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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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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%.
KUALITAS KIMIA DAN MIKROBIOLOGI TERHADAP MASA SIMPAN NUGGET AYAM DENGAN PENAMBAHAN TEPUNG DAUN KELOR (MORINGA OLEIFERA) Windyasmara, Ludfia; Sri Sukaryani; Cyndhi Hana Praptiwi
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 8 No. 1 (2024): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v8i1.5221

Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui kualitas kimia dan mikrobiologi pada masa simpan terbaik nugget ayam yang diberi tambahan tepung daun kelor. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 3 kali ulangan. Variabel yang diamati dalam penelitian antara lain kadar air, kadar lemak, keempukan dan TPC. Data pada hasil penelitian dianalisis dengan menggunakan Analysis of Variance (ANOVA). Hasil rerata kadar air pada penelitian ini yaitu P0= 66,83%; P1= 60,69%; P2= 63,17%; P3= 60,73%. Rerata kadar lemak P0= 21,55%; P1= 21,64%; P2=22,18% dan P3= 27,41%. Pada keempukan rerata yang dihasilkan yaitu P0= 1,33; P1= 1,71; P2= 2,28 dan P3= 2,40. Kemudian pada TPC menghasilkan rerata P0= 24,56; P1= 24,40; P2= 57,70 dan P3= 8,01. Hasil penelitian ini disimpulkan bahwa data yang diperolah dalam penelitian ini menunjukkan bahwa nugget ayam yang diberi tambahan tepung daun kelor pada nugget ayam dengan lama penyimpanan 0, 2, 4 dan 6 hari berbeda sangat nyata terhadap kadar air dan keempukan, berbeda nyata terhadap kadar lemak dan tidak berpengaruh nyata terhadap TPC (Total Plate Count). Kata Kunci: Kualitas kimia, Kualitas mikrobiologi, Nugget ayam, Tepung daun kelor
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).
EVALUASI TEKNIK PEMOTONGAN AYAM YANG BERBEDA TERHADAP KUALITAS MIKROBIOLOGIS DAGING” Septiyan, Woko Bagus; Windyasmara, Ludfia; Sariri, Ahimsa Kandi
Jurnal Peternakan (Jurnal of Animal Science) Vol 8, No 2 (2024): JURNAL PETERNAKAN (JURNAL OF ANIMAL SCIENCE)
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jas.v8i2.16924

Abstract

Penelitian ini bertujuan untuk menganalisis kandungan Escherichia coli dan Coliform dalam menentukan kualitas daging yang aman untuk dikonsumsi serta menjelaskan perbedaan dalam kualitas keamanan mikrobiologis ayam broiler yang disembelih secara tradisional dan modern. Penelitian ini telah terlaksana dari bulan Februari sampai Maret 2024 yang dimulai dari pengambilan sampel daging ayam hingga pengujian kandungan Escherichia coli dan Coliform yang dilakukan di Balai Besar Veteriner Kulon Progo, Yogyakarta. Penelitian ini menggunakan 6 sampel yang terdiri dari 3 sampel daging ayam RPA Tradisional dan 3 sampel daging ayam RPA Modern dengan berat sampel 250 gram per sampel. Hasil analisis Independet Sample T-Test menunjukan hasil Escherichia coli tidak signifikan (P 0.05) dan hasil uji Coliform signifikan (P 0.05). Kesimpulan dari penelitian ini adalah bahwa tidak ada perbedaan yang signifikan terkait dengan kandungan Escherichia coli pada RPA Tradisional dan RPA Modern, serta terdapat perbedaan yang signifikan terkait dengan kandungan Coliform pada RPA Tradisional dan RPA Modern. Hasil produksi daging dari kedua RPA masih tetap bisa dikonsumsi asalkan dengan cara yang benar dan matang sempurna. 
PENGARUH PEMBERIAN TEPUNG DAUN KATUK (Sauropus androgynous) DALAM PAKAN TERHADAP KADAR KOLESTEROL DAN LEMAK AYAM BROILER Santoso, Agung Dwi; Windyasmara, Ludfia; Sukaryani, Sri
Jurnal Peternakan (Jurnal of Animal Science) Vol 8, No 2 (2024): JURNAL PETERNAKAN (JURNAL OF ANIMAL SCIENCE)
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jas.v8i2.16934

