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EFEKTIVITAS EKSTRAK KULIT KACANG TANAH DAN BAKTERI LACTOBACILLUS ACIDOPHILUS SEBAGAI SINBIOTIK Mikael Sihite; Yosephine Laura Raynardia Esti Nugrahini; Erick Marcelino Simanjuntak
Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan Vol 2, No 4 (2020)
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jnttip.v2i4.29998

ABSTRAKPenelitian ini bertujuan untuk mengetahui efektivitas ekstrak kulit kacang tanah dan bakteri Lactobacillus acidophilus sebagai sinbiotik pada fermentasi 24 jam dan setelah penyimpanan pada suhu ruang selama lima hari. Penelitian ini dilaksanakan di Laboratorium Mikrobiologi, Fakultas Pertanian, Universitas Tidar pada bulan Juli hingga Agustus tahun 2020. Tahap penelitian ini terdiri dari ekstraksi kulit kacang tanah dan selanjutnya inokulasi bakteri Lactobacillus acidophilus ke dalam ekstrak kulit kacang tanah. Ekstrak kulit kacang yang diperoleh dimasukkan ke dalam labu erlenmeyer lalu bakteri Lactobacillus acidophilus diinokulasikan ke dalam larutan ekstrak kulit kacang dan difermentasikan di dalam inkubator selama 24 jam, hasil fermentasi dibiarkan di dalam suhu ruang hingga lima hari untuk selanjutnya dilakukan pengamatan kedua. Parameter yang diamati untuk fermentasi 24 jam dan setelah penyimpanan suhu ruang selama lima hari adalah pH dan jumlah total koloni bakteri Lactobacillus acidophilus. Data yang diperoleh dianalisis menggunakan uji-t untuk mengetahui perubahan yang terjadi selama fermentasi 24 jam dan setelah penyimpanan suhu ruang selama lima hari. Hasil analisis menunjukkan bahwa pH dan jumlah koloni Lactobacillus acidophilus pada fermentasi 24 jam berbeda nyata dengan kontrol, selanjutnya pH dan jumlah koloni bakteri Lactobacillus acidophilus pada penyimpanan suhu ruang selama lima hari juga berbeda nyata dengan pH dan jumlah koloni bakteri Lactobacillus acidophilus pada fermentasi 24 jam. Kesimpulan yang diperoleh adalah bahwa ekstrak kulit kacang tanah dan bakteri Lactobacillus acidophilus sangat efektif untuk difungsikan sebagai sinbiotik. Kata kunci: ekstrak kulit kacang tanah, Lactobacillus acidophilus, sinbiotik ABSTRACTThis research was aimed to know the effectiveness of peanut shell extract and Lactobacillus acidophilus as a synbiotic in 24 hours fermentation and room temperature storage for five days. This research was conducted in Microbiology Laboratory, Faculty of Agriculture, Tidar University in July till August 2020. The stages of this research were extracting the peanut shell and the next was Lactobacillus acidophilus inoculation into the extract. The peanut shell extract was put into Erlenmeyer flask and Lactobacillus acidophilus was inoculated into the extract, incubated, and the first data recorded after 24 hours incubation. The fermented extract was kept in room temperature for five days, and the second data were recorded after. The data recorded for 24 hours incubation and five days room temperature storage were pH and Lactobacillus acidophilus colony total. The data collected was analyzed using t-test to find out the differences occurs in 24 hours fermentation and after five days room temperature storage. The results showed that pH and Lactobacillus acidophilus colony total in 24 hours fermentation was significantly different compared to control. Furthermore, the pH and Lactobacillus acidophilus colony total after five days room temperature storage was significantly different compared to pH and Lactobacillus acidophilus colony total of 24 hours fermentation. It is concluded that peanut shell extract and Lactobacillus acidophilus was highly effective to be functioned as synbiotic. Keywords: peanut shell extract, Lactobacillus acidophilus, synbiotic

Pengaruh Perbedaan Level Krioprotektan DMA terhadap Pembekuan Sperma Ayam Yosephine Laura Raynardia Esti Nugrahini
Journal of Livestock Science and Production Vol 1, No 1 (2017): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v1i1.448

