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Rinawidiastuti, Rinawidiastuti
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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
MINI REVIEW: PENGARUH PERENDAMAN TELUR MENGGUNAKAN ESTRAK DAUN SEREH WANGI (CYMBOPOGON NARDUS L.) TERHADAP KUALITAS INTERNAL DAN DAYA AWET TELUR AYAM RAS Sedya, Iga Wahyuning; Rinawidiastuti, Rinawidiastuti
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.v2i01.463

Abstract

Eggs are livestock products that are easily contaminated by microbes either directly or indirectly with pollutants from soil, air, water and dust. Eggs if stored at room temperature only last 10-14 days, after that time the eggs undergo changes such as evaporation of water content through the pores of the egg shell which results in a decrease in egg weight, changes in chemical composition and the occurrence of dilution of egg contents. One of the efforts to extend the shelf life of eggs is to provide soaking treatment using citronella leaf extract. Citronella leaves are one of the plants that contain tannins. The most specific characteristic of citronella is antioxidants so that it can be used as a natural preservative to replace synthetic preservatives, because lemongrass contains active components such as geraniol and citranelol, these active components can play an active role so that citronella can be used as a natural preservative. This review aims to provide information and results of research that has been carried out using citronella leaf extract as a natural preservative for eggs by immersion treatment. The author reviews this article by conducting a literature study. The paper was obtained from Rani et al, (2021), the journal is a national journal. The literature was obtained from the online journal site google scholar with the keywords "eggs", "citronella extract", and "soaking". The addition of citronella leaf extract with different concentrations of 10, 20 and 30% and soaking time for 6, 12, and 24 hours. Soaking eggs using citronella leaf extract has a significant effect on the durability of eggs. Keywords: eggs, citronella extract, soaking
ANALISIS PEMASARAN TERNAK KAMBING KALIGESING (STUDI KASUS DI DESA PANDANREJO, KECAMATAN KALIGESING, KABUPATEN PURWOREJO) Rubiyanti, Novi; Zulfanita, Zulfanita; Rinawidiastuti, Rinawidiastuti
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.v2i01.472

Abstract

The Kaligesing goat is very popular among breeders because it is one of the strains of the Ettawa Peranakan (PE) family which has advantages in adaptability, high production and reproduction. The marketing of the Kaligesing Goat does not only occur in the animal market, but there are also buyers who come to the farmer's house. Merchants who are involved in marketing the Kaligesing Goat will form a marketing channel. The length of the marketing channel will affect the cost, margin and share of the price received by the Kaligesing Goat breeder (farmer's sahre). Research was carried out in August at Pandanrejo, Kaligesing, Purworejo. The purpose of this research is to know: (1) marketing pattern of Kaligesing goat; (2) the magnitude of the cost and the margin of each marketing channel; (3) knowing the large portion of the price received by Kaligesing goat breeder. This study involves qualitative descriptive methods. Research results are described in a descriptive way. The object of this study is a Kaligesing goat breeder who belongs to a small farm group in Pandanrejo, Kaligesing, Purworejo. The sampling technique used was the saturated sampling for the breeder and snowball sampling for the traders. The variable of this study is the pattern of marketing channels, the cost and margin of marketing of each marketing channel and the share of the price the breeder receives. Research shows that there are three marketing channel of Kaligesing goat in Pandanrejo: (1) breeder - consumer (2) breeder - traders - consumer (3) breeder - traders - retailers - consumer. The marketing channel that has the highest cost is channel III. The lowest margin is on channel I and the highest on channel III. The price passage received by the Kaligesing goat breeder highest is on marketing channel 1, while the breeder' share lowest is on channel III. Keywords: Kaligesing goat, channel, margin, price
Produktivitas Ayam Petelur Jantan dengan Suplementasi Pakan Eceng Gondok (Pontederia Crassipe) Fermentasi Mudawaroch, Roisu Eny; Rinawidiastuti, Rinawidiastuti
Justek : Jurnal Sains dan Teknologi Vol 7, No 4 (2024): Desember
Publisher : Unversitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/justek.v7i4.29449

