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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ilmu dan Teknologi Peternakan Tropis Kajian Bisnis STIE Widya Wiwaha JURNAL CRANKSHAFT Prosiding Seminar Nasional Unimus

Agus Susilo

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Author-ID : 221367

Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Engineering Health Professions Materials Science & Nanotechnology Mechanical Engineering Nursing Public Health Veterinary Other

Published : 9 Documents Claim Missing Document

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Meat Physical Quality of Red Brahman Crossbred and Droughtmaster Cattle at Different Genders and Ages Shintia Sukmawati Cahya Maulid; Kuswati Kuswati; Didiek Purwanto; Agus Susilo
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May 2022
Publisher : Universitas Halu Oleo

The meats physical quality is reflected by meat characteristics and reference for consumers to choose good quality of beef. Several factors that affect the meat quality are interaction genetic and environmental factors during maintenance until post slaughter. The research was conducted to evaluate the meat physical quality with the breeds factor (Red Brahman Crossbred and Droughtmaster), genders (steer and heifer), and ages (PI0, PI2, and PI4). The research materials were 120 samples of Longissimus dorsi ribs 12th from AM FARM abattoir and tested physical quality meat on QC Laboratory of KASA Company. The data were analyzed by ANOVA and Least Significant Difference if there were any significant. The variables observed were pH, meat color, WHC, cooking loss, and tenderness. The results showed that breeds factors have no significant difference on meat physical quality. The factor of genders nested to breeds has very significance (P<0,01) on meat physical quality except for pH and tenderness there wasn’t significant differences. The factor of ages nested to genders nested to breeds has very significant (P<0,01) on meat physical quality except that pH. The conclusion that the evaluation of meat physical quality can be predicted by the relationships of breed, genders, and age factors. Keywords: Meat physical quality, breeds, genders, ages

Quality of Food Products Chicken Crepes Putery Permatasari; Khothibul Umam Al Awwaly; Agus Susilo
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May 2022
Publisher : Universitas Halu Oleo

Chicken meat is a good source of protein, because it contains complete essential amino acids. Utilization of chicken meat in the manufacture of gluten-free crepes to increase economic value and as a source of protein that can be used as a functional snack for people with gluten intolerance. The purpose of this study was to determine the best quality of gluten-free chicken crepes in terms of organoleptic values and the best treatment using chicken meat and to determine the functional groups of the best treatment crepes. This study used a completely randomized design (CRD) method consisting of 4 treatments and 4 replications, namely treatment P0 the use of chicken meat by 20%, P1 the use of chicken meat by 25%, P2 the use of chicken meat by 30%, P3 the use of chicken meat by 35%. The results showed that the use of chicken meat with different proportions had a very significant effect (p<0.01) on the organoleptic value (texture and color), had a significant effect (p<0.05) on the organoleptic value (aroma and acceptance) and did not. significantly different (p>0.05) on the organoleptic taste. Organoleptic characteristics with a crunchy texture to very crispy, dark yellow to bright yellow, slightly chicken-scented to chicken-scented, slightly savory to savory taste and can be accepted by consumers. The conclusion of the study was that he use of more chicken meat can improve the organoleptic quality (taste and aroma) of gluten-free chicken crepes, but decrease the organoleptic quality (texture, color and acceptance) of gluten-free chicken crepes. The best treatment of gluten-free chicken crepes was P1 with the use of chicken meat by 20%. FTIR absorption band indicates the presence of amide compounds present in chicken crepes, and has 15 kinds of amino acids consisting of 9 essential amino acids and 6 non-essential amino acids and has a saturated fatty acid (SFA) of 2.8%, monounsaturated fatty acids (MUFA) 2.27% and polyunsaturated fatty acids (PUFA) 0.79%.Keywords: crepes, chicken meat, quality product

Characteristics Carcass of Steer and Bull of White Brahman Crossbred Cattle at Different Ages Madiyan Sugesti; Agus Susilo; Kuswati Kuswati
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May 2022
Publisher : Universitas Halu Oleo

The objective of this study was to determine the effect of sex and age of slaughter on the carcass characteristics of white Brahman crossbred cattle in feedlot Lampung, Indonesia. A total of 126 white brahman cattles consisting of 63 steers (21 PI0, 21 PI1, 21 PI2) and 63 bulls (21 PI0, 21 PI1, 21 PI2) were selected for this study. The slaughter was conducted using non stunning method using box mark 4. Data analysis was done using factorial completely randomized design and Duncan's continued test. The results showed that the slaughter age factor significantly (P <0.05) had a significant effect on slaughter weight, carcass weight, carcass percentage, meat weight, fat weight, fat percentage, bone weight, bone percentage, meat bone ratio (MBR), meat fat ratio (MFR) and rib eye area (REA). The interaction of sex and slaughtering age factors showed a significant effect (P <0.05) on slaughter weight, carcass weight, meat weight, meat percentage, bone percentage, and MBR. Sex and age of slaughtering had no significant effect (P> 0.05) on the thickness of the back fat of the white Brahman crossbred cattle. It can be concluded that the factors of sex and age have an effect on the carcass characteristics of the white Brahman crossbred cattle.Keywords: Carcass Characteristics, White Brahman Crossbred, Steer, Bull, Age

Use of Propolis Extract as an Ingredient for Skin Cancer Cell Apoptosis Transfersome Cream with Gelatin as an Emulgator Galuh Wilujeng Puspa; Agus Susilo; Miftakhul Cahyati; Nurjannah Nurjannah; Dodyk Pranowo
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 10, No 1 (2023): JITRO, January 2023
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v10i1.28659

Transfersome has been commonly used to increase the penetration of drugs derived from natural ingredients. Propolis is a natural ingredient with many benefits, such as antimicrobial, antiviral, anti-inflammatory, antitumor, antioxidant, and anticancer. In various in vitro studies, propolis showed proapoptotic activity in cancer cells. Gelatin is a chemical compound that can be used as an emulsifier because it has a hydrophobic part in the peptide chain. This study aimed to determine the optimal gelatin content based on physical tests as an emulsifier in the manufacture of emulsions for transfersome cream ingredients. The research method used was an experimental laboratory with 6 gelatin concentration treatments, namely 1% (P1), 2% (P2), 3% (P3), 4% (P4), 5% (P5), and 6% (P6) with 3 replicates. To make the emulsion, 5% propolis extract was added. The results of statistical analysis showed that the manufacture of emulsions using different concentrations of gelatin had a very significant effect (p

Co-Authors Akhmad Zidni Hudaya Aris Sri Widiati Didiek Purwanto Dodyk Pranowo Endang Supriyati Galuh Wilujeng Puspa Khothibul Umam Al Awwaly Kuswati Kuswati Madiyan Sugesti Masruki Kabib Miftakhul Cahyati Muhammad Halim Natsir Nurjannah Nurjannah Osfar Sjofjan Putery Permatasari Shintia Sukmawati Cahya Maulid SRI LESTARI Suci Puji Lestari Sulastiningsih Sulastiningsih Tri Listyorini Yuli Frita Nuningtyas Yusnaini B. Talebe

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