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All Journal Journal of Food and Pharmaceutical Science Jurnal Sain Veteriner Buletin Peternakan Jurnal Ilmu dan Teknologi Hasil Ternak AL KAUNIYAH Pharmaciana: Jurnal Kefarmasian Jurnal Ilmu dan Industri Peternakan Jurnal Sain Peternakan Indonesia Jurnal Ilmu Ternak Veteriner Majalah Kulit, Karet, dan Plastik agriTECH Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Livestock and Animal Research Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Journal of Chemistry Indonesian Food Science and TechnologyJournal Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jurnal Hexagro Jurnal Sains dan Teknologi Peternakan Jurnal Triton Jurnal Teknologi Hasil Peternakan Journal of Halal Science and Research Journal of Food and Pharmaceutical Sciences
Yuny Erwanto
Animal Products Technology, Faculty Of Animal Science, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Physics Social Sciences Veterinary Other

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KARAKTERISTIK EDIBLE FILM YANG DIPRODUKSI DARI KOMBINASI GELATIN KULIT KAKI AYAM DAN SOY PROTEIN ISOLATE Muhamad Hasdar; Yuny Erwanto; Suharjono Triatmojo
Buletin Peternakan Vol 35, No 3 (2011): Buletin Peternakan Vol. 35 (3) Oktober 2011
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v35i3.1092

Abstract

Penelitian bertujuan memanfaatkan gelatin kulit kaki ayam yang dikombinasikan dengan soy protein isolate sebagai bahan baku edible film. Materi penelitian adalah gelatin kulit kaki ayam dan soy protein isolate. Penelitian terbagi atas dua tahap yaitu tahap pertama adalah pembuatan gelatin kulit kaki ayam yang direndam dengan NaOH 0,1%, asam sulfat 0,1%, dan asam sitrat 0,4%. Tahap kedua yaitu pembuatan edible film yang dikombinasikan dengan soy protein isolate pada perbandingan (75:25, 80:20, 85:15, 90:10, dan 95:5). Analisis data mengunakan variansi pola searah, apabila terdapat beda nyata diteruskan uji Duncan’s New Multiple Range Test. Profil protein dianalisis denganSDS-PAGE dan menunjukkan sebagai molekul kolagen. Hasil analisis kandungan asam amino edible film menggunakan HPLC dihasilkan komposisi residu asam amino terbesar adalah glysin yaitu 29,42%, 37,88%, 38,32%, 39,28% dan 39,17% pada masing-masing perlakuan. Hal itu menggambarkan bahwa profil protein edible film dapat dipastikan sebagian besar berasal dari kolagen gelatin. Pengamatan dengan scaning electron microscope menunjukkan telah terbentuk cross linking antara molekul protein gelatin dan molekul soy protein isolate dan yang ditunjukan semakin berkurangnya retakan seiring dengan meningkatnya konsentrasi gelatin. Perbedaan kombinasi gelatin kulit kaki ayam dan soy protein isolate untuk membentuk edible film tidak memberikan pengaruh nyata pada kekuatan tarik (tensile strenght), dan kemuluran (elongation), namun berpengaruh nyata pada laju transmisi uap air (Water Vapour Transmision Rate). Kombinasi 95:5 protein gelatin kulit kaki ayam dan soy protein isolate menghasilkan edible film yang terbaik.(Kata kunci: Edible film, Gelatin kaki ayam, Soy protein isolate)
Pengaruh Temperatur dan Lama Pemasakan terhadap Kualitas Fisik Daging Sapi Jamhari (Jamhari); Rusman (Rusman); Yuny Erwanto
Buletin Peternakan Vol 30, No 2 (2006): Buletin Peternakan Vol. 30 (2) Mei 2006
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v30i2.1198

Abstract

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Pemanfaatan Microbial Transglutaminase dalam Pembuatan Bakso dengan Bahan Dasar Daging Layu Yuny Erwanto; Edi Suryanto; Jumeri (Jumeri)
Buletin Peternakan Vol 31, No 2 (2007): Buletin Peternakan Vol. 31 (2) Mei 2007
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v31i2.1222

Abstract

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PENAMPILAN PRODUKSI AYAM BROILER YANG DIBERI PAKAN MENGANDUNG MINYAK BUAH MERAH (Pandanus conoideus Lam.) PADA ARAS YANG BERBEDA Abdul Rahman Ollong; Wihandoyo (Wihandoyo); Yuny Erwanto
Buletin Peternakan Vol 36, No 1 (2012): Buletin Peternakan Vol. 36 (1) Februari 2012
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v36i1.1271

