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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak AGRIEKONOMIKA Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Teknologi Pertanian Jurnal Penelitian Pendidikan IPA (JPPIPA) Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Wahana Peternakan MADURANCH: JURNAL ILMU PETERNAKAN Livestock and Animal Research Jurnal Agripet
Agus Susilo
Animal Product Department, Universitas Brawijaya, Jl. Veteran, Ketawanggede, Kec. Lowokwaru, Malang City, East Java, Indonesia, 65145
Religion Agriculture, Biological Sciences & Forestry Arts Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Materials Science & Nanotechnology Physics Social Sciences Veterinary Other

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Perbandingan Sifat Antioksidan Propolis pada Dua Jenis Lebah (Apis mellifera dan Trigona sp.) di Mojokerto dan Batu, Jawa Timur, Indonesia Djalal Rosyidi; Lilik Eka Radiati; Sri Minarti; Mustakim Mustakim; Agus Susilo; Firman Jaya; Abdul Azis
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 2 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (560.117 KB) | DOI: 10.21776/ub.jitek.2018.013.02.5

Abstract

Tujuan penelitian ini adalah untuk membandingkan aktivitas antioksidan, kadar total fenolik dan kadar total flavonoid propolis dari dua jenis lebah dan lokasi yang berbeda. Materi yang digunakan pada penelitian ini adalah propolis yang dihasilkan dari Apis mellifera dan Trigona sp. yang digembalakan di dua lokasi yang berbeda yaitu Batu dan Mojokerto. Metode yang digunakan adalah analisis deskriptif. Aktivitas antioksidan tertinggi dan terendah ditunjukkan oleh propolis Trigona sp. asal Mojokerto (987.24 µg/g) dan propolis Trigona sp. asal Batu (166.25 µg/g). Kadar total flavonoid tertinggi dan terendah ditunjukkan oleh propolis Apis mellifera asal Mojokerto (1.990 mg/g) dan propolis Trigona sp. asal Mojokerto (1.000 mg/g). Kadar total fenolik tertinggi dan terendah ditunjukkan oleh propolis Apis mellifera asal Mojokerto (21.980 mg/g) dan propolis Trigona sp asal Mojokerto (9.603 mg/g). Propolis Apis mellifera asal Mojokerto memiliki kandungan total flavonoid dan fenoil tertinggi dan propolis Trigona sp. asal Mojokerto memiliki nilai aktivitas antioksidan, total flavonoid dan total fenolik terendah.
Kualitas Petis Daging dengan Level Gula Jawa dan Tepung Beras yang Berbeda Agus Susilo; Masdiana Chendrakasih Padaga; Fani Yunita Pratiwi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (820.646 KB) | DOI: 10.21776/ub.jitek.2016.011.02.5

Abstract

The aimed of this study was to determine quality of meat paste from different level rice  starch and java sugar based on from physical, chemical and sensory test. The experiment used was Factorial Randomized Block design. Meat paste make from different level rice starch and java sugar. Starch properties content, protein content, viscosity and sensory test has evaluated from meat paste. Amino acid profiles was analysed  from the best result the experiment. Rice starch and the java sugar has significantly influenced the quality of meat paste. They gave a highly significant effect on the viscosity, flavour, colour and taste.
Evaluation of breeding value based on body weight and body measurement at one day of age in Madura cattle Zulfaini Shamad; Kuswati Kuswati; Ahmad Furqon; Priyo Sugeng Winarto; Agus Susilo; Veronica Margareta Ani Nurgiartiningsih
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 31, No 3 (2021): December 2021
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2021.031.03.08

