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KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN LARUTAN MENTIMUN (CUCCUMISSATIVUSL.) Wahyuni, D; Yosi, Fitra; Muslim, Gatot
Jurnal Peternakan Sriwijaya Vol 8, No 1 (2019): JURNAL PETERNAKAN SRIWIJAYA
Publisher : Department of Animal Sciences, Faculty of Agriculture, Sriwijaya University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (519.991 KB) | DOI: 10.33230/JPS.8.1.2019.9173

Abstract

ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui kualitas sensoris daging kambing yang dimarinasi menggunakan larutan mentimun menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan. Perlakuan terdiri dari kontrol, larutan mentimun 30%, larutan mentimun 60%, dan larutan mentimun 90%. Peubah yang diamati dalam penelitian ini adalah rasa, warna, aroma, tekstur, dan daya terima. Hasil penelitian menunjukan bahwa penggunaan larutan mentimun sebanyak 30, 60 dan 90% sebagai bahan marinasi daging kambing tidak berbeda apabila dibandingkan dengan kontrol berdasarkan kualitas sensoris nya yaitu rasa, warna, aroma, tekstur, dan daya terima. Kesimpulan dari hasil penelitian ini menunjukkan bahwa penggunaan larutan mentimun sebagai bahan marinasi tidak mengubah rasa, warna, aroma, tekstur, dan daya terima daging kambing.
PERANAN KITOSAN DALAM MENGHASILKAN PRODUK TERNAK UNGGAS YANG SEHAT sahara, Eli; sandi, sofia; yosi, fitra
Jurnal Peternakan Sriwijaya Vol 8, No 2 (2019): JURNAL PETERNAKAN SRIWIJAYA
Publisher : Department of Animal Sciences, Faculty of Agriculture, Sriwijaya University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.554 KB) | DOI: 10.33230/JPS.8.2.2019.10083

Abstract

Kecenderungan masyarakat memilih bahan pangan yang sehat semakin meningkat seiring dengan peningkatan kesadaran konsumen terhadap pentingnya kesehatan. Bahan pangan berupa daging dan telur merupakan sumber protein hewani asal unggas. Telur dan daging unggas merupakan bahan pangan utama yang dipilih masyarakat karena bergizi tinggi dengan harga terjangkau. Untuk mempertahankan kepercayaan konsumen terhadap kualitas daging dan telur maka, perlu dijaga nilai keamanan bahan pangan asal unggas ini dari cemaran residu, dan infeksi kuman.
KOMBINASI PEMBERIAN STARBIO DAN EM-4 MELALUI PAKAN DAN AIR MINUM TERHADAP PERFORMAN ITIK LOKAL UMUR 1-6 MINGGU ., Riswandi; Sandi, Sofia; Yosi, Fitra
Jurnal Peternakan Sriwijaya Vol 1, No 1 (2012): Jurnal Peternakan Sriwijaya
Publisher : Department of Animal Sciences, Faculty of Agriculture, Sriwijaya University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (73.483 KB) | DOI: 10.33230/JPS.1.1.2012.1127

