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

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Kajian Kualitas Produk Susu Pasteurisasi Hasil Penerapan Rantai Pendingin Wulandari, Z.; Taufik, E.; Syarif, M.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 5 No. 3 (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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.5.3.94-100

Abstract

The production chain of fresh milk pasteurized milk with different quality of cold chain has an influence on physicochemical and microbiological quality. The objective of this study is to assessment the quality of pasteurized milk products as results of applying the cold chain. The research was conducted on pasteurized milk production chain from farm to consumer consisting of dairy farms of Cibungbulang Livestock Business Area (KUNAK), milk processing unit of SUA Fapet, and street food outlet. Analysis of the quality of fresh milk and pasteurized milk include physicochemical analyzes such as pH, density, fat, protein, dry matter, and nonfat dry matter as well as microbiological quality analyzes such as Total Plate Count, Escherichia coli, and Staphylococcus aureus. It can be concluded that physicochemical qualities include pH, specific gravity, fat, protein, dry matter, and nonfat dry matter and microbiological quality including Total Plate Count, Escheriachia coli and Staphylococcus aureus influenced by production chains with different cold chain quality (P <0.05) .
Physicochemical, microbiological, and organoleptic characteristics of quail eggs given moringa leaf flour (Moringa oleifera L.) in Feed Jerahu, V. M.; Ulupi, N.; Wulandari, Z.
Journal of the Indonesian Tropical Animal Agriculture Vol 50, No 2 (2025): June
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.50.2.122-130

Abstract

Moringa leaf (Moringa oleifera L.) has excellent potential as an alternative source of protein for animal feed because of its abundant nutritional content. It is high in protein biological value, and has good properties. The research aims to evaluate the effects of adding moringa leaf flour to feed on quail eggs’ physical, chemical, microbiological, and organoleptic properties. A total of 120 female quail aged 36 days were used in the study, which lasted for 4 weeks. The experiment was conducted in a fully randomised design. The treatment included four levels of moringa leaf flour addition: P0 (without moringa leaf flour), P1 (2.5% moringa leaf flour), P2 (5% moringa leaf flour), and P3 (7.5% moringa leaf flour). Variance analysis and descriptive analysis were used to examine the data. The findings revealed that moringa flour could reduce egg yolk fat, increased antioxidant activity, and reduced bacteria in eggs. The 7.5% moringa leaf treatment produced the best quail egg quality.
Profiling of Dominant Bacteria in Traditional Buffalo Milk Cheese “Dangke” Based on 16S rRNA Sequencing Mutmainna, A.; Arief, I. I.; Budiman, C.; Abidin, Z.; Wulandari, Z.
Tropical Animal Science Journal Vol. 48 No. 5 (2025): 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.2025.48.5.450

Abstract

Metagenomic approaches are highly valuable in food microbiology, particularly for the investigation of traditional fermented products such as dangke buffalo milk cheese from South Sulawesi, Indonesia. Buffalo milk, a primary raw material, contains diverse biochemical and bioactive components that are produced by microbial activity during fermentation. Unlike conventional culture-based techniques, metagenomics enables the comprehensive characterization of microbial communities directly from food matrices. This study aimed to identify the key microbial taxa that contribute to the dangke quality of fermentation and to understand the factors influencing it. Bacterial 16S rRNA genes were amplified using primers 27F and 1492R under optimized polymerase chain reaction conditions. DNA concentrations were measured with NanoDrop and Qubit instruments, and sequencing was conducted using Oxford Nanopore Technology with MinKNOW software (v23.04.5). Metagenomic analysis revealed Enterococcus faecium as the dominant lactic acid bacterium across all dangke samples (P1–P3), emphasizing its crucial role in fermentation and probiotic potential. These findings suggest that E. faecium can enhance the quality and functional properties of dangke. Moreover, metagenomic tools can support the development of standardized fermentation practices and microbial safety assessments for traditional dairy products.
Karakteristik dan Organoleptik Tortilla Corn Chips dengan Penambahan Tepung Putih Telur sebagai Sumber Protein Wulandari, Z.; Hidayat, R. M. T.; Polii, B. N.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 1 No. 1 (2013): 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

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.
Studi Residu Antibiotika dan Kualitas Mikrobiologi Telur Ayam Konsumsi yang Beredar di Kota Administrasi Jakarta Timur Anton; Taufik, E.; Wulandari, Z.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 8 No. 3 (2020): 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.8.3.151-159

Abstract

Chicken eggs are fairly high in nutritional content, especially in proteins. Usually, antibiotics are used indisease prevention and treatment program at the layer chicken farms. The use of antibiotics are still notaccording to the direction of use. Egg production is also susceptible to bacterial contamination. Therefore,the objective of this study was to analyze the presence of kanamycin residue, the microbiological quality,and to evaluate potential risk factors associated with the microbiological quality of chicken eggs in theadministration city of East Jakarta. The samples were 100 eggs taken from 21 traditional markets and4 supermarkets in the administration city of East Jakarta. Kanamycin residue tested using bioassaymethod based on SNI 7424: 2008 and the microbiological quality method used based on SNI 3926: 2008.Data were analyzed using descriptive analysis univariate Chi-Square test to determine the effect ofpotential risk factors on the quality of microbiological quality and logistic regression models to analyzethe effect of potential risk factors without looking at the interaction of other factors. The results showedthat kanamycin residues were detected in 26.19% of eggs from traditional markets and 31.25% eggsfrom supermarkets in the administration city of East Jakarta. The median value of TPC, coliform andE.coli were 0.7 log cfu/g, 1.5 MPN/g, and 1.5 MPN/g, respectively, whilst Salmonella sp test was negative.It can be concluded that kanamycin residues still found in the markets and the microbiological qualitywere below the maximum contamination limit based on SNI 3926:2008 and egg cleanness was a riskfactor for coliform contamination.
Co-Authors Anton Arief, I. I. Budiman, C. E. Taufik Hidayat, R. M. T. Jerahu, V. M. M. Syarif Mutmainna, A. Polii, B. N. Siswara, Hamzah Nata Ulupi, N. Z. Abidin