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All Journal Jurnal Sain Peternakan Indonesia Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Tropical Animal Science Journal Jurnal Ilmu Peternakan Terapan Jurnal Triton
Wihansah, R. R. S.
Politeknik Pembangunan Pertanian Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Energy Environmental Science Immunology & microbiology Social Sciences Veterinary

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Pengaruh Pemberian Glukosa yang Berbeda terhadap Adaptasi Escherichia coli pada Cekaman Lingkungan Asam R. R. S. Wihansah; M. Yusuf; M. Arifin; A. Y. Oktaviana; Rifkhan Rifkhan; J. K. Negara; A. K. Sio
Jurnal Sain Peternakan Indonesia Vol 13, No 1 (2018)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.13.1.29-35

Abstract

Setiap makhluk hidup termasuk bakteri memiliki kemampuan untuk beradaptasi pada kondisi lingkungan yang tidak sesuai dengan zona nyamannya. Penelitian ini bertujuan untuk melihat respon bakteri E.coli terhadap kondisi asam atau pH rendah sebagai bentuk adaptasinya. Pada penelitian ini terdapat 5 perlakuan yaitu E.coli yang ditumbuhkan pada media Nutrien Broth sebagai kontrol (P0), E.coli yang ditumbuhkan pada media Nutrien Broth dengan kondisi asam (pH 4) (P1), E.coli yang ditumbuhkan pada media Nutrien Broth dengan kondisi asam (pH 4) dan diberi glukosa 10 % (P2), selanjutnya diberi glukosa 30 % (P3) dan 50 % (P4). Pada setiap perlakuan diulang sebanyak 3 kali. Jumlah populasi dihitung dengan Metode Turbidimetri menggunakan spektrofotometer melalui nilai kekeruhan (OD). Hasil penelitian ini menunjukkan bahwa media dengan pH rendah (pH 4) dapat menghambat pertumbuhan bakteri E.coli, sedangkan penambahan glukosa mampu mempertahankan pertumbuhan bakteri E.coli. Penambahan glukosa sampai 50 % terbukti mampu meningkatkan populasi sampai jam ke 29, sedangkan pada pemberian glukosa 10 dan 30 % sudah terjadi penurunan populasi bakteri E.coli pada jam ke 29.Kata kunci:  E.coli, adaptasi, asam,  populasi bakteri
Anti-diabetic Potency and Characteristics of Probiotic Goat-Milk Yogurt Supplemented with Roselle Extract during Cold Storage R. R. S. Wihansah; I. I. Arief; I. Batubara
Tropical Animal Science Journal Vol. 41 No. 3 (2018): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (481.894 KB) | DOI: 10.5398/tasj.2018.41.3.191

Abstract

This study aimed to evaluate the anti-diabetic potency by in vitro method and the characteristics of probiotic goat-milk yogurt supplemented with roselle extract during cold storage. The experiment used three treatments namely yogurt, probiotic yogurt, and probiotic yogurt supplemented with roselle extract. Yogurt was stored in cold storage (4 oC) and was evaluated for the characteristics and anti-diabetic potency on days 0, 5, 10, and 15. The anti-diabetic potency was analyzed by a-glucosidase inhibitory activity. The results showed that goat milk in this study had a good quality including fat, SNF, protein, lactose content, density, and freezing point. Roselle extract had anti-diabetic potency with 87.72% inhibition at 25% concentration and also had 13.64% IC50 value. The anti-diabetic potency was affected by the type of yogurt, storage duration, and their interaction (P<0.05). Viscosity and water activity were affected by storage duration (P<0.05), meanwhile titratable acidity and pH value were affected by the type of yogurt. Total lactic acid bacteria were affected by storage duration, and there was an interaction between the type of yogurt and storage duration. In conclusion, probiotic yogurt supplemented with roselle extract had the highest anti-diabetic potency among all treatments with 36.70% inhibition. The inhibitory activity of probiotic yogurt supplemented with roselle extract decreased during 15 days of cold storage. The inhibition was comparable with acarbose at 0.1-0.5 ppm concentration. Physical, chemical, and microbiological characteristics of yogurt in this study were good and could be consumed up to 15 days of cold storage.
Analisis Ekonomi dan Lama Pembakaran Briket Bioarang Berbahan Dasar Feses Sapi Potong Tyalif Gibran Takapaha; Arif Nindyo Kisworo; Rifa Rafi'atu Syabani Wihansah
JURNAL TRITON Vol 13 No 2 (2022): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v13i2.231

