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All Journal Jurnal Ilmu Ternak Jurnal Peternakan Indonesia Journal of Livestock Science and Production JURNAL ILMIAH PETERNAKAN TERPADU Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan Madaniya Wahana Peternakan Room of Civil Society Development Jurnal Kastara Room of Civil Social Development
Pramono, Pradipta Bayuaji
Program Studi Peternakan, Fakultas Pertanian, Universitas Tidar
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Perendaman Sari Belimbing Wuluh dengan Konsentrasi Berbeda terhadap Nilai pH dan Kadar Air Daging Paha Itik Magelang Athi’ Nur ‘Azizah; Nur Hidayah; Pradipta Bayuaji Pramono
Wahana Peternakan Vol. 6 No. 1 (2022): Wahana Peternakan
Publisher : Fakultas Peternakan Universitas Tulang Bawang Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v6i1.529

Abstract

Magelang duck is a native duck from Magelang Regency in Central Java. Duck meat has a higher fat content than chicken meat, making it more perishable. Meat quality can be maintained in various ways, one of them is using bilimbi fruit (Averrhoa bilimbi L.). The purpose of this study was to find out whether there was a differences in bilimbi fruit concentration in maintaning quality meat can lower pH value and water content of Magelang duck thigh meat. The ducks used in this study were two months old. This study used a Completely Randomized Experimental Design (CRD) with 4 treatments and 5 replications, then proceed with Duncan's Multiple Range Test (DMRT) if the treatments were different. The result showed that soaking bilimbi fruit for 30 minutes at a concentration difference of 20-60% significantly reduced the pH value of the Magelang duck thigh meat to 4,55-4,91, compared to 5,75 for controls. The water content did not affected by 57,01-59,85 value. The concentration of bilimbi fruit up to 60% was able to reduce the pH value of the Magelang duck thigh meat, but did not have an effect on the water content of the Magelang duck thigh meat. Keywords: bilimbi fruit, magelang duck, water content, pH value.
PENGARUH LAMA PENYIMPANAN TERHADAP KADAR AIR, SIFAT FISIK, DAN ORGANOLEPTIK BEKATUL BERAS MERAH Mohamad Haris Septian; Pradipta Bayuaji; Mikael Sihite; Rizqi Nurul Aeni; Wisnu Romadhon
Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan Vol 2, No 4 (2020)
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jnttip.v2i4.29995

