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All Journal HAYATI Journal of Biosciences MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Ilmu Tanah dan Lingkungan (Journal of Soil Science and Environment) Buletin Peternakan VALENSI Jurnal Veteriner Jurnal Ilmu Ternak Majalah Kedokteran Bandung Jurnal Ilmu dan Teknologi Hasil Ternak Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ilmu Ternak Veteriner WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Animal Production : Indonesian Journal of Animal Production Jurnal Aplikasi Teknologi Pangan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Aplikasi Teknologi Pangan Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Journal of Tropical Animal Science and Technology Jurnal Sains dan Teknologi Peternakan Jurnal Teknologi Hasil Peternakan Makara Journal of Science Jurnal Ilmiah Ilmu-Ilmu Peternakan Jurnal Kedokteran Hewan Jurnal Agripet Animal Production

Irma Isnafia Arief

Department Of Animal Production And Technology, Faculty Of Animal Science, Institut Pertanian Bogor, Bogor, 16680, Indonesia

Author-ID : 232188

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Veterinary Other

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Determination of Complete Sequence Mutation of Myostatin Gene in Fast- and Slow-Growing Chicken Isyana Khaerunnisa; Ahmad Furqon; Saiful Anwar; Jakaria Jakaria; Cahyo Budiman; Irma Isnafia Arief; Cece Sumantri; Yong Soo Kim
HAYATI Journal of Biosciences Vol. 30 No. 1 (2023): January 2023
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.30.1.148-158

Myostatin plays a role in inhibiting skeletal muscle growth in vertebrates. This study aimed to investigate the full sequence of the myostatin gene in fast-growing and slow-growing chickens. Fast- and slow-growing chicken models were produced from F2 Kampung x broiler. The full sequence of the myostatin gene was identified using 24 pairs of primers covering about 8,000 bp. mRNA expression analysis of muscle tissue was performed to examine whether the expression levels of myostatin are affected by chicken lines, sex, or muscle type. The results showed 170 mutations in fast- and slow-growing chickens. One hundred and sixty-one of them are novel mutations. A total of five and twenty-two alleles were specific alleles found only in the fast-growing and slow-growing groups of chickens, respectively. There were no differences in amino acids and gene expression levels of myostatin between the fast- and slow-growing chickens. In summary, the results of this study showed that specific alleles for the fast-growing or slow-growing chicken groups were found, suggesting that these specific alleles potentially be used as genetic markers for muscle growth in chickens.

Efektivitas Konsentrat Papain Bubuk, Getah Pepaya Segar, dan Papain Komersial sebagai Koagulan dalam Pembuatan Dangke Muh. Achyar Ardat; Zakiah Wulandari; Irma Isnafia Arief
Jurnal Ilmu Pertanian Indonesia Vol. 27 No. 4 (2022): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.27.4.620

Dangke is a milk-based dish in which the papain coagulates casein. This study aims to test the effectiveness of powdered papain concentrate, fresh papaya sap, and commercial papain as a coagulant agent in the dangke preparation with three additional levels of enzyme activity in each type of papain. The resulting dangke was tested physically, chemically, and organoleptically to determine the type of papain and the enzyme's activity level most effectively as a coagulant. The three enzyme activity levels used were 217.14, 434,29, and 651.44 AU/mg with a heating temperature of 100.16°C. The experiment used a randomized group design factorial pattern with three replications. Testing on the physical properties of the two types of papain showed results that did not differ significantly (P>0.05) for the whey weight but differed significantly for the yield. The results of the chemical properties test showed significantly different results (P<0.05) on the protein level. Based on hedonic quality tests, the dangke that is liked was chewy in texture, white in color, predominantly milky, has a distinctive dangke taste, and does not taste bitter. The hedonic quality on Anova test indicated a significantly different result (P<0.05) for all tested parameters. The best papain as a coagulant in dangke making was fresh sap papain and freeze-dried papain with the addition of the lowest level of enzyme activity, or level one. Keywords: coagulant, dangke, enzyme activity, organoleptic, papain

Strategi Kebijakan Impor Sapi Berbasis Manajemen Risiko di Masa Pandemi Firmansyah Firmansyah; Yandra Arkeman; Irma Isnafia Arief
Jurnal Ilmu Pertanian Indonesia Vol. 28 No. 1 (2023): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.28.1.93

