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Yusdar Zakaria
Program Studi Peternakan, Fakultas Pertanian, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry

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Studi Potensi Buah Kurma (Phoenix dactylifera L), Suhu dan Lama Penyimpanan terhadap Perubahan karakterisitk Susu Acidophillus Sarlini Martha; Yurliasni Yurliasni; Yusdar Zakaria
Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 4 (2017): November 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jimfp.v2i4.5367

Abstract

Abstrak.  Kualitas susu fermentasi sangat dipengaruhi oleh pertumbuhan mikroba, kadar air, proses pengolahan, suhu dan lama penyimpanan. Variasi dan fluktuasi suhu pada saat penyimpanan dapat mempengaruhi mutu baik secara fisik, kimia dan mikrobiologi. Penelitian bertujuan untuk mempelajari pengaruh suhu dan lama penyimpanan yang berbeda pada susu Acidophillus yang ditambah buah kurma. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor yaitu faktor A (suhu) terdiri dari A1=5 °C, A2=10 °C. Faktor B (lama penyimpanan) terdiri B1=0 hari, B2=14 hari, B3=28 hari, B4=42 hari dan dianalisis meliputi viabilitas L. acidophillus, nilai pH, kadar asam laktat, sineresis, dan kadar protein. Hasil analisis menunjukkan bahwa lama penyimpanan berpengaruh sangat nyata (P0.01) terhadap viabilitas L. acidophillus, nilai pH, kadar asam laktat dan kadar protein, akan tetapi pada sineresis tidak terdapat pengaruh yang nyata.  Disimpulkan bahwa lama penyimpanan dapat mengakibatkan pertumbuhan L. acidophillus tidak stabil dan terjadinya perubahan karakteristik fisik susu Acidophillus.Study of dates Potensil (Phoenix dactylifera L), Temperature and Storage Length on Change of Acidophillus milk CharacteristicsAbstract. The quality of fermented milk is strongly influenced by the growth of microbes, moisture content, processing, temperature and storage time. Variations and fluctuations in temperature during storage may affect the quality of both physical, chemical and microbiological. The study aimed to study the effect of temperature and different storage time on Acidophillus milk plus dates.This research uses Completely Randomized Design (RAL) of factorial pattern consisting of 2 factors ie factor A (temperature) consisting of A1 = 5 °C, A2 = 10 °C. Factor B (storage duration) consisted of B1 = 0 days, B2 = 14 days, B3 = 28 days, B4 = 42 days and analyzed including viability of L. acidophillus, pH value, lactic acid level, syneresis, and protein content.The results showed that storage duration had significant effect (P 0.01) on the viability of L. acidophillus, pH value, lactic acid level and protein content, but there was no significant effect on sineresis. It was concluded that long storage may lead to unstable growth of L. acidophillus and the change in physical characteristics of Acidophilus milk.
Efek Agitasi Susu Probiotik yang ditambahkan Buah Naga Merah (Hylocereus polyrhizus) terhadap Uji Sensorik dan Total Plate Count Feby Zalika Parindra; Yusdar Zakaria; Yurliasni Yurliasni
Jurnal Ilmiah Mahasiswa Pertanian Vol 1, No 1 (2016): November 2016
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (509.241 KB) | DOI: 10.17969/jimfp.v1i1.1169

Abstract

Abstrak.  Suatu penelitian telah dilakukan untuk mengetahui efek agitasi susu probiotik yang ditambahkan buah naga merah (Hylocereus Polyrhizus). Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Susu Fakultas Pertanian Universitas Syiah Kuala pada tanggal 29 April - 31 Mei 2016. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x4 dengan 3 kali ulangan yang terdiri dari 2 faktor, A, agitasi yaitu (A1) dan (A2) non agitasi. Dan faktor B yaitu konsentrasi buah naga merah (B1) 20%,  (B2) 25%,  B3 (30%) dan (B4) 35%. Parameter yang diamati adalah derajat keasaman (pH), total mikroba dan uji organoleptik. Hasil penelitian menunujukkan bahwa terdapat pengaruh yang sangat nyata (P0,01) terhadap derajat keasaman (pH) dan berpengaruh nyata terhadap total mikroba (P0,05) serta terdapat interaksi antara kedua perlakuan. Sedangkan untuk uji organoleptik terdapat pengaruh yang sangat nyata (P0,01) terhadap kekentalan dan warna susu probiotik.  nilai derajat keasaman pH 4,03 - 4,11 dengan agitasi (pengadukan) masih sesuai dengan standar (SNI) 01-2981-1992. Sedangkan nilai total mikroba optimal terjadi pada penambahan buah naga sebanyak 30% baik agitasi maupun non agitasi. Effects of Milk Probiotic Agitation Added Red Dragon Fruit (Hylocereus Polyrhizus) on Sensory Test and Total Plate Coun Abstract.  A study about effects of milk probiotic agitation added red dragon fruit (Hylocereus Polyrhizus)  has been conducted to determine to test sensory and total plate count. This research was held at the Laboratory of Science and Milk Processing Technology, Agriculture Fakulty Syiah Kuala University on April 29 to May 31, 2016. This study used a completely randomized design (CRD) 2x4 factorial design with three replications consisting of two factors, A, agitation (A1) and (A2) non agitation. And factor B is the concentration of red dragon fruit (B1) 20%, (B2) 25%, B3 (30%) and (B4) 35%. The observed parameter is the degree of acidity (pH), total microbial and organoleptic tests. The results of the study indicate that the there is a  highly significant influence (P 0,01) to the degree of acidity (pH) and total significantly affected the total microbial (P 0.05), and there is interaction between the two treatments. As for organoleptic tests are highly significant effect (P 0.01) the thickness and color of probiotic milk. acidity pH value of 4.03 to 4.11 with agitation (stirring) is still in accordance with the standard (SNI) 01-2981-1992. While the total value of optimal microbial occurred upon addition of dragon fruit by 30% both agitation and non agitation
Pengaruh Penggunaan Limbah Feses Sapi Dan Probiotik Sebagai Bahan Pakan Pelet Terhadap Keuntungan Usaha Pemeliharaan Ikan Lele Dumbo Fahrina Fahrina; Yusdar Zakaria; M. Aman Yaman
Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 4 (2017): November 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jimfp.v2i4.5447

