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All Journal Cannarium (Jurnal Ilmu-ilmu Pertanian) AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Peternakan (Jurnal of Animal Science) Jurnal Inovasi Penelitian JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Jurnal Pengabdian kepada Masyarakat Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan

Sri Lestari

Dosen Program Studi Peternakan Fakultas Pertanian Universitas Khairun, Ternate

Author-ID : 3486657

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Veterinary Other

Published : 9 Documents Claim Missing Document

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Articles

Chemical Quality of Synbiotic Yogurt using Lactobacillus bulgaricus as Probiotics With Mulu Bebe Banana Puree Yusnaini B. Talebe; Sri Lestari
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.513-516

This study aimed to evaluate the best formulation based on the ratios of Mulu Bebe banana puree on synbiotic yogurt. This study used 10% Lactobacillus bulgaricus lactic acid and mulu bebe banana puree incorporated into liquid milk, with the ratios (banana puree to liquid milk) of 1: 0.25; 1: 0.5; 1: 0.75, and 1: 1. Analysis of synbiotic yogurt focused on chemical properties, including moisture, ash, protein, fat, and carbohydrate. The data analysis was subjected to one-way ANOVA in a Completely Randomized Design (CRD) with 3 (three) replications. The result showed that the synbiotic yogurt using L. bulgaricus probiotics and different volumes of mulu bebe banana prebiotic meet the SNI 2981: 2009 requirements for nonfat yogurt, namely a maximum fat content of 0.5%, a minimum protein of 2.7%, and an optimum ash content of 1, 0%. Regarding quality, the best yogurt in this study contained 10% probiotics and 2.5% mulu bebe banana pure prebiotic.

Pemanfaatan Silase Kulit Pisang (Musa pariciae) Untuk Peningkatan Produktivitas Kambing Kacang (Capra hircus): Studi Kasus di Desa Golo Kecamatan Sahu Kabupaten Halmahera Barat Hasriani Ishak; Nursjafani Nursjafani; Sri Lestari
Agrikan: Jurnal Agribisnis Perikanan Vol 12, No 2 (2019)
Publisher : Sangia Publishing

Penelitian ini bertujuan untuk mengetahuai pemberian silase kulit pisang terhadap produktifitas ternak kambing yang meliputi pertambahan berat badan, konsumsi dan konversi ransum. Bahan yang digunakan dalam penelitian ini adalah 12 ekor ternak Kambing yang berumur antar 4 sampai 6 bulan,dengan berat berkisar antara 10 kg. Pakan yang digunakan dalam penelitian ini adalah hijauan dan silase kulit pisang serta ampas tahu sebagai konsentrat. Perlakuan yang digunakan yaitu R1 = 100% hijauan + Konsentrat, R2 = 75% hijauan + 25% silase + Konsentrat, R3 = 50% hijauan + 50% silase + Konsentrat, R4 = 25% hijauan + 75% silase + Konsentrat. Variabel yang diamati meliputi konsumsi, pertambahan bobot badan, dan konversi ransum kambing kacang. Data yang diperoleh dianalisis dengan menggunakan rancangan acak lengkap (RAL). Hasil penelitian menunjukan bahwa bahwa Pemberian silase kulit pisang (Musa pariciae) sampai dengan 75% tidak berpengaruh nyata terhadap pertambahan bobot badan, konsumsi dan konversi ransum kambing kacang.

PENGARUH PEMBERIAN EKSTRAK DAUN KEMANGI (OCIMUM SANCTUM L) TERHADAP PRODUKSI TELUR AYAM BURAS Muhammad Ade Salim; Sri Lestari; Nur Sjafani
Jurnal Inovasi Penelitian Vol 2 No 8: Januari 2022
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v2i8.1158

Daun kemangi (Ocimum sanctum l) selain digunakan sebagai penyedap rasa makanan, juga memiliki zat aktif yang bisa diuji untuk mengetahui pengaruhnya terhadap produktivitas ternak diantarnya produksi telur. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian ekstrak daun kemangi terhadap produksi telur ayam buras. Variabel yang diamati yaitu jumlah telur, bobot telur dan bobot kuning telur. Materi yang digunakan yaitu ayam betina umur 27 minggu dengan bobot 850-100 g sejumlah 36 ekor serta sejumlah pakan ayam. Desain penelitian yaitu Rancangan Acak Lengkap dengan 3 perlakuan dan 1 kontrol yang masing-masing ulangan terdiri dari 3 ekor (4x3x3=36). Perlakuan yang digunakan yaitu R0, tanpa kemangi (control), R1 kemangi 2%, R2 kemangi 4% dan R3 Kemangi 6%. Hasil Uji Anova menunjukkan bahwa pemberian daun kemangi 4 % memberikan pengaruh yang nyata (P<0,05) terhadap jumlah telur yaitu 28,22 butir. Untuk bobot telur, kuning telur dan putih telur hasil uji statistic perlakuan tidak memberikan pengaruh (P>0,05). Kesimpulan yaitu pemberian daun kemangi dapat memberikan efek terhadap produksi telur jika diberikan pada level yang sedang yaitu tidak terlalu rendah atau tinggi dari jumlah ransum.