Abstract

Penelitian bertujuan untuk mengetahui pengaruh penggunaan minyak buah merah (MBM) pada pakan terhadap penampilan produksi ayam broiler. Delapan puluh ekor ayam broiler umur sehari (DOC) ditempatkan pada empat kelompok perlakuan pakan yang berbeda, yaitu: P0 (pakan kontrol/tanpa penambahan minyak), P1 (2% MBM), P2 (4% MBM), dan P3 (6% MBM). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 41 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa konsumsi pakan berbeda nyata (P<0,05) dan tertinggi pada P3 (2363,40 g/ekor/6 minggu) diikuti P2 (2350,40 g/ekor/6 minggu), P1 (2181,80 g/ekor/6 minggu), dan P0 (1931,43 g/ekor/6 minggu). Pertambahan bobot badan (P<0,05) tertinggi pada P2 (950,45 g/ekor/6 minggu) diikuti oleh P1 (886,08 g/ekor/6 minggu), P3 (856,00 g/ekor/6 minggu), dan P0 (671,70 g/ekor/6 minggu). Konversi pakan (FCR) menunjukkan hasil yang berbeda tidak nyata pada semua perlakuan. Dari hasil penelitian dapat disimpulkan bahwa penggunaan minyak buah merah dalam pakan mampu meningkatkan konsumsi pakan dan pertambahan bobot badan namun tidak berpengaruh terhadap FCR. (Kata kunci: Ayam broiler, Minyak buah merah, Konsumsi pakan, Pertambahan bobot badan, Konversi pakan)
KUALITAS FISIK, SENSORIS DAN KADAR KOLESTEROL NUGGET AMPELA DENGAN IMBANGAN FILLER TEPUNG MOCAF YANG BERBEDA Arum Intan Kusumanegara; Jamhari (Jamhari); Yuny Erwanto
Buletin Peternakan Vol 36, No 1 (2012): Buletin Peternakan Vol. 36 (1) Februari 2012
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v36i1.1272

Abstract

Penelitian bertujuan untuk mengetahui pengaruh perbedaan proporsi filler tepung mocaf (Modified Cassava Flour) terhadap kualitas fisik, sensoris dan kadar kolesterol nugget ampela ayam. Penelitian dilakukan dengan menggunakan 5 level filler tepung mocaf dan ampela dengan imbangan 0 : 100; 5 : 95; 10 : 90; 15 : 85; dan 20 : 80. Data yang diambil adalah kualitas fisik (pH, keempukan, daya ikat air), kualitas sensoris (warna, rasa, tekstur, daya terima) dan kadar kolesterol. Data kualitas fisik dan kadar kolesterol dianalisis dengan analisis variansi Rancangan Acak Lengkap pola searah atau One Way Anova dan data kualitas sensoris dianalisis dengan analisis non-parametrik dengan uji Hedonik Kruskal Wallis. Perbedaan rerata diuji dengan uji Duncan’s New Multiple Range Test. Hasil penelitian menunjukkan bahwa perbedaan level filler tepung mocaf berpengaruh pada penurunan keempukan dan peningkatan daya ikat air tetapi tidak mempengaruhi nilai pH. Peningkatan level filler tepung mocaf meningkatkan skor tekstur tetapi tidak mempengaruhi warna, rasa dan daya terima. Peningkatan level filler tepung mocaf tidak berpengaruh terhadap penurunan kadar kolesterol nugget ampela. Kesimpulan dari penelitian adalah bahwa makin tinggi level filler tepung mocaf yang ditambahkan pada nugget ampela akan meningkatkan daya ikat air dan tekstur serta menurunkan keempukan, tetapi tidak merubah daya terima dan kadar kolesterol dari nugget ampela. (Kata kunci: Nugget ampela, Filler, Tepung mocaf, Kualitas fisik, Kualitas sensoris, Kadar kolesterol)
Effect of Gamma Irradiation on Survival of Pathogenic Bacteria Salmonella typhimurium, and Escherichia coli on Chicken Meat Yuny Erwanto; Soemitro Djojowidagdo; Kapti Rahayu; Lidya Andini
Buletin Peternakan Vol 24, No 1 (2000): Buletin Peternakan Vol. 24 (1) Februari 2000
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v24i1.1402

Abstract

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Pengaruh Protease Aspergillus sp. pada Proses Soaking Kulit Domba Lokal terhadap Parameter Kualitas Fisik Kulit Semak Nanung Agus Fitriyanto; Suharjono Triatmojo; Yuny Erwanto
Buletin Peternakan Vol 28, No 3 (2004): Buletin Peternakan Vol. 28 (3) Agustus 2004
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v28i3.1497

