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All Journal SURYA AGRITAMA - Fakultas Pertanian Elkawnie Animal Production : Indonesian Journal of Animal Production JMM (Jurnal Masyarakat Mandiri) Justek : Jurnal Sains Dan Teknologi Jurnal Teknologi Pertanian Jurnal Riset Agribisnis dan Peternakan Surya Abdimas Jurnal Ilmiah Fillia Cendekia Community Empowerment Surya Agritama: Jurnal Ilmu Pertanian dan Peternakan Jurnal Sains Peternakan Nusantara Agroindustrial Journal Kandang : Jurnal Peternakan Jurnal Ilmiah Ilmu-Ilmu Peternakan
Mudawaroch, Roisu Eny
Fakultas Pertanian Universitas Muhammadiyah Purworejo
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Public Health Social Sciences Veterinary Other

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Pengaruh Extender Tahu pada Sosis Daging Sapi Ditinjau dari Kualitas Kimia: Beef, Sausage, Tofu Extender Dian Ratnasari; Roisu Eny Mudawaroch; Zulfanita Zulfanita
Jurnal Riset Agribisnis dan Peternakan Vol. 6 No. 1 (2021)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (293.107 KB) | DOI: 10.37729/jrap.v6i1.1033

Abstract

Making beef sausage requires additional ingredients for making sausages called extenders. The use of extender material is needed as a binder that is able to provide different chemical qualities. This study aims to determine the effect of tofu extender substitution on beef sausage in terms of chemical quality. The treatments in this study were tofu substitution in meat of 0%, 0.2%, 0.4%, 0.6% and 0m8%. The research design used a completely randomized design (CRD), with 5 treatments and 4 replications. The results showed that the addition of tofu extenders showed significant differences in fat content in beef sausages. Treatment T0 with treatment T1, T2, T3, and T4. The addition of tofu extenders showed significant differences in protein content in beef sausages. The protein content of beef sausage with treatment T0 was significantly different from treatment T1, T2, T3, and T4. The addition of a tofu extender showed a significant difference in the water content of beef sausage. The water content of beef sausage with treatment T0 was significantly different from treatment T1, T2, T3, and T4. The addition of tofu extenders significantly reduced the protein content and fat content of sausages. The water content decreased significantly in the sausage that was added to the tofu extender.
Pengaruh Level Rendaman Ekstrak Kulit Manggis (Garcia Mangostana L ) dan Daya Simpan terhadap Kualitas Fisik Telur Ayam Ras Muhamad Zidni Nuro; Roisu Eny Mudawaroch; Faruq Iskandar
Jurnal Riset Agribisnis dan Peternakan Vol. 6 No. 2 (2021)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/jrap.v6i2.1806

Abstract

This study aims to determine the potential of mangosteen peel extract (Garcia Mangostana L) as an egg preservative to improve the physical quality of broiler eggs soaked for 6 weeks. This study used 105 chicken eggs, soaked for 24 hours and stored for 6 weeks. Methods Using Completely Randomized Design (CRD) with 4 treatments and 3 replications. The parameters taken are egg white index value, egg yolk index value, egg yolk color, pH value of egg white and yolk. The results showed that mangosteen peel extract had a significant effect (P<0.01) on the egg white index with values ​​of 0.152, 0.89, 0.81, 0.83, 0.80, 0.56, 0.29. The yolk index value had a significant effect (P<0.01) of 0.41, 0.34, 0.32, 0.28, 0.22, 0.14, 0.09. The yolk color value had a significant effect (P<0.01) of 13.00, 12.67, 12.33, 1175, 11.08, 9.17, 8.08. The pH value of egg white had a significant effect (P<0.01) of 7.79, 7.95, 8.11, 8.57, 8.91, 9.47, 9.78. The egg yolk pH value had a significant effect (P<0.01) of 6.20, 6.27, 6.46, 6.56, 6.65, 6.75, 6.82. The Haugh unit egg had a significant effect (P<0.01) of 115.6, 98.5, 93.6, 94.8, 94.3, 83.7, 69.8. The addition of the concentration of mangosteen rind extract up to 10% can maintain egg quality, in terms of the index value of egg white, egg yolk, egg pH, egg yolk color and Haugh Unit value.
Pengaruh Penambahan Sukrosa terhadap Kualitas Susu Bubuk Kambing Peranakan Ettawa (PE) Dwi Septi Fatinah; Roisu Eny Mudawaroch; Rinawidiastuti Rinawidiastuti
Jurnal Riset Agribisnis dan Peternakan Vol. 6 No. 2 (2021)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/jrap.v6i2.1807

