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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of Innovation and Applied Technology Jurnal Teknologi Pertanian Journal of Mechanical Engineering Science and Technology Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Animal Production : Indonesian Journal of Animal Production Anterior Jurnal Jurnal Infomedia JURNAL PENDIDIKAN TAMBUSAI JURNAL BUDIDAYA PERTANIAN CERMIN: Jurnal Penelitian INTEGRITAS : Jurnal Pengabdian Asatiza: Jurnal Pendidikan Quantum Teknika Jurnal Nasional Holistic Science Jurnal Teknologi Hasil Peternakan Journal on Research and Review of Educational Innovation Jurnal Pertanian Kepulauan
Firman Jaya
Departemen Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Social Sciences Veterinary Other

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The Effects of Propolis Extract to Cellular Immune System of Rattus Norvegicus Strain Wistar Radiati, Lilik Eka; Al Awwaly, Khotibul Umam; Kalsum, Ummi; Jaya, Firman
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (240.513 KB)

Abstract

An experiment type of research was conducted to find out the effects of propolis extract dosage on the cellular immune system of Rattus norvegicus. The administration per oral of propolis extract was 40 days and given at different  levels of dosage for each group :  9 mg/day (1st group); 12 mg/day (2nd group) and 15 mg/day (3rd group). The results showed that the average level of leucocytes in the control group    (untreated one) was 3883,33 ± 1563,86 cell/mm3, which comprised of 75,17 ± 4,36 % lymphocytes,  6,67 ± 2,66 % monocytes and 18,17 ± 5,12 % granulocyte. The average level of leucocytes of the first group was 3616,67 ± 1085,20 cell/ mm3 (contained 75,67 ± 4,50 % lymphocytes, 10,50 ± 5,21 % monocytes and 13,83 ± 2,14 % granulocytes);  The second one was 4100 ± 551,36 cell/ mm3 leucocytes (containing 67,33 ± 8,57 % lymphocytes, 3,50 ± 1,38 % monocytes and 25 ± 5,48 % granulocytes), and the third one was 4383,33 ± 1121,46 cell/ mm3 which contained 70 ± 5,10 % lymphocytes, 1,83 ± 0,41 % monocytes and 28,17 ± 5,19 % granulocytes. It may be concluded that the propolis extract could increase the number of leucocytes that influential to response cellular immune system of Rattus norvegicus. The increase of propolis dosage concentration significantly not related each other because the lymphocytes and monocytes cell have a similar correlation.Key words: propolis extract, leucocytes, cellular immune system
Effect of Carrot-Juice on Exopolisaccharides and β-D Galactosidase Activity in Yogurt Radiati, Lilik Eka; Jaya, Firman; Oktavia, Heldy
ANIMAL PRODUCTION Vol 18, No 3 (2016): September 2016
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (587.595 KB) | DOI: 10.20884/1.anprod.2016.18.3.577

Abstract

Carrot juice and milk  were  blended and fermented by  culture bacteria Streptococcus thermophillus  and Lactobacillus bulgaricus.  Carrot juice  affect significantly  on   lactic acid content   (1.09± 0.12% – 1.15± 0.01%),   pH value (3.80±0.06 – 4.17± 0.10),   viscosity  (133±2.30 cP–146±2.10cP),  β-carotene (0-173.19±1.02 µg/g), EPS (11.90 ±0.50 - 18.00 ±0.40 mg/100g),   β-D-galactosidase activity (2.27±0.30-192.40±0.48 µ/g) yogurt, but did not affect significantly on  bacteria number (9.0± 0.5 – 9.8±0.4 log CFU/g).    Carrot juice increased the yogurt culture activity with increasing acidifying, β-catotene, EPS and β-D-galactosidase, suggesting that yogurt could be fortified with carrot juice.
Pengaruh konsentrasi larutan kapur sebagai curing terhadap kualitas fisiko-kimia dan organoleptik gelatin kulit kambing Peranakan Ettawah (PE) Amertaningtyas, Dedes; Thohari, Imam; Purwadi, Purwadi; Radiati, Lilik Eka; Rosyidi, Djalal; Jaya, Firman
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 24, No 2 (2014)
Publisher : Faculty of Animal Science, Universitas Brawijaya

