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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 Nukleus Peternakan Jurnal Farmasi dan Sains Indonesia (JFSI) Jurnal Sains Peternakan Nusantara Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan 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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Uji Kadar Air dan Organoleptik Nugget Daging Kelinci (Oryctolagus Cuniculus) dengan Penambahan Tepung Wijen (Sesamum Indicum L) Kurnia, Asep Muflih; Wulansari, Putri Dian; Frasiska, Nurul
Jurnal Sains Peternakan Nusantara Vol 4 No 01 (2024): 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.v4i01.1265

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan tepung wijen terhadap sifat kualitas kimia dan sifat organoleptik dalam pembuatan nugget daging kelinci. Materi yang digunakan dalam penelitian ini adalah kelinci lokal, tepung wijen, tepung maizena, bawang putih, lada bubuk, garam, gula, penyedap rasa dan telur. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) dengan empat perlakuan, masing masing perlakuan terdiri atas lima ulangan. Perlakuan yang diberikan berupa P0 (800gr daging kelinci + 200gr bahan pelengkap + 0% tepung wijen ), P1 (800gr daging kelinci + 200gr bahan pelengkap + 10% tepung wijen), P2 (800gr daging kelinci + 200gr bahan pelengkap + 15% tepung wijen), P3 (800gr daging kelinci + 200gr bahan pelengkap + 20% tepung wijen). Parameter pada penlitian ini meliputi uji kualitas kimia (Kadar air) dan Uji organoleptik (Aroma, Tekstur, Rasa, Kekerasan dan Kesukaan). Data uji kadar air dianalisis dengan menggunakan sidik ragam (ANOVA). Bila sidik ragam menunjukkan perbedaan yang nyata antar perlakuan (P<0,05) maka dilanjutkan dengan uji Tukey Honestly Significant Difference (HSD) dan Data uji organoleptik yang telah dipeoleh dilakukan analisis Kruskal-Wallis dan uji lanjut mann whitney. Hasil dari penilitian ini menunjukan bahwa penambahan tepung wijen tidak pengaruh nyata terhadap kadar air, rasa dan kesukaan. Namun berpengaruh nyata terhadap aroma, tekstur dan kekerasan. Kesimpulan pada penelitian ini penambahan tepung wijen dalam pembuatan nugget kelinci tepung wijen dapat diberikan sampai dengan level 10% (P1)
The Effect of Incorporating Ginger Extract (Zingiber officinale) to Cow Milk Kefir: An Analysis of Antioxidant and Microbiological and Physicochemical Characteristics Putri Dian Wulansari; Novia Rahayu; Nurul Frasiska
ANIMAL PRODUCTION Vol. 22 No. 3 (2020)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

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.
PENGUATAN EKONOMI MASYARAKAT DESA MELALUI PENGEMBANGAN SUSU FERMENTASI DI SENTRA SAPI PERAH KABUPATEN TASIKMALAYA Laras Pratiwi; Putri Dian Wulansari; Agus Supriatman; Juni Sumarmono; Novie Andri Setianto; Rifda Naufalin
Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5 2024 Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5
Publisher : Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5 2024

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Mitra sasaran dalam kegiatan pengabdian yang sebelumnya telah mendapatkan pelatihan dalam penerapan teknologi tepat guna untuk pengembangan produk susu fermentasi khususnya produk yoghurt. Hasil dari kegiatan pengabdian tersebut kedua kelompok telah berhasil dalam membuat yoghurt dan yoghurt pasta dengan beraneka rasa. Diperlukan dukungan beruoa kemampuan dalam pengelolaan secara ekonomi utamanya dalam menentukan biaya produksi dan harga jual produk. Tujuan dari kegiatan pengabdian ini adalah mitra sasaran dapat menentukan biaya produksi dan harga jual dari produk yang dimiliki. Metode yang digunakan adalah diskusi, sosialisasi, pendampingan, dan evaluasi. Hasil kegiatan pada pengabdian ini adalah mitra sasaran mampu menentukan biaya produksi dan harga jual dar produk yang dimiliki. Produk yoghurt drink dengan biaya produksi Rp. 8.550,00 dapat dijual dengan harga Rp. 11.970,00 dan yoghurt pasta dengan biaya produksi Rp. 9.450,00 dapat dijual dengan harga Rp. 13.230,00. Diperlukan peran pemerintah desa, ataupun dinas terkait untuk membantu keberlanjutan kegiatan ini sehingga program yang dilaksanakan dalam berlangsung secara berkelanjutan.
PENGARUH LAMA PENGASINAN DAN DOSIS PENAMBAHAN SERAI DAPUR DAN BAWANG PUTIH TERHADAP KUALITAS ORGANOLEPTIK DAN KARAKTERISTIK FISIK TELUR PUYUH ASIN Diana, Diana; Kusmayadi, Andri; Wulansari, Putri Dian
Jurnal Ilmu dan Teknologi Peternakan Vol. 13 No. 1 (2025)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v13i1.43138

