Zuraida Hanum
SD Negeri 013857 Mekar Baru

Published : 7 Documents
Articles

Found 7 Documents
Search

EFEKTIVITAS FERMENTASI SUSU KAMBING DENGAN PENAMBAHAN Lactobacillus rhamnosus SEBAGAI INHIBITOR TIROSINASE (Fermentation Effectivity of Goat Milk added Lactobacillus rhamnosus as Tyrosinase Inhibitor) Hanum, Zuraida; Sumantri, Cece; P, Purwantiningsih; Batubara, Irmanida; Taufik, Epi
Jurnal Kedokteran Hewan Vol 10, No 1 (2016): J. Ked. Hewan
Publisher : Syiah Kuala University

Show Abstract | Original Source | Check in Google Scholar | Full PDF (475.53 KB)

Abstract

This study aimed to investigate the effectivity of goat milk fermentation as tyrosinase inhibitory with Lactobacillus rhamnosus TW 2. The examination of fresh milk contained the density, protein, and fat content. The culture of Lactobacillus rhamnosus TW 2 acid lactid bacteria starter was added with the concentration of 3, 4, and 5%, inoculated in pasteurized goat milk, then incubated at 37° C for 24 hours. Fermented milk were extracted by centrifugation, then supernatant was collected and was used for inhibition of tyrosinase enzymes activity on L-tyrosin and L-dopa substrate. The result showed that the density, fat content, and protein content of Etawah crossbred goat milk are 1.028, 3.73, and 5.45%, respectively. Re-identification of lactic acid bacteria showed similar morphology, physiology, and bio-chemistry with the isolated lactic acid bacteria. The growth curve of TW 2 was observed in 12 hours. The 5 % of Lactobacillus rhamnosus TW 2 was the best concentration to inhibit tyrosinase activity in L-Tyrosin substrate. In conclusion, fermentation of goat milk using Lactobacillus rhamnosus TW 2 at concentration of 5% as starter is effective to inhibit tyrosinase activity significantly.Key words: goat milk, fermentation, tyrosinase inhibitory
Kemampuan Susu Fermentasi Lactobacillus plantarum Menghambat Salmonella typhymurium Secara In Vitro Hanum, Zuraida
Jurnal Agripet Vol 10, No 2 (2010): Volume 10, No. 2, Oktober 2010
Publisher : Agricultural Faculty

Show Abstract | Original Source | Check in Google Scholar | Full PDF (111.66 KB)

Abstract

The ability of Lactobacillus plantarum fermented milk to inhibit Salmonella typhymurium in vitroABSTRACT. This research used Lactobacillus plantarum as a milk starter (concentration 3, 4, 5 %) and incubated for 48 hours at room temperature. Observation fermented begin from the first day of this product until 7 days and its still stored at room temperature. First analysis conducted on milk in this research were Storch, pH, acidity titration, fat, and dry matter. Milk fermentation analysis of Lactobcillus plantarum including pH, degree of dornik acidity and microbe activity test. Experimental design used is Repeated Measurement with three replications. Data colected analyzed by ANOVA test. If there is significant different between treatments, followed by Least Significant Test. Complete pasteurization result test (Storch) found that milk stay white, it means that peroksidase enzyme completely disappear and milk completely pasteurization. The ability of suppressing observed by Salmonella typhymurium in Nutrient Agar and challenge with Lactobacillus plantarum fermented milk 3%, 4% and 5% (50 μl/well). Tetracyline, chloramphenicol and a plain paper disc are used as control. Lactobacillus plantarum fermented milk of starter concentration 5%-first day has the biggest inhabitation zone by Salmonella typhimurium (9.39 mm). Range of pH showed between 4.84 to 4.14 and the acidity between 114.67 0D to 365.67 0D. Sensitivity test showed that Salmonella typhymurium more sensitive than chloramphenicol and tetracyline antibiotic.
Pengaruh Level Subtitusi Protein Sel Tunggal (Cj Prosin) Pada Pakan Komersial Terhadap Performan Ayam Broiler Samadi, Samadi; Delima, Mira; Hanum, Zuraida; Akmal, Muhammad
Jurnal Agripet Vol 12, No 1 (2012): Volume 12, No. 1, April 2012
Publisher : Agricultural Faculty

