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Jurnal Peternakan Integratif
Published by Universitas Sumatera Utara
ISSN : -     EISSN : -     DOI : -
Core Subject : Science,
Earth & Planetary Sciences
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Articles 337 Documents
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Analysis of the Physicochemical Properties of Lanolin-Based Lipstick from Sheep Wool with Addition of Dragon Fruit Exocarp Extract (Hylocereus polyrhizus) April Mesrianti Sukatendel; Nurzainah Ginting; Rita Rosmala Dewi
Jurnal Peternakan Integratif Vol. 13 No. 03 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i03.25043

Abstract

Lanolin (Adeps lanae), derived from sheep wool, is a complex lipid composed of fatty esters such as cholesterol, cetyl alcohol, and carnuba alcohol. It acts as an effective natural humectant that maintains moisture and enhances the stability of cosmetic formulations, including lipstick. This study aimed to study a lanolin-based lipstick incorporating dragon fruit (Hylocereus polyrhizus) exocarp extract as a natural colorant and antioxidant. The dragon fruit exocarp extract and lanolin were obtained using previously validated methods assisted by rotary evaporation. A completely randomized design (RAL) was implemented with four treatments: P0 (0%), P1 (20%), P2 (40%), and P3 (60%) exocarp extract concentrations in the lipstick formulation. Evaluated parameters included melting point, pH, spreadability, and homogeneity. Data were analyzed via ANOVA followed by Tukey’s test at a 5% significance level. Results indicated that treatments had a significant effect (P < 0.05) on all evaluated properties. The highest melting point was observed in P0 (66.60 °C) and the lowest in P3 (60.60 °C), both within the SNI 16 4769 1998 standard range (50–70 °C). The highest pH was recorded in P0 (5.16 ± 0.07), while the lowest was in P3 (4.41 ± 0.02), nearing the physiological pH of the lips (3.8–4.7). The P1 formulation (20%) exhibited the best homogeneity and spreadability.
Biogas from a Mixture of Banana Stalks and Chicken Manure: Biogas dari Campuran Batang Pisang dan Kotoran Ayam Dwiguna Bestari; Vivi Indriani; Monasdir
Jurnal Peternakan Integratif Vol. 14 No. 01 (2026): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v14i01.25160

Abstract

The laying hen farming business produces manure that can pollute the environment if not handled properly. Processing laying chicken manure needs to be done to reduce negative impacts on the environment. Biogas technology uses raw materials derived from livestock manure to create a renewable alternative fuel source. The research's goal is to assess the biogas potential of a combination of laying chicken manure and banana stems. This research used a completely randomised design (CRD) with 3 treatments, namely the control (K100B0: 100% chicken manure), treatment 1 (K70B30: 70% chicken manure and 30% banana stems), and treatment 2 (K50B50: 50% chicken manure and banana stems) which are stored in a 30 litre digester for 35 days. The parameters observed in this research were pH, total solids (TS), volatile solids (VS), flame test, and gas volume. The initial and final TS and VS in treatments 1 and 3 indicated that biogas production was higher than the control. Treatments 1 and 2 produced a longer, blue flame with a higher methane content than the control, with T1 of 177.5 and P2 of 665.0 mL. The results of this research indicate the high potential for using laying chicken manure and banana stems as materials for making biogas.
Physicochemical characteristic of chicken sausage substituting tapioca flour with sorghum seed flour (Sorghum Bicolor L. Moench): Physicochemical Properties of Sorghum-Substituted Chicken Sausage Muhammad Zahir Afif; Muhammad Fabian Prayustio; Mulia Winirsya Apriliyani; premy rahayu
Jurnal Peternakan Integratif Vol. 14 No. 01 (2026): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v14i01.25216

