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INDONESIA
Jurnal Sains Peternakan Nusantara
Published by Universitas Ma'arif Nahdlatul Ulama
ISSN : -     EISSN : 28079361     DOI : https://doi.org/10.53863/jspn.
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology
JURNAL SAINS PETERNKAN NUSANTARA is an international open access periodical scientific journal. This journal analyzes the problematic issues of animal husbandry. Publish interdisciplinary publications in Animal Science and its applied sciences. JSPN publishes original research articles, review articles, and editorials. JSPN is an Animal Science journal which was first launched in 2021 and is active on an international scale until now.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 23 Documents
 1   2   3 
ANALISIS PERBEDAAN PRODUKSI SUSU SAPI PERAH YANG DIBERI SUBSTITUSI PAKAN OKRA DAN KEDELAI EDAMAME DI BEST COW FARM JEMBER Nunur Nuraeni; Arifin Arifin
JURNAL SAINS PETERNAKAN NUSANTARA Vol. 2 No. 02 (2022): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v2i02.525

Abstract

The purpose of this study was to calculate the cost of feed and to find out whether there was a difference in milk production between dairy cows fed substituted with sort okra and edamame soybean. The research target is the Best Cow Farm dairy farm, Ajung District, Jember Regency. The method used in this study is a survey by collecting data on milk production and feed costs given to cows during lactation during 12 days of observation on 10 dairy cows at Best Cow Farm, Ajung, Jember. The results showed that the average cost of feed for dairy cows that were substituted for edamame soybeans was Rp. 19.250,- and those given forage okra were Rp. 19.125,- per head per day. The average milk production of dairy cows substituted for edamame soybeans is 4.76 liters and those given okra forage substitution is 7.03 liters per head per day. Based on the results of the t-test analysis, it showed that there was a difference between milk production that was substituted for edamame soybean forage and that was given okra forage substitution. Keywords : Dairy Production, Okra, Edamame Soybean, Jember
PENGARUH PENAMBAHAN PATI TALAS BELITUNG (Xanthosoma sagittifolium) TERHADAP SIFAT FISIK YOGURT SUSU KAMBING Salvian Setyo Prayitno; Anis Ulfah Prastujati; Riski Wahyu Safitri
JURNAL SAINS PETERNAKAN NUSANTARA Vol. 2 No. 02 (2022): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v2i02.551

Abstract

The purpose of this research was to study determine the effect of adding belitung taro starch on the physical properties of goat's milk yogurt. The addition of belitung taro starch is expected to improve the physical properties of yogurt. The research method used in this study was Completely Randomized Design (CRD). This research was conducted with 4 treatments and 5 repetitions, namely P0 (without Belitung taro starch treatment), P1 (0.5% addition of Belitung taro starch). P2 (addition of 1% Belitung taro starch), P3 (addition of 1.5% Belitung taro starch). The tests carried out in this study included viscosity, syneresis, water holding capacity (WHC), and pH values. The data obtained in this study were analyzed using the Duncan Multiple Range Test (DMRT). The results showed that the addition of belitung taro starch had a very significant (P<0.01) effect on syneresis, viscosity, WHC, and pH values. The addition of belitung taro starch was proven to be able to increase the viscosity, WHC, and pH value, while the syneresis value decreased. The best results for measuring viscosity, WHC, sineresin, and pH were obtained by adding 1.5% (P3) of belitung taro starch. Keywords: belitung taro starch, physical properties, goat's milk, yogurt
KARAKTERISTIK KIMIA SABUN BATANG DARI SUSU SAPI DAN SUSU KAMBING MENGGUNAKAN METODE COLD PROCESS Gianty Hartani Lugiana; Andri Kusmayadi; Putri Dian Wulansari
JURNAL SAINS PETERNAKAN NUSANTARA Vol. 2 No. 02 (2022): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v2i02.556

