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INDONESIA
JURNAL ILMU DAN TEKNOLOGI PETERNAKAN
Published by Universitas Hasanuddin
ISSN : 20866216     EISSN : 24769444     DOI : -
Core Subject : Science,
Computer Science & IT
Jurnal Ilmu dan Teknologi Peternakan (JITP) merupakan jurnal yang mewadahi publikasi hasil penelitian/studi di bidang peternakan meliputi: Produksi Ternak, Nutrisi dan Makanan Ternak, Teknologi Hasil Ternak, dan Sosial Ekonomi Peternakan. Jurnal ini diterbitkan dua kali setahun oleh Fakultas Peternakan Universitas Hasanuddin bekerjasama dengan Pengurus Besar Ikatan Sarjana Peternakan Indonesia.
Arjuna Subject : -
Articles 2 Documents
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Search results for , issue "Vol. 11 No. 1 (2023)" : 2 Documents clear
PENAMBAHAN KOMBINASI AMPAS TEH HIJAU FERMENTASI DAN PROBIOTIK LACTOBACILLUS SP. DALAM RANSUM ITIK CIHATEUP TERHADAP KUALITAS KIMIA DAGING Andri Kusmayadi; Ristina Siti Sundari; Yusuf Sumaryana
Jurnal Ilmu dan Teknologi Peternakan Vol. 11 No. 1 (2023)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v11i1.24859

Abstract

Ampas teh hijau mengandung senyawa antioksidan yang memiliki banyak khasiat farmakologis serta mengandung tannin yang dapat menurunkan kecernaan sehingga perlu dilakukan pengolahan lebih lanjut dengan cara difermentasi sehingga kecernaannya meningkat. Ampas teh hijau fermentasi yang dikombinasikan dengan probiotik Lactobacillus sp diduga mampu memberikan dampak yang lebih signifikan pada pertumbuhan ternak maupun produknya. Penelitian bertujuan untuk mengkaji pengaruh penambahan kombinasi ampas teh hijau fermentasi (ATHF) dan probiotik Lactobacillus sp di dalam ransum terhadap kualitas kimia daging itik Cihateup. Penelitian dilakukan secara eksperimen menggunakan rancangan acak lengkap dengan memelihara 60 ekor itik Cihateup yang secara acak dikelompokkan ke dalam 4 kelompok perlakuan pakan sebagai berikut: K1 (100% pakan basal + 0% ATHF + 0% Probiotik), K2 (pakan basal + 1% ATHF + 3% Probiotik), K3 (pakan basal + 2% ATHF + 2% Probiotik) dan K4 (pakan basal + 3% ATHF + 1% Probiotik). Parameter penelitian ini yaitu kualitas kimia daging itik Cihateup yang terdiri atas kadar air, kadar protein dan kadar lemak. Hasil penelitian menunjukkan bahwa penambahan kombinasi ATHF dan probiotik Lactobacillus sp berpengaruh nyata (P<0,05) terhadap kadar protein dan kadar lemak daging, sedangkan pada parameter kadar air tidak berpengaruh nyata. Perlakuan K2 (pakan basal + 1% ATHF + 3% Probiotik) menghasilkan kadar protein daging yang paling tinggi dan perlakuan K1 (100% pakan basal + 0% ATHF + 0% Probiotik) menghasilkan kadar lemak daging yang lebih rendah dibandingkan perlakuan lainnya.
SIFAT FISIKOKIMIA PADA YOGHURT BUAH NAGA MERAH (Hylocereus polyrhizus L.) DENGAN PENAMBAHAN BERBAGAI LEVEL SUSU SKIM Devi Arifani; Siti Rahmawati Zulaikhah; S. A. Chayatul Luthfi
Jurnal Ilmu dan Teknologi Peternakan Vol. 11 No. 1 (2023)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v11i1.25422

Abstract

Yoghurt is a pasteurized milk product that is fermented using lactic acid bacteria (LAB). Theaddition of dragon fruit juice aims as a natural colorant in yoghurt, in addition dragon fruitcontains antioxidants such as vitamin C, flavonoids and polyphenols. The use of skim milk inyoghurt can increase the viscosity, aroma, acidity and protein. The purpose of the study was to determine the effect of giving skim milk with different levels in red dragon fruit yoghurt on physicochemical properties yogurt (pH value, acidity level and viscosity).. This study was carried out using a completely randomized design (CRD) using 4 treatments and 5 replications, if there is a difference between treatments, a further test is carried out, namely DMRT analysis. The treatment in this study was the addition of various levels of skim milk (0%, 3%, 6% and 9% w/v). The parameters observed were pH, acidity and viscosity of red dragon fruit yoghurt. The result showed that the addition of various levels of skim milk had no significant effect (P&gt;0.05) on pH and acidity levels, but there was a significant effect on viscosity (p&lt;0.05). The conclusion of this study was that the addition of skim milk at levels of 0%, 3%, 6%, and 9% (w/v) had no effect on pH and acidity, but had an effect on the increasing viscosity of red dragon fruit yogurt. Key Word: Skim Milk, Acidity Level, pH Test, Viscosity, Red Dragon Fruit Yogurt

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