Sitti Wajizah
Jurusan Peternakan, Fakultas Pertanian, Universitas Syiah Kuala

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Pengaruh Perbedaan Suhu Pemanasan terhadap Aktivitas Antibakteri Susu Kambing Fermentasi Menggunakan Lactobacillus Plantarum Zuraida Hanum; Yurliasni Yurliasni; Sitti Wajizah; Juanda Juanda
Jurnal Agripet Vol 19, No 2 (2019): Volume 19, No. 2, Oktober 2019
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.132 KB) | DOI: 10.17969/agripet.v19i2.14330

Abstract

ABSTRAK. Penelitian ini bertujuan untuk melihat pengaruh suhu pemanasan yang berbeda terhadap aktivitas antibakteri susu kambing fermentasi menggunakan starter Lactobacillus plantarum. Bakteri uji yang digunakan berasal dari golongan Enterobacteriaceae yaitu Escherichia coli dan Salmonella.sp. Rancangan penelitian yang digunakan adalah RAL (Rancangan Acak Lengkap) Faktorial yang terdiri dari 2 faktor yaitu faktor A adalah suhu pemanasan, yaitu a1 (suhu pemanasan 72°C), a2 (suhu pemanasan 121°C) dan faktor B adalah level penambahan Lactobacillus plantarum yaitu perlakuan b1 (Lactobacillus plantarum 2,5%), b2 (Lactobacillus plantarum 5%), b3 (Lactobacillus plantarum 7,5%), masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Apabila terdapat perbedaan yang nyata maka dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan adanya interaksi dari suhu pemanasan yang berbeda dan penambahan L. plantarum pada susu kambing berpengaruh nyata terhadap kadar asam laktat dan daya hambat pada Salmonella sp, akan tetapi tidak berpengaruh nyata terhadap E. coli. Kesimpulan dari penelitian ini diperoleh suhu pasteurisasi dengan penambahan 7.5 % L.plantarum merupakan nilai terbaik dalam menghambat Salmonella dan E..coli.  (Effect of different heating temperature on antibacterial activity of goat milk fermented with Lactobacillus Plantarum) ABSTRACT. This study aimed to determine the effect of the different heating temperatures on inhibitory activity of fermented goat's milk with Lactobacillus plantarum. The test bacteria used were Enterobacteriaceae, namely Escherichia coli and Salmonella.sp. The design applied is CFD (Completely Randomized Design) consisting of 2 factors, namely factor A heating temperature with two levels a1 (72°C), a2 (121°C) and factor B is the level of Lactobacillus plantarum addition by three levels, namely b1 (Lactobacillus plantarum 2.5%), b2 (Lactobacillus plantarum 5%), b3 (Lactobacillus plantarum 7.5%), and the treatments were repeated 3 times. The results showed that different heating temperature and level of L. plantarum added in fermented goat milk significantly affected the levels of lactic acid and inhibitory power on Salmonella sp, but not on E. coli. In conclusion is different heating temperatures and addition of L. plantarum on goat milk at significantly affected on inhibitory power on Salmonella sp, but not on E. coli. The results obtained pasteurisasi with 7.5% L.plantarum could be applied.
Evaluasi Nilai Nutrisi dan Kecernaan In Vitro Pelepah Kelapa Sawit (Oil Palm Fronds) yang Difermentasi Menggunakan Aspergillus niger dengan Penambahan Sumber Karbohidrat yang Berbeda Sitti Wajizah; Samadi Samadi; Yunasri Usman; Elmy Mariana
Jurnal Agripet Vol 15, No 1 (2015): Volume 15, N0. 1, April 2015
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (141.693 KB) | DOI: 10.17969/agripet.v15i1.2286

