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All Journal Jurnal Kimia (Journal of Chemistry) Buletin Udayana Mengabdi Majalah Ilmiah Peternakan Jurnal Peternakan Tropika Bumi Lestari Jurnal Sain Peternakan Indonesia Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Animal Production : Indonesian Journal of Animal Production Jurnal Biologi Tropis Jurnal Gema Ngabdi Jurnal SIAR ILMUWAN TANI Jurnal Pepadu

I Nyoman Sumerta Miwada

Fakultas Peternakan, Universitas Udayana

Author-ID : 284339

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Social Sciences Veterinary Other

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EVALUASI KUALITAS DAGING BROILER YANG DILUMURI SERBUK CENGKEH (Syzygium aromaticum) SELAMA PENYIMPANAN Mikariana N. N. N.; I N. S. Miwada; S. A. Lindawati
Jurnal Peternakan Tropika Vol 9 No 2 (2021): Vol. 9 No. 2 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to determine the condition of the physical quality and total microbes in broiler meat smeared with clove powder with a concentration of 0.75% of the meat weight during storage. This study used a completely randomized design (CRD) with 4 treatments, namely 5 hours (P1), 10 hours (P2), 15 hours (P3), 20 hours (P4) and 3 replications. The variables observed were total microbes, moisture content, water binding capacity, and pH value. Data analysis used variance (ANOVA) and Duncan's Multiple Range Test (DMRT). The results showed that the pH value of the meat for 15 hours (4,53) had a significant effect (P <0.05) lower than storage for 5 hours (5,08), 10 hours (4,93), and 20 hours (4,94). The total microbes of the meat for 5 hours (1,2 x 106 cfu/g), 10 hours (4,1 x 108 cfu/g), 15 hours (9,04 x 108 cfu/gr), and 20 hours (5,66 x 107 cfu/g) showed the difference was not significant (P> 0,05). The water-holding capacity and moisture content of the meat showed no significant differences (P> 0,05). The conclusion of this study is that the storage of meat affects the pH value, but does not affect the water holding capacity, moisture content and is unable to inhibit total microbial growth. Key words: clove powder, broiler meat, storage time, physical quality, total microbes

Evaluasi Kemampuan Ekstrak Daun Bidara (Zizipus mauritiana Lam.) sebagai Pengawet Alami pada Daging Ayam Broiler Komaruddin M; I N.S. Miwada; S. A Lindawati
Jurnal Peternakan Tropika Vol 7 No 2 (2019)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Ekstrak daun bidara yang digunakan dalam penelitian ini berfungsi sebagai antibakteri. Penelitian ini bertujuan untuk mengevaluasi kemampuan ekstrak daun bidara sebagai anti bakteri dan pengaruhnya terhadap karakteristik dari daging ayam Broiler. Penelitian ini menggunakan Rancangan Acak Lengkap dengan empat perlakuan bahan ekstrak daun bidara (0% (kontrol), 10%, 15%, dan 20%) dan empat ulangan . Peubah yang diamati meliputi nilai pH, kadar air, daya ikat air, warna, aroma, dan total bakteri. Hasil penelitian menunjukkan bahwa ekstrak daun bidara 10% sampai 20% dapat meningkatkan kemampuan mengikat air (DIA) dari 27.70 sampai 36.67; diikuti penurunan total bakteri dari 2.23x107 Sampai 1.1x107; dengan kadar air mengalami peningkatan dari 76.29 sampai 77.99; tetapi pada pH mengalami penurunan dari 6.66 sampai 5.99. Simpulan dari penelitian ini bahwa ekstrak daun bidara mampu menjadi pengawet alami pada daging ayam broiler. Kata kunci: ekstrak daun bidara, pengawet alami, daging ayam broiler

THE LACTIC ACID BACTERIA OF BEBONTOT SPENT CHICKEN MEAT AND ANTIOXIDANT ACTIVITY OF THEIR ISOLATES I. A Okarini; Heri Purnomo; Aulanni'am -; Liliek Eka Radiati; S. A Lindawati; I N.S Miwada
Jurnal Peternakan Tropika Vol 8 No 1 (2020): Issue 8 No. 1 (2020)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