Abstract

The objective of this research was to evaluate the breeding value based on body weight and body measurement at one day of age in Madura cattle on the Technical Implementation Unit of Animal Breeding and Health East Java. Recording data used were withered height (WH), body length (BL), chest girth (CG), and birth weight (BW) that birth from 2014 until 2020.  Analyzed variables consist of heritability, breeding value, and spearman correlation. The analysis result showed heritability for the performance of 1 day of age in Madura cattle categorized as a medium until high (0.33 – 0.64). Breeding value from 10 bull based on BW was 60% categorized positive. Meanwhile, breeding value based on WH, BL, CG was 40% categorized positive. The Spearman correlation of BW with WH and CG had a high correlation (0.73 and 0.78), while BW and BL had a low correlation (0.22). This research concluded that the highest breeding value of body weight and body measurement of Madura cattle at 1 day was sire Montahai/1661100. The genetic potency of Madura cattle should be improved by applying for a consistent breeding program with a sound recording and selection program.
PENGARUH PENAMBAHAN KALIUM IODAT (KIO3) TERHADAP KADAR IODIUM, KADAR AIR, pH, DAN WARNA KUNING TELUR PADA TELUR ASIN suryo pratomo unggul yudho; Imam Thohari; Agus Susilo
MaduRanch: Jurnal Ilmu-Ilmu Peternakan Vol 2, No 2 (2017): MaduRanch: Jurnal Ilmu-Ilmu Peternakan
Publisher : MaduRanch: Jurnal Ilmu-Ilmu Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (80.067 KB)

Abstract

The purpose of this research was to find the cocentration of potassium iodate (KIO3 ) on salted yolk eggs characteristics iodium content, moisture content, pH, and colour. The material that used in this research were duck eggs, salt, potassium iodate (KIO3 ), bricks powder, and water. The method used experiment research using Completely Randomized Design (CRD) with 5 treatments and 3 replications. The concentration of potassium iodate (KIO3 ) addition that used as treatments were P0 (0ppm), P1 (500ppm), P2 (1000ppm), P3 (1500ppm), and P4 (2000ppm). Data were acquired and processed using Microsoft Excel, then were analyzed with analysis of variance (ANOVA), there were signifcantly influence continued by Duncan’s Multiple Range Test (DMRT). Result of this research showed that there was no iodium that was detected in salted yolk eggs ini any treatments, concentration of potassium iodate (KIO3 ) give a significant effect (P<0.01) on colour intensity b* (yellowness), significant (P<0.05) on colour intensity a* (redness), but didn’t give different effect (P>0.05) on moisture content, pH, and colour intensity L* (lightness) of salted yolk eggs. The conclusion is adding of potassium iodate (KIO3 ) on salted yolk eggs showed didn’t give a efficient result because there was no iodium that was detected in salted yolk eggs. Based on the research results, there should be more research on the quality of salted egg that gets the addition of potassium iodate (KIO3) with the different test methods and different media of dough salted eggs dressing.
Optimization of East Java Propolis Extraction as Anti SARS-Cov-2 by Molecular Docking Study Sofia Aulia Hidayat; Agus Susilo; Khothibul Umam Al Awwaly; Miftakhul Cahyati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 2 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.02.7

Abstract

The purpose of this research is to obtain the optimum propolis extraction method using microwave extraction so as to produce anti-SARS CoV-2 compounds. The research method used was experimental with a completely randomized factorial design consisting of 2 factors namely extraction time and power level, 9 treatments and 3 replications. The extraction using microwave assisted extraction was carried out according to treatment factors, namely low power level (A1), medium (A2), high (A3) and the length of treatment time was 10 minutes (B1), 20 minutes (B2), and 30 minutes (B3). The results of statistical analysis showed that the interaction between the two had a high significant effect (p<0.01) on the alkaloid content which is ranged from 0.665 to 1.452 mg/g and had no effect on color L*a*b* and antioxidant activity which is ranged from 1.533 to 1.553. The percentage of hexadecane in East Java propolis extract was 0.280 %, octadecane was 0.775%, and pentacosane was 6.716%. The results of druglikeness analysis showed that hexadecane, octadecane and pentacosane compounds had potential as antivirals with a probability to be active value of 0.68. The binding affinity value produced by enzalutamide as a native ligand is -6.7 kcal/mol while the highest inhibitory value is octadecane and pentacosane of -5.9 kcal/mol and followed by hexadecane at -5.8 kcal/mol. The conclusion of this research is that the most optimal extraction method using microwave assisted extraction is done with a medium microwave power level for 30 minutes in terms of the alkaloid content and antioxidant activity produced. This method is able to produce extracts with good antiviral bioactive components, although the binding affinity has not been able to exceed the native ligand's ability in terms of the molecular docking approach.
Development of salted egg powder by the addition of garlic extract Herly Evanuarini; Agus Susilo
Livestock and Animal Research Vol 20, No 1 (2022): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (717.808 KB) | DOI: 10.20961/lar.v20i1.58705

