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All Journal Jurnal Ilmu Kimia Universitas Brawijaya The Journal of Pure and Applied Chemistry Research Jurnal Ternak Tropika JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Medik Veteriner ARSHI Veterinary Letters Veterinary Biomedical and Clinical Journal JURNAL KAJIAN VETERINER Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat) Jurnal Natural
Chanif Mahdi
Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Brawijaya, Malang
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Energy Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences Veterinary Other

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Pengaruh Pemberian Tablet Konvensional Kasein Yogurt Susu Kambing Terhadap Akumulasi Residu Dioksin dan Kerusakan Jaringan Musculus Pectoralis Pada Ayam Broiler Yang Dipapar Dioksin Anjani, Godelva Permata; Haskito, Ajeng Erika Prihastuti; Roosdiana, Anna; Pratiwi, Herlina; Mahdi, Chanif
TERNAK TROPIKA Journal of Tropical Animal Production Vol. 23 No. 1 (2022): TERNAK TROPIKA Journal of Tropical Animal Production
Publisher : Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtapro.2022.023.01.10

Abstract

Dioksin merupakan turunan dari Polychlorinated trichloro-dibenzo-p-dioxins (TCDDs) yang bersifat lipofilik dan bioakumulasi. Dioksin mampu berikatan dengan Aryl hydrocarbon Receptors maupun Transforming Growth Faktor Beta, sehingga sitokrom P450 teraktivasi dan memicu kerusakan jaringan. Kasein yogurt susu kambing merupakan sumber peptida bioaktif dan antioksidan. Penelitian ini bertujuan untuk melihat pengaruh tablet konvensional kasein yogurt susu kambing terhadap kadar residu dioksin dan kerusakan jaringan musuculus pectoralis ayam broiler yang terpapar dioksin. Penelitian ini menggunakan 18 ekor ayam broiler berusia 21 hari, dibagi menjadi 3 kelompok, terdiri atas: 1) Kelompok negatif (tanpa perlakukan); 2) Kelompok positif (TCDD 50 ng/kg pakan/hari); 3) Kelompok terapi (TCDD 50 ng/kg pakan/hari + tablet konvensional kasein yogurt susu kambing 750 mg/ekor peroral). Kadar residu dioksin diukur dengan metode spektrofotometri-UV diolah sebagai data kuantitatif dianalisa dengan sidik ragam (ANOVA) dilanjutkan Uji Tukey. Histopatologi musculus pectoralis diwarnai dengan menggunakan metode pewarnaan Hematoxylin-Eosin (HE) dan diamati secara deskriptif. Hasil penelitian menunjukkan analisa statistik pemberian tablet konvensional kasein yogurt susu kambing memberikan pengaruh tidak berbeda nyata (p>0.05) pada penurunan kadar residu dioksin, namun data pengukuran residu dioksin menunjukkan bahwa adanya penurunan kadar residu dioksin sebesar 18,20%. Pemberian tablet konvensional kasein yogurt susu kambing juga terbukti dapat memperbaiki kerusakan jaringan musculus pectoralis ayam broiler (Gallus domesticus) yang dipapar dioksin dengan mengurangi jumlah jaringan ikat perimisium yang mengalami penebalan. Kesimpulan penelitian ini adalah pemberian tablet konvensional kasein yogurt susu kambing tidak memberi pengaruh yang signifikan untuk menurunkan kadar residu TCDD dan dapat memperbaiki kerusakan histopatologi musculus pectoralis ayam broiler (Gallus domesticus) yang dipapar dioksin.
Acidity and Alcohol Levels of Goat’s Milk Yoghurt with the Addition of Black Rice Bran Flour During Cold Storage Haskito, Ajeng Erika Prihastuti; Fatra, Ilhami Maulia; Mahdi, Chanif; Noviatri, Aldila; Adrenalin, Sruti Listra
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 12 No. 3 (2024)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v12i3.p354-366

Abstract

The development of yoghurt variations is increasingly diverse nowadays. The addition of black rice bran flour into yoghurt processing can increase the functional value of yoghurt, including increasing taste, antioxidant content, and dietary fiber. This research was to determine the effect of storage time in goat's milk yoghurt with the addition of black rice bran flour at a cold temperature of 4c on acidity and alcohol levels. The research used with 5 treatments, 4 repetitions. The treatment includes storage periods  i.e., 0, 1, 2, 3 and 4 weeks. The acidity level will be calculated for each treatment group using the acid-base and alcohol titration method using the pycnometer method. The data obtained were analyzed using the one way ANOVA test followed by the Duncan Multiple Range Test. The results show that storage time has a very significant effect (p˂0.01) on acidity and alcohol levels. The highest acidity level was in week 2 (0.47%), then decreased continuously in weeks 3 and 4 of storage time. The alcohol content increased in line with storage time, reaching 0.0043% in week 4. If  we look at the acidity and alcohol levels, the recommendation for consuming goat's milk yoghurt with the addition of black rice bran flour is no more than 1 weeks of storage time.
Co-Authors A.A. Ketut Agung Cahyawan W Adrenalin, Sruti Listra Almara, Faniar Tasha Andre Giovanni Anjani, Godelva Permata Anna Roosdiana Aulanni'am, Aulanni'am Aulanni'am, Aulanni'am Aulanni`am, Aulanni`am Bina, Restu Wika Dewi, Made Artari Diana Candra Dewi Dirgahariyawan, Tri Cahyo Fatra, Ilhami Maulia Fitria Rahmawati Haskito, Ajeng Erika Prihastuti Haskito, Ajeng Erika Prihatuti Hastari, Ayunda Antika Herawati Herawati Hermin Sulistyarti Immauliate, Sinthia Medchera Ira Perdana Wati Janatun Na’imah Julianto, Andri Luh Putu Gina Mardiana, Mardiana Mawarni, Riski Eka Mesla, Wifda Noviatri, Aldila Nugraheni, Putranty Widha Pratiwi, Herlina Rachmawati Dwi Agustin Rahma, Kartika Rara Anggun Mei Nirbaya Risman Heli Rizki Nur Analita Safitri, Anna Sasangka Prasetyawan Sutrisno Sutisno Viski Fitri Hendrawan Vivi Shofia Wardani, Kartika Kusuma Wuragil, Dyah Kinasih