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- Pemanfaatan Hasil Panen Pekarangan Rumah Untuk Pembuatan Obat Tradisional Dan Bumbu Masakan Praktis Berbahan Dasar Bubuk Bawang Putih Lokal â€˜Ebanâ€™ Bani, Polikarpia Wilhelmina; Naisumu, Yolanda Getrudis; Binsasi, Remigius; Metboki, Bernadina; Purwantiningsih, Theresia Ika
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 6 No 1 (2022): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v6i1.456

The harvest in Saenam Village is very abundant and its utilization is still low, so it is interesting to increase the benefit of the harvest from the yards of the local village community to be more useful and increase economic value in the the covid-19 pandemic situation. The harvest in Saenam Village is very abundant and its utilization is still low, so as a researcher I want to increase the utilization of the harvest from the yard of the local village community so that it is more useful and increases economic value in the midst of the COVID-19 pandemic situation. At the time of harvest, the price of garlic is very low, so processing garlic into powder can increase the value of its benefits and economic value. Garlic powder produced is not only a traditional medicine for humans, but also useful as an anti-bacterial for animals and anti-microbial and anti-pest for plants. This public service activities are welcome by the community. They are very enthusiastic about participating in this community service because their benefits harvest can increase through processing into garlic powder. The obtained garlic powder which is directly applied as an anti-pest for garlic plants that have not been harvested and as a practical cooking spice. Garlic powder as a practical cooking spice and traditional medicine is very effective to use because it saves time when cooking and saves costs in terms of disease treatment and plant pest control. In addition, it can improve the welfare of the people of Saenam Village. Garlic without being processed sold only twenty five thousand rupiah per kilogram. When that one kg is processed into powder and packaged, it will be sold at a price of five thousand â€“ seventy five thousand per kilogram. The conclusion of this service is that the value of the garlic benefits can be increased through processing into powder.

Air Rebusan Daun Sirih sebagai Antibakteri Alami untuk Mencegah Mastitis Theresia Ika Purwantiningsih; Wihelmin Haumein; Jefry Presson
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 7, No 3 (2020): JITRO, September
Publisher : Universitas Halu Oleo

ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui diameter daya hambat air rebusan daun sirih terhadap bakteri penyebab mastitis. Bakteri yang digunakan dalam penelitian ini adalah Staphylococcus aureus dan Escherichia coli. daun sirih yang digunakan adalah daun sirih hijau yang banyak tumbuh di Pulau Timor. Rancangan penelitian yang digunakan adalah faktorial dengan 3 waktu perebusan (30, 45 dan 60 menit) dan 3 konsentrasi (12.5%, 25% dan 50%) dengan 3 pengulangan. Hasil penelitian menunjukkan bahwa air rebusan daun sirih hijau belum mampu menghambat pertumbuhan bakteri Escherichia coli. Air rebusan daun sirih konsentrasi 50% dengan waktu perebusan 45 menit menunjukkan hasil penghambatan paling besar. Air rebusan daun sirih mampu menghambat bakteri Staphylococcus aureus namun belum mampu menghambat bakteri Escherichia coli.Kata kunci: Escherichia coli, rebusan air daun sirih, Staphylococcus aureus, uji antibakteriABSTRACTThe aim of this study is to determine the inhibition of betel leaf decoction water against bacteria that caused mastitis. The bacteria used in this study are Staphylococcus aureus and Escherichia coli. The betel leaves used are non-fragrant green betel leaves which are widely grown on Timor Island. The design used was a factorial pattern with 3 boiling time (30, 45 and 60 minutes) and 3 concentrations of boiled water (12.5%, 25% and 50%) with 3 replications. The results showed that the betel leaf decoction water was not able to inhibit the growth of Escherichia coli. Betel leaf decoction water concentration of 50% with a boiling time of 45 minutes showed the greatest inhibitory effect. Betel leaf decoction water has been proven to be able to inhibit the Staphylococcus aureus but has not been able to inhibit Escherichia coli.Keywords: Escherichia coli, decoction of betel leaf water, Staphylococcus aureus, antibacterial test

AKTIVITAS SENYAWA FENOL DALAM BUAH MENGKUDU (Morinda citrifolia) SEBAGAI ANTIBAKTERI ALAMI UNTUK PENGHAMBATAN BAKTERI PENYEBAB MASTITIS Theresia Ika Purwantiningsih; Yustina Yuni Suranindyah; Widodo (Widodo)
Buletin Peternakan Vol 38, No 1 (2014): BULETIN PETERNAKAN VOL. 38 (1) FEBRUARI 2014
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v38i1.4617

AKTIVITAS SENYAWA FENOL DALAM BUAH MENGKUDU (Morinda citrifolia) SEBAGAI ANTIBAKTERI ALAMI UNTUK PENGHAMBATAN BAKTERI PENYEBAB MASTITIS Theresia Ika Purwantiningsih; Yustina Yuni Suranindyah; Widodo (Widodo)
Buletin Peternakan Vol 38, No 1 (2014): BULETIN PETERNAKAN VOL. 38 (1) FEBRUARI 2014
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v38i1.4618

