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All Journal Prosiding Seminas Competitive Advantage JURNAL PETERNAKAN Indonesian Journal of Community Services Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Narra J Jurnal Agripet
Vebriyanti, Ely
Universitas Andalas
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences Other

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SABUN SUSU KAMBING VIRGIN COCONUT OIL DAPAT MENINGKATKAN KESEHATAN KULIT MELALUI PH DAN BAKTERI BAIK (BAKTERI ASAM LAKTAT) SERTA MENINGKATKAN PENDAPATAN MASYARAKAT Purwati, Endang; Vebriyanti, Ely; Suharto, El Latifa Sri
Prosiding Seminas Vol 1, No 2 (2012): Seminas Competitive Advantage II
Publisher : Unipdu Jombang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (35.509 KB)

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pemberian VCO  (Virgin Coconut Oil) pada pembuatan sabun susu kambing terhadap kadar pH dan total koloni bakteri asam laktat. Materi penelitian ini menggunakan susu kambing Peranakan Etawa sebanyak 1 000 ml dan VCO sebanyak 250 ml. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan 4 perlakuan dan 5 kelompok sebagai ulangan. Perlakuan yang diberikan dalam penelitian ini  adalah pemberian VCO sebanyak  A (10%),  B (20%), C (30%), dan D (40%).Variabel yang diamati adalah kadar pH, total koloni bakteri asam laktat sabun susu kambing. Hasil penelitian menunjukkan bahwa pemberian VCO dalam pembuatan sabun susu kambing berpengaruh sangat nyata menurunkan kadar pH, dan meningkatkan total koloni bakteri asam laktat. Pemberian VCO sebanyak 40% yang terbaik untuk menghasilkan sabun susu kambing dengan dengan kadar pH 7.69 dan total koloni BAL 5.59  x 107 CFU/g serta memberi peluang untuk bisnis. Kata kunci : susu kambing, Virgin Coconut Oil, sabun, pH sabun, bakteri asam laktat  ABSTRACT This research aims to determine the effect of giving the level of VCO (Virgin Coconut Oil) on the manufacture of goat milk soap on the pH value, total and lactat acid bacterial colonies. This research  material uses goat milk of Etawa hybrid as much as 1000 ml and VCO (Virgin Coconut Oil) as much as 250 ml. Methods of research using randomized block design with 4 treatments and 5 groups as replicates.Treatment given in this research is the level of VCO (Virgin Coconut Oil) as much as A (10%), B (20%), C (30%), and D (40%). The observed variable is the pH value, total bacterial colonies, and total lactat acid bacterial colonies goat milk soap. The results showed that giving of VCO (Virgin Coconut Oil) in the manufacture of goat milk soap is very real decrease pH value, total bacterial colonies and increase total lactat acid bacterial colonies.  Giving of VCO (Virgin Coconut Oil) as much as 40% of the best to produce goat milk soap with 7.69 pH value, 2.36 x 104 CFU/g total bacterial colonies, 5.59 x 107 CFU/g total lactat acid bacterial colonies and incrased for incame per capita. Keywords: milk goat, VCO, soap, pH value, lactat acid bacteria
DIVERSIFIKASI SUSU KERBAU DI KABUPATEN SIJUNJUNG Ely vebriyanti; Lendrawati Lendrawati
Jurnal Pengabdian Warta Andalas Vol 24 No 3 (2017): Warta Pengabdian Andalas
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

