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All Journal Buletin Peternakan JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Jurnal Pangan dan Agroindustri Animal Production : Indonesian Journal of Animal Production Journal of Livestock Science and Production Bulletin of Applied Animal Research Journal of Empowerment Community Media Kontak Tani Ternak Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun Jurnal Sains Peternakan Nusantara Tropical Livestock Science Journal KOPEMAS Animal Production
Putri Dian Wulansari
Universitas Perjuangan Tasikmalaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Social Sciences Veterinary Other

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Chemical Properties and Characteristics of Cow Milk Yogurt with Different Additional Fruit and Storage Time Wulansari, Putri Dian; Kusmayadi, Andri
ANIMAL PRODUCTION Vol 18, No 2 (2016): May
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (528.952 KB) | DOI: 10.20884/1.anprod.2016.18.2.543

Abstract

This research was aimed to evaluate the composition (total solids, water content, fat and protein), qualitative properties (color, aroma, and texture) and quantitative properties (free fatty acid and lactic acid) of cow milk yogurt with different fruits addition and storage time. Experimental method applied Completely Randomized Design with five treatments namely control, dragon fruit, mango, apple and banana (20% v/v), each with 5 replicates. Qualitative characteristic assessment was conducted on 0, 5, 10 and 15 days of storage. Result showed that fruit addition significantly affected the composition and characteristics, while storage time significantly affected quantitative characteristics of yogurt. Apple and banana increased 13% total solids of plain yogurt, while the highest fat content (4,516%) was observed in control yogurt which had the lowest protein content (2,564). The highest free fatty acid  was in control yogurt ripen for 15 days (22,885%) while the lowest free fatty acid was in mango yogurt ripen for 10 days (13,915%). Fruit addition in yogurt ripen for 15 days at 5C resulted in a safe consumed product. 
The Effect of Incorporating Ginger Extract (Zingiber officinale) to Cow Milk Kefir: An Analysis of Antioxidant and Microbiological and Physicochemical Characteristics Wulansari, Putri Dian; Rahayu, Novia; Frasiska, Nurul
ANIMAL PRODUCTION Vol. 22 No. 3 (2020)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with Animal Scientist Society of Indonesia (ISPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2020.22.3.67

Abstract

This study aimed to analyze the antioxidant activities and microbiological and physicochemical characteristics of cow milk kefir fortified with ginger extract (Zingiber officinale). The ginger extract was incorporated together with grain before the fermentation. The levels of ginger extract concentrate were 0, 0.5, 1.0, 1.5, and 2.0 % (w/w). The ginger used in this study is a thick ginger extract that is added before the kefir fermentation process. The result showed that a higher level of ginger extract added to the fermentation could improve the antioxidant activities of the cow milk kefir. The kefir sample fortified with 2.0% ginger extract produced the highest antioxidant activities, particularly DPPH IC50 (0.32%) and a total polyphenol of 0.72%. This study found that the higher the ginger extract level, the lower the total count, total LAB, and total yeast. The average value of physicochemical characteristics for free fatty acid, lactic acids, alcohol, and pH in the present study was 0.5503 mg/KOH, 1.0005%, 1.628 g/dL, and 4.42, respectively. In conclusion, the ginger extract was effective for producing kefir with high antioxidant activities (DPPH IC50) and total polyphenol.
The Potential of Concentrate of Fermented Milk for Natural Antibacterial Putri Dian Wulansari; Novia Rahayu; Firgian Ardigurnita
Buletin Peternakan Vol 42, No 3 (2018): BULETIN PETERNAKAN VOL. 42 (3) AUGUST 2018
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v42i3.33725