The lactic acid bacteria (LAB) of bebontot or buntilan (Balinese traditional meat fermented product) of chicken breast meat of spent laying hen had been identified and these LAB were distributed as 58.33% Pediococcus acidilactici strain LMG 17680 and 41.67% Pediococcus acidilactici strain O-mls-1 at 0 day of the batters. The result observed at the end of fermentation (5 days) dried under the sun were isolate consist of 56.25% Pediococcus pentosaceus strain Ni 1386; 20.83% Lactobaccillus plantarum strain PA21 and 8.33% Lactobacillus plantarum strain Ni 1002. The average inhibition concentration (IC) of radical scavenging activity (RSA) of 1.1-diphenyl-2-picrylhydrazyl, DPPH after innoculation (0 day) was 66.83±3.55% and after 5days of fermentation was 83.37±4.06%. It is interesting to note that LAB isolates of bebontot spent-hen chicken breast meat of properness (nor isolated from human or infant feces) and could be benefit for antioxidant activity to process functional meat products for human consumption. Keywords: Identification, antioxidant activity, LAB isolates, bebontot

KARAKTERISTIK KIMIA PRODUK SUSU FERMENTASI “KEFIR” BERANTIOKSIDAN SELAMA PENYIMPANAN Ariani N. L. S. N.; I N. S. Miwada; S. A Lindawati
Jurnal Peternakan Tropika Vol 4 No 2 (2016)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This research was conducted with the aim of evaluating the chemical characteristics of the fermented milk kefir and potential as antioxidants from purple sweet potato during storage and determine the retention time of how many days are still qualify as fermented milk products. Research method using a Completely Randomized Design (CRD) simple pattern with 5 treatments (T0 = 0 days; T1 = 1 day; T3 = 3 days; T5 = 5 days and T7 = 7 days) and do repetitions of each three times. Research fermented milk kefir each potentially antioxidant use purple yam with a concentration of 4%. Variable observed that the ash content, protein content, fat content, moisture content and water activity. The results showed that kefir purple yam on storage time T0-T7 was not significant (P>0,05) on water content and water activity, while at variable levels of protein in the treatment T5 significant (P<0,05) against the storage time T0-T3 with the highest storage time at T5 is 4,860%, levels of lactose at T5 treatment significantly (P<0,05) against the storage time T0-T3 with storage time high of T5 is 6,220% and ash content of the storage time at T5 effect significantly (P <0.05) against the long storage time T0 with the highest storage at T5 is 1,000%.The conclusions of this study is the shelf life of the product kefir purple yam storage for up to 5 days (T5) gives the best results with niali protein content of 4,86%, 6,22% lactose content, and ash content of 1,00%.

Pengaruh Lama Perendaman Daging Ayam Petelur Afkir dalam Larutan Daun Kelor (Moringa oleifera Lamk.) terhadap Kualitas Organoleptik Marwansyah A. J.; I. A. Okarini; I N.S Miwada
Jurnal Peternakan Tropika Vol 7 No 2 (2019)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This research aims is to determine the effect of marinated time spent laying hens meat in moringa leaves extract (Moringa Oleifera Lamk.) on quality of organoleptic. The implementation is in Laboratory of Animal Product Technology, Faculty of Animal Husbandry, University of Udayana, Denpasar, this research lasts for 1 week. The research design used is Non-parametric consists of 3 treatments, namely without soaking as control (P0), with 20% soaking of moringa leaves extract for 7 hours (P1), and with soaking 20% moringa leaves extract for 10 hours (P2), each treatment was repeated in 5 times and each replication uses 1 spent laying hens meat without skin, the total is 8 chickens were used with an average thigh and drumsticks weight of 227.4 g. Quality variable organoleptic includes the color of meat, the smell of meat, the texture of meat, the taste of meat, and overall acceptance by panellists (15 Students). The results of the research on raw meat samples and cooked meat samples shows that the color of the flesh, the smell of the flesh, the texture of the flesh, the taste of the flesh, and the overall acceptance of treatment P1 and treatment P2 was not significantly different (P>0.05) decrease the preference value of panelists compared to treatment P0. According to the results the research can be concluded that the soaking in moringa leaf extract is 20% for 7 hours and 10 hours it has influencetial decrease the quality of organoleptic of meat. Keywords: Spent laying hens meat, quality of organoleptic, moringa leaves extract

