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All Journal Edu-Sains: Jurnal Pendidikan Matematika dan Ilmu Pengetahuan Alam Jurnal Sain Peternakan Indonesia Jurnal Teknologi Hasil Peternakan Jurnal Ilmiah Ilmu-Ilmu Peternakan
Elymaizar, Zulfa
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Immunology & microbiology Veterinary

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Penerapan Pembejaran Berbasis Case Based Learning (CBL) dalam Meningkatkan Kemampuan Analisis dan Memecahkan Masalah : Application of Case Based Learning (CBL) to Improve Analytical and Problem-Solving Skills Adriani, Adriani; Musnandar, Endri; Elymaizar, Zulfa; Raguati, Raguati
Edu-Sains: Jurnal Pendidikan Matematika dan Ilmu Pengetahuan Alam Vol. 13 No. 2 (2024): Juli 2024
Publisher : Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jmpmipa.v13i2.28879

Abstract

Tujuan penelitian untuk meningkatkan kemampuan analisis dan memecahkan masalah  mahasiswa  dengan  sistem case based learning (CBL).   Sistem CBL bisa memotivasi mahasiswa meningkatkan kreativitas dan berinovasi dalam belajar mandiri. Sehingga mahasiswa memiliki kemampuan analisis yang baik dalam pemecahan skenario kasus. Penelitian dilakukan pada  kuliah Manajemen ternak perah untuk 1 kelas mahasiswa (39 orang). Pengamatan dilakukan  2 kali  yaitu pada  skenario kasus 1 dan 4. Dengan pengamatan terhadap inisiatif berpendapat, penguasaan materi,  lama waktu  berpendapat, kemampuan berkomunikasi, pemahaman kasus dan kemampuan pemecahan kasus. Data dianalisis dengan rataan, penjumlahan dan persentase. Hasil  penelitian menunjukan  bahwa  penerapan  pembelajaran CBL  pada  skenario kasus pertama  didapatkan hasil sebanyak 33,3% mahasiswa  belum berinisiatif dalam mengemukakan pendapat, penguasan materi hanya 43,6%, aktivitas interakasi 1-3 menit, kekampuan berkomunikasi 48,7%, kemampuan menganalisis skenario kasus 56,4% dari jumlah mahasiswa. Semenatra  untuk pemecahan skenario kasus ke 4 terjadi peningkatan kemampuan mahasiswa  terutama  inisiatif menjadi 100%, penguasaan materi 95,9%,  aktivitas  interaksi diatas 3 menit, kemampuan berkomunikasi  94,4%, kemampuan menjawab 97,4% dan analisis skenario  100%. Kesimpulan dari penerapan pembejaran berbasis case  based  learning  (CBL) pada manajemen ternak perah ini  terjadi peningkatkan kemampuan mahasiswa dalam  berdiskusi, mengemukakan pendapat dan menyelesaikan kasus dengan peningkatan kemampuan berkomunikasi dan pemahaman yang  lebih  baik.
Use of Produced Cell-Free Supernatant Antibacterial Produced by Pediococcus pentosaceus BAF715 as Biopreservative of Buffalo Meatballs at Cold Temperatures Afriani, Afriani; Azis, Abdul; Elymaizar, Zulfa; Ahzara, Yulia Rizka; Iskandar, Hidayat
Jurnal Sain Peternakan Indonesia Vol 19 No 1 (2024)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.19.1.42-50