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Abstract

Kabupaten Sijunjung dengan wilayah berbukit dan bergelombang dapat dijadikan salah satu sentral produksi susu kerbau dan dadih di Sumatera Barat. Kegiatan IbM diversifikasi susu kerbau dilaksanakan dengan mitra kelompok tani Durian Sakek dan Buluah Dadiah, dimana pola pemeliharaan ternak kerbau masih bersifat tradisionil tanpa memperhatikan manajemen pemeliharaan terutama dalam pemberian makanan. Akibatnya, produksi susu rendah dan dadih yang dihasilkan sedikit, padahal permintaan masyarakat terhadap dadih cukup tinggi, namun tidak dapat dipenuhi. Inovasi teknologi pakan suplemen dan teknologi fermentasi susu belum pernah diterapkan di Kab. Sijunjung ini. Penggunaan daun ketela pohon dalam pakan suplemen untuk ternak kerbau memiliki keunggulan sebagai sumber protein. Aplikasi teknologi pakan suplemen dengan memanfaatkan daun ketela pohon belum pernah dilakukan pada ternak kerbau yang dipelihara di Sumatera Barat. Teknologi pakan suplemen dalam bentuk pellet ini diharapkan dapat meningkatkan status nutrisi, performans produksi dan reproduksi serta status kesehatan ternak. Adapun untuk meningkatkan citara rasa susu kerbau sehingga lebih disukai oleh masyarakat adalah dengan diversifikasi/mengolah susu kerbau segar menjadi yoghurt / susu fermentasi/ dadih dan keju. IbM Diversifikasi Susu kerbau di Kab. Sijunjung bertujuan untuk mengembangkan kelompok ternak kerbau Lumpur dengan memberikan pengetahuan untuk memantapkan kegiatan usaha berupa inovasi teknologi pakan suplemen dan diversifikasi susu kerbau untuk mendapatkan hasil yang optimal guna meningkatkan pendapatan peternak. Target kuhsus yang diharapkan dari kegiatan ini adalah menumbuhkan swadaya masyarakat dalam usaha peternakan (pengadaan pakan hijauan dan pakan suplemen) yang berbasis berbiomass lokal yang banyak tersedia dan mudah diperoleh di lokasi pedesaan serta diversifikasi susu kerbau menjadi dadih, yoghur dan keju. Metode pendekatan yang dilakukan adalah penyuluhan dan percontohan merupakan cara yang paling tepat dalam memberikan pengetahuan kepada peternak. Untuk memantapkan pelaksanaan kegiatan dan hasil penyuluhan dengan menyiapkan makalah/brosur tentang teknologi pakan supplemen, manajemen pemberian pakan yang disesuaikan dengan kondisi setempat dan pembuatan susu fermentasi/yoghurt dan keju. Untuk lebih memantapkan kegiatan ini selalu diadakan diskusi dan konsultasi baik pada saat kegiatan penyuluhan, pelatihan dan pembinaan. Untuk evaluasi kegiatan ini dilaksanakan dalam tiga (3) tahap yaitu sebelum kegiatan dimulai, pada saat kegiatan berjalan dan setelah kegiatan dilakukan. Penerimaan masyarakat terhadap produk pakan suplemen dan es krim dadih sangat baik. Pakan suplemen dapat meningkatkan produksi susu kerbau sehingga permintaan konsumen dapat dipenuhi. Sementara produk es krim dadih mempunyai daya jual yang cukup tinggi bahkan sampai dikalangan anak sekolah dasar. Dengan demikian pendapatan masyarakatpun ikut meningkat.
Karakteristik Mikroorganisme, pH dan Unsur Hara Urin Sapi Perah di Daerah Bogor, Jawa Barat Ely Vebriyanti; Irma Isnafia Arief; Salundik Salundik; Panca Dewi
Jurnal Agripet Vol 22, No 2 (2022): Volume 22, No. 2, Oktober 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v22i2.19844

