Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) JURNAL PETERNAKAN Jurnal Agrisistem
Rasuli, Nur
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Kajian Kualitas Silase Rumput Gajah (Pennisetum purpureum) dengan Penambahan Lamtoro (Leucaena leococephala), Dedak, dan Jagung Giling: Study of The Quality of Napier Grass Silage (Pennisetum purpureum) with The Addition of Lamtoro (Leucaena leococephala), Brand, and Milled Corn Rasuli, Nur; Wibowo, Dwi Nurfitriani; Taufik, Muhammad
Jurnal Agrisistem Vol. 18 No. 1 (2022): Jurnal Agrisistem
Publisher : Unit Penelitian dan Pengabdian Masyarakat Politeknik Pembangunan Pertanian Gowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52625/j-agr.v18i1.223

Abstract

Tujuan penelitian ini adalah untuk mengetahui sampai sejauhmana pengaruh penambahan lamtoro, dedak, dan jagung giling terhadap organoleptik (tekstur,warna,aroma), protein kasar dan serat kasar silase rumput gajah. Kajian penambahan lamtoro, dedak, dan jagung giling terhadap organoleptik (tekstur,warna,aroma), protein kasar dan serat kasar silase rumput gajah. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan, jadi ada sebanyak 15 sampel yang akan diuji kualitasnya. Setiap sampel dibuat silase sebanyak 5 kg. Perlakuan yang diuji cobakan adalah sebagai berikut : P0: Rumput gajah 70% + Lamtoro 10% + Dedak 20%, P1: Rumput gajah 70% + Lamtoro 10% + Dedak 15% + Jagung giling 5%, P2: Rumput gajah 70% + Lamtoro 10% + Dedak 10% + Jagung giling 10%, P3: Rumput gajah 70% + Lamtoro 10% + Dedak 5% + Jagung giling 15%, P4: Rumput gajah 70% + Lamtoro 10% + Jagung giling 20%. Vaiabel yang diukur adalah uji organoleptik, uji kadar protein kasar, dan uji serat kasar. Hasil penelitian menunjukkan parameter tekstur, protein kasar, dan serat kasar berpengaruh sangat nyata (P<0.05), sedangkan parameter warna dan aroma tidak berpengaruh nyata (P>0,05). Perlakuan terbaik yaitu P1 dengan penambahan dedak sebanyak 15% dan jagung giling 5% untuk protein kasar yang lebih unggul serta P4 dengan penambahan jagung giling sebanyak 20% untuk serat kasar yang lebih unggul.
Sensory Characteristics of Fermented Dangke Whey Functional Beverage with Different Levels of Honey Addition Taufik, Muhammad; Triana, Andi; Rasuli, Nur; Maruddin, Fatma; Kristianti, Novita Dewi; Nawangsari, Dwi Novrina
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 1 (2025): April 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.01.5

Abstract

The characteristics of functional beverages are strongly influenced by the microorganisms used to ferment the lactose contained in whey. In addition, the characteristics of whey functional beverages can also be influenced by the sweetener used. This study aims to determine the panellist acceptance of the sensory characteristics of fermented whey dangke functional beverages with the addition of different levels of honey. The parameters observed in this study were sensory measurements involving panelists, including sensory assessments of the value of taste, sweetness, color, viscosity, and the liking of the panelists for fermented whey products with increasing percentages of honey. The research design used was a complete randomized design. A total of 8, 10, or 12% honey was added, with 5 replications. Significant differences between treatments were followed by Duncan's multiple range test. The results of the analysis of variance revealed that the addition of different honey contents had a significant effect (P<0.01) on the values of sweetness, color, and viscosity. The addition of different concentrations of honey had no significant effect (P>0.01) on flavour value or panellist liking. Increasing the percentage of honey added to fermented whey caused the panelists' assessment of sourness to decrease, whereas the panelists' assessment of sweetness, color, viscosity and favourite increased. The best percentage of honey added was 12%.
The Impact of The Environmental Temperature-Humidity Index on Ammonia Concentration (NH3) in Laying Hen Farming Azhar, Muhammad; Rasuli, Nur; Yunus, Muhammad; Fastawa, Rajma; Sara, Urfiana
Jurnal Peternakan Vol 22, No 2 (2025): September 2025
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v22i2.30768

Abstract

Emissions of ammonia gas (NH3) produced from the manure of laying hens can harm health and productivity. This study aims to determine the comfort level of laying hens based on the temperature humidity index which is calculated based on the temperature and humidity conditions