Abstract

Soap is an important non-food requirement in daily needs. Fatty acids that are abundant in cow's milk, namely oleic and palmitic function as cleansers. Casein in cow's milk can be used as a foam stabilizer. The method of making soap in this study uses the cold process method with the advantage that the soap produced has a soft texture compared to other methods. This study aims to determine the effect of using different solvents in soap making on chemical characteristics and to determine which type of solvent produces soap with the best chemical characteristics. This study used a completely randomized design consisting of 3 treatments and 7 replications. The treatment in this study was the use of different solvents, namely P0 (aquadest control), P1 (cow's milk) and P2 (goat's milk). The results of this study indicate that the use of solvents has no significant effect (P>0.05) on the chemical characteristics of milk soap with the cold process method, but the use of solvents for cow's milk soap has a higher foam stability value than goat's milk. Soap with goat's milk solvent has a water content according to SNI less than 15%, namely 11.26%. The use of solvents for cow's milk and goat's milk in the manufacture of bar soap produces soap with a pH value above the bar soap quality requirement, which is 11.46%. Keyword: chemical characteristics, cold process, cow’s milk, goat’s milks, soap
AKTIVITAS BIOLOGIS MINYAK ATSIRI BIJI PALA PADA DAGING DAN PRODUK DAGING: REVIEW Efilia Tri Wahyu Utami
JURNAL SAINS PETERNAKAN NUSANTARA Vol. 2 No. 02 (2022): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v2i02.560

Abstract

Indonesia has a variety of spices that have the potential to be used as a fortifying agent for meat and meat products. This review aims to collect and summarize available evidence from publications that directly measure the biological activity of essential oils present in nutmeg used in meat and meat products. This study uses the literature study method, the literature criteria used are articles reporting on the biological activity of nutmeg essential oil used in meat and meat products published from 2012 to 2022. Nutmeg (Myristica fragrans) is a spice-containing oil. The essential oil which is widely used in the food industry. The most common essential oil constituents found in nutmeg are sabinene, pinene, limonene, terpineol, terpinene. Its components vary depending on changes in soil type, location, origin, method of extraction, and environmental conditions. The addition of nutmeg essential oil can slow down the oxidation of proteins and lipids in meat, control the growth of Escherichia coli and Enterobacter aerogenes, reduce the level of contamination of Salmonella typhimurium and be able to extend the shelf life of meat and meat products to a certain extent.. Keywords: Essential oil, nutmeg, biological activity, meat, meat product
SIFAT FISIK DAN SENSORIK BAKSO YANG DIBUAT DARI DAGING KELINCI YANG BERBEDA Vian Dwi Chalisty; Nunur Nuraeni; Adi Fathul Qohar; Ahmad Fajri
JURNAL SAINS PETERNAKAN NUSANTARA Vol. 3 No. 01 (2023): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v3i01.884

Abstract

This study aims to determine the pH and organoleptic values of meatballs made from two types of rabbit meat. The research was conducted from February to March 2022 in Bendogara p village, Klrong sub-district, Kebumen Regency, Central Java and the UMNU Kebumen campus. The rabbit meat used is Rex and New Zealand. The materials used in this study were Rex and New Zealand rabbit meat, tapioca flour, salt, ground pepper, garlic, egg white, ice water, MSG, distilled water. The data obtained in the sensory test were taste, color, texture and elasticity. Rabbit meatballs were analyzed by a non-parametric test (Kruskal Wallis test). Sensory test was carried out by 20 panelists. Physical quality test data in the form of pH values obtained will be analyzed using an independent sample t-test of analysis of variance. The results showed that different types of rabbit meat showed no significant difference (P>0.05) in terms of pH value, color preference, texture, and meatball elasticity. However, it had a significant effect (P<0.05) on the degree of preference for the meatball taste. The pH value of both types of rabbit meat is the same at 6.51. Rex meat is preferred over New Zealand on the sensory test of color, taste and meatball elasticity, and conversely New Zealand meat is preferred over rex on the organoleptic test of meatball texture.Keywords: pH Value, Organoleptic, Rabbit Meatballs
SIFAT FISIK DAN ORGANOLEPTIK NUGGET YANG DIBUAT DENGAN DAGING KELINCI YANG BERBEDA Nunu Nuraeni; Efrilia Tri Wahyu Utami; Eko Priyono; Wahid Mustofa Mustofa
JURNAL SAINS PETERNAKAN NUSANTARA Vol. 3 No. 01 (2023): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v3i01.899

