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All Journal Buletin Udayana Mengabdi Majalah Ilmiah Peternakan Pastura; Journal Of Tropical Forage Science Jurnal Peternakan Tropika Bumi Lestari Jurnal Pendidikan Jurnal Ilmiah Teknologi Pertanian Agrotechno Animal Production : Indonesian Journal of Animal Production
Sri Anggreni Lindawati
Program Studi Peternakan, Fakultas Peternakan, Universitas Udayana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science Veterinary Other

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Journal : Jurnal Peternakan Tropika

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KARAKTERISTIK MASKER KEFIR SUSU SAPI DENGAN FORTIFIKASI SERBUK BUNGA TELANG (Clitoria ternatea L.) PASCA INKUBASI D. C., Raharjo; Lindawati, S. A.; Miwada, I N. S.
Jurnal Peternakan Tropika Vol 10 No 1 (2022): Vol. 10 No. 1 Tahun 2022
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

The purpose of this study was to determine the characteristics of fortified cow's milk kefir masks withpowdered telang flower after incubation. The research was carried out from February to April 2021 at the Laboratory of Animal Products Technology and Microbiology, Faculty of Animal Science, Udayana University. The experimental design used was a completely randomized design (CRD) with four treatments and four replications, namely 0% fortification of telang flower powder (P0), 4% fortification of telang flower powder (P1), 6% fortification of telang flower powder (P2), fortification of 8 % of flower pollen (P3). The variables observed included pH, adhesion, phenol, flavonoid, color, texture. The results showed that the characteristics of fortified kefir masks had a pH value of P0 (4.74), P1 (4.86), P2 (4.97), and P3 (4.97) which were statistically significantly different (P<0 0.05), the adhesion to treatment P0 (23.67), P1 (15.46), P2 (12.36), and P3 (10.23) were statistically significantly different (P<0.05), phenol at treatments P0 (9.96), P1 (25.90), P2 (40.98), and P3 (46.86) were statistically significantly different (P<0.05), flavonoids in treatment P0 (146.97) , P1 (166.09), P2 (165.95), and P3 (170,22) were statistically significantly different (P<0.05), the color in the treatment P0 (white), P1 (light purple), P2 ( light purple), and P3 (purple) were statistically significantly different (P<0.05), the textures of the treatments P0 (liquid), P1 (liquid), P2 (slightly thick), and P3 (slightly thick) were statistically significantly different (P<0.05). The conclusion of this study that the kefir mask with fortification of telang flower after incubation affected the pH value, adhesion, total phenol, flavonoid, color, texture and fortification of 4% was able to provide the best characteristics. Keywords: kefir mask, cow's milk, mask characteristics and telang flower
KAJIAN PENGGUNAAN ASAP CAIR DENGAN LAMA PERENDAMAN BERBEDA PADA BAKSO AYAM TERHADAP TINGKAT PENERIMAAN PANELIS Wulandari N.P; Lindawati S.A; Miwada IN.S
Jurnal Peternakan Tropika Vol 3 No 1 (2015)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Penelitian ini bertujuan untuk mengidentifikasi karakter responden terhadap produk bakso ayam (warna, aroma, tekstur, citarasa dan penerimaan secara keseluruhan) yang diberi perlakuan lama perendaman dalam asap cair. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yang meliputi P15 (lama perendaman 15 menit), P20 (lama perendaman 20 menit), P25 (lama perendaman 25 menit) dan P30 (lama perendaman 30 menit). Variabel yang diamati pada penelitian ini yaitu warna, aroma, tekstur, citarasa dan penerimaan keseluruhan. Pengujian kualitas organoleptik pada lama perendaman yang berbeda dengan konsentrasi asap cair 3% memberikan pengaruh nyata (P<0,05) terhadap bakso ayam ditinjau dari segi aroma, citarasa dan penerimaan secara keseluruhan serta tidak nyata (P>0,05) terhadap warna dan tekstur. Berdasarkan penelitian ini dapat disimpulkan bahwa lama perendaman selama 25-30 menit bakso ayam dalam asap cair (konsentrasi 3%) disukai oleh panelis dengan skor nilai yaitu 3,77 (mengarah ke kriteria suka).
