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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
Ludfia Windyasmara, Ludfia
Program Studi Peternakan, Fakuktas Pertanian, Universitas Veteran Bangun Nusantara, Sukoharjo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Materials Science & Nanotechnology Social Sciences Veterinary Other

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Pengaruh Perbedaan Bangsa Kambing Sannen dan Sapera terhadap Kualitas Susu Catur Suci Purwati; Sri Sukaryani; Imam Budiharjo; Ludfia Windyasmara
Jurnal Ternak : Jurnal Ilmiah Fakultas Peternakan Universitas Islam Lamongan Vol 15 No 1 (2024): Juni, 2024
Publisher : UNIVERSITAS ISLAM LAMONGAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jt.v15i1.238

Abstract

The aim of this research was to determine the physical quality of sapera goat milk at different milking times from the Bamboe Koening Farm Sukoharjo goat farm. There are 10 lactating female sapera goats. Milk samples were taken three times, 100 ml each for each treatment, at Bamboe Koening Farm Sukoharjo. The experimental design used the Independent Student T-Test with 2 treatments and 10 repetitions. The treatments in this research were A, namely morning milking and B, namely afternoon milking. The variables were observed for pH value, specific gravity, fat content, protein content, boiling value and reductase value. The results of this study show that the pH value, fat content and protein content have a real influence, while specific gravity, boiling value, alcohol value and reductase value have no real influence.
KUALITAS DAGING BROILER YANG DIBERI PAKAN KOMERSIAL DENGAN PENAMBAHAN TEPUNG DAUN KATUK (Sauropus androgynus) Mustikasari, Mauddi; Sukaryani, Sri; Windyasmara, Ludfia
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 12 No 2 (2024): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2024.12.2.75-80

Abstract

Salah satu jenis ternak yang dagingnya mudah diperoleh dan digemari oleh semua kalangan adalah ayam ras pedaging atau broiler. Tanaman katuk merupakan bahan pakan alami yang mudah ditemukan dan tidak beracun jika diberikan kepada hewan. Dalam penelitian ini, kualitas fisik daging ayam broiler termasuk susut masak, susut tetes, uji warna organoleptik, dan uji aroma organoleptik diteliti terkait pengaruh penambahan tepung daun katuk pada pakan komersial. Sebanyak 96 ekor anak ayam pedaging umur 4 hari digunakan dalam penelitian ini. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga kali ulangan dan empat perlakuan.Perlakuan yang dimaksud adalah P0 (100% pakan komersil + 0% tepung daun katuk), P1 (100% pakan komersil + 1% tepung daun katuk), P2 (100% pakan komersil + 3% tepung daun katuk), dan P3 (100% pakan komersil + 5% tepung daun katuk). Data yang diperoleh dianalisa dengan menggunakan SPSS for windows. Hasil penelitian menunjukkan untuk nilai susut masak adalah 9,40-11,17%, nilai drip loss adalah 0,81-1,80%, organoleptik warna terhadap 25 panelis adalah 1,96-2,84, organoleptik aroma terhadap 25 panelis adalah 3,14–3,49. Dapat disimpulkan bahwa penambahan tepung daun katuk dengan dosis berbeda pada pakan komersial tidak berpengaruh nyata terhadap kualitas fisik daging broiler. ABSTRACT One type of animal whose meat is easily obtained and is popular with all groups is broiler chicken. Katuk plant is a natural feed ingredient that is easy to find and is non-toxic if given to animals. In this study, the physical quality of broiler chicken meat—including cooking loss, dripping loss, organoleptic color test, and organoleptic aroma test—will be studied in relation to the impact of adding katuk leaf flour to commercial feed. A total of 96 4-day-old broiler chicks were used in this study. This study used a completely randomized design (CRD) with three replications and four treatments. The treatments in question were P-0: 100% commercial feed + 0% katuk leaf flour, P-1: 100% commercial feed + 1% katuk leaf flour, P-2: 100% commercial feed + 3% katuk leaf flour, and P-3: 100% commercial feed + 5% katuk leaf flour. The data obtained were analyzed using SPSS for windows). The results of the study showed that the cooking loss value was 9.40-11.17%, the drip loss value was 0.81-1.80%, the color organoleptic of 25 panelists was 1.96 - 2.84, the aroma organoleptic of 25 panelists was 3.14 - 3.49. It can be concluded that the addition of katuk leaf flour to commercial feed cannot affect the physical quality of broiler chicken meat
KUALITAS DAGING AYAM PETELUR AFKIR PADA PASAR TRADISIONAL DI KABUPATEN WONOGIRI Windyasmara, Ludfia; Purwati, Catur Suci; Pratama, Dony Yoga
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 12 No 2 (2024): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2024.12.2.88-94

