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All Journal Bulletin of Applied Animal Research Bantara Journal of Animal Science
Nur Endang Sukarini
Akademi Peternakan Karanganyar Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Immunology & microbiology Veterinary

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Pengaruh Penambahan Buah Naga (Hylocereus Polyrhizus) Terhadap Sifat Organoleptik Puding Susu Kambing Andri Haryono A K; Nur Endang Sukarini; Aji Linungit; Abdul Hakim; Putri Awaliya Dughita; Adib Norma Respati Adib; Bagus Andika Fitroh Bagus
Bulletin of Applied Animal Research Vol 3 No 2 (2021): Bulletin of Applied Animal Research
Publisher : LPPM Perjuangan University of Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/baar.v3i2.922

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan buah merah terhadap sifat organoleptik puding susu kambing. Penelitian dilaksanakan pada bulan Desember 2021, di Lab Fisika dan Kimia UNIBA Surakarta. Materi penelitian menggunakan susu kambing, buah naga dan olahan pudding dengan perlakuan, pertama (KN1) sebagai control 400 ml susu kambing tanpa penambahan buah naga, kedua (KN2) susu kambing 400 ml dengan penambahan 25% buah naga, ketiga (KN3) susu kambing 400 ml dengan penambahan 50% buah naga dan Keempat (KN4) susu kambing 400 ml dengan penambahan 75% buah naga. Proses pembuatan puding dilakukan secara berurutan mulai dari pemanasan pasturisasi air susu kambing, mencampurkan larutan buah naga dan memasukkan bubuk agar-agar. Variable yang diuji oleh panelis meliputi warna, rasa, teksture dan aroma. Analisis data menggunakan rancangan acak lengkap (RAL) dilanjutkan dengan uji Duncan jika terdapat pengaruh yang nyata. Hasil penelitian organoleptik menunjukkan, warna puding tidak menunjukan pengaruh nyata, sedangkan rasa, tekstur dan aroma pudding susu kambing menunjukan pengaruh dengan KN4 sebagai formula yang paling disukai. Penelitian ini menunjukkan bahwa perlakuan puding susu kambing yang disukai adalah (KN4) dengan komposisi susu kambing 400 ml dengan penambahan 75% buah naga. Kata Kunci: susu kambing, buah naga merah, puding
Fermentation of Carrot Juice Waste (Daucus carota L) with Probiotics and Utilization in Races of Chicken Layers on Egg Production and Quality Nur Endang Sukarini
Bantara Journal of Animal Science Vol 2, No 2 (2020)
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v2i2.937

Abstract

The aim of this study was to test the use of carrot juice fermentation with probiotics in rations with different levels on the production performance and quality of egg-laying hens. The material used was Lohman Brown strain of laying hens, 27 weeks old with an average initial body weight of 1.69 kg, as many as 45 birds. The research was conducted with experimental methods and used a Complete Design Acal (CRD). The treatment tested was the use of Carrot Extract Fermentation (FLSW) with probiotic SOC in the feed consisting of T1 = 100% basal ration, T2 = basal ration (97.5%) + FLSW (2.5%): T3 = basal ration ( 95%) + FLSW (5%); T4 = basal ration (92.5%) + FLSW (7.5%); T5 = basal ration (90%) + FLSW (10%). The variables observed were production performance (consumption, egg production (HDA / Hen Day Average), egg weight, egg mass, feed conversion and income over feed cost) and egg quality variables (albumin index, yolk index, Haugh Unit (HU), yolk color, albumin pH, yolk pH). The results of the analysis of variance showed that the use of carrot extract fermentation (FLSW) with different levels had a significant effect on feed consumption (Sig.115) and HDA (Sig.063), yolk index value (Sig.087) and yolk color (Sig. 000). , and not significantly different on feed conversion (Sig. 403), albumin index value (Sig. 522), and Haugh Unit (Sig. 259). The conclusion of the research showed that the use of fermented carrot juice waste (FLSW) in the feed of laying hens had an effect on feed consumption, egg production (Hen Day Averag / HDA), yolk index and yolk brightness (yolk color), but had no effect on conversion. feed, Haugh unit and albumin index value. Key words : probiotics, fermentation, carrot juice waste, production performance, egg quality 
Co-Authors Abdul Hakim Adib Norma Respati Adib Aji Linungit Andri Haryono A K Bagus Andika Fitroh Putri Awaliya Dughita