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Papers by singgih sugeng santosa

Research paper thumbnail of Performans Produksi Berdasarkan Tipe Persilangan Yang Berbeda Pada Itik Tegal Dengan Magelang

PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN UNIVERSITAS JENDERAL SOEDIRMAN, Jun 28, 2021

Research paper thumbnail of INCREASE YIELD AND QUALITY WHITE EGG POWDER WITH DIFFERENCE Saccharomyces Cereviceae ADDITION

SEMINAR NASIONAL PERTANIAN PETERNAKAN TERPADU, Jun 18, 2020

Research paper thumbnail of Effect of Skin Cow Immersion Time in Pineapples Peel Extract Solution on Yield, Viscosity, and Gelatin Color

Advances in Biological Sciences Research

This research aims to study the effect of immersion time on yield, viscosity, and color of skin c... more This research aims to study the effect of immersion time on yield, viscosity, and color of skin cow gelatines. Twentyfour thousand grams of skin cow, twelve thousand grams pineapples peel, and ten thousand two hundred millilitre an aquadest were used in this research. The Experiment method that used in this research was the completely randomized design, as the treatment is immersion time of skin cow in 15% pineapple peel extract (T 1 = 2 hours, T 2 = 4 hours, T 3 = 6 hours). Each treatment was eight replicated. Rendemen (yield), viscosity, and color of gelatine were measured as variables. Data were analysed by variance analysis. The result of the analysis showed that immersion time significant effect on yield and viscosity but no significant effect on the color of gelatine. The average of yield, viscosity, and color of gelatine with 2 hours, 4 hours, and 6 hours immersion time respectively were 2.51 ± 0.07 percent; 2.62 ± 0.10 percent; 2.98 ± 0.04 percent, 2.50 ± 0.19 cP; 2.73 ± 0.15 cP; 3.38 ± 0.17 cP and 66.71 ± 5.15; 68.41 ± 3.73; 70.18 ± 5.83. The conclusion is with 6 hour immersion time would produce gelatines with the best yield and viscosity.

Research paper thumbnail of The Estimate Heritability Value of Eggs Quality Traits from Tegal Male and Magelang Female Crossed Duck (Gallang)

Advances in Biological Sciences Research

This study aimed to estimate the heritability value of egg quality traits from Tegal male and Mag... more This study aimed to estimate the heritability value of egg quality traits from Tegal male and Magelang female crossed duck, hereafter referred to as Gallang duck. One hundred female ducks consisted of 50 Magelang (F0), and 50 Gallang (F1) were used in this study. Heritability value (h 2) was estimated using the Parent Offspring Regression method. Egg quality data of the parent were obtained from Magelang female ducks (F0), and the offspring was from Gallang female ducks (F1). The observed egg quality traits were egg weight (EW), yolk weight (YW), albumen weight (AW), eggs index (EI), yolk color (YC), and shell thickness (ST). This research has successfully obtained the mean and standard deviation of eggs quality of Magelang female ducks (F0), namely,

Research paper thumbnail of The Effect of Salam Leaves (Eugenia polyantha) Addition in The Salted Making of Commercial Layer Chicken to The Yolk Index, Albumen Index, and The Weight Decrease of egg

ANGON: Journal of Animal Science and Technology, 2019

Research paper thumbnail of Korelasi Genetik Antar Karakteristik Umur Awal Bertelur Dan Bobot Telur Awal Hasil Persilangan Resiprok Itik Tegal Dengan Magelang

PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN UNIVERSITAS JENDERAL SOEDIRMAN, Jul 21, 2020

Research paper thumbnail of The Effect of Tegal and Magelang Ducks Cross Types on Production, Shell Thickness and Egg Specific Gravity

ANGON: Journal of Animal Science and Technology, Mar 15, 2021

Research paper thumbnail of Study of Water Content, Dissolving Time, and Yield of Duck Eggshell Flour with Different Cooking Methods and Times

ANGON: Journal of Animal Science and Technology, Sep 1, 2021

Research paper thumbnail of Prolactin gene polymorphisms and associations with reproductive traits in Indonesian local ducks

November-2020, 2020

Background and Aim: Reproductive traits play an important role in population increases and the eg... more Background and Aim: Reproductive traits play an important role in population increases and the egg production (EP) abilities of Indonesian local ducks (ILD). The prolactin (PRL) gene is a single chain polypeptide hormone belonging to a family of growth hormone genes that are mainly synthesized in the anterior pituitary gland in all vertebrates. It has a significant effect on reproductive traits and EP. Single nucleotide polymorphisms (SNPs) present in PRL are a useful molecular marker for EP. This study aimed to identify the PRL polymorphisms based on these SNPs and to uncover the associations with reproductive traits in ILD. Materials and Methods: A total of 280 ILDs consisting of Tegal and Magelang (F0) ducks and their reciprocal crosses, namely, Gallang (F1) and Maggal (F1), were maintained and specific variables were recorded, that is, age at first egg, body weight at first egg, first egg weight, and EP, for 90 days. Allele and genotype frequencies were used to determine the Har...

Research paper thumbnail of Pengaruh Dosis Penambahan Arang Aktif Terhadap Kandungan Protein Dan Bau Perengus Pada Susu Kambing Pasteurisasi

Jurnal Ilmiah Peternakan, Sep 1, 2014

ABSTRAK Penelitian dilaksanakan mulai tanggal 6-24 Juni 2013 di Laboraturium Teknologi Hasil Tern... more ABSTRAK Penelitian dilaksanakan mulai tanggal 6-24 Juni 2013 di Laboraturium Teknologi Hasil Ternak Universitas Jendral Soedirman Purwokerto. Tujuan penelitian untuk mengetahui pengaruh dosis penambahan arang aktif terhadap kandungan protein dan bau perengus pada susu kambing pasteurisasi. Materi penelitian yang digunakan susu kambing segar sebanyak 9,5 liter dari eksperimental farm Fakultas Peternakan UNSOED dan arang aktif sebanyak 570 g. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan masing-masing perlakuan diulang 7 kali. Perlakuan yang diberikan adalah R0 arang aktif 0 g per 200 ml, R1 arang aktif 6 g per 200 ml, R2 arang aktif 12 g per 200 ml, R3 arang aktif 18 g per 200 ml dan R4 arang aktif 24 g per 200 ml. Data dianalisis menggunakan analisis variansi dan dilanjutkan Uji Orthogonal Polinominal. Hasil Penelitian menunjukan bahwa pemberian arang aktif menurunkan kadar protein susu kambing pasteurisasi (P<0,01) dan bau susu kambing pasteurisasi berkurang (P<0,01). Hasil Uji Orthogonal Polinominal menunjukan bahwa makin meningkat level arang aktif, kadar protein susu kambing pasteurisasi makin turun mengikuti persamaan Y = 4.7625 - 0.0541x (r = 0.97). Kesimpulan dosis penggunaan arang aktif 18 g per 200 ml susu kambing dapat menghilangkan bau perengus dan penurunan proteinnya terkecil. Kata kunci : Susu kambing, pasteurisasi, arang aktif, protein, bau ABSTRACT The Research conducted held from 6 th to 24 th June 2013 at the Laboratory of Animal Products Technology Jenderal Sudirman University Purwokerto. The purposes of the research was to determine the effect of dosage activated charcoal on protein content and goaty odour at pasteurized goat's milk. 9.5liters fresh goat milk from the experimental farm Faculty of Animal Husbandry, UNSOED and 570 gram of activated charcoal. Was used in this research completely randomized design (CRD) with five treatments and each treatment was repeated 7 times. The treatments were R0 was activated charcoal 0 g per 200 ml, R1 was activated charcoal 6 g per 200 ml, R2 was activated charcoal 12 g per 200 ml, R3 was activated charcoal 18 g per 200 ml and R4 was activated charcoal 24 g per 200 ml. The data were analyzed using analysis of variance and continued with polynomial orthogonal test. The result showed that giving activated charcoal can reduce protein of pasteurized goat milk and odour goat milk (P<0.01). Polynomial Orthogonal Test showed that increasing the level of activated charcoal will decrease protein content of pasteurized goat milk, following the equation Y = 4.7625714 - 0.05409524x (r = 95.31%). The conclusion showed that the best dosage to eliminate the goaty odour and smallest decreasing protein content is 18 g activated charcoal per 200 ml. Keyword : Goat milk, pasteurized, activated charcoal, protein, goaty odour

Research paper thumbnail of Pengaruh Lama Perebusan Dan Level Pemberian Papain Komersial Terhadap Rendemen Dan Aroma Tahu Susu

