Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan最新文献_第6页

Efektivitas Sanitizer Komersial Berbasiskan Asam Perasetat terhadap Biofilm Bacillus cereus 商业Sanitizer的有效性是基于巴西利斯脑浆传记中的乳酸

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2022-01-31 DOI: 10.29244/jipthp.10.1.8-14

N. Eliza, R. Dewanti-Hariyadi, S. Nurjanah

{"title":"Efektivitas Sanitizer Komersial Berbasiskan Asam Perasetat terhadap Biofilm Bacillus cereus","authors":"N. Eliza, R. Dewanti-Hariyadi, S. Nurjanah","doi":"10.29244/jipthp.10.1.8-14","DOIUrl":"https://doi.org/10.29244/jipthp.10.1.8-14","url":null,"abstract":"Bacillus cereus is known to have the ability to adhere and form biofilms on the surface of stainless steel that causes problems in the food industries. Bacterial biofilms generally can increase resistance to sanitizer treatment. This study aimed to evaluate the ability of peracetic acid-based commercial sanitizer to inactivate B. cereus biofilm on stainless steel (SS) surfaces. Biofilm of B. cereus ATCC 10876 was developed on SS surfaces and treated with 7 commercial peracetic acid-based sanitizers at their recommended dosages. Two sanitizers, i.e. B (peracetic acid and QAC) and F (peracetic acid and acidified water) showing the ability to inactivate B. cereus on solid media at concentration of 200, 400, and 800 ppm were further tested on biofilms with contact times of 1, 3, and 5 minutes. The 48 hours biofilms B. cereus contained 2.78-3.78 CFU/cm2. Both sanitizers B and F had significant effects in inactivating B. cereus biofilm. In general, sanitizer B could reduce more biofilm bacteria at any contact time than sanitizer F. Use of 200 ppm of sanitizer B or F 5 minutes could inactivate 3.04 log CFU/cm2 and 2.68 log CFU/cm2 biofilm, respectively. Exposure of B. cereus biofilm to peracetic acid-based sanitizer resulted in the damage of the extracellular matrix of the biofilms. This study showed that commercial sanitizers containing peracetic acid and quaternary ammonium compounds were effective in inactivating B. cereus biofilms.","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121219635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fisikokimia, Mikrobiologi dan Organoleptik Yogurt Probiotik dengan Penambahan Buah merah (Pandanus conodeous L.) 生理学、微生物和有机生物益生菌酸奶与红莓的加入(Pandanus conodeous L)。

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2022-01-31 DOI: 10.29244/jipthp.10.1.34-41

H. A. Jonathan, I. N. Fitriawati, I. I. Arief, M. S. Soenarno, R. H. Mulyono

{"title":"Fisikokimia, Mikrobiologi dan Organoleptik Yogurt Probiotik dengan Penambahan Buah merah (Pandanus conodeous L.)","authors":"H. A. Jonathan, I. N. Fitriawati, I. I. Arief, M. S. Soenarno, R. H. Mulyono","doi":"10.29244/jipthp.10.1.34-41","DOIUrl":"https://doi.org/10.29244/jipthp.10.1.34-41","url":null,"abstract":"Yogurt can be made from homogenized milk, low-fat milk or skimmed milk with the addition of powdered milk. Starter culture commonly used in yogurt is Lactobacillus bulgaricus and Streptococcus thermophillus can not survive in environments with high acidity, so probiotics needed. One of the fruits that can be used in the process of making yogurt is red fruit (Pandanus Conoideus L). The purpose of this study was to analyze the physical and organoleptic properties of probiotic yogurt given the addition of red fruit. The observed physical characteristics consist of pH, viscosity, total acid concentration and water activity (aw) and organoleptic arachnids observed consisting of color, flavour, aroma and consistency. This research was using a complete randomized design (RAL). The results showed that the addition of red fruit has a real effect (P<0.05) on pH, viscosity and total acid titrated and organoleptic test shows the addition of red fruit has a noticeable effect on color, flavour, aroma and viscosity in hedonic quality tests, then in hedonic tests affect aroma and flavour. Based on the results of yogurt testing with the addition of 2.5% this is the closest to control and acceptable to Indonesian National Standards (SNI).","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126994964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Formulasi Whey Fermentasi dengan Penambahan Buah Merah (Pandanus conoideus Lam) sebagai Tabir Surya 乳清配方的发酵与红莓(Pandanus conoideus Lam)作为防晒霜

