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All Journal Buletin Peternakan JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Pengabdian Masyarakat Peternakan JAS (Journal of Animal Science) Livestock and Animal Research JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Journal of Tropical Animal Science and Technology
Theresia Ika Purwantiningsih
Universitas Timor
Agriculture, Biological Sciences & Forestry Humanities Education Engineering Public Health Veterinary Other

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Journal : JAS (Journal of Animal Science)

 1 
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

Abstract

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

Abstract

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

Abstract

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

Abstract

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.
Co-Authors Agustinus A Dethan Aloysius Rusae, Aloysius Astri Mersiana Timo Bani, Polikarpia Wilhelmina Bernadina Metboki, Bernadina Binsasi, Remigius Freitas, Zakarias Jefry Presson Kristoforus W Kia Kristoforus W. Kia Kristoforus Wilson Kia Maria Adlofina B Bria Maria M. Tefa Paulus Klau Tahuk Rindiyani Y Tanii Seran, Alfiana Sine, Yuni Sio Stefanus, Sio Suranindyah, Yustina Wayan Tunas Artama Widodo Widodo Hadisaputro Widodo Widodo Widyobroto, Budi Wihelmin Haumein Yolanda Getrudis Naisumu Yustina Yuni Surandiyah