Arief, I. I.
Department of Production Science and Animal Husbandry Technology, Faculty of Animal Science, Bogor Agricultural University

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Kualitas Fisik, Mikrobiologis, dan Organoleptik Telur Konsumsi yang Beredar di Sekitar Kampus IPB, Darmaga, Bogor Suharyanto, Suharyanto; Sulaiman, N. B.; Zebua, C. K. N.; Arief, I. I.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol 4, No 2 (2016): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.4.2.275-279

Abstract

This study was conducted to evaluate physical, microbiological, and organoleptic quality of layer eggs marketed around IPB campus Darmaga, Bogor. Egg samples were obtained from three market groups (supermarket, retailer, and traditional market). Each group includes three markets determined purposively, namely SM-1, SM-2, and SM-3 for supermarkets; BR-1, BR-2, and BR-3 for retailers; and TM-1, TM-2, and TM-3 for traditional markets. Physical qualities measured were egg weight, yolk index, albumen index, air sac height, pH and Aw. Microbiological quality was expressed as colony forming unit with Total Plate Count (TPC) method and the number of Escherichia coli colony formed. Organoleptic properties evaluated were hedonic and hedonic ranking test. All physical and microbiological qualities of eggs showed no significant differences among markets origin. This study confirmed that eggs excluded from SNI 3926-2008 (Indonesia National Standard for consumption egg) and other scientific findings. However, the low physical and microbiological qualities did not cause any refusing on the acceptability of sensorial properties by panelists.
Kualitas Fisik, Mikrobiologis, dan Organoleptik Daging Ayam Broiler pada Pasar Tradisional di Bogor Hajrawati, Hajrawati; M., Fadliah; Wahyuni, Wahyuni; Arief, I. I.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol 4, No 3 (2016): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.4.3.386-389

Abstract

In Indonesia, broiler meat is available abundant mainly in traditional market. Unfortunately, this kind of meat is perishable most physical, organoleptic, and microbiological deterioration. To conserve consumers from low quality of meat, this study was conducted to evaluate the physical, organoleptic, and microbiological quality of meat. Meat evaluated was obtained from three traditional markets determined purposively, namely A market, B market, and C market. The physical quality measured were pH and aw; the microbiological quality were total plate count and E. coli number; the organoleptic were meat color, texture, aroma that value in hedonic and hedonic rank test. This study showed that physically the meat was not really decrease although it had pH higher than normal pH of meat. The value of aw reached was 0.84-0.85. The microbial contaminant was higher than the number of microbial allowed. However, organoleptic value indicated that meat were acceptable for panelists.
Nilai Gizi dan Sifat Organoleptik Sosis Daging Sapi dengan Penambahan Pasta Buah Merah pada Level yang Berbeda Surbakti, E.; Arief, I. I.; Suryati, T.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol 4, No 1 (2016): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.4.1.234-238

Abstract

Red fruit pasta are reported containing active components that are important to health, so the opportunities to be developed into a functional food ingredients. The purpose of this study is utilize pasta as natural dye in beef sausage and based on chemical quality and sensory. Given some active compounds are known to display as natural dye for food.  In this study, beef sausage was added by red fruit pasta in various concentrations: (0%, 7%, 9%, and 11%) were added on beef sausage. The observed variables were chemical qualities (water content, protein content, fat content, ash content and carbohydrate content) and sensory (colour, taste, texture, and aroma). The result showed that the addition of red fruit pasta on beef sausage significantly affected on water content and protein content. Organoleptic testing (hedonic and hedonic quality testing) showed that the panelists remarkably prefered all beef sausages with addition of red fruit pasta
Optimasi Ekstraksi DNA Genomik Probiotik Lactobacillus plantarum IIA-1A5 dari Daging Sapi Peranakan Ongole untuk Sekuensing Genom Utuh Budiman, C.; Arief, I. I.; Yusuf, M.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol 6, No 1 (2018): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.6.1.6-12

Abstract

Lactobacillus plantarum IIA-1A5 is an Indonesian probiotic bacterium isolated from Ongole grade cattle. This strain has demonstrated series of benefical properties and promising to be further applied in development of functional foods. Attempts to further exploit this strain require comprehensive understanding on its molecular properties, in particular is the genes responsible for its probiotic properties.Whole genome sequencing (WGS) is currently an affordable tool to fully decipher genetic organization of the bacteria, yet often limited by the requirement of high amount of high quality of genomic DNA ofsample. This study aims to develop an optimum method for obtaining high quality genomic DNA of L. plantarum IIA-1A5 in sufficient amount of WGS study. To address, genomic DNA of L. plantarum IIA-1A5 was extracted from growth phase of adaptation, exponential and stationary. The result showed that exponential and stationary phases were able to yield genomic DNA higher than minimum requirement for WGS. Nevertheless, the quality of genomic DNA from both phases were considerably low, according to their 260/280 and 260/230 ratio. The worst quality was found on 260/280 ratio referring to thepresence of high amount of proteinaceous compounds in the sample. Further optimization was done on genomic DNA from stationary phase by adding proteinase K at various incubation time. It showed that the incubation for 7.5 to 10 hours yielded acceptable purity and amount of genomic DNA for WGS. In addition, we also observed a trade-off phenomenon of yield-purity genomic DNA of L. plantarum IIA-1A5. Altogether, the optimized method here should contribute to further molecular studies of this probiotic strain.
Physical and Chemical Characteristics of Etawa Crossbred Goat Colostrum in Bogor Fadliah, M.; Taufik, E.; Arief, I. I.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol 5, No 1 (2017): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.5.1.11-14

