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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) 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.
Co-Authors A. Destian Abun - Abun Abun Asep Anang Balia, Rostita L Dani Garnida Denny Rusmana dini widianingrum, dini Eli Sahara 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 Rifianda, Nabila Fara Dega Roostita L Balia S. Darana Wiwin Tanwiriah Zakaria, Jajat