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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Buletin Peternakan Jurnal Veteriner Jurnal Ilmu Ternak JURNAL TEKNOLOGI LINGKUNGAN Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Peternakan Indonesia Jurnal Riset Industri JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Ilmu Nutrisi dan Teknologi Pakan Jurnal Aplikasi Teknologi Pangan Jurnal Rekayasa Lingkungan Journal of Tropical Animal Science and Technology Jurnal Teknologi Hasil Peternakan
Tuti Suryati
Department Of Animal Production And Technology, Faculty Of Animal Science, IPB University, Jl. Agatis, Babakan, Kec. Dramaga, Bogor, Jawa Barat, Indonesia, 16680
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Veterinary Other

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Karakteristik Itik Olahan Khas Sulawesi Selatan (Nasu Palekko) dengan Metode Pengolahan dan Umur Simpan Berbeda Jabbar, Andi Batari K.; Wulandari, Zakiah; Suryati, Tuti
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 3 (2021): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (441.105 KB) | DOI: 10.33772/jitro.v8i3.18057

Abstract

ABSTRAK Daging itik memiliki kandungan gizi, kadar air dan pH yang tinggi sehingga mudah tekontaminasi mikroorganisme. Pengolahan yang tepat merupakan salah satu cara untuk mempertahankan kualitas daging itik. Salah satu olahan khas Sulawesi Selatan adalah nasu palekko. Tujuan penelitian ini adalah untuk menganalisis metode pengolahan yang tepat pada pembuatan nasu palekko untuk menghambat proses oksidasi lemak dan kerusakan mikrobiologi pada penyimpanan suhu ruang, Variabel yang diamati meliputi sifat fisik (pH, aktivitas air dan kadar air), kandungan malonaldehida, aktivitas antioksidan dan trimetilamina serta mutu mikrobiologis. Rancangan penelitian yang digunakan adalah racangan acak lengkap pola faktorial, dengan faktor pertama adalah metode pengolahan yang meliputi pemasakan kering dan basah, dan faktor kedua adalah waktu penyimpanan yang meliputi 0, 2, dan 4 hari. Data yang diprole dianalisis menggunakan analisis ragam. Variabel yang nyata dipengaruh oleh perlakuan dilanjutkan dengan pengujian Tukey. Hasil penelitian menunjukkan bahwa metode pengolahan berpengruh nyata (p<0,05)  terhadap semua peubah penelitian kecuali terhadap kadar air kadar air. Lama penyimpanan berpengaruh nyata (p<0,05) terhadap semua peubah penelitian, kecuali terhadap nilai pH dan aktivitas air. Mutu mikrobiologi nyata dipengaruhi (p<0,05) oleh perlakuaan metode pengolahan dan lama penyimpanan. Nasu palekko dengan metode pengolahan kering memiliki pH, kadar air aktivitas air, kandungan MDA, dan trimetilamina yang lebih rendah daripada metode pengolahan basah. Intensitas oksidasi lemak yang lebih tinggi terjadi pada pengolahan basah. Berdasarkan mutu mikrobiologi, metode pengolahan kering dan basah masih layak dikonsumsi hingga hari keempat peyimpanan suhu ruang.Kata Kunci:  daging itik, nasu palekko, penyimpanan, pengolahan, sifat khasCharacteristics of Processed Ducks Originated from South Sulawesi (Nasu Palekko) with Different Processing Methods and DurationABSTRACT Duck meat has a high nutrition, moisture and pH that suit the microorganism growth and make it unbeneficial to being consumed. Processing is the way to solve that problem. Nasu palekko is a signature dish from South Sulawesi which made from duck meat and full of local spices. Nasu palekko has potentially fat oxidation reactions that impacted on decreasing quality. The addition of natural antioxidant ingredients can inhibit the fat oxidation process. This study was aimed to analyze the physicochemical, microbiology characteristics, and fat oxidation intensity during storage at room temperature with different processing method and shelf life. This study was used a completely randomized design (CRD) factorial 2x3 with 3 replications, consisting of 2 processing method (dry processing, wet processing) and 3 storage time (0 days, 2 days, 4 days).  The obtained data were analyzed using analysis of variance, and the significant result was further being tested by the Tukey test. The results showed that the treatment method had a significant effect (p<0.05) on all variables except  moisture content. Storage time had a significant effect (p<0.05) on most of the research variables, except pH and water activity. The results of microbiological analysis showed that there was significant effect (p<0.05) of treatment between processing methods and storage time. Based on this study, nasu palekko with dry processing method has lower pH, moisture content, water activity, MDA, and trimethylamine content. Higher intensity of fat oxidation occurs in wet processing. Based on the microbiological quality, dry and wet processing methods are still suitable for consumption until the fourth day of storage at room temperature.Keywords: meat ducks, nasu palekko, processing, storage
Characteristics of Egg Yolk Powder Added Carrot Puree (Daucus Carota L.) and Isolated Soy Protein Wulandari, Zakiah; Imawan, Salsabila Ma’shum; Suryati, Tuti
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 10, No 1 (2023): JITRO, January
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v10i1.27463

