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UJI ZURIAT PEJANTAN SAPI PERAH FRIES HOLLAND DAN PENGARUH INSEMINASI BUATAN TERHADAP DAYA PRODUKSI SUSU Makin, Mochamad; Nuraini, Made; Sudono, Adi
Zuriat Vol 2, No 1 (1991)
Publisher : Breeding Science Society of Indonesia (BSSI) / PERIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/zuriat.v2i1.6609

Abstract

Suatu pengujian keunggulan pejantan inseminasi buatan (IB) telah dilakukan pada 25 ekor pejantan Fries Holland pada lima perusahaan peternakan sapi perah di Jawa Barat dan Jawa Tengah. Penelitian ini didasarkan penilaian terhadap 2.232 catatan produksi susu sapi perah FH dari 1.219 ekor sapi perah betina dari tahun 1971 sampai tahun 1987. Uji zuriat dilakukan dengan metode Contemporary Comparison (CC).Hasil uji menunjukkan bahwa nilai CC 17 ekor pejantan positif dan delapan ekor pejantan negatif. Nilai tersebut berkisar dari ± 1.050,75 kg sampai  -330,33 kg.Tidak terdapat perbedaan yang nyata antara daya produksi susu rata-rata sapi perah hasil IB sebesar 3.056,1 ± 621,5 kg dengan daya produksi susu rata-rata hasil non IB sebesar 2.991,50 ± 492,5 kg. Hal ini karena pada umumnya semen beku yang telah diimpor ke Indonesia berasal dari sapi-sapi pejantan yang produksi susu rata-rata anaknya di negara asalnya 3.500 kg per laktasi, sedangkan di Indonesia telah terdapat beberapa peternakan yang hasil produksi susu rata-ratanya 4.500 kg per laktasi.Tidak terdapat rank correlation yang nyata antara derajat keunggulan pejantan penghasil semen beku impor di negara asalnya dengan Indonesia (fs = 0,15).
PRENATAL GROWTH IN UTERUS OF DOES BY SUPEROVULATION ADRIANI, ADRIANI; SUDONO, ADI; SUTARDI, TOHA; MANALU, ASMEN; SUTAMA, I KETUT
HAYATI Journal of Biosciences Vol. 14 No. 2 (2007): June 2007
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (71.581 KB) | DOI: 10.4308/hjb.14.2.44

Abstract

Thirty six Etawah-grade does (BW 20.4-44.2 kg, age 2.5-7 years) were used to study the efficacy of increasing secretion of endogenous hormones of pregnancy by superovulation of does to stimulate of growth prenatal in uterus. The does were injected with pregnant mare serum gonadotrophin (PMSG), 0 IU/kg BW [grouped into nonsuperovulation-NSO] and 15 IU/kg BW [grouped into Superovulation-SO]. Intravaginal sponge (60 mg medroxyprogesterone acetate) was applied for 14 days to synchronize estrus cycle. Twenty four hours prior to sponge removal, PMSG was injected to stimulate superovulation. After sponge removal, five experimental does were mixed with one buck for natural mating. Superovulation prior to mating increased number of corpora lutea, mean of maternal serum estradiol concentration, progesterone concentration, litter size, average birth weight and average milk yield, by 112, 67, 42, 27, 32, and 35%, respectively. Those were correlated with the increase of uterine, corpora lutea, and individual birth weight. Key words: Etawah-grade, hormone, kids, superovulation
STUDY ON THE EFFECT OF THE USE OF BIFIDOBACTERIA ON FLAVOR OF YOGHURT ., Suryono; Sudono, Adi; Sudarwanto, Mirnawati; Apriyantono, Anton
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (454.353 KB)

Abstract

This experiment was carried out to study the effect of bifidobacteria on flavor of yoghurt. Parameters measured in the experiment were acidity, pH, viscosity, volatile composition, sensory acceptance and intensity of yoghurt sensory attributes. Results of the experiment indicated that the use of bifidobacteria in mixture of yoghurt culture was able to increase the levels of acidity and viscosity of yoghurt. The highest acidity and viscosity was found in yoghurt prepared by Lactobacillus bulgaricus and bifidobacteria mixture, and also by Lactobacillus bulgaricus, Streptococcus thermophilus and bifidobacteria mixture cultures. The major classes of volatile component identified were acids, alcohols, ketones and aldehydes. The major component identified were octanoic acid, acetoin and octadecanal. It was found that there was no significant difference in sensory acceptance of the panelist for colour, aroma and taste of yoghurt prepared by the various combination of cultures. However, consistency of yoghurt prepared by S. thermophilus with or without addition of bifidobacteria, was less compared to that of others. Yoghurt prepared by single culture of S. thermophilus showed higher intensity of bitter and syneresis. The use of bifidobacteria in the cultures mixture decrease the intensity of bitter and syneresis of the yoghurt. Keywords : Bifidobacteria, L. bulgaricus, S. thermophilus, flavor of yoghurt
Pengaruh Starter Kombinasi Bakteri dan Khamir Terhadap Sifat Fisikokimia dan Sensori Kefir Usmiati, Sri; Sudono, Adi
Jurnal Penelitian Pascapanen Pertanian Vol 1, No 1 (2004): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v1n1.2004.12-21

