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All Journal Buletin Peternakan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ilmu dan Teknologi Peternakan Tropis AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Bantara Journal of Animal Science Tropical Animal Science
Ludfia Windyasmara, Ludfia
Program Studi Peternakan, Fakuktas Pertanian, Universitas Veteran Bangun Nusantara, Sukoharjo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Immunology & microbiology Materials Science & Nanotechnology Social Sciences Veterinary Other

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Journal : Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences)

 1 
Fermentasi Biji Kecipir (Psophocarpus tetragonolobus) oleh Jamur Trichoderma Viride Terhadap Warna, Tekstur, dan Serat Kasar Purwati, Catur Suci; Windyasmara, Ludfia
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol 9 No 1 (2019): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veter
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (136.2 KB) | DOI: 10.30862/jipvet.v9i1.2

Abstract

The fermentation process is an activity of microorganisms that make products with characteristics of texture, flavor, aroma and changes in nutrient quality that better than the original raw material. It is also protein process of developing of protein from the material. This study uses a Completely Randomized Design with four treatments. P0 = Unfermented winged seeds, P1 = Winged seeds + 0,1% Trichoderma viride mushroom (Tv), P2 = Winged seeds + 0,2% Trichoderma viride mushroom (Tv), P3 = Winged seeds + 0,3% Trichoderma viride mushroom (Tv). The material used was crushed winged seeds as substrates that mixed to be homogenized. One hundred gr of each sample from every treatment was weighed, put into a perforated plastic bag (to create anaerobic atmosphere) with 2 cm thick. Subsequently, samples were incubated in fermented room at 30oC for 7 days. Each treatment was repeated 3 times. Variables observed in color, texture and coarse fiber. This study indicated that the winged fermented beans with Trichoderma viride mushroom had no effect on color, effected crude fiber and texture.
Kualitas Fisik Antimicrobial Edible Film (AmEF) dengan Ekstrak Daun Teh (Camellia sinensis) dari Gelatin Limbah Tulang Ayam Windyasmara , Ludfia; Pertiwiningrum, Ambar; Erwanto, Yuny; Asmoro, Novian Wely; Afriyanti, Afriyanti
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol 9 No 1 (2019): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veter
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (127.126 KB) | DOI: 10.30862/jipvet.v9i1.3

Abstract

This study intends to find out the impact of green tea leaves’ concentration and heating temperature on the physical quality of the antimicrobial edible film (AmEF) made from chicken bone gelatin. This study also utilizes chicken bone waste, in oder to increase both monetary value and the usefulness of that waste. The bone gelatin will then be utilized as AMeF and combined with green tea leaves’ extract (Camellia sinensis) that used as sausage wrapper. Several stages have been taken placed as follow: chicken bone gelatin production; green tea leaves extraction; and tea leaves’ extract-AMeF production. cCompletely randomized design with the factorial pattern was used in this study. Data was statistically analyzed using uni-variate analysis with 5% significance rate. Duncan’s Multiple Range Test (DMRT) will later be used to further test if there is a difference between each treatment. The physical qualities of AmEF that tested in this study include clarity, color, and thickness. The result of this study shows that a clarity value of AmEF was ranged between 0.62-2.12 abs, color was 0.87-2.60 abs, and 0.015-0.023 mm of thickness. The addition of tea extract and heating temperature have significant (P<0.05) effect on the clarity and color while have no effect on the thickness.
POTENTIAL BAGGASE AND MOLASSES WASTE SUGAR FACTORY FOR MIXED SUBSTRATES WITH COW MANURE IN FERMENTATION PROCESS METHANOGENIC Windyasmara, Ludfia; Pertiwiningrum, Ambar
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol 8 No 2 (2018): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veter
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (363.006 KB) | DOI: 10.30862/jipvet.v8i2.19

Abstract

This study aims to analyze the potential of the sugar mill waste, namely baggase and molasses as a mixture of cow manure as a substrate in a methanogenic fermentation. This study uses 4 treatment that is P0 as controls (100% cow manure), later in other treatment using a mixture of cow manure comparison: baggase: molasses, P1 (50:20:30), P2 (50:30:20) and P3 ( 50: 40; 10). Parameters measured were nitrogen, carbon, ratio C / N and pH value. The analyze used in this research is statistic analysis. The results were obtained P3 which is a mixture of substrate (50:40:10) has an average value of the content of nitrogen, carbon, ratio C / N, and high pH value is compared to the other treatments. Ratio C / N at P3 of 24.47 closest Ratio C / N ideal for methanogenic fermentation which amounted to 25. The pH value of the treatment amounted to 7.05 billion P3 also meet the standards for process fermentation ranging from 6.6 to 7.6.
Teknologi Marinasi Daging Ayam Broiler Dengan Ekstrak Buah Nenas (Ananas comosus (L). Merr) Terhadap Kualitas Mikrobiologi Windyasmara, Ludfia; Sariri, Ahimsa Kandi
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol 11 No 3 (2021): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Vete
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v11i3.190

Abstract

Abstract This study aims to determine the effect of the microbiological quality of broiler chicken meat that is marinated using pineapple extracts with different storage times at refrigerator temperature (180C). The stages of this research consisted of 2 stages, namely the first stage of making pineapple extract from fresh pineapples and the second stage was the marination process in which the broiler chicken meat samples were marinated using pineapple extract with a concentration of 30%. The experimental design used in this study was a completely randomized design (CRD) with one treatment factor (0 days, 3 days, 6 days, 9 days and 12 days) with each treatment repeated 4 times, in order to obtain 5 x experimental units. 4 = 20 experimental units. The microbiological analysis observed was the inhibition zone analysis and Total Plate Count (TPC). Giving marination with pineapple extract to the storage time of chicken meat has a significant effect on the inhibition zone. The highest zone of inhibition was 3.23 mm (for 6 days) while the lowest zone of inhibition was 2.21 mm (for 0 days). Provision of pineapple extract marination on the storage time of broiler chicken has a significant effect on the TPC. The highest TPC was 2.29 (for 12 days) while the lowest TPC was 0.30 (for 0 days). Keywords: Broiler chicken; Marination; Microbiological quality; Pineapple extract. Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh kualitas mikrobiologi daging ayam broiler yang dimarinasi menggunakan ekstrak buah nenas dengan lama penyimpanan yang berbeda pada suhu refrigerator (180C). Tahapan penelitian ini terdiri dari 2 tahapan yaitu tahap pertama pembuatan ekstrak buah nenas yang berasal dari buah nenas segar dan tahap kedua adalah proses marinasi dimana sampel daging ayam broiler dimarinasi dengan menggunakan ekstrak buah nenas dengan konsentrasi 30%. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan (0 hari, 3 hari, 6 hari, 9 hari dan 12 hari) dengan masing-masing perlakuan diulang sebanyak 4 kali, sehingga diperoleh unit percobaan 5 x 4 = 20 unit percobaan. Analisis mikrobiologi yang diamati adalah analisis zona hambat dan Total Plate Count (TPC). Pemberian marinasi dengan ektrak buah nenas terhadap lama penyimpanan daging ayam berpengaruh nyata terhadap zona hambat. Zona hambat tertinggi 3,23 mm (selama 6 hari) sedangkan zona hambat terendah 2,21 mm (selama 0 hari). Pemberian marinasi ekstrak buah nenas terhadap lama penyimpanan daging ayam broiler berpengaruh nyata terhadap TPC. TPC tertinggi 2,29 (selama 12 hari) sedangkan TPC terendah 0,30 (selama 0 hari). Kata Kunci: Daging broiler; Ekstrak nanas; Kualitas mikrobiologi; Marinasi.
Fermentasi Biji Kecipir (Psophocarpus tetragonolobus) oleh Jamur Trichoderma Viride Terhadap Warna, Tekstur, dan Serat Kasar: FERMENTASI BIJI KECIPIR (Psophocarpus tetragonolobus) OLEH JAMUR TRICHODERMA VIRIDE TERHADAP WARNA, TEKSTUR, DAN SERAT KASAR Catur Suci Purwati; Ludfia Windyasmara
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 9 No. 1 (2019): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Vet
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/jipvet.v9i1.2

Abstract

The fermentation process is an activity of microorganisms that make products with characteristics of texture, flavor, aroma and changes in nutrient quality that better than the original raw material. It is also protein process of developing of protein from the material. This study uses a Completely Randomized Design with four treatments. P0 = Unfermented winged seeds, P1 = Winged seeds + 0,1% Trichoderma viride mushroom (Tv), P2 = Winged seeds + 0,2% Trichoderma viride mushroom (Tv), P3 = Winged seeds + 0,3% Trichoderma viride mushroom (Tv). The material used was crushed winged seeds as substrates that mixed to be homogenized. One hundred gr of each sample from every treatment was weighed, put into a perforated plastic bag (to create anaerobic atmosphere) with 2 cm thick. Subsequently, samples were incubated in fermented room at 30oC for 7 days. Each treatment was repeated 3 times. Variables observed in color, texture and coarse fiber. This study indicated that the winged fermented beans with Trichoderma viride mushroom had no effect on color, effected crude fiber and texture.
Kualitas Fisik Antimicrobial Edible Film (AmEF) dengan Ekstrak Daun Teh (Camellia sinensis) dari Gelatin Limbah Tulang Ayam: Antimicrobial Edible Film (AmEF) with Tea Leaf Extract (Camellia sinensis) made From Chicken Waste Gelatin Physical Quality Ludfia Windyasmara; Ambar Pertiwiningrum; Yuny Erwanto; Novian Wely Asmoro; Afriyanti Afriyanti
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 9 No. 1 (2019): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Vet
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/jipvet.v9i1.3

Abstract

This study intends to find out the impact of green tea leaves’ concentration and heating temperature on the physical quality of the antimicrobial edible film (AmEF) made from chicken bone gelatin. This study also utilizes chicken bone waste, in oder to increase both monetary value and the usefulness of that waste. The bone gelatin will then be utilized as AMeF and combined with green tea leaves’ extract (Camellia sinensis) that used as sausage wrapper. Several stages have been taken placed as follow: chicken bone gelatin production; green tea leaves extraction; and tea leaves’ extract-AMeF production. cCompletely randomized design with the factorial pattern was used in this study. Data was statistically analyzed using uni-variate analysis with 5% significance rate. Duncan’s Multiple Range Test (DMRT) will later be used to further test if there is a difference between each treatment. The physical qualities of AmEF that tested in this study include clarity, color, and thickness. The result of this study shows that a clarity value of AmEF was ranged between 0.62-2.12 abs, color was 0.87-2.60 abs, and 0.015-0.023 mm of thickness. The addition of tea extract and heating temperature have significant (P<0.05) effect on the clarity and color while have no effect on the thickness.
POTENTIAL BAGGASE AND MOLASSES WASTE SUGAR FACTORY FOR MIXED SUBSTRATES WITH COW MANURE IN FERMENTATION PROCESS METHANOGENIC Ludfia Windyasmara; Ambar Pertiwiningrum
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 8 No. 2 (2018): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Vet
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/jipvet.v8i2.19

Abstract

This study aims to analyze the potential of the sugar mill waste, namely baggase and molasses as a mixture of cow manure as a substrate in a methanogenic fermentation. This study uses 4 treatment that is P0 as controls (100% cow manure), later in other treatment using a mixture of cow manure comparison: baggase: molasses, P1 (50:20:30), P2 (50:30:20) and P3 ( 50: 40; 10). Parameters measured were nitrogen, carbon, ratio C / N and pH value. The analyze used in this research is statistic analysis. The results were obtained P3 which is a mixture of substrate (50:40:10) has an average value of the content of nitrogen, carbon, ratio C / N, and high pH value is compared to the other treatments. Ratio C / N at P3 of 24.47 closest Ratio C / N ideal for methanogenic fermentation which amounted to 25. The pH value of the treatment amounted to 7.05 billion P3 also meet the standards for process fermentation ranging from 6.6 to 7.6.
Teknologi Marinasi Daging Ayam Broiler Dengan Ekstrak Buah Nenas (Ananas comosus (L). Merr) Terhadap Kualitas Mikrobiologi: Broiler Chicken Marinade Technology With Fruit Extract Nenas (Ananas comosus (L). Merr) On Microbiological Quality Ludfia Windyasmara; Ahimsa Kandi Sariri
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 11 No. 3 (2021): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Ve
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v11i3.190

Abstract

Abstract This study aims to determine the effect of the microbiological quality of broiler chicken meat that is marinated using pineapple extracts with different storage times at refrigerator temperature (180C). The stages of this research consisted of 2 stages, namely the first stage of making pineapple extract from fresh pineapples and the second stage was the marination process in which the broiler chicken meat samples were marinated using pineapple extract with a concentration of 30%. The experimental design used in this study was a completely randomized design (CRD) with one treatment factor (0 days, 3 days, 6 days, 9 days and 12 days) with each treatment repeated 4 times, in order to obtain 5 x experimental units. 4 = 20 experimental units. The microbiological analysis observed was the inhibition zone analysis and Total Plate Count (TPC). Giving marination with pineapple extract to the storage time of chicken meat has a significant effect on the inhibition zone. The highest zone of inhibition was 3.23 mm (for 6 days) while the lowest zone of inhibition was 2.21 mm (for 0 days). Provision of pineapple extract marination on the storage time of broiler chicken has a significant effect on the TPC. The highest TPC was 2.29 (for 12 days) while the lowest TPC was 0.30 (for 0 days). Keywords: Broiler chicken; Marination; Microbiological quality; Pineapple extract. Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh kualitas mikrobiologi daging ayam broiler yang dimarinasi menggunakan ekstrak buah nenas dengan lama penyimpanan yang berbeda pada suhu refrigerator (180C). Tahapan penelitian ini terdiri dari 2 tahapan yaitu tahap pertama pembuatan ekstrak buah nenas yang berasal dari buah nenas segar dan tahap kedua adalah proses marinasi dimana sampel daging ayam broiler dimarinasi dengan menggunakan ekstrak buah nenas dengan konsentrasi 30%. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan (0 hari, 3 hari, 6 hari, 9 hari dan 12 hari) dengan masing-masing perlakuan diulang sebanyak 4 kali, sehingga diperoleh unit percobaan 5 x 4 = 20 unit percobaan. Analisis mikrobiologi yang diamati adalah analisis zona hambat dan Total Plate Count (TPC). Pemberian marinasi dengan ektrak buah nenas terhadap lama penyimpanan daging ayam berpengaruh nyata terhadap zona hambat. Zona hambat tertinggi 3,23 mm (selama 6 hari) sedangkan zona hambat terendah 2,21 mm (selama 0 hari). Pemberian marinasi ekstrak buah nenas terhadap lama penyimpanan daging ayam broiler berpengaruh nyata terhadap TPC. TPC tertinggi 2,29 (selama 12 hari) sedangkan TPC terendah 0,30 (selama 0 hari). Kata Kunci: Daging broiler; Ekstrak nanas; Kualitas mikrobiologi; Marinasi.
Co-Authors ., Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti, Afriyanti Ahimsa Kandi Sariri Ambar Pertiwiningrum Aris Budi Prasetyo Asmoro, Novian Wely Burhanudin Shodiq Catur Budi Handayani Catur Suci Purwati Catur Suci Purwati Engkus Ainul Yakin Ikrima Rohimadilwa Ilham Fandi Ahmad Kiky Ayumasari Kunty Novi Gamayanti Muhamad Hasdar Muhammad Hasdar Muhammad Husein Muhammad Husein Nean Sofyan Sri Sukaryani Wardana Kusuma Wardana Yuny Erwanto