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All Journal Jurnal Ilmu Dasar Jurnal Ilmiah Inovasi PETERPAN (Jurnal Peternakan Terapan)
N Nurhayati
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Decision Sciences, Operations Research & Management Education Immunology & microbiology Mathematics Veterinary Other

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Phenotypic and genotypic identification of lactic acid bacteria isolated from spontaneous fermentation of unripe var. agung semeru banana (Musa paradisiaca formatypica) N Nurhayati; Betty Sri Laksmi Jenie; Harsi D Kusumaningrum; sri widowati
Jurnal ILMU DASAR Vol 12 No 2 (2011)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (149.303 KB)

Abstract

Lactic acid bacteria (LAB) can be found on food products such as milk and meat products, cerealia, cassava, fruits or vegetable products. The objectives of this research were to identify phenotypic and genotypic of lactic acid bacteria isolated from spontaneous fermentation of unripe var agung semeru banana (Musa paradisiaca formatypica). Phenotypic identification was based on general morphology, physiological test, API and Biolog system. Genotypic identification used polymerase chain reaction (PCR) method and analyses of 16S rRNA sequence. The result showed that two groups of LAB (FSnh 1 and FSnh A isolate) can use glicerol, D-ribose, D- xylose, D-glucose, D-fructose, D-mannose, methyl α D-gluco pyranoside, N-acetyl glucosamine, esculin ferric citrate, salicin, D-celiobiose, D-saccharose, gentibiose and potassium gluconate as carbon source. Beside that FSnh 1 isolate used D-galactose, L-sorbose, L-rhamnose, and amygdalin, while FSnh A isolate used metil αD- glukopiranosa, arbutin, D-maltose, D-lactose, D-trehalose, D-turanose, and potassium 5-ketogluconate as carbon source. The genotypic identification showed that Lactobacillus sp associated with the spontaneous fermentation of var agung semeru banana were identified as Lactobacillus salivarus and Lactobacillus fructivorans.
Pengaruh Penambahan Tepung Kiambang (Salvinia molesta) Terfermentasi dalam Ransum terhadap Performa Itik Peking B T A Putro; N Nurhayati; R Noviadi
PETERPAN (Jurnal Peternakan Terapan) Vol. 3 No. 1 (2021)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (276.546 KB) | DOI: 10.25181/peterpan.v3i1.1968

Abstract

The research was conducted at the Lampung State Polytechnic cage from November to December 2019. This study aims to analyze.The Effect of Adding Leaf Flour (Salvinia molesta )in the Ration on the Performance of Peking Duck. The research method is descriptive method      . data collected by taking samples from P0 and P1 with a number of 40 each at the end of maintenance. data obtained were analyzed descriptively. The variables observed were ration consumption resulting in an average P0 (10,213 gr) lower than P1 (10,220 gr), body weight gain P0 (1,324.27 gr) higher than P1 (1,241.53 gr), ration conversion P0 (7,870 ) lower than P1 (8,680), mortality P0 (11%) higher than P1 (3 %)
Pengaruh Pemberian Tepung Kiambang (Salvinia molesta) Terfermentasi dalam Ransum terhadap Performa Ayam Jawa Super (Joper) H Angelina; N Nurhayati; A A Candra
PETERPAN (Jurnal Peternakan Terapan) Vol. 3 No. 2 (2021)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (221.544 KB) | DOI: 10.25181/peterpan.v3i2.2242

Abstract

This study aims to analyze the effect of giving fermented kiambang ( Salvinia molesta) flour on the performance of super Javanese chicken (joper) the research was conducted at the Lampung State Polytechnic enclosure. As many as 100 joper chickens are kept. Experimental research, using two treatments, namely for control 100% commercial feed and the second treatment with 10% fermented kiambang flour. This result does not affect the performance on the joper chickens. This can be seen from the data on ration consumtion, body weight gain, ration conversion, and mortality. However, fermented kiambang can be used as an alternative as a commercial feed mixture.the weight of the hen given the 10% kiambang is 734, 16 g
Karakteristik Sensori Kopi Celup Dan Kopi Instan Varietas Robusta Dan Arabika N Nurhayati
Jurnal Ilmiah Inovasi Vol 17 No 2 (2017): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v17i2.547

Abstract

Coffee is one of the plantation commodities that contribute to the significant role for agricultural development in Indonesia. Indonesia has two main coffee varieties, namely Arabica coffee and Robusta coffee. The objectives of the study were characterization of physical properties and quality of sensory coffee dye and instant coffee. The materials used are Robusta coffee and Arabica coffee. Physical properties analyzed were total dissolved solids by using refractometer. Sensory quality was tested by a distinctive scoring method that included aroma, taste, viscosity and color parameters. The results showed that the highest total dissolved solids were Arabica dye (43,67) compared to Robusta coffee (42,80). Instant coffee has the strongest flavor, taste and viscosity characteristics compared to coffee dyes. A strong flavor quality is owned by Arabica instant coffee. The strongest steeping quality is owned by Robusta instant coffee. High filling (condensed) is owned by Arabica type instant coffee. The color of the dark sedan is owned by Arabica instant coffee and Robusta. Keywords : Dye Coffee, Instant Coffee, Arabika, Robusta, sensory. 
Co-Authors A A Candra B T A Putro Betty Sri Laksmi Jenie H Angelina Harsi D. Kusumaningrum Riko Noviadi Sri Widowati