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Pengaruh Level Protein dan Suplementasi Ekstrak Daun Katuk (Sauropus androgynus) terhadap Kualitas Karkas Broiler Qotimah, Siti; Santoso, Urip; Soetrisno, Edi
Jurnal Sain Peternakan Indonesia Vol 9, No 2 (2014)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (233.002 KB)

ABSTRAKPenelitian ini bertujuan untuk mengevaluasi pengaruh level protein dan suplementasi ekstrak daun katuk (Sauropus androgynus) terhadap kualitas karkas broiler. Sebanyak 72 ekor broiler umur 21 hari dikelompokkan menjadi 6 kelompok perlakuan dengan 3 ulangan, masing-masing ulangan berisi 4 ekor broiler. Rancangan acak lengkap dengan 2 faktor (2x3) digunakan dalam penelitian ini, yaitu 2 level suplementasi ekstrak daun katuk (4,5 g/kg dan 9 g/kg) dan 3 level protein (19%, 17% dan 15%). Variabel yang diamati meliputi warna karkas, berat karkas, meat bone ratio, cooking loss dan drip loss. Hasil penelitian menunjukkan bahwa suplementasi level ekstrak daun katuk berpengaruh nyata terhadap warna karkas (P<0,05), tetapi berpengaruh tidak nyata (P>0,05) terhadap persentase berat karkas, meat bone ratio, cooking loss dan drip loss. Hasil penelitian menunjukkan bahwa level protein berpengaruh tidak nyata (P>0,05) terhadap warna karkas, cooking loss dan drip loss, tetapi berpengaruh nyata terhadap persentase berat karkas (P<0,05) dan berpengaruh sangat nyata (P<0,01) terhadap meat bone ratio. Kesimpulan dari penelitian ini adalah bahwa suplementasi ekstrak daun katuk pada level 9 g/kg meningkatkan warna karkas. Pemberian pakan berprotein 15% menurunkan persentase karkas dan meat bone ratio. Pemberian level protein dan suplementasi ekstrak daun katuk tidak menunjukkan adanya interaksi untuk meningkatkan kualitas karkas broiler.Kata kunci : ekstrak daun katuk (Sauropus androgynus) , protein, kualitas karkas

Total Plate Count and pH of Layer Eggs Immersed in Leaf Aqueous Extract of Averrhoa bilimbi L. Suharyanto, Suharyanto; Marheny, Titik; Kususiyah, Kususiyah; Soetrisno, Edi; Hajrawati, Hajrawati
Hasanuddin Journal of Animal Science (HAJAS) Vol. 5 No. 1 (2023)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v5i1.23420

Layer eggs are low cost and highly nutritious, but they are perishable. Therefore, it is important applying preservation for prolong its shelf life. Preservation by using natural agent such as belimbing wuluh (Averrhoa bilimbi L) leaf (BWL) extract for food safety and consumer health is ratioable. This study aimed to evaluate the immersion of layer eggs in an aqueous extract of BWL on the pH value and total microbial eggs. The treatments employed were eggs without soaking (P0), eggs soaked in aquadest (P1), eggs soaked in solution of BWL leaf extract (SBWLE) 15% (P2), eggs soaked in SBWLE 30% (P3), and eggs soaked in SBWLE 45% (P4). Soaking was carried out for 24 hours with the proportion of egg: water SBWLE was 1:13. The extraction process was carried out by boiling the BWL for 10 minutes at a temperature of 85 ºC. The boiled water is filtered and the results were used for treatment. The data were analyzed by ANOVA and he significant effect (P <0.05) of treatments were tested by a post hoc Duncan's Multiple Range Test (DMRT). The results showed that eggs soaked in SBWLE had lower pH and total microbes than eggs without soaking and eggs soaked in aquadest. The higher concentration of SBWLE, the decreasing pH and total microbes in eggs. The conclusion was that the use of SBWLE 15-45% (w/v) was able to suppress egg microbial growth and prevent an increase in egg pH. Keywords: Averhoa bilimbi, egg quality, microbes, pH