Abstract

Chicken sausage is a widely consumed processed meat product due to its high protein content, desirable texture, and affordability. Its formulation generally involves meat proteins, carbohydrate-based fillers, and functional additives. Proteins act as structural stabilizers of emulsions, while fillers such as tapioca flour improve texture, water retention, and yield. However, tapioca flour has relatively low fiber compared to sorghum flour. Germinated sorghum (Sorghum bicolor L. Moench) contains 6.82% protein, 1.81% fat, 2.21% crude fiber, and 77.47% carbohydrates, with enhanced nutritional quality compared to ungerminated grains. This study aimed to evaluate the chemical and physical characteristics of chicken sausage with partial substitution of tapioca flour by germinated sorghum flour, focusing on protein, fat, moisture, crude fiber, texture, Water Holding Capacity (WHC), cooking loss, and L*a*b* color parameters. The experiment used a Completely Randomized Design (CRD) with five substitution levels (0%, 5%, 10%, 15%, and 20%) and four replications. Results showed that sorghum substitution significantly increased protein and crude fiber content, affected fat levels, but did not alter moisture. In terms of functional properties, germinated sorghum flour had a highly significant effect on WHC, texture, cooking loss, and color analysis. Sausage with 50% sorghum flour and 50% tapioca flour produced the best balance, yielding higher WHC, lower cooking loss, acceptable texture, and balanced color. Overall, germinated sorghum flour is a promising alternative filler to improve both nutritional and functional qualities of chicken sausage.
Combination of Chitosan from Black Soldier Fly Exuviae and Palm Oil Stearin as Coating on Chicken Eggs Muheri Indra Aja Nasution; Yaya Rukayadi
Jurnal Peternakan Integratif Vol. 14 No. 01 (2026): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v14i01.25287

Abstract

Consumption chicken eggs have perishable properties, the quality of eggs will decline faster and the shelf life of eggs is very short at room temperature compared to cold temperatures. The purpose of this study is to test and evaluate the use of chitosan derived from black soldier fly exuviae and palm oil stearin as a coating on the quality of consumption chicken eggs at room temperature storage. Study design was a Completely Randomized Design (CRD) 4 x 5 factorial pattern with three replications. Each replicate consisted of 6 fresh chicken eggs, resulting in 360 eggs. Factor I was formula dosage (CS0 = Without Coating; CS1 = Virgin Coconut Oil; CS2 = 1.5% Chitosan + 1% Stearin; CS3 = 3% Chitosan + 1% Stearin) and Factor II was storage duration (ST0 = 0 Days; ST14 = 14 Days; ST28 = 28 Days; ST42 = 42 Days; ST56 = 56 Days). The results of the study indicate that the formula dose and storage time had a very significant effect (P<0.01) on the Haugh unit, albumen index, and yolk index of consumption chicken eggs. There was an interaction between the formula dose and storage time (P<0.01) on the Haugh unit, albumen index, and yolk index. Coating combination of chitosan BSF exuviae and palm oil stearin can maintain the quality of consumption chicken eggs during the storage period up to 56 days. The use of a coating formula with a treatment level of 3% chitosan + 1% stearin showed the best results in maintaining the quality of consumption chicken eggs during storage at room temperature and was still in quality category III according to SNI No.3926:2023, namely haugh unit 60.54%, albumen index 0.06% and yolk index 0.33%.
Effect of Garlic Infusion on Growth Performance, Carcass Traits, and Meat Quality of Ducks Novi Akhirini; Agung Irawan; Wara Pratitis Sabar Suprayogi; Muhammad Arif Darmawan; Wahyu Subagio Saputro; Pramita Nindya Saraswati; Wahyu Setyono; Min Gao; Aan Andri Yano
Jurnal Peternakan Integratif Vol. 14 No. 01 (2026): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v14i01.25376

