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Pengaruh Suplementasi Probiotik dalam Ransum Terhadap Kualitas Fisik Daging Itik Wahyuni, Dyah; Arisuteja, Sofi; Sandi, Sofia; Yosi, Fitra
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 14, No 2 (2016): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

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Abstract

This research aim to find out the effect of probiotic in ration on physical quality (pH, water holding capacity, cooking loss and tenderness) of duck meat. The materials used was local duck supplemented probiotic into ration. Research’s method used was Completely Randomize Design (CRD) consisted of 7 treatments and 4 replications namely P1(basic ration/ control), P2 (basic ration+probiotic), P3 (basic ration+infected by E.coli), P4 (basic ration+infected by Salmonella), P5 (basic ration+probiotic+infected by E.coli), P6 (basic ration+ probiotic+infected by Salmonella) and P7 (basic ration+probiotic+infected by E.coli+Infected by Salmonella). The results showed that probiotic suplementation about 106 cfu/ml into ration were no significantly effect on physical quality (pH, water holding capacity, cooking loss and tenderness) of duck meat. Keywords: probiotic, ration, physical quality, meat, duck
KUALITAS FISIK TELUR ASIN ITIK PEGAGAN YANG DIPROSES DENGAN MENGGUNAKAN ABU PELAPAH KELAPA SAWIT DAN ASAP CAIR yosi, fitra
Buletin Peternakan Vol 40, No 1 (2016): BULETIN PETERNAKAN VOL. 40 (1) FEBRUARI 2016
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

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Abstract

Liquid smoke is a useful material for use in the process of preserving eggs. The purpose of this study was to determine the effect of the use of palm oil fronds ash and liquid smoke in the process of salting to the physical quality of pegagan duck’s egg. This study was assingned in a Completely Randomized Design, which consists of 5 treatments and 4 replications. Each replicatation used as much as 5 eggs. The treatment consists of R0, R1, R2, R3, and R4, where all of treatments used palm oil fronds ash and salt (1:0.25) and each treatment was added liquid smoke 0% (control), 2,5%, 5,0%, 7,5%, and 10% (v/v), respectively. The experimental variabel observed were egg weight loss, yolk and albumen weight, yolk and albumen index, egg shell weight, egg shell thickness, the depth of air cavity, yolk color, pH yolk adn albumen pH, Haugh units (HU), albumen viscosity. Data were subjected to analysis of variance and significantly different followed by Duncans multiple range test at 5%. The results showed that the use of palm oil fronds ash and liquid smoke in the process of salting significantly affected (P < 0.05) the egg shell thickness, depth of air cavity, albumen weight, egg shell weight, albumen pH, albumen index, haugh units ( HU), albumen viscosity, and egg weight loss, but not significantly affected (P> 0.05) the yolk color, yolk pH, yolk weight, and yolk index. It was concluded that the use of palm oil fronds ash and liquid smoke in the salting process can maintain the physical quality of salted pegagan duck egg. (Key words: Liquid smoke, Palm oil fronds ash, Pegagan duck eggs, Physical quality) 
CONCENTRATIONS TEST OF METHANE GAS FROM SWAMP FORAGE SILAGE WITH IN VITRO METHOD Sandi, Sofia; Gofar, Nuni; Sari, Meisji Liana; Yosi, Fitra; Untari, Budi; Kartika, Erra
BIOVALENTIA: Biological Research Journal Vol 3, No 2 (2017)
Publisher : Biology Department, Faculty of Mathematics and Natural Sciences, Sriwijaya University

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Abstract

Aims of this study to concentration test of methane gas from swamp forage silage with in vitro methods.This study used Completely Randomized Design with 3 treatments and each treatment consisted of 5 replications. The treatments used are as follows: P1 (100% kumpai tembaga grass (Hymenachne acutigluma)), P2 (50% kumpai tembaga grass (Hymenachne acutigluma) + 50% kemon air (Neptunia oleracea lour)), P3 (100% kemon air ( Neptunia oleracea lour)). The parameters observed N-Ammonia, total gas production, methane gas concentrations in vitro and VFA partially. The results of variance showed that treatment significantly different (P <0.05) with methane concentration  in vitro with highest gas concentration treatment of silage made from 50%  kumpai tembaga grass (Hymenachne acutigluma) and  50% kemon air (Neptunia oleracea lour).Keywords: Concentration, Methane, Silage Forage Swamp, In Vitro.
The Physicochemical and Microbiological Qualities of Pegagan Duck Meat Preserved with Different Concentrations of Liquid Smoke and Storage Period Yosi, Fitra; Wahyuni, Dyah; Sari, Meisji Liana; Sandi, Sofia
Buletin Peternakan Vol 42, No 2 (2018): BULETIN PETERNAKAN VOL. 42 (2) MAY 2018
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

