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All Journal Jurnal Kimia (Journal of Chemistry) Buletin Udayana Mengabdi Majalah Ilmiah Peternakan Jurnal Peternakan Tropika Jurnal Ilmu dan Teknologi Hasil Ternak
Ida Ayu Okarini
Fakultas Peternakan Universitas Udayana Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Veterinary Other

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ANALISIS PROFIL ASAM LEMAK DAGING AYAM PETELUR AFKIR YANG DIFERMENTASI SECARA TRADISIONAL BALI MENGGUNAKAN GAS CHROMATOGRAPHY-MASS SPECTROMETRY (GC-MS) I. A. Okarini; H. Purnomo; I. E. Radiati; N. M. Suaniti
Jurnal Kimia (Journal of Chemistry) Vol.13 No.1 Januari 2019
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (602.642 KB) | DOI: 10.24843/JCHEM.2019.v13.i01.p08

Abstract

This study was aimed to determine the fatty acids profile in fermented products of chicken breast meat (Musculus pectoralis superficialis) of spent hen layer using Gas Chromatography Mass Spectrophotometric technique. The chicken used was of Isa Brown strain after a period of laying of 76 weeks which was obtained from some local farms in Tabanan, Denpasar, and Gianyar - Bali. The chicken meat was cut into small pieces then mixed with ground spices concisting of galangal, coriander, garlic, brown sugar, salt, white pepper and coconut oil. The batter meat was mixed evenly and then wrapped with upih, in which both ends were tied with a rope followed by drying under the sun for 5 days (natural fermentation process). The profile of the fermented chicken meat was integrated and presented descriptively. The results showed that the fermented meat contained higher bioactive component of fatty acids such as oleic acid, palmitic acid and linoleic acid compared to that of the control, but lower stearic acid content. It was also evident that the cholesterol content was the lowest at the end of drying.
PEMANFAATAN BAHAN PAKAN ALTERNATIF DENGAN BIOTEKNOLOGI PROBIOTIK PADA KELOMPOK TERNAK UNGGAS DI DESA PENGOTAN, KABUPATEN BANGLI I.G.N.G. Bidura; T. G. O. Susila; I. A Okarini; I.G.N. Kayana; I. N. Wirayasa
Buletin Udayana Mengabdi Vol 15 No 3 (2016)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

Pengabdian masyarakat ini dilaksanakan pada kelompok ternak unggas di Desa Pengotan. Semuaanggota kelompok ternak unggas berasal dari Desa Pengotan, Kabupaten Bangli. Tujuan sosialisasidan demontrasi ini adalah pemanfaatan bioteknologi probiotik untuk meningkatkan nilai gunabahan pakan alternative sebagai pakan unggas di Desa Pengotan, Bangli. Melalui pengabdian ini,diharapkan anggota kelompok ternak unggas mempunyai pengetahuan dan ketrampilan tentangteknologi biofermentasi untuk meningkatkan nilai nutrisi tanaman dedak padi dan ampas tahusebagai pakan unggas alternative dengan menggunakan inokulan ragi tape. Hasil kegiatanmenunjukkan bahwa pengetahuan dan ketrampilan partisipan tentang teknik biofermentasi untukmeningkatkan kandungan nutrisi dedak padi dan ampas tahu sebagai pakan unggas alternativeinokulan ragi tape meningkat sebesar 27,62%. Dapat disimpulkan bahwa pengetahuan danketrampilan petani ternak unggas meningkat 27,62% setelah diberi pelatihan mengolah dedak padisebagai pakan unggas alternative dengan teknik fermentasi menggunakan inokulan ragi tape.
MARINATED EFFECTS OF Etlingera elatior STEM FLOUR EXTRACT ON THE PHYSICAL AND ORGANOLEPTIC BROILER MEAT RAHAYU P. I. S.; I. N. S. MIWADA; I. A. OKARINI
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.p04

