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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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HEDONIC QUALITY OF PASTEURIZED COW’S MILK WITH THE ADDITION OF SPICES Rohmad Maulidin Jamil; Zakaria Husein Abdurrahman; Angela Nitia Nefasa
Tropical Animal Science Vol. 4 No. 1 (2022): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v4i1.768

Abstract

This study aims to determine the effect of the addition of spices to the quality of pasteurized milk using hedonic test. The ingredients used were 7.4L of fresh cow's milk, 0.5 kg of granulated sugar, 37 g of ginger powder, 3.7 g of cinnamon powder, 37 g of turmeric powder, and aquades. The pasteurization process consist of, filtering the fresh cow's milk, then divided it into two parts. The first part is made into pasteurized milk without the addition of spices, then the second part is made into pasteurized milk with the addition of spices. If the second milk has reached a temperature of 40 °C then the spices are mixed by dissolving it in a little amount of the second milk. When the spices are dissolved, then put it into pasteurized milk to homogenize perfectly. After the temperature reaches 63°C for 30 minutes, the milk is kept until the milk temperature drops and is ready to be packaged. Pasteurized milk is then packaged in 100 mL bottles. Packaging of the first part of milk without the addition of spices are in total of 37 sample bottles and the second part of pasteurized milk with the addition of spices are in total of 37 sample bottles. This research design uses a complete randomized design of one-way pattern and 25 repetitions. Each repeat uses pasteurized milk with the same storage time and a different raw material composition. The data obtained from the hedonic test were analysis with one-way anova, to find out the comparison between pasteurized milk without spices with pasteurized milk with the addition of spices. The results showed that the panelists preferred the color, taste, texture, aftertaste of pasteurized milk without the addition of spices and the panelists preferred the aroma of pasteurized milk with the addition of spices.
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
APLIKASI TEKNIK MICRONIZING JAGUNG KUNING PADA RANSUM ISA BROWN LEGHORN TERHADAP MASA SIMPAN TELUR Yoga Setyo Utomo; Zakaria Husein Abdurrahman; Eudia Christina Wulandari
Tropical Animal Science Vol. 3 No. 2 (2021): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v3i2.732

Abstract

This study aims to determine the effect of the yellow corn micronizing technique on the feed ration and shelf life of chicken eggs on the quality of egg contents. This research was conducted from May to June 2021 at the laying hens' farm in Sidorejo Village, Musuk District, Boyolali Regency. The research material was 54 laying hens aged 21 weeks. In this study, milled corn was used as feed ingredients with micronizing, concentrate, and bran techniques. The equipment used is in the form of a semi-open house battery cage with 54 bulkheads, as well as a place to feed and drink. Each bulkhead contained one laying hen and was divided into three treatments with each treatment consisting of 18 laying hens Isa brown leghorn. The refining tool used for yellow corn rations is a milling machine with a temperature of 140-180oC. Corn is ground into 3 (three) levels of corn particles, namely fine grain, medium grain, and coarse grain. All research data were analyzed using the variance procedure. If there is a significant difference (P < 0.05), it is continued with the Duncan Multiple Range Test at the 5% level. The results showed that there was a significant effect on all parameters, namely egg white index, egg yolk index, Haugh index, ration consumption, and egg weight. The provision of corn with different forms gave a significant effect on each parameter of observation at different storage periods. The conclusion of this study is that there is an effect of the yellow corn micronizing technique on the ration on the consumption of the ration. The yellow corn micronizing technique and the shelf life of eggs also affect the quality of the egg contents
Edukasi Tentang Penanganan Wabah Penyakit Mulut dan Kuku Serta LSD Pada Ternak di Kecamatan Tamansari Boyolali Aris Budi Prasetyo; Zakaria Husein Abdurrahman; Purwadi; Eudia Christina Wulandari; Angela Nitia Nefasa; Nur Zaini
Dedikasi : Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 1 (2024): Dedikasi : Jurnal Pengabdian Kepada Masyarakat
Publisher : Lembaga Layanan Pendidikan Tinggi Wilayah III DKI Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53276/dedikasi.v3i1.145

