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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Sain Veteriner Jurnal Ilmu Ternak JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Majalah Kulit, Karet, dan Plastik AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Media Kontak Tani Ternak Jurnal Teknologi Hasil Peternakan Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan Madani: Multidisciplinary Scientific Journal Jurnal Agripet Annales Bogorienses
Wendry Setiyadi Putranto
Universitas Padjadjaran
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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The Effect Of Stocking Density On Carcass Weight, Carcass Parts, And Carcass Percentage Of Broiler Chickens In Closed-House Dewi, Resa Rosliana; Setiawan, Iwan; Putranto, Wendry Setiyadi
Jurnal Ilmu Ternak Universitas Padjadjaran Vol 24, No 2 (2024)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v24i2.52822

Abstract

This research examined the effect of different densities on carcass weight, carcass parts, and carcass percentage. The material used in this research was 200 broiler chickens aged three weeks, reared for 14 days until they were 35 days old. The experimental design used was a Completely Randomized Design (CRD) consisting of 5 treatments and four replications. If the analysis of variance showed an effect of treatment (P<0,05), then Duncan's Multiple Range Test was carried out to determine the effect between treatments. The treatments used were P1 = density of 13 birds/m², P2 = density of 14 birds/m², P3 = density of 15 birds/m², P4 = density of 16 birds/m², and P5 = density of 17 birds/m². The study found that density had no significant effect (P>0,05) on the carcass weight, carcass parts, and carcass percentage. Based on the research results, it can be concluded that a density of 16 birds/m² for broiler chickens kept in closed houses still provides good production performance and meat quality.
Pengaruh Penambahan Pati Kacang Hijau pada Pembuatan Processed Cheese dengan Koagulan Ekstrak Buah Mengkudu Terhadap Rendemen, Intensitas Warna, dan Firmness Yuliastri, Desi; Putranto, Wendry Setiyadi; Utama, Dicky Tri
Madani: Jurnal Ilmiah Multidisiplin Vol 3, No 2 (2025): March
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.14886533

Abstract

Cheese is a food produced through the process of coagulation and separation of curd and whey. Processed cheese has become a favorite of many people due to its unique and practical characteristics. The complex process of cheese making involves the use of rennet enzyme as one of the key components. Noni contains a significant amount of protease enzyme that can be used as a substitute for rennet. This study aimed to determine the effect of mung bean starch addition on yield, color, and firmness of processed cheese coagulated with noni fruit juice. This study used a Completely Randomized Design with four treatments of mung bean starch concentration (P0=0%, P1=2,5%, P2=5%, P3=7,5%) and five replication. Analysis of variance was carried out after the data was obtained and continued with Duncan's Multiple Range test. The results showed that the addition of mung bean starch did not give a significant effect on color, but gave a significant effect on yield and firmness. The use of 7,5% mung bean starch concentration produced the best processed cheese with a yield of 70,16%, color including L* of 58,03, a* of -0,22, b* of 18,48, and firmness of 67,73N.
Pengaruh Konsentrasi Penggumpal Jus Buah Kiwi (Actinidia deliciosa) pada Proses Pembuatan Fresh Cheese Terhadap pH, Total Bakteri Asam Laktat, dan Daya Hambat Larasati, Alfanny Hasna Putri; Putranto, Wendry Setiyadi; Badruzzaman, Deden Zamzam
Jurnal Teknologi Hasil Peternakan Vol 5, No 2 (2024): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i2.57628

