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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 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
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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Application of appropriate technology for feed supplements in Sukanagalih Village, Tasikmalaya Regency Andri Kusmayadi; Ghaling Achmad; Yusuf Sumaryana; Ninuk Purnaningsih; Irma Isnafia Arief; Muhamad Syukur; Sulassih Sulassih
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol. 9 No. 1 (2024): February 2024
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v9i1.11482

Abstract

Feed supplement is useful as a growth promoter, increasing efficiency and feed consumption, helping digestion and metabolism, and improving the quality of livestock products. The aim of this community service is to apply appropriate technology to utilize mangosteen peel and turmeric as feed supplement for poultry in Sukanagalih Village, Tasikmalaya Regency, as well as produce quality feed supplement and improve the skills of farmers in processing the supplement feed. This community service activity is one of the Kosabangsa programs between the Universitas Perjuangan Tasikmalaya as the implementation team and the IPB University as the accompanying team. This activity started from September to December 2023 in Sukanagalih Village, Rajapolah District, Tasikmalaya Regency. The method for implementing this activity consists of counseling, training, and assistance to livestock groups. The target partners for this activity were Kelompok Megar Bebek Cihateup and the Berdikari Village-Owned Enterprise (Bumdes Berdikari) with a total of 20 participants each, so the total participants are 40 people. The level of community empowerment increased to 80 – 85% in the knowledge, skills, accessibility, and income categories. The results of this activity are very beneficial for the community, where the application of appropriate technology for processing mangosteen peel and turmeric as feed supplements can increase the added value and selling value of agro-industrial waste products in Tasikmalaya Regency. The application of appropriate technology for the use of supplement feed is able to increase the knowledge and skills of the community in Sukanagalih Village, Tasikmalaya Regency in processing feed supplements.
Pelatihan Good Farming Practises, dan Good Manufacturing Practises untuk Meningkatkan Daya Saing UKM Abinisa Serang Banten Ulupi, Niken; Arief, Irma Isnafia; Aminah, Siti; Alfiansyah, Teuku Muhammad; Mauludi, Muhammad Rifqi; Alifiya, Qorina; Silaban, Yosua Kristianto; Wulandari, Zakiah
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 11 No. 1 (2025): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.11.1.20-28

Abstract

UKM Abinisa is a leading producer in the duck egg processing industry in Serang, Banten. To maintain competitiveness, SME need to focus on product innovation and implement Good Manufacturing Practices (GMP) and Good Farming Practices (GFP) to ensure product safety. This community service program aimed to provide training related to GMP and GFP. Socialization and training activities were held on the same date in Sujung Village, Tirtayasa Subdistrict, Serang Regency, Banten. The steps of the activity included: a) pre-activity preparation, b) internal coordination, c) implementation, and d) evaluation. The activity began with a visit to a duck farm owned by one of UKM Abinisa's farmer partners. The first training session covered techniques for proper and effective feeding, disease prevention, and maintaining healthy living conditions for ducks. Practical sessions included duck herding or releasing them onto post-harvest rice fields, a method well-suited to the extensive rice fields around Sujung Village. This method is known as the rice-duck integration system. The evaluation results showed a high level of participant satisfaction, with the highest-rated material being Material 1: Duck Farming, scoring 69.57%. Material 3 scored similarly at 65.22%. Material 2: Introduction to GMP received the lowest score, likely because of the complexity and detailed nature of the regulations, which were unfamiliar to all participants.
Physical, Chemical and Organoleptic Characteristics of Lactose-Free Milk-Based Ice Cream Arifin, Muhamad; Detiara, Azzahra; Arief, Irma Isnafia; Soenarno, Moch. Sriduresta; Fajr, Aulia Irhamni; Wulandari, Zakiah; Suryati, Tuti; Apriantini, Astari; ., Salundik; Murtini, Devi; Budiman, Cahyo; Taufik, Epi
Jurnal Teknologi Hasil Peternakan Vol 6, No 1 (2025): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v6i1.61822

Abstract

Lactose-intolerant individuals avoid consuming milk and dairy products, which may lead to deficiencies in essential nutrients naturally present in milk. Lactose-free milk, characterized by its higher sweetness compared to full-cream milk, serves as an ideal base for ice cream—a widely consumed product valued for its sweetness and unique texture. This study aims to analyze the physical, chemical and organoleptic characteristics of lactose-free ice cream. Lactose-free milk was produced using 0.2% lactase enzyme. The evaluated parameters included viscosity, overrun, melting time, pH, sweetness level, total caloric content, lactose content, and organoleptic properties. Data were analyzed using a t-test by comparing ice cream made with whole milk and lactose-free milk. The results indicated that lactose-free ice cream exhibited a significantly higher overrun (p < 0.05), a sweeter taste, and lower total caloric content. However, it had a shorter melting time. No significant differences (p > 0.05) were observed in viscosity, pH, or organoleptic properties. These findings suggest that lactose-free ice cream demonstrates a comparable level of consumer acceptance to whole milk-based ice cream. Keywords: ice cream, lactase, lactose free milk, lactose intolerant,  whole milk
Physicochemicals, Organoleptic Properties, and Nutritional Adequacy Rates of Supplementary Food Cookies with the Addition of Whey Protein Powder, a By-Product of Making Dangke Ardat, Muh Achyar; Kining, Ekajayanti; Wulandari, Zakiah; Arief, Irma Isnafia; Afni, Nur
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 3 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.3.441

