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All Journal Biogenesis: Jurnal Ilmiah Biologi Jurnal Abdi Insani Journal of Tropical Animal Science and Technology Bantara Journal of Animal Science Wahana Peternakan Proceedings Series on Physical & Formal Sciences JURNAL AGROINDUSTRI HALAL Journal of Animal Research and Applied Science
Wijinindyah, Ayutha
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Social Sciences Veterinary

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Efek Marinasi Limbah Kulit Nanas dan Jahe Terhadap Kualitas Daging Sapi Wijinindyah, Ayutha; Gaol, Susan E. Lumban; Pujiastuti, Asih; Prayuda, Fajar Galih
Proceedings Series on Physical & Formal Sciences Vol. 7 (2024): Prosiding Seminar Nasional Fakultas Pertanian dan Perikanan
Publisher : UM Purwokerto Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/pspfs.v7i.1193

Abstract

Daging merupakan sumber protein yang mudah didapat dan banyak dimanfaatkan. Banyak cara digunakan untuk mengempukkan daging sehingga mudah diolah. Limbah kulit nanas merupakan bahan tidak terpakai yang berpotensi untuk mengempukkan daging karena mengandung enzim bromelin. Penambahan jahe diharapkan mampu mempercepat proses pengempukan dan mempertahankan kualitas daging karena jahe mengandung enzim protease yang juga berperan untuk mengempukkan daging. Tujuan penelitian ini adalah untuk mengetahui efek marinasi kulit nanas dan jahe terhadap kualitas fisik daging yakni dengan parameter kadar air, pH, susut masak, dan organoleptik. Penelitian ini adalah Rancangan Acak Lengkap yakni dengan 4 perlakuan, dan 3 ulangan. Metode pada penelitian ini adalah eksperimen dengan pemberian jahe 10g pada setiap perlakuan dan tambahan kulit nanas P0 (0 g), P1 (20 g), P2 (25 g) dan P3 (30 g) dengan berat daging 50 g dan dimarinasi selama 1 jam. Hasil memperlihatkan perendaman kulit nanas dengan berbagai perlakuan dan jahe memberikan hasil beda nyata (p<0,05) pada kadar air, susut masak, aroma, tekstur dan rasa daging. Adapun hasil tidak beda nyata pada pH dan warna daging. Pada penelitian selanjutnya diharapkan dapat dikembangkan variasi lama marinasi dan persentase penambahan jahe dan kulit nanas.
KUALITAS DAGING ITIK YANG DIRENDAM JUS BUAH NANAS (ANANAS COMASUS L. MERR) : EFFECT OF GIVING PINEAPLLE JUICE (ANANAS COMASUS L. MERR) ON QUALITY OF DUCK MEAT Runi; Wijinindyah, Ayutha; Wulandari, Lies Tiarini
Journal of Animal Research and Applied Science Vol. 4 No. 2 (2023): Desember 2023
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/aras.v4i2.30358

Abstract

Duck meat is a source of animal protein. Duck meat is widely used in various food preparations. The aim of this research was to determine the effect of giving pineapple juice on the physical and chemical quality of duck meat. The experimental design used complete randomization with four treatments and three replications. The treatments applied were : P0 : duck meat (without the additional of pineapple juice), P1 : duck meat + 25% pineapple juice, P2 : duck meat + 50% pineapple juice, P3 : duck meat + 75% pineapple juice. The data obtained was analysed using analysis of variance (ANOVA) and continued with wether three was a real influence. The variables observed include physical (pH) and chemical quality (water content, protein content and fat content). The result showed that giving pineapple juice to duck meat had a significant effect (P<0,05) on the quality of pH and water content, but thre was no significant difference (P>0,05) on protein and fat content of duck meat. Providing pineapple juice up to 50% can reduce the pH and water content, while up to 75% it has no effect on the protein and fat of duck meat.
Morphoanatomy and size of male Alabio ducks (Anas platyrhynchos) reproductive organs of starter period Setiyono, Eko; Wijinindyah, Ayutha; Atang, Atang; Wibowo, Eko Setio; Sugiharto, Sugiharto
Biogenesis: Jurnal Ilmiah Biologi Vol 12 No 1 (2024)
Publisher : Department of Biology, Faculty of Sci and Tech, Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/bio.v12i1.41342

