scholarly journals PENGARUH LAMA PERENDAMAN DAGING SAPI DALAM BLEND JAHE (Zingiber officinalle Roscoe) TERHADAP pH dan KEEMPUKAN

2020 ◽  
Vol 4 (2) ◽  
pp. 92-97
Author(s):  
Suratno Suratno ◽  
Ali Husni ◽  
Rr Riyanti ◽  
Dian Septinova
Keyword(s):  
Ph Value ◽  
Animal Husbandry ◽  
Zingiber Officinale ◽  
Soaking Time ◽  
Significance Level ◽  
Beef Meat ◽  
Randomized Design ◽  
Significant Difference ◽  
Zingiber Officinale Roscoe ◽  
Meat Samples

This study aimed to determine the effect of soaking time for beef meat in ginger blend (Zingiber officinale Roscoe) on pH and tenderness. This research was conducted at the Animal Production and Reproduction Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. Meat samples were obtained from Z-Beef slaugher house at Bandarlampung. The study used an experimental method in a completely randomized design with four treatments and five replications using a 15% ginger blend solution. The treatments were beef meat without soaking, soaking for 10 minutes, 20 minutes and 30 minutes with ginger blend. The results obtained were analyzed with Analysis of Variance (ANOVA) at 5% significance level and continued with the Least Significant Difference test (LSD test). The results showed that the soaking time with ginger blend had no significant effect (P>0.005) on the pH value, but it had a significant effect (P<0.005) on the tenderness of beef meat with soaking time was up to 30 minutes.   Key words: Beef, Ginger, Soaking time,  pH, and tenderness

scholarly journals PENGARUH LAMA MARINASI DENGAN AIR KELAPA TERFERMENTASI PADA SUHU REFRIGERATOR TERHADAP KUALITAS FISIK DAGING BROILER BAGIAN PAHA

2021 ◽  
Vol 5 (2) ◽  
pp. 119-126
Author(s):  
I Gede Pande Wisnu Gunanda ◽  
Dian Septinova ◽  
RR Riyanti ◽  
Veronica Wanniatie
Keyword(s):  
Ph Value ◽  
Animal Husbandry ◽  
Water Holding Capacity ◽  
Coconut Water ◽  
Broiler Meat ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Refrigerator Temperature ◽  
Water Holding

This study aimed to determine the effect of soaking time by using fermented coconut water on physical properties (pH, water holding capacity (WHC) and cooking losses) of thigh broiler meat, and to know the best marinating time for preserving thigh broiler meat. This research was conducted in May 4th--13th, 2020, at Production of Livestock Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used were 18 pieces of broiler thigh meat. This study used a completely randomized design (CRD), with 3 treatments and 6 replications. The applied treatments were broiler thigh meat which was stored in the refrigerator temperature for 7 days (P0), broiler thigh meat marinated with fermented coconut water for 40 minutes, kept in refrigerator temperature for 7 days (P1), and the broiler thigh meat marinated with fermented coconut water for 80 minutes, kept in a refrigerator temperature for 7 days (P2). The variables observed were pH value, water holding capacity (WHC), and cooking losses. The data obtained were then analyzed by Analysis of Variance (ANOVA) at 5% significance level. Results that had a significant effect were further tested using the Least Significant Difference (LSD). The results showed that marinating time had a significant effect (P<0,05) on pH and water holding capacity of broiler meat, but no significant effect (P>0,05) on cooking losses of broiler meat. Keywords: Broiler meat, Fermented coconut water, Marination, Physical quality, Storage time

scholarly journals PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 673
Author(s):  
Ade Irma Juliana ◽  
Moegiratul Amaro ◽  
Nazaruddin Nazaruddin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Ph Value ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Polynomial Orthogonal

