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All Journal JURNAL SAINS PERTANIAN EQUATOR
Marjoko Purnomosidi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science

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THE THE FORMULATION OF KEFIR COW MILK WHIT THE ADDITION OF PAPAYA FRUIT SARI (Carica Papaya. L) AS SUGAR SUBSTITUTE INGREDIENTS Yulianti .; Retno Budi Lestari; Marjoko Purnomosidi
Jurnal Sains Pertanian Equator Vol 9, No 1 (2020)
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v9i1.36196

Abstract

The purpose of this study was to determine the addition of papaya juice as a sugar substitute for the physicochemical chemistry of cow's milk kefir. The study was conducted at the Laboratory of Animal Husbandry at the Faculty of Agriculture, Tanjungpura University in Pontianak, the Laboratory of Agricultural Product Technology at the Faculty of Agriculture at Tanjungpura University, Pontianak and the Pontianak State Polytechnic Fisheries Laboratory. The research design used was a Completely Randomized Design (CRD) with 5 treatments and 5 replications each treatment was P0 = Control (without adding papaya juice), P1 = Adding papaya juice 2% of cow's milk kefir, P2 = Adding juice papaya fruit 4% from cow milk kefir, P3 = addition of papaya fruit juice 6% from cow milk kefir and P4 = addition of papaya fruit juice 8%. The parameters observed were pH, total acid, ethanol content and viscosity. The average pH, total acid, ethanol content and the highest viscosity are: 3.99, 4.79, 2.04 and 2963.36, which are found in different treatments. The conclusion of this study is that the addition of papaya juice can improve the quality of cow's milk kefir. Keywords: Cow's milk, Kefir and Papaya seeds.
PENGARUH PENAMBAHAN AIR JERUK SAMBAL (Citrus microcarpa) PADA AIR MINUM TERHADAP KADAR LEMAK DAGING BROILER rizqa adisti az; zakiatulyakin zakiatulyakin; marjoko purnomosidi
Jurnal Sains Pertanian Equator Vol 7, No 1 (2018): Februari 2018
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v7i1.22261

Abstract

PENGARUH PENAMBAHAN AIR JERUK SAMBAL (Citrus microcarpa) PADA AIR MINUM TERHADAP KADAR LEMAK DAGING BROILERABSTRAK  Penelitian ini bertujuan untuk mengetahui pengaruh penambahan air jeruk sambal (Citrus microcarpa) pada air minum terhadap kadar lemak daging broiler terbaik penurunan dan taraf lemak daging broiler. Materi yang digunakan adalah ayam umur 1 hari (DOC) strain CP 707 sebanyak 80 ekor yang ditempatkan dalam kandang berukuran (5,5 x 2,5 x 2 m) yang disekat menjadi 20 unit dengan setiap unit percobaan di isi 4 ekor broiler. Pakan yang digunakan adalah pakan komersial (BR10, BR11 dan BR12). metode yang digunakan adalah rancangan acak lengkap (RAL), dengan 4 perlakuan dan 5 ulangan dengan taraf perlakuan p0 (0% jeruk sambal per 1 L air), p1 (0,4% jeruk sambal per 1 L air), p2 (0,8% jeruk sambal per 1 L air) dan p3( 1,2% jeruk sambal per 1 L air). Data yang diperoleh dianalisis menggunakan analisis sidik ragam (ANOVA) pada taraf 5% dilanjutkan dengan uji beda nyata jujur (BNJ). Hasil penelitian menunjukan bahwa perlakuan dapat meningkatkan persentase bobot karkas, penurunan persentase lemak abdominal dan persentase lemak daging broiler. Kesimpulan penambahan air jeruk sambal pada air minum dapat menurunkan lemak daging  dengan taraf terbaik pemberian terjadi pada taraf 0,8%. Kata kunci: broiler, jeruk sambal, lemak daging
Co-Authors Retno Budi Lestari rizqa adisti az Yulianti . zakiatulyakin zakiatulyakin