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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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PENGARUH EDIBLE COATING DAUN LIDAH BUAYA (Aloe vera) TERHADAP MUTU DAN MASA SIMPAN TELUR AYAM LOHMANN BROWN Christanto R. A.; I. A. Okarini; I W. Wijana
Jurnal Peternakan Tropika Vol 9 No 1 (2021): Vol. 9 No. 1 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

This study aims to determine the effect of aloe vera (Aloe vera) extract edible coating on the quality of Lohman Brown chicken eggs during storage. This research was conducted on Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana University, lasted for 30 days. The research design used was, completely randomized design (RAL) within the study period of 10, 20, and 30 days, with 4 treatments and 3 replications, each of which was carried out as many as 3 eggs of Lohman Brown chicken. Each treatment required 36 items and each replication consisted of 3 items. So that the number of eggs used in this study was 108 eggs. The variables observed were storage time to decrease egg weight (%), shelf life of haugh unit (HU), shelf life of egg yolk color, shelf life of egg pH, and shelf life of egg yolk index (IKT). The data obtained were analyzed using ANOVA and Duncan's test. The results of this study can be concluded that the aleovera coating was stored at room temperature 27 ? -28 ?. The treatment of C1 (100% aleovera), C2 (50% Aloe vera + 10ml aquades), C3 (50% Aloe vera + 10ml aquades), and C0 (without coating) on ??Lohman Brown chicken eggs had a significant effect (P <0.05) on variables shelf life against haugh unit (HU), shelf life of egg yolk color, shelf life of egg pH, shelf life of egg yolk index (IKT), and no significant effect (P> 0.05) on storage time variable on weight loss eggs (%) storage time of 10, 20, and 30 days, respectively. Key words: chicken eggs, edible coating, Aloe vera, shelf life
PENGARUH PEMANFAATAN COATING MINYAK ZAITUN DAN MINYAK KELAPA TERHADAP KUALITAS SERTA DAYA SIMPAN TELUR AYAM RAS Anas M. Y. A.; M. Wirapartha; I. A. Okarini
Jurnal Peternakan Tropika Vol 9 No 1 (2021): Vol. 9 No. 1 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Penelitian ini bertujuan untuk mengetahui pengaruh pemanfaatan pemberian coating minyak zaitun, dan perlakuan coating minyak kelapa sebagai dasar untuk mempertahankan kualitas serta daya simpan telur ayam ras. Penelitian ini dilakukan di Laboratorium Teknologi Hasil Ternak dan Mikrobiologi Fakultas Peternakan Universitas Udayana, berlokasi di Jalan P.B Sudirman, Denpasar. Penelitian dilaksanakan selama 40 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial terdiri atas 2 faktor yaitu; faktor pertama adalah telur dengan coating yaitu telur dengan perlakuan tanpa coating (TC), telur dengan perlakuan coating minyak zaitun (DCz), dan telur dengan perlakuan coating minyak kelapa (DCk). Faktor kedua adalah lama simpan pada suhu ruang (27) yaitu penyimpanan hari ke-0, 10, 20, 30, dan 40. Dengan 3 perlakuan dan 4 ulangan, dan setiap ulangan menggunakan 3 butir telur ayam lohmann brown sehingga jumlah telur yang digunakan sebanyak 180 butir telur. Variabel yang diamati adalah berat telur, warna kuning telur, indeks kuning telur, haugh unit, dan pH telur. Data yang diperoleh di analisis menggunakan ANOVA dan uji Duncan. Hasil penelitian menunjukkan bahwa perlakuan coating minyak zaitun dan coating minyak kelapa dimasa simpan 30 dan 40 hari terhadap berat telur, warna kuning telur, indeks kuning telur, dan haugh unit memiliki hasil yang berbeda nyata (P<0,05) lebih tinggi dibandingkan perlakuan tanpa coating, sedangkan pH telur dari perlakuan coating minyak zaitun dan coating minyak kelapa lebih rendah dibandingkan perlakuan tanpa coating namun memberikan hasil yang berbeda nyata (P<0,05). Hasil penelitian ini dapat disimpulkan bahwa pemanfaatan coating minyak zaitun dan minyak kelapa dapat meningkatkan kualitas telur dan daya simpan ayam ras sampai 30 dan 40 hari. Kata kunci : coating, minyak zaitun, minyak kelapa, kualitas telur, daya simpan.
PENGARUH EKSTRAK BUAH BIDARA (SEBAGAI COATING) TERHADAP KUALITAS TELUR AYAM SELAMA PENYIMPANAN Yoga I K. P.; I. A. Okarini; A. A. P. P. Wibawa
Jurnal Peternakan Tropika Vol 9 No 1 (2021): Vol. 9 No. 1 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to determine the quality of eggs from coating using Ziziphus mauritiana fruit extracts stored for 28 days. The research was conducted at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Udayana University. Completely Randomized Design (CRD), consisting of 4 treatments, 3 treatments coating of Z.mauritiana fruit extract: DC (1: 1) = with coating (1 part extract: 1 part distilled water); DC (1: 2) = with coating (1 part extract: 2 parts distilled water); DC (1: 3) = with coating (1 part extract: 3 parts distilled water) and 1 treatment without coating (TC), each treatment contains 36 eggs, 144 eggs are needed for the four treatments. Every week, analysis of egg quality was carried out (each treatment and each week of observation, nine eggs were available). The results of the statistical analysis of this study showed that during 28 days of storage, the eggs of the Z. mauritiana fruit extract treatment affected changes in egg weight, yolk index, albumen index and had not affected yolk colour, HU, and egg pH, compared to the uncoated treatment. Based on the results of statistical analysis, it was concluded that the quality of eggs stored for 28 days in DC 1: 3 treatment (1 part of Z. mauritiana fruit extract with 3 parts of distilled water) had the best egg quality in terms of albumen index, yolk index and yolk colour, compared with the other three treatments. Keywords: bidara fruit, quality of long-stored eggs, shelf life of eggs, coating of bidara fruit
RESPON UJI TERHADAP SUSU KAMBING PERANAKAN ETAWAH YANG DISIMPAN PADA SUHU RUANG Nugroho J.,N.P; 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

