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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
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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KONSENTRASI SERBUK CENGKEH (Syzygium aromaticum) DALAM PELUMURAN DAGING DAN PENGARUHNYA TERHADAP KARAKTERISTIK DAGING BROILER BERAHUN M.L.; S. A. LINDAWATI; I N. S. MIWADA
Majalah Ilmiah Peternakan Vol 25 No 1 (2022): Vol 25, No 1 (2022)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2022.v25.i01.p02

Abstract

This study aims to determine the concentration of clove powder (Syzygium aromaticum) in meat slimming and the effect of the characteristics of broiler meat. The research was conducted in November 2019 - January 2020 at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana University. This study used a completely randomized design (CRD) with 4 treatments and 3 replications. The four treatments were: (P0) chicken meat without clove powder coating, (P1) chicken meat coated with 0,25% clove pow- der, (P2) chicken meat coated with 0,50% clove powder, (P3) chicken meat coated with powder cloves 0,75%. The variables observed were pH , water content, water binding capacity and total bacteria. The results showed that the broiler meat coated with clove powder in treatment P0, P1, P2, and P3 obtained pH of 5,04 - 4,83; moisture content 68,97% - 74,45%; water holding capacity 67,90% - 69,16%; and total bacteria 5,00x106cfu/g – 2,00x104cfu/g. The conclusion of this study indicated that clove powder with a concentration of 0,75% was able to be a natural preser- vative for broiler meat with a characteristic pH 4,83; water content 74,45%; water holding capacity 69,16%; and total bacteria 2,00x104cfu/g.
KUALITAS ORGANOLEPTIK DAGING BABI LANDRACE YANG DIAWETKAN DENGAN METODE PENGAWETAN TRADISIONAL (SUI WU’U) DARI NUSA TENGGARA TIMUR NAJU F. M. D.; I. N. S. MIWADA; S. A. LINDAWATI
Majalah Ilmiah Peternakan Vol 25 No 1 (2022): Vol 25, No 1 (2022)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2022.v25.i01.p08

Abstract

This research was conducted to determine the organoleptic quality of landrace pork, which is preserved by tradi- tional sui wu’u method from East Nusa Tenggara. The research was conducted from September to October 2020 at the Laboratory of Animal Product Technology and Microbiology Faculty of Animal Science, Udayana University. The experimental design used a Completely Randomized Design (CRD) with three treatments and five replicati- ons. The three treatments were: landrace pork 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), landrace pork which was preserved with the addition of 1.5 kg of corn flour (P3). The variables observed by flavour, color, aroma, texture and overall accep- tance. The results of the organoleptic test were analyzed using the Kruskal Wallis test and if there was a significant difference (P<0.05) then continued with the Mann-Whitney test. The results showed that the organoleptic quality (flavour, color, aroma, texture and overall acceptance) of treatments P1, P2 and P3 were not significantly different (P>0.05). The results of the study can be concluded that, the difference in the addition of corn flour in the process of preserving pork landrace with the method of preserving sui wu’u in bamboo petung for one month gives the same influence on organoleptic quality.
Optimalisasi Teknologi Bio-Balitani Dalam Pengolahan Sampah Rumah Tangga Di TPS3R Desa Taro Ardina Ratna Pramesti; K.T.D. Deliana; I.M.J. Hermawan; I.P.R.Y. Pradana; I.W.P.Widnyana; I.M. Mudita; I.N.S. Miwada; N.L.G. Sumardani; N.W.T. Inggriati; N.W. Siti
Jurnal SIAR ILMUWAN TANI Vol. 2 No. 2 (2021): Jurnal Siar Ilmuwan Tani
Publisher : Fakultas Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1035.622 KB) | DOI: 10.29303/jsit.v2i2.50

