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All Journal Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Peronema Forestry Science Journal Jurnal Peternakan Integratif JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Agricultural Research Journal of Saintech Transfer International Journal Of Science, Technology & Management (IJSTM) Jurnal Pengabdian Masyarakat Tjut Nyak Dhien Jurnal Peternakan Integratif Journal of Environmental and Development Studies Andalasian Livestock
Nurzainah Ginting
Animal Production Study Program, Faculty Of Agriculture, Universitas Sumatera Utara, Medan 20155
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Digestibility Of Maggot Black Soldier Fly (Hermetia Ilucens) Flour in Ration Of Kampong Chicken Naibaho, Geofani; Yunilas; Hasnudi; Ginting, Nurzainah; Simanullang, Basta
Jurnal Peternakan Integratif Vol. 9 No. 1 (2021): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v9i1.6485

Abstract

Good quality animal feed was a determining factor for the success of livestock industry. Maggot BSF had the potential as a promising protein source feed. The aimed of this researceh was to investigate digestibility of crude protein, dry matter, organic matter of BSF maggot flour. The maggot was kept in media of fermented palm oil coir (FPOC) with dose of fermenter 1, 3, 5%. The maggot processed into flour and fed to kampong chickens. The reseach was conducted experimentally using a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments were: M0 (fish meal), M1 (Maggot FPOC 1%), M2 (maggot FPOC 3%) and M3 (maggot FPOC 5%). Based on the results of the study, it was found that BSF had a significant effect (P <0.05) on protein digestibility (M0 = 75.70, M1 = 63.03, M2 = 73.32, and M3 = 56.24), a very significant effect (P <0.01) on the digestibility of dry matter (M0 = 64.72, M1 = 44.08, M2 = 44.26, and M3 = 37.43), and the digestibility of organic matter (M0 = 68.59, M1 = 45, 32, M2 = 48.08, and M3 = 47.47). Maggot flour from FPOC 3% produced good crude protein digestibility in kampong chicken compared to FPOC 1% and 3% .
The Effect of Sheep Feces Compost with Different Fertilization Doses and Intervals on the Productivity of Mixed Pastures (Clitoria ternatea and Brachiaria ruziziensis) Purba, Dea Ade Yoan; Ginting, Nurzainah; Yunilas; Alwiyah
Jurnal Peternakan Integratif Vol. 9 No. 1 (2021): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v9i1.6701

Abstract

Mix pasture contains more complete nutrition for animal feed. This study aims to determine the effect of giving sheep feces compost with different fertilization doses and intervals on the productivity of mixed pastures (Clitoria ternatea and Brachiaria ruziziensis). This research was conducted in Kotangan Village, Kec. Galang, Kab. Deli Serdang North Sumatra from September to November 2020. The experimental design was used a split-plot design with two treatment factors and three replications. Factor I is the main plot, namely the fertilization interval: N1 = once every four weeks and N2 = once every two weeks. Factor II as a subplot which were doses of compost : P0 = control (without compost), P1 = compost 1 kg/plot (10 t/h), P 2 = compost 2 kg/plot (20 t/h) and P3 = compost 3 kg/plot (30t/h).The variables observed were plant height, number of leaves, number of tillers, number of branches, fresh production, dry matter, crude protein, and crude fiber. The results showed that sheep feces compost doses and different time intervals for fertilization had a significant effect (P<0,05 ) on the number of leaves and tillers of Brachiaria ruziziensis, crude protein, and coarse fiber of mixed pasture. There was no significant effect (P>0,05) on plant height, the number of leaves and number of branches of Clitoria ternatea, the height of Brachiaria ruziziensisas, and fresh and dry mixed pasture production. The appropriate fertilization interval was once every two weeks, and the best fertilizer dose was 3 kg/plot (30 t/h).
The Effect of Marinating Jungga Citrus (Citrus jambhiri lush) on Physical and Organoleptic Quality of Goat Meat Napitupulu, Ardiansyah; Nurzainah Ginting; Peni Patriani
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20861

Abstract

Goat meat is very popular in Indonesia. Goat meat is very popular in Indonesia. One method of preserving goat meat is by treating it with acid, a process known as rarit. This study aims to determine the effect of using Jungga citrus on the physical and organoleptic quality of goat meat rarity. The experimental design used in this study was a Completely Randomized Design (CRD) with 4 treatments and 5 replications, resulting in a total of 20 experimental units: P0=0%, P1=6%, P2=12%, P3=18%. The parameters were physical quality tests, including pH and yield of goat meat, and organoleptic tests for color, aroma, taste, and texture. The results of this study indicate that marinating goat meat with Jungga citrus solution produces significantly better organoleptic results, including texture, aroma, taste, and pH. However, there were no significant differences in color and yield between treatments. The best treatment with good results was found at a dose of 18 ml of Jungga citrus (P3) with the addition of 82 ml of mineral water. This indicates that the use of Jungga citrus in marinating goat meat effectively improves organoleptic quality such as texture, aroma, and taste. However, it does not affect the color of the meat or yield, thus maintaining the color of the meat. In conclusions Jungga citrus are good for preserving goat meat into rarit.
Nutritional Quality and Total Bacterial Colonies in Goat Milk Yoghurt-Based Ice Cream with the Addition of Salak Pondoh Puree (Salacca Edulis Reinw Batubara, Wan Ramadhani; Nurzainah Ginting; Achmad Sadeli
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20911