Microbiological and Physicochemical Properties of Beef Patties Added with Senduduk (Melastoma malabathricum L.) Leaf Powder at Different Levels: Sifat Mikrobiologi dan Fisikokimia Beef Patty yang Ditambahkan Bubuk Daun Senduduk (Melastoma malabathricum) dengan Level yang Berbeda Suharyanto, Suharyanto; Sagala, Viona Apriyanti; Soetrisno, Edi; Warnoto, Warnoto; Hajrawati, Hajrawati
Buletin Peternakan Tropis Vol. 5 No. 2 (2024)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.5.2.164-171

This study investigates the effect of adding different concentrations of senduduk (Melastoma malabathricum L.) leaf powder (SLP) on the microbiological and physicochemical properties of beef patties. Senduduk leaf is known for its antimicrobial and antioxidant activities, which may help improve the shelf life and quality of meat products. Beef patties were prepared with varying levels of SLP (0%, 0.5%, 0.75%, and 1%) and evaluated at 0 and 5 hours of storage for total plate count (TPC), moisture content, water holding capacity (WHC), and pH. The results showed that the addition of SLP did not significantly affect the TPC or WHC at both time points. However, the moisture content of the patties with 0.75% SLP was significantly higher at 0 hours, while no significant differences were observed after 5 hours of storage. Similarly, the pH values remained stable across all treatments. These findings suggest that while SLP can initially influence moisture retention, its antimicrobial and physicochemical effects are limited, particularly after cooking, which likely degrades the bioactive compounds. Future research should explore the use of SLP in low-temperature cooking or cold storage to maximize its potential as a natural preservative.

Total Plate Count and Organoleptic Tests of Soft Cheese Made from Goat Milk with the Addition of Lemon Juice (Citrus limon) Viaretika, Baiq; Sulistyowati, Endang; Dohi, Muhammad; Haryanto, Haryanto; Soetrisno, Edi; Ali, Muhammad; Hidayat, Hidayat; Akbarillah, Tris
Jurnal Sain Peternakan Indonesia Vol 19 No 3 (2024)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.19.3.176-183

This study evaluates the effect of adding local lemon juice (Citrus limon) on Total Plate Count (TPC) and organoleptic in soft cheese, including color, texture, taste and preference for color, aroma/smell, texture and flavour. The experimental design used was a Completely Randomized Design (CRD) using four treatments and 4 replications. Treatments differed by lemon juice concentration: T1 (0%), T2 (2%), T3 (4%), T4 (6%). The observation variables are TPC and organoleptic. The research results show that adding local lemon juice significantly effects (P<0.01) on the TPC and Organoleptics of color, texture, taste, and preferences for color, aroma/aroma, texture and flavour. The highest mean TPC was obtained at T1 (0%) with a value of 4.08 x 108 cfu/g, and the lowest was at T4 (6%) with a value of 2.25 x 108 cfu/g.

Diversitas arthropoda tanah pada Ekosistem Kelapa Sawit di Sungai Suci Bengkulu Sulistyowati, Endang; Malinda, Martina Efri; Afrianti, Widia; Suherman, Dadang; Soetrisno, Edi; Suharyanto, Suharyanto; Badarina, Irma; Akbarillah, Tris
AGRITROPICA : Journal of Agricultural Sciences Vol. 7 No. 1 (2024)
Publisher : Badan Penerbitan Fakultas Pertanian (BPFP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agritropica.7.1.34-38