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2022-01-31 DOI: 10.29244/jipthp.10.1.28-33

M. Ranggawati, I. I. Arief, Z. Wulandari

{"title":"Formulasi Whey Fermentasi dengan Penambahan Buah Merah (Pandanus conoideus Lam) sebagai Tabir Surya","authors":"M. Ranggawati, I. I. Arief, Z. Wulandari","doi":"10.29244/jipthp.10.1.28-33","DOIUrl":"https://doi.org/10.29244/jipthp.10.1.28-33","url":null,"abstract":"Whey produced from cheese processing can be used as non-food products such as sunscreen by fermenting using Streptococcus thermophilus and Lactobacillus bulgaricus. Adding active ingredients such as red fruit oil which contains carotenoids can increase the effectiveness of sunscreen. This study aims to determine the formulation of fermented whey and red fruit oil usage in sunscreen. The study began with the production of fermented whey and sunscreen formulations with ratios of 0, 1:1, 1:2, and 2:1 (fermented whey: red fruit oil). Furthermore, observe the organoleptic, antioxidant, SPF, pH, and homogeneity value. Adding fermented whey and red fruit oil showed no significant effect (P>0.05) onthe organoleptic test of aroma, but significantly (P<0.05) on color and texture. The antioxidant activity value test showed significantly different results (P<0.05) with IC50 values classified as moderate to high.Determination of the SPF value of sunscreen showed significantly different results (P<0.05), but this value was classified as low protection. Although there was no significant effect on pH testing (P>0.05), the pH of sunscreen cream indicated that it was suitable for topical application. All samples showed homogeneous results and there were no coarse particles or separation between the oil and water phases. The best sunscreen formulation is 1:1 cream with the highest SPF value of 6.86 and strong antioxidant activity with an IC50 value of 56.15 g/mL. Fermented whey and red fruit oil usage as active ingredients are more effective in increasing the protection of the cream against UV rays and free radicals.","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123563531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analisis Keefektifan Ekoenzim sebagai Pembersih Kandang Ayam dari Limbah Buah Jeruk (Citrus sp.) 分析生态学酶作为一种消除柑橘废料的鸡舍效率。

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2022-01-31 DOI: 10.29244/jipthp.10.1.42-46

A. Mahdia, P. A. Safitri, R. F. Setiarini, V. F. A. Maherani, M. N. Ahsani, M. S. Soenarno

{"title":"Analisis Keefektifan Ekoenzim sebagai Pembersih Kandang Ayam dari Limbah Buah Jeruk (Citrus sp.)","authors":"A. Mahdia, P. A. Safitri, R. F. Setiarini, V. F. A. Maherani, M. N. Ahsani, M. S. Soenarno","doi":"10.29244/jipthp.10.1.42-46","DOIUrl":"https://doi.org/10.29244/jipthp.10.1.42-46","url":null,"abstract":"Sanitation of the cage usually requires a sanitizer containing a powerful cleaning fluid to sterilize the cage. Materials commonly used for cage sanitation are detergent or disinfectants used to eradicate pathogenic microorganisms that cause bacteria, fungi, or other microorganisms. Eco enzyme is an alternative natural cleaning agent derived from fresh fruit waste through fermentation. This study aimed to make eco enzymes for cleaning chicken coops from citrus waste, characterize the microbiological eco enzymes, and test the effectiveness of eco enzymes as chicken coop cleaners. Eco enzymes from fresh citrus waste after a 3-month fermentation period contained bacteria and fungi of 1.9 x 106CFU/ml and 8.5 x 105CFU/ml, respectively, with a pH of 3.39±0.023. The eco enzyme of cage cleaning fluid from citrus waste (Citrus sp.) can inhibit the growth of Escherichia coli and Staphylococcus aureus through confrontation tests in the laboratory. Testing the effectiveness of eco enzymes in chicken coops can reduce the number of bacteria five times more than detergents for the same area.","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128506427","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Identifikasi Karakteristik Hewan Kurban Di Masjid Kompleks Perumahan Wilayah Kota Bogor 在茂物市住宅区清真寺确定祭祀动物的特征

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2022-01-31 DOI: 10.29244/jipthp.10.1.21-27

Komariah, S. Rahayu, V. A. Mendrofa, S. Priyanto

引用次数: 3

Dampak Pandemi Covid-19 terhadap Peternakan Hewan Qurban di Kota Sukabumi dan Kabupaten Bogor, Studi Kasus: Zona Hijau dan Merah Covid-19大流行对Sukabumi和Bogor区的动物养殖场的影响，案例研究:绿色和红色区域