RESPON KONSUMEN TERHADAP MASA SIMPAN BAKSO YANG DIKEMAS DENGAN EDIBLE COATING BERBAHAN GELATIN DARI KULIT KAKI AYAM Ayunita N. M. E.; I N. S. Miwada; S. A. Lindawati
Jurnal Peternakan Tropika Vol 2 No 3 (2014)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Penerapan teknologi pada produk hasil limbah ternak merupakan upaya meningkatkan nilai tambahnya. Salah satu hasil pengolahan dari kulit kaki ayam adalah gelatin. Gelatin merupakan produk pengolahan dari kulit kaki ayam yang memiliki fungsi multiguna, diantaranya sebagai bahan baku pengemas alami (edible) pada bakso. Penelitian ini bertujuan untuk mengidentifikasi nilai kesukaan panelis terhadap bakso ayam menggunakan edible dari gelatin kulit kaki ayam pada masa simpan terbaik. Penilaian panelis meliputi warna, aroma, tekstur, citarasa dan penerimaan keseluruhan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan. Perlakuan meliputi L0 (masa simpan 0 jam), L3 (masa simpan 3 jam), L6 (masa simpan 6 jam), L9 (masa simpan 9 jam), L12 (masa simpan 12 jam), tiap perlakuan diulang 15 kali. Hasil penelitian bakso dengan edible berbahan gelatin dari kulit kaki ayam menunjukkan nyata dipengaruhi (P<0,05) oleh masa simpan. Respon panelis terhadap masa simpan tertinggi yaitu pada masa simpan 3 jam (L3). Nilai skor bertutut turut ditunjukkan pada warna (4,20), aroma (3,53), citarasa (3,73) dan penerimaan keseluruhan (4,13). Sementara tekstur bakso tidak berpengaruh nyata selama masa simpan dengan nilai skor yaitu 3,60. Simpulan penelitian ini menyatakan bahwa bakso yang dikemas dengan edible dari gelatin kulit kaki ayam selama masa simpan 3 jam (L3) secara organoleptik diterima oleh konsumen (panelis) dengan kategori keseluruhan mengarah ke kriteria suka.

KUALITAS FISIK DAN TOTAL BAKTERI ASAM LAKTAT SUI WU’U YANG DIAWETKAN DENGAN TEPUNG JAGUNG (AMYLUM MAYDIS) Febrianti E.; I N. S. Miwada; S. A. Lindawati
Jurnal Peternakan Tropika Vol 9 No 2 (2021): Vol. 9 No. 2 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This research was conducted to determine the results of the physical quality test and the total lactic acid bacteria of pork Landrace preserved by the traditional preservation method of the Ngada community, East Nusa Tenggara Province. The research was conducted from September to November 2020 at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana University. In this study, the experimental design used was a completely randomized design (CRD) with three treatments and five replications. The three treatments were: pork Landrace which was preserved with the addition of 0.5 kg of corn flour (P1), Landrace pork which was preserved with the addition of 1 kg of corn flour (P2), pork Landrace which was preserved with the addition of corn flour 1.5 kg (P3). The variables observed were pH value, cooking losses, water holding capacity and total lactic acid bacteria (LAB). The results showed that the addition of corn flour 0.5 kg, 1 kg, 1.5 kg to the preservation of sui wu'u obtained pH results of 4.19 - 4.18; water holding capacity 28.29% - 20.59%; cooking shrinkage 13.37% - 10.17%; lactic acid bacteria 2.7 x 107 cfu/g – 1.0 x 108 cfu/g. From treatment P1 to P3, the results were not significantly different (P>0.05), which means that the effectiveness of using corn flour was sufficient in treatment P1 with the addition of 0.5 kg in the preservation method sui wu'u. Key word: Sui wu’u, corn flour, physical quality Pork Landrace, lactic acid bacteri

Evaluasi Kualitas Telur Itik Selama Penyimpanan Pasca Perendaman dalam Ekstrak Gelatin dari Kulit Sapi Bali Ginting D. B. A.; I N. S. Miwada; S. A. Lindawati
Jurnal Peternakan Tropika Vol 6 No 3 (2018)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to evaluate the potential of gelatin extract from bali cowhide in maintaining the quality of duck eggs and determine the response of panelists to the quality of post-soaking gelatin extract eggs. This research has been carried out at the Animal Husbandry and Microbiology Technology Laboratory, Faculty of Animal Husbandry, Udayana University. This study lasted for one month from May 4 to June 4, 2018. The design used was a Completely Randomized Design (CRD) with five treatments and three repetitions. The treatments were without soaking or control (P0) soaking gelatin for 15 minutes (P15) soaking gelatin for 30 minutes (P30) soaking gelatin for 45 minutes (P45) and soaking gelatin for 60 minutes (P60). The variables observed were egg white index, egg yolk index, egg yolk color, egg aroma and egg flavor. The results showed that there was an influence between the length of the duck egg immersion and the control or not given the gelatin soaking of bali cowhide on the panelist's preference for the color of yolk, flavor and aroma was significantly different (P <0.05) this was due to the alleged gelatin immersion to maintain and the penetration of gelatin protein with protein in eggs and can maintain the decomposition of fat and carbohydrates in duck eggs while the yolk index and egg white index have no significant effect (P> 0.05) this is due to the high molecule in gelatin which is in the range 67-167 kilodalton so that the penetration of gelatin in covering the pores of egg shells is not optimal and the occurrence of gelatin clotting occurs during storage which has an unreal effect. Based on the results of the study that the administration of gelatin solution from bali cowhide extract can provide better quality duck eggs and can increase panelist preference in egg yolks, egg flavor and egg aroma. In general, the 15 minute soaking time gives the quality of egg yolks, egg flavor and good egg aroma to duck eggs. Keywords: gelatin, soaking, duck eggs