ABSTRACT               This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum   ABSTRAK             Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis.    Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

scholarly journals Pengaruh Pemberian Ekstrak Jahe Merah (Zingiber Officinale R.) Terhadap Susut Masak Dan Nilai pH Pada Daging Ayam Ras Petelur Afkir dengan Konsentrasi dan Lama Perendaman yang Berbeda

bionature ◽  
2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Rusdi Rusdi ◽  
Munir Munir ◽  
Nurhaeda Nurhaeda
Keyword(s):  
Ph Value ◽  
Animal Husbandry ◽  
Zingiber Officinale ◽  
Average Effect ◽  
Ginger Extract ◽  
Factor B ◽  
Animal Product ◽  
Randomized Design ◽  
Natural Enzyme ◽  
Red Ginger

Abstract. This study aims to determine the effect of red ginger extract (Zingiber Officinale R) on the pH value and cooking losses. The study was conducted in January 2018 at the Laboratory of Animal Product Processing Technology, Faculty of Agriculture and Animal Husbandry using a factorial Completely Randomized Design (RAL), where factor A (level of red ginger extract and papaya fruit skin) 0%, 25%, 50%, 75% were interacted with a factor B (soaking time) of 5 minutes, 10 minutes and 15 minutes which was repeated three times. The results showed no significant effect (P> 0.05) on the value of cooking losses. The treatment of using red ginger extract (Zingiber Officinale R) as a natural enzyme that had no significant effect (P> 0.05) on the pH value. In factor A (extract level) to the pH value, this can be seen from the average effect of A is J0 = 6.24%, J1 = 6.28%, J2 = 6.26% and J3 = 6.40%. In factor B (duration of immersion) does not affect the pH value that can be seen from the average effect of B is W1 = 6.14, W2 = 6.41 and W3 = 6.34. The conclusion of this study was that the administration of red ginger extract in cooking losses could decrease in the treatment of P3 = 30.46% and the pH did not significantly affect the immersion long red ginger extract.Keywords: Red Ginger Extract, Natural Enzymes, pH Value and Shrinkage of Cook.

scholarly journals DERAJAT KEASAMAN DAN ANGKA REDUKTASE SUSU KAMBING PERANAKAN ETTAWA PASTEURISASI DENGAN LAMA SIMPAN YANG BERBEDA PADA SUHU REFRIGERATOR 4?

2021 ◽  
Vol 5 (2) ◽  
pp. 114-118
Author(s):  
Egil Olsen ◽  
Arif Qisthon ◽  
Veronica Wanniatie ◽  
Ali Husni
Keyword(s):  
Storage Time ◽  
Goat Milk ◽  
Animal Husbandry ◽  
Titratable Acidity ◽  
Significance Level ◽  
Goat’S Milk ◽  
Randomized Design ◽  
Significant Difference ◽  
Refrigerator Temperature ◽  
Goat's Milk

This study aimed to determine the effect of storage time at 4? refrigerator temperature on degrees of acidity and reductase score in pasteurized Ettawa goat milk and to determine the optimum storage time for pasteurized goat milk. This research was conducted in March--April 2020, at the Livestock Production Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used was 6 liters of Ettawa Grade goat milk. This study used a completely randomized design, with 5 treatments and 4 replications, namely Pasteurized goat's milk stored for 0 days (P0), Pasteurized goat's milk was stored for 6 days (P1), Pasteurized goat's milk stored for 12 days (P2), Pasteurized goat's milk stored for 18 days (P3), and pasteurized goat milk stored for 24 days (P4). The variables observed were the degree of acidity, the amount of reductase, and the optimum storage time. The data obtained were then analyzed for variance / Analysis of Variance (ANOVA) at the 5% significance level and continued with the Least Significant Difference (LSD) test. The results showed that pasteurized Ettawa goat's milk with a storage time of 24 days at 4? refrigerator temperature had no significant effect on the degrees of acidity, but had a significant effect on the methylene blue reductase test. The conclusion of this research is that the storage time of Pasteurized goat's milk for 12 days at 4? temperature is the optimum storage time to maintain the quality of milk with degrees of acidity of 7.5�SH and a reductase score for 8 hours. Keywords: Reductase number, Titratable acidity, Pasteurization, Refrigerator, Goat milk

scholarly journals PENGARUH SKARIFIKASI MENGGUNAKAN URIN KAMBING PADA BIJI GAMAL (Gliricida sepium) DENGAN WAKTU PERENDAMAN BERBEDA TERHADAP KUALITAS BENIH

