Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan https://ilkom.journal.ipb.ac.id/index.php/ipthp <p align="justify"><img src="/public/site/images/fapetipb/cover_iptp.jpg" alt="" width="178" height="211" align="left"></p> <p>&nbsp;</p> <p>Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan (Journal of Animal Production &amp; Processing Technology)<br><br>ISSN : <a href="https://portal.issn.org/api/search?search[]=MUST=notcanc,notinc,notissn,notissnl=%222303-2227%22&amp;search_id=2228944">2303-2227</a></p> <p>eISSN : <a href="https://portal.issn.org/api/search?search[]=MUST=notcanc,notinc,notissn,notissnl=%222303-2227%22&amp;search_id=2228944">2615-594X</a>&nbsp;<br><br>Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan is published three times a year in January, June, and October by Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with <a href="https://drive.google.com/file/d/1bhEFBz8AGbtAQLiAsFH_Lyx_QN0L7LBm/view?usp=sharing">Animal Scientist's Society of Indonesia (HILPI)</a>. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan as the open access journal has been indexed by <strong>Garuda, PKP Index, Indonesian Publication Index (IPI),</strong>&nbsp;<strong>EuroPub,</strong> <strong>Science and Technology Index (SINTA),&nbsp;</strong>and&nbsp;<strong>Google Scholar</strong>.</p> <p>Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan is currently an accredited journal under <strong>SINTA 3</strong> category by National Journal Accreditation (ARJUNA) under Ministry of Research, Technology, and Higher Education, Republic Indonesia as stipulated in the Decree No. 30.EKPT/2019.</p> <p>Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan&nbsp;receives manuscripts encompass a broad range of research topics :&nbsp;livestock production, management and environment, breeding and genetics, livestock yield technology, and socio-economic livestock.</p> en-US agunawan.jipthp@gmail.com (Prof. Dr. agr. Asep Gunawan, S.Pt M.Sc) astariapriantini@gmail.com (Dr. Astari Apriantini S.Gz, M.Sc) Sat, 08 Jan 2022 14:35:08 +0700 OJS 3.1.2.4 http://blogs.law.harvard.edu/tech/rss 60 Analisis Kinerja Inbound Logistik Susu Segar di Koperasi Peternak Sapi Bandung Utara (KPSBU) Lembang https://ilkom.journal.ipb.ac.id/index.php/ipthp/article/view/39379 <p><span class="fontstyle0">North Bandung Cattle Ranching Cooperative (KPSBU) Lembang is a single primary business cooperative that acts as a distributor of fresh milk produced by cows owned by its member breeders. The distribution of fresh milk from farmers to cooperatives is a movement of material flow from suppliers to factories known as inbound logistics. This study was aimed to analyze the inbound logistics performance of fresh milk at KPSBU Lembang, its value added for the farmer, as well as the nutritional and microbiological quality. SCOR-AHP was used to analyse inbound logistics performance. The Hayami method was used to analyse value added of fresh milk for the farmer. Fresh milk quality indicators were total solid, protein, fat, pH, specific gravity and total plate count. Obtained data were analyzed descriptively. The results showed that fresh milk inbound logistics performance at KPSBU Lembang was 92.77% (above average). The added value obtained by breeders based on concentrate input amounted to Rp. 8.464 per cow with a value-added ratio of 73.83%. The quality of fresh milk during inbound logistics fulfilled national standard SNI 3141.1.2011.</span></p> A. D. Mulia, E. Taufik, A. Atabany Copyright (c) 2022 https://ilkom.journal.ipb.ac.id/index.php/ipthp/article/view/39379 Sat, 08 Jan 2022 00:00:00 +0700 Efektivitas Sanitizer Komersial Berbasiskan Asam Perasetat terhadap Biofilm Bacillus cereus https://ilkom.journal.ipb.ac.id/index.php/ipthp/article/view/39380 <p><span class="fontstyle0">Bacillus cereus </span><span class="fontstyle2">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 </span><span class="fontstyle0">B. cereus </span><span class="fontstyle2">biofilm on stainless steel (SS) surfaces. Biofilm of </span><span class="fontstyle0">B. cereus </span><span class="fontstyle2">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 </span><span class="fontstyle0">B. cereus </span><span class="fontstyle2">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 </span><span class="fontstyle0">B. cereus </span><span class="fontstyle2">contained 2.78-3.78 CFU/cm2. Both sanitizers B and F had significant effects in inactivating </span><span class="fontstyle0">B. cereus </span><span class="fontstyle2">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 </span><span class="fontstyle0">B. cereus </span><span class="fontstyle2">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 </span><span class="fontstyle0">B. cereus </span><span class="fontstyle2">biofilms.