Abstract

ABSTRAK Bekatul beras merah merupakan produk samping dari proses penggilingan padi beras merah yang potensial dijadikan sebagai pakan penguat. Penelitian bertujuan untuk mengetahui pengaruh lama penyimpanan terhadap sifat fisik bekatul beras merah. Penelitian dilakukan secara eksperimental menggunakan rancangan acak lengkap. Data yang dihasilkan diuji menggunakan analisis ragam dan jika ada perbedaan yang nyata maka dilanjutkan dengan uji Jarak Berganda Duncan. Penelitian terdiri dari 5 perlakuan berupa lama penyimpanan yaittu 0, 1, 2, 3, 4 pekan. Masing-masing perlakuan diulang sebanyak 5 kali. Pengujian yang dilakukan adalah kadar air, kerapatan tumpukan, kerapatan pemadatan tumpukan, kerapatan pemadatan tumpukan metode banting, berat jenis, dan sifat organoleptik. Hasil menunjukkan bahwa lama penyimpanan nyata (P<0,05) meningkatkan kadar air, menurunkan nilai kerapatan tumpukan, kerapatan pemadatan tumpukan, kerapatan pemadatan tumpukan metode banting, tetapi tidak memengaruhi (P>0,05) berat jenis. Perubahan warna terjadi pada pekan keempat, perubahan bau mulai terjadi pada pekan ketiga, perubahan tekstur dengan adanya gumpalan pada pekan ketiga, serangan serangga pada pekan keempat, tetapi tidak terdeteksi adanya jamur yang terlihat secara kasat mata hingga pekan keempat. Kesimpulan, lama penyimpanan dapat menyebabkan perubahan sifat fisik dan organoleptik bekatul beras merah.Kata kunci: bekatul beras merah, penyimpanan, sifat fisik ABSTRACT Brown rice polish is a by-product from brown rice grinding which is potential to be used as concentrate feed. This research was aimed to find out the effect of storage duration on physical properties of brown rice polish. This research used experimental of Completely Randomized Design (CRD). Data collected was analyzed using analysis of variance and continued by Duncan’s test if the results was significant. This research contained 5 treatments storage duration which are 0, 1, 2, 3, and 4 weeks. Each treatment was replicated by 5 times. The properties tested were water content, bulk density, compacted bulk density, thrown compacted bulk density, specific gravity, and organoleptic properties. The result showed that storage duration was significantly (P<0.05) increased water content, decrease bulk density, compacted bulk density, thrown compacted bulk density while specific gravity was not affected (P>0.05). The color was changed in the fourth week, the scent was changed in in the third week, the texture shown by clotting occur in the third week, presence of insect in the fourth week while there was no presence of fungus seen even in the fourth week. It is concluded that storage duration changed the physical and organoleptic properties of brown rice polish. Keywords: Brown rice polish, storage duration, physical properties, organoleptic properties
The Effect Probiotic Lactic Acid-Based on Organoleptic Indicators of Brown Rice Polish Pradipta Bayuaji Pramono; Mohamad Haris Septian; Mikael Sihite
Journal of Livestock Science and Production Vol 4, No 2 (2020): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v4i2.3329

Abstract

This study aims to determine the effect of adding probiotics based on lactic acid bacteria (BAL) on brown rice polish fermentation, which was tested organoleptically. The variables observed were texture, colour, scent, flavor, and assessment of the quality of one month fermented brown rice polish. Sources of probiotics used are commercial probiotics based on lactic acid bacteria (LAB). The treatments given were P0 = Rice polish fermentation without the addition of probiotics (control), P1 = Rice polish fermentation + 0.5% probiotic, P2 = Rice polish fermentation + 1.0% probiotic, P3 = Rice polish fermentation + 1.5% probiotic. The data obtained were processed using variance analysis of a randomized complete design (RCD). If there were significant differences, the data was further tested using Duncan's Multiple Range Test (DMRT). The results showed that the addition of probiotics at a dose (0.5; 1.0; 1.5)% improved the flavor and quality assessment of the fermented brown rice polish but did not affect the texture, colour, and scent of fermented brown rice polish. It can be concluded that the addition of LAB-based probiotics can improve the quality of brown rice polish, which is assessed organoleptically.Keywords: Brown rice polish, Fermentation, Organoleptic, Probiotic
Utilization of Indigenous Microorganisms (IMO) on Lactic Acid Content, pH Value, Dry Matter, and Fleigh Value of Anaerobic Fermentation Cassava Skin (Manihot esculenta) Mulatsih Siswinarti; Pradipta Bayuaji Pramono; Mohamad Haris Septian
JURNAL ILMIAH PETERNAKAN TERPADU Vol 11, No 1 (2023)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v11i1.p51-64