Abstract

The aim of the study was to determine the effect of the addition of sucrose at different levels on the quality of Ettawa crossbreed (PE) goat milk powder. The research was conducted at the Integrated Animal Husbandry Laboratory, University of Muhammmadiyah Purworejo and the Che-mix Laboratory Yogyakarta. The treatment given was sucrose with levels of 0% (SB0), 10% (SB1), 20% (SB2), 30% (SB3) and 40% (SB4). The method used a completely randomized design (CRD) with 5 treatments and 20 panelists as replicates. The parameters taken were water content, protein content, fat content, total sugar content and organoleptic tests which included color, taste, aroma and texture. The results showed that the addition of sucrose had an effect on decreasing the water content, protein content, fat content and increasing the total sugar content of powdered milk. The results of the anova analysis of the organoleptic test showed that the addition of sucrose had a significant effect (P<0.05) on the quality of color, taste, aroma and texture of powdered milk. Based on the results of the study, it can be concluded that the addition of 0% to 40% sucrose level significantly affected the decrease in water, protein, fat content and increased total sugar content. The organoleptic test with the best treatment was SB1.
Tingkat Kesukaan Sosis Sapi terhadap Extender Tahu Eka Wahyu Nugroho; Roisu Eny Mudawaroch; Faruq Iskandar
Jurnal Riset Agribisnis dan Peternakan Vol. 6 No. 2 (2021)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/jrap.v6i2.1809

Abstract

An extender is added to sausage ingredients to increase the density or modify the quality of the sausage. The main ingredients of this research are beef and tofu. This study was conducted using a completely randomized design method (CRD) with 4 treatments and a panel as a treatment replication. The data obtained were analyzed by Analysis Of Variance (ANOVA), followed by Duncan's New Multiple Rane Test (DMRT). The results of the analysis of variance in beef sausage with the use of tofu as an extender have a very significant effect on the average hedonic score and quality score on color. The average color quality score shows that it is not red, while the score is classified as very dislike. The results of the analysis of variance in beef sausage with the use of tofu as an extender have a very significant effect on the average hedonic score and quality score on the aroma. The average aroma quality score is very unscented while the hedonic aroma score indicates liking. The results of the analysis of variance in beef sausage with the use of tofu as an extender have a significant effect on the average hedonic score and quality score on texture. The mean texture score indicates chewy while the hedonic texture indicates liking. The results of the analysis of variance in beef sausage with the use of tofu as an extender have a very significant effect on the average hedonic taste score and taste quality score. The average taste quality score indicates feeling to know, while the hedonic taste score indicates liking. The conclusion of adding a different level of tofu extender shows that the addition of 10g of tofu as an extender to 490g of beef can increase the texture value of beef sausage, the addition of 30g of tofu as an extender to 470g of beef can increase the value of aroma and taste quality in beef sausage. It is suggested that the addition of 10g of tofu as an extension with 490g of beef can be used in making beef sausage.
Pengembangan Produsen Pangan Olahan Berbahan Susu Sapi di Purworejo Uswatun Hasanah; Roisu Eny Mudawaroch
Surya Abdimas Vol. 1 No. 1 (2017)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/abdimas.v1i1.303

Abstract

Pangan olahan berbahan susu sapi merupakan olahan pangan yang berpotensi baik untuk berkembang. Susu yang digunakan adalah susu pilihan dan kualitasnya terjaga. Kontinyuitas bahan baku yang tersedia secara terus menerus, dan hubungan kerjasama yang baik dengan peternakan Kapencar, membuat usaha ini mampu bertahan sampai sekarang. Kualitas produk yang dihasilkan sangat baik, dimana pengolahannya tanpa menggunakan bahan tambahan, bahan kimia dan bahan pengawet. Produk yang dihasilkan merupakan produk yang dapat dikonsumsi semua kalangan umur maupun lapisan masyarakat dengan harga terjangkau. Produsen pangan berbahan susu masih sangatjarang di Purworejo, meskipun Purworejo sebagai sentra kambing etawa, tetapi produksinya masih rendah, belum mampu mencukupi kebutuhan cempe, harga jualnya mahal dan tidak semua orang suka. Berkat Susu merupakan salah satu agen susu dan pengolah susu di Purworejo. Program pengabdian kepada masyarakat dilaksanakan dalam bentuk pemberdayaan, pelatihan, pembinaan dan pendampingan guna peningkatan penguasaan IPTEKS pembuatan diversifikasi olahan pangan berbahan susu, pengemasan olahan susu, labelisasi dan pemasaran serta pembukuan
PRODUKTIVITAS ITIK (ANAS DOMESTICUS) PETELUR DENGAN SUPLEMENTASI TEPUNG LIMBAH UDANG DALAM PAKAN KOMPLIT Aji, Bayu Laksono; Rinawidiastuti, Rinawidiastuti; Mudawaroch, Roisu Eny
Jurnal Peternakan Nusantara Vol 2 No 01 (2022): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v2i01.436