Abstract

Pemanfaatan limbah rumah tangga menggunakan teknologi Bio-BaliTani menjadi pupuk organik diyakini mampu mengurangi penumpukan sampah dan mencegah pencemaran lingkungan di kawasan Tempat Pengelolaan Sampah Reduce, Reuse, Recycle (TPS3R) Desa Taro sekaligus mendorong mitra untuk memanfaatkan sumberdaya yang dimiliki secara berkelanjutan guna meningkatkan perekonomian desa. Teknologi fermentasi melalui produk Bio-BaliTani yang memanfaatkan isolat bakteri probiotik lignoselulolitik unggul asal rumen sapi bali dan rayap mampu mengatasi permasalahan dengan cara mempercepat pembusukan sampah organik yang ada di TPS3R Desa Taro. Metode pelaksanaan dilakukan melalui sosialisasi, transfer teknologi, pengembangan jiwa kewirausahaan, dan pembentukan jejaring kemitraan. Hasil kegiatan pembinaan yang dilakukan di TPS3R Desa Taro adalah meningkatnya pengetahuan dan pemahaman mitra dalam mengolah sampah rumah tangga yang dilihat dari kemampuan menerapkan teknologi Bio-BaliTani dengan baik dalam pengolahan limbah rumah tangga menjadi pupuk organik dan produk yang dihasilkan mampu memenuhi standar yang telah ditetapkan.
Production and Safety of Closed House Waste as A Source of Protein For Non Ruminan Rations I N.T. Ariana; I G.N.G. Bidura; D.A. Warmadewi; B.R.T. Putri; I N.S. Miwada; Bulkaini Bulkaini
Jurnal Biologi Tropis Vol. 22 No. 4 (2022): October - December
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v22i4.4344

Abstract

Closed house waste which has so far been considered a contributor to environmental pollution if processed professionally, can be reused as a component of non-ruminant rations. The purpose of this study is to determine the production (potential, quantity, and quality) of broiler farm waste that is maintained in a closed house system. The cost of production of non-ruminant livestock (pig) 70-80% is still occupied by the cost of feed. The price of commercial concentrate is relatively expensive, which is a reason to look for alternative feed sources. The discovery of potential closed house chicken farm waste and innovative products as a source of protein in rations for non-ruminant (pig-poultry) is expected to the feed problem. Innovative product protein concentrate chicken farm waste of closed house (WCH) system that is cheap and competitive is produced through three stages of research: identify the type and availability of waste, its nutrient content, formulate various protein concentrate formulas, and small-scale tests on pigs with metabolic cage to determine metabolized energy content and digestibility. The results showed that the type of closed house waste (WCH) that has the potential as alternative animal feed is the waste of dead-refused chickens, and litter mixed with scattered feed. Production data in 4 periods of rearing, obtained the number of dead and rejected chickens weighing 850.7 kg (212.7 kg/period), and litter weight of 4000 kg (1000kg/period). Nutrient content of flour mixed with closed house waste (WCH), protein: 36.58%, crude fat: 4.42%, gross energy Kcal/gram. aboratory test of WCH was negative for Eschericia colli and Salmonella shigella, Coliform < 3.0 CFU/g, mold 200 CFU/g. The conclusion of this study is that the waste from closed house (LCH) broiler farms has the potential as a source of protein in alternative feeds for rumonants (chicken and pig).
KARAKTERISTIK KIMIA KEFIR SUSU SAPI YANG DIFORTOFIKASI KOPI BUBUK ARABIKA SELAMA FERMENTASI PUTRA G. A. A.; S. A. LINDAWATI; I N. S. MIWADA
Majalah Ilmiah Peternakan Vol 25 No 3 (2022): Vol. 25 No. 3 (2022)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2022.V25.i03.p01

Abstract

The purpose of this study is to fine out the chemical characteristics of kefir cow’s milk fortified arabica ground coffee. The research was conducted in July to September 2020 at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana University. The study used a completely randomized design (CRD) with five treatments and three replications. The five treatments were: fermented cow’s milk kefir without fortification of Arabica ground coffee (P0), fermented cow’s milk kefir with 1% fortification of Arabica coffee (P1), fermented cow’s milk kefir with 2% fortified Arabica coffee (P2), cow’s milk kefir fermented with fortified Arabica coffee powder 3% (P3), cow’s milk kefir was fermented with fortified Arabica coffee powder 4% (P4). The observed variables were lactose content, fat content, protein content and pH value. The results showed that the chemical characteristics of cow’s milk kefir fortified with Arabica coffee during fermentation had a significant effect (P<0.05) on the fat content of pH but was not significantly different (P>0.05) on lactose and protein content was in all tre- atments. The conclusion of this study is that kefir fortified with 2%, 3%, and 4% Arabica ground coffee gave good results according to Codex standards.
EFEK PENGGUNAAN KONSENTRAT BERBASIS LIMBAH PETERNAKAN AYAM PEDAGING PADA RANSUM TERHADAP SUSUT BERAT BADAN DAN ORGAN PENCERNAAN ARIANA I N. T.; D. A. WARMADEWI; B. R. T. PUTRI; I N. S. MIWADA
Majalah Ilmiah Peternakan Vol 25 No 3 (2022): Vol. 25 No. 3 (2022)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2022.V25.i03.p06