Abstract

The purpose of this research is to develop a supplementary meal for breast milk (CF) using whey protein derived from the byproduct of dangke manufacture, a typical Enrekang dish. The research involved spray drying whey protein powder and making CF cookies with four different whey protein powder addition treatments (0, 10, 20, and 30%). The physicochemical parameters of whey protein powder were studied, and the sensory and nutritional properties of CF cookies were evaluated. A sensory evaluation of the CF cookies found that 20% whey protein powder produced the best results in terms of color, flavor, and texture. Cookies made with 20% whey protein contained 6.80% protein, 22.25% total fat, 65.98% carbohydrate, and a total energy value of 490.73 Kcal/100g. While whey protein cookies contain protein and energy benefits that are comparable with WHO recommendations for CF, some concerns require attention. The total sugar level (24.625%) and salt content (453.67 mg/100 g) were relatively high, necessitating modifications to meet the sugar and sodium limits in CF. This work demonstrates the potential use of whey protein obtained from dangke by-products as a CF ingredient; nevertheless, more refinement is required to optimize its compliance with infant nutritional requirements. Keywords: complementary food, Enrekang, local food, milk, whey protein
Antibacterial Activity of ZnO/Geopolymer Composite Granules and Their Potential Application in Water Treatment Maulitia, Ziyan Tirta; Angelina, Putri Nur; Sari, Pipit Erlita; Sugiarti, Sri; Arief, Irma Isnafia; Abidin, Zaenal
Makara Journal of Science Vol. 29, No. 3
Publisher : UI Scholars Hub

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Water pollution has become a major global concern owing to its complexity and widespread impact. Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) are the most common bacterial contaminants in water sources, which pose significant threats to public health. To mitigate water contamination by these pathogenic microorganisms, developing and implementing effective water treatment technologies are essential. A promising approach involves using antibacterial water filtration systems. Herein, zinc oxide (ZnO) nanoparticles were synthesized via hydrothermal and precipitation methods as antibacterial agents for water treatment. These preparation methods required considerably low synthesis time. A capping agent was used to control nanoparticle growth and produce small nanoparticles. The synthesized ZnO nanoparticles were added in the surface of geopolymers to obtain ZnO/geopolymer composite granules, which improved their suitability for water filtration. The antibacterial activity of the ZnO nanoparticles and their composite granules was evaluated. Results indicated that synthetic ZnO exhibited superior antibacterial performance than commercial ZnO against S. aureus (gram-positive) and E. coli (gram-negative). Furthermore, incorporating either commercial or synthetic ZnO into the geopolymer matrix moderately enhanced the antibacterial activity of the resulting material. Notably, the addition of as low as 5 wt.% ZnO was sufficient to significantly improve the antibacterial efficacy of the composite. This finding highlights the potential of ZnO in water treatment applications.
Therapeutic Potential of Synbiotic Roselle Extract Yogurt in Modulating Inflammatory Markers and Oral Microbiota in a Rat Model of 5-Fluorouracil-Induced Oral Mucositis Sena, Anantha; Mudigdo, Ambar; Arief, Irma-Isnafia; Indarto, Dono
HAYATI Journal of Biosciences Vol. 33 No. 1 (2026): January 2026
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.33.1.58-70

Abstract

Mucositis is a common complication in cancer patients undergoing 5-fluorouracil (5-FU) chemotherapy. Roselle (Hibiscus sabdariffa) extract in synbiotic yogurt could be a beneficial alternative because it might change the inflammatory response and oral microbiota. The study aimed to investigate the effects of synbiotic roselle extract yogurt on inflammatory responses and oral microbiota in oral mucositis caused by 5-FU. An experimental study with twenty-four Sprague-Dawley rats divided into four groups (n=6): healthy control (NC), disease control (PC), synbiotic roselle extract yogurt therapy (P1), and standard therapy (P2) groups. This study evaluated the number of bacterial colonies, expression of COX-2 and caspase-1, and levels of IL-1β and VEGF (days 4 and 7). The P1 group had a significantly increased beneficial lactic acid bacteria (6.91±0.87) and a decrease in pathogenic bacteria, including Staphylococcus aureus (3.89±0.05), Escherichia coli (0), and Enterobacter aerogenes (1.78±0.29), compared to the PC group. Additionally, there was a statistically significant increase in VEGF levels in the tissue (0.07±0.03 ng/mL), a decrease in serum IL-1β levels (48.02±10.29 pg/mL), and an expression of caspase-1 and COX-2 compared to the PC group (p<0.05). Synbiotic roselle extract yogurt shows promise as a therapeutic strategy for managing mucositis by restoring microbial balance and mitigating inflammation.
PROBIOTIK LOKAL MENINGKATKAN KANDUNGAN IgA USUS HALUS TIKUS YANG DIINFEKSI ENTEROPATHOGENIC E.Coli (EPEC): STUDI IMUNOHISTOKIMIA Wresdiyati, Tutik; Setiorini, Yeni; Laila, Sri Rahmatul; Arief, Irma Isnafia; Astawan, Made
Jurnal Kedokteran Hewan Vol 7, No 2 (2013): September
Publisher : Universitas Syiah Kuala