Abstract

This study aims to determine that the addition of Shrimp Waste Flour (SWF) can increase the productivity of mojosari ducks. The research was conducted at the mojosari laying duck farm in the Butuh village, District of Purworejo. The experimental livestock used were 60 mojosari ducks with 24 weeks years old, the cattle were placed in 20 colony cage plots, each cage plot filled with 3 ducks. The materials used are Shrimp Waste Flour (SWF) and complete feed. The feed treatment given to the ducks was as follows; P0, P1, P2, P3, P4 containing 0, 2, 4, 6, and 8% SWF, respectively. The method used in this study is the experimental method using a completely randomized design (CRD) consisting of 5 treatments and 4 replications in order to obtain 20 experimental units. Parameters observed were consumption of dry mater and crude protein, drinking consumption, average daily growth of duck, hen day product, conversion and feed efficiency. The data obtained were analyzed using the Analysis of Variance (ANOVA) test, if there is a difference, then the Duncan New Range Test (DMRT) test with a significance level of 5%. The results showed that shrimp waste flour had a significant effect (P<0.05) on consumption dry mater as much as 128.04 g; 121.47 g; 134.96 g and 135.66 g. Consumption crude protein had a significant effect (P<0.05) as much as 14.29%; 14.88%; 15.47%; 10.06% and 16.65%. Drinking water consumption had a significant effect (P<0.05) in the amount of 0.78 l; 0.83 l; 0.93 l; 1.1 l and 1.24 l. Average daily growth of duck had unsignificant effect (P>0.05) of 2.23 g; 2.18 g; 1.76 g; 0.94 g and 1.52 g. Hen day product had unsignificant effect (P>0.05) with a percentage of 49.7%; 53.87%; 54.76%; 57.74% and 49.41%. The feed conversion value had unsignificant effect (P>0.05) with a value of 4.53; 4.05; 4.05; 4.51 and 4.24. Feed efficiency was unsignificantly different (P>0.05) with a percentage of 20.74%; 23.23%; 23.58%; 23.12% and 20.86%. Shrimp waste flour had a significant on consumption of dry mater, crude protein and drinking water, but has unsignificant on average daily growth of duck, hen day product, conversion and feed efficiency. Keywords: Shrimp waste flour, productivity, mojosari duck
EFISIENSI FAKTOR-FAKTOR PRODUKSI USAHA PETERNAKAN AYAM RAS PETELUR DI ASOSIASI BERKAH TELUR MAKMUR PURWOREJO Abadi, Jaya; Zulfanita, Zulfanita; Mudawaroch, Roisu Eny
Jurnal Peternakan Nusantara Vol 2 No 01 (2022): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v2i01.440

Abstract

This study aims to determine: 1) laying hens at the Berkah Telur Makmur Association. 2) the factors that affect the production of laying hens in the Berkah Telur Makmur Association. 3) efficient use of production factors in laying hens at the Berkah Telur Makmur Association. This research uses descriptive basic method. The research location is the Berkah Telur Makmur Association of Purworejo. Determination of the research location is done by purposive sampling method. The sample in this study were 50 farmers. Sampling was done by using saturated sampling technique. Data analysis uses factors of production, feasibility and allocative efficiency. The results of data analysis show that the value of the R/C ratio is Rp. 1.35 indicates that laying hens at the Berkah Telur Makmur Association is feasible. The value of capital productivity is 35.49% higher than the prevailing interest rate, so it is feasible to operate. The average income of respondent farmer's labor productivity is Rp. 2,183,415.91/HKO is greater than the applicable labor costs so it is feasible to work. The results of data analysis showed that laying hens at the Berkah Telur Makmur Association was feasible. The factors of layers, the amount of feed, OVK, and labor had a significant effect on egg production of laying hens in the Berkah Telur Makmur Association, while the cage area factor had no significant effect. While the variable amount of feed is efficient, the variable number of layers and labor is not efficient. Variables of cage area and number of OVK are not efficient. Keywords: Layers, Feasibility, Production Factors, Allocative Efficiency
ANALISIS PENDAPATAN PETERNAK AYAM RAS PETELUR DI ASOSIASI BERKAH TELUR MAKMUR PURWOREJO Musholihah, Amam; Zulfanita, Zulfanita; Mudawaroch, Roisu Eny
Jurnal Peternakan Nusantara Vol 2 No 01 (2022): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v2i01.454

