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All Journal Jurnal Ilmu Pertanian Indonesia Bantara Journal of Animal Science
'Izzati, Farah Diba
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Immunology & microbiology

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Karakteristik Fisikokimia, Kadar Gizi, Organoleptik dan Aktivitas Antioksidan dalam Es Krim Yoghurt Rosela 'Izzati, Farah Diba; Arief, Irma Isnafia; Budiman, Cahyo; Abidin, Zaenal
Jurnal Ilmu Pertanian Indonesia Vol. 29 No. 4 (2024): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.29.4.642

Abstract

This study develops roselle yogurt ice cream by combining the probiotic benefits of yogurt with bioactive compounds from roselle flowers. Yogurt is produced through milk fermentation by lactic acid bacteria, while roselle flower extract is rich in anthocyanins and flavonoids known for their antioxidant, antibacterial, and anti-inflammatory properties. The research methods included a comprehensive analysis of physicochemical properties, nutritional content, microbiology, antioxidant activity, and organoleptic characteristics. Using a randomized complete design, data analysis employed ANOVA and the Least Significant Difference tests (P < 0.05), with sensory evaluation conducted using the Kruskal-Wallis test. The results of exploring the synergy between roselle yogurt and ice cream in varying proportions (20:80, 30:70, 40:60) showed that the treatment with a 30:70 ratio of roselle yoghurt (P2) was optimal in physicochemical characteristics such as pH 5.47, total titratable acidity 0.74%, overrun 75.61%, and meltdown rate of 26.98 minutes. P2 also exhibited the highest total antioxidant activity at 137 µg/mL, with good sensory acceptance from consumers. This experiment provided an understanding of the potential of roselle yoghurt ice cream as a product that meets increasingly selective consumers' nutritional and health needs. It is hoped that these findings will stimulate the development of ice cream products that are not only commercially popular but also provide significant health benefits. Keywords: roselle yoghurt ice cream, antioxidant activity, consumer health
The Effect of Egg Weight on Fertility, Hatchability, and Hatching Weight in Ducks: A Quantitative Observational Study Aldiyanti, Amani; Rizkuna, Akhmat; Mualim, Mirna; 'Izzati, Farah Diba
Bantara Journal of Animal Science Vol. 8 No. 1 (2026): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v8i1.8128

Abstract

Egg weight is one of the physical characteristics often associated with reproductive performance in ducks, particularly fertility, hatchability, and hatching weight. This study aimed to evaluate the effect of egg weight on fertility, hatchability, and Day Old Duck (DOD) weight. A quantitative approach with an analytical observational design was applied to 100 duck eggs incubated under standard temperature and humidity conditions using an incubator. Parameters observed included egg weight, fertility (candling), hatchability, and DOD weight, which were analyzed using simple linear regression. The results showed that egg weight did not significantly affect fertility or hatchability. However, egg weight had a significant effect on DOD weight, indicating that heavier eggs provide greater nutrient reserves for embryonic development. In conclusion, egg weight is not a primary determinant of fertility and hatchability but plays an important role in determining the hatching weight of ducklings.
Co-Authors Akhmat Rizkuna Amani Aldiyanti Cahyo Budiman Irma Isnafia Arief Mualim, Mirna Zaenal Abidin