Abstract

Penelitian ini bertujuan untuk mengetahui lama pengasinan telur puyuh dengan penambahan serai dapur dan bawang putih terhadap kualitas organoleptik dan karakterisitik fisik telur puyuh asin. Telur yang digunakan dalam penelitian ini berumur 1 hari. Metode yang digunakan dalam penelitian ini yaitu Rancangan Acak Lengkap (RAL) pola faktorial 3 x 2 yang terdiri 3 perlakuan 5 ulangan. Setiap ulangan menggunakan 10 butir telur puyuh. Perlakuan yang digunakan yaitu menggunakan konsentrasi ekstrak serai dapur dan ekstrak bawang putih (0%, 10%, dan 15%) dan lama pengasinan (7 dan 14 hari). Parameter yang diukur dalam penelitian ini adalah pH, kadar air, dan kualitas organoletik (aroma, rasa, warna dan kemasiran). Hasil penelitian menunjukan bahwa nilai pH dan kadar air telur puyuh asin tidak berbeda diantara kombinasi perlakuan penambahan serai dan bawang putih baik pada pengasinan 7 maupun 14 hari. Penambahan serai dan bawang putih dengan level hingga 15% nyata meningkatkan skor pada parameter aroma, rasa, warna dan kemasiran terutama jika pengasinan dilakukan selama 14 hari. Dosis terbaik dalam mempertahankan pH dan kadar air serta memperbaiki tingkat penerimaan telur puyuh asin adalah 15% dan lama pengasinan 14 hari.Kata kunci : bawang putih, serai dapur, telur puyuh, telur asin.
Strategi Peningkatan Keterampilan Pengolahan Yoghurt di Sentra Sapi Perah Kabupaten Tasikmalaya Wulansari, Putri Dian; Pratiwi, Laras; Supriatman, Agus; Sumarmono, Juni; Setianto, Novie Andri; Naufalin, Rifda
Jurnal Pengabdian Kepada Masyarakat (JPKM) TABIKPUN Vol. 6 No. 1 (2025)
Publisher : Faculty of Mathematics and Natural Sciences - Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpkmt.v6i1.198

Abstract

Desa Guranteng merupakan desa yang memiliki potensi SDA dan SDM untuk pengembangan daerah sebagai sentra produksi ternak sapi perah. Akan tetapi saat ini permasalahan yang terjadi salah satunya adalah produk yang dihasilkan peternak hanya penjualan susu segar pada Industri Pengolahan Susu (IPS) melalui koperasi dengan harga rendah. Diperlukan upaya dalam mengadopsi teknologi dan inovasi untuk pengembangan produk susu sehingga dapat meningkatkan nilai produk baik secara ekonomi maupun manfaat yang dihasilkan. Tujuan pelaksanaan pengabdian pada mitra sasaran dalam hal ini adalah Kelompok Ternak Sapi Perah (KTTSP) Mekar Rahayu dan kelompok Tim Penggerak Pemberdayaan dan Kesejahteraan Keluarga (TP PKK) Desa Guranteng adalah untuk meningkatkan keterampilan. Berdasarkan hasil pengabdian sebelum program dilaksanakan masyarakat mengenal dan memahami produk yogurt sebesar 50%, setelah program ini dilaksanakan, pengetahuan meningkat yakni sebesar 90%.
APPLICATION OF SOLAR FEED FERMENTOR TECHNOLOGY TO IMPROVE THE EFFICIENCY OF FERMENTED FEED PRODUCTION AT BALEBAT FARM, KALIJAYA VILLAGE Pratiwi, Laras; Wulansari, Putri Dian; Supriatman, Agus; Widyastuti, Titin; Kurniawan, Anri
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 10 No. 1 (2026): MARET
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v10i1.3134