Abstract

This research was conducted with the aim of knowing the effect of using protein concentrate based on broiler farm waste (KPLA) in rations on weight loss and digestive organ weight. The research used a completely randomi- zed design (CRD) with three treatments and four replications. The treatment is, A: with the use of 0% KPLA, B: with the use of 12% KPLA and C: with the use of 24% KPLA. The research used 12 pigs finisher phase with an average body weight of 66.6 ± 7.74 kg. The research parameters were body weight loss, small intestine weight and length, large intestine weight, and spleen weight. The results of the research were, after fasting for 12 hours, with the use of 0% and 12% KPLA there was a loss of body weight of 2.4% and 1.8% (P>0.05). The use of 24% KPLA (C) can increase body weight loss by 6.2%, significantly higher compared to A. The use of 0% - 12% KPLA does not cause a significant difference in the weight and length of the small intestine (P> 0.05), but with 24% KPLA (C) significan- tly reduced the weight of the small intestine by 11.9% and 11.3% in the length of the small intestine (P<0.05). The use of 0% - 24% KPLA did not affect the weight of the large intestine and the weight of the spleen (P>0.05). The conclusion of this research was the use of KPLA up to 12% did not cause significant changes in the parameters of slaughter weight, weight loss, weight and length of the small intestine. It is recommended to use KPLA in landrace pig rations up to 12%.
PROFIL TEKSTUR DAN ORGANOLEPTIK DAGING BROILER DARI SISTEM PEMELIHARAAN DI KANDANG TERTUTUP (CLOSED HOUSE) MIWADA I N. S.; I K. SUKADA; I N. T. ARIANA
Majalah Ilmiah Peternakan Vol 25 No 3 (2022): Vol. 25 No. 3 (2022)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2022.V25.i03.p03

Abstract

The purpose of this study was to characterize the stock of broiler meat sourced from the cage maintenance sys- tem, especially related to mass quality at room temperature. The quality indicators observed included texture and organoleptic profiles of broiler chicken meat. The research methodology used a completely randomized design with 4 shelf-life treatments (S), namely S1 (1 hour); S2(3hours); S3 (5 hours) and S4 (7 hours). The results showed that the characteristics of broiler meat sourced from the rearing system in the cage gave a significantly different profile of meat texture, especially on the level of meat hardness during different storage times. However, the springeness, cohesiveness and gumminess values were not affected by the treatment. L* decreased with the shelf life of the value, but at 7 hours of storage there was an increase in the value of L*. While the value of a* at 7 hours of storage showed the highest value achieved from the increase in meat color as a result of dehydration on the surface of the meat. While the value of b* indicates an increase in meat color during storage at room temperature. Organoleptic aspects such as color, texture, taste, and total acceptance did not change during storage, except for the aroma aspect. The conclusion of the research is that the broiler chicken products that are carried out come from a closed house mainte- nance system if storage at room temperature does not change the profile texture, such as springeness, cohesiveness and gumminess, except for the hardness value. Overall, the organoleptic value was responded the same by consu- mers, except for the aroma at 7 hours of storage (S4).
PENGARUH PENAMBAHAN KOPI BUBUK ARABIKA PADA PROSES FERMENTASI TERHADAP KUALITAS ORGANOLEPTIK KEFIR SUSU SAPI MUTTAQIN H.; S. A. LINDAWATI; I N. S. MIWADA
Majalah Ilmiah Peternakan Vol 25 No 2 (2022): Vol. 25 No. 2 (2022)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2022.V25.i02.p09