</span></p> N. Eliza, R. Dewanti-Hariyadi, S. Nurjanah Copyright (c) 2022 https://ilkom.journal.ipb.ac.id/index.php/ipthp/article/view/39380 Sat, 08 Jan 2022 00:00:00 +0700 Analisis Perilaku Konsumen Usia Muda di Kota Bogor dalam Mengonsumsi Susu dan Produk Olahannya di Masa Pandemi Covid 19 https://ilkom.journal.ipb.ac.id/index.php/ipthp/article/view/39386 <p><span class="fontstyle0">During the COVID-19 pandemic, people are started to consume foods that are highly nutritious to increased their immunity, one of them is by consuming milk and its processed products like kefir, yogurt. Milk is one of the foods favored by the community because it is rich in health benefits. The demand for this product is also increased every year. Consumer behavior was always changing along with consumer needs that follow the conditions and developments of the times. Consumers will choose products with good quality and ful fill what their needs, as well as dairy products. This study aims to analyze consumer decisions in consuming milk and its processed products in the Bogor city area during the covid 19 pandemic. The research was carried out with the stages of determining respondents, identify factors that influence consumer behavior, collecting and analyzing data. Respondents are people who live in Bogor City with an age range of 20 to 30 years purposively as many as 108 respondents. Data processing and analysis was carried out using the Spearman rank correlation test to determine the relationship between knowledge and situational variables on the decision to consume milk and its processed products. The results showed that the level of knowledge and situational had a significant and direct relationship with consumer decisions (P&lt;0.01). This shows that the higher level of consumer knowledge of products with supportive conditions, the consumer’s decision to consume milk and its processed products is also getting stronger.</span></p> N. H. Rachmani, A. Apriantini, L. Cyrilla E. N. S. D Copyright (c) 2022 https://ilkom.journal.ipb.ac.id/index.php/ipthp/article/view/39386 Sat, 08 Jan 2022 00:00:00 +0700 Identifikasi Karakteristik Hewan Kurban Di Masjid Kompleks Perumahan Wilayah Kota Bogor https://ilkom.journal.ipb.ac.id/index.php/ipthp/article/view/39387 <p><span class="fontstyle0">Eid al-Adha is commemorate by moslems every 10</span><span class="fontstyle0" style="font-size: 6pt;">th</span><span class="fontstyle2">Dzulhijjah </span><span class="fontstyle0">with by doing the Eid al-Adha prayer then followed by qurban worship for those who are capable. The aim of this study is to identify characteristics qurban animals at mosque in residential area, Bogor city. The number f qurban animals was 314 heads consisting of 95 heads of cattle, 204 heads of sheep and 15 heads of goats. The research method used was by observing the qurban animals at the research site. The data obtained were then analyzed descriptively. The results showed that the majority of the qurban animals were bali cattle aged ≥ 4 years (33.3%) with a BCS of 4, thin tail sheep aged 2.5-3.0 years (28.9%) with a BCS of 3, Jawarandu goats aged 2.5-3.0 years (37.8%) with a BCS of 4 and the identified qurban animals have met sharia requirements.</span></p> Komariah, S. Rahayu, V. A. Mendrofa, S. Priyanto Copyright (c) 2022 https://ilkom.journal.ipb.ac.id/index.php/ipthp/article/view/39387 Sat, 08 Jan 2022 00:00:00 +0700 Formulasi Whey Fermentasi dengan Penambahan Buah Merah (Pandanus conoideus Lam) sebagai Tabir Surya https://ilkom.journal.ipb.ac.id/index.php/ipthp/article/view/39388 <p><span class="fontstyle0">Whey produced from cheese processing can be used as non-food products such as sunscreen by fermenting using </span><span class="fontstyle2">Streptococcus thermophilus </span><span class="fontstyle0">and </span><span class="fontstyle2">Lactobacillus bulgaricus</span><span class="fontstyle0">. 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&gt;0.05) on<br>the organoleptic test of aroma, but significantly (P&lt;0.05) on color and texture. The antioxidant activity value test showed significantly different results (P&lt;0.05) with IC</span><span class="fontstyle0" style="font-size: 6pt;">50 </span><span class="fontstyle0">values classified as moderate to high.Determination of the SPF value of sunscreen showed significantly different results&nbsp; (P&lt;0.05), but this value was classified as low protection. Although there was no significant effect on pH testing (P&gt;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 IC</span><span class="fontstyle0" style="font-size: 6pt;">50 </span><span class="fontstyle0">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.