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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Veteriner Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Agripet
Zuraida Hanum
Jurusan Peternakan, Fakultas Pertanian, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Education Veterinary Other

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Sistem Pengembangan Asuransi Usaha Ternak Sapi/Kerbau di Provinsi Aceh Rahmat Fadhil; Zuraida Hanum; Muhammad Yunus
Jurnal Ilmu Pertanian Indonesia Vol. 26 No. 4 (2021): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.26.4.569

Abstract

Cow/buffalo-business insurance (AUTS/K) is a form of risk mitigation for livestock businesses run by farmers. Various risks that are often occurred include livestock death, natural disasters, disease outbreaks, and livestock theft. If not handled properly, it can threaten the sustainability of this business, especially the small-scale livestock-business sector. This study aimed to formulate a developing system of cattle/buffalo-livestock insurance using the soft-systems methodology (SSM) approach. This research was conducted in Aceh Province from December 2020 to February 2021 using an expert survey by collecting data and information through parties who have competence or expertise in the field being studied. The development of this insurance system can be said to be an effort to improve and a solution to any problems currently being experienced in the implementation of AUTS/K. The result of improvements includes optimizing the roles of each party involved and program innovation to intensify AUTS/K products among breeders. The results showed that the SSM approach could describe the problem well and form a conceptual model for the AUTS/K system in Aceh province. Improvements to policies, assistance, and promotion systems are recommended as solutions to the problems related to livestock-insurance system implemented. Keywords: breeders, conceptual model, insurance system, soft-systems methodology, syariah insurance
Kefir Susu Kambing dengan Penambahan Ekstrak Etanol Kembang Telang (Clitoria ternatea) Berpotensi Kuat sebagai Antioksidan dan Antibakteri Zuraida Hanum; Cut Aida Fitri; Yurliasni Yurliasni
Jurnal Veteriner Vol 22 No 3 (2021)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (139.296 KB) | DOI: 10.19087/jveteriner.2021.22.3.406

Abstract

Penelitian ini bertujuan untuk mengetahui manfaat kembang telang (Clitoris ternatea) pada fermentasi kefir susu kambing sebagai antioksidan dan antibakteri penyebab jerawat, Proponibacterium acnes. Kembang telang yang digunakan dikeringkan dengan menggunakan oven pada suhu 50 °C selama delapan jam dan selanjutkan dilakukan perendaman di dalam larutan etanol 97% dengan metode maserasi diulang sebanyak tiga kali. Hasil maserasi diektraksi dan dianalisis kandungan fitokimia serta aktivitas antioksidan. Perlakuan kefir susu kambing dengan penambahan ekstrak etanol kembang telang, diamati nilai antioksidan dan antibakteri. Penelitian ini menggunakan Rancangan Split Plot Design yang terdiri dari dua faktor. Faktor A, ekstrak kembang telang (2,5% dan 5%), Faktor B, penambahan kefir (2,5%, 5%, dan 7,5%), sehingga terdapat enam kombinasi perlakuan yang masing-masing terdiri dari tiga ulangan, sehingga diperoleh 18 unit satuan percobaan pada penelitian ini. Berdasarkan hasil penelitian diperoleh komponen fitokimia dari kembang telang terdiri dari alkaloid, saponin, flavonoid, terpenoid, steroid, Tannin. Komponen fitokimia yang diperoleh memperlihatkan potensi kembang telang sebagai antibakteri dan antioksidan. Kandungan aktivitas antioksidan pada kembang telang termasuk dalam kategori kuat sebanyak 97%. Nilai antioksidan tertinggi dari penggunaan 2,5% ekstrak etanol kembang telang dan 2,5% persen kefir sebesar 73%. Nilai antibakteri berkisar antara 8,17 mm-9,50 mm dan digolongkan kategori penghambatan yang kuat > 6 mm. Nilai antibakteri tertinggi diperoleh dari penambahan 2,5% ekstrak etanol kembang telang dan 5% persen kefir. Simpulan dari penelitian ini, penambahan kembang telang pada kefir susu kambing berpotensi sebagai antioksidan dan antibakteri P. acnes.
Potensi Madu dalam Meningkatkan Kualitas Minuman Kefir Yurliasni Yurliasni; Zuraida Hanum; Ridha Hikmawan
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 1 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (632.954 KB) | DOI: 10.21776/ub.jitek.2019.014.01.6

