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All Journal Buletin Udayana Mengabdi Majalah Ilmiah Peternakan Pastura; Journal Of Tropical Forage Science Jurnal Peternakan Tropika Bumi Lestari Jurnal Pendidikan Jurnal Ilmiah Teknologi Pertanian Agrotechno Animal Production : Indonesian Journal of Animal Production
Sri Anggreni Lindawati
Program Studi Peternakan, Fakultas Peternakan, Universitas Udayana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science Veterinary Other

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Evaluation of the Capabilities of Various Local Bamboo as the Places of Milk Fermentation without Inoculant of Lactic Acid Bacteria Miwada, INS; Lindawati, SA; Hartawan, M; Sutama, INS; Ariana, INT; Tegik, IP
ANIMAL PRODUCTION Vol 13, No 3 (2011): September
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

Abstract. This research was conducted to evaluate the capabilities of the various local bamboos without the inoculation of lactic acid bacteria (LAB) in milk fermentation. The method used in this study was completely randomized design (CRD) with three treatments, namely D (delepung bamboo); A (ampel bamboo) and T (tali bamboo). The results of the study showed that fermentation in tali bamboo produced the lowest pH value (4.82) followed by ampel bamboo (4.87) and delepung bamboo (4.97). Low pH values were followed by a high total acidity with the results respectively 0.82%; 0.80% and 0.78%. Similarly, the highest level of product consistency was in tali bamboo treatment (1.08 min) followed by ampel bamboo (0.53 min) and delepung bamboo (0.38 minutes). Product moisture content was also the lowest in tali bamboo treatment (87.28%) followed by ampel bamboo (87.53%) and delepung bamboo (88.70%). Never the less the capability of tali bamboo as a natural incubator is not significantly different to delay delepung bamboo and ampel bamboo reviewed from protein percentage and fat product. While the total LAB found in the product of tali bamboo treatment (5.82 x 104 CFU/g) was significantly more than delepung bamboo (1.60 x 104 CFU/g) and ampel bamboo (2.37 x 104 CFU/g). The conclusion of research was that the ability of the performance of LAB powder allegedly found in bamboo and its function of milk fermentation was more dominant on tali bambooKey Words: local bamboo, cow milk, fermentation technology, lactic acid bacteriaAnimal Production 13(3):180-184 (2011)
The Effect of Garlic (Allium sativum L) Supplementation on Production and Egg Cholesterol Level of Hysex Brown Laying Hens Sutama, INS; Lindawati, SA
ANIMAL PRODUCTION Vol 10, No 3 (2008): September
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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This aims of this study was to evaluate the effect of garlic supplementation on production and egg cholesterol level of Hysex Brown laying hens. This study was conducted based on Completely Randomized Design with four treatment of garlic containing 0; 2; 4 and 6% and five replicate.  In each replicate, there were four hens aged 38 weeks. The formulation diet of 2.900,01 ME kcal/kg, 16.5% of protein and drinking water were prepared in ad libitum during 4 weeks observation. The result showed that the effect of garlic supplementation 0, 2 and 6% respectively did not show any significant effect toward feed intake, egg production, egg cholesterol, egg weight, egg yolk and drinking water during 4 weeks of observation.  It was found that 4% garlic supplementation significantly (P<0.05) reduced on egg cholesterol by 14.23% and did not affect the eggs production.  It was concluded that garlic supplementation did not affect egg production, but garlic supplementation 4% decreased egg cholesterol of Hysex Brown laying hens. (Animal Production 10(3): 168-173 (2008)  Key Words: Garlic, egg production, egg cholesterol, laying hens
KARAKTERISTIK MASKER KEFIR SUSU SAPI DENGAN FORTIFIKASI SERBUK BUNGA TELANG (Clitoria ternatea L.) PASCA INKUBASI D. C., Raharjo; Lindawati, S. A.; Miwada, I N. S.
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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The purpose of this study was to determine the characteristics of fortified cow's milk kefir masks withpowdered telang flower after incubation. The research was carried out from February to April 2021 at the Laboratory of Animal Products Technology and Microbiology, Faculty of Animal Science, Udayana University. The experimental design used was a completely randomized design (CRD) with four treatments and four replications, namely 0% fortification of telang flower powder (P0), 4% fortification of telang flower powder (P1), 6% fortification of telang flower powder (P2), fortification of 8 % of flower pollen (P3). The variables observed included pH, adhesion, phenol, flavonoid, color, texture. The results showed that the characteristics of fortified kefir masks had a pH value of P0 (4.74), P1 (4.86), P2 (4.97), and P3 (4.97) which were statistically significantly different (P<0 0.05), the adhesion to treatment P0 (23.67), P1 (15.46), P2 (12.36), and P3 (10.23) were statistically significantly different (P<0.05), phenol at treatments P0 (9.96), P1 (25.90), P2 (40.98), and P3 (46.86) were statistically significantly different (P<0.05), flavonoids in treatment P0 (146.97) , P1 (166.09), P2 (165.95), and P3 (170,22) were statistically significantly different (P<0.05), the color in the treatment P0 (white), P1 (light purple), P2 ( light purple), and P3 (purple) were statistically significantly different (P<0.05), the textures of the treatments P0 (liquid), P1 (liquid), P2 (slightly thick), and P3 (slightly thick) were statistically significantly different (P<0.05). The conclusion of this study that the kefir mask with fortification of telang flower after incubation affected the pH value, adhesion, total phenol, flavonoid, color, texture and fortification of 4% was able to provide the best characteristics. Keywords: kefir mask, cow's milk, mask characteristics and telang flower
PENINGKATAN TEKNIK PENGOLAHAN BUAH KELAPA MENJADI MINYAK GORENG BERMUTU (VCO) MELALUI PROSES FERMENTASI Martini Martini; S. A. Lindawati; A.A. Oka; I.A. Utami; A.A.S. Kartini
Buletin Udayana Mengabdi Vol 9 No 2 (2010): Volume 9 No.2 – September 2010
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