Abstract

Ice cream is one of products that is widely favored by various groups of people. This study aims to determine and evaluate organoleptic and nutritional properties and determine the total number of bacterial colonies in goat milk yogurt-based ice cream with different concentrations with the addition of salak pondoh puree using a Completely Randomized Design (CRD) with 4 levels of treatment with 5 replications, namely (P): (0 mL; 150 mL; 300 mL; 450 mL). The parameters analyzed included fat content, protein content, total bacterial colonies, organoleptic color, aroma, texture, and taste. The results showed that the addition of salak pondoh puree to goat milk yoghurt-based ice cream can increase organoleptic values in the form of color, aroma, texture, and also color so that it is preferred by panelists. The addition of salak pondoh puree provides fat content, protein content, and total bacterial colonies in goat milk yogurt. In conclusion the addition of salak pondoh puree to goat milk yoghurt-based ice cream is accordance with the standards so that it is suitable for consumption.
The Effect of Marinating Jungga Citrus (Citrus jambhiri lush) on Physical and Organoleptic Quality of Goat Meat Napitupulu, Ardiansyah; Nurzainah Ginting; Peni Patriani
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20861

Abstract

Goat meat is very popular in Indonesia. Goat meat is very popular in Indonesia. One method of preserving goat meat is by treating it with acid, a process known as rarit. This study aims to determine the effect of using Jungga citrus on the physical and organoleptic quality of goat meat rarity. The experimental design used in this study was a Completely Randomized Design (CRD) with 4 treatments and 5 replications, resulting in a total of 20 experimental units: P0=0%, P1=6%, P2=12%, P3=18%. The parameters were physical quality tests, including pH and yield of goat meat, and organoleptic tests for color, aroma, taste, and texture. The results of this study indicate that marinating goat meat with Jungga citrus solution produces significantly better organoleptic results, including texture, aroma, taste, and pH. However, there were no significant differences in color and yield between treatments. The best treatment with good results was found at a dose of 18 ml of Jungga citrus (P3) with the addition of 82 ml of mineral water. This indicates that the use of Jungga citrus in marinating goat meat effectively improves organoleptic quality such as texture, aroma, and taste. However, it does not affect the color of the meat or yield, thus maintaining the color of the meat. In conclusions Jungga citrus are good for preserving goat meat into rarit.
Nutritional Quality and Total Bacterial Colonies in Goat Milk Yoghurt-Based Ice Cream with the Addition of Salak Pondoh Puree (Salacca Edulis Reinw Batubara, Wan Ramadhani; Nurzainah Ginting; Achmad Sadeli
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20911

Abstract

Ice cream is one of products that is widely favored by various groups of people. This study aims to determine and evaluate organoleptic and nutritional properties and determine the total number of bacterial colonies in goat milk yogurt-based ice cream with different concentrations with the addition of salak pondoh puree using a Completely Randomized Design (CRD) with 4 levels of treatment with 5 replications, namely (P): (0 mL; 150 mL; 300 mL; 450 mL). The parameters analyzed included fat content, protein content, total bacterial colonies, organoleptic color, aroma, texture, and taste. The results showed that the addition of salak pondoh puree to goat milk yoghurt-based ice cream can increase organoleptic values in the form of color, aroma, texture, and also color so that it is preferred by panelists. The addition of salak pondoh puree provides fat content, protein content, and total bacterial colonies in goat milk yogurt. In conclusion the addition of salak pondoh puree to goat milk yoghurt-based ice cream is accordance with the standards so that it is suitable for consumption.
Optimization of Fiber Digestibility and Methane Reduction with Gambier Leaf Extract from Pangkalan for Sustainable Ruminant Farming Roni Pazla; Asmuddin Natsir; Rahmat Hidayat; Nurzainah Ginting; Mardiati Zain; Antonius; Aslizah Mohd-Aris; Zaitul Ikhlas; M. Zhorif Hidayat
Andalasian Livestock Vol. 1 No. 2 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n2.p114-120.2024