A variety of flavored yogurt has been widely known; however, adding fruit would impact the choice of this product. In this experiment, some fruits, such as Ananas comosus and Cucumis melo had been supplemented in yogurt made from dairy goat milk. This research used a completely randomized design 4 x 4, applying four treatments with four replications. The treatments were FO: yogurt with no addition of fruit; FA: yogurt with 10% fruit Ananas; FC: yogurt with 10% fruit Cucumis; FM: yogurt with mixed addition of 5% fruit Ananas and 5% Cucumis. Data of sensory evaluation and pH were analyzed using Anova. Results showed no significant differences in color, odor and flavour among treatments. However, there was found the highest (P<0.05) score (3.30) on the texture of yogurt with C. melo. On average, this yogurt and mixed fruit yogurt also showed high overall acceptability (2.65). Yet, the Cucumis yogurt had high averages in TPC (2.8×107) and pH (5.72). Cost production, in average, the mixed yogurt showed IDR 105,516 for 2,5 l (IDR 42,206 for 1 l yogurt). It had IDR 5,790 difference from the one with no fruit yogurt. In conclusion, yogurt with A. comosus had an optimal combination of sensory evaluation score, TPC, pH and cost production.

Karakteristik Organoleptik dan Total Mikroba Telur Ayam Ras yang Direndam dalam Air Rebusan Daun Melinjo (Gnetum gnemon L.) Novitanti, Linda; Suharyanto, Suharyanto; Soetrisno, Edi; Warnoto, Warnoto
Buletin Peternakan Tropis Vol. 2 No. 1 (2021)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.2.1.65-75

Penelitian ini bertujuan untuk mengetahui pengaruh perendaman telur ayam ras dalam air rebusan daun melinjo terhadap karakteristik organoleptik, warna kuning, pH dan total mikroba telur ayam ras. Penelitian ini menggunakan 180 butir telur ayam ras. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) sebanyak 4 perlakuan dan 4 ulangan dengan lama penyimpanan 14 dan 21 hari. Perlakuan terdiri atas P0 = 0%, P1 = 15%, P2 = 30%, P3 = 45% air rebusan daun melinjo (Gnetum gnemon L). Variabel yang diamati yaitu organoleptik meliputi bau, tekstur dan rasa, warna kuning; pH dan total mikroba isi telur. Data organoleptik dianalisis secara deskiptif. Data warna kuning telur, pH dan total mikroba dianalisis menggunakan ANOVA dilanjutkan dengan uji DMRT jika terdapat perbedaan. Hasil pengujian mutu hedonik dan hedonik bau menunjukkan bahwa perlakuan P2 dan P3 penyimpanan 21 hari mempengaruhi nilai dan kesukaan bau telur mentah maupun masak. Hasil pengujian mutu hedonik dan hedonik tekstur menunjukkan bahwa semua perlakuan pada penyimpanan 14 dan 21 hari tidak meningkatkan nilai dan kesukaan tekstur putih telur maupun kuning telur. Hasil pengujian mutu hedonik dan hedonik rasa menunjukkan bahwa perlakuan perlakuan P3 penyimpanan 14 hari dan semua perlakuan pada penyimpanan 21 hari mempengaruhi nilai dan kesukaan rasa putih telur maupun kuning telur. Hasil pengujian warna menunjukkan bahwa perlakuan P2 dan P3 penyimpanan 14 hari serta perlakuan P1, P2 dan P3 penyimpanan 21 hari dapat meningkatkan warna kuning telur. Hasil pengukuran pH menunjukkan bahwa lama penyimpanan menyebabkan terjadinya peningkatan nilai pH. Hasil pengukuran TPC menunjukkan bahwa lama penyimpanan menyebabkan terjadinya kenaikan nilai TPC.

Pemberian Tepung Katuk dan Dampaknya Terhadap Parameter Mutu Karkas Ayam Kampung Betina Putranto, Heri Dwi; Aziz, Nida’ Fauziyyah; Santoso, Urip; Kususiyah, Kususiyah; Soetrisno, Edi
Buletin Peternakan Tropis Vol. 2 No. 2 (2021)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.2.2.140-148

