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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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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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Abstract

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%.
Tingkat Kontaminasi Mikroba Daging Kelinci Jantan Lokal (Lepus nigricollis) Pasca Pemotongan Yang Diberi Limbah Wine Dalam Pakan Adnyana P. M. W.; N. L. P. Sriyani; 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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Abstract

This research aims to analyze the effect of wine waste in diets on microbes in male local rabbits meat. This research was carried out in the village of Tejakula, Buleleng Regency, Tejakula for 16 weeks. Rabbits are used in this study are male rabbit with local age 5-6 week as many as 6 tail. This study used a Randomized Design Group (RAK) consisting of 3 treatment and 2 repeats with each treatment namely waste without using wine ration or ration control (P0), rations that uses 5% waste wine (P1) and the ration using a 10% waste wine (P2). diets and water given ad libitum basis. The observed variable is the TPC (Total Plate Count), the Coliform and e. coli. The results showed that the use of waste wine in rations to TPC (P < 0.05) whiles the Coliform and e. coli did not show the presence of influence. Thus it can be concluded that the use of waste rations of wine as much as 5% and 10% showed good results. Keywords: The level of microbial contamination, the quality of the meat, waste of wine
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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Abstract

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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Abstract

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
DIMENSI TUBUH SAPI BALI DI UNIT PELAKSANA TEKNIS PEMBIBITAN SAPI BALI SOBANGAN, BADUNG Bagiarta I W.; I M. Mudita; G. K. Roni; S. A. Lindawati
Jurnal Peternakan Tropika Vol 5 No 1 (2017)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

A research has been conducted to determine body dimensions of bali cattle in Unit Pelaksana Teknis (UPT) Pembibitan Sapi Bali, Sobangan, Badung for one month from October until November 2016. A total of 288 bali cattle are divided into 8 blocks of cattle shed used in this research. The observed body dimensions are body length, chest circumference, body weight, and body condition score. The Body weight estimation by body dimension and the body condition scores made by direct observation. The results showed that Bali cattle are maintained in Unit Pelaksana Teknis (UPT) Pembibitan Sapi Bali, Sobangan, Badung has a good quality because it has a good body dimensions such as average the body lenght were 118,330±6,569- 123,970±5,305 cm, chest circumference chest circumference were 160,740±12,946- 174,060±10,361 cm,  estimated the body weight were 207,020±35,492 - 242,770±29,794 kg and body condition score (BCS) average of 3,500±0,683 - 3,700±0,560.
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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Abstract

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
KARAKTERISTIK SUSU KAMBING TERFERMENTASI DAN PENGARUHNYA TERHADAP KESUKAAN PANELIS Lizayanti N.P; Miwada IN.S.; Lindawati S.A
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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Abstract

Potensi dari susu kambing terfementasi merupakan salah satu pangan fungsional yang mulai populer dan diminati masyarakat untuk kesehatan. Penelitian ini dilaksanakan dengan tujuan untuk mengidentifikasi karakteristik susu kambing terfermentasi serta menentukan waktu simpan terbaik melalui respon panelis yang meliputi warna, aroma, citarasa, konsistensi dan penerimaan keseluruhan. Rancangan penelitian menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan yang meliputi perlakuan T0 (penyimpanan 0 hari), T4 ( penyimpanan 4 hari), T8 (penyimpanan 8 hari), T12 (penyimpanan 12 hari) dan T16 (penyimpanan 16 hari). Penelitian dilaksanakan di Laboratorium Teknologi Hasil Ternak  dan Mikrobiologi Fakultas Peternakan Universitas Udayana selama 3 bulan, dari tanggal 1 Agustus 2013 sampai 30 Oktober 2013. Hasil penelitian menunjukkan bahwa lama penyimpanan memberi pengaruh nyata (P<0,05) terhadap kualitas susu kambing terfermentasi ditinjau dari segi organoleptik. Tingkat kesukaan panelis cenderung menurun seiring dengan peningkatan waktu simpan. Dari hasil penilaian panelis terhadap warna, aroma, citarasa, konsistensi dan penerimaan keseluruhan pada perlakuan T0-T8 masih disukai sedangkan T12-T16 tingkat kesukaan panelis terus menurun. Berdasarkan penelitian ini dapat disimpulkan bahwa karakteristik susu kambing terfermentasi (warna, aroma, citarasa, konsistensi dan penerimaan keseluruhan) mengalami penurunan seiring dengan peningkatan waktu simpan. Penilaian terbaik oleh panelis terhadap uji warna, aroma, citarasa, konsistensi dan penerimaan keseluruhan terdapat pada perlakuan T8 (penyimpanan 8 hari) dengan nilai skor berturut-turut yaitu 3,65 (mengarah ke kriteria suka) ; 4,60 (mengarah ke kriteria sangat suka); 2,75 (mengarah ke kriteria biasa); 3,80 (mengarah ke kriteria suka); dan 3,50 (mengarah ke kriteria suka).
EVALUASI POPULASI BAKTERI PELARUT FOSFAT (BPF) PADA NON RHIZOSFIR DAN RHIZOSFIR TANAMAN GAMAL, LAMTORO DAN TURI DI LAHANKERING PADA MUSIM HUJAN Widnyana I G.; I W. Suarna; S. A. Lindawati
Jurnal Peternakan Tropika Vol 6 No 1 (2018): Vol. 6 No. 1 (2018)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

This experiment aims to determine the population of phosphate solubilizing bacteria (PSB) in non-rhizosphere and rhizosphere plants on dry land in the rainy season. The experiment was conducted for 3 months including sampling at three strata system farm of Faculty of Animal Husbandry at Bukit Jimbaran; analysis of soil at Laboratory of Animal Production Technology and Microbiology Faculty of Animal Husbandry and at Soil Science Laboratory, Faculty of Agriculture, Udayana University. This experiment follows an additive linear model with the assumption that the difference only caused by the different types of plants while other factors are uniformly homogeneous. Sampling was done on four rhizosfere including; non-rhizosphere (NR), Gliricidia sepium rhizosphere (RG), Leucaena leucochepala rhizosphere (RL), and Sesbania grandiflora rhizosphere (RT) with four replications. The variables observed in this experiment including: Total PlateCount (TPC), Total phosphate solubilizing bacteria (PSB), P (phosphorus) element, and water content. The result showed that TPC soil in the range of 0,57×108-5,6×108cfu/g, showed no significant different to all treatment. Total phosphate solubilizing bacteria (PSB) in range of 0,35×107 - 2,88×107cfu/g showed no significant different to all treatments. P (phosphorus) elements, in tretment NR same withtreatment RT are range of 10,27ppm significant different with RG and RL. Water content ranged from 9,25 - 9,84 % With the result is highest in treatment RG was no significant higher than RT and markedly higher than the NR and RL. Based on the experiment it could be concluded that the population of phosphate solubilizing bacteria (PSB) in non-rhizosphere tend to is lower compared with RG, RL, and RT on dry land in the rainy season. The content of P (phosphorus) element in non-rhizosphere is same with RT but lower than RG and RL. Water content in non-rhizosphere same with RL but lower than RG and RT. Keywords: phosphate solubilizing bacteria, non rhizosphere, rhizosphere
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