Jurnal Ilmu dan Teknologi Hasil Ternak最新文献

{"title":"Studi Interaksi Kompleks Inulin dan Fraksi Kasein Melalui Analisis In-Silico dan Molecular Docking Sebagai Dasar Pengembangan Prebiotic Fermented Milk","authors":"M. E. Sawitri, Sasangka Prasetyawan","doi":"10.21776/UB.JITEK.2019.014.01.2","DOIUrl":"https://doi.org/10.21776/UB.JITEK.2019.014.01.2","url":null,"abstract":"Penelitian ini dilakukan untuk menentukan interaksi terbaik kompleks inulin dengan fraksi kasein yaitu k asein - α, k asein - β dan k asein - kappa sebagai dasar pengembangan  prebiotic fermented milk. Materi penelitian berupa sampel data struktur protein yaitu fraksi kasein dimodelkan menggunakan webservice I-TASSER dan sampel data struktur Inulin diambil dari PUBCHEM database dengan ID:CID 24763. Molecular Docking dilakukan dengan PatchDock algorithm dan pengamatan Molecular Visualization dilakukan dengan PyMol 1.3(Educational version). Hasil pengamatan menunjukkan bahwa Binding Energy yang diperlukan untuk memetabolisme sebuah sistem terikat menjadi bagian yang terpisah mempunyai energi potensial yang lebih rendah daripada bagian penyusunnya.  Interaksi kompleks Inulin dengan kasein - kappa menghasilkan binding energy terendah yaitu sebesar -36,81 Kcal/mol dibandingkan dengan interaksi kompleks I nulin dengan kasein -α binding energynya sebesar -29,55 Kcal/mol dan interaksi kompleks I nulin dengan k asein-β binding energynya sebesar -29,88 Kcal/mol. Kompleks ikatan molekul Inulin dengan kasein-kappa berada dipermukaan kasein-kappa, distabilkan oleh ikatan h idrogen dan interaksi hidrophobik seperti GLN-75, ALA-92, ASN-74, ASN-73, ILE-72, PHE-38, ARG-37, LYS-34,ASP-35 dan GLU-36. Kesimpulan penelitian adalah molecular docking dapat dibuktikan bahwa interaksi terbaik yaitu Inulin membentuk kompleks dengan fraksi kasein-kappa untuk penge m bangan prebiotic fermented milk.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75867991","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}

{"title":"Analisa Kualitas Kimia dan Mikrobiologi Susu Kambing Peranakan Etawa dengan Pemberian Pakan yang Ditambahkan Tepung Kulit Manggis pada Persentase yang Berbeda","authors":"Dzarnisa Dzarnisa, C. I. Novita, Yurliasni Yurliasni, Tri Handayani, Siti Anggaini","doi":"10.21776/UB.JITEK.2019.014.01.4","DOIUrl":"https://doi.org/10.21776/UB.JITEK.2019.014.01.4","url":null,"abstract":"Upaya peningkatan produksi dan kualitas susu dapat dilakukan melalui perbaikan mutu genetik dan pakan yang baik serta tepat. Pemeliharaan ternak kambing perah merupakan salah satu alternatif upaya diversifikasi ternak perah selain sapi. Dalam meningkatkan produksi susu dibutuhkannya bahan tambahan dalam pakan, salah satunya adalah dengan penambahan tepung kulit manggis (Garcinia mangostana L.) . Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemberian tepung kulit manggis terhadap sifat kimia dan kemampuan tepung kulit manggis dalam menghentikan aktifitas mikroba dalam susu. Penelitian ini dilakuan pada bulan maret - Juli 2017 di UD Atjeh Livestock, Desa Limpok, Kecamatan Darussalam, Kabupaten Aceh Besar. P enelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan cara mengelompokkan menjadi 3 kelompok dan 5 perlakuan sehingga diperoleh 15 satuan percobaan. Masing-masing perlakuan terdiri dari perlakuan 1 (Ransum kontrol, tanpa penggunaan tepung kulit manggis), perlakuan 2 (Ransum dengan penambahan tepung kulit manggis 2,5%), perlakuan 3 (Ransum dengan penambahan tepung kulit manggis 5%), perlakuan 4 (Ransum dengan penambahan tepung kulit manggis 7,5%), perlakuan 5 (Ransum dengan penambahan tepung kulit manggis 10%). Data penelitian yang diperoleh dianalisis menggunakan ANOVA (Analysis of Variance) setiap perlakuan terdiri dari tiga ulangan. Parameter yang diamati adalah aktivitas antioksidan, kadar protein, kadar bahan kering susu, perhitungan jumlah total mikroba, pengukuran pH, asam laktat dan uji antimikroba susu kambing Peranakan Etawa yang diberikan tepung kulit manggis. Materi yang digunakan pada penelitian ini yaitu tepung kulit manggis dan kambing perah peranakan Etawa. Penambahan tepung kulit manggis (TKM) pada pakan Kambing Peranakan Etawa tidak memberikan pengaruh terhadap kadar antioksidan, pH susu , bahan kering susu, total mikroba, asam laktat, dan antimikroba susu, akan tetapi berpengaruh nyata terhadap kadar protein susu dan masih sesuai dengan standar SNI. Penambahan tepung kulit manggis dapat meningkatkan kadar antioksidan sampai pada taraf pemberian 5%, meningkatan kadar protein dan bahan kering susu sampai pada taraf pemberian 7,5%.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91216609","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}