This study aims to analyze potential risks and risk mitigation in the company's supply chain to minimize the company's potential losses and develop a policy strategy for importing feeder cattle during the COVID-19 pandemic as a framework (blueprint) for company readiness in the future as well as in handling food security, especially to meet the domestic demand for beef, which is currently only able to meet 70% of the total demand. In the early stages of the research, the House of Risk (HOR) method is employed to identify risk variables (risk events and risk agents) and risk mitigation. The results obtained from the risk analysis are used to develop corporate policy strategies. The results of the ANP-BOCR analysis show that the policy strategy that is set as the highest priority is the improvement and enhancement of operation and production processes (PPOP). The alternative policy strategy with the lowest priority is implementing a Go-Public (KGP) policy. Improvement and enhancement of operation and production processes carried out in the company include: 1) application of complete feed; 2) production efficiency and mechanization; and 3) implementation of Internet of Things (IoT) and Digitalization. The results of the Rater Agreement (W) show that all respondents (experts) have a fairly high agreement on the priority of the policy strategy set, with Kendall's W coefficient value of 0.5. Keywords: analytic network process, BOCR, Covid-19, house of risk

Karakteristik Kefir Susu Sapi Dengan Penambahan Ekstrak Bunga Telang (Clitoria ternatea) Amelia Friska Pertiwi; Epi Taufik; Irma Isnafia Arief
Jurnal Ilmu Pertanian Indonesia Vol. 28 No. 1 (2023): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.28.1.34

Kefir is made from a kefir seed starter consisting of L kefiri, genus Leuconostoc, Lactococcus, and Acetobacter that grow side by side. The addition of butterfly pea flowers extract to kefir can improve functional properties and sensory. The aim of this study was to investigate the physical characteristic, chemical characteristics, microorganisms, antioxidant activity, and organoleptic properties of cow’s milk kefir with the addition of butterfly pea flowers during storage at refrigerator temperature (1‒4°C). The research analysis used a completely randomized design with a 3x3 factorial pattern with three repetitions. The first factor was the addition of butterfly pea flowers (0%, 3%, and 6%), and the second factor was storage time (0, 3, and 6 days). The physical, chemical, antioxidant activity, and microorganism characteristics were tested using two-factor ANOVA and further tested by the Duncan test. Data on organoleptic properties were analyzed by the nonparametric Kruskal-Wallis and then verified using the Mann-Whitney test. The results showed that during storage the kefir increased the pH value and TAT value and decreased the viscosity and fat content. The inhibition of DPPH and the antioxidant capacity of the addition of butterfly pea flowers extract increased and decreased with the length of storage. Lactic acid bacteria (LAB) and the yeast did not change. Sensory hedonic test panelists prefer the color and aroma of kefir with the addition of telang flower extract. Sensory test of hedonic quality with the best characteristics, namely the addition of 6% butterfly pea flowers extract. Keywords: butterfly pea extract, kefir, storage organoleptic

Analisis Komponen Volatil Flavor Dendeng Batokok dengan Bahan Pengasap Serbuk Gergaji Medang Jaya Putra Jahidin; R A Maheswari; Irma Isnafia Arief
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol. 18 No. 1 (2015): Mei 2015
Publisher : Fakultas Peternakan Universitas Jambi

Penelitian ini bertujuan untuk mempelajari komponen flavor yang berperan pada pengolahan dendeng batokok dari daging sapi dan kerbau sebagai bahan baku dengan bahan pengasap yang digunakan adalah serbuk gergaji kayu medang. Penelitian ini dirancang dengan menggunakan desain rancangan acak lengkap (RAL) dengan 3 (tiga) ulangan. Data non parametrik diolah menggunakan metode kruskal wallis, data parametrik peubah dianalisis dengan uji t. Pengolahan data komponen flavor menggunakan metode deskriptif dengan membandingkan dengan referensi yang ada. Hasil penelitan ini memperlihatkan bahwa komponen volatil fenol kemungkinan merupakan komponen yang memberikan pengaruh utama terhadap flavor dendeng batokok, sedangkan jumlah komponen volatil flavor yang terdapat pada masing-masing jenis daging yang digunakan juga berbeda.

Antibacterial Activity From Goat’s Milk Whey Hydrolized by Protease Enzyme of Bacillus Lincheniformis Irma Isnafia Arief; Sitta Fitri Rahmadhina; Cahyo Budiman
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 18 No. 1 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.01.3

Food additives had been used to prevent and inhibit the growth of microorganisms and extend shelf life of food. Based on the safety of their used, it has an impact such as microorganism resistance to synthetic antimicrobials. This encourages the development of antimicrobials derived from natural ingredients, especially from milk. The bioactive components of milk protein have not always existed in their natural state, including precursors or peptides that will only be active if they have been hydrolyzed in vitro from their natural proteins. Hydrolysis of milk protein can be carried out using proteolytic enzymes from various sources, including protease extracted from Bacillus lincheniformis. This study used different concentrations of the protease extracted from Bacillus lincheniformis (0.5%, 1% and 1.5%) to produce hydrolyzate which has antibacterial activity in terms of protein content, SDS PAGE profile and the size of the inhibition zone (disc method). The results showed that the best activity of the whey hydrolyzed on Gram-negative Escherichia coli was 1% concentration of protease enzyme. In comparison, Gram positive Staphylococcus aureus can be inhibited with 0.5% concentration of protease enzyme.