Show Abstract | Original Source | Check in Google Scholar | Full PDF (191.29 KB)

Abstract

The effect of level substitution of single cell protein (CJ Prosin) by commercial feed on broiler performanceABSTRACT. A research to find out the effect of the substitution level of single cell protein in commercial feed on Broiler’s performance was conducted from June to December 2011. The purpose of this experiment is to find out alternative protein sources for animal feedstuff that can be used as protein substitution in animal feed on body weight, feed consumption and feed conversion efficiency. The experiment is considered as preliminary experiment to observe the response of single cell protein on broiler performance. This research was carried out at experimental farm, Animal Husbandry Department, Syiah Kuala University. Totally, 250 DOC of Cobb breed with the average body weight 36,78±2,32 gr. used in this experiment. Completely Randomized Design was applied in this experiment with 5 treatments; P0 (commercial feed), P1(commercial feed substituted with 6% SCP), P2 (commercial feed substituted with 12% SCP) dan P3 (commercial feed substituted with 18%CSP). Each treatment consist of 5 replications with total of 20 treatment’s units. Feed was formulated with isoprotein and isoenergy based on NRC requirement ( 23% protein ; 3200 kcal ME/kg at the age of 1-2 week and 20 % protein ; 3200 kcal ME/kg at the age of 4-7 week). Data was analyzed by using SPSS program SPSS (Window 2008). Differences between treatment were stated by Duncan’s multiple range test. The results of the experiment showed that commercial feed substituted with the level of SCP was not significantly difference (P>0.05) on body weight gain, feed consumption, and feed conversion ratio. On the other hand, administration of SCP as substituted feed commercial on the level of 12 % and 16 % influenced significantly (P<0.05) on body weight gain and feed conversion ratio, but not on feed consumption at the level of 12% SCP. As a conclusion, the use of SCP as animal feed sources in commercial feed only could be tolerated at the level of 6%.
Kemampuan Antibakteri Susu Fermentasi terhadap Escherichia coli dan Shigella Hanum, Zuraida; Rastina, Rastina; Wanniatie, Veronica
Jurnal Agripet Vol 17, No 1 (2017): Volume 17, No. 1, April 2017
Publisher : Agricultural Faculty

Show Abstract | Original Source | Check in Google Scholar | Full PDF (309.711 KB)

Abstract

ABSTRAK. Penelitian ini dilakukan dengan menggunakan starter Lactobacillus plantarum pada konsentrasi 3%, 4% dan 5% dan diinkubasi selama 48 jam pada suhu kamar. Pengamatan terhadap susu fermentasi dilakukan selama 8 hari. Uji antibakteri ini dilakukan untuk melihat apakah susu fermentasi tersebut mampu menekan pertumbuhan patogen enterobakteri. Selanjutnya dilakukan pengujian aktivitas penghambatan mikroba dari susu fermentasi terhadap bakteri patogen dengan tiga kali ulangan. Data yang diperoleh dianalisis secara statistik menggunakan ANOVA. Hasil pengamatan menunjukkan bahwa kemampuan susu fermentasi sebagai antibakteri terhadap Escherichia coli dan Shigella flexneri terjadi pada jumlah sel sebanyak (106 CFU/ml) di dalam nutrient agar. Fermentasi susu menggunakan konsentrasi 5% starter memperlihatkan luas zona hambat tertinggi yaitu 17.42 mm terhadap E. coli pada hari kedua. Sedangkan terhadap Shigella flexneri luas zona penghambatan sebesar 8.88 mm pada hari ketiga dengan konsentrasi starter yang sama. (The antibacterial ability of fermented milk to escherichia coli and shigella flexneri)ABSTRACT. The study was performed using Lactobacillus plantarum as starter at concentrations of 3%, 4% and 5% and incubated for 48 hours at room temperature. Observation of fermented milk conducted for 8 day. The antibacterial activity test was analyzed to find whether fermented milk able to  inhibit pathogen growth. The antibacterial ability of suppressing of Enterobacteriaceae growth  observed by using Escherichia coli and Shigella flexneri (106 CFU/ml) in Nutrient Agar and challenge to fermented milk using 3%, 4% and 5% starter or about (50 µl/well). Further testing of microbial inhibitory activity of fermented milk against pathogenic bacteria conducted by three replications. The data obtained were analyzed statistically using ANOVA. The results showed that the ability of fermented milk as antibacterial on Escherichia coli and Shigella flexneri occurred in the amount of sell as much as (106 CFU / ml) when it grown in nutrient agar. As a conclusion,  fermented milk using a 5% starter showed that the highest inhibition zone of 17.42 mm to E. coli on the second day observation. While  inhibition zone of  Shigella flexnerii was 8.88 mm on the third day with the same starter concentration.
Kualitas Susu Pasteurisasi Komersil Hanum, Zuraida; Wanniatie, Veronica
Jurnal Agripet Vol 15, No 2 (2015): Volume 15, No. 2, Oktober 2015
Publisher : Agricultural Faculty