This community activity of natural fermentation on processing origin coconut oil (VCO) was conducted at Pengembungan I, Bongkasa village,Abiansemal district, regency of Badung, Denpasar on September 28 and 29 th 2009 .The purpose of this activity was to improve the knowledge and society skill of natural fermentation on processing VCO. The methods of activity were by giving training and councelling to farmers who merged into group of Pengembungan I Bongkase about fungsional property of VCO and technology of natural fermentation processing VCO. It can be concluded that, the participants very much like colour, viscocity and be interested in VCO
PENERAPAN TEKNOLOGI PEMANFAATAN CEKER AYAM BROILER MENJADI KRUPUK KULIT UNTUK HOME INDUSTRI DALAM RANGKA PEMBERDAYAAN EKONOMI MASYARAKAT DESA KELATING IN.S. MIWADA; S.A. LINDAWATI; WIJANA WIJANA
Buletin Udayana Mengabdi Vol 5 No 1 (2006): Volume 5 No.1 – April 2006
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

ABSTRACT The activity of community service was carried out with tittle ? Aplication of the foot birds technology be snack food for home industry to using the economic society at Kelating village?. It was carried out at Balai Desa Kelating on 23th September 2005. This socialization aimed to demonstration of the foot birds technology be snack food. The methods of activity was demonstration with the implementation three methods doing the snack food, that is one method with added lime, two method with added baking powder and three method without lime and baking powder. Previously it is explained by the theory. The result of activity on the whole success. The participant prefer the snack food for one method and two method. It can be concluded that, the participant very enthusiastic follow application of the foot birds technology be snack food and its never before the snack food production.
SOSIALISASI POTENSI SUSU FERMENTASI BAGI MASYARAKAT DI DESA PEMPATAN KARANGASEM DAN UPAYA PENGEMBANGANNYA BERBASIS POTENSI LOKAL IN. Suparta; S.A. Lindawati; IW. Sukanata; IN.S. Miwada; M. Hartawan
Buletin Udayana Mengabdi Vol 16 No 2 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

Tujuan pengabdian ini dilakukan adalah untuk mendorong penguatan usaha budidaya kambing perah yang dilakukan masyarakat di desa Pempatan melalui pengenalan teknologi fermentasi susu dan manfaatnya. Penyuluhan merupakan metode yang dikembangkan dengan melibatkan para peternak kambing perah dan masyarakat lainnya yang berminat untuk mendapatkan pengetahuan. Kegiatan ini dilakukan di balai banjar dusun Geliang pada hari Minggu tanggal 1 Mei 2016. Hasil kegiatan diawali dengan pemaparan tentang manfaat susu fermentasi, proses fermentasi susu fermentasi dan diikuti dengan pembagian produk susu fermentasi. Beberapa produk susu fermentasi yang dikenalkan, seperti yogurt dan kefir. Pada kesempatan tersebut dikenalkan pula produk susu fermentasi yang berantioksidan (yang bersumber dari penggunaan tepung ketela ungu sebanyak 4 % b/v). Kesimpulan yakni telah disosialisasikan produk inovasi aneka olahan susu fermentasi pada masyarakat di desa Pempatan. Hampir 90% masyarakat dan para peternak di desa Pempatan telah mengetahui manfaat susu fermentasi dan potensi susu kambing perah untuk dikembangkan aspek pengolahannya sehingga melalui kegiatan ini telah mendorong kesadaran masyarakat untuk pengembangan potensinya..
EVALUASI ORGANOLEPTIK SUSU SAPI SEGAR YANG DIFORTIFIKASI SERAI PASCA PASTEURISASI SIAHAAN H. M; I N. S. SUMERTA; S. A. LINDAWATI
Majalah Ilmiah Peternakan Vol 24 No 2 (2021): Vol. 24 No. 2 (2021)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2021.v24.i02.p02

