AGRONIMAL: Jurnal Ilmiah Pertanian dan Peternakan

UJI KUALITAS YOGHURT SUSU SAPI DENGAN PENAMBAHAN MADU DAN Lactobacillus bulgaricus PADA KONSENTRASI YANG BERBEDA

2026-02-28T03:55:07+00:00

This study was motivated by the fact that cow’s milk is relatively affordable and widely consumed, yet it serves as an excellent growth medium for microorganisms, making it highly perishable. Therefore, processing and preservation through fermentation are necessary. One of the most popular fermented dairy products is yogurt, which is produced using lactic acid bacteria (LAB), particularly Lactobacillus bulgaricus, which plays an essential role in the fermentation process. Yogurt naturally has a sour taste; therefore, the addition of honey as a natural sweetener is needed to improve its acceptability. Honey contains approximately 41% fructose, 35% glucose, and 1.9% sucrose, which contribute to sweetness and may support fermentation activity. The objective of this study was to determine the effect of different concentrations of honey and Lactobacillus bulgaricus on the quality of cow’s milk yogurt. The research employed a Completely Randomized Design (CRD) with a two-factor factorial arrangement. The first factor was honey concentration (0%, 3%, and 5%), and the second factor was Lactobacillus bulgaricus concentration (0%, 3%, 5%, 7%, and 9%). The study also evaluated yogurt quality based on protein content, total acidity, and sensory attributes including color, aroma, taste, and overall acceptability through organoleptic testing. The results showed that both honey and Lactobacillus bulgaricus concentrations significantly affected yogurt quality. The lowest protein content was observed in treatment M1L1 (0% honey, 0% bacteria) at 2.94%, while the highest protein content was found in treatment M3L5 (5% honey, 9% bacteria) at 5.23%. Similarly, the lowest total acidity was recorded in M1L1 (0.61%), whereas the highest total acidity was obtained in M3L5 (1.65%). Yogurt treatments that were acceptable to panelists were those containing 5% honey combined with all bacterial concentrations (M3L1, M3L2, M3L3, M3L4, and M3L5).

MODIFIKASI PELAT PENAHAN ALAT PENCETAK HIDROLIK UNTUK MENINGKATKAN KUALITAS BRIKET KULIT ASAM

2026-02-28T04:24:01+00:00

This study aimed to evaluate the effect of modifying a hydraulic briquette press by adding a retaining plate to the molding cylinder on machine performance and the physical–mechanical quality of tamarind shell briquettes. The research was conducted experimentally by comparing the performance of the press before and after modification. The observed parameters included compaction pressure, briquette weight, production efficiency, dimensions, and compressive strength. The results showed that the addition of the retaining plate increased the compaction pressure from 60 kg/m² to 120 kg/m². Briquette weight increased from 50.75 g to 54.75 g, while production efficiency improved from 65.86% to 67.57%. The compressive strength of the briquettes also increased from 26.5 kg/m² to 31 kg/m². The improvement indicates that the retaining plate enhanced force transmission efficiency and created a confined compaction condition, resulting in a denser internal structure and better mechanical resistance. Overall, this simple structural modification effectively improved briquette quality without increasing the jack capacity and can be applied as an appropriate technology for laboratory and small-scale production systems.

PENGARUH DURASI TETESAN PADA BUDIDAYA TOMAT DENGAN IRIGASI TETES IN-LINE DRIP

2026-02-28T04:47:11+00:00

Research on the duration of drips in in-line drip irrigation for tomato cultivation in semi-arid areas was conducted at the FTP-UKAW Kupang Field Laboratory from April to August 2025. This experimental study was designed as a completely randomized design (CRD) with 4 treatments and 5 replicates. The treatments tested were P1 = 40-minute drip duration, P2 = 50-minute drip duration, P3 = 60-minute drip duration, and P4 = 70-minute drip duration. Observations on the research variables, including plant height, number of leaves, total number of fruits, and total weight of tomato fruit, were analyzed using analysis of variance (ANOVA) to determine the effect of treatment, and Duncan's multiple range test was used to identify the best treatment. The results showed that the duration of irrigation water supply with in-line drip had a significant effect on plant height, number of leaves, total number of fruits, and total weight of tomato fruit. The study found that longer drip durations further improved tomato growth performance and fruit production. The best irrigation water supply with in-line drip was provided by the 70-minute drip duration treatment (P4), which yielded the highest values for each test variable, namely an average height of 104.60 cm, an average number of leaves of 116 strands, an average total number of fruits of 55.4 fruits, and an average total weight of 3,490 grams of tomatoes.

PENGARUH PENAMBAHAN UMBI WORTEL DAN RIMPANG JAHE MERAH TERHADAP DAYA TERIMA DAN DAYA SIMPAN ROTI BOLU DENGAN PENAMBAHAN AMPAS TAHU

2026-02-28T05:08:03+00:00

This study aimed to determine the effect of carrot tuber and red ginger rhizome addition on the acceptability and shelf life of sponge cake enriched with tofu dregs. The research used an experimental method with a Completely Randomized Design (CRD) in a factorial pattern consisting of two factors. The first factor was carrot addition (20%, 30%, and 40%), and the second factor was red ginger addition (9%, 10%, and 12%). Organoleptic evaluation included color, aroma, taste, texture, and crumb structure assessed by panelists. Shelf life observation was conducted at room temperature. The results showed that the best treatment based on overall acceptability was 20% carrot and 12% red ginger (W1J3). This treatment produced a bright color, distinctive aroma, balanced taste, soft texture, and fine crumb structure. Shelf life analysis indicated that the W1J3 treatment had the longest storage period, lasting up to 6 days at room temperature. The addition of carrot and red ginger significantly influenced both acceptability and shelf life. It can be concluded that the incorporation of 20% carrot and 12% red ginger improves the sensory quality and extends the shelf life of tofu dregs sponge cake.

EFFECT OF HONEY AND Lactobacillus delbrueckii subsp. bulgaricus CONCENTRATION ON PROTEIN CONTENT, TOTAL ACIDITY, AND SENSORY QUALITY OF YOGURT

2026-02-28T05:22:19+00:00

Jackfruit seeds contain high carbohydrates and protein, so it can be used as an alternative mixture of skim milk in the manufacture of ice cream was used sappan wood as natural colour. This experiment was aimed to determine the melting time and organoleptic test of the ice cream with the addition of jackfruit seeds and sappan wood as natural colour. The method used in this experiment was completely randomized design (CRD) with two factors, namely the first factor were the combination of jackfruit seeds:skim milk (0:100; 25:75; 50:50; 75:25) and the second factor were addition of sappan wood (0; 5; 10 g). The results showed that the lowest melting time was a combination of jackfruit seeds:skim milk (75:25) and the addition of 10 g sappan wood extract for 25 minutes. The results of organoleptic test are extremely diverse and can be accepted by society.