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All Journal Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Teknologi Hasil Peternakan

Deden Zamzam Badruzzaman

Fakultas Peternakan Universitas Padjadjaran

Author-ID : 2833163

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Engineering Immunology & microbiology Languange, Linguistic, Communication & Media Public Health Veterinary

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APLIKASI LIMBAH TERNAK SEBAGAI SUMBER MIKROBA UNTUK FERMENTASI SILASE DIKELOMPOK TANI RANCAMULYA SUMEDANG Eulis Tanti Marlina; Deden Zamzam Badruzzaman; Hendi Setiyatwan
Dharmakarya Vol 8, No 2 (2019): Juni 2019
Publisher : Universitas Padjadjaran

Limbah peternakan mengandung beragam mikroba pengurai bahan organik. Mikroba asal limbah ternak dapat dimanfaatkan dalam proses pembuatan silase untuk mempersingkat waktu inkubasi dengan produksi silase yang berkualitas baik. Pada umumnya peternak akan kesulitan mendapatkan hijauan pakan ternak pada musim kemarau. Seringkali ternak diberi pakan seadanya dengan kualitas dan kuantitas yang tidak memadai. Tujuan penyuluhan ini merupakan difusi inovasi pembuatan silase pada masyarakat peternak di kelompok tani Rancamulya dengan memanfaatkan limbah ternak sebagai konsorsium mikroba starter. Melalui difusi inovasi pembuatan silase diharapkan dapat meningkatkan pengetahuan dan keterampilan peternak dalam membuat silase dengan memanfaatkan jumlah hijauan pakan ternak pada saat produksi melimpah. Metode yang digunakan dalam difusi inovasi ini adalah penyuluhan secara langsung (Direct Communication) dan metode demonstrasi melalui demonstrasi plot pembuatan starter dan silase serta pengawetan beberapa bahan pakan. Hasil difusi inovasi silase menggunakan starter mikroba asal limbah ternak pada masyarakat peternak Desa Rancamulya Sumedang menghasilkan peningkatan pengetahuan tentang teknologi pengolahan limbah dan teknologi silase dengan peningkatan pengetahuan mencapai 3,82 % pada materi pengolahan limbah dan 99,42 % pada materi teknologi silase. Peran serta masyarakat dalam proses difusi inovasi cukup responsif. Demikian juga partisipasi aparat desa dan Petugas Penyuluh Lapangan (PPL) Kecamatan Sumedang Utara cukup baik sehingga diharapkan dapat menularkan semangant transferteknologi tepat guna yang lebih luas.

Pengaruh Nisbah C/N Campuran Limbah Milk Tea dan Molasses Terhadap Jumlah Bakteri Asam Laktat, pH, Perubahan Fisik Warna, dan Aroma pada Probiotik Abdul Karim; Deden Zamzam Badruzzaman; Wowon Juanda; Yuli Astuti Hidayati
Jurnal Teknologi Hasil Peternakan Vol 1, No 2 (2020): September
Publisher : Unpad Press

The objective of the research is to identify the effect of various C/N ratio mixed of milk tea waste and molasses on amount of lactic acid bacteria, pH, physical changes color and aroma in probiotics. The material used in this research are milk tea waste and molasses, fermented in anaerobic. The research method uses a Completely Randomized Design (CRD) by 3 treatments, which are P1 = C/N ratio 25, P2 = C/N ratio 30, P3 = C/N ratio35, with 6 repetitions. The measured parameters are amount of lactic acid bacteria, the pH and physical changes color and aroma. The data were analyzed by Analysis of Variance (ANOVA) method based of Tukey Test. The results of this research showed that there is a significant effect (P < 0,05) between a various of C/N ratio on amount of lactic acid bacteria, pH levels and physical changes color and aroma in the results of fermentation (probiotics). The best respond is on the C/N ratio 30, so it can produced high amount of lactic acid bacteria with an average of 2,06 x 109 CFU/mL, an average pH of 3,75 and physical changes in color and aroma.

Evaluasi Jumlah Total Bakteri dan Staphylococcus aureus pada Produk Ayam Olahan dengan Pembelian Online Pelangi Ananda Juandini; Deden Zamzam Badruzzaman; Eulis Tanti Marlina
Jurnal Teknologi Hasil Peternakan Vol 2, No 2 (2021): September
Publisher : Unpad Press

Chicken meat is one of the basic ingredients of food that is preferred by the community because of its high nutrition and affordable prices. However, this high nutrition causes chicken meat to be easily contaminated with microorganisms, so it is necessary to process it with good sanitation so as to reduce the possibility of meat being contaminated by microorganisms and can be consumed healthily. This study aims to determine the process of implementing sanitation in the catering DM and to find out the total number of bacteria and Staphylococcus aureus in fried chicken and processed grilled chicken in DM catering. The results showed that the total number of bacteria in fried chicken was 1,57 x 106 < µ < 2,66 x 106 cfu/g, while in grilled chicken 1,74 x 106 < µ < 2,59 x 106 cfu/g, the results of the analysis of the calculation of the total number of S. aureus bacteria in fried chicken is 4,9 x 101 < µ < 7,1 x 101 cfu/g while for grilled chicken it is 5,1 x 101 < µ < 7,6 x 101 cfu/g. From these results it can be concluded that the total number of bacteria in DM catering exceeds the maximum limit. has been determined by BPOM but the total number of S. aureus bacteria in DM catering is still below the limit set by BPOM.

