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All Journal Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jurnal Nukleus Peternakan Animal Agricultura
Riwu, Agustinus R.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Immunology & microbiology Veterinary

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Journal : Animal Agricultura

 1 
Sifat Pembakaran Briket Bioarang Berbahan Dasar Campuran Arang Kotoran Kambing, Tempurung Saboak dan Sekam Padi Alokafani, Febi; Dami Dato, Twenfosel O.; Maranatha, Grace; Riwu, Agustinus R.
Animal Agricultura Vol 3 No 1 (2025): Animal Agricultura
Publisher : Yayasan Sumber Daya Manusia Cerdas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59891/animacultura.v3i1.117

Abstract

This study aims to determine the effect of goat dung charcoal mixture of saboak shell and rice husk on the combustion properties of biocharcoal briquettes. The method used is a completely randomized design (CRD) with 4 treatments and 4 replicates. The treatments were P1 = 25% goat dung charcoal + 75% saboak shell, P2 = 25% goat dung charcoal + 50% saboak shell + 25% rice husk, P3 = 25% goat dung charcoal + 25% saboak shell + 50% rice husk and P4 = 25% goat dung charcoal + 75% rice husk. The variables studied included combustion temperature, combustion rate, combustion resistance, combustion and smoke color, and the ability to boil water. The results of the variance showed that the treatment had a significant effect (P < 0.05) on the combustion temperature, combustion rate, and a very significant effect (P < 0.01) on the ability to boil water, but not significant (P>0.05) on combustion resistance, color and smoke. The average values obtained are combustion temperature 270.2 ⁰C; combustion rate 2.40 g/min; combustion resistance 218.8 minutes; combustion color 3.50; combustion smoke 3.50; ability to boil water 11.68 minutes. It was concluded that biochar briquettes made from a mixture of goat dung charcoal, saboak shell and rice husk with an increasing proportion of rice husk, produced briquettes with combustion quality: combustion temperature, and water boiling ability decreased, but combustion resistance, combustion rate, color and smoke tended to be the same.
Aspek Kimia Dan Nilai Energi Susu Goreng Berbahan Dasar Susu Sapi Dengan Plain Yogurt Sebagai Koagulan Lay, Inggrid E.; Sipahelut, Geertruida M.; Riwu, Agustinus R.; Armadianto, Heri
Animal Agricultura Vol 1 No 3 (2024): Animal Agricultura
Publisher : Yayasan Sumber Daya Manusia Cerdas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59891/animacultura.v1i3.36

Abstract

Fried milk is a traditional dairy product originating from one of the district in East Nusa Tenggara, namely Rote Ndao regency which is made from buffalo milk and palm sugar which is sold in several industrial centers in Lobalain district This study aims to determine the effect of the use of a combination of crude papain and plain yogurt as an acidifying agent on the chemical aspects and energy value of the fried milk made from cow’s milk. The method used is a complete randomized design (CRD)  consisting of 4 treatments amd 4 repeats. The treatment consist of P1: crude papain 0,5% + plain yogurt 1% of milk volume, P2: crude papain 0,5% + 1,5%  plain yogurt of milk volume, P3: crude papain 0,5% + Plain yogurt 2% of milk volume, P4: crude papain 0,5% + Plain yogurt 2,5% of milk volume. The variables studied include, water content, protein, fat, sugar, calcium, lactose and calories. The data obtained were analyzed using Analysis Of Variance (ANOVA) followed by Duncan Multiple Range Test (DMRT) to determine the effect between treatments. The results showed that the addition of papaya sap and plain yogurt enzymes had an intangible effect (P>0,05) on Protein, Fat, Sugar, Lactose and Calcium of fried milk, a real effect (P<0,05) on the water content of fried milk, and very real effect (P<0,01) on fried milk calories. It was concluded that the use of crude and plain yogurt increased the water content and calories of fried milk along with increasing level of plain yogurt use.
Co-Authors Alokafani, Febi Armadianto, Heri Dami Dato, Twenfosel O. Henderiana L.L Belli Lay, Inggrid E. Maranatha, Grace Noach, Yakob R. Riwu, Junius Rede Lae Sipahelut, Geertruida M. Sipahelut, Geertruida Margareth Sutan Y.F.G. Dillak Thomas Mata Hine Ulu, Krista Florida