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All Journal Jurnal Peternakan Indonesia AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat ZIRAA'AH MAJALAH ILMIAH PERTANIAN International Journal Of Science, Technology & Management (IJSTM) Journal of Aafiyah Health Research (JAHR) Jurnal Teknologi Hasil Peternakan Madani: Multidisciplinary Scientific Journal Center of Economic Students Journal (CSEJ) WAL'AFIAT HOSPITAL JOURNAL
Andry Pratama, Andry
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Production Of Antimicrobial And Bioactive Peptides From Bakasam Using Enterococcus Faecium 1.15 As A Starter Setiyadi Putranto, Wendry; Gumilar, Jajang; Wulandari, Eka; Pratama, Andry; Mamangkey, Jendri
International Journal of Science, Technology & Management Vol. 4 No. 6 (2023): November 2023
Publisher : Publisher Cv. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v4i6.982

Abstract

The Development Of Traditional Fermented Food Products Into Functional Food, Utilizing Indigenous Microorganisms, Represents A Novel Innovation. Lactic Acid Bacteria (Lab), Which Are Abundantly And Readily Isolated From Native Fermented Foods, Hold Promise For The Exploration Of Local Lab Strains – A Strategic Step Towards The Development Of ProbioticBased Foods In Indonesia. Enterococcus Faecium 1.15 Isolated From Bakasam Beef, Has Demonstrated The Capability To Produce Extracellular Proteases (4.83 U/Mg) And Displayed Inhibitory Effects Against Pathogenic Bacteria. The Production Of Bioactive Peptides, With A Size Less Than 30 Kda, Could Be Achieved Through Bakasam Fermentation Using E. Faecium 1.15 As A Starter For A Period Of 7 Days. This Study Promotes An Opportunity To Harness Local Microorganisms, Particularly Lab Strains In The Utilization Of Bioactive Peptides As Well As Enhancing The Nutritional Value Of Traditional Fermented Foods.
Analisis Suhu Tubuh Dan Jumlah Leukosit Pada Pasien Appendisitis Di RS. Ibnu Sina Makassar Syamsu, Rachmat Faisal; Pramono, Sigit Dwi; Pratama, Andry
Wal'afiat Hospital Journal Vol 1 No 2 (2020): Wal'afiat Hospital Journal
Publisher : Rumah Sakit Ibnu Sina, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (574.898 KB) | DOI: 10.33096/whj.v1i2.41

Abstract

Appendisitis tetap merupakan salah satu penyakit yang paling umum yang dihadapi oleh ahli bedah dalam praktek. Pengukuran suhu tubuh merupakan salah satu pemeriksaan yang dilakukan pada kasus-kasus dengan kecurigaan appendisitis. Kenaikan suhu tubuh melebihi suhu normal terjadi sebagai tanda adanya infeksi seperti pada appendisitis. Meskipun pemeriksaan dilakukan dengan cermat dan teliti, diagnosis klinis appendisitis masih mungkin salah pada sekitar 15-20% kasus. Pemeriksaan jumlah leukosit membantu menegakkan diagnosis appendisitis. Pada kebanyakan kasus terdapat leukositosis, terlebih pada kasus dengan komplikasi. Tujuan penelitian ini untuk mengetahui analisis suhu tubuh dan jumlah leukosit pasien appendisitis di RS. Ibnu Sina Makassar. Penelitian yang dilakukan adalah penelitian observasional analitik dengan rancangan cross sectional. Penelitian ini dilakukan di Rumah Sakit Ibnu Sina Makassar dengan sampel 113 data rekam medik yang dipilih secara total sampling. Data penelitian ini diperoleh melalui data sekunder dari data rekam medik pasien appendisitis di Rumah Sakit Ibnu Sina Makassar. Hasil penelitian menunjukkan sampel kategori hipotermi dan leukosit normal sebanyak 3 orang (27.3%) sedangkan kategori hipotermi dan leukosit meningkat sebanyak 8 orang (72.7%). Sampel kategori suhu tubuh normal dan leukosit normal sebanyak 20 orang (24.7%) sedangkan kategori suhu tubuh normal dan leukosit meningkat sebanyak 61 orang (75.3%). Sampel kategori suhu tubuh meningkat dan leukosit normal sebanyak 2 orang (9.5%) sedangkan kategori suhu tubuh meningkat dan leukosit meningkat sebanyak 19 orang (90.5%). Hasil análisis menggunakan uji Chi-Square didapatkan nilai signifikan 0.229 (p kurang dari 0.05) yang secara statistik menunjukkan tidak terdapat hubungan antara suhu tubuh dan jumlah leukosit pada pasien appendisitis. Pada penelitian ini tidak didapatkan hasil yang signifikan antara suhu tubuh dan jumlah leukosit pada pasien appendisitis.
Pengaruh Penambahan Jenis Tepung Yang Berbeda Pada Burger Sapi Terhadap Sifat Fisik, Kimia Dan Organoleptik Suryaningsih, Lilis; Gumilar, Jajang; Putranto, Wendry Setiyadi; Pratama, Andry; Wulandari, Eka; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.54000