Abstract

Penelitian bertujuan untuk mengetahui efek marinasi ekstrak tepung batang kecombrang terhadap sifat fisik dan organoleptik daging broiler. Penelitian menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan empat ulangan. Keempat perlakuan yaitu: daging ayam yang dimarinasi dengan ekstrak tepung batang kecombrang selama 0 jam (P0), daging ayam yang dimarinasi dengan ekstrak tepung batang kecombrang selama 1 jam (P1), daging ayam yang dimarinasi dengan ekstrak tepung batang kecombrang selama 3 jam (P2), dan daging ayam yang dimarinasi dengan ekstrak tepung batang kecombrang selama 5 jam (P3). Variabel yang diamati adalah susut masak, daya ikat air, pH, warna dan aroma. Hasil penelitian menunjukkan bahwa perbedaan lama marinasi daging ayam broiler dengan ekstrak tepung batang kecombrang berpengaruh nyata (P<0,05) terhadap susut masak, pH, warna dan nilai kesukaan panelis terhadap aroma, namun tidak berpengaruh nyata (P>0,05) terhadap daya ikat air. Kesimpulan dari penelitian ini adalah perlakuan lama marinasi 5 jam dengan ekstrak tepung batang kecombrang konsentrasi 6%, meningkatkan sifat fisik dan aroma subyektif filet daging ayam yang baik (susut masak 38,09%, daya ikat air 63,23%, nilai pH 5,17, aroma subyektif dengan skor 3,27 (suka), warna kecerahan (L) 41,2, warna kemerahan (a*) 6,07 dan warna kekuningan (b*) 18,86.
AKTIVITAS ANTIOKSIDAN, PROFIL ASAM AMINO DAN KUALITAS MIKROBA BEBONTOT DAGING AYAM PRODUK FERMENTASI TRADISIONAL BALI Okarini I. A.; H. Purnomo; Aulanni'am .; L. E. Radiati
Majalah Ilmiah Peternakan Vol 22 No 3 (2019): Vol. 22 No.3 (2019)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (405.497 KB) | DOI: 10.24843/MIP.2019.v22.i03.p01

Abstract

Antioxidant activity, amino acids profile and microbial quality of raw bebontot of chicken meat of spent laying henwere investigated. The samples were prepared using meat dices (1.5 x 2.0 cm) mixed with fresh ground coriander,garlic, galangal, white pepper, salt, sugar and coconut oil then wrapped in Areca catechu palm dried sheaths andfinally fermented spontaneously by drying under the sun for 5 days. The results showed there was a decreasing inpH value, moisture content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of final products, whileits total phenolic content was increasing. Glutamic acid was the most abundant amino acid in products after 5days fementation, followed by tyrosine, aspartic acid, lysine, leucine and histidine. The total plate count and lacticacid bacteria counts were decreasing to 9.39 log cfu/g and 8.98 log cfu/g; the Micrococcaceae was decreased to5.31 log cfu/g; the yeast and moulds counts were increased to 8.58 log cfu/g and 6.51 log cfu/g at the final stageof fermentation. It can be concluded that bebontot chicken meat in this study is a good source of natural phenolicantioxidant, and the present microorganisms will provide the source for the selection of strains well adapted to theenvironment and able to compete with contaminant bacteria.
PENGARUH PERENDAMAN PADA EKSTRAK DAUN CIPLUKAN (Physalis angulata L.) DAN LAMA SIMPAN TERHADAP KUALITAS TELUR AYAM RAS DAN TELUR ITIK Sakila S. A.; I. A. Okarini; A. T. Umiarti; N. P. Sarini; I M. Wirapartha
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

Eggs are one of the post harvest products that are easily damaged and have a relatively short shelf life. Preservation is one way to extend the shelf life and maintain the functional properties of foodstuffs that are easily damaged. This study aims to determine the effect of immersion on the quality of chicken eggs and duck eggs in ciplukan leaves extract with different containment periods and the interaction between containment periods and the type of eggs soaked with ciplukan leaves extract. The total eggs used in this study were 48 eggs. This study used a completely randomized design with a factorial pattern, with two factors, namely containment periods (15 days and 30 days) and the type of egg (chicken eggs and duck eggs). The variables observed were changes in egg weight, egg white index (IPT), egg pH and colour yolk. The data obtained were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple distance test at a 95% confidence level. The results of this study showed that the weight of eggs in the treatment of containment periods was significantly different (P<0.05), while in the treatment of egg types it was significantly different (P<0.05) on the egg white index (IPT) and egg pH. Colour variable yolk indicates the results are not significantly different (P>0.05). Soaking chicken eggs and duck eggs in 6% ciplukan leaves extract for 12 hours had an effect on egg weight, egg white index (IPT) and egg pH during storage. There was no interaction between containment periods treatment and egg type in all variables. Key words: chicken eggs, duck eggs, ciplukan leaves, containment periods, eggs quality
PENGARUH ALBUMIN SEBAGAI PELAPIS (Coating) KULIT TELUR DAN MASA SIMPAN TERHADAP KUALITAS TELUR AYAM RAS Febrianti N.; I. A. Okarini; I G. Suranjaya; I K. Sumadi; I W. Wijana
Jurnal Peternakan Tropika Vol 9 No 3 (2021): Vol. 9 No. 3 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