NILAI ORGANOLEPTIK KEFIR HASIL FORTIFIKASI UBI UNGU PADA PROSES FERMENTASI SUSU SELAMA PENYIMPANAN Yanti N K.A.W.P; Lindawati S.A; Miwada I N.S
Jurnal Peternakan Tropika Vol 4 No 1 (2016)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Penelitian bertujuan untuk mengidentifikasi respon panelis terhadap kefir yang difortifikasi tepung ubi ungu dengan konsentrasi 4% serta menentukan waktu simpan terbaik melalui respon panelis dari segi warna, aroma, kekentalan, citarasa, dan penerimaan keseluruhan. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan (0, 1, 3, 5 dan 7 hari) lama penyimpanan dan 24 ulangan. Hasil penelitian menunjukkan bahwa lama penyimpanan 0-7 hari berbeda tidak nyata (P>0,05) terhadap  warna, aroma, citarasa dan penerimaan keseluruhan. Skor nilai warna 4,04 (suka) sampai 3,54 (suka), skor nilai aroma 3,25 (biasa) sampai 3,75 (suka), skor nilai citarasa 4,17 (suka) sampai 3,50 (suka) dan skor nilai penerimaan keseluruhan 4,12 (suka) sampai 3,62  (suka). Namun lama penyimpanan berbeda nyata (P<0,05) terhadap kualitas kefir ubi ungu ditinjau dari segi kekentalan dengan skor nilai 3,96 (suka) sampai 3,25 (biasa). Berdasarkan hasil penelitian ini dapat disimpulkan bahwa kefir dengan fortifikasi tepung ubi ungu  4% selama penyimpanan 0 sampai 7 hari secara organoleptik (warna, aroma, citarasa dan penerimaan keseluruhan) disukai oleh panelis dengan skor nilai berturut turut 4,04 (suka), 3,75 (suka) 4,17 (suka), 4,12 (suka) dan nilai organoleptik kefir ubi ungu terhadap tingkat kesukaan kekentalan tertinggi pada masa simpan 0 hari dengan skor nilai 3,96 (suka).
TINGKAT CEMARAN MIKROBA PADA DAGING BABI LANDRACE PERSILANGAN YANG DIBERI PENAMBAHAN SEKAM PADI PADA RANSUM MENGANDUNG LIMBAH HOTEL KERING Elisabeth P.W; Ariana IN.T; Lindawati S.A
Jurnal Peternakan Tropika Vol 2 No 3 (2014)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Penelitian ini bertujuan untuk mengetahui Tingkat Cemaran Mikroba daging babi landrace persilangan yang diberi penambahan sekam padi pada ransum mengandung limbah hotel kering, sehingga kualitas daging dapat diketahui masih layak atau tidaknya daging untuk dikonsumsi. Penelitian ini dilakukan selama 3 bulan (23 Oktober – 23 Desember 2012). Dengan menggunakan babi persilangan Landrace x Yorkshire berjenis kelamin jantan yang sudah dikastrasi sebanyak 24 ekor dengan umur 2 bulan dan berat badan 26,15±0,73 kg. Desain percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 4 pelakuan dan 6 ulangan. Perlakuan yang dicobakan yaitu ransum tanpa sekam padi (R0), ransum mengandung 10% sekam padi (R1), ransum mengandung 20% sekam padi (R2) dan ransum mengandung 30% sekam padi (R3). Peubah yang diamati yaitu tingkat cemaran mikroba Total Plate Count (TPC), Coliform, dan Esherichia Coli. Hasil penelitian ini menunjukkan bahwa pemberian sekam padi dalam ransum mengandung limbah hotel masih dalam batas keamanan pangan (layak dikonsumsi), dengan kisaran Total Mikroba/TPC sebesar 2,14 – 3,50 x 104 cfu/ g ; Total Coliform sebesar 0,93 – 2,00 x 101 cfu/g ; dan Total E.coli sebesar 0,43 - 0,83 x 101 cfu/g.