Abstract

The testes are vital for spermatogenesis and steroid hormone production, thus serving as a critical biomarker for monitoring testicular function through organ development analysis. Until now, there has been no information on the morphoanatomical development of testicular organs in day-old Alabio ducks (DOD). This knowledge is crucial for optimizing reproductive strategies and manipulations. This study aimed to determine the growth and morphoanatomical development of testes in Alabio ducks during the starter period. A purposive sample of forty DOD male Alabio ducks was observed and measured weekly for eight weeks. Variables included testicular morphoanatomy, weight, liver weight, gonadal-somatic index (GSI), and hepatic-somatic index (HSI). Results indicate that bean-shaped, creamy-white testes are located in the abdominal cavity near the spine, attached dorsally and anterior to the kidneys. Testicular weight, length, reproductive tract weight and length, and GSI peaked at eight weeks (0.768 ± 0.06 g, 1.73 ± 0.20 cm, 0.79 ± 0.02 g, and 13.32 ± 0.65, respectively; p < 0.01). Testicular weight, liver weight, GSI, and HSI differed significantly weekly (p < 0.01). In conclusion, testicular weight in Alabio ducks increases steadily during the first eight weeks, with bean-shaped testes developing bilaterally in the abdominal cavity, attached dorsally and constrained by the mesorchial ligament.
GAMBARAN TINGKAT PENGETAHUAN TENTANG KONSEP DAGING SAPI “ASUH” : Potrait of Knowledge About the Concept of “ASUH” Meat Wijinindyah, Ayutha; Pujiastuti, Asih; Eko Candra Pratama; Ida Ketut Mudhita
Wahana Peternakan Vol. 8 No. 1 (2024): Wahana Peternakan
Publisher : Fakultas Peternakan Universitas Tulang Bawang Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v8i1.1407

Abstract

Daging merupakan salah satu sumber protein yang banyak diolah dan dikonsumsi oleh responden. Meski demikian, banyak responden yang tidak mengetahui ciri-ciri daging yang layak untuk dikonsumsi. Pemerintah menerapkan daging ASUH (Aman, Sehat, Utuh, Halal) sebagai parameter daging berkualitas. Penelitian ini bertujuan untuk mengetahui pengetahuan responden terhadap daging ASUH. Penelitian ini adalah penelitian deskriptif dengan metode survey yang dilakukan pada panelis masyarakat Kotawaringin Barat dengan mengajukan pertanyaan terkait parameter daging Aman, Sehat, Utuh dan Halal. Pengujian Dilakukan dengan SPSS melalui uji crosstab dan chi square. Hasil memperlihatkan bahwa pengetahuan responden terkait daging ASUH sebanyak 24,07% memiliki tingkat pengetahuan tinggi, 59,26% memiliki tingkat pengetahuan cukup dan 16,67% memiliki tingkat pengetahuan rendah. Secara umum tingkat pengetahuan terkait daging ASUH pada responden yakni dalam taraf “cukup” yakni dengan nilai 82.14%. Adapun faktor-faktor yang mendukung parameter (jenis kelamin, usia, pendidikan terakhir, tingkat ekonomi dan sumber informasi) tidak berhubungan secara siginifikan dengan tingkat pengetahuan responden terhadap daging ASUH.   Kata kunci: ASUH, Daging sapi, Pengetahuan
EVEKTIVITAS PERENDAMAN KELUBI (ELEIODOXA CONFERTA) TERHADAP KADAR MIKROBA DAN KALSIUM TEPUNG CANGKANG TELUR Gaol, Susan Lumban; Wijinindyah, Ayutha; mudhita, ida ketut
Bantara Journal of Animal Science Vol. 5 No. 1 (2023)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v5i1.3685

Abstract

AbstractThe purpose of this research is to determine the effect of soaking eggshells in kelubi fruit water extract on the microbial content and calcium content of the eggshells. The study was designed using a Completely Randomized Design (CRD). The treatment was soaking the eggshells in kelubi fruit water extract for 0 (without soaking), 3, 4, and 5 hours. The variables observed for the eggshells included calcium levels and testing for Escherichia coli and Salmonella sp. bacteria using the Most Probable Number (MPN) method. The results showed that the calcium level increased with longer soaking in kelubi fruit water extract. However, soaking in kelubi fruit water extract did not affect the microbial content, as no Salmonella sp. or Escherichia coli bacteria were found in any of the treatments. Keywords : Kelubi fruit water (Eleiodoxa conferta), microbial content, eggshell
Productivity of Sorghum (Sorghum bicolor) Supplied with Organic Pupils Based on Oil Palm Plantation Waste, Cattle Manure, and Agricultural Simbiotic Microbas Mudhita, Ida Ketut; Saprudin, Saprudin; Kurniawan, Aan; Wijinindyah, Ayutha; Widodo, Agus Tri
Journal of Tropical Animal Science and Technology Vol. 7 No. 1 (2025): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v7i1.7274