The purpose of this study was to determine the effect of albumin as coating an egg shell and shelf life on the quality of eggs consumed during storage. The method used in this study was a Completely Randomized Design (CRD) factorial 4 × 3. The first factor was the treatment of eggshell coating using albumin, consisting of: A1 (control), A2 (thick albumin), A3 (liquid albumin), and A4 (mixed albumin). While the second factor is the treatment of storage time, consisting of: B1 (10 days), B2 (20 days) and B3 (30 days). Each treatment was repeated 3 times and each replication used 3 eggs, with a total of 108 eggs used. The variables observed included changes in egg weight loss, haugh unit, egg yolk index and pH. The data obtained were analyzed using Analysis of Variance (ANOVA), if there was a significant difference, it was continued with Duncan's Multiple Distance Test. The results of this study indicate that coating fresh chicken eggshells with albumin can maintain the quality of chicken eggs during storage in terms of haugh unit, egg yolk index and pH (P<0.05) and there is no interaction between eggshell coating with albumin and shelf life on quality. eggs (P>0.05). Key words: albumin, egg quality, storage time
EFEK MARINASI EKSTRAK BAWANG PUTIH (Allium sativum L.) DAN POWDER BAWANG PUTIH TERHADAP SIFAT FISIK DAN ORGANOLEPTIK DAGING AYAM PETELUR AFKIR Floriantini K. W; I. A. Okarini; M. Wirapartha
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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Abstract

This study aims to determine the length of marination with garlic extract (Allium sativum L.) and garlic powder on the physical and organoleptic properties of spent laying hens meat. This study was conducted at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry. The design used was a factorial randomized block design (RBD) with 2 x 2 treatments and 4 replications. The first group was the treatment of 10% marination of garlic extract and garlic powder and the second group was the marination time of 1.5 hours and 3 hours. Data analysis used the variance test. The results of the study in the treatment group and the time group showed that there were significant differences (P<0.05) in the organoleptic test (color, aroma, texture, and overall acceptance) and pH values. Then there was no significant difference (P>0.05) in the taste and cooking losses. The interaction between treatment and marination time was significantly different (P<0.05) in the organoleptic test (color and taste). Based on the results of the study, it can be concluded that the treatment of discarded laying hens with fresh garlic and 3 hours of marinating time can improve the organoleptic quality and reduce the pH value and cooking loss of the meat. Keywords: garlic, spent laying chicken meat, long marination, physical quality, and organoleptic test
SIFAT FISIKOKIMIA DAN ORGANOLEPTIK RARIT DAGING SAPI YANG MENGGUNAKAN JENIS GULA YANG BERBEDA Safura .; I. A. Okarini; N. P. Sarini
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

Rarit is one of the traditional food products typical of the island of Lombok in the form of sliced ????meat seasoned with tamarind, salt and sugar and then dried. This research was conducted to determine the physicochemical and organoleptic properties of beef ribs using different types of sugar. In this study, the experimental design used was a completely randomized design (CRD) with four treatments and four replications in order to obtain 16 experimental units. The four treatments were: (P0) 100 grams of beef (abdomen) without treatment or control, (P1) With tamarind, salt and 10 grams of palm sugar treatment, (P2) With tamarind treatment, salt and 10 grams of granulated sugar. and (P3) With tamarind treatment, salt, 10 grams of sugar and palm sugar (5 grams of granulated sugar and 5 grams of palm sugar). The variables observed were physicochemical (cooking loss, pH and water content) and organoleptic quality (taste, aroma, texture and color). The results of the research on physicochemical properties showed significantly different results (P<0.05) against (cooking loss, pH and water content), while on organoleptic (taste, aroma, texture and color) were not significantly different (P>0.05). Based on the results of the study, it can be concluded that the beef tenderloin which was seasoned with cooking loss, pH and water content were significantly different (P<0.05) with the control, while the organoleptic test was not significantly different (P>0.05). Keywords: Physicochemistry, organoleptic, beef ribs, sugar treatment
KARAKTERISTIK FISIKOKIMIA PRODUK FERMENTASI ALAMI SUSU KAMBING DAN SUSU SAPI Seftyan A. D.; I. A. Okarini; N. P. Mariani
Jurnal Peternakan Tropika Vol 7 No 1 (2019): Vol. 7 Isssues 1 (2019)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