Abstract

Suatu penelitian telah dilakukan tentang manfaat madu sebagai salah satu senyawa yang dapat meningkatkan kualitas kefir. Tujuannya adalah ingin mengetahui pengaruh penambahan madu tehadap kualitas kefir sebagai minuman yang bersifat terapeutik. Rancangan Acak lengkap pola faktorial digunakan dalam penelitian ini yang terdiri dari dua faktor masing-masing faktor A adalah persentase starter yang terdiri dari     2 level yaitu 7,5 dan 15%, faktor B adalah persentase madu yang terdiri dari  3 level yaitu  0, 4 dan 8%  serta setiap perlakuan diulang sebanyak 3 kali. Parameter yang diamati antara lain pH, kadar protein dan kadar antioksidan. Hasil penelitian menunjukkan bahwa penggunaan madu berpengaruh sangat nyata P (<0.01) terhadap pH kefir dan kadar  protein serta meningkatkan kadar antioksidan. Terdapat interaksi antara persentase starter dan madu pada level  masing-masing 15 %  dan 4 %. Hasil analisis menunjukkan bahwa penambahan madu mampu menigkatkan nilai pH pada kisaran 3,60 sampai 3,77, pada level starter 7,5 dan 4 % madu. Interaksi antara level starter dan madu berpengaruh terhadap kadar protein,  dan  terjadi peningkatan kadar antioksidan pada penambahan madu 4%. Berdasarkan hal tersebut dapat disimpulkan bahwa madu merupakan bahan yang sangat potensial dalam meningkatkan kualitas kefir sebagai minuman fermentasi pada level 15% starter dan 4% madu
Aktivitas Antioksidan dari Susu Pasteurisasi dengan Penambahan Ekstrak Kayu Manis (Cinnamomum burmannii) sebagai Minuman Kesehatan Zuraida Hanum; Zikri Maulina Gaznur; Zahratul Aini; Ari Wibowo
Jurnal Agripet Vol 23, No 1 (2023): Volume 23, No. 1, April 2023
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v23i1.28380

Abstract

ABSTRACT. Proses pasteurisasi membuat susu hanya dapat disimpan hingga 5 hari, sehingga diperlukan teknik pengawetan dan pengolahan lainnya untuk memperpanjang masa simpan susu pasteurisasi. Tujuan penelitian ini adalah memperpanjang masa simpan dari susu sapi pasteurisasi dengan penambahan bahan alam berupa ekstrak kayu manis dilihat dari aktivitas antioxidant. Ekstrak kayu manis yang ditambahkan pada susu pasteurisasi sebanyak 1 %. Ekstrak kayu manis diperoleh dengan metode maserasi dan dipekatkan menggunakan rotary evaporator. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 perlakuan penyimpanan (0 hari, 5 hari, 7 hari, 9 hari, dan 11 hari), setiap perlakuan diulang sebanyak 4 kali. Parameter yang dihitung meliputi uji storch, Total Plate Count nilai pH, dan nilai antioksidan (IC50). Hasil pengamatan menunjukkan nilai storch pada susu pasteurisasi yang mengindikasikan kesempurnaan susu pasteurisasi dengan hasil pemanasan yang sempurna, nilai TPC masih dalam standar normal pertumbuhan mikroba sampai dengan hari ke 7, nilai pH normal sampai dengan hari ke 7 dan nilai antioksidan mengindikasikan bahwa penambahan 1% ekstrak kayu manis mampu mempertahankan nilai antioksidan dengan kategori sangat kuat. Kesimpulan yang diperoleh dari penelitian susu pasteurisasi dengan penambahan 1% ekstrak kayu manis memiliki daya antioksidan yang kuat dan memperpanjang masa simpan susu pasteurisasi hingga hari ke 7.(The antioxidant activity of pasteurized milk with the addition cinnamon (Cinnamomum burmannii) as healthy drink)ABSTRAK. The pasteurization process makes milk only be stored for 5 days, so preservation and other processing techniques are needed to extend the shelf life of pasteurized milk. The purpose of this research was to extend the shelf life as antioxidant activity. of pasteurized cow's milk with the addition of natural ingredients in the form of cinnamon extract. The cinnamon extract added to pasteurized milk as much as 1%. The cinnamon extract was obtained by maceration method and concentrated using a rotary evaporator. This study used a completely randomized design (CRD) consisting of 5 storage treatments (0 day, 5 days, 7 days, 9 days and 11 days), each treatment was repeated 4 times. The calculated parameters include Storch test, Total Plate Count pH value, and antioxidant value (IC50). The results showed that the storch value in pasteurized milk indicated the perfection of pasteurized milk with perfect heating results, the TPC value was still within the normal standard for microbial growth up to day 7, normal pH value up to day 7 , and antioxidant value indicated that the addition of 1% extract cinnamon is able to maintain antioxidant value with a very strong category. The conclusions obtained from research on pasteurized milk with the addition of 1% cinnamon extract has strong antioxidant power and extends the shelf life of pasteurized milk up to the 7th day.
Pengaruh Perbedaan Suhu Pemanasan terhadap Aktivitas Antibakteri Susu Kambing Fermentasi Menggunakan Lactobacillus Plantarum Zuraida Hanum; Yurliasni Yurliasni; Sitti Wajizah; Juanda Juanda
Jurnal Agripet Vol 19, No 2 (2019): Volume 19, No. 2, Oktober 2019
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v19i2.14330