PROBIOTIK LOKAL MENINGKATKAN KANDUNGAN IgA USUS HALUS TIKUS YANG DIINFEKSI ENTEROPATHOGENIC E.Coli (EPEC): STUDI IMUNOHISTOKIMIA Tutik Wresdiyati; Yeni Setiorini; Sri Rahmatul Laila; Irma Isnafia Arief; Made Astawan
Jurnal Kedokteran Hewan Vol 7, No 2 (2013): September
Publisher : Universitas Syiah Kuala

Penelitian ini bertujuan menganalisis pengaruh pemberian probiotik lokal Lactobacillus fermentum (L. fermentum) dan Lactobacillus plantarum (L. plantarum) terhadap profil kandungan IgA usus halus tikus yang diinfeksi enteropatogenik E. coli (EPEC) menggunakan teknik imunohistokimia. Sebanyak 90 ekor tikus jantan galur Sprague Dawley digunakan dan dibagi menjadi enam kelompok perlakuan, yaknikelompok kontrol negatif (A), kelompok perlakuan L. plantarum (B), kelompok perlakuan L. fermentum (C), kelompok perlakuan L. plantarumdan EPEC (D), kelompok perlakuan L. fermentum dan EPEC (E), dan kelompok perlakuan EPEC (F). Perlakuan dilaksanakan selama 21 hari. Deteksi IgA dilakukan dengan teknik imunohistokimia pada jaringan usus halus. Hasil penelitian menunjukkan bahwa perlakuan probiotik lokalL. fermentum selama 2-3 minggu, dan perlakuan L. plantarum selama 2 minggu mampu meningkatkan kandungan IgA di usus halus tikus. Pada tikus yang dipapar EPEC, L. fermentum lebih baik dalam meningkatkan kandungan IgA dibandingkan L. plantarum.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.ked.hewan.v7i2.921

Karakteristik Fisikokimia, Mikrobiologi, dan Uji Pasar Yogurt Smoothies Rosela Stroberi pada Usia Remaja dan Dewasa di Bogor Putra Jahtra Berutu; Irma Isnafia Arief; Mochammad Sriduresta Soenarno; Lucya Cyrilla Eko Nugrohowati Supriyadi Dekriyatna
Jurnal Ilmu Pertanian Indonesia Vol. 28 No. 4 (2023): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.28.4.546

Yogurt is a dairy product that is processed into a fermented drink using lactic acid bacteria. Smoothies are drinks made from fruit or vegetables containing milk, yogurt, or honey. Strawberry Rosella Yogurt Smoothie is yogurt that has been processed by reducing the water content and adding rosella flower extract and strawberry jam. Before being marketed, these products need to be tested for safety and market opportunities. This study aims to analyze the physicochemical characteristics, microbiology, and market tests of strawberry rosella yogurt smoothies in adolescents and adults in Bogor. The physicochemical characteristics tested included pH, water activity (aw), viscosity, and total titrated acid. The microbiological parameters tested were total lactic acid bacteria and Salmonella sp. The market parameters tested include analysis of consumer perceptions and preferences and their correlation with yogurt consumption patterns. The market test was carried out using 100 respondents consisting of 50 students from SMAN 1 Bogor and 50 students from IPB University. The results showed that the physical properties (pH, water activity, viscosity, and total lactic acid) fulfilled the SNI yogurt quality requirements. The chemical properties or nutritional content and microbiological properties of yoghurt smoothies have met the requirements for yoghurt quality standards based on SNI. The results showed that respondents had good perceptions and preferences on the attributes of smoothie yogurt. Consumer preferences regarding the appearance of the packaging in general, color, ingredient content, packaging information, and appearance of the contents of the yogurt are generally positively correlated with the price range of yogurt that consumers buy. Strawberry Rosella Yoghurt Smoothie is safe for consumption and can be marketed. Keywords: consumer perception, consumer preferences, microbiology, physicochemistry, yogurt smoothies

Peranan Probiotik Lactobacillus plantarum IIA-1A5 dalam Meningkatkan Ketahanan Tubuh, Performa, dan Kualitas Telur Ayam Komersial Yodilla Agpretasia; Niken Ulupi; Irma Isnafia Arief
Jurnal Ilmu Pertanian Indonesia Vol. 29 No. 2 (2024): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.29.2.207

