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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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Fermentation of Banana Stems and Indigofera sp. Using MA-11 with Different Durations on Physical Quality Taufik Ferdiansyah; Ludfia Windyasmara
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.
Public Response to Waste from The Rejeki Gangsar Slaughterhouse in Bulurejo Riandika Adi Perdana; Ludfia Windyasmara
Jurnal Biologi Tropis Vol. 26 No. 2 (2026): April - Juni
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.v26i2.11832

Abstract

Slaughterhouse waste is a residual material produced from the process of slaughtering animals in slaughterhouse facilities. This waste can include organic materials, such as blood, offal, bones and leftover meat, which can become a source of environmental pollution if not managed properly. Effective management of RPH waste crucial for reducing environmental impacts and maintaning public health. This study aims to determine public perceptions regarding the impact of slaughterhouse waste on environmental health and public welfare regarding waste around slaughterhouses. The method used in this study is a qualitative method by means of direct observation in the field by conducting a survey at the Rejeki Gangsar Slaughterhouse (RPH) and distributing questionnaires to the community for 30 sample respondents around the RPH which are divided into 2 radii, namely with a distance of less than 100 m and more than 100 m with 15 respondents each. The results of statistical analysis show that the community's response to air quality, the presence of animals that disturb water quality, the impact on health, and the socio-economic impact in this study, the different distances between houses affect the data to be non-significant. In this study, the distance between people's houses is different, so that people's responses are not uniform and are difficult to detect as significant in data analysis.
The Effect of Lime Juice (Citrus aurantifolia) Concentration on the Physical and Sensory Quality of Dried Chicken from Culling Laying Hens Muhammad Husen Haiqal; Ludfia Windyasmara
Jurnal Biologi Tropis Vol. 26 No. 4 (2026): in Progress
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.v26i4.12623

Abstract

Due to its high collagen concentration, spent laying hen meat has drawbacks such a rough texture and coarse muscle fibers. This study aims to determine the effect of marination using lime juice (Citrus aurantifolia) on the physical and sensory qualities of spent laying hen jerky. The research method used was a laboratory experiment with a Completely Randomized Design (CRD) one-way pattern consisting of 6 concentration levels of lime juice (0%, 2%, 4%, 6%, 8%, and 10%) with 3 replications. The observed variables included physical quality (tenderness and cooking loss) and sensory tests (color, texture, aroma, and taste) by 20 panelists. Statistical analysis results showed that increasing the concentration of lime juice gave a highly significant effect (P<0.01) on increasing tenderness, cooking loss value, and sensory scores on texture, aroma, and taste attributes. However, this marination treatment gave a non-significant effect (P>0.05) on the visual color attribute of the product. It can be concluded that the use of lime juice with a concentration of 10% (P5) is the best formulation that produces the most optimal physicochemical and organoleptic quality in spent laying hen jerky.
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