Abstract

ABSTRAK. Penelitian ini bertujuan untuk melihat pengaruh suhu pemanasan yang berbeda terhadap aktivitas antibakteri susu kambing fermentasi menggunakan starter Lactobacillus plantarum. Bakteri uji yang digunakan berasal dari golongan Enterobacteriaceae yaitu Escherichia coli dan Salmonella.sp. Rancangan penelitian yang digunakan adalah RAL (Rancangan Acak Lengkap) Faktorial yang terdiri dari 2 faktor yaitu faktor A adalah suhu pemanasan, yaitu a1 (suhu pemanasan 72C), a2 (suhu pemanasan 121C) dan faktor B adalah level penambahan Lactobacillus plantarum yaitu perlakuan b1 (Lactobacillus plantarum 2,5%), b2 (Lactobacillus plantarum 5%), b3 (Lactobacillus plantarum 7,5%), masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Apabila terdapat perbedaan yang nyata maka dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan adanya interaksi dari suhu pemanasan yang berbeda dan penambahan L. plantarum pada susu kambing berpengaruh nyata terhadap kadar asam laktat dan daya hambat pada Salmonella sp, akan tetapi tidak berpengaruh nyata terhadap E. coli. Kesimpulan dari penelitian ini diperoleh suhu pasteurisasi dengan penambahan 7.5 % L.plantarum merupakan nilai terbaik dalam menghambat Salmonella dan E..coli.(Effect of different heating temperature on antibacterial activity of goat milk fermented with Lactobacillus Plantarum)ABSTRACT.This study aimed to determine the effect of the different heating temperatures on inhibitory activity of fermented goat's milk with Lactobacillus plantarum. The test bacteria used were Enterobacteriaceae, namely Escherichia coli and Salmonella.sp.The design applied is CFD (Completely Randomized Design) consisting of 2 factors, namely factor A heating temperature with two levels a1 (72C), a2 (121C) and factor B is the level of Lactobacillus plantarum addition by three levels, namely b1 (Lactobacillus plantarum 2.5%), b2 (Lactobacillus plantarum 5%), b3 (Lactobacillus plantarum 7.5%), and the treatments were repeated 3 times. The results showed that different heating temperature and level of L. plantarum added in fermented goat milk significantly affected the levels of lactic acid and inhibitory power on Salmonella sp, but not on E. coli. In conclusion is different heating temperatures and addition of L. plantarum on goat milk at significantly affected on inhibitory power on Salmonella sp, but not on E. coli. The results obtained pasteurisasi with 7.5% L.plantarum could be applied.
Kemampuan Antibakteri Susu Fermentasi terhadap Escherichia coli dan Shigella Zuraida Hanum; Rastina Rastina; Veronica Wanniatie
Jurnal Agripet Vol 17, No 1 (2017): Volume 17, No. 1, April 2017
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v17i1.6572