PEMBERIAN TEPUNG DAUN BIDARA (Zizhipus mauritia Lamk) TERHADAP PERFORMA DAN PROFIL MDA AYAM BROILER PADA KEPADATAN KANDANG YANG BERBEDA Sri Utami; Sri Lestari
Jurnal Peternakan (Jurnal of Animal Science) Vol 5, No 3 (2022): JURNAL PETERNAKAN (JURNAL OF ANIMAL SCIENCE)
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jac.v6i1.5033

Seratus delapan puluh (180) ekor ayam broiler jenis kelamin jantan secara acak dibagi menjadi 36 kelompok yang mendapatkan pakan sesuai dengan periode pemeliharaan dan air minum diberikan secara ad libitum. Kombinasi perlakuan terdiri tiga luasan lantai dan tiga level aditif yang berbeda, yang terdiri dari percobaan luas lantai 0,06 m2/ekor; 0,08 m2/ekor; 0,10 m2/ekor dan level tepung daun bidara adalah 0%; 1%; dan 2% dengan tiga kelompok sebagai ulangan setiap unit terdiri dari lima ekor. Percobaan biologis dilakukan selama 5 minggu. Data yang diperoleh dianalisis dengan menggunakan analisis variansi rancangan acak lengkap pola faktorial 3 x 3, apabila berbeda nyata dilakukan uji banding dengan uji Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa penggunaan level aditif tepung daun bidara pada luas kandang yang berbeda berpengaruh nyata (P<0,05) terhadap konsumsi pakan, pertambahan berat badan, konversi pakan, dan Profil MDA. Disimpulkan terdapat interaksi antara luas kandang dengan level aditif terhadap konsumsi pakan ayam broiler. Penggunaan level aditif tepung daun bidara pala level 2% pada luas kandang 0,10 m2/ekor dapat meningkatkan pertambahan berat badan, efiensi pakan, dan Penurunan kadar MDA

RISIKO KONTAMINASI LOGAM BERAT TIMBAL DAN CADMIUM PADA DAGING DAN HATI SAPI YANG DIGEMBALAKAN DI AREAL BEKAS LAHAN PERTANIAN KECAMATAN WASILE TIMUR Sri Lestari
Janhus: Jurnal Ilmu Peternakan (Journal of Animal Husbandry Science) Vol 2, No 2 (2018): Janhus: Jurnal Ilmu Peternakan (Journal of Animal Husbandry Science)
Publisher : Fakultas Pertanian Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/janhus.v2i2.470

Abstrak Bekas lahan pertanian merupakan salah satu lahan dimana masyarakat mengelola untuk menggembalakan ternaknya dalam memanfaatkan pakan hijauan yang tumbuh dan berkembang. Hal ini memicu kekhawatiran bahwa bekas lahan pertanian sudah tercemar oleh logam berat akibat penggunakan pupuk-pupuk yang mengandung bahan kimia. Tujuan dari penelitian ini melihat risiko kontaminasi logam berat timbal (Pb) dan cadmium (Cd) yang terjadi pada daging dan hati sapi yang digembalakan di lahan bekas pertanian. Metode yang digunakan dalam penelitian ini menggunakan metode SSA (Spektometri Serapa Atom) untuk mendeteksi keberadaan logam berat pada hati dan daging sapi yang digembalakan di bekas lahan pertanian yang terdiri dari 3 ulangan. Hasil penelitian menunjukan bahwa kandungan logam berat Pb pada hati pada ulangan HTs1-HTs3 yaitu sebesar 1,025-1,352 ppm dan pada daging sapi pada ulangan HTs1-HTs3 yaitu sebesar 1,01-1,005ppm. Maka hati dan daging sapi yang digembalakan di bekas lahan pertanian melebihi ambang batas yang telah ditetapkan SNI maupun WHO. Sedangkan logam berat Cd masih berada diambang batas yang telah diisyaraatkan. Sehingga perlu diwaspadai dampaknya bagi kesehatan manusia yang mengkonsumsinya. Kata kunci: Logam berat, sapi potong, dan bekas lahan pertanian

Karakteristik Yoghurt Sinbiotik dengan Penambahan Puree Pisang Mulu Bebe (Musa acuminata) dan Konsentrasi Starter Lactobacillus Bulgaricus yang Berbeda Tirsa Umamit; Yusnaini B Talebe; Sri Lestari
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