</span></p> M. Ranggawati, I. I. Arief, Z. Wulandari Copyright (c) 2022 https://ilkom.journal.ipb.ac.id/index.php/ipthp/article/view/39388 Sat, 08 Jan 2022 00:00:00 +0700 Fisikokimia, Mikrobiologi dan Organoleptik Yogurt Probiotik dengan Penambahan Buah merah (Pandanus conodeous L.) https://ilkom.journal.ipb.ac.id/index.php/ipthp/article/view/39389 <p><span class="fontstyle0">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 </span><span class="fontstyle2">Lactobacillus bulgaricus </span><span class="fontstyle0">and </span><span class="fontstyle2">Streptococcus thermophillus </span><span class="fontstyle0">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 </span><span class="fontstyle2">(Pandanus Conoideus L)</span><span class="fontstyle0">. 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&lt;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).</span></p> H. A. Jonathan, I. N. Fitriawati, I. I. Arief, M. S. Soenarno, R. H. Mulyono Copyright (c) 2022 https://ilkom.journal.ipb.ac.id/index.php/ipthp/article/view/39389 Sat, 08 Jan 2022 00:00:00 +0700 Analisis Keefektifan Ekoenzim sebagai Pembersih Kandang Ayam dari Limbah Buah Jeruk (Citrus sp.) https://ilkom.journal.ipb.ac.id/index.php/ipthp/article/view/39390 <p><span class="fontstyle0">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 10</span><span class="fontstyle0" style="font-size: 6pt;">6</span><span class="fontstyle0">CFU/ml and 8.5 x 10</span><span class="fontstyle0" style="font-size: 6pt;">5</span><span class="fontstyle0">CFU/ml, respectively, with a pH of 3.39±0.023. The eco enzyme of cage cleaning fluid from citrus waste (</span><span class="fontstyle2">Citrus </span><span class="fontstyle0">sp.) can inhibit the growth of </span><span class="fontstyle2">Escherichia coli </span><span class="fontstyle0">and </span><span class="fontstyle2">Staphylococcus aureus </span><span class="fontstyle0">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.</span></p> A. Mahdia, P. A. Safitri, R. F. Setiarini, V. F. A. Maherani, M. N. Ahsani, M. S. Soenarno Copyright (c) 2022 https://ilkom.journal.ipb.ac.id/index.php/ipthp/article/view/39390 Sat, 08 Jan 2022 00:00:00 +0700 Identification of Proximate Composition of Fermented Chicken Eggs by Using Lactobacillus plantarum with Different Incubation Times https://ilkom.journal.ipb.ac.id/index.php/ipthp/article/view/39391 <p><span class="fontstyle0">Eggs that have a balanced amino acid content can fullfill protein that needs in humans, However, eggs have a low shelf life so they were easily damaged. Fermentation technology on foodstuffs by using microbes has been widely carried out, among others using </span><span class="fontstyle2">Lactobacillus </span><span class="fontstyle0">bacteria. The type of </span><span class="fontstyle2">Lactobacillus </span><span class="fontstyle0">bacteria commonly used in egg fermentation is </span><span class="fontstyle2">Lactobacillus plantarum</span><span class="fontstyle0">. This study was conducted experimentally by using a completely randomized design (CRD) with 3 treatments and 3 replications each. The treatment was carried out by fermentation with an incubation temperature of 37 </span><sup><span class="fontstyle0"><span class="fontstyle0" style="font-size: 6pt;">o</span></span></sup><span class="fontstyle0">C with different incubation times of 0, 48, and 96 hours with research parameters water content, crude fat, crude fiber, BETN and ash content. The results showed that different incubation time treatments on fermented chicken eggs had a significant effect (P&lt;0.05) on water content, crude fat, crude fiber, BETN and ash content. The nutritional composition of fermented eggs by using </span><span class="fontstyle2">L. plantarum </span><span class="fontstyle0">could be seen from the decrease in water content, crude fiber and BETN and an increase in crude fat and ash content with increasing incubation time. The value of water content, crude fat, crude fiber, BETN and optimum ash content at an incubation temperature of 37 </span><span class="fontstyle0" style="font-size: 6pt;">o</span><span class="fontstyle0">C for 96 hours of incubation time.</span> </p> A. Mangalisu, A. K. Armayanti, I. I. Arief, Z. Wulandari Copyright (c) 2022 https://ilkom.journal.ipb.ac.id/index.php/ipthp/article/view/39391 Sat, 08 Jan 2022 00:00:00 +0700