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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

Author-ID : 2931502

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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PENERAPAN MANAJEMEN PENCEGAHAN PENYAKIT DI PETERNAKAN P4S MUPU AMERTA, BANJAR SALE, DESA ABUAN, BANGLI Suyasa I K. G.; N. P. Sarini; S. A. Lindawati
Jurnal Peternakan Tropika Vol 4 No 1 (2016)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This activity aim was to learn aplication of preventive deseases at P4S Mupu Amerta cattle farm, Banjar Sale, Desa Abuan, Bangli as student obligation for apprentice study at Animal Husbandry Faculty, Udayana University. This studi show that Mupu’s farm good preventive deseases was aplicated, through biosecurity, sanitation, vaccination and others. Biosecurity measure which is implemented in that farm including permanent stable, apropriate distance to neighberhood, has private equipment and tight selection for visitors. In addition to Biosecurity, Sanitation, was applied not only to make stable clean and tidy but also farm as a hole. Vaccination, on the other hand, the owner regularly give their catle SE vaccine, vitamin and worm medication. In conclusion, in Mupu’s farm comprehensive preventive deseasses was applied and the student obtain knowledge on deseasses prevention.

KARAKTERISTIK KIMIA OLAHAN DAGING BABI SUI WU’U YANG DIAWETKAN DENGAN TAMBAHAN TEPUNG JAGUNG PADA KONSENTRASI BERBEDA Maharani N K.D.; 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 find out the chemical characteristics of processed sui wu'u pork preserved with addition of corn flour in different concentrations. This research was conducted at the Laboratory of Animal Product Technology & Microbiology and Laboratory of Animal Nutrition and Feed Faculty of Animal Husbandry Udayana University in September-November 2020. This study used a Completely Randomized Design (CRD) with three treatments and five replications. The three treatments: landrace pork 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), landrace pork which was preserved with the addition of 1 kg of corn flour 1.5 kg (P3). The research data were analyzed using variance (anova) and if the treatment had a significant effect, it was continued with Duncan test. The variables observed were moisture content, protein content, fat content, and ash content. The results of the chemical test of landrace pork preserved by traditional preservation of sui wu’u with the addition of different corn flour showed no significant differences, with the average moisture content (P1: 59.79%, P2: 54.99%, P3: 51.20%), protein content (P1: 19.69% P2: 22.07%, P3: 26.30%), fat content (P1: 13.37%, P2: 15.49%, P3: 17.02%), and ash content (P1: 2.63%, P2: 2.19%, P3: 2.55%). Based on the results of this study it can be concluded that the addition of different corn flour has no significant effect on the chemical quality of landrace pork so that in this study the effectiveness of using corn flour was sufficient in the P1 treatment with the addition of 0.5 kg in the sui wu'u preservation method. Key words: chemical characteristics, pork, Sui wu’u, corn flour

THE EFFECT OF SOUR SOY MILK AND FERMENTED CASSAVA TAPEADDED TO DRINKING WATER TOWARDPRODUCTION AND QUALITY OF CHICKEN MEAT I. A. Okarini; G. A. M. K. Dewi; I G. N. G. Bidura; 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

Now there are many opportunities in the development of production and accompanied by an increase in the quality of broiler chicken meat carcasses through biotechnology engineering, namely the use of Lactic Acid Bacteria (LAB) as probiotics, sourced from a result of fermentation traditional cassava tape and sour soy milk.Completely randomized design (CRD) were used which consisted of six treatments and four replicates. Each replicate consist of five chickens. The chicken was raised for 5 weeks and then slaughtering was done two times or two chickens in each replicate, so we had 48 sample to be analyzed. The treatments are as follow: drinking water not added probiotic as control (A); 1% of cassava tape in 1 liter water (B); 2% of cassava tape in 1 liter water (C); 1% of sour soymilk in 1 liter water (D); 2% of sour soymilk in 1 liter water (E); 1% of cassava tape + 1% sour soymilk in 1 liter water (F). The experimental commercial diets for starter phase (aged 1-3 weeks) was given councentrate type CP 511 and CP 512 for finisher phase (aged 3-5 weeks). The experiment started used the chicken aged 1 week with average weight of 174 – 181 g/birds. In conclusion of the research, had potential benefits improved for carcass production and quality broiler chicken meat, showed that increase of total protein serum, hight density lipoprotein (HDL) and also increasing organoleptic characteristic, also effect significantly decrease of total cholesterol and low density lipoprotein (LDL). It was sugested consumed the broiler chicken carcass meat to improved safety and healthy consumers. Keywords: LAB probiotic; sour soy milk;cassava tape; production;quality; chicken meat