Abstract

Objective: The objective of this study was to determine the use of garlic extract in salted egg powder based on the physicochemical quality, to improve nutrition, shelf life and consumer preference.Methods: This study used was a laboratory experimental design with a completely randomized design with 4 treatments and 4 replications. The treatment were without the addition of garlic extract as a control (P0), 5% (P1), 10% (P2), and 15% (P3) addition of garlic extract to salted egg powder. Pan drying method at 60°C for 6 hours was used as a drying method. The variables measured were yield, Lightness, redness, and blueness color, moisture content, antioxidant activity. Analysis of Variance (ANOVA) was used as data analysis, if there was a significantly different effect, it was continued with Duncan's Multiple Range Test (DMRT).Results: This study produced salted egg powder with a yield of 27.22-36.77%, color L of 75.35-80.33, color a* 5.01-6.33, color b* 26.99-31.66, moisture content of 2.23-2.77%, and antioxidant activity of 2.30-11.64%.Conclusions: The best treatment of this research is salted egg powder with the addition of garlic extract as much as 15% and produces a product with a yield of 36.77%, color L of 75.35, color a* of 6.33, color b* of 31.66, moisture content  of 2.77 and antioxidant activity of 11.64%.
Physical Characteristics Meat of Various Pig Breed Agus Susilo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (135.374 KB)

Abstract

This study was conducted to investigate physical characteristics of various pig breed.  The materials used in this study were nine pigs (three Yorkshire, three Landrace, and three Duroc), and they were about 7 – 8 months old, weighing 90 – 100 kg. The meat examined, was  Longissimus dorsi muscle.  They were heated of 50oC, 75oC, 100oC. This study applied a Completely Randomized Design with a 2-factor nesting pattern using cooking repeatition for three times. The factors were pig breed and the cooking temperature degrees. The treatment indicating differences were examined by using Duncan Multiple Range Test (DMRT). The differences of pig breeds did not provide differences on quality for pH, WHC, cooking loss and Aw. Within quality differences (P<0.01), there would  be tenderness, elasticity, shear force, and meat water content. Cooking gave quality differences (P<0.01) on pH, tenderness, elasticity, shear force, WHC, cooking loss, Aw and water content. Cooking loss and water content decreased with the increase of cooking treatment temperature. Meat pH on the temperature of 50 oC decreased in comparison with raw meat and it would increase with the enhancement in cooking treatment. Tenderness, elasticity, shear force, and WHC of the meat decreased at 75 oC and they could get enhancement as the temperature achieving 100 oC. Duroc tended to have more tenderness, elasticity, and higher shear force rates in comparison with Yorkshire and Landrace. Keywords: Pig breed,  Cooking, Physical quality
The Quality of Quail Meat Block on Difference Material and Level Binding Agus Susilo; Eny Sri Widyastuti; Yany Esti Nurvikawati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 1 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (524.615 KB)