Abstract

The objective of the study was to investigate the potential of concentrated fermented milk (yoghurt and kefir) from cow milk and goat milk as a natural antibacterial ingredient. Completely randomized factorial design 2x2 was used in this research. The first factor was the type of fermentation (yoghurt and kefir) and the second factor was type of milk (cow milk and goat milk). The parameters measured were composition, inhibitory test, chemical and physical test. The results showed that the type of milk had significantly affected (P<0.05) on amount of whey and antibacterial activity. Type of fermentation and milk type have a significant effect (P<0.05) on concentrate. Concentrated fermented goat milk has the higher resistance to S. aureus bacteria than concentrated fermented cow milk on the inhibitory test. The type of fermentation and milk type has no significant effect on the composition (moisture content and total solids) and chemical characteristics (pH, lactic acid and free fatty acids) of the concentrate and whey. The conclusion of this research is goat milk yoghurt concentrate was potential to used as a natural antibacterial material.
Ph, Kadar Fenolat Total, Dan Aktivitas Antioksidan Kefir Susu Kambing Yang Ditambahkan Seduhan Kopi Robusta (Skr) Mochamad Dwi Pratama; Putri Dian Wulansari; Nurul Frasiska
Bulletin of Applied Animal Research Vol 3 No 1 (2021): Bulletin of Applied Animal Research
Publisher : LPPM Perjuangan University of Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/baar.v3i1.675

Abstract

Kefir susu kambing dengan penambahan seduhan kopi robusta (SKR) dimungkinkan dapat meningkatkan kualitas fungsional, karena kandungan antioksidan yang dimilikinya. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan SKR pada kefir susu kambing dan menentukan level persentase pemberian SKR yang maksimal. Penelitian dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap dengan 5 perlakuan dan 5 ualangan. Level penambahan SKR pada pembuatan kefir sebanyak 0; 5; 10; 15 dan 20 %. Parameter yang dianalisis meliputi pH diukur menggunakan pH meter, kadarpolifenol total menggunakan reagen Folin-Ciocalceu, dan aktivitas antioksdian ditetentukan dengan metode DPPH. Data yang diperoleh dianalisis menggunakan uji ANOVA, dan jika berpengaruh nyata atau siginifikan dilanjut menggunakan uji beda Tukey. Hasil penelitian menunjukan bahwa penambahan SKR terhadap nilai pH sangat berpengaruh nyata (P<0.05),kadarpolifenol total dan aktivitas antioksidan mengalami peningktan dibandingkan perlakuan P0 atau kontrol. Semakin tinggi penambahan SKR dalam pembuatan kefir maka semakin tinggi pula nilai pH yang dihasilkan. Penambahan SKR sebanyak 20% menghasilkan kefir dengan kadar pH 4.35, nilai pH ini masih masuk standar pH susu fermentasi untuk susu fermentasi. Kadar polifenol total pada penelitian ini semakin meningkat dengan semakin banyaknya penambahan SKR. Penambahan SKR sebanyak 20% menghasilkan kadar polifenol total sebesar 684.4686 mg/L lebih tinggi 70% dibandingkan control. Sampel kefir yang diperkaya 20% SKR menunjukan nilai aktivitas antioksdian paling tinggi DPPH IC50 sebesar 554.3444. Kesimpulan penelitian ini bahwa penambahan SKR efektif meningkatkan  aktivitas antioksdian, kadar fenolat total, dan  pH kefir sesuai standar susu fermentasi.
PENDAMPINGAN KELOMPOK WANITA TANI ENTANG SALUYU DALAM BUDIDAYA AYAM BURAS PEDAGING DI DESA GURANTENG KABUPATEN TASIKMALAYA Nurul Frasiska; Novia Rahayu; Putri Dian Wulansari
Journal of Empowerment Community Vol. 3 No. 1 (2021): MARET 2021
Publisher : Universitas Perjuangan Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/jec.v3i1.620