Abstract

The purpose of this study was to determine the effect of using Indigenous Microorganisms( IMO) based on soybean cooking water, rice washing water, tofu dregs water, rumen contents liquid, and coconut water as a commercial starter to replace EM4 in the manufacture of fermentation based on the value of lactic acid content, the value of pH, dry matter content, and Fleigh value. This research was conducted at the Laboratory of Animal Husbandry and Fisheries Technology, Faculty of Agriculture, Tidar University. The research method used a completely randomized design with four treatments (P0 = Cassava peel + EM4 (1%) + molasses (3%), (P1 = Cassava peel + IMO 1 (1%) + molasses (3%), (P2 = Cassava peel + IMO 2 (1%) + molasses (3%), (P3 = Cassava peel + IMO 3 (1%) + molasses (3%) and five replications. The data obtained were analyzed using ANOVA and Dunnet's test, using the IBM SPSS 21 tool. The results of this study showed that the use of MOL had a significant effect (P<0.05) on pH but had no significant effect (P>0.05) on lactic acid , dry matter content, and Fleigh value. The conclusion of this study is that the use of MOL can be used as a substitute for a commercial starter because the anaerobic fermentation of cassava peels produced is included in the very good category based on the pH value, lactic acid content, dry matter and the resulting Fleigh value.
Pengaruh Umur Induk Ayam Arab Persilangan Ayam Lingnan Terhadap Persentase Susut Bobot Telur, Fertilitas, Daya Tetas, dan Bobot Tetas DOC Farida Khusnawati; Pradipta Bayuaji Pramono; Mikael Sihite; Rahayu Kusumaningrum
Jurnal Ilmu Ternak Vol 22, No 2 (2022)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v22i2.41705

Abstract

Tujuan dari penelitian ini untuk mengetahui pengaruh perbedaan umur induk ayam arab terhadap persentase susut bobot telur, daya tetas, bobot tetas DOC. Penelitian ini dilakukan selama 50 hari dengan memakai 540 butir (hasil persilangan ayam arab dengan ayam lingnan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola searah. Data yang berbeda nyata diuji lanjut menggunakan Duncan’s Multiple Range Test. Penelitian ini terdiri dari 3 perlakuan (P1: telur dari induk ayam arab umur 23 bulan; P2: telur dari induk ayam arab umur 24 bulan; dan P3: telur dari induk ayam arab umur 25 bulan). Setiap perlakuan diulang sebanyak 5 kali, dan setiap unit percobaan menggunakan 36 butir telur. Variabel yang diamati meliputi: susut bobot telur, fertilitas, daya tetas, dan bobot tetas DOC. Hasil penelitian ini menunjukkan bahwa perbedaan umur induk ayam tidak memberikan pengaruh nyata (P>0,05) terhadap persentase susut bobot telur, fertilitas, daya tetas, dan bobot tetas DOC. Range umur induk ayam yang sama menghasilkan kualitas telur yang relatif sama, sehingga kualitas penetasan juga sama.Kata Kunci: bobot tetas, daya tetas, fertilitas, susut bobot telur, umur induk
Penyuluhan dan Pelatihan Pengolahan Sirup Tomat dan Torakur (Tomat Rasa Kurma) Pada Kelompok Wanita Tani “Permai Tani” Kabupaten Magelang Soraya Kusuma Putri; Rahayu Wulan; Muhammad Iqbal Fanani Gunawan; Martha Arum Nugraheni; Pradipta Bayuaji Pramono
Madaniya Vol. 5 No. 2 (2024)
Publisher : Pusat Studi Bahasa dan Publikasi Ilmiah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53696/27214834.807

Abstract

Buah tomat merupakan buah yang sangat mudah kita jumpai dan banyak digunakan untuk membuat berbagai macam olahan masakan, minuman, dan dijadikan sebagai konsumsi untuk berbadai macam alasan. Tomat memiliki kandungan likopen, beta karoten, lutein, flavonoid, asam fenolat, kalium, serat, protein, rendah lemak dan kalori serta bebas kolesterol. Pembentukan likopen dipengaruhi oleh suhu, apabila suhu meningkat maka kandungan likopen yang terbentuk juga akan semakin meningkat. Kandungan likopen dalam tomat yaitu sirup buah tomat dan pembuatan Torakur. Kegiatan ini diawali dengan persiapan, pemberian kuisioner, tahap penyuluhan, tahap pelatihan dan tahap evaluasi. Hasil kegiatan ini terjadi perbedaan yang nyata dari segi pengetahuan dari sebelum dan sesudah dilakukan penyuluhan. Pada kegiatan ini terlihat bahwa Kelompok Wanita Tani sangat antusias dalam mendengarkan materi dan dalam kegiatan diskusi dan tanya jawab.
Bobot dan Panjang Relatif Organ Limfoid Itik Magelang Jantan yang Mendapatkan Penambahan Ekstrak Kulit Jengkol dan Bacillus amyloliquifaciens dalam Air Minum Pradipta Bayuaji Pramono; Mikael Sihite
Journal of Livestock Science and Production Vol 7, No 1 (2023): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v7i1.7459

