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T. Suryati
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Journal : Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan

 1 
Status Probiotik Lactobacillus plantarum IIa-2C12 Sosis Fermentasi di Saluran Pencernaan Tikus Rattus novergicus R. Kautsar; I. I. Arief; T. Suryati
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 3 No. 3 (2015): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

The aim of the research was to evaluate the effect of fermented sausages using probiotic bacterial L. plantarum IIA-2C12 to the gastrointestinal tract of rats. The research was conducted from March to June 2014. Research was conducted at Breeding and Genetics Laboratory, Faculty of Animal Husbandry Laboratory Large Ruminants and UPH Faculty of Veterinary Medicine, Bogor Agricultural University. This study was divided into two stages, 1) subculturing (fermented sausage and beef satay) starter culture, the manufacture of casein, beef satay and sausage fermentation and, 2) in vivo evaluation. Rats were divided into three groups: casein (P1), fermented sausages (P2) and beef satay (P3). This research used a pattern completely randomized design with three treatments type of feed is feed casein, fermented sausage and beef satay. The results showed that based on the amount of lactic acid bacteria, fermented sausage produced met the criteria as a probiotic food. Fermented sausages could increased the population of LAB on the 20th day mucose (T2). Treatment of feed had no significant effect (P> 0.05) in the number of E. coli in the rat liver, but on the 10th day termination (T1), the rats P1 showed the number of BAL were significantly (P <0.05) higher than P2. Fermented sausage increased the population of LAB, decreased E. coli population in mucosa until 20th day in mucosa.
Sifat Fisik dan Aktivitas Antioksidan Dendeng Daging Sapi dengan Penambahan Stroberi (Fragaria ananassa) sebagai Bahan Curing A. Kosim; T. Suryati; A. Gunawan
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 3 No. 3 (2015): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Nitrate or nitrite that used on dendeng making as antioxidant agent and color stabilizer could forming toxic compound (nitrosamine). The Formation of nitrosamine could be inhibited by addition of natural antioxidant that contained in the fruits such as strawberry (Fragaria ananassa). The aim of this study was to evaluate the influence of stawberry as curing ingredient on physical properties and antioxidant activity of dendeng. Dendeng was made by addition of spices and combination of nitrite (0 ppm and 125 ppm) and strawberry (0%, 10%, 20%, 30%) addition. Sample for analysis used fried dendeng. The result showed that pH value  were  affected  by  additon  of  nitrite  and  strawberry    (P<0.01),  but  the objective color was affected by addition of nitrite only. Strawberry addition affected antioxidant activity of dendeng that was evaluated by scavenging activity on radical DPPH and antioxidant capacity (P<0.05). Interaction factor affected water activity and total phenolic content of dendeng (P<0.05). As conclusion strawberry addition up to 30% could be used as curing agent on dendeng making and increased antioxidant activity on dendeng product.
Nilai Gizi dan Sifat Organoleptik Sosis Daging Sapi dengan Penambahan Pasta Buah Merah pada Level yang Berbeda E. Surbakti; I. I. Arief; T. Suryati
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 4 No. 1 (2016): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Red fruit pasta are reported containing active components that are important to health, so the opportunities to be developed into a functional food ingredients. The purpose of this study is utilize pasta as natural dye in beef sausage and based on chemical quality and sensory. Given some active compounds are known to display as natural dye for food.  In this study, beef sausage was added by red fruit pasta in various concentrations: (0%, 7%, 9%, and 11%) were added on beef sausage. The observed variables were chemical qualities (water content, protein content, fat content, ash content and carbohydrate content) and sensory (colour, taste, texture, and aroma). The result showed that the addition of red fruit pasta on beef sausage significantly affected on water content and protein content. Organoleptic testing (hedonic and hedonic quality testing) showed that the panelists remarkably prefered all beef sausages with addition of red fruit pasta