Milk has high nutrition, this causes milk to be a medium that is very favored by microorganisms for their growth and development. Damage that occurs in milk results in a decrease of it quality that can be known by test of it. This study aims to determine the fat content, alcohol test, LAB and flavor of milk during storage of room temperature. Milk samples were obtained from Etawah Crossbreed (PE) dairy goat farms in Sepang Village, Busung Biu District, Buleleng Regency. This research was conducted for 1 month from 29 June - 2 August 2018. The design used was a Completely Randomized Design (CRD), with 3 storage treatments at room temperature namely P0 (0 hour of storage), P4 (4 hours of storage) and P6( 6 hours of storage) repeated 4 times, so the samples examined were 12 samples. The variables observed in this study were alcohol test, fat content, amount of LAB and flavor. The data obtained were analyzed with variance, if there were significant differences (P<0.05) then the analysis continued with Duncan's multiple range test. The results showed that the alcohol test at P0 and P4were negative results, while on P6was a positive result. Fat content of P4 (86.04%) and P6 (49.35%) and P4 BAL (44.5%) increased significantly (P<0.05) compared to P0. P4 taste (17.14%) and P6 (35.71%) significantly decreased (P<0.05) compared to P0 with the longer storage time. Based on the results of the study it can be concluded that the goat milk stored for 4 hours at room temperature was the best treatment in maintaining milk freshness in terms of alcohol test, fat content, total LAB and flavor preferences. Keywords: Goat milk, storage, alcohol test, LAB, fat content, flavor
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (452.196 KB) | DOI: 10.24843/ejpt.2020.v08.i01.p03

Abstract

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
KUALITAS SUSU KAMBING PERANAKAN ETAWAH (PE) SELAMA PENYIMPANAN PADA SUHU RUANG DITINJAU DARI SIFAT FISIKOKIMIA DAN MIKROBIOLOGI Hariyanto D.N.; I. A. Okarini; N.N. Suryani
Jurnal Peternakan Tropika Vol 9 No 1 (2021): Vol. 9 No. 1 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Milk is one of the livestock products that has a complete and balanced nutritional content. Each type of milk has different qualities depending on its physical, chemical, and microbiological properties. This study aims to determine the milk quality of peranakan etawah (PE) at different time storage at room temperature in terms of physicochemical and microbiological properties. Milk samples were obtained from peranakan etawah (PE) farms in Sepang Village, Busung Biu District, Buleleng Regency. The research was conducted for one month from June to July 2018. The design used was a completely randomized design consisting of 3 treatments and 4 replications. The three treatments were 0 hours of storage time (L0), 4 hours of storage time (L4), and 6 hours of storage time (L6), so that there were 12 experimental units. The variables observed in this study were total acid, specific gravity, color, and coliform bacteria. Data obtained from this study were analyzed using annova, if there were significant differences (P<0.05) the analysis was continued by Duncan's multiple range test. The results showed that the different specific gravity was not significant (P>0.05), while the duration of L4 and L6 storage respectively in the total acid test (20.00% and 26.45%) and the number of coliform bacteria (44.26% and 36.59%) showed a significant increase (P<0.05). For milk color significantly decreased (P<0.05), where L4 (5.47%) and L6 (6.61%) were lower than L0. Based on the results of the study it can be concluded that the specific gravity is not affected, while the total acid, milk color, and coliform bacteria are affected by the storage time at room temperature. The value of total acid, specific gravity, and milk coliform bacteria increases, while the color value decreases with storage time at room temperature Key words: quality of PE goat milk, storage time, physicochemical, microbiology
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (514.273 KB) | DOI: 10.24843/ejpt.2020.v08.i01.p04