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui kualitas daging ayam petelur afkir pada pasar tradisional di kabupaten Wonogiri Penelitian ini akan berlangsung selama 1 bulan sedangkan tempat penelitian akan dilaksanakan di laboratorium pertanian Universitas Veteran Bangun Nusantara Sukoharjo, sedangkan lokasi sampel yang digunakan berupa pasar tradisional yang berada di 3 kecamatan di kabupaten Wonogiri meliputi kecamatan Ngadirojo, kecamatan Tirtomoyo dan kecamatan Baturetno. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan 3 perlakuan berupa asal pasar ditiap kecamatan dan masing masing perlakuan diulang sebanyak 3 kali dan analisis yang ulang setiap kelompok perlakuanya sebanyak 2 kali, yaitu sampel daging dari pedagang yang berbeda dalam satu pasar, adapun rancangan percobaan meliputi P1 = Daging ayam petelur afkir dari pasar Ngadirojo, P2 = Daging ayam petelur afkir dari pasar Tirtomoyo dan P3 = Daging ayam petelur afkir dari pasar Baturetno. Data yang diperoleh kemudian dianalisis menggunakan Rancangan Acak Lengkap (RAL) pola searah sidik ragam ANOVA (Analysis Of Varians) untuk menegetahui tingkat signifikansi pengaruh dan dilanjutkan dengan uji Duncan New’s Multiple Range Test (DMRT). Rerata persentase kadar air daging ayam sebesar 73,57% - 76,91%. Rerata persentase protein terlarut daging ayam sebesar 16,92% - 17,99%. Rerata persentase susut masak daging ayam sebesar 19-45% - 21,28 %. Rerata persentase keempukan daging daging ayam sebesar 1,98 – 2,33. ). Hasil penelitian menunjukan bahwa daging ayam petelur afkir yang diniagakan dipasar tradisional di kabupaten Wonogiri memiliki tingkat daya ikat air yang berbeda antar perlakuan, sedangkan pada kadar protein terlarut, susut masak dan keempukan daging tidak berbeda antar perlakuan. ABSTRACT The purpose of this study was to determine the quality of discarded laying hen meat in traditional markets in Wonogiri Regency. This study will last for 1 month while the research location will be carried out in the agricultural laboratory of Veteran Bangun Nusantara University, Sukoharjo, while the sample locations used are traditional markets located in 3 sub-districts in Wonogiri Regency including Ngadirojo sub-district, Tirtomoyo sub-district and Baturetno sub-district. The experimental design used a Completely Randomized Design (CRD) in one direction with 3 treatments in the form of market origin in each sub-district, each treatment was repeated 3 times and the analysis was repeated for each treatment group 2 times, namely meat samples from different traders in one market, the experimental design includes P1 = Rejected laying hen meat from Ngadirojo market, P2 = Rejected laying hen meat from Tirtomoyo market and P3 = Rejected laying hen meat from Baturetno market. The data obtained were then analyzed using a Completely Randomized Design (CRD) one-way pattern of ANOVA (Analysis Of Variance) to determine the level of significance of the influence and continued with the Duncan New's Multiple Range Test (DMRT). The average percentage of water content in chicken meat is 73.57% - 76.91%. The average percentage of soluble protein in chicken meat is 16.92% - 17.99%. The average percentage of cooking loss in chicken meat is 19-45% - 21.28%. The average percentage of tenderness in chicken meat is 1.98 - 2.33. ). The results of the study showed that the meat of discarded laying hens traded in traditional markets in Wonogiri district had different levels of water binding capacity between treatments, while the levels of soluble protein, cooking loss, and meat tenderness did not differ between treatments.
STUDY ON THE QUALITY OF BROILER CHICKEN MEAT IN A MODERN MARKET IN SUKOHARJO REGENCY Aldianto, Aldianto; Windyasmara, Ludfia; Purwati, Catur Suci
JURNAL NUKLEUS PETERNAKAN Vol 11 No 2 (2024): Desember
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v11i2.17720

