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Performa Anakan Ayam Supel (Super Pelung) Hasil Persilangan Indukan Ayam Betina Jawa Super dan Ayam Jantan Pelung [Gallus gallus gallus, (Linnaeus 1758)] Ardaning Nuriliani; Adi Susanto; Flafiani Cios Conara; Bima Mahendra; Lailly Tsania Nur Hidayah; Sadiman Sadiman; Yuny Erwanto; Hendry Saragih
Al-Kauniyah: Jurnal Biologi Vol 16, No 1 (2023): AL-KAUNIYAH JURNAL BIOLOGI
Publisher : Department of Biology, Faculty of Science and Technology, Syarif Hidayatullah State Islami

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/kauniyah.v16i1.23924

AbstrakPeningkatan permintaan daging ayam Broiler di pasaran menurunkan minat peternak terhadap ayam lokal. Oleh karena itu, diperlukan upaya peningkatan populasi ayam lokal yang berpotensi sebagai ayam pedaging. Salah satu cara yang dapat dilakukan adalah menyilangkan ayam betina Jawa super dengan ayam jantan Pelung yang diketahui memiliki pertumbuhan lebih cepat dibandingkan ayam lokal. Hasil persilangan tersebut diharapkan memiliki pertumbuhan cepat dan berpotensi sebagai ayam pedaging dengan karakter lokal. Tujuan penelitian ini adalah mempelajari pertumbuhan, morfometri tubuh, dan fenotipe ayam Super pelung (SUPEL) hasil persilangan ayam betina Jawa super dengan ayam jantan Pelung. Parameter yang diukur adalah berat badan, morfometri tubuh, dan fenotipe ayam Supel. Selain itu dilakukan pengukuran berat, warna, morfometri, dan analisis proksimat telur ayam Jawa super. Hasil menunjukkan rerata berat badan ayam Supel saat Day Old Chicken (DOC) sebesar 33,57 ± 2,44 g dan mencapai 1.164,00 ± 98,20 g pada umur 3 bulan. Fenotipe anak ayam Supel menunjukkan ciri-ciri kombinasi dari kedua indukan. Sementara itu hasil pengukuran berat telur ayam Jawa super diperoleh rerata sebesar 43,15 ± 3,57 g. Berdasarkan hasil yang diperoleh dapat disimpulkan bahwa ayam Supel hasil persilangan memiliki pertumbuhan yang cepat dan memiliki karakter fenotipe seperti ayam lokal.AbstractThe increasing demands of Broiler chicken meat in the market lower farmers' interest in the local chicken breed. Therefore, effort is needed to improve the local chicken population for its potential as Broilers. One of the solutions is to crossbreed between Jawa super hens and Pelung roosters with faster growth than other local chickens. The crossbreed chicken (Supel chicken) is expected to have faster growth and the potential as Broilers with local characteristics. The purpose of this study is to evaluate growth, body morphometry, and the phenotype of Super pelung (SUPEL) chicken. Parameters measured were body weight, body morphometry, and phenotype of Supel chicken. The measurements of weight, color, morphometry, and proximate analysis were also conducted on Jawa super egg. The results showed that the weight of Supel chicken during Day Old Chicken (DOC) was 33.57 ± 2.44 g and reached 1,164.00 ± 98.20 g in 3 months. The phenotype of Supel chicken showed combination characteristics of the two broods. Meanwhile, the weight of the Jawa super chicken egg average of 43.15 ± 3.57 g. It can be concluded that Supel chicken has a faster growth rate and phenotypic characters resembling Indonesia's local chickens.

Antibacterial and Antioxidant Activity of Protein Hydrolysate Extracted from different Indonesian Avian Egg White A. S. Sukarno; Nurliyani Nurliyani; Yuny Erwanto; Satyaguna Rakhmatulloh; Rifqi Rifqi
Jurnal Sain Peternakan Indonesia Vol 18 No 1 (2023)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.18.1.27-33

