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All Journal Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jurnal Nukleus Peternakan Animal Agricultura
Riwu, Agustinus R.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Immunology & microbiology Veterinary

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Level Pemberian Tepung Rosella (Hibiscus sabdariffa Linn) Terhadap Kualitas Dendeng Babi Sipahelut, Geertruida Margareth; Armadianto, Heri; Noach, Yakob R.; Riwu, Agustinus R.; Dillak, Sutan Y.F.; Riwu, Junius Rede Lae
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol 11 No 2 (2021): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Vete
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v11i2.148

Abstract

The purpose of this research to determine the level on the quality of pork jerky (aroma, texture and TPC). The research design used was a complete random design (CRD) with 4 treatments and 3 replications, and continued with Mann-Whitney test. The sensoric data used hedonik test according to Kruskal-Wallis method. The treatment consisted of R0 = without roselle flour, R1 = roselle flour 5g, R2 = roselle flour 10g and R3 = roselle flour 15g. The results showed that the addition of roselle flour 5g, 10g and 15g gave a significant difference (P <0.05) to the aroma and TPC values while the texture had no significant effect (P>0,05). But the best texture value is at the level of 10g roselle flour. Conclusion, The level of roselle flour influences the value of the aroma of jerky and can reduce the total bacterial growth in the pork jerky. The best activity level of 15g roselle flour can reduce the lowest total bacterial colony.
PENGARUH PENGGUNAAN TIGA JENIS KUNING TELUR DALAM PENGENCER AIR KELAPA MUDA TERHADAP KUALITAS SEMEN SAPI BALI (Impact of Adding Three Different Egg Yolks to Young Coconut Water Diluent on Bali Cattle Semen Quality) Ulu, Krista Florida; Belli, Henderiana L.L; Riwu, Agustinus R.; Hine, Thomas M.
JURNAL NUKLEUS PETERNAKAN Vol 11 No 2 (2024): Desember
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v11i2.7797

Abstract

Young coconut water (CW) can be used as a diluent which can provide nutrients and other protective substances for the life of spermatozoa. Egg yolk is one of the important components in semen diluent, because it has a very important role in protecting the plasma membrane and acrosome during storage. The aim of this research was to determine the best type of egg yolk in combination with young coconut water to maintain liquid semen quality of Bali cattle. This research used a complete random design consisting of 6 treatments and 5 replications. The basal diluent in all treatments was 80 percent of CW combined with 20 percent chicken egg yolk (C), duck egg yolk (D), quail egg yolk (Q). The treatments in question are P0= CW-C, P1= CW-D, P2= CW-PQ, P3= CW-CD, P4= CW-CQ, and P5= CW-CDQ. Data were analyzed using one-way ANOVA and Duncan tests. Until the 6th day of storage, the P3 treatment produced higher semen quality than the control (P<0.05) except that the sperm abnormality variable showed no significant difference (P>0.05). On the other hand, treatment P3 showed no significant difference from treatments P1, P2, P4, and P5 (P>0.05). The quality of Bali cattle semen up to the sixth day of storage in treatment P3 was: 42.00%. 48.76%, 5.71%, 6.2 days respectively for the variables motility, viability, abnormalities and sperm survival. The results of this study concluded that a combination of chicken and duck egg yolks added to coconut water is the best diluent that can maintain the quality of Bali cattle sperm.
Sifat Pembakaran Briket Bioarang Berbahan Dasar Campuran Arang Kotoran Kambing, Tempurung Saboak dan Sekam Padi Alokafani, Febi; Dami Dato, Twenfosel O.; Maranatha, Grace; Riwu, Agustinus R.
Animal Agricultura Vol 3 No 1 (2025): Animal Agricultura
Publisher : Yayasan Sumber Daya Manusia Cerdas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59891/animacultura.v3i1.117

Abstract

This study aims to determine the effect of goat dung charcoal mixture of saboak shell and rice husk on the combustion properties of biocharcoal briquettes. The method used is a completely randomized design (CRD) with 4 treatments and 4 replicates. The treatments were P1 = 25% goat dung charcoal + 75% saboak shell, P2 = 25% goat dung charcoal + 50% saboak shell + 25% rice husk, P3 = 25% goat dung charcoal + 25% saboak shell + 50% rice husk and P4 = 25% goat dung charcoal + 75% rice husk. The variables studied included combustion temperature, combustion rate, combustion resistance, combustion and smoke color, and the ability to boil water. The results of the variance showed that the treatment had a significant effect (P < 0.05) on the combustion temperature, combustion rate, and a very significant effect (P < 0.01) on the ability to boil water, but not significant (P>0.05) on combustion resistance, color and smoke. The average values obtained are combustion temperature 270.2 ⁰C; combustion rate 2.40 g/min; combustion resistance 218.8 minutes; combustion color 3.50; combustion smoke 3.50; ability to boil water 11.68 minutes. It was concluded that biochar briquettes made from a mixture of goat dung charcoal, saboak shell and rice husk with an increasing proportion of rice husk, produced briquettes with combustion quality: combustion temperature, and water boiling ability decreased, but combustion resistance, combustion rate, color and smoke tended to be the same.
Aspek Kimia Dan Nilai Energi Susu Goreng Berbahan Dasar Susu Sapi Dengan Plain Yogurt Sebagai Koagulan Lay, Inggrid E.; Sipahelut, Geertruida M.; Riwu, Agustinus R.; Armadianto, Heri
Animal Agricultura Vol 1 No 3 (2024): Animal Agricultura
Publisher : Yayasan Sumber Daya Manusia Cerdas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59891/animacultura.v1i3.36

Abstract

Fried milk is a traditional dairy product originating from one of the district in East Nusa Tenggara, namely Rote Ndao regency which is made from buffalo milk and palm sugar which is sold in several industrial centers in Lobalain district This study aims to determine the effect of the use of a combination of crude papain and plain yogurt as an acidifying agent on the chemical aspects and energy value of the fried milk made from cow’s milk. The method used is a complete randomized design (CRD)  consisting of 4 treatments amd 4 repeats. The treatment consist of P1: crude papain 0,5% + plain yogurt 1% of milk volume, P2: crude papain 0,5% + 1,5%  plain yogurt of milk volume, P3: crude papain 0,5% + Plain yogurt 2% of milk volume, P4: crude papain 0,5% + Plain yogurt 2,5% of milk volume. The variables studied include, water content, protein, fat, sugar, calcium, lactose and calories. The data obtained were analyzed using Analysis Of Variance (ANOVA) followed by Duncan Multiple Range Test (DMRT) to determine the effect between treatments. The results showed that the addition of papaya sap and plain yogurt enzymes had an intangible effect (P>0,05) on Protein, Fat, Sugar, Lactose and Calcium of fried milk, a real effect (P<0,05) on the water content of fried milk, and very real effect (P<0,01) on fried milk calories. It was concluded that the use of crude and plain yogurt increased the water content and calories of fried milk along with increasing level of plain yogurt use.
Co-Authors Alokafani, Febi Armadianto, Heri Dami Dato, Twenfosel O. Henderiana L.L Belli Lay, Inggrid E. Maranatha, Grace Noach, Yakob R. Riwu, Junius Rede Lae Sipahelut, Geertruida M. Sipahelut, Geertruida Margareth Sutan Y.F.G. Dillak Thomas Mata Hine Ulu, Krista Florida