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PENGARUH PENAMBAAN EKSKRETAWALET DALAM RANSUM TERHADAP KADAR HEMOGLOBIN, HEMATOKRIT, DAN JUMLAH ERITROSIT DARAH AYAM BROILER Rini, Prima Laksita; Isroli, Isroli; Widiastuti, Endang
Animal Agriculture Journal Vol 2, No 3 (2013): Volume 2, Nomor 3, Tahun 2013
Publisher : Animal Agriculture Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (126.292 KB)

Penelitian ini bertujuan untuk mengetahui kadar hemoglobin, hematokrit, dan eritrosit ayam broiler umur 0-5 minggu yang diberi tambahan ekskreta walet dalam ransum. Materi yang digunakan dalam penelitian ini adalah 200 ekor ayam broiler umur 1 hari dengan bobot hidup rata-rata 30 g. Pakan yang digunakan merupakan pakan standar dan ditambah ekskreta walet sebanyak 4%, 8%, 12% dan 16%. Kandang yang digunakan pada penelitian ini adalah kandang â€panggungâ€ , terbagi menjadi 20 unit dengan ukuran 80x70 cm per unit untuk 10 ekor ayam broiler. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang digunakan adalah T0= ransum tanpa ekskreta walet; T1= ransum ditambah 4% ekskreta walet; T2= ransum ditambah 8% ekskreta walet; T3= ransum ditambah 12% ekskreta walet; T4= ransum ditambah 16% ekskreta walet. Parameter yang diamati adalah kadar hemoglobin, hematokrit dan eritrosit. Seluruh data yang diperoleh akan dilakukan analisis varians (analisis ragam) untuk membandingkan perbedaan antar perlakuan. Hasil penelitian menunjukan bahwa penambahan ekskreta walet dalam ransum tidak berpengaruh terhadap rataan parameter yang diukur, sehingga tidak dilakukan uji lanjutan yaitu Duncan, dimana rata-rata yangdiperoleh pada perlakuan T0, T1, T2, T3 dan T4 berturut-turut untuk hemoglobin masing-masing adalah 7,33; 6,33; 6,28; 5,95 dan 5,98 (mg/dl), hematokrit adalah 25,25; 24,75; 23,5; 23 dan 22,75 (%). Eritrosit adalah 2,60; 2,24; 2,21; 2,09 dan 1,79 (j/ml). Kesimpulan dari penelitian ini, penggunaan ekskreta walet dalam ransum sampai tingkat 16% tidak berpengaruh terhadap kadar hemoglobin, hematokrit, dan eritosit darah ayam broiler.

Improving the Nutritional Values of Cassava Pulp Through Supplementation of Selected Leaves Meal and Fermentation with Chrysonilia Crassa Sugiharto, Sugiharto; Widiastuti, Endang; Yudiarti, Turrini; Wahyuni, Hanny Indrat; Sartono, Tri Agus
ANIMAL PRODUCTION Vol. 23 No. 2 (2021)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with Animal Scientist Society of Indonesia (ISPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2021.23.2.49

This study evaluated the impact of fermentation with Chrysonilia crassa on nutritional composition and antioxidative activity of the mixture of cassava pulp and selected leaves meal. Cassava pulp (60 g) was mixed thoroughly with 35 g leaves meal of either cassava, M. Oleifera, or L. leucocephala, and inoculated with Chrysonilia crassa starter (5 g). The mixture was aerobically incubated for 3 days at room temperature and analyzed for the proximate composition, gross energy, true protein, antioxidant activity, and amino acid content. The fermented products showed higher crude protein, ether extract, ash, and gross energy but lower fibre content than unfermented cassava pulp. Both leaves meal supplementation and fermentation increased the true protein content of cassava pulp. Superior antioxidant activities and higher amino acids were observed in the fermented products than raw cassava pulp. In conclusion, supplementation of leaves meal in conjunction with Chrysonilia crassa-fermentation improved the nutritional values and antioxidant potential of cassava pulp.