White egg contains the most significant protein source that has been explored to give more benefit for health purposes. This study evaluated the potential of antibacterial and antioxidant activity of white egg protein hydrolysate extracted from Indonesian avian eggs. The avian egg materials used local Indonesian chicken eggs (kampung chicken), chicken breed eggs, duck eggs, and muscovy duck eggs. The white egg was extracted by organic solvent and produced protein extracted which was dominated by ovalbumin and ovotransferrin. The protein extracted was hydrolyzed by pepsin and then powdered using a freeze dryer. Antibacterial and antioxidant activity was evaluated by agar well diffusion technique and 2,2-Diphenyl-1-picryl hydroxyl (DPPH) radical scavenging method. All samples showed antimicrobial activity against Salmonella sp., Escherichia coli, Staphylococcus aureus, Bacillus cereus, and Bacillus subtilis with a concentration of protein hydrolysate at 40 mg/mL. The antioxidant activity between avian species was different and dose-dependent. Protein hydrolysate extracted from duck white egg exhibited the highest radical scavenging activity (65%) at 10 mg/mL concentration. However, all white egg protein hydrolysate extracted from Indonesian avian eggs can potentially help reduce oxidation and microbial deterioration.

Performa Anakan Ayam Supel (Super Pelung) Hasil Persilangan Indukan Ayam Betina Jawa Super dan Ayam Jantan Pelung [Gallus gallus gallus, (Linnaeus 1758)] Ardaning Nuriliani; Adi Susanto; Flafiani Cios Conara; Bima Mahendra; Lailly Tsania Nur Hidayah; Sadiman Sadiman; Yuny Erwanto; Hendry Saragih
Al-Kauniyah: Jurnal Biologi Vol 16, No 1 (2023): AL-KAUNIYAH JURNAL BIOLOGI
Publisher : Department of Biology, Faculty of Science and Technology, Syarif Hidayatullah State Islami

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/kauniyah.v16i1.23924

AbstrakPeningkatan permintaan daging ayam Broiler di pasaran menurunkan minat peternak terhadap ayam lokal. Oleh karena itu, diperlukan upaya peningkatan populasi ayam lokal yang berpotensi sebagai ayam pedaging. Salah satu cara yang dapat dilakukan adalah menyilangkan ayam betina Jawa super dengan ayam jantan Pelung yang diketahui memiliki pertumbuhan lebih cepat dibandingkan ayam lokal. Hasil persilangan tersebut diharapkan memiliki pertumbuhan cepat dan berpotensi sebagai ayam pedaging dengan karakter lokal. Tujuan penelitian ini adalah mempelajari pertumbuhan, morfometri tubuh, dan fenotipe ayam Super pelung (SUPEL) hasil persilangan ayam betina Jawa super dengan ayam jantan Pelung. Parameter yang diukur adalah berat badan, morfometri tubuh, dan fenotipe ayam Supel. Selain itu dilakukan pengukuran berat, warna, morfometri, dan analisis proksimat telur ayam Jawa super. Hasil menunjukkan rerata berat badan ayam Supel saat Day Old Chicken (DOC) sebesar 33,57 ± 2,44 g dan mencapai 1.164,00 ± 98,20 g pada umur 3 bulan. Fenotipe anak ayam Supel menunjukkan ciri-ciri kombinasi dari kedua indukan. Sementara itu hasil pengukuran berat telur ayam Jawa super diperoleh rerata sebesar 43,15 ± 3,57 g. Berdasarkan hasil yang diperoleh dapat disimpulkan bahwa ayam Supel hasil persilangan memiliki pertumbuhan yang cepat dan memiliki karakter fenotipe seperti ayam lokal.AbstractThe increasing demands of Broiler chicken meat in the market lower farmers' interest in the local chicken breed. Therefore, effort is needed to improve the local chicken population for its potential as Broilers. One of the solutions is to crossbreed between Jawa super hens and Pelung roosters with faster growth than other local chickens. The crossbreed chicken (Supel chicken) is expected to have faster growth and the potential as Broilers with local characteristics. The purpose of this study is to evaluate growth, body morphometry, and the phenotype of Super pelung (SUPEL) chicken. Parameters measured were body weight, body morphometry, and phenotype of Supel chicken. The measurements of weight, color, morphometry, and proximate analysis were also conducted on Jawa super egg. The results showed that the weight of Supel chicken during Day Old Chicken (DOC) was 33.57 ± 2.44 g and reached 1,164.00 ± 98.20 g in 3 months. The phenotype of Supel chicken showed combination characteristics of the two broods. Meanwhile, the weight of the Jawa super chicken egg average of 43.15 ± 3.57 g. It can be concluded that Supel chicken has a faster growth rate and phenotypic characters resembling Indonesia's local chickens.

