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Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science)
Published by Universitas Brawijaya
ISSN : 08523681     EISSN : 24430765     DOI : 10.21776/ub.jiip
Core Subject : Education,
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Jurnal Ilmu-Ilmu Peternakan (JIIP) is a journal published and managed by the Faculty of Animal Husbandry Universitas Brawijaya. JIIP is a peer-reviewed journal published three times a year. JIIP now actively using Open Journal System (OJS). JIIP mediates the dissemination of researchers various disciplines of animal science, such as animal feed and nutrition; animal reproduction, genetics, and production; social and economic; and animal products science and technology.
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Articles 462 Documents
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Physical and Sensory Characteristics of Mayonnaise Using Functional Ingredients of Galo-galo Honey (Tetrigona apicallis) Novia, Deni; Walfadillah , Reren; Sandra, Afriani
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 3 (2024): December 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.03.13

Abstract

Mayonnaise results from an emulsion of vegetable oil in acid stabilized by lecithin (egg yolk). As one of the main components, acetic acid is a synthetic material that has side effects if it is consumed at high levels and over a long period. An effective natural acidifying ingredient, as a substitute for vinegar, is the galo-galo honey of the Tetrigona apical species, which has a low pH of 2.70. It has high organic acid content, gluconic acid content, and high antioxidant, antimicrobial, flavonoid, and phenolic contents. This study aimed to determine the effect of adding galo-galo honey on the physical and sensory properties of mayonnaise. This study used an experimental method with a completely randomized design, five treatments, and four replications. The treatments given were the percentage of galo-galo honey as much as A (0%), B (0.5%), C (1.5%), D (2.5%), and E (3.5%) of the weight of the oil. This study revealed that using gallo-galo honey during mayonnaise affected the moisture content, viscosity, and sensory characteristics but did not influence emulsion stability. The use of 3.5% galo-galo honey for mayonnaise is the best treatment with average values, namely, a moisture content of 20.03%, viscosity of 2347 cP, and emulsion stability of 100%, and the sensory test results were rather similar to aroma, texture, color, taste, and overall acceptability. The addition of galo-galo honey, which comes from stingless bees native to West Sumatra as a functional ingredient, will produce mayonnaise, which has benefits for the body's health.
Development of Inulin-Enriched Honey Powder for Further Application in Prebiotic Biscuits Jaya, Firman; Eka Radiati, Lilik; Setyo Prayogi , Heni; Masyithoh, Dewi; Agustini, Dini; Parlan
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 3 (2024): December 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.03.9

Abstract

Maltodextrin has the drawback of increasing the glycemic index (GI), which is considered healthy during the digestion process. The incorporation of inulin, a prebiotic agent, addresses these issues while offering additional health benefits. This study aimed to characterize inulin-enriched honey powder produced via spray drying with varying ratios (100%, 75%, 50%, and 25%) of inulin and maltodextrin as carriers for potential application as a sugar substitute for prebiotic biscuit formulations. Chemical properties, including pH, moisture content, hydroxymethylfurfural (HMF) content, diastase activity, and the sugar profile, were analysed. The results revealed that formulations containing 50% inulin presented optimal characteristics, such as a balanced pH, minimal HMF levels, and favourable sugar profiles (e.g., glucose, maltose, fructose-to-glucose and glucose-to-moisture ratios). These findings suggest that inulin-enriched honey powder with balanced carrier ratios could serve as an innovative sugar substitute, contributing to the development of healthier prebiotic biscuits. Future studies should explore functional properties, including the prebiotic potential of inulin-enriched honey powder, which impacts biscuit rheology and consumer acceptability.
Sensory Characteristics of Fermented Dangke Whey Functional Beverage with Different Levels of Honey Addition Taufik, Muhammad; Triana, Andi; Rasuli, Nur; Maruddin, Fatma; Kristianti, Novita Dewi; Nawangsari, Dwi Novrina
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 1 (2025): April 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.01.5

Abstract

The characteristics of functional beverages are strongly influenced by the microorganisms used to ferment the lactose contained in whey. In addition, the characteristics of whey functional beverages can also be influenced by the sweetener used. This study aims to determine the panellist acceptance of the sensory characteristics of fermented whey dangke functional beverages with the addition of different levels of honey. The parameters observed in this study were sensory measurements involving panelists, including sensory assessments of the value of taste, sweetness, color, viscosity, and the liking of the panelists for fermented whey products with increasing percentages of honey. The research design used was a complete randomized design. A total of 8, 10, or 12% honey was added, with 5 replications. Significant differences between treatments were followed by Duncan's multiple range test. The results of the analysis of variance revealed that the addition of different honey contents had a significant effect (P<0.01) on the values of sweetness, color, and viscosity. The addition of different concentrations of honey had no significant effect (P>0.01) on flavour value or panellist liking. Increasing the percentage of honey added to fermented whey caused the panelists' assessment of sourness to decrease, whereas the panelists' assessment of sweetness, color, viscosity and favourite increased. The best percentage of honey added was 12%.
The Effect of Chitosan-Based Edible Coating on The Moisture Content, Texture, and Microbial Count of Chicken Sausages Bastomy, Muhammad Alif; Rahmadhia, Safinta Nurindra
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 1 (2025): April 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.01.7