Penelitian ini bertujuan untuk mengetahui level DMA yang paling efektif untuk pembekuan sperma ayam. Penelitian ini menggunakan 4 ekor pejantan ayam Bangkok berumur 12 sampai 18 bulan sebagai sumber sperma. Sperma dari 4 ekor pejantan ditampung setiap tujuh hari sekali dan dibekukan dalam kontainer nitrogen cair -196°C dengan menggunakan krioprotektan DMA dengan konsentrasi 10% (P1), 14% (P2), dan 18% (P3). Thawing menggunakan air es dengan suhu 4°C selama 60 detik. Hasil penelitian menunjukkan bahwa kualitas sperma turun setelah pembekuan yang terlihat pada motilitas akhir pada P1, P2, dan P3 berturut-turut adalah 15±5%, 7,24±2,54%, dan 0%; viabilitas 22±4,43%, 0%, dan 0%; serta abnormalitas 67,2±4,09%, 75,2±19,38%, 61,8±22,55%. Kesimpulan yang diperoleh adalah konsentrasi krioprotektan DMA pada level 10 % memperlihatkan penurunan yang besar pada kualitas sperma, sebaiknya konsentrasi DMA yang digunakan di bawah 10%. Kata kunci: DMA, Pembekuan sperma, Kualitas sperma

The effect of combination of black garlic and turmeric on laying sequence of Magelang duck infected with Salmonella enteritidis Monica Sonia Indri Pradipta; Yosephine Laura Raynardia Esti Nugrahini; Kurnia Islamia; Budi Santoso; Rio Kayisa; Syaiful Iqbal; Maulana Tri Andhani; Rifka Triyanto; Ujan Satrio
Journal of Livestock Science and Production Vol 3, No 2 (2019): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v3i2.2039

The digestive tract is the main key to an animal's health which manifests livestock productivity. Healthy animals produce optimal livestock productivity. The purpose of this study was to determine egg production from a combination of turmeric and garlic against Salmonella enteritidis infection or commonly referred to as Salmonellosis disease. The method of preparing turmeric and garlic is done by giving heat treatment at a temperature of ± 70° C, then given by mashing. The results showed that after infection with Salmonella enteritidis, abnormal egg-laying occurred, namely eggs are very small than normal. The productivity of magelang ducks infected by Salmonella enteritidis and supplemented with black garlic and turmeric (P2) can pursue control treatment (P0) and treatment without infection plus black garlic and turmeric supplementation (P1). Whilst, egg weight from treatment P1 was heavier than P0 and P2 after infection. It can be concluded that the addition of black garlic and turmeric can improve both egg productivity and egg weight. The productivity of Magelang duck eggs infected by Salmonella enteritidis and added turmeric and black garlic can recover within 2.5 weeks after infection.Keywords: Duck of Magelang, Salmonella enteritidis, black garlic, turmeric The digestive tract is the main key to an animal's health which manifests livestock productivity. Healthy animals produce optimal livestock productivity. The purpose of this study was to determine egg production from a combination of turmeric and garlic against Salmonella enteritidis infection or commonly referred to as Salmonellosis disease. The method of preparing turmeric and garlic is done by giving heat treatment at a temperature of ± 70° C, then given by mashing. The results showed that after infection with Salmonella enteritidis, abnormal egg-laying occurred, namely eggs are very small than normal. The productivity of magelang ducks infected by Salmonella enteritidis and supplemented with black garlic and turmeric (P2) can pursue control treatment (P0) and treatment without infection plus black garlic and turmeric supplementation (P1). Whilst, egg weight from treatment P1 was heavier than P0 and P2 after infection. It can be concluded that the addition of black garlic and turmeric can improve both egg productivity and egg weight.The productivity of Magelang duck eggs infected by Salmonella enteritidis and added turmeric and black garlic can recover within 2.5 weeks after infection. Keywords: Duck of Magelang, Salmonella enteritidis, black garlic, turmeric

Rancang Bangun Wireless Sensor Network sebagai Sistem Monitoring Kadar Gas Amonia pada Perternakan Ayam Berbasis Lora Agus Wahyu Widodo; Bagus Fatkhurrozi; Yosephine Laura Raynardia Esti Nugrahini
ULIL ALBAB : Jurnal Ilmiah Multidisiplin Vol. 2 No. 2: Januari 2023
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jim.v2i2.1233

Permasalahan yang sering disepelekan peternak yaitu kualitas udara di lingkungan ternak. Hal tersebut berdampak pada kualitas kesehatan ternak sehingga mempengaruhi produktifitas hasil ternak. Gas yang berperan dalam masalah tersebut adalah gas ammonia (NH3) yang merupakan senyawa kimia sebagai salah satu indikator pencemaran udara pada bentuk kebauan di lingkungan perternakan. Perlu adanya pengamatan berkaitan dengan gas amonia yang diproduksi pada ternak untuk menentukan tindakan selanjutnya dengan tepat. Tujuan dari penelitian ini adalah merancang sistem wireless sensor network sebagai monitoring gas amonia. Pengujian eror sensor MQ 137 pada rentang PPM mulai dari 4-91.3 mendapatkan nilai eror teruji terbanyak sebesar 37%. LoRa SX1278 mengalami packet loss sebesar 40% pada jarak lebih dari 111m dalam kondisi NLOS dengan nilai RSSI -112. Sistem monitoring berkerja dengan baik dalam pengujian pengambilan data selama 2 hari mampu menyimpan data pengukuran amonia, suhu dan RSSI maupun menampilkannya dalam web server raspberry pi secara lokal.

