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All Journal Jurnal Peternakan Nusantara Jurnal Tekno Kompak
Renaldi, Aldi
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Computer Science & IT Veterinary

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PENGGUNAAN PAKAN NON KONVENSIONAL TERFERMENTASI DALAM RANSUM TERHADAP NILAI ORGANOLEPTIK DAGING AYAM BROILER: THE USE OF FERMENTED NON-CONVENTIONAL FEED IN RATIONS ON THE ORGANOLEPTICAL VALUE OF BROILER MEAT Anggraeni; Elis Dihansih; Deden Sudrajat; Renaldi, Aldi
Jurnal Peternakan Nusantara Vol. 9 No. 1 (2023)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jpn.v9i1.8351

Abstract

This study aims to determine the effect of non-conventional fermented feed substitution in rations on the sensory properties of broiler chicken meat. It was held from May to June 2017 which was located in the poultry pens of the Department of Animal Husbandry, Juanda University, Bogor. Tests for proximate analysis of palm kernel meal, coconut meal, tofu dregs, and cassava were carried out at the Laboratory of the Center for Biological Resources and Biotechnology Research, Bogor Agricultural University, while the sensory test for broiler chicken meat was carried out at the Sartika Laboratory, Djuanda University, Bogor. This study used 24 chickens. The research design used was a completely randomized design with 6 treatments and 4 replications. The feed used consists of R0 = 100% basic feed, R1 = 90% basic feed + 10% fermented non-conventional feed, R2 = 75% basic feed + 25% fermented non-conventional feed, R3 = 60% basic ration + 40% unconventional fermented feed, R4 = 45% basic feed + 55% fermented non-conventional feed, R5 = 30% basic feed + 70% non-conventional feed. Meat samples were taken from the breast to test the sensory quality of the meat. The variables observed were the sensory properties of the meat consisting of aroma, color, tenderness, taste and juiceness. The organoleptic assessment was carried out by hedonic test and hedonic quality, the assessment was carried out by 25 semi-trained panelists. Based on the results of the study that substitution of basic feed with fermented non-conventional feed in rations on consumption acceptability including aroma, taste, tenderness, juiceness and texture can maintain the sensory quality of broiler chicken meat.    
Aplikasi Sistem Pakar Guna Mendiagnosa Defisiensi Nutrisi Tanaman Hidroponik Dengan Menggunakan Metode Certainty Factor Nugraha, Dadan; Mirantika, Nita; Renaldi, Aldi
Jurnal Tekno Kompak Vol 18, No 2 (2024): AGUSTUS
Publisher : Universitas Teknokrat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33365/jtk.v18i2.3993

Abstract

Hidroponik PBIO merupakan organisasi yang bergerak di bidang pertanian, meskipun menjanjikan, terdapat masalah dalam meningkatkan kewaspadaan terhadap kekurangan unsur hara, khususnya pada tanaman hidroponik yang rentan terhadap defisiensi nutrisi. Defisiensi nutrisi pada tanaman hidroponik dapat diidentifikasi dengan menggunakan sistem pakar yang didasarkan pada pengetahuan langsung dari seorang pakar dan studi literatur. Implementasi sistem pakar dalam suatu organisasi bertujuan untuk meningkatkan nilai, produktivitas, dan efisiensi manajerial untuk pengambilan keputusan yang cepat. Manfaat dari sistem pakar yang dapat mendiagnosis gejala defisiensi nutrisi dengan cepat, tepat, dan akurat diharapkan dapat membantu untuk mengantisipasi kerugian akibat kekurangan unsur hara pada tanaman. Dengan menggunakan metode certainty factor dalam menghitung tingkat keahlian sistem pakar ini, data penelitian mencakup gejala, defisiensi tanaman, dan aturan. Oleh karena itu, pentingnya akurasi dan ketepatan perhitungan dalam mendiagnosis gejala penyakit menggunakan metode certainty factor sangat ditekankan. Dalam penelitian ini, tingkat keakuratan sistem pakar yang diberikan dalam mendiagnosa mencapai 86.6%. Kesimpulannya, implementasi sistem pakar berbasis certainty factor pada organisasi Hidroponik PBIO dapat meningkatkan deteksi dan diagnosis defisiensi nutrisi pada tanaman hidroponik dengan tingkat keakuratan yang memuaskan, memberikan kontribusi positif terhadap nilai, produktivitas, dan efisiensi manajerial.
Co-Authors Anggraeni Dadan Nugraha Deden Sudrajat Elis Dihansih Nita Mirantika