Abstract

Egg powder is widely used in various industries, but the fat content in the egg yolks makes egg yolks powder more easily rancid due to oxidation. One way to inhibit the oxidation reaction of compounds is by adding antioxidants such as carrots. This research aims to evaluate the physicochemical properties, organoleptic properties, and antioxidant activity of egg yolk powder with the addition of carrot puree and isolated soy protein (ISP). The experimental design used in this study was a randomized block design (RBD) based on the manufacturing period, there were three groups of manufacturing periods. The results showed that adding carrot puree and ISP resulted in higher crude protein content and fiber content of egg yolk powder with the color and texture quality criteria preferred by the panelists. The addition of carrot puree and ISP did not affect the water content, pH, aw, and crude fat content. The addition of carrot puree in lower antioxidant activity than the control. Egg yolk powder with the addition of 15% carrot puree and 10% ISP gave the best results for the analysis of physicochemical properties, organoleptic properties, and antioxidant activity. Keywords: antioxidant activity, carrot puree, egg yolk powder, organoleptic property, physicochemical property
Characteristics of Beef Jerky Added by Fresh Red Ginger (Zingiber officinale var. Rubrum) as A Seasoning Maulida Nugrahaning Gusti, Zahra; Suryati, Tuti; Wulandari, Zakiah
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25604

Abstract

Jerky is a processed meat product that can have rancidity due to storage. Adding fresh red ginger as a spices can inhibit the growth of bacteria, increasing antioxidant activity, and potentially increasing tenderness. This study aims to examine the characteristics of beef jerky added by fresh red ginger (Zingiber officinale var. Rubrum) as a seasoning. This study used the addition of fresh red ginger with proportion 0%, 12,5% and 25% from meet weight. Beef was sliced with a thickness of 5 mm then was marinated with spices for 12 hours. Marinated beef was dried using oven at 60°C for 3 hours and 70°C for 5 hours. The results showed that the addition of fresh red ginger to beef jerky was able to increase pH, aw, moisture content, DPPH inhibitory activity, and antioxidant capacity, as well as reduce hardness, TBARS value and TPC numbers. Salmonella sp., Escherichia coli and Staphylococcus aureus bacteria were not detected in all treatments and storage. The red ginger concentration of 12.5% in both raw and cooked beef jerky was preferred by the panelists. Beef jerky with the addition of 25% fresh red ginger showed the best results for testing the physicochemical, sensory, microbiological, and antioxidant activity properties.
Karakteristik Sate Padang dalam Kemasan dengan Suhu dan Waktu Simpan Berbeda Putra, Panji Khairi; Suryati, Tuti; Wulandari, Zakiah
Jurnal Ilmu Pertanian Indonesia Vol. 29 No. 4 (2024): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.29.4.573