Jurnal Ilmiah Peternakan, Aug 1, 2014

ABSTRAK Penelitian dilaksanakan mulai tanggal 3 sampai 11 Februari 2013 di Laboratorium Teknologi... more ABSTRAK Penelitian dilaksanakan mulai tanggal 3 sampai 11 Februari 2013 di Laboratorium Teknologi Hasil Ternak Universitas Jenderal Soedirman Purwokerto. Tujuan penelitian untuk mengetahui pengaruh lama perebusan, level papain komersial dan interaksinya terhadap rendemen dan aroma tahu susu. Materi penelitian yang digunakan adalah susu layu 64 liter dan enzim papain sebanyak 1.260 gram. Metode penelitian adalah eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan pola dasar faktorial 2 x 3 untuk rendemen dan untuk uji aroma menggunakan faktorial 2x3 dengan pola dasar Rancangan Acak Kelompok (RAK). Perlakuan yang diberikan adalah faktor pertama lama perebusan (S) yaitu S 1 = 15 menit dan S 2 = 30 menit, sedangkan faktor kedua level papain (P) yaitu P 1 = level papain 15 g/l susu, P 2 = level papain 30 g/l susu dan P 3 = level papain 45 g/l susu. Data yang diperoleh dianalisis menggunakan analisis variansi. Hasil analisis variansi menunjukkan bahwa lama perebusan, level papain dan interaksi antara lama perebusan dengan level papain pada pembuatan tahu susu berpengaruh tidak nyata (P>0.05) terhadap rendemen dan aroma tahu susu. Kesimpulan dari penelitian ini adalah lama perebusan dan level papain terbaik masing-masing adalah 15 menit dan 30 g/l susu. Kata kunci : Tahu susu, rendemen, aroma, level papain, lama perebusan ABSTRACT The Experiment was conducted from February, 3 th until 11 rd 2013 at the Laboratory of Animal Products Technology Faculty of Animal Science, JenderalSoedirman University Purwokerto. The purpose of the research were to determine the effect of boiling time, effect of level commercial papainand its interaction on yield and milk tofu aroma.Sixty four litters of milk has stored for 8 hours and 1,26gramscommercial papain was used in this research. The research was done experimentally using Completely Randomized Design (CRD) with factorial pattern 2x3 for yield and aroma test using Randomized Complete Block Design (RCBD) with factorial pattern 2x3 . First factor were boiling times ( = 15 minutes and = 30 minutes) and second factor were the level papain commercial ( = 15 g/l, = 30 g/l and = 45 g/l). Data were analyzed using analysis of variance.The results showed that boiling time, papain commercial level and interaction boiling time with papain commercial level have not significant (P>0,05) effect on yield and flavour of milk tofu.The conclusion of this reserch the best boiling time and papain commercial levelis 15 minutes and 30 grams, respectively. Keyword : Milk tofu aroma, yield, papain commercial level, boiling time

Research paper thumbnail of Pengaruh Level Etanol Dan Lama Maserasi Kuning Telur Puyuh Terhadap Kolesterol Total, HDL, Dan LDL (Effect of Level Ethanol and Maceration Period Quail Egg Yolk on Total Cholesterol, HDL, and LDL)

Jurnal Ilmiah Peternakan, Sep 1, 2014

ABST RAK Penelitian bertujuan mengkaji pengaruh level etanol, lama maserasi, dan interaksinya ter... more ABST RAK Penelitian bertujuan mengkaji pengaruh level etanol, lama maserasi, dan interaksinya terhadap kadar kolesterol total, LDL, dan HDL tepung kuning telur puyuh. Materi yang digunakan adalah kuning telur puyuh sebanyak seribu tiga ratus lima puluh gram, dan etanol 70 % sebanyak lima ribu empat ratus mililiter. Metode penelitian adalah eksperimental menggunakan Rancangan Acak Lengkap dengan pola faktorial 3 x 3. Faktor pertama adalah level etanol (P) yang terbagi menjadi tiga yaitu p 1 100 ml (50 gram kuning telur puyuh dengan 100 ml etanol), p 2 : 200 ml (50 gram kuning telur puyuh dengan 200 ml etanol), dan p 3 : 300 ml (50 gram kuning telur puyuh dengan 300 ml etanol), faktor kedua adalah lama maserasi (L) yang terbagi menjadi tiga yaitu l 1 maserasi selama 10 menit, l 2 maserasi selama 20 menit, dan l 3 maserasi selama 30 menit, setiap perlakuan diulang sebanyak tiga kali. Variabel yang diukur yaitu kadar kolesterol total, HDL dan LDL. Hasil uji variansi menunjukkan bahwa level etanol berpengaruh nyata (P>0,05) terhadap kadar LDL, sedangkan lama maserasi dan interaksi antara level etanol dan lama maserasi berpengaruh tidak nyata (P 0.05) effect on cholesterol levels, while maceration period and it’s interaction not significant (P<0.05) effect on total cholesterol, LDL and HDL quail egg yolk powder. Based on these results it can be concluded that level of ethanol 300 ml with maceration period 30 minutes can improve quality quail egg yolk powder (the lowest total cholesterol and LDL and increased HDL). Keywords:Egg Flour, Quail Egg, Ethanol, Maceration, Total Cholesterol, HDL, LDL

Research paper thumbnail of Pengaruh Lama Perebusan Dan Berat Beban Pengepres Pada Proses Pembuatan Tahu Susu Ekstrak Nanas Terhadap Kekenyalan Dan Kesukaan

Jurnal Ilmiah Peternakan, Apr 9, 2013

Penelitian dilaksanakan mulai tanggal 15 – 23 Februari 2013 di Laboratorium Teknologi Hasil Terna... more Penelitian dilaksanakan mulai tanggal 15 – 23 Februari 2013 di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Jenderal Soedirman Purwokerto. Tujuan penelitian ini untuk mengetahui pengaruh lama perebusan dan berat beban pengepres terhadap kekenyalan dan kesukaan.Materi penelitian yang digunakan berupa susu layu 8 jam sebanyak 45 liter dan ekstrak nanas matang sebanyak 1,350 liter. Metode penelitian menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL)pola faktorial 3x3x3, faktor pertama adalah lama perebusan ( =15 menit, =30 menit, =45 menit) dan faktor kedua adalah berat beban pengepres ( =300 gram, =600 gram, =900 gram). Setiap kombinasi perlakuan diulang tiga kali. Data dianalisis menggunakan analisis variansi dilanjutkan Uji Beda Nyata Jujur.Hasil penelitian menunjukkan bahwa lama perebusan, berat beban pengepres dan interaksi antara lama perbusan dengan berat beban pengepres berpengaruh tidak nyata (P>0,05) terhadap kekenyalan tahu susu. Perlakuan berat beban pengepres berpengaruh tidak nyata terhadap kesukaan tahu susu, sedang lama perebusan dan interaksi antara lama perebusan dengan berat beban pengepres masing-masing berpengaruh sangat nyata dan nyata terhadap kesukaan tahu susu (P 0,05) effect on elasticity of milk tofu.Load weight have not significant on preference of milk tofu,boiling times andinteraction boiling time and load weight havehighly significant and significant on preference of milk tofu (P<0,05), respectively. Based on Honestly Significant Difference test showed that boiling time 45 minutes with load weight of 300 grams have the highest preference. The conclusion : boiling time up to 45 minutes and load weights 300 grams at milk tofu making, will get milk tofu that the highest preference but its elasticity similar. Keyword : Milk tofu, elasticity, preference, load weight

Research paper thumbnail of Pengaruh Lama Maserasi Dan Perbandingan Kuning Telur Dengan Etanol Pada Pembuatan Tepung Kuning Telur Puyuh Terhadap Kadar Protein Dan Lemak

Jurnal Ilmiah Peternakan, Apr 9, 2013

Research paper thumbnail of Pengaruh Level Ekstrak Nanas Masak Dalam Pembuatan Tahu Susu Terhadap Kadar Protein Dan Rasa Tahu Susu