EVALUASI TINGKAT CEMARAN MIKROBA PADA DAGING AYAM YANG DIPASARKAN DI BEBERAPA PASAR DI KOTA DENPASAR Setyawan I M. E.; S. A. Lindawati; I N. S. Miwada
Jurnal Peternakan Tropika Vol 5 No 2 (2017)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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The aimed of this study to analyze the level of microbe’s spreading (TPC, Coliform, E.coli ) and the water degree in chiken which sold in some traditional market in Denpasar. This study took place in Livestock Product Technology and Microbiology laboratory Faculty of Animal Husbandry – Udayana University for 3 months from September until November 2016. The design which was used for this study was a Randomized Block Design (RBD) with 4 treatments and 4 repititions. The 4 treatments were Sanglah market (S), Kreneng market (K), Badung market (B) and Pemedilan market (P). The part of the chicken which was used for this study was the chicken’s chest. This study used 2 step. The first step was descriptive aspects when the cutting process from the beginning until the end was observed fully. The second step was quantitative analysis including TPC (Total Plate Count), Coliform, E. coli and water degree. The results showed that TPC in Sanglah markets was 2.77 x 108 cfu/g, TPC in Kreneng market was 4.52 x 107 cfu/g, TPC in Badung pasar was 7.50 x 107 cfu/g and TPC in Pemedilan market was 4.87 x 107 cfu/g. Coliform in Sanglah market was 7.21 x 106 cfu/g, Coliform in Kreneng market was 4.42 x 106 cfu/g, Coliform in Badung market was 6.17 x 106 cfu/g, and Coliform in Pemedilan market was 5.10 x 106 cfu/g. Escherichia coli in Sanglah market was 6.25 x 105 cfu/g, Kreneng market 4.12 x 105 cfu/g, Badung market 3.55 x 106 cfu/g and Pemedilan market 4.72 x 104 cfu/g. The water degree in Sanglah market 75.39% 74.54% Kreneng market, Badung market 75.50% and Pemedilan market 75.86%. This study concluded that the level of microbe’s spreading in chicken in some some traditional markets in Denpasar was over Indonesia National Standard.

EVALUASI AKTIVITAS ANTIMIKROBA YOGHURT SUSU KAMBING PERANAKAN ETAWAH (PE) DALAM WAKTU SIMPAN BERBEDA TERHADAP BAKTERI PATOGEN Juniarta IW.T; Lindawati S.A; Suriasih N.K
Jurnal Peternakan Tropika Vol 2 No 2 (2014): Elektronikal Jurnal Ilmu Peternakan tropis
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Prospek susu kambing peranakan etawah (PE) yang telah diolah menjadi produk susu fermentasi (yoghurt), dapat menjadi salah satu produk yang bermanfaat sebagai minuman kesehatan sehari-hari. Tujuan penelitian ini, untuk mengetahui karakteristik mikrobiologi yoghurt susu kambing (Total Plate Count, Total bakteri asam laktat, E.coli) dan aktivitas antimikrobanya serta menentukan aktivitas yang tertinggi selama penyimpanan. Penelitian ini berlangsung selama 3 bulan dari tanggal 1 Agustus- 30 Oktober 2013, di Laboratorium Teknologi dan Mikrobiologi Hasil Ternak Fakultas Peternakan Universitas Udayana. Rancangan yang digunakan dalam penelitian ini, Rancangan Acak Lengkap (RAL) dengan lima perlakuan (0,4,8,12, dan 16 hari penyimpanan) dan empat ulangan pada setiap perlakuan. Hasil penelitian menunjukkan bahwa yoghurt susu kambing peranakan etawah (PE) dalam waktu simpan 4, 8, 12,dan 16 hari memiliki kemampuan (aktivitas antimikroba) terhadap bakteri patogen (Salmonella typhii, Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus) masing-masing sebesar 0,105-0,210 cm; 0,132-0,273 cm; 0,107-0,162 cm; dan 0,230-0,310 cm dan tertinggi diperoleh pada waktu simpan 16 hari. Hasil analisis pertumbuhan bakteri menunjukkan bahwa pertumbuhan bakteri pada yoghurt susu kambing dihitung dari TPC memperoleh hasil sebesar (1,79 x 107-1,16 x 109 CFU/ml), total bakteri asam laktat sebesar (4,1 x 106-2,01 x 108 CFU/ml), dan tidak adanya pertumbuhan bakteri Escherichia coli selama penyimpanan. Dari data diatas dapat disimpulkan bahwa yoghurt susu kambing peranakan etawah (PE) memiliki aktivitas antimikroba berspektrum luas dan tertinggi diperoleh pada waktu simpan 16 hari sebesar 0,210 cm (Salmonella typhii) ; 0,273 cm (E. coli); 0,162 cm (Klebsiella Pneumonia); 0,310 cm (Staphylococcus aureus).