Abstract

ABSTRAK. Penelitian ini dilakukan dengan menggunakan starterLactobacillus plantarumpada konsentrasi 3%, 4% dan 5% dan diinkubasi selama 48 jam pada suhu kamar. Pengamatan terhadap susu fermentasi dilakukan selama 8 hari. Uji antibakteri ini dilakukan untuk melihat apakah susu fermentasi tersebut mampu menekan pertumbuhan patogen enterobakteri. Selanjutnya dilakukan pengujian aktivitas penghambatan mikroba dari susu fermentasi terhadap bakteri patogen dengan tiga kali ulangan. Data yang diperoleh dianalisis secara statistik menggunakan ANOVA. Hasil pengamatan menunjukkan bahwa kemampuan susu fermentasi sebagai antibakteri terhadap Escherichia coli dan Shigella flexneri terjadi pada jumlah sel sebanyak (106CFU/ml) di dalam nutrient agar. Fermentasi susu menggunakan konsentrasi 5% starter memperlihatkan luas zona hambat tertinggi yaitu 17.42 mm terhadap E. coli pada hari kedua. Sedangkan terhadap Shigella flexneri luas zona penghambatan sebesar 8.88 mm pada hari ketiga dengan konsentrasi starter yang sama.(The antibacterial ability of fermented milk to escherichia coli and shigella flexneri)ABSTRACT. The study was performed using Lactobacillus plantarum as starter at concentrations of 3%, 4% and 5% and incubated for 48 hours at room temperature. Observation of fermented milk conducted for 8 day. The antibacterial activity test was analyzed to find whether fermented milk able to inhibit pathogen growth. The antibacterial ability of suppressing of Enterobacteriaceae growth observed by using Escherichia coli and Shigella flexneri (106 CFU/ml) in Nutrient Agar and challenge to fermented milk using 3%, 4% and 5% starter or about (50 l/well). Further testing of microbial inhibitory activity of fermented milk against pathogenic bacteria conducted by three replications. The data obtained were analyzed statistically using ANOVA. The results showed that the ability of fermented milk as antibacterial on Escherichia coli and Shigella flexneri occurred in the amount of sell as much as (106 CFU / ml) when it grown in nutrient agar. As a conclusion, fermented milk using a 5% starter showed that the highest inhibition zone of 17.42 mm to E. coli on the second day observation. While inhibition zone of Shigella flexnerii was 8.88 mm on the third day with the same starter concentration.
Kualitas Susu Pasteurisasi Komersil Zuraida Hanum; Veronica Wanniatie
Jurnal Agripet Vol 15, No 2 (2015): Volume 15, No. 2, Oktober 2015
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v15i2.2724

Abstract

(The quality of commercial pasteurized milk)ABSTRACT. Pasteurized milk is processed milk through heating process at temperatures below its boiling point, therefore it still has the form and flavor of fresh milk. The quality of pasteurized milk is depend on the condition of processing and post pasteurization. Staphylococcus aureus is an indicator of milk hygiene. Ninety eight pasteurized milk samples from seven brands were collected in Jakarta and Bogor. Parameters observed were milk composition and the amount of Staphylococcus aureus in milk. The results showed that the pasteurized milk compositions (fat, protein and dry matter) were in accordance with the composition attached of the products label in SNI No.01-3951-1995 Moreover, we found that 71.4% of the samples containing Staphylococcus aureus above the milk quality standard ( 1.2 x 101 cfu/ml) according to SNI No. 01-6366-2000.
Analisis Proksimat Amoniasi Jerami Padi Dengan Penambahan Isi Rumen Zuraida Hanum; Yunasri Usman
Jurnal Agripet Vol 11, No 1 (2011): Volume 11, No. 1, April 2011
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v11i1.653

Abstract

The proximate analysis of ammoniated rice straw added with rumen contentABSTRACT. A study about proximate analysis on ammoniated rice straw that added with rumen content was conducted at Agricultural Faculty, Syiah Kuala University. Field research was done at Experimental Farm Animal Husbandry Department, followed by proximate analysis done in the Animal Feed Laboratory. Factorial completely randomizes design with four replications was applied in this research. Storage time (4 Level) was the first factor analyzed, and the second one was the rumen content level (4 level). Analysis of variance was used to determine the differences among treatments. When it occurred, it followed by working on the Duncan Multiple Test to find the difference of each treatment. Data record were taken from the percentages of dry matter, crude fiber, crude protein, crude lipid, and ash. Rice straw and rumen content were analyzed before treatments were applied. The study result indicated that the storage times of ammoniated rice straw that were given rumen content decreased the percentage of crude fiber and dry matter in highly significant different (P0.01). On the other hand, the percentage of ash and crude protein were increased also in highly significant difference (P0.01). Meanwhile, the percentage of crude lipid due to both storage time and rumen content added factors showed highly significant different (P0.01). The storage time up to fourth week, and adding of 25 % rumen content to ammoniated rice straw, can increase it nutritive value. It was concluded that generally the quality of product resulted from this research was very good. Therefore it is acceptable to provide to animals.
Kemampuan Susu Fermentasi Lactobacillus plantarum Menghambat Salmonella typhymurium Secara In Vitro Zuraida Hanum
Jurnal Agripet Vol 10, No 2 (2010): Volume 10, No. 2, Oktober 2010
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v10i2.642