Jurnal Ilmiah Peternakan, Feb 9, 2013

Pengaruh Ekstrak Nanas Masak Dalam Pembuatan Tahu Susu Terhadap Kadar Protein Dan Rasa Tahu Susu ... more Pengaruh Ekstrak Nanas Masak Dalam Pembuatan Tahu Susu Terhadap Kadar Protein Dan Rasa Tahu Susu dilaksanakan mulai tanggal 16-24 Februari 2013 di Laboraturium Teknologi Hasil Ternak Universitas Jenderal Soedirman Purwokerto. Tujuan penelitian untuk mengetahui pengaruh level ekstrak nanas masak yang terbaik dalam pembuatan tahu susu terhadap kadar protein dan rasa. Materi penelitian yang digunakan susu layu 8 jam sebanyak 42 liter darieksperimental farm Fakultas Peternakan UNSOED dan ekstrak nanas masak sebanyak 1260cc. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan masing-masing perlakuan diulang 7 kali. Perlakuan yang diberikan adalah R1 ekstrak nanas masak 15 cc/l, R2 ekstrak nanas masak 30 cc/l, dan R3 ekstrak nanas masak 45cc/l. Data dianalisis menggunakan analisis variansi dan dilanjutkan Uji Orthogonal Polinominal. Hasil Penelitian menunjukan bahwa pemberian ekstrak nanas masak meningkatkan kadar protein tahu susu (P 0,05). Hasil Uji Orthogonal Polinominal menunjukan bahwa makin meningkat level ekstrak nanas masak, kadar protein tahu susu makin tinggi sesuai persamaan Y=4,17+0,75 X (r=0,99). Kesimpulan pembuatan tahu susu menggunakan ekstrak nanas masak dengan level 45 cc per liter susu menghasilkan tahu susu dengan kadar protein tertinggi dan rasa yang enak. Kata Kunci : Ekstrak Nanas Masak, Tahu Susu, Kadar Protein, dan Rasa Tahu Susu The influence of ripe pineapple extract level in the process of making milk tofu on protein content and flavor milk tofu, was held from February 16 th to 24 th , 2013 at the Laboratory of Animal Products Technology General Sudirman University Purwokerto. The research purposes was to determine the effect of the level of pineapple extract in the manufacture on the protein content and flavor of milk tofu. The research material usedwas milk8 hour withered milk as much as 42 liters from the experimental farm of the Faculty of Animal Husbandry, UNSOED and ripe pineapple extract as much as 1260 cc. This research used completely randomized design (CRD) with three treatments and each treatment was repeated 7 times. The treatments were R1 extract of ripe pineapple 15 cc/l, R2 wasripe pineapple extract 30 cc/l , and R3 wasripe pineapple extract 45 cc/l . The data were analyzed using analysis of variance and continued withpolynominal orthogonal test. The results showed that the extract of ripe pineapple increased protein levels (P 0,05). Polynominal Orthogonal Test results showed that increasing the level of ripe pineapple extract, resulted in milk higher in protein content, according to the equation Y = 4.17 + 0.75 X (r=0,99). The conclusionfrom making curd using ripe pineapple’s extractsat level 45 cc per liter of milk to produce curd with the highest protein content and good taste. Keywords : Ripe pineapple Extract, Milk Tofu, Protein Content, and Flavor Milk Tofu.

Research paper thumbnail of Pengaruh Lama Pemanasan Dan Pemberian Level Papain Terhadap Kekenyalan Dan Kesukaan Tahu Susu

Jurnal Ilmiah Peternakan, Feb 9, 2013

Penelitian berjudul Pengaruh Lama Pemanasan dan Level Pemberian Papain terhadap Kekenyalan dan Ke... more Penelitian berjudul Pengaruh Lama Pemanasan dan Level Pemberian Papain terhadap Kekenyalan dan Kesukaan Tahu Susu, dilaksanakan mulai tanggal 3 sampai 11 Februari 2013 di Laboratorium Teknologi Hasil Ternak Universitas Jenderal Soedirman Purwokerto. Tujuan penelitian adalah untuk mengetahui pengaruh lama pemanasan, level pemberian papain dan pengaruh interaksinya terhadap kekenyalan dan kesukaan tahu susu. Materi yang digunakan adalah susu layu 24 liter dari experimental farm Universitas Jenderal Soedirman Purwokerto dan enzim papain sebanyak 720 gram. Metode penelitian adalah eksperimental. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan pola faktorial 2 x 3 x 4. Perlakuan yang diberikan terdiri dua faktor. Faktor pertama (lama pemanasan) yaitu W 1 = 15 menit dan W 2 = 30 menit. Faktor kedua (level enzim papain) yaitu P 1 = 15 gram, P 2 = 30 gram dan P 3 = 45 gram. Data dianalisis menggunakan analisis variansi (analisis ragam) dan dilanjutkan dengan uji orthogonal polynomial. Hasil penelitian menunjukkan bahwa interaksi lama pemanasan dan pemberian level enzim papain berpengaruh tidak nyata (P>0,05) terhadap kekenyalan dan kesukaan tahu susu begitu juga level papain. Lama pemanasan berpengaruh sangat nyata (P 0.05) on the curd firmness and preferences of milk tofu. The heating time had highly significant effect (P<0.01) on preferences of milk tofu. The conclusion of this study, was that the papain addition of up to 45 grams/liters into milk and heating for 30 minutes produced milk tofu with the same curd firmness and preferences. In addition, heating time as long as 30 minutes resulted in more preferable milk tofu than that was heated as long as 15 minutes. Keywords : Milk Tofu, Curd Firmness, Preferences, Heating Time and Papain Level

Research paper thumbnail of Penggunaan Pakan Fungsional Terhadap Daya Ikat Air, Susut Masak, Dan Keempukan Daging Ayam Broiler

Jurnal Ilmiah Peternakan, Jan 23, 2013

Pakan fungsional merupakan pakan yang berfungsi untuk meningkatkan performan, produktivitas maup... more Pakan fungsional merupakan pakan yang berfungsi untuk meningkatkan performan, produktivitas maupun kesehatan ayam. Pakan fungsional selain mengandung nutrien yang terkandung dalam bahan pakan penyusun juga mengandung probiotik sedang minyak ikan lemuru dan isolat mikroba sebagai antihistamin. Penelitian ini adalah untuk mengevaluasi pemberian pakan fungsional terhadap kualitas daging ditinjau dari daya ikat air, susut masak, dan keempukan daging ayam broiler. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL), dengan lima perlakuan dan empat kali ulangan, masing-masing ulangan terdiri dari lima ekor ayam broiler. Data diuji dengan analisis variansi. Perlakuan terdiri dari R0 = Penggunaan pakan fungsional sebanyak 0 % R1 = Penggunaan pakan fungsional 5 % R2 = Penggunaan pakan fungsional 10% R3 = Penggunaan pakan fungsional 15% R4 = Penggunaan pakan fungsional 20%. Peubah yang di amati adalah daya ikat air,susut masak, dan keempukan daging ayam broiler. Hasil penelitian menunjukkan bahwa penggunaan level pakan fungsional terhadap daya ikat air, susut masak dan keempukan daging ayam broiler dalam pakan berpengaruh tidak nyata (P>0,05). Kesimpulan penggunaan pakan fungsional sampai level 20% dalam pakan belum meningkatkan daya ikat air, keempukan dan belum menurunkan susut masak daging ayam broiler umur 35 hari. Kata kunci : ayam broiler, pakan fungsional, daya ikat air, susut masak, dan keempukan daging.

Research paper thumbnail of Penggunaan Level Pakan Fungsional Terhadap Kadar Lemak Dan Protein Daging Ayam Broiler (The Use of Fungctional Feed on Fat and Protein of Broiler Chicken Meat)

Jurnal Ilmiah Peternakan, Jul 5, 2013

ABSTRAK Penelitian ini bertujuan mengevaluasi penggunaan pakan fungsional dalam ransum yang berpe... more ABSTRAK Penelitian ini bertujuan mengevaluasi penggunaan pakan fungsional dalam ransum yang berpengaruh terhadap kadar protein dan kadar lemak daging ayam broiler yang dipelihara sampai umur 35 hari. Percobaan dilakukan menggunakan metode eksferimental in vivo dengan Rancangan Acak Lengkap (RAL). Sebanyak 100 ekor ayam pedaging umur sehari(DOC) strain Multi Breeder 202 Platinum, dibagi dalam lima pelakuan ransum dan empat ulangan dimana setiap ulangan berisi lima ekor ayam broiler. Ransum perlakuan terdiri atas : R 0 = pakan fungsional 0%, R 1 = pakan fungsional 5%, R 2 = pakan fungsional 10%, R 3 = pakan fungsional 15%, R 4 = pakan fungsional 20%. Peubah yang diamati adalah bobot kadar protein dan kadar lemak daging bagian dada. Hasil analisis sidik ragam menunjukkan bahwa penggunaan pakan fungsional berpengaruh sangat nyata (P 0,05) terhadap lemak daging. Rataan protein daging yaitu R 0 = 20,465 ± 0,010, R 1 = 19,978 ± 0,029, R 2 = 21,620 ± 0,065, R 3 = 21,495 ± 0,158, R 4 = 21,230 ± 0,180. Berdasarkan uji orthogonal polynomial ditunjukan bahwa perlakuan berpengaruh sangat nyata (P 0.05) on fat meat. The means of protein meat were R0 = 20.47 ± 0.01, 19.98 ± R1 = 0.03, R2 = 21.62 ± 0.07, 21.42 ± R3 = 0.03 and R4 = 21.23 ± 0.18. Based on ortogonal polynomial test of there was a quadratic r relationalship (P<0.01) betewen treatment (y) and protein content in broiler meat with the equation Y = 20.073357 – 0.2108714 X + 0.0949286 X 2 and the coefficient of determination (r 2 ) = 38.9358 %. The results showed that the use of functional feed in broiler rations until a level of 20% did not affect the fat content of broiler meat, while the optimum level of fungctional feed was 11.21 % to produce protein content of 21.24 %. Keywords: Broiler Chicken, functional feed, fat and protein of meat

Research paper thumbnail of Pengaruh Level Enzim Bromelin Dari Nanas Masak Dalam Pembuatan Tahu Susu Terhadap Rendemen Dan Kekenyalan Tahu Susu