Abstract

Padang satay is a typical West Sumatran food that is part of Indonesia's traditional heritage. The experiment was carried out to overcome the problem of decreasing the quality of padang satay products. The vacuum and sterilization method utilized retort pouch packaging, which was anticipated to preserve product quality for up to 21 days during storage at both room and cold temperatures. This study aims to assess the effectiveness of retort pouch packaging in maintaining the quality of satay products by examining their physical, chemical, and microbiological properties after being packaged in retort pouches and stored for 21 days. The research employed a completely randomized design with a factorial arrangement of 2 factors and 4 replications.. Replications were taken for each temperature and storage time. The results showed a significant interaction between cold temperature treatment and storage for up to 21 days, maintaining pH values, water activity, and microbiological quality. Furthermore, the interaction between room temperature and cold temperature treatment could not significantly affect antioxidant activity and MDA levels (p<0.05). In conclusion, padang satay packaging using retort pouch could improve and maintain physicochemical quality in pH, water activity, and microbiology. However, it could not increase antioxidant activity or reduce the MDA level of the product. Keywords: packaging, retort pouch, satay padang, temperature storage
Physical, Chemical and Organoleptic Characteristics of Lactose-Free Milk-Based Ice Cream Arifin, Muhamad; Detiara, Azzahra; Arief, Irma Isnafia; Soenarno, Moch. Sriduresta; Fajr, Aulia Irhamni; Wulandari, Zakiah; Suryati, Tuti; Apriantini, Astari; ., Salundik; Murtini, Devi; Budiman, Cahyo; Taufik, Epi
Jurnal Teknologi Hasil Peternakan Vol 6, No 1 (2025): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v6i1.61822

Abstract

Lactose-intolerant individuals avoid consuming milk and dairy products, which may lead to deficiencies in essential nutrients naturally present in milk. Lactose-free milk, characterized by its higher sweetness compared to full-cream milk, serves as an ideal base for ice cream—a widely consumed product valued for its sweetness and unique texture. This study aims to analyze the physical, chemical and organoleptic characteristics of lactose-free ice cream. Lactose-free milk was produced using 0.2% lactase enzyme. The evaluated parameters included viscosity, overrun, melting time, pH, sweetness level, total caloric content, lactose content, and organoleptic properties. Data were analyzed using a t-test by comparing ice cream made with whole milk and lactose-free milk. The results indicated that lactose-free ice cream exhibited a significantly higher overrun (p < 0.05), a sweeter taste, and lower total caloric content. However, it had a shorter melting time. No significant differences (p > 0.05) were observed in viscosity, pH, or organoleptic properties. These findings suggest that lactose-free ice cream demonstrates a comparable level of consumer acceptance to whole milk-based ice cream. Keywords: ice cream, lactase, lactose free milk, lactose intolerant,  whole milk
Performance and Physicochemical Quality of Quail Eggs Given Bandotan (Ageratum conyzoides L.) Leaf Extract Hariono, Hariono; Kaiin, Ekayanti Mulyawati; Suryati, Tuti; Ulupi, Niken; Afnan, Rudi
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 4 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.4.780

Abstract

The purpose of this study was to determine the influence of bandotan (Ageratum conyzoides L.) leaf extract on the production performance and physicochemical quality of quail eggs raised in tropical settings with ambient temperatures that exceed the comfort zone. A total of 200 female quails aged 6 weeks were reared in colony cages for 30 days. They were separated into four treatments with five replications, each with ten quails. Bandotan leaf extract was administered in dosages of 0%, 0.15%, 0.30%, and 0.45% per quail daily. The parameters measured included feed intake, feed conversion, egg production, egg mass, mortality, egg physical quality, and cholesterol and malondialdehyde (MDA) levels in egg yolks. Adding bandotan leaf extract to drinking water significantly improved quail production performance (p < 0.05). A dose of 0.30% resulted in the highest feed consumption, output, and egg mass, as well as significantly lower mortality rates, indicating its effectiveness in boosting the productivity and health of laying quails. Although it did not have a significant influence on the physical quality of eggs, administration of the extract at that dose significantly reduced MDA levels, egg cholesterol levels, and boosted antioxidant activity (p < 0.05). This demonstrates that bandotan leaf extract at a dose of 0.30% is beneficial in improving the production performance and chemical quality of heat-stressed quail eggs while preserving their physical quality. Keywords: bandotan, eggs, malondialdehyde, productive performance, quail
Aktivitas Farmakologis Ekstrak Daun Bandotan (Ageratum conyzoides L.) dalam Bidang Kesehatan Hewan: Pharmacological Activity of Bandotan Leaf Extract (Ageratum conyzoides L.) in Animal Health Hariono, Hariono; Kaiin, Ekayanti Mulyawati; Suryati, Tuti; Ulupi, Niken; Afnan, Rudi
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 27 No 3 (2025): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.27.3.179-188.2025