EVALUASI KUALITAS KIMIA SUSU KUDA LIAR SUMBAWA PADA UMUR YANG BERBEDA Abubakar M. A.; S. A. Lindawati; M. Hartawan
Jurnal Peternakan Tropika Vol 5 No 3 (2017)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Sumbawa Wild Horse Milk is one of the pure milk that is milking from a horse farmed by farmer in Sumbawa Island. This research aimed to know the chemical quality of wild horse milk in Sumbawa in the age of the horse 3, 5 and 7 years old. This study was conducted in two places. The sampling was conducted in Moyo Hilir subdistrict, Sumbawa Regency and the chemical quality evaluation was conducted in Livestock Production Technology of Laboratory and Microbiology, Faculty of Animal Husbandry Udayana University. The design that used in this study was Randomized Complete Design (RAD) with 3 treatments and 3 repetitions to obtain 9 unit of experiments. The variables that observed in this study were fat content, lactose, protein, pH and total of microbes. The results showed that the fat content in the age of 3 is 2.17%, lactose 2.61%, protein 2.41%, pH 5.50% and total of bacteria 5.5x107 cfu/ml. In the 5 years old of Sumbawa wild horse milk containes 2.94% of fat, 2.19% of lactose, 2.04% of protein, pH value 5.50 and total bacteria of 5.50 cu / ml. In the wild horse milk age 7 years of 3.67% fat, 1.79% lactose, 2.80% protein, 5.87 pH value and total of bacteria 1.70x106 cfu/ml. Based on the result that obtained, can be concluded that the fat, lactose, protein and pH value of Sumbawa wild horse milk at age 3, 5 and 7 years already met the Indonesian National Standard, but based on the results of total of bacteria, it is unfit consumption seen from total of bacteria exceeds the normal threshold of SNI. Keywords: sumbawa wild horse milk, chemical quality, age
KARAKTERISTIK DAGING BABI LANDRACE YANG DIMARINASI DALAM BERBAGAI EKSTRAK BAHAN ALAMI Hermawati N. Md. N.; I N.S Miwada; S. A. Lindawati
Jurnal Peternakan Tropika Vol 7 No 1 (2019): Vol. 7 Isssues 1 (2019)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to analyze the ability of garlic extract, onion, pineapple and turmeric as antibacterial and its effect on the characteristics of landrace pork. The research method used a completely randomized design namely garlic (P1), shallots (P2), pineapple (P3) and turmeric (P4) with 4 replications. The variables measured included pH, water content, water binding capacity, color, aroma and total bacteria. Data analysis using variance (Anova) and non-parametric (Kruskal-Wallis). The results showed that the pH value of landrace pork with turmeric extract (6.67%) significantly (P <0.05) was higher than that of garlic extract (5.61%), shallots (5.45%) and pineapple (5.54%). The ability of binding capacity of meat with red onion extract (27.77%) had a significant effect (P<0.05) higher than garlic extract (26.53%), pineapple (26.19%) and turmeric (22.56%). The panelists response to the color of landrace pork had a significant effect (P<0.05) on turmeric extract. However, it has no significant effect (P>0.05) on garlic extract, onion and pineapple. The total bacteria of landrace pork with garlic extract (3,3 x 108 CFU/g) and shallots (3,8 x 108 CFU/g) significantly affected (P<0.05) lower than pineapple extract (4.6 x 108 CFU/g) and turmeric extract (4.6 x 108 CFU/g). Water content and aroma of landrace pork from the four extracts of natural ingredients showed no significant difference. The conclusion of this study is the ability of antibacterial bioactive substances from the four natural extract ingredients to show that garlic and shallot extract has a significant effect compared to pineapple extract and turmeric extract. Keywords: natural ingredient extract, marination, pork
DAMPAK FORTIFIKASI UBI UNGU (Ipomoeabatatas) PADAPROSES FERMENTASI SUSU KEFIRTERHADAPSIFAT-SIFAT ANTIOKSIDAN SELAMA PENYIMPANAN Rumapea D. K.; I N. S. Miwada; S. A. Lindawati
Jurnal Peternakan Tropika Vol 4 No 1 (2016)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Kefir fortified with purple sweet potato can be a health daily drink. The research is aimed to determine was to identify the best storage period kefir product, to identify antioxidant capacity, and to evaluate the quality of kefir product at different storage. This research was conducted for 3 months from 21 February to 21 May 2015 in Technology and Microbiology Laboratory, Faculty of Animal Husbandry and Biochemistry and Food and Science Technology Laboratory, Faculty of Technology Agriculture, Udayana University. Methods use in this study was completely randomized design (CRD), using 5 treatments (0, 1, 3, 5, and 7 days) during storage and 4 replication. Variables observed were pH, percentage of total acid, phenol, antioxidant capacity, and IC50. Storage period were non significantly affected the content of pH, and total acid. Storage period were significantly affected the content of phenol, antioxidant capacity, and IC50. Based of this research it could be concluded that the best storage period of kefir fortified with purple sweet potato was at 3 days with total value of phenol 37.5798 mg/100 ml GAE, antioxidant capacity 11.3800 mg/L.GAEAC, and IC50 246.81 mg/ml.
