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All Journal Jurnal Sain Peternakan Indonesia Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Soenarno, M. S.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Bahasa Inggris Soenarno, M. S.; Emilliana, P. A.; Arifin, M.
Jurnal Sain Peternakan Indonesia Vol 19 No 2 (2024)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.19.2.84-89

Abstract

Tallow is a by-product of the meat processing industry. Tallow is commonly used as a raw material in soap making. This studi aims to evaluate the antibacterial activity of tallow-based soap with varying amounts of tea tree and peppermint extracts. This study used a completely randomized design with the addition of tea tree and peppermint extracts 0% (P1), addition 2% (P2), addition 5% (P3), addition 8% (P4). The parameters of this study were water content, pH, free fatty acids, and antibacterial activity tests against Escherichia coli, Staphylococcus aureus, and Propionibacterium acnes. The results showed that tea tree and peppermint extracts had no significant effect on the water content, pH and free fatty acid values. Meanwhile, the results of antibacterial activity showed significantly different results (P<0.05) for E. coli and S. aureus but were not significant for P. acnes. Adding tea tree and peppermint extracts to tallow-based soap can enhance its antibacterial properties without affecting the physical quality of the soap.
Karakteristik Yoghurt Probiotik Ekstrak Kayu Manis dari Susu Kambing Hasil Pemberian Pakan Campuran Garam Karboksilat Kering Lindasari, F.; Maheswari, R. R. A.; Atabany, A.; Soenarno, M. S.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 1 No. 2 (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

Pengaruh Pemberian Kefir Sebagai Food Supplement Terhadap Produksi Air Susu Induk Mencit Soenarno, M. S.; Maheswari, R. R. A.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 1 No. 2 (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

Identifikasi Peptida BioaktIf dari Olahan Susu Fermentasi Tradisional Indonesia Sebagai Bahan Pangan FungsIonal Untuk Kesehatan Soenarno, M. S.; Polli, B. N.; Febriantosa, A.; Hanifah, R.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 1 No. 3 (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

Dangke and dadih is milk processing product from South Sulawesi and West Sumatera. Dangke had total plate count, yeast and mold, and lactic acid bacteria, respectively 6,4 x 108   cfu/g, 2,5 x 108 cfu/g, 2,8 x 105  cfu/g; and dadih had 7,3 x 108  cfu/mL, 9,0 x 107 cfu/mL, 1,5 x 105  cfu/mL. Dangke and dadih had higher sensitivity to Gram positive than Gram negative bacteria. Based on protein molecular weight, then dangke and dadih had peptide that included to glicoprotein. 
Karakteristik Fisik Wol Domba Batur dan Domba Garut Umizakiah, K.; Yamin, M.; Soenarno, M. S.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 2 No. 1 (2014): 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

Batur sheep produce medium wool, while garut sheep produce coarse wool. Knowledge about wool physical characteristics of both breeds are important due to the potential background forutilization to certain product.  The aims of this research were to indentify and compare wool physical characteristics of batur sheep (WB) and garut sheep (WG). The variables observed including bundle tenacity, elongation, flammability, sound and thermal insulation properties. The comparison data of sound and thermal insulation ability between board (P), board + batur sheep wool (PWB), and board + garut sheep wool (PWG) were designed by Completely Randomized Design (CRD) and analyzed by using the Analysis of Variance (ANOVA) as well as the comparison data of flammability between WB, WG, P and nylon.  The comparison data of bundle tenacity, elongation, sound and thermal insulation properties between board + batur sheep wool (PWB), and board + garut sheep wool (PWG) were analyzed by T-test.  The result showed that WB and WG had no significant difference on their tenacity, resilient, and flammability (P > 0.05).  PWB and PWG had better sound and thermal insulation ability compared than P.  Wol had flammability better than P and nylon.
Co-Authors A. Atabany, A. Emilliana, P. A. Febriantosa, A. Hanifah, R. Lindasari, F. M. Arifin M. Yamin Polli, B. N. R. R. A. Maheswari Umizakiah, K.