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk membantu masyarakat mengetahui secara mendalam mengenai penyakit PMK dan LSD dan peternak memiliki pengetahuan tingkat lanjut mengenai pencegahan dan pengobatan penyakit PMK dan LSD pada ternak. Kegiatan ini dilaksanakan pada bulan Maret 2023 di Kecamatan Tamansari Kabupaten Boyolali. Mitra dalam kegiatan ini adalah warga masyarakat dan kelompok ternak di Kecamatan Tamansari. Kegiatan dilakukan dengan metode focus group discussion dengan jumlah peserta 35 orang. Kegiatan pengabdian kepada masyarakat yang dilaksanakan di Kecamatan Tamansari Kabupaten Boyolali menghasilkan peningkatan pengetahuan pada masyarakat dan kelompok ternak tentang penanganan ternak di masa wabah penyakit PMK dan LSD.
UTILIZATION OF VARIOUS MEDIA FOR MANUFACTURING ORGANOLEPTIC AND HEDONIC QUALITY OF SALTED EGGS Abdurrahman, Zakaria Husein; Prasetyo, Aris Budi; Jannah, Miftahul; Nostianto, Yohanes
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 1 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i1.6231

Abstract

This research aimed to determine the addition of strawberry, orange, mango, and chocolate flavors to the organoleptic and hedonic qualities of salted eggs. The experimental design used in this research was completely randomized, with 4 treatments and 25 repetitions. P1 (added strawberry flavor) P2 (added orange flavor) P3 (added mango flavor) P4 (added chocolate flavor). Data analysis was carried out using the Anova test; if treatment was affected, further testing was carried out using Duncan’s Multiple Range Test. From the research results, it can be concluded that the addition of strawberry, orange, mango, and chocolate food flavorings has a real influence on the texture, preference of color, preference of aroma, preference of the texture of the outside of the salted egg, and has a real influence on the texture, choice of the aroma on the inside of the salted egg.
ANALISIS EKONOMI SUSU PASTEURISASI DENGAN PENAMBAHAN REMPAH-REMPAH DAN UJI TOTAL PLAT COUNT DENGAN WAKTU SIMPAN YANG BERBEDA: ECONOMIC ANALYSIS OF PASTEURIZED MILK WITH ADDITIONAL SPICES AND TOTAL PLATE COUNT TEST WITH DIFFERENT STORAGE TIME Jamil, Rohmad Maulidin; Abdurrahman, Zakaria Husein; Nefasa, Angela Nitia
Tropical Animal Science Vol. 4 No. 2 (2022): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v4i2.770

Abstract

The purpose of this study was to determine the interaction of adding spices and storage time to the total number of microorganisms in pasteurized milk and its feasibility. The ingredients used were 7.4 l of fresh cow's milk, 0.5 kg of sugar, 37 g of powdered ginger, 3.7 g of cinnamon powder, 37 g of turmeric powder, and aquades. The first step in making pasteurized milk is filtering fresh milk, then dividing the milk into two parts. The first part is made into pasteurized milk without the addition of spices, the second part is made into pasteurized milk with the addition of spices. When the second part of the milk reaches a temperature of 40°C then the spices are mixed into the milk until well blended. If the temperature reaches 63°C for 30 minutes, then turn off the heat and wait for the temperature of the milk to drop. Then the milk is packed into 100 ml bottles. The packaging of the first part of milk without the addition of 37 sample bottles of spices and the second part of pasteurized milk with the addition of 37 sample bottles of spices. Total Plate Count (TPC) test used a factorial completely randomized design (CRD) with four repetitions. The data obtained were then processed by analysis of variance ANOVA, to determine the interaction between milk with the addition of spices and different storage times. The results of the TPC test showed that the addition of spices to pasteurized milk had no significant effect after pasteurization was carried out (P>0.01) but had a significant effect (P<0.01) on the total microorganisms in different storage times. The results of the calculation of economic analysis show that a Break Even Point (BEP) with a profit of 10% produces a BEP unit of 485 units of BEP of 6,270,000 rupiah and reaches the break-even point at 0.3 months. The profit per day is 86,950 rupiah with 312 working days, the net profit per year is 27,128,400 rupiah and the time needed to return the initial capital is 0.03 years.
PENGARUH BERBAGAI MACAM WARNA PENCAHAYAAN TERHADAP PERFORMA AYAM PEJANTAN PADA FASE STARTER: EFFECT OF VARIOUS LIGHTING COLORS ON THE PERFORMANCE OF MALE CHICKEN IN THE STARTER PHASE Purnama, Ardy; Wulandari, Eudia Christina; Abdurrahman, Zakaria Husein
Tropical Animal Science Vol. 6 No. 1 (2024): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v6i1.1210

