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All Journal JURNAL PETERNAKAN Jurnal Triton
Irdha Mirdhayati, dan
Fakultas Pertanian Dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Social Sciences Veterinary

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PENGGUNAAN MADU LEBAH (GENUS APIS) SEBAGAI BAHAN PENGAWET ALAMI DAGING SAPI Ikhwana Sata Putra; Irdha Mirdhayati
Jurnal Peternakan Vol 6, No 1 (2009): Februari 2009
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v6i1.343

Abstract

Nutrient content in fresh meat is the best nutrient for growing and living microorganism like bacteria because their activity could decreased the quality of fresh meat. In order to maintain the quality of fresh meat, the good handling with using the natural preservative agent such as bee honey (Genus Apis) was needed. The latest research showed that bee honey had antimicrobial activity in its compound i.e. flavonoids (galangin and quercetin), enzymes glucose oxydase, lysozyme, sugars, aromatic adds and esters, etc. This research was carried out to know the effect of using bee honey with 4 levels concentration 0%, 10%, 20% and 30% as immersion liquid of fresh meat. Parameters of this research consists of pH value, moisture, total coloni bacteria and sensory properties (colour, aroma and texture). Experiment design was complete random design with 4 levels concentration of bee honey as treatments and 3 replications. The result showed that immersion of fresh meat in 30% solution of bee honey could decreased pH value to 4,14, moisture to 68,58 %, total colony bacteria to 1,6 x 1()i. CPU/ g and still kept the sensory properties of fresh meat.
SIFAT FISIK DAGING AYAM PETELUR AFKIR YANG DIRENDAM DALAM EKSTRAK KULIT NENAS (Ananas comosus L. Merr) DENGAN KONSENTRASI YANG BERBEDA Endah Purnamasari; Muhammad Zulfahmi; Irdha Mirdhayati
Jurnal Peternakan Vol 9, No 1 (2012): Februari 2012
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v9i1.163

Abstract

The aims of this study were to determine the effect of immersing culled layer chicken meat into the pineapple skinextract with different concentrations on the water holding capacity (WHC), water content (WC), pH, tenderness, odor andcolor. The experimental design was Completely Randomized Design (CRD) with four replications. Treatments wereconcentrations of pineapple skin extract which consisted of four levels that is 0%, 15%, 27,5% and 40%, respectively.Results showed that immersion of culled layer chicken meat into the pineapple skin extract had significant effect (P<0,01) onWHC, pH, tenderness. The concentration of 27,5% of pineapple skin extract could increase tenderness, decreased WHC andpH.
PENGGUNAAN EKSTRAK DAUN KATUK (Sauropus androgunus L. Merr) SEBAGAI BAHAN PE,NGA-WET ALAMI DAGINGSAPI SEGAR Bambang Kuntoro; Irdha Mirdhayati, dan; Triani Adelina
Jurnal Peternakan Vol 4, No 1 (2007): Februari 2007
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v4i1.261

Abstract

Meat is high nutrient food material because it consist much protein, fat, mineral and other substances that needed by human body. The .Meat nutrient pel'centage is the appropriate media for the growth of microorganism especially bacteria. The microorganism activity can decrease meat quality. Hence, itneed exact treatment for keep the meat quality. One of used the treatment is adding extract of the Sauropus and1'og}Jnus (L.) Me1'1'. Extract of the Sauropus androgynus constitute material that consist of antibacterial compounq. Content OrSO:UT0pu5 androgyrius characteristk is oxide bacteria that having ability to remove son}e bacteria sm;has seskuite,rna add. alkaloid papaVerlllt tanin,.. saponiri,. fiavonoiq, mineral salt, other compounds,The purpose of this research is to determine influence the meat submersion within e)."tract of the Sauropus androgynus to pH, water content, total of bacterial colony, storage endurance and sensorial value include color, tex'ture, and aroma. The research use 2.5 kilogram of ham's beef and extract of the Saurapus andmgynus as much as 240 mI. Experiment method is used in this research by use a Complete Random Design that consist of four treatments with three repeat. The treatments are the extract of the So:uropfls alldrogymes concentration's level consist of ' 0 mI, 10 ml. 20 mI, aud 30 ml. The submersion has. taken as long as 30 ffiillUI:e5. Variables that measured is pH, water content romlof 'bacterial colony, storage endurance and sensorial value of meat. The differences among the treatments have tested by DcJ1nc<.(l1fi l'vl~~h:ipJ;? Range Test(DJVrRT).'fh.e result vf the n.''5eaochshow5 that the submersion of beef within Extract of the Sauropus androgynus (1.) Mm30 in! can decrease pH to 5.17, in~storage'endtn:'am:e about19.33 hours and deerea5€' water content to 73.72% and 1.6 x lOS of total bacterial colony.hQwE"I<"et it cO.rmot influence to serl.sorialvaiu€ (coTe>!', textW:e and aroma). The resultof meat color is nndesired red, the texture have plaited pattern, tugged and not attractive,and m",,anwhile the aroma resulted is putrid taste.
SIFAT FISIK DAGING AYAM PETELUR AFKIR YANG DIRENDAM DALAM EKSTRAK KULIT NENAS (Ananas comosus L. Merr) DENGAN KONSENTRASI YANG BERBEDA Endah Purnamasari; Muhammad Zulfahmi; Irdha Mirdhayati
Jurnal Peternakan Vol 9, No 1 (2012): Februari 2012
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v9i1.164

