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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 Jurnal Nukleus Peternakan IJECS: Indonesian Journal of Empowerment and Community Services Jurnal sains dan teknologi industri peternakan Tropical Animal Science Jurnal Masyarakat Madani Indonesia Aves : Jurnal Ilmu Peternakan
Ludfia Windyasmara, Ludfia
Program Studi Peternakan, Fakuktas Pertanian, Universitas Veteran Bangun Nusantara, Sukoharjo
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Public Health 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.
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.
Pengaruh perendaman daging sapi dalam air rebusan daun salam (Syzygium polyanthum) terhadap kualitas kimia: The effect of soaking beef in booting water of salam leaf (Syzygium polyanthum) on chemical quality Windyasmara, Ludfia; Sariri, Ahimsa Kandi; Palulungan, John Arnold
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 14 No. 2 (2024): 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.v14i2.425

Abstract

Abstract  Beef is a food source from livestock that contains high nutrients. Beef is a source of animal protein that is easily digested in the human body. One way to prevent damage to beef is preservation by soaking the meat in boiling water of bay leaves. The purpose of this study was to determine the effect of storage time of beef that has been soaked with boiled water of bay leaves on chemical quality. This research method uses Completely Randomized Design (CRD). The data obtained were analyzed statistically using Analysis Of Variance (ANOVA). If there is a significant significant difference between treatments, the test is continued with Duncan Multiple Range (DMRT). Parameters observed in this study included pH, water content, dissolved protein and phenol tests. The results showed that the length of storage of beef that had been soaked in boiling water of bay leaves was non-significant (P>0.1) on the pH value and water content but was significantly different (P<0.05) on dissolved protein and significantly different (very significant). P<0.01) to phenol. The longer the storage of beef in the refrigerator will increase the water content and dissolved protein but not with phenol. Keywords: Beef; Boiled water of bay leaves; Chemical quality   Abstrak  Daging sapi merupakan bahan pangan asal ternak yang mengandung nutrisi tinggi. Daging sapi adalah sumber protein hewani yang mudah dicerna di dalam tubuh manusia. Salah satu cara untuk menghambat kerusakan daging sapi adalah pengawetan dengan merendam daging dengan air rebusan daun salam. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh lama penyimpanan daging sapi yang telah direndam dengan air rebusan daun salam terhadap kualitas kimia. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Data yang diperoleh dianalisis secara statistik menggunakan Analisis Of Variance (ANOVA). Apabila terdapat beda nyata yang signifikan antar perlakuan, uji dilanjutkan dengan Duncan Multiple Range (DMRT). Parameter pengamatan penelitian ini meliputi uji pH, kadar air, protein terlarut dan fenol. Hasil penelitian menunjukkan lama penyimpanan daging sapi yang telah direndam dengan air rebusan daun salam non signifikan (P>0,1) terhadap nilai pH dan kadar air namun signifikan berbeda nyata (P<0,05) terhadap protein terlarut dan signifikan berbeda sangat nyata (P<0,01) terhadap fenol. Semakin lama penyimpanan daging sapi di refrigerator akan meningkatkan kadar air dan protein terlarut tetapai tidak dengan fenol. Kata kunci: Air rebusan daun salam; Daging sapi; Kualitas kimia
UPAYA PENINGKATAN KETERAMPILAN KELOMPOK PKK MELALUI PELATIHAN PEMBUATAN NUGET DAGING KELINCI DAUN KATUK KELURAHAN JATI KECAMATAN JATEN Sukaryani, Sri; Windyasmara, Ludfia; Purwati, Catur Suci; Husein, Muhammad
Jurnal Likhitaprajna Vol 7 No 2 (2023)
Publisher : FKIP Universitas Wisnuwardhana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37303/peduli.v7i2.529

Abstract

The purpose of the Community Service activity is to introduce rabbit meat to the public as well as to provide knowledge and skills about rabbit meat nuggets with a combination of katuk leaves as a form of innovation in processed rabbit meat. The method of carrying out this activity includes counseling and the practice of making rabbit meat nuggets combined with katuk leaf flour as well as packaging training and marketing strategy training. Prior to counseling and practice, participants were first given a pre-test to determine the level of knowledge and understanding of members of the PKK Rt 03 Rw V about rabbit meat and its processed products. After the counseling and practice activities were completed, the participants were given a post test which was intended to determine the increase/absorption of knowledge and skills provided by the service team from Bantara Sukoharjo Univet. The target participants were 20 members of the PKK Rt 03 Rw V group. The results obtained were that the participants were very enthusiastic in participating in the activities both during counseling and during practice and assistance in the production of nuggets. The average pre-test score of the participants was 48 and the average post-test score was 88.5. The conclusion from this community service activity was that there was an increase in skills in the PKK group by 84.38%.
Co-Authors ., Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti, Afriyanti Agustama, Chandra Ahimsa Kandi Sariri Aldianto, Aldianto Ali Mursyid Wahyu Mulyono Ambar Pertiwiningrum Angella Giri Anjani Anis Sri Hastuti Anis Suryaningsih Ariyani Wahyu Wijayanti Asmoro, Novian Wely Bandrio, Dhany Burhanudin Shodiq Catur Budi Handayani Catur Suci Purwati Cyndhi Hana Praptiwi Defa Fernando Engkus Ainul Yakin Engkus Ainul Yakin Fandi Ahmad Fikri Abdullah Ikrima Rohimadilwa Ilham Fandi Ahmad Imam Budiharjo John Arnold Palulungan Kiky Ayumasari Kukuh Hari Iswanto Kunty Novi Gamayanti Made wedaswari Muhamad Hasdar Muhammad Hasdar Muhammad Hasdar, Muhammad Muhammad Husein Muhammad Husein Muhammad Husein Muhammad Husein Muhammad Husen Haiqal Mustaqim, Fajar Nabawi, Ircham Nur Rohman, Azis Pradapa, Ringga Ardha Toni Prasetyo, Aris Budi Rahayu, Sayekti Puji Riandika Adi Perdana Rizal, Choirul Syamsul Salnan Irba Novaela Samur Santoso, Agung Dwi Septiyan, Woko Bagus Sofyan, Nean Sri Sukaryani Suprapti Suprapti Taufik Ferdiansyah Wardana, Wardana Kusuma Wicaksono, Arjun Yuny Erwanto