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Efek Penambahan Mineral Zn Terhadap Gambaran Hematologi pada Anak Sapi Frisian Holstein Widhyari, Sus Derthi; Esfandiari, Anita; Wijaya, Agus; Wulansari, Retno; Widodo, Setyo; Maylina, Leni
Jurnal Ilmu Pertanian Indonesia Vol 19, No 3 (2014): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

The objective of this experiment was to determine the effects of zinc supplementation on health status in dairy calves. Nine Frisian Holstein (FH) at 6-10 months of age were used in this experiment and divided into three groups. First group (no added Zn) for control, the second group was added 60 ppm Zn, and the third group was added 120 ppm Zn. Zn was administered daily for three months. Blood samples were collected from the jugular vein and anticoagulated with EDTA. Whole blood were used for measuring erythrocytes, hemoglobin concentration, hematocrit value, total leukocyte count, and leukocyte cell types. The results showed that no difference among groups for hematological parameters and the value of hematology ​​were in the range values references. In conclusion, 60 and 120 ppm Zn supplementation in the feed is relatively safe for health. Keywords: dairy calves, erythrocyte, leukocyte, Zn mineral
MODIFIKASI WARNA, TEKTUR DAN AROMA TEMPE SETELAH DIPROSES DENGAN KARBON DIOKSIDA SUPERKRITIK [The Modification of Color, Texture, and Aroma of Tempe Processed with Supercritical Carbon Dioxide] Kustyawati, Maria Erna; Pratama, Filli; Saputra, Daniel; Wijaya, Agus
Jurnal Teknologi dan Industri Pangan Vol 25, No 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Supercritical carbon dioxide technology was a non thermal processing which might be applied on tempe to preserve its freshness. The aim of the research was to study the effect of supercritical CO2 on the color and texture of tempe, and to identify the aroma of tempe after processed with supercritical CO2. The experiment was carried out using CompletelyRandomized Block Design with three replications. The experimental factors were pressure treatmentat supercritic (Ps) and liquid (Pc), and treatment time (T) at T1, T2, T3, T4 of 5, 10, 15, and 20 minutes, respectively. The results showed that the treatment of pressures, time and their interactions significantly affected the color of ∆L*, ∆a*, ∆b*, ∆E*, but not significantly affected the textures.The best treatment was PcT1 producing the tempe with the value of ∆L*-2.13; ∆a*0.28; ∆b*0.97 dan ∆E*0.77. Several volatile aromas of tempe were extracted due to the supercritical CO2 treatment, but it also caused the formation of new volatile aroma compounds.   
Efek Penambahan Mineral Zn Terhadap Gambaran Hematologi pada Anak Sapi Frisian Holstein Widhyari, Sus Derthi; Esfandiari, Anita; Wijaya, Agus; Wulansari, Retno; Widodo, Setyo; Maylina, Leni
Jurnal Ilmu Pertanian Indonesia Vol 19, No 3 (2014): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Original Source | Check in Google Scholar | Full PDF (680.703 KB)

Abstract

The objective of this experiment was to determine the effects of zinc supplementation on health status in dairy calves. Nine Frisian Holstein (FH) at 6-10 months of age were used in this experiment and divided into three groups. First group (no added Zn) for control, the second group was added 60 ppm Zn, and the third group was added 120 ppm Zn. Zn was administered daily for three months. Blood samples were collected from the jugular vein and anticoagulated with EDTA. Whole blood were used for measuring erythrocytes, hemoglobin concentration, hematocrit value, total leukocyte count, and leukocyte cell types. The results showed that no difference among groups for hematological parameters and the value of hematology were in the range values references. In conclusion, 60 and 120 ppm Zn supplementation in the feed is relatively safe for health.
Tinjauan Penambahan Mineral Zn dalam Pakan Terhadap Kualitas Spermatozoa pada Sapi Frisian holstein Jantan Widhyari, Sus Derthi; Esfandiari, Anita; Wijaya, Agus; Wulansari, Retno; Widodo, Setyo; Maylina, Leni
Jurnal Ilmu Pertanian Indonesia Vol 20, No 1 (2015): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