Abstract

This study aims to determine the physical and organoleptic properties of nuggets made from different rabbit meat. This research was conducted from 1 February to 31 March 2022 in Bendogarap Village, Klirong District, Kebumen Regency, Central Java and UMNU Kebumen campus. The rabbit meat used was Rex, and New Zealand. Data obtained in the organoleptic test in the form of aroma, taste, texture, and hardness of rabbit meat nuggets were analysed by nonparametric test (Kruskal Wallis Test). Physical properties data in the form of pH values obtained will be analysed using Independent-Sample T Test analysis of variance. The results of this study are different types of rabbit meat showed that it was not significantly different (P>0.05) to the pH value, the level of taste preference, texture, and hardness of the nuggets. However, it had a significant effect (P<0.05) on the level of favourability of nugget aroma. The pH value produced in both types of rabbit meat tends to be the same. new zealand meat type is more preferred than rex in the organoleptic test of aroma, taste, texture and hardness of nuggets. Keywords: nuggets, physical properties, organoleptic, rex, new zealand
EKSPLORASI SIFAT FUNGSIONAL DAN APLIKASI BAKTERI ASAM LAKTAT PENGHASIL EKSOPOLISAKARIDA PADA PRODUK SUSU FERMENTASI Putri Dian Wulansari; Novia Rahayu; Nurul Frasiska; Firgian Ardigurnita
JURNAL SAINS PETERNAKAN NUSANTARA Vol. 3 No. 01 (2023): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v3i01.907

Abstract

Exopolysaccharides are a class of extracellular biopolymers synthesized by bacteria. Exopolysaccharides are widely used in the dairy industry because of the interest in their health benefits and the improvement in the quality of the products they offer. This article describes the bacterial exopolysaccharide related to factors affecting exopolysaccharide growth, structure and growth of exopolysaccharide strains, exploration of exopolysaccharide strains from various sources, the health benefits they offer, the impact of using exopolysaccharide on product quality, and its application of exopolysaccharide strains in fermented milk products. Exopolysaccharides are claimed to have health-promoting benefits such as: anti-carcinogenic, antioxidant, immunomodulatory and lowering blood cholesterol. In addition, exopolysaccharide strains have the benefit of improving product quality because exopolysaccharides act as thickening, emulsifying and gelling agents. The application of exopolysaccharide strains is widely used in the dairy industry such as in products: yogurt, kefir, cheese, sour cream and other fermented milk. This article explains the exploration, functional properties and application of exopolysaccharide-producing LAB in fermented milk products. Keywords: LAB, Exopolysaccharides, and Fermented Milk.
PENGARUH PENAMBAHAN SARI JAHE (Zingiber officinale) TERHADAP KUALITAS ORGANOLEPTIK DAN DERAJAT KEASAMAN PADA TELUR PUYUH ASIN Jejen Nurmila; Andri Kusmayadi; Putri Dian Wulansari
JURNAL SAINS PETERNAKAN NUSANTARA Vol. 3 No. 01 (2023): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v3i01.932

Abstract

Eggs are a product produced from poultry which have high nutritional content but are easily damaged due to the egg's short shelf life. One alternative that can be done is processing eggs into salted eggs. Making salted eggs from ginger juice is expected to provide a distinctive taste, namely ginger, and improve the quality of salted eggs. The aim of the research was to determine the effect of adding ginger juice in terms of organoleptic quality and degree of acidity (pH). The ingredients used are quail eggs, ginger, salt and water. The research was carried out experimentally using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments in this study were differences in the addition of 0% (P0), 30% (P1), 40% (P2) and 50% (P3) ginger juice. The results of the research showed that the addition of ginger juice had a significant effect (P<0.05) on the aroma and taste parameters of salted eggs, while the parameters of degree of acidity (pH), egg yolk color and saltiness had no significant effect (P>0.05). Providing ginger juice at the 40% level has a good effect on the quality of salted eggs compared to other levels. Keywords: ginger extract, organoleptic, pH, salted egg
Uji Kadar Air dan Organoleptik Nugget Daging Kelinci (Oryctolagus Cuniculus) dengan Penambahan Tepung Wijen (Sesamum Indicum L) Kurnia, Asep Muflih; Wulansari, Putri Dian; Frasiska, Nurul
Jurnal Sains Peternakan Nusantara Vol 4 No 01 (2024): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v4i01.1265

