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All Journal Jurnal Peternakan Tropika
S. A. Lindawati
PS Sarjana Peternakan, Fakultas Peternakan Universitas Udayana, Denpasar, Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Veterinary

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PENGARUH PEMBERIAN CAMPURAN SARI KUNYIT DAN MADU MELALUI AIR MINUM TERHADAP KUALITAS FISIK DAGING BROILER Trisna I. G. A. G. W.; I. P. A. Astawa; S. A. Lindawati
Jurnal Peternakan Tropika Vol. 13 No. 3 (2025): Vol. 13 No.3(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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This study aims to determine the effect of administering a mixture of turmeric extract and honey through drinking water on the physical quality of broiler meat.The broilers were divided into four treatment groups: P0 (control, no turmeric extract and honey), P1 (1% mixture of turmeric extract and honey), P2 (2% mixture of turmeric extract and honey), and P3 (3% mixture of turmeric extract and honey) through drinking water. Observed parameters included meat pH, water-holding capacity (WHC), cooking loss, drip loss, and meat color. Increasing the level of turmeric extract and honey tended to enhance the meat color due to the absorption of curcumin into the tissues. The pH values remained within the normal range (5.6–5,9), indicating that the meat was in good condition and fit for consumption. Water holding capacity (27–32%), cooking loss (33–34%), and drip loss (12–14%) were all within the normal range, with a tendency for increased water holding capacity in treatments supplemented with turmeric and honey. In terms of meat color, a decrease in lightness (L*) and redness (a*) was observed in the turmeric and honey extract treatments compared to the control, although the differences were not statistically significant. However, the yellowness value (b*) in treatment P3 showed a significant decrease, possibly due to the degradation of curcumin pigments at high concentrations. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pemberian campuran sari kunyit dan madu melalui air minum terhadap kualitas fisik daging broiler. Broiler diberikan perlakuan dengan empat kelompok, yaitu P0 (tanpa penambahan sari kunyit dan madu), P1 = 1% (campuran sari kunyit dan madu), P2 = 2% (campuran sari kunyit dan madu) P3 = 3% (campuran sari kunyit dan madu) melalui air minum. Parameter yang diamati meliputi pH daging, daya ikat air (DIA), susut masak, susut mentah dan warna daging. Peningkatan level pemberian sari kunyit dan madu cenderung meningkatkan warna daging akibat zat kurkumin yang meresap ke dalam jaringan. Nilai pH daging masih berada dalam kisaran normal (5,6–5,9), yang menunjukkan bahwa daging dalam kondisi baik dan layak konsumsi. Daya ikat air (27-32%), susut masak (33-34%), dan susut mentah (12-14%) masing- masing juga berada dalam rentang normal, dengan kecenderungan peningkatan daya ikat air pada perlakuan dengan kunyit dan madu. Dari aspek warna, terjadi penurunan kecerahan (L*) dan kemerahan (a*) pada perlakuan sari kunyit dan madu dibanding kontrol, meskipun tidak signifikan. Namun, nilai kekuningan (b*) pada P3 mengalami penurunan signifikan, yang kemungkinan disebabkan oleh degradasi pigmen kurkumin dalam dosis tinggi.
PENGARUH PERBANDINGAN KOMBINASI SUSU SAPI DAN SUSU KAMBING TERHADAP KARAKTERISTIK FISIKOKIMIA YOGHURT K. N. Achmad; I. N. S. Miwada; S. A. Lindawati
Jurnal Peternakan Tropika Vol. 13 No. 4 (2025): Vol 13 No 4 (2025): Vol. 13 No.4(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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This study aims to determine the physicochemical characteristics of yogurt made from a combination of cow's milk and goat's milk, as well as to identify the yogurt combination that provides the best physicochemical quality. The study was conducted over a four-week period at the Laboratory of the Faculty of Agricultural Technology, Udayana University, and at PT. Cheese Works Batu Bulan, Gianyar Regency. The experimental design used was a completely randomized design (CRD) consisting of four treatments and four replications. The four treatments were P0 (100% cow's milk yogurt without goat's milk, as the control), P1 (cow's milk yogurt mixed with goat's milk at a 1:1 ratio), P2 (cow's milk yogurt mixed with goat's milk at a 1:2 ratio), P3 (cow's milk yogurt mixed with goat's milk at a 2:1 ratio). The variables observed were total acidity, pH, fat