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PEMANFAATAN EKSTRAK TANAMAN ROSEMARRY TERHADAP KUALITAS SUSU KAMBING PASTEURISASI: UTILIZATION OF ROSEMARRY PLANT EXTRACT ON THE QUALITY OF PASTEURIZATION GOAT MILK Pratama, Meylano Novi; Abdurrahman, Zakaria Husein; Purwadi, Purwadi
Tropical Animal Science Vol. 7 No. 1 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i1.1835

This study aimed to determine the effect of rosemary addition on the quality of pasteurized goat milk. The materials used in the study were Peranakan Etawa goat milk, rosemary, water, and sugar. A Completely Randomized Design was used, consisting of four treatments and five replications. The treatments included: P0 = pasteurized milk without rosemary (control), P1 = pasteurized milk with 1.5 g of rosemary in 50 ml solution, P2 = pasteurized milk with 3 g of rosemary in 50 ml solution, and P3 = pasteurized milk with 4.5 g of rosemary in 50 ml solution. Data were analyzed using analysis of variance (ANOVA). The results showed that the addition of rosemary significantly affected the organoleptic quality and hedonic test outcomes, which were conducted at the University of Boyolali. Organoleptic testing revealed a highly significant effect (P<0.01) on taste, aroma, and color. The hedonic test also showed a significant effect (P<0.01) on panelists' preference for milk with rosemary addition. The Total Plate Count (TPC) test indicated that rosemary extract significantly (P<0.01) reduced the number of bacteria in pasteurized milk. In conclusion, rosemary addition influenced the organoleptic quality of pasteurized goat milk in terms of taste and aroma, although it had no effect on color. The hedonic test results indicated that rosemary-added milk was less preferred in terms of taste, aroma, and texture, although the aroma was still acceptable to panelists. Furthermore, increasing the concentration of rosemary resulted in a greater reduction in bacterial count in pasteurized milk.

PENGARUH PENAMBAHAN EKSTRAK DAUN JERUK PURUT PADA EDIBLE FILM BERBASIS KULIT CEKER AYAM TERHADAP KUALITAS SOSIS SAPI: THE EFFECT OF CITRUS LEAF EXTRACT ADDITION TO EDIBLE FILM BASED ON CHICKEN SKIN ON THE QUALITY OF BEEF SAUSAGE Sodiq, Fery Ahmad; Abdurrahman, Zakaria Husein; Purwadi, Purwadi
Tropical Animal Science Vol. 5 No. 2 (2023): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v5i2.1198

This study aims to compare the sensory or organoleptic, hedonic and microbiological qualities of beef sausages coated using edible film made from chicken feet skin and added with kaffir lime leaf extract at 0%, 0.5% and 1%. The variables observed were color, aroma, texture, taste and aftertaste. The research was carried out in July 2023 in the laboratory of the Boyolali Veterinary Public Health Service Center and tested on panelists at Boyolali University. Organoleptic and hedonic tests in this study used a completely randomized design with 3 treatments and 25 replications. This treatment consists of P1 = sausage coated with edible film with the addition of 0% kaffir lime leaf extract, P2 = 0.5% kaffir lime leaf extract, and P3 = addition of 1% kaffir lime leaf extract. The results of the ANOVA sensory test showed that the addition of kaffir lime leaf extract to the edible film used to wrap beef sausages did not have a real effect on changes in color and texture, but did have a real effect on changes in aroma and taste. In the liking test, only the Aftertaste test showed a real effect, while the color test, aroma test, texture test and taste test did not show a real effect. Testing the number of microbes through the Total Plate Count (TPC) test showed that the addition of 0.5% lime leaf extract was able to maintain the quality of beef sausages until the 6th day of room temperature storage.

PENGARUH BERBAGAI MACAM WARNA PENCAHAYAAN TERHADAP PERFORMA AYAM PEJANTAN PADA FASE GROWER: THE EFFECT OF VARIOUS LIGHTING COLORS ON THE PERFORMANCE OF MALE CHICKEN IN THE GROWER PHASE Mahendra, Gilang Wisnu; Wulandari, Eudia Christina; Abdurrahman, Zakaria Husein
Tropical Animal Science Vol. 5 No. 2 (2023): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v5i2.1207

The male chicken is the result of laying hens that are male, therefore it is called a male. Broilers are usually harvested when they are two or three months old. In terms of structure, roosters are usually smaller than other types of chickens and have a pure white color. Laying hens of the male type are a by-product of the production of breeding and hatching of laying hens. Laying cocks are considered to have the ability to produce meat. The lighting program is one that is very influential in achieving peak production in relation to uniformity of sexual maturity. The purpose of feeding in the grower phase is to encourage or stimulate the chickens to grow faster, not just grow. So that the development of hereditary organs becomes optimal and supports further sustainable growth.