Abstract

Beef Buger is processed chopped meat made in a flat round shape, cooked by steaming. In the process, making beef burgers uses filler and seasonings to add flavor. Using different types of flour as filler can affect the beef burger produced. This research aims to compare different types of flour in beef burgers regarding their physical, chemical and organoleptic properties. This research was carried out using an experimental method using a Completely Randomized Design (CRD) consisting of 3 treatments consisting of T1 = Mocaf Flour, T2 = Tapioca Flour and T3 = Cornstarch with 6 replications, so that 18 experimental units were obtained. The data was processed using test of variance and Duncan's advanced test, while the organoleptic test data was processed using the Kruskal-Wallis and Mann-Whitney advanced tests. The results showed that the use of 10% different types of flour in beef burgers showed significantly different results in all treatments (P<0.05) except for tenderness, and the organoleptic assessment using the best flour as a filler for beef burgers was mocaf flour.
Evaluasi Sifat Fisik, Kimia dan Mikrobiologi pada Susu Sapi Segar yang Didapat dari Beberapa Kelompok Ternak di KSU Mitra Jaya Mandiri Ciwidey, Kabupaten Bandung Septiani, Silvia; Christi, Rd. Febrianto; Pratama, Andry
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.52413

Abstract

Milk constituent components and milking hygiene affect the quality of fresh cow's milk. This study aims to determine the physical, chemical and microbiological properties of fresh cow's milk obtained from KSU Mitra Jaya Mandiri covering Ciwidey District, Pasirjambu District and Rancabali District, Bandung Regency, West Java. To determine the quality of fresh milk, it must go through tests such as alcohol tests, specific gravity, protein content, fat content, non-fat dry matter content, pH value and Total Plate Count in fresh cow's milk. The milk sample used in this study was cow's milk in the 2nd and 3rd lactation periods with a total sample of 26 for each lactation, 13 samples of fresh cow's milk. The research method used is a quantitative descriptive analysis by calculating the average, minimum, and maximum values, standard deviation, and coefficient of variation. The results showed that the average specific gravity was 1,029, the average protein content was 3,33%, the average fat content was 3,24%, the average BKTL was 9,15%, the average pH was 6,67, the average Total Plate Count was 18,4x105   CFU/mL, so Fresh cow's milk obtained from KSU Mitra Jaya Mandiri meets the criteria of the Indonesian National Standard (2011).
Pengaruh Konsentrasi Kombinasi Lactococcus Lactis Dengan Saccharomyces Cerevisiae Dan Lama Waktu Fermentasi Terhadap Kadar Karbohidrat Dan Kadar Abu Tepung Telur Itik Kartika, Intan; Pratama, Andry; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.49728