Bulls are expected to be able to produce a good quality and quantity of sperm. The objective of this experiment was to study the effect of Zn supplementation on the sperm quality, in Frisian holstein bulls. Ten bulls, 1618 months of age were used in this experiment. The experimental bulls were divided into two groups, i.e.,group without Zn supplementation (control) and group with 60 ppm of Zn supplementation. Zn supplementations were given everyday for a period of four months. Semen was collected by using artificial vaginaat the end of the experiment. Semen quality was evaluated macroscopically and microscopically. The variables measured were semen volume, semen pH, sperm motility, sperm concentration, sperm viability, and sperm abnormality. The results showed that Zn supplementation significantly increased sperm motility and sperm concentration (P<0.05), whereas there was no significant difference in other parameters.
Sifat Antagonistik Lactobacillus sp B441 dan II442 Asal Tempoyak terhadap Staphylococcus aureus Widowati, Tri Wardani; Hamzah, Basuni; Wijaya, Agus; Pambayun, Rindit
Agritech Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

Lactobacillus sp B441 and II442 were species of lactic acid bacteria isolated from tempoyak, a kind of food fermented made from durian flesh. Staphylococcus aureus is a pathogenic bacteria that has natural habitat on the surface of human body such as on the skin and in mucous membranes like the nose. Contamination of Staphylococcus aureus was a risk factor in tempoyak fermentation, especially, during taking the durian flesh from seeds. The aim of this research was to observe antagonistic property of Lactobacillus sp B441 and II442 isolated from tempoyak during low temperature fermentation against Staphylococcus aureus. Phenotypic identification using API 50 CHL test kit indicated that isolates were Lactobacullus plantarum B441 and Lactobacillus plantarum II442. Based on co-culture analysis show that isolates of Lactobacillus plantarum B441 and II442 have bactericidal effect against Staphylococcus aureus ATCC 25923 as a indicator of pathogenic bacteria. At 25 th hours, population of Staphylococcus aureus ATCC 25923 in mix-culture with Lactobacillus plantarum B441 and Lactobacillus plantarum II442 decreased 3 – 4 log cycle from initial population. However, population of Staphylococcus aureus ATCC 25923 in mono-culture increased 2 log cycles at 25 th hours.  ABSTRAKLactobacillus sp B441 dan II442 merupakan spesies bakteri asam laktat yang diisolasi dari tempoyak yaitu makanan fermentasi dari daging buah durian. Staphylococcus aureus adalah bakteri patogenik yang habitat alaminya pada permukaan kulit manusia dan membran mukosa seperti hidung. Proses fermentasi tempoyak khususnya saat pemisahan daging buah durian dari bijinya beresiko terkontaminasi oleh Staphylococcus aureus. Tujuan dari penelitian ini adalah mengkaji sifat antagonistik dari Lactobacillus sp B441 and II442 yang diisolasi dari tempoyak terhadap Staphylococcus aureus. Identifikasi secara fenotif menggunakan API 50 CHL test kit menunjukkan bahwa isolat bakteri asam laktat tersebut adalah Lactobacullus plantarum B441 dan Lactobacillus plantarum II442. Berdasar uji co-culture diketahui bahwa kedua spesies tersebut mempunyai efek bakterisidal terhadap bakteri Staphylococcus aureus ATCC 25923. Pada jam ke 25 Staphylococcus aureus yang ditumbuhkan secara mix-culture dengan Lactobacillus plantarum B441 dan Lactobacillus plantarum II442 asal tempoyak turun 3 – 4 log cycle dari populasi awal. Sedangkan populasi Staphylococcus aureus ATCC 25923 secara mono-culture meningkat sekitar 2 log cycle pada jam ke 25.
Interaksi pH dan Ekstrak Gambir pada Pembuatan Edible Film Anti Bakteri Santoso, Budi; Tampubolon, Oberlin Haris; Wijaya, Agus; Pambayun, Rindit
Agritech Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