Abstract

Kelompok Wanita Tani (KWT) Entang Saluyu merupakan KWT yang bergerak dibidang Peternakan dan Pertanian. Komoditas yang dibudidaya adalah ayam buras dan komoditas sayuran rumah tangga dengan metode backyard farming. Kelompok ini baru berdiri selama 1 tahun dan masih perlu pendampingan untuk memperkuat kelompok serta meningkatkan pendapatan kelompok. Tujuan kegiatan pengabdian masyarakat ini adalah pendampingan kelompok dalam rangka mengembangkan potensi ternak lokal Ayam Buras di Kabupaten Tasikmalaya secara intensif melalui pendekatan budidaya ayam kampung pedaging. Kegiatan pengabdian ini meliputi: persiapan, pelaksanaan alih teknologi, penyuluhan tentang tatalaksana budidaya ayam kampung pedaging, tahap perencanaan budidaya ayam kampung pedaging, perhitungan biaya produksi, diskusi dan evaluasi. Hasil kegiatan ini adalah terdapat penambahan pengetahuan anggota KWT mengenai budidaya ayam kampung yang mampu meningkatkan pendapatan serta pemeliharaan yang lebih fokus dan terarah pada satu komoditas.
Composition of Cow Milk Kefir Enriched with Ginger Extract (Zingiber officinale) Putri Dian Wulansari; Novia Rahayu
Journal of Livestock Science and Production Vol 3, No 2 (2019): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v3i2.2036

Abstract

This study aims to analyze the addition of ginger extract (Zingiber officinale) to the composition of cow's milk kefir. Kefir is made from cow's milk with 10% (w/w) kefir grains and ginger extract at intervals of 0, 0.5, 1.0, 1.5 and 2.0% (w/w), all treatments are incubated at room temperature for 24 hours. Kefir composition that was observed was water content, ash content, protein content, and fat content. The results showed that the addition of ginger extract did not affect the composition (water content, ash content, protein content, and fat content) of cow's milk kefir. The average water content, ash content, protein content, and fat content in this study were 90.51%, 5.4%, 3.24%, and 3.18%. The conclusion of this research is the addition of ginger extract to 2% does not affect the composition of cow's milk kefir, but the quality of cow's milk kefir produced meets the standard of kefir composition according to Codex Standard 234-2003. Keywords: Ginger Extract, Kefir, Chemical Composition, Cow Milk
The Performance of Cihateup Ducks Liver Given Natural Isotonic in Dry Maintenance Systems Nurul Frasiska; Putri Dian Wulansari; Novia Rahayu
Journal of Livestock Science and Production Vol 3, No 2 (2019): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v3i2.2038

Abstract

This study aims to observe the condition of serum glutamate pyruvate transaminase and serum oxaloacetate transaminase as an illustration of the liver performance of Cihateup Ducks that were given natural isotonic through drinking  water in a dry maintenance system. The animals used were Cihateup ducks, kept for 8 weeks with 48 animals and divided into four treatments, namely T0 (Control with drinking water without isotonic), T1 (7% sugar + 2% lime juice + 25 mg celery extract + 0.8 salt g), T2 (7% sugar + 3% lime juice + 50 mg celery extract + 0.9 g salt), T3 (7% sugar + 4% lime juice + 75 mg celery extract + 1 g salt). Each treatment was repeated 4 times, 3 ducks for one treatment plot. This study used a Completely Randomized Design (CRD). Data were tested using analysis of variance and continued with Duncan's further test at 5% level. The results showed that the treatment of T2 (7% Sugar + 3% Lime juice + celery extract 50 mg + 0.9 g salt) significantly produced the lowest SGPT levels and seen a tendency for SGOT to decrease but not significantly. The use of natural isotonic solutions can be given to Cihateup ducks on dry system maintenance.Keywords: Cihateup’s duck, Dry system, Natural isotonic, SGOT, SGPT
Model Pengembangan Peternakan Ayam Buras Backyard Farming di Desa Guranteng, Kecamatan Pagerageung, Kabupaten Tasikmalaya Nurul Frasiska; Putri Dian Wulansari; Novia Rahayu
Media Kontak Tani Ternak Vol 2, No 1 (2020): Februari 2020
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/mktt.v2i1.24784

