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All Journal Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan Composite
Nilawati Widjaja
Universitas Insan Cendekia Mandiri
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Engineering Veterinary Other

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Komposisi botani dan kapasitas tampung hijauan di pinggiran jalan raya kawasan wisata hutan pinus Cikole Lembang Syifa Nurjannah; Sari Suryanah; Nilawati Widjaja; Zaki Zaidan
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 14 No. 1 (2026): Juni
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v14i1.18069

Abstract

The research was conducted from late July to early August 2024 on the roadsides of the Cikole pine forest tourist area, Lembang. The study aimed to analyze the botanical composition and carrying capacity of forage in the surrounding area. The sampling method used was purposive sampling through direct field observation at the target locations. Sampling was conducted along roadsides around the pine forest at 10 sampling points. The distance between points was 400 meters, and at each point, five samples were taken, resulting in a total of 50 samples. Sampling used randomly placed 50 x 50 cm quadrants. The forage obtained was then cut and weighed to determine the fresh weight of the samples. The results showed the presence of 28 forage species, dominated by several forages, including Ageratina riparia, Cyperus rotundus, Miconia crenata, Digitaria sanguinalis, and Oplismenus burmannii. The carrying capacity of forage on the roadsides of the Cikole pine forest tourist area is 1.06 UT/ha/year, with fresh forage weight production of 13.38 tons/ha/year, and dry forage weight production of 5.7 tons/ha/year.
Analisis kadar abu, karbohidrat dan lemak telur asin oven pada berbagai tingkat suhu pengovenan Triana Ulfah; Nilawati Widjaja; Sari Suryanah; Syifa Nurjannah
COMPOSITE : Jurnal Ilmu Pertanian Vol. 8 No. 1 (2026): Januari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v8i1.977

Abstract

This study aims to evaluate the impact of varied oven drying temperatureson the chemical quality, or proximate composition, of salted eggs, specificallyfocusing on the ash, fat, and carbohydrate content. Furthermore, the researchidentified the optimal treatment temperature to yield the best quality salted eggs. Theresearch employed an experimental method utilizing a Completely RandomizedDesign (CRD) with four treatment groups: P0 (control, no oven drying), P1 (70°C for6 hours), P2 (80°C for 6 hours), and P3 (90°C for 6 hours). Each treatment wasreplicated five times (n=5), using 10 duck eggs per replicate. The data obtained(percentage of ash, fat, and carbohydrate content) were analyzed using Analysis ofVariance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) when asignificant treatment effect was observed. The results indicated that the oven dryingtemperature significantly affected (P < 0.05) the ash, fat, and carbohydrate contentof the salted eggs. Oven drying at 90°C was proven to yield salted eggs with the bestchemical composition, as evidenced by optimal ash, fat, and carbohydrate levels.
Co-Authors Sari Suryanah Sari Suryanah Syifa Nurjannah, Syifa Triana Ulfah Zaki Zaidan