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Optimization on Fermentation Process of Protein Concentrate of Jatropha Seed Cake with N Sources and Minerals Supplementation Widyastuti, Titin; Hidayat, Nur
ANIMAL PRODUCTION Vol 19, No 3 (2017)
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

The objective of this research is to produce alternative food sources of protein by optimizing the potential of jatropha curcas which is agroindustry waste. This study is planned in two years and is a series of jatropha seed exploration through fermentation using Lactobacillus acidophilus. Specific targets in the first year of study were to assess the optimization of the fermentation process by supplementing the source of N soybean meal and fish meal. Experiments using Completely Randomized Design (RAL) factorial pattern with first factor was supplementation (F) and second factor was incubation time (W), fermentation optimization consisted of: F1 (F0 + 2.5% soybean meal flour), F2 (F0 + 2.5% fish meal), F3 (F1 + 0.45% Dicalsium Phosphat) and F4 (F2 + 0.45% Dicalsium Phosphat). The incubation time is differentiated W1: 3 days, W2: 5 days and W3: 7 days. It can be concluded that: dry matter, gross energy, calcium and phospor are influenced by interaction between type of supplementation of source of N + DCP with fermentation time, whereas fat content is only influenced by fermentation time with optimal time decrease of fat content is 5,92 days. Total protein and amino acid levels are only influenced by different types of supplementation. Phorbolester antinutrition levels are influenced by the duration of the fermentation. Â Based on antinutritive as a limiting factor. F4W5 is the best treatment and can used as a feed ingredient.

Study of Protein Hydrolysis and Peptide Antioxidants Activity of Chicken Slaughterhouse Waste and Its Potential for Feed Additives Hartoyo, Bambang; Widyastuti, Titin; Rahayu, Sri; Santosa, R Singgih Sugeng
ANIMAL PRODUCTION Vol. 24 No. 2 (2022)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2022.24.2.133

Ensuring food safety in livestock requires specific feeding technology in agriculture by using feed additives in the form of antibiotics, prebiotics, probiotics, acidifiers, hormones and enzymes. Bioactive peptides improve the health status of humans and animals. Protein hydrolysis produce peptides that are safe, quickly metabolizable, less risky for livestock products to have contaminant residue. Bioactive peptides are still bound to the original protein, so they need to be released through an enzymatic process. This research explored the potential of chicken slaughterhouse waste to produce biopeptides by hydrolyzing proteins using various proteolytic enzymes. The slaughterhouse waste included chicken feet, intestines, filleting waste and blood plasma. The proteolytic enzymes used were papain, bromelain, protease by Rhizopus oligosphorus, probiotic protease. The observed variables were dissolved protein content with and without precipitation, protein hydrolyzate content, and the degree of enzyme hydrolysis. The research was conducted using exploratory methods. The results showed that the dissolved protein content in the chicken slaughterhouse waste protein concentrate was 1,585 mg/ml (feet), 2,361 mg/ml (intestines), 1,787 (filleting waste) and 2,372 mg/ml (blood plasma). Blood plasma protein concentrate showed the highest yield among other chicken slaughterhouse waste protein concentrates, namely 0.14 mg/ml (hydrolysis of papain), 0.18 mg/ml (hydrolysis of bromelain), 0.56 mg/ml (hydrolysis of R.oligosphorus protease) 0.68 mg/ml (hydrolysis of probiotic proteases). The highest degree of hydrolysis was shown in blood plasma hydrolyzates using probiotic protease enzymes, namely 28.72%. The highest antioxidant activity was 92.92% as observed in chicken feet protein hydrolyzate which was hydrolyzed using papain. Therefore, chicken feet, intestines and fillet waste can produce protein concentrates through precipitation using ammonium sulfate, and plasma using acetone. The highest protein concentration was in blood plasma protein which also produced the highest hydrolysis from hydrolyzing blood plasma proteins with hydrolyzed probiotic protease. The highest antioxidant activity was observed in chicken feet protein hydrolyzate which was hydrolyzed using papain enzyme and incubated for 6h.

Enhancing Blood Profile and Performance of Broiler Supplemented with Biopeptide from Chicken Feet Hartoyo, Bambang; Widyastuti, Titin; Rahayu, Sri; Santosa, R Singgih Sugeng
ANIMAL PRODUCTION Vol. 25 No. 3 (2023)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2023.25.3.234

Feed manipulation by feeding additive aimed to produce safety and healthy livestock product. Bioactive peptide from chicken feed as one of solution to increase immune function without give any effect to host. This study aimed to evaluate addition of biopeptide from chicken feed to blood profile and performance of broiler. Two hundred one-day-old commercial broiler chicken and assigned to four treatments (0, 2, 4, and 6 %) with ad libitum water during research to evaluate treatment to parameter tested such as feed consumption, weight gain, leucocyte, lymphocyte, erythrocyte and monocyte. Five replication and ten trial unit of broiler used. Addition biopeptide from chicken feed until 6 % did not give any effect (p>0.05) to feed consumption, but there was significant (p<0.05) effect on daily weight gain, statistically. Meanwhile, 40 % dosage of biopeptide from chicken feed increased (p<0.05) quantity of lymphocyte of broiler. It is concluded that the addition of biopeptide enhanced immune of broiler without give any negative effect of broiler performance