Show Abstract | Original Source | Check in Google Scholar | Full PDF (285.966 KB)

Abstract

(The quality of commercial pasteurized milk)ABSTRACT. Pasteurized milk is processed milk through heating process at temperatures below its boiling point, therefore it still has the form and flavor of fresh milk. The quality of pasteurized milk is depend on the condition of processing and post pasteurization. Staphylococcus aureus is an indicator of milk hygiene. Ninety eight pasteurized milk samples from seven brands were collected in Jakarta and Bogor. Parameters observed were milk composition and the amount of Staphylococcus aureus in milk. The results showed that the pasteurized milk compositions (fat, protein and dry matter) were in accordance with the composition attached of the products label in SNI No.01-3951-1995 Moreover, we found that 71.4% of the samples containing Staphylococcus aureus above the milk quality standard (> 1.2 x 101 cfu/ml) according to SNI No. 01-6366-2000.
Analisis Proksimat Amoniasi Jerami Padi Dengan Penambahan Isi Rumen Hanum, Zuraida; Usman, Yunasri
Jurnal Agripet Vol 11, No 1 (2011): Volume 11, No. 1, April 2011
Publisher : Agricultural Faculty

Show Abstract | Original Source | Check in Google Scholar | Full PDF (87.335 KB)

Abstract

The proximate analysis of ammoniated rice straw added with rumen contentABSTRACT. A study about proximate analysis on ammoniated rice straw that added with rumen content was conducted at Agricultural Faculty, Syiah Kuala University. Field research was done at Experimental Farm Animal Husbandry Department, followed by proximate analysis done in the Animal Feed Laboratory. Factorial completely randomizes design with four replications was applied in this research. Storage time (4 Level) was the first factor analyzed, and the second one was the rumen content level (4 level). Analysis of variance was used to determine the differences among treatments. When it occurred, it followed by working on the Duncan Multiple Test to find the difference of each treatment. Data record were taken from the percentages of dry matter, crude fiber, crude protein, crude lipid, and ash. Rice straw and rumen content were analyzed before treatments were applied. The study result indicated that the storage times of ammoniated rice straw that were given rumen content decreased the percentage of crude fiber and dry matter in highly significant different (P<0.01). On the other hand, the percentage of ash and crude protein were increased also in highly significant difference (P<0.01). Meanwhile, the percentage of crude lipid due to both storage time and rumen content added factors showed highly significant different (P<0.01). The storage time up to fourth week, and adding of 25 % rumen content to ammoniated rice straw, can increase it nutritive value. It was concluded that generally the quality of product resulted from this research was very good. Therefore it is acceptable to provide to animals.
Potensi Buah Kurma (Phoenix dactilyfera L) terhadap Kualitas dan Sebagai Agen Antimikroba Susu Acidophillus Junaedi, Nendi; Hanum, Zuraida; Yurliasni, Yurliasni
Jurnal Ilmiah Mahasiswa Pertanian Vol 3, No 1 (2018): Februari 2018
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Original Source | Check in Google Scholar | Full PDF (399.595 KB)