Abstract

Pengabdian pada masyarakat ini bertujuan untuk intensifikasi ternak Ayam Buras di Kabupaten Tasikmalaya menggunakan model Backyard Farming dalam rangka mengembangkan ayam buras yang dilaksanakan melalui program KKN-PPM Tematik Unper Tasikmalaya periode 2019. Kegiatan ini dilaksanakan dengan pendekatan tatalaksana pemeliharaan yang meliputi tatalaksana pemberian pakan, tatalaksana kesehatan, dan tatalaksana perkandangan. Masyarakat sasaran kegiatan ini adalah ibu-ibu rumah tangga di Desa Guranteng Kec. Pagerageung dengan kepemilikan ayam buras (ayam kampung/ ayam lokal) namun sistem pemeliharaannya masih ekstensif. Kegiatan pengabdian ini meliputi : persiapan, pelaksanaan alih teknologi, Pelatihan penyuluhan tatalaksana pemeliharaan, pelatihan penyusunan ransum untuk ayam buras sesuai dengan kebutuhan nutrien dan status produksi serta pembuatan demonstrasi plot berupa kandang Backyard Chicken Coop. Metode pengabdian masyarakat yang digunakan adalah pendidikan masyarakat, difusi ipteks dan pelatihan. Target luaran kegiatan ini adalah peningkatan keberdayaan masyarakat, peningkatan pengetahuan, serta terbentuknya kelembagaan masyarakat. Hasil pengabdian masyarakat skema KKN-PPM ini antara lain meningkatnya pengetahuan masyarakat, berdirinya kandang ayam kampung Backyard Farming serta terbentuknya Kelompok Wanita Tani (KWT) yang legal dan terdaftar pada sistem informasi Balai Penyuluh Pertanian Kecamatan Pagerageung.
PENAMBAHAN INFUSA DAUN PANDAN WANGI (PANDANUS AMARYLLIFOLIUS ROXB.) TERHADAP KUALITAS KEFIR SUSU SAPI DITINJAU DARI PH, KADAR AIR, TOTAL PADATAN DAN PROPERTI FISIK Nursamsi; Andi Kusmayadi; Putri Dian Wulansari
Jurnal Peternakan Nusantara Vol 1 No 01 (2021): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (351.615 KB) | DOI: 10.53863/jspn.v1i01.202

