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All Journal International Journal of Biosciences and Biotechnology Buletin Udayana Mengabdi Majalah Ilmiah Peternakan E-Journal Of Animal Science Udayana University Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science)
Ni Luh Putu Sriyani
Fakultas Peternakan Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Environmental Science Veterinary Other

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THE EFFECT OF MARINATION OF KAEMPFERIS GALANGAL L AND COLD STORAGE TIME ON THE PHYSICAL QUALITY AND TOTAL PLATE COUNT OF AFKIR LAYER CHICKEN MEAT Priskayani N. K.; I N. S. Miwada; N. L. P. Sriyani
Majalah Ilmiah Peternakan Vol 23 No 2 (2020): Vol. 23 No. 2 (2020)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2020.v23.i02.p08

Abstract

Daging sebagai sumber protein yang mudah rusak jika disimpan terlalu lama pada suhu ruang. Oleh karena itu perlu adanya alternatif seperti pengawetan ataupun pemberian rempah alami yang dapat menghambat kerusakan pada daging. Rempah yang biasa ditambahkan yaitu kencur (Kaempferia galangal L) yang dibuat menjadi blend. Penelitian ini bertujuan untuk mengetahui pengaruh rimpang kencur dan penyimpanan suhu dingin pada daging ayam petelur afkir. Penelitian dilakukan di Laboratorium Teknologi Hasil Ternak dan Mikrobiologi, Fakultas Peternakan Universitas Udayana, Kampus Sudirman selama 2 bulan. Penelitian menggunakan rancangan acak lengkap pola faktorial yang terdiri dari 2 faktor. Faktor I yakni konsentrasi 0% dan 5% dan faktor II yakni lama penyimpanan hari ke-0, ke-5 dan ke-10. Variabel yang diamati pada penelitian ini meliputi daya ikat air, pH, susut masak dan total plant count. Hasil penelitian menunjukan marinasi dengan 5% blend kencur meningkatkan susut masak dan penurunan pH dan lama simpan 10 hari pada suhu dingin meningkatkan pH dan total plant count menurunkan daya ikat air dan susut masak. Terdapat interaksi antara marinasi blend kencur dan lama penyimpanan pada suhu dingin terhadap kualitas fisik dan total plant count daging ayam petelur afkir. Dari hasil penelitian ini dapat disimpulkan bahwa: (1) marinasi 5% blend kencur (meningkatkan susut masak dan penurunan pH) dan lama simpan 10 hari pada suhu dingin (meningkatkan pH dan “total plate count”; menurunkan daya ikat air dan susut masak. (2) marinasi 5% blend kencur dengan 5 hari penyimpanan pada suhu dingin, merupakan perlakuan terbaik ditinjau pada kualitas fisik (nilai pH 5,23; daya ikat air 65,03%; susut masak 40,10%) dan total mikroflora/total plate count 1,08 x 10-4 cfu/g daging ayam petelur afkir. (3) terdapat interaksi antara marinasi blend kencur dan penyimpanan pada suhu dingin terhadap kualitas fisik (pH, daya ikat air, susut masak) dan total mikroflora/total plate count daging ayam peterlur afkir.
KUALITAS FISIK DAGING SAPI YANG DILAYUKAN SECARA TRADISIONAL POETY M. K.; N. L. P. SRIYANI; A. A. OKA
Majalah Ilmiah Peternakan Vol 24 No 2 (2021): Vol. 24 No. 2 (2021)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2021.v24.i02.p04

Abstract

This research aims to determine the effect of traditional aging meat on the physical quality of beef and the opti- mal time of traditional withering to obtain good quality beef. The research material used was beef on the LD muscle (Longisimus dorsi). The design used was completely randomized design (CRD) with 4 treatments and 4 replicati- ons, namely P0 = fresh meat without aging, P1 aging beef for 6 hours, P2 aging beef for 8 hours and P3 aging beef for 10 hours at room temperature 28-29oC. The variables observed in this study were pH, color, water holding capacity, cooking losses, and weep lose. The results showed that statistically traditional aging beef was significantly different (P<0.05) on the pH value, color and weep lose but not significantly different (P>0.05) on the value of water holding capacity and cooking loss. It can be concluded that the length time of aging beef could affect beef physical quality and the optimal time to produce the best quality physic of the beef is 6 hours.
PROFIL ASAM LEMAK DAGING BABI BALI ASLI DAN BABI LANDRACE Sriyani N. L. P; M. A. Rasna; I N. T. Ariana; A. W. Puger
Majalah Ilmiah Peternakan Vol 20 No 1 (2017): Vol 20, N0 1 (2017)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.887 KB) | DOI: 10.24843/MIP.2017.v20.i01.p03

