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All Journal Buletin Peternakan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Biologi Tropis Jurnal Peternakan (Jurnal of Animal Science) Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) PEDULI: Jurnal Imiah Pengabdian Pada Masyarakat Jurnal Ternak Bantara Journal of Animal Science Agrinimal Jurnal Ilmu Ternak dan Tanaman Jurnal Nukleus Peternakan Jurnal sains dan teknologi industri peternakan Tropical Animal Science Aves : Jurnal Ilmu Peternakan
Ludfia Windyasmara, Ludfia
Program Studi Peternakan, Fakuktas Pertanian, Universitas Veteran Bangun Nusantara, Sukoharjo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Materials Science & Nanotechnology Social Sciences Veterinary Other

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Journal : Tropical Animal Science

 1 
PENGARUH LAMA FERMENTASI MENGGUNAKAN Lactobacilus Plantarum AK1 TERHADAP KANDUNGAN SAPONIN DAN KUALITAS KIMIA DAUN TREMBESI (Sammanea saman): EFFECT OF FERMENTATION TIME USING Lactobacillus Plantarum AK1 ON SAPONIN CONTENT AND CHEMICAL QUALITY OF TREMBESI LEAVES (Sammaneasaman) Prasetyo, Aris Budi; Sariri, Ahimsa Kandi; Windyasmara, Ludfia
Tropical Animal Science Vol. 5 No. 2 (2023): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v5i2.958

Abstract

This study aims to determine the effect of duration time fermentation using Lactobacillus plantarum AK 1 on saponin content and chemical quality of trembesi leaves (Sammaneasaman). The fermentation treatments using three treatment duration time by 3, 9, and 15 days with each treatment replicated 4 times. There were 3 x 4 = 12 experimental units were obtained. The data obtained were analyzed using Completely Randomized Design Analysis (One-way ANOVA). The parameters observed aresaponin content, protein, fat, water content, ash, and carbohydrates. The result indicates that using Lactobacillus plantarum AK 1 bacteria for 3, 9 and 15 days duration time of fermentation had no effect on the saponin content and chemical quality of protein, fat, water and carbohydrates in trembesi leaves (Sammaneasaman).
EFEKTIVITAS INOKULASI TRICHODERMA DAN MIKORIZA TERHADAP PERTUMBUHAN DAN PRODUKSI BIOMASSA AWAL REGROWTH PERTAMA ALFALFA (Medicago sativa L.) DI LAHAN MARJINAL: EFFECTIVENESS OF TRICHODERMA AND MYCORRHIZA INOCULATION ON GROWTH AND BIOMASS PRODUCTION OF EARLY FIRST REGROWTH OF ALFALFA (Medicago sativa L.) IN MARGINAL LAND Husein, Muhammad; Mulyono, Ali Mursyid Wahyu; Windyasmara, Ludfia; Samur, Salnan Irba Novaela
Tropical Animal Science Vol. 8 No. 1 May (2026): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v8i1.2109

Abstract

This experiment aims to evaluate the effectiveness of inoculation and synergy of Arbuscular Mycorrhizal Fungi (AMF) and Trichoderma harzianum on the growth, productivity, and effectiveness of inoculation of Alfalfa (Medicago sativa L.) forage in marginal land in the early phase of the first regrowth. This experiment used biological agents, mycorrhizae, and Trichoderma. This study used a completely randomised design with a one-way pattern consisting of four treatments and five replications, namely T0: without inoculation; T1: Mycorrhizae 300 spores/polybag; T2: Trichoderma 5 grams, 1 × 106 spores/gram; T3: Combination of Mycorrhizae 300 spores/polybag and Trichoderma 5 grams, 1 × 106 spores/gram. Data were analysed using Analysis of Variance (ANOVA). The results showed that AMF inoculation in treatment T1 had a significant effect (p <0.05) on plant length (cm), number of branches (strands per branch), fresh biomass of the canopy and the effectiveness of inoculation. Treatments T2 and T3 were not significantly different from T0 (p>0.05) regarding plant length, but the number of branches differed. T2 and T3 showed significant differences (p<0.05), which were higher than the control, but not with the results of fresh shoot biomass and inoculation effectiveness. T2 gave insignificant results and was not better than treatments T1 and T3. Mycorrhizal inoculation T1 positively responded to plant growth, fresh shoot biomass and inoculation effectiveness under drought stress, although the combination treatment T3 also provided good feedback.
PENGARUH LAMA FERMENTASI TERHADAP KUALITAS KIMIA SUSU SAPI YANG DIFERMENTASI MENGGUNAKAN SCOBY: THE EFFECT OF FERMENTATION DURATION ON THE CHEMICAL QUALITY OF COW'S MILK FERMENTED USING SCOBY Diprameswara, Ramadhan; Windyasmara, Ludfia
Tropical Animal Science Vol. 8 No. 1 May (2026): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v8i1.2264

Abstract

Milk is a highly nutritious food; however, its near-neutral pH and high nutrient content make it highly susceptible to microbial spoilage. Fermentation is an effective processing method to improve milk stability and quality through microbial activity. This study aimed to evaluate the effect of fermentation time on the chemical quality of cow’s milk fermented using Symbiotic Culture of Bacteria and Yeast (SCOBY). The research was conducted using an experimental design with fermentation times of 0, 2, 4, 6, 8, and 10 days at room temperature (±28 °C). The chemical parameters analyzed included pH, total titratable acidity, and viscosity. The results showed that fermentation time significantly affected the chemical characteristics of SCOBY-fermented cow’s milk. Increasing fermentation time led to a progressive decrease in pH and a significant increase in total titratable acidity due to the accumulation of organic acids produced by microbial metabolism. Viscosity exhibited significant changes during fermentation, characterized by a decrease at the early fermentation stage followed by an increase at longer fermentation times, which was associated with acid-induced protein destabilization and partial coagulation. In conclusion, fermentation time plays a crucial role in determining the chemical quality and rheological properties of cow’s milk fermented with SCOBY. It is recommended that fermentation time be carefully controlled to obtain fermented milk products with optimal chemical quality and acceptable physicochemical characteristics.
Co-Authors ., Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti, Afriyanti Agustama, Chandra Ahimsa Kandi Sariri Aldianto, Aldianto Ali Mursyid Wahyu Mulyono Ambar Pertiwiningrum Asmoro, Novian Wely Bandrio, Dhany Burhanudin Shodiq Catur Budi Handayani Catur Suci Purwati Catur Suci Purwati Cyndhi Hana Praptiwi Diprameswara, Ramadhan Engkus Ainul Yakin Engkus Ainul Yakin Fandi Ahmad Ferdiansyah, Taufik Ikrima Rohimadilwa Ilham Fandi Ahmad Imam Budiharjo John Arnold Palulungan Kiky Ayumasari Kunty Novi Gamayanti Muhamad Hasdar Muhammad Hasdar Muhammad Hasdar, Muhammad Muhammad Husein Muhammad Husein Muhammad Husein Mustaqim, Fajar Mustikasari, Mauddi Nabawi, Ircham Nur Rohman, Azis Pradapa, Ringga Ardha Toni Prasetyo, Aris Budi Pratama, Dony Yoga Rahayu, Sayekti Puji Rizal, Choirul Syamsul Samur, Salnan Irba Novaela Santoso, Agung Dwi Septiyan, Woko Bagus Sofyan, Nean Sri Sukaryani Wardana, Wardana Kusuma Wicaksono, Arjun Yuny Erwanto