Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan最新文献_第8页

Penggunaan Ekstrak Pelepah Pisang Ambon sebagai Sanitizer Kerabang terhadap Daya Tetas Telur Itik Lokal

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2019-10-31 DOI: 10.29244/jipthp.7.3.88-95

F. Ramadhan, Rukmiasih, R. Afnan

引用次数: 1

Produksi Telur Ayam Persilangan Merawang dengan Arab 生产杂交鸡蛋与阿拉伯语

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2019-10-31 DOI: 10.29244/jipthp.7.3.120-122

N. Widayanti, S. Darwati, R. Afnan

引用次数: 1

Multiplex PCR Method of Detecting Pork to Guarantee Halal Status in Meat Processed Products 多重PCR检测猪肉以保证肉类加工产品的清真性

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2019-10-31 DOI: 10.29244/jipthp.7.3.96-101

M. Indriati, E. Yuniarsih

{"title":"Multiplex PCR Method of Detecting Pork to Guarantee Halal Status in Meat Processed Products","authors":"M. Indriati, E. Yuniarsih","doi":"10.29244/jipthp.7.3.96-101","DOIUrl":"https://doi.org/10.29244/jipthp.7.3.96-101","url":null,"abstract":"One of the halal parameters of food is must be free from pork among from the basic ingredients, additives and the manufacturing process. The aim of this study was ensure the halal status in the form of presence or absence of pork in processed meat product (meatballs and sausages) in traditional markets in Pandeglang Regency. PCR multiplex was a PCR technique that used several primers together in one reaction to amplify several target sequence. The genes often used as markers of animal or meat types include cytochrome b (cyt b), the existence of sequence variations in cyt b causes these genes are widely used as markers to distinguish material from different types of animals. The results showed that the cyt b gene proved successful in amplified DNA from beef and pork with different fragment lengths in the DNA mix of the 2 types of livestock in one reaction so that 2 DNA bands formed with different lengths according to the length of the fragment from each animal. From the results of research showed beef and pork control there was two fragments such as 274 bp for beef and 389 bp for pork. Multiplex PCR testing on meatball samples showed that the meatballs were tested 100% positive containing beef and 0% containing pork DNA. While testing on sausage products, there were one sausage brand that showed the results of DNA amplification of 398pb, which means the product was positive containing pork.","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122395721","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: 2

Analisis Residu Antibiotik Serta Kualitas Daging dan Hati Ayam Broiler Di Kabupaten Pidie Jaya Provinsi Aceh

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2019-10-31 DOI: 10.29244/jipthp.7.3.102-110

Masrianto, I. I. Arief, E. Taufik

引用次数: 4

Plantarisin Asal Lactobacillus plantarum IIA-1A5 sebagai Pengawet Alami Daging Ayam Bagian Paha pada Suhu Refrigerator

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2019-10-31 DOI: 10.29244/jipthp.7.3.123-130

H. N. Siswara, I. I. Arief, Z. Wulandari

{"title":"Plantarisin Asal Lactobacillus plantarum IIA-1A5 sebagai Pengawet Alami Daging Ayam Bagian Paha pada Suhu Refrigerator","authors":"H. N. Siswara, I. I. Arief, Z. Wulandari","doi":"10.29244/jipthp.7.3.123-130","DOIUrl":"https://doi.org/10.29244/jipthp.7.3.123-130","url":null,"abstract":"Naturally preservative has potential to appllied as food preservative. A biopreservative can used for food is bacteriocin. Bacteriocin is peptide compound produced by lactic acid bacteria and has antimicrobial activity. Lactobacillus plantarum is one of lactic acid bacteria produce bacteriocin called plantaricin. Plantaricin has antimicrobial activity against pathogen bacteria. Aplication of plantaricin will become an alternative for developing biotechnology in biopreservative. The aim of this research was to evaluate the effectiveness of plantaricin IIA-1A5 as biopreservative to physical properties and microbiological chicken meat at refrigerator temperature. There were two methods used, purification of plantaricin and its aplication to chicken meat. This research used completely randomized design with factorial pattern, then Duncan Multiple Rank Test. The results showed that there was a significant (P<0.05) interaction of gived plantarisin with specific storage time (0, 2, 4, 6, 8, and 10 days) in chicken meat on the quality of meat. As conclusion, plantaricin IIA-1A5 effectively inhibited pathogenic bacteria so total microbe was lower than control. Plantaricin could be recommended as a biopreservative for chicken meat.","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"10 22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116175873","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: 2

Komposisi Dan Karateristik Jaringan Karkas Domba Ekor Tipis Yang Diberi Ransum Berbasis Indigofera zollingeriana Pada Sistem Pemeliharaan Yang Berbeda 薄尾羊组织的成分和特征，以不作为为基础的喂养系统zollingeriana在不同的维护系统

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2019-10-31 DOI: 10.29244/jipthp.7.3.111-119

