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All Journal Biogenesis: Jurnal Ilmiah Biologi Jurnal Peternakan Indonesia Jurnal Abdi Insani Journal of Tropical Animal Science and Technology Bantara Journal of Animal Science Wahana Peternakan Yumary: Jurnal Pengabdian kepada Masyarakat Jurnal Abdimas Kartika Wijayakusuma Proceedings Series on Physical & Formal Sciences JURNAL AGROINDUSTRI HALAL Journal of Animal Research and Applied Science Prosiding Seminar Nasional Unimus Beujroh : Jurnal Pemberdayaan dan Pengabdian pada Masyarakat Jurnal Perikanan
Wijinindyah, Ayutha
Program Studi Peternakan Fakultas Pertanian Universitas Antakusuma
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Journal : Bantara Journal of Animal Science

 1 
Level of Understanding of The Health Protocol Slaughtering Qurban Animal During COVID 19 Pandemic in West Kotawaringin District Ayutha Wijinindyah; Ida Ketut Mudhita
Bantara Journal of Animal Science Vol 3, No 2 (2021)
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v3i2.1953

Abstract

Slaughtering of animal qurban is a form of worship Muslim. In the current pandemic situation, it is necessary to pay attention to the procedure of slaughtering animal qurban so that their implementation is in accordance with health protocols. This is to make the slaughter of animal qurban in accordance with Islamic law and minimize the pread of covid 19. The data analysis technique in this study was descriptive quantitative with purposive sampling and the analyzed using research instruments. The result show that the public already understands the health protocol for slaughtering animal qurban during pandemic in New Normal. This can been that 92% of the understanding of the slaughter animals is very good. In conclusion, offices generally know health protocol and are able to apply them to sacritificial animal slaughtering activities. 
Alternative Use of Tamarind Pretreatment in Making Eggshell Flour Ayutha Wijinindyah; Jerry Selvia; Husnul Chotimah; Ida Ketut Mudhita
Bantara Journal of Animal Science Vol 4, No 2 (2022)
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v4i2.2950

Abstract

The use of acid pretreatment in the manufacture of eggshell flour is an alternative way to speed up drying time, reduce product odor, and facilitate the absorption of nutrients when consumed. Tamarind is one type of acidifying agent that is widely available around, both sold commercially and naturally. This study aims to examine the differences in the use of various types of tamarind pretreatment in the process of making eggshell flour. The type of acid used as pretreatment was Tamarind in Lombok, Kalimantan, and Java. The method of this research is to soak egg shells with various types of tamarind mentioned above for 3 (three) hours. Parameters observed were proximate analysis (water content, ash, fat, protein, crude fiber, carbohydrates) and minerals (calcium and phosphorus), pH and yield. The results show that there are differences in the administration of acid pretreatment to the observed parameters. The results of the treatment showed that the best proximate value was obtained in the Lombok tamarind pretreatment and the main control, as well as the yield and calcium levels. The best value of phosphorus content was in the use of Lombok tamarind pretreatment and the main control.
EVEKTIVITAS PERENDAMAN KELUBI (ELEIODOXA CONFERTA) TERHADAP KADAR MIKROBA DAN KALSIUM TEPUNG CANGKANG TELUR Susan Lumban Gaol; Ayutha Wijinindyah; ida ketut mudhita
Bantara Journal of Animal Science Vol 5, No 1 (2023)
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

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

Abstract

Tingkat limbah dari cangkang telur semakin meningkat. Limbah cangkang telur perlu di manfaatkan menjadi tepung cangkang yang banyak mengandung kalsium dan bisa menurunkan tingkat pembuangan limbah di Indonesia. Cangkang telur merupakan sumber kalsium yang ketersediaannya melimpah namun belum banyak dimanfaatkan. Tanaman Buah kelubi merupakan salah satu jenis buah rasa asam yang dapat ditemukan di daerah tertentu, seperti Sumatera di daerah  Kalimantan. Senyawa, flavonoid, saponin, dan alkaloid dilaporkan terkandung dalam buah Eleiodoxa conferta Kelubi. Tujuan dari penelitian ini adalah untuk mengetahui kandungan extrak air buah kelubi terhadap kadar mikroba dan kalsium tepung cangkang telur. Metode yang digunakan dalam penelitian ini uji bakteri escherichia coli dan salmonella sp menggunakan metode MPN (Most Probable Number). Sedangkan uji kadar kalsium Empat perlakuan tiga ulangan uji kalsium, perendaman 3 jam, perendaman 4 jam, perendaman 5 jam dan perendaman tanpa campuran air kelubi. Hasil penelitian menunjukkan terhadap kadar kalsium bahwa semakin tinggi pemberian air buah kelubi maka kadar Ca tepung cangkang semakin meningkat. Namun uji kadar mikroba tidak memberikan efektivitas yang berbeda  dalam hasil tersebut tidak ditemukannya bakteri Salmonella sp dan Escherichia Coli artinya dalam penambahan air kelubi dapat memberikan efek yang baik terhadap kadar Ca dan tepung cangkang aman dikonsumsi dengan perendama suhu ruang. Kata kunci: Air Kelubi (Eleiodoxa conferta), mikroba, cangkang telur
Alternative Use of Tamarind Pretreatment in Making Eggshell Flour Ayutha Wijinindyah; Jerry Selvia; Husnul Chotimah; Ida Ketut Mudhita
BANTARA JOURNAL OF ANIMAL SCIENCE Vol 4 No 2 (2022)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v4i2.2950

