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All Journal Buletin Peternakan JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Livestock and Animal Research Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Sricommerce: Journal of Sriwijaya Community Services Jurnal Ekonomi Syariah Pelita Bangsa
Dyah Wahyuni
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Social Sciences Veterinary Other

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Pengaruh Suplementasi Probiotik dalam Ransum Terhadap Kualitas Fisik Daging Itik Wahyuni, Dyah; Arisuteja, Sofi; Sandi, Sofia; Yosi, Fitra
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 14, No 2 (2016): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/sainspet.v14i2.4362

Abstract

This research aim to find out the effect of probiotic in ration on physical quality (pH, water holding capacity, cooking loss and tenderness) of duck meat. The materials used was local duck supplemented probiotic into ration. Research’s method used was Completely Randomize Design (CRD) consisted of 7 treatments and 4 replications namely P1(basic ration/ control), P2 (basic ration+probiotic), P3 (basic ration+infected by E.coli), P4 (basic ration+infected by Salmonella), P5 (basic ration+probiotic+infected by E.coli), P6 (basic ration+ probiotic+infected by Salmonella) and P7 (basic ration+probiotic+infected by E.coli+Infected by Salmonella). The results showed that probiotic suplementation about 106 cfu/ml into ration were no significantly effect on physical quality (pH, water holding capacity, cooking loss and tenderness) of duck meat. Keywords: probiotic, ration, physical quality, meat, duck
Pengaruh Larutan Belimbing Wuluh (Averrhoa bilimbi L) Sebagai Bahan Marinasi Terhadap Daya Terima Daging Kambing Wahyuni, Dyah; Yosi, Fitra; Muslim, Gatot
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol 11 No 1 (2021): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Vete
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v11i1.137

Abstract

Abstract This research evaluated wuluh starfruit (Averrhoa bilimbi L) solution as a marinade on the sensory quality of goat meat. This research was designed using the Completely Randomized Design (CRD) which consisted of 4 treatments: 0, 30, 60, and 90% wuluh starfruit solution. The observed variables in this research were taste, color, aroma, texture, and acceptability. The data were analyzed using the Non-Parametric Kruskal-Wallis test. The results showed that the usage of wuluh starfruit solution up to 90% as a marinade for goat meat had an average score of taste, color, aroma, texture, and acceptability which are not significantly different (P>0.05) compared to the control. It means that the sensory quality of marinated meat was relatively similar to the control. It can be concluded that wuluh starfruit solution up to 90% concentration can be used as a marinade to preserve the sensory quality of goat meat. Keywords: Wuluh starfruit; Goat meat; Marinade;Sensory. Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan larutan belimbing wuluh sebagai bahan marinasi terhadap kualitas sensoris daging kambing. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan: 0, 30, 60 dan 90% larutan belimbing wuluh. Peubah yang diamati dalam penelitian ini adalah rasa, warna, aroma, tekstur dan daya terima. Data dianalisa menggunakan uji hedonik Kruskal-Wallis. Hasil analisa data menunjukkan bahwa penggunaan larutan belimbing wuluh hingga 90% sebagai bahan marinasi daging kambing memiliki rerata skor rasa, warna, aroma, tekstur dan daya terima yang tidak berbeda nyata (P>0,05) dibandingkan kontrol. Artinya, daging yang dimarinasi memiliki kualitas sensoris yang relatif sama dengan kontrol. Berdasarkan hasil tersebut dapat disimpulkan bahwa larutan belimbing wuluh hingga 90% dapat digunakan sebagai bahan marinasi untuk mempertahankan kualitas sensoris daging kambing. Kata kunci : Belimbing wuluh; Daging kambing; Marinasi; Sensoris.
PENGARUH PENAMBAHAN ANGKAK DAN KOMBINASI FILLER TEPUNG TERIGU DAN TEPUNG KETELA RAMBAT TERHADAP KUALITAS SOSIS SAPI Dyah Wahyuni; Setiyono (Setiyono); Supadmo (Supadmo)
Buletin Peternakan Vol 36, No 3 (2012): Buletin Peternakan Vol. 36 (3) Oktober 2012
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v36i3.1627