Abstract

Saat ini paradigma limbah peternakan sudah beralih dari bahan buangan menjadi bahan baku yang bernilai ekonomis. Usaha peternakan yang memanfaatkan limbah ternak perlu dikembangkan. Salah satu usaha yang dapat dilakukan yakni pemanfaatan feses sapi potong menjadi briket bioarang yang dapat menambah pendapatan dari para peternak. Tujuan penelitian ini yaitu meningkatkan pengetahuan peternak dalam pengolahan limbah ternak sapi potong sebagai briket bioarang, mengukur durasi pembakaran dari briket bioarang dan menganalisis keuntungan ekonomisnya. Penelitian dilaksanakan pada 5 April 2021 sampai dengan 30 Juni 2021 di Desa Karangjaladri Kecamatan Parigi Kabupaten Pangandaran. Perlakuan pada penelitian ini yakni perbedaan takaran perekat tapioka dan feses gosong pada briket bioarang terhadap lama pembakaran dengan 6 ulangan. Data kaji terap dianalisis menggunakan uji t, sedangkan pengukuran terhadap aspek pengetahuan peternak diolah secara deskriptif kuantitatif. Hasil analisis efektifitas penyuluhan sebesar 69,8 % dengan kriteria berhasil. Hasil Uji t pada kaji terap menunjukan bahwa perbedaan takaran campuran perekat cairan tapioka tidak berpengaruh nyata pada lama pembakaran dari briket bioarang feses sapi. Analisis ekonomi dari kedua perlakuan kaji terap menunjukkan bahwa penggunaan 70% feses gosong, 20% sekam, dan 10% larutan tapioca lebih menguntungkan secara ekonomi. Berdasarkan pengukuran R/C rasio yang lebih dari satu (>1), maka usaha pengolahan feses sapi potong menjadi briket bioarang ini layak untuk direalisasikan.
Evaluation of Acid Value, Free Fatty Acids, and Malondialdehyde (MDA) Content in Chevon Fat: A Pre- and Post-Roasting Comparison M. S. Soenarno; M. Arifin; S. Prabowo; Salundik; D. Murtini; Q. Alifiya; R. R. S. Wihansah
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 12 No. 2 (2024): 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.12.2.101-104

Abstract

The roasting process using high heat will decrease the quality of fat and can produce toxic compounds that are mutagenic and carcinogenic to the body if consumed over a long period of time. This study aims to analyze the effect of roasting on chevon fat. The roasting process in this study was carried out using charcoal with a distance of 5 cm between the charcoal and the fat for 10 minutes. The observed test parameters were acid value, free fatty acids, and malondialdehyde (MDA) levels. The data obtained from the study were analyzed using a T-test based on the treatment of chevon fat before and after roasting. The results showed that the acid value and free fatty acid value of the fat after roasting were significantly (P<0.05) higher than before roasting, while the MDA value was not significantly different (P>0.05). This study indicates a change in the quality of chevon fat after roasting.
Study of quality of cows milk treated bay leaf teat dipping in Tegal Mandiri Farmer Wihansah, Rifa Rafi'atu Sya'bani; Purwanti, Maya; Wahyuningsih, Wahyuningsih; Harry, Harry
Jurnal Ilmu Peternakan Terapan Vol 7 No 2 (2024): Jurnal Ilmu Peternakan Terapan
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jipt.v7i2.4476