2021 ◽  
Vol 5 (1) ◽  
pp. 1-7
Author(s):  
Holil Pathan Nur ◽  
Agung Kusuma Wijaya ◽  
Liman Liman ◽  
Muhtarudin Muhtarudin
Keyword(s):  
Data Analysis ◽  
Animal Husbandry ◽  
Gliricidia Sepium ◽  
Animal Nutrition ◽  
Soaking Time ◽  
Randomized Design ◽  
Significant Difference ◽  
Hard Seeds ◽  
Completely Randomized Design

This study aimed to determine the effect of scarification using goat urine with different soaking time on the quality of gamal seeds (Gliricidia sepium) and determine the best scarification treatment that produces normal sprouts and the best sprouts. This research was conducted in January 2020, located in the Laboratory of Animal Nutrition and Feed, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. This study used an experimental method using Completely Randomized Design with 5 treatments (control or without soaking, seed soaking for 4, 8, 12, and 16 hours) and 6 replications. Each trial unit received 30 seeds of Gamal. Data analysis was performed using the ANOVA continued by the least significant difference (LSD) test. The results showed that scarification of gamal seeds in goat urine at different times of soaking gave significantly effect (P <0.05) on germination, normal sprouts, dead seeds and hard seeds, but did not affect on abnormal sprouts and yield attacked by pests. The best scarification treatment for normal sprouts and sprouts rate was soaking for 16 hours, namely 60.00% and 47.73%, respectively. This results showed the longer soaking the seeds, the higher the germination and normal sprouts. Keywords: Gamal seeds, Goat urine, Scarification, Soaking time

scholarly journals PENGARUH MULTI NUTRIENT SAUCE (MNS) DENGAN DOSIS YANG BERBEDA DALAM RANSUM TERHADAP KECERNAAN PROTEIN KASAR DAN SERAT KASAR PADA DOMBA

2020 ◽  
Vol 4 (1) ◽  
pp. 14-20
Author(s):  
M Alvin Rifqi Fadilla, Erwanto, Muhtarudin, dan Agung Kusuma Wijaya
Keyword(s):  
Crude Protein ◽  
Block Design ◽  
Animal Husbandry ◽  
Protein Digestibility ◽  
Crude Fiber ◽  
Significance Level ◽  
Randomized Block Design ◽  
Significant Difference ◽  
Department Faculty ◽  
Difference Test

The purpose of this research was to determine the effect of addition of Multinutrient Sauce (MNS) in the ration on digestibility of crude protein and crude fiber in sheep.  This research was conducted in May—July 2019 at the People's Farm of Kebagusan Village, Gedong Tataan District, Pesawaran Regency.  The digestibility analysis of crude protein and crude fiber was carried out at the Laboratory of Animal Nutrition and Feed, Animal Husbandry Department, Faculty of Agriculture, University of Lampung.  This study used a randomized block design (RBD) based on sheep body weight with six groups and three treatments, namely R0 (ration without MNS); R1 (R0 + MNS 5%); and R2 (R0 + MNS 10%).  The data obtained were analyzed using ANOVA at a 5% significance level or 1% significance, and continued with further test using Least Significant Difference Test (LSD) if there is significant results.  The results showed that the addition of 10% MNS in the ration had a significant effect (P<0.05) on increasing the digestibility of crude protein and crude fiber in sheep.   Keywords: multi nutrient sauce (MNS), digestibility of crude protein, digestibility of crude fiber, sheep.

scholarly journals Adaptation Ability of Mahogany (Swietenia macrophylla) against Mercury Contamination from Artisanal and Small-Scale Gold Mining

