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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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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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Abstract

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.  
PENGARUH LAMA PERENDAMAN DAGING SAPI BALI DENGAN LARUTAN FERMENTASI SELADA (Lactuca sativa) TERHADAP KUALITAS FISIK DAN TOTAL BAKTERI ASAM LAKTAT Panjaitan K. S. S.; 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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Abstract

Daging merupakan bahan pangan asal hewani yang mudah mengalami kerusakan oleh karena aktivitas mikroorganisme perusak pangan. Larutan fermentasi selada (Lactuca sativa) merupakan salah satu alternatif pengawet alami karena terdapat bakteri asam laktat didalamnya. Penelitian ini bertujuan untuk mengetahui lama perendaman daging sapi bali dengan larutan fermentasi selada (Lactuca sativa) berpengaruh terhadap kualitas fisik dan total bakteri asam laktat. Penelitian ini dilaksanakan pada bulan April sampai dengan Juni 2021 di Laboratorium Teknologi Hasil Ternak dan Mikrobiologi Fakultas Peternakan Universitas Udayana. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan empat ulangan. Keempat perlakuan tersebut yaitu: tanpa perendaman dengan larutan fermentasi selada (P0), perendaman dengan larutan fermentasi selada selama 30 menit (P1), perendaman dengan larutan fermentasi selada selama 60 menit (P2), dan perendaman dengan larutan fermentasi selada selama 90 menit (P3). Variabel yang diamati adalah kualitas fisik berupa pH, daya ikat air, susut masak, susut mentah, warna serta total bakteri asam laktat. Hasil penelitian menunjukkan bahwa lama perendaman daging sapi dengan larutan fermentasi selada diperoleh nilai pH 5,95-5,97; daya ikat air 25,11% - 26,15%; susut masak 42,06% - 40,74%; susut mentah 9,29% - 8,12%; warna 4,25% - 5,25%; bakteri asam laktat 3,8 x 105 – 2,7 x 105 CFU/g. Berdasarkan hasil penelitian dapat disimpulkan bahwa lama perendaman 30, 60, dan 90 menit daging sapi bali dengan larutan fermentasi selada (Lactuca sativa) tidak mempengaruhi nilai pH, daya ikat air, susut masak, susut mentah, warna dan total bakteri asam laktat, tetapi berpengaruh terhadap susut mentah daging dan lama perendaman 60 menit daging sapi bali dengan larutan fermentasi selada (Lactuca sativa) memiliki kualitas fisik yang baik. Kata kunci : Daging sapi, fermentasi selada, kualitas fisik, total bakteri asam laktat
Evaluasi Penggunaan Asap Cair pada Bakso Sapi Melalui Pendekatan Indikator Hedonik Silaban M.; I N.S Miwada; S. A Lindawati
Jurnal Peternakan Tropika Vol 6 No 3 (2018)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to determine the concentration of liquid smoke that is appropriate to be used in the manufacture of beef meatballs which taste smoke by identifying the response of panelists to smoke meatballs. This research was conducted at the Animal Husbandry and Microbiology Technology Laboratory, Faculty of Animal Husbandry, Udayana University located at Jalan P.B Sudirman, Denpasar. This study lasted for two months. The beef meatballs used in this study were obtained from PT. The smell of Rasaprima Ambassadors located on Jalan By Pass Ngurah Rai No. 555x, Denpasar, Bali, Indonesia, amounting to 1 kg. Liquid smoke that is used is special liquid smoke from food obtained from distillation or condensation of coconut shell steam. This liquid smoke is obtained from liquid smoke companies located in Jember, East Java. The study design used a simple randomized complete design (RAL) with five treatments which included P1 (concentration of liquid smoke 0%), P2 (concentration of liquid smoke 0.5%), P3 (concentration of liquid smoke 1.0%), P4 (concentration liquid smoke 1.5%), and P5 (concentration of liquid smoke 2.0%). The variables observed in this study include the value of organoleptic test. Data analysis in this study used Non-Parametric analysis (Kruskal-Wallis), if there were significant differences between treatments (P <0.05), then continued with the Mann Whitney Test with the help of SPSS 16.0 program. The results of the evaluation of the use of liquid smoke in beef meatballs through this hedonic indicator approach showed a significant effect (P <0.05) on the variable of aroma compared to other variables such as color, texture, flavor, and overall acceptance. Based on the results of this study it can be concluded that the concentration of liquid smoke is 0.5% and 1.5% which is most acceptable to the panelist senses to changes in the concentration of liquid smoke. Keywords: Liquid Smoke, Concentration, Beef Meatballs, Panelists
Populasi Bakteri Rumen Sapi Bali Dara yang Diberi Ransum dengan Kandungan Energi dan Protein Berbeda Saragih K.; N. N. Suryani; S. A. Lindawati
