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Organoleptic and Total Plate Count (TPC) Tests of Lanolin Lipstick Made from Sheep Wool with the Addition of Red Dragon Fruit (Hylocereus polyrhizus) Peel Extract Desse Martha Pardosi; Nurzainah Ginting; Rita Rosmala Dewi
Jurnal Peternakan Integratif Vol. 13 No. 03 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i03.25042

The peel of red dragon fruit possesses potential as a source of natural colorant rich, which provides a bright and stable red color for an environmentally friendly alternative compared to synthetic dyes. This study aims to analyze the organoleptic quality and Total Plate Count (TPC) and irritation test of lipstick formulations utilizing lanolin from sheep wool and the addition of red dragon fruit peel extract (Hylocereus polyrhizus). The study's background is the potential of lanolin as a moisturizing base for lipstick and red dragon fruit peel extract as a natural coloring alternative to synthetic dyes. Lipstick was formulated with varying concentrations of red dragon fruit peel extract (0%, 20%, 40%, and 60%) to observe the effect on product quality. The research includes organoleptic tests (color, aroma, texture, preference) and TPC tests to analyze the number of microorganisms in the lipstick also irritation test. The results showed that the addition of red dragon fruit peel extract significantly influenced the organoleptic properties and microbial safety of the lipstick. The formulation with 60% extract (P3) exhibited the most appealing color, a pleasant aroma preferred by panelists, and favorable texture. Furthermore, the TPC test indicated that the P3 formulation had the lowest microbial count, suggesting better microbiological safety. The irritation test also confirmed that the 60% extract addition caused no signs of irritation.The treatment with the addition of 60% red dragon fruit peel extract (P3) showed the best results

Analysis of the Physicochemical Properties of Lanolin-Based Lipstick from Sheep Wool with Addition of Dragon Fruit Exocarp Extract (Hylocereus polyrhizus) April Mesrianti Sukatendel; Nurzainah Ginting; Rita Rosmala Dewi
Jurnal Peternakan Integratif Vol. 13 No. 03 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i03.25043

Lanolin (Adeps lanae), derived from sheep wool, is a complex lipid composed of fatty esters such as cholesterol, cetyl alcohol, and carnuba alcohol. It acts as an effective natural humectant that maintains moisture and enhances the stability of cosmetic formulations, including lipstick. This study aimed to study a lanolin-based lipstick incorporating dragon fruit (Hylocereus polyrhizus) exocarp extract as a natural colorant and antioxidant. The dragon fruit exocarp extract and lanolin were obtained using previously validated methods assisted by rotary evaporation. A completely randomized design (RAL) was implemented with four treatments: P0 (0%), P1 (20%), P2 (40%), and P3 (60%) exocarp extract concentrations in the lipstick formulation. Evaluated parameters included melting point, pH, spreadability, and homogeneity. Data were analyzed via ANOVA followed by Tukey’s test at a 5% significance level. Results indicated that treatments had a significant effect (P < 0.05) on all evaluated properties. The highest melting point was observed in P0 (66.60 °C) and the lowest in P3 (60.60 °C), both within the SNI 16 4769 1998 standard range (50–70 °C). The highest pH was recorded in P0 (5.16 ± 0.07), while the lowest was in P3 (4.41 ± 0.02), nearing the physiological pH of the lips (3.8–4.7). The P1 formulation (20%) exhibited the best homogeneity and spreadability.

The Effect of Addition of Andaliman Fruit (Zanthoxylum acanthopodium dc) on Physical Quality and Organoleptic Testing of Buffalo Meat Sausage Tomy Fihgter Karo karo; Nurzainah Ginting; Fuad Hasan
Jurnal Peternakan Integratif Vol. 13 No. 02 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i2.23218

Meat is one of the ingredients that is susceptible to physical damage caused by biochemical activity. Andaliman has biological activities such as antioxidants, anti-inflammatory, and antimicrobial. This study aims to determine the effect of giving Andaliman fruit (Zanthoxylum acanthopodium DC) on the physical quality and organoleptic test of buffalo meat sausages which were carried out in May-June 2025 at the Animal Production Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, Universitas Sumatera Utara. The design used in this study was a Completely Randomized Design with 4 treatments and 5 replications. The treatment consisted of giving Andaliman extract (P0 = 0%; P1 = 0.2%; P2 = 0.4%; P3 = 0.6%). The parameters observed were the physical quality of the sausage, including pH value, percentage of water binding capacity, and percentage of cooking loss as well as organoleptic tests of the sausage. The results of this study indicate that the administration of Andaliman extract (Zanthoxylum acanthopodium DC) gave very significant different results on pH value, water binding capacity and sausage cooking loss. The administration of Andaliman extract (Zanthoxylum acanthopodium DC) gave very significant different results on the color, aroma, texture and taste of sausages. The best treatment results were found in P3, namely with a concentration of 0.6%.