{"title":"Pengaruh Konsentrasi NaOH Terhadap Rendemen, Kadar Air dan Kadar Abu Gelatin Ceker Itik (Anas Platyrhynchos Javanica)","authors":"Ramadhan Febriansyah, Andry Pratama, Jajang Gumilar","doi":"10.21776/UB.JITEK.2019.014.01.1","DOIUrl":"https://doi.org/10.21776/UB.JITEK.2019.014.01.1","url":null,"abstract":"Gelatin adalah suatu protein yang di dapatkan dari hasil hidrolisis kolagen pada tulang dan kulit hewan . Ceker itik mengandung kolagen, jumlahnya banyak dan belum di mafaatkan dengan baik sehingga dapat dijadikan sebagai alternatif bahan baku gelatin. Gelatin dikelompokan menjadi gelatin tipe A dan B. NaOH dapat digunakan pada proses demineralisasi pembuatan gelatin tipe B. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi dan pola hubungan NaOH terhadap rendemen, kadar air dan kadar abu gelatin ceker itik . Penelitian dilakukan secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) , dengan 3 perlakuan konsentrasi NaOH (P 1 = 3%; P 2 = 5% dan P 3 = 7%). Hasil p enelitian diuji menggunakan analisis ragam, dilanjutkan dengan uji jarak berganda Duncan dan u ji polinomial orthogonal. Hasil penelitian menunjukkan bahwa konsentrasi NaOH berpengaruh nyata terhadap rendemen, kadar air dan kadar abu gelatin ceker itik. Konsentrasi NaOH terbaik pada kosentrasi 3% dengan nilai rendemen 4,77%, kadar air 7,20% dan kadar abu 3,48%.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81884511","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}

{"title":"Back Matter","authors":"Jitek Jitek","doi":"10.21776/ub.jitek.2019.014.01.9","DOIUrl":"https://doi.org/10.21776/ub.jitek.2019.014.01.9","url":null,"abstract":"","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73343122","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}

{"title":"Potensi Madu Dalam Meningkatkan Kualitas Kefir Sebagai Minuman Terapeutik","authors":"Yurliasni Yurliasni, Zuraida Hanum, Ridha Hikmawan","doi":"10.21776/ub.jitek.2019.014.01.6","DOIUrl":"https://doi.org/10.21776/ub.jitek.2019.014.01.6","url":null,"abstract":"","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90424113","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}

{"title":"Kualitas Kefir dengan Penambahan Tepung Daun Stevia (Stevia rebaudiana Bertoni) Sebagai Pemanis Alami","authors":"Herly Evanuarini, P. Purwadi, Dwi Rumdaini Intan Permatasari","doi":"10.21776/UB.JITEK.2018.013.02.3","DOIUrl":"https://doi.org/10.21776/UB.JITEK.2018.013.02.3","url":null,"abstract":"Stevia is one of natural sweetener a substitute for sugar low calorie. Stevia start widely used as many consumers want sweetening healthy. Stevia leaf powder was used to develop an kefir as sweetener replacer to sugar. The objective of this research was to determine the best percentage of using stevia leaf flour as substitution ingredient on kefir based on total sugar, acidity, total solids and sineresis kefir. The materials research were fresh milk, kefir grain, and stevia leaf flour . The research method was using experimental design with four treatments and four replications. The treatments were P1 0.5 % stevia leaf flour, P2 0.75% stevia leaf flour P3  1% stevia leaf flour and P4 1.25% stevia leaf flour. The data were analyzed by ANOVA and if there were significant effect then would be continued by Duncan’s Multiple Range Test (DMRT). The result showed that substituting sugar using stevia leaf flour gave highly significant different effect (P<0.01) on total sugar, acidity, total solids and sineresis kefir. It can be concluded that the kefir with the used 1.25% stevia leaf flour gave the best result with the total sugar was 6.82 , acidity was 0.55%, total solids was 11.75%, and sineresis was 23.75% .","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74228204","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}