Abstract

Tujuan penelitian ini adalah untuk mengetahui perbedaan profil lemak hewani dari dua jenis daging babi daribangsa (breed) yang berbeda yaitu babi bali asli (babi lokal) dan babi landrace (babi ras). Penelitian ini dilaksanakandengan mengambil beberapa sampel daging babi bali dan babi Landrace. Daging yang diambil bersumber daridaging yang dijual di Rumah Potong Hewan Tradisional yang berlokasi di Banjar Pegending, Desa Dalung KutaUtara. Selanjutnya sampel daging dianalisis profil asam lemaknya dengan metode Gas Cromatografi di LaboratoriumTerpadu IPB Bogor. Hasil dari penelitian ini menunjukkan bahwa profil asam lemak penyusun daging babi bali aslimaupun daging babi landrace terdiri dari 10 asam lemak jenuh (Saturated Fatty Acids/SFA) yaitu asam caprik,asam laurat, asam miristat, asam pentadecanoat, asam palmitat, asam heptadecanoat, asam stearat, asam arachidat,asam behenik, asam caprilic, empat jenis asam lemak tidak jenuh tunggal (Mono Unsatured Fatty Acids/MUFA)yaitu asam palmitoleat, asam oleat, asam erucic, asam eiucosenoic dan 2 jenis asam lemak tak jenuh ganda (PollyAnsatured Fatty Acids/PUFA) yaitu asam linoleat, asam eicosedienoic. Kata kunci: profil asam lemak, daging babi bali, dan babi landrace
KUALITAS ORGANOLEPTIK DAGING SAPI BALI YANG DILAYUKAN DENGAN LAMA WAKTU YANG BERBEDA SINAGA M. O. A.; N. L. P. SRIYANI; I G. SUARTA
Majalah Ilmiah Peternakan Vol 24 No 2 (2021): Vol. 24 No. 2 (2021)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2021.v24.i02.p05

Abstract

The objective of the research was to know the optimal length time of bali beef aging in order to produce the best quality of its organoleptic. Analyses used was Non Parametric Kruskal Wallis. If the results significantly different, it will be continued to Mann Whitney analyses. Treatments used were fresh beef without aging (P0), aging beef for 6 hours (P1), aging beef for 8 hours (P2) and aging beef for 10 hours (P3) on the same room temperature (28-29oC). Results showed that beef texture score decreased significantly different (P<0.05) from P0 to P3. The highest beef aromatic and colour of P0 significantly different (P<0.05) compare to the P1, P2, and P3. The tenderness of the P3 was the highest with score for 3.92 and significantly different (P< 0.05) than the P0, P1 and P2. The highest taste was the P2 with score for 3.46 significant different (P<0.05) than the P0, P1 and P3. The highest score of the beef acceptance totally was 4.08 of P1 significantly different (P<0.05) compare to the P0, P2, and P3. It can be concluded that the length time of bali beef aging could affect beef organoleptic and the optimal time to produce the best quality organoleptic of the beef is 6 hours.
PENGGUNAAN AMPAS PATI AREN DALAM RANSUM TERHADAP KARAKTERISTIK KARKAS BABI BALI JANTAN Permana K. P.; N. L. P. Sriyani; I. K. Sumadi
Majalah Ilmiah Peternakan Vol 21 No 3 (2018): Vol 21, No 3 (2018)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (359.162 KB) | DOI: 10.24843/MIP.2018.v21.i03.p03