PENGARUH PERBEDAAN METODE THAWING TERHADAP KUALITAS SEMEN BEKU DAN KEBERHASILAN INSEMINASI BUATAN (IB) PADA SAPI PFH DI KECAMATAN TENGARAN KABUPATEN SEMARANG Kristiyawan, Andi; Abdurrahman, Zakaria Husein; Purwadi, Purwadi
Tropical Animal Science Vol. 6 No. 2 (2024): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v6i2.1628

Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan metode thawing menggunakkan air hangat suhu 37 0C dengan air es suhu 5 0C terhadap kualitas semen beku dan keberhasilan inseminasi buatan (IB) pada sapi PFH di Kecamatan Tengaran.Materi yang digunakan dalam penelitian ini adalah Semen beku (straw) produksi BIB Ungaran dengan pejantan Ramaeden kode bull 30908 bacth P 044, Sapi yang digunakan adalah sapi betina peranakan Fries Holstein (PFH) umur kisaran kurang lebih 3 tahun dengan mengetahui tanggalnya 2 gigi depan , BCS 3 – 4 ,dan sedang pada masa birahi / estrus.Rancangan percobaan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) kedalam dua perlakuan dengan 8 ulangan (P1 dan P) dan 10 kali ulangan (U1, U2, U3, U4, U5, U6, U7, U8, U9, U10). Hasil kuantitatif kualitas semen beku Thawing menggunakan air hangat suhu 370C selama 30 detik antara lain Motilitas 71,67 %, Persentase spermatozoa hidup 64,51 %, Abnormalitas 17,99 %, Mortalitas 35,36 % sedangkan kualitas semen beku Thawing menggunakan air es suhu 50C selama 30 menit antara lain Motilitas 63,94 %, Persentase spermatozoa hidup 31,61 %, Abnormalitas 20,36 %, Mortalitas 72,71 %. Hasil Penelitian kemudian di analisa menggunakan Uji T untuk mengetahui pengaruh perlakuan parameter dan pengamatan dengan menggunakan program SPSS.Hasil penelitian menunjukkan bahwa perlakuan yang memberi perbedaan yang sangat nyata (P<0,05) adalah motilitas spermatozoa, viabilitas spermatozoa, mortalitas spermatozoa dan sevice per conception (S/C). Sedangkan abnormalitas spermatozoa tidak berbeda nyata (P<0,05). Kesimpulan dari penelitian ini adalah dapat disimpulkan bahwa Penggunaan perbedaan metode thawing menggunakan air hangat dengan suhu 37 0C selama 30 detik lebih baik dibandingkan dengan menggunakkan air es suhu 5 0C selama 30 menit

PENGARUH PENAMBAHAN UBI UNGU (Ipomoea batatas l) TERHADAP KUALITAS SENSORIK, pH, DAN SINERESIS PADA PUDING SUSU KAMBING ETAWA: EFFECT OF ADDING PURPLE POTATO (Ipomoea batatas l) ON SENSORY QUALITY, pH, AND SYNERESIS IN ETAWA GOAT'S MILK PUDDING Mutiara; Abdurrahman, Zakaria Husein; Prasetyo, Aris Budi
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i2.1854

This study aims to determine the effect of adding purple sweet potato concentration on the sensory quality of organoleptic tests and hedonic tests including (color, texture, taste, aroma, and aftertaste), pH value, and syneresis of Etawa goat milk pudding. The ingredients used are Etawa goat milk, purple sweet potato, white agar-agar powder, and sugar. In the first experiment (T0) without the addition of purple sweet potato, T1 the addition of 10% purple sweet potato, T3 the addition of 20% purple sweet potato and T3 the addition of 30% purple sweet potato. This study design used a Completely Randomized Design with treatments consisting of 4 treatments and 5 repetitions. Each repetition used the same ingredients and different ingredient compositions. Data obtained from the Organoleptic, Hedonic pH and Syneresis tests were analyzed using one-way ANOVA to find significant differences (P <0.01) that appeared between the average groups. The results of the study showed that the addition of purple sweet potato concentration had a very significant effect (P<0.01) on sensory quality (color, texture, taste, aroma, aftertaste) and pH value and did not have a very significant effect (P>0.01) on the syneresis of Etawa goat milk pudding. The addition of purple sweet potato affected the Sensory Quality of Etawa goat milk pudding. The addition of purple sweet potato had a very significant effect on organoleptic, Hedonic and pH tests, namely the addition of 30% purple sweet potato could improve the sensory quality of Etawa goat milk pudding to make it tastier and more preferred..