Jurnal Ilmiah Peternakan, Feb 9, 2013

Penelitian berjudul Pengaruh Level Enzim Bromelin dari Nanas Masak dalam Pembuatan Tahu Susu terh... more Penelitian berjudul Pengaruh Level Enzim Bromelin dari Nanas Masak dalam Pembuatan Tahu Susu terhadap Rendemen dan Kekenyalan Tahu Susu, dilaksanakan mulai tanggal 02 sampai dengan 12 Februari 2013 di Laboratorium Teknologi Hasil Ternak Universitas Jenderal Soedirman Purwokerto. Tujuan penelitian untuk mengetahui pemberian level bromelin yang optimal pada pembuatan tahu susu terhadap rendemen dan kekenyalan. Materi yang digunakan adalah susu layu umur 8 jam sebanyak 18 liter dari experimental farm Fakultas Peternakan UNSOED dan enzim bromelin sebanyak 450 cc berasal dari ekstrak buah nanas Bogor atau nanas Kebo. Penelitian dilaksanakan secara eksperiment menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan ulangan sebanyak 6 kali. Perlakuan yang diberikan adalah R1 yaitu susu 1 liter ditambahkan enzim bromelin sebanyak 10 cc, R2 yaitu susu 1 liter ditambahkan enzim bromelin 25 cc, dan R3 yaitu susu 1 liter ditambahkan enzim bromelin sebanyak 40 cc. Data yang diperoleh ditabulasi dianalisis dengan analisis variansi dan dilanjutkan dengan uji Beda Nyata Jujur. Hasil penelitian menunjukan bahwa pemberian enzim bromelin sebanyak (10 cc, 25 cc dan 40 cc) dengan suhu pemanasan 65 0 C selama 30 menit berpengaruh tidak nyata (P > 0,05) terhadap rendemen dan kekenyalan tahu susu. Rataan rendemen tahu susu yang diperoleh berkisar 13,21 – 15,71 %, sedang rataan kekenyalan tahu susu berkisar 0,169 – 0,178 mm/g/dt. Kesimpulan dari penelitian ini adalah pembuatan tahu susu menggunakan enzim bromelin dari ekstrak nanas masak dengan level (10 cc, 25 cc dan 40 cc) ada kecenderungan meningkatkan rendemen tetapi tidak meningkatkan kekenyalan tahu susu. Kata Kunci : Enzim Bromelin, Rendemen, Kekenyalan, dan Tahu Susu. A research entitled “The Effect of Bromelin Enzyme From Ripe Pineapple at Making Milk Tofu on Sucrose Content and Elasticity of Milk Tofu”, The data collection started from February, 2 nd untill 12 th , 2013 in the Laboratory of Livestock Product Technology, Jenderal Soedirman University, Purwokerto. The aim of this study was to know the optimum level of bromelin on the rendemen at the making Milk Tofu and to know the optimum level of bromelin on the elasticity level of milk tofu. The materials was 18 liters of 8-hour withered milk from the experimental farm of Animal Science Faculty, UNSOED and 450 cc of bromelin enzyme from Bogor pineapple juice or Kebo pineapple juice. The research were conducted as experiment by using completely randomized design three treatments, with six times of repetition. The bromelin enzyme level as treatment were 10 cc, 25 cc and 40 cc. The treatments given were R1 (1 liter of milk added with 10 cc of bromelin enzyme), R2 (1 liters of milk, added with 25 cc of bromelin enzyme), R3 (1 liter of milk, added with 40 cc of bromelin enzyme). The acquired data were written in data tabulation and was analyzed using variation analysis continued with Honestly Significant Differents (HSD). The result showed that the treatment of giving bromelin enzyme (10 cc, 25 cc and 40 cc) at warming temperature of 65oC for 30 minutes gave non significant influence (P > 0.05) on sucrose content and milk tofu elasticity. The average of sucrose content of tofu milk acquired was about 13.21 – 15.71 %, while elasticity average of tofu milk was about 0.169 – 0.178 mm/g/s. The conclusion of this research is that the usage of bromelin enzyme from pineapple juice exctraction with the levelsof 10 cc, 25 cc and 40 cc at the making the milk tofu has a tendency to increase sucrose content but not to increase the elasticity of milk tofu. Keywords : Bromelin enzyme, Toward sucrose content, Elasticity and Milk Tofu.

Research paper thumbnail of Pengaruh Perbandingan Tepung Tapioka Dengan Telur Asin Dan Lama Pengukusan Pada Pembuatan Kerupuk Telur Terhadap Daya Pengembangan Dan Tingkat Kerenyahan (Effect of Tapioca and Salted-Egg Flour Ratio and Steaming Period on Development and Crispiness Lev

Jurnal Ilmiah Peternakan, Jul 5, 2013

ABSTRAK Tujuan penelitian untuk mengkaji pengaruh bersama (interaksi) antara perbandingan tepung ... more ABSTRAK Tujuan penelitian untuk mengkaji pengaruh bersama (interaksi) antara perbandingan tepung tapioka dan telur asin dengan lama pengukusan yang terbaik pada pembuatan kerupuk telur asin terhadap kadar garam dan kesukaan rasa, mengkaji perbandingan tepung tapioka dengan telur asin yang disukai konsumen pada pembuatan kerupuk telur asin, mengkaji lama pengukusan yang terbaik pada pembuatan kerupuk telur asin. Penelitian ini menggunakan model matematik Faktorial 4x3 dengan rancangan dasar Rancangan Acak Lengkap (RAL) dengan Faktor A (perbandingan tepung tapioka dan telur asin), a 0 = Penggunaan tepung tapioka tanpa telur (kontrol), a 1 = Penggunaan 80% tepung tapioka : 20% telur asin, a 2 = Penggunaan 60% tepung tapioka : 40% telur asin, a 3 = Penggunaan 40% tepung tapioka : 60% telur asin, dan Faktor B (Lama Pengukusan), b 1 = pengukusan selama 10 menit, b 2 = pengukusan selam 20 menit dan b 3 = pengukusan selam 30 menit. Data yang diperoleh dianalisis menggunakan analisis variansi dan dilanjutkan dengan dengan uji lanjut ort h ogonal polynomial . Hasil penelitian menunjukkan bahwa tidak ada interaksi antara perbandingan tepung tapioka dan telur asin dengan lama pengukusan terhadap kadar garam kerupuk akan tetapi ada interaksi terhadap kesukaan rasa. Perlakuan perbandingan tepung tapioka dengan telur asin berpengaruh sangat nyata terhadap kadar garam kerupuk dan kesukaan rasa, sedangkan lama pengukusan tidak berpengaruh nyata terhadap kadar garam maupun kesukaan rasa. Berdasarkan hasil penelitian rataan kadar garam a 0 : 4,542 ± 0,242, a 1 : 5,487 ± 1,173, a 2 : 5,883 ± 0,586, a 3 : 6,896 ± 0,534. Rataan kesukaan rasa a 0 : 2,267 ± 0,155, a 1 : 2,526 ± 0,347, a 2 : 3,059 ± 0,498, a 3 : 2,289 ± 0,393. Kesimpulan dari penelitian adalah semakin tinggi penambahan telur asin pada pembuatan kerupuk telur asin maka kadar garam semakin meningkat, pembuatan kerupuk telur asin dengan perbandingan tepung tapioka 60% dan telur asin 40% dengan lama pengukusan 20 menit adalah yang paling disukai panelis. Kata Kunci : tepung tapioka, telur asin, lama pengukusan, kadar garam, kesukaan rasa ABSTRACT The goal of this research was to examine the influence of interaction between the comparison of tapioca flour to salted egg and steaming time of salted egg crackers making on the levels of salt and taste preference, and to examine the ratio of tapioca flour to egg sauce that favored consumers of salted egg crackers, and to examine the steaming time of salted egg cracker making. This study used a 4 x 3 Factorial design with mathematical models of Completely Randomized Design (RAL) by a factor A (comparison of tapioca flour to salted eggs); a 0 = Use of tapioca flour without eggs (control), a 1 = use of 80% tapioca flour : 20% salted egg, a 2 = Use of 60% tapioca flour : 40% salted egg, a 3 = Use of 40% tapioca flour : 60% salted egg, and Factor B (Steaming Time); b 1 = steamed for 10 minutes, b 2 = submerge steaming for 20 minutes and b 3 = submerge steaming for 30 minutes. The Data obtained were analyzed using analysis of variance and continued with further testing of orthogonal polynomial. The results showed that there was no interaction between the ratio of tapioca flour to salted egg with steaming time towards the levels of salted crackers but there was interaction on taste preference. Comparison of treatment of tapioca flour to egg had very significant effect on the levels of salt in crackers and taste preference, while steaming time had no effect on the levels of salt and a sense of fondness. Based on the results of this research, the meant of salt in a 0 : 4.542 ± 0.242, in a 1 : 5.487 ± 1.173, in a 2 : 5.883 ± 0.586, in a 3 : 6.896 ± 0.534. The meant of taste preference in a 0 : 2.267 ± 0.155, in a 1 : 2.526 ± 0.347, in a 2 : 3.059 ± 0.498, in a 3 : 2.289 ± 0.393. The conclusion of the study is the higher increase in salted egg in the manufacture of crackers, the salt content increases, the manufacture of crackers of salted eggs with tapioca-flour-salted egg ratio of 60% to 40% with steaming time of 20 minutes is the most preferred by panelists. Keywords : Tapioca, Salted Egg, Steaming Time, Salinity, Taste Preference