Abstract

Meatballs are a processed-meat product which has high nutritional value and is classified as perishable food products. Therefore, preservative agents were needed to maintain the shelf life of meatball products. Natural preservative agents that can be used are antibacterial compounds derived from lactic acid bacteria. The objective of this study was to determine the use of cell-free supernatant antibacterial produced by Pediococcus pentosaceus BAF715 as a biopreservative of buffalo meatballs storage in cold temperatures. Buffalo meatballs were soaked in cell-free supernatant antibacterial for 30 minutes, then stored at cold temperatures for 0, 3, 6, 9, and 12 days were used as treatments. The results showed that the storage time of meatballs soaked in cell-free antibacterial supernatant can reduce the total bacteria, Staphylococcus aureus and kill Escherichia coli. The storage time can maintain pH and percentage of free water. Total bacteria and Staphylococcus aureus in 9 days of storage and it still within the requirements of the Indonesian National Standard (SNI 3818: 2014) regarding the quality of meatballs, while control meatballs (without soaked) were only up to 3 days of storage. It was concluded that the cell-free supernatant antibacterial produced by Pediococcus pentosaceus BAF715 was able to maintain the microbiological and physical quality of buffalo meatballs until 9 days of storage at cold temperatures.
Pengaruh Pemberian Minyak Ikan Patin Terhadap Kualitas Omega 3, Omega 6 dan Omega 9 Pada Whey Susu Sapi Dwijayanti, Ratumas Sherly; Monica, Metha; Elymaizar, Zulfa
Jurnal Teknologi Hasil Peternakan Vol 5, No 2 (2024): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i2.55599

Abstract

ABSTRAK Pada susu sapi terkandung Omega 3, omega 6, dan omega 9 yang merupakan golongan asam lemak tak jenuh yang sangat dibutuhkan oleh tubuh manusia saat membentuk sel, dan ketiga asam lemak tak jenuh ini mempunyai peranan serta manfaat yang berbeda bagi tubuh manusia. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak ikan patin terhadap kualitas omega 3, omega 6 dan omega 9 pada whey susu sapi. Whey diolah dari susu sapi yang dipanaskan dan ditambahkan minyak ikan patin dengan perbandingan persentasenya adalah 0%, 2,5%, 5%, 7,5% dan 10% dari beratnya susu. Peubah yang diamati adalah kandungan omega 3, omega 6, dan omega 9 pada whey. Data yang dihasilkan kemudian dianalisis secara deskriptif. Hasil pada penelitian ini menunjukkan bahwa pemberian minyak ikan patin pada whey dengan persentase di atas 5% dapat menambah kandungan omega 6 dan omega 9 pada whey namun tidak menambah kandungan omega 3 di dalam whey.Kata kunci       : Whey, minyak ikan patin, omega-3, omega-6, omega-9  Abstract Cow's milk contains Omega 3, Omega 6 and Omega 9, which are unsaturated fatty acids which are really needed by the human body when forming cells, and these three unsaturated fatty acids have different roles and benefits for the human body. This research aims to determine the effect of adding catfish oil on the quality of omega 3, omega 6 and omega 9 in cow's milk whey. Whey is prepared from heated cow's milk and catfish oil is added with a percentage ratio of 0%, 2.5%, 5%, 7.5% and 10% of the weight of the milk. The variables observed were the omega 3, omega 6 and omega 9 content in whey. The resulting data was then analyzed descriptively. The results of this study show that adding catfish oil to whey with a percentage above 5% can increase the omega 6 and omega 9 content in the whey but does not increase the omega 3 content in the whey.Keywords        : Whey, catfish oil, omega-3, omega-6, omega-9
Short and Medium-chain Fatty Acid Profile of Goat Milk Fed with Pineapple Peel Silage Raguati, Raguati; Afzalani, Afzalani; Elymaizar, Zulfa; Sulaksana, Indra; Farizal, Farizal
Jurnal Sain Peternakan Indonesia Vol 19 No 3 (2024)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.19.3.139-144

