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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.
Co-Authors I. N. S. Miwada I. P. A. Astawa K. N. Achmad T.S. Aji Trisna I. G. A. G. W.