Abstract

Abstract: Male laying hens can be used as broiler chickens. To reduce feed costs, it is necessary to find alternative feed that has a high protein content, namely water hyacinth. Water hyacinth has high crude fiber so it needs to be fermented. The purpose of this study was to determine the supplementation of fermented water hyacinth (Pontederia crassipe) feed on the productivity of male laying hens. The materials used were 75 male laying hens. This study used a completely randomized design with 5 treatments, namely: Po without the addition of water hyacinth, P10 with the addition of 10% water hyacinth, P20 with the addition of 20% water hyacinth, P30 with the addition of 30% water hyacinth, and P40 with the addition of 40% water hyacinth. All treatments were repeated 5 times. The parameters of male laying hen productivity include feed consumption, body weight gain, live weight, carcass weight, non-carcass weight, and internal organ weight of the chicken. The results of the study were that feed consumption decreased along with the addition of fermented water hyacinth and the longer the maintenance, feed consumption increased. The addition of water hyacinth cultivation did not affect weight gain and had a significant effect on the maintenance period. The addition of water hyacinth fermentation did not affect carcasses, non-carcasses, and some internal organs of chickens. The conclusion is that fermented water hyacinth can be added as feed for laying hens.Abstrak: Ayam petelur jantan dapat digunakan sebagai ayam broiler. Untuk mengurangi biaya pakan, perlu dicari alternatif pakan yang memiliki kandungan protein tinggi, yaitu eceng gondok. Eceng gondok memiliki serat kasar yang tinggi sehingga perlu difermentasi. Tujuan penelitian ini adalah untuk mengetahui suplementasi pakan eceng gonceng fermentasi (Pontederia crassipe) terhadap produktivitas ayam petelur jantan. Bahan yang digunakan adalah 75 ekor ayam petelur jantan. Penelitian ini menggunakan rancangan acak lengkap dengan 5 perlakuan, yaitu: Po tanpa penambahan eceng gondok, P10 dengan penambahan eceng gondok 10%, P20 dengan penambahan eceng gondok 20%, P30 dengan penambahan eceng gondok 30%, dan P40 dengan penambahan eceng gondok 40%. Semua perawatan diulang 5 kali. Parameter produktivitas ayam petelur jantan meliputi konsumsi pakan, penambahan berat badan, berat hidup, berat karkas, berat non-karkas, dan berat organ dalam ayam. Hasil penelitian adalah konsumsi pakan menurun seiring dengan penambahan eceng gondong fermentasi dan semakin lama pemeliharaan, konsumsi pakan meningkat. Penambahan budidaya eceng gondok tidak mempengaruhi penambahan berat badan dan berpengaruh nyata pada lama pemeliharaan. Penambahan fermentasi eceng gondok tidak mempengaruhi karkas, non-karkas, dan beberapa organ dalam ayam. Kesimpulannya adalah bahwa eceng gondok fermentasi dapat ditambahkan sebagai pakan untuk ayam petelur.
FERMENTASI BUNGKIL KOPRA DENGAN RHIZOPUS SP. PADA LEVEL BERBEDA TERHADAP KANDUNGAN ADF, NDF, SELULOSA Agam Setyoadi; Rinawidiastuti, Rinawidiastuti; Wibawanti, Jeki Mediantari Wahyu
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.v17i1.7069

Abstract

Penelitian ini bertujuan untuk mengetahui perngaruh dari fermentasi bungkil kopra dengan penambahan Rhizopus sp. pada level yang berbeda terhadap kandungan Acid Detergent Fiber (ADF), Neutral Detergent Fiber (NDF), dan selulosa. Perlakuan diberikan dengan penambahan Rhizopus sp. dengan kadar P0 (0 gram),  P1 (2.5 gram), P2 (5 gram) P3 (7.5 gram) P4 (10 gram). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 4 ulangan. Parameter yang diambil kandungan Acid Detergent Fiber (ADF), Neutral Detergent Fiber (NDF), dan selulosa. Hasil penelitian menunjukan nilai kandungan ADF mengalami penurunan 49.17, 48.92, 48.45, 46.72, 46.38%. Nilai kandungan NDF mengalami penurunan 57.82, 54.09, 53.73, 53.16, 53.05%. Nilai kandungan selulosa menunjukan hasil berpengaruh nyata (P<0,05) sebesar 22.73, 20.39, 17.77, 15.83, 14.69%. Kesimpulanya adalah adanya pengaruh dengan penambahan Rhizopus sp. pada level yang berbeda terhadap kandungan ADF, NDF pada bungkil kopra. Penambahan Rhizopus sp. pada level yang berbeda berpengaruh nyata terhadap kandungan selulosa pada bungkil kopra. Sarannya adalah untuk menurunkan kandungan ADF, NDF, dan selulosa dapat melakukan fermentasi bungkil kopra dengan penambahan takaran Rhizopus sp.
PENGARUH PEMBERIAN PAKAN SUBSTITUSI TEPUNG BIJI DURIAN (Durio zibethinus) DAN TEPUNG MAGGOT TERHADAP NUTRISI PAKAN AYAM BROILER robidin, zaenal; Rinawidiastuti, Rinawidiastuti; Iskandar, Faruq
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.v17i1.7074