Abstract

The limited availability of feed during the dry season has been a major constraint for smallholder dairy goat farmers in Kalijaya Village, Ciamis Regency. Farmers traditionally rely on fresh fodder without preservation, resulting in low feed efficiency and unstable milk production. This community service program introduced the Solar Feed Fermentor System, a renewable energy-based technology designed to support sustainable fermented feed production. The implementation involved 20 farmer participants and included stages of socialization, training, mentoring, and evaluation. Results showed a significant improvement in farmers’ knowledge and technical skills, with average understanding scores increasing from 62% to 86%. Feed production capacity increased from 20–30 kg/day to 120–150 kg/day, while processing time and energy costs were reduced by more than 50%. The adoption of solar energy minimized dependence on electricity and promoted environmentally friendly practices. This program demonstrates a replicable model of community empowerment integrating renewable energy, feed technology, and rural sustainability.
CHEMICAL AND ORGANOLEPTIC QUALITY OF SMOKED SALTED EGGS WITH THE ADDITION OF HERBAL INGREDIENTS GINGER AND TURMERIC Salma Sania; Andri Kusmayadi; Putri Dian Wulansari
JURNAL NUKLEUS PETERNAKAN Vol 13 No 1 (2026): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v13i1.22503

Abstract

The addition of herbal ingredients such as turmeric and ginger can increase the durability and shelf life of smoked salted eggs. The active compounds curcumin and gingerol are thought to play a role in increasing the quality of salted eggs. This study aims to analyze the effect of adding turmeric and ginger on the chemical and organoleptic properties of smoked salted eggs. The method used was a Completely Randomized Design (CRD) with four treatments: P0 (control), P1 (turmeric 7.5%), P2 (ginger 7.5%), and P3 (combination of turmeric and ginger 7.5%), each with five replications. The parameters observed included ash content, salt content, crude fiber, and organoleptic tests (color, aroma, texture, and preference). The results showed that the addition of turmeric and/or ginger had a significant effect on ash content, color, aroma and had a very significant effect on crude fiber content, but had no significant effect on salt content, texture and preference level. The mineral and crude fiber content in turmeric and ginger contributed to the increase in ash and crude fiber content. Meanwhile, the addition of turmeric and ginger in the salted egg mixture does not affect the salt content, so the salty taste remains balanced, neither excessive nor lacking. The best results were obtained in the combination treatment of 7.5% turmeric and 7.5% ginger (P3) with an ash content of 12.27%, a salt content of 4.00%, crude fiber of 4.41%, and an organoleptic score for color of 4.07, aroma of 3.60, and a preference level of 3.47. Thus, the use of a combination of turmeric and ginger can be an alternative in improving the quality and durability of smoked salted eggs without changing the balance of taste.
Pengaruh jenis aktivator terhadap kadar air, kadar ph, karakteristik organoleptik, dan waktu pengomposan pupuk organik Novia Rahayu; Fikri Maulana; Putri Dian Wulansari
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 13 No. 2 (2025): Desember
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v13i2.15876

Abstract

Organic fertilizer requires a relatively long decomposition time, and its final quality is greatly influenced by microbial activity during fermentation. The use of activators has been shown to accelerate composting and improve the physical and chemical properties of the resulting fertilizer. This study aims to determine the effects of different types of activators on moisture content, pH level, organoleptic properties (colour, aroma, and texture), and composting time of organic fertilizer, and to identify the most effective activator. The research employed an experimental method using a Completely Randomized Design (CRD), with four treatments control, EM4, Promi, and Caturbio, each with five replications. Data were analyzed using one-way Analysis of Variance (ANOVA), and when significant differences were found (p < 0.05), mean comparisons were performed using Duncan’s Multiple Range Test (DMRT). Organoleptic data were analyzed using the Kruskal–Wallis test followed by pairwise comparisons when applicable. The results indicated that the type of activator had a significant effect (p<0.05) on reducing moisture content and composting time, as well as significantly (p<0.05) improving aroma and texture. However, it did not significantly affect (p>0.05) the pH level or colour of the compost. The caturbio treatment yielded the best results, with the lowest moisture content (48.56 ± 4.01%), the best texture and aroma, and the fastest composting time (26.20 ± 0.83 days). The presence of microorganisms such as Azotobacter sp., Bacillus sp., Lactobacillus sp., and Trichoderma sp. in Caturbio played a key role in accelerating the decomposition of organic matter. It can be concluded that the type of activator influences the quality and efficiency of the composting process. Caturbio was found to be the most optimum activator in reducing moisture content, accelerating decomposition time, and enhancing the aroma and texture of the compost compared to the other treatments.
Studi In Silico : Aktivitas Senyawa Tanaman Kecombrang (Etlingera elatior) Sebagai Kandidat Obat Antihiperurisemia: Studi Awal Pemanfaatan Kecombrang Sebagai Terapi Alternatif Gout Muhammad Fessolsalmin; Rifda Naufalin; Putri Dian Wulansari; Susanti Susanti; Moch Herdi Nurzaman; Nitya Nurul Fadilah; Richa Mardianingrum
Jurnal Farmasi & Sains Indonesia Vol 8 No 2 (2025)
Publisher : LPPM Sekolah Tinggi Ilmu Farmasi Nusaputera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52216/jfsi.vol8no2p126-135