content, protein content, moisture content, and viscosity. The results of this study showed that treatments P0, P1, P2, and P3 differed significantly (P<0.05) in terms of total acidity, pH, fat content, protein content, moisture content, and viscosity. It was concluded that the treatment of cow's milk yogurt mixed with goat's milk at a ratio of 1:2 has the potential to produce yogurt with the best physicochemical characteristics. ABSTRAK Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia yoghurt kombinasi susu sapi dan susu kambing, serta mengetahui kombinasi yoghurt yang memberikan kualitas fisikokimia terbaik. Penelitian dilaksanakan selama 4 minggu di Laboratorium Fakultas Teknologi Pertanian Universitas Udayana dan di PT. Cheese Works Batu Bulan, Kab. Gianyar. Rancangan yang akan digunakan adalah rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan. Keempat perlakuan tersebut yaitu P0 (yoghurt susu sapi 100% tanpa campuran susu kambing, sebagai kontrol), P1 (yoghurt susu sapi dicampur dengan susu kambing dengan rasio 1:1), P2 (yoghurt susu sapi dicampur dengan susu kambing dengan rasio 1:2), P3 (yoghurt susu sapi dicampur dengan susu kambing dengan rasio 2:1). Variabel yang diamati yaitu total asam, pH, kadar lemak, kadar protein, kadar air dan kekentalan (viskositas). Hasil penelitian ini menunjukan bahwa perlakuan P0, P1, P2 dan P3 berbeda nyata (P<0,05) terhadap total asam, pH, kadar lemak, kadar protein, kadar air dan kekentalan (viskositas). Disimpulkan bahwa perlakuan yoghurt susu sapi dicampur dengan susu kambing dengan rasio 1:2 berpotensi menjadi yoghurt dengan karakteristik fisikokimia terbaik.
PENGARUH PERBANDINGAN KOMBINASI SUSU SAPI DAN SUSU KAMBING TERHADAP KARAKTERISTIK ORGANOLEPTIK YOGHURT T.S. Aji; I. N. S. Miwada; S. A. Lindawati
Jurnal Peternakan Tropika Vol. 13 No. 4 (2025): Vol 13 No 4 (2025): Vol. 13 No.4(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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Abstract

This study aims to determine the effect of the combination of cow's milk and goat's milk on the organoleptic quality of yogurt. This study used a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The four treatments given were a combination of cow's milk without goat's milk as a control (P0), a combination of cow's milk and goat's milk with a ratio of 1:1 (P1), a combination of cow's milk and goat's milk with a ratio of 1:2 (P2), a combination of cow's milk and goat's milk with a ratio of 2:1 (P3). The variables observed in this study were organoleptic quality including color, aroma, taste, texture, and overall acceptance. From the research that has been done, the results show that the combination of the two types of milk did not show significant differences (P>0.05) in the organoleptic quality of yogurt including color, aroma, taste, texture and overall acceptance. Based on the results of the study, it can be concluded that the combination of cow's milk and goat's milk with different ratios did not affect the organoleptic quality of yogurt and the 2:1 ratio tended to be preferred by panelists based on overall acceptance with the criteria of white color, distinctive yogurt aroma, distinctive yogurt taste, and soft texture. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi susu sapi dan susu kambing terhadap kualitas organoleptik yoghurt. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Keempat perlakuan yang diberikan yakni susu sapi tanpa kombinasi susu kambing sebagai kontrol (P0), kombinasi susu sapi dan susu kambing dengan perbandingan 1:1 (P1), kombinasi susu sapi dan susu kambing dengan perbandingan 1:2 (P2), kombinasi susu sapi dan susu kambing dengan perbandingan 2:1 (P3). Variabel yang diamati dalam penelitian ini adalah kualitas organoleptik meliputi warna, aroma, rasa, tekstur, serta penerimaan secara keseluruhan. Dari penelitian yang telah dilakukan menunjukkan hasil bahwa kombinasi kedua jenis susu tersebut tidak menunjukan hasil yang berbeda tidak nyata (P>0,05) pada kualitas organoleptik yoghurt meliputi warna, aroma, rasa, tekstur dan penerimaan keseluruhan. Berdasarkan hasil penelitian, dapat disimpulkan bahwa kombinasi susu sapi dan susu kambing dengan perbandingan yang berbeda tidak berpengaruh terhadap kualitas organoleptik yoghurt dan perbandingan 2:1 cenderung lebih disukai oleh panelis berdasarkan penerimaan keseluruhan dengan kriteria warna putih, aroma khas yoghurt, rasa khas yoghurt, dan tekstur lembut.