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas gizi pakan ayam broiler komersial yang disubstitusi dengan tepung biji durian dan tepung maggot serta mengetahui komposisi ransum yang dilihat dari  energi kasar, protein, dan air. Perlakuan yang diberikan adalah P0 = pakan komersial (100%), P1 = pakan komersial (92%) + tepung biji durian (4%) + tepung maggot (4%), P2 = pakan komersial (84%) + tepung biji durian (8%) + tepung maggot (8%), P3 = pakan komersial (76%) + tepung biji durian (12%) + tepung maggot (12%). Penelitian ini menggunakan complete randomized design (RAL) dari 4 perlakuan dan empat replikasi. Parameter diuji untuk energi kotor, air, dan kandungan protein. Hasil penelitian menunjukkan bahwa nilai energi bruto memiliki efek nyata (P<0,05) sebesar 4.233, 4.564, 4.379, dan 4.488. Nilai kadar air pakan pengganti memiliki efek nyata (P<0,05) sebesar 5,05, 5,11, 5,16 dan 5,13%. Nilai kandungan protein pakan pengganti berpengaruh nyata (P<0,05) sebesar 19,77, 20,67, 21,41, dan 22,04%. Kesimpulannya adalah bahwa substitusi tepung biji durian dan tepung maggot mempengaruhi nutrisi pakan ayam broiler dari segi energi kotor, air, dan kandungan protein. Alasannya adalah untuk melakukan penelitian lebih lanjut tentang umur simpan pakan pengganti.
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.
PENGARUH SUPLEMENTASI TEPUNG KENIKIRTERHADAP ERITROSIT, HEMOGLOBIN DAN HEMATOKRITBURUNG PUYUH Arifin, Hanung Dhidhik; Rinawidiastuti, Rinawidiastuti
Prosiding University Research Colloquium Proceeding of The 8th University Research Colloquium 2018: Bidang MIPA dan Kesehatan
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

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

Abstract

Penelitian bertujuan mengetahui pengaruh tepung kenikir (Cosmos caudatus Kunth) terhadap eritrosit, hemoglobin dan hematokrit burung puyuh (Cortunix cortunix Japonica). Penelitian dilakukan di Laboratorium Terpadu Universitas Muhammadiyah Purworejo. Burung puyuh betina sebanyak 120 ekor ditempatkan dalam 24 petak kandang. Bahan yang digunakan adalah tepung kenikir (TDK) dan pakan komersil. Alat yang digunakan berupa timbangan digital, blender, dan alat mengambil darah. Perlakuan yang diberikan adalah S0 (0% TK), S1 (5% TK), S2 (10% TK), S3 ( 15% TK), S4 (20% TK) dan S5 (25% TK). Metode yang digunakan adalah metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) 6 perlakuan dan 4 ulangan. Parameter yang diamati adalah eritrosit, hemoglobin dan hematokrit. Hasil penelitian menunjukkan pemberian tepung daun kenikir tidak berpengaruh nyata (P>0,05) terhadap eritrosit, hemoglobin dan hematokrit burung puyuh. Eritrosit burung puyuh sebesar 2,9 jt/mm3; 2,36 jt/mm3; 2,75 jt/mm3; 2,40 jt/mm3; 0,75 jt/mm3; 1,83 jt/mm3. Hemoglobin burung puyuh sebesar 14, 63 g/100ml; 11,38 g/100ml; 11,25 g/100ml; 11,25 g/100ml; 11,18 g/100ml; 10,15 g/100ml. Hematokrit burung puyuh sebesar 36,25%; 33,25%; 33,75%; 33,50%; 32,00%; 28,00%. Tepung Kenikir mampu mempengaruhi kondisi fisiologi darah tetapi tidak signifikan (P>0,05). Perlu dilakukan penelitian Tepung Kenikir lebih lanjut.
PEMBERDAYAAN MASYARAKAT MELALUI INOVASI PENGOLAHAN PANGAN BERBASIS GULA JAWA DI DESA JATIREJO, KALIGESING, PURWOREJO Wibawanti, Jeki Mediantari Wahyu; Sa’adah, Lailatus; Azizah, Nur; Pamungkas, Sapto; Zulfanita, Zulfanita; Rinawidiastuti, Rinawidiastuti; Iskandar, Faruq
Taroa: Jurnal Pengabdian Masyarakat Vol 2 No 2 (2023): Juli
Publisher : LPPM IAI Muhammadiyah Bima

