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All Journal Buletin Peternakan Jurnal Veteriner JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Jurnal Ilmu dan Industri Peternakan Jurnal Ilmu dan Teknologi Peternakan Tropis agriTECH Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Tropical Animal Science Journal Jurnal Ilmiah Membangun Desa dan Pertanian Hasanuddin Journal of Animal Science (HAJAS) Jurnal Sains dan Teknologi Peternakan JAS (Journal of Animal Science) Chalaza Journal of Animal Husbandry

Sulmiyati Sulmiyati

Fakultas Peternakan Kelautan Dan Perikanan Universitas Nusa Cendana

Author-ID : 606858

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Environmental Science Immunology & microbiology Veterinary Other

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Pengaruh Injeksi Introvit-E-Selen terhadap Lama Force Molting dan Hen Day Ayam Isa Brown Nur Saidah Said; Sulmiyati Sulmiyati; Deka Uli Fahrodi
Jurnal Sains dan Teknologi Peternakan Vol 1 No 2 (2020): Jurnal Sains dan Teknologi Peternakan
Publisher : Universitas Sulawesi Barat

The aim of this study was to determine the effect of Intovit-E-Selen injection on the length of force molting and Hen Day of Isa Brown hens. The experimental animal used was 80-week-old Isa Brown hens. A total of 80 Isa Brown hens were divided into 4 treatments with 20 replications. The treatments consisted of P0 (0.3 ml Phosphate Buffer Saline), P1 (0.3 ml Intovit-E-Selen Injection), P2 (0.6 ml Intovit-E-Selen Injection), and P3 (0.9 ml Intovit-E-Selen Injection). The study was conducted by calculating the length of force molting and Hen Day. The research results were analyzed using ANOVA, followed by further tests using the Duncan test. The results showed that the treatment of P3 (0.9 ml of Introvit-E-Selen Injection) had an influence on the length of force molting with an average value of 30.55 ± 2.74 and the treatment of P2 (0.6 ml of Introvit-E-Selen Injection) had an influence on Hen Day with an average value of 80.25 ± 1.48. Introvit-E-Selen injection in Isa Brown chickens can shorten the time of force molting and increase the percentage of Hen Day.

The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain Sulmiyati Sulmiyati; N. S. Said; D. U. Fahrodi; R. Malaka; F. Maruddin
Tropical Animal Science Journal Vol. 42 No. 2 (2019): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5398/tasj.2019.42.2.152

Kefir is a fermented milk product. The kefir grain starter consists of lactic acid bacteria and yeast that produce lactic acid and alcohol. The quality of kefir is strongly influenced by the type of milk used, the amount of kefir grain, kefir grain microorganisms, and the incubation period. The characteristics of goat-milk kefir with the addition of different amounts of kefir grain were studied by measuring pH value, ethanol content, and percentage of lactic acid. The experimental design was a completely randomized design (RCD) with three treatments and five replications. The treatments were performed by using different amounts of kefir grains i.e., 2%, 4%, and 6%. Goat-milk kefir was pasteurized at 105oC for 5 minutes, cooled at room temperature (37oC), and then kefir grain was added at different levels and incubated for 12 hours. The results showed that the amounts of kefir grain had a significant effect (p<0.05) on pH value, the percentage of lactic acid, and ethanol content of goat-milk kefir produced. The higher dose of kefir grain had an influence on physicochemical characteristics, microbiology, and sensory of goat-milk kefir. The optimal characteristics of goat-milk kefir were 2% kefir grain with a pH value of 5.40, lactic acid content of 0.14%, and ethanol content of 0.69%. The weight gain of kefir grain was 7.21% and the total of lactic acid bacteria was 1.64x107 CFU/mL. Sensory quality had a white color, kefir scent, a non-acid taste, and like preference. It is concluded that the best goat-milk kefir can be produced by the addition of 2% kefir grain based on physicochemical, microbiological, and sensory characteristics.