Abstract

The total number of broiler chickens in Sukoharjo district was 9,134,244, with the overall provincial production in Central Java reaching 225,048,936. The quality indicators of broiler meat include water content, soluble protein and cooking shrinkage of the meat. The research was conducted in a modern market located in Sukoharjo district from Superindo, Transmat, Lottemart and Hypermart markets. Samples taken were breast part and sampled using the RAL method. The observed variables were drip loss, cooking loss, soluble protein and fat lavels.The data were analysed using analysis of variance (ANOVA) and Duncan's multiple range test (DMRT). The results of the study on broiler meat in different markets were found to be significantly different (P < 0.01) for dripping loss, cooking loss and soluble protein. However, no difference was observed in meat fat content (P > 0.05).The findings of the study indicate that the quality of broiler meat in modern markets in Sukoharjo district has an impact on drip loss, cooking loss and soluble protein, but not to any significant extent on fat lavels.
CHEMICAL QUALITY OF DANGKE CHEESE FROM COW’S MILK WITH LIME COAGULANT: KUALITAS KIMIA KEJU DANGKE DARI SUSU SAPI DENGAN KOAGULAN EKSTRAK JERUK NIPIS Windyasmara, Ludfia; Wicaksono, Arjun
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 1 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i1.6063

Abstract

Cow's milk has good nutritional content for consumption and can be processed into processed products, one of which is dangke cheese. This study aims to determine the effect of the addition of lime in cow's milk dangke products on chemical quality and physical quality. This study had 5 treatments (addition of lime 0 ml, 0.5 ml, 1 ml, 1.5 ml, 2 ml). The research data will be analyzed using a Completely Randomized Design One Way Anova, and if the data has a significant effect P < 0.05, it will be continued with the Duncan Multiple Range Test. Based on the results of the study, the content of dangke cheese was 54.75–60.93%, pH 6.3–6.6, Yield 12.1–14.9% and texture 66.0-233.3g. The conclusion from the results of the study is that the addition of lime in the making of dangke has a very obvious different influence on moisture content, pH, yield and texture. Keywords: Lime, Dangke Cheese, Cow’s Milk.
Effectiveness of Goat Urine Liquid Organic Fertilizer with Different Empon-Empon Starters on The Quantitative Production of Odot Grass Windyasmara, Ludfia; Nur Rohman, Azis
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9906

Abstract

This research explores the utilization of goat urine as the main ingredient in the production of Liquid Organic Fertilizer (LOF), enhanced with herbal additives (empon-empon) as natural fermentation starters. The study aims to provide an environmentally friendly and sustainable alternative to chemical fertilizers by transforming goat farming waste into productive agricultural input. Two herbal starter formulations were developed using ingredients such as ginger, turmeric, papaya leaves, sprout extract, and coconut water. These formulations were applied to Odot grass (Pennisetum purpureum cv. Mott) as the test crop over a 30-day period. Growth parameters including plant height, number of leaves, fresh weight, and dry weight were measured and statistically analyzed using Independent Sample T-Test. The results showed no significant differences between the two treatments across all measured variables, although starter A showed a slightly higher average performance in fresh and dry biomass production. The findings suggest that both formulations of LOF are viable and contribute to sustainable agricultural practices by improving soil fertility and promoting healthy plant growth through natural inputs.
Characteristics of Whey from Dangke Cow Milk Waste with Coagulant Lime Extract Bandrio, Dhany; Windyasmara, Ludfia
Jurnal Biologi Tropis Vol. 25 No. 4 (2025): Oktober-Desember
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i4.9182

Abstract

Local dairy products are one of Indonesia's traditional food assets that can still be developed in terms of economy, culture, and nutritional value. This coagulation process is usually carried out by adding natural coagulants such as acetic acid or papaya latex, and in this study lime extract acts as a differentiator that will induce milk protein to coagulate into a liquid called whey and a solid mass (curd) called dangke. The materials used include 500ml of cow's milk, and 15g of coarse salt. The experimental method used using a completely randomized design (CRD) is a research methodology used with P0 treatment without the addition of lime extract, P1 0.5ml, P2 1ml, P3 1.5ml, and P4 2ml. The dangke cheese treatment was determined randomly, and each treatment had 3 replications so that there were 15 experimental units. The study found that although soluble protein had no significant effect, pH, total acid, and viscosity of dangke whey of cow's milk produced with a coagulant made from lime extract. have a very significant effect. The use of whey can reduce the possibility of environmental pollution by reducing liquid waste from the dairy processing sector, such as dangke.
Physicochemical quality of cow’s milk mozzarella cheese using rennet enzyme and lime juice as a natural coagulant Rizal, Choirul Syamsul; Windyasmara, Ludfia
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 15 No. 3 (2025): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Ve
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v15i3.573

