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All Journal Jurnal Ilmu Ternak Jurnal Pendidikan Matematika dan IPA Journal of the Indonesian Tropical Animal Agriculture Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Indonesian Journal of Pharmaceutical Science and Technology JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Asian Journal of Agriculture JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Jurnal Produksi Ternak Terapan (JPTT)
Tuti Widjastuti
Faculty of Animal Husbandry, Padjadjaran University, Jl. Raya Bandung Sumedang Km 21 Jatrinangor, Sumedang, West Java
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Physics Public Health Veterinary

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Pengaruh Lama Pemanasan Terhadap Kandungan Zat Aktif dan Antibakteri pada Black Garlic Nurulloh, Tsurayya Nafisah Dika; Adriani, Lovita; Widjastuti, Tuti
Indonesian Journal of Pharmaceutical Science and Technology Vol 12 (2025): Vol. 12 Suppl. 2 (2025)
Publisher : Indonesian Journal of Pharmaceutical Science and Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/ijpst.v12i0.56587

Abstract

Bawang putih (Allium sativum) adalah tumbuhan yang berasal dari Asia Tengah dan telah menjadi bagian penting dari masakan dan obat-obatan tradisional. Black garlic merupakan hasil fermentasi bawang putih yang memiliki sifat antioksidan yang kuat dan juga sebagai antibakteri yang dapat meningkatkan fungsi kesehatan. Tujuan penelitian ini untuk mengetahui berapa lama pemanasan yang optimal pada black garlic yang menghasilkan zat aktif, aktivitas antioksidan, dan aktivitas antibakter terbaik. Penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 6 ulangan. Perlakuan yang dilakukan pada penelitian yaitu P1 = fermentasi 15 hari; P2 = fermentasi 20 hari; P3 = fermentasi 25 hari. Parameter yang diukur meliputi kandungan zat aktif, antioksidan dan antioksidan. Hasil penelitian dianalisis ANOVA. Apabila terdapat perbedaan yang nyata maka dilakukan uji lanjut dengan Uji Jarak Berganda Duncan. Hasil pengujian zat aktiv terdeteksi kandungan flavonoid pada black garlic serta menunjukan hasil berpengaruh nyata (P<0,05) pada kandungan polifenol, antioksidan, dan antibakteri. Kesimpulan penelitian ini menunjukan bawah lama fermentasi selama 20 hari merupakan waktu optimal untuk pembuatan black garlic.
The Effect of Using Microencapsulation Product of Noni Fruit Extract (Morinda citrifolia L.) In Diet to Characteristics of Sentul Chicken Meat Nusantara, Sekarupa Rengganis; Widjastuti, Tuti; Indrijani, Heni
Jurnal Produksi Ternak Terapan Vol 6, No 2 (2025): Volume 6 Nomor 2 Juli 2025
Publisher : Faculty of Animal Husbandry, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jptt.v6i2.63139

Abstract

Sentul chicken is a local from Ciamis Regency that has potential as an alternative source of animal protein. The utilization of microencapsulated noni fruit extract products that are rich in bioactive compounds in the ration is expected to improve the quality of meat through improving the nutritional composition of the ration. This study was using 100 Sentul chickens divided into four treatment groups, where the rations were given with variations in the addition of microencapsulated products at doses of 0, 75, 150, and 225 mg/kg MNFE. The microencapsulation method was carried out by coating noni extract using maltodextrin and drying it using the spray drying method. The results showed that microencapsulation of noni fruit extract had a significant effect on carcass weight, cholesterol content, and fat content of chicken meat. The optimal doses was found at 75-150 mg/kg MNFE which resulted in an increase in carcass weight and a decrease in cholesterol levels and the most effective meat fat. Therefore, using of microencapsulated noni fruit extract not only improves meat quality, but can also be an alternative solution in the livestock industry, especially in reducing the use of Antibiotic Growth Promoter (AGP) and increasing poultry meat quality.
Effect of fermented gambir (Uncaria gambir) leaves on broiler performance and blood lipids WIDJASTUTI, TUTI; FAADHILAH, ATHAYA; ADRIANI, LOVITA
Asian Journal of Agriculture Vol. 9 No. 2 (2025)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/asianjagric/g090228