EFEKTIVITAS PENGGUNAAN TEPUNG MAGGOT BLACK SOLDIER FLY (BSF) SEBAGAI SUBSTITUSI SEBAGIAN RANSUM KOMERSIAL TERHADAP KUALITAS FISIK TELUR PUYUH PETELUR: EFFECTIVENESS OF USING BLACK SOLDIER FLY (BSF) MAGGOT FLOUR AS A PARTIAL SUBSTITUTION FOR COMMERCIAL RATIONS ON THE PHYSICAL QUALITY OF LAYING QUAIL EGGS Ali, Dharru Indira Tirtomas; Wulandari, Eudia Christina; Abdurrahman, Zakaria Husein
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i2.1905

This study aims to evaluate the effectiveness of Black Soldier Fly (BSF) maggot meal as a partial substitute for commercial feed on the physical quality of quail eggs (Coturnix coturnix japonica). A total of 100 female quails were used and housed in 20 cage partitions, each containing five birds. A Completely Randomized Design (CRD) was employed with four treatment levels of maggot meal inclusion (0%, 5%, 10%, and 15%) and five replications. The feed composition was formulated using the iso-protein principle to ensure equal protein content across all treatments. Observed parameters included yolk index, albumen index, Haugh Unit, egg weight, shell weight, and shell thickness. The results showed that the 10% maggot meal treatment produced the highest yolk index, indicating that the protein and fat ratio at this level best supported yolk formation. However, the highest albumen index and Haugh Unit were found in the control group without maggot meal, suggesting that standard commercial feed more effectively maintains albumen quality. The highest egg weight, shell weight, and shell thickness were recorded in the group fed with 5% maggot meal, identifying this level as the most optimal in supporting egg mass and shell integrity. Overall, it can be concluded that supplementing quail diets with 5% BSF maggot meal yields the most favorable effect on egg physical quality without significantly compromising internal egg components.

PENGARUH PENAMBAHAN EKSTRAK ROSEMARY TERHADAP KUALITAS KIMIA SUSU KAMBING PASTEURISASI: THE EFFECT OF ADDING ROSEMARY LEAF EXTRACT ON THE CHEMICAL QUALITY OF PASTEURIZED GOAT MILK Maulana, Rafli Adrian Maulana; Abdurrahman, Zakaria Husein; Prasetyo, Aris Budi
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i2.1922

This study aims to determine the effect of adding rosemary leaf extract on the chemical quality of pasteurized goat milk. The materials used in this study were Etawa crossbreed goat milk, rosemary, water, and sugar. The experimental design used was a completely randomized design with four treatments and five replications. The treatments given were P0 = Pasteurized Milk without the addition of rosemary plants (as a control), P1 = Pasteurized Milk with the addition of 1.5 g of rosemary plants as much as 50 ml, P2 = Pasteurized Milk with the addition of 3 g of rosemary plants as much as 50 ml, and P3 Pasteurized Milk with the addition of 5 g of rosemary plants as much as 50 ml. The research data were analyzed using analysis of variance. The results showed that the addition of rosemary leaf extract to pasteurized goat milk affected the chemical quality carried out at Boyolali University. The Lacktoscan test showed a very significant effect (P <0.01) on lactose, protein, fat, and total solid levels. The conclusion of this study is that the addition of rosemary leaf extract affects the chemical quality of pasteurized goat milk in terms of lactose, protein, fat, and total solids but does not affect density. In general, this concentration has an effect, but it is necessary to identify the optimal dose so as not to reduce nutritional quality

PENGARUH PENAMBAHAN UBI UNGU (Ipomoea batatas l) TERHADAP KUALITAS SENSORIK, pH, DAN SINERESIS PADA PUDING SUSU KAMBING ETAWA: EFFECT OF ADDING PURPLE POTATO (Ipomoea batatas l) ON SENSORY QUALITY, pH, AND SYNERESIS IN ETAWA GOAT'S MILK PUDDING Mutiara, Mutiara; Abdurrahman, Zakaria Husein; Prasetyo, Aris Budi
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i2.1854

This study aims to determine the effect of adding purple sweet potato concentration on the sensory quality of organoleptic tests and hedonic tests including (color, texture, taste, aroma, and aftertaste), pH value, and syneresis of Etawa goat milk pudding. The ingredients used are Etawa goat milk, purple sweet potato, white agar-agar powder, and sugar. In the first experiment (T0) without the addition of purple sweet potato, T1 the addition of 10% purple sweet potato, T3 the addition of 20% purple sweet potato and T3 the addition of 30% purple sweet potato. This study design used a Completely Randomized Design with treatments consisting of 4 treatments and 5 repetitions. Each repetition used the same ingredients and different ingredient compositions. Data obtained from the Organoleptic, Hedonic pH and Syneresis tests were analyzed using one-way ANOVA to find significant differences (P <0.01) that appeared between the average groups. The results of the study showed that the addition of purple sweet potato concentration had a very significant effect (P<0.01) on sensory quality (color, texture, taste, aroma, aftertaste) and pH value and did not have a very significant effect (P>0.01) on the syneresis of Etawa goat milk pudding. The addition of purple sweet potato affected the Sensory Quality of Etawa goat milk pudding. The addition of purple sweet potato had a very significant effect on organoleptic, Hedonic and pH tests, namely the addition of 30% purple sweet potato could improve the sensory quality of Etawa goat milk pudding to make it tastier and more preferred..

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