Penelitian ini bertujuan untuk mengetahui Pemberian Tepung Katuk dan Dampaknya Terhadap Parameter Mutu karkas Ayam Kampung Betina. Penelitian ini dilakukan selama 3 bulan terhitung dari bulan Agustus hingga Oktober 2020 yang berlokasi di Commercial Zone and Animal Laboratory (CZAL) dan Laboratorium Jurusan Peternakan Fakultas Pertanian Universitas Bengkulu. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL), terdiri atas 4 perlakuan dengan 10 ekor ayam kampung betina sebagai ulangan perpelakuan, P0 = 0% tepung daun katuk, P1 = 4% tepung daun katuk, P2 = 8% tepung daun katuk, P3 = 12% tepung daun katuk. Parameter mutu karkas yang diamati pada penelitian ini yaitu bobot potong, bobot karkas,persentase karkas, warna Karkas, meat bone ratio, cooking loss dan drip loss. Hasil yang didapat dalam penelitian menunjukan bahwa pemberian tepung daun katuk berpengaruh tidak nyata terhadap (P>0.05) bobot potong,bobot karkas, persentase karkas, warna karkas, meat bone ratio, cooking loss dan drip loss pada ayam kampung betina. Kesimpulan yang dapat diambil yaitu perlakuan tidak mempengaruhi mutu karkas ayam kampung betina.

Introduksi Teknologi Lemea untuk Produk Daging Sapi dengan Lama Fermentasi yang Berbeda Peronika, Tika; Suharyanto, Suharyanto; Soetrisno, Edi
Buletin Peternakan Tropis Vol. 3 No. 1 (2022)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.3.1.24-32

ABSTRACTLemea is a traditional food for Rejang ethnic in Bengkulu Province made of from fermented rebung (bamboo shoots) and river fish. Beef meat has a potent to replace fish in lemea manufacture. This research was to investigate the characteristic of lemea-like made from beef meat at different fermentation duration on pH, acid total, and organoleptics. Experimental design employed was completely randomized design with 4 conditions namely 24 (W1), 72 (W2), 120 (W3), and 168 h (W4) fermentation with three replications. The variables measured were pH, acid total, and organoleptic. The pH and acid total data were analysed by anova and post hoc DMRT at ? 0.05. The organoleptics were analyzed descriptively using Likert scale. The result indicated that the pH value of both kinds of lemea (raw and roasted) significantly decreased (P<0.05) by increasing the duration of fermentation. The pH of raw and roasted lemea were 3.30-4.84 and 3.36-5.13, respectively. However, the decreased of the pH was not followed by the increased of acid total of the lemea. The acid total obtained from this study were 0.19-0.55 for raw lemea and 0.19-0.65 for roasted lemea. The aroma of the chili sauced lemea at 24 h fermentation (W1) was not acidic, whereas it was acidic aroma for 72-168 h fermentation. However, panelists tasted that all lemea were delicious for all fermentation duration although they were dislike to all aroma and overall acceptance of the studied lemea. It can be concluded that the duration of the fermentation of lemea-like of beef meat resulted in the different effect on the pH but not for acid total. The organoleptic characteristics of lemea-like of beef meat were not liked by the panelist. Further study is needed to improve the organoleptic characteristics of the lemea-like based on beef meat. Key words: acid total, beef meat, lemea, organoleptic, pH ABSTRAKLemea adalah makanan tradisional suku Rejang di Provinsi Bengkulu yang terbuat dari fermentasi rebung (rebung) dan ikan sungai. Daging sapi memiliki potensi untuk menggantikan ikan dalam pembuatan lemea. Penelitian ini bertujuan untuk mengetahui karakteristik lemea-like yang dibuat dari daging sapi pada lama fermentasi yang berbeda terhadap pH, total asam, dan organoleptik. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 4 kondisi yaitu fermentasi 24 (W1), 72 (W2), 120 (W3), dan 168 jam (W4) dengan tiga kali ulangan. Variabel yang diukur adalah pH, total asam, dan organoleptik. Data pH dan total asam dianalisis dengan anova dan post hoc DMRT pada 0,05. Analisis organoleptik secara deskriptif menggunakan skala Likert. Hasil penelitian menunjukkan bahwa nilai pH kedua jenis lemea (mentah dan panggang) menurun secara nyata (P<0,05) dengan bertambahnya lama fermentasi. PH lemea mentah dan lemea panggang berturut-turut adalah 3,30-4,84 dan 3,36-5,13. Namun penurunan pH tersebut tidak diikuti dengan peningkatan total asam lemea. Total asam yang diperoleh dari penelitian ini adalah 0,19-0,55 untuk lemea mentah dan 0,19-0,65 untuk lemea panggang.Aroma lemea sambal pada fermentasi 24 jam (W1) tidak bersifat asam, sedangkan aroma asam pada fermentasi 72-168 jam. Namun, panelis menyatakan bahwa semua lemea dirasakan enak meskipun tidak menyukai semua aroma dan penerimaan keseluruhan lemea yang diteliti. Dapat disimpulkan bahwa lama fermentasi daging sapi mirip lemea menghasilkan pengaruh yang berbeda terhadap pH tetapi tidak untuk total asam. Karakteristik organoleptik lemea daging sapi tidak disukai panelis. Perlu dilakukan penelitian lebih lanjut untuk memperbaiki karakteristik organoleptik lemea-like berbasis daging sapi. Kata kunci: daging sapi, lemea, organoleptik, ph, total asam