Abstract

The study to the effect of lemon grass fortification on organoleptic and pH of pasteurized milk. The design used a Completely Randomized Design (CRD) with four treatments and four replications. The treatments were: P0 = pasteurized milk without lemon grass (control), P1 = pasteurized milk + 5% lemon grass, P2 = pasteurized milk + 10 lemon grass, and P3 = pasteurized milk + 15% lemon grass. The variables observed were: color, taste, aroma, thickness and pH. The results showed that the preference value for color at P0 was significant (P<0.05) with P1 and P3, but P1, P2, and P3 were not significant (P>0.05). Preference for pasteurized milk taste at P0 was significant (P<0.05) with P2, but P1, P2, and P3 were not significant (P>0.05). Preference for the aroma at P0 was significant (P<0.05) with P3, but P1, P2, and P3 were not significant (P>0.05). Preference for the thickness at P0, P1, P2, and P3 were not significant (P>0.05). The pH value of pasteurized milk ranged from 6.54 to 6.64. It can be concluded that lemon grass fortification until the level of 15% was affected on aroma and pH, but not effect on color, taste, and thickness of pasteurized milk.
GROWTH OF ARACHIS PINTOI FORAGE WHICH IS GIVEN VARIOUS OF TYPES AND DOSAGE OF ANORGANIC AND ORGANIC FERTILIZER RONI N. G. K.; S. A. LINDAWATI
Majalah Ilmiah Peternakan Vol 23 No 3 (2020): Vol. 23 No. 3 (2020)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2020.v23.i03.p07

Abstract

Penelitian ini bertujuan untuk mengkaji pertumbuhan tanaman kacang pinto (Arachis pintoi) yang diberi berbagai jenis dan dosis pupuk anorganik dan organik serta mendapatkan level terbaik berbagai jenis pupuk dalam meningkatkan produktivitas tanaman kacang pinto. Penelitian menggunakan rancangan acak lengkap pola faktorial dua faktor yaitu Faktor pertamajenis pupuk (A= Anorganik; OP= Organik Pabrik; BO= Bioorganik; BS= Biosluri), dan faktor kedua dosis pupuk (D0=tanpa Pupuk; D1= 100 kg Nha-1; D2= 200 kg N ha-1; dan D3= 300 kg Nha-1). Terdapat 16 kombinasi perlakuan, diulang 3 kali sehingga terdapat 48 unit percobaan. Peubah yang diamati meliputi panjang tanaman, jumlah daun, jumlah cabang, diameter batang, berat kering daun, berat kering batang, berat kering total hijauan,luas daun per pot, dan nisbah berat kering daun/batang. Hasil penelitian menunjukkan bahwa tidak terjadi interaksi antara jenis dengan dosis pupuk, semua jenis pupuk organik menghasilkan pertumbuhan tanaman kacang pinto (Arachis pintoi) yang cenderung lebih tinggi dibandingkan pupuk anorganik, dosis pupuk D1 dan D2 cenderung meningkatkan, sedangkan dosis D3 cenderung menurunkan pertumbuhan tanaman kacang pinto. Berdasarkan hasil penelitian dapat disimpulkan bahwa tidak terjadi interaksi antara jenis dengan dosis pupuk, semua jenis pupuk organik menghasilkan pertumbuhan tanaman kacang pinto (Arachis pintoi) yang cenderung lebih baik dibandingkan dengan pupuk anorganik, dan dosis pupuk 120-200 kg Nha-1 cenderung optimal dalam mempengaruhi pertumbuhan tanaman kacang pinto.
RESPON PANELIS TERHADAP SUSU SAPI SEGAR PASCA PASTEURISASI YANG DIFORTIFIKASI EKSTRAK UBI JALAR KUNING WITAWAN S. W.; S. A. LINDAWATI; I N. S. MIWADA
Majalah Ilmiah Peternakan Vol 24 No 3 (2021): Vol. 24 No. 3 (2021)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2021.v24.i03.p04