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THE PROPERTIES OF EDIBLE FILM DERIVED FROM BOVINE SPLIT HIDE GELATIN WITH ISOLATED SOY PROTEIN USING VARIOUS LEVELS OF GLYCEROL IN THE PRESENCE OF TRANSGLUTAMINASE Dwi Wulandari; Yuny Erwanto; Yudi Pranoto; Rusman Rusman
Buletin Peternakan Vol 41, No 3 (2017): BULETIN PETERNAKAN VOL. 41 (3) AGUSTUS 2017
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v41i3.24329

Abstract

This study examined the characteristics of the edible film mixture gelatin bovine split hide and soy protein isolate, cross-linked using transglutaminase enzyme with addition level of glycerol as a plasticizer.The material used gelatin  combination (Gelatin bovine split hide: soy proteinisolate = 90: 10 with 30 Utransglutaminase enzyme levels ), and glycerol. Data were analyzed  using completely randomized design each treatment was replicated thrice of glycerol as a treatment level ( 10%, 20% dan 30%). The results showed that the glycerol level significantly affected the thickness, elongation, solubility, degree of cross-linking and WVTR, but not the tensile strength.The addition of glycerol causing the film becomes more elastic and  the surface is more homogeneous and compact. Increasing the level to 30% glycerol affects the mechanical properties of an edible film.
Biosorption of Metal Ions on Methanol Dehydrogenase Enzymatic Activity of Bradyrhizobium japonicum USDA110 Novita Kurniawati; Ambar Pertiwiningrum; Yuny Erwanto; Nanung Agus Fitriyanto; Mohammad Zainal Abidin
Buletin Peternakan Vol 42, No 2 (2018): BULETIN PETERNAKAN VOL. 42 (2) MAY 2018
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v42i2.26195

Abstract

This research aims to understand the effect of metal ions bioabsorption which belong on different elemental groups to the methanol dehydrogenase (MDH) enzymatic activity in nitrogen-fixing bacteria Bradyhizobium japonicum USDA 110. Ten metal ions with each have 30μM concentration were added to grow Bradyhizobium japonicum USDA 110 in 10-1 diluted nutrient medium. The MDH activity test showed a similar result between the bacteria grown in medium without metal ions addition (control) and the bacteria were grown in a calcium ion/Ca2+ added media. The highest MDH enzymatic activity was shown on the bacteria grown in a magnesium/Mg2+ added medium, which showed 0.08 (U/mg) enzymatic activities. The addition of magnesium/Mg2+ metal ion accelerates the bacterial growth by 2.6 times and MDH activity by 1.28 times compared to control. The MDH enzyme is essential, especially for bacteria which exist in the soil environment, to adapt to high methanol concentration and to support bacterial anaerobic growth capacity along with plant symbiotic process. Moreover, the MDH activity staining method could also act as pollutant indicators like metal ions and hydrocarbon derivates. This research concluded that metal ions biosorption (calcium/Ca2+ and magnesium/Mg2+) are required for bacterial cells reproduction and oxidation of single carbon chain compounds like methanol. The nitrogen-fixing symbiotic bacteria, Bradyhizobium japonicum USDA 110 showed high MDH activity after the two metal ions absorption. However, contrary results were shown on vanadium/V3+, manganese/Mn2+, iron/Fe3+, copper/Cu2+, zinc/Zn2+, and aluminum/Al3+ absorption, which showed low MDH activity and cells biomass.
Direct Stimulation by Methanol Addition on the Cultured Medium for Methanol Dehydrogenase Protein Purification from Bradyrhizobium japonicum USDA110 Novita Kurniawati; Ambar Pertiwiningrum; Yuny Erwanto; Nanung Agus Fitriyanto; Mohammad Zainal Abidin
Buletin Peternakan Vol 42, No 3 (2018): BULETIN PETERNAKAN VOL. 42 (3) AUGUST 2018
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v42i3.28155

