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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 Veteriner Jurnal Peternakan Tropika Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Caraka Tani: Journal of Sustainable Agriculture

Ni Luh Putu Sriyani

Fakultas Peternakan Universitas Udayana

Author-ID : 2946098

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

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

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

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

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

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

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.

Kualitas Organoleptik dan Total Plate Count Daging Babi yang Dibungkus Plastik dan Daun Jati Ni Luh Putu Sriyani; Ni Luh Gede Sumardani; I Wayan Subrata
Jurnal Veteriner Vol 22 No 3 (2021)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Tujuan dari penelitian ini adalah untuk melihat kualitas organoleptik dan kandungan TPC (Total Plate Count) daging babi yang dibungkus dengan plastik dan daun jati pada masa simpan yang berbeda. Materi penelitian menggunakan daging babi landrace yang diperoleh di pasar tradisional Pasar Sanglah. Sampel yang digunakan adalah pada bagian otot longisimus dorsi (LD). Data organoleptik dianalisis statistik nonparametrik dengan uji Hedonik menurut Mann-Whitney antara pembungkus plastik dengan daun jati dan Kruskal Wallis antara lama waktu simpan. Sementara kandungan TPC dianalis dengan menggunaka T-Test pada setiap lama simpan yang berbeda. Hasil analisis non parametrik daging babi Landrace yang dibungkus plastik pada variabel warna, aroma, tekstur, keempukan, dan penerimaan keseluruhan, nyata lebih rendah (P<0,05) daripada daging yang dibungkus daun jati pada lama simpan 4 jam, 8 jam maupun 12 jam. Daging yang dibungkus plastik kualitas organoleptik menurun secara nyata (P< 0,05) dari penyimpanan 4 jam sampai 12 jam. Sementara daging yang dibungkus daun jati menghasilkan kualitas organoletik yang tidak berbeda nyata dari 4 jam sampai 12 jam penyimpanan. Kandungan TPC daging babi landrace yang dibungkus daun jati nyata lebih rendah daripada daging yang dibungkus plastik selama masa penyimpanan 4,8 maupun 12 jam. Kesimpulan dari penelitian ini adalah pembungkusan daging dengan daun jati mampu mempertahankan kualitas organoleptik daging babi landrace selama penyimpanan sampai 12 jam. Pembungkus daging dengan daun jati juga mampu menekan pertumbuhan kandungan TPC daging babi landrace selama penyimpanan sampai 12 jam.

KANDUNGAN LOGAM BERAT PADA DAGING DARI SAPI BALI YANG DIGEMBALAKAN DI AREA TEMPAT PEMBUANGAN AKHIR (TPA) Undaharta T. S.; I N. T Ariana; N. L. P. Sriyani
Jurnal Peternakan Tropika Vol 4 No 2 (2016)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (328.766 KB)

This study aims to determine the content of heavy metals in bali cattle grazing extensively in the landfill area and semi-intensive outside TPA. The research was conducted in slaughter house traditional as well in Analytical Laboratory Udayana University for two months. The experiment was conducted using a test T-test which two samples were repeated six times. The results showed that the amount content of plumbum, cadmium and cuprum on beef from the landfill quantitatively greater than the beef that comes from outside the landfill 1.559 mg / kg: 1.458 mg / kg, 1.363 mg / kg: 1.358 mg / kg and 1,515 mg / kg: 1.408 mg / kg but in statistics results was not significant (P> 0.05). Based on the results of the study concluded that the system of raising animals do not affect the content of heavy metals in bali cattle, meat from the landfill quantitatively higher than outside the landfill and still be below the threshold recommended by BPOM so it is still suitable for consumption

Kualitas Fisik Daging Babi Landrace Persilangan yang Dilayukan Secara Tradisional Kristiawan I M.; N. L. P. Sriyani; I N. T. Ariana
Jurnal Peternakan Tropika Vol 7 No 2 (2019)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (892.991 KB)

This study aims to determine the effect of traditional meat aging on the physical quality of Landrace pork and the optimal length of time for traditional meat aging to get good quality pork. The research material used landrace pork loin on LD (Longisimus Dorsi). The design used was Completely Randomized Design (CRD) with four treatments and four replications, namely P0 = fresh meat that was not aging, P1 = meat aging the muscle part of LD (Longisimus Dorsi) during 8 hours, P2 = meat aging the muscle part LD (Longisimus Dorsi) during 16 hours, P3 = meat aging the muscle part of the LD (Longisimus Dorsi) during 24 hoursat room temperature 28-290C. The variables observed in this study were pH measurement, meat color, water holding capacity, cooking loss, weep loss. The results showed that the traditional foraying statistics of Landrace pork crosses were significantly different (P <0.05) on pH value, meat color, water holding capacity, cooking loss, weep loss. The conclusion of this study is that Landrace pork crossing can improve the physical quality of crossing Landrace pork. The optimal length of pork delivery time to produce good quality pork for 8 hours for the color of red meat and high water holding capacity with cooking loss and low weep loss. Keywords: traditional aging, pork, quality of pork, water holding capacity, cooking loss

STUDI PERBEDAAN BAHAN PEMBUNGKUS DAN LAMA SIMPAN TERHADAP KUALITAS KIMIA DAGING BABI LANDRACE PERSILANGAN Widiana I P. E.; N L. P Sriyani; T. I. Putri
Jurnal Peternakan Tropika Vol 8 No 3 (2020): Vol. 8 No. 3 Tahun 2020
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

This research was aimed at determining the effect of different wrapping materials on shelf life and the chemical quality of crossbred landrace pork. The research was based on a 2 x 3 factorial design in a completely randomized design (CRD) of (2 levels of wrapping materials and 3 levels of storage period). The treatment of wrapping materials were plastic and teak leaf. The treatments of storage period were pork wrapped and stored at 4 hours (T4), 8 hours (T8) and 12 hours (T12). Data was analyzed using analysis of variance (ANOVA) and the treatments that had significant effects were further analyses using the Duncan test. The results showed that there were an interaction between different materials and shelf life which affected the protein content of crossbred landrace pork in 12 hours of storage. The different materials had no effect on the chemical content of crossbred landrace pork at 4 and 8 hours storage, but had a significant effect (P <0.05) on the 12 hours storage time. The difference in storage time had a significant effect (P <0.05) on the moisture content and protein content of crossbred landrace pork. The conclusion of this research is there were an interaction between different materials and shelf life which affected the protein content of crossbred landrace pork in 12 hours of storage. There were no chemical content effect to crossbred landrace pork when it wrap by plastic or teak leaf which saved for 4 hours and 8 hours, but its effected for crossbred landrace pork which saved for 12 hours, meat’s protein content is higher when its wraped by teak leaf than wrapped by plastic. Both of wrapped material was effected to water and protein content of the cross landrace pork. Keywords: pork, wrapping materials, shelf life.

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.

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