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All Journal Chalaza Journal of Animal Husbandry Composite: Jurnal Ilmu Pertanian
Tedi Akhdiat
Universitas Bandung Raya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Immunology & microbiology Veterinary

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Effect of Milking Time Intervals on Production and Quality of Friesian Holstein Tedi Akhdiat; Hilman Permana; Nilawat Widjaja; Raden Febrianto Christi; Dini Elsa Alfiani
Chalaza Journal of Animal Husbandry Vol 5, No 2 (2020): Chalaza Journal of Animal Husbandry
Publisher : UNIVERSITAS SEMBILANBELAS NOVEMBER KOLAKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (976.713 KB) | DOI: 10.31327/chalaza.v5i2.1363

Abstract

Milking is the act of removing milk from the udder on purpose to get maximum milk production. A reasonable milking interval will affect the amount of milk production. This research aims to know the extent of the milking time interval affecting Friesian Holstein dairy cow milk production and the interval of milking time that produces the best production and quality of Friesian Holstein.  The research method was an experiment using a completely rand randomized with four treatments, namely: treatments 1 was 16:8 hours time delivery interval (TDI) dairy cow; treatments 2: time delivery interval (TDI) 15:9 hours; treatment 3: delivery time interval (TDI) 14:10 hours; treatment 4: time delivery interval (TDI) 13:11 hours.  The observed variables are milk production and milk quality.  The data were analyzed using verbal if any effect of treatment was done Duncan's distance test. Based on the results and discussion, the milking time interval significantly impacts milk production and water content. Still, it has no significant effect on the density, protein content, and milk fat content, 13:11 hours milking interval time produces the most milk and water content.
LAMA PENYIMPANAN PADA SUHU RENDAH TERHADAP JUMLAH BAKTERI DAN pH SUSU HASIL PASTEURISASI DALAM KEMASAN Ida Danah; Tedi Akhdiat; Sri Sumarni
Composite: Jurnal Ilmu Pertanian Vol 1 No 1 (2019): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v1i1.97

Abstract

Penelitian mengenai lama penyimpanan pada suhu rendah terhadap jumlah bakteri dan pH hasil susu pasteurisasi kemasan dilaksanakan di salah satu perusahaan susu di Lembang Kabupaten Bandung Barat.Tujuan penelitian ini untuk mengetahui pengaruh lama penyimpanan dan penyimpanan manakah yang menyebabkan susu hasil pasteurisasi dalam kemasan yang disimimpan pada suhu rendah tidak layak konsumsi. Metode penenilitan adalah eksperimen dengan rancangan percobaan Rancangan Acak Lengkap dengan 5 perlakuan (lama penyimpanan) yaitu H1 = 1 hari; H3 = 3 hari; H5 = 5 hari; H7 = 7 hari; H9 = 9 hari dan di ulangan 5 kali.Hasil penelitian dapat disimpulkan sebagai berikut : 1) Lama penyimpanan 7 dan 9 hari berpengaruh meningkatkan jumlah bakteri dan menurunkan pH susu pasteurisasi dalam kemasan 2) Berdasarkan kelayakan konsumsi, susu pasteurisasi dalam kemasan masih bisa dikonsumsi diantara penyimpanan 7 hari dan 9 hari.
Co-Authors Dini Elsa Alfiani Hilman Permana Ida Danah Nilawat Widjaja Raden Febrianto Christi Sri Sumarni