KUALITAS KIMIA DAGING BABI YANG DIFERMENTASI DALAM BAMBU DENGAN PENAMBAHAN BERAS KETAN HITAM SANGRAI P. T. A. Zai; S. A. Lindawati; I N. S. Miwada
Jurnal Peternakan Tropika Vol. 14 No. 3 (2026): Vol. 14 No. 3 (2026): Vol. 14 No. 3(2026)
Publisher : Fakultas Peternakan Universitas Udayana

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This study was condusted to analyze the chemical quality of pork fermented in bamboo with the addition of roasted black glutinous rice Oryza sativa glutinosa L.. The fermentation process used white rice as a control at 20% P0, while roasted black glutinous rice was given at levels of 10% P1, 20% P2, and 30% P3. This study was arranged using a Completely Randomized Design CRD with four treatments and four replications. The parameters observed included air content, fat content, protein content, antioxidant capacity and total acid. The results of the analysis showed that the addition of black glutinous rice to fermented pork did not have a significant effect P>0.05 on air content, or fat content. However, the addition of 30% black glutinous rice had an effect P<0.05 on increasing protein content, antioxidant capacity and total acid. Based on these results, it can be concluded that the use of roasted black glutinous rice is able to improve the chemical quality of fermented pork, with the best treatment obtained with the addition of 30% P3. ABSTRAK Penelitian ini dilakukan untuk menganalisis mutu kimia pada daging babi yang difermentasi dalam bambu dengan penambahan beras ketan hitam Oryza sativa glutinosa L. sangrai. Proses fermentasi menggunakan beras putih sebagai kontrol sebesar 20% P0, sedangkan beras ketan hitam sangrai diberikan pada taraf 10% P1, 20% P2, dan 30% P3. Penelitian ini disusun menggunakan Rancangan Acak Lengkap RAL dengan empat perlakuan dan empat kali ulangan. Parameter yang diamati meliputi kadar air, kadar lemak, kadar protein, kapasitas antioksidan serta total asam. Hasil analisis memperlihatkan bahwa penambahan beras ketan hitam pada fermentasi daging babi tidak memberikan pengaruh signifikan P>0,05 terhadap kadar air, maupun kadar lemak. Namun demikian. Pemberian beras ketan hitam 30% memberikan pengaruh P<0,05 terhadap peningkatan kadar protein, kapasitas antioksidan dan total asam. Berdasarkan hasil tersebut, dapat disimpulkan penggunaan beras ketan hitam sangrai mampi memperbaiki kualitas kimia daging babi yang difermentasi, dengan perlakuan terbaik diperoleh dengan penambahan 30% P3.
KUALITAS ORGANOLEPTIK DAGING DARI AYAM KAMPUNG UNGGUL BALITBANGTAN (KUB) YANG DIBERIKAN RANSUM MENGANDUNG LIMBAH UBI JALAR UNGU (Ipomoea Batatas L.) A. Lomy; I. G. Mahardika; S. A. Lindawati
Jurnal Peternakan Tropika Vol. 14 No. 3 (2026): Vol. 14 No. 3 (2026): Vol. 14 No. 3(2026)
Publisher : Fakultas Peternakan Universitas Udayana

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This study aimed to evaluate the effect of incorporating purple sweet potato (Ipomoea batatas L.) waste into the diet on the organoleptic quality of Kampung Unggul Balitbangtan (KUB) chicken meat and to determine the optimal inclusion level. The research was conducted at Sesetan Farm, Faculty of Animal Science, Udayana University, while organoleptic testing was carried out at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Science, Udayana University. A Completely Randomized Design (CRD) with four treatments and four replications was used. The treatments consisted of a control diet without purple sweet potato waste (R0) and diets containing 5% (R1), 10% (R2), and 15% (R3) purple sweet potato waste. A total of 96 KUB chickens at the grower phase (56 days old) were used in this study. The observed variables included meat organoleptic characteristics such as color appearance, tenderness, aroma, taste, and overall acceptability, which were evaluated using hedonic and hedonic quality tests by 25 semi-trained panelists. Data were analyzed using frequency distribution. The results showed that the inclusion of purple sweet potato waste in the diet had a positive effect on the organoleptic quality of KUB chicken meat, particularly on color and texture attributes. Treatment R2 (10%) resulted in the highest level of panelist preference compared to the other treatments. It can be concluded that the inclusion of up to 10% purple sweet potato waste in the diet improves the organoleptic quality of KUB chicken meat. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pemberian limbah ubi jalar ungu (Ipomoea batatas L.) dalam ransum pada kualitas organoleptik ayam Kampung Unggul Balitbangtan (KUB) serta menentukan level pemberian terbaik. Pelaksanaan penelitian bertempat di Farm Sesetan Fakultas Peternakan Universitas Udayana, sedangkan evaluasi karakteristik organoleptik dilakukan di Laboratorium Teknologi Hasil Ternak dan Mikrobiologi Universitas Udayana. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan empat ulangan, yaitu ransum tanpa limbah ubi jalar ungu (R0), ransum mengandung 5% (R1), 10% (R2), dan 15% (R3) limbah ubi jalar ungu. Ayam KUB fase grower berumur 56 hari sebanyak 96 ekor digunakan dalam penelitian ini. Variabel yang diamati meliputi kualitas organoleptik daging berupa penampakan warna, tingkat keempukan, aroma, cita rasa, dan penerimaan keseluruhan menggunakan uji hedonik tingkat kesukaan dan mutu hedonik dengan panelis semi terlatih sebanyak 25 orang. Data dianalisis menggunakan distribusi frekuensi. Hasil penelitian menunjukkan bahwa pemberian limbah ubi jalar ungu dalam ransum memberikan respon positif terhadap kualitas organoleptik daging ayam KUB, terutama pada parameter warna dan tekstur. Perlakuan R2 (10%) menunjukkan tingkat kesukaan panelis yang relatif lebih tinggi dibandingkan perlakuan lainnya. Dapat disimpulkan bahwa penambahan limbah ubi jalar ungu hingga level 10% dalam ransum mampu meningkatkan kualitas organoleptik daging ayam KUB.
