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All Journal Jurnal Sain Peternakan Indonesia Jurnal Agroindustri Buletin Peternakan Tropis (Bulletin of Tropical Animal Science)
Warnoto Warnoto
Jurusan Peternakan, Fakultas Pertanian, Universitas Bengkulu Jalan Raya W. R. Supratman, Kandang Limun, Bengkulu, 38371 A
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering Veterinary

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Suplementasi Tepung Kunyit (Curcuma domestica) dalam Ransum terhadap Kualitas Telur Ayam Ras Petelur Sari, Mariati Komala; Kaharuddin, Desia; Warnoto, Warnoto
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.2.2.83-89

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh suplementasi tepung kunyit dalam ransum terhadap kualitas telur ayam ras petelur.  Empat puluh ekor ayam umur 36 minggu didistribusikan secara Acak ke dalam empat perlakuan, masing-masing perlakuan terdiri 10 ulangan, rancangan yang digunakan Rancangan Acak Lengkap (RAL). Perlakuan (P0) tanpa suplementasi tepung kunyit, perlakuan lainnya adalah suplementasi tepung kunyit ( P1: 0,75%, P2 : 1,5% dan P3 : 2,25%). Variabel  diamati warna kuning telur, indeks kuning telur, indeks albumen, haugh unit, dan tebal kerabang. Pengamatan kualitas telur dilakukan pada minggu ke Sembilan. Data yang diperoleh dianalisis dengan Analisis Of Variance  (ANOVA), apabila terdapat pengaruh nyata (P<0,05) dilakukan uji lanjut Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa, suplementasi tepung kunyit berpengaruh nyata (P <0,05) terhadap rataan warna kuning telur dengan skor tertinggi 7,9 yang dihasilkan oleh P3 (2,25% tepung kunyit), dan hasil analisis menunjukkan bahwa suplementasi tepung kunyit sampai 2,25% berpengaruh tidak nyata (P>0,05) terhadap variable lainnya; indeks kuning telur, indeks albumen, haught unit dan tebal kerabang. Rataan indeks kuning telur 0,45 - 0,50, rataan indeks albumen 0,120 - 0,135, rataan haugh unit 96,53 - 99,58, rataan tebal kerabang 0,38 - 0,41.  Berdasarkan hasil penelitian disimpulkan suplementasi tepung kunyit dalam ransum sampai level 2,25% dapat meningkatkan warna kuning telur, tetapi tidak dapat meningkatkan indeks kuning telur, indeks albumen, haugh unit dan tebal kerabang.
Pengaruh Penggunaan Tepung Daun Indigofera dalam Ransum terhadap Kualitas Telur Puyuh Badri, Misbahul; Warnoto, Warnoto; Kaharuddin, Desia
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.3.1.75-80

Abstract

ABSTRACTThe aim of the study was to evaluate the effect of using Indigofera arrecta leaf meal in the diet on the quality of quail eggs using a Completely Randomized Design (CRD) with 4 treatments, 6 replications, each replication consisting of 10 quails. The treatments included P0 (0%) Indigofera arrecta leaf powder in the diet as a control, P1 (7.5%), P2 (10%), and P3 (12.5%). Observations of egg quality were carried out at 8 weeks of age, including yolk color, yolk index, albumen index, shell thickness and Haugh Unit of 240 eggs taken randomly from each treatment. The results showed that the use of Indigofera arrecta leaf flour 10% and 12.5% in the ration could improve the quality of yolk color and thickness of quail egg shells. Based on the results of the study, it can be concluded that the use of indigofera leaf flour (Indigofera arrecta) at a level of 10% to 12.5% can increase yolk color and shell thickness.Key words: Quails, Indigofera leaves, egg qualityABSTRAKPenelitian bertujuan untuk mengevaluasi pengaruh penggunaan tepung daun Indigofera arrecta dalam ransum terhadap kualitastelur puyuh menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan, 6 ulangan, setiap ulangan terdiri 10 ekor puyuh. Perlakuan meliputi P0 (0%) tepung daun Indigofera arrecta dalam ransum sebagai kontrol, P1 (7,5%), P2 (10%), dan P3 (12,5%). Pengamatan kualitas telur dilakukan saat puyuh umur 8 minggu meliputi warna yolk, indeks yolk, indeks albumen, tebal kerabang dan Haugh Unit terhadap 240 butir telur yang diambil secara acak dari setiap perlakuan. Hasil penelitian menunjukkan penggunaan tepung daun Indigofera arrecta 10% dan 12,5% dalam ransum dapat meningkatkan kualitas warna yolk dan tebal kerabang telur puyuh. Berdasarkan hasil penelitian dapat disimpulkan bahwa penggunaan tepung daun indigofera (Indigofera arrecta ) level 10% sampai 12,5% dapat meningkatkan warna yolk dan tebal kerabang.Kata kunci: Puyuh, Tepung daun Indigofera, kualitas telur. 
MINIMIZING OXIDATION AND MICROBIAL CONTENT IN BEEF SAUSAGES THROUGH THE INCLUSION OF SENDUDUK (Melastoma malabathricum L) LEAF POWDER Suharyanto, Suharyanto; Warnoto, Warnoto; Prabowo, Primananda; Hadis, Aris Akhludin; Hajrawati, Hajrawati
Jurnal Agroindustri Vol. 15 No. 2 (2025): November 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.2.150-161

Abstract

Sausages are a popular food item in Indonesia, often sold by vendors along the roadside or in wheelbarrows. However, this selling method carries a risk of contamination, which can lead to spoilage. While synthetic preservatives can help, they may also pose health risks to consumers. The addition of natural ingredients, such as senduduk (Melastoma malabathricum L.) leaf powder (SLP), into sausage production, can be an alternative solution. This study aimed to evaluate the effects of SLP on the oxidation, microbial content, and physical properties of beef sausages.  This study used a Completely Randomized Design with varying concentrations of SLP (0%, 0.5%, 1%, and 1.5% w/w) across four replications. The Thiobarbituric Acid (TBA) number, Total Plate Count (TPC), pH, cooking yield, water holding capacity (WHC), tenderness, and folding test were determined. The results demonstrated that adding SLP effectively reduced both the TBA number and the total plate count in the sausages at all tested concentrations. It also lowered the pH on the first day of storage and decreased the water holding capacity (WHC) when added at a concentration of 1.5%. Additionally, it influenced the results of the folding test. However, no significant differences were observed in the cooking yield and tenderness of the sausages. In conclusion, the addition of SLP into sausage production can effectively reduce oxidation and microbial content in beef sausages.
Co-Authors Akbar, Adilamen Mabihastu Amir Husaini Karim Amrullah Arif Rahman Azis Badri, Misbahul Christina Christina Dadang Suherman Desia Kaharuddin Edi Soetrisno Endang Sulistyowati Febri , Febri Endriansya Hadis, Aris Akhludin Hajrawati, Hajrawati Harahap, Ahmad Saleh Hendrawan Hendrawan Heri Dwi Putranto Hidayat Hidayat Hindrianti, Hindrianti Muhammad Dani Novitanti, Linda Nurmeiliasari Prabowo, Primananda Pratiwi, Oklivia Nesia Rahmah, Ayun Andi Sagala, Viona Apriyanti Sari, Mariati Komala Suharyanto Sutriyono Teguh Rafian Tris Akbarillah Urip Santoso Yosi Fenita Yosi, Yosi Fenita