Abstract

Cow’s milk is a natural food source rich in essential nutrients and can be processed into various value-added products, including mozzarella cheese. Although traditional mozzarella is made from buffalo milk, cow’s milk is now more commonly used due to its wider availability and lower production costs. This study evaluated the effect of lime (Citrus aurantiifolia) juice as a natural coagulant on the sensory, physical, and chemical characteristics of cow’s milk mozzarella. A Completely Randomized Design (CRD) was applied using 500 mL of cow’s milk, 15 g coarse salt, and 0.5 mL rennet enzyme per batch, with varying volumes of lime juice. Data were analyzed by ANOVA, followed by Duncan’s Multiple Range Test (DMRT) at P < 0.05. The resulting mozzarella showed soluble protein of 0.65–1.12%, moisture of 45.67–49.33%, yield of 8.80–11.00%, texture (penetrometer) of 0.05–1.58 mm/g, and meltability of 32.04–43.82%. Lime juice level significantly affected yield, texture, and meltability, but not soluble protein or moisture.
Fermentation of Soybean Seed Husks (Glycine max L.) using Various Doses of Microbacter Alfaafa-11 (MA-11) and its Effect on Nutrient Content Ahmad, Fandi; Mulyono, Ali Mursyid Wahyu; Windyasmara, Ludfia
Jurnal Biologi Tropis Vol. 24 No. 4 (2024): Oktober - Desember
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i4.7549

Abstract

Tempeh is the main product, while soybean husk is a solid waste from the tempeh making process. Soybean husk can be used as a substitute feed for whole or partial concentrate to stimulate growth. The purpose of this study was to determine the changes in the nutritional content of fermented soybean husk (FSSH) using Microbacter Alfaafa-11 (MA-11) with various doses. This study used different concentrations of Microbacter Alfaafa-11 (MA-11) to ascertain changes in the nutritional content of fermented soybean husk (FSSH). Utilizing a completely randomized design (CRD), three repetitions of each of the four treatment kinds were made of the methodology. The medication was administered as a series of MA-11 dosages, with the following amounts included: 0% (control), 0.05%, 0.10%, and 0.15%. The dry matter yield of FSSH, crude fiber content, and crude protein content were the variables that were observed. According to the study's findings, using MA-11 could considerably raise the crude protein content of FSSH (P<0.05) and greatly lower its dry matter yield (P<0.05), but it had no significant influence (P>0.05) on the crude fiber content of FSSH. The conclusion is that fermentation of soybean husks (Glycine max L.) using Alfalfa-11 Microbacteria does not have a significant effect on crude fiber content, but has a significant effect on crude protein content and dry matter yield of fermented soybean husks.
The Effect of Different Types of Black Spanish and Bourbon Red Turkey Eggs on Fertility, Hatching Power, Hatching Loss, and Hatching Weight Nabawi, Ircham; Windyasmara, Ludfia
Jurnal Biologi Tropis Vol. 25 No. 1 (2025): Januari - Maret
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i1.8270

Abstract

This research aims to determine the effect of different types of turkey on fertility, hatchability, hatching loss and egg hatching weight. This research uses the Independent Sample T-Test. Treated with two types of turkey, Black Spanish and Bourbon Red. The parameters observed were fertility, hatchability, hatching loss, and egg hatching weight. The results of this study show that the average fertility of A= 80%, B= 80% shows no significant difference. The average hatchability of A= 58.3%, B= 33.3% shows significant differences. The average hatching loss of A = 36%, B = 32% shows significant differences. The average hatching weight of A=41.2g, B=49.7g shows significant differences. Based on the research results, it can be concluded that two types of turkey (Black Spanish) and (Bourbon Red) have a significant effect on hatchability, hatching loss and hatching weight. However, the two types of turkeys did not differ significantly in terms of egg fertility.
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 Engkus Ainul Yakin Engkus Ainul Yakin Fandi Ahmad 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 Santoso, Agung Dwi Septiyan, Woko Bagus Sofyan, Nean Sri Sukaryani Wardana, Wardana Kusuma Wicaksono, Arjun Yuny Erwanto