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Efek Pemberian Pakan Terbatas dan Tepung Bawang Putih (Allium sativum) terhadap Kadar Protein dan Kolesterol Daging pada Ayam Pedaging Ahmad Syakir; Nurliana Nurliana; Sri Wahyuni
Jurnal Agripet Vol 17, No 2 (2017): Volume 17, No. 2, Oktober 2017
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v17i2.7757

Abstract

ABSTRAK.Penelitian ini bertujuan mengetahui efek pemberian pakan terbatas dan tepung bawang putih terhadap kadar protein dan kolesterol daging ayam pedaging. Dalam penelitian ini digunakan ayam pedaging sebanyak 72 ekor yang dibagi atas empat perlakuan: Perlakuan I, diberikan pakan basal dan tidak diberikan tepung bawang putih, Perlakuan II, diberikan pakan basal dan diberikan tepung bawang putih 3 mg/ekor/hari, Perlakuan III setiap 4 hari diberikan pakan basal, selang 1 hari dipuasakan (24 jam), dan tidak diberikan tepung bawang putih, Perlakuan IV, setiap 4 hari diberikan pakan basal, selang 1 hari puasa (24 jam), dan saat pemuasaan diberikan tepung bawang putih 3 mg/ekor/hari. Pemuasaan dilakukan mulai umur 15 hari. Masing-masing perlakuan terdiri atas tiga ulangan. Pemberian tepung bawang putih dilakukan dengan cara dicampurkan kedalam pakan komersil dan diberikan selama dua kali (pagi dan sore). Pengambilan sampel ayam pada umur 36 hari. Variabel yang diamati yaitu: kadar protein dan kadar kolestrol daging. Data dianalisis dengan analisis varian dan dilanjutkan dengan uji Duncan taraf 5%. Hasil penelitian menunjukkan bahwa pemberian pakan terbatas dan tepung bawang putih tidak berpengaruh nyata (P0.05) terhadap kadar protein dan kolesterol daging. Dapat disimpulkan bahwa pemberian pakan terbatas dan tepung bawang putih tidak meningkatkan kadar protein dan tidak menurunkan kadar kolesterol daging ayam pedaging.(Effect restricted feeding and garlic powder on protein content, and meat cholesterol in broilers)ABSTRACT. This study aimed to determine the effect administration restricted feeding and garlic powder on the protein and meat cholesterol.. This study used chicken broiler as much as 72 chicks which were divided into four treatments: The first treatment, the chicks were given commercial feed ad libitum and withouth garlic powder, the second treatment, the chick were given commercial feed ad libitum and supplemented by garlic powder 3 mg/ head/day, the third treatment every 4 days given feed ad libitum, an interval of one-day fasting (24 hours), and are not given garlic powder, treatment IV, every 4 days given feed ad libitum, an interval of one-day fasting (24 hours), and when fasting given garlic powder 3 mg / head / day. Every treatment consisterd on tree reapeated. Garlic powder mixed into comercial feed and given twice a day. (morning and afternoon). Taken chicks sample done when the chicks aged of 36 days. Variables observed were: protein and cholesterol. Data were analyzed by analysis of variance followed by Duncan test level of 5%. The results showed that feeding is limited and garlic powder not significantly (P 0.05) on protein and cholesterol.
Efek Suhu dan Masa Simpan Terhadap Aktivitas Antimikroba Susu Fermentasi dengan Lactobacillus casei Cut Afria Mirdalisa; Yusdar Zakaria; Nurliana Nurliana
Jurnal Agripet Vol 16, No 1 (2016): Volume 16, N0. 1, April 2016
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v16i1.3639

Abstract

ABSTRAK. Susu fermentasi merupakan susu hasil pengasaman melalui aktivitas bakteri asam laktat yang menyebabkan perubahan kimia, sensorik dan mikrobiologi dalam produk susu fermentasi. Lactobacillus casei merupakan bakteri yang mampu menghasilkan senyawa organik dan hydrogen peroksida yang bersifat antibakteri. Senyawa antibakteri ini adalah senyawa kimiawi atau biologis yang dapat menghambat pertumbuhan dan aktivitas bakteri patogen yang dapat merusak kualitas susu fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama penyimpanan terhadap kualitas susu fermentasi dengan Lactobacillus casei. Suhu dan lama penyimpanan pada susu fermentasi Lactobacillus casei pengaruh sangat nyata (P0,01) dan dapat menekan pertumbuhan terhadap bakteri E.coli dan Staphylococcus aureus. Aktivitas antimikroba susu fermentasi Lactobacillus casei pada suhu penyimpanan 5C dengan lama penyimpanan 30 hari dapat menekan pertumbuhan bakteri Staphylococcus aureus.(Effects of temperature and storage time on the antimicrobial activity fermented milk with Lactobacillus casei)ABSTRACT. Fermented milk is milk acidification results through the activity of lactic acid bacteria that causes chemical changes, sensory and microbiological in fermented milk products. Lactobacillus casei is a bacteria that can produce organic compounds and hydrogen peroxide which is antibacterial. The antibacterial compound is a chemical or biological compound that can inhibit the growth and activity of pathogenic bacteria that can damage the quality of fermented milk. The study has been conducted to determine the effect of temperature and storage time on the quality of fermented milk with Lactobacillus casei. the temperature and duration of storage time of fermented milk with Lactobacillus casei highly significant (P 0.01) affected and can suppress the growth of bacteria E.coli and Staphylococcus aureus. The antimicrobial activity of Lactobacillus casei fermented milk at the storage temperature of 5C with a storage time of 30 days can suppress the growth of Staphylococcus aureus.
Dinamika Pertumbuhan Lactobacillus casei dan Karakteristik Susu Fermentasi Berdasarkan Suhu dan Lama Penyimpanan Siti Rani Ayuti; Nurliana Nurliana; Yurliasni Yurliasni; Sugito Sugito; Darmawi Darmawi
Jurnal Agripet Vol 16, No 1 (2016): Volume 16, N0. 1, April 2016
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v16i1.3476