Abstract

The aim of this study was to examine the quality of milk including microbiological, chemical properties and detection of subclinical mastitis resulting from the application of bay leaf solution as a natural antiseptic. Application of bay leaf solution was conducted on dairy cows at Tegal Mandiri Farmer Group for 28 days. The parameters observed include microbiological and chemical quality including Total Plate Count (TPC), Staphylococcus aureus contamination, Escherichia coli contamination, fat, protein, lactose content, density and freezing point. Subclinical mastitis was detected using the Draminski Mastitis Detector to see the electrical resistance value of the milk. The results showed that the milk resulting from the application of teat dipping with bay leaf solution had microbiological qualities including Total Plate Count and S. aureus population which met the standards with a TPC population of 4.70 log CFU/ml and S. aureus 0.91 log CFU/ mL, but the E. coli population did not meet the standards. Application of teat dipping with bay leaf solution can reduce the population of S. aureus. Chemical quality in the form of fat content, protein, specific gravity, lactose and freezing point is in accordance with standards. An electrical resistance value of >300 indicates that the milk is of high quality, healthy and has a low incidence of mastitis.
Aspek mikrobiologis, serta Sensori (Rasa, Warna,Tekstur, Aroma) Pada Dua Bentuk Penyajian Keju yang Berbeda Negara, J. K.; Sio, A. K.; Rifkhan, Rifkhan; Arifin, M.; Oktaviana, A. Y.; Wihansah, R. R. S.; Yusuf, M.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 4 No. 2 (2016): 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

This study was conducted to determine the contamination of microorganisms, pH, water activity (aw), as well as sensory tests (color, aroma, flavor, and texture) with the presentation of different cheeses. This research was conducted in an Laboratorium Terpadu and Laboratorium Phatogen, Teknologi Hasil Ternak, Program Study Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Bogor Agricultural University. Data from the observations in doing calculations using t-test mathematical model of this design is t =  with 2 times each replicate. The variables measured were the value of Total Plate Count (TPC), Potato Dextrote Agar (PDA), pH, aw, and a sensory test. Data were analyzed using t-test model. The results of the analysis of the t-test (α = 5%) of cheddar cheese block and cheddar cheese slice stem not give significant differences (P > 0,05) on the TPC and PDA yeasts or fungi. t-test (α = 5%) to pH and aw on each individual cheese does not give significant differences (P> 0,05). From the results of sensory analysis on the color of the cheese is seen that the panelists really liked the cheese sticks. Rate on cheese stem higher with the average value of which is 4 compared with cheddar cheese shaped slice which has an average value is 3,7. as well as on the assessment of texture and flavor, the rod-shaped cheddar cheese has a value - average higher than shaped slice of cheddar cheese. while the aroma cheddar cheese slice has a higher average value than the rod-shaped cheddar cheese. However this is seen not provide a significant difference due to differences in cheese and cheese slice stem relatively small. On the results of the analysis (t-test) showed that the difference in assessment of color, texture, aroma and taste of the cheese slice and cheese stems not significant or not significant. This is most likely because of the cheese slice and rods produced by the company that produced simultaneously.
Kualitas Fisik, Kimia dan Mikrobiologi Susu Kambing pada Waktu Pemerahan yang Berbeda di Peternakan Cangkurawok, Balumbang Jaya, Bogor Arifin, M.; Oktaviana, A. Y.; Wihansah, R. R. S.; Yusuf, M.; Rifkhan, Rifkhan; Negara, J. K.; Sio, A. K.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 4 No. 2 (2016): 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