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52266/taroa.v2i2.1120

Abstract

Masyarakat Desa Jatirejo sebagian besar bermata pencaharian sebagai pengrajin gula jawa. Gula jawa berasal dari nira kelapa yang dibuat secara tradisional dan belum tersedia produk olahan berbahan gula jawa. Program pemberdayaan masyarakat bertujuan untuk memberikan penyuluhan dan pelatihan terkait dengan inovasi bentuk gula jawa, pengolahan produk berbasis gula jawa, pengemasan dan pelabelan, pengurusan ijin usaha, serta pemasaran produk kepada Kelompok Janis. Hasil dari kegiatan pemberdayaan ini yaitu adanya peningkatan pengetahuan dan ketrampilan dengan inovasi bentuk gula jawa yang lebih kecil dan seragam, sudah adanya pengemasan dan pelabelan, memiliki sertifikat IUMK dan PIRT, serta tersedia penjualan baik secara offline maupun online, sehingga terdapat peningkatan penjualan gula dan produk inovasi olahan berbasis gula jawa.
Pemanfaatanan Tepung Umbi Lokal Sebagai Filler Bakso Ditinjau dari Kualitas Fisiko-kimia dan Organoleptik: The Utilization of Local Tuber Flour as a Meatball Filler Reviewed from Physico-chemical and Organoleptic Quality Mudawaroch, Roisu Eny; Rinawidiastuti, Rinawidiastuti
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 28 No 2 (2025): November 2025
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jiiip.v28i2.38852

Abstract

Background: Meat is the main ingredient in making meatballs. In addition to meat, important ingredients are fillers and binders (emulsifiers). Fillers and emulsifiers that are filled in meatballs are usually tapioca flour. Local Indonesian tubers that have not been widely utilized are gembili, ganyong, taro and suweg. Flour from local tubers can be used as a substitute for tapioca flour in making meatballs. Objective.  Purpose: The purpose of this study was to determine the effect of local tuber level substitution on the physicochemical and organoleptic quality of meatballs. Methods: The main ingredients in this study were meatballs, gembili, taro, ganyong, porang, tapioca flour. This study used 13 treatments, namely substitution of local tuber flour levels (gembili, taro, ganyong, porang) with tapioca flour. All treatments were repeated 3 times. Research parameters Data were obtained from the physicochemical quality test, namely pH, water content, cooking loss, water holding capacity, and sensory quality, namely the hedonic scale and hedonic test. The data obtained were analyzed by analysis of variance (ANOVA). If there is a difference, it is continued with Duncan's multiple range test. Results: Physico-chemical quality, namely pH, water content, cooking loss, water holding capacity showed a very significant effect (P <0.01). The water content of meatballs ranged from 66.56-70.61%, cooking loss ranged from 2.93-5.90, and pH ranged from 6.06-6.26. Organoleptic quality on the hedonic scale showed a very significant difference (P <0.01) in color and elasticity. The hedonic test showed a very significant effect (P <0.01) in elasticity. Conclusion: Substitution of local tuber levels on a very significant effect on physico-chemical quality, and significantly different on the hedonic scale of color and elasticity, and a very significant effect on the hedonic test of elasticity.
Co-Authors Agam Setyoadi Aji, Bayu Laksono Hanung Dhidhik Arifin Iskandar, Faruq Mardhianto, Mardhianto Nur Azizah Pamungkas, Sapto Robidin, Zaenal Roisu Eny Mudawaroch Rubiyanti, Novi Sa’adah, Lailatus Sedya, Iga Wahyuning Wibawanti, Jeki Mediantari Wahyu Zulfanita Zulfanita