Abstract

Fresh cheese dibuat dari susu segar dan menggunakan enzim rennet sebagai penggumpal protein susu. Enzim rennet belum diproduksi secara masif di dalam negeri. Maka dari itu, diperlukan pengganti berupa buah kiwi yang mengandung enzim aktinidin. Penelitian ini bertujuan untuk menentukan nilai penggunaan dan level konsentrasi jus buah kiwi pada pembuatan fresh cheese terhadap pH, total BAL, daya hambat, intensitas warna, dan rendemen. Metode yang digunakan, yakni eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan konsentrasi jus buah kiwi (5%, 10%, 15%) dan dilakukan sebanyak 6 kali sehingga didapatkan total 18 unit percobaan. Hasil penelitian menunjukkan bahwa penggunaan jus buah kiwi dengan konsentrasi 5 – 15% mampu menurunkan pH 6,06 – 5,62, memiliki total BAL tertinggi pada konsentrasi 15% (17,68 × 103 CFU/g), memiliki daya hambat dengan kategori sangat lemah (<5 mm), menurunkan intensitas warna kecerahan dengan nilai 84,89 – 81,47, meningkatkan warna hijau dengan nilai -1,80 sampai -3,38, meningkatkan warna kuning dengan nilai 15,19 – 21,59, dan rendemen 9,07 – 8,70. Kesimpulan penelitian ini menunjukkan bahwa penggunaan jus buah kiwi dengan konsentrasi 15% terhadap pH, total BAL, daya hambat, intensitas warna, dan rendemen  yang terbaik sebagai pengganti rennet dalam pembuatan fresh cheese.Kata Kunci: Fresh cheese, jus buah kiwi, pH, total BAL, daya hambat, intensitas warna, rendemen
Penyuluhan dan Pelatihan Pembuatan Keju Mozarella Yang Terintegrasi Dengan KKN (Kuliah Kerja Nyata) Mahasiswa Putranto, Wendry Setiyadi; Suryaningsih, Lilis; Suradi, Kusmajadi; Pratama, Andry
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 6 No 2 (2022): Mei
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v6i2.4701

Abstract

Keju Mozarella merupakan salah satu produk olahan susu yang cukup populer di masyarakat. Sebagian besar masyarakat hanya sebagai membeli produk tersebut dengan harga yang cukup mahal.  Belum banyak yang mengetahui bagaimana cara membuat produk keju tersebut, sehingga sangat diperlukan kegiatan penyuluhan dan pelatihan untuk meningkatkan keterampilan masyarakat dalam membuat Keju Mozarella tersebut. Pelatihan dilakukan pada Ibu-Ibu PKK di Desa Cileles Kecamatan Jatinangor. Kegiatan pelatihan meliputi pre-test, pemberian materi, praktek pemebuatan Keju Mozarella dan post-test. Peserta sangat antusias dalam mengikuti kegiatan pelatihan dan memberikan respon positif terhadap kegiatan tersebut. Kegiatan pelatihan dan penyuluhan dapat meningkatkan pengetahuan dan keterampilannya dalam mengolah susu segar menjadi Keju Mozarella. Pada saat pre test jawaban benar mencapai 25,26  persen meningkat menjadi 93,51 persen pada post test.  
Pengaruh Penambahan Minyak Jagung Pada Pembuatan Keju Olahan (Sliced cheese) Dengan Koagulan Getah Pepaya Kering Terhadap Kekerasan (Hardness), Waktu Leleh dan Akseptabilitas Khoppipah, Fitri Anti Siti; Putranto, Wendry Setiyadi; Wulandari, Eka
Jurnal Teknologi Hasil Peternakan Vol 6, No 2 (2025): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v6i2.63384

Abstract

Sliced cheese refers to a type of processed cheese that iseither molded or cut into thin slices. The addation of corn oil intoprocessed cheese formulations is anticipated to enhance thephysical properties, overall quality, and acceptability of slicedcheese products. The objective of this study was to investigate theimpact of varying concentrations of corn oil on specific attributesof sliced cheese, namely hardness, melting time, and sensoryacceptability. An experimental approach was employed, utilizing aCompletely Randomized Design (CRD) with four levels of corn oiladdition: P0 (0%), P1 (5%), P2 (10%), and P3 (15%), with eachtreatment replicated five times. Data obtained from physicalanalyses were subjected to Analysis of Variance (ANOVA). In theevent of statistically significant differences, Duncan's MultipleRange Test was applied. Sensory acceptability data were evaluatedusing the Kruskal-Wallis test, and when necessary, furtheranalyzed with the Mann-Whitney U test. The results indicated thatthe treatment with 15% corn oil (P3) significantly affected meltingtime (P < 0,05), yielding a melting duration of 13.56 minutes.However, corn oil addition did not significantly influence hardness(P > 0,05), which measured 60,08 N/m², nor did it affectacceptability. Sensory scores for color 3,90 (liked), aroma 3,85(liked), texture 3,55 (liked), taste 3,35 (liked), and total acceptance3,50 (liked).
Identifikasi Keragaman Gen Leptin Sebagai Kandidat Gen Kualitas Daging Pada Sapi Pasundan Betina Nurkamilah, Ghina; Hilmia, Nena; Putranto, Wendry Setiyadi
Jurnal Teknologi Hasil Peternakan Vol 6, No 2 (2025): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v6i2.62856