The Effect of Storage Duration and Soaking of Eggs Using Basil Leaf Solution (Ocimum basilicum L.) on Maintaining the Internal Quality of Duck Eggs (Anas platyrhynchos domesticus) Muhammad Umar Hakim Hakim; Nurzainah Ginting; Yunilas; Syaheera N Ibrahim
Jurnal Peternakan Integratif Vol. 13 No. 02 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i2.23222

Duck eggs are highly nutritious animal based food products but are prone to quality deterioration during storage. One natural preservation method is immersion using basil leaf solution, which has antibacterial properties. This study aimed to determine the effect of storage duration and basil leaf solution concentration on the internal quality of duck eggs and to identify the most effective treatment combination. The research was conducted at the Livestock Production Laboratory, Faculty of Agriculture, Universitas Sumatera Utara, using a factorial Completely Randomized Design (CRD) with two factors: basil solution concentration (0%, 15%, 30%, and 45%) and storage duration (0, 10, 20, and 30 days). Observed parameters included albumen index, yolk index, weight loss percentage, and pH value. The results showed a highly significant interaction (P<0.01) between the treatments on albumen index, yolk index, and pH. Immersion in 45% basil solution was effective in maintaining albumen and yolk indices as well as pH, while the 30% concentration was most effective in reducing weight loss. Day 10 was identified as the optimal storage period, during which all internal quality parameters remained stable. After this period, egg quality significantly declined.

The Effect of Cowpeas (Vigna Unguiculata) Addition on the Organoleptic Quality, Protein Content, and Fat of Buffalo Milk Ice Cream Rafhael Iman Anugrah Sitepu; Nurzainah Ginting; Basta Simanullang
Jurnal Peternakan Integratif Vol. 14 No. 01 (2026): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v14i01.25524

This study aimed to determine the effect of cowpeas (Vigna unguiculata) addition on the organoleptic quality, protein content, and fat content of buffalo milk ice cream. This study was conducted using a Completely Randomized Design (CRD) with four treatments: P0 (0%), P1 (10%), P2 (20%), and P3 (30%), each with five replications. Observed parameters included organoleptic quality (color, aroma, taste, and texture), as well as the protein and fat content of the ice cream. hedonic data were analyzed using the Kruskal–Wallis test, while chemical data were analyzed using ANOVA. The results showed that the addition of cowpeas extract had a significant effect (p < 0.05) on color, aroma, and taste, but not on texture. The best treatment was by addition 30% cowpeas. Furthermore, P3 produced the lowest fat content at 4.38% and the highest protein content at 6.08%. It can be concluded that the addition of cowpeas up to 30% improves the nutritional value of buffalo milk ice cream.

The Effect of Addition of Andaliman Fruit (Zanthoxylum acanthopodium dc) on Physical Quality and Organoleptic Testing of Buffalo Meat Sausage Tomy Fihgter Karo karo; Nurzainah Ginting; Fuad Hasan
Jurnal Peternakan Integratif Vol. 13 No. 02 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i2.23218

Meat is one of the ingredients that is susceptible to physical damage caused by biochemical activity. Andaliman has biological activities such as antioxidants, anti-inflammatory, and antimicrobial. This study aims to determine the effect of giving Andaliman fruit (Zanthoxylum acanthopodium DC) on the physical quality and organoleptic test of buffalo meat sausages which were carried out in May-June 2025 at the Animal Production Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, Universitas Sumatera Utara. The design used in this study was a Completely Randomized Design with 4 treatments and 5 replications. The treatment consisted of giving Andaliman extract (P0 = 0%; P1 = 0.2%; P2 = 0.4%; P3 = 0.6%). The parameters observed were the physical quality of the sausage, including pH value, percentage of water binding capacity, and percentage of cooking loss as well as organoleptic tests of the sausage. The results of this study indicate that the administration of Andaliman extract (Zanthoxylum acanthopodium DC) gave very significant different results on pH value, water binding capacity and sausage cooking loss. The administration of Andaliman extract (Zanthoxylum acanthopodium DC) gave very significant different results on the color, aroma, texture and taste of sausages. The best treatment results were found in P3, namely with a concentration of 0.6%.

The Effect of Storage Duration and Soaking of Eggs Using Basil Leaf Solution (Ocimum basilicum L.) on Maintaining the Internal Quality of Duck Eggs (Anas platyrhynchos domesticus) Muhammad Umar Hakim Hakim; Nurzainah Ginting; Yunilas; Syaheera N Ibrahim
Jurnal Peternakan Integratif Vol. 13 No. 02 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i2.23222

Duck eggs are highly nutritious animal based food products but are prone to quality deterioration during storage. One natural preservation method is immersion using basil leaf solution, which has antibacterial properties. This study aimed to determine the effect of storage duration and basil leaf solution concentration on the internal quality of duck eggs and to identify the most effective treatment combination. The research was conducted at the Livestock Production Laboratory, Faculty of Agriculture, Universitas Sumatera Utara, using a factorial Completely Randomized Design (CRD) with two factors: basil solution concentration (0%, 15%, 30%, and 45%) and storage duration (0, 10, 20, and 30 days). Observed parameters included albumen index, yolk index, weight loss percentage, and pH value. The results showed a highly significant interaction (P<0.01) between the treatments on albumen index, yolk index, and pH. Immersion in 45% basil solution was effective in maintaining albumen and yolk indices as well as pH, while the 30% concentration was most effective in reducing weight loss. Day 10 was identified as the optimal storage period, during which all internal quality parameters remained stable. After this period, egg quality significantly declined.