Abstract

Ruminant livestock production plays an important role in providing animal protein sources, but faces major challenges in terms of feed utilization efficiency and environmental impact due to methane emissions. Methane produced by rumen fermentation not only contributes nearly 30% of global greenhouse gas emissions but also causes energy losses of 7-12% of total feed energy. This study aimed to evaluate the effect of gambier (Uncaria gambier) leaf extract from Pangkalan, West Sumatra, on the digestibility of fiber fractions (NDF, ADF, cellulose, hemicellulose) and methane gas production in ruminant rations. The study was conducted in vitro using the method of Tilley and Terry (1963) with a randomized group design consisting of four treatments: T0 (control without gambier extract), T1 (0.5% gambier extract), T2 (1% gambier extract), and T3 (2% gambier extract), with four replications using goat rumen fluid. Results showed that the addition of gambier extract significantly increased NDF and ADF digestibility to 64.30% and 63.77% at T3, respectively, compared to the control of 61.67% and 61.56%. Cellulose digestibility increased from 64.57% at T0 to 67.20% at T3, while hemicellulose increased from 64.78% to 67.44%. In addition, methane gas production decreased significantly from 22.45 ml/g DOM in the control to 16.67 ml/g DOM in T3, equivalent to a decrease of 25.74%. The optimal dose to increase fiber digestibility and decrease methane production was 2% gambier leaf extract (T3 treatment). Thus, gambier leaf extract from Pangkalan can be used as an effective natural feed additive to improve feed efficiency while reducing the environmental impact of ruminant farming.
Exploration of the Potential of Gambir Leaf Extract (Uncaria gambir Roxb.) from Sutera, Pesisir Selatan as a Feed Additive to Improve Fiber Digestibility and Suppress Methane Emissions of Ruminants Roni Pazla; Asmuddin Natsir; Rahmat Hidayat; Urip Rosani; Nurzainah Ginting; Antonius; Zaitul Ikhlas; Aslizah Mohd. Haris; Yelly Fitri
Andalasian Livestock Vol. 2 No. 1 (2025): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v2.n1.p42-49.2025

Abstract

This study explored the potential of gambir leaf extract (Uncaria gambir Roxb.) from Sutera, South Pesisir Regency, West Sumatra, as a natural feed additive to improve fiber digestibility and suppress methane emissions in rumen fermentation. The study was conducted in vitro using fiber-based rations added with gambir extract at 0%, 0.5%, 1%, and 2%. Parameters observed included digestibility of NDF, ADF, cellulose, hemicellulose, and methane gas production. Results showed that adding gambir extract up to 2% significantly increased fiber digestibility and decreased methane production compared to the control. This study proves that local gambir extract has the potential as an environmentally friendly feed additive to support the efficiency and sustainability of ruminant farming.
In Vitro Evaluation of Gambier Leaf Extract (Uncaria gambir Roxb.) from Pangkalan, West Sumatra, as a Natural Feed Additive to Improve Nutrient Digestibility in Ruminants Roni Pazla; Mardiati Zain; Antonius; Zaitul Ikhlas; Asmuddin Natsir; Rahmat Hidayat; Nurzainah Ginting; Gusri Yanti; Urip Rosani; Aslizah Mohd-Aris; M. Zhorif Hidayat; Yelly Fitri; Laras Sukma Sucitra; Bella Veliana Utami
Andalasian Livestock Vol. 2 No. 2 (2025): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v2.n2.p170-177.2025

Abstract

This study aims to evaluate the effect of supplementing ruminant feed with gambir leaf extract (Uncaria gambir Roxb.) from Pangkalan, West Sumatra, as a natural feed additive on the in vitro digestibility of crude fat, crude fiber, and nitrogen-free extract (NFE). The study used a completely randomized design with four treatments: T0 (control, without extract), T1 (0.5% gambir extract), T2 (1% gambir extract), and T3 (2% gambir extract). The parameters observed included crude fat, crude fiber, and NFE digestibility. The results showed that gambir leaf extract supplementation had a significant effect (P<0.05) on all parameters tested. Treatment T3 provided the highest digestibility values, namely crude fat 66.47%, crude fiber 66.45%, and NFE 67.99%, compared to the control (64.17%, 64.52%, and 65.70%). This increase is thought to be due to the bioactive content of gambir extract, namely tannins (64.84%), catechins (60.11%), and saponins (0.96%), which work synergistically to modulate rumen microbes, protect nutrients from excessive degradation, and increase fermentation efficiency. In conclusion, gambir leaf extract from Pangkalan has the potential to be a natural feed additive that improves nutrient digestibility in ruminants. These results support utilizing local phytochemical-based resources for feed efficiency and sustainable livestock farming.
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