ACTIVITY OF PHENOL OF Morinda citrifolia AS NATURAL ANTIBACTERIA TO INHIBIT THE GROWTH OF MASTITIS-ASSOCIATED BACTERIA Theresia Ika Purwantiningsih; Yuni Suranindyah; Widodo Widodo
Buletin Peternakan Vol 41, No 4 (2017): BULETIN PETERNAKAN VOL. 41 (4) NOVEMBER 2017
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v41i4.24159

Most of dairy farmers less of attention about sanitation after milking. It can trigger a disease, mastitis. Mastitis is one of harmful disease in dairy cow, because it can decrease quality and quantity of milk. The aim of this study was to determine active compounds in the noni fruit extract, to measure the levels of phenolic compounds in different stage of fruit maturity and to know the result of California Mastitis Test (CMT) test between teat’s cow were dipped with noni fruit extract and commercial teat dipping solution containing 1.25% iodine (commercial). The highest level of phenols was presented in ripe noni fruit. Based on statistical analysis using One Way Anova followed by Duncan's test Multiply Range Test (DMRT), there were significant differences (P<0.05) in CMT test between teat’s cow were dipped in noni fruit extract and iodine 1.25% solution. Noni fruit extract solution showed better result than commercial dipping solution containing iodine. The conclusion is noni fruit extract contains natural antibacteria, it can be used to teat dipping solution.

IDENTIFIKASI DAN RECORDING SAPI PERAH DI PETERNAKAN BIARA NOVISIAT CLARETIAN BENLUTU, TIMOR TENGAH SELATAN Theresia Ika Purwantiningsih; Kristoforus Wilson Kia
Jurnal Pengabdian Masyarakat Peternakan Vol 3, No 1 (2018): Jurnal Pengabdian Masyarakat Peternakan
Publisher : Jurusan Peternakan Politeknik Pertanian Negeri Kupang

Identifikasi dan recording merupakan salah satu aspek yang penting namun sering dianggap sepele oleh peternak. Sebagian besar peternak di Indonesia belum paham akan pentingnya identifikasi dan recording pada ternak. Adanya identifikasi dan recording membantu peternak dalam mengelola ternak mereka dan memudahkan dalam proses manajemen pemeliharaan dan membantu dalam meningkatkan produktivitas terak. Peternakan sapi perah milik Biara Novisiat Claretian Benlutu merupakan satu â€“ satunya peternakan sapi perah di pulau Timor. Manajemen pemeliharaan di peternakan tersebut masih sangat sederhana. Peternakan tersebut belum menerapkan sistem identifikasi dan recording pada ternak. Pengelolaan hanya berdasarkan ingatan anak kandang yang bertugas. Pencatatan dilakukan sebatas pada pencatatan produksi susu saja. Pengabdian ini bertujuan untuk mengenalkan identifikasi dan recording pada peternakan sapi perah Novisiat Claretian Benlutu. Identifikasi dilakukan dengan pemasangan kalung identifikasi dan recording dilakukan dengan pemasangan papan recording dan kartu ternak. Diharapkan dengan pengabdian ini dapat memudahkan pengelolaan ternak di peternakan sapi perah Novisiat Claretian Benlutu dan dapat membantu meningkatkan produktivitas ternak.

Pengaruh Celup Puting Menggunakan Ekstrak Buah Mengkudu Matang terhadap Jumlah Sel Somatik Sapi Perah Mastitis Subklinis Theresia Ika Purwantiningsih
JAS Vol 1 No 3 (2016): Journal of Animal Science (JAS) - July 2016
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/ja.v1i03.120

Mastitis menjadi masalah utama dalam tata laksana usaha peternakan sapi perah karena dapat menurunkan produksi susu dalam jumlah besar. Celup puting adalah salah satu cara untuk meminimalisir penyebaran bakteri penyebab mastitis. Tujuan penelitian ini adalah untuk mengetahui pengaruh celup puting menggunakan ekstrak buah mengkudu (Morinda citrifolia) matang terhadap jumlah sel somatik sapi perah yang menderita mastitis subklinis. Penelitian ini menggunakan empat ekor sapi Friesian Holstein (FH) yang diketahui menderita mastitis sub klinis. Puting sapi FH dicelup menggunakan ekstrak buah mengkudu matang konsentrasi 30% dan 40% dalam kurun waktu satu bulan. Perhitungan jumlah sel somatik dihitung setelah celup puting dilakukan. Celup puting secara signifikan (P<0,05) dapat mengurangi jumlah sel somatik pada sapi perah yang menderita mastitis sub klinis. Larutan ekstrak buah mengkudu matang konsentrasi 40% lebih baik dalam mengurangi jumlah sel somatik. ©2016 dipublikasikan oleh JAS.

