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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Unram Journal of Community Service (UJCS)
Nugroho, Dimas Fajar
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Social Sciences

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Penampilan Kualitas Kimia Susu Sapi Perah Laktasi Dengan Ransum Yang Disuplementasi Daun Lamtoro Nugroho, Dimas Fajar; Ratnaduhita, Astari
Agrisaintifika: Jurnal Ilmu-ilmu Pertanian Vol 6 No 2 (2022): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v6i2.2965

Abstract

This study aims to investigate the chemical characteristics of dairy cow who received feed rations with lamtoro leaf supplementation included milk production, milk fat content, milk protein content, and lean solids (SNF) (lactoscan method).  The experiment was designed followed completely randomized design, consisted of 4 treatments, namely P0, P1 and P2 with 3 replications  PFH cows, namely P0, P1, P2, P3 and P3 with 3 repeats. The control ration used in this research was the daily ration given to dairy cows at the breeder, consisting of elephant grass, tofu dregs and basal concentrate (consisting of rice bran, pollard, coffee husk, coconut cake, vitamins and minerals). The experiment was performed for 60 days, with 12 lactation cows at body weight 400 kg. Cows were at 6 to 7 months of lactation stage. The results of this study indicate that there is an increase in the chemical quality of milk which includes protein content (P0:2.73%, P1:3.01%, P2:3.1%, P3:3.25%), fat content (P0:2 0.08%, P1:2.98%, P2:3.03%, P3:3.04%) and solid non-fat content (SNF) (P0:7.80%, P1:7.79%, P2: 8.09%, P3:7.65%). Analysis of variance showed that all data on the chemical quality of dairy cow's milk had a significant effect (P<0.05). Conclusion The conclusion of this research is the addition of lamtoro leaf supplementation by 10% of the total forage of lactated Friesian Holstein crossbreed dairy cows can improve the chemical quality of milk which includes protein content, fat content and solid non fat content (SNF) of milk.
PENGARUH PERENDAMAN DAGING SAPI (Topside) MENGGUNAKAN SERBUK JAHE TERHADAP KUALITAS FISIK DAGING SAPI Nugroho, Dimas Fajar; Wianto, Ardian Ozzy; Pramono, Ahmad
Agrisaintifika: Jurnal Ilmu-ilmu Pertanian Vol 7 No 1 (2023): AGRISAINTIFIKA
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v7i1.3348

Abstract

The research to determine the effect of ginger powder on color values, pH values, and cooking losses in beef. The research material was beef topside, ginger powder and distilled water which consisted of 4 treatments with 4 replications. The first treatment (T0) 0% (control) without giving powder, (T1) 10% ginger powder immersion, (T2) 20% ginger powder immersion, and (T3) 30% ginger powder immersion, each treatment was soaked for 30 minutes. The variables observed were the color test, pH test, and cooking losses. The data obtained were analyzed statistically using a completely randomized design in one direction, the differences between treatments were calculated using Duncan's Multiple Area Test, the percentage of distransformation data used Arcus sinus. Based on the SPSS analysis, it showed that the effect of soaking the topside of the beef using ginger powder with different concentrations showed highly significant different results on the color test (P<0.01) and pH value (P<0.01). However, the results showed no significant difference in the Cooking Shrinkage test (P> 0.05). Color Value: T0 = 2.5; T1 = 5.25; T2 = 7.5; T3 = 8; pH value: T0 = 6.93; T1 = 6.64; T2 = 6.55; T3 = 6.44; Cooking Losses (%): T0 = 41.00; T1 = 42.13; T2 = 41.66; T3 = 43.05. Based on the results of the study it was concluded that the addition of ginger powder with a concentration of 30% had no effect on the cooking loss of meat. However, it has a very real effect on the color and pH of the meat.
Empowerment of Mojogedang Layer Farm Partners in Utilizing Aloe Vera as a Coating to Extend the Shelf Life of Broiler Eggs Wijayanti, Desna Ayu; Astuti, Puji; Nugroho, Dimas Fajar; Pratiwi, Oktavia Dewi; Luay, Abyan; Arianto, Pradipta
Unram Journal of Community Service Vol. 6 No. 1 (2025): March
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v6i1.840

Abstract

Aloe vera gel can be used as an edible coating for chicken eggs, providing a natural alternative to chemical preservatives. This activity aimed to empower community members to utilize aloe vera gel as a coating for poultry products, specifically eggs. An interactive discussion involving 20 community members from RW 18, Gebyog Village, Mojogedang District, Karanganyar Regency was conducted. This was followed by an extension program and mentoring on the preparation of aloe vera gel for egg preservation. Results showed an increase in knowledge about food additives, the benefits of aloe vera gel as a coating, and the skills required to prepare aloe vera gel as a coating for chicken eggs. In conclusion, the community's knowledge and skills in utilizing aloe vera gel as a natural coating for chicken eggs have significantly improved
Co-Authors Ahmad Pramono Arianto, Pradipta Astari Ratnaduhita Luay, Abyan Pratiwi, Oktavia Dewi Puji Astuti Wianto, Ardian Ozzy