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Prenatal Growth in Uterus of Does by Superovulation

HAYATI Journal of Biosciences Vol 14, No 2 (2007): June 2007
Publisher : Bogor Agricultural University, Indonesia

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Abstract

Thirty six Etawah-grade does (BW 20.4-44.2 kg, age 2.5-7 years) were used to study the efficacy of increasing secretion of endogenous hormones of pregnancy by superovulation of does to stimulate of growth prenatal in uterus. The does were injected with pregnant mare serum gonadotrophin (PMSG), 0 IU/kg BW [grouped into nonsuperovulation-NSO] and 15 IU/kg BW [grouped into Superovulation-SO]. Intravaginal sponge (60 mg medroxyprogesterone acetate) was applied for 14 days to synchronize estrus cycle. Twenty four hours prior to sponge removal, PMSG was injected to stimulate superovulation. After sponge removal, five experimental does were mixed with one buck for natural mating. Superovulation prior to mating increased number of corpora lutea, mean of maternal serum estradiol concentration, progesterone concentration, litter size, average birth weight and average milk yield, by 112, 67, 42, 27, 32, and 35%, respectively. Those were correlated with the increase of uterine, corpora lutea, and individual birth weight. Key words: Etawah-grade, hormone, kids, superovulation

Study on the Effect of the Use of Bifidobacteria on Flavor of Yoghurt

Jurnal Teknologi Dan Industri Pangan Vol 16, No 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This experiment was carried out to study the effect of bifidobacteria on flavor of yoghurt. Parameters measured in the experiment were acidity, pH, viscosity, volatile composition, sensory acceptance and intensity of yoghurt sensory attributes. Results of the experiment indicated that the use of bifidobacteria in mixture of yoghurt culture was able to increase the levels of acidity and viscosity of yoghurt. The highest acidity and viscosity was found in yoghurt prepared by Lactobacillus bulgaricus and bifidobacteria mixture, and also by Lactobacillus bulgaricus, Streptococcus thermophilus and bifidobacteria mixture cultures. The major classes of volatile component identified were acids, alcohols, ketones and aldehydes. The major component identified were octanoic acid, acetoin and octadecanal. It was found that there was no significant difference in sensory acceptance of the panelist for colour, aroma and taste of yoghurt prepared by the various combination of cultures. However, consistency of yoghurt prepared by S. thermophilus with or without addition of bifidobacteria, was less compared to that of others. Yoghurt prepared by single culture of S. thermophilus showed higher intensity of bitter and syneresis. The use of bifidobacteria in the cultures mixture decrease the intensity of bitter and syneresis of the yoghurt. Keywords : Bifidobacteria, L. bulgaricus, S. thermophilus, flavor of yoghurt

Uji Zuriat Pejantan Sapi Perah Fries Holland dan Pengaruh Inseminasi Buatan Terhadap Daya Produksi Susu

Zuriat Vol 2, No 1 (1991)
Publisher : Zuriat

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Abstract

Suatu pengujian keunggulan pejantan inseminasi buatan (IB) telah dilakukan pada 25 ekor pejantan Fries Holland pada lima perusahaan peternakan sapi perah di Jawa Barat dan Jawa Tengah. Penelitian ini didasarkan penilaian terhadap 2.232 catatan produksi susu sapi perah FH dari 1.219 ekor sapi perah betina dari tahun 1971 sampai tahun 1987. Uji zuriat dilakukan dengan metode Contemporary Comparison (CC).Hasil uji menunjukkan bahwa nilai CC 17 ekor pejantan positif dan delapan ekor pejantan negatif. Nilai tersebut berkisar dari ± 1.050,75 kg sampai  -330,33 kg.Tidak terdapat perbedaan yang nyata antara daya produksi susu rata-rata sapi perah hasil IB sebesar 3.056,1 ± 621,5 kg dengan daya produksi susu rata-rata hasil non IB sebesar 2.991,50 ± 492,5 kg. Hal ini karena pada umumnya semen beku yang telah diimpor ke Indonesia berasal dari sapi-sapi pejantan yang produksi susu rata-rata anaknya di negara asalnya 3.500 kg per laktasi, sedangkan di Indonesia telah terdapat beberapa peternakan yang hasil produksi susu rata-ratanya 4.500 kg per laktasi.Tidak terdapat rank correlation yang nyata antara derajat keunggulan pejantan penghasil semen beku impor di negara asalnya dengan Indonesia (fs = 0,15).

Study on the Effect of the Use of Bifidobacteria on Flavor of Yoghurt

Jurnal Teknologi Dan Industri Pangan Vol 16, No 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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

Abstract

This experiment was carried out to study the effect of bifidobacteria on flavor of yoghurt. Parameters measured in the experiment were acidity, pH, viscosity, volatile composition, sensory acceptance and intensity of yoghurt sensory attributes. Results of the experiment indicated that the use of bifidobacteria in mixture of yoghurt culture was able to increase the levels of acidity and viscosity of yoghurt. The highest acidity and viscosity was found in yoghurt prepared by Lactobacillus bulgaricus and bifidobacteria mixture, and also by Lactobacillus bulgaricus, Streptococcus thermophilus and bifidobacteria mixture cultures. The major classes of volatile component identified were acids, alcohols, ketones and aldehydes. The major component identified were octanoic acid, acetoin and octadecanal. It was found that there was no significant difference in sensory acceptance of the panelist for colour, aroma and taste of yoghurt prepared by the various combination of cultures. However, consistency of yoghurt prepared by S. thermophilus with or without addition of bifidobacteria, was less compared to that of others. Yoghurt prepared by single culture of S. thermophilus showed higher intensity of bitter and syneresis. The use of bifidobacteria in the cultures mixture decrease the intensity of bitter and syneresis of the yoghurt. Keywords : Bifidobacteria, L. bulgaricus, S. thermophilus, flavor of yoghurt