Organoleptic and Total Plate Count (TPC) Tests of Lanolin Lipstick Made from Sheep Wool with the Addition of Red Dragon Fruit (Hylocereus polyrhizus) Peel Extract Desse Martha Pardosi; Nurzainah Ginting; Rita Rosmala Dewi
Jurnal Peternakan Integratif Vol. 13 No. 03 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i03.25042

The peel of red dragon fruit possesses potential as a source of natural colorant rich, which provides a bright and stable red color for an environmentally friendly alternative compared to synthetic dyes. This study aims to analyze the organoleptic quality and Total Plate Count (TPC) and irritation test of lipstick formulations utilizing lanolin from sheep wool and the addition of red dragon fruit peel extract (Hylocereus polyrhizus). The study's background is the potential of lanolin as a moisturizing base for lipstick and red dragon fruit peel extract as a natural coloring alternative to synthetic dyes. Lipstick was formulated with varying concentrations of red dragon fruit peel extract (0%, 20%, 40%, and 60%) to observe the effect on product quality. The research includes organoleptic tests (color, aroma, texture, preference) and TPC tests to analyze the number of microorganisms in the lipstick also irritation test. The results showed that the addition of red dragon fruit peel extract significantly influenced the organoleptic properties and microbial safety of the lipstick. The formulation with 60% extract (P3) exhibited the most appealing color, a pleasant aroma preferred by panelists, and favorable texture. Furthermore, the TPC test indicated that the P3 formulation had the lowest microbial count, suggesting better microbiological safety. The irritation test also confirmed that the 60% extract addition caused no signs of irritation.The treatment with the addition of 60% red dragon fruit peel extract (P3) showed the best results

Analysis of the Physicochemical Properties of Lanolin-Based Lipstick from Sheep Wool with Addition of Dragon Fruit Exocarp Extract (Hylocereus polyrhizus) April Mesrianti Sukatendel; Nurzainah Ginting; Rita Rosmala Dewi
Jurnal Peternakan Integratif Vol. 13 No. 03 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i03.25043

Lanolin (Adeps lanae), derived from sheep wool, is a complex lipid composed of fatty esters such as cholesterol, cetyl alcohol, and carnuba alcohol. It acts as an effective natural humectant that maintains moisture and enhances the stability of cosmetic formulations, including lipstick. This study aimed to study a lanolin-based lipstick incorporating dragon fruit (Hylocereus polyrhizus) exocarp extract as a natural colorant and antioxidant. The dragon fruit exocarp extract and lanolin were obtained using previously validated methods assisted by rotary evaporation. A completely randomized design (RAL) was implemented with four treatments: P0 (0%), P1 (20%), P2 (40%), and P3 (60%) exocarp extract concentrations in the lipstick formulation. Evaluated parameters included melting point, pH, spreadability, and homogeneity. Data were analyzed via ANOVA followed by Tukey’s test at a 5% significance level. Results indicated that treatments had a significant effect (P < 0.05) on all evaluated properties. The highest melting point was observed in P0 (66.60 °C) and the lowest in P3 (60.60 °C), both within the SNI 16 4769 1998 standard range (50–70 °C). The highest pH was recorded in P0 (5.16 ± 0.07), while the lowest was in P3 (4.41 ± 0.02), nearing the physiological pH of the lips (3.8–4.7). The P1 formulation (20%) exhibited the best homogeneity and spreadability.

The Effect of Cowpeas (Vigna Unguiculata) Addition on the Organoleptic Quality, Protein Content, and Fat of Buffalo Milk Ice Cream Rafhael Iman Anugrah Sitepu; Nurzainah Ginting; Basta Simanullang
Jurnal Peternakan Integratif Vol. 14 No. 01 (2026): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v14i01.25524

This study aimed to determine the effect of cowpeas (Vigna unguiculata) addition on the organoleptic quality, protein content, and fat content of buffalo milk ice cream. This study was conducted using a Completely Randomized Design (CRD) with four treatments: P0 (0%), P1 (10%), P2 (20%), and P3 (30%), each with five replications. Observed parameters included organoleptic quality (color, aroma, taste, and texture), as well as the protein and fat content of the ice cream. hedonic data were analyzed using the Kruskal–Wallis test, while chemical data were analyzed using ANOVA. The results showed that the addition of cowpeas extract had a significant effect (p < 0.05) on color, aroma, and taste, but not on texture. The best treatment was by addition 30% cowpeas. Furthermore, P3 produced the lowest fat content at 4.38% and the highest protein content at 6.08%. It can be concluded that the addition of cowpeas up to 30% improves the nutritional value of buffalo milk ice cream.

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