Kandungan gizi dan Organoleptik Sie Reuboh dengan Penambahan Cuka Aren (Arenga pinnata) dan Daun Jeruk Purut (Citrus hystrix) pada Konsentrasi yang Berbeda Masyitah Masyitah; I. I. Arief; T. Suryati
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 4 No. 1 (2016): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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This research aimed to study and evaluate the nutritional composition of sie reuboh treated with different concentrations of palm vinegar (Arenga pinnata) and kaffir lime leaves (Citrus hystrix) addition. The four treatments for sie reuboh were P0 (0 mL palm vinegar and 0 kaffir lime leaves), P1 (100 mL palm vinegar and 10 kaffir lime leaves, P2 (100 mL palm vinegar and 10 kaffir lime leaves). The parametes are nutrition content (water content, ash content, fat content, protein content and carbohydrates content) and organoleptic (hedonic qualiy test and hedonic test). The result showed that different concentrations of palm vinegar and kaffir lime leaves addition significantly affected (p<0.05) ash content and carbohydrates content of sie reuboh. Ash content in this study ranged from 3.11 % to 2.43 % and carbohydrates content ranged 3.89 % to 5.59 %. The result of organoleptic showed that were significantly affected (p<0.05) on hedonic quality test (flavor of palm vinegar, flavour kaffir lime leaves and taste). The value of palm vinegar flavor has 3.17 to 3.83, the value of kaffir lime leaves has 3.00 to 3.57 and the taste value has 3.30 to 3.77. Different level of palm vinegar and kaffir lime leaves not affected at moisture content, protein content, fat content, hedonic quality (color and tenderness) and hedonic (color, flavor, taste, tenderness and overall appearance).
Performances of Lokal Duck (Anas platyrhynchos Javanica)Fed Beluntas or Kenikir as Feed Additive D. Lestari; Rukmiasih Rukmiasih; T. Suryati; P. S. Hardjosworo
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 5 No. 1 (2017): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Indonesia local duck has the potential to produce meat, but its growth is still slow. Therefore it needs the effort to improve the performance. One of the effort is using feed additive in the diet. Feed additive aimed to be appetizer and improve performance. Materials that can be used as feed additive are beluntas and kenikir because of their active compounds that can increase the appetite. This study aimedto examine the performances of local duck fed beluntas or kenikir as feed additive. The experimental design used was randomized design with 7 treatments and 5 replications. The treatment was the addition of beluntas or kenikir leaf meal in the diet during 1, 2or 3 weeks before being slaughtered. Variables observed were feed consumption, fenolik and tanin consumption, body weight, weight gain, percentage of carcass, chest, thigh, and abdominal fat. The results showed that the effects of beluntas or kenikir were not significant on performance (feed consumption, fenolik consumption, tanin consumption, body weight, and feed conversion) as well on carcass quality (carcass, abdominal fat, meat-bones of chest and thigh). Feeding beluntas or kenikir leaf meal 1% for 1, 2 or 3 week as feed additive did not improve the performances of local duck.
Performa Produksi dan Reproduksi Ayam Sentul dengan Konsentrasi IgY Berbeda dalam Serum Darah R. Ariyanti; N. Ulupi; T. Suryati; R. I. Arifiantini
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 5 No. 3 (2017): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.5.3.89-93

Abstract

This study was aimed to evaluate the effect of different IgY concentrations on the production performance and quality of semen sentul cocks with different total IgY in serum. This research used 20 sentul cocks with 4 month age consisted of 10 cocks with high IgY concentration and 10 cocks with low IgY concentration. Variabels observed included production performance (feed consumption, weight gain of feed conversion, final body weight, mortality)  and quality semen (macroscopic and microscopic). Study was designed using completely randomized design (RAL) with 2 treatments. All treatments were repeated 10 times. The results started that IgY concentrations treatment did not affect DMA production performance and quality of semen, but signicantly affecting (p<0.05) mass movement of spermatozoa.
Co-Authors A. GUNAWAN A. Kosim D. Lestari E. Surbakti I. I. Arief Masyitah Masyitah N. Ulupi P. S. Hardjosworo R. Ariyanti R. I. Arifiantini R. Kautsar Rukmiasih Rukmiasih