KARAKTERISTIK MASKER KEFIR SUSU SAPI DENGAN PENAMBAHAN TEPUNG BUNGA KAMBOJA CENDANA (Plumeria alba) PASCA INKUBASI Mulfindarochma E.; S. A. Lindawati; I N. S. Miwada
Jurnal Peternakan Tropika Vol 10 No 1 (2022): Vol. 10 No. 1 Tahun 2022
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Kefir merupakan produk susu fermentasi yang digunakan sebagai bahan dasar masker untuk perawatan kulit wajah. Penelitian ini bertujuan untuk mengetahui karakteristik masker kefir susu sapi dengan penambahan tepung bunga kamboja cendana (Plumeria alba). Penelitian ini dilaksanakan di Laboratorium Teknologi Hasil Ternak dan Mikrobiologi Fakultas Peternakan Universitas Udayana pada Bulan Februari sampai April 2021. Rancangan percobaan yang digunakan yaitu rancangan acak lengkap (RAL) dengan empat perlakuan dan empat ulangan. Keempat perlakuan yaitu: masker kefir tanpa penambahan tepung bunga kamboja cendana (P0), masker kefir dengan penambahan 2% tepung bunga kamboja cendana (P1), masker kefir dengan penambahan 4% tepung bunga kamboja cendana (P2), masker kefir dengan penambahan 6% tepung bunga kamboja cendana (P3). Hasil penelitian menunjukkan bahwa aktivitas antimikroba terhadap Staphylococcus aureus diperoleh zona hambat 9,38 – 11,07 mm. Kisaran nilai pH pada semua perlakuan berkisar antara 4,66 – 4,89, sedangkan daya lekat menunjukkan bahwa semakin tinggi konsentrasi penambahan tepung bunga kamboja semakin meningkat daya lekatnya (10,40 – 17,73) menit serta tingkat kesukaan panelis terhadap (aroma, warna, tekstur) menunjukkan hasil tidak berbeda nyata (P>0,05) dengan kriteria mengarah kesuka. Berdasarkan hasil penelitian ini dapat disimpulkan bahwa masker kefir dengan penambahan tepung bunga kamboja cendana tidak memiliki pengaruh terhadap aktivitas antimikroba Staphylococcus aures dan organoleptik tingkat kesukaan (warna, aroma, tekstur) namun memiliki pengaruh terhadap nilai pH dan daya lekat dengan penambahan 2% – 6% tepung bunga kamboja cendana. Kata kunci: Karakteristik, masker kefir, bunga kamboja cendana

PENGARUH LAMA PERENDAMAN DAGING SAPI BALI DENGAN LARUTAN FERMENTASI SELADA (Lactuca sativa) TERHADAP KUALITAS ORGANOLEPTIK Sa’adah I. A.; I N. S. Miwada; S. A. Lindawati
Jurnal Peternakan Tropika Vol 10 No 1 (2022): Vol. 10 No. 1 Tahun 2022
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Penelitian ini bertujuan untuk mengetahui kualitas organoleptik daging sapi bali yang direndam dengan larutan fermentasi selada (Lactuca sativa) selama 0 menit, 30 menit, 60 menit dan 90 menit. Rancangan percobaan yang digunakan pada penelitian ini berupa Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan empat ulangan. Keempat ulangan tersebut yaitu: daging sapi 250 gram dicelup menggunakan air mineral atau kontrol (P0), daging sapi 250 gram direndam larutan fermentasi selada selama 30 menit (P1), daging sapi 250 gram direndam larutan fermentasi selada selama 60 menit (P2), daging sapi 250 gram direndam larutan fermentasi selada selama 90 menit (P3). Adapun variabel yang diamati adalah rasa, warna, aroma, keempukan dan penerimaan keseluruhan. Hasil uji organoleptik dianalisis menggunakan uji Kruskal Wallis dan apabila terdapat perbedaan yang nyata (P<0,05) dilanjutkan dengan uji Mann-Whitney. Hasil penelitian menunjukkan bahwa pengaruh lama perendaman daging sapi bali dengan larutan fermentasi selada (Lactuca sativa) terhadap kualitas organoleptik berpengaruh nyata (P<0,05) terhadap warna dan penerimaan keseluruhan namun tidak berpengaruh nyata (P>0,05) terhadap rasa, aroma dan keempukan. Hasil penelitian ini dapat disimpulkan bahwa panelis lebih menyukai daging pada perlakuan P0 dilihat dari penilaian panelis terhadap penerimaan keseluruhan. Kata kunci: daging sapi, fermentasi selada, uji organoleptic

