Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal PETERPAN (Jurnal Peternakan Terapan)
N A Usman
Politeknik Negeri Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Veterinary

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Uji Daya Simpan Inokulum dan Ketahanan Lactobacillus plantarum terhadap pH Rendah sebagai Agensia Direct Fed Microbials untuk Ternak Ruminansia H Suryani; D T Marya; D M Sinaga; N A Usman
PETERPAN (Jurnal Peternakan Terapan) Vol. 5 No. 2 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/peterpan.v5i2.3256

Abstract

Direct Fed microbials (DFM) is a product of non-pathogenic live microorganisms that is beneficial when given to humans or livestock to improve livestock health, feed conversion efficiency and perfomance by suppressing pathogenic microorganisms in the digestive tract and influencing the balance of intestinal microbes. This study aims to provide information about the potential of Lactobacillus plantarum FNCC 0020 as a DFM agent. This study used a descriptive experimental method. Parameters observed included resistance tests to acid pH (5, 3, 2), pH 7 were also tested to determine resistance to neutral pH. The ability of Lactobacillus plantarum FNCC 0020 to survive at room temperature with different incubation times (5, 7, 10 days) were also tested to determine the storability of Lactobacillus plantarum FNCC 0020 inoculum at room temperature.. The results showed that Lactobacillus plantarum FNCC 0020 had resistance to the lowest pH (2) and also survived at neutral pH (7) with a total colony of 2.25 x 108 and .3 x 107 CFU mL-1, respectively. Lactobacillus plantarum FNCC 0020 inoculum can be stored at room temperature for up to 10 days and still has a total colony of 3.8 x 107 CFU mL-1.
Potensi Stabilizer Alami Pati Uwi dalam Meningkatkan Kualitas Set Yogurt Susu Kambing Selama Masa Simpan N A Usman; N Riffiandi
PETERPAN (Jurnal Peternakan Terapan) Vol. 5 No. 2 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/peterpan.v5i2.3276

Abstract

Processing goat's milk into yoghurt products can reduce the distinctive aroma of 'prengus' by adding a starter that will break down lactose into lactic acid and switch the milk smell into a distinctive odour of yoghurt. It will also increase the consumption of goat's milk with higher nutritional value and extend the shelf life. This study aims to determine the potential of the natural stabilizer of uwi starch in improving the quality of set yoghurt goat's milk during its shelf-life. This study was conducted in experimental used CRD with four treatments (P1: 0-day storage, P2: 2 days storage, P3: 4 days storage, P4: 6 days storage) and five replications. Analysis of variance used to determine the potential of the natural stabilizer of uwi starch on total lactic acid bacteria, viscosity, and water content set yoghurt goat's milk. And then, Honestly Significant Difference was used to know the difference between the treatments. The results showed that the treatment adding a natural stabilizer of uwi starch was significantly different (P<0.05) in total lactic acid bacteria during storage and had no significant effect (P>0.05) on viscosity and water content during storage
Co-Authors D M Sinaga D T Marya H Suryani N Riffiandi