Abstract

This study aims to determine the effect of the addition of Organic Fertilizer (OP) made from oil palm plantation waste and cow dung enriched with Agricultural Symbiotic Microbes (ASM) on Sorghum (Sorghum bicolor) production. This research was conducted in Natai Raya Village, Kumai District, West Kotawaringin Regency, Central Kalimantan. The design used was Randomized Complete Block Design (RCBD) consisting of 4 treatments P0= control (100% NPK fertilizer), P1= NPK fertilizer 100%+OP 50% (100 g/plant), P2= NPK 100%+OP 100% (200 g/plant), P3= NPK 100%+OP 150% (300 g/plant). The number of sorghum per plot was 24 plants, and the number of plots per treatment was 3 plots, with a size of 3x2 m (6 m2). Harvesting age of sorghum was 70 days. Parameters observed: plant growth (plant height and number of tillers), and plant production (fresh weight and dry matter). The results showed that the average height of sorghum plants were:  P0 = 181.14 cm, P1 = 204.35 cm (increased 12.81% compared to PO), P2 = 211.81 cm (increased 16.93%), and P3 = 218.79 cm (increased 20.79%). The number of tillers of sorghum plants were: P0= 10.47 stems, P1= 10.53 stems (increased 0.53%), P2= 10.74 stems (increased 2.52%), and P3= 11.01 stems (increased 5.1%). The fresh weight production of sorghum plants and fruits per plot was P0= 13.4 kg or 22.36 tonnes/ha, P1= 17.1 kg or 28.52 tonnes/ha (27.55% increase), P2= 17.5 kg (30.63% increase) or 29.21 tonnes/ha, and P3= 18.2 kg or 35.75 tonnes/ha (35.75% increase). The dry matter production of sorghum plants and fruits per plot were P0= 4.17 kg or 6.94 tonnes/ha, P1= 5.31 kg or 8.85 tonnes/ha, P2= 5.44 kg or 9.07 tonnes, and P3= 5.66 kg or 9.43 tonnes/ha. The conclusion of this research is that the addition of organic fertilizer as much as 150% or 300 g/plant gives the best results on the growth and production of shorghum plants.   Keywords: Growth, Production, Shorghum, Organic Fertiliser, Oil palm plantation waste and cow feces.
Pengujian Organoleptik Nugget Fortifikasi Tepung Daun Kalakai Pretreatment Asam Jeruk Nipis Wijinindyah, Ayutha; Putri, Salsa Arifa; Saputra, Andrey Rolis
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.11942

Abstract

Kalakai (Stenochlaena palustris) is a typical Kalimantan fern that grows wild in peat soils. It contains high levels of nutrients, particularly iron (4.153 mg/100 g), which can be beneficial for treating anemia. However, its utilization remains very limited, thus innovation is needed to develop it into nutritious food products, including fortification into chicken nugget production. Kalakai leaf flour was prepared by drying at 50°C until the moisture content reached below 10%, preceded by soaking in 0.5% lime solution (acid pretreatment) to accelerate drying, minimize color loss, and preserve nutrient content. The flour was then added to the nugget mixture at concentrations of 5%, 10%, and 15%, compared to a control group. This study employed a Completely Randomized Design (CRD) with four treatments and three replications. Organoleptic tests were analyzed using SPSS ANOVA. The results showed that each treatment differed significantly (p ≤ 0.05). The addition of 5% kalakai leaf flour achieved the highest acceptance by the panelists. It is hoped that the results of this study will encourage public interest in processing kalakai to enhance the nutritional value of food products.
INOVASI DIGITAL MARKETING PADA ASPEK ¬REBRANDING TEH BUNGA TELANG PRETREATMENT ASAM SEBAGAI UPAYA PENINGKATAN DAYA SAING PRODUK HERBAL Wijinindyah, Ayutha; Selvia, Jerry; Nurhayati, Novi; Sugama, Muchamad Yoga; Rossayanti, Rossayanti; Hasanah, Laila Uswatun
Jurnal Abdi Insani Vol 11 No 4 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i4.2110

Abstract

Telang flower tea is one of the plants that has potential as an herbal drink because it can treat several diseases. The partner is a Women Farmers Group that has a telang flower tea production business. One of the obstacles faced is that the marketing aspect is still limited because the product is less attractive and less recognized by the public. The purpose of this activity is to rovide digital marketing education, with the rebranding aspect for acid pretreatment of telang flower. The method of implementing activities is through education with presentation, pre test and post test, Focus Group Discussion (FGD), as wel as hands on activities. The result of this activity is that partners are open to improving product branding, including logo improvements. The conclusion is that digital marketing in the aspect of rebranding is able to increase the competitiveness of herbal products more widely.
Co-Authors Aan Kurniawan Agus Tri Widodo, Agus Tri Atang, Atang Eko Candra Pratama Eko Setio Wibowo Farida Isroani Gaol, Susan E. Lumban Gaol, Susan Lumban Hasanah, Laila Uswatun Mudhita, Ida Ketut Novi Nurhayati, Novi Prayuda, Fajar Galih Pujiastuti, Asih Putri, Salsa Arifa Rossayanti, Rossayanti Runi S. Sugiharto Saprudin Saprudin, Saprudin Saputra, Andrey Rolis Selvia, jerry Setiyono, Eko Sugama, Muchamad Yoga Wulandari, Lies Tiarini