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Abstract

The purpose of this study was to determine effect of lime concentration in the gelatin manufacture from goat skins in terms of physico-chemical and to determine the best lime concentration that can be used for gelatin manufacture from goat skin. The materials used were 5 sheets of Ettawah crossbred goat skin aged 1.5-5 years and lime (Ca(OH)2). The results showed that different lime concentration in the curing process during the manufacture of goat skin gelatin had no effect (P>0.05) on the yield, viscosity, pH, water content, protein content and fat content. The best treatment was the use of 5% of lime concentration which resulted 12.82% of yield, 3.67 cP of viscosity, 2.7 of pH, 9.29% of water content, 73.58% of protein content and 1.77% of fat content.   Keywords: Gelatin, goat skin
Unjuk Kinerja Alat Pasteurisasi pada Proses Pasteurisasi Madu: Studi Kasus PT Kembang Joyo Sriwijaya Wibowo, Sasongko Aji; Lastriyanto, Anang; Erwan, Erwan; Jaya, Firman; Batoro, Jati
Quantum Teknika : Jurnal Teknik Mesin Terapan Vol 2, No 2 (2021): April
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/jqt.v2i2.10835

Abstract

One of the post-harvest honey processing processes is the pasteurization process. Pasteurization is the initial stage of honey processing before evaporation. The high demand for honey in Indonesia requires that honey producing companies must use pasteurization tools with large capacities and do not damage the honey content. Honey will be damaged if the pasteurization temperature is more than 70oC. In addition, the pasteurization process is also still a problem in the honey industry. Therefore it is necessary to make pasteurization tools with automatic and fast temperature control in the pasteurization process. The purpose of this study was to observe the rate of heat penetration into pasteurized honey material and the amount of honey weight pasteurized, then also measured changes in water content, viscosity, degree Brix, and density of density. From the results of measurements of heat penetration rates in pasteurization and conventional pasteurization devices, the difference in time duration on stoves 1, 2, and 3 to increase the initial temperature of 35 oC to 65oC respectively were 45, 45, and 42 minutes with a total of 101 honey, 22 kg while in conventional equipment takes 50 minutes to heat honey as much as 46,780 kg. Gas consumption on stove 1 was 0.291 g/(kgoC), stove 2 was 0.281 g/(kgoC), stove 3 was 0.285 g / (kgoC), whereas gas consumption on conventional stove was 0.272 g/(kgoC). The results of measurements of water content, viscosity, Brix, and density of density before and after pasteurization were as follows 21.99%, 4.835 poise, 63 obrix, 1.356 kg/m3, and 19.82%, 5.453 poise, 64 obrix, 1.358 kg/m3.
Pengaruh Project Based Learning terhadap Kemampuan Psikomotorik Siswa Utami, Puteri Aulia; Jaya, Firman; Seituni, Siti
Jurnal Pendidikan Tambusai Vol. 5 No. 2 (2021): 2021
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

Perkembangan dunia pendidikan di Indonesia saat ini adalah adanya perubahan kurikulum dari KTSP menjadi Kurikulum 2013 dimana menekankan pada proses pembelajaran yang berbasis kepada siswa, sehingga model pembelajaran yang digunakan adalah model pembelajaran proyek yang menuntut siswa lebih aktif dalam proses pembelajaran. Penelitian ini bertujuan untuk mengetahui pengaruh project based learning terhadap kemampuan psikomotorik siswa. Rancangan penelitian ini menggunakan pendekatan kuantitatif. Desain penelitian yang digunakan dalam penelitian ini yaitu menggunakan quasy eksperiment. Teknik pengumpulan data pada penelitian ini menggunakan observasi, wawancara, tes, angket dan dokumentasi. Analisis data pada penelitian ini menggunakan uji validitas dengan product moment, uji reliabilitas dengan alpha crobach, uji normalitas dengan kolomogov-smirnov dan uji t beda test paired samples test. Pada kelas kontrol diketahui nilai ttabel 2,093 < thitung 47.304 yang berarti Ha diterima. nilai ttabel 2,093 < thitung 37,101 yang berarti Ha diterima. Pada kelas eksperimen Dengan adanya data yang tersaji dapat disimpulkan bahwa terdapat pengaruh yang signifikan pada project based learning terhadap kemampuan psikomotorik siswa.
DIVERSIFICATION OF FERMENTED MILK PRODUCT: KEFIR AND YOGHURT Imam Thohari; Tri Eko Susilorini; Anie Eka Kusumastuti; Firman Jaya
Journal of Innovation and Applied Technology Vol 3, No 2 (2017)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1031.499 KB) | DOI: 10.21776/ub.jiat.003.02.3