Abstract

The use of acid pretreatment in the manufacture of eggshell flour is an alternative way to speed up drying time, reduce product odor, and facilitate the absorption of nutrients when consumed. Tamarind is one type of acidifying agent that is widely available around, both sold commercially and naturally. This study aims to examine the differences in the use of various types of tamarind pretreatment in the process of making eggshell flour. The type of acid used as pretreatment was Tamarind in Lombok, Kalimantan, and Java. The method of this research is to soak egg shells with various types of tamarind mentioned above for 3 (three) hours. Parameters observed were proximate analysis (water content, ash, fat, protein, crude fiber, carbohydrates) and minerals (calcium and phosphorus), pH and yield. The results show that there are differences in the administration of acid pretreatment to the observed parameters. The results of the treatment showed that the best proximate value was obtained in the Lombok tamarind pretreatment and the main control, as well as the yield and calcium levels. The best value of phosphorus content was in the use of Lombok tamarind pretreatment and the main control.
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

Tingkat limbah dari cangkang telur semakin meningkat. Limbah cangkang telur perlu di manfaatkan menjadi tepung cangkang yang banyak mengandung kalsium dan bisa menurunkan tingkat pembuangan limbah di Indonesia. Cangkang telur merupakan sumber kalsium yang ketersediaannya melimpah namun belum banyak dimanfaatkan. Tanaman Buah kelubi merupakan salah satu jenis buah rasa asam yang dapat ditemukan di daerah tertentu, seperti Sumatera di daerah  Kalimantan. Senyawa, flavonoid, saponin, dan alkaloid dilaporkan terkandung dalam buah Eleiodoxa conferta Kelubi. Tujuan dari penelitian ini adalah untuk mengetahui kandungan extrak air buah kelubi terhadap kadar mikroba dan kalsium tepung cangkang telur. Metode yang digunakan dalam penelitian ini uji bakteri escherichia coli dan salmonella sp menggunakan metode MPN (Most Probable Number). Sedangkan uji kadar kalsium Empat perlakuan tiga ulangan uji kalsium, perendaman 3 jam, perendaman 4 jam, perendaman 5 jam dan perendaman tanpa campuran air kelubi. Hasil penelitian menunjukkan terhadap kadar kalsium bahwa semakin tinggi pemberian air buah kelubi maka kadar Ca tepung cangkang semakin meningkat. Namun uji kadar mikroba tidak memberikan efektivitas yang berbeda  dalam hasil tersebut tidak ditemukannya bakteri Salmonella sp dan Escherichia Coli artinya dalam penambahan air kelubi dapat memberikan efek yang baik terhadap kadar Ca dan tepung cangkang aman dikonsumsi dengan perendama suhu ruang. Kata kunci: Air Kelubi (Eleiodoxa conferta), mikroba, cangkang telur
Co-Authors Aan Kurniawan Agus Tri Widodo, Agus Tri Agustina, Dela Ahmad Yusuf Alexander Burhani Marda, Alexander Burhani Arfiyanti, Zuni Atang, Atang Burhani Marda, Alexander Chotimah, Husnul Eko Candra Pratama Eko Setio Wibowo Farida Isroani Febrianor, Gusti Muhamad Juriansyah Febrianor, Gusti Muhammad Juriansyah Gaol, Susan E. Lumban Gaol, Susan Lumban Hasanah, Laila Uswatun Husnul Chotimah Husnul Chotimah Husnul Chotimah Jasmin, Muhammad Jerry Selvia Jerry Selvia L. Lumban Gaol, Susan Mudhita, Ida Ketut Novi Nurhayati, Novi Nurfrizal, Risca Permasatasari Permatasari , Risca Prayuda, Fajar Galih Putri, Salsa Arifa Raden Mohamad Herdian Bhakti Rony, Zahara Tussoleha Rossayanti, Rossayanti Runi S. Sugiharto Saprudin Saprudin, Saprudin Saputra, Andrey Rolis Saputra, Sandy Indra Saputro, Wisnu Kurnia Ari Selvia, jerry Setiyono, Eko Sugama, Muchamad Yoga Susan E. Lumban Gaol Susan E. Lumban Gaol Susan Lumban Gaol Umniyati, Salsabilazulfa Wulandari, Lies Tiarini Yuliana Yuliana