This study aims to determine the interaction between the different concentrations of starter L. bulgaricus and mulu bebe banana puree on the characteristics of sibiotic yogurt, to determine the effect of different L. bulgaricus.This study aims to determine the interaction between the different concentrations of starter L. bulgaricus and mulu bebe banana puree on the characteristics of synbiotic yogurt, to determine the effect of different L. bulgaricusstarter concentrations on the characteristics of synbiotic yogurt, to determine the effect of different mulu bebe bananas on the characteristics of synbiotic yogurt. This research was conducted in September - January 2021. The test is a chemical test. The purpose of this study was to find out the characteristics of yogurt with the addition of banana puree mulu bebe and different concentrations of L. bulgaricus and look at the interaction influence of each - each treatment of banana puree addition and starter concentration with a fermentation duration of 72 hours. This research is an experimental study using complete randomized design (RAL) factorial, the first factor is the concentration of L. bulgaricus and the second factor of banana puree with 16 levels of perlakua and 3 repeats with each starter concentration L. bulgaricus A1 0, A2 2.5, A3 5, A4 7.5, Puree banana B1 0 ml, B2 2 ml, B3 4 ml, B4 6 ml. If there is a difference in influence between the treatment of each factor, then it is continued with Duncan's test. The observed parameters include: rendemen, pH, water content, ash content, and protein content. The results of this study showed banana puree and L. bulgaricus concentration had a real effect (P<0.05) on rendemen, ash content, protein content. While the water content has no real effect (P>0.05). The interaction between factors A and B in Duncan's advanced test had a significant effect including rendemen, protein levels and ash levels to the characteristics of yogurt.

Kualitas Fisik Dan Organoleptik Nugget Ayam Dengan Fortifikasi Tepung Daun Kelor (Moringa oleifera L) Hendro Priyono; Sri Lestari; Yusnaini Yusnaini
Cannarium Vol 20, No 1 (2022)
Publisher : Universitas Khairun

Nugget is one of food product mostly made from meat that widely liked by people in all ages especially by children. It is easily to modify the ingredients thus it has many varieties. This research was aimed to evaluate the effect of Moringa oleifera L leaf flour fortification on chicken nuggets in terms of physical and organoleptic qualities. The data of physical qualities (cooking loss and tenderness) and organoleptic qualities (texture and taste) were analyzed for variance completely randomized design followed by the least significant different test (LSD). The results showed that Moringa oleifera leaf flour fortification on chicken nugget affected the tenderness and taste of it, but it had no effect on the cooking loss and texture qualities. Chicken nugget with addition of 1% Moringa oleifera leaf flour was the best product of all.Keywords: physical qualities, organoleptic qualities, fortification, Moringa oleifera leaf flour, chicken nugget

IDENTIFIKASI KARAKTERISTIK FISIK TERNAK KAMBING DI PULAU TIDORE Eny Endrawati; Sri Lestari; Dwi Nur Happy Hariyono
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 10 No. 1 (2022): Juli
Publisher : Fakultas Pertanian Universitas Majalengka

The aim of this study was to identify the potential of goat farming on Tidore island through the identification of physical characteristics, e.g. body coat color, coat color pattern, facial profile, beard profile, and back profile. The physical characteristics of 101 goats (11 males and 90 females; aged 1 to 2 years) were observed, tabulated, and analyzed using descriptive statistics as number of observations and percentage. The results showed that the majority of the studied goats had the following physical characteristics: a combination of brown and white and of black, white, and brown for body coat color in males (45.45%) and females (27.78%), respectively, striped coat color pattern (63.64% in males; 78.89% in females), straight facial profile (81.82% in males; 95.56% in females), bearded in males (63.64%) and beardless in females (95.56%), and straight back profile (81.82% in males; 91.11% in females). It can be concluded that the studied goat population had variations in the physical characteristics, suggesting their potential use as a basis for development of goat genetic resources on Tidore island.

INNOVATION VILLAGE FOR LIVESTOCK DEVELOPMENT THROUGH FEED FERMENTATION TECHNOLOGY IN THE CITY OF TIDORE ISLANDS Emy Saelan; Sri Lestari
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 6: Nopember 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v2i6.3862

Fermentation is a process of preserving feed ingredients, causing chemical changes in feed ingredients as a result of enzyme activity that produces CO2 and alcohol from for Livestock Development Through Feed Fermentation Technology in the City of Tidore Islands carried out on the development of poultry, especially the Kampong chicken. The Innovation Village activity program is carried out through training in processing bran which is waste from rice milling and is a source of crude protein for livestock. Through the Kubermas Program Kemitraan Masyarakat (PKM) activities, training on rice bran processing was carried out through fermentation techniques. The output target of PKM activities is that partner livestock groups can formulation poultry feed using fermentation techniques. The Kubermas Program Kemitraan Masyarakat (PKM) results in partner livestock groups being able to be independent in providing feed for their livestock, not depending on the manufacturer's feed

Co-Authors Dwi Nur Happy Hariyono Emy Saelan Eny Endrawati Hasriani Ishak Hendro Priyono Muhammad Ade Salim Nur Sjafani Sri Utami Tirsa Umamit Yusnaini B. Talebe Yusnaini Yusnaini

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