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2021-10-31 DOI: 10.29244/jipthp.9.3.120-126

A. Hakim, P. Sembada, S. D. S. Andik

{"title":"Dampak Pandemi Covid-19 terhadap Peternakan Hewan Qurban di Kota Sukabumi dan Kabupaten Bogor, Studi Kasus: Zona Hijau dan Merah","authors":"A. Hakim, P. Sembada, S. D. S. Andik","doi":"10.29244/jipthp.9.3.120-126","DOIUrl":"https://doi.org/10.29244/jipthp.9.3.120-126","url":null,"abstract":"Corona Virus Disease 2019 (Covid-19) has been declared by the World Health Organization (WHO) as a pandemic and Indonesia is one of the countries affected by the outbreak. This has a major impact on the social economic and the prosperous community, especially for sub sector livestock which contributes to the fulfillment of the nutritional value of animal protein and national food security. This study aims to determine the impact of the Covid-19 pandemic on the livestock sector, especially to the sacrificial animal farm. Direct interviews using a questionnaire were conducted with 36 sacrifial animal farmers in the area of the Covid-19 spread map in the red zone (Bogor Regency) and the green zone (Sukabumi City) from September to November, 2020. The questionnaire was divided into three parts, first part about characteristics of farmers, second part about farming activities, and the last about market of sacrificial animals. The pandemic has caused changes in livestock procurement in terms of input prices and sales of sacrificial animals. The price of livestock for the production input during the pandemic in the green zone is low, while in the red zone is high. The decrease in sales occurred in the green zone, while in the red zone is increase, both for sheep and cattle farmers. Most of sacrificial animal farmers (88.89%) did not change their sales method from the previous year. Sacrificial animal farmers also strongly agree that Covid-19 pandemic has an impact on the economic conditions of farmers.","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"110 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120899379","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Implementasi Higiene Sanitasi pada RPH Kategori I sebagai Syarat Produksi Daging Sehat 将卫生保健应用于RPH类别I作为健康肉类生产条件的一部分

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2021-10-31 DOI: 10.29244/jipthp.9.3.138-143

M. Fitri, H. Nuraini, R. Priyanto, Y. C. Endrawati

{"title":"Implementasi Higiene Sanitasi pada RPH Kategori I sebagai Syarat Produksi Daging Sehat","authors":"M. Fitri, H. Nuraini, R. Priyanto, Y. C. Endrawati","doi":"10.29244/jipthp.9.3.138-143","DOIUrl":"https://doi.org/10.29244/jipthp.9.3.138-143","url":null,"abstract":"Abbatoirs have to produce meat that complied requisite of safety, healthy, wholeness and halal. Animalorigin product have to requisite basic safety product which implementated of hygine sanitation asproduction processed. The research aim was to evaluate implementation of hygine sanitation systemon 1st categrory abbatoir at Bogor Regency to complied safety and quality assurance of product.Observations on the implementation of hygienic sanitation were carried out using an evaluation matrixof the suitability of physical requirements with the criterion parameter assessment method based onthe Regulation of the Minister of Agriculture Number 13/2010. The best suitability value (NK) of 3 wasobtained on the environmental hygiene indicator and the absence of the use of chemicals, while theother sanitation hygiene indicators were worth 2 (less appropriate). The results of testing on meat forthe content of Salmonella sp. is negative and the Total Plate Count test is between 7.1 x 103 - 5.2 x 104cfu/g below the SNI threshold (1.0 x 106 cfu/g). The test for E. coli in meat was above the threshold ofsuspected contamination from the water used. Validation of hygiene sanitation practices was carried outby means of Colliform swabs on knives, palms hand and clothing of officers. Colliform swab test of theofficer’s palm hand, which is 5.4 x 102 cfu/g, shows a value above the allowable threshold. The results ofthe evaluation of the application of sanitation and hygiene in the abattoir are quite good but still needimprovement. Priority improvements are the equipment of cleaning facilities, water quality testing andimprovement of personal hygiene understanding.","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122973296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Penerapan GMP dan SSOP dalam Proses Produksi Rendang Daging di Produsen Rendang Istana Rendang Jambak GMP和SSOP在皇宫仁当寺生产肉类生产过程中的应用

