Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal PETERPAN (Jurnal Peternakan Terapan)
N Riffiandi
Politeknik Negeri Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Veterinary

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
The content of coliform and Escherichia coli on Goat Meat From Traditional Markets In Bandar Lampung N Riffiandi; G G Maradon; V R Pertiwi
PETERPAN (Jurnal Peternakan Terapan) Vol. 3 No. 1 (2021)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.931 KB) | DOI: 10.25181/peterpan.v3i1.2199

Abstract

Meat is an animal product which is a source of protein for human life. The research aimed to determine of contamination of coliform and E. coli in Goat Meet from traditional market in Bandar Lampung. Survei method used in this research and the data were analized descriptively. Sample was taken from 5 traditional market in Bandar Lampung  (Pasar Koga, Pasar Bambu Kuning, Pasar Way Kandis, Pasar Tamin dan Pasar Tugu) each 250 gr. Sample was analized in Lampung Veterinary Center Laboratory. The lowest contamination of coliform got from Pasar Bambu Kuning with <3,6 MPN/gr and the highest got from Pasar Tugu and Pasar Tamin with 1100 MPN/gr. Therefore, contamination of E. coli from all markets is <101. The result showed all meat in traditional market indicated contamination of Coliform and Escherichia coli.
Infeksi Parasit Gastrointestinal pada Kambing (Capra aegagrus hircus) di Desa Rajabasa Lama Kabupaten Lampung Timur V R Pertiwi; N Riffiandi; A Sofiana
PETERPAN (Jurnal Peternakan Terapan) Vol. 5 No. 1 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (233.408 KB) | DOI: 10.25181/peterpan.v5i1.2829

Abstract

In developing countries such as Indonesia, the health of small ruminants such as goats is not given much attention because the medical costs are very high, it causing a farmer to prefer to sell their livestock, even though at relatively low prices if there are signs of infection, one of which is due to parasitic diseases. This research was carried out in the village of Rajabasa Lama. The study was conducted using a descriptive method by collecting feces from the goat pens in that area using native methode and sugar floatation method Furthermore, the examination was carried out using a native test and fecal floating examination using a fluid sugar medium. The results of the examination of gastrointestinal tract parasites that were found included parasites from the protozoan Entamoeba sp. and Eimeria sp. and also parasites from the Trematoda family, the eggs of the worm Fasciola sp.. Eimeria sp. is a parasite that quite often infects ruminants, including goats. This study showed that goats in Rajabasa Lama Village had gastrointestinal parasite infections including Eimeria sp., Entamoeba sp., Fasciola sp. worm eggs, and Trichuris sp. eggs.
Potensi Stabilizer Alami Pati Uwi dalam Meningkatkan Kualitas Set Yogurt Susu Kambing Selama Masa Simpan N A Usman; N Riffiandi
PETERPAN (Jurnal Peternakan Terapan) Vol. 5 No. 2 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/peterpan.v5i2.3276

Abstract

Processing goat's milk into yoghurt products can reduce the distinctive aroma of 'prengus' by adding a starter that will break down lactose into lactic acid and switch the milk smell into a distinctive odour of yoghurt. It will also increase the consumption of goat's milk with higher nutritional value and extend the shelf life. This study aims to determine the potential of the natural stabilizer of uwi starch in improving the quality of set yoghurt goat's milk during its shelf-life. This study was conducted in experimental used CRD with four treatments (P1: 0-day storage, P2: 2 days storage, P3: 4 days storage, P4: 6 days storage) and five replications. Analysis of variance used to determine the potential of the natural stabilizer of uwi starch on total lactic acid bacteria, viscosity, and water content set yoghurt goat's milk. And then, Honestly Significant Difference was used to know the difference between the treatments. The results showed that the treatment adding a natural stabilizer of uwi starch was significantly different (P<0.05) in total lactic acid bacteria during storage and had no significant effect (P>0.05) on viscosity and water content during storage
Co-Authors A Sofiana Maradon, Gusma Gama N A Usman V R Pertiwi V R Pertiwi