The Chaaracteristics Yeast Isolated from Commercial Kefir Grain, Indonesia Sulmiyati Sulmiyati; Nur Saleh Said; Deka Uli Fahrodi; Ratmawati Malaka; Fatma Maruddin
Hasanuddin Journal of Animal Science (HAJAS) Vol. 1 No. 1 (2019)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

The objective of this study was to investigate yeast characteristics obtained from commercial grain kefir from Indonesian. Isolation based on macroscopic morphology and microscopic morphology. The first method of research is activation of kefir grain using 10% reconstitution milk, yeast growth on Potato Dextrose Agar (PDA-Agar) medium, yeast coloration by using Lactophenol cotton blue. Then, yeast identification was done by macroscopic and microscopic morphology. Macroscopic morphological observations are observations of colony morphology at the time of isolation and purification, including size, shape, texture, color, surface, elevation, and edges. Microscopic morphological observations include cell shape, budding (budding) which first make preparations with yeast coloring then observed with Zeiss Asio Imager A2 Microscope using Zeiss Axiocam HRC camera. Macroscopic observation of yeast size description colony very small, small, medium, large, colony form is round, the margin is raised, the elevation is entire, the texture is smooth and surface glistening, cream colony color, and yeast smell characteristic. Microscopic observation seen there is cell nucleus, oval, there is pseudohypa, budding, gram-positive, urea test negative, glucose, lactose, maltose fermentation test positive, sucrose fermentation test negative, growth test on liquid media growth in surface medium (pellicle), and bottom medium (sediment). Based on the morphological observations in macroscopic and microscopic yeast identified genus Saccharomyces.

Evaluation of Color, Hardness, and Tannin Content of Soft Cheese with Biduri Leaf Extract Level sulmiyati Natsir; Gemini Ermiani M. Malelak
Hasanuddin Journal of Animal Science (HAJAS) Vol. 4 No. 2 (2022)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v4i2.21903

Soft cheese Suspesi is a soft cheese to which biduri leaf extract is added as a coagulant. There is no research on the color, hardness, and content of tannins contained in soft cheese suspesi. The purpose of this research was to analyze and evaluate the hardness, color *L, *a, *b, and tannin content with the addition of biduri leaf extract at levels of 3% and 5% in soft cheese suspesi. This research used a completely randomized design with two treatments with six replications. A1= Biduri leaf extract level 3% (v/v), A2= Biduri leaf extract level 5% (v/v). Data on hardness, color, and tannin content were analyzed by Independent T-Test. The results showed a significant difference (P<0.05) in the hardness, color *L, and tannin content. Color *a and color *b did not show a significant difference (P>0.05). In conclusion, the levels of added biduri leaf extract gave different levels of hardness, color *L, *a, *b, and tannin content in the soft cheese suspesi. The characteristics of the soft cheese suspesi increased in terms of hardness, color *L, *a, *b, and tannin content in line with the level of added biduri leaf extract.

Kualitas Kimia dan Organoleptik Se’i Sapi dengan Metode Pengasapan Berbeda Yunita Aoetpah; Gemini E. M. Malelak; Sulmiyati Sulmiyati
JAS Vol 8 No 1 (2023): Journal of Animal Science (JAS) - Januari 2023
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

Se’i merupakan suatu jenis daging asap yang dalam proses pengolahannya menggunakan metode pengasapan sehingga dapat mempengaruhi kualitas se’i. Tujuan penelitian ini adalah untuk mengetahui pengaruh metode pengasapan yang berbeda terhadap kualitas kimia dan organoleptik se’i sapi. Metode yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 5 ulangan. Perlakuan yang digunakan adalah: P1=pengasapan terbuka, P2=pengasapan tertutup (drum diletakan di atas tanah), dan P3=pengasapan tertutup (drum ditanam). Data aroma, rasa, warna, dan keempukan yang diperoleh dianalisa dengan non parametric test (uji Kruskal-Wallis), dilanjutkan dengan uji Mann-Witney. Data kandungan kimia daging dianalisis menggunakan ANOVA dan dilanjutkan dengan uji Duncan. Hasil uji statistik menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0,01) terhadap kandungan air, protein, dan lemak; berpengaruh nyata (P<0,05) terhadap warna; sedangkan untuk aroma, rasa, dan keempukan perlakuan berpengaruh tidak nyata(P>0,05). Pengasapan dengan sistem tertutup dan ditanam di dalam tanah menyebabkan se’i berwarna merah gelap sedangkan pengasapan terbuka membuat se’i cenderung berwarna coklat.