Pengaruh Perbedaan Level Krioprotektan DMA terhadap Pembekuan Sperma Ayam Yosephine Laura Raynardia Esti Nugrahini
Journal of Livestock Science and Production Vol 1, No 1 (2017): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v1i1.448

Penelitian ini bertujuan untuk mengetahui level DMA yang paling efektif untuk pembekuan sperma ayam. Penelitian ini menggunakan 4 ekor pejantan ayam Bangkok berumur 12 sampai 18 bulan sebagai sumber sperma. Sperma dari 4 ekor pejantan ditampung setiap tujuh hari sekali dan dibekukan dalam kontainer nitrogen cair -196°C dengan menggunakan krioprotektan DMA dengan konsentrasi 10% (P1), 14% (P2), dan 18% (P3). Thawing menggunakan air es dengan suhu 4°C selama 60 detik. Hasil penelitian menunjukkan bahwa kualitas sperma turun setelah pembekuan yang terlihat pada motilitas akhir pada P1, P2, dan P3 berturut-turut adalah 15±5%, 7,24±2,54%, dan 0%; viabilitas 22±4,43%, 0%, dan 0%; serta abnormalitas 67,2±4,09%, 75,2±19,38%, 61,8±22,55%. Kesimpulan yang diperoleh adalah konsentrasi krioprotektan DMA pada level 10 % memperlihatkan penurunan yang besar pada kualitas sperma, sebaiknya konsentrasi DMA yang digunakan di bawah 10%. Kata kunci: DMA, Pembekuan sperma, Kualitas sperma

The effect of combination of black garlic and turmeric on laying sequence of Magelang duck infected with Salmonella enteritidis Monica Sonia Indri Pradipta; Yosephine Laura Raynardia Esti Nugrahini; Kurnia Islamia; Budi Santoso; Rio Kayisa; Syaiful Iqbal; Maulana Tri Andhani; Rifka Triyanto; Ujan Satrio
Journal of Livestock Science and Production Vol 3, No 2 (2019): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v3i2.2039

The digestive tract is the main key to an animal's health which manifests livestock productivity. Healthy animals produce optimal livestock productivity. The purpose of this study was to determine egg production from a combination of turmeric and garlic against Salmonella enteritidis infection or commonly referred to as Salmonellosis disease. The method of preparing turmeric and garlic is done by giving heat treatment at a temperature of ± 70° C, then given by mashing. The results showed that after infection with Salmonella enteritidis, abnormal egg-laying occurred, namely eggs are very small than normal. The productivity of magelang ducks infected by Salmonella enteritidis and supplemented with black garlic and turmeric (P2) can pursue control treatment (P0) and treatment without infection plus black garlic and turmeric supplementation (P1). Whilst, egg weight from treatment P1 was heavier than P0 and P2 after infection. It can be concluded that the addition of black garlic and turmeric can improve both egg productivity and egg weight. The productivity of Magelang duck eggs infected by Salmonella enteritidis and added turmeric and black garlic can recover within 2.5 weeks after infection.Keywords: Duck of Magelang, Salmonella enteritidis, black garlic, turmeric The digestive tract is the main key to an animal's health which manifests livestock productivity. Healthy animals produce optimal livestock productivity. The purpose of this study was to determine egg production from a combination of turmeric and garlic against Salmonella enteritidis infection or commonly referred to as Salmonellosis disease. The method of preparing turmeric and garlic is done by giving heat treatment at a temperature of ± 70° C, then given by mashing. The results showed that after infection with Salmonella enteritidis, abnormal egg-laying occurred, namely eggs are very small than normal. The productivity of magelang ducks infected by Salmonella enteritidis and supplemented with black garlic and turmeric (P2) can pursue control treatment (P0) and treatment without infection plus black garlic and turmeric supplementation (P1). Whilst, egg weight from treatment P1 was heavier than P0 and P2 after infection. It can be concluded that the addition of black garlic and turmeric can improve both egg productivity and egg weight.The productivity of Magelang duck eggs infected by Salmonella enteritidis and added turmeric and black garlic can recover within 2.5 weeks after infection. Keywords: Duck of Magelang, Salmonella enteritidis, black garlic, turmeric

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