Abstract

Meat quality is influenced by genetic factors,environmental conditions, and their interactions. Variations in thenucleotide sequence of the leptin gene may affect the quality andquantity of leptin hormone, thereby influencing meat quality. Thisstudy aimed to identify the genetic diversity of the leptin genebased on nucleotide sequence mutations in Pasundan cattle raisedat the Ciparanje Beef Cattle Teaching Farm, Faculty of AnimalScience, Universitas Padjadjaran. This Study used 16 DNA samplesfrom female Pasundan cattle were isolated from blood andanalyzed. PCR amplification was performed to amplify a 620 bpfragment of the leptin gene using specific primers designed via theNCBI Primer-BLAST program, with an annealing temperature of59°C. PCR products were evaluated through electrophoresis, andsequencing was carried out to determine the nucleotide sequence.Sequence analysis and genotyping were conducted using BIOEDITand MEGA 11 software. The results revealed a Single NucleotidePolymorphism (SNP) at position g.1047C>T/R25C in the leptingene, with the CT genotype (56.35%) being more frequent than CC(18.8%) and TT (25%). Additionally, several point mutations inintron 1 were identified, including g.806G>A, g.845C>T,g.856G>A, g.868G>C, g.885C>T, g.911C>T, and g.913A>G,consisting of both transition and transversion mutations. Thesefindings indicate that the leptin gene in Pasundan cattle ispolymorphic. Leptin gene polymorphisms in Pasundan cattle arepotentially associated with meat quality traitrs and fat depositionvariation, thus providing a genetic basics for selection to improvethe quality of local cattle
Identifikasi Keragaman Gen Thyroglobulin (TG) sebagai Kandidat Gen Kualitas Daging pada Sapi Pasundan Betina Raihan, Alfina; hilmia, Nena; Putranto, Wendry Setiyadi; Hidayat, Rahmat; Hadi, Didik Nurul
Jurnal Teknologi Hasil Peternakan Vol 7, No 1 (2026): Maret 2026
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v7i1.63634

Abstract

Sapi Pasundan merupakan sumber penyedia daging dengan kualitas baik yang potensial di Jawa Barat. Kualitas daging salah satunya ditentukan oleh komposisi asam lemak yang memengaruhi cita rasa, keempukan, juiceness dan nilai gizinya. Komposisi asam lemak dipengaruhi oleh faktor genetik dan lingkungan, salah satunya adalah gen thyroglobulin. Penelitian ini bertujuan untuk mengidentifikasi keragaman gen thyroglobulin sebagai kandidat gen kualitas daging pada Sapi Pasundan Betina. Metode penelitian yang digunakan adalah deskriptif eksploratif. Sampel DNA berasal dari 20 ekor Sapi Pasundan Betina yang dipelihara di Kandang Sapi Potong Ciparanje, Fakultas Peternakan, UNPAD. Metode yang digunakan adalah PCR (Polymerase Chain Reaction) dan sequencing. DNA target diamplifikasi melalui teknik PCR dengan primer spesifik yang di desain menggunakan program Primer Blast NCBI sepanjang 674 bp. Hasil PCR disekuensing untuk melihat runutan nukleotidanya. Analisis mutasi dilakukan dengan pensejajaran hasil sekuensing dengan data gen thyroglobulin di NCBI menggunakan program Bioedit dan Mega 11. Hasil penelitian menunjukkan terdapat 10 mutasi dengan tiga mutasi yang ditemukan merupakan mutasi baru yaitu g.66G>A, g.81T>C, dan g.416G>A dan tujuh mutasi lainnya yaitu g.240G>T, g.257C>T, g.274C>A, g.335A>G, g.387G>A, g.537C>T, dan g.552T>C. Penelitian ini menunjukkan bahwa gen thyroglobulin pada Sapi Pasundan Betina bersifat polimorfik. Kata Kunci: Thyroglobulin, Sapi Pasundan, Mutasi, Kualitas Daging, Asam Lemak
The Purification of Rennin-Like Protease from Lactobacillus paracasei Isolated from Ettawa Goat Milk Wendry Setiyadi Putranto; Apon Zaenal Mustopa; Arizah Kusumawati; Anika Prastyowati
Annales Bogorienses Vol. 24 No. 2 (2020): Annales Bogorienses
Publisher : National Research and Innovation Agency (BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2020.v24.n2.74-80