Abstract

Duck egg flour is one of the products processed from whole eggs through the drying process. The process of making egg flour can affect the quality of the flour produced. One way to maintain the quality of egg flour is by fermenting it before drying. The purpose of egg fermentation using Lactococcus lactis and Saccharomyces cerevisiae is to avoid browning caused by Maillard reactions and improve the quality of duck egg flour. This study aims to determine the effect of the concentration level of L. lactis and fermentation time on the carbohydrate content and ash content of duck egg flour. The research was conducted experimentally using a Complete Randomized Design Nested Pattern with fermentation times of 12 and 24 hours within L. lactis concentrations of 4%, 6%, and 8% with 24 replications. The research data obtained was analyzed using Analysis of Variance. The results showed that duck egg flour fermented in a 6% (b/v) L. lactis concentration for 12 hours produced 0.065% carbohydrate content and 4.52% ash content
Pengaruh Perendaman Telur Asin Menggunakan Ekstrak Kulit Nanas (Ananas comosus (L.) Merr.) Terhadap Jumlah Bakteri, pH, dan Akseptabilitas Maulana, Alwi Rizal; Pratama, Andry; Putranto, Wendry Setiyadi
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.54638

Abstract

Eggs are perishable food ingredient. Perishability in eggs can be prevented by salting or making salted eggs. The addition of pineapple peel extract as an antibacterial expected to improve the quality of the eggs. This study aimed to determine the effect of adding pineapple peel extract in the process of making salted egg on the total of bacteria, pH and acceptability. This research was conducted experimentally using a completely randomized design (CRD) with 4 concentration treatments (P0 = 0%, P1 = 1%, P2 = 3% and P3 = 5%) and repetition 5 times. Data on the total of bacteria and pH were analyzed using the test of variance and Duncan's, Post hoc test while the acceptability data was tested using Kruskal-Wallis and continued with the Mann-Whitney post hoc test. The results show that the addition of pineapple peel extract in salted egg process showed a significant effect on the total bacteria, pH and acceptability. The addition of 3% pineapple peel indicate a total bacteria of 6,52x104 CFU/gram, pH 6,87 and still acceptable to the panelists.
Pengaruh Marinasi Berbagai Konsentrasi Sari Jeruk Nipis (Citrus aurantifolia) terhadap Sifat Fisik (pH, Keempukan, Daya Ikat Air, dan Susut Masak) Daging Kerbau Beku Yasmin, Adinda Putri; Pratama, Andry; Suryaningsih, Lilis
Jurnal Teknologi Hasil Peternakan Vol 4, No 1 (2023): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i1.45282

Abstract

Marination is the process of soaking meat in the marinade to increase meat retention, improve flavour, increase fatness, juiceness, and water hold capacity, decrease cooking loss, and extend meat tenderness. In the process of marinating, lime that contained citric acid help to break down proteins so that the meat became more tender. This study aims to determine the effect of marinating various concentrations of lime juice (Citrus aurantifolia) on the physical properties (pH, tenderness, water holding capacity, and cooking loss) of frozen buffalo meat and determined which lime juice (Citrus aurantifolia) concentration that can produce better physical properties of frozen buffalo meat. The study had experimentally based on the Complete Randomized Design (CRD) with 5 lime juice concentration, namely P0 (0%), P1 (10%), P2 (20%), P3 (30%), and P4 (40%), with a repeat of 4 times. The data obtained were analyzed by Analysis of Variance (ANOVA) and if there was a significance difference Duncan’s further test is carried out. The results showed that marination using the various concentrations of lime juice has affected on the pH and tenderness of buffalo meat, but the water holding capacity and cooking loss were not affected. The result showed that the used of concentration 20% can provide better quality of physical properties of frozen buffalo meat with pH content 5,3 and 51,05 mm/g/10s tenderness content.
Potensi Khamir Amilolitik Sebagai Starter Fermentasi Produk Pangan Peternakan Cahyaningsih, Ananda Winda; Pratama, Andry; Gumilar, Jajang
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 4 (2024): Madani, Vol. 2, No. 4 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12611741

Abstract

Fermentation is a food processing technique that has been used for a long time and offers increased shelf life and sensory quality of the product. One of the microorganisms that has great potential as a fermentation starter is amylolytic yeast which has the ability to break down starch into simple sugars through the enzyme amylase. This research aims to review the potential of amylolytic yeast in the fermentation of livestock food products, covering various types, characteristics and applications in the livestock product food industry. This research uses a literature review method from various scientific sources in the last 10 years. The analysis results revealed the characteristics of amylolytic yeast, including tolerance to environmental variations and adaptability to various food substrates. Various types of yeast such as Saccharomyces cerevisiae, Candida, Debaryomycces have been proven effective in improving sensory quality, nutritional value, and production efficiency in livestock food products.
Pengaruh Penambahan Bunga Telang (Clitoria ternatea) terhadap pH, Total Bakteri Asam Laktat, Total Yeast, dan Antibakteri Masker Kefir Setiawan, Raudya Arini; Wulandari, Eka; Pratama, Andry
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 7 (2024): Madani, Vol 2. No. 7, 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.13117934