Co-Authors A. A. A. Adinda Savitrie Suamba A. W. Puger A.A Oka A.A. Oka Agus Susilo Ardina Ratna Pramesti Ariana I N T, Ariana ARIANA, I N.T. Ariana, I. N. T. Ariani N. L. S. N. Arsa Arsa Astika I W. H. Aulanni'am - Ayu Pratiwi, Ayu Ayunita N. M. E. B. R. T. PUTRI Baiq Rani Dewi Wulandani Bairosi B. BERAHUN M.L. Budi Rahayu Tanama Putri Bulkaini (Bulkaini) D. A. WARMADEWI D. C., Raharjo Darmawan IM.W Dewa Putu Indra Pranata Dewi N.K.S Dorothy Y. N. S. Fathurrohman M. A. Febrianti E. Ginting D. B. A. Gusti Ayu Mayani Kristina Dewi H., Sulfiyarma Haniyah Y. S. Heri Purnomo Hermawati N. Md. N. I G. A. D. A., Astawa I G., Wyasaputra I G.L. Oka I Gede Suarta I Gusti Nyoman Gde Bidura I K. Sukada I K. SUKADA I K. SUKADA I Ketut Mangku Budiasa I Ketut Sukada I Ketut Sumadi I Komang Budaarsa I M. J., Hermawan I M. Mudita I M. Mudita I Made Abra Rahastra I Made Sugitha I N TIRTA ARIANA I N. Suparta I N. T. Ariana I N. T. ARIANA I N.S. Sutarpa, I N.S. I Nengah Simpen I NYOMAN SUTARPA SUTAMA I P.G. K., Wirakusuma I P.M. A., Sugiastini I W. SUKANATA I. G. Suka I. N. Simpen, I. N. I. N. Tirta A., I. N. I.G Suka I.G.A.N.C. Wiguna I.M. Wirawan I.M.J. Hermawan I.P.R.Y. Pradana I.W.P.Widnyana Ida Ayu Okarini Ida Bagus Made Suryatika IK. Sukada, IK. IM.S. Negara IN. Simpen Inggriati N. W. T. INS Sutama, INS Ioga A. IP Tegik, IP Juni Sumarmono Jurnal Pepadu K. B., GINTING K. S, AMALIA K.A. Wiyana K.T.D. Deliana Ketut Warsa Parimartha Komaruddin M L. Doloksaribu L., JUITA Laksono A. M. S. Liana Dewi Liliek Eka Radiati Lindawati S. A. Lizayanti N.P Luh Putu Wrasiati M. HARTAWAN, M. M. Suasta M.H., ARISANDHI Made Ananta Wirya Maharani N K.D. MAKSUM M. M. H. MARTINI HARTAWAN Martini Hartawan Marwansyah A. J. Mikariana N. N. N. Mulfindarochma E. MUTTAQIN H. N. L. P, Sriyani N. L. P. Sriyani, N. L. P. N. P. Y. MELATI N. Suarsana N. W. SITI N.L.G. Sumardani N.L.G. Sumardani N.W.E. Setyawati NAJU F. M. D. Ni Luh Ayu Kornita Pratiwi Ni Luh Gede Sumardani Ni Luh Nyoman Kebayantini Ni Luh Putu Sriyani Ni Made Puspawati NI MADE WIASTI Ni Putu Diantariani Ni Wayan Siti Ni Wayan Tatik Inggriati Oka A.A P.E.N. Putri Panjaitan K. S. S. Pertiwi M.E.D Pratama L.P.M.A Priskayani N. K. PUTRA G. A. A. R. Dalem Raharjo D. C. RAHAYU P. I. S. Resla M. S. Rumapea D. K. S. A. Lindawati S. A. R., Sipahutar SA. Lindawati, SA. SARI S. T. Sa’adah I. A. Setyawan I M. E. Silaban M. SIMPEN - Sri Anggreni Lindawati Sriyani N L P, Sriyani Sumiyati Sumiyati TATTU M. R. R Twen O. Dami Dato U. N., Musalamah W. Suarna Wayan Sayang Yupardhi WAYAN WIJANA WIJANA WIJANA WITAWAN S. W. Wulandari N.P Yanti N K.A.W.P

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