Research paper thumbnail of Performans Produksi Berdasarkan Tipe Persilangan Yang Berbeda Pada Itik Tegal Dengan Magelang

PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN UNIVERSITAS JENDERAL SOEDIRMAN, Jun 28, 2021

Research paper thumbnail of INCREASE YIELD AND QUALITY WHITE EGG POWDER WITH DIFFERENCE Saccharomyces Cereviceae ADDITION

SEMINAR NASIONAL PERTANIAN PETERNAKAN TERPADU, Jun 18, 2020

Research paper thumbnail of Effect of Skin Cow Immersion Time in Pineapples Peel Extract Solution on Yield, Viscosity, and Gelatin Color

Advances in Biological Sciences Research

This research aims to study the effect of immersion time on yield, viscosity, and color of skin c... more This research aims to study the effect of immersion time on yield, viscosity, and color of skin cow gelatines. Twentyfour thousand grams of skin cow, twelve thousand grams pineapples peel, and ten thousand two hundred millilitre an aquadest were used in this research. The Experiment method that used in this research was the completely randomized design, as the treatment is immersion time of skin cow in 15% pineapple peel extract (T 1 = 2 hours, T 2 = 4 hours, T 3 = 6 hours). Each treatment was eight replicated. Rendemen (yield), viscosity, and color of gelatine were measured as variables. Data were analysed by variance analysis. The result of the analysis showed that immersion time significant effect on yield and viscosity but no significant effect on the color of gelatine. The average of yield, viscosity, and color of gelatine with 2 hours, 4 hours, and 6 hours immersion time respectively were 2.51 ± 0.07 percent; 2.62 ± 0.10 percent; 2.98 ± 0.04 percent, 2.50 ± 0.19 cP; 2.73 ± 0.15 cP; 3.38 ± 0.17 cP and 66.71 ± 5.15; 68.41 ± 3.73; 70.18 ± 5.83. The conclusion is with 6 hour immersion time would produce gelatines with the best yield and viscosity.

Research paper thumbnail of The Estimate Heritability Value of Eggs Quality Traits from Tegal Male and Magelang Female Crossed Duck (Gallang)

Advances in Biological Sciences Research

This study aimed to estimate the heritability value of egg quality traits from Tegal male and Mag... more This study aimed to estimate the heritability value of egg quality traits from Tegal male and Magelang female crossed duck, hereafter referred to as Gallang duck. One hundred female ducks consisted of 50 Magelang (F0), and 50 Gallang (F1) were used in this study. Heritability value (h 2) was estimated using the Parent Offspring Regression method. Egg quality data of the parent were obtained from Magelang female ducks (F0), and the offspring was from Gallang female ducks (F1). The observed egg quality traits were egg weight (EW), yolk weight (YW), albumen weight (AW), eggs index (EI), yolk color (YC), and shell thickness (ST). This research has successfully obtained the mean and standard deviation of eggs quality of Magelang female ducks (F0), namely,

Research paper thumbnail of The Effect of Salam Leaves (Eugenia polyantha) Addition in The Salted Making of Commercial Layer Chicken to The Yolk Index, Albumen Index, and The Weight Decrease of egg

ANGON: Journal of Animal Science and Technology, 2019

Research paper thumbnail of Korelasi Genetik Antar Karakteristik Umur Awal Bertelur Dan Bobot Telur Awal Hasil Persilangan Resiprok Itik Tegal Dengan Magelang

PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN UNIVERSITAS JENDERAL SOEDIRMAN, Jul 21, 2020

Research paper thumbnail of The Effect of Tegal and Magelang Ducks Cross Types on Production, Shell Thickness and Egg Specific Gravity

ANGON: Journal of Animal Science and Technology, Mar 15, 2021

Research paper thumbnail of Study of Water Content, Dissolving Time, and Yield of Duck Eggshell Flour with Different Cooking Methods and Times

ANGON: Journal of Animal Science and Technology, Sep 1, 2021

Research paper thumbnail of Prolactin gene polymorphisms and associations with reproductive traits in Indonesian local ducks

November-2020, 2020

Background and Aim: Reproductive traits play an important role in population increases and the eg... more Background and Aim: Reproductive traits play an important role in population increases and the egg production (EP) abilities of Indonesian local ducks (ILD). The prolactin (PRL) gene is a single chain polypeptide hormone belonging to a family of growth hormone genes that are mainly synthesized in the anterior pituitary gland in all vertebrates. It has a significant effect on reproductive traits and EP. Single nucleotide polymorphisms (SNPs) present in PRL are a useful molecular marker for EP. This study aimed to identify the PRL polymorphisms based on these SNPs and to uncover the associations with reproductive traits in ILD. Materials and Methods: A total of 280 ILDs consisting of Tegal and Magelang (F0) ducks and their reciprocal crosses, namely, Gallang (F1) and Maggal (F1), were maintained and specific variables were recorded, that is, age at first egg, body weight at first egg, first egg weight, and EP, for 90 days. Allele and genotype frequencies were used to determine the Har...

Research paper thumbnail of Pengaruh Dosis Penambahan Arang Aktif Terhadap Kandungan Protein Dan Bau Perengus Pada Susu Kambing Pasteurisasi

Jurnal Ilmiah Peternakan, Sep 1, 2014

ABSTRAK Penelitian dilaksanakan mulai tanggal 6-24 Juni 2013 di Laboraturium Teknologi Hasil Tern... more ABSTRAK Penelitian dilaksanakan mulai tanggal 6-24 Juni 2013 di Laboraturium Teknologi Hasil Ternak Universitas Jendral Soedirman Purwokerto. Tujuan penelitian untuk mengetahui pengaruh dosis penambahan arang aktif terhadap kandungan protein dan bau perengus pada susu kambing pasteurisasi. Materi penelitian yang digunakan susu kambing segar sebanyak 9,5 liter dari eksperimental farm Fakultas Peternakan UNSOED dan arang aktif sebanyak 570 g. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan masing-masing perlakuan diulang 7 kali. Perlakuan yang diberikan adalah R0 arang aktif 0 g per 200 ml, R1 arang aktif 6 g per 200 ml, R2 arang aktif 12 g per 200 ml, R3 arang aktif 18 g per 200 ml dan R4 arang aktif 24 g per 200 ml. Data dianalisis menggunakan analisis variansi dan dilanjutkan Uji Orthogonal Polinominal. Hasil Penelitian menunjukan bahwa pemberian arang aktif menurunkan kadar protein susu kambing pasteurisasi (P<0,01) dan bau susu kambing pasteurisasi berkurang (P<0,01). Hasil Uji Orthogonal Polinominal menunjukan bahwa makin meningkat level arang aktif, kadar protein susu kambing pasteurisasi makin turun mengikuti persamaan Y = 4.7625 - 0.0541x (r = 0.97). Kesimpulan dosis penggunaan arang aktif 18 g per 200 ml susu kambing dapat menghilangkan bau perengus dan penurunan proteinnya terkecil. Kata kunci : Susu kambing, pasteurisasi, arang aktif, protein, bau ABSTRACT The Research conducted held from 6 th to 24 th June 2013 at the Laboratory of Animal Products Technology Jenderal Sudirman University Purwokerto. The purposes of the research was to determine the effect of dosage activated charcoal on protein content and goaty odour at pasteurized goat's milk. 9.5liters fresh goat milk from the experimental farm Faculty of Animal Husbandry, UNSOED and 570 gram of activated charcoal. Was used in this research completely randomized design (CRD) with five treatments and each treatment was repeated 7 times. The treatments were R0 was activated charcoal 0 g per 200 ml, R1 was activated charcoal 6 g per 200 ml, R2 was activated charcoal 12 g per 200 ml, R3 was activated charcoal 18 g per 200 ml and R4 was activated charcoal 24 g per 200 ml. The data were analyzed using analysis of variance and continued with polynomial orthogonal test. The result showed that giving activated charcoal can reduce protein of pasteurized goat milk and odour goat milk (P<0.01). Polynomial Orthogonal Test showed that increasing the level of activated charcoal will decrease protein content of pasteurized goat milk, following the equation Y = 4.7625714 - 0.05409524x (r = 95.31%). The conclusion showed that the best dosage to eliminate the goaty odour and smallest decreasing protein content is 18 g activated charcoal per 200 ml. Keyword : Goat milk, pasteurized, activated charcoal, protein, goaty odour

Research paper thumbnail of Pengaruh Lama Perebusan Dan Level Pemberian Papain Komersial Terhadap Rendemen Dan Aroma Tahu Susu