Abstract

Kefir merupakan salah satu jenis susu fermentasi yang dibuat dengan menggunakan starter granula kefir. Penelitian ini bertujuan untuk mengetahui sifat fisikokimia dan daya penerimaan panelis terhadap kefir yang menggunakan starter kombinasi bakteri dan khamir. Bahan yang digunakan adalah susu skim dengan total padatan terlarut 9,5%, dipanaskan pada suhu 850C selama 30 menit, dan didinginkan pada suhu 220C untuk menumbuhkan starter berbagai kombinasi Lactobacillus acidophilus PI55110 (a), Lactobacillus delbrueckii subsp. bulgaricus NCIMB 11778 (b), Lactococcus lactis PI55610 (c), Leuconostoc mesenteroides subsp. dextranicum NCIMB 3350 (d), Acetobacter aceti PI54810 (e), Bifidobacterium longum BFI (f), dan Saccharomyces cerevisiae PI56252 (g) yang dikombinasikan menjadi PI= tanpa (b); P2= tanpa (b) dan (j); P3= tanpa (a); P4= tanpa (a) dan (j); P5= menggunakan (a) sampai (g); dan P6= tanpa (j). Peubah yang diamati pada percobaan pertama adalah kadar asam laktat, pH, kekentalan, kadar laktosa, nilai organoleptik, dan intensitas atribut sensori berdasarkan Quantitative Descriptive Analysis. Pada pereobaan kedua, kefir terpilih pada percobaan pertama diuji hedonik dengan kefir (YI), yoghurt (Y2) dan susu fermentasi yang menggunakan starter L. casei (Y3). Hasil penelitian menunjukkan bahwa kefir PI yang mempunyai keasaman dan kekentalan yang tinggi, nilai pH dan kadar laktosa yang rendah, serta intensitas atribut warna putih krem dan konsistensi kental secara umum dapat diterima oleh konsumen. Pereobaan kedua menunjukkan bahwa susu fermentasi YI, Y2 dan Y3 secara umum disukai oleh konsumen dengan intensitas yang tinggi pada rasa asam. Kefir YI lebih disukai oleh konsumen dengan intensitas warna putih krem, halus dengan kental, serta aroma spesifik kefir yang tinggi. Starter PI belum dapat digunakan sebagai starter untuk menghasilkan produk yang dapat diterima oleh konsumen bila produk dibuat menggunakan bahan baku susu skim bubuk yang dicairkan hingga total padatan terlarut 9,5%, suhu inkubasi 220C selama 45 jam, dan penyimpanan selama satu hari pada 5°C. Effect of bacteria and yeast starter combination on physicochemical and sensory characteristic of kefirKefir is one kind of fermented milk that has been made from kefir grains starter. The objective of this research was to find out the consumer acceptability and physico-chemical of kefir that was made using combination bacteria and yeast starter. Material used was skim milk TS 9,5% which was heated on 850C for 30 minutes and cooled on 22°C to cultivate the starter. Microorganism used were Lactobacillus acidophilus P 155110, Lactobacillus delbrueckii subsp. bulgaricus NCIMB 11778, Lactococcus lactis P 15561 0, Leuconostoc mesenteroides subsp. dextranicum NCIMB 3350, Acetobacter aceti P154810, Bifidobacterium longum BFI, and Saccharomyces cerevisiae P156252. The treatments consist of PI= without (b); P2= without (b) dan (f); P3= without (a); P4= without (a) and (f); P5= used (a) until (g); dan P6= without (f). Parameters identified on first step were lactic acid percentage, pH, viscosity, lactose percentage, organoleptic test, and intensity of sensory attributes based on Quantitative Descriptive Analysis. Prefered product resulted from the first step was compared to kefir (Y I), yoghurt (Y2) and fermented milk used L. casei starter (Y3). The research result indicated that kefir resulted from PI starter has high acidity and viscosity, low pH and lactose percentage, and high intensity on creamy-white color attribute, softness and consistency, kefir specific aroma could be accepted by consumers. Result of hedonic test showed that consumers accepted fermented milk Y I, Y2 and Y3 which high intensity on sourness. Kefir Y I was more accepted by consumers. Based on these result, P I starter hasn't been used as starter to make kefir which was accepted by consumers if made from TS 9,5% skim milk solution, incubation on 22°C for 45 hours, and aging on 50C for a day.