{"title":"Gelatin Production from Skin of Chicken Leg using A Variety of Naoh Concentration","authors":"Rety Setyawaty, May Triliandari","doi":"10.21776/ub.jitek.2018.013.02.7","DOIUrl":"https://doi.org/10.21776/ub.jitek.2018.013.02.7","url":null,"abstract":"Gelatin is a type of protein that is extracted from collagen of skin, bone, or ligament (animal connective tissue) tissue. Cow bone, cowhide and pig skin are the materials commonly used to obtain gelatin. The purpose of this research was to determine the difference of NaOH concentration as soaking agent on gelatin making from skin of chicken leg (Gallus gallus domesticus) for 72 hours of soaking. Fresh skin of chicken leg weighing 250 g were immersed in NaOH solution with concentrations of 1%, 1.5%, and 3% for 72 hours, then extracted using n-hexane solution: alcohols in a ratio of 1: 3 and dried to obtain gelatin. The resulting gelatin is then analyzed for physicochemical characteristics such as sensory, yield, pH test, and water content test. The results of this study, mentioned that the concentration of 1% NaOH solution produces gelatin under average of yield of 6 g, neutral pH and water content of 11%. The concentration of 1.5% NaOH solution produces gelatin under average of yield 8 g, pH 7 and water content of 13%. The concentration of 3%NaOH solution produces gelatin under average of yield 4.144 g, pH 7 and water content of 7.11%. Based on the result, it can be concluded that a good solution of NaOH to get high yield under a concentration of 1.5% solution. The gelatin obtained under 1.5% solution in accordance with the standard gelatin. The characteristics of standard gelatin are colorless to yellow, odorless, tasteless, pH 7 (neutral), and moisture content below 16%.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90569706","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}

{"title":"Yogurt Tinggi Antioksidan dan Rendah Gula dari Sari Buah Apel Rome Beauty dan Madu","authors":"Nita Rosiana, Titik Khoiriyah","doi":"10.21776/ub.jitek.2018.013.02.2","DOIUrl":"https://doi.org/10.21776/ub.jitek.2018.013.02.2","url":null,"abstract":"Diabetes mellitus adalah karena gangguan metabolisme, terutama kadar gula darah yang tinggi. Salah satu cara untuk menangani pasien dengan diabetes mellitus tipe 2 dengan modifikasi pola makan dan kontrol gula darah. Penelitian ini bertujuan untuk menguji ekstrak apel rome beauty dan madu pada yogurt sebagai makanan untuk pasien dengan diabetes mellitus tipe 2. Desain penelitian yang digunakan adalah Rancangan Acak Kelompok dengan dua faktor. Salah satu faktornya adalah variasi ekstrak apel rome beauty dengan 3 tingkatan yaitu A1 = 10%; A2 = 15%; dan A3 = 20%. Faktor B adalah variasi madu dengan 2 level yaitu B1 = 2,5%; dan B2 = 5%. Ada 6 total sampel dengan 4 ulangan. Hasilnya menunjukkan bahwa semakin tinggi penambahan extrak apel dan madu maka semakin tinggi aktivitas antioksidan dan total gula. Perlakuan terbaik adalah A3B2 (20% ekstrak apel dan 5% madu dengan aktivitas antioksidan 32,83%, 4,69% gula total dan panelis agak menyukai ygurt ini","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74189894","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}

{"title":"Back Metter","authors":"Jitek Jitek","doi":"10.21776/ub.jitek.2018.013.02.10","DOIUrl":"https://doi.org/10.21776/ub.jitek.2018.013.02.10","url":null,"abstract":"","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80267043","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}

{"title":"Perbandingan Sifat Antioksidan Propolis pada Dua Jenis Lebah (Apis mellifera dan Trigona sp.) di Mojokerto dan Batu, Jawa Timur, Indonesia","authors":"Djalal Rosyidi, Lilik Eka Radiati, Sri Minarti, M. Mustakim, Agustinus Susilo, Firman Jaya, Abdul Azis","doi":"10.21776/UB.JITEK.2018.013.02.5","DOIUrl":"https://doi.org/10.21776/UB.JITEK.2018.013.02.5","url":null,"abstract":"Tujuan penelitian ini adalah untuk membandingkan aktivitas antioksidan, kadar total fenolik dan kadar total flavonoid propolis dari dua jenis lebah dan lokasi yang berbeda. Materi yang digunakan pada penelitian ini adalah propolis yang dihasilkan dari Apis mellifera dan Trigona sp . yang digembalakan di dua lokasi yang berbeda yaitu Batu dan Mojokerto. Metode yang digunakan adalah analisis deskriptif. Aktivitas antioksidan tertinggi dan terendah ditunjukkan oleh propolis Trigona sp . asal Mojokerto (987.24 µg/g) dan propolis Trigona sp. asal Batu (166.25 µg/g). Kadar total flavonoid tertinggi dan terendah ditunjukkan oleh propolis Apis mellifera asal Mojokerto (1.990 mg/g) dan propolis Trigona sp. asal Mojokerto (1.000 mg/g). Kadar total fenolik tertinggi dan terendah ditunjukkan oleh propolis Apis mellifera asal Mojokerto (21.980 mg/g) dan propolis Trigona sp asal Mojokerto (9.603 mg/g). Propolis Apis mellifera asal Mojokerto memiliki kandungan total flavonoid dan fenoil tertinggi dan propolis Trigona sp. asal Mojokerto memiliki nilai aktivitas antioksidan, total flavonoid dan total fenolik terendah.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79218531","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}