Jurnal Ilmiah Peternakan, Aug 1, 2014

ABSTRAK Penelitian dilaksanakan mulai tanggal 3 sampai 11 Februari 2013 di Laboratorium Teknologi... more ABSTRAK Penelitian dilaksanakan mulai tanggal 3 sampai 11 Februari 2013 di Laboratorium Teknologi Hasil Ternak Universitas Jenderal Soedirman Purwokerto. Tujuan penelitian untuk mengetahui pengaruh lama perebusan, level papain komersial dan interaksinya terhadap rendemen dan aroma tahu susu. Materi penelitian yang digunakan adalah susu layu 64 liter dan enzim papain sebanyak 1.260 gram. Metode penelitian adalah eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan pola dasar faktorial 2 x 3 untuk rendemen dan untuk uji aroma menggunakan faktorial 2x3 dengan pola dasar Rancangan Acak Kelompok (RAK). Perlakuan yang diberikan adalah faktor pertama lama perebusan (S) yaitu S 1 = 15 menit dan S 2 = 30 menit, sedangkan faktor kedua level papain (P) yaitu P 1 = level papain 15 g/l susu, P 2 = level papain 30 g/l susu dan P 3 = level papain 45 g/l susu. Data yang diperoleh dianalisis menggunakan analisis variansi. Hasil analisis variansi menunjukkan bahwa lama perebusan, level papain dan interaksi antara lama perebusan dengan level papain pada pembuatan tahu susu berpengaruh tidak nyata (P>0.05) terhadap rendemen dan aroma tahu susu. Kesimpulan dari penelitian ini adalah lama perebusan dan level papain terbaik masing-masing adalah 15 menit dan 30 g/l susu. Kata kunci : Tahu susu, rendemen, aroma, level papain, lama perebusan ABSTRACT The Experiment was conducted from February, 3 th until 11 rd 2013 at the Laboratory of Animal Products Technology Faculty of Animal Science, JenderalSoedirman University Purwokerto. The purpose of the research were to determine the effect of boiling time, effect of level commercial papainand its interaction on yield and milk tofu aroma.Sixty four litters of milk has stored for 8 hours and 1,26gramscommercial papain was used in this research. The research was done experimentally using Completely Randomized Design (CRD) with factorial pattern 2x3 for yield and aroma test using Randomized Complete Block Design (RCBD) with factorial pattern 2x3 . First factor were boiling times ( = 15 minutes and = 30 minutes) and second factor were the level papain commercial ( = 15 g/l, = 30 g/l and = 45 g/l). Data were analyzed using analysis of variance.The results showed that boiling time, papain commercial level and interaction boiling time with papain commercial level have not significant (P>0,05) effect on yield and flavour of milk tofu.The conclusion of this reserch the best boiling time and papain commercial levelis 15 minutes and 30 grams, respectively. Keyword : Milk tofu aroma, yield, papain commercial level, boiling time

Research paper thumbnail of Pengaruh Level Etanol Dan Lama Maserasi Kuning Telur Puyuh Terhadap Kolesterol Total, HDL, Dan LDL (Effect of Level Ethanol and Maceration Period Quail Egg Yolk on Total Cholesterol, HDL, and LDL)

Jurnal Ilmiah Peternakan, Sep 1, 2014

ABST RAK Penelitian bertujuan mengkaji pengaruh level etanol, lama maserasi, dan interaksinya ter... more ABST RAK Penelitian bertujuan mengkaji pengaruh level etanol, lama maserasi, dan interaksinya terhadap kadar kolesterol total, LDL, dan HDL tepung kuning telur puyuh. Materi yang digunakan adalah kuning telur puyuh sebanyak seribu tiga ratus lima puluh gram, dan etanol 70 % sebanyak lima ribu empat ratus mililiter. Metode penelitian adalah eksperimental menggunakan Rancangan Acak Lengkap dengan pola faktorial 3 x 3. Faktor pertama adalah level etanol (P) yang terbagi menjadi tiga yaitu p 1 100 ml (50 gram kuning telur puyuh dengan 100 ml etanol), p 2 : 200 ml (50 gram kuning telur puyuh dengan 200 ml etanol), dan p 3 : 300 ml (50 gram kuning telur puyuh dengan 300 ml etanol), faktor kedua adalah lama maserasi (L) yang terbagi menjadi tiga yaitu l 1 maserasi selama 10 menit, l 2 maserasi selama 20 menit, dan l 3 maserasi selama 30 menit, setiap perlakuan diulang sebanyak tiga kali. Variabel yang diukur yaitu kadar kolesterol total, HDL dan LDL. Hasil uji variansi menunjukkan bahwa level etanol berpengaruh nyata (P>0,05) terhadap kadar LDL, sedangkan lama maserasi dan interaksi antara level etanol dan lama maserasi berpengaruh tidak nyata (P 0.05) effect on cholesterol levels, while maceration period and it’s interaction not significant (P<0.05) effect on total cholesterol, LDL and HDL quail egg yolk powder. Based on these results it can be concluded that level of ethanol 300 ml with maceration period 30 minutes can improve quality quail egg yolk powder (the lowest total cholesterol and LDL and increased HDL). Keywords:Egg Flour, Quail Egg, Ethanol, Maceration, Total Cholesterol, HDL, LDL

Research paper thumbnail of Pengaruh Lama Perebusan Dan Berat Beban Pengepres Pada Proses Pembuatan Tahu Susu Ekstrak Nanas Terhadap Kekenyalan Dan Kesukaan

Jurnal Ilmiah Peternakan, Apr 9, 2013

Penelitian dilaksanakan mulai tanggal 15 – 23 Februari 2013 di Laboratorium Teknologi Hasil Terna... more Penelitian dilaksanakan mulai tanggal 15 – 23 Februari 2013 di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Jenderal Soedirman Purwokerto. Tujuan penelitian ini untuk mengetahui pengaruh lama perebusan dan berat beban pengepres terhadap kekenyalan dan kesukaan.Materi penelitian yang digunakan berupa susu layu 8 jam sebanyak 45 liter dan ekstrak nanas matang sebanyak 1,350 liter. Metode penelitian menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL)pola faktorial 3x3x3, faktor pertama adalah lama perebusan ( =15 menit, =30 menit, =45 menit) dan faktor kedua adalah berat beban pengepres ( =300 gram, =600 gram, =900 gram). Setiap kombinasi perlakuan diulang tiga kali. Data dianalisis menggunakan analisis variansi dilanjutkan Uji Beda Nyata Jujur.Hasil penelitian menunjukkan bahwa lama perebusan, berat beban pengepres dan interaksi antara lama perbusan dengan berat beban pengepres berpengaruh tidak nyata (P>0,05) terhadap kekenyalan tahu susu. Perlakuan berat beban pengepres berpengaruh tidak nyata terhadap kesukaan tahu susu, sedang lama perebusan dan interaksi antara lama perebusan dengan berat beban pengepres masing-masing berpengaruh sangat nyata dan nyata terhadap kesukaan tahu susu (P 0,05) effect on elasticity of milk tofu.Load weight have not significant on preference of milk tofu,boiling times andinteraction boiling time and load weight havehighly significant and significant on preference of milk tofu (P<0,05), respectively. Based on Honestly Significant Difference test showed that boiling time 45 minutes with load weight of 300 grams have the highest preference. The conclusion : boiling time up to 45 minutes and load weights 300 grams at milk tofu making, will get milk tofu that the highest preference but its elasticity similar. Keyword : Milk tofu, elasticity, preference, load weight

Research paper thumbnail of Pengaruh Lama Maserasi Dan Perbandingan Kuning Telur Dengan Etanol Pada Pembuatan Tepung Kuning Telur Puyuh Terhadap Kadar Protein Dan Lemak

Jurnal Ilmiah Peternakan, Apr 9, 2013

Research paper thumbnail of Pengaruh Level Ekstrak Nanas Masak Dalam Pembuatan Tahu Susu Terhadap Kadar Protein Dan Rasa Tahu Susu

Jurnal Ilmiah Peternakan, Feb 9, 2013

Pengaruh Ekstrak Nanas Masak Dalam Pembuatan Tahu Susu Terhadap Kadar Protein Dan Rasa Tahu Susu ... more Pengaruh Ekstrak Nanas Masak Dalam Pembuatan Tahu Susu Terhadap Kadar Protein Dan Rasa Tahu Susu dilaksanakan mulai tanggal 16-24 Februari 2013 di Laboraturium Teknologi Hasil Ternak Universitas Jenderal Soedirman Purwokerto. Tujuan penelitian untuk mengetahui pengaruh level ekstrak nanas masak yang terbaik dalam pembuatan tahu susu terhadap kadar protein dan rasa. Materi penelitian yang digunakan susu layu 8 jam sebanyak 42 liter darieksperimental farm Fakultas Peternakan UNSOED dan ekstrak nanas masak sebanyak 1260cc. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan masing-masing perlakuan diulang 7 kali. Perlakuan yang diberikan adalah R1 ekstrak nanas masak 15 cc/l, R2 ekstrak nanas masak 30 cc/l, dan R3 ekstrak nanas masak 45cc/l. Data dianalisis menggunakan analisis variansi dan dilanjutkan Uji Orthogonal Polinominal. Hasil Penelitian menunjukan bahwa pemberian ekstrak nanas masak meningkatkan kadar protein tahu susu (P 0,05). Hasil Uji Orthogonal Polinominal menunjukan bahwa makin meningkat level ekstrak nanas masak, kadar protein tahu susu makin tinggi sesuai persamaan Y=4,17+0,75 X (r=0,99). Kesimpulan pembuatan tahu susu menggunakan ekstrak nanas masak dengan level 45 cc per liter susu menghasilkan tahu susu dengan kadar protein tertinggi dan rasa yang enak. Kata Kunci : Ekstrak Nanas Masak, Tahu Susu, Kadar Protein, dan Rasa Tahu Susu The influence of ripe pineapple extract level in the process of making milk tofu on protein content and flavor milk tofu, was held from February 16 th to 24 th , 2013 at the Laboratory of Animal Products Technology General Sudirman University Purwokerto. The research purposes was to determine the effect of the level of pineapple extract in the manufacture on the protein content and flavor of milk tofu. The research material usedwas milk8 hour withered milk as much as 42 liters from the experimental farm of the Faculty of Animal Husbandry, UNSOED and ripe pineapple extract as much as 1260 cc. This research used completely randomized design (CRD) with three treatments and each treatment was repeated 7 times. The treatments were R1 extract of ripe pineapple 15 cc/l, R2 wasripe pineapple extract 30 cc/l , and R3 wasripe pineapple extract 45 cc/l . The data were analyzed using analysis of variance and continued withpolynominal orthogonal test. The results showed that the extract of ripe pineapple increased protein levels (P 0,05). Polynominal Orthogonal Test results showed that increasing the level of ripe pineapple extract, resulted in milk higher in protein content, according to the equation Y = 4.17 + 0.75 X (r=0,99). The conclusionfrom making curd using ripe pineapple’s extractsat level 45 cc per liter of milk to produce curd with the highest protein content and good taste. Keywords : Ripe pineapple Extract, Milk Tofu, Protein Content, and Flavor Milk Tofu.