Abstract

Abstract. Widjastuti T, Faadhilah A, Adriani L. 2025. Effect of fermented gambir (Uncaria gambir) leaves on broiler performance and blood lipids. Asian J Agric 9: 615-622. Increasing broiler chicken productivity must be supported by proper management during rearing. Efforts to maintain production efficiency with potential alternatives to replace antibiotic growth promoters (AGP) include gambir leaves (Uncaria gambir). Fermented gambir leaves aim to improve performance and reduce blood lipid levels in broiler chickens, serving as an alternative ingredient to replace antibiotic growth promoters. The leaves are fermented with Lactobacillus plantarum at 1.5% and Rhizopus oligosporus at 1%. The study used a completely randomized design (CRD) with five treatments and four replicates. R0: 100% basal diet; R1: 100% basal diet + 0.5% fermented gambir leaf product; R2: 100% basal diet + 1% gambir leaf fermentation product; R3: 100% basal diet + 1.5% fermented gambir leaf product; R4: 100% basal diet + 2% gambir leaf fermentation product. Parameters measured included performance, blood, and meat lipid levels. Results showed significant differences (P<0.05) among treatments R1-R4 compared to R0, indicating increased body weight gain (R1=2393 g) and decreased cholesterol (R1=115 mg/dL), triglyceride (R1 = 49 mg/dL), and fat levels in blood and meat. Based on these findings, adding 1% fermented gambir leaves to the basal diet can improve broiler performance while reducing lipid content in blood plasma and meat. Using 0.5% to 1% gambir leaf fermentation in feed is recommended as a feed additive to replace AGP.
Effect of Additioning Microencapsule Product of Noni Fruit Extract (Morinda citrifolia Linn.) as Feed Additive on Slaughter Weight, Edible Weight and Inedible Weight of Sentul Chicken Rachmanita, Meita Putri; Widjastuti, Tuti; Dudi, Dudi
Jurnal Produksi Ternak Terapan Vol 6, No 3 (2025): Volume 6 Nomor 3 November 2025
Publisher : Faculty of Animal Husbandry, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jptt.v6i3.65111

Abstract

Sentul chicken is a native Indonesian chicken breed originating from the Ciamis Regency area that has the potential to be an egg and meat producer. Utilization of bioactive compounds contained in noni fruit is expected to increase the weight produced through increased absorption of feedstuff nutrients. This study involved 100 Sentul chickens divided into four treatment groups with five repetitions, using a variety of feed containing microencapsules at doses of 0, 75, 150, and 225 mg/kg MNFE. The microencapsulation method in this study used maltodextrin as the coating and spray drying as the drying method. The research findings indicated that the use of microencapsulated noni fruit extract significantly affected the slaughter weight and edible weight. The most effective dose was found at 75 mg/kg MNFE, which resulted in an optimal increase in slaughter weight and edible weight but did not reduce inedible weight. Therefore, the use of microencapsulated noni fruit extract not only contributes to the increase in weight, but also has the potential to become an alternative natural feed additive in the livestock industry, especially in an effort to reduce dependence on Antibiotic Growth Promoter (AGP).
Co-Authors A. Destian Abun - Abun Abun Asep Anang Balia, Rostita L Dani Garnida Denny Rusmana dini widianingrum, dini dudi, dudi Eli Sahara faadhilah, athaya Hanifah, Muzdalifah Nur Heni Indrijani Iwan Setiawan KRISHADI, MUTIARA DWINA Lovita Adriani Mansyur Mansyur Maryati Puspitasari Mustawa, Adi Ageng Nurlaeni, Leni Nurulloh, Tsurayya Nafisah Dika Nusantara, Sekarupa Rengganis Rachmanita, Meita Putri Rifianda, Nabila Fara Dega Roostita L Balia S. Darana Wiwin Tanwiriah Zakaria, Jajat