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh  kombinasi pemberian Starbio dan Effective Microorganism-4 melalui  pakan dan air minum terhadap performan itik lokal umur 1-6 minggu, dan dilaksanakan di Kandang Percobaan PS Peternakan Fakultas Pertanian Unsri. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) yang terdiri atas 5 perlakuan 3 ulangan yaitu R0 (perlakuan tanpa pemberian starbio dan EM-4); R1 (0,1% EM-4 ransum + starbio sebanyak 0,1% ransum), R2 (0,1% EM-4  dicampurkan ke dalam ransum + starbio sebanyak 0,2% ransum), R3(0,1% EM-4  dicampurkan ke dalam air minum + starbio sebanyak 0,1% ransum); R4 (0,1% EM-4  dicampurkan ke dalam air minum + starbio sebanyak 0,2% ransum).Hasil penelitian menunjukkan bahwa penambahan starbio dan EM-4 pada pakan dan air minum tidak berpengaruh nyata terhadap konsumsi air minum, pertambahan bobot badan dan konversi ransum. Tetapi berpengaruh nyata (P<0.05) terhadap konsumsi ransum, penurunan konsumsi ransum terendah terdapat pada perlakuan R4. Dari hasil penelitian ini dapat disimpulkan bahwa penambahan starbio dan EM-4 pada pakan dan air minum dapat menurunkan konsumsi ransum tetapi relatif sama terhadap konsumsi air minum, pertambahan bobot badan dan konversi ransum itik lokal.Kata kunci : Performa, itik lokal, Starbio, EM-4
Pengaruh Suplementasi Probiotik dalam Ransum Terhadap Kualitas Fisik Daging Itik Wahyuni, Dyah; Arisuteja, Sofi; Sandi, Sofia; Yosi, Fitra
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 14, No 2 (2016): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/sainspet.14.2.50-56

Abstract

This research aim to find out the effect of probiotic in ration on physical quality (pH, water holding capacity, cooking loss and tenderness) of duck meat. The materials used was local duck supplemented probiotic into ration. Research’s method used was Completely Randomize Design (CRD) consisted of 7 treatments and 4 replications namely P1(basic ration/ control), P2 (basic ration+probiotic), P3 (basic ration+infected by E.coli), P4 (basic ration+infected by Salmonella), P5 (basic ration+probiotic+infected by E.coli), P6 (basic ration+ probiotic+infected by Salmonella) and P7 (basic ration+probiotic+infected by E.coli+Infected by Salmonella). The results showed that probiotic suplementation about 106 cfu/ml into ration were no significantly effect on physical quality (pH, water holding capacity, cooking loss and tenderness) of duck meat. Keywords: probiotic, ration, physical quality, meat, duck
CONCENTRATIONS TEST OF METHANE GAS FROM SWAMP FORAGE SILAGE WITH IN VITRO METHOD Sandi, Sofia; Gofar, Nuni; Sari, Meisji Liana; Yosi, Fitra; Untari, Budi; Kartika, Erra
BIOVALENTIA: Biological Research Journal Vol 3, No 2 (2017)
Publisher : Biology Department, Faculty of Mathematics and Natural Sciences, Sriwijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24233/BIOV.3.2.2017.69

Abstract

Aims of this study to concentration test of methane gas from swamp forage silage with in vitro methods.This study used Completely Randomized Design with 3 treatments and each treatment consisted of 5 replications. The treatments used are as follows: P1 (100% kumpai tembaga grass (Hymenachne acutigluma)), P2 (50% kumpai tembaga grass (Hymenachne acutigluma) + 50% kemon air (Neptunia oleracea lour)), P3 (100% kemon air ( Neptunia oleracea lour)). The parameters observed N-Ammonia, total gas production, methane gas concentrations in vitro and VFA partially. The results of variance showed that treatment significantly different (P <0.05) with methane concentration  in vitro with highest gas concentration treatment of silage made from 50%  kumpai tembaga grass (Hymenachne acutigluma) and  50% kemon air (Neptunia oleracea lour).Keywords: Concentration, Methane, Silage Forage Swamp, In Vitro.
THE PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITIES OF PEGAGAN DUCK MEAT PRESERVED WITH DIFFERENT CONCENTRATIONS OF LIQUID SMOKE AND STORAGE PERIOD Yosi, Fitra; Wahyuni, Dyah; Sari, Meisji Liana; Sandi, Sofia
Buletin Peternakan Vol 42, No 2 (2018): BULETIN PETERNAKAN VOL. 42 (2) MAY 2018
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (643.893 KB) | DOI: 10.21059/buletinpeternak.v42i2.30385