2019 ◽  
Vol 7 (3) ◽  
pp. 359
Author(s):  
Beny Kurniawan ◽  
Duryat . ◽  
Melya Riniarti ◽  
Slamet Budi Yuwono
Keyword(s):  
Gold Mining ◽  
Mercury Contamination ◽  
Small Scale ◽  
Swietenia Macrophylla ◽  
Significance Level ◽  
Diameter Increment ◽  
Randomized Design ◽  
Significant Difference ◽  
The Media ◽  
Gold Refining

Contamination of mercury (Hg) in illegal gold mining waste could be reduced by the plant. The study aimed to examine the adaptability of mahogany (Swietenia macrophylla) seedling in the growing media of tailings contaminated by mercury. Tailings were taken from the gold refining industry located in Bunut Village, Padang Cermin Sub-district, Lampung Province. The study was designed in a completely randomized design for 5 treatments and 4 replications used combination of topsoil : tailings in a ratio of 100% : 0%; 75% : 25%; 50% : 50%; 25% : 75%; and 0% : 100%. Data were processed by analysis of variance at the 0,05 significance level followed by the Least Significant Difference test. The results showed that mahogany seedling had the adaptability to the media with a maximum tailings concentration of 75%. The higher concentrations of tailings tended to decrease the percentage of life, increment of diameter, increment of the number of leaves, leaf area, the increment of root length, and biomass of mahogany. The higher concentrations of tailings resulted in a better plant height increment compared to the lower concentrations, however, all concentrations of tailings in the planting medium reduced the height of the mahogany seedling.Keywords: Adaptability, mahogany, mercury, tailing

scholarly journals PENGARUH PENGGUNAAN SARI BUAH PEPAYA MUDA TERHADAP KEEMPUKAN, pH, DAN DAYA IKAT AIR DAGING ITIK PETELUR AFKIR

2021 ◽  
Vol 5 (1) ◽  
pp. 14-21
Author(s):  
Triyono Triyono ◽  
Rr. Riyanti ◽  
Veronica Wanniatie
Keyword(s):  
Ph Value ◽  
Animal Production ◽  
Water Holding Capacity ◽  
Variance Analysis ◽  
Agricultural Technology ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Level Of Significance ◽  
Water Holding

This research was aimed to determine the effect of unripe papaya extract on tenderness, pH value, and water holding capacity (WHC) of laying duck meat. This research was conducted in January 2020 in Laboratory of Animal Production of Animal Husbandary Department and in Laboratory of Agricultural Technology, Faculty of Agriculture, Lampung University. The materials of this research were 20 pieces of laying duck thigh meat. The research used Completely Randomized Design (CRD) with 4 treatments and 5 reaplications, i.e. duck thigh meat marination with 0% of unripe papaya extract (P0), with 10% of unripe papaya extract (P1), with 20% of unripe papaya extract (P2), and with 30% of unripe papaya extract (P3). The observed variables were tenderness, pH value, and WHC of laying duck meat. The obtained data was analyzed by using variance analysis at 5% level of significance, and if the results had significant effect, then were tested further using Least Significant Difference (LSD) test. The result of variance analysis indicated that marination of laying duck meat with different percentage of unripe papaya extract affected on tenderness (P<0,05), but it did not affect on pH value and WHC of laying duck meat. Keywords: Laying duck meat, pH value, Tenderness, Unripe papaya extract, Water Holding Capacity (WHC)

scholarly journals PENGARUH PENAMBAHAN RAMUAN HERBAL PADA AIR MINUM TERHADAP PERSENTASE KARKAS, PERSENTASE LEMAK ABDOMEN DAN PERSENTASE HATI PADA AYAM KAMPUNG SUPER

ZOOTEC ◽  
2018 ◽  
Vol 38 (1) ◽  
pp. 160
Author(s):  
Yanter Tahalele ◽  
Martina E.R. Montong ◽  
Fredy J. Nangoy ◽  
Cherlie L. K. Sarajar
Keyword(s):  
Drinking Water ◽  
Allium Sativum ◽  
Research Result ◽  
Zingiber Officinale ◽  
Abdominal Fat ◽  
Fat Percentage ◽  
Randomized Design ◽  
Zingiber Officinale Roscoe ◽  
Palm Sugar ◽  
Phaleria Macrocarpa

