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All Journal Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Animal Production : Indonesian Journal of Animal Production JURNAL PANGAN Jurnal Teknologi Hasil Peternakan Jurnal Ilmiah Mahasiswa Pertanian Jurnal Agripet Peternakan Abdi Masyarakat (PETAMAS)
Dzarnisa Araby
Fakultas Pertanian, Program Studi Peternakan, Universitas Syiah Kuala Jl. Tgk. Hasan Krueng Kalee No.3, Kopelma Darussalam, Syiah Kuala, Kota Banda Aceh, Aceh, Indonesia 23111
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Engineering Environmental Science Immunology & microbiology Social Sciences Veterinary Other

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Sifat Fisikokimia Dan Organoleptik Dendeng Daging Kerbau Dengan Persentase Penggunaan Enzim Papain Yang Berbeda Fitri, Cut aida; ., Dzarnisa; Abubakar, Amhar; Afiq, Fauzan; Salami, Hidayatus
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.53651

Abstract

Buffalo meat is tough because buffalo are usually slaughtered when they are old. Apart from that, the high water and protein content in buffalo meat causes the meat to be easily damaged, which can reduce the quality. To prevent or inhibit a decline in quality, preservation is necessary to produce diversified products. This research aims to determine the effect of using the papain enzyme with different percentages on the water content, cooking loss and organoleptic values of buffalo meat jerky. This research was carried out from November 24 to December 24 2023 at the Meat Processing Science and Technology Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, and at the Food and Agricultural Products Analysis Laboratory, Agricultural Products Technology Study Program, Syiah Kuala University, Darussalam, Banda Aceh. This research used a Completely Randomized Design (CRD) consisting of 4 treatments and 4 replications, with the addition of the papain enzyme, namely (0%, 5%, 10% and 15%). The parameters observed were water content, cooking loss, and organoleptics. (taste, aroma, color, texture and tenderness). The final research results showed that the use of the papain enzyme had a significant effect (P<0.05) on the water content of buffalo meat jerky and tended to increase from P0 to P3. The results of statistical analysis using the papain enzyme had no significant effect (P>0.05) on the cooking loss value The Kruskal Wallis test results also showed that the use of the papain enzyme at different percentages had a significant effect (P<0.05) on taste, but the use of the papain enzyme at different percentages had no effect (P>0.05) on color, aroma, texture. , and tenderness.. The use of 10% papain enzyme (P2) produced meat with the best organoleptic value, water content, and cooking loss.
Pengaruh Penambahan Tepung Ceker Ayam pada Ransum terhadap Produktivitas Kambing Peranakan Etawa Dzarnisa Dzarnisa; Didy Rachmadi; Muhammad Al Muarif
Jurnal Agripet Vol 22, No 2 (2022): Volume 22, No. 2, Oktober 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v22i2.22053

Abstract

ABSTRACT. Penelitian ini dilakukan untuk mengkaji pengaruh penambahan tepung ceker ayam dengan persentase berbeda pada ransum terhadap produktivitas kambing Peranakan Etawa. Rancangan penelitian yang digunakan dalam penelitian ini adalah rancangan acak kelompok yang terdiri dari 5 perlakuan dengan 3 kelompok kambing yang dikelompokkan berdasarkan berat badan. Perlakuan terdiri dari R0 (kontrol tanpa penambahan tepung ceker ayam), R1(penambahan tepung ceker ayam sebanyak 2,5%), R2 (penambahan tepung ceker ayam sebanyak 5%), R3 (penambahan tepung ceker ayam sebanyak 7,5%) dan R4 (penambahan tepung ceker ayam sebanyak 10%). Parameter pada penelitian ini meliputi produksi susu, pertambahan bobot badan, volume ambing, dan konsumsi pakan. Tahapan penelitian dimulai dari tahap persiapan, tahap pemeliharaan, dan tahap pengambilan data. Data yang telah diperoleh di analisis dengan metode analisis sidik ragam (Anova). Hasil penelitian memperlihatkan bahwa penambahan tepung ceker ayam pada perlakuan R2(5%) meningkatkan konsumsi pakan dan berpengaruh terhadap produksi susu dan juga kelompok dari pertambahan berat badan, tetapi tidak berpengaruh terhadap volume ambing.(Effect of addition chicken claw flour with different percentage on rations to productivity of PE goats)ABSTRAK. This research was conducted to examine the effect of adding chicken claw flour with different proportions on the productivity of Etawa crossbreed goats. The research used in this study was a randomized block design consisting of 5 treatments and 3 groups of design based on body weight. The treatments consisted of R0 (control without adding chicken claw flour), R1 (addition of chicken claw flour as much as 2.5%), R2 (addition of chicken claw flour as much as 5%), R3 (addition of chicken claw flour as much as 7.5 %) and R4 (addition of chicken claw flour by 10%). Parameters in this study include milk production, body weight gain, udder volume, and feed consumption. The research stages start from the preparation stage, the maintenance stage, and the data collection stage. The data that has been obtained were analyzed using the method of analysis of variance (Anova). The results showed that the addition of chicken claw flour in treatment R2 (5%) increased consumption and affected milk production and also the group of weight gain, but had no effect on udder volume.
Analisis Komponen Aktif Cita-Rasa Pada Susu Fermentasi Dengan Kromatografi Gas Dzarnisa Dzarnisa; Herawati Latif
Jurnal Agripet Vol 14, No 1 (2014): Volume 14, No. 1, April 2014
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v14i1.1201