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2021-10-31 DOI: 10.29244/jipthp.9.3.127-137

V. Indriani, A. Apriantini, T. Suryati

引用次数: 0

Estimasi Nilai Heritabilitas Lingkar Dada dan Panjang Badan pada Kambing Peranakan Etawah di BPTU dan HPT Pelaihari Kalimantan Selatan

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2021-10-31 DOI: 10.29244/jipthp.9.3.163-167

M. F. Amin, G. Ciptadi, V. M. A. Nurgiartiningsih

{"title":"Estimasi Nilai Heritabilitas Lingkar Dada dan Panjang Badan pada Kambing Peranakan Etawah di BPTU dan HPT Pelaihari Kalimantan Selatan","authors":"M. F. Amin, G. Ciptadi, V. M. A. Nurgiartiningsih","doi":"10.29244/jipthp.9.3.163-167","DOIUrl":"https://doi.org/10.29244/jipthp.9.3.163-167","url":null,"abstract":"Evaluation in standardization really needs to be carried out, including whether the livestock is in accordance with the SNI vital statistics standard (Indonesian national standard). The purpose of the study was to estimate heritability and breeding values of body weight and vital statistics in Etawah Grade (PE) goats in BPTU and HPT Pelaihari Kalimantan Selatan. The material used were the performance records of 220 PE goats, offsprings of 35 males and 71 females. The variables measured were body length and chest girth at birth, weaning, and 1 year of age. Variance componenet were analyzed using variance analysisrade. Heritability was estimated using the paternal half-sib correlation method by applying SPSS software. Breeding value was estimated using the progeny test model. The highest breeding value on body length at birth, at weaning age and at 1 year of age were sire 3315 KK, sire 4093 OK, and sire 4007 OK, respectively. The highest breeding Value on chest girth at birth, weaning age and 1 year of age were sire 3983 HH, 3315 HH, and 3971 HH. The conclusion of this study were the heritability for body weight were categorized high and for statistic vital were varied from medium to high value.","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"119 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123476306","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Evaluasi Program Pemuliaan Berdasarkan Parameter Genetik dan Fenotipik Pada Sapi Peranakan Ongole 基于肉牛杂交的遗传和表型参数来评价繁殖计划

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2021-10-31 DOI: 10.29244/jipthp.9.3.144-150

A. Irianto, Muladno, A. Gunawan

{"title":"Evaluasi Program Pemuliaan Berdasarkan Parameter Genetik dan Fenotipik Pada Sapi Peranakan Ongole","authors":"A. Irianto, Muladno, A. Gunawan","doi":"10.29244/jipthp.9.3.144-150","DOIUrl":"https://doi.org/10.29244/jipthp.9.3.144-150","url":null,"abstract":"The field station of the School for Smallholder Community, Sekaran Village, Kasiman District is one ofthe places for beef cattle development in Bojonegoro Regency. Sekaran Field Station has several breedsof cattle, including Ongole Crossbred. Ongole Crossbreeds have a large population in the Sekaran Schoolfor Smallholder Community with a population of 38%. Evaluation of breeding programs is based ongenetic parameters and can be used to obtain the latest information on the successful implementation ofbreeding programs in a population of livestock. The aim of this study was to evaluate the developmentprogram of Ongole Crossbreed cattle at the Sekaran School for Smallholder Community field stationusing genetic and phenotypic parameters. This study uses a survey method based on questionnaires byconducting interviews with farmers. The data observed were recorded data from 190 heads of OngoleCrossbreeds. The parameters observed were breeding values, genetic and phenotypic correlations, aswell as genetic and phenotypic patterns. The results showed that the highest estimation of breedingvalue in Ongole Crossbred was 5.71 (6 heads) and the lowest was 0.10 (2 heads). The genetic correlationof age at first giving birth, calving distance and empty period ranged from -0.03–0.13. The phenotypiccorrelation of the three reproductive traits ranged from -0.12-0.09. The genetic patterns of age at firstgiving birth, calving distance and empty period were -0.97 months/year, -2.51 days/year and 0.05 days/year, respectively. The phenotypic patterns of the three reproductive traits were 36 months/year, 388days/year and 84 days/year, respectively. Based on the results of the evaluation of the breeding programusing genetic and phenotypic parameters, the development of Ongole Peranakan cattle needs to becontinued by implementing good and digital-based management in order to provide success in the OngoleCrossbred development program at the Sekaran field station of the School for Smallholder Community.","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129460870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0