Abstract

This study aims to determine the response of the panelists after pasteurization of fresh cow’s milk fortified with yellow sweet potato extract through sensory testing. The research was conducted from June to August 2020 at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana University. The experimental design used was a Complete RandomIzed Design (RAL) with four treatments and four repeats namely fortification of 0% yellow sweet potato extract (P0), fortification of 5% yellow sweet potato extract (P1), fortification of 10% yellow sweet potato extract (P2), fortification of 15% yellow sweet potato extract (P3). These variables observed included color, aroma, taste, viscosity, overall acceptance, and pH. The results of the research on pH test and panelist responses to taste, viscosity, and overall acceptance of fresh cow’s milk fortified with yellow sweet potato in each treatment showed no significant differences (P>0.05) but the color and aroma showed signifi- cant differences (P<0.05). The conclusion of this study is that the response of the panelists to fresh post-pasteurized cow’s milk fortified with yellow sweet potato extract gives a yellowish color and sweet potato aroma. Panelists gave a favorable response to fresh post-pasteurized cow’s milk fortified with 5% yellow sweet potato extract and a pH value according to Indonesian National Standard (SNI).
AKTIVITAS ANTIMIKROBA YOGURT SUSU SAPI YANG DIINKUBASI DENGAN TEMPURUNG KELAPA HIJAU MUDA (Cocos nucifera L. var. viridis Hassk.) SAPUTRA D. C.; S. A. LINDAWATI; I G. A. A. PUTRA
Majalah Ilmiah Peternakan Vol 24 No 3 (2021): Vol. 24 No. 3 (2021)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2021.v24.i03.p06

Abstract

This study aims to find out the antimicrobial activity of cow’s milk yogurt incubated with a light green coconut shell (Cocos nucifera L. var. viridis Hassk.) against pathogenic bacteria. The experimental design is Completely Randomized Design (CRD) with three treatments and five repeats. The three treatments are: cow’s milk incubated with a jar or control container (P0), cow’s milk incubated with a light green coconut shell without coconut flesh (P1), and cow’s milk incubated with a light green coconut shell containing coconut flesh (P2). The observed variables are antimicrobial activity against pathogenic microbes (Escerichia coli and Staphylococus aureus), total tertitration acid and total lactic acid bacteria. The results showed that the antimicrobial activity of yogurt against Escerichia coli in all treatments (P2, P1, and P0) was obtained with a range of 5.67-5.87 mm statistically no noticeable difference (P>0.05). While against Staphylococus aureus obtained in the range of 6.27-6.46 mm in the treatment of P2 and P1 differ markedly (P<0.05) statistically compared to P0, followed by total titrated acid, and lactic acid bacteria in all treatments (P2, P1, and P0) showed no significant differences (P>0.05) each ranging from 1.62-1.68 %; and 6.6x104-1.4x107 CFU/g. The conclusions of this study showed that the antimicrobial activity of cow’s milk yogurt incubated with a light green coconut shell (Cocos nucifera L. var. viridis Hassk.) against pathogenic bacteria has broad-spectrum antimicrobial activity.
Co-Authors A.A. Oka A.A.S. Kartini Abubakar M. A. Adnyana P. M. W. Ariani N. L. S. N. Astika I W. H. Aulanni'am - Ayunita N. M. E. Bagiarta I W. BERAHUN M.L. D. C., Raharjo Diningtyas A.S. Elisabeth P.W Febrianti E. Ginting D. B. A. Gusti Ayu Mayani Kristina Dewi Heri Purnomo Hermawati N. Md. N. I G. A. A. PUTRA I Gusti Agung Arta Putra I Gusti Nyoman Gde Bidura I M. Mudita I N. S. SUMERTA I N. Suparta I N. T. ARIANA I Nyoman Sumerta Miwada I W. Suarna I W. SUKANATA I Wayan Suarna I.A. Utami Ida Ayu Okarini INS Sutama, INS IP Tegik, IP Juniarta IW.T K. SURIASIH Komaruddin M L. G. Sumardani Liliek Eka Radiati Lizayanti N.P M. Dewantari Magna Anuraga Putra Duarsa Maharani N K.D. MAKSUM M. M. H. Martini Hartawan Martini Martini Mikariana N. N. N. Mulfindarochma E. Muna Yuniarti MUTTAQIN H. N. P. Y. MELATI N.N.C. Kusumawati N.N.C. Kusumawati N.W. Siti NAJU F. M. D. Ni Gusti Ketut Roni Ni Luh Putu Sriyani Ni Made Witariadi Ni Nyoman Suryani NI PUTU MARIANI Ni Putu Sarini Ni Wayan Siti Olivia S. Panjaitan K. S. S. Priadi I G.D. PUTRA G. A. A. Raharjo D. C. Rumapea D. K. Samudra I W. G. A. SAPUTRA D. C. Saragih K. Sa’adah I. A. Setyawan I M. E. SIAHAAN H. M Silaban M. Suyasa I K. G. TATTU M. R. R Widnyana I G. WIJANA WIJANA WITAWAN S. W. Wulandari F Wulandari N.P Yanti N K.A.W.P