Abstract

The objective of this research was to find out the difference quality of quail meat block using STPP, sodium alginate and carrageenan of texture and chemical properties. The materials of the research were quail meat block from rejected quail’s breast, STPP, sodium alginate and carrageenan.  The method of this research was nested experiment using randomized block design.  The first factors were the kind of binder substance, namely STPP (S), sodium alginate (A) and carrageenan (K).  The second factor was the concentration of each kind of binder, namely 0.25%, 0.37% and 0.5%, respectively.  The variables measured were gel strength, elasticity and chemical properties (pH, WHC, protein content). The results showed that the use binder substance, namely STPP, sodium alginate and carrageenan gave a highly significant different (P<0.01) on pH and gave no significant different (P<0.05) on WHC, protein content.  Concentration of each kind of binder gave a highly significant different (P<0.01) on WHC and gave no significant different (P<0.05) on pH, protein content, gel strength and elasticity.  The highest pH value and WHC was on using STPP 0.5%, whereas the highest protein content value gel strength, elasticity was on using sodium alginate 0.5%. The conclusion of this research that the increasing of STPP, sodium alginate and carrageenan gave no significant different to meat block quality. The highest texture value as quality determiner was the increasing of sodium alginate 0.5%.   Keywords : Quail meat block, STPP, sodium alginate, carrageenan
DNA Amplification of Meat Tenderness Gene of Bali Cattle Agus Susilo; Soeparno Soeparno; Tety Hartatik; Wayan Tunas Artama
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 7 No. 1 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.749 KB)

Abstract

The aim of this study was to know DNA band pattern as a result of amplification using DNA primer from meat tenderness gene of Bali cattle. Sample used in this study was DNA isolated from blood Bali cattle. Blood samples was collected in heparin tubes from jugular vein. Leucocyte cells were isolated using RBCs (Red Blood Cells) lysis buffer. To get DNA fragmen, marbling and meat tenderness gene were amplified by using DNA primer for for meat tenderness (forward: 5’–CTACCGGGACGTCAACCT-3’; reverse: 5’-GGTTGTCGGGGTAGCTCA-3’). The size of DNA fragment were 210 bp, respectively. Key words: Bali cattle, meat tenderness gene
Kualitas Petis Daging dengan Sumber Pati Berbeda Fajar Firdaus; Agus Susilo; Masdiana Chendrakasih Padaga
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (320.879 KB) | DOI: 10.21776/ub.jitek.2016.011.01.2

Abstract

The aimed of this research was to determine meat paste quality from different starch source, toward the physical, chemical and organoleptic properties. The meat paste was evaluated for starch content, protein content, viscosity and organoleptic. The experiment design used was Complete Randomize Nested. Meat broth was supplemented with tapioca starch, gaplek starch, and sweet potato starch in different concentration. Analized amino acid profiles to the best result from the experiment. The different starch source with different concentration gave significantly different to the quality of the meat paste based on starch properties content, viscosity, and gave highly significant effect on color, flavor, and taste. The best quality meat paste was obtained from sweet potato starch.
Co-Authors Abdul Azis Abdul Manab Adelya Desi Kurniawati Ahmad Furqon Ahmad Furqon Ahmad Yuda Ihwanudin Anik Fadlilah Dedes Amertaningtyas Dedes Amertaningtyas Dewi Masyithoh Djalal Rosyidi Elma Putri Primandasari Fajar Firdaus Fani Yunita Pratiwi Fani Yunita Pratiwi Firman Jaya Herly Evanuarini Herly Evanuarini Imam Thohari Imam Thohari Indha Fitria Pangesti Ivan Wiretno Khothibul Umam Al Awwaly Khothibul Umam Al Awwaly Kuswati Kuswati Lilik Eka Radiati Manik Eirry Sawitri Masdiana Chendrakasih Padaga Miftakhul Cahyati Mulia Winirsya Apriliyani Mustakim Mustakim Nanda Nabilah Nurgiartiningsih, V. M. A. Nurjannah Priyo Sugeng Winarto Puji Akhiroh Rachmat Muhbianto Selvia Tharukliling Soeparno Soeparno Sofia Aulia Hidayat Sri Minarti suryo pratomo unggul yudho Tety Hartatik Tety Hartatik Veronica Margareta Ani Nurgiartiningsih Wayan Tunas Artama Wayan Tunas Artama Yanuhar, Uun Yany Esti Nurvikawati Zulfaini Shamad Zulfatunnisa Zulfatunnisa