THE EFFECT OF ADDITION OF RAMUAN IN DRINKING WATER ON CARCASS PERCENTAGE, ABDOMEN FAT  PERCENTAGE  AND HEART  PERCENTAGE OF AYAM KAMPUNG SUPER. The purpose of this study was to determine the effect of herbs mixed in water added to percentage of carcass, fat abdomen and heart of “ayam kampung super”. This research used a 84 of chicken at five weeks old.The Herbs were garlic (allium sativum l.), kencur (kaempferia galangal l.), turmeric (curcuma domestika val.), temulawak (curcuma xanthorhiza roxb), ginger (zingiber officinale roscoe), leaf leaves (piper better linn) and mahkota dewa (phaleria macrocarpa boerl). The extracted herbs were mixed with palm sugar and fermented with EM4. The complete randomized design consist of 3 treatments and 7 replications were used as methods. The treatment were formulated as follow R0= drinking water without addition of herbs, R1= 1 liter water + 2.5 of mL herbs, R2= 1 liter drinking water + 5 mL of herbs. Research result showed that the addition of herbs 2.5 mL and 5 mL in drinking water shows no significant effect (P >0.05) on the percentage of carcass and liver percentage, but there was an increase in the percentage of carcass in treatment of R1 and R2. While the treatment gave a high significantly effect (P <0.01) on the percentage of abdominal fat. The conclusion of this research is the giving of herbs up to 5 mL added to drinking water does not cause the percentage change of carcass and liver percentage but the giving 5 mL of herbs decrease of abdominal fat percentage of “ayam kampung super”. Key words: Super local chicken, herbs, percentage carcass, percentage of abdominal fat, percentage liver.

scholarly journals RESPON PERTUMBUHAN TANAMAN SENGON (PARASERIANTHES FALCATARIA) TERHADAP PEMBERIAN AMELIORAN PADA MEDIA CAMPURAN TANAH PASCATAMBANG BATU KAPUR

2021 ◽  
Vol 9 (3) ◽  
pp. 262
Author(s):  
Alawiyah Alawiyah ◽  
Slamet Budi Yuwono ◽  
Melya Riniarti ◽  
Dermiyati Dermiyati ◽  
Christine Wulandari
Keyword(s):  
Growth Response ◽  
Land Reclamation ◽  
Dry Weight ◽  
Fresh Weight ◽  
Significance Level ◽  
Mining Soil ◽  
Shoot Dry Weight ◽  
Randomized Design ◽  
Significant Difference ◽  
Mining Law

Open mining activities have caused soil damage, water pollution, air pollution, and damage to vegetation. Limestone post mining is a critical area that must be rehabilitated to be productive again. This problems can be fixed by doing land reclamation activities which mandated in the Mining Law Number 4, 2009. The success of land reclamation is largely determined by the choice of plant species and the provision of appropriate soil enhancers (ameliorant). This study was aimed to analyze the growth response of sengon plants on giving ameliorant in mixed limestone post mining soil. This study was designed in completely randomized design for 7 treatments and 3 replications used combination of ameliorant: P0 (without ameliorant); P1 (AH 4 kg ha-1); P2 (BFA 350 kg ha-1); P3 (FMA 500 spores plant-1); P4 (the combination of AH and FMA); P5 (the combination of BFA and FMA); and P6 (the combination of AH, BFA, and FMA). Data were processed by analysis of variance at the 0,05 significance level followed by the Least Significant Difference test. The results showed that the best growth response of sengon on giving ameliorant in mixed limestone post mining soil was P1 treatment (humic acid material) which significantly increased root length, root volume, root fresh weight, shoot fresh weight, root dry weight, and shoot dry weight in sengon plants. The addition of ameliorant can be recommended to improve the quality of revegetation plants

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