Abstract

The aims of this study were to determine the effect of immersing culled layer chicken meat into the pineapple skinextract with different concentrations on the water holding capacity (WHC), water content (WC), pH, tenderness, odor andcolor. The experimental design was Completely Randomized Design (CRD) with four replications. Treatments wereconcentrations of pineapple skin extract which consisted of four levels that is 0%, 15%, 27,5% and 40%, respectively.Results showed that immersion of culled layer chicken meat into the pineapple skin extract had significant effect (P<0,01) onWHC, pH, tenderness. The concentration of 27,5% of pineapple skin extract could increase tenderness, decreased WHC andpH.
EFEKTIVITAS PERENDAMAN DAGING SAPI DALAM EKSTRAK PEGAGAN (Centelia asiatica L.) Yunardi Irdha; Mirdhayati dan; Endah Purnamasari
Jurnal Peternakan Vol 4, No 1 (2007): Februari 2007
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v4i1.264

Abstract

Meat preservation generally carries put by refrigeration, heating and adding chemical preservation materials. Purpose of the· preservation is to keep meat quality, because meat is one of high nutrient food materials. The content of nutrient in meat is good media for the growth of bacteria, and then they can decrease meat quality. Hence; it needs some treatments, one of them is a natural preservation such as extract of Centella asiatica L. that content salt minerals and bacterial compound, and it can block and remove bacteria.The purpose of this research is to determine influence extract of Centella asiatica 1. with different concentrations to water content, pH, and total bacterial colony, and sensorial value (color, texture, and aroma) of beef. This research uses a Complete Random Design that consists of four treatments with three repeat. The treatments are adding extract of Centella asiatica L. for 0 ml, 10 ml, 20 ml, 30 m1. Submersion of beef within the extract of Centella asiatica L. takes about 30 minutes. Resulted variables data statically processed by using various analysis. If the differences happen among the treatments, then must be perform following test by using Duncan Multiple Range Test (DMRT). Theresult of this research show that the beef submersions with adding 30 ml of extract of Centella asiatica L. is most effective in decreasing water content of beef to 61.32%, pH to 5.17, total bacterial colony to 5:1 x 105 CFU / gram and color change to undesirable brownish red. But it's not influential to texture and aroma. Beef have in a row pattern, approximately soft and nice look, fresh blood aroma.
MUTU SUSU SEGAR DI UPT RUMINANSIA BESAR DINAS PETERNAKAN KABUPATEN KAMPAR PROVINSI RIAU Irdha Mirdhayati; Jully Handoko; Khaidar Usman Putra
Jurnal Peternakan Vol 5, No 1 (2008): Februari 2008
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v5i1.277

Abstract

Milk as liquid food has a high nutrient content like protein, fat, vitamin, mineral and other substances that needed human body. Total production of fresh milk in UPT Ruminansia Besar Dinas Peternakan in KamparRegency is about 5 -6 liter per day. However, there isn't information about the quality of fresh milk yet. The objective of this research was to determine the quality of fresh milk in terms of nutritional value, pH, sensory properties (taste, aroma and colour) and mastitis test. Results of the research showed that the nutrient content of fresh milk was 92,35 % .±. 0,11 moisture, 1,6 % .±. 0,37 fat, 3,87 % .±. 0,99 crude protein, 0,91 %± 0,01 ash, pH value was 6,85 .±.0,Q4. Sensory evaluation from 15 untrained panelist showed that normal taste (3,9), milky aroma (3,8) and white in colour (3,4). Subclinic mastitis test indicated that the total of leukocyte in fresh milk was in trace (I) criteria. Most of these parameters matched to the Indonesian quality standard SNI 01-3141-1998 about quality standard of fresh milk except fat.
Kualitas Biogas Berbahan Feses Sapi dan Jerami Jagung (Zea mays L.) pada C/N Rasio dan Lama Fermentasi yang Berbeda Evi Arianingsih; Irdha Mirdhayati; Anwar Efendi Harahap
JURNAL TRITON Vol 12 No 1 (2021): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v12i1.155

Abstract

Biogas merupakan salah satu energi alternatif terbarukan yang ramah lingkungan serta berpotensi sebagai pengganti energi yang bersumber dari fosil yang tidak dapat diperbaharui. Tujuan dari penelitian ini adalah untuk mengetahui produksi biogas terbaik dari kandungan rasio C/N dan lama waktu fermentasi yang berbeda. Penelitian ini menggunakan rancangan acak lengkap (RAL) pola faktorial terdiri dari dua faktor dengan dua ulangan untuk setiap perlakuan. Faktor A yaitu, perbandingan rasio C/N, P0 = Feses sapi dengan rasio C/N 22,12; P1 = Feses sapi + jerami jagung dengan rasio C/N 25,00; P2 = Feses sapi + jerami jagung dengan rasio C/N 30,00; sedangkan faktor B lama fermentasi 7, 14 dan 21 hari. Tahapan penelitian diawali dengan penentuan C, N dan C/N feses sapi dan jerami jagung, persiapan bahan, penanganan bahan isi digester dan tahap fermentasi. Peubah yang diukur adalah pH awal, pH akhir, temperatur dan stabilitas api biogas. Hasil penelitian menunjukkan bahwa lama waktu fermentasi yang berbeda berpengaruh sangat nyata (P < 0,01) terhadap temperatur biogas dan rasio C/N yang berbeda juga berpengaruh sangat nyata (P < 0,01) terhadap pH akhir dan stabilitas api biogas. Kesimpulan penelitian ini adalah Rasio C/N terbaik terdapat perlakuan A2 (C/N 25,00) dan B1 (lama fermentasi 7 hari) dilihat dari temperatur, stabilitas api dan pH akhir.
Co-Authors Anwar Efendi Harahap Bambang Kuntoro Endah Purnamasari Evi Arianingsih Ikhwana Sata Putra Jully Handoko Khaidar Usman Putra Muhammad Zulfahmi Yunardi Irdha