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Abstract

The aim of this research was to investigate the quality of physicochemistry and microbiology of Pegagan duck meat preserved with various concentrations of liquid smoke and storage time. This study used a complete randomized design (CRD) with a 4x2 factorial pattern. The first factor was the concentration of liquid smoke solution consisted of 4 levels, namely 2; 4; 6, and 8% (v/v). The second factor was the storage time which includes 2 levels ie 12 and 24 hours. The replication used was 4 times. The observed variables were physical quality of meat (water holding capacity, cooking loss, and tenderness), chemical quality (moisture content, protein content, and fat content), and microbiological quality (total microbes, pH, acid total, and total phenol). The data were processed by analysis of variance, followed by Duncans multiple range test (DMRT). The results showed that there was a significant interaction (P<0.05) between liquid smoke concentration and storage time to water holding capacity, cooking loss, tenderness, fat content, total phenol, total microbial, total acid, and pH in Pegagan duck meat but did not show a significant interaction with other variables. It could be concluded that the optimum liquid smoke concentration was 4% and the optimal storage time was 12 hours.
Kombinasi Pemberian Starbio dan EM-4 Melalui Pakan dan Air Minum terhadap Performan Itik Lokal Umur 1-6 Minggu ., Riswandi; Sandi, Sofia; Yosi, Fitra
Jurnal Peternakan Sriwijaya Vol 1, No 1 (2012): Jurnal Peternakan Sriwijaya
Publisher : Program Studi Peternakan Fakultas Pertanian Universitas Sriwijaya

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh  kombinasi pemberian Starbio dan Effective Microorganism-4 melalui  pakan dan air minum terhadap performan itik lokal umur 1-6 minggu, dan dilaksanakan di Kandang Percobaan PS Peternakan Fakultas Pertanian Unsri. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) yang terdiri atas 5 perlakuan 3 ulangan yaitu R0 (perlakuan tanpa pemberian starbio dan EM-4); R1 (0,1% EM-4 ransum + starbio sebanyak 0,1% ransum), R2 (0,1% EM-4  dicampurkan ke dalam ransum + starbio sebanyak 0,2% ransum), R3(0,1% EM-4  dicampurkan ke dalam air minum + starbio sebanyak 0,1% ransum); R4 (0,1% EM-4  dicampurkan ke dalam air minum + starbio sebanyak 0,2% ransum).Hasil penelitian menunjukkan bahwa penambahan starbio dan EM-4 pada pakan dan air minum tidak berpengaruh nyata terhadap konsumsi air minum, pertambahan bobot badan dan konversi ransum. Tetapi berpengaruh nyata (P<0.05) terhadap konsumsi ransum, penurunan konsumsi ransum terendah terdapat pada perlakuan R4. Dari hasil penelitian ini dapat disimpulkan bahwa penambahan starbio dan EM-4 pada pakan dan air minum dapat menurunkan konsumsi ransum tetapi relatif sama terhadap konsumsi air minum, pertambahan bobot badan dan konversi ransum itik lokal.Kata kunci : Performa, itik lokal, Starbio, EM-4
The Physicochemical and Microbiological Quality of Pegagan Duck Eggs Immersed with Duku Fruit Peel Solution in Different Storage Period Yosi, Fitra; Wahyuni, Dyah; ., Riswandi; Herasti, Fitri; Lestari, Inda Ayu; ., Makinudin
Buletin Peternakan Vol 43, No 2 (2019): BULETIN PETERNAKAN VOL. 43 (2) MAY 2019
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

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Abstract

This study aims to determine the effect of immersing in duku fruit peel solution on physicochemical and microbiological quality of Pegagan duck eggs during storage at room temperature. This study used a complete randomized design (CRD) with a 5x3 factorial patterned. The first factor was the immersion time consisting of 5 levels, namely 0, 15, 30, 45, and 60 min. The second factor was the storage time which includes 3 levels, which were 0, 7 and 14 d. The replication used was 3 times. The observed variables were physicochemical and microbiological quality of egg, including albumen index (AI), yolk index (YI), Haugh unit (HU), moisture content (MC), protein content (PC), fat content (FC),total microbes (TM) and antioxidant activity (AA). The data were processed by analysis of variance, continued with Duncan's multiple range test (DMRT). The results showed that there was a significant interaction (P<0.05) between immersion time and storage time on AI, YI, HU, MC, PC, TM, and AA. Futhermore, the difference of immersion time and storage period was also significantly influenced (P<0.05) to all observed variables including AI, YI, HU, MC, PC, TM, and AA of duck eggs.It can be concluded that the immersion process for 60 min showed the best results on the physical, chemical,
The The Change of Nutrients Rations Quality of Feed Fermented with Different Moisture Content Miksusanti, Miksusanti; Sandi, Sofia; Yosi, Fitra; Sahara, Eli; Rofiq, Nasir
Indonesian Journal of Environmental Management and Sustainability Vol 3 No 2 (2019): June
Publisher : ARTS Publishing

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Abstract

ABSTRACT The change of nutrients on rations made from local raw materials was evaluated after being fermented in various moisture contents. The experiment used completely randomized design comprise of 5 treatments and 3 repetitions. The treatments were P0 (fermentation without moisture), P1, P2, P3 and P4 (fermentation in 40%, 50%, 60% and 70% moisture content). Variables observed were total microbe, total acid, acidity (pH) and the change of dried matter content, organic matter, crude protein, crude lipid, crude fiber and Nitrogen-free extract. The result showed that there are statistically significance differences (P&lt;0.05) between local raw materials rations fermented in different moisture contents towards variables observed. Local raw materials rations fermented in 50% moisture content exhibited good nutrients quality indicated by increased in dried matter content, organic matter, crude protein, Nitrogen-free extract, total microbe and total acid while crude lipid, crude fiber and acidity (pH) showed a decreased. &nbsp; &nbsp;