Pembuatan Pulp dan Kertas dengan Memanfaatkan Ampas Sereh Wangi (Cymbopogon Nardus L) Marlina, Ari; Widiastuti, Endang; Suryadi, Joko
Prosiding Industrial Research Workshop and National Seminar Vol. 15 No. 1 (2024): Prosiding 15th Industrial Research Workshop and National Seminar (IRWNS)
Publisher : Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/irwns.v15i1.6213

Ampas atau limbah sereh wangi merupakan limbah dari penyulingan minyak sereh wangi yang banyak mengandung serat selulosa, hemiselulosa dan lignin. Kandungan selulosa tersebut, berpotensi sebagai sumber bahan baku pembuatan pulp dan kertas. Dalam penelitian ini, ampas tersebut dibuat pulp dan kertas melalui proses semi-mekanik. Mula mula dibuat pulp dengan penambahan larutan pemasak NaOH yang berbeda-beda konsentrasinya, dengan perbandingan 1:8. Proses pemasakan berlangsung pada suhu 100oC, selama 90 menit dengan perbandingan padat-cair 1:8 (b/v). Pulp terbaik diperoleh dengan kadar selulosa 68,7% dan kadar lignin 10,10% dalam larutan NaOH 20%, dimasak pada suhu 100oC selama 90 menit. Selanjutnya pulp diproses untuk pembuatan kertas, dengan penambahan tapioka1,5%; 2%; 2,5%; 3%; 3,5%. Berdasar hasil uji karakterisasi terhadap hasil kertas, nilai tertinggi dari ketahanan tarik dan ketahanan sobek diperoleh sebesar 1,04 kN/m dan 781,8 N dengan gramatur 91,3 g/m2 pada penambahan tapioka 3%.

PERBAIKAN PROSES EVAPORASI PRODUKSI GULA AREN (SEMUT) DI KELOMPOK TANI HUTAN BUNIKASIH JAYA CUPUNAGARA SUBANG widiastuti, endang
Jurnal Pengabdian Masyarakat Teknik Vol 5, No 2 (2023): Jurnal Pengabdian Masyarakat Teknik (JPMT)
Publisher : Fakultas Teknik Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jpmt.5.2.87-92

Kampung Bunikasih berada di Desa Cupunagara, kabupaten Subang, penduduknya berprofesi sebagai petani dan buruh kebun. Salah satu produk yang diharapkan mampu meningkatkan perekonomian masyarakat kampung tersebut adalah gula semut. Kelompok tani Hutan Bunikasih Jaya telah mengolah nira menjadi gula semut, dengan cara tradisional menggunakan kayu bakar, gula semut yang dihasilkan telah dipasarkan di kalangan terbatas. Tahap yang paling berperan dari proses pembuatan gula semut, selain dari pemanenan nira adalah pemasakan nira. Pemasakan nira terdiri dari dua proses yaitu mengubah nira menjadi gula dan penguapan air atau evaporasi. Proses pemasakannya menggunakan evaporator sistem terbuka sehingga prosesnya cukup lama dan produknya terkontaminasi dengan asap dari tungku api. Melalui kegiatan pengabdian Kepada Masyarakat jurusan Teknik Kimia, proses pemasakan nira menggunakan sistem tertutup, agar proses pemasakan tidak terlalu lama maka sistem tersebut divakumkan. Sistem vakum menggunakan prinsip venturi water jet, menggunakan tenaga air dengan memanfaatkan potensi yang ada di kampung tersebut yaitu kontur tanahnya berbukit dan sumber air yang berlimpah Kata kunci: Nira, gula semut, evaporator, vakum

Effect of Fermentation Time on the Production of Ambon Banana Weevil Waste Bioethanol Budiastuti, Herawati -; Zulfa, Salma Indana; Sihombing, Nova; haryadi, haryadi; Muhari, Emma Hermawati; Soeswanto, Bambang; Widiastuti, Endang; Pullammanappallil, Pratap
Jurnal Internasional Penelitian Teknologi Terapan Vol 4 No 1 (2023): April 2023
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v4i1.110