Abstract

Goat milk colostrum possess nutritional compounds essential for health, so that its quality needs to be considered by producers and consumers in order to be utilized safely and healthy. However, the information about Etawa crossbred goat colostrum quality especially in Bogor is limited. The aims of this study were to determine the physical and chemical qualities of Etawa crossbred goat colostrum in Bogor. Colostrum samples were taken from two different dairy goat farms namely Bangun Karso Farm, Cijeruk, Bogor (P1) and Yulianto Farm, Cibeteung Udik, Bogor (P2). Fat, protein and lactose contents, solid non fat (SNF), freezing point, pH and aw values were analyzed by different test of Mann-Whitney U test through SPSS statistics program. The results showed that there were significant differences (P <0.05) in fat, protein and lactose contents, SNF, freezing point, pH value and aw of colostrum between two farms. Based on the exiting data on the composition of dairy goat colostrum, fat, protein and lactose contents, SNF, pH value and aw of Etawa crossbred goat colostrum from bogor were in the range of these data.
Physical quality and digestibility in vitro determination of green pellet concentrate based on Indigofera zollingeriana Tarigan, Andi; Ginting, Simon P.; Arief, I. I.; Astuti, D. A.; Abdullah, L.
Indonesian Journal of Animal and Veterinary Sciences Vol 22, No 3 (2017): SEPTEMBER 2017
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.947 KB) | DOI: 10.14334/jitv.v22i3.1651

Abstract

This study aims to determine the physical quality and digestibility of green pellet concentrate based on I. zollingeriana. The composition of green pellet concentrate feed contains I. zollingeriana and C. calothyrsus in the following combinations: 1) I. zollingeriana /C. calothyrsus (90/0; R0), 2) I. zollingeriana/C. calothyrsus (75/15; R1), 3) I. zollingeriana/C. calothyrsus (60/30; R2) and 4) I. zollingeriana / C. calothyrsus (45/45; R3). The physical quality study of green pellet concentrate was performed using a completely randomized design with four types of green concentrate as treatments of three replications. Green pellet concentrate studies conducted in vitro rumen fermentation were performed using in a  randomized block design with four treatments and three sources of liquid rumen as a block. The results of the experiments conducted with pellet criteria containing I. zollingeriana/C. calothyrsus composition (60/30; R2) have the best physical character (water activity = 0.58; particles size = 12.69 mm; degree value angles = 21.01o; collision endurance = 99.78%; endurance friction = 90.42 %; bulk density = 590 kg/m3) compared to the other treatments. The quality of diet based on digestibility in vitro, dry matter and organic material having a pattern equal to R0 is higher (P&lt;0.05) compared with other treatments, while the rough digestibility of In Vitro protein is seen R0, R1, and R2 (P&gt;0.05), but (P&lt;0.05) was higher than the treatment of R3. There was no difference of pH and total bacteria on green pellet concentrate type. The treatment of R3 has the lowest NH3, VFA and total gas concentration (P&lt;0.5) compared with R2, R1 and R0. It was concluded that concentrate green pellet of I. zollingeriana composition (60%) and C.calothyrsus (30%) had better physical and nutritional quality.
Pengaruh Pemberian Sosis Fermentasi terhadap Pertumbuhan Tikus Percobaan Ernaningsih, D.; Arief, I. I.; Taufik, E.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol 2, No 1 (2014): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.2.1.207-212

Abstract

Dietary changes can increase the risk of degenerative diseases. The risk can be reduced by consuming healthy food, food that not only meets the needs of nutrition but also provide health benefits. Food that has both of these functions is called a functional food. Components that can be added into the food in order to have functional value is probiotic bacteria. Lactobacillus plantarum IIA-2C12 that isolated from local beef at Bogor was added in the process of  meat processing into fermented sausage and than tasted by in vivo. The aims of this study was to examine the influence of the probiotic fermented sausage using L. plantarum IIA2C12 as probiotica cultures on growth status of rats. This research was conducted in two stages, first bacterial starter culture refreshment and sausage making; second testing in rats (in vivo). The initial population of L.plantarum IIA-2C12 was 9. 27 log cfu mL  and after processing into fermented sausage bacteria became 8. 67 log cfu/g so that sausage could be categorized as a probiotic food. Feeding fermented sausages and sausages for 10 days had no significant effect (P>0.05) body and organ weights of rats. While the fermented sausage had highest feed convertion ratio than kasin and nonfermented sausage.
Karakteristik Yoghurt Probiotik Rosella Berbahan Baku Susu Kambing dan Susu Sapi Selama Penyimpanan Suhu Ruang Rachman, A.; Taufik, E.; Arief, I. I.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol 6, No 2 (2018): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.6.2.73-80