Abstract

Kesehatan hewan memiliki peranan yang sangat penting dalam mendukung produktivitas ternak, kesejahteraan hewan, serta kesehatan masyarakat veteriner. Seiring dengan meningkatnya kekhawatiran terhadap dampak negatif penggunaan obat-obatan kimia, seperti antibiotik dan antioksidan sintetis, khususnya yang berkaitan dengan risiko resistensi antimikroba, toksisitas, serta residu, muncul kebutuhan akan alternatif alami yang lebih aman dan berkelanjutan. Salah satu tanaman yang berpotensi memenuhi kebutuhan tersebut adalah bandotan (Ageratum conyzoides Linn.). Tanaman ini mengandung berbagai senyawa fitokimia seperti flavonoid, fenol, alkaloid, dan tanin yang memiliki aktivitas farmakologis sebagai antioksidan, antimikroba, antiinflamasi, serta membantu menurunkan kadar kolesterol. Penelitian ini merupakan studi literatur dengan analisis deskriptif terhadap data sekunder dari jurnal dan artikel terakreditasi nasional dan internasional. Berdasarkan kajian pustaka dari berbagai sumber ilmiah, Ekstrak daun bandotan efektif menghambat peroksidasi lipid, menurunkan kolesterol dan trigliserida, serta meningkatkan bobot badan pada tikus. Pada ayam broiler, ekstrak ini menurunkan kolesterol, meningkatkan pertumbuhan, efisiensi pakan, kualitas daging, dan berfungsi sebagai agen antikoksidia alami.
Meta-analysis of Physicochemical Characteristics in Beekeeping, Wild, and Stingless Bee Honey Prameswara, Jordi Aditiya; Suryati, Tuti; Endrawati, Yuni Cahya; Jayanegara, Anuraga
Jurnal Ilmu Pertanian Indonesia Vol. 29 No. 2 (2024): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.29.2.315

Abstract

The two most extensively beekeeping honeybee species were Apis mellifera and A. cerana. Other species that produced honey, albeit with infrequent cultivation, include A. dorsata, A. florea, and some stingless bees, including Trigona and Melipona. Different types of honeybees were known to affect the quality of honey. Hence, this investigation aimed to conduct a meta-analysis to examine the similarities in honey quality between honey sourced from beekeeping and wild honeybees. Data analysis was performed using the OpenMEE software, facilitating the calculation of effect size and standard error. The effect size and common error data were subsequently organized into separate columns within a CSV file. This CSV file was then imported into the JASP 0.16.2 software to conduct heterogeneity and Egger tests to detect potential publication bias. The findings indicated significant disparities in the quality of honey produced by beekeeping, wild, and stingless bee honey, as determined by various parameters, including pH value, moisture, total sugar, acidity, HMF (hydroxymethylfurfural), and diastase enzyme levels (p < 0.05). According to the results of the meta-analysis, honey from beekeeping exhibited superior quality to that of wild and stingless bees. However, the average values of all parameters still adhered to the established honey quality standards set by the Standar Nasional Indonesia and the International Honey Standard (IHS). Keywords: honey, honeybees, meta-analysis, physicochemical quality
Co-Authors Ahmad Furqon Anuraga Jayanegara Apriantini, Astari Aristo Kurniawan Sio Asep Gunawan Aviantara, Dwindrabata Basuki Cahyo Budiman Cece Sumantri Dedi Fardiaz Detiara, Azzahra Dian Herawati Dondin Sajuthi Endrawati, Yuni Cahya Epi Taufik Fadliah Salim Fajri, Aulia Irhamni Febrina, Bunga Putri Fitri M Manihuruk Hariono Hariono Henny Nuraini Imawan, Salsabila Ma’shum Irma Isnafia Arief Jabbar, Andi Batari K. Jonathan Anugrah Lase Kaiin, Ekayanti Mulyawati Lilis Khotijah M Fandi Maria Kristina Sinabang Maulida Nugrahaning Gusti, Zahra Muhamad Arifin, Muhamad Murtini, Devi Niken Ulupi Prameswara, Jordi Aditiya Putra, Panji Khairi R. Iis Arifiantini Ria Ariyanti RIFKHAN RIFKHAN Rudi Afnan Rukmiasih Rukmiasih Salundik . Soenarno, Moch. Sriduresta Suharyanto Suharyanto Suharyanto Suharyanto Zakiah Wulandari