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All Journal ACTA VETERINARIA INDONESIANA JURNAL ILMIAH PETERNAKAN TERPADU
Fatra, Ilhami Maulia
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Earth & Planetary Sciences Veterinary Other

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Acidity and Alcohol Levels of Goat’s Milk Yoghurt with the Addition of Black Rice Bran Flour During Cold Storage Haskito, Ajeng Erika Prihastuti; Fatra, Ilhami Maulia; Mahdi, Chanif; Noviatri, Aldila; Adrenalin, Sruti Listra
JURNAL ILMIAH PETERNAKAN TERPADU Vol 12, No 3 (2024)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v12i3.p354-366

Abstract

The development of yoghurt variations is increasingly diverse nowadays. The addition of black rice bran flour into yoghurt processing can increase the functional value of yoghurt, including increasing taste, antioxidant content, and dietary fiber. This research was to determine the effect of storage time in goat's milk yoghurt with the addition of black rice bran flour at a cold temperature of 4c on acidity and alcohol levels. The research used with 5 treatments, 4 repetitions. The treatment includes storage periods  i.e., 0, 1, 2, 3 and 4 weeks. The acidity level will be calculated for each treatment group using the acid-base and alcohol titration method using the pycnometer method. The data obtained were analyzed using the one way ANOVA test followed by the Duncan Multiple Range Test. The results show that storage time has a very significant effect (p˂0.01) on acidity and alcohol levels. The highest acidity level was in week 2 (0.47%), then decreased continuously in weeks 3 and 4 of storage time. The alcohol content increased in line with storage time, reaching 0.0043% in week 4. If  we look at the acidity and alcohol levels, the recommendation for consuming goat's milk yoghurt with the addition of black rice bran flour is no more than 1 weeks of storage time.
Feline Leukemia Virus (FeLV) in Cats Domestic: A Case Study Fatra, Ilhami Maulia; Cadiwirya, Pradhana Kurniawan; Prasetyo, Dodik; Noviatri, Aldila; Kristanto, Dwi
Acta VETERINARIA Indonesiana Vol. 13 No. 2 (2025): Juli 2025
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/avi.13.2.%p

Abstract

Feline Leukemia Virus (FeLV) is one of the major causes of death in cats. A 4-year-old domestic cat weighing 2 kg presented with decreased appetite, weakness, sneezing, and nasal discharge. Physical examination revealed gingivitis accompanied by ulcers in the mouth and pale mucous membranes. Further diagnostic tests included hematology examination, blood chemistry examination, and the FeLV test kit. The results of hematology and blood chemistry examinations reported that the animal had leukocytosis, neutrophilia, thrombocytopenia, hypochromic macrocytic anemia, hyperproteinemia, hyperglobulinemia, decreased A/G ratio, hyperamylasemia, hyperbilirubinemia, and azotemia. Rapid test (kit) examination showed a positive result for FeLV. Based on the diagnostic results, the initial diagnosis was suspected Feline leukemia virus (FeLV) with an infausta prognosis. The treatment included antibiotics Amoxicillin at 18 mg/kgBW, Diphenhydramine HCl 1 mg/kgBW, Ornipural® 0.2 ml/kgBW, Kenalog® 1 mg/kgBW, Hematovit® dose 0.4 ml/kgBW, and supplements in the form of Vitamin C 0.5 ml/day and Fufang® 1 ml/kgBW. Despite the treatment, the cat’s condition did not improve and it succumbed on the sixth day of treatment. 
Acidity and Alcohol Levels of Goat’s Milk Yoghurt with the Addition of Black Rice Bran Flour During Cold Storage Haskito, Ajeng Erika Prihastuti; Fatra, Ilhami Maulia; Mahdi, Chanif; Noviatri, Aldila; Adrenalin, Sruti Listra
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 12 No. 3 (2024)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v12i3.p354-366

Abstract

The development of yoghurt variations is increasingly diverse nowadays. The addition of black rice bran flour into yoghurt processing can increase the functional value of yoghurt, including increasing taste, antioxidant content, and dietary fiber. This research was to determine the effect of storage time in goat's milk yoghurt with the addition of black rice bran flour at a cold temperature of 4c on acidity and alcohol levels. The research used with 5 treatments, 4 repetitions. The treatment includes storage periods  i.e., 0, 1, 2, 3 and 4 weeks. The acidity level will be calculated for each treatment group using the acid-base and alcohol titration method using the pycnometer method. The data obtained were analyzed using the one way ANOVA test followed by the Duncan Multiple Range Test. The results show that storage time has a very significant effect (p˂0.01) on acidity and alcohol levels. The highest acidity level was in week 2 (0.47%), then decreased continuously in weeks 3 and 4 of storage time. The alcohol content increased in line with storage time, reaching 0.0043% in week 4. If  we look at the acidity and alcohol levels, the recommendation for consuming goat's milk yoghurt with the addition of black rice bran flour is no more than 1 weeks of storage time.
Co-Authors Adrenalin, Sruti Listra Cadiwirya, Pradhana Kurniawan Chanif Mahdi Dodik Prasetyo Dwi Kristanto Haskito, Ajeng Erika Prihastuti Noviatri, Aldila