Abstract

The use of antibiotic growth promoters (AGPs) has been increasingly restricted due to concerns regarding antimicrobial resistance and food safety. Consequently, natural feed additives have gained significant attention as sustainable alternatives in poultry production systems. This study aimed to evaluate the effects of garlic (Allium sativum) infusion on growth performance, carcass characteristics, and meat quality of Tegal ducks. A total of 120-day-old ducks were randomly assigned to four treatments in a completely randomized design with six replicates per treatment. The treatments consisted of a basal diet (control) and basal diet supplemented with garlic infusion at levels of 3%, 6%, and 9%. The experiment was conducted for 8 weeks. The results showed that garlic infusion significantly improved (P < 0.01) live weight, carcass weight, and carcass percentage. The highest values were observed in ducks supplemented with 9% garlic infusion. However, no significant effect (P > 0.05) was found on non-carcass weight and percentage. In terms of meat quality, garlic infusion significantly reduced fat content (P < 0.05), while collagen, protein, and moisture contents were not affected (P > 0.05). The reduction in fat content is associated with the bioactive compounds in garlic, particularly allicin, which plays a role in inhibiting lipid biosynthesis and improving metabolic efficiency. In conclusion, garlic infusion can be used as a natural feed additive to improve growth performance, carcass yield, and meat quality of ducks by reducing fat content without negatively affecting other physicochemical properties. This study highlights the potential of garlic infusion as a sustainable alternative to antibiotic growth promoters in poultry production
The Effect of Cowpeas (Vigna Unguiculata) Addition on the Organoleptic Quality, Protein Content, and Fat of Buffalo Milk Ice Cream Rafhael Iman Anugrah Sitepu; Nurzainah Ginting; Basta Simanullang
Jurnal Peternakan Integratif Vol. 14 No. 01 (2026): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v14i01.25524

Abstract

This study aimed to determine the effect of cowpeas (Vigna unguiculata) addition on the organoleptic quality, protein content, and fat content of buffalo milk ice cream. This study was conducted using a Completely Randomized Design (CRD) with four treatments: P0 (0%), P1 (10%), P2 (20%), and P3 (30%), each with five replications. Observed parameters included organoleptic quality (color, aroma, taste, and texture), as well as the protein and fat content of the ice cream. hedonic data were analyzed using the Kruskal–Wallis test, while chemical data were analyzed using ANOVA. The results showed that the addition of cowpeas extract had a significant effect (p < 0.05) on color, aroma, and taste, but not on texture. The best treatment was by addition 30% cowpeas. Furthermore, P3 produced the lowest fat content at 4.38% and the highest protein content at 6.08%. It can be concluded that the addition of cowpeas up to 30% improves the nutritional value of buffalo milk ice cream.
The Process of Handling Qurban Animals at Several Mosques in Medan Vivi Indriani; Abdul Wahid Ritonga; Agha Zahwan Alhatama; Farah Dias Amanda; Siti Widhi Hariestrie; Desi Amalia
Jurnal Peternakan Integratif Vol. 13 No. 02 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i2.21987

Abstract

The celebration of Eid al-Adha is a very important moment for Muslims to carry out Qurban, namely animals such as cows, camels, goats, and sheep. The mosque is a place for the community to distribute Qurban animals. Therefore, it is important to observe during the process of handling Qurban livestock. The research used a purposive sampling method, the mosques selected were mosques that had more than 10 slaughtered animals. The study was conducted in five mosques in Medan. The results of the observation showed that the livestock had been fasting before the slaughtering process. The storage place for Qurban animals is still not right because it is left in an open area that is crowded with people and can cause livestock to become stressed. The process of lying down Qurban animals is still done by tying the legs and the animals are slightly slammed. The process of skinning and removing the innards is fairly good, neat and clean. However, during the meat cutting process, many shortcomings were seen. The carcass was cut on a tarpaulin that was passed and stepped on by participants or the committee, and the carcass was not withered. The process of distributing the meat was carried out as soon as possible to prevent damage or reduced quality of the meat. Socialization or training is needed for the committee or workers to improve the quality of Qurban meat

Page 34 of 34 | Total Record : 337

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