Abstract

The ability of Lactobacillus plantarum fermented milk to inhibit Salmonella typhymurium in vitroABSTRACT. This research used Lactobacillus plantarum as a milk starter (concentration 3, 4, 5 %) and incubated for 48 hours at room temperature. Observation fermented begin from the first day of this product until 7 days and its still stored at room temperature. First analysis conducted on milk in this research were Storch, pH, acidity titration, fat, and dry matter. Milk fermentation analysis of Lactobcillus plantarum including pH, degree of dornik acidity and microbe activity test. Experimental design used is Repeated Measurement with three replications. Data colected analyzed by ANOVA test. If there is significant different between treatments, followed by Least Significant Test. Complete pasteurization result test (Storch) found that milk stay white, it means that peroksidase enzyme completely disappear and milk completely pasteurization. The ability of suppressing observed by Salmonella typhymurium in Nutrient Agar and challenge with Lactobacillus plantarum fermented milk 3%, 4% and 5% (50 l/well). Tetracyline, chloramphenicol and a plain paper disc are used as control. Lactobacillus plantarum fermented milk of starter concentration 5%-first day has the biggest inhabitation zone by Salmonella typhimurium (9.39 mm). Range of pH showed between 4.84 to 4.14 and the acidity between 114.67 0D to 365.67 0D. Sensitivity test showed that Salmonella typhymurium more sensitive than chloramphenicol and tetracyline antibiotic.
Pengaruh Level Subtitusi Protein Sel Tunggal (Cj Prosin) Pada Pakan Komersial Terhadap Performan Ayam Broiler Samadi Samadi; Mira Delima; Zuraida Hanum; Muhammad Akmal
Jurnal Agripet Vol 12, No 1 (2012): Volume 12, No. 1, April 2012
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v12i1.263

Abstract

The effect of level substitution of single cell protein (CJ Prosin) by commercial feed on broiler performanceABSTRACT. A research to find out the effect of the substitution level of single cell protein in commercial feed on Broilers performance was conducted from June to December 2011. The purpose of this experiment is to find out alternative protein sources for animal feedstuff that can be used as protein substitution in animal feed on body weight, feed consumption and feed conversion efficiency. The experiment is considered as preliminary experiment to observe the response of single cell protein on broiler performance. This research was carried out at experimental farm, Animal Husbandry Department, Syiah Kuala University. Totally, 250 DOC of Cobb breed with the average body weight 36,782,32 gr. used in this experiment. Completely Randomized Design was applied in this experiment with 5 treatments; P0 (commercial feed), P1(commercial feed substituted with 6% SCP), P2 (commercial feed substituted with 12% SCP) dan P3 (commercial feed substituted with 18%CSP). Each treatment consist of 5 replications with total of 20 treatments units. Feed was formulated with isoprotein and isoenergy based on NRC requirement ( 23% protein ; 3200 kcal ME/kg at the age of 1-2 week and 20 % protein ; 3200 kcal ME/kg at the age of 4-7 week). Data was analyzed by using SPSS program SPSS (Window 2008). Differences between treatment were stated by Duncans multiple range test. The results of the experiment showed that commercial feed substituted with the level of SCP was not significantly difference (P0.05) on body weight gain, feed consumption, and feed conversion ratio. On the other hand, administration of SCP as substituted feed commercial on the level of 12 % and 16 % influenced significantly (P0.05) on body weight gain and feed conversion ratio, but not on feed consumption at the level of 12% SCP. As a conclusion, the use of SCP as animal feed sources in commercial feed only could be tolerated at the level of 6%.
Co-Authors Aini, Zahratul Ari Wibowo Cece Sumantri Cut Aida Fitri Cut Aida Fitri Dzarnisa Dzarnisa Epi Taufik Herawati Latif Irmanida Batubara Juanda Juanda Linda Yanti Hutasuhut Mira Delima Muhammad Akmal Muhammad Yunus Nendi Junaedi Purwantiningsih Sugita Putri Putri Rahmat Fadhil Rastina Rastina Ridha Hikmawan Samadi Samadi Sitti Wajizah Veronica Wanniatie Yunasri Usman Yurliasni Yurliasni Yurliasni Yurliasni Yurliasni Yurliasni Zahratul Aini Zikri Maulina Gaznur