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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Journal of Animal Research in Wetland Ecosystem
Wulandari, Afiza
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Immunology & microbiology Materials Science & Nanotechnology Public Health Other

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Improvement of Physicochemical Properties of Cheese Whey Edible Film through Egg White Addition Wulandari, Afiza; Juliyarsi, Indri; Melia, Sri
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 2 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.02.7

Abstract

This study aims to develop and characterize cheese whey edible film with egg white addition as an environmentally friendly packaging. Whey, a byproduct of the cheese-making process, is rich in nutrients but has not been optimally utilized. This study uses a randomized block design with 4 treatments: no egg white addition (control), and the addition of 1.5%, 3%, and 4.5% egg white, each with 5 repetitions. The results show that the addition of egg white significantly increases the thickness, solubility  time, water vapor transmission rate and protein content (p < 0.05) but has no significant effect on water content (p > 0.05). The thickness of the edible film ranges from 0.149 to 0.242 mm, solubility time from 53 to 109 seconds, water vapor transmission rate from 4.91 to 7.04 g/mm²/day, moisture content from 16.85% to 21.10%, protein content from 4.62% to 9.57%, and elongation from 30.55% to 36.90%. Based on research, adding B (1.5%) to egg whites produces the best treatment. This study demonstrates that the combination of whey and egg white can produce edible films with good physical and chemical characteristics, which can be used as an alternative packaging for food products, reducing plastic usage, and increasing the economic value of whey and egg white as waste products.
Pengaruh Penambahan Starter Lactobacillus plantarum Terhadap Karakteristik Organoleptik Dadih Susu Sapi Dwiannisa, Stella; Habibah, Habibah; Archadiya, Meilan; Wulandari, Afiza
JURNAL PENELITIAN PETERNAKAN LAHAN BASAH Vol. 5 No. 2 (2025)
Publisher : www.ulm.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jpplb.v5i2.3425

Abstract

The aim of this research is to examine the effect of different concentrations of Lactobacillus plantarum starter culture on the organoleptic characteristics of cow milk dadih. The experimental design used was a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The treatments included untreated cow milk dadih (P0), cow milk dadih with the addition of Lactobacillus plantarum starter at concentrations of 2% (P1), 3% (P2), 4% (P3), and 5% (P4). The material used in this study was cow’s milk. The observed variables were organoleptic characteristics (color, texture, aroma, taste, and level of preference) assessed through a hedonic test by 10 panelists. The data obtained were analyzed using the non-parametric Kruskal-Wallis comparative test. If the Kruskal-Wallis test showed significant differences, it was followed by the Mann-Whitney test to identify which treatments differed significantly. Statistical analysis was conducted using SPSS software. The analysis results showed that the addition of Lactobacillus plantarum had no significant effect on the color and taste of the dadih (P>0.05), but had a significant effect on texture, aroma, and level of preference (P<0.05). It was concluded that the addition of Lactobacillus plantarum starter at a concentration of 3% (P2) was the best treatment, providing a stronger aroma, a texture closer to panelist preferences, and the highest level of preference compared to the other treatments.
CONSUMPTION AND GROWTH EFFICIENCY OF ISA BROWN STRAIN IN PRE-LAYER PHASE ON VARIOUS FEED FORMS Falah, Fadhilah Dhani Santika; Nugroho, Dimas Fajar; Imaniah, Nida’ul Husna; Wulandari, Afiza
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 3 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i3.7253

Abstract

This study aimed to evaluate the efficiency of feed consumption and growth in ISA Brown strain during their pre-layer phase, specifically examining the impact of different feed forms: Mash, Crumble, and Pellet. An experimental design with three feed form treatments was employed, measuring feed consumption, body weight gain (BWG), and feed conversion ratio (FCR). Statistical analysis including ANOVA and Duncan’s Multiple Range Test was used to identify significant differences between treatments. The results showed crumble feed led to the highest daily feed intake (2310.00 ± 11.71b g/hen/day), while mash (2075.50 ± 56.31a) and pellet (2080.17 ± 54.48a) were not significantly different from each other but were lower than crumble. Crumble also resulted in the highest BWG (170.17 ± 4.94c g/hen/day), followed by mash (143.13 ± 20.66b), and pellet (109.20 ± 10.80a). FCR was highest (least efficient) in Pellet (19.23 ± 2.22b), while mash (14.78 ± 2.39a) and crumble (13.58 ± 0.42a) showed better and similar efficiencies. It was concluded that crumble feed is most effective in enhancing feed intake, growth, and conversion efficiency in the ISA Brown strain during the pre-layer phase. Keywords: Feed Form, Feed Intake, Growth, ISA Brown, Pre-layer
Co-Authors Archadiya, Meilan Dwiannisa, Stella Falah, Fadhilah Dhani Santika Habibah Habibah Imaniah, Nida’ul Husna Indri Juliyarsi Melia, Sri Nugroho, Dimas Fajar