Abstract

Abstrak. Tujuan penelitian ini adalah untuk mengetahui kualitas dan aktivitas antimikroba susu Acidophillusdengan penambahan konsentrasi buah kurma (Phoenix dactylifera L) yang berbeda. Penelitian ini dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Susu Program Studi Peternakan Fakultas Pertanian, Universitas Syah Kuala. Penelitian berlangsung dari 15 Mei 2017 sampai 10 Juli 2017. Rancangan penelitian yang digunakan pada penelitian ini adalah RAL (Rancangan Acak Lengkap) yang terdiri dari 4 perlakuan. Perlakuan yang dilakukan adalah penambahan buah kurma pada susu Acidophillus sebanyak 0% (A), 20% (B), 30% (C) dan 40% (D). Parameter dalam penelitian ini meliputi pengujian nilai pH, uji sineresis, uji total asam laktat, uji total mikroba dan uji antimikroba patogen (Escherichia coli dan Staphilococus aureus).  Kontrol positif dari pengujian antimikroba menggunakan antibiotik tetrasiklin dan kloramfenikol sedangkan kontrol negatif menggunakan blank disk. Data kemudian dianalisis dengan menggunakan Analysis of Variance (ANOVA), apabila terdapat pengaruh perlakuan, maka akan dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil penelitian menunjukkan bahwa penambahan buah kurma dengan dengan konsentrasi yang berbeda memberikan pengaruh yang sangat nyata nilai (pH, total asam laktat, sineresis, nilai antimikroba E. coli dan S. aureus) dan pengaruh nyata (total mikroba) terhadap kualitas dan aktivitas antimikroba pada susu Acidophillus. Hasil penelitian menunjukkan nilai pengujian kualitas (pH, kadar asam laktat dan total mikroba) dalam standar normal, sedangkan nilai sineresis terbaik diperoleh pada perlakuan susu Acidophillus dengan penambahan 30%  buah kurma. Hasil pengujian antimikroba patogen penambahan 40% kurma pada  susu Acidophillus memperoleh nilai penghambatan tertinggi masing-masing 5,00 mm pada E. coli dan 8,50 mm pada S. aureus (Potency of Date Fruit (Phoenix dactylifera L.) on Acidophillus Milk Quality and Antimicrobial Agent)Abstract. The aim of present study was to determine the quality and antimicrobial activity of Acidophilllus milk with inclusion of date fruit (Phoenix dactylifera L) on different levels. The study was conducted in Milk Processing Science and Technology,   Department of Animal Science,  Faculty of Agriculture,  Syiah Kuala University,  May 15 until July 10, 2017. The study was performed into completely randomized design (CRD),  consisted of  4 treatments. The treatment was the inclusion of  date fruit on Acidophillus milk with the level of  0% (A),  20% (B),  30% (C),  and 40% (D), respectively.  The parameters observed were pH scale, syneresis test, total lactic acid test, total microbe test, and patogen antimicrobial test (Escherichia coli dan Staphilococus aureus). Positive control used in antimicrobial test was tetracycline and chloramphenicol antibiotic while blank disk was used in negative control. Data were analyzed by Analysis of Variance (ANOVA),  if significantly different results were detected, then continued by Duncan's Multiple Range Test.  The results of study showed that the inclusion of date fruit with different levels were highly significant (pH, total lactic acid test, syneresis and antimicrobial value of E. coli and S. aureus) and significant (total microbe) on quality and antimicrobe activity of acidophillus milk. The results of study also showed that quality test values (Ph, lactic acid level and microbe total ) in normal range, while the best syneresis value resulted from 30% inclusion of date fruit on Acidophillus milk. Patogen antimicrobial test resulted from inclusion of 40% of date fruit on Acidophillus milk gave the highest value of inhibition, 5.00 mm on E. coli and 8.50 mm on S. aerus, respectively.