The increase in population in Indonesia is directly proportional to the increase in the use of vehicles which results in an increase in fuel demand. The amount of fossil fuels continues to decrease and cannot be renewed, so alternative energy is needed, one of which is bioethanol. This study aims to make bioethanol from banana weevil waste, to determine the effect of fermentation time on the concentration of banana weevil bioethanol and to determine the concentration of bioethanol after going through the purification stage. The production of banana weevil bioethanol begins with the process of cutting the banana weevil which is then mashed with the help of water and then squeezed and starch is obtained and then hydrolyzed with the addition of glucoamylase and alpha-amylase enzymes for further anaerobic fermentation with the help of Saccharomyces cerevisiae with a concentration of 25%. In this study, variations of fermentation time were carried out for 5, 7, 9, and 10 days. The best fermentation time was obtained from 9 days of fermentation, where the conversion of glucose to bioethanol was 51%. The results of the analysis using a refractometer showed that the concentration of bioethanol obtained was 16.20% (v) which was obtained from fermentation for 9 days and purification using a rotary evaporator at a pressure of 360 mbar and a temperature of 500C.

The analysis of music composition learning of HL Music diploma program students in the international baccalaureate curriculum using Jean Piaget’s theory of cognitive development Gunita Putri, Vinsensia; Mulyanto, Mulyanto; Widiastuti, Endang
Gelar: Jurnal Seni Budaya Vol. 22 No. 2 (2024)
Publisher : Institut Seni Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33153/glr.v22i2.6104

This study uses a qualitative case study method with three HL music students in the International Baccalaureate (IB) Diploma Programme. It aims to analyze the creative process of students who selected HL music out of interest but lacked prior musical theory or skills. The focus is on the Contemporary Music Maker HL Only assessment, where students produce a music composition. The composition process is analyzed using Jean Piaget's cognitive theory, particularly the stages of assimilation (integrating prior knowledge), accommodation (adapting to new knowledge), and equilibrium (balancing the two). The findings show that Piaget’s cognitive stages effectively guide students through the creative process. The quality of equilibrium each student achieves is reflected in their IB scores, demonstrating their ability to integrate and apply new knowledge. This study underscores the relevance of Piaget's cognitive theory as a foundation for developing creative skills in music education. It highlights the importance of understanding cognitive stages to support student learning in music composition. Further research is recommended to explore its application across different educational levels and cultural contexts.

Improving the Nutritional Values of Cassava Pulp through Supplementation of Selected Leaves Meal and Fermentation with Chrysonilia Crassa Sugiharto, Sugiharto; Widiastuti, Endang; Yudiarti, Turrini; Wahyuni, Hanny Indrat; Sartono, Tri Agus
ANIMAL PRODUCTION Vol. 23 No. 2 (2021)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2021.23.2.49

This study evaluated the impact of fermentation with Chrysonilia crassa on nutritional composition and antioxidative activity of the mixture of cassava pulp and selected leaves meal. Cassava pulp (60 g) was mixed thoroughly with 35 g leaves meal of either cassava, M. Oleifera, or L. leucocephala, and inoculated with Chrysonilia crassa starter (5 g). The mixture was aerobically incubated for 3 days at room temperature and analyzed for the proximate composition, gross energy, true protein, antioxidant activity, and amino acid content. The fermented products showed higher crude protein, ether extract, ash, and gross energy but lower fibre content than unfermented cassava pulp. Both leaves meal supplementation and fermentation increased the true protein content of cassava pulp. Superior antioxidant activities and higher amino acids were observed in the fermented products than raw cassava pulp. In conclusion, supplementation of leaves meal in conjunction with Chrysonilia crassa-fermentation improved the nutritional values and antioxidant potential of cassava pulp.

