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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 Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Journal of Empowerment Community Media Kontak Tani Ternak Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun Jurnal Farmasi dan Sains Indonesia (JFSI) Jurnal Sains Peternakan Nusantara Tropical Livestock Science Journal KOPEMAS Animal Production
Putri Dian Wulansari
Universitas Perjuangan Tasikmalaya
Religion Agriculture, Biological Sciences & Forestry Humanities 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 Medicine & Pharmacology Neuroscience Public Health Social Sciences Veterinary Other

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Journal : bulletin of applied animal research

 1 
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.
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.
Suplementasi Air Cucian Beras dan Belerang Sebagai Sumber Mineral Esensial Alami Untuk Meningkatkan Kecernaan Pakan Jerami Padi Amoniasi Secara In Vitro Firgian Ardigurnita; Putri Dian Wulansari; Nurul Frasiska
Bulletin of Applied Animal Research Vol 5 No 1 (2023): 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.v5i1.1276

Abstract

The aim of this study was to obtain the best combination of levels of rice washing water and sulfur supplementation to increase the digestibility of ammoniated rice straw feed. The material for this research was ammoniated rice straw, sulfur as a source of mineral S and rice washing water as a source of mineral P. The study used a completely randomized design with 3 treatments and 6 replications. As a treatment: P0 = 1 kg rice straw + 6% urea; P1 = 1 kg rice straw + 6% urea + 50% rice washing water + 0.2% sulfur; P2 = 1 kg rice straw + 6% urea + 50% rice washing water + 0.4% sulfur. Then the feed samples were analyzed for their characteristics and digestibility which included: dry matter digestibility (KcBK), organic matter digestibility (KcBO), and N-NH3 in vitro. The results showed that the average KcBK value from P0, P1 and P2 was 39.44 ± 0.86; 47.23 ± 3.26 and 57.26 ± 0.85. The mean value of organic matter digestibility from P0, P1 and P2 was 44.74 ± 0.58; 55.63 ± 2.96 and 67.72 ± 0.38. The mean value of N-NH3 respectively from P0, P1 and P2 is 1.76 ± 0.10; 2.63 ± 0.79 and 4.11 ± 0.26. The results of the analysis showed that the addition of rice washing water and sulfur to each treatment had a significant effect (P<0.05) on KcBK, KcBO and N-NH3. Keywords : Dry Matter, Organic Matter, Rice Straw, Amoniation.
Pengaruh Pemberian Fermentasi Daun Katuk dan Limbah Ampas Tahu dalam Ransum Terhadap Bobot Karkas dan Persentase Karkas Ayam Broiler Bisma Bimartha Somantri; Nurul Frasiska; Putri Dian Wulansari
Bulletin of Applied Animal Research Vol 5 No 2 (2023): 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.v5i2.1232

Abstract

Penelitian ini bertujuan untuk melihat pengaruh pemberian ransum mengandung fermentasi daun katuk dan ampas tahu terhadap bobot karkas dan persentase karkas ayam broiler. Penelitian ini menggunakan 60 ekor DOC ayam broiler yang terbagi dalam empat perlakuan dan lima ulangan. Tiap unit percobaan terdiri dari tiga ekor yang diletakkan pada 20 petak kandang. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan empat perlakuan yaitu P0 menggunakan 100% pakan basal tanpa fermentasi daun katuk dan ampas tahu; P1 menggunakan 90% pakan basal dengan 10% fermentasi daun katuk dan ampas tahu; P2 menggunakan 85% pakan basal dengan 15% fermentasi daun katuk dan ampas tahu; P3 menggunakan 80% pakan basal dengan 20% fermentasi daun katuk dan ampas tahu. Hasil penelitian menunjukkan bahwa penggunaan pakan mengandung fermentasi daun katuk dan ampas tahu tidak berpengaruh nyata (P>0.05) terhadap bobot karkas dan namun berpengaruh (P<0.05) persentase karkas ayam broiler.
Co-Authors Agus Supriatman Andi Kusmayadi Andri Kusmayadi Anri Kurniawan Bisma Bimartha Somantri Cecep Irawan Diana Diana Dwi Wijayanti Egi Reynaldi Fessolsalmin, Muhammad Firgian Ardigurnita Firgian Ardigurnita Firgian Ardigurnita Gianty Hartani Lugiana Hilman Fathul Hakim Hilman Jejen Nurmila Juni Sumarmono Kana Kanari Kurnia, Asep Muflih Kurniawan, Anri Laras Pratiwi Laras Pratiwi Mochamad Dwi Pratama Mochamad Herdi Nurzaman Nitya Nurul Fadilah Novia Rahayu Novia Rahayu Novie Andri Setianto Nursamsi Nurul Frasiska Nurul Frasiska Pratiwi, Laras Putri Lestari, Suci Richa Mardianingrum Ridwan Fauzi Rifda Naufalin Susanti Susanti Titin Widyastuti Widyastuti, Titin Yopi Ilyas Pratama