Abstract

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
Co-Authors . Mustamu A Manik A.H.Daulay Achmad Sadeli Ade Trisna Ade Trisna Aijuan Zheng Alwiyah Alwiyah Andriani Manik Antonius Antonius Antonius Antonius Anwar Anwar April Mesrianti Sukatendel Ardina Kharisma Ardina Kharisma Ari Andani Nasution Ari Andani Nasution Armansyah Ginting Armansyah GINTING Armyn Hakim Daulay Armyn Hakim Daulay Aslizah Mohd-Aris Aslizah Mohd-Aris Aslizah Mohd. Haris Asmuddin Natsir Asmuddin Natsir Asmuddin Natsir Aulia, Dwira Nirfalini Azzahirah, Nusaibah Bagus Hardiansyah Bahria Nasution Bahria Nasution Bambang Trisakti Basta Simanullang Batubara, Wan Ramadhani Bella Veliana Utami Bintang Hugi Prayoga BUDI UTOMO Buntora Situmorang Corry Emelia Sitanggang Denny Andriano Lumbangaol Depari, Brian Pratama Desse Martha Pardosi Destanul Aulia, Destanul Dora Villa Manik Dora Villa Manik Dzakwan Naufal E Mirwandhono E. Mirwandhono E. Novilda Edhy Mirwandhono Edhy Mirwandhono Elman Halawa Emmy Kejora Ervina Siregar Farida Isroani Fazawao Zega Fikri Ahadian Fuad Hasan Gilbert Mangara Tua Siahaan Ginting, Junita Setiana Ginting, Nurlisa Guohua Liu Gusri Yanti Hamdan Hamdan . Hamdan Wahyuni Hanafi, Nevy Diana Handanar Fattah Hasnudi Hasnudi Hasnudi Hasnudi Hasnudi hasnudi Hasnudi . Hasnudi, Hasnudi Henrico Fermi Ginting Henuk, Yusuf Leonard Hidayat, M. Zhorif Hilda leona harahap Huiyi Cai Hutapea, Isron Nauli I Sembiring Ibrahim N Syaheera Ikhlas, Zaitul Indria Ningsih Indria Ningsih Irvan Irwan Sembiring Iskandar Sembiring Iskandar Sembiring Iskandar Sembiring J. M. C. Purba Jiang Chen Jiao Liu Jonathan A Lase Juliza Hidayati Kiki Pargita L.Siregar Laras Sukma Sucitra Lin, Y. Y. M Adanan Purba M I Aja M. Zhorif Hidayat M.Adanan Purba Ma&#039;ruf Tafsin Ma'ruf Tafsin Malrizky Fachmy Mara Nagan Dalimunthe Mardiati Zain Masythah, Zuhrina Ma`ruf Tafsin Ma’ruf Tafsin Meilisa Delfiyana Meutia Nauly Mhd. Lailan Wahyudi Nasution Mirwandhono R. Edhy Mirwandhono, Edhi Mirwandhono, R. Edhy Mohd-Aris, Aslizah Muhammad Amrin Siregar Muhammad Amrin Siregar Muhammad Bayu Muhammad Umar Hakim Hakim Muheri Indra Aja Nasution N D Hanafi N D Hanavy Naibaho, Geofani Napitupulu, Ardiansyah Nina Mardiana (F01108057) Nisrina Hayati Nurjama’yah Br.Ketaren Peni Patriani Peni Patriani Prayitno, Lilik Purba, Dea Ade Yoan Purba, Mhd Adanan R Edhy Mirwandhono R. Edhi Mirwandhono Rafhael Iman Anugrah Sitepu Rahim, Norizan Baba Rahmat Hidayat Raja Porkot Siregar Ridho Andhika Rindu Awalia Tarigan Rindu Awalia Tarigan Rita Rosmala Dewi Rita Rosmala Dewi Roni Pazla Rosnikah Manullang Rudini Arif S Sianturi S Umar Samuel Pito Rando Sandry Lanovela Pasaribu Saudarman Sitanggang Sayed Umar Sayed Umar Shoaib Ahmed Pirzado Sidabutar, Rivaldi Sigit Sepriadi Silalahi, Melda Ramayana Simanullang, Basta Simson Sianturi Siregar, Alzahra wulandari Sofyan, Rudy Sondang Siagian Syaheera N Ibrahim Syaheera N Ibrahim T. H. Wahyuni Tesfay Hagos Haile Theresia Sindika Simorangkir Tomy Fihgter Karo karo Tri Hesti Wahyuni Tri Hesti Wahyuni Tri Hesti Wahyuni Tri Hesti Wahyuni Tri Hesti Wahyuni Tri Hesty Wahyuni Tulus Umar Purba Urip Rosani Usman Budi Usman Budi Uswatun Hasanah Wiwiet Gesty Utami Yelly Fitri Yunilas Yunilas Yunilas Yunilas Yunilas Yunilas Yunilas . Yunilas Yunilas Zaitul Ikhlas Zuhrina Masythah Zulfikar Siregar Zulfikar Siregar2 Zulkifli Nasution