Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI Jurnal Agroekoteknologi Terapan ZOOTEC
Lontaan, Nova
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Environmental Science Veterinary

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
ANALISIS TINGKAT PENGETAHUAN KELOMPOK TANI TERHADAP PENGOLAHAN BAKSO DI DESA PICUAN SATU KECAMATAN MOTOLING TIMUR KABUPATEN MINAHASA SELATAN 1 Rumondor, Delly; Tamasoleng, Moureen; Lontaan, Nova; Rotinsulu, Merri; Ponto, Wisye
JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI Vol 5, No 1 (2018)
Publisher : JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tujuan penelitian ini untuk menganalisis tingkat pengetahuan dari kelompok tani tentang pengolahan bakso daging ayam pada kelompok tani Reidap dan Suka Maju di Desa Picuan Satu Kecamatan Motoling Kabupaten Minahasa Selatan. Analisis peningkatan pengetahuan masyarakat tentang pengolahan bakso pada kelompok tani di Desa Picuan Satu dilakukan dengan metode deskriptif. Dari hasil penyuluhan didapatkan data pengetahuan masyarakat sebelum dan sesudah melalui angket yang dijawab oleh responden. Data yang diperoleh ini kemudian di analisa dengan uji T berpasangan (paired sampel t test ), Data tingkat pengetahuan sebelum dan setelah penyuluhan dianalisa dengan menggunakan statistik analitik dengan uji perbandingan rata-rata dua variabel dalam satu group menggunakan paired t-test (uji-t berpasangan). Analisa menggunakan Statistical Products and Solution Services version SPSS versi 24. Berdasarkan permasalahan yang ada di kelompok tani Suka Maju dan Reidap di desa Picuan satu Kecamatan Motoling Kabupaten Minahasa Selatan, maka diperlukan pendampingan kepada anggota kelompok tani untuk menerapkan Iptek mengenai pengolahan industri produk peternakan. Sebab pembuatan bakso daging ayam berpeluang untuk meningkatkan industri rumah tangga yang berdampak posistif terhadap pendapatan keluarga, namun belum ada yang mengerti tentang cara pembuatan bakso. Pengetahuan tentang wirausaha untuk memasarkan produk hasil ternak. Hal ini akan dilakukan dengan pelatihan wirausaha. Kesimpulan dari penelitian ini bahwa tingkat pengetahuan dari kelompok tani di Desa Picuan Satu Kecamatan Motoling Timur Kabupaten Minahasa Selatan setelah dilakukan pelatihan dan penyuluhan meningkat sebesar 60.40%._____________________________________________________________________________Kata Kunci: Bakso, kelompok tani,pengolahan
PENGGUNAAN LEVEL SUKROSA TERHADAP SIFAT SENSORIS KEFIR SUSU SAPI Rumeen, Steviana F.J.; Yelnetty, A.; Tamasoleng, M.; Lontaan, Nova
ZOOTEC Vol 38, No 1 (2018)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (288.572 KB) | DOI: 10.35792/zot.38.1.2018.18565

Abstract

UTILIZATION OF SEVERAL SUCROSE LEVELS ON SENSORY CHARACTERISTICS OF COWS MILK. The present study was conducted to investigate the utilization of several sucrose levels on sensory characteristics of cow milk kefir. Materials used in the study were: UHT milk, grain kefir, skim milk, sucrose, distilled water (aquadest), alcohol, spiritus or methylated spirit.  A Completely Randomized Design (CRD) with 5 treatments and 40 replications (panelists) was used in the present study. Treatments were formulated as follow: A0= sucrose 0% + grain kefir 5%, A1= sucrose 2% + grain kefir 5%, A2= sucrose 4% + grain kefir 5%, A3= sucrose 6% + grain kefir 5%, and A4= sucrose 8% + grain kefir 5%. Sensory test was conducted using hedonic scales. Variables measured were: sensory characteristics consisted of colors, aroma, viscosity, and taste. Tukey test was further employed to analyze treatment differences. Different between treatment(s) was declared at P < 0.05.  Research results showed that sucrose levels at 0%, 2%, 4%, 6%, 8% treatments gave a significant effect (P < 0.01) on aroma, viscosity, and taste, but color was not affected (P > 0.05) by treatments. It can be concluded that the utilization of sucrose at the level of 6% (A3) as most preferred by panelists based on sensory characteristics colors, aroma, viscosity, and taste. Keywords : Kefir, Grain Kefir, Sucrose, Sensory
Integration Of Local Leafy Forage In Smallholder Pig Farming And Its Implications For The Nutritional Quality Of Pork Jerky With Added Subcutaneous Fat Rotinsulu, Merri D.; Hadju, R; Manangkot, H. S.; Sakul, Syalom; Lontaan, Nova
Jurnal Agroekoteknologi Terapan (Applied Agroecotechnology Journal) Vol. 6 No. 2 (2025): ISSUE JULY-DECEMBER 2025
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v6i2.65948

Abstract

Integrating locally produced leafy forage into smallholder pig systems may influence the nutritional quality of value-added meat products. This study evaluated pork jerky manufactured with different levels of added subcutaneous fat using carcasses from pigs raised in smallholder farms where local leafy forage formed part of the diet. Leafy forage and jerky were characterised by proximate analysis. A completely randomized design with five treatments (0, 10, 20, 30 and 40% added subcutaneous fat; R0–R4) and five replications was used. Increasing added fat from 0 to 40% reduced jerky moisture (40.10 to 32.80%), ash (9.92 to 5.42%) and crude protein (41.21 to 24.67%), while crude fat (8.19 to 28.44%) and carbohydrate by difference (0.58 to 8.67%) increased markedly (P < 0.05). Thus, subcutaneous fat level is a major lever for modifying the energy density and macronutrient profile of pork jerky. From an agricultural systems perspective, these findings illustrate how carcass utilisation and simple on-farm processing can add value to pigs fed partly on local leafy forage and support small-scale agroindustry. Moderate fat inclusion appears to offer a practical compromise between maintaining protein content and enhancing sensory attributes. Keywords: Pork jerky; subcutaneous fat; leafy forage; smallholder pig farming; proximate composition; crop–livestock integration
Co-Authors Afriza Yelnetty Delly Rumondor E.H.B. Sondakh John E. G. Rompis M. Tamasoleng Manangkot, H. S. Merri D. Rotinsulu, Merri D. Merri Rotinsulu, Merri Ningsi, Sakina Ponto, Wisye R Hadju, R Rumeen, Steviana F.J. Sakul, Syalom Tamasoleng, Moureen