Abstract

This IbIKK is one of the entrepreneurship activities in the Laboratory of Processing of Animal Product Technology Faculty of Animal Husbandry Brawijaya University. The objective of this activity was to produce fermented milk products, such as yogurt ice candy, yogurt drink, kefir drink, kefir mask and kefir toner that was free of preservatives and has been done research and ready to sell to various consumer: direct consumers, through cooperatives in campus environment and through electronic media. The production of Probiotics was conducted in Processing Technology Laboratory using batch pasteurizer, and incubator to produce quality yoghurt and kefir. The fermented milk products were packed in packs: yogurt ice candy (40 mL) yogurt drink (125 mL), kefir drink (125 mL), kefir mask (100 g) and kefir (100 mL) toner at consumer prices compared to brands other. The marketing method was conducted by direct promotion in Brawijaya University (students, staffs and lecturers), through partnership of Malang university cooperative, through stall around student's residence, canteens in elementary, junior and senior high school in Malang and through the website, www.natural-probiotic.co.id and through social networking.
Tenderness, pH and Water Activity (Aw) of Spices Dried Meat on Various Concentrate of Ginger Extract (Zingiber Officinale Roscoe) and Different Soaking Time Akhadiyah Afrila; Firman Jaya
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 7 No. 2 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The objectives of current research were to find out the concentrate of Ginger extract (Zingiber officinale Roscoe) and different soaking time of to tenderness, pH, and water activity (Aw), microbial count and sensory evaluation of spices dried meat. The result showed that higher the ginger extract (Zingiber officinale Roscoe) concentrate and longer the soaking time, it would give more tenderness, pH, and water activity (Aw) to spices dried meat with 15% ginger extract (Zingiber officinale Roscoe) extract and 20 minutes length of soaking time. Key Words : Dendeng, ginger, soaking time, tenderness, pH and Aw
Pengaruh Kombinasi Penambahan Sari Wortel (Daucus Carota, L) dan Tepung Hunkwee Pada Es Krim Kefir Terhadap Kualitas Fisik dan Kimia Es Krim Kefir Ilma Mahdiana; Purwadi Purwadi; Firman Jaya
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 1 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (177.966 KB) | DOI: 10.21776/ub.jitek.2015.010.01

Abstract

The purpose of this research was to determine the best combination of carrot juice (CJ) and hunkwee flour (HF) on manufacturing of kefir ice cream. The method of this research was experiment with Completely Randomized Design, 4 treatments and 4 replication, the treatments were without carrot juice + HF 5% (P0), CJ 1.5% + HF 3.5% (P1), CJ 3% + HF 2% (P2), CJ 4.5% + HF 0.5% (P3), the presentage based on Ice Cream Mix (ICM). The variables measured were antioxidant activity, viscosity, total solid and organoleptic (textur, taste and aroma). The data was analized by using Analysis Of Variance (ANOVA) continued by Honestly Significance Difference (HSD) test. The result of this research showed that the combination of carrot juice and hunkwee flour gave highly significant difference effect (P<0.01) on antioxidant activity, viscosity, total solid, texture and taste of kefir ice cream and did not give significantly difference effect (P>0.05) on aroma. Conclusion: the combination of carrot juice 1.5% + hunkwee flour 3.5% (P1) in kefir ice cream gave the best result.
Pengaruh Umur Pemanenan Madu di Areal Tanaman Kaliandra terhadap Aktivitas Enzim Diastase, Hidroksimetilfurfural (Hmf) dan Keasaman Sri Minarti; Firman Jaya; Lilik Eka Radiati; Jamilah Jamilah
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 (220.097 KB) | DOI: 10.21776/ub.jitek.2016.011.02.7