Abstract

Tujuan dari penelitian adalah untuk mengetahui pengaruh penggunaan ampas pati aren dalam ransumterhadap karakteristik karkas babi bali jantan. Penelitian menggunakan rancangan acak lengkap (RAL) denganempat perlakuan dan empat kali ulangan. Perlakuan yang digunakan adalah ransum tanpa ampas pati aren (A)sebagai kontrol, ransum kontrol dengan penggunaan 5% ampas pati aren (B), ransum kontrol dengan penggunaan10% ampas pati aren (C), ransum kontrol dengan penggunaan 15% ampas pati aren (D). Variabel dalam penelitianini adalah karakteristik karkas yang meliputi bobot potong, bobot karkas, panjang karkas, persentase karkas, teballemak punggung, luas urat daging mata rusuk (UDMR), flesing index (FI), persentase daging, tulang, dan lemakkarkas. Hasil penelitian menunjukkan bahwa rataan bobot potong bobot karkas, panjang karkas, persentase karkas,tebal lemak punggung, luas UDMR dan FI tidak berbeda nyata (P>0,05), sedangkan untuk persentase tulang padaperlakuan D yaitu 17,26% dan persentase lemak pada perlakuan A paling tinggi yaitu 40,22% dan berbeda nyata(P<0,05). Simpulan dari penelitian adalah penggunaan ampas pati aren dari 5-15% dalam ransum babi bali jantantidak mempengaruhi karakteristik karkas tetapi dapat menurunkan persentase lemak pada babi bali.
CHARACTERISTICS OF BALI PIG AND LANDRACE PIG CARCASS USED AS A RAW MATERIAL FOR SUCKLING PIG SRIYANI N. L. P.; I N.T. ARIANA
Majalah Ilmiah Peternakan Vol 21 No 2 (2018): Vol 21, No 2 (2018)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.63 KB) | DOI: 10.24843/MIP.2018.v21.i02.p03

Abstract

This study aims to determine the differences of carcass characteristics of the two different breeds, such as balipig and landrace pig. These domesticated animals used as raw material for suckling pig. A complete randomizeddesign (CRD) was used with two different pigs, bali pig with traditional maintenance management and landrace pigwith intensive maintenance management. Both species were used as samples between 2-3 months. They are testedusing T Test (Two Independent Tests). The research was conducted at traditional slaughter housing for the needsof suckling pig. It showed that 16.17 kg weight of bali pig used for suckling pig which is significantly lower (P<0.05)than 35.06 kg of landrace pigs. The carcass weight of bali pig is 10.77 kg significantly lower (P<0.05) than 25.65 kgof landrace pig. The percentage of bali pig carcass is 66.98% significantly lower (P<0.05) than 73.12% landrace pigs.The value of fleshing index of bali pig carcass is 0.22 significantly lower (P<0.05) than 0.38 landrace pigs. Back fatthickness of bali pigs is 11.2 mm significantly higher (P<0.05) than 8.1 mm landrace pigs. It can be concluded thatthe quality of bali pig carcass is lower better compared to landrace pig carcass.
PENGARUH LAMA MARINASI DENGAN BUBUK KAYU MANIS (Cinnamomum burmannii) TERHADAP TOTAL PLATE COUNT DAN KUALITAS FISIK DAGING SAPI BALI FIRDAUS G. A.; N. L. P. SRIYANI; A. A. OKA
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.p05

Abstract

This study aims to find out the effect of marination time with cinnamon powder (Cinnamomum burmannii) on the total plate count and physical quality of bali beef. This research was conducted in October - November 2020 at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana Univer- sity. The research was conducted using a Complete Randomized Design (CRD) with 4 treatments and 4 replications. The four treatments were: beef marinated using cinnamon powder for 0 hours (P0), beef marinated using cinna- mon powder for 4 hours (P1), beef marinated using cinnamon powder for 8 hours (P2), and beef marinated using cinnamon powder for 12 hours (P3). The variables observed were total plate count and physical quality of meat (pH, water holding capacity, cooking loss, drip loss, and color). The results showed beef marinated using cinnamon powder as much as 5% with a marination duration of 0, 4, 8, and 12 hours obtained from a total plate count of 1,2 × 106 cfu/g – 1,9 × 106 cfu/g; pH 4.74 - 4.46; colors 3.00 - 1.50; WHC 26.49% - 21.91%; cooking loss 36.13% - 40.22%; drip loss 3.85% - 5.38%. Long marination time using cinnamon powder has not been able to reduce the TPC of bali beef. The exact length of marinade seen from the physical quality was 4 hours because the physical quality of the meat has not decreased significantly. The 12 hour marination time could decrease the physical quality of bali beef when viewed from the pH, cooking loss, drip loss, and color.
PENGARUH LAMA MARINASI BUBUK KAYU MANIS (Cinnamomum burmannii) TERHADAP ORGANOLEPTIK DAGING SAPI BALI BARATA Y.K.; N.L.P. SRIYANI; A.A.P. WIBAWA
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.p10