Abstract

This study aims to determine the profile of short-chain fatty acids (SCFA) and medium-chain fatty acids (MCFA) in goat milk-fed pineapple peel silage.  The pineapple waste was milled and mixed with 5% (w/w) of rice brand, put into an anaerobic plastic bag, and stored for 21 days to produce pineapple peel silage.  The materials used in this research were 12 female Etawa cross-breed dairy goats allocated into randomized block designs with four kinds of feed treatments and three groups of lactation periods.  The feed treatments were P0 (60% forage + 40% concentrate); P1 (30% forage + 30% pineapple peel silage + 40% concentrate); P2 (15% forage + 45% pineapple peel silage + 40% concentrate); P3 (60% pineapple peel silage + 40% concentrate). Forage contains native grass and rubber leaves.  The concentrate consists of 58% bran, 25% fine corn, 6% soybean meal, 9% coconut meal, 1% mineral mixture, and 1% salt.  The variables observed were feed consumption, fat milk, and short-chain and medium-chain milk fatty acids.  The data obtained were analyzed using ANOVA, and if there were differences between treatments, a Duncan test.  The result of this study showed that the use of pineapple peel silage as a forage source had affected the feed consumption (P<0.05) but did not significantly affect SCFA acid and MCFA profile (P> 0.05) in goat milk.  Using pineapple peel silage as forage replacement up to 45 % in Fed, the dairy Ettawa cross-breed (EC) goat’s diet significantly affects the short-chain and medium-chain fatty acids profile.  The content of short-chain fatty acids and medium-chain fatty acids in goat's milk decreases, and there is no musty smell due to the addition of pineapple peel silage in the feed.
Pengaruh Penambahan Daun Bangun-Bangun (Coleus Amboinicus Lour) Yang Diproteksi Dengan Tanin Batang Pisang Terhadap Produksi Susu Kambing Peranakan Etawah yudianto, yudianto; Adriani, Adriani; Musnandar, Endri; Syarif, Suhessy; Elymaizar, Zulfa
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 24 No 2 (2021): Nopember 2021
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.412 KB) | DOI: 10.22437/jiiip.v24i2.13697

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan daun bangun-bangun (Coleus amboinicus Lour) yang diproteksi tanin batang pisang. Penelitian ini mengunakan 16 ekor Kambing Peranakan Etawah bulan laktasi kedua dan ketiga. Rancangan acak kelompok digunakan pada penelitian ini dengan 4 perlakuan dan 4 kelompok sebagai ulangan yaitu P0 = hijauan 70% + konsentrat 30%, P1 = P0 + 0,5% daun bangun-bangun diproteksi tanin dari ekstrak batang pisang, P2 = P0 + 1% daun bangun-bangun diproteksi tanin dari ekstrak batang pisang, P3 = P0 + 1,5% daun bangun-bangun diproteksi tanin dari ekstrak batang pisang. Peubah yang diamati adalah konsumsi bahan kering (BK), produksi susu dan efisiensi produksi susu. Data dianalisis dengan sidik ragam, jika berpengaruh nyata dilanjutkan dengan uji jarak berganda duncan. Hasil penelitian menunjukkan bahwa pemberian daun bangun-bangun berpengaruh tidak nyata (P>0,05) terhadap konsumsi bahan kering pakan dengan rataan 1431.16 ± 67.165, berpengaruh tidak nyata (P>0,05) terhadap produksi susu dengan rataan 153.15 ± 66.11, dan berpengaruh tidak nyata (P>0,05) terhadap efisiensi produksi susu dengan rataan 9.45 ± 3.84 pada Kambing Peranakan Etawah. Kesimpulan penelitian bahwa penambahan daun bangun-bangun diproteksi tanin batang pisang tidak mempengaruhi konsumsi bahan kering pakan, produksi susu dan efisiensi produksi susu.
Penggantian Rumput Gajah dengan Pelepah Sawit yang Disuplementasi Probiotik dalam Pakan Terhadap Produksi Susu Kambing Peranakan Etawa Kuswanto, Alek; Raguati, Raguati; Elymaizar, Zulfa; Sulaksana, Indra
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 25 No 2 (2022): November 2022
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.594 KB) | DOI: 10.22437/jiiip.v25i2.19080

