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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Veteriner Agrointek Journal of the Indonesian Tropical Animal Agriculture Jurnal Ternak Tropika Livestock and Animal Research AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Tropical Animal Science DEDIKASI : Jurnal Pengabdian Kepada Masyarakat
Abdurrahman, Zakaria Husein
Program Studi Peternakan, Universitas Boyolali, Boyolali 57315, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Materials Science & Nanotechnology Social Sciences Veterinary

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Journal : Agrointek

 1 
Analisis pengaruh penambahan rempah dan waktu simpan terhadap pH, kekentalan, serta kualitas organoleptik susu pasteurisasi Ega Zahrotun Nisa; Angela Nitia Nefasa; Zakaria Husein Abdurrahman
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.12968

Abstract

The purpose  this study was on determine the effect an interaction between herbs additional and storage time on pH, viscosity, and organoleptic quality pasteurized milk. The primary raw materials in this study were cow fresh milk and herbs (ginger, cinnamon, turmeric). The low-temperature long time pasteurization was used at 63 °C for 30 minute, before the temperature 63 °C. The addition herbs is carried out when the milk temperature is 40 °C. The factors used in the pH and viscosity tests were the addition herbs as factor A and storage time (8 hours, 16 hours, and 24 hours at 23 °C) as factor B. The research design for testing pH and viscosity was a completely randomized design with a 2 x 3 with four repetitions. Meanwhile, for organoleptic testing, the completely randomized design pattern is in the same direction with 25 repetitions. The factor used is the addition herbs on pasteurized milk (factor A). There is an interaction between the addition seasoning and storage time can be lower the pH value and increase the viscosity (P0.01). The inuences the organoleptic quality showed that the addition herbs could affect (color, taste, and smell) which showed significant inuence (P0.01). The study concluded an interaction between the addition herbs and storage time on milk quality, as indicated by the pH the milk reprimarying at a good number after 8 hours storage at room temperature. The lower the pH value and the higher the viscosity, the longer the storage time. Herbs can affect the organoleptic quality (color, taste, and scent) pasteurized milk.
Carcass yield of cross-bred native chicken with fed dietary contain prebiotic from dahlia (Dahlia variabilis) and probiotic Zakaria Husein Abdurrahman; Yoyok Budi Pramono; Nyoman Suthama
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.14175

Abstract

The use of probiotics and prebiotics together produces more beneficial effect to the microflora ecosystem in the intestine of chicken. The primary objective was to determine the carcass yield of the cross-bred native chicken fed diet containing dahlia (Dahlia variabilis) tuber powder as a resource of inulin combined with Lactobacillus sp. Animals used in this study were 168 birds of 21 days old cross-bred native chickens randomly allocated into six treatments with four replications. Data were analyzed as a completely randomized design in a 2×3 factorial of 2 levels of prebiotics and three levels of probiotics as the main effects. The treatments were 0.8% of dahlia tuber powder without Lactobacillus sp. (E1O0); 0.8% dahlia tuber powder combined with 1.2 mL of Lactobacillus sp. (108 CFU/mL) (E1O1); 0.8% dahlia tuber powder combined with 2.4 mL of Lactobacillus sp. (108 CFU/mL) (E1O2); 1.2% dahlia tuber powder without Lactobacillus sp. (E2O0); 1.2% dahlia tuber powder combined with 1.2 mL of Lactobacillus sp. (108 CFU/mL) (E2O1); 1.2% dahlia tuber powder combined with 2.4 mL of Lactobacillus sp. (108 CFU/mL) (E2O2). The feeding of dahlia tuber powder combined with Lactobacillus sp. showed no significant effect (P0.01) on the percentage of carcass weight, meat-bone ratio, and percentage of carcass cut weight on cross-bred native chicken. In conclusion, a feeding diet containing inulin derived from dahlia tuber combined with Lactobacillus sp. was not affected on carcass yield of cross-bred native chicken, although in previous studies, the same treatment could improve the meat quality of cross-bred native chicken
Co-Authors Agus Ramadhan Ahmad Pramono Ali, Dharru Indira Tirtomas Angela Nitia Nefasa Angela Nitia Nefasa Angela Nitia Nefasa Angela Nitia Nefasa Ari Prasetyo Aris Budi Prasetyo Budi Prasetyo, Aris Dzakiy Pradana, Defasta Ega Zahrotun Nisa Eudia Christina Wulandari Eudia Christina Wulandari Galuh L. Hakim Hakim, Galuh L. Hilmi Nabila, Talitha Intan Sari, Ayu Iqbal Ramadhan, Musyaffa Irma Khikmawati Jamil, Rohmad Maulidin Joko Riyanto Kristiyawan, Andi M. Cahyadi, M. Mahendra, Gilang Wisnu Maulana, Rafli Adrian Maulana Miftahul Jannah Muhammad Cahyadi Mutiara mutiara mutiara N. Suthama N. Suthama Nostianto, Yohanes Nur Zaini Nur Zaini, Nur Nyoman Suthama OKID PARAMA ASTIRIN Pramono, A. Prasetyo, Aris Budi Pratama, Meylano Novi Prawesti, Yuniar Prayogi Sunu Purnama, Ardy Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Putra, Zulfan Mustika Sakti Surya Ramadhan, Agus Rohmad Maulidin Jamil ROHMAN, FATKUR Sabila Wardatussa'adah, Hilya Slamet Diah Volkandari Sodiq, Fery Ahmad Suhardi Suhardi Suhardi Suhardi Suhardi Suhardi Syamsul Hadi Taufik, I. M. Wahyu Utami Wahyu Utami, Wahyu widyantoro, satrio Y. B. Pramono Y. B. Pramono, Y. B. Yoga Setyo Utomo Yoyok Budi Pramono Yuli Yanti Zulfan Mustika Sakti Surya Putra