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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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KARAKTERISTIK KIMIA SABUN BATANG DARI SUSU SAPI DAN SUSU KAMBING MENGGUNAKAN METODE COLD PROCESS Gianty Hartani Lugiana; Andri Kusmayadi; Putri Dian Wulansari
JURNAL SAINS PETERNAKAN NUSANTARA Vol. 2 No. 02 (2022): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v2i02.556

Abstract

Soap is an important non-food requirement in daily needs. Fatty acids that are abundant in cow's milk, namely oleic and palmitic function as cleansers. Casein in cow's milk can be used as a foam stabilizer. The method of making soap in this study uses the cold process method with the advantage that the soap produced has a soft texture compared to other methods. This study aims to determine the effect of using different solvents in soap making on chemical characteristics and to determine which type of solvent produces soap with the best chemical characteristics. This study used a completely randomized design consisting of 3 treatments and 7 replications. The treatment in this study was the use of different solvents, namely P0 (aquadest control), P1 (cow's milk) and P2 (goat's milk). The results of this study indicate that the use of solvents has no significant effect (P>0.05) on the chemical characteristics of milk soap with the cold process method, but the use of solvents for cow's milk soap has a higher foam stability value than goat's milk. Soap with goat's milk solvent has a water content according to SNI less than 15%, namely 11.26%. The use of solvents for cow's milk and goat's milk in the manufacture of bar soap produces soap with a pH value above the bar soap quality requirement, which is 11.46%. Keyword: chemical characteristics, cold process, cow’s milk, goat’s milks, soap
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.
KARAKTERISTIK FISIK, KIMIA DAN MIKROBIOLOGI SABUN SUSU KAMBING Putri Dian Wulansari; Dwi Wijayanti
Jurnal Pangan dan Agroindustri Vol. 8 No. 3: July 2020
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2020.008.03.4

Abstract

Penelitian bertujuan untuk menganalisis potensi sabun susu kambing ditinjau dari karakteristik fisik, kimia dan mikrobiologi. Parameter yang diukur pada karakteristik fisik adalah nilai kekerasan, daya busa, warna, bau dan tekstur sabun. Karakteristik kimia sabun yang dianalisis terdiri dari kadar air, massa jenis, pH, total asam lemak, asam lemak bebas, lemak netral, alkali bebas, dan minyak mineral, sedangkan karakteristik mikrobiologi yaitu uji daya hambat terhadap bakteri kulit (Staphylococcus aureus, Escherichia coli, dan Pseudomonas aeruginosa). Hasil penelitian menunjukkan bahwa sabun susu kambing menghasilkan total asam lemak dan lemak mineral yang kualitasnya lebih rendah dibandingkan dengan sabun kontrol. Sabun susu kambing memiliki daya hambat terhadap bakteri Staphylococcus aureus, akan tetapi tidak memiliki daya hambat terhadap pertumbuhan bakteri Escherichia coli dan Pseudomonas aeruginosa. Kesimpulan sabun susu kambing yang dihasilkan memenuhi syarat mutu sabun batang yang ditetapkan oleh SNI 06-3532-1994, kecuali kandungan minyak mineralnya. 
EKSPLORASI SIFAT FUNGSIONAL DAN APLIKASI BAKTERI ASAM LAKTAT PENGHASIL EKSOPOLISAKARIDA PADA PRODUK SUSU FERMENTASI Putri Dian Wulansari; Novia Rahayu; Nurul Frasiska; Firgian Ardigurnita
JURNAL SAINS PETERNAKAN NUSANTARA Vol. 3 No. 01 (2023): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v3i01.907

Abstract

Exopolysaccharides are a class of extracellular biopolymers synthesized by bacteria. Exopolysaccharides are widely used in the dairy industry because of the interest in their health benefits and the improvement in the quality of the products they offer. This article describes the bacterial exopolysaccharide related to factors affecting exopolysaccharide growth, structure and growth of exopolysaccharide strains, exploration of exopolysaccharide strains from various sources, the health benefits they offer, the impact of using exopolysaccharide on product quality, and its application of exopolysaccharide strains in fermented milk products. Exopolysaccharides are claimed to have health-promoting benefits such as: anti-carcinogenic, antioxidant, immunomodulatory and lowering blood cholesterol. In addition, exopolysaccharide strains have the benefit of improving product quality because exopolysaccharides act as thickening, emulsifying and gelling agents. The application of exopolysaccharide strains is widely used in the dairy industry such as in products: yogurt, kefir, cheese, sour cream and other fermented milk. This article explains the exploration, functional properties and application of exopolysaccharide-producing LAB in fermented milk products. Keywords: LAB, Exopolysaccharides, and Fermented Milk.
PENGARUH PENAMBAHAN SARI JAHE (Zingiber officinale) TERHADAP KUALITAS ORGANOLEPTIK DAN DERAJAT KEASAMAN PADA TELUR PUYUH ASIN Jejen Nurmila; Andri Kusmayadi; Putri Dian Wulansari
JURNAL SAINS PETERNAKAN NUSANTARA Vol. 3 No. 01 (2023): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v3i01.932