Abstract

Yogurt is a milk-based fermented products using Lactobacillus bulgaricus and Streptococcus thermophilus bacteria, as the starters, or any compatible lactic acid bacteria (LAB). Recently, probiotic yoghurt has been developed by adding LAB displaying probiotic properties, such as Lactobacillus acidophilus, L. casei, and Bifidobacterium. Yoghurt has also been developed with the addition of some natural ingredients, including rosella (Hibiscus sabdariffa L), which was known to exhibit antioxidant and antibacteria activities. Accordingly, the addition of rosella extract into yoghurt could increase human’s health. This research aims to investigate the characteristics of probiotic yogurt with the addition of 1% rosella extract on different storage period at room temperature with the use of goat’s milk and cow’s milk as ingredients. The results showed that there were no interaction between type of yoghurt (goat’s milk and cow’s milk) and storage duration (0, 4, 8, 12, 16, and 20 hours) at room temperature (29–30 oC) to all of  tested variables.  Different types of yogurt significantly affected (P>0.05) pH and highly significantly affected (P>0.01) on viscocity, water activity, and total lactic acid. Different storage duration highly significantly affected (P>0.01) on total lactic acid, pH, and total LAB. Tambahkan satu kalimat yang menyimpulkan hasil organoleptik kemudian ditutup dengan kalimat : In overall, the products remain to be under acceptable standar to be consumed during 20 hour storage at room temperature.
Kandungan gizi dan Organoleptik Sie Reuboh dengan Penambahan Cuka Aren (Arenga pinnata) dan Daun Jeruk Purut (Citrus hystrix) pada Konsentrasi yang Berbeda Masyitah, Masyitah; Arief, I. I.; Suryati, T.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol 4, No 1 (2016): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.4.1.239-245

Abstract

This research aimed to study and evaluate the nutritional composition of sie reuboh treated with different concentrations of palm vinegar (Arenga pinnata) and kaffir lime leaves (Citrus hystrix) addition. The four treatments for sie reuboh were P0 (0 mL palm vinegar and 0 kaffir lime leaves), P1 (100 mL palm vinegar and 10 kaffir lime leaves, P2 (100 mL palm vinegar and 10 kaffir lime leaves). The parametes are nutrition  content  (water content, ash content, fat content, protein content and carbohydrates content) and organoleptic (hedonic qualiy test and hedonic test). The result showed that different concentrations of palm vinegar and kaffir lime leaves addition significantly affected (p<0.05) ash content and carbohydrates content of sie reuboh. Ash content in this study ranged from 3.11 % to 2.43 % and carbohydrates content ranged 3.89 % to 5.59 %. The result  of organoleptic showed that were significantly affected (p<0.05) on hedonic quality test (flavor of  palm vinegar, flavour  kaffir lime leaves and taste). The value of palm vinegar flavor has 3.17 to 3.83, the value of kaffir lime leaves has 3.00 to 3.57  and the taste value has 3.30 to 3.77. Different level of palm vinegar and kaffir lime leaves not affected at moisture content, protein content, fat content, hedonic quality (color and tenderness) and hedonic (color, flavor, taste, tenderness and overall appearance). 
Viabilitas Mikrokapsul Biji Kefir Selama Penyimpanan Suhu Ruang Kondong, D. J.; Taufik, E.; Arief, I. I.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol 5, No 2 (2017): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.5.2.65-70

Abstract

The process of encapsulation has done by various techniques such as the exstrusion, emulsion, spray dry, frezee dry and otherwise. The aimed of this study was to analysed the kefir grain microcapsule and its viability during storage in room temperature. The exstrusion technique was used to reach the optimum of biopolymer suspension and the percentage of kefir grains. Spray dry technique was used to produced kefir grains microcapsule before storaged in room temperature during 0, 15 and 30 days. The data were analyzed by using one-way analysis of variance (ANOVA) then followed by LSM and Duncan multiple range test. The analysis results showed that the exstrusion technique has been obtained the biopolymer suspension of sodium-alginate very significantly influence (P<0,01) to the yield and affected significantly (P<0,05) to the size, then the figure from microscope showed that shape of the beads were different. The results showed that the sodium-alginate was able to protect the microorganism cell by spray dry technique and so did the viability during storage in room temperature.