Abstract

This study aims to determine: 1) production costs, revenues, income and profits of laying hens at the Berkah Telur Makmur Association in one production period and 2) factors influence the profit of laying hens at the Berkah Telur Makmur Association in one production period. This study used a descriptive method with the research location at the Berkah Telur Makmur Association of Purworejo. The sample in this study were 50 farmers. Sampling was done by using saturated sampling method. Data analysis uses production costs, revenues, incomes, profits and profit factors. The results of data analysis showed that the laying hens business in the Berkah Telur Makmur Association was profitable. Factor that has a significant effect of laying hens is the price of electricity and water. Keywords: Laying, Income, Profit Factor
PENGARUH LEVEL PENAMBAHAN KANGKUNG (Ipomoea aquatica) TERHADAP MUTU HEDONIK DAN KUALITAS FISIK BAKSO AYAM Aljundy, Muhammad Faqih Minded Aljundy; Mudawaroch, Roisu Eny; Zulfanita, Zulfanita
Kandang : Jurnal Peternakan Vol. 17 No. 1 (2025): Edisi Januari - Juni Tahun 2025
Publisher : Prodi Ilmu Peternakan Universitas Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32534/jkd.v17i1.7061

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui sifat fisik bakso ayam berupa susut masak, uji pH dan uji hedonik bakso ayam dengan penambahan kangkung (Ipomea aquatica), dimana kangkung ditambahkan dengan adonan bakso ayam. Penelitian dilakuakn menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 perlakuan dan 5 kali ulangan. Data yang diperoleh dianalisis menggunakan uji Analysis of Variance (ANOVA). Hasil penelitian penambahan kangkung terhadap mutu hedonik dan kualitas fisik bakso ayam adalah tidak berbeda nyata terhadap susut masak dan serat kasar (P>0,05) namun berpengaruh terhadap pH dan betakaroten. Nilai susut masak tidak berpengaruh nyata (P>0,05) dengan signifikansi 9,42. Nilai pH berpengaruh nyata (P≤0,05) signifikansi 0,04. Nilai serat kasar tidak berpengaruh nyata (P>0,05) berkisar antara 29,75-40,9. Nilai betakaroten berpengaruh nyata (P>0,05) dengan rata-rata 127,8238-195,8330 meningkat seiring penambahan kangkung.Uji hedonik berdasarkan mutu sensoris warna, tekstur, aroma, dan rasa. Nilai warna penambahan kangkung tidak berpengaruh nyata (P≤0,05) rata-rata sebesar 5,32. Nilai tekstur penambahan kangkung berpengaruh nyata (P≤0,05) signifikansi sebesar 6,49. Nilai aroma penambahan kangkung berpengaruh nyata (P≤0,05) signifikansi sebesar 7,94. Nilai rasa penambahan kangkung berpengaruh nyata (P≤0,05) signifikansi sebesar 9,48. Kata kunci : Bakso ayam, Kangkung (Ipomoea Aquatica), Mutu Hedonik, Kualitas Fisik, Uji ANOVA. ABSTRACT Muhammad Faqih Minded Aljundy (202410008). The Effect of Adding Water Spinach (Ipomoea aquatica) on the Hedonic and Physical Quality of Chicken Meatballs. Thesis. Animal Husbandry Study Program, Faculty of Agriculture, Muhammadiyah University of Purworejo. 2024. Supervisors: Dr. Roisu Eny Mudwaroch, S.Pt., M.P., and Ir. Hj Zulfanita, M.P. This study aims to evaluate the physical properties of chicken meatballs, including cooking loss, pH test, and hedonic tests, with the addition of water spinach (Ipomoea aquatica), which was incorporated into the chicken meatball dough. The research employed a completely randomized design (CRD) with five treatments and five replications. Data obtained were analyzed using Analysis of Variance (ANOVA). The results showed that the addition of water spinach to chicken meatballs did not significantly affect cooking loss and crude fiber content (P>0.05) but had a significant effect on pH and beta-carotene levels. The cooking loss value was not significantly affected (P>0.05), with a significance level of 9.42. The pH value was significantly affected (P≤0.05) with a significance level of 0.04. Crude fiber values showed no significant difference (P>0.05), ranging from 29.75 to 40.9. Beta-carotene levels significantly increased (P≤0.05), with an average range of 127.8238–195.8330, increasing along with the addition of water spinach. Hedonic tests, based on sensory quality evaluations of color, texture, aroma, and taste, showed the following results : The addition of water spinach did not significantly affect color (P>0.05), with an average score of 5.32. Texture was significantly affected (P≤0.05), with a significance level of 6.49. Aroma was significantly affected (P≤0.05), with a significance level of 7.94. Taste was significantly affected (P≤0.05), with a significance level of 9.48. Keyword : Chicken Meatball, Water Spinach (Ipomoea Aquatica), Hedonic Quality, Physical Quality, ANOVA Test.
Penambahan Sodium Tripoliphospat (STPP) dan Kitosan sebagai Pengganti Borak dan Formalin terhadap Mutu Organoleptik Sempol Ayam Mudawaroch, Roisu Eny; Rinawidiastuti, Rinawidiastuti
Jurnal Ilmiah Fillia Cendekia Vol 10 No 2 (2025): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/fillia.v10i2.4877