Abstract

(Active component analysis of fermented milk flavor by gas chromatography)ABSTRACT. Fermented milk is milk processed product that to be one source of nutritious food for humans. The action of food component such as flavor is accepted, sense of taste and smell generated complex assessment of food flavors in the mouth. The flavor components of fermented milk together and interact with each other when consumed and cause the perception of taste between like or dislike. This is an important factor in developing diversification of fermented milk product so as to attract customers other than in terms of aspects of nutrition and health. Flavor is one of the most important criteria in the acceptance of a food ingredient. During processing and storage flavor change easily. This study used gas chromatography to detect the formation of the active component of the flavor of fermented milk. The purpose of this study was to determine the active components in fermented milk which is the formation of flavor. This research was conducted in the Laboratory of Animal Feed Laboratory of the Faculty of Agriculture and Food Chemistry Unsyiah and PAU Food and Nutrition IPB Bogor. This study uses a Likens - Nickerson distillation stage concentrated with Vigreux column and identified by Gas Chromatography Mass Spectrometer. Gas chromatography has identified that the class of acids, alcohols, esters and alkanes group forming an active component in the flavor of fermented milk although relatively varied. In yoghurt, acid found in relatively high amount of alcohol is more varied in its kind. Yogurt with single culture L.bulgaricus has more ketones and aldehydes components. Volatile components were detected mostly in kefir acids, alcohols, esters and alkane derivatives. The curd is dominated by acidic components in addition to alcohol and aldehyde.
Kajian Fisiologis Penggunaan Bovine Somatotropin (bST) Pada Sapi Pra Afkir Dzarnisa Dzarnisa; Cut Aida Fitri
Jurnal Agripet Vol 9, No 2 (2009): Volume 9, No. 2, Oktober 2009
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v9i2.628

Abstract

Studies of physiological bovine somatotropin (bST) on post lactating dairyABSTRACT. To increase of milk production nationally with used in dairy cattle business can assist to increase milk production, eighteen post lactating dairy cows in the highland Cipelang Bogor, were used to study the effect used of bovine somatotropin and lactating time. The experimental cows were assigned into a Randomized Block Design with a 3x2 factorial arrangement. The first factor was using of somatotropin (bST)with three levels (non bST injection, biweekly injection and three weekly injection). The second factor was lactating time with two levels (4th lactating time and 6 th lactating time) Parameters measured were heart rate, respiration frequency, rectal temperature, milk production efficiency, milk production, 4% FCM (fat corrected milk.), Milk composition, weigh gain, milk quality consist of protein, fat, pH. Bovine somatotropin significantly increased heart rate and respiration rate. Also bovine somatotropin injection at 4th lactating time significantly increased milk production. There were an interaction between bST dan lactating time on milk production and weight gain. Bovine somatotropin injection biweekly in cows on 4th lactating time ration increased milk production by 16-26 %, but injection in cows 6th lactating time increased milk production by 8-18 % combination with somatotropin doze 250/ml/14 days. Somatothropine supplementation was injection biweekly and three weekly did significantly affect to milk production, body temperature, heart rate, and respiration rate however in normal physiology . Bovine somatotropine can increase post lactating dairy production interval 14 days better than 21 days.
Upaya Peningkatan Ekonomi Masyarakat Peternak Sapi Dan Ibu Pkk Desa Jeulingke Kecamatan Syiah Kuala, Banda Aceh Melalui Pengembangan Produk Frozen Food Berbasis Daging Dzarnisa, Dzarnisa; Zuraini, Zuraini; AB, Amhar; Mizfaruddin, Muhammad; Syauki, Moch; M, Rizna Anisa; Sitanggang, Renaldi; A, Muhammad Mirza; Hidayat, Maulidir; Fadillah, Audri; Azzahra, Khairunnisya
Peternakan Abdi Masyarakat (PETAMAS) Vol 4, No 2 (2024): Vol 4, No 2 (2024): Volume 4, Nomor 2, Desember 2024
Publisher : Departemen of Animal Science, Agriculture Faculty, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/petamas.v4i2.42774

