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Yanita Viastika
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Agriculture, Biological Sciences & Forestry

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PENGARUH PENAMBAHAN SERBUK BUNGA ROSELLA (Hibiscus sabdariffa L) TERHADAP WARNA, RASA DAN AROMA YOGHURT SUSU KAMBING Puji Rahayu; Doso Sarwanto; Sari Tuswati; Yanita Viastika; Tasnin Mohamed
MEDIA PETERNAKAN Vol. 27 No. 1 (2025): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v27i1.34

Abstract

This study aims to determine the effect of the addition of rosella flower powder (Hibiscus sabdariffa L) on the color, taste and aroma of goat's milk yogurt. The ingredients used are goat's milk, rosella flowers, and yoghurt starter. The design of this study used an experimental method with a Complete Random Design (RAL) unidirectional pattern consisting of four treatments, namely P0 (control), P1 (addition of rosella flower powder 5 grams/200ml goat milk + yoghurt starter 20%), P2 (addition of rosella flower powder 10 grams/200ml goat milk + yoghurt starter 20%), and P3 (addition of rosella flower powder 15 grams/200ml goat milk + yoghurt starter 20%). Each treatment consisted of five replicates. The parameters measured were color, taste and aroma using 25 semi-trained panelists. The results of the study proved that the addition of rosella flower powder (Hibiscus sabdariffa L) had a very real effect (P<0.01) on the color and taste of goat milk yogurt and had no real effect (P>0.05) on the aroma of goat milk yogurt. The P3 treatment was the most preferred color assessment treatment by the panelists because rosella flowers contained anticionin, which is a red pigment
PENGARUH PENAMBAHAN TEPUNG DAUN PEPAYA (Carica papaya L) DALAM RANSUM TERHADAP PERSENTASE KARKAS BAGIAN DADA DAN PAHA ITIK MANILA Herdi Herdianto; Soegeng Herijanto; Sulistyaningtyas; Yanita Viastika
MEDIA PETERNAKAN Vol. 27 No. 1 (2025): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v27i1.35

Abstract

The study entitled "The Effect of Adding Papaya Leaf Flour (Carica Papaya L) in Feed on the Percentage of Breast and Thigh Carcas of Manila Ducks" was to determine the effect of adding papaya leaf flour to feed on the percentage of breast and thigh carcas of Manila ducks. This study used 40 five-week-old Manila ducks. The experimental design used was a Completely Randomized Design (CRD) One-Way Pattern with four types of treatments, namely PO (addition of 0% papaya leaf flour), P1 (addition of 2% papaya leaf flour), P2 (addition of 4% papaya leaf flour), and P3 (addition of 6% papaya leaf flour). Each treatment consisted of five replications. The parameters observed included the percentage of breast and thigh carcas of Manila ducks. The results showed that the average percentage of breast carcas of Manila ducks treated with P0; P1; P2; and P3 were 26.66; 28.11; 28.56; and 27.23 % respectively. The average percentage of thigh meat of Manila ducks treated with P0; P1; P2; and P3 was 25.82; 26.07; 27.36; and 26.19%, respectively. The highest percentage of breast and thigh carcas were obtained from Manila ducks treated with four percent papaya leaf flour (P2).
Co-Authors Doso Sarwanto Herdi Herdianto Puji Rahayu Sari Tuswati Soegeng Herijanto Sulistyaningtyas Tasnin Mohamed