The aim of this study was to determine the physical, chemistry, and microbiological quality of goat’s milk collected from morning and afternoon milking. A total of 3 of crossbred goat (PE) milk were used in this study. These samples were analyzed for total plate count (TPC), Staphylococcus sp, Escherichia coli, and Salmonella sp. Test anova shown any significant differences ( p<0,05) in Escherichia coli while  another microorganisms not significant. For quality physical and chemical anova results showed no difference between morning and afternoon milking. Based on Indonesian National Standard (SNI) for fresh milk No 3141.1-2011, the level of TPC, and Salmonella sp.were still in standard range, while Staphylococcus sp.and Escherichia coli  was exceed the standard value. In conclusion, raw milk of goat collected directly from the udder is safe to consume. 
Kualitas Fisik, Mikrobiologi dan Organoleptik Sosis Ayam Komersil yang Beredar di Tempat Berbeda di Bogor Yusuf, M.; Wihansah, R. R. S.; Arifin, M.; Oktaviana, A. Y.; Rifkhan, Rifkhan; Negara, J. K.; Sio, A. K.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 4 No. 2 (2016): 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

This study aimed to evaluate the quality of physical, microbiological and organoleptic chicken sausage around on campus IPB, Bogor to evaluate its feasibility. Chicken sausage samples obtained from two groups of different markets, namely supermarket and traditional market. The design of the treatment of this study consisted of two treatment that sausage that comes from the traditional markets (stored at room temperature) and sausage that comes from the supermarket (stored at cold temperatures) and each market was taken a sample of three replications. The physical quality was observed pH and aw, while the microbiological quality was observed quantitative testing total microbial colonies (PCA), E. coli, Salmonella sp, Staphylococcus aureus, according to the  BSN (2008) and FDA method (1998). Organoleptic quality chicken sausage test was using hedonic test. The results showed that the chicken sausages in the market around the campus of IPB was still feasible for consumption due to microbial contamination was still low compared with SNI and organoleptic sausage was still accepted by the panelists
Nutritive Value, Digestibility, and Gas Production of Pennisetum purpureum Silage Supplemented with Saccharomyces cerevisiae and Lactobacillus plantarum Riyanti, L.; Zahera, R.; Kisworo, A. N.; Wihansah, R. R. S.; Febriza, G.
Tropical Animal Science Journal Vol. 47 No. 3 (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.2024.47.3.312

Abstract

The purpose of this study was to evaluate the use of Saccharomyces cerevisiae and Lactobacillus plantarum as silage additives and their combinations on the physico-chemical and microbiological quality of Pennisetum purpureum cv. Mott silage and assess fermentation characteristics, digestibility, and in vitro gas production. The experiment used a completely randomized design with 4 treatments and 5 replications. The treatments are: T0= dwarf elephant grass silage + 3% molasses, T1= T0 + S. cerevisiae, T2= T0 + L. plantarum, and T3= T0 + S. cerevisiae + L. plantarum. Variables measured were organoleptic, physical, microbial, nutrient composition, in vitro fermentation characteristics and nutrient digestibility, as well as total gas and methane productions. The result showed that all silages had good physical quality, low pH (<3.8) and NH3 content, and high fleigh point. Inoculants decreased the percentage of dry matter, crude protein, ether extract (p<0.05), increased crude fiber, and decreased the composition of nitrogen-free extract and non-fiber carbohydrate (p<0.05) but it was able to increase Ca and P. Total gas production of T0 was the highest among treatments, while the T3 had the lowest total gas and methane productions (p<0.05). The supplementation of S. cerevisiae and L. plantarum as a silage improved organoleptic, physical, and microbiological qualities. Although the nutrient composition did not increase significantly, the combination of 2 (two) inoculants was able to improve fermentation activity in the rumen, increase total volatile fatty acid (VFA), dry matter and organic matter digestibility, reduce total gas production and the ratio of methane gas production to VFA.
Co-Authors A. K. Sio A. Y. Oktaviana Arif Nindyo Kisworo D. Murtini Febriza, G. Harry, Harry I. Batubara I. I. Arief J. K. Negara Kisworo, A. N. M. Arifin M. Arifin M. Arifin M. S. Soenarno M. Yusuf M. Yusuf Maya Purwanti Negara, J. K. Oktaviana, A. Y. Q. Alifiya RIFKHAN RIFKHAN Riyanti, L. S. Prabowo Salundik Sio, A. K. Tyalif Gibran Takapaha Wahyuningsih Wahyuningsih Zahera, R.