Performa Reproduksi dan Perkembangan Populasi Keturunan dari Ayam Hutan Merah pada Masyarakat di Kabupaten Seluma, Bengkulu Sutriyono, Sutriyono; Nurmeiliasari, Nurmeiliasari; Soetrisno, Edi; Brata, Bieng Brata; Suherman, Dadang
Buletin Peternakan Tropis Vol. 4 No. 1 (2023)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.4.1.55-62

This study evaluates the reproductive performance and population development of red junglefowl offspring in communities in Seluma District, Bengkulu. Fifty respondents obtained by snowball sampling method used in this study. Data obtained through interviews, filling out questionnaires, and observation; includes rearing techniques, egg and chick production, as well as population. As a result, chicken population based on age and sex structure consisting of roosters (85 individuals), hens (67 individuals), chicks (63 individuals), and young chickens (122 individuals); and a total of 337 chickens. Chickens are raised by the community with 3 systems, namely (1) caged during the day and night, (2) released during the day and night, caged at night and released during the day. Egg production 5–15 eggs/hen/period, average 10.07±2.3 eggs/head/period, 8.6 ± 1.83 eggs were incubated by the hen, and eggs hatched 6.17±1.6 eggs/hen/period (72.78%), and and produced 6.17 chicks (61.26% of total egg production). Population development was slow, the initial population was 96 and the final population was 337 or an increase of 241 individuals (259.14%), the length of time of rearing was 7.47 years, so the increase rate was 32.26 individuals/year or 33.60% from the initial population. In conclusion, the descendants of the red jungle fowl are local chickens that genetically have good reproductive performance. Population growth is slow and is thought to be due to poor chickens rearing management. Key words: Red Jungle Fowl, Offspring, Reproduction, Population ABSTRAK Penelitian ini mengevaluasi performa reproduksi dan perkembangan populasi ayam hutan merah dan keturunannya pada masyarakat di Kabupaten Seluma, Bengkulu. Lima puluh responden diperoleh dengan metode snowball sampling digunakan dalam penelitian ini. Data diperoleh melalui wawancara, pengisian kuesioner, dan observasi; meliputi teknik pemeliharaan, produksi telur dan anak ayam, serta populasi. Hasil, populasi ayam terdiri dari ayam jantan (85 ekor ayam), ayam betina (67 ekor ayam), anak ayam (63 ekor anak ayam), dan ayam muda (122 ekor ayam), sehingga total ayam 337 ekor ayam. Ayam dipelihara dengan 3 sistim yaitu : dikandangkan siang dan malam hari, dilepas siang dan malam hari, dikandangkan pada malam hari dan dilepas pada siang hari. Produksi telur 5–15 butir/induk ayam/periode, rata-rata 10,07±2,3 butir/ekor/periode, jumlah telur dieram 8,6±1,83 butir/induk ayam/periode, dan telur yang menetas 6,17±1,6 butir/induk ayam/periode (72,78%). Produksi anak ayam sebanyak 6,17 ekor/induk ayam/periode (61,26% dari total produksi telur). Perkembangan populasi lambat, populasi awal adalah 96 ekor dan populasi akhir sebanyak 337 ekor atau naik 241 ekor (259,14%), dengan lama pemeliharaan adalah 7,47 tahun, sehingga angka kenaikkan adalah 32,26 ekor/tahun atau 33,60% dari populasi awal. Berdasarkan penelitian dapat disimpulkan bahwa ayam hutan merah keturunan dipelihara sebagai ayam lokal yang secara genetik memiliki kemampuan reproduksi cukup baik. Perkembangan populasi lambat yang diduga disebabkan menajemen pemeliharaan yang kurang baik. Kata kunci: ayam hutan merah, keturunan, reproduksi, populas