The objective of the study was to investigate the effects of pH value and Uncaria gambir Roxb extract addition on physical, chemical and antibacterial properties of edible film. Two factors were evaluated, namely pH value (5, 7, 9) and Uncaria gambir Roxb extract addition (2%, 4%, 6% w/v). The research used Completely Randomized Design Factorial and was conducted in a triplicate. The observed parameters included chemical (water activity), physical (thickness, percent of elongation, vapor transmission rate) and antibacterial properties. The results showed that the pH values had significant effects on water activity, percent of elongation, vapor transmission rate and solubility), while Uncaria gambir Roxb extract addition affected all parameters significantly, except antibacterial property. Interaction of the factors had significant effects on water activity, vapor transmission rate, and solubility. However, no antibacterial activity was observed in edible film. Furthermore, the edible film met Japanese Industrial (JIS) standard based on thickness 0.203 to 0.244 mm, vapor transmission rate 8.25 to 9.59 gm-2. day-1 and the percent of elongation 48.6 to 110%.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh pH dan penambahan ekstrak gambir terhadap sifat fisik, kimia, dan antibakteri edible film. Faktor perlakuan ada dua yaitu pH (5,7, dan 9) dan penambahan ekstrak gambir (2,4, dan 6%b/v). Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial dengan tiga kali ulangan. Parameter yang diamati adalah aktivitas air, ketebalan, warna, persen pemanjangan (elongation), laju transmisi uap air, kuat tekan, dan aktivitas antibakteri.  Hasil penelitian menunjukkan bahwa pH berpengaruh nyata terhadap aktivitas air, persen pemanjangan, laju transmisi uap air, dan kelarutan, sedangkan penambahan ekstrak gambir berpengaruh nyata terhadap semua parameter, kecuali aktivitas antibakteri. Perlakuan interaksi berpengaruh nyata terhadap aktivitas air, laju transmisi uap air, dan kelarutan, namun tidak terdapat aktivitas antibakteri. Selanjutnya, edible film yang dihasilkan memenuhi standar JIS 1975 yaitu ketebalan 0,203 hingga 0,244 mm, laju transmisi uap air 8,25 hingga 9,59 g.m, dan persen pemanjangan 48,6 hingga 110%.
Pengaruh suhu dan waktu vulkanisasi terhadap karakteristik kompon sol karet cetak berbahan pengisi arang cangkang sawit Pireno, Cahyo Adi; Wijaya, Agus; Pambayun, Rindit
Jurnal Dinamika Penelitian Industri Vol 24, No 1 (2013): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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Abstract

The purpose of this research was to study the effect of temperature and time of vulcanization in rubber sole compound manufacturing by utilizing palm shell charcoal as filler. The research was carried out at Industrial Research and Standardization Laboratory Palembang on May to November 2012. Experimental design used in this study was factorial completely randomized design (CRD). Two factors were investigated, namely temperature (designed as T with the following three levels: 130, 140 and 150 °C) and vulcanization time (designed as W with the following levels, 10, 12 and 14 minutes). The observed physical parameters were according to SNI 0778: 2009, including tensile strength, elongation at break, hardness and tear strength. The results showed that temperature and time of vulcanization significantly affected all physical parameters. The best physical properties result was obtained in the treatment T1W1 (vulcanization temperature of 130 °C and vulcanization time of 10 minutes) with the following values: tensile strength of 17.567 N/mm2, elongation at break of 578.33%, hardness of 59 Shore A and tear strength of 5.167 N/mm2 with all physical parameters met SNI quality standard.Keywords : Vulcanization, compound, filler, palm shell charcoalAbstrakTujuan dari penelitian ini adalah mempelajari pengaruh suhu dan waktu vulkanisasi pada pembuatan kompon sol karet cetak dengan memanfaatkan arang cangkang sawit sebagai bahan pengisi. Penelitian dilaksanakan di Balai Riset dan Standardisasi Industri Palembang dan dilaksanakan bulan Mei sampai November 2012. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) faktorial dengan tiga variasi suhu (T1: 130 °C, T2: 140 °C, T : 150 °C) dan tiga variasi waktu vulkanisasi (W1: 10 menit, W2: 12 menit, W3: 14 menit). Parameter yang diuji adalah parameter uji sesuai dengan SNI 0778:2009 tentang sol karet cetak yaitu tegangan putus, perpanjangan putus, kekerasan dan ketahanan sobek. Hasil penelitian menunjukkan bahwa suhu dan waktu berpengaruh nyata terhadap semua parameter uji fisik. Perlakuan yang memberikan hasil terbaik diperoleh pada perlakuan suhu vulkanisasi 130 °C dan waktu vulkanisasi 10 menit (T1W1) dengan nilai parameter uji tegangan putus sebesar 17,567 N/mm2, perpanjangan putus 578,33%, kekerasan sebesar 59 Shore A dan ketahanan sobek 5,167 N/mm2 dengan semua parameter uji fisik memenuhi syarat SNI.Kata kunci: Vulkanisasi, kompon, bahan pengisi, arang cangkang sawit
Profil Fisik Ikan Lele (Clarias gariepinus) Asap yang Diintroduksi Dengan Gambir (Uncaria gambir Roxb) Sari, Selly Ratna; Wijaya, Agus; Pambayuan, Rindit
Jurnal FishtecH Vol 8, No 1 (2019)
Publisher : Jurnal FishtecH