Abstract

ABSTRACT. Penelitian ini bertujuan untuk menganalisis karakteristik mikroorganisme, pH, dan unsur hara pada urin sapi perah sebagai bahan dasar pembuatan biourin di daerah Bogor, Jawa Barat. Sampel penelitian ini adalah urin sapi perah hasil pengambilan urin pada waktu pagi dan sore. Umur sapi perah yang menjadi sampel penelitian adalah 3-4 tahun. Variabel dalam penelitian ini adalah mikroba, bakteri asam laktat (BAL), khamir, bakteri nitrifikasi, pH, NH4, kadar carbon (C), kadar phosfor (P), kadar nitrogen (N), kadar kalium (K), kadar besi (Fe) dam kadar tembaga (Cu). Hasil Penelitian menunjukkan bahwa pengambilan urin sapi pada pagi dan sore tidak pengaruh nyata terhadap total mikroba, total bakteri asam laktat, total kapang khamir, total bakteri nitrifikasi, pH, NH4, kadar phosfor (P), kadar nitrogen (N), kadar kalium (K), kadar besi (Fe) dam kadar tembaga (Cu). Kesimpulan penelitian ini adalah waktu pengambilan urin sapi pada pagi dan sore hari memberikan pengaruh nyata terhadap kadar C namun tidak berpengaruh nyata terhadap kadar K, kadar N, kadar Fe dan kadar Cu. Urin dengan waktu pengambilan pagi hari mengandung kadar C yang lebih tinggi dibandingkan dengan urin pengambilan sore. Hal ini menunjukkan bahwa urin sapi pagi dan sore atau gabungan urin pagi dan sore dapat digunakan sebagai bahan dasar pembuatan biourin sebagai pupuk organic cair.(Characteristics of microorganisme, macro and micro nutrients of dairy cattle urine at Bogor, West Java)ABSTRAK. This study aimed to analyze the characteristics of microorganisme pH and nutrients in the urine of dairy cows as the basic ingredients for making biourin in the Bogor area, West Java. The sample of this research is dairy cow urine with urine collection in the morning and evening. The age of the dairy cows in the research sample was 3-4 years. The parameters in this study were microbes, lactic acid bacteria (LAB), yeasts, nitrifying bacteria, pH, NH4, levels of carbon (C), levels of phosphorus (P), levels of nitrogen (N), levels of potassium (K), levels of iron ( Fe) and copper content (Cu). The results showed that the collection of cow urine in the morning and evening did not have a significant effect on total microbes, total lactic acid bacteria, total yeast molds, total nitrifying bacteria, pH, NH4, , phosphorus (P), levels of nitrogen (N), potassium content (K), iron content (Fe) and copper content (Cu). The conclusion of this study is that the time of taking cow urine in the in the morning and evening has a significant effect on K levels, N levels, Fe levels and Cu levels, urine taken in the morning contains higher levels of C than Urine taken in the afternoon. This shows that morning and evening cow urine or a combination of morning and evening urine can be used as the basic material for making biourine as liquid organic fertilizer.
Probiotic-rich fermented milk from Lactiplantibacillus plantarum IIA-1A5: Effects on pregnancy health in the animal model Sukma, Ade; Suharto, El LS.; Melia, Sri; Juliyarsi, Indri; Vebriyanti, Ely; Fitria, Najmiatul; Rahmadian, Yudi; Hajrawati, Hajrawati; Arief, Irma I.
Narra J Vol. 4 No. 3 (2024): December 2024
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v4i3.1052

Abstract

Previous studies of Lactiplantibacillus plantarum IIA-1A5 have shown its potential as a probiotic in modulating gut microbiota and providing health benefits; however, its effects during pregnancy remain underexplored. The aim of this study was to assess the safety of fermented milk enriched with L. plantarum IIA-IA5 in pregnant mice. An experimental study was conducted at Universitas Andalas, Padang, Indonesia. Two groups of pregnant mice (Mus musculus L.) were used, each with six mice. The control group received sterilized milk (10 mL/kg body weight (BW)), while the intervention group was given fermented milk containing L. plantarum IIA-1A5 (107 colony forming unit (CFU)/mL). The evaluated outcomes included maternal weight changes, fetal counts and measurements, and assessments of fetal morphology and skeletal development. Results indicated that the morphology of fetuses showed no significant differences between the control and intervention groups; both groups demonstrated normal development with no detected resorption sites, growth retardation, or hemorrhage. For skeletal development, both groups had the same bone counts, including frontal, parietal, intraparietal, exoccipital, supraoccipital, nasal, pre-maxilla, mandibular, thoracal, lumbar, sternum, and extremities. This study highlights that L. plantarum IIA-1A5-enriched fermented milk was safe, as no significant morphological or bone developmental abnormalities were observed, indicating its potential as a dietary supplement to support pregnancy health. However, further studies involving larger sample sizes may be needed to provide a more comprehensive assessment of its outcomes and safety.
Potential of Splitting Skin as Raw Material for Skin Crackers with Different Concentrations and Soaking Time in Vinegar Pebrianto, Eko; Novia, Deni; Vebriyanti, Ely
Jurnal Peternakan Vol 22, No 1 (2025): Februari 2025
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v22i1.26054