Abstract

Penelitian tentang pengaruh penggunaan limbah feses sapi dan probiotik sebagai bahan pakan pelet terhadap keuntungan usaha pemeliharaan ikan lele dumbo, telah dilakukan di Station Riset II (dua) Ie Suum, UPT. University Farm, Aceh Besar sejak tanggal 22 Mei – 14 Agustus 2016. Tujuan penelitian untuk melihat keuntungan usaha pemeliharaan ikan lele dumbo dengan menggunakan limbah feses sapi dan probiotik  sebagai bahan pakan pelet organik. Penelitian ini menggunakan 800 bibit ikan Lele Dumbo. penelitian berlansung 90 hari. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 4 perlakuan dan 4 ulangan. Perlakuan yang dilakukan adalah penggunaan pakan pelet organik (PPO) dengan level yang berbeda yaitu P0=0%, P1=10%, P2=20%, P3=30% kedalam ransum komersil. Parameter yang diamati meliputi aspek produksi (berat badan akhir dan total konsumsi ransum) dan aspek ekonomis (penerimaan, biaya tetap, biaya variabel, Income over Feed Cost, dan total income). Data parameter produksi yang diperoleh dianalisis dengan Analysis of Variance (ANOVA), jika didapatkan perbedaan yang nyata, dilanjutkan dengan Uji Jarak Berganda Duncan (Steel dan Torrie, 1993). Data  parameter ekonomis dianalisis dengan B/C dan R/C ratio (Sjahrial, 2008). Hasil penelitian memperlihatkan bahwa penggunaan ransum komersil dengan pakan pelet organik pada level yang berbeda selama pemeliharan berpengaruh sangat nyata (P0.01) terhadap berat badan dan konsumsi ransum ikan lele dumbo. Penggunaan ransum komersil dengan pakan pelet organik selama pemeliharaan menurunkan biaya ransum dan menaikkan Income Over Feed Cost (IOFC)  dan total income pemeliharaan ikan Lele Dumbo. Pemberian pakan komersil 90% + PPO 10% layak dan menguntungkan dalam pemeliharaan ikan Lele Dumbo. Effect Of The Use Of  Waste Cow Feces And Probiotics As Pellet Feed Ingredient To The Profit Of Maintenance Business Of CatfishResearch on the effect of the use of cow feces waste and probiotics as pellet feed ingredient to the profit of maintenance business of catfish has been conducted in Research Station II (two) Ie Seum, UPT. University Farm, Aceh Besar from May 22, to August 14, 2016. The purpose of this research is to see the profit of  catfish maintenance business by using cow feces waste and probiotics as organic food pellet feed. This research uses 800 catfish seedlings , the studywas done for 90 days. This study used a complete randomized design (RAL) consisting of 4 treatments and 4 replications. Treatment was the used of organic feed pellets (PPO) with different levels as P0 = 0%, P1 = 10%, P2 = 20%, P3 = 30% into commercial ration. The parameters observed production of aspects (final body weight and total  feed consumption) and economic aspects  (revenue, cost, Income over Feed Cost, and total income). The former was analyzed by Analysis of Variance (ANOVA),  if significantly different results were detected, then continued by Duncan's Multiple Range Test (Steel and Torrie, 1993), while the latter was analysis by B/C and R/C ratio (Sjahrial, 2008).  The results of study showed that the use of commercial feed with an organic pellet feed at different levels during maintenance was highly significant (P 0.01) in the body weight and feed intake of catfish. The use of commercial feed with an organic pellet feed for lowering maintenance costs and increase the ration Income Over Feed Cost (IOFC), and total income maintenance catfish. Feeding commercial 90% + PPO 10% viable and profitable in the maintenance catfish.
Co-Authors Fahrina Fahrina Feby Zalika Parindra M. Aman Yaman Sarlini Martha Yurliasni Yurliasni