KARAKTERISTIK MASKER KEFIR SUSU SAPI DENGAN FORTIFIKASI SERBUK BUNGA TELANG (Clitoria ternatea L.) PASCA INKUBASI Raharjo D. C.; S. A. Lindawati; I N. S. Miwada
Jurnal Peternakan Tropika Vol 10 No 1 (2022): Vol. 10 No. 1 Tahun 2022
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Tujuan penelitian ini untuk mengetahui karakteristik masker kefir susu sapi fortifikasi serbuk bunga telang pasca inkubasi. Penelitian dilaksanakan pada bulan Pebruari hingga April 2021 di Laboratorium Teknologi Hasil Ternak dan Mikrobiologi Fakultas Peternakan Universitas Udayana. Rancangan percobaan yang digunakan, Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan empat ulangan yaitu fortifikasi 0% serbuk bunga telang (P0), fortifikasi 4% serbuk bunga telang (P1), fortifikasi 6% serbuk bunga telang (P2), fortifikasi 8% serbuk bunga telang (P3). Variabel yang diamati meliputi pH, daya lekat, fenol, flavonoid, warna, tekstur. Hasil penelitian menunjukkan bahwa karakteristik masker kefir yang difortifikasi mempunyai nilai pH pada perlakuan P0 (4,74), P1 (4,86), P2 (4,97), dan P3 (4,97) secara statistik berbeda nyata (P<0,05), daya lekat pada perlakuan P0 (23,67), P1 (15,46), P2 (12,36), dan P3 (10,23) secara statistik berbeda nyata (P<0,05), fenol pada perlakuan P0 (9,96), P1 (25,90), P2 (40,98), dan P3 (46,86) secara statistik berbeda nyata (P<0,05), flavonoid pada perlakuan P0 (146,97), P1 (166,09), P2 (165,95), dan P3 (170,22) secara statistik berbeda nyata (P<0,05), warna pada perlakuan P0 (putih), P1 (ungu muda), P2 (ungu muda), dan P3 (ungu) secara statistik berbeda nyata (P<0,05), tekstur pada perlakuan P0 (cair), P1 (cair), P2 (sedikit kental), dan P3 (sedikit kental) secara statistik berbeda nyata (P<0,05). Kesimpulan dari penelitian ini bahwa masker kefir dengan fortifikasi bunga telang pasca inkubasi mempengaruhi nilai pH, daya lekat, total fenol, flavonoid, warna, tekstur dan fortifikasi 4% mampu memberikan karakteristik terbaik. Kata Kunci: masker kefir, susu sapi, karakteristik masker dan bunga telang
STUDI KIMIA FISIK DAGING AYAM YANG DIPASARKAN DI BEBERAPA PASAR DI KOTA DENPASAR Astika I W. H.; I N. S. Miwada; S. A. Lindawati
Jurnal Peternakan Tropika Vol 5 No 2 (2017)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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The purpose of this research is to analyze the quality of the chicken meats that are sold in some markets in Denpasar. The research was conducted over 3 months from September to November 2016. The research used Randomized block design (RBD) with 4 treatments and 4 times replications. The research used market as the treatment, Badung market is used as treatment B, Kreneng market as treatment K, Sanglah market as treatment S, Pemedilan market as treatment P. Chicken meats used in this research are the chests, which are collected from some traders in some markets in Denpasar city. Variable observed in this research include two aspects. Descriptive aspect is directly monitored in the process of physical pollution of chicken meat in the cutting process from beginning to end. Quantitative aspects include the value of pH , water holding capacity, cooking loss, and protein contents.The result showed that acidity/pH, water holding capacity, cooking loss and protein contents of meat were distributed at market samples (all treatments) were not significantly (P>0,05), normally and savety. Acidity/pH of meat at all treatments (S, K, B, dan P) had value 5.75, 6.02, 6.01, 6.03 respectively. Water holding capacity of meat were 15.81 % (S), 15.88 % (K), 13.46 % (B), 15.00 % (P). Cooking loss of meat on each treatments were 25.82 % (S), 25.50 % (K), 24.26 % (B), 25.46 % (P). The protein contents of meat were 19.76 %, 20.15 %, 20.43 %, 19.99 % for treatments S, K, B, and P respectively. It was concluded that chicken meat were distribute on several market in Denpasar city had physical chemistry quality on broad of normally and savety for consumtion. Key words : chicken meat, physical chemistry quality, market
