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All Journal Jurnal Sain Peternakan Indonesia Jurnal Peternakan (Jurnal of Animal Science) Jurnal Ilmu Peternakan Terapan Media Kontak Tani Ternak Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun Jurnal Pengabdian Nasional Buletin Peternakan Tropis (Bulletin of Tropical Animal Science)
Kade Wahyu Saputri
Akademi Komunitas Negeri Rejang Lebong
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Veterinary

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TEKNIK PENGAWETAN TELUR DENGAN MENGGUNAKAN LARUTAN PANDAN (Pandanus amaryllifolius), SEREH (Cymbopogon citratus) DAN JERUK PURUT (Cytrus Hystrix) Wisnu, Febryan Kusuma; Sinuraya, Eden Ericson; Saputri, Kade Wahyu; Nur'aini, Nur'aini
Jurnal Peternakan (Jurnal of Animal Science) Vol 8, No 1 (2023): JURNAL PETERNAKAN (JURNAL OF ANIMAL SCIENCE)
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jas.v8i1.16727

Abstract

Kualitas telur ayam ras akan mengalami penurunan selama penyimpanan. Teknik pengawetan telur diperlukan untuk mempertahankan kualitas dan memperpanjang daya simpan. Pelapisan kerabang telur menggunakan bahan alami dengan kandungan antibakteri dan antioksidan menjadi salah satu solusi pengawetan telur secara sederhana. Penelitian ini bertujuan untuk mengevaluasi pengaruh pelapisan kerabang telur menggunakan larutan bahan alami selama penyimpanan dingin terhadap nilai Haugh Unit, pH putih telur, dan pH kuning telur. Metode penelitian menggunakan Rancangan Acak Lengkap dengan 3 kali ulangan. Perlakuan pelapisan kerabang telur terdiri dari 4 taraf yaitu kontrol, larutan sereh, larutan daun jeruk purut dan larutan daun pandan. Telur ayam ras akan disimpan selama 30 hari. Data pengamatan diambil setiap 10 hari sekali. Data dianalisis menggunakan ANOVA satu arah dengan uji lanjut Tukey pada taraf signifikansi 0,05. Hasil penelitian menunjukkan bahwa teknik pelapisan kerabang telur menggunakan bahan alami selama penyimpanan dingin mampu mempertahankan kualitas telur ayam ras selama 30 hari dibandingkan perlakuan kontrol pada suhu ruang. Larutan sereh menjadi bahan herbal terbaik dengan menghasilkan nilai Haugh Unit 83,66 (grade AA), nilai pH putih 8,72 dan nilai pH kuning telur 6,67. Simpulan dari penelitian ini adalah pelapisan kerabang telur dengan larutan sereh dapat mempertahankan kualitas telur paling baik selama penyimpanan dingin 30 hari.
PENINGKATAN DAYA SIMPAN TELUR MELALUI PELAPISAN EGGSHELL MENGGUNAKAN BAHAN ALAMI Saputri, Kade Wahyu; Nur’aini, Nur’aini; Hamka, Muhammad Subhan
Jurnal Peternakan (Jurnal of Animal Science) Vol 8, No 2 (2024): JURNAL PETERNAKAN (JURNAL OF ANIMAL SCIENCE)
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jas.v8i2.16771

Abstract

Metode pengawetan telur diperlukan untuk meningkatkam daya simpan dan menjaga mutu telur. Mutu (kualitas) telur akan menurun selama disimpan. Salah satu metode pengawetan telur yang sederhana adalah pelapisan eggshell atau sering disebut kerabang atau cangkang telur, menggunakan extrak tumbuhan dengan kandungan antibakteri dan antioksidan. Penelitian bertujuan mengevaluasi pengaruh pelapisan eggshell menggunakan extrak tumbuhan selama disimpan pada temperatur rendah terhadap indeks albumen, indeks yolk dan kedalaman kantung udara. Metode penelitian yaitu Rancangan Acak Lengkap (RAL) yang diulang sebanyak 3 kali. Pelapisan eggshell terdiri dari kontrol, sereh daun jeruk dan daun pandan. Telur ayam disimpan selama 35 hari dalam refrigerator. Data pengamatan dianalisis dengan ANOVA satu arah kemudian uji lanjut Duncan pada taraf signifikansi 0,05. Hasil penelitian yaitu metode pelapisan eggshell dengan extrak tumbuhan berpengaruh nyata terhadap mutu telur. Pelapisan eggshell menghasilkan nilai indeks albumen mutu III, indeks yolk mutu III dan kedalaman kantung udara mutu I setelah disimpan 35 hari. Kesimpulan penelitian adalah pelapisan eggshell dengan sereh dapat menjaga mutu telur paling baik dengan nilai indeks albumen, indeks yolk dan kedalaman kantung udara lebih rendah selama disimpan pada temperatur rendah 35 hari.
Pengaruh Penambahan EM4 dalam Fermentasi Solid Kelapa Sawit terhadap Kualitas Nutrisi Bahan Pakan: The Effect of EM4 Addition in Palm Oil Solid Fermentation on the Nutritional Quality of FeedIngredients Saputri, Kade Wahyu; Nur’aini, Nur’aini; Suningsih, Nining; Hakim, Muhammad
Buletin Peternakan Tropis Vol. 6 No. 2 (2025): November 2025
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.6.2.160-166