Abstract

(The evaluation of  nutritive value and In Vitro digestibility of oil palm fronds through fermentation by using  Aspergillus niger  with  different soluble carbohydrate sources) ABSTRACT. Oil palm frond (OPF) is one of potential sources of alternative feed, but has limited use due to high crude fiber and low crude protein contents. Fermentation is one of the methods widely applied to improve nutritive value of animal feed. The purpose of this research is to increase nutritive value of fermented oil palm fronds by adding different soluble carbohydrate source into fermentation media. The results of the experiments indicated that fermented oil palm fronds by Aspergillus niger had a significant effect (P0,05)  on the content of crude protein, crude fiber, and ash. Generally, fermented oil palm fronds with different soluble carbohydrate was able to increase the content of crude protein of oil palm fronds, but not optimal yet in reducing the crude fiber content of fermented substrate. However, the addition of rice bran on the fermentation medium showed the best results, characterized by increasing crude protein and decreasing crude fiber contents as well as improved dry matter and organic matter digestibility, reflected in high concentration of VFA. 
Peningkatan Kualitas Ampas Tebu Sebagai Pakan Ternak Melalui Fermentasi dengan Penambahan Level Tepung Sagu yang Berbeda Samadi Samadi; Sitti Wajizah; Sabda Sabda
Jurnal Agripet Vol 15, No 2 (2015): Volume 15, No. 2, Oktober 2015
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.02 KB) | DOI: 10.17969/agripet.v15i2.2849

Abstract

(Improvement of fermented bagasse quality as animal feed by fermentation through administration of sago flour at different levels)ABSTRACT. Feed plays an important role in livestock production system. Due to limitation of pasture and forege areas, it needs to find new feed alternative as replacement of forage as animal feed. One of feed alternatives as replacement of forage is bagasse. Bagasse has low nutritive content and digestibility. One of the efforts to improve bagasse quality is by fermentation. The purpose of this experiment was to improve nutritive values of bagasse by fermentation method by using Trichoderma harzianum as inoculum. This research was conducted at Animal Nutrition Laboratory, Animal Husbandry Department, Agricultural Faculty, Syiah Kuala University, Banda Aceh from January to April 2015. The experiment was designed by completely randomized design (CRD) with 4 treatments (addition of sago flour at defferent levels); R1 control (0% sago flour), R2 (5% sago flour), R3 (10% sago flour), R4 (15% sago flour) of fermented material. Each treatment has 4 replications, therefore there were 16 units of treatment. Parameters observed in this experiment were nutritive values of fermented bagasse including the contents of dry matter, crude protein, crude fiber and ash. The results of the experiments indicated that fermented bagasse with Trichoderma harzianum by addition of various levels of sago flour had significantly effect (P0, 05) on crude fiber and ash contents. However, there were not significantly difference (P0, 05) on dry matter and crude protein contents. In conclusion, addition of various levels of sago flour by using Trichoderma harzianum at fermented bagasse was able to improve nutritive values of fermented bagasse.
Pengembangan eco enzyme berbasis limbah organik melalui penerapan eco community (Development of eco enzyme based on organic waste through application of eco community) Zuraida Hanum; Yurliasni Yurliasni; Sitti Wajizah; Zahratul Aini; Mira Delima
Buletin Pengabdian Vol 2, No 2 (2022): Bull. Community. Serv.
Publisher : The Institute for Research and Community Services (LPPM) Universitas Syiah Kuala (USK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpengmas.v2i2.26681

Abstract

Application of the 3Rs in the form of reuse, reduce, and recycle organic waste is the best program in environmental conservation, because it prioritizes the treatment of organic waste from its source. One form of recycling market organic waste by its utilization in the form of Eco Enzyme (EE). The treatment of market organic waste had been carried out by Dayah Baitul Qur'an to gain self-supporting funds for Dayah's operational necessity by producing and marketing EE products. The training covered several activities, mainly increasing knowledge (cognitive aspect) and changing habits (affective aspect) and practices (psychomotor aspect). The degree of understanding measurement was carried out by pre-test and post-test using the Likert scale. Based on pre-test results, the lowest score of 4 and the highest 9, with the modus value of 6 (31.25%) and the average value was 59.38%, classified as a moderate degree of understanding on the Likert scale. The post-test resulted in the lowest score of 7 and the highest 10, with the modus value of 10 (62.50%) and the average value was 93.33%, classified as an excellent degree of understanding on the Likert scale. Based on the activity results, it can be concluded that the Eco Enzyme Service based on organic waste increases public understanding of waste management and the economic benefits of organic waste treatment.