Abstract

ABSTRAK. Mutu susu fermentasi sangat dipengaruhi oleh bahan baku, proses pengolahan, proses fermentasi, dan penyimpanan. Perubahan nilai gizi dapat terjadi karena variasi dan fluktuasi suhu dan penyimpanan akan mempercepat kerusakan susu fermentasi. Penelitian bertujuan untuk mempelajari pengaruh suhu dan lama penyimpanan yang berbeda pada susu fermentasi terhadap pertumbuhan L. casei dan karakteristik susu fermentasi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor yaitu faktor A (suhu) terdiri dari a1=4-10C, a2=10-16C. Faktor B (lama penyimpanan) terdiri b1=0 hari b2=30 hari, b3=60 hari, b4=90 hari dan dianalisis meliputi jumlah total bakteri L. casei, nilai derajat keasaman (pH), kadar asam laktat, sineresis, dan kadar alkohol. Hasil analisis menunjukkan bahwa perlakuan suhu dan lama penyimpanan berpengaruh sangat nyata (P0.01) terhadap total bakteri, sineresis, kadar alkohol, asam laktat, tetapi pada pH terjadi interaksi antara suhu dan penyimpanan. Disimpulkan bahwa suhu dan lama penyimpanan dapat mengakibatkan pertumbuhan L. casei tidak stabil dan terjadinya perubahan karakteristik fisik susu fermentasi L. casei.(Growth dynamics of Lactobacillus casei and characteristics of milk fermentation based on temperature and storage time)ABSTRACT. Fermented milk quality is strongly influenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to variations and fluctuations in temperature and storage will accelerate damage fermented milk. The research aimed to study the effect of temperature and different storage length of fermented milk on the growth of L. casei and characteristics of fermented milk. The study used completely randomized design (CRD) with factorial pattern which are consisted of two factors. Factor A (storage temperature) they were a1=4-10C, a2=10-16C. Factor B (storage time) they were b1=0 days, b2=30 days, b3=60 days, b4=90 days and analyzed include the total number of bacteria L. casei, the value of the degree of acidity (pH), lactic acid levels, syneresis, and alcohol content. The results showed that the temperature and storage time was highly significant (P0.01) effect the total bacteria, syneresis, alcohol level, lactic acid level, and there was interaction between temperature and storage time on pH. It can conclude that the temperature and storage time affect the growth of L. casei unstable and changes in the physical characteristics of L. casei fermented milk.
Tingkat Kepuasan Konsumen Terhadap Kualitas dan Harga Daging Sapi Yang Dijual di Kota Banda Aceh Ratnawati Ratnawati; Nurliana Nurliana; Razali Razali
Jurnal Agripet Vol 14, No 2 (2014): Volume 14, No. 2, Oktober 2014
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v14i2.1889

Abstract

(The level satisfaction of consumers to quality and price of beef in Banda Aceh)ABSTRACT. This study aims to determine level satisfaction of consumers to quality and price to beef sold in Banda Aceh, knowing influence of quality and beef price to satisfaction of consumer and also know most dominant variable have an effect on to satisfaction of beef consumer in Banda Aceh. The sampling methods is that used was purposive sampling is counted 180 consumers. The level of beef consumer satisfaction to sold in Banda Aceh is in the level of very low. The quality and price to the satisfaction of consumers to beef sold in Banda Aceh has significant different to satisfaction of consumers P0,05. The quality variable which significantly has a dominant of beef consumer satisfaction to sold in Banda Aceh. The value of determination coefficient (R Square) is equal to 0,31,9 show that quality and price of beef is influenced satisfaction of consumers is equal to 31,9 %, meanwhile 68,1% is influenced by other factors not included in this study. Concluded that the quality and price have ability to influence satisfaction of consumers. The good quality can improve satisfaction of consumers and stiff price can degrade satisfaction of consumers.
Efek Dekontaminasi Karkas Ayam Pedaging Menggunakan Asam Asetat, Asam Sitrat dan Kombinasinya Terhadap Angka Lempeng Total Campylobacter sp. Zalhendra Eka Putra; Nurliana Nurliana; Razali Razali
Jurnal Agripet Vol 14, No 2 (2014): Volume 14, No. 2, Oktober 2014
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v14i2.1873