Probiotics are microorganisms that are non-pathogenic and beneficial for health when used in certain doses through the mechanism of increasing the function of the small intestine in chickens. This study aims to analyze the effect of adding the probiotic Lactobacillus plantarum IIA-1A5 to feed to improve the body's immune system, production performance, and egg quality in laying hens aged 49‒52 weeks. The experimental design used was a Completely Randomized Design (CRD). The treatment for adding the probiotic Lactobacillus plantarum IIA-1A5 to feed consists of four treatment levels, namely P0 (without probiotics), P1 (feed + 8.1 x 106 cfu/g or 1 g/kg feed), P2 (feed + 2.43 x 107 cfu/g or 3 g/kg feed), and P3 (feed + 4.86 x 107 cfu/g or 6 g/kg feed). The results of the study showed that administering the probiotic Lactobacillus plantarum IIA-1A5 in feed could reduce Escherichia coli bacteria in the small intestine of laying hens. Giving the probiotic Lactobacillus plantarum also had a significant effect (P<0.05) on feed consumption and egg yolk color. The addition of the probiotic Lactobacillus plantarum IIA-1A5 in feed can increase animal resistance, performance, and quality of chicken eggs. The use of probiotics with a treatment level of 1 g kg-1 feed (8.1 x 106 cfu g-1) showed the best results. Keywords: heat stress, laying hens, probiotic

Co-Authors 'Izzati, Farah Diba . TRIVADILA Afton Atabany Ahmad Furqon Alfiansyah, Teuku Muhammad Alifiya, Qorina Amalina Nur Wahyuningtyas Ambar Mudigdo Amelia Friska Pertiwi Anas Qurniawan Andi Febrisiantosa Andi Nurul Mukhlisah Andri Kusmayadi Angelina, Putri Nur Apriadi Pasaribu Apriantini, Astari Aristo Kurniawan Sio Astari Apriantini Asti Yosela Oktaviana AYU LESTARI Bagus Priyo Purwanto Bahri Syamsuryadi Betty S. L. Jenie Cahyo Budiman Cahyo Budiman Cece Sumantri Damiana Rita Ekastuti Darmawati, Maulita Putri Detiara, Azzahra Dondin Sajuthi Dono Indarto Dwi Febiyanti - Edi Erwan Ekajayanti Kining El Latifa Sri Suharto Epi Taufik Eti Rohaeti Fajr, Aulia Irhamni Faridah, Rajmi Febrina, Bunga Putri Firmansyah Firmansyah Fitra, Deni Fitri M Manihuruk Fitriananda, Putri Ghaling Achmad Guslian Abdul Basir Hajrawati Hajrawati Hanifah Nuryani Lioe Henny Nuraini Ida Ayu Putu Sri Widnyani Irmanida Batubara Isyana Khaerunnisa Isyana Khaerunnisa Iyep Komala J. Hermanianto Jakaria Jakaria Jaya Putra Jahidin Kamila, Elfa Aida Lilis Nuraida Luci Cyrilla Lucia Cyrilla Eko Nugrohowati Lucia Cyrilla Eko Nugrohowati Lucia cyrilla ENSD Lucia Cyrilla ENSD Lucya Cyrilla Eko Nugrohowati Supriyadi Dekriyatna Luki Abdullah MADE ASTAWAN Mahmud, Andi Tenri Bau Astuti Maulitia, Ziyan Tirta Mauludi, Muhammad Rifqi Mochammad Sriduresta Soenarno Monasdir Monasdir Monasdir, Monasdir Muh. Achyar Ardat Muhamad Arifin Muhamad Arifin, Muhamad Muhamad Syukur Muhammad Fikri Al Habib Muhammad Nur Hidayat Muhammad Yusuf Murtini, Devi Mutmainna, Andi Ni Wayan Triwulandhari Niken Ulupi Ninuk Purnaningsih Noraimah Binti Sulaiman Noraimah binti Sulaiman Noraimah Binti Sulaiman Nur Afni Nurul Hidayati Olfa Mega Panca Dewi Pipit Erlita Sari Putra Jahtra Berutu R A Maheswari R. R. A. Maheswari Rahmawati, Wahyu Riski RIFKHAN RIFKHAN Rita Mutia Rudi Afnan Sadarman Sadarman Saiful Anwar Salsabila, Haditsah Salundik Salundik . Sari, Pipit Erlita Sena, Anantha Septi Dwi Utami Setyo Pertiwi Silaban, Yosua Kristianto Siti Aminah Sitta Fitri Rahmadhina Soenarno, M. Sriduresta Soenarno, Moch. Sriduresta sri murtini . Sri Rahmatul Laila Sri Sugiarti Suharyanto Suharyanto Suharyanto Suharyanto Sulassih, . Syah, Setiawan Putra Tjut Awaliyah Zuraiyah Tuti Rostianti Maulani Tuti Suryati Tutik Wresdiyati Vebriyanti, Ely Yandra Arkeman Yantyati Widyastuti Yeni Setiorini Yeni Setiorini Yodilla Agpretasia Yong Soo Kim Yusuf Sumaryana Zaenal Abidin Zaenal Abidin Zakiah Wulandari

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