Study of Protein Hydrolysis and Peptide Antioxidants Activity of Chicken Slaughterhouse Waste and Its Potential for Feed Additives Hartoyo, Bambang; Widyastuti, Titin; Rahayu, Sri; Santosa, R Singgih Sugeng
ANIMAL PRODUCTION Vol. 24 No. 2 (2022)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2022.24.2.133

Ensuring food safety in livestock requires specific feeding technology in agriculture by using feed additives in the form of antibiotics, prebiotics, probiotics, acidifiers, hormones and enzymes. Bioactive peptides improve the health status of humans and animals. Protein hydrolysis produce peptides that are safe, quickly metabolizable, less risky for livestock products to have contaminant residue. Bioactive peptides are still bound to the original protein, so they need to be released through an enzymatic process. This research explored the potential of chicken slaughterhouse waste to produce biopeptides by hydrolyzing proteins using various proteolytic enzymes. The slaughterhouse waste included chicken feet, intestines, filleting waste and blood plasma. The proteolytic enzymes used were papain, bromelain, protease by Rhizopus oligosphorus, probiotic protease. The observed variables were dissolved protein content with and without precipitation, protein hydrolyzate content, and the degree of enzyme hydrolysis. The research was conducted using exploratory methods. The results showed that the dissolved protein content in the chicken slaughterhouse waste protein concentrate was 1,585 mg/ml (feet), 2,361 mg/ml (intestines), 1,787 (filleting waste) and 2,372 mg/ml (blood plasma). Blood plasma protein concentrate showed the highest yield among other chicken slaughterhouse waste protein concentrates, namely 0.14 mg/ml (hydrolysis of papain), 0.18 mg/ml (hydrolysis of bromelain), 0.56 mg/ml (hydrolysis of R.oligosphorus protease) 0.68 mg/ml (hydrolysis of probiotic proteases). The highest degree of hydrolysis was shown in blood plasma hydrolyzates using probiotic protease enzymes, namely 28.72%. The highest antioxidant activity was 92.92% as observed in chicken feet protein hydrolyzate which was hydrolyzed using papain. Therefore, chicken feet, intestines and fillet waste can produce protein concentrates through precipitation using ammonium sulfate, and plasma using acetone. The highest protein concentration was in blood plasma protein which also produced the highest hydrolysis from hydrolyzing blood plasma proteins with hydrolyzed probiotic protease. The highest antioxidant activity was observed in chicken feet protein hydrolyzate which was hydrolyzed using papain enzyme and incubated for 6h.

PENGARUH PENAMBAHAN TEPUNG JAHE (Zingiber officinale) TERHADAP pH DAN WARNA ALBUMEN TELUR ASIN Nurachmarina, N; Santosa, Singgih Sugeng; Widyastuti, Titin
ANGON: Journal of Animal Science and Technology Vol 6 No 3 (2024): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.angon.2024.6.3.p284-290

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung jahe terhadap pH dan warna albumen pada pembuatan telur asin. Jahe mengandung senyawa gingerol, shagaol, kurkumin dan zingerone yang dapat digunakan sebagai bahan pengawet serta pewarna alami. Penambahan tepung jahe pada pembuatan telur asin dapat meningkatkan kualitas telur asin. Penelitian ini mengunakan metode rancangan acak lengkap dengan 4 perlakuan dan 5 kali ulangan. Analisis data dilakukan dengan menggunakan Analisis Variansi (ANAVA). Hasil yang berpengaruh dilanjutkan dengan menggunakan uji lanjut orthogonal polinomial. Perlakuan yang diuji dengan penambahan tepung jahe, yaitu P0 : tepung jahe 0%, P1 : tepung jahe 10%, P2 : tepung jahe 20%, dan P3 : tepung jahe 30%. Uji pH albumen telur asin diukur menggunakan alat yang dinamakan pH meter dan pengukuran whiteness index albumen telur itik asin menggunakan alat colorimeter. Hasil penelitian menunjukkan bahwa rataan pH albumen telur itik asin berkisar 7,08 - 7,81 dan whiteness index berkisar 64,14 – 85,86. Hasil penelitian menunjukkan bahwa penambahan tepung jahe dapat mempengaruhi pH dan whiteness index telur asin.

PENGARUH PENAMBAHAN TEPUNG JAHE (Zingiber officinale) TERHADAP pH DAN WARNA ALBUMEN TELUR ASIN Nurachmarina, N; Santosa, Singgih Sugeng; Widyastuti, Titin
ANGON: Journal of Animal Science and Technology Vol 6 No 3 (2024): ANGON: Journal of Animal Science and Technology
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.angon.2024.6.3.p284-290

Kecernaan Protein Kasar dan Serat Kasar Pakan Kambing yang Diberi Daun Sirih (Piper betle Linn) dalam Pakan Berbasis Jerami Padi Amoniasi Ahmad, Miftahuddin; Suhartati, Fransisca Maria; Widyastuti, Titin
ANGON: Journal of Animal Science and Technology Vol 2 No 2 (2020): ANGON: Journal of Animal Science and Technology
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.angon.2020.2.2.p106-116

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