics in Drinking Water on The Production Performance and Egg Quality of Quail Lestari, Retno Budi; Permadi, Edy; Andri, Andri; Tribudi, Yuli Arif; Mustaqim, Zainul
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 13 No. 2 (2025)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v13i2.p255-267

Abstract

This study aimed to evaluate the effects of adding pineapple peel probiotics to drinking water on quail productivity and egg quality. The experiment used 240 Peksi strain quails, aged 12 weeks, and pineapple peel probiotics containing Lactobacillus casei. A completely randomized design was applied, with six treatment groups receiving varying concentrations of pineapple peel probiotics in drinking water: 0% (P0), 1%/liter (P1), 2%/liter (P2), 3%/liter (P3), 4%/liter (P4), and 5%/liter (P5). The observed parameters included feed consumption, hen-day production (HDP), egg weight, feed conversion ratio, and the fat and cholesterol content of the eggs. Data were analyzed using ANOVA, followed by Duncan's test for post-hoc comparisons where significant differences were observed. The addition of pineapple peel probiotics in drinking water did not significantly affect (P>0.05) feed consumption, daily egg production, egg weight, feed conversion ratio, or the fat and cholesterol content of the eggs. However, supplementation at pineapple peel probiotics in drinking water to can daily egg production in quails.
Sensory and Chemical Quality of Kombucha Fermented Whey with the Addition of Subang Pineapple Juice Suciati, Fitri; Triastuti, Desy; Permadi, Edy
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 13 No. 1 (2025)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v13i1.p133-150

Abstract

Kombucha fermented whey is whey fermented products which utilize kombucha inoculum as starter. The addition of subang pineapple juice is expected to improve the taste of kombucha fermented whey. This research aimed to determine the sensory and chemical quality of kombucha fermented whey with the addition of subang pineapple juice. This research used 1-factor Completely Randomized Design, namely the variation ratio of kombucha fermented whey and subang pineapple juice (kombucha fermented whey:subang pineapple juice) with 5 treatments which were as follows: P1 (100:0), P2 (95:5), P3 (90:10), P4 (85:15), and P5 (80:20). The testing of sensory and chemical quality, included hedonic test, pH, Total Soluble Solid (TSS), Titratable Acidity (TA), and vitamin C content. The sensory quality data was analyzed using Kruskal-Wallis test and the chemical quality data was analyzed using Analysis of Variance then further analyzed by Duncan Multiple Range Test. Research results showed the variation ratio of kombucha fermented whey and subang pineapple juice siginficantly affected (P<0.05) flavor, aroma, viscosity and overall aceptability, however it did not affected the color, whereas in chemical quality, the variation ratio of kombucha fermented whey and subang pineapple juice significantly affected (P<0.05) the TSS and vitamin C content, however did not affect (P>0.05) the pH and TA. The best treatment was P5 with the ratio of 80:20 (kombucha fermented whey : subang pineapple juice).
Effect of Various Types of Sugars on Antioxidant Activity and Physico-chemical Properties of Kombucha Fermented Whey Suciati, Fitri; Mukminah, Nurul; Fathurohman, Ferdi; Permadi, Edy
Jurnal Peternakan Vol 21, No 1 (2024): Februari 2024
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v21i1.28313

Abstract

Kombucha or known as SCOBY (Symbiotic Culture of Bacteria and Yeast) is a fermented tea beverage with the addition of sugar then fermented for 7-14 days. Recent studies showed kombucha conceivably used for milk fermentation, such as fermented whey, yogurt, and fermented milks. Sugar is added to kombucha as carbon source for microorganisms in kombucha. Type of sugar, sugar concentration, tea concentration, temperature and incubation time are factors that affect kombucha fermentation. The aims of this study were to determine the effect of various types of sugars on antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH)) and physicochemical properties (pH, titratable acidity, total dissolved solid, and CIE L* a* b* color space value). The various types of sugars were granulated white sugar (G1), coconut sugar (G2), palm sugar (G3) and no sugar addition as control (G0). Fermented whey using 10% kombucha liquor, 3% kombucha cellulose and 10% sugar addition, whey then fermented at 37oC for 14 hours. Result demonstrated that using of various types of sugars significantly affected antioxidant activity, CIE L*a*b* color space value, pH, titratable acidity, total dissolved solid and vitamin C content. The highest vitamin C content was G3 (0.91±0.05 mg/100ml), kombucha fermented whey using palm sugar. Any type of sugar could be used on kombucha fermented whey, and the highest antioxidant activity (DPPH) was fermented whey kombucha with the addition of coconut sugar (G2) (86.79±10.94%).
Co-Authors Alfius, Musa Andri Andri Andri Bakriyanto, Bakriyanto Desy Triastuti Fathurohman, Ferdi Fitri Suciati Heraini, Dela Lestaru, Retno Budi Mentari, Dini Mustaqim, Zainul Nurul Mukminah Retno Budi Lestari Yuli Arif Tribudi