Abstract

Kefir is the result of milk fermentation with microorganisms in kefir grains consisting of lactic acid bacteria and yeast. Processing kefir into facial care products such as masks is one of the innovations that can be done to increase the value of kefir. Butterfly pea (Clitoria ternatea) is an herbal plant that has many benefits derived from the nutrients it contains. This study aims to determine the effect of adding butterfly pea extract on the pH, total lactic acid bacteria, total yeast, and antibacterial activity in kefir masks. This research was conducted experimentally using a Completely Randomized Design (CRD) with 5 concentration treatments (P1=0.1%, P2=0.3%, P3=0.5%, P4=0.7%, P5=0.9%) and repeated 4 times. The research data obtained were processed using analysis of variance and Duncan's multiple range test. The results showed that the addition of telang flower extract can increase the total lactic acid bacteria, total yeast and antibacterial activity of kefir masks. However, it has the same effect on the pH value of kefir mask. The addition of 0,9% butterfly pea extract in kefir mask resulted in total lactic acid bacteria of 1.26×109 cfu/ml, total yeast of 2.21×109cfu/ml, the highest antibacterial activity of 8.23 mm and pH of 4.14.
Karakteristik Mutu Mikrobiologi (Total BAL, Yeast, Antibakteri) dan pH Masker Kefir Ekstrak Bunga Telang Selama Penyimpanan Suhu Rendah 4-6°C Sabilah, Raisha Putri; Wulandari, Eka; Pratama, Andry
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 7 (2024): Madani, Vol 2. No. 7, 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12807955

Abstract

This study aims to determine the effect of storage time for kefir masks with butterfly pea flower extract on microbiological characteristics (total lactic acid bacteria, total yeast, and antibacterial activity) and pH at low temperatures (4-6?). The research was conducted using an experimental method using a Completely Randomized Design (CRD) with 4 treatments based on storage time (P1 = day 1, P2 = day 4, P3 = day 7, and P4 = day 10) and 5 repetitions. Data were analyzed using variance followed by an orthogonal polynomial test. The results of the study showed that storage time at low temperatures (4-6?) of kefir mask with the butterfly pea flower extract increased total LAB, total yeast, and antibacterial activity. However, it gave the same results for pH. On the 10th day of storage time with low temperatures (4-6?) of kefir mask with the butterfly pea flower extract produced a total LAB of 5.02 x 107 cfu/mL, total yeast of 4.47 x 107 cfu/mL, antibacterial activity of 6,4 mm, and pH of 4.28.
Co-Authors A M Hasbi Abd. Gafur Ahri, Reza Aril Alwi, Muhammad Khidri AM, Nasruddin ANGGAENI, TRIANING TYAS KUSUMA Cahyaningsih, Ananda Winda Christi, Rd. Febrianto Eka Wulandari Endah Yuniarti, Endah Eulis Tanti Marlina Firlanda, Syahrika Gymnastiar, Muhammad Galih Jajang Gumilar Jendri Mamangkey Kamidin, Masruhi Kartika, Intan Kusmajadi Suradi Lilis Suryaningsih Maulana, Alwi Rizal Nisa, Nur Sabrina Zahratun Pasya, Salma Hasina Pramono, Sigit Dwi Prayoga, Renaldi Putri, Risma Rachmat Faisal Syamsu, Rachmat Faisal Sabilah, Raisha Putri Septiana, Salma Septiani, Silvia Setiawan, Raudya Arini Setiyadi Putranto, Wendry Soerya, Fatima Aulia Tenrisau, Muhammad Akhsan Utama, Dicky Tri Wendry Setiyadi Putranto Yasmin, Adinda Putri Yuli Astuti Hidayati Yusriani, Yusriani Yustisia, Eva Sanum