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh angkak sebagai pewarna alami dengan kombinasi filler terhadap kualitas kimia, fisik, mikrostruktur dan sensoris sosis sapi. Angkak yang digunakan dalam bentuk bubuk dengan level 0; 0,1; 0,2 dan 0,3% (b/b). Filler yang digunakan adalah tepung terigu dan tepung ketela rambat dengan kombinasi 20:0, 15:5, 10:10, 5:15 dan 0:20%. Setiap perlakuan diulang sebanyak 3 kali. Variabel yang diamati adalah kualitas kimia (kadar air, protein, dan lemak), fisik (pH, daya ikat air, dan keempukan), mikrostruktur, dan sensoris (warna, rasa, tekstur, aroma, dan daya terima). Data kualitas kimia dan fisik sosis dianalisis dengan analisis variansi pola faktorial (4 level angkak x 5 kombinasi filler) dilanjutkan dengan Duncan’s New Multiple Range Test (DMRT). Mikrostruktur sosis dianalisis secara deskriptif. Pengujian sensoris dilakukan oleh panelis. Kualitas sensoris dianalisis dengan uji Hedonik Kruskal Wallis, dilanjutkan uji Quantitative descriptive analysis (QDA) dalam model jaring laba-laba (spider web). Hasil penelitian menunjukkan bahwa penambahan angkak sebanyak 0,3% menunjukkan hasil yang terbaik berdasarkan kualitas sensoris (P≤0,05), namun tidak meningkatkan kualitas fisik, kimia, dan mikrostrukturnya. Kombinasi filler tepung terigu dan tepung ketela rambat sebanyak 10:10 tidak mengubah kualitas fisik, mikrostruktur, sensoris, dan kimia secara umum karena hanya kadar protein saja yang berubah secara signifikan (P≤0,05). Penambahan tepung ketela rambat secara signifikan menurunkan kadar protein sosis. Tidak terdapat interaksi antara penambahan angkak dengan kombinasi filler tepung terigu dan tepung ketela rambat.(Kata kunci: Sosis sapi, Angkak, Filler, Kimia, Fisik, Mikrostruktur, Sensoris)
Green Human Resources Management in Industrial Companies on Sustainable Business: Conceptual Approach Ayu Ambarwati; Dyah Wahyuni; Andini Jatsiya Dewi; Wira Kuswara; Retno Purwani Setyaningrum
Jurnal Ekonomi Syariah Pelita Bangsa Vol. 8 No. 02 (2023): JESPB Edisi Oktober 2023
Publisher : DPPM Universitas Pelita Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37366/jespb.v8i02.804

Abstract

Indonesia has the third lowest per capita CO2 emission in the world, which is 2.1 tons. Even so, the problem of increasing carbon emissions remains an important issue in Indonesia, mainly due to the presence of factories. Companies in Indonesia have made efforts to overcome this problem, one of which is through the implementation of Green Human Resource management (GHRM) or environmentally friendly based human resource management. The purpose of this scientific article is to explain the relationship between green resource management variables using theoretical and empirical approaches, as well as interviews with several respondents, in the context of business sustainability. The approach used in this study is a qualitative method. The results of this study reveal that the variables that affect Green Human Resource management, such as environmentally friendly-based recruitment, environmentally friendly-based training and development, environmentally friendly-based performance management and assessment, as well as environmentally friendly-based compensation and rewards, have an effect on business sustainability.
Substitution of Concentrate with a Mixture of Moringa leaf (Moringa oleifera L.) and Cassava Pulp and Their Impact on in Vitro Fermentability and Digestability Rahmawati, Imma; Wahyuni, Dyah; Irmawaty, Dwi Ayu Dian; Aryanti, Risca Dwi; Dhalika, Tidi; Ayuningsih, Budi; Tanuwiria, U. Hidayat; Mansyur, Mansyur; Djajuli, Mochamad; Djuned, Harun; Hernaman, Iman
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 10, No 2 (2023): JITRO, May
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.26806

Abstract

The aim of this study was to study the use of a mixture of Moringa leaves with cassava pulp (MLCP) to replace concentrate and its impact on in vitro fermentability and digestibility. The study was conducted experimentally using a completely randomized design consisting of 5 treatments and 4 replications. Basal treatment in 40% rice straw as a source of fiber and 60% concentrate, then concentrate was replaced with MLCP in stages, namely 15%, 30%, 45%, and 60%. MCLP has a ratio of 43%:57% based on dry matter. The resulting data were analyzed by Duncan's test. The results showed that MLCP in replacing concentrate had a significant effect (P
Potensi Penggunaan Probiotik Rabal Untuk Produktivitas Ayam di Desa Pelabuhan Dalam , Pemulutan Ogan Ilir Sahara, Eli; Wahyuni, Dyah; Sari, Meisji Liana; Zuhir, Mada Apriandi
Sricommerce: Journal of Sriwijaya Community Services Vol. 4 No. 2 (2023): Sricommerce: Journal of Sriwijaya Community Services
Publisher : Faculty of Economics, Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29259/jscs.v4i2.131

Abstract

Probiotik mempunyai banyak manfaat untuk meningkatkan produktivitas ternak unggas. Tujuan khusus pemberian probiotik pada ternak ayam adalah 1) meningkatkan kecernaan pakan 2) meningkatkan penyerapan nutrien 3) meningkatkan bobot badan ayam.  Pembuatan probiotik Rabal menggunakan bahan baku yang sederhana dan mudah didapat masyarakat.  Pendampingan dilakukan kepada kelompok peternak ayam (khalayak sasaran).  Peternak diberi hibah ayam KUB, dibina cara pembuatan probiotik Rabal dan langsung  diaplikasikan  untuk pembesaran ayam KUB. Lokasi pemeliharaan terlokalisir dipelihara oleh kelompok ternak sebagai permodelan usaha peternakan ayam KUB berbasis probiotik Rabal.  Evaluasi akan dilakukan secara periodik melalui nomor kontak kepala desa dan informan kunci.
Co-Authors Andini Jatsiya Dewi Aryanti, Risca Dwi Ayu Ambarwati Budi Ayuningsih Djajuli, Mochamad Eli Sahara fitra yosi, fitra Gatot Muslim, Gatot Harun Djuned Iman Hernaman Irmawaty, Dwi Ayu Dian Mansyur Mansyur Meisji Liana Sari Rahmawati, Imma Retno Purwani Setyaningrum Setiyono (Setiyono) Sofi Arisuteja, Sofi Sofia Sandi Supadmo (Supadmo) Tanuwiria, U. Hidayat Tidi Dhalika Wira Kuswara Zuhir, Mada Apriandi