Abstract

ABSTRAK Kefir merupakan produk olahan susu yang difermentasi oleh sejumlah bakteri penghasil asam laktat (BAL). Kefir mempunyai arom khas asam sebagai hasil dari proses fermentasi, aroma khas asam tersebut kurang disukai oleh masyarakat, oleh karena itu dilakukan inovasi dengan penambahan pandan wangi untuk menetralisir aroma khas dari kefir. Tujuan pada penelitian ini adalah untuk mengetahui pengaruh penambahan Infusa Daun Pandan Wangi (Pandanus amaryllifolius Roxb.) terhadap kefir susu sapi ditinjau dari pH, kadar air, total padatan dan properti fisik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakukan dan ulangan sebanyak 6 kali dengan perlakuan penambahan infusa pandan wangi yang berbeda yaitu : P0 tanpa penambahan infusa daun pandan wangi, P1 penambahan infusa daun pandan wangi sebanyak 5%, P2 penambahan infusa daun pandan wangi sebanyak 10%, P3 penambahan infusa daun pandan wangi sebanyak 15%. Hasil penelitian menunjukan bahwa penambahan infusa daun pandan wangi sebanyak 5%, 10%, dan 15% tidak merubah pH, kadar air, dan total padatan pada kefir susu sapi. Penambahan infusa daun pandan wangi mencapai titik optimal pada 15% yang menghasilkan nilai pH sebesar 4,72, kadar air sebesar 87,18%, total padatan sebesar 12,81%. Pada pengamatan sensori perubahan yang terjadi cendung pada aroma. Kata kunci : kefir, susu sapi, , infusa daun pandan wangi, pH, kadar air, total padatan, properti fisik, RAL. ABSTRACT Kefir is a product that is fermented by bacteria lactic acid (BAL). Kefir has a characteristic sour smell as a result of the fermentation process, the public was dislike the smell, therefore to reduce the smell innovations of kefir are made with the addition of pandan wangi leaf to neutralize the smell of sour from kefir. The purpose of this study was to determine the effect of adding Pandan Wangi Leaf Infusion (Pandanus Amaryllifolius Roxb.) to cow's milk kefir in terms of pH, water content, total solids and physical properties. This study used a completely randomized design (CRD) with 4 treatments and 6 replications with the addition of different pandan wangi leaf infusion treatments, there are: P0 without the addition of pandan wangi leaf infusion, P1 adding 5% pandan wangi leaf infusion, P2 adding pandan wangi leaf infusion as much as 10%, P3 addition of pandan wangi leaf infusion as much as 15%. The results showed that the addition of pandan wangi leaf infusion as much as 5%, 10%, and 15% did not change the pH, water content, and total solids in cow's milk kefir. The addition of fragrant pandan leaf infusion reached the optimal point at 15% with the result is pH value of 4.72, water content of 87.18%, total solids of 12.81%. On physical property the dominantly change is the smell from the kefir. Key words : kefir, cow's milk, , pandan wangi leaf infusion, pH, water content, total solids, physical property, CRD
Perbedaan Konsentrasi Bahan Herbal Terhadap Derajat Keasaman, Kadar Air dan Kadar Lemak Telur Asin Herbal Ridwan Fauzi; Putri Dian Wulansari; Andri Kusmayadi
Bulletin of Applied Animal Research Vol 4 No 2 (2022): Bulletin of Applied Animal Research
Publisher : LPPM Perjuangan University of Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/baar.v4i2.1052

Abstract

Eggs are one of the foodstuffs derived from poultry that have high nutritional content but are easily damaged due to the short durability of eggs. One solution that can be done is by salting the eggs into salted egg products. Salted eggs added with herbal ingredients to salting media are thought to prolong the durability of eggs and improve the quality of herbal salted eggs. This study aims to determine the effect of adding herbal ingredients with different concentrations on the quality of herbal salted eggs in terms of acidity (pH), water content and fat content. The study was conducted experimentally using a completely randomized design (CRD) with 5 treatments and each was replicated 6 times. The treatment of this study was the difference in concentration of 3 combinations of herbal ingredients used consisting of garlic, bay leaf, and sappan wood respectively by 0% (P0), 2.5% (P1), 5.0% (P2), 7 ,5% (P3), and 10% (P4). The results of this study showed that the use of herbal ingredients had a significant effect (P<0.05) on pH, while the parameters of water content and fat content had no significant effect (P>0.05). The P1 treatment (2.5% of herbal ingredients) produced the same pH value as the control treatment.
Co-Authors Agus Supriatman Andi Kusmayadi Andri Kusmayadi Bisma Bimartha Somantri Cecep Irawan Diana Diana Dwi Wijayanti Egi Reynaldi Firgian Ardigurnita Firgian Ardigurnita Firgian Ardigurnita Gianty Hartani Lugiana Hilman Fathul Hakim Hilman Jejen Nurmila Juni Sumarmono Kurnia, Asep Muflih Laras Pratiwi Mochamad Dwi Pratama Novia Rahayu Novia Rahayu Novia Rahayu Novia Rahayu Novia Rahayu Novia Novie Andri Setianto Nursamsi Nurul Frasiska Nurul Frasiska Pratiwi, Laras Ridwan Fauzi Rifda Naufalin Yopi Ilyas Pratama