A. R. Jatnika, M. Yamin, R. Priyanto, L. Abdullah

{"title":"Komposisi Dan Karateristik Jaringan Karkas Domba Ekor Tipis Yang Diberi Ransum Berbasis Indigofera zollingeriana Pada Sistem Pemeliharaan Yang Berbeda","authors":"A. R. Jatnika, M. Yamin, R. Priyanto, L. Abdullah","doi":"10.29244/jipthp.7.3.111-119","DOIUrl":"https://doi.org/10.29244/jipthp.7.3.111-119","url":null,"abstract":"This study aimed to find out the compoSItion and distribution of thin-tailed sheep’s carcas tissue fed with green concentrate feed on the different breeding system. A total of 20 female thin-tailed sheep around 1 year old with an average initial weight of 18.3 ± 2.01, intenSIvely and semi-intenSIvely nurture for 119 days. Feed was given in the form of brachiaria humidicola grass and green concentrate with commercial concentrate as a control. Green concentrates and commercial concentrates are given in the morning at 07.00 and grass is given at 11.00, with a ratio of 40:60%. Concentrates were given with different nurture systems was carried out with four treatments, namely five sheep grazed for 6 hours with commercial concentrate feed (SIKK), five sheep grazed for 6 hours with green concentrate feed (SIIZ), five sheep grounded with grass feed and commercial concentrates (IKK), and five sheep are grounded with grass feed and green concentrate (IIZ). The experiment was carried out in a completely randomized factorial pattern with 2×2 treatments and 5 replications with initial weights as a correction factor. The results showed that sheep that were given green concentrates had lower weight, carcass weight, lower fat weight compared to commercial concentrates. However, with semi-intenSIve nurture it produces weight and percentage of muscle that is not much different from sheep that are given commercial concentrates.","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"2016 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127336798","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: 2

Karakteristik Semen Ayam IPB-D1 鸡精液的特性是IPB-D1

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2019-06-30 DOI: 10.29244/JIPTHP.7.2.57-61

D. Setiadi, H. Hasibuan, R. Indriastuti, A. A. Arif, Z. N. A. Rosyada, R. Arifiantini, C. Sumantri

引用次数: 2

Karakteristik Reproduksi dan Perbedaan Respon Fisiologis Kerbau di Lahan Basah dan Lahan Kering di Kabupaten Serang Banten 班腾区湿地和干地水牛的生殖特征和生理反应不同

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2019-06-30 DOI: 10.29244/JIPTHP.7.2.67-74

K. Komariah, K. Santoso, C. Siahaan

引用次数: 0

Dimensi Tubuh Sapi Friesian Holstein dan Limousin Betina Berdasarkan Morfometrik dengan Citra Digital Friesian Holstein和雌性轿车的规模是基于数字图像的形态指标

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2019-06-30 DOI: 10.29244/JIPTHP.7.2.47-56

A. Hakim, H. Nuraini, R. Priyanto, T. Harsi

{"title":"Dimensi Tubuh Sapi Friesian Holstein dan Limousin Betina Berdasarkan Morfometrik dengan Citra Digital","authors":"A. Hakim, H. Nuraini, R. Priyanto, T. Harsi","doi":"10.29244/JIPTHP.7.2.47-56","DOIUrl":"https://doi.org/10.29244/JIPTHP.7.2.47-56","url":null,"abstract":"Digital image analysis have been applied to determine and follow the body measurement, live weights, and animal growth. The objectives on this study were to compare linear body measurement (BMs) method (manually and digital image analysis) and to compare size and body dimension of Friesian Holstein (FH) and Limousin cows. In this study, the BMs of FH and Limousin cows was determined using digital image analysis (IA). Linear measurement of primary morphometrics, part of Columna vertebralis, and extrimity length of cows was first determined manually, by direct measurement. Then the digital images of cows were taken and the results obtained through the calculations were recorded into the computer and analized by Corel draw. Result showed that the BMs with both methods measurement was not significant different and IA method had lower coefficient variation (CV) than manual, which indicates the IA method can be used for morphometric study. For the body dimension, FH had larger frame size and lower body weight than Limousin. The different of breed caused differences in morphometric performances. FH had longer thoraxoc vertebrae, wither height, space between ischium, and space coxae to ischium than Limousin. Limousin had longer cervicalis vertebrae, sacral vertebrae, and scapulla.","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134079068","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 Kualitas Organoleptik Mayonnaise Berbahan Dasar Kuning Telur yang Mendapatkan Suplementasi Tepung Purslane (Portulaca oleracea) 一种以蛋黄为基础的有机蛋黄酱(葡聚糖oleracea)质量评估

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2019-06-30 DOI: 10.29244/JIPTHP.7.2.81-87

L. R. Kartikasari, B. S. Hertanto, A. M. P. Nuhriawangsa

{"title":"Evaluasi Kualitas Organoleptik Mayonnaise Berbahan Dasar Kuning Telur yang Mendapatkan Suplementasi Tepung Purslane (Portulaca oleracea)","authors":"L. R. Kartikasari, B. S. Hertanto, A. M. P. Nuhriawangsa","doi":"10.29244/JIPTHP.7.2.81-87","DOIUrl":"https://doi.org/10.29244/JIPTHP.7.2.81-87","url":null,"abstract":"The aim of this research was to evaluate sensory quality of mayonnaise made with egg yolks produced from laying hens fed diets supplemented with purslane meal. The experimental design was a one way classification with five mayonnaise treatments. The treatments included mayonnaise with egg yolks supplemented with 0% (P0), 2% (P1), 4% (P2), 6% (P3), and 8% (P4) purslane meal. This study used 30 semi-trained panelists to evaluate sensory quality of mayonnaise using a 9-point hedonic scale. Data was analysed using the analysis of variance and if there was any significant difference among treatments, then the analysis was continued using Tukey’s test. The results showed that the use of egg yolks from laying hens fed diets supplemented with purslane meal up to a level of 8% did not significantly change color, texture, creamy, aroma, taste, taste and overall acceptance of mayonnaise. The average score of perception of sensory attributes was between 5 (neither like nor dislike) and 6 (slightly like). It can be concluded that mayonnaise made with egg yolks produced from brown laying hens fed diets supplemented with purslane meal up to a level of 8% did not negatively affect the sensory quality of mayonnaise.","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"91 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125529590","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: 5