Jurnal Peternakan Tropika Vol 6 No 3 (2018)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aim to determine the total population of bacteria, cellulolytic bacteria, amylolytic bacteria and proteolytic bacteria in bali cattle heifers fed ration contain different energy and protein levels. This study used rumen fluid taken from 12 balicattle heifers. The study was conducted on February 22nd – March 16th 2018 in Livestock Product Technology and Microbiology Laboratory of Animal Husbandry Faculty, Udayana University. This study used Randomized Block Design (RBD) with four treatments and three replications. The treatments given is four types ration consist of 12% of crude protein and 2000 kcal ME / kg of energy (Treatment A), 13% of crude protein and 2100 kcal ME / kg of energy (Treatment B), 14% of crude protein and 2200 kcal ME / kg of energy (Treatment C) and 14% of crude protein and 2300 kcal ME / kg of energy (Treatment D). Rumen fluid from bali cattle heifer obtained for rumen bacteriacalculation.Variables observed were total population of bacteria (colony/ml), cellulolytic bacteria (colony/ml), amylolytic bacteria (colony/ml) and proteolytic bacteria (colony/ml). Data obtained was analyzed using variance analysis and if the results were affected significantly different (p <0.05) then the analysis was continued with Duncan distance test. The result of variance analysis showed that treatments gave no significant affect (P> 0.05) of the total population of bacteria, cellulolytic bacteria, amylolytic bacteria and proteolytic bacteria. The total population of bacteria, cellulolytic bacteria, amylolytic bacteria and proteolytic bacteria obtained were 1.1-5.7 × 109cfu/ml of rumen fluid, 1.5-4.5 × 105 cfu/ml of rumen fluid, 1.3-6.3 × 105 cfu/ml of rumen fluid and 2.7-8.3 × 107 cfu/ml of rumen fluid. Based on the results of this study, it can be concluded that the given of 12% to 15% of crude protein content and energy 2000 kcal ME / kg to 2300 kcal ME / kg of energy content did not affect the total population of bacteria, cellulolytic bacteria, amylolytic bacteria and proteolytic bacteria in the bali cattle heifers' rument bacteria.Keywords: population of rumen bacteria, energy and protein levels, bali cattle heifer
PENERAPAN MANAJEMEN PENCEGAHAN PENYAKIT DI PETERNAKAN P4S MUPU AMERTA, BANJAR SALE, DESA ABUAN, BANGLI Suyasa I K. G.; N. P. Sarini; 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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This activity aim was to learn aplication of preventive deseases at P4S Mupu Amerta cattle farm, Banjar Sale, Desa Abuan, Bangli as student obligation for apprentice study at Animal Husbandry Faculty, Udayana University. This studi show that Mupu’s farm good preventive deseases  was aplicated, through biosecurity, sanitation, vaccination and others.  Biosecurity measure which is implemented in that farm including permanent stable, apropriate distance to neighberhood, has private equipment and tight selection for visitors. In addition to Biosecurity, Sanitation, was applied not only to make stable clean and tidy but also farm as a hole.  Vaccination, on the other hand, the owner regularly give their catle SE vaccine, vitamin and worm medication. In conclusion, in Mupu’s farm comprehensive preventive deseasses was applied and the student obtain knowledge on deseasses prevention.
KARAKTERISTIK KIMIA OLAHAN DAGING BABI SUI WU’U YANG DIAWETKAN DENGAN TAMBAHAN TEPUNG JAGUNG PADA KONSENTRASI BERBEDA Maharani N K.D.; I N. S. Miwada; S. A. Lindawati
Jurnal Peternakan Tropika Vol 9 No 2 (2021): Vol. 9 No. 2 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to find out the chemical characteristics of processed sui wu'u pork preserved with addition of corn flour in different concentrations. This research was conducted at the Laboratory of Animal Product Technology & Microbiology and Laboratory of Animal Nutrition and Feed Faculty of Animal Husbandry Udayana University in September-November 2020. This study used a Completely Randomized Design (CRD) with three treatments and five replications. The three treatments: landrace pork which was preserved with the addition of 0.5 kg of corn flour (P1), landrace pork which was preserved with the addition of 1 kg of corn flour (P2), landrace pork which was preserved with the addition of 1 kg of corn flour 1.5 kg (P3). The research data were analyzed using variance (anova) and if the treatment had a significant effect, it was continued with Duncan test. The variables observed were moisture content, protein content, fat content, and ash content. The results of the chemical test of landrace pork preserved by traditional preservation of sui wu’u with the addition of different corn flour showed no significant differences, with the average moisture content (P1: 59.79%, P2: 54.99%, P3: 51.20%), protein content (P1: 19.69% P2: 22.07%, P3: 26.30%), fat content (P1: 13.37%, P2: 15.49%, P3: 17.02%), and ash content (P1: 2.63%, P2: 2.19%, P3: 2.55%). Based on the results of this study it can be concluded that the addition of different corn flour has no significant effect on the chemical quality of landrace pork so that in this study the effectiveness of using corn flour was sufficient in the P1 treatment with the addition of 0.5 kg in the sui wu'u preservation method. Key words: chemical characteristics, pork, Sui wu’u, corn flour
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