EVALUASI AKTIVITAS ANTI BAKTERI ADONAN DAN ABON ITIK BALI YANG DIFORTIFIKASI DENGAN KULIT BUAH NANAS (Ananas comosus (L.) Merr) TERFERMENTASI TERHADAP BAKTERI PATOGEN A. C. Kawer; S. A. Lindawati; I. N. S. Miwada
Jurnal Peternakan Tropika Vol. 14 No. 3 (2026): Vol. 14 No. 3 (2026): Vol. 14 No. 3(2026)
Publisher : Fakultas Peternakan Universitas Udayana

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This study aims to determine the antimicrobial activity of Bali duck meatball dough and shredded duck fortified with fermented pineapple peel (Ananas comosus (L.) Merr) against pathogenic bacteria. With four treatments and four replicates, this study employed a completely randomized design (CRD). The four treatments were: shredded meat mixture without the addition of fermented pineapple peel (P0), shredded meat mixture fortified with 5% fermented pineapple peel (P1), shredded meat mixture fortified with 10% fermented pineapple peel (P2), and shredded meat mixture fortified with 15% fermented pineapple peel (P3). Antimicrobial activity against harmful bacteria (Escherichia coli and Staphylococcus aureus), total yeast count, pH of the mixtures, and Balinese duck abon were the factors. The results showed that the antimicrobial activity of the dough and shredded Bali duck against Escherichia coli and Staphylococcus aureus in all treatments (P0, P1, P2, P3) did not show any growth, as the bacteria were still in the adaptation process. The pH of the dough and shredded Bali duck was statistically significantly different (P<0.05) across all treatments (P0, P1, P2, P3). However, no differences were found in the antimicrobial activity of the Bali duck dough and shredded duck, as no maximal reaction had occurred from the fermented pineapple peel fortification against the pathogenic bacteria. ABSTRAK Studi ini bermaksud guna mengetahui aktivitas antimokroba adonan serta abon itik bali yang difortikasi dengan kulit buah nanas (Ananas comosus (L.) Merr) terfermentasi bakteri patogen. Dengan empat perlakuan dan empat ulangan, studi ini memanfaatkan Rancangan Acak Lengkap (RAL). Keempat perlakuannya yaitu: adonan daging abon tanpa penambahan kulit buah nanas terfermentasi (P0), adonan daging abon yang difortifikasi dengan 5% kulit buah nanas terfermentasi (P1), adonan daging abon yang difortifikasi dengan 10% kulit buah nanas terfermentasi (P2), serta adonan daging yang difortifikasi dengan 15% kulit buah nanas terfermentasi (P3). Tindakan antimikroba terhadap bakteri berbahaya (Escherichia coli serta Staphylococcus aureus), penghitungan total khamir, pH kombinasi, serta abon bebek Bali merupakan faktor-faktor yang diamati. Hasil penelitian menunjukan bahwa aktivitas antimikroba adonan dan abon itik bali terhadap (Escerichia coli dan Staphylococus aureus) pada semua perlakuan (P0, P1, P2, P3) tidak tumbuh karena masih dalam proses adaptasi. Pada pH adonan dan abon secara statistik berbeda nyata (P<0,05) pada semua perlakuan (P0, P1, P2, P3). Pada aktivitas antimikroba adonan itik bali dan abon itik bali tidak didapati adanya perbedaan karena belum ada reaksi secara maksimal dari adoan itik bali dan abon itik bali terfementasi kulit buah nanas terhadap bakteri patogen.
Co-Authors A. C. Kawer A. Lomy I N. S. Miwada I. G. Mahardika I. N. S. Miwada I. P. A. Astawa K. N. Achmad P. T. A. Zai T.S. Aji Trisna I. G. A. G. W.