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan tepung wijen terhadap sifat kualitas kimia dan sifat organoleptik dalam pembuatan nugget daging kelinci. Materi yang digunakan dalam penelitian ini adalah kelinci lokal, tepung wijen, tepung maizena, bawang putih, lada bubuk, garam, gula, penyedap rasa dan telur. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) dengan empat perlakuan, masing masing perlakuan terdiri atas lima ulangan. Perlakuan yang diberikan berupa P0 (800gr daging kelinci + 200gr bahan pelengkap + 0% tepung wijen ), P1 (800gr daging kelinci + 200gr bahan pelengkap + 10% tepung wijen), P2 (800gr daging kelinci + 200gr bahan pelengkap + 15% tepung wijen), P3 (800gr daging kelinci + 200gr bahan pelengkap + 20% tepung wijen). Parameter pada penlitian ini meliputi uji kualitas kimia (Kadar air) dan Uji organoleptik (Aroma, Tekstur, Rasa, Kekerasan dan Kesukaan). Data uji kadar air dianalisis dengan menggunakan sidik ragam (ANOVA). Bila sidik ragam menunjukkan perbedaan yang nyata antar perlakuan (P<0,05) maka dilanjutkan dengan uji Tukey Honestly Significant Difference (HSD) dan Data uji organoleptik yang telah dipeoleh dilakukan analisis Kruskal-Wallis dan uji lanjut mann whitney. Hasil dari penilitian ini menunjukan bahwa penambahan tepung wijen tidak pengaruh nyata terhadap kadar air, rasa dan kesukaan. Namun berpengaruh nyata terhadap aroma, tekstur dan kekerasan. Kesimpulan pada penelitian ini penambahan tepung wijen dalam pembuatan nugget kelinci tepung wijen dapat diberikan sampai dengan level 10% (P1)
Pengaruh Penambahan Bioaktivator Propunic Terhadap Kualitas Pupuk Organik Cair Urin Sapi dan Limbah Cair Tahu Chalisty, Vian Dwi; Baharudin, Mohamad
Jurnal Sains Peternakan Nusantara Vol 4 No 02 (2024): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v4i02.1308

Abstract

The study aimed to determine the effect of the addition of Propunic bioactivator on the quality of liquid organic fertilizer (POC) from cow urine and tofu liquid waste. The materials used in the study were 100 liters of Simmental cow urine, 300 liters of tofu liquid waste obtained from a tofu factory in Glontor Village, Karanggayam District, Kebumen Regency, Central Java, molasses, and Propunic bioactivator from CV Pendawa Kencana Multifarm. The addition of Propunic to each treatment was P0 (0%), P1 (0.5%), P3 (1%), and P4 (1.5%). Each treatment had 5 replications. All materials were mixed and fermented in a fermenter barrel for 15 days. The variables observed included pH, total N content, color, and aroma. Data on pH and total N content were analyzed using a complete unidirectional pattern design and if there was a significant difference, a Duncan further test was carried out. Color and aroma parameters were analyzed using Kruskal Wallis. The results showed that the pH after fermentation decreased at P1 (3.62), P2 (3.46), and P3 (3.72). The low pH value observed in the treatment with bioactivators was due to the ample substrate and the significant production of organic acids by lactic acid bacteria during fermentation up to the 15th day. The control treatment (P0) experienced an increase in pH from 5.65 to 5.93. The total N content in each treatment was still below the Permentan standard, namely P0 (0.040%), P1 (0.029), P2 (0.031), and P3 (0.038%). The color quality in the P0 treatment produced a slightly brown color, while the P1, P2, and P3 treatments produced a brown color. The aroma in P0 produced an unpleasant odor, P1 and P2 had a pleasant aroma, and P3 had a slightly pleasant aroma. Based on the research that has been done, it can be concluded that adding bioactivators produces the physical quality of POC in the form of good color and aroma marked by a brown color and a pleasant aroma. The chemical quality of POC cow urine and tofu liquid waste without adding bioactivators can produce a pH value of 5.93 which meets the quality standards and the highest total N content of 0.040%. Therefore, the production of POC from cow urine and tofu liquid waste, without the addition of bioactivators, can achieve a pH that meets the quality standards of the Permentan, but it does not satisfy the recommended total N content. The suggestion that can be given in this study is that to increase macronutrients according to quality standards, a more complete composition of POC materials is required

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