Physical, Chemical, and Sensory Properties of Ice Cream with the Substitution of Stabilizer with Gelatin from Various Sources Lily Arsanti Lestari; Resha Ayu Wildiana; Fatma Zuhrotun Nisa'; Yuny Erwanto; Yudi Pranoto
Journal of Food and Pharmaceutical Sciences Vol 7, No 3 (2019): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.702

Bovine and porcine gelatin are usually used as ice cream stabilizer. However, Muslims areforbidden to consume foods that contain porcine or its derivatives product. Hence, in our previous study, wedeveloped a technique to produce gelatin from local sources such as fish, buffalo, and bovine. This studyaimed to determine the effect of various gelatin on the physical, chemical, and sensory properties of ice cream.Bovine, fish, and buffalo gelatin with the same concentration of 0.3% are added as ice cream stabilizer. Weevaluated the overrun, melting rate, viscosity, as well as the nutrient content. The sensory properties weretested using a hedonic test using a 7-point scale. The substitution of carboxymethyl cellulose (CMC) withvarious gelatin did not affect the overrun, the melting rate, ash and protein content as well as sensoryattributes (p>0.05). On the other hand, ice cream with various gelatin significantly affected the viscosity,moisture, fat, and carbohydrate content (p<0.05).

Pengaruh Level Voltase Electrical Waterbath Stunning Terhadap Sifat Fisik Daging Ayam Broiler Prastyawan, Fiky Andy; Suryanto, Edi; Erwanto, Yuny
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.48793

Stunning is a way to comply with animal welfare standards. Stunning method is effective if the poultry temporarily loses consciousness and does not die. This study aims to determine the effect of the electrical waterbath stunning method with different voltages on the physical properties (pH, Water Holding Capacity, Cooking Loss and Tenderness) of broiler chicken meat. This research was conducted experimentally based on a completely randomized design (CRD) with unidirectional patterns with 3 different voltages, namely P0 (0V), P1 (40V), P2 (50V) and P3 (60V) with frequency 50 Hz currents of 0.5 A and soaking time for 5 second. with 3 repetitions. The data obtained was analyzed by Analysis of Variance (ANOVA) and if there was a significant difference, Duncan's further test was carried out. The results showed that the use of different voltages in the electrical waterbath stunning had no effect (P>0.05) on the physical properties of broiler meat. In this study, the average meat pH was in the range of 5.88-5.98, water holding capacity in the range of 25.39-25.50%, cooking losses in the range of 25.29-25.51% and tenderness in the range of 2.32-2.44 kg. /cm2 . In conclusion the stunning voltages levels did not affect the physical quality of broiler meat

Quality and Oxidative Stability of Tallow Extracted by Dry- and Wet-Rendering Amaryllis, Anggia Risty; Aflah, Almira Tsania; Vera, Nur; Erwanto, Yuny; Utama, Dicky Tri; Abidin, Mohammad Zainal
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.32528

The oxidative stability of oil or fats is an essential parameter to determine the quality of products. Commonly, tallow is extracted by dry- and wet-rendering, both methods depend upon the water requirement. The study aims to examine the quality and oxidative stability of tallow from both methods, along with different temperatures (25°C and 4°C) and storage times. Tallow was analyzed for quality changes such as acid value (AV), peroxide value (PV), thiobarbituric acid (TBA), fatty acid profile, and differential scanning calorimetry (DSC) to indicate oxidative stability. According to research, acid value (AV) and thiobarbituric acid (TBA) were considered acceptable during storage for 180 days, as per the Codex Standard and FAO/WHO for Named Animal Fats CODEX STAN 211–1999 for edible fats and oils. However, peroxide oxide value (PV) did not meet the acceptable limit for dry- and wet-rendering and storage time of 180 days at 25°C, with values of 17.3 and 16.9 meq O2/kg, respectively. This indicates that fat oxidation increases during storage (p<0.05), while temperature and rendering methods do not significantly impact fat hydrolysis inhibition for 180 days (p>0.05). Even at 4°C, both temperatures failed to preserve tallow quality, as confirmed by fatty acid profiles and differential scanning calorimetry. The result indicates that neither method nor temperature can prevent the inhibition of fat hydrolysis from natural oxidation for a longer storage time of 180 days.