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

Abstract

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.
Extraction and Physicochemical Characterization of Pectin from Noni (Morinda citrifolia) Fruit Maulani, Tuti Rostianti; Lioe, Hanifah Nuryani; Arief, Irma Isnafia; Kusumaningrum, Harsi Dewantari
Jurnal Kimia Valensi Jurnal Kimia VALENSI, Volume 10, No. 1, May 2024
Publisher : Department of Chemistry, Faculty of Science and Technology Syarif Hidayatullah Jakarta State Islamic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/jkv.v10i1.37702

Abstract

Noni (Morinda citrifolia) is a popular plant in Asian countries and has great potential as pectin source for thickening agents in food products. In general, ethanol has been widely used to precipitate pectin, but the proportion can affect the quality of the product. Therefore, this study aimed to characterize the physicochemical properties of pectin from noni fruit. Extraction was performed using 0.1 N HCl at pH 1.5 and heated at 80°C for 15 min, followed by precipitation with different proportions of 96% ethanol including A (1:1), B (1:2), and C (1:3) v/v, while commercial orange pectin was used as a reference. The results showed that all pectin extracted belonged to the high methoxyl category. The FTIR spectra confirmed the presence of important functional groups including OH-hydroxyl, CH3-saturated aliphatic methyl, C=O carbonyl, and -O- cyclic ether. Furthermore, the crystalline and amorphous structures of noni pectin were confirmed by X-ray diffraction observation. The highest yield was achieved using the proportion of 1:3, followed by 1:2, and 1:1 on a wet basis. The MeO and AUA content of sample B (1:2) were relatively similar to those of the reference. Based on extraction results, noni possesses good characteristics and has the potential for commercial pectin production.
Characteristics and Antibacterial Activity of ZnO Nanoparticle Fortified Probiotic Yogurt Erlita Sari, Pipit; Abidin, Zaenal; Arief, Irma Isnafia; Budiman, Cahyo
Buletin Peternakan Vol 48, No 4 (2024): BULETIN PETERNAKAN VOL. 48 (4) NOVEMBER 2024
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v48i4.94145

Abstract

Zinc deficiency is a major health issue in developing nations, especially in Southeast and South Asia. To address this, food fortification using nanotechnology, such as ZnO nanoparticles deemed safe by the US FDA, can enhance daily zinc intake essential for growth and immune health. This research emphasizes on yoghurt fortification with various types: ZnO nanoparticle fortification and the addition of probiotic bacteria Lactiplantibacillus plantarum subsp. plantarum IIA-1A5 (Accession Number: OR473281) and aims to analyze the nutritional value, characteristics, total lactic acid bacteria (LAB) and antibacterial activity of probiotic yogurt fortified with ZnO nanoparticles. There were six levels of treatment designed in this study and each treatment was tested three times. The statistical test used in analyzing the nutritional value, characteristics, total LAB and antibacterial activity in this study is the Tukey test which is applied as a multiple range test while in organoleptic testing using the Kruskal-Wallis non-parametric test. The results showed that the fortification of yogurt with ZnO nanoparticles had significant interaction (p<0.05) on yogurt viscosity, LAB content, and color attributes in hedonic quality test. The antibacterial activity towards Staphylococcus aureus and Escherichia coli produced by six treatments were moderate, with inhibition zones ranging between 5 to 10 mm. This study concluded that the fortified yoghurt treatment met the Indonesian National Standard (SNI), demonstrating the potential of this approach in addressing zinc deficiency in at-risk populations. This research underscores the promise of nanotechnology in food fortification strategies to combat micronutrient deficiencies globally
Peranan Probiotik Lactobacillus plantarum IIA-1A5 dalam Meningkatkan Ketahanan Tubuh, Performa, dan Kualitas Telur Ayam Komersial Agpretasia, Yodilla; Ulupi, Niken; Arief, Irma Isnafia
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

Abstract

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 Adiansyah, Dias Afton Atabany Agpretasia, Yodilla 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 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 Erlita Sari, Pipit Eti Rohaeti Fajri, Aulia Irhamni Faridah, Rajmi Febrina, Bunga Putri Firmansyah Firmansyah Fitra, Deni Fitri M Manihuruk 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 Putra Jahtra Berutu Putri Fitriananda 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 Yong Soo Kim Yusuf Sumaryana Zaenal Abidin Zakiah Wulandari