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All Journal Buletin Udayana Mengabdi Majalah Ilmiah Peternakan Pastura; Journal Of Tropical Forage Science Bumi Lestari Jurnal Pendidikan 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 Earth & Planetary Sciences Education Energy Environmental Science Veterinary Other

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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.
RESPONSE OF ELEPHANT GRASS (Pennisetum purpureum) TO VARIOUS TYPES AND DOSAGES OF INORGANIC AND ORGANIC FERTILIZERS N. G. K. Roni; S. A. Lindawati
Pastura : Jurnal Ilmu Tumbuhan Pakan Ternak Vol 11 No 2 (2022): Pastura Vol. 11 No. 2 Tahun 2022
Publisher : Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/Pastura.2022.v11.i02.p06

Abstract

Penelitian bertujuan untuk mengkaji respon tanaman rumput gajah (Pennisetum purpureum) terhadap berbagai jenis dan dosis pupuk anorganik dan organik serta mendapatkan dosis optimal berbagai jenis pupuk. Penelitian menggunakan rancangan acak lengkap pola faktorial dua faktor, yaitu faktor pertamajenis pupuk (A = anorganik NPK; OP = organik pabrik; BO = bioorganik; BS = biosluri) dan faktor kedua dosis pupuk (D0 = tanpa pupuk; D1 = 100 kg N ha-1; D2= 200 kg N ha-1; D3= 300 kg N ha-1). Terdapat 16 kombinasi perlakuan, setiap perlakuan diulang 3 kali. Hasil penelitian menunjukkan bahwa jenis pupukBO menghasilkan tinggi tanaman dan diameter batang lebih tinggi dibandingkan dengan pupuk A. Jenis pupuk BO dan BS menghasilkan berat kering daun, berat kering batang dan berat kering total hijauan lebih tinggi dibandingkan pupuk A. Dosis pupuk D3 menunjukkan hasil berat kering batang dan berat kering total hijauan lebih tinggi dibandingkan D0. Disimpulkan bahwa respon tanaman rumput gajah (Pennisetum purpureum) terhadap pemberian pupuk bioorganik dan biosluri lebih baik dibandingkan dengan pupuk anorganik dan organik pabrik. Dosis pupuk 300 kg N ha-1 meningkatkan hasil tanaman rumput gajah (Pennisetum purpureum), dan belum terdapat dosis optimal berbagai jenis pupuk. Kata kunci: dosis pupuk, jenis pupuk, organik, Pennisetum purpureum
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.
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.
KONSERVASI DAN PENGOLAHAN HIJAUAN PAKAN UNTUK PETERNAKAN BERKELANJUTAN N.M Witariadi; N.G.K. Roni; S.A. Lindawati; N.N.C. Kusumawati; N.W. Siti
Buletin Udayana Mengabdi Vol 22 No 4 (2023): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/BUM.2023.v22.i04.p04

Abstract

This service aims to introduce superior forage types and create demonstration plots of superior forage plants, techniques for processing forage feeds and processing livestock waste. The method used in this service activity were interviews with farmers to find information about obstacles in procuring forage, counseling, making demonstration plots of superior forage and the practice of processing forage feed and livestock waste. The data obtained were analyzed descriptively to provide input on the problems faced by farmers. The results of this service activity were the realization of demonstration plots as superior forage centers, transfer of appropriate technology for processing forage into animal feed such as silage and fermented feed and processing livestock waste into organic fertilizer. It can be concluded from this activity the realization of demonstration plots as a center for superior forage seeds, processing forage and livestock waste with appropriate technology to increase the income of farmers. Keywords: demoplot, fermented, silase, fertilizer
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