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggantian rumput gajah dengan pelepah sawit yang disuplementasi probiotik dalam pakan terhadap konsumsi pakan,produksi susu dan efisiensi pakan kambing Peranakan Etawa. Penelitian ini dilaksanakan dari tanggal 15 September 2021 sampai dengan tanggal 03 November 2021. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Bujur Sangkar Latin (RBSL) 4 x 4. Perlakuan yang diberikan yaitu P0 =  60% rumput gajah + 40% konsentrat + 1% probiotik, P1 =  45% rumput gajah + 15% pelepah sawit + 40% konsentrat + 1% probiotik, P2 = 30% rumput gajah + 30% pelepah sawit + 40% konsentrat + 1% probiotik, P3 = 15% rumput gajah + 45% pelepah sawit + 40% konsentrat + 1% probiotik. Peubah yang diamati dalam penelitian ini adalah konsumsi pakan, produksi susu dan efisiensi pakan. Data dianalisis dengan menggunakan analisis ragam (ANOVA) dan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa perlakuan penggantian rumput gajah dengan pelepah sawit yang disuplementasi probiotik berpengaruh tidak nyata (P>0,05) terhadap konsumsi pakan (BK), produksi susu dan efisiensi pakan. Dimana rata-rata konsumsi bahan kering (BK) pada penelitian ini adalah 785,91 - 990,09 gram/ekor/hari. Produksi susu dengan rata-rata adalah sebesar 312,93 - 354,18 ml/ekor/hari, sedangkan efisiensi pakan dengan rata–rata antara 37,49 – 40,77 %. Kesimpulkan penelitian ini adalah bahwa penggantian rumput gajah dengan pelepah sawit sampai 45% yang disuplementasi probiotik dalam pakan hijauan tidak dapat meninggkatkan produksi susu kambing PE.
Kualitas Mikrobiologis Bakso Daging Sapi Diawetkan dengan Beberapa Level Konsentrasi Supernatan Bebas Sel Lactobacillus plantarum BAF514 pada Penyimpanan Suhu Refrigerator: Microbiological Quality of Preserved Beef Meatballs with Different Levels of Cell-Free Supernatants of Lactobacillus plantarum BAF514 at Refrigerated Temperature Storage Afriani, Afriani; Elymaizar, Zulfa; Edy Wibowo, Sarwo Edy; Wulandari, Wulandari; Hariski, M.
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 29 No 1 (2026): Mei 2026
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jiiip.v29i1.54396

Abstract

Background: Meatballs are a food that easily spoils if stored improperly. This spoilage is caused by microbial contamination. One way to reduce microbial contamination in meatballs is by using natural preservatives, such as cell-free supernatant from Lactobacillus plantarum. This cell-free supernatant contains antimicrobial metabolites that can effectively inhibit the growth of spoilage bacteria. Purpose: This study aims to determine the concentration of cell-free supernatant from Lactobacillus plantarum BAF514 as a biopreservative on the microbiological quality of beef meatballs stored at refrigerator temperature. Methods: A Completely Randomized Design (CRD) with 5 treatments and 4 replications was used in this study. The treatments consisted of: P1 = 100% cell-free supernatant, P2 = 90% cell-free supernatant + 10 ml sterile distilled water, P3 = 80% cell-free supernatant + 20 ml sterile distilled water, P4 = 70% cell-free supernatant + 30 ml sterile distilled water, and P5 = 60% cell-free supernatant + sterile distilled water. The variables observed were pH value, total microbes, Staphylococcus aureus, and Escherichia coli. Analysis of variance (ANOVA) was used in data analysis, Duncan's multiple range test was used if there was a significant effect. Results: The results showed that the use of several concentrations of 100% - 60% cell-free supernatant had a significant effect (P < 0.05) on pH and no significant effect (P > 0.05) on total microbes, Staphylococcus aureus, and Escherichia coli. The pH value of meatballs increased with the lower concentration of cell-free supernatant during storage. Conclusion: It was concluded that the use of cell-free supernatant concentration from Lactobacillus plantarum BAF514 on the microbiological quality of meatballs during refrigerator temperature storage did not increase the total microbes, Staphylococcus aureus and Escherichia coli but increased the pH value of the meatballs. The concentration of cell-free supernatant from Lactobacillus plantarum BAF514 up to 60% was still good for preserving beef meatballs stored at refrigerator temperature.
Co-Authors Abdul Azis ADRIANI ADRIANI Afriani Afriani Afzalani Afzalani Ahzara, Yulia Rizka Dwijayanti, Ratumas Sherly Endri Musnandar Farizal Farizal Hariski, M Indra Sulaksana Iskandar, Hidayat Kuswanto, Alek Monica, Metha Raguati Raguati Sarwo Edy Wibowo Suhessy Syarif, Suhessy Wulandari Wulandari Yudianto Yudianto