Abstract

This study aims to determine the effect of adding arabica ground coffee to the fermentation process on the orga- noleptic quality of cow’s milk kefir. The experimental design used was a completely randomized design (CRD) with five treatments and three replications, namely kefir with the addition of 0% arabica ground coffee (P0), kefir with the addition of 1% arabica ground coffee (P1), kefir with the addition of 2% arabica ground coffee. (P2), kefir with the addition of 3% arabica ground coffee (P3) and kefir with the addition of 4% arabica ground coffee (P4). The va- riables observed include color, aroma, taste, texture and overall acceptance. Analysis on color, aroma and taste sho- wed significantly different results (P <0.05) with a numerical scale of 3-4.72 respectively from white to light brown, 2.76-4.88 from sour to coffee flavored and 2.76-4.68 from very sour to bitter acid. Analysis on texture showed that P0 and P1 were not significantly different (P> 0.05) but P2, P3 and P4 were significantly different (P <0.05) from P0 with a numerical scale of 3-3.52 from ordinary to slightly soft. The analysis of the level of liking on the overall acceptance shows that P0, P1 and P2 are not significantly different (P>0,05), but P3 and P4 are significantly diffe- rent (P<0,05) with a numerical scale of 3.08-4.36 from ordinary to like. Based on the results of this study, it can be concluded that the addition of 4% Arabica ground coffee is the most preferred by the panelists.
APLIKASI TEKNOLOGI BIO-BALITANI DALAM OPTIMALISASI PRODUKSI PUPUK ORGANIK DI KELOMPOK TANI ARSA WINANGUN DESA TARO Jurnal Pepadu; Ni Luh Ayu Kornita Pratiwi; A. A. A. Adinda Savitrie Suamba; I Made Abra Rahastra; Dewa Putu Indra Pranata; Made Ananta Wirya; I Made Mudita; I Nyoman Sumerta Miwada; Ni Luh Gede Sumardani; Ni Wayan Tatik Inggriati; Ni Wayan Siti
Jurnal Pepadu Vol 3 No 1 (2022): Jurnal PEPADU
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v3i1.2294

Abstract

Kelompok Tani Arsa Winangun merupakan kelompok tani ternak yang telah di bina oleh tim kegiatan pengabdian PHP2D Fakultas Peternakan Universitas Udayana Tahun 2020. Dimana kegiatan yang dilakukan adalah peningkatan pengetahuan kelompok tersebut dalam memanfaatkan sumber daya yang ada seperti feses dan urine untuk dijadikan pupuk organic serta hijauan yang dijadikan silase untuk pakan ternak dengan memanfaakan teknologi Bio-Balitani. Desiminasi teknologi pemanfaatan produk Bio-Balitani yang diproduksi memanfaatkan konsorsium bakteri Lignosellulolitik asal rumen sapi bali dan rayap merupakan salah satu strategi yang dikembangkan untuk mengatasi berbagai permasalahan yang ada di Kelompok Tani Ternak Arsa Winangun. Sosialisasi dan desiminasi teknologi, pembentukan demoplot serta pengembangan strategi pemasaran di Kelompok Tani Arsa Winangun merupakan kegiatan yang dilaksanakan dalam upaya mengatasi kurangnya pengetahuan serta keterampilan kelompok tani dalam pengelolaan limbah peternakan dan pemasaran produk yang dihasilkan. Hasil pelaksanaan kegiatan menunjukkan bahwa Kelompok Tani Ternak Arsa Winangun mampu menyerap teknologi yang didiseminasikan dengan baik yang ditunjukkan dengan adanya kemampuan dari kelompok tersebut dalam produksi pupuk organik dengan memanfaatkan teknologi Bio-Balitani yang siap dipasarkan.
KUALITAS ORGANOLEPTIK DAN RENDEMEN HASIL FORTIFIKASI ABON ITIK BALI DENGAN KULIT BUAH NANAS TERFERMENTASI U. N., Musalamah; Lindawati, S. A.; Miwada, I N. S.
Jurnal Peternakan Tropika Vol 12 No 2 (2024): Vol. 12 No. 2 Tahun 2024
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to determine the organoleptic quality and yield of fortified shreedded balinese duck with fermented pineapple peel. The study used a completely randomized design (CRD) with four treatments and four replications. The four treatments were: bali duck shredded without the fortified of pineapple peel as a control (P0), bali duck shredded with the fortified of 5% fermented pineapple peel (P1), bali duck shredded with the fortified of 10% fermented pineapple peel (P2), and bali duck shredded with the fortified of 15% fermented pineapple peel (P3). The variables observed were organoleptic quality including the hedonic preference (color, aroma, taste, texture, and overall acceptability) test and hedonic quality test (color, aroma, taste, and texture), and yield quality. The results showed that fortification of shredded balinese ducks with fermented pineapple peel had a significant (P<0.05) effect on color and yield, but had no significant effect (P>0.05) on aroma, taste, texture, and overall acceptability. From the results of this study it was concluded that the fortified of 15% fermented pineapple peel was the most preferred treatment by the panelists and shredded balinese ducks without the fortified of pineapple peel was the treatment with the highest yield value.
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