Abstract

(Effect of poultry carcas decontamination by acetic acid, citric acid and its combination to total plate count of Campylobacter sp).ABSTRACT. This research aimed to detect the total number of Campylobacter sp. on poultry carcass after decontamination by acetic acid, citric acid and combination of both. This research was conducted in the Laboratory of Veterinary Public Health Syiah Kuala University, Banda Aceh. The research was factorial completely randomized designed. Samples of poultry carcass were obtained from the Lamnyong market, Banda Aceh. Sixty poultry carcasses were divided into three groups of treatment and one group without treatment. Observation of each treatment was five time replicated at 0, 2, 4, 6 and 8 hours after immersion for 30 seconds in each of the decontamination material. Observation of Campylobacter sp. was done by inoculating every sample on CM0739 selective Campylobacter Blood free selective agar base and CCDA Selective supplement SR0155E. Measurements of Total Plate Count (TPC) Campylobacter sp according to Standard Plate Count (SPC). Data was variance analyzed (ANOVA) using SPSS. The results of research showed that the growing colonies of Campylobacter sp. were indicated by white colony with surrounded by black zone. Immersion of poultry carcass with acetic acid, citric acid and combination of the both and the observation time had no influence (P0,05) to ALT Campylobacter sp. The research was concluded that carcass to Campylobacter sp. The immersion by acetic acid, citric acid and combination of both and the observation time were not reduce Campylobacter sp. in poultry carcass.
Pengaruh Bakteriosin Produksi Bakteri Asam Laktat Isolat Indonesia terhadap Jumlah Bakteri dalam Susu Pasteurisasi Nurliana Nurliana; Idwan Sudirman; Mirnawati Sudarwanto; Raden Roso Soejoedono
Jurnal Agripet Vol 9, No 1 (2009): Volume 9, No. 1, April 2009
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v9i1.622

Abstract

The effect of bacteriocin produced by Indonesia Isolate of lactic acid bacteria toward total bacteria in pasteurized milkABSTRACT. The aim of this research was to study the ability of bacteriocin (amylocin) produced by Indonesian isolate of Lactic Acid Bacteria (LAB) (Lactobacillus amylovorus US 121) and its combination with nisin in pasteurized milk. The total bacteria was measured by plate count method. The antimicrobial activity of amylosin at 64 AU/ml had the same activity with nisin at 625 AU/ml and its combination between amylosin and nisin at 32 AU/ml and 312,5 AU/ml respectively against psychrotrophic, thermoduric bacteria and L. monocytogenes in pasteurized milk. However, combination of amylosin and nisin (32 AU/ml + 312,5 AU/ml) able to reduce S. aureus in pasteurized milk. Amylosin at 64 AU/ml kept the shelf life of pasteurized milk longer until 12 days at 10oC. The addition of amylosin (the precipitate resulted by ammonium sulfate precipitation at 70% w/v) changed the color of pasteurized milk be brownish white.
Co-Authors . Darmawi . Razali Ahmad Syakir Ahmad Syakir Angelina W. Sanjaya Borgo Mauly Nasution Cut Afria Mirdalisa D. Delima, D. Daniel Sebastian Simangunsong Darmawi Darmawi Darmawi Darmawi Dwinna Aliza Erina Erina Faisal Jamin Faisal Jamin Fakhrurrazi Fakhrurrazi Hamny Sofyan Idham Noviandi Idwan Sudirman Ismail I Lisdar Idwan Sudirman M Daud AK M. Aman Yaman M. Hambal, M. M. Isa M.iSA - Mahdi Abrar Maryulia Dewi Masda Admi Mirnawati Sudarwanto Mirnawati Sudarwanto Nurdiani Muliana Sitakar Raden Roso Soejoedono Ratnawati Ratnawati Razali Razali Razali Razali Razali Razali Rinidar Rinidar Safarwati Safarwati Safni Kamal Samadi S Samadi Samadi Siti Rani Ayuti Sugito Sugito Sugito Sulasmi S Sulasmi Sulasmi Syafrizal Syafrizal T Zahrial Helmi T. Armansyah T. Fadrial Karmil Teuku Reza Ferasyi Teuku Reza Ferasyi Vhodzan Adzima Nyak Adam Wahyuni, Sri Yarmaliza Yurliasni Yurliasni Yusdar Zakaria Zakiah Heryawati Manaf Zalhendra Eka Putra