Abstract

ABSTRACT. Tannery solid waste, such as split skin residue, still contains lime, which is alkaline in nature, so it needs to be neutralized by adding vinegar. This research aimed to determine the best concentration and duration of skin immersion in acidic vinegar for water content, pH, texture, calcium content, and organoleptic splitting skin. This used an experimental method with a completely randomized design (CRD) with a 3 x 3 factorial pattern with three replications. Factor A (acetic acid concentration) consists of A1: 0%, A2: 3%, A3: 6%. Factor B (length of soaking) consists of B1: 8 hours, B2: 16 hours, B3: 24 hours. The variables observed were moisture content, pH, texture, calcium content, and split skin sensory. The results showed a significant interaction (P<0.05) between the concentration of acetic acid and the length of soaking on sensory skin color splitting. Still, there was no interaction (P>0.05) between the concentration of vinegar acid and the soaking time on water content, pH, texture, calcium content, and sensory aroma. From the research results, it can be concluded that the vinegar acid concentration of 3% and soaking time of 24 hours give optimal results with a moisture content of 46.12%, pH 7.33, texture 49.30 joules, calcium content 0.21%, sensory color 2.80 (white brownish) and sensory aroma 2.80 (no acid).
Improving Product Quality through the Implementation of Good Manufacturing Practices and Vacuum Packaging in Smoked Catfish Businesses in Pasaman Setiawan, Rizki Dwi; Ananda, Ananda; Sandy, Ikhlas Pratama; Juliyarsi, Indri; Melia, Sri; Vebriyanti, Ely; Sukma, Ade; Aulia, Surya; Putri, Annisa; Rifki, Adam Muhammad; Sari, Deta Yosfa; Salsabila, Andhini Aulia; Farid, Muhammad; Hasanah, Zahratul
Indonesian Journal of Community Services Vol 7, No 1 (2025): May 2025
Publisher : LPPM Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/ijocs.7.1.85-92

Abstract

The production of smoked catfish in Pasaman Barat faces several challenges, including traditional smoking processes that lack the implementation of Good Manufacturing Practices (GMP), inadequate packaging and labeling, and limited marketing strategies. These conditions result in inconsistent product quality, a short shelf life, and low market competitiveness. This community service program aims to improve the product quality and sustainability of the Gusni Afrida MSME partner through the application of GMP, enhanced packaging techniques, and the development of digital marketing strategies.  The methods employed include training in GMP implementation, vacuum packaging techniques, labeling, replacement of equipment compliant with GMP standards, and mentoring in GMP applications. The program enhances the partner's understanding of GMP, vacuum packaging techniques, labeling, production management, and digital marketing, accompanied by the practical implementation of GMP. This involves the use of equipment that meets GMP standards, employing proper production personnel attributes, vacuum packaging techniques, and attractive product labeling. In addition, e-commerce-based marketing broadens market access.  Implementation of this program is expected to positively impact the quality, efficiency, and competitiveness of the partner's products. The adoption of GMP and modern marketing strategies can serve as models for the development of small businesses in the local food industry.
Co-Authors Ade Sukma Ananda, Ananda Annisa Putri Arief, Irma I. Aulia, Surya D. Novia El Latifa Sri Suharto Endang Purwati RN Hajrawati, Hajrawati Hasanah, Zahratul Ikhlas Pratama Sandy Indri Juliyarsi Irma Isnafia Arief Lendrawati Lendrawati Melia, Sri Melia, Sri Muhammad Farid Najmiatul Fitria Panca Dewi Pebrianto, Eko Rahmadian, Yudi Rifki, Adam Muhammad Rizki Dwi Setiawan Salsabila, Andhini Aulia Salundik Sari, Deta Yosfa Suharto, El LS.