Abstract

Chicken sausage is a protein-rich processed meat product that is prone to spoilage, necessitating the use of preservatives for its preservation. One approach to enhance shelf-life is using an edible coating composed of shrimp chitosan for their antimicrobial properties. Chitosan, derived from shrimp shells, has antimicrobial and biodegradable properties, which may help safeguard chicken sausage against microbial spoilage and physical degradation throughout storage. This study aims to evaluate the effect of shrimp chitosan-based edible coatings in preserving sausage quality. The research followed three steps: sample preparation, coating application, and post-treatment analysis of total microbial count (TPC), texture, and moisture content. A Completely Randomized Design (CRD) was used, with two factors: chitosan levels (0g, 2.5g, 3g, and 3.5g) and storage time (0, 3, and 5 days) in sealed containers at room temperature. The results showed that both chitosan coating and storage duration influenced the moisture, with the untreated samples showing 75.2% moisture and the treated samples under 70%. In addition, storage time impacted various texture parameters, such as adhesiveness, crunchiness, fracture, cohesiveness, hardness, and gumminess, while the edible coating specifically affected cohesiveness and hardness. Microbial data indicated no significant coating or storage duration effects on total microbial count. In conclusion, using chitosan-based edible coatings on sausages can influence their physical quality; nevertheless, reformulation is necessary to reduce microbial proliferation.
Stearoyl-CoA Desaturase (SCD) Gene Diversity and Its Association with Fatty Acids in Bali Cattle Using PCR-RFLP Method Sarwi, Annisa; Noor, Ronny Rachman; Jakaria, Jakaria
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 1 (2025): April 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.01.1

Abstract

This study examines the Stearoyl-CoA desaturase (SCD) gene, which is essential for converting saturated fatty acids (SFA) into monounsaturated fatty acids (MUFA). The research aims to analyze the diversity of Single Nucleotide Polymorphism (SNP) g.10428C>T within the SCD gene using the PCR-RFLP method. The investigation involved 40 blood samples from male Bali cattle aged 1.5 to 3 years, sourced from the Banjarmasin Slaughterhouse (RPH) in South Kalimantan. The SNP g.10428C>T diversity in the SCD gene was analyzed using the PCR-RFLP technique with the HinfI restriction enzyme. Genotype frequencies, allele frequencies, heterozygosity values, and the Hardy-Weinberg equilibrium were calculated using Popgen32. The relationship between fatty acid composition and the genotype of the SCD gene, as well as the fatty acids in Bali beef, was analyzed using a t-test. SCD|HinfI was found to have homozygous CC (0.03) and TT (0.85) and heterozygous CT (0.13) genotypes with a C allele frequency of 0.09 and T of 0.91. SNP g.10428C>T in the SCD gene was not significantly associated with fatty acid composition.
The Application of an Edible Coating with Yellow Pumpkin Extract to Fresh Chicken Meat and its Physical Quality are reviewed Wiryawan, Dimas; Manab, Abdul; Susilo, Agus
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 1 (2025): April 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.01.6

Abstract

An edible coating made from whey protein isolate-chitosan with yellow pumpkin extract can maintain the physical quality of fresh chicken meat. This study aimed to determine the physical characteristics of fresh chicken meat by applying an edible coating made from whey protein isolate-chitosan with yellow pumpkin extract. This study uses a random group design with nesting patterns. The first factor is the coating (C) and uncoated (NC) edible coating, and the second factor is the length of meat storage, namely, day 0 (D0), day 2 (D1), day 4 (D2), and day 6 (D3). The data tested were pH, texture, WHC, cooking loss, moisture content, and color. The data were collected and analysed via Microsoft Excel. The results revealed a significant difference in the pH value (P < 0.01). The pH ranged from 4.97–6.32. The color and cooking loss values were significantly different (P < 0.05), with values ranging from L*(33.9–56.7), a*(-3.36–4.21), b*(4.25–12.1), WI (32.64–55.79), C*(2.28–50.63) and h? (70.75–111.5), while the cooking loss ranged from 25.28–38.55%. The moisture content, texture, and WHC values were not significantly different (P > 0.05), with moisture contents ranging from 70.16–74.30%, textures ranging from 3.85–5.85 N, and WHCs ranging from 24.55–37.66%. An edible coating yields good results on meat stored for up to the sixth day, whereas meat not stored with the coating has poor quality on the sixth day.
Association of Gene Growth Hormone (GH) Diversity with Quantitative Characteristics of Crossing Merawang Chickens with Arabic Chickens Muhammad, Mus'ab; Depison; Gushairiyanto; Harahap, Ratna Sholatia
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 1 (2025): April 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.01.2