Abstract

The goal of this study was determine the influence of honey harvesting age in the area of the calliandra plant to diastase enzyme activity, hidroxymetilfurfural (HMF) and acidity. The method of this study was experiments (RAL) with 3 treatments and five replication. The observations of this study were P1 (honey harvested in 11 days), P2 (honey harvested in 14 days), and P3 (honey harvested in 17 days). The variable in this study is the activity of diastase enzyme, hidroxymetilfurfural (HMF) and acidity. Data of this study were analyzed with the Range Analysis (ANOVA), if there is a significant difference between treatments, analysis of data was continued with the Smallest Real Difference Test (BNT). The results of this study showed that the honey harvesting age gave significant effect (p<0.01) on diastase enzymes activities, hidroxymetilfurfural and acidity. As a conclusion, honey harvesting age influences the quality of the activity of the diastase enzyme, hidroxymetilfurfural and acidity. The best content of diastase enzyme, was found in P3 treatment that is generated in 17th day of harvesting with the value 11.12 DN due to it was longer in the nest before harvested. The best content of hidroximetilfurfural was found in P3 with the value 4.48 mg/kg and the best content of acidity honey was found in P3 with the value 28.42 NaOH/kg.
Pengaruh Masa Panen Madu Lebah pada Area Tanaman Kaliandra (Calliandra calothyrsus) terhadap Jumlah Produksi Kadar Air, Viskositas dan Kadar Gula Madu Sri Minarti; Firman Jaya; Pepy Ade Merlina
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 (484.132 KB) | DOI: 10.21776/ub.jitek.2016.011.01.5

Abstract

The purposes of this research were to investigate the difference of harvesting time on honey production, viscosity, moisture and sugar content, as well as identifying the best harvesting time.The material used in this research was honey from Calliandra plantation. The method used was experimental design using Completely Randomized Design (CRD) with 3 treatments and 5 replications. The treatment consisted of harvesting time on day 11 P1on day 14 P2, and on day 17 P3. Data obtained were analyzed by ANOVA and continued by LSD test. The results showed that the treatments had significantly effect (P<0.01) on honey production, viscosity, water and sugar content. On P1, production obtained was 1.59 L/colony/harvest, while 0.72 and 0,26 from P2 and P3, respectively. Moisture of P1, P2, P3 respectively were 22.02, 21.00, 19.48 %, respectively. Viscosity obtained was 11.43, 18.56, and 33.67 P. Sugar content were 69.46%, 70.59%, and 71.67%, respectively. In conclusion, viscosity and sugar content of honey will increase when it is harvested on day 17, but decrease when it is harvested on day 11. However, harvesting time on day 11 is the best choice for farmer due to highest production obtained, but inadequate of standard of water content, viscosity, and sugar content.
Co-Authors Abdul Azis Abrori, Zainol Afia, Nur Agus Susilo Agustini, Dini Akhadiyah Afrila Aminah, Sukma Ayu Nur Anang Lastriyanto As'ad, As'ad Astri Wulandari Azizah Azizah Azkarahman, Aldyon Restu Bahrun, Esthalia Kustin Pasole Dari, Astin Dedes Amertaningtyas Dewi Masyithoh Dewi Masyithoh Dewi, Siti Karunia Dicky Tri Utama Didik Kusumahadi Djalal Rosyidi edy susanto Erwan Erwan Erwan Erwan, Erwan Fadia, Virotun Nisaul Febiyanto, Romy Febriyanti, Anis firmansah, septian Fitriatus Sholehah Heldy Oktavia, Heldy Heli Tistiana Hendriansyah, Irfan Herly Evanuarini Herman Felani, Herman Ilma Mahdiana Imam Thohari Imam Thohari Imam Thohari Irawan, Dwi Citra Jamilah Jamilah Jati Batoro Jati Batoro Jati Batoro Khotibul Umam Al Awwaly Kosman, Kosman Kusumastuti, Anie Eka La Choviya Hawa Lamerkabel, J. S. A. Lilik Eka Radiati Lusiana Tulhusnah Masauna, Esther D Masyithoh, Dewi Maulida, Yuni Miftahus Surur, Miftahus Mochamad Junus Mochammad Junus Mochammad Yunus, Mochammad Mohammad Rizal Hidayat Muawanah, Kholisatul Mustakim Mustakim Nadya Arera Ritma Ajeng Parlan Pepy Ade Merlina Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Puryantoro P Puspitasari, Yesi Razaqi, Rahmat Shofan Ria Dewi Andriani Rini Dwi Wahyuni Salam, Darus Saputra, Anggi Ferdianto Eka Sasongko Aji Wibowo Seituni, Siti Setio Ardy Nuswantoro Setyo Prayogi , Heni Solly Aryza Sonhaji, Imam Sonia, Ulfatus Sri Minarti Tilawati Tilawati Tri Eko Susilorini Ummi Kalsum Untari, Wiwik Sri Ustadi Ustadi Utami, Puteri Aulia Utuwaly, Imas D Victor G Siahaya Wahyu Novia Widodo Wardana, Rifkian Jorgi Wibowo, Sasongko Aji Wulandari Saepuloh