Abstract

Meningkatnya angka pengangguran akibat PHK di masa pandemi menjadi masalah dalam masyarakat. Salah satu masyarakat terdampak PHK saat pandemi adalah masyarakat desa Jeulingke. Desa yang terletak di Kecamatan Syiah Kuala, Banda Aceh ini memiliki sumber daya manusia yang harus diberdayakan, khususnya pemuda yang memiliki keterbatasan pendidikan di bawah SMA serta ibu rumah tangga. Salah satu komoditas desa tersebut adalah daging yang berasal dari program ketahanan pangan desa yang sangat layak dijadikan frozen food. Frozen food berbasis daging diharapkan dapat meningkatkan nilai jual dan produk ini lebih tahan lama dibandingkan dengan daging. Oleh karena itu, kami melakukan pengabdian dengan judul Upaya Peningkatan Ekonomi Masyarakat Desa JeulingkeMelalui Pengembangan Produk Frozen Food Berbasis Daging. Pada pengabdian ini dipraktekkan pembuatan nugget, chicken fillet serta bakso pada ibu-ibu PKK. Dengan program ini, masyarakat dapat menjadi kreatif dan mandiri dengan usaha peternakanuntuk membuka usaha-usaha rumahan dengan bimbingan pengabdi. Peningkatan pengetahuan bagi masyarakat juga dilakukan dengan mengadakan seminar mengenai pentingnya masyarakat untuk memiliki usaha yang dapat membantu perekonomian mereka yang dilanjutkan dengan demonstrasi pembuatan produk frozen food berbasis daging serta tata cara packaging dan pemasaran yang menarik menggunakan sosial media, sehinggapemasaran yang baik akan mendukung kesinambungan atau kontinuitas produksi
The Effectivity of Giving Citronella Ark Blok to Improve the Quality of Etawah Crossbreed Goat Milk Dzarnisa, Dzarnisa; Syahputra, Firman; Asril, Asril
Jurnal Agripet Vol 25, No 1 (2025): Volume 25, No. 1, April 2025
Publisher : Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v25i1.45052

Abstract

This study aimed to evaluate the effect of citronella ark blocks on the fat, lactose, and protein content of Etawah crossbreed goat milk. The study used five female Etawah crossbreed goats, each in their first and fifth lactation periods. A Latin Square Design (LSD) was employed, with five treatments and five replications, as follows: P0: 0% citronella block, P1: 2% of total ration, P2: 4% of total ration, P3: 6% of total ration, and P4: 8% of total ration. The parameters measured included milk fat, lactose, and protein content. The results indicated that the administration of citronella ark blocks had no significant effect (P0.05) on the milk quality of Etawah crossbreed goats. Before treatment, the milk had an average fat content of 4.16%, lactose content of 3.91%, and protein content of 4.11%. After treatment, the milk quality improved, with fat content reaching 4.9%, lactose content 4%, and protein content 4.16%. Therefore, the use of citronella ark blocks may enhance milk quality, offering significant benefits for the dairy goat farming industry.
Co-Authors . Yurliasni A, Muhammad Mirza AB, Amhar Afiq, Fauzan Amhar AB Amhar Abu Bakar Amhar Abubakar, Amhar ASRIL ASRIL Azzahra, Khairunnisya Cut Aida Fitri Cut Intan Novita Cut Intan Novita Cut Intan Novita Dea Lestari Didy Rachmadi Didy Rachmadi Fadillah, Audri Herawati Latif Hidayat, Maulidir M, Rizna Anisa M. Aman Yaman Masitah Masitah Mizfaruddin, Muhammad Muhammad Al Muarif Muhammad Junaidi Muhammad Resthu Mulyadi Sagala Nurul Ayu Agustina Salami, Hidayatus Salma Warni Salma Warni Sitanggang, Renaldi Siti Anggaini Sri Wahyuni Syahputra, Firman Syauki, Moch Tri Handayani Widia Riskha Yuliza Afriyani Yurliasni Yurliasni Zuraini Zuraini, Zuraini