Kualitas Mikrobiologis Se’i yang Dicuring Menggunakan Jus Kulit Buah Naga Merah (Hylocereuspolyrhizus) pada Penyimpanan Suhu Ruang Theresia Ika Purwantiningsih; Kristoforus W. Kia
JAS Vol 4 No 1 (2019): Journal of Animal Science (JAS) - January 2019
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/ja.v4i1.650

The skin of red dragon fruit (Hylocereus pilyrhizus) contains antiobacterial properties which can inhibit the growth of microorganisms. With the presence of these antibacterial compounds, dragon fruit skin has the potential to become a natural preservative, to replace the use of chemical preservatives such as nitrite in processing se’i (smoked meat typical of East Nusa Tenggara). The results showed that the dragon fruit peel extract inhibited the growth of pathogenic bacteria such as E. coli ATCC 25922 and S. aureus ATCC 25923. The difference in treatment of pathogen bacteria given significantly affected the inhibitory zone of activity of red dragon fruit skin juice bacteria (P<0.05). The use of dragon fruit skin juice as curing material can inhibit bacterial growth and extend the shelf life until the sixth day at room temperature. It can be concluded that the use of dragon fruit skin juice as curing material can inhibit bacterial growth so that it can extend the shelf life at room temperature.

Uji Kualitas Fisik Susu Sapi Friesh Holland (Studi Kasus Peternakan Claretian Novisiat Benlutu Kabupaten TTS) Maria M. Tefa; Stefanus Sio; Theresia Ika Purwantiningsih
JAS Vol 4 No 3 (2019): Journal of Animal Science (JAS) - July 2019
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/ja.v4i3.737

This study aims to determine the quality of milk in the Claretian Novisiat Benlutu Ranch, in terms of alcohol test, boiling test, specific gravity test and acidity degree. This study uses fresh milk samples taken at Benlutu. Alcohol test data, boiling test specific gravity test and the degree of acidity were analyzed using descriptive analysis. The data obtained were analyzed using descriptive analysis and presented in tabular form and the discussion was carried out descriptively based on average counts and standard deviations then compared with SNI 3141.1.2011 concerning the quality of fresh milk. The results of the study were negative in the alcohol test and boiling test, this is in accordance with SNI 2011 on fresh milk. Whereas the milk acidity test shows 6.8 according to SNI 2011 about milk acidity which ranges from 6.0 to 7.5, the specific gravity test shows a scale of 1.0276, this complies with SNI. Based on the results of the study it can be concluded that the fresh milk obtained from the Claretian Novisiat Benlutu Farm is physically good quality and fit for consumption, evidenced by the quality test on fresh milk fulfilling SNI in terms of alcohol test, acidity titration, and boiling test, and specific gravity test.

Kualitas Kimia dan Organoleptik Yoghurt yang dibuat Menggunakan Kultur Yoghurt dan Jenis Susu yang Berbeda Astri Mersiana Timo; Theresia Ika Purwantiningsih
JAS Vol 5 No 3 (2020): Journal of Animal Science (JAS) - July 2020
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/ja.v5i3.1022

This study aims to determine the chemical and organoleptic quality of yoghurt made using different milk and yoghurt culture types. This research was carried out on January 2020. Located at the Faculty of Agriculture Laboratory of the University of Timor Kefamenanu (for organoleptic testing of yoghurt) and at the Faculty of Chemistry Laboratory Nusa Cendana Kupang Animal Husbandry (for testing pH, lactic acid levels, protein content and fat content). In this study using the 3 type of (fresh milk, UHT milk (Ultra High Temperature) and powdered milk), the experimental design used was a Completely Randomized Design (CRD) with 3treatments 3 replications so that there were 9 sample trial units. The treatment consisted of R0= Fresh milk, R1= UHT milk and R2= Milk powder. Based on the results of statistical analysis that the use of different types of milk showed significant or significant differences (P˂ 0,05). The use of fresh milk can give a good color of yoghurt that is equal to 1,77 which shows the yoghurt is yellowish white. The aroma of the best yoghurt is found in the UHT milk type which is 2,74 which shows the yoghurt is flavorful. The best yughurt texture is found in the type UHT milk that yoghurt is rather thick texture. The best acidity level of yoghurt is found in the UHT milk type which is 3,04 which shows that the yoghurt has acidic level, the good level of yoghurt preference is found in the type of milk powder of 2,37 which indicates that the yoghurt has a level of liking like. The best pH yoghurt in fresh milk is 4,35. The best level of lactic acid in milk powder is 0,78%. The best protein content in fresh milk is 2,86% and the best yoghurt fat content in the type of milk powder 0,30%. The conclusion of this study is the type of UHT milk is a type of milk that is better used in making yoghurt. When compared with the type of fresh milk and milk powder in terms of aroma, texture, acidity, Ph and protein content.

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