Optimasi Ekstraksi Kandungan Antosianin Total Bunga Telang Kering (Clitoria ternatea L.) Dengan Metode Microwave Assisted Extraction (MAE) Riniati, Riniati; Widiastuti, Endang; Ismail, Marisa Nursalsabila; Mochamad, Kevin
Fluida Vol. 17 No. 2 (2024): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v17i2.6049

Butterfly pea flower (Clitoria ternatea L.) has been used in Indonesia as a natural dye in food and cosmetics due to its varying colors, which depend on the acidity (pH) of the environment. The vibrant colors are attributed to the presence of anthocyanin compounds. This study optimized the anthocyanin extraction process from dried butterfly pea flowers using the Microwave Assisted Extraction (MAE) method. The variables tested included different concentrations of hydrochloric acid (HCl) at 0.01%, 1%, 2.5%, 3%, 3.5%, and 3.75% in 96% ethanol, as well as extraction times of 3, 6, 9, 12, and 15 minutes. The optimum extraction conditions identified were a HCl concentration of 3.5% in 96% ethanol with an extraction duration of 12 minutes, which yielded an anthocyanin concentration of 116.89 ppm.The FTIR analysis confirmed the similarity in functional groups between butterfly pea flower extracts and blackberry fruit extracts, highlighting the potential of butterfly pea flowers as a reliable anthocyanin source

PEMBERDAYAAN EKONOMI MASYARAKAT MELALUI KETERAMPILAN ECOPRINT DI KAMPUNG CILISUNG, DESA DAYEHKOLOT KABUPATEN BANDUNG Riniati; Setiawati, Lina; Marlina, Ari; Lintang Edi Wahyuni, Ninik; Widiastuti, Endang
Jurnal Difusi Vol. 7 No. 2 (2024): Jurnal Difusi
Publisher : Pusat Penelitian dan Pengabdian Masyarakat (P3M) Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/difusi.v7i2.6065

Kegiatan Pengabdian Kepada Masyarakat (PKM) ini bertujuan untuk mengembangkan ekonomi dan pemberdayaan masyarakat di Kampung Cilisung, Desa Dayeuhkolot melalui kreasi ecoprint. Melalui pelatihan yang melibatkan 20 ibu rumah tangga, peserta diberikan pengetahuan dan keterampilan dalam teknik ecoprint, manajemen usaha, dan pemasaran. Hasilnya, peserta mampu menghasilkan produk ecoprint yang inovatif dengan bahan-bahan alami, sementara juga memahami pentingnya strategi promosi sederhana dalam memasarkan produk mereka. Dengan partisipasi aktif masyarakat dan dukungan penuh dari pihak terkait, kegiatan ini berhasil membangun kesadaran akan potensi ekonomi lokal yang berkelanjutan serta menginspirasi masyarakat untuk terus berkarya dan berinovasi. Diharapkan, kegiatan PKM ini dapat memberikan dampak yang berkelanjutan dalam meningkatkan perekonomian dan kesejahteraan sosial masyarakat Kampung Cilisung, Desa Dayeuhkolot, serta menjadi contoh inspiratif bagi wilayah sekitarnya.

The analysis of music composition learning of HL Music diploma program students in the international baccalaureate curriculum using Jean Piaget’s theory of cognitive development Gunita Putri, Vinsensia; Mulyanto, Mulyanto; Widiastuti, Endang
Gelar: Jurnal Seni Budaya Vol. 22 No. 2 (2024)
Publisher : Institut Seni Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33153/glr.v22i2.6104

This study uses a qualitative case study method with three HL music students in the International Baccalaureate (IB) Diploma Programme. It aims to analyze the creative process of students who selected HL music out of interest but lacked prior musical theory or skills. The focus is on the Contemporary Music Maker HL Only assessment, where students produce a music composition. The composition process is analyzed using Jean Piaget's cognitive theory, particularly the stages of assimilation (integrating prior knowledge), accommodation (adapting to new knowledge), and equilibrium (balancing the two). The findings show that Piaget’s cognitive stages effectively guide students through the creative process. The quality of equilibrium each student achieves is reflected in their IB scores, demonstrating their ability to integrate and apply new knowledge. This study underscores the relevance of Piaget's cognitive theory as a foundation for developing creative skills in music education. It highlights the importance of understanding cognitive stages to support student learning in music composition. Further research is recommended to explore its application across different educational levels and cultural contexts.

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