Abstract

The aim of this research is to determine the organoleptic quality of bali beef marinated by cinnamon powder for 0 hours, 4 hours, 8 hours and 12 hours. It was conducted in October 2020 - November 2020 at the Laboratory of Animal Product Technology and Microbiology Faculty of Animal Science, Udayana University. This studies used a Complete Random Design (CDR) with four treatments and four replications assessed by semi-trained 18 panelists. The four treatments were marinated bali beef with cinnamon powder for 0 hour (P0), marinated bali beef with cinnamon powder for 4 hours (P1), marinated bali beef with cinnamon powder for 8 hours (P2) and marinated bali beef with cinnamon powder for 12 hours (P3). The variables to consider is quality of organoleptic which is include colour, aroma, texture, flavour, tenderness, and overall acceptance. The results of this research have shown that the marinated time spent bali beef with cinnamon powder increased the colour, aroma, and overall acceptance value or significantly different (P<0,05) but, have no significant or different effect (P>0,05) with texture, flavour, and tenderness value. Based on the results of this research it can be concluded that the duration of marination of cinnamon powder (Cinnamon burmannii) can affect the organoleptic quality of bali beef. The length of marination for cinnamon powder that was most liked and accepted by the panelists was the length of marination for 4 hours as seen from the panelists’ assessment of the overall acceptance.
PENGARUH ADITIF EKSTRAK DAUN PEPAYA (Carica papaya L.) PADA AIR MINUM TERHADAP NILAI ORGANOLEPTIK DAGING AYAM JOPER LESTARIANTO A.; N. L. P. SRIYANI; G. A. M. K. DEWI
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.p08

Abstract

This research aims to determine the effect of papaya leaf extract (Carica papaya L) added to drinking water and the organoleptic value of joper chicken meat. This research was conducted at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana University for 2 months from February to March 2021. This research used a complete random design (CRD) with 4 treatments and 4 replications assessed by 20 semi-trained panelists. The data were processed by non parametric kruskall wallis test if there was a significant differences, it was followed by man witney. The four treatments were: papaya leaf concentration as much as 0 ml as a control (P0), papaya leaf concentration as much as 25 ml (P1), papaya leaf concentration as much as 30 ml (P2), papaya leaf concentration as much as 35 ml (P3). The variables observed were the organoleptic test which included color, aroma, texture and tenderness, flavour, bitterness level, and total acceptance. The results showed that the effect of adding papaya leaf extract (Carica papaya L) to drinking water had a significant effect (P <0.05) on color, aroma, texture and tenderness, flavour, bitterness level, and total acceptance. The conclusion of this research is the addition of papaya leaf extract to drinking water which can affect the organoleptic quality of joper chicken meat. The optimal concentration of papaya leaves to produce good organoleptic quality is 30 ml, with sensory criteria of golden brown color, fishless aroma, increased tenderness and absence of bitter taste in meat.
STUDI PERBANDINGAN KUALITAS FISIK DAGING BABI BALI DENGAN BABI LANDRACE PERSILANGAN YANG DIPOTONG DI RUMAH POTONG HEWAN TRADISIONAL N. L. P., Sriyani; N. M., Artiningsih Rasna; S. A., Lindawati; A. A., Oka
Majalah Ilmiah Peternakan Vol 18 No 1 (2015): Vol 18, No 1 (2015)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (314.839 KB) | DOI: 10.24843/MIP.2015.v18.i01.p06