Abstract

There is a protease produced by bateria that has characteristics similar to rennin from a calf. Rennin has the ability to clot casein in milk. Rennin-like protease (RLP) is produced by bacteria extracellularly. Lactic Acid Bacteria (LAB) have the potential to be developed for RLP production because they are safe and non-pathogenic bacteria. Rennin is needed in the process of milk coagulation to subsequently obtain a curd in the process of making cheese. In this study, the LAB isolated from Ettawa goat milk (isolate 2.12) which produced RLP was 99% identical to Lactobacillus paracasei based on 16S rRNA gene sequence analysis. The purification of the RLP L. paracasei 2.12 with 60% ammonium sulfate deposition, dialysis, and filtration gel chromatography Sephadex G-50 showed a single 38 kDa protein band with SMCA/SPA was 4.48 higher than that of the calf rennet with a ratio value of 1, therefore in this study, RLP L. paracasei 2.12 was developed as an alternative to renin in cheese making.
Co-Authors Afifa Kantamaryana, Fatia Nasyna Akhmad Solikhin Akhmad Solikhin Aliifah, Felicia Altasya Frilanda Andry Pratama Andry Pratama Andry Pratama, Andry Anika Prastyowati Anika Prastyowati Apon Zaenal Mustopa Apon Zaenal Mustopa Apon Zaenal Mustopa Apon Zaenal Mustopa Arizah Kusumawati Arizah Kusumawati Azzahro, Faiz Muzaki Badruzzaman, Deden Zamzam Baehaqi Bambang Kholiq Mutaqin Deden Zamzam Badruzzaman Dewi, Resa Rosliana Eka Wulandari Eka Wulandari Eka Wulandari EKA WULANDARI Fajar Firdaus Afandi Fatmah Nur Anggraini Giriwono , Puspo Edi Hadi, Didik Nurul Harsi D. Kusumaningrum Hartati Chairunnisa Hartati Chairunnisa Husmy Yurmiati I Wayan T. Wibawan Ida Ayu Marintan Raisanti Iin Susilawati In-In Hanidah Indira Lanti Kayaputri Iwan Setiawan Jajang Gumilar Khoppipah, Fitri Anti Siti Kusmajadi Suradi Kusmajadi Suradi Kusmajadi Suradi Kusmajadi Suradi Larasati, Alfanny Hasna Putri Lathifa, Aghisna Dwi Lilis Suryaningsih Lilis Suryaningsih Lilis Suryaningsih Lilis Suryaningsih Lizah Khairani MAGGY T. SUHARTONO Maggy Thenawidjaja Suhartono Manasje Manoah Bani Maulana, Alwi Rizal Mia Miranti Rustama Muhamad Raihan Aufa Nena Hilmia Nina Mardiana (F01108057) Nurkamilah, Ghina Obin Rachmawan Pratiwi, Fadila Rahma Dinda Putri, Agni Annisa Putri, Cindy Meylia Raden Febrianto Christi Rahmat Hidayat Raihan, Alfina Roostita L Balia Sahbani, Lathifah Nur Saleh, Muhammad Rhafly Soerya, Fatima Aulia Sri Budiarti Poerwanto Stefanus Jemianus Lepa Suharsono Suharsono Suharsono Suharsono Trianingtyas Kusuma Anggaini Utama, Dicky Tri Yuliastri, Desi Yustisia, Eva Sanum Zainatul Hayati