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All Journal Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jurnal Nukleus Peternakan GOTAVA
Noach, Yakob R.
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Public Health Social Sciences Veterinary

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Level Pemberian Tepung Rosella (Hibiscus sabdariffa Linn) Terhadap Kualitas Dendeng Babi Sipahelut, Geertruida Margareth; Armadianto, Heri; Noach, Yakob R.; Riwu, Agustinus R.; Dillak, Sutan Y.F.; Riwu, Junius Rede Lae
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol 11 No 2 (2021): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Vete
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v11i2.148

Abstract

The purpose of this research to determine the level on the quality of pork jerky (aroma, texture and TPC). The research design used was a complete random design (CRD) with 4 treatments and 3 replications, and continued with Mann-Whitney test. The sensoric data used hedonik test according to Kruskal-Wallis method. The treatment consisted of R0 = without roselle flour, R1 = roselle flour 5g, R2 = roselle flour 10g and R3 = roselle flour 15g. The results showed that the addition of roselle flour 5g, 10g and 15g gave a significant difference (P <0.05) to the aroma and TPC values while the texture had no significant effect (P>0,05). But the best texture value is at the level of 10g roselle flour. Conclusion, The level of roselle flour influences the value of the aroma of jerky and can reduce the total bacterial growth in the pork jerky. The best activity level of 15g roselle flour can reduce the lowest total bacterial colony.
PENGARUH PENGGUNAAN TEPUNG YANG BERBEDA TERHADAP KUALITAS ORGANOLEPTIK DAN KIMIA BAKSO DAGING SAPI ONGOLE BETINA AFKIR (The effect of using different flour on organoleptic and chemical quality of meatball of ongole beef culled) Maubere, Devan Oscalis; Noach, Yakob R.; Malelak, Gemini E. M.
JURNAL NUKLEUS PETERNAKAN Vol 11 No 1 (2024): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v11i1.10760

Abstract

This study aims to find out how the effect of using different flour on organoleptic and chemical quality of bakso of ongole beef culled. The test design that used in this study is completely randomized design (CRD) with 4 treatments and 3 replications. The treatments consisted of P0 = 100% Tapioca, P1 = 70% Tapioca + 30% Taro flour, P2 = 70% Tapioca + 30% Purple sorghum flour, and P3 = 70% Tapioca + 30% Purple yam flour. The parameters tested including water content, protein content, fat content, and organoleptic quality including taste, texture, scent, and color. Analysis of variance results showed that the treatments had a very significant effects (P<0,01) to water content, protein, fat, taste, color, texture, and scent. It can be concluded that using different flours produces bakso with different chemical qualities and organoleptic. Bakso that produced at P0, P1, P2, and P3 treatments had water and protein content that fulfilled SNI standard. For organoleptic, the best treatment was P1 treatment because it had highest rating score in the taste, color, texture, and scent section, when compared to the P2 and P3 treatments.
Pengolahan Biomassa Limbah menjadi Biobriket dan Pemanfaatannya sebagai Sumber Energi Alternatif Noach, Yakob R.; Abdullah, Muhammad S; Yunus, Marthen; Amalo, Daud; Rosnah, Upik Syamsiar; Oematan, Gustaf; Arsa, I Gusti B. Adwita
GOTAVA Jurnal Penelitian dan Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2025): GOTAVA
Publisher : Yayasan Sumber Daya Manusia Cerdas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59891/jpmgotava.v3i2.35

Abstract

This Community Service (PKM) activity aimed to enhance the knowledge and skills of the men’s fellowship of the Maranatha Oebufu congregation in utilizing waste biomass as an environmentally friendly alternative energy source. The main problems faced by the community were limited awareness of the potential of local biomass waste, such as goat manure and agricultural residues, and the lack of access to simple and applicable processing technologies. The activity was implemented using a participatory and empowerment-based approach through counselling, demonstrations, and hands-on training in producing bio-briquettes and related supporting equipment. Participants included members of the Service Support Unit (UPP), the Management Board (BP), and the men’s fellowship of Maranatha Oebufu congregation. The results showed a positive response and high level of participation from the community during the training process. Participants were able to produce bio-briquettes and operate simple equipment, including a pyrolysis drum, briquette mould, and briquette stove. Post-activity monitoring indicated that several households had begun independently producing and utilizing bio-briquettes made from palm shells and rice husks for cooking purposes. This activity demonstrates that participatory training in bio-briquette technology is effective in supporting household energy independence and community empowerment based on local resources.
Co-Authors Abdullah, Muhammad S Amalo, Daud Armadianto, Heri Arsa, I Gusti B. Adwita Gemini Ermiani Mercurina Malelak Maubere, Devan Oscalis Oematan, Gustaf Riwu, Agustinus R. Riwu, Junius Rede Lae Rosnah, Upik Syamsiar Sipahelut, Geertruida Margareth Sutan Y.F.G. Dillak Yunus, Marthen