Abstract

Tujuan penelitian ini adalah untuk mengetahui perbedaan kualitas fisik daging babi dari bangsa yang berbeda yaitu babi bali dan babi landrace persilangan. Penelitian ini dilaksanakan dengan menggunakan Rancangan Acak Lengkap, selanjutnya data yang diperoleh dianalisis dengan menggunakan Two Independent Sample Test. Variabel yang diamati dalam penelitian ini adalah warna daging, susut masak, susut mentah, daya ikat air daging. Hasil penelitian ini menunjukkan bahwa warna daging babi bali 39,47% nyata lebih tinggi (P<0,05) daripada daging babi landrace persilangan. Susut masak daging babi lokal tidak nyata 1,19% lebih kecil daripada daging babi landrace persilangan. Susut mentah daging babi bali 5,64% nyata lebih kecil daripada daging babi landrace persilangan. Daya ikat air daging babi bali tidak nyata, 1,09% lebih besar daripada daging babi landrace. Dari hasil penelitian dapat disimpulkan bahwa kualitas fisik daging babi bali lebih baik daripada daging babi landrace persilangan dilihat dari variabel warna, dan susut mentah.
Co-Authors A. A. Oka A. W. Puger A., Edison A.A. Oka Adnyana P. M. W. Agus Susilo Amirullah ., Amirullah Anak Agung Ayu Sri Trisnadewi Anak Agung Putu Putra Wibawa Apriyanti N. N. S. Ardiyasa I.P ARIANA, I N.T. Ariana, I.N.T. Armini N. M. A. Arsana I. B. G. S. Artiningsih Rasna N. M., Artiningsih Rasna Atmaja C. G. R. Awang A. K. BARATA Y.K. Budi Rahayu Tanama Putri Bulkaini Bulkaini C., Clarisa D.N.P.O., Kedisan Darmawan I K. B. DESAK PUTU MAS ARI CANDRAWATI Dewantara I.G.P.B.S. Dewi, G.A.M.K. Edi Suryanto Eny Puspani FIRDAUS G. A. G. A. M. K. Dewi G.A.M.K. Dewi Gusti Ayu Mayani Kristina Dewi I G. A. A. Putra I Gede Mahardika I Gede Suarta I Ketut Mangku Budiasa I Ketut Sumadi I Made Nuriyasa I Made Nuriyasa I Made Nuryasa I N TIRTA ARIANA I N. Sumerta Miwada I N. T. ARIANA I Nengah Suar Rusnadi I Nyoman Suartha I Nyoman Sumerta Miwada I P. A. Astawa I P.A.E., Pradita I Putu Ari Astawa I Wayan Subrata I.A.P. Utami I.M. Mudita I.P. Sampurna Ida Bagus Gaga Partama IK. Saka Juni Sumarmono K.K Agustina Kristiawan I M. Kusuma I M. D. LESTARIANTO A. Lindawati S. A. Luh Gde Sri Surya Heryani M Ichsan Harris M. A. Rasna Martini Hartawan MURIANTINI N.M N. W. SITI N.W. Siti N.W. Siti, N.W. N.W.T. Ingriati. Ni Ketut Suwiti Ni Luh Gde Sumardani Ni Luh Gde Sumardani Ni Made Suci Sukmawati Ni Made Witariadi Ni Wayan Siti Ni Wayan Tatik Inggriati Oka A. A. Oka A.A P Sampurna Permana K. P. POETY M. K. Pratiwi N. K. E. T. Priadi I G.D. Priskayani N. K. Purwaningsih M. Putri R.O.E. Rahastra I M. A. S. PUTRA Sanjaya I K. W. Sihotang R. SINAGA M. O. A. Siti N. W. Sri Anggreni Lindawati Suandana I W. E. E. Suandita I W. E. Suarta, G. Sucita I K. A. Suranjaya I .Gd SURYANA I. M. P Tena M. T. Tirta Ariana N., Tirta Ariana Tjokorda Istri Putri Undaharta T. S. W. Siti Wayan Sayang Yupardhi Wayan Sayang Yupardi Wayan Sayang Yupardi Wayan Sayang Yupardi, Wayan Sayang Wibawa, A. A. P. P. Widiadnyana I G. N. P. Widiana I P. E.