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Abstract

Penelitian ini bertujuan untuk mengetahui profil fisik ikan lele (Clarias gariepinus)  asap yang diintroduksi dengan gambir (Uncaria gambir Roxb). Metode penelitian menggunakan rancangan acak lengkap yang disusun secara faktorial dengan 2 faktor, penambahan gambir (faktor A: 0, 2, 4 dan 6%),  lama waktu introduksi (faktor B: 15, 30,dan 45 menit) sebagai perlakuan. Semua perlakuan dilakukan 3 ulangan.  Karakteristik ikan lele asap yang diamati adalah meliputi analisis fisik (tekstur dan warna (Lightness), Chroma, dan Hue)), Hasil pengujian menunjukkan bahwa penambahan gambir berpengaruh nyata terhadap tekstur dan warna. Tekstur yaitu 835,2 gf, lightness 27,8%, chroma 6,3%, hue 31,3o dan membentuk fenomena case hardening.
PEMANFAATAN MINYAK BIJI KETAPANG, MINYAK MINAREK DAN MINYAK KERNEL KELAPA SAWIT SEBAGAI BAHAN PELUNAK DALAM PEMBUATAN KOMPON KARET Sugiyono, Bambang; Hamzah, Basuni; Wijaya, Agus
Jurnal Dinamika Penelitian Industri Vol 26, No 2 (2015): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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Abstract

Penelitian ini bertujuan untuk mengkaji karakteristik kompon karet dengan menggunakan bahan pelunak minyak ketapang dan minyak kernel kelapa sawit pada pembuatan kompon karet. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap Faktorial (RALF) dengan 2 (dua) faktor, yaitu konsentrasi minyak yang digunakan (10 phr, 15 phr dan 20 phr) danjenis minyak sebagai bahan pelunak (minyak minarek, minyak kernel kelapa sawit, dan minyak ketapang) dengan 3 (tiga) kali ulangan.Perlakuan terbaik diperoleh pada perlakuan A1B3 (minyak kernel kelapa sawit 10 phr), dengan karakteristik kompon karet meliputi kekerasan sebesar 79 Shore A, tegangan putus sebesar 137,33 kg/cm2, perpanjangan putus 754,67%. Hasil pengujian ketahanan sobek terbesar pada perlakuan A3B3(96,33 Kg/cm2), dan berat jenis paling kecil pada perlakuan A1B1sebesar 1,08 g/cm3. Minyak biji ketapang dan minyak kernel kelapa sawit dapat dijadikan pengganti minyak minarek sebagai bahan pelunak pembuatan kompon karet karena selain minyak tersebut alami, tidak bersifat karsinogenik, dapat mengurangi impor minyak minarek.
EFFECT OF GRATED CASSAVA AS SUBSTITUTE FOR WHEAT FLOUR IN PROCESSING STEAMED CAKE Santoso, Budi; Siagian, Susi Imelda; Wijaya, Agus
Jurnal Agroindustri Vol 4, No 1 (2014)
Publisher : BPFP Faperta UNIB

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Abstract

The objective of research were to determine the physical and chemical characteristics, and organoleptic of steamed cake with grated cassava as an ingredient substitute for wheat flour. Research used a Non Factorial Complety Randomized Block Design (RALNF) with 5 level of treatments and 3 replication. Level of treatments research : A (wheat flour 0% and grated cassava 100%), B (wheat flour 20% and grated cassava 80%), C (wheat flour 40% and grated cassava 60%), D (wheat flour 60% and grated cassava 40%), E (wheat flour 80% and grated cassava 20%), and F (wheat flour 100% and grated cassava 0%). Results showed that steamed cakes with added grated cassava had significantly effect on the texture, moisture content, lightness, and hue but ash content and chroma not significant. The average value of texture, lightness, chroma, hue, moisture content and ash content of steamed cake is 618,33-1.273,47 gf; 65.30-75.20%; 32.33-38.03%; 83,27-86,87o; 29.84-40.41%; and 0.39-0.79%. Carbohydrate, protein, crude fiber, and HCN of steamed cake with grated cassava 80% and 40% were 44.88% and 49.9%; 3.37% and 2.90%; 3.94% and 2.91%, 1.72 and 1,14 mg /100 g respectively.