Abstract

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
KARAKTERISTIK DAGING AYAM PETELUR AFKIR HASIL MARINASI DENGAN EKSTRAK DAUN BINAHONG Sandhi I P. W.; I. A. Okarini; 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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This study aims to determine the effect of consentration and marination time in binahong leaf extract on the physical and subjective quality of spent laying hens. This study was conducted at the Laboratory of Animal Products Technology and Microbiology, Faculty of Animal Husbandry, Udayana University, Sudirman Campus, Denpasar for one month. The design used was a factorial completely randomized design (CRD) with two factors, namely the concentration factors of binahong leaf extract (K0: 0%, K1: 1.25%, and K2: 2.5%) and the factor for duration of marinated ?in binahong leaf extract (P0: 0 hour, P1: 1 hours, P3: 3 hours, and P5: 5 hours). Each treatment combination was repeated 3 times. The variables observed were cooking losses, pH, and organoleptic tests (texture of raw and cooked meat, aroma of raw and cooked meat, and taste of cooked meat). The results showed that the treatment factor for concentration had no significant effect on the physical characteristics and subjective value of meat (P>0.05). The treatment factor for the duration of marinated had no effect on the organoleptic test (P>0.05), but the duration of marinated was able to increase cooking losses and was able to decrease the pH value (P<0.05). The interaction between the two factors showed that K2P5 treatment could reduce cooking losses compared to K1P53 treatment (P<0.05), but had no effect on pH and organoleptic tests (P>0.05). Based on the results of the study, it can be concluded that the concentration of 2.5% and the duration of marinated of 5 hours in binahong leaf extract (K2P5) increased the organoleptic quality of the spent laying hens and can improve the results of the physical characteristic of the meat. Keywords: binahong, physical quality, spent, organoleptic
Pengaruh Lama Perendaman Daging Ayam Petelur Afkir dalam Larutan Daun Kelor (Moringa oleifera Lamk.) terhadap Kualitas Organoleptik Marwansyah A. J.; I. A. Okarini; I N.S Miwada
Jurnal Peternakan Tropika Vol 7 No 2 (2019)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

This research aims is to determine the effect of marinated time spent laying hens meat in moringa leaves extract (Moringa Oleifera Lamk.) on quality of organoleptic. The implementation is in Laboratory of Animal Product Technology, Faculty of Animal Husbandry, University of Udayana, Denpasar, this research lasts for 1 week. The research design used is Non-parametric consists of 3 treatments, namely without soaking as control (P0), with 20% soaking of moringa leaves extract for 7 hours (P1), and with soaking 20% moringa leaves extract for 10 hours (P2), each treatment was repeated in 5 times and each replication uses 1 spent laying hens meat without skin, the total is 8 chickens were used with an average thigh and drumsticks weight of 227.4 g. Quality variable organoleptic includes the color of meat, the smell of meat, the texture of meat, the taste of meat, and overall acceptance by panellists (15 Students). The results of the research on raw meat samples and cooked meat samples shows that the color of the flesh, the smell of the flesh, the texture of the flesh, the taste of the flesh, and the overall acceptance of treatment P1 and treatment P2 was not significantly different (P>0.05) decrease the preference value of panelists compared to treatment P0. According to the results the research can be concluded that the soaking in moringa leaf extract is 20% for 7 hours and 10 hours it has influencetial decrease the quality of organoleptic of meat. Keywords: Spent laying hens meat, quality of organoleptic, moringa leaves extract
KUALITAS FISIK DAN ORGANOLEPTIK DAGING BROILER HASIL MARINASI DENGAN EKSTRAK BUNGA ROSELLA (Hibiscus sabdariffa Linn) Barus D. M.; A. T. Umiarti; I. A. Okarini
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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Rosella flower (Hibiscus sabdariffa Linn) is one of the plants that is used as a preservative because it contains antioxidants and antibacterial. This research was conducted to determine the physical and organoleptic qualities of broiler meat marinated with rosella flower extract (Hibiscus sabdariffa Linn). This research was carried out in March 2021 at the Animal Products Technology Laboratory (ENT) of the Faculty of Animal Husbandry, Udayana University. 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 broiler meat without marinating or control, (P1) 100 grams of broiler meat marinated with 3% rosella flower extract, (P2) 100 grams of broiler meat marinated with rosella flower extract 6%, (P3) 100 grams of broiler meat marinated with 9% rosella flower extract, the duration of the marinade for all treatments was 30 minutes. The variables observed were the physical quality of pH, cooking loss, water holding capacity and organoleptic quality, namely color, aroma, texture and taste. The results showed that the 30 minute marinade with rosella flower extract up to 9% showed significantly different results (P<0.05) at the pH of the treatment P0 with P2, P0 with P3 and P1 with P2. Based on the results of this study, it can be concluded that 30 minutes of marinating with rosella flower extract up to 9% can reduce the pH value. The best pH was obtained in the P2 treatment (6%) while the cooking loss, water holding capacity and organoleptic got the same results in all treatments. Keywords: Rosella flower, broiler meat, physical quality, marinated, organoleptic test
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.