Abstract

Sempol adalah jajanan populer yang berkembang di Indonesia. Namun sempol yang banyak yang mengandung borak dan formalin. Tujuan penelitian ini untuk mengetahui mutu organoleptik Sempol Ayam Dengan Penambahan Sodiun Tripoliposphat Dan Khitosan. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 4 perlakuan. Data di analisis dengan Analysis of Variance (ANOVA). Jika terdapat perbedaan tiap level perlakuan dilanjutkan dengan mutu jarak berganda Duncan’s New Multiple Rane Test (DMRT). Hasil analisis variansi penggunaan Sodium Tri Polypohopat dan kitosan tidak berpengaruh terhadap Bau Sempol sebelum digoreng sedangkan berpengaruh nyata (P<0,05) rerata skor mutu terhadap Bau Sempol setelah digoreng. Hasil analisis variansi penggunaan Sodium Tri Polypohopat dan kitosan berpengaruh nyata terhadap warna sempol ayam sebelum digoreng dan setelah digoreng. Hasil analisis variansi sempol ayam dengan penggunaan Sodium Tri Polypohopat dan kitosan tidak berpengaruh nyata pada mutu tekstur Sempol sebelum digoreng dan berpengaruh nyata pada Mutu Tekstur Sempol Setelah digoreng. Hasil analisis variansi penggunaan Sodium Tri Polypohopat dan kitosan tidak berpengaruh nyata terhadap rasa sempol ayam. Berdasarkan mutu organoleptik dengan penambahan Sodium Tri Polypohopat dan kitosan meningkatkan nilai mutu tekstur, warna, bau dan rasa sempol ayam jika dibandingkan dengan kontrol. Disarankan untuk menganalis kualitas fisiko-kimia sempol ayam dengan penambahan penambahan Sodium Tri Polypohopat dan kitosan.
Co-Authors - Priyono - Tugiyanto Abadi, Jaya Achmad Khumaini Adi Wibowo Adi Wibowo Adnan, Arif Aji, Bayu Laksono Aljundy, Muhammad Faqih Minded Aljundy Arif Adnan Arifin, Hanung Dhidhik Ariyanti, Atika Atika Ariyanti Dian Ratnasari Dwi Septi Fatinah Edi Suryanto Edi Suryanto Edi Suryanto Eka Wahyu Nugroho Faruq Iskandar Fatchol - Rohman Geger - Destiawan Hamid Hidayat Hanung Dhidhik Arifin Hanung Dhidhik Arifin Hendri - Trinanto Hidayat, Hamid Hidup Putra Santosa Indra Gaya Tri Irfan Teguh Raharjo Lely Apriani Lies Mira Yusiati Lukman Fadhiliya Mardhianto, Mardhianto Muhamad Zidni Nuro Musholihah, Amam Najib, Muhammad Sufyan Nurfaizin, Nurfaizin Pamungkas, Sapto Patria Wahyu Hartanto Priyono, - Rinawidiastuti Rinawidiastuti Rinawidiastuti Rinawidiastuti Rizki Amelia Sanjaya, Arip Selly Shintiani Setiyono Setiyono Setiyono Setiyono Setiyono Setiyono Setiyono Setiyono Shintiani, Selly Siti Amanah Sukma, Nuraeni Ayu Sulasih, - Sunardi Sunardi Supriyatin, Tabah Suryanto, Edi Tabah Supriyatin Tri, Indra Gaya Uswatun Hasanah Wibawanti, Jeki Mediantari Wahyu Zubair, Arif Zulfanita Zulfanita