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The aim of this research was to investigate the quality of physicochemistry and microbiology of Pegagan duck meat preserved with various concentrations of liquid smoke and storage time. This study used a complete randomized design (CRD) with a 4x2 factorial pattern. The first factor was the concentration of liquid smoke solution consisted of 4 levels, namely 2; 4; 6, and 8% (v/v). The second factor was the storage time which includes 2 levels ie 12 and 24 hours. The replication used was 4 times. The observed variables were physical quality of meat (water holding capacity, cooking loss, and tenderness), chemical quality (moisture content, protein content, and fat content), and microbiological quality (total microbes, pH, acid total, and total phenol). The data were processed by analysis of variance, followed by Duncan's multiple range test (DMRT). The results showed that there was a significant interaction (P<0.05) between liquid smoke concentration and storage time to water holding capacity, cooking loss, tenderness, fat content, total phenol, total microbial, total acid, and pH in Pegagan duck meat but did not show a significant interaction with other variables. It could be concluded that the optimum liquid smoke concentration was 4% and the optimal storage time was 12 hours.
THE PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF PEGAGAN DUCK EGGS IMMERSED WITH DUKU FRUIT PEEL SOLUTION IN DIFFERENT STORAGE PERIOD Yosi, Fitra; Wahyuni, Dyah; ., Riswandi; Herasti, Fitri; Lestari, Inda Ayu; ., Makinudin
Buletin Peternakan Vol 43, No 2 (2019): BULETIN PETERNAKAN VOL. 43 (2) MAY 2019
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (269.913 KB) | DOI: 10.21059/buletinpeternak.v43i2.41279

Abstract

This study aims to determine the effect of immersing in duku fruit peel solution on physicochemical and microbiological quality of Pegagan duck eggs during storage at room temperature. This study used a complete randomized design (CRD) with a 5x3 factorial patterned. The first factor was the immersion time consisting of 5 levels, namely 0, 15, 30, 45, and 60 min. The second factor was the storage time which includes 3 levels, which were 0, 7 and 14 d. The replication used was 3 times. The observed variables were physicochemical and microbiological quality of egg, including albumen index (AI), yolk index (YI), Haugh unit (HU), moisture content (MC), protein content (PC), fat content (FC),total microbes (TM) and antioxidant activity (AA). The data were processed by analysis of variance, continued with Duncan's multiple range test (DMRT). The results showed that there was a significant interaction (P<0.05) between immersion time and storage time on AI, YI, HU, MC, PC, TM, and AA. Futhermore, the difference of immersion time and storage period was also significantly influenced (P<0.05) to all observed variables including AI, YI, HU, MC, PC, TM, and AA of duck eggs.It can be concluded that the immersion process for 60 min showed the best results on the physical, chemical,
KUALITAS FISIK TELUR ASIN ITIK PEGAGAN YANG DIPROSES DENGAN MENGGUNAKAN ABU PELAPAH KELAPA SAWIT DAN ASAP CAIR yosi, fitra
Buletin Peternakan Vol 40, No 1 (2016): BULETIN PETERNAKAN VOL. 40 (1) FEBRUARI 2016
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (764.346 KB) | DOI: 10.21059/buletinpeternak.v40i1.8886