Research paper thumbnail of Pengaruh Lama Pemanasan Dan Pemberian Level Papain Terhadap Kekenyalan Dan Kesukaan Tahu Susu

Jurnal Ilmiah Peternakan, Feb 9, 2013

Penelitian berjudul Pengaruh Lama Pemanasan dan Level Pemberian Papain terhadap Kekenyalan dan Ke... more Penelitian berjudul Pengaruh Lama Pemanasan dan Level Pemberian Papain terhadap Kekenyalan dan Kesukaan Tahu Susu, dilaksanakan mulai tanggal 3 sampai 11 Februari 2013 di Laboratorium Teknologi Hasil Ternak Universitas Jenderal Soedirman Purwokerto. Tujuan penelitian adalah untuk mengetahui pengaruh lama pemanasan, level pemberian papain dan pengaruh interaksinya terhadap kekenyalan dan kesukaan tahu susu. Materi yang digunakan adalah susu layu 24 liter dari experimental farm Universitas Jenderal Soedirman Purwokerto dan enzim papain sebanyak 720 gram. Metode penelitian adalah eksperimental. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan pola faktorial 2 x 3 x 4. Perlakuan yang diberikan terdiri dua faktor. Faktor pertama (lama pemanasan) yaitu W 1 = 15 menit dan W 2 = 30 menit. Faktor kedua (level enzim papain) yaitu P 1 = 15 gram, P 2 = 30 gram dan P 3 = 45 gram. Data dianalisis menggunakan analisis variansi (analisis ragam) dan dilanjutkan dengan uji orthogonal polynomial. Hasil penelitian menunjukkan bahwa interaksi lama pemanasan dan pemberian level enzim papain berpengaruh tidak nyata (P>0,05) terhadap kekenyalan dan kesukaan tahu susu begitu juga level papain. Lama pemanasan berpengaruh sangat nyata (P 0.05) on the curd firmness and preferences of milk tofu. The heating time had highly significant effect (P<0.01) on preferences of milk tofu. The conclusion of this study, was that the papain addition of up to 45 grams/liters into milk and heating for 30 minutes produced milk tofu with the same curd firmness and preferences. In addition, heating time as long as 30 minutes resulted in more preferable milk tofu than that was heated as long as 15 minutes. Keywords : Milk Tofu, Curd Firmness, Preferences, Heating Time and Papain Level

Research paper thumbnail of Penggunaan Pakan Fungsional Terhadap Daya Ikat Air, Susut Masak, Dan Keempukan Daging Ayam Broiler

Jurnal Ilmiah Peternakan, Jan 23, 2013

Pakan fungsional merupakan pakan yang berfungsi untuk meningkatkan performan, produktivitas maup... more Pakan fungsional merupakan pakan yang berfungsi untuk meningkatkan performan, produktivitas maupun kesehatan ayam. Pakan fungsional selain mengandung nutrien yang terkandung dalam bahan pakan penyusun juga mengandung probiotik sedang minyak ikan lemuru dan isolat mikroba sebagai antihistamin. Penelitian ini adalah untuk mengevaluasi pemberian pakan fungsional terhadap kualitas daging ditinjau dari daya ikat air, susut masak, dan keempukan daging ayam broiler. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL), dengan lima perlakuan dan empat kali ulangan, masing-masing ulangan terdiri dari lima ekor ayam broiler. Data diuji dengan analisis variansi. Perlakuan terdiri dari R0 = Penggunaan pakan fungsional sebanyak 0 % R1 = Penggunaan pakan fungsional 5 % R2 = Penggunaan pakan fungsional 10% R3 = Penggunaan pakan fungsional 15% R4 = Penggunaan pakan fungsional 20%. Peubah yang di amati adalah daya ikat air,susut masak, dan keempukan daging ayam broiler. Hasil penelitian menunjukkan bahwa penggunaan level pakan fungsional terhadap daya ikat air, susut masak dan keempukan daging ayam broiler dalam pakan berpengaruh tidak nyata (P>0,05). Kesimpulan penggunaan pakan fungsional sampai level 20% dalam pakan belum meningkatkan daya ikat air, keempukan dan belum menurunkan susut masak daging ayam broiler umur 35 hari. Kata kunci : ayam broiler, pakan fungsional, daya ikat air, susut masak, dan keempukan daging.

Research paper thumbnail of Penggunaan Level Pakan Fungsional Terhadap Kadar Lemak Dan Protein Daging Ayam Broiler (The Use of Fungctional Feed on Fat and Protein of Broiler Chicken Meat)

Jurnal Ilmiah Peternakan, Jul 5, 2013

ABSTRAK Penelitian ini bertujuan mengevaluasi penggunaan pakan fungsional dalam ransum yang berpe... more ABSTRAK Penelitian ini bertujuan mengevaluasi penggunaan pakan fungsional dalam ransum yang berpengaruh terhadap kadar protein dan kadar lemak daging ayam broiler yang dipelihara sampai umur 35 hari. Percobaan dilakukan menggunakan metode eksferimental in vivo dengan Rancangan Acak Lengkap (RAL). Sebanyak 100 ekor ayam pedaging umur sehari(DOC) strain Multi Breeder 202 Platinum, dibagi dalam lima pelakuan ransum dan empat ulangan dimana setiap ulangan berisi lima ekor ayam broiler. Ransum perlakuan terdiri atas : R 0 = pakan fungsional 0%, R 1 = pakan fungsional 5%, R 2 = pakan fungsional 10%, R 3 = pakan fungsional 15%, R 4 = pakan fungsional 20%. Peubah yang diamati adalah bobot kadar protein dan kadar lemak daging bagian dada. Hasil analisis sidik ragam menunjukkan bahwa penggunaan pakan fungsional berpengaruh sangat nyata (P 0,05) terhadap lemak daging. Rataan protein daging yaitu R 0 = 20,465 ± 0,010, R 1 = 19,978 ± 0,029, R 2 = 21,620 ± 0,065, R 3 = 21,495 ± 0,158, R 4 = 21,230 ± 0,180. Berdasarkan uji orthogonal polynomial ditunjukan bahwa perlakuan berpengaruh sangat nyata (P 0.05) on fat meat. The means of protein meat were R0 = 20.47 ± 0.01, 19.98 ± R1 = 0.03, R2 = 21.62 ± 0.07, 21.42 ± R3 = 0.03 and R4 = 21.23 ± 0.18. Based on ortogonal polynomial test of there was a quadratic r relationalship (P<0.01) betewen treatment (y) and protein content in broiler meat with the equation Y = 20.073357 – 0.2108714 X + 0.0949286 X 2 and the coefficient of determination (r 2 ) = 38.9358 %. The results showed that the use of functional feed in broiler rations until a level of 20% did not affect the fat content of broiler meat, while the optimum level of fungctional feed was 11.21 % to produce protein content of 21.24 %. Keywords: Broiler Chicken, functional feed, fat and protein of meat

Research paper thumbnail of Pengaruh Level Enzim Bromelin Dari Nanas Masak Dalam Pembuatan Tahu Susu Terhadap Rendemen Dan Kekenyalan Tahu Susu