Abstract

Eggs are a product produced from poultry which have high nutritional content but are easily damaged due to the egg's short shelf life. One alternative that can be done is processing eggs into salted eggs. Making salted eggs from ginger juice is expected to provide a distinctive taste, namely ginger, and improve the quality of salted eggs. The aim of the research was to determine the effect of adding ginger juice in terms of organoleptic quality and degree of acidity (pH). The ingredients used are quail eggs, ginger, salt and water. The research was carried out experimentally using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments in this study were differences in the addition of 0% (P0), 30% (P1), 40% (P2) and 50% (P3) ginger juice. The results of the research showed that the addition of ginger juice had a significant effect (P<0.05) on the aroma and taste parameters of salted eggs, while the parameters of degree of acidity (pH), egg yolk color and saltiness had no significant effect (P>0.05). Providing ginger juice at the 40% level has a good effect on the quality of salted eggs compared to other levels. Keywords: ginger extract, organoleptic, pH, salted egg
PEMBUATAN SABUN PADAT DARI BAHAN DASAR SUSU SAPI DAN SUSU KAMBING DITINJAU DARI UJI ORGANOLEPTIK MANUFACTURE OF SOLID SOAP FROM COW'S MILK AND GOAT'S MILK BASIC INGREDIENTS FROM ORGANOLEPTIC TESTS Cecep Irawan; Putri Dian Wulansari; Novia Rahayu
Tropical Livestock Science Journal Vol. 1 No. 1 (2022): Oktober 2022
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v1i1.3780

Abstract

Sabun ialah kebutuhan yang tidak bisa dilepas dalam kehidupan tiap hari. Tiap manusia tentu memerlukan sabun buat mensterilkan suatu. Terus menjadi hari terus menjadi banyak tipe sabun yang ditawarkan kepada warga, mulai dari tipe sabun yang universal semacam sabun mandi, sabun buat mencuci piring, serta deterjen buat baju, hingga tipe sabun yang tidak universal semacam, sabun buat mobil, sabun buat hewan peliharaan, serta yang lain. Tujuan riset ini merupakan buat mengenali pengaruh pemakaian susu sapi serta susu kambing terhadap pembuatan sabun padat ditinjau dari mutu organoleptik( warna, aroma, tekstur, serta energi terima). Riset ini memakai Rancangan Acak Lengkap yang terdiri dari 3 perlakuan serta 6 ulangan. Perlakuan pada riset ini merupakan pemakaian pelarut berbeda ialah P0( kontrol aquadest), P1( susu sapi) serta P2( susu kambing). Hasil dari riset ini membuktikan kalau pemakaian pelarut berbeda pada pembuatan sabun padat dari susu sapi serta susu kambing dengan tata cara cold process mempengaruhi nyata terhadap mutu organoleptik meliputi warna, aroma, tekstur, serta energi terima. Pada pengujian warna, aroma, tekstur serta energi terima( P2) ialah susu kambing mempunyai nilai yang besar dibanding dengan( P1) susu sapi serta kontrol( P0).
A Analisi Kelayakan Usaha Agro Industri Kikil Kulit Sapi Pada PD. Bilal Putra Leather Tasikmalaya Dilihat Dari Aspek Teknis, Lingkungan dan Pasar: Peternakan Egi Reynaldi; Putri Dian wulansari; Firgian Ardigurnita
Tropical Livestock Science Journal Vol. 2 No. 1 (2023): Oktober
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v2i1.5319

Abstract

Penelitian ini dilatarbelakangi permasalahan mengenai kelayakan usaha kulit sapi sebagai bahan baku pengolahan usaha kikil kulit sapi yang berada di kota Tasikmalaya yaitu usaha kulit PD. Bilal Putra Leather yang merupakan salah satu usaha mengolah kulit sapi menjadi kikil kulit sapi. Tujuan dilakukan penelitian ini untuk mengetahui kelayakan usaha agroindustri kikil kulit sapi pada PD. Bilal Putra Leather di kota Tasikmalaya melalui berbagai aspek yakni aspek teknis, aspek lingkungan, dan aspek pasar. Maka dari itu, peneliti menganalisis kelayakan sesuai kebutuhan di lapangan. Metode penelitian yang digunakan pada penelitian ini yaitu menggunakan metode kualitatif. Aktivitas dalam analisis data kualitatif ini berupa Reduksi Data (Data Reduction), Display Data (Data Display), dan Kesimpulan dan Verifikasi (Conclusion Drawing/Verification). Hasil penelitian ini menunjukkan bahwa analisis kelayakan usaha agroindustri kikil kulit sapi pada PD. Bilal Putra Leather di kecamatan Cihideung kota Tasikmalaya pada aspek teknis, aspek pasar sudah layak dijalankan, tetapi untuk analisis aspek lingkungan masih dikatakan belum layak. Kata Kunci : Kulit sapi, Agroindustri, Kikil ABSTRACT
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
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 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