The research aim to know physicochemical characteristics (color, consistency, pH and dry matter) of natural fermented cow's milk and goat's milk. The study was conducted for 2 months (April - June 2018) at the Food Analysis Laboratory of the Faculty of Agricultural Technology, Udayana University, Denpasar. Fresh cow's milk is obtained from CV. Margo Utomo on Jl. Batam Island, No. 10, Denpasar. Fresh goat milk is obtained from UD. Bali Sari Wangi in Sepang Village, Busungbiu District, Buleleng Regency. The design used in this study was Factorial Randomized Group Design (RAKF) with 2 factors and 3 replications. The first factor is the type of milk, namely S1 (100% cow's milk), S2 (50% cow's milk + 50% goat's milk) and S3 (100% goat's milk). The second factor is the duration of fermentation, namely W0 (0 hour control), W10 (10 hours fermentation) and W20 (20 hours fermentation). The variables observed were color, consistency, pH and dry matter. The results of this study found that there were significant interactions (P<0.05) between the type of milk and the duration of fermentation on the variable pH. The type of milk had a significant effect (P<0.05) on pH, consistency and dry matter, but there were no significant differences (P>0.05) on color values. The fermentation time factor showed significantly different (P<0.05) on objective results (pH and dry matter) and subjective favorite values ??(color and consistency). It can be concluded that the fermentation time can increase the consistency and dry matter, and reduce the color and pH values. The type of milk does not affect the color of sour milk products, but can increase the consistency and dry matter. Keywords: physicochemical, milk type, time of fermentation.
FISIKOKIMIA DAN MIKROBIOLOGI SUSU KAMBING PERANAKAN ETAWAH SELAMA PENYIMPANAN SUHU RUANG Anggreani Y.D.A.; N.P. Mariani; I.A. Okarini
Jurnal Peternakan Tropika Vol 7 No 1 (2019): Vol. 7 Isssues 1 (2019)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Fresh goat's milk has more complete nutrition and some bioactive components that play a role in maintaining body health, but leng storage at room temperature will affect the nutritional content and level of food safety. An important aspect in assessing milk quality is physical chemistry and microbiological properties, therefore this study aims to determine the physical chemistry and microbiological milk of Etawah Crossbreeds goats during storage at room temperature. The study was conducted from 29 June to 2 August 2018. The milk used in this study was Etawah Crossbreed goat milk which was obtained in Sepang Village, Buleleng Regency. The experimental design used was a Completely Randomized Design with three treatments and four replications. The research treatment was fresh goat milk stored at room temperature for 0 hour (P0); 4 hours (P4) and 6 hours (P6). The variables observed were aroma tests, pH values, Solid Non Fat (SNF) levels and total E. coli bacteria. The results showed that with the longer storage time (P0, P4 and P6) the pH value showed no significant difference (P>0.05), while the storage times of P4 and P6 were in the aroma test respectively (21.53% and 37.02%) and total E. coli bacteria (18.73% and 41.69%) lower than P0 which showed a significant decrease (P<0.05). SNF levels increased significantly (P<0.05), where P4 (9.83%) and P6 (8.35%) were higher than P0. Based on this study it can be concluded that the storage time resulted in a marked decrease in the value of aroma preference and total E. coli bacteria, while SNF levels was very significant increase and the pH value did not depend on the length of storage. Keywords: Quality of PE goat milk, storage, physicochemistry, microbiology
Co-Authors A. T. Umiarti Afifi M. A. Anak Agung Putu Putra Wibawa Anak Agung Sagung Putu Kartini Anas M. Y. A. Anggreani Y.D.A. Anggreini F. S. Angin D. P. P. Aulanni'am - Aulanni'am, Aulanni'am Bani Y.C. Barus D. M. Christanto R. A. Febrianti N. Floriantini K. W Gusti Ayu Mayani Kristina Dewi H. Purnomo H. Purnomo Hamdani A. Hariyanto D.N. Heri Purnomo I Gusti Ngurah Kayana I Gusti Nyoman Gde Bidura I Ketut Sumadi I Nyoman Sumerta Miwada I W. Wijana I. E. Radiati I. N. Wirayasa Ioga A. L. E. Radiati Liliek Eka Radiati M. Wirapartha Martini Hartawan Marwansyah A. J. Ni Made Suaniti Ni Made Suci Sukmawati Ni Nyoman Suryani NI PUTU MARIANI Ni Putu Sarini Nugroho J.,N.P RAHAYU P. I. S. Safura . Sakila S. A. Sandhi I P. W. Seftyan A. D. Sri Anggreni Lindawati Sumadi A. A. A. F. Suranjaya I .Gd T. G. O. Susila Yoga I K. P.