Jurnal Ilmiah Peternakan, Feb 9, 2013

Penelitian berjudul Pengaruh Level Enzim Bromelin dari Nanas Masak dalam Pembuatan Tahu Susu terh... more Penelitian berjudul Pengaruh Level Enzim Bromelin dari Nanas Masak dalam Pembuatan Tahu Susu terhadap Rendemen dan Kekenyalan Tahu Susu, dilaksanakan mulai tanggal 02 sampai dengan 12 Februari 2013 di Laboratorium Teknologi Hasil Ternak Universitas Jenderal Soedirman Purwokerto. Tujuan penelitian untuk mengetahui pemberian level bromelin yang optimal pada pembuatan tahu susu terhadap rendemen dan kekenyalan. Materi yang digunakan adalah susu layu umur 8 jam sebanyak 18 liter dari experimental farm Fakultas Peternakan UNSOED dan enzim bromelin sebanyak 450 cc berasal dari ekstrak buah nanas Bogor atau nanas Kebo. Penelitian dilaksanakan secara eksperiment menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan ulangan sebanyak 6 kali. Perlakuan yang diberikan adalah R1 yaitu susu 1 liter ditambahkan enzim bromelin sebanyak 10 cc, R2 yaitu susu 1 liter ditambahkan enzim bromelin 25 cc, dan R3 yaitu susu 1 liter ditambahkan enzim bromelin sebanyak 40 cc. Data yang diperoleh ditabulasi dianalisis dengan analisis variansi dan dilanjutkan dengan uji Beda Nyata Jujur. Hasil penelitian menunjukan bahwa pemberian enzim bromelin sebanyak (10 cc, 25 cc dan 40 cc) dengan suhu pemanasan 65 0 C selama 30 menit berpengaruh tidak nyata (P > 0,05) terhadap rendemen dan kekenyalan tahu susu. Rataan rendemen tahu susu yang diperoleh berkisar 13,21 – 15,71 %, sedang rataan kekenyalan tahu susu berkisar 0,169 – 0,178 mm/g/dt. Kesimpulan dari penelitian ini adalah pembuatan tahu susu menggunakan enzim bromelin dari ekstrak nanas masak dengan level (10 cc, 25 cc dan 40 cc) ada kecenderungan meningkatkan rendemen tetapi tidak meningkatkan kekenyalan tahu susu. Kata Kunci : Enzim Bromelin, Rendemen, Kekenyalan, dan Tahu Susu. A research entitled “The Effect of Bromelin Enzyme From Ripe Pineapple at Making Milk Tofu on Sucrose Content and Elasticity of Milk Tofu”, The data collection started from February, 2 nd untill 12 th , 2013 in the Laboratory of Livestock Product Technology, Jenderal Soedirman University, Purwokerto. The aim of this study was to know the optimum level of bromelin on the rendemen at the making Milk Tofu and to know the optimum level of bromelin on the elasticity level of milk tofu. The materials was 18 liters of 8-hour withered milk from the experimental farm of Animal Science Faculty, UNSOED and 450 cc of bromelin enzyme from Bogor pineapple juice or Kebo pineapple juice. The research were conducted as experiment by using completely randomized design three treatments, with six times of repetition. The bromelin enzyme level as treatment were 10 cc, 25 cc and 40 cc. The treatments given were R1 (1 liter of milk added with 10 cc of bromelin enzyme), R2 (1 liters of milk, added with 25 cc of bromelin enzyme), R3 (1 liter of milk, added with 40 cc of bromelin enzyme). The acquired data were written in data tabulation and was analyzed using variation analysis continued with Honestly Significant Differents (HSD). The result showed that the treatment of giving bromelin enzyme (10 cc, 25 cc and 40 cc) at warming temperature of 65oC for 30 minutes gave non significant influence (P > 0.05) on sucrose content and milk tofu elasticity. The average of sucrose content of tofu milk acquired was about 13.21 – 15.71 %, while elasticity average of tofu milk was about 0.169 – 0.178 mm/g/s. The conclusion of this research is that the usage of bromelin enzyme from pineapple juice exctraction with the levelsof 10 cc, 25 cc and 40 cc at the making the milk tofu has a tendency to increase sucrose content but not to increase the elasticity of milk tofu. Keywords : Bromelin enzyme, Toward sucrose content, Elasticity and Milk Tofu.

Research paper thumbnail of Pengaruh Perbandingan Tepung Tapioka Dengan Telur Asin Dan Lama Pengukusan Pada Pembuatan Kerupuk Telur Terhadap Daya Pengembangan Dan Tingkat Kerenyahan (Effect of Tapioca and Salted-Egg Flour Ratio and Steaming Period on Development and Crispiness Lev

Jurnal Ilmiah Peternakan, Jul 5, 2013

ABSTRAK Tujuan penelitian untuk mengkaji pengaruh bersama (interaksi) antara perbandingan tepung ... more ABSTRAK Tujuan penelitian untuk mengkaji pengaruh bersama (interaksi) antara perbandingan tepung tapioka dan telur asin dengan lama pengukusan yang terbaik pada pembuatan kerupuk telur asin terhadap kadar garam dan kesukaan rasa, mengkaji perbandingan tepung tapioka dengan telur asin yang disukai konsumen pada pembuatan kerupuk telur asin, mengkaji lama pengukusan yang terbaik pada pembuatan kerupuk telur asin. Penelitian ini menggunakan model matematik Faktorial 4x3 dengan rancangan dasar Rancangan Acak Lengkap (RAL) dengan Faktor A (perbandingan tepung tapioka dan telur asin), a 0 = Penggunaan tepung tapioka tanpa telur (kontrol), a 1 = Penggunaan 80% tepung tapioka : 20% telur asin, a 2 = Penggunaan 60% tepung tapioka : 40% telur asin, a 3 = Penggunaan 40% tepung tapioka : 60% telur asin, dan Faktor B (Lama Pengukusan), b 1 = pengukusan selama 10 menit, b 2 = pengukusan selam 20 menit dan b 3 = pengukusan selam 30 menit. Data yang diperoleh dianalisis menggunakan analisis variansi dan dilanjutkan dengan dengan uji lanjut ort h ogonal polynomial . Hasil penelitian menunjukkan bahwa tidak ada interaksi antara perbandingan tepung tapioka dan telur asin dengan lama pengukusan terhadap kadar garam kerupuk akan tetapi ada interaksi terhadap kesukaan rasa. Perlakuan perbandingan tepung tapioka dengan telur asin berpengaruh sangat nyata terhadap kadar garam kerupuk dan kesukaan rasa, sedangkan lama pengukusan tidak berpengaruh nyata terhadap kadar garam maupun kesukaan rasa. Berdasarkan hasil penelitian rataan kadar garam a 0 : 4,542 ± 0,242, a 1 : 5,487 ± 1,173, a 2 : 5,883 ± 0,586, a 3 : 6,896 ± 0,534. Rataan kesukaan rasa a 0 : 2,267 ± 0,155, a 1 : 2,526 ± 0,347, a 2 : 3,059 ± 0,498, a 3 : 2,289 ± 0,393. Kesimpulan dari penelitian adalah semakin tinggi penambahan telur asin pada pembuatan kerupuk telur asin maka kadar garam semakin meningkat, pembuatan kerupuk telur asin dengan perbandingan tepung tapioka 60% dan telur asin 40% dengan lama pengukusan 20 menit adalah yang paling disukai panelis. Kata Kunci : tepung tapioka, telur asin, lama pengukusan, kadar garam, kesukaan rasa ABSTRACT The goal of this research was to examine the influence of interaction between the comparison of tapioca flour to salted egg and steaming time of salted egg crackers making on the levels of salt and taste preference, and to examine the ratio of tapioca flour to egg sauce that favored consumers of salted egg crackers, and to examine the steaming time of salted egg cracker making. This study used a 4 x 3 Factorial design with mathematical models of Completely Randomized Design (RAL) by a factor A (comparison of tapioca flour to salted eggs); a 0 = Use of tapioca flour without eggs (control), a 1 = use of 80% tapioca flour : 20% salted egg, a 2 = Use of 60% tapioca flour : 40% salted egg, a 3 = Use of 40% tapioca flour : 60% salted egg, and Factor B (Steaming Time); b 1 = steamed for 10 minutes, b 2 = submerge steaming for 20 minutes and b 3 = submerge steaming for 30 minutes. The Data obtained were analyzed using analysis of variance and continued with further testing of orthogonal polynomial. The results showed that there was no interaction between the ratio of tapioca flour to salted egg with steaming time towards the levels of salted crackers but there was interaction on taste preference. Comparison of treatment of tapioca flour to egg had very significant effect on the levels of salt in crackers and taste preference, while steaming time had no effect on the levels of salt and a sense of fondness. Based on the results of this research, the meant of salt in a 0 : 4.542 ± 0.242, in a 1 : 5.487 ± 1.173, in a 2 : 5.883 ± 0.586, in a 3 : 6.896 ± 0.534. The meant of taste preference in a 0 : 2.267 ± 0.155, in a 1 : 2.526 ± 0.347, in a 2 : 3.059 ± 0.498, in a 3 : 2.289 ± 0.393. The conclusion of the study is the higher increase in salted egg in the manufacture of crackers, the salt content increases, the manufacture of crackers of salted eggs with tapioca-flour-salted egg ratio of 60% to 40% with steaming time of 20 minutes is the most preferred by panelists. Keywords : Tapioca, Salted Egg, Steaming Time, Salinity, Taste Preference