Abstract

Hyperuricemia is a metabolic disorder caused by an increase in uric acid levels, which is at risk of ausing gout. The plant kecombrang (Etlingera elatior) is known to contain bioactive compounds that have the potential to act as xanthine oxidase inhibitors. This study aims to evaluate 50 compounds from kecombrang as antihyperuricemia candidates using an in silico approach. The analysis includes toxicity and pharmacokinetics (ADMET) predictions, Lipinski's rule of five, molecular docking, and molecular dynamics simulations. The docking results of selected compounds Aduncetin E (-8.93 kcal/mol) and Methyllinderatin (-8.78 kcal/mol) show the best affinity for xanthine oxidase enzyme with lower binding energy compared to allopurinol (-6.26 kcal/mol). Molecular simulations support the stability of the ligand-receptor complex the MMGBSA results indicate that Aduncetin E (13.4048 kcal/mol) and Methyllinderatin (-30.3009 kcal/mol) have potential that can be developed as antihyperuricemia drug candidates.
Penguatan Rantai Pasok pada Sektor Peternakan dan Pertanian Desa Kalijaya Kabupaten Ciamis Suci Putri Lestari; Laras Pratiwi; Putri Dian Wulansari; Titin Widyastuti; Agus Supriatman; Anri Kurniawan; Kana Kanari
Journal of Empowerment Community Vol 8 No 1 (2026): Maret 2026
Publisher : Universitas Perjuangan Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/jec.v8i1.2690

Abstract

This community service activity was carried out in Kalijaya Village, Banjaranyar District, Ciamis Regency, which has great potential in the livestock and agricultural sectors, particularly dairy goats and robusta coffee. The partners' main challenges include limited production technology, business management, and supply chain. This program aims to implement sustainable production management through the use of appropriate technologies such as energy-efficient solar panel-based fermenters for fermented feed production and greenhouse dryers for drying coffee beans. In addition, supply chain strengthening is carried out through production management training. This program supports the achievement of SDGs 2 (Zero Hunger) and SDGs 7 (Affordable and Clean Energy), while strengthening the village's economic competitiveness in a sustainable manner.
Co-Authors Abdul Basit Agung Maulan Agus Supriatman Andi Kusmayadi Andri Kusmayadi Anisa Safari Anri Kurniawan Asep Nurhotman Bisma Bimartha Somantri Cecep Irawan Diana Diana Diva Rizka Affifah Dwi Wijayanti Egi Reynaldi Fikri Maulana Firgian Ardigurnita Firgian Ardigurnita Firgian Ardigurnita Gianty Hartani Lugiana Hilman Fathul Hakim Hilman Jejen Nurmila Juni Sumarmono Kana Kanari Karina Qiraatul Kaffah Kurnia, Asep Muflih Kurniawan, Anri Laras Pratiwi Mita Nurussyfa Moch Herdi Nurzaman Mochamad Dwi Pratama Muhammad Fessolsalmin Nitya Nurul Fadilah Novia Rahayu Novia Rahayu Novie Andri Setianto Nursamsi Nurul Frasiska Nurul Frasiska Pratiwi, Laras Rafiah Rafiah Richa Mardianingrum Ridwan Fauzi Rifda Naufalin Rifda Naufalin Rizki Maulana Salma Sania Siti Mulyati Sonia Ari Murti Suci Putri Lestari Susanti Susanti Syifa Puspita Teza Arfan Titin Widyastuti Uci Ismawati Widyastuti, Titin Yayu Febriani Yopi Ilyas Pratama