Abstract

Methanol dehydrogenase (MDH) enzyme was purified from Bradyrhizobium japonicum USDA110 cell-free extract. The bacteria were grown in a culture medium with direct 0.5% methanol addition aimed to stimulates the MDH catalytic enzyme activation. Bradyrhizobium japonicum USDA110 MDH enzyme was purified by using 25 mM 2-(N-morpholine) ethanesulfonic acid/MES pH 5.5 buffer and 1 M sodium chloride/NaCl which separated into three columns, the first column was PD-10 for buffer exchange; the second column was HiTrap Sepharose HP to obtain unbonded fraction in the column; and the third column was Mono S 5/50 GL integrated with two pumps HPLC (high-performance liquid chromatography) to obtain pure MDH enzyme for serial changing of 1 M NaCl-25mM MES pH 5.5 with the flow rate at 1 ml/min. The protein concentration and MDH catalytic enzyme activity were observed on each purification process starting from the cell-free extract to pure MDH enzyme. The pure MDH enzyme was obtained by Mono S 5/50 GL-HPLC purification which showed a single band on SDS PAGE (sodium dodecyl sulfate-polyacrylamide gel electrophoresis). The MDH enzyme purification from Bradyrhizobium japonicum USDA110 showed 90-fold purification, a sub-molecular weight of 63 kDa, specific activity at 2.69 U/mg, and optimum activity at a 35oC temperature and pH 9.     
Co-Authors ., Afriyanti A. S. Sukarno Abdul Rahman Ollong Abdul Rohman Abdul Rohman Abdul Rohman Abdullah, Sofwan Siddiq Achmad Fudholi Achmad Fudholi Achmad Fudholi Achmad Fudholi Adi Susanto Adi Susanto Aflah, Almira Tsania Afriyanti Afriyanti Afriyanti Afriyanti, Afriyanti Agus Hadi Prayitno Aloysia Tenny Damayanti Indriastuti Amaryllis, Anggia Risty Ambar Pertiwiningrum Ambar Pertiwiningrum Ardaning Nuriliani Arif Ismanto, Arif Ariya Dwi Nugrahanto Arum Intan Kusumanegara Asih Kurniawati Asmoro, Novian Wely Bima Mahendra Bima Mahendra Chusnul Hanim Dahlanuddin Dahlanuddin, Dahlanuddin Dominikus Pandego Lestyanto Dwi Ariyani Dwi Wulandari Dwi Wulandari Dyah Triasih Edi Suryanto Edi Suryanto Edi Suryanto Edi Suryanto Edy Permadi Effendi Abustam Endang Baliarti Faruq, Rafif Umar Fatma Zuhrotun Nisa Fibri, Dwi Larasatie Nur Fiky Andy Prastyawan Flafiani Cios Conara Flafiani Cios Conara Ganea Qorry Aina Hasma Hasma Hendry Saragih Hendry Saragih Husaefa, Nadira Jamhari (Jamhari) Jamhari Jamhari Jamhari Jamhari Joni Murti Mulyo Aji Jumari Jumari Jumeri (Jumeri) Kapti Rahayu Khothibul Umam Al Awwaly Khotibul Umam Al Awwaly Kurniasih, Kholif Sholehah Indra Lailly Tsania Nur Hidayah Lailly Tsania Nur Hidayah Lidya Andini Lily Arsanti Lestari Ludfia Windyasmara, Ludfia Made Sriasih, Made Mariska, Tina Vidya Mohammad Zainal Abidin Mohammad Zainal Abidin Muh Ichsan Haris Muhamad Ali Muhamad Hasdar Muhammad Irfan Said Muhlisin Muhlisin Nanung Agus Fitriyanto Nina Salamah Novita Kurniawati Novita Kurniawati Nugraha, Widitya Tri Nurliyani Nurliyani Nurliyani Nurliyani Nurliyani Nurliyani R. Lukas Martindro Satrio Ari Wibowo Ragil Yuliatmo Resha Ayu Wildiana Rifqi Rifqi Rina Wahyuningsih Rizky Arizona Rulli Riana Dewi Rulli Riana Dewi Rusman (Rusman) Rusman Rusman Rusman Rusman Rusman Rusman Rusman Rusman Sadiman Sadiman Sari’ah Cintami Damayanti SATRIYAS ILYAS Satyaguna Rakhmatulloh Setiyono (Setiyono) Siswara, Hamzah Nata Soemitro Djojowidagdo Sri Hartatik Sudibyo Martono Sugiyanto Sugiyanto Sugiyono Sugiyono Suharjono Triatmojo Suharjono Triatmojo Suharjono Triatmojo Suharjono Triatmojo Suharjono Triatmojo Suryanto, Edi Sylvie Astuti T A Siswoyo T Lindrianti Thoyib Rohman Hakim Tridjoko Wisnu Murti Utama, Dicky Tri Vera, Nur Wariata, Wayan Wayan Tunas Artama Wayan Tunas Artama Wihandoyo (Wihandoyo) Winny Swastike Wisnu Pambudi Yudi Pranoto Yudi Pranoto Yudi Pranoto Yustina Yuni Surandiyah Zaenal Bachruddin Zaenal Bachrudin