Abstract

Ayam broiler merupakan salah satu jenis ternak ayam yang mudah dipelihara, pertumbuhannya cepat, dan biaya pemeliharaannya murah. Katuk merupakan salah satu jenis tumbuhan yang dapat digunakan sebagi feed additive alami, bernilai gizi tinggi, mengandung senyawa antibakteri dan antioksidan, serta mengandung β-karoten yang tinggi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan tepubg daun katuk terhadap kadar kolesterol dan lemak daging ayam broiler. Penelitan ini menggunkan ayam broiler umur 4 hari yang berjumlah 96 ekor. Desain yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan yang dimaksud adalah P-0 : 100% konsentrat + 0% tepung daun katuk, P-1 : 100% konsentrat + 1% tepung daun katuk, P-2 : 100% konsentrat + 3% tepung daun katuk, dan P-3 : 100% konsentrat + 5% tepung daun katuk.  Data yang diperoleh dianalisa dengan menggunakan SPSS for windows. Berdasarkan hasil penelitian, persentase kadar lemak daging  setiap perlakuan secara yaitu P0 = 3,68 ; P1 = 3,54 ; P2 = 3,19 ; P3 = 2,68 % (P0,01). Sedangkan untuk kadar kolesterol daging yaitu P0 = 85,73 ; P1 = 46,87 ; P2 = 36,52 ; P3 = 18,74 mg/100 gr (P0,01). Dapat disimpulkan bahwa penambahan tepung daun katuk dalam pakan mampu menurunkan kadar kolesterol dan lemak daging ayam broiler. Kata kunci :Ayam broiler, Kadar Lemak dan Kolesterol, Daun Katuk
KECERNAAN INVITRO TUMPI JAGUNG YANG DIFERMENTASI MENGGUNAKAN MA-11 DAN EM4 DENGAN PENAMBAHAN MOLASES DAN UREA Sukaryani, Sri; Windyasmara, Ludfia; Sariri, Ahimsa Kandi; Purwati, Catur Suci; Husein, Muhammad
AVES: Jurnal Ilmu Peternakan Vol. 19 No. 2 (2025): Desember 2025
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/6ykee985

Abstract

Corn tumpi is a byproduct of corn milling and is abundant in Indonesia, accounting for 8–15% of the total weight of ground corn kernels. However, its use as animal feed is hampered by its high crude fiber content, which reduces digestibility. MA-11 and EM4 are types of inoculum containing microorganisms that can produce fiber-degrading enzymes. Therefore, they can be used as inoculum in the fermentation process to overcome this obstacle and hopefully improve nutrient digestibility. The purpose of this study was to determine the effect of fermentation using MA-11 and EM4 on the digestibility of dry matter and organic matter in corn tumpi. The design used was a one-way RAL with three treatments, each replicated eight times. The treatments were P0: corn tumps plus molasses and urea (control); P1: corn tumpi fermented using MA-11 with the addition of molasses and urea; P2: corn tumpi fermented using EM-4 with the addition of molasses and urea. The observed variables include KcBK and KcBO.The collected data were analyzed using ANOVA; if the ANOVA indicated a significant difference, the DMRT test was carried out. The results indicate that corn tumpi fermentation can increase the average dry matter digestibility (KcBK) and the average organic matter digestibility (KcBO). The average value of KcBK is as follows: P0: 65.97%, P1: 74.03%, and P2: 70.92%. while the average value of KCBO is 61.47%; P1: 70.31% and P2: 65.77%. This study concludes that fermentation using MA-11 or EM4 on corn tumpi can increase the values of KcBK and KcBO, and that the inoculum yielding the highest results in KcBK and KcBO is MA-11.
Fermentation of Banana Stems and Indigofera sp. Using MA-11 with Different Durations on Physical Quality Ferdiansyah, Taufik; Windyasmara, Ludfia
Jurnal Biologi Tropis Vol. 26 No. 1 (2026): 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.v26i1.11015

Abstract

The high cost of ruminant feed and fluctuating forage availability have encouraged the use of local waste, such as banana stems, combined with Indigofera sp. through fermentation with the probiotic MA-11 to improve the feed's pHysical quality and pH. This study aimed to determine the effect of fermentation time (0, 3, 6, 9, and 12 days) on the texture, aroma, color, and pH of the mixture to determine the optimal time for use as an alternative feed based on agricultural waste. The study used a completely randomized design with five treatments and four replications, conducted over 12 days in the Microbiology Laboratory of the Faculty of Agriculture, Veteran Bangun Nusantara University, Sukoharjo. Testing involved panelist assessments for pHysical quality and periodic pH measurements. The results showed a highly significant effect of fermentation time on all parameters, with a 9-day treatment producing a soft texture, fresh sour aroma, yellowish-brown color, and an optimal low pH. A 9-day fermentation with MA-11 yields high-quality feed from local waste.
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