Abstract

Liquid smoke is a useful material for use in the process of preserving eggs. The purpose of this study was to determine the effect of the use of palm oil fronds ash and liquid smoke in the process of salting to the physical quality of pegagan duck?s egg. This study was assingned in a Completely Randomized Design, which consists of 5 treatments and 4 replications. Each replicatation used as much as 5 eggs. The treatment consists of R0, R1, R2, R3, and R4, where all of treatments used palm oil fronds ash and salt (1:0.25) and each treatment was added liquid smoke 0% (control), 2,5%, 5,0%, 7,5%, and 10% (v/v), respectively. The experimental variabel observed were egg weight loss, yolk and albumen weight, yolk and albumen index, egg shell weight, egg shell thickness, the depth of air cavity, yolk color, pH yolk adn albumen pH, Haugh units (HU), albumen viscosity. Data were subjected to analysis of variance and significantly different followed by Duncan's multiple range test at 5%. The results showed that the use of palm oil fronds ash and liquid smoke in the process of salting significantly affected (P < 0.05) the egg shell thickness, depth of air cavity, albumen weight, egg shell weight, albumen pH, albumen index, haugh units ( HU), albumen viscosity, and egg weight loss, but not significantly affected (P> 0.05) the yolk color, yolk pH, yolk weight, and yolk index. It was concluded that the use of palm oil fronds ash and liquid smoke in the salting process can maintain the physical quality of salted pegagan duck egg. (Key words: Liquid smoke, Palm oil fronds ash, Pegagan duck eggs, Physical quality) 
The The Change of Nutrients Rations Quality of Feed Fermented with Different Moisture Content Miksusanti, Miksusanti; Sandi, Sofia; Yosi, Fitra; Sahara, Eli; Rofiq, Nasir
Indonesian Journal of Environmental Management and Sustainability Vol 3 No 2 (2019): June
Publisher : ARTS Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (317.31 KB) | DOI: 10.26554/ijems.2019.3.2.47-53

Abstract

ABSTRACT The change of nutrients on rations made from local raw materials was evaluated after being fermented in various moisture contents. The experiment used completely randomized design comprise of 5 treatments and 3 repetitions. The treatments were P0 (fermentation without moisture), P1, P2, P3 and P4 (fermentation in 40%, 50%, 60% and 70% moisture content). Variables observed were total microbe, total acid, acidity (pH) and the change of dried matter content, organic matter, crude protein, crude lipid, crude fiber and Nitrogen-free extract. The result showed that there are statistically significance differences (P&lt;0.05) between local raw materials rations fermented in different moisture contents towards variables observed. Local raw materials rations fermented in 50% moisture content exhibited good nutrients quality indicated by increased in dried matter content, organic matter, crude protein, Nitrogen-free extract, total microbe and total acid while crude lipid, crude fiber and acidity (pH) showed a decreased. &nbsp; &nbsp;
Pengaruh Perendaman dengan Perbedaan Level Kitosan terhadap Indek Putih, Haugh Unit, dan pH Putih Telur Itik Sahara, Eli; Sandi, Sofia; Yosi, Fitra; Bastian, Avin
Seminar Nasional Lahan Suboptimal 2019: Prosiding Seminar Nasional Lahan Suboptimal ?Smart Farming yang Berwawasan Lingkungan untuk Ke
Publisher : Seminar Nasional Lahan Suboptimal

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sahara E, Sandi S, Yosi F, Bastian A. 2019. The effect of use chitosan solution in the immersion proces on egg quality. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal 2019, Palembang  4-5 September 2019. pp. 287-291. Palembang: Unsri Press. Eggs are a commodity of poultry that can be easily damaged if stored at room temperature for a long time.  Chitosan has anti-microorganism properties and can be used to extend the shelf life of eggs. The purpose of this study is to extend the shelf life of eggs by soaking chitosan solution and maintaining egg quality. The study used a completely randomized design (CRD) of 6 treatments, 4 replications and each replication consisted of 2 eggs. The treatment is; P0=0% chitosan, P1=0.5% chitosan, P2=1% chitosan, P3=1.5% chitosan, P4=2% chitosan and P5=2.5% chitosan. Eggs are stored for 14 days at room temperature after being soaked in chitosan solution for 24 hours. The parameters measured are; egg white index,, haugt unit and egg white pH. The results showed that immersion of eggs in chitosan solution 0.5% (P1) gave an egg white index of 0.075 significantly better than the control of 0.05, the highest real haugh unit value of all treatments was 84. The pH of the egg white soaked with Chitosan solution is the same, but lower than the control. The conclusion of this study is the treatment of P1 (0.5% chitosan) shows the best haugh unit value which is 10.71% higher than the control.Keywords:  chitosan, ducks, eggs, quality, solution