EVALUASI AKTIVITAS ANTIMIKROBA KEFIR UBI UNGU PADA MASA SIMPAN BERBEDA TERHADAP BAKTERI PATOGEN Melati N.P.Y; S.A Lindawati; I N.S. Miwada
Jurnal Peternakan Tropika Vol 4 No 1 (2016)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Tujuan penelitian ini untuk mengetahui aktivitas antimikroba tertinggi selama penyimpanan terhadap bakteri patogen dan profil mikrobiologi kefir ubi ungu (Total bakteri asam laktat, Coliform dan Escherichia coli). Penelitian ini dilaksanakan dari Tanggal 21 Februari sampai 22 Mei 2015 di Laboratorium Teknologi Hasil Ternak dan Mikrobiologi Fakultas Peternakan Universitas Udayana. Rancangan yang digunakan dalam penelitian ini yaitu Rancangan Acak Lengkap (RAL) dengan lima perlakuan (0, 1, 3, 5 dan 7 hari penyimpanan) dan empat ulangan pada setiap perlakuan. Hasil penelitian menunjukkan bahwa kefir ubi ungu dengan masa simpan 0, 1, 3, 5, dan 7 hari memiliki kemampuan aktivitas antimikroba terhadap bakteri patogen (Staphylococcus aureus dan Escherichia coli) dengan diameter masing-masing sebesar 0,22-0,70 cm dan 0,56-0,82 cm. Aktivitas antimikroba tertinggi terhadap Staphylococcus aureus diperoleh pada masa simpan 3 hari. Total bakteri asam laktat sebesar 0,26 x 105–1,80 x 105 CFU/g, total Coliform sebesar 4,81 x 102 – 0,24 x 102 CFU/g dan tidak adanya pertumbuhan Escherichia coli selama penyimpanan. Simpulan dari penelitian ini bahwa kefir ubi ungu memiliki aktivitas antimikroba berspektrum luas, dengan aktivitas tertinggi pada masa simpan 3 hari terhadap Staphylococcus aureus dan (0-7 hari) terhadap Escherichia coli masing-masing sebesar 0,70 cm dan 0,82 cm dengan diikuti total BAL masing-masing 1,64 x 105 dan 1,80 x 105 CFU/g.

TINGKAT CEMARAN MIKROBA DAGING BABI BALI DAN DAGING BABI LANDRACE Priadi I G.D.; Sriyani N L.P.; Lindawati S.A.
Jurnal Peternakan Tropika Vol 4 No 3 (2016)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Penelitian ini bertujuan untuk mengetahui tingkat cemaran mikroba pada daging babi bali dan babi landrace. Penelitian ini dilaksanakan di Rumah Pemotong Hewan (RPH) tradisional serta di Laboratorium Teknologi Hasil Ternak (THT) dan Mikrobiologi Fakultas Peternakan Universitas Udayana selama 2 bulan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 sampel daging babi segar. Data yang diperoleh kemudian dianalisis dengan T-test. Hasil penelitian menunjukan bahwa tingkat cemaran Total Plate Count (TPC) daging babi babi berbeda nyata (P<0,05) lebih tinggi 79,01% dibandingkan daging babi landrace. Cemaran Coliform dan Escerichia coli daging babi bali berbeda tidak nyata (P>0,05) dibandingkan daging babi landrace, namun secara kuantitatif daging babi bali memiliki tingkat cemaran Coliform dan Escerichia coli lebih tinggi dengan perbedaan persentase berturut-turut yaitu, 28,57% dan 91,30% dibandingkan babi landrace. Berdasarkan hasil penelitian tingkat cemaran mikroba daging babi bali lebih tinggi dibandingkan dengan cemaran mikroba daging babi landrace.

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

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

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