Abstract

The growth hormone (GH) gene plays a crucial role in regulating the growth and metabolism of Chickens. This study investigates the polymorphism of the GH gene and its association with growth traits in chickens resulting from the crossbreeding of Merawang and Arabs (MeA). The research began by raising 60 chickens—30 males and 30 females—from the Merawang and Arabic chicken cross for four months. Various growth traits, including weight, weight gain, and body size, were measured. Blood samples from the MeA chickens were collected for DNA analysis to assess GH gene polymorphism. The analysis involved DNA extraction, PCR amplification, and RFLP using the Taql enzyme. The data were analysis using T-test to evaluate the association of the GH gene polymorphism with growth traits. The results showed that the male of crosses between Merawang and Arab chicken (MeA) have higher significant (P<0.05) growth traits, including body weight, weight gain, and body size than female MeA chickens. The chest circumference is a defining characteristic of body size in male and female MeA chickens, while the upper body length is a crucial feature of body shape. The GH gene were found polimorpic with three genotypes, including GG, AG, and AA. The GH gene polymorphisms have a significant association (P<0.05) with growth traits, including body weight, body weight gain, and body size. Chicken with GG genotype have a higher growth trait than others. The GH gene can be used as a potential genetic marker for selection for improving chicken growth.
Physiological Response of Dairy Cows in Mandiri Sejahtera Cijeruk Livestock Group Based on Microclimate in Real Time Using NB IoT Mubarrok, Muhammad Tirta; Yani, Ahmad; Komala, Iyep; Gampur, Yasintus Basmadarto
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 1 (2025): April 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.01.9

Abstract

The research aimed to compare microclimate data using the Internet of Things (IoT) system with the physiological response data of dairy cows as a reference for modifying the microclimate conditions of dairy cow barns in highlands. The study used ten lactating dairy cows in the Cijeruk Independent Livestock Group. Temperature, humidity, ammonia, wind speed, lighting, and THI were recorded in real time for 24 hours. The observed physiological responses were rectal temperature (RT), heart rate (HR), respiratory rate (RR), and heat tolerance coefficient (HTC). The microclimate and physiological response data were analyzed using descriptive statistical methods and Post Hoc statistical tests using the Statistical Package for the Social Sciences (SPSS). The results of the environmental conditions using Narrowband (NB)-IoT (D-Ruminant) showed maximum values (Temperature 29.03±2.27 at 12:30 PM, Humidity 83.75±4.09 at 07:30 AM, Ammonia 0.16±0.11 at 05:30 PM, Lighting 21238±11082 at 12:30 PM, Wind Speed 2.15±1.83 at 12:30 PM, and THI 78.92±1.96 at 12:30 PM). And the minimum values for the environmental conditions (Temperature 24.06±0.49 at 07:30 AM, Humidity 65.59±14.4 at 12:30 PM, Ammonia 0.11±0.04 at 12:30 PM, Lighting 425±237, Wind Speed 1.47±1.16 at 07:30 AM, and THI 73.72±0.94 at 07:30 AM). The physiological responses and HTC showed maximum levels (Rectal Temperature 38.3±0.44 at 12:30 PM).  
An Econometric Analysis of Beef Cattle Supply Trends in West Papua Province, Indonesia Pakage, Stepanus; Aronggear, Elan L; Widayati, Trisiwi W; Supriyantono, Andoyo
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 1 (2025): April 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.01.12

Abstract

Beef cattle play a strategic role in supporting food security and the regional economy in West Papua Province. This study aims to analyze the trend of beef cattle population growth and identify the factors influencing beef cattle supply in West Papua Province. A descriptive research design was employed, utilizing secondary data obtained from official sources. Trend analysis was applied to assess cattle population growth, while multiple regression analysis was conducted to examine the factors affecting beef cattle supply in the province. The analysis predicts that the beef cattle population in West Papua will continue to increase over the next ten years. The supply of beef cattle in West Papua is significantly influenced by the previous year’s production, current cattle population, slaughter rate, beef prices, Gross Regional Domestic Product (GRDP), human population, and the populations of goats and pigs.
Application of Good Farming Practices for Laying Hens in Suruhwadang Village, Blitar District Riyanto, Riyanto; Kristanti, Novita Dewi; Almawachida, Amelia Rista
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 1 (2025): April 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.01.3

Abstract

The daily egg production (hen-day production) of layer-phase laying hens aged 72 weeks in Suruhwadang Village is below the standard, recorded at approximately 65–70%, whereas the ideal standard is approximately 79–81%. This discrepancy highlights the need to encourage farmers to optimize egg production through the implementation of good farming practices (GFPs), as outlined by the Indonesian Minister of Agriculture Regulation No. 31 of 2014. This study aimed to evaluate the application of GFP and its effect on the daily egg production of laying hens in Suruhwadang village. This study was conducted from December 2022 to May 2023 in Kademangan District, Blitar Regency, and involved 30 layers breeders selected via purposive sampling. The study employed a quantitative research approach with a survey method, and the data were analysed via descriptive and inferential statistical techniques, including multiple linear regression analysis. The findings revealed that the application of Good Farming Practices in Suruhwadang Village is generally poor. However, it was determined that the GFP significantly influences daily egg production, contributing 41.1% of the variance in egg production, with a significance value of 0.019. These results underscore the importance of enhancing GFP adoption to improve egg production and meet industry standards.

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