Abstract

This study aimed to determine the relative weight and length of the lymphoid organs of male Magelang ducks that received phytobiotics from jengkol peel extract and probiotics based on Bacillus amyloliquefaciens. The materials used in this study were 100 male Magelang ducks, jengkol skin extract, Bacillus amyloliquefaciens isolates, and commercial duck feed. The experimental design was completely randomized (CRD) with five treatments and four replications. The treatment applied was the difference in the percentage of jengkol peel extract + Bacillus amyloliquefaciens at a dose of P0: (without additional treatment); P1 (0.05% + 0.5%); P2 (0.1% + 1%); P3 (0.15% + 1.5%); and P4(0.2% +2%) in drinking water. Data were analyzed using analysis of variance  (ANOVA) at the 5% level. Significantly different data were further tested using Duncan's Multiple Range Test (DMRT). The variables observed included the relative weight and length of thymus, bursa of Fabricius, and spleen. The results showed that the addition of jengkol peel extract and Bacillus amyloliquefaciens at different doses did not affect the relative length and weight of thymus, bursa Fabricius, and spleen of male Magelang ducks.
The Effect Probiotic Lactic Acid-Based on Organoleptic Indicators of Brown Rice Polish Pradipta Bayuaji Pramono; Mohamad Haris Septian; Mikael Sihite
Journal of Livestock Science and Production Vol 4, No 2 (2020): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v4i2.3329

Abstract

This study aims to determine the effect of adding probiotics based on lactic acid bacteria (BAL) on brown rice polish fermentation, which was tested organoleptically. The variables observed were texture, colour, scent, flavor, and assessment of the quality of one month fermented brown rice polish. Sources of probiotics used are commercial probiotics based on lactic acid bacteria (LAB). The treatments given were P0 = Rice polish fermentation without the addition of probiotics (control), P1 = Rice polish fermentation + 0.5% probiotic, P2 = Rice polish fermentation + 1.0% probiotic, P3 = Rice polish fermentation + 1.5% probiotic. The data obtained were processed using variance analysis of a randomized complete design (RCD). If there were significant differences, the data was further tested using Duncan's Multiple Range Test (DMRT). The results showed that the addition of probiotics at a dose (0.5; 1.0; 1.5)% improved the flavor and quality assessment of the fermented brown rice polish but did not affect the texture, colour, and scent of fermented brown rice polish. It can be concluded that the addition of LAB-based probiotics can improve the quality of brown rice polish, which is assessed organoleptically.Keywords: Brown rice polish, Fermentation, Organoleptic, Probiotic
Pengaruh Perbedaan dan Konsentrasi Penambahan Gula terhadap Sifat Fisik dan Organoleptik Es Krim Djoko Prasetyo; Pradipta Bayuaji Pramono; Mikael Sihite
Journal of Livestock Science and Production Vol 7, No 2 (2023): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v7i2.8046