Kajian Potensi Ekstrak Buah Mengkudu (Morinda citrifolia) sebagai Desinfektan Alami terhadap Jamur pada Ruang Penyimpanan Susu Ratna Hadiyanti; Deden Zamzam Badruzzaman; Wowon Juanda; Yuli Astuti Hidayati
Jurnal Teknologi Hasil Peternakan Vol 1, No 1 (2020): Maret
Publisher : Unpad Press

Morinda citrifolia can be used as a natural disinfectant on the milk storage space because it has an anti-fungal compound. The purpose of this study is to determine the potential of Morinda citrifolia extract as a natural disinfectant to fungi in the milk storage room, is reviewed from a decrease in the number of mushrooms and identification of the type of fungi before and after the use of Morinda citrifolia extracts. The study was conducted experimentally using a complete random design (CRD) with four treatments of P0 (without using Morinda citrifolia), P1 (15% concentration of Morinda citrifolia extract), P2 (20% concentration of Morinda citrifolia extract), P3 (concentration 25% of Morinda citrifolia extracts) and six times the replay. The observed is a decrease in the number of fungi, identifying the type of fungi before the use of Morinda citrifolia extract, identification of the type of fungi after the use of Morinda citrifolia extract. The results showed that Morinda citrifolia extract had a noticeable effect on decreasing the number of fungi in the milk storage room, with a consecutive drop percentage of P0 = 25,12%, P1 = 58,12%, P2 = 61,89%, P3 = 70,59%. The result of identification of fungi type on milk storage Chamber is Cephalosporium sp, Aspergillus ochraceus, Aspergillus flavus, Penicillium purpurogenum, Penicillium digitatum, Mucor sp. The decrease in the amount of the type of each fungus is Cephalosporium sp (68,13%), Aspergillus ochraceus (88%), Aspergillus flavu (87,94%), Penicillium purpurogenum (85,71%), Penicillium digitatum (95.73%), Mucor sp (59,57%).

Kajian Mikrobiologis Daging Ayam Giling yang Dijual di Supermarket Wilayah Jatinangor Helda Rahayu Novianti; Eulis Tanti Marlina; Deden Zamzam Badruzzaman
Jurnal Teknologi Hasil Peternakan Vol 2, No 2 (2021): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v2i2.36170

Chicken is one of the animal protein sources utilized to fulfill humans nutritional needs. Chicken is prone to be damaged and susceptible to be contaminated by pathogenic bacterial because chicken contains high nutrition. Ground meat is one of the livestock food production processed by meat-cutting and frequently sold in supermarkets. This research aims to seek the quality of microbial in chicken sold in supermarkets located in Jatinangor region. Specifically, this study attempts to ascertain the amount of bacterial and Staphylococcus aureus contained in chicken. The sampling method is carried out by simple random sampling in which the chickens are obtained from two different supermarkets in Jatinangor region. Furthermore, the calculation is carried out by using Total Plate Count (TPC) and the result is analyzed statistically by the descriptive method. The result shows that the average number of bacteria in Supermarket A is 5,43 x 10⁷ CFU/g, while in Supermarket B is 4,64 x 10⁷ CFU/g. Correspondingly, the amount of Staphylococcus aureus in Supermarket A is 7,2 x 10⁴ CFU/g and in Supermarket B is 2,9 x 10⁴ CFU/g. The number of bacterial and Staphylococcus aureus in ground chicken in both supermarkets exceeds the maximum number of microbial contamination limitations that have been determined by SNI in 2009 No.7388 which are 1 x 10⁶ CFU/g and 1 x 10 ² CFU/g.

Pengaruh Penambahan Monosodium Fosfat pada Pembuatan Processed Cheese dengan Koagulan Sari Nanas terhadap Kadar Air, Rendemen, dan Akseptabilitas Ida Ayu Marintan Raisanti; Wendry Setiyadi Putranto; Deden Zamzam Badruzzaman
Jurnal Teknologi Hasil Peternakan Vol 3, No 1 (2022): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v3i1.39078

Processed cheese is a natural cheese that has undergone further processing to produce a more homogeneous texture. Bromelain enzyme derived from pineapple fruit which was used as a coagulant. Emulsifier in the form of monosodium phosphate (NaH2PO4) was used as an emulsifier. This study was aimed to determine the effect of the NaH2PO4 addition on moisture content, yield, and acceptability of processed cheese with pineapple juice coagulant. This research was conducted by experimental method using a completely randomized design with a significance level of 5% for 3 treatment concentrations (P1=2%, P2-3%, and P3=4%). Each treatment was repeated 6 times. If there was a difference, Duncan’s further test is carried out. Acceptability data was tested using Kruskal-Wallis, if there was a difference, the Mann-Whitney further test was carried out. The results showed that the use of NaH2PO4 with concentration of P1 (2%), P2 (3%) and P3 (4%) had no effect on moisture content and yield. The best acceptability value was found in P2 (3%) with a numerical scale for the best taste, namely 3.67 (slightly like-like), color 3.73 (slightly like-like), aroma 4.27 (like-like very much), texture 3.60 (slightly like-like), and the total acceptance is 3.53 (slightly like-like).

Co-Authors Abdul Karim Eulis Tanti Marlina HELDA RAHAYU NOVIANTI Hendi Setiyatwan Ida Ayu Marintan Raisanti Pelangi Ananda Juandini Ratna Hadiyanti Wendry Setiyadi Putranto Wowon Juanda Yuli Astuti Hidayati

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