Pengaruh Minyak Sawit dan Pakan Blok Berbasis by Product Pabrik Pengolahan Minyak Sawit terhadap Kecernaan Bahan Kering, Protein Kasar, Energi dan Pertambahan Berat Sapi Bali Hidayat, Hidayat; Soetrisno, Edi; Akbarillah, Tris
Buletin Peternakan Tropis Vol. 4 No. 1 (2023)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.4.1.32-38

This study aims to evaluate palm fronds as a source of fiber feed which was supplemented with block concentrate feed with different formulas and palm oil administration to Bali heifers. The block concentrate feed used was the main ingredient of palm oil sludge and palm kernel cake (block A) and palm oil sludge and soybean flour (block B). This factorial experiment presented 4 treatment combinations applied to livestock. Eight Bali heifers were divided into 4 treatments, each consisting of 2 replications to test 4 types of treatment, namely P1 (with palm oil + Block A), P2 (without palm oil + Block A), P3 (with palm oil + Block B), and P4 (without palm oil + Block B). The experiment was carried out for 10 weeks. The results showed that there was no difference between the treatments that were given palm oil and those that were not given palm oil. Likewise, there was no difference between feed block formula A and B. Provision of fresh fronds in the field will be more practical to apply, without using palm oil. Likewise, the source of protein from palm kernel meal is preferable to using soybean meal. Key words: Palm Oil Frond, Palm Oil Sludge, Palm Kernel Cake ABSTRAK Penelitian ini bertujuan untuk mengevaluasi pelepah sawit sebagai sumber pakan serat yang disuplementasi dengan pakan konsentrat blok dengan formula berbeda dan pemberian minyak sawit pada sapi Bali dara. Pakan Konsentrat Blok yang dipakai menggunakan bahan utama lumpur minyak sawit dan bungkil inti sawit (blok A) dan lumpur minyak sawit dan tepung kedelai (blok B). Percobaan faktorial ini menyajikan 4 kombinasi perlakuan yang diterapkan pada ternak. Delapan ekor sapi Bali dara dibagi menjadi 4 perlakuan, masing-masing terdiri dari 2 ulangan untuk menguji 4 macam perlakuan, yaitu P1 (diberi minyak sawit+Blok A), P2 (tanpa minyak sawit+Blok A), P3 (diberi minyak sawit+Blok B), dan P4 (tanpa minyak sawit+Blok B). Percobaan dilakukan selama 10 minggu. Hasil penelitian menunjukkan bahwa tidak ada perbedaan antara perlakuan yang diberi minyak sawit dan yang tidak diberi minyak sawit. Demikian juga tidak ada perbedaan antara formula blok pakan A dan B. Pemberian pelepah segar di lapangan akan lebih praktis diaplikasikan, tanpa menggunakan minyak sawit. Demikian juga sumber protein dari bungkil inti sawit lebih dipilih dibandingkan penggunaan bungkil kedelai. Kata kunci: lumpur minyak sawit, bungkil inti sawit, pelepah sawit

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