EVALUASI DAYA SIMPAN DAGING DARI SAPI BALI YANG DIGEMBALAKAN DI AREA TPA DESA PEDUNGAN, DENPASAR SELATAN Samudra I W. G. A.; I N. T. Ariana; S. A. Lindawati
Jurnal Peternakan Tropika Vol 4 No 3 (2016)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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The purposes of this research were to determine the microbial profile and storability of beef which cattle grazing at landfill area (T1). The object of this research was bali cattle that looked after at TPA Pedungan Village, South Denpasar. This research was carried out for 2 months, in Wayan Sija’s traditional abatoar located at Banjar Bersih, Darmasaba Village and microbiology test in Product Technology and Microbiology, Faculty of Animal Science, Udayana University. This research used a Completely Randomized Design (CRD) by two treatments with six repitations. The results of the research showed that microbial profile TPC unsignificant difference (P>0.05), Coliform and E.coli bacteria showed a significant difference (P<0.05) between T1 and T0. Observations storability at 0 hour showed unsignificant results (P>0.05), but observations next 2 hours, 4 hours, 6 hours, 8 hours and 10 hours showed a significant difference (P<0.05) , Conclusions of this research showed that the microbial profile TPC between Ti and T0 is higher but still at the threshold of food safety, while Coliform and E.coli between T0 and T1 is same contamine of patoghen microbial. Storability of T1 is only 10 hours while T0 is12 hours.  
Co-Authors A. A. OKA A.A. Oka A.A.S. Kartini Abubakar M. A. Adnyana P. M. W. Ariani N. L. S. N. Astika I W. H. Aulanni'am - Ayunita N. M. E. Bagiarta I W. BERAHUN M.L. D. C., Raharjo Diningtyas A.S. Elisabeth P.W Febrianti E. Ginting D. B. A. GINTING K. B. Gusti Ayu Mayani Kristina Dewi Haniyah Y. S. Heri Purnomo Hermawati N. Md. N. I G. A. A. PUTRA I Gede Suarta I Gusti Agung Arta Putra I Gusti Nyoman Gde Bidura I M. Mudita I N. S. SUMERTA I N. Suparta I N. T. ARIANA I Nyoman Sumerta Miwada I NYOMAN SUTARPA SUTAMA I W. Suarna I W. SUKANATA I Wayan Suarna I Wayan Wijana I. N. Tirta A. I.A. Utami Ida Ayu Okarini INS Sutama, INS IP Tegik, IP JUITA L. Juniarta IW.T K. SURIASIH Komaruddin M L. G. Sumardani Liliek Eka Radiati Lizayanti N.P M. Dewantari Magna Anuraga Putra Duarsa Maharani N K.D. MAKSUM M. M. H. Martini Hartawan MARTINI HARTAWAN Martini Martini Mikariana N. N. N. Mulfindarochma E. Muna Yuniarti MUTTAQIN H. N. P. Y. MELATI N.N.C. Kusumawati N.N.C. Kusumawati N.W. Siti NAJU F. M. D. Ni Gusti Ketut Roni Ni Luh Putu Sriyani Ni Made Artiningsih Rasna Ni Made Witariadi Ni Nyoman Suryani NI PUTU MARIANI Ni Putu Sarini Ni Wayan Siti Ni Wayan Tatik Inggriati Oka A. A. Olivia S. Panjaitan K. S. S. Priadi I G.D. PUTRA G. A. A. R.R. INDRAWATI Raharjo D. C. Rumapea D. K. Samudra I W. G. A. SAPUTRA D. C. Saragih K. Sa’adah I. A. Setyawan I M. E. SIAHAAN H. M Silaban M. Suranjaya I .Gd Suyasa I K. G. T. G. O SUSILA TATTU M. R. R Widnyana I G. WIJANA WIJANA WITAWAN S. W. Wulandari F Wulandari N.P Yanti N K.A.W.P