Optimization of Incubation Time and Coagulant Concentration of Ficus carica L. Latex for Fresh Goat Cheese Production Nugraha, Widitya Tri; Murti, Tridjoko Wisnu; Erwanto, Yuny; Nurliyani, Nurliyani; Suranindyah, Yustina Yuni; Muhlisin, Muhlisin; Fibri, Dwi Larasatie Nur
Buletin Peternakan Vol 49, No 3 (2025): BULETIN PETERNAKAN VOL. 49 (3) August 2025
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v49i3.106445

Cheese coagulants from plant origin have emerged as promising alternatives to animal rennet in cheese production. Among them, latex from Ficus carica L. has shown potential as a natural milk-clotting agent for goat cheese production. This study aims to determine the optimal incubation time and fig tree latex extract concentration on the quality of goat cheese. The optimization of the production process of the goat cheese was carried out using Response Surface Methodology (RSM) with Central Composite Design (CCD). The independent variables were the concentration of the Ficus carica L. latex extract (0.2-0.5 mL/100 mL of milk) and the time of incubation (60-120 min). The goal was to achieve maximum protein content (%), ash content (%), and calcium content (%). The results of this study showed that the Ficus carica L. latex extract used in the study could coagulate milk with a strength of 354.69 MCU and a dominant protein molecular weight of about 20 kDa. The optimization results using RSM method with CCD design showed that the goat cheese was produced optimally in 0.5 mL/100 mL of milk for the concentration of Ficus carica L. latex extract, with 120 min incubation time. These optimal conditions resulted in a cheese with protein content of 18.56%, ash content of 2.32%, calcium content of 803.93 mg/100g, and desirability level of 0.93.

Comparison of Rendement, Viscosity, and Degree of Acidity of Bone Gelatin of Bali Cattle Fed with Lamtoro at Different Extraction Temperatures Hasma, Hasma; Ali, Muhamad; Dahlanuddin, Dahlanuddin; Sriasih, Made; Wariata, Wayan; Erwanto, Yuny; Faruq, Rafif Umar; Mariska, Tina Vidya; Husaefa, Nadira
Jurnal Penelitian Pendidikan IPA Vol 10 No 4 (2024): April
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i4.6429

The increase in Bali cattle bone waste due to increased slaughter has become a severe societal problem because it will pollute the environment. If Bali cattle bone waste is appropriately processed, it will produce products with high nutritional and economic value, including gelatin. This research aimed to compare the yield, viscosity, and degree of acidity (pH) of bone gelatin from Bali cattle fed with lamtoro at different extraction temperatures. The gelatin from Bali cattle bone was produced under the influence of different extraction temperatures of 50; 60; and 70o C and each was repeated 4 times. The research method used was laboratory experimental. Data were analyzed using a Completely Randomized Design (CRD). The parameters observed were yield, pH, and viscosity. The results show that different extraction temperatures (50, 60, 70o C) had a significant effect (P < 0.05) on viscosity while a very significant effect (P < 0.01) on the degree of acidity (pH) and no significant effect (P > 0.05) to the yield. It can be concluded that a higher extraction temperature (70o C) will be accompanied by an increase in gelatin yield, but the extraction temperature of 60o C showed the maximum viscosity and acidity (pH) values

Combination of PCR analysis and sequencing on cytochrome-b gene Canis lupus familiaris for halal authentication Kurniasih, Kholif Sholehah Indra; Erwanto, Yuny
Journal of Halal Science and Research Vol. 4 No. 2 (2023): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i2.8754

The adulteration of beef with lower-priced meat, such as dog meat, is common to get economic profit. Dog meat is one type of meat that is not halal for consumption. There are several ways in which beef can be adulterated, including the use of dog meat. Specific primers for cytochrome-b (CYTBCA3-kh) can be used to identify the presence of dog meat contamination. This study aimed to identify dog meat using these primers. After conducting conventional PCR and agarose electrophoresis tests, the specificity of the primers was confirmed. Following this, the DNA base sequence was analyzed using a sequencing method to ensure accurate identification of dog meat contamination in beef. Specific dog primers tested on cattle, pigs, wild boars, goats, chickens, rabbits, and rats were confirmed using conventional PCR and agarose gel electrophoresis. Amplicon length verification was analyzed in a silico sequencing method using MUSCLE and BLAST NCBI software. The results showed that the primer CYTBCA3-kh amplified the canine Cyt-b mt-DNA gene specifically. The amplicon length obtained was 111 base pairs (bp), with a similarity value of 99.12% with Canis lupus familiaris mitochondrion, complete genome. The specific primer CYTBCA3-kh can be used to identify dog meat contamination in meatball products for halal authentication. Keywords: CYTB gene, Halal Authentication, PCR, Sequencing, Canis lupus familiaris

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