Abstract

Suatu penelitian telah dilakukan untuk mengetahui pengaruh perbedaan dan konsentrasi penambahan gula terhadap sifat fisik dan organoleptik es krim. Bahan yang digunakan adalah susu segar, gula pasir, gula jawa dan bahan pembentuk es krim lainnya. Perlakuan yang diuji dalam penelitian ini ada 5 yaitu P0 (100 % gula pasir), P1 (gula pasir 75 % + gula jawa 25 %), P2 (gula pasir 50 % + gula jawa 50 %), P3 (gula pasir 25 % + gula jawa 75 %) dan P4 (100 % gula jawa). Percobaan ini menggunakan rancangan acak lengkap dan dinilai oleh 20 orang panelis untuk menentukan sifat organoleptik dari produk es krim. Pengukuran sifat fisik terdiri dari ovverun dan daya leleh. Pengukuran data organoleptik meliputi variabel warna, tekstur, rasa, aroma dan kesukaan. Untuk menentukan perbedaan perlakuan dilakukan dengan uji DMRT. Hasil penelitian ini menunjukkan bahwa pengaruh nyata (P0,05) terhadap warna, aroma, rasa, tekstur dan kesukaan es krim. Sedangkan untuk ovverun dan daya leleh tidak terdapat perbedaan nyata (P0,05). Hasil penelitian menunjukkan bahwa penambahan persentase gula jawa gula jawa pada es krim dapat meningkatkan karakteristik warna, rasa, aroma, tekstur dan kesukaan. Penambahan 100 % gula jawa dalam pembuatan es krim akan menghasilkan kualitas es krim terbaik.
Estimation Of Heritability Value on Body Weight, Egg Weight, and Egg Index Arabic Chicken in BPBTNR Chicken Satker Maron, Temanggung Dwi Winta Nur Insani; Pradipta Bayuaji Pramono; Mikael Sihite; Rahayu Kusumaningrum
Journal of Livestock Science and Production Vol 7, No 1 (2023): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v7i1.7722

Abstract

Arabic chicken is one of the local chickens that have superior productivity. Government efforts to continue increasing livestock productivity and genetic quality can be carried out through breeding programs based on genetic parameters, including heritability. Research on estimating heritability in Arabic chickens has never been reported at the BPBTNR Maron Working Unit. This research aims to determine the heritability of Arabic chicken's body weight, egg weight, and egg index. The sample used was 50 healthy Arabian chickens aged ten months. The eggs used came from matings between Arab hens and Arab hens with a ratio of 1:5, namely ten males and 50 females. Chickens and eggs were measured using digital scales and calipers. The statistical method used is ANOVA (Analysis of Variance) analysis followed by descriptive analysis. Heritability values were calculated using the half-sibling correlation method (paternal half sibling correlation). The results showed that the average body weight, egg weight and egg index in the Maron Chicken Satker BPBTNR, Temanggung were 1,270 ± 0.21 g, 45.37 ± 3.68 g and 76.10 ± 3.27, respectively. Meanwhile, the heritability value of the body weight of Arabic chickens was classified as moderate (0.145 ± 0.344), egg weight (0.355 ± 0.361) and egg index (0.464 ± 0.371) was classified as high. Keywords: arabic chicken, heritability, average value
Co-Authors Alfina Mukaromah Anwar, Muhammad Samsul Armando, Eric Athi’ Nur ‘Azizah Azril, Muh Djoko Prasetyo Dwi Winta Nur Insani Eli Trisnowati Farida Khusnawati Idayanti, Rahma Wulan Lilis Hartati Mikael Sihite Mohamad Haris Septian Muh Azril Muhammad Iqbal Fanani Gunawan Mukaromah, Alfina Mulatsih Siswinarti Mutaqin, Bambang Kholiq Nugraheni, Martha Arum Nur Hidayah Nur Hidayah Prakosa, Muhammad Rizal Puji Rahayu, Tri Putri, Soraya Kusuma Rahayu Kusumaningrum Rahayu Kusumaningrum Rahayu Wulan Reyhan, Akmal Rizqi Nurul Aeni Sari, Annisa Novita Shobrina Silmi Qori Tartila Shofiya, Umi Solekan, Ulul Ilma Soraya Kusuma Putri Sri Hidayati W, Tri Sumarni Waluyo Waluyo Wisnu Romadhon WULAN, RAHAYU