Abstract

This research aims to determine the effect of various lighting colours on the performance of male chickens in the starter phase/1-10 days old. The experimental design used in this study was a completely randomized design (CRD) with 6 treatments and 4 replications. Each replicate (test unit) uses 4 chickens. Parameters observed were ration consumption, daily body weight gain, body weight gain, feed conversion and mortality. The results of the research that has been carried out are that the effect of various lighting colours on starter phase bulls has no significant effect (P>0.05) on ration consumption, daily body weight gain (PBBH), body weight gain (PBB), feed conversion, and mortality. The conclusion from this study is the effect of various lighting colours on the performance of the roosters in the starter phase. It can be concluded that it is not significant, but numerically, the best light weight gain is shown in the T5 treatment, namely the colour of red light.
PEMANFAATAN EKSTRAK MINYAK DAUN JERUK PURUT PADA EDIBLE FILM BERBASIS GELATIN KULIT CEKER AYAM YANG DIAPLIKASIKAN PADA SOSIS SAPI: UTILIZATION OF CHICKEN SHANK AS A MATERIAL OF GELATIN-BASED EDIBLE FILM SUPPLEMENTED BY KAFFIR LIME OIL EXTRACT ON BEEF SAUSAGE COATING Rohman, Fatkur; Abdurrahman, Zakaria Husein; Purwadi, Purwadi
Tropical Animal Science Vol. 6 No. 1 (2024): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v6i1.1211

Abstract

Sausage is a product made from minced meat and then mashed and seasoned, put in artificial packaging, with or without cooking.) due to both oxidative and microbiological damage. Chicken feet are a by-product of chicken slaughterhouses (RPA) whose use is limited because they contain a lot of bones and a little meat, but have a high skin content. The chicken leg consists of several parts such as bone, skin, muscle and collagen. Chicken claw contains collagen of 22.94%. In this study there were 7 stages, namely making gelatin, making kaffir lime oil, making samples, dividing samples, organoleptic tests, hedonic tests, and data analysis. The results of this test indicate that beef sausages coated with edible film with the addition of kaffir lime leaf extract are declared fit for consumption. Because this value is still below the total microbial standard according to SNI (1x106 CFU/g), so beef sausage is still suitable for consumption.
KUALITAS KIMIA YOGURT DENGAN PENAMBAHAN SARI BUAH CARICA (Vasconcellea pubescens) Prawesti, Yuniar; 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.v6i2.1806

Abstract

One of the livestock products that are widely consumed by the public is milk. Processed milk products are preferred by the public compared to fresh milk, one of the causes is the case of lactose intolerance. This research aims to determine the chemical quality of dairy products, namely yoghurt added with carica juice with different concentrations of addition. The method used in this research is an experiment starting from the preparation stage, sample making, laboratory tests, and data analysis. The treatment used was different concentrations of juice addition of 0%, 10%, 20%, 30%, and 40%. The results showed that the addition of carica juice had a significant effect (P<0.05) on the content of lactose, protein, fat, solid non fat, and density but had no significant effect (P>0.05) on pH and total solid. The findings of this research were that lactose, protein, solid non fat, and density increased with the addition of carica juice concentration in yoghurt. It is inversely proportional to the fat content which decreases with the addition of carica juice concentration. The conclusion of this research is the addition of carica juice of 40% to yoghurt as the optimal addition of other treatments that have high protein content and low fat content.
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 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