Abstract

This study aims to evaluate the effect of the addition of Effective Microorganisms-4 (EM4) on changes in the proximate composition of palm oil solids during the fermentation process. The study design used EM4 treatments with different concentrations (0%, 0.5%, 1.0%, and 1.5% stored for 14 days. The parameters observed included moisture, ash, protein, fat, and crude fiber content. The results showed that moisture and ash content tended to decrease with increasing EM4 concentration and fermentation time. Protein content decreased significantly in the EM4 treatment compared to the control, indicating the utilization of organic nitrogen by microorganisms. Conversely, fat content increased in the 1.5% EM4 treatment, presumably due to the activity of lipolytic enzymes and microbial lipid biosynthesis. Crude fiber content showed a decreasing trend in the EM4 treatment, reflecting the degradation of cellulose and lignin by cellulolytic enzymes. Overall, the addition of EM4 can improve the nutritional quality of palm oil solids by reducing crude fiber and complex proteins and increasing the fat fraction at certain concentrations, so it has the potential to be used as an alternative feed ingredient for poultry
Model Bisnis Inovatif dalam Sektor Peternakan untuk Mendukung Pembangunan Berkelanjutan : Innovative Business Models in the Livestock Sector to Support Sustainable Development Azis, Arif Rahman Azis; Woki Bilyaro; Muhammad Dani; Nurazizah Ramadhanti; Rizky Amrullah Chaniago; Akbar Abdurrahman Mahfudz; Muhammad Subhan Hamka; Kade Wahyu Saputri
Buletin Peternakan Tropis Vol. 6 No. 2 (2025): November 2025
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.6.2.111-122

Abstract

Innovative business models are critical for addressing the complex sustainability challenges within the livestock sector. This systematic review analyzes various innovative business models designed to align livestock production with the principles of sustainable development. The models examined include the circular economy, Integrated Crop-Livestock Systems (ICLS), Precision Livestock Farming (PLF), digitally-enabled value chains (blockchain and e-commerce), and modern cooperatives. The analysis reveals that these models contribute significantly to the three pillars of sustainability—economic, social, and environmental. They achieve this by transforming waste into valuable resources, enhancing resource efficiency, improving productivity and animal welfare, and empowering smallholder farmers. The key finding is that no single model offers a universal solution; instead, the future of sustainable livestock production lies in integrated, context-specific approaches that combine technological innovation with inclusive social structures. This review concludes by emphasizing the need for policies and investments that support the adoption of these hybrid models to build a livestock sector that is productive, equitable, and environmentally responsible
Sensory Quality Test of Liquid Eggs Preservation by Adding Forest Bee Honey and Cold Storage Saputri, Kade Wahyu; Nur’aini, Nur’aini
Jurnal Sain Peternakan Indonesia Vol 20 No 4 (2025)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.20.4.191-196

Abstract

To extend their shelf life beyond the approximate 14 days they last at room temperature, fresh eggs are often processed into liquid eggs. Storage at 4°C with the addition of forest honey (Apis dorsata), which is rich in antibacterials, antioxidants, and sugars, has the potential to maintain quality and serve as a sugar substitute in food products. This study evaluated the sensory quality of liquid eggs with forest honey after cold storage. A total of 60 chicken eggs were stored at 4°C for 21 days. Sensory testing was conducted on 21-day-old liquid eggs that had been steamed for 30 minutes. Panelists assessed color, aroma, taste, and texture, and data were analyzed using ANOVA with a DMRT follow-up test at the 0.05 level. Results indicated that the addition of wild bee honey (Apis dorsata) to liquid eggs stored at 4°C significantly improved the sensory attributes of egg whites, including color, odor, texture, and taste, but showed no significant effect on the sensory properties of egg yolks. Overall, liquid eggs with forest honey were acceptable to panelists and have the potential to be developed as a value-added food ingredient
Co-Authors Akbar Abdurrahman Mahfudz Arif Rahman Azis Aziz, Arif Rahman Febryan Kusuma Wisnu Hakim, Muhammad Kiky Nurfitri Sari Marhamah, S. Muhammad Dani Muhammad Hakim Muhammad Subhan Hamka Nining Suningsih Nur'aini, Nur'aini Nuraini Nur’aini, Nur’aini Nur’aini, Nur’aini Ramadhanti, Nurazizah Rizky Amrullah Chaniago Sinuraya, Eden Ericson Woki Bilyaro