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All Journal Journal of Livestock Science and Production Jurnal Ilmu Nutrisi dan Teknologi Pakan
Mirza Aulia Rahman
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Correlation of Protein Contents and Milk Temperatures, with Milk Density of Friesian Holstein (FH) Cow in Ngablak District of Magelang Regency Central Java Danes Suhendra; Mirza Aulia Rahman; Megawati Megawati
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.v4i2.3440

Abstract

Indicators of milk quality commonly used by the Milk Processing Industry (MPI) is the milk density (MD). Some factors that influence the milk density is milk protein in the form of casein and milk temperatures. This study aims to examine the correlation between protein content and milk temperature to milk density. The material used was 90 lactating FH cows in the II - III of lactation period and 2 – 3 of lactation months. The analysis used is simple linear correlation regression. The results showed that the increase in protein content caused an increase in the milk density by 73.48%. The decreased in temperature caused an increase in the milk density by 5.25%. Protein content and milk temperature to milk density had a significants correlation value (P <0.01). The overall calculation shows that there is a relationship between the protein content and milk temperature to milk density. Protein content with milk density, shows a very strong positive correlation. The milk temperature and the milk density shows a very strong negative correlation. The conclusion is that there is a positive relationship between protein content to milk density, and a negative relationship between milk temperature to milk density. The higher the protein content, the higher the milk density. The lower the milk temperature, the higher the milk density value. Keyword : milk, protein, temperature, density
Correlation of Protein Contents and Milk Temperatures, with Milk Density of Friesian Holstein (FH) Cow in Ngablak District of Magelang Regency Central Java Danes Suhendra; Mirza Aulia Rahman; Megawati Megawati
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.v4i2.3440

Abstract

Indicators of milk quality commonly used by the Milk Processing Industry (MPI) is the milk density (MD). Some factors that influence the milk density is milk protein in the form of casein and milk temperatures. This study aims to examine the correlation between protein content and milk temperature to milk density. The material used was 90 lactating FH cows in the II - III of lactation period and 2 – 3 of lactation months. The analysis used is simple linear correlation regression. The results showed that the increase in protein content caused an increase in the milk density by 73.48%. The decreased in temperature caused an increase in the milk density by 5.25%. Protein content and milk temperature to milk density had a significants correlation value (P 0.01). The overall calculation shows that there is a relationship between the protein content and milk temperature to milk density. Protein content with milk density, shows a very strong positive correlation. The milk temperature and the milk density shows a very strong negative correlation. The conclusion is that there is a positive relationship between protein content to milk density, and a negative relationship between milk temperature to milk density. The higher the protein content, the higher the milk density. The lower the milk temperature, the higher the milk density value. Keyword : milk, protein, temperature, density
Perbedaan Tekanan Mesin Cetak Pneumatik terhadap Kualitas Fisik Permen Ternak: The Pressure Differences in Pneumatic Machine on the Physical Quality of Cattle Candy Mirza Aulia Rahman; D Suhendra; Y L R E Nugrahini; I Taufik; R W Idayanti; T P Rahayu; N Hidayah
Jurnal Ilmu Nutrisi dan Teknologi Pakan Vol. 21 No. 2 (2023): Jurnal Ilmu Nutrisi dan Teknologi Pakan
Publisher : Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jintp.21.2.137-142

Abstract

Cattle candy is made using a pneumatic machine, namely the pressure force generated by the air pressure coming from the compressor. This study aimed to examine the effects of different pressures in cattle feed supplement pneumatic machines on physical quality, including moisture content, density, durability, and specific gravity. The cattle candy was made from pollard (30%), brown rice bran (10%), molasses (35%), limestone (8%), salt (5%), premix (2%), urea (5%), white cement (2%) and turmeric flour (3%). The candy was made in a size of 1 kg with a diameter of 17 cm. The research design used a completely randomized design (CRD) which consisted of 4 treatments (pressure differences of 5, 6, 7 and 8 bars) with 5 replications. The results showed that the pressure difference of 5-8 bars did not affect the physical quality (moisture content, density, impact resistance, and specific gravity) of cattle candy. The candy had a range of moisture content, density, durability and the specific gravity of 0.88%-0.90%, 0.93-0.94 g cm-3, 99.94%-100.00%, and 1.21-1.29 g mL-1, respectively. The conclusion of this study was that the pressure of 5-8 bars had not changed the physical quality of cattle candy. The use of low pressure (5 bars) was enough to produce good-quality cattle candy. Key words: cattle candy, physical quality, pneumatic, pressure
Co-Authors D Suhendra Danes Suhendra I Taufik Megawati Megawati N Hidayah R W Idayanti T P Rahayu Y L R E Nugrahini