Efek Penambahan Tepung Daun Kelor (Moringa oleifera l.) terhadap Karakteristik Organoleptik dan Aktivitas Antioksidan Budik Elisabet Burga Janggu; Geertruida Margareth Sipahelut; Sulmiyati Sulmiyati
JAS Vol 8 No 2 (2023): Journal of Animal Science (JAS) - April 2023
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

Budik merupakan sosis tradisional Timor yang terbuat dari darah serta lemak bagian abdominal yang dicampur dengan bumbu-bumbu dan dimasukkan dalam usus. Penelitian ini bertujuan untuk menganalisis kualitas organoleptic dan aktivitas antioksidan budik ketika ditambahkan tepung daun kelor (moringa oleifera L.). Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 4 perlakuan serta 4 pengulangan. Perlakuan terdiri dari P0: tanpa penambahan (kontrol), P1: 1% tepung daun kelor, P2: tepung daun kelor 2%, dan P3: 3% tepung daun kelor. Uji nonparametrik Kruskal Wallis digunakan untuk menganalisis data organoleptik dan dilanjut dengan uji Mann Whitney untuk melihat perbedaan antara perlakuan. Selanjutnya, ANOVA digunakan untuk menganalisis aktivitas antioksidan dan diteruskan dengan Duncan Test untuk menemukan perbedaan antara perlakuan. Hasil penelitian menunjukkan bahwa penambahan tepung daun kelor pada budik berpengaruh sangat nyata (P<0,01) terhadap warna, rasa, tekstur, dan kesukaan serta berpengaruh nyata (P<0,05) terhadap aroma dan aktivitas antioksidan pada budik. Kesimpulan hasil penelitian menunjukkan penambahan tepung daun kelor pada budik dalam berbagai proporsi (1%, 2%, dan 3%) dapat menurunkan kualitas organoleptik (warna, aroma, rasa, tekstur, dan kesukaan) serta meningkatkan aktivitas antioksidan. Budik yang terbaik adalah budik yang ditambahkan tepung daun kelor 1%.

Kualitas Mikrobiologi, Oksidasi Lemak, Aktivitas Antioksidan, dan Kolesterol Se’i Daging Sapi yang diasapi dengan Cara Berbeda Arnoldus Tandri; Gemini E.M Malelak; Sulmiyati Sulmiyati
JAS Vol 8 No 2 (2023): Journal of Animal Science (JAS) - April 2023
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

Penelitian ini bertujuan untuk mengukur kualitas mikrobiologi, aktivitas antioksidan, oksidasi lemak, dan kolesterol se’i daging sapi yang diasapi dengan cara berbeda. Penelitian ini telah dilaksanakan di Laboratorium Peternakan UPT Laboratorium Lapangan Lahan Kering Kepulauan Univesitas Nusa Cendana. Rancangan yang digunakan ialah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 5 kali ulangan. Perlakuan ini terdiri dari P1 = pengasapan terbuka, P2 = pengasapan tertutup drum diletakan di atas tanah, dan P3 = pengasapan tertutup drum ditanam di dalam tanah. Variabel yang diukur meliputi kualitas mikrobiologi (total plate count dan kandungan Escherichia coli), oksidasi lemak, serta aktivitas antioksidan dan kolesterol. Hasil uji statistik menunjukkan bahwa perlakuan berpengaruh nyata (P<0,05) terhadap total plate count (TPC), aktivitas antioksidan, dan oksidasi lemak, serta hasil negatif (tidak terdeteksi) pada Escherichia coli dan tidak berpengaruh nyata (P>0,05) terhadap kolesterol. Dari penelitian ini dapat disimpulkan bahwa metode pengasapan yang berbeda memberi pengaruh terhadap kualitas mikrobiologi, aktivitas antioksidan, oksidasi lemak, dan kolesterol se’i daging sapi. Hal ini terlihat dari perlakuan pengasapan tertutup dengan drum ditanam dalam tanah (P3) yang sangat baik dalam menurunkan tingkat cemaran (TPC) serta meningkatkan aktivitas antioksidan; namun tidak dapat menurunkan nilai oksidasi lemak. Ketiga perlakuan (P1, P2, dan P3) sangat baik dalam menurunkan bahkan menghilangkan cemaran bakteri Escherichia coli dan ketiga perlakuan (P1, P2, dan P3) memberikan pengaruh yang sama terhadap kolesterol se’i daging sapi.

Moringa (Moringa oliefera) Leaf Flour Addition on Water Content, Sensory Quality, Favorability Level, and Yield of Chicken Nuggets S. Sulmiyati; Karolina Prihatiana Findyati; Bastari Sabtu
Chalaza Journal of Animal Husbandry Vol 7, No 2 (2022): Chalaza Journal of Animal Husbandry
Publisher : UNIVERSITAS SEMBILANBELAS NOVEMBER KOLAKA

Chicken nuggets are one fast food products made from processed chicken meat that can be processed using the innovation of adding moringa leaf flour to overcome the lack of vegetable fiber. This study aims to determine the water content, organoleptic quality, level of favorability, and yield of chicken nuggets with the addition of moringa leaf flour. The materials used were broiler chicken thigh and breast, moringa flour, wheat flour, kitchen spices (garlic, and pepper), salt, and binder (eggs, cornstarch, and breadcrumbs). The method used was a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments consisted of P0; without the addition of Moringa leaf flour (control), P1; Moringa leaf flour 3%, P2; Moringa leaf flour 5%, and P3; Moringa leaf flour 7%. The variables observed were water content, organoleptic, favorability level, and yield. Data were analyzed using ANOVA and Kruskal-Wallis nonparametric test. The results showed that the best level of addition of Moringa leaf flour was 7% (P3) with a percentage decrease in water content of 56.89% and the highest at the addition of 3% (P1) at 59.52%, while the organoleptic value and level of favorability for chicken nuggets with the best addition of moringa leaf flour was in treatment P1 (3%) with a brownish yellow color, a slightly distinctive smell of nuggets and a slightly specific taste of nuggets. Judging from the results of the study, processing with the addition of moringa leaf flour can reduce the water content of chicken nuggets but it will affect the organoleptic quality of the panelists’ favorability for chicken nuggets if the addition of moringa leaf flour is above 3%.

Pengaruh Penambahan Sari Daun Biduri (Calotropis gigantea) Terhadap Karakteristik Fisikokimia Keju Lunak Thadeus Octovianus Welin; Sulmiyati Sulmiyati; Pieter Rihi Kale; Gemini Ermiani Mercurina Malelak
Jurnal Ilmu dan Industri Peternakan Vol 9 No 1 (2023): JUNI
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jiip.v9i1.32980

Cheese is a food product with milk-based ingredients, but the processing it requires high production costs due to the big cost of the rennet enzyme as a coaugulant, so it necessary to find an alternative to the rennet enzyme, namely the protease enzyme from the biduri plant. The purpose of this study was to determine the effect of adding biduri leaf juice on the physicochemical characteristics of soft cheese. This research method, which uses a Completely Randomized Design (CRD) with 3 preparations and 5 replications. The additions of biduri leaf juice with different levels of 1,5%; 2% and 2,5%(v/v). The result showed that the curd production was around 19,50-29,56%, the resulting whey release was 62,40-66,70, the pH value was 6.62-6,82, the lactic acid content was 0,43-0,67 and color value of soft cheese 2,50 (green)-4,70 (white), aroma value 3,00 (slightly cheese flavored)-3,30 (slightly cheese flavored), taste value 4,30 (moderately bitter)-5,00 (not bitter), texture value 3,50 (quit denset)-4,50 (slightly mushy) and level of preference 2,70 (somewhat like)-3,80 (like). The addition of biduri leaf juice as much 2% in cheese processing gives the best cheese yield and the result is formation of curd 24,03%; whey release 66,10; pH 6,76; lactic acid content 0,52%. The result of the assessment of soft cheese with addition of 2% biduri leaf juice had a color value of 3,00 (slightly green), an aroma value of 3,00 (slightly cheese flavored), a taste value of 5,00 (not bitter), a texture value of 4,20 (quite dense) and preference level of 3,70 (like).

Co-Authors . Fatma Ali, Najmah Arnoldus Tandri Bastari Sabtu D. U. Fahrodi Daud, L Deka Uli Fahrodi Elisabet Burga Janggu F. Maruddin Fatma Maruddin Geertruida Margareth Sipahelut Gemini E. M. Malelak Gemini E.M Malelak Gemini Ermiani M. Malelak Gemini Ermiani Mercurina Malelak Gustina, Sri Karolina Prihatiana Findyati Magfrah Magfrah N. S. Said Nur Saidah Said Nur Saidah Said Nur Saleh Said Pieter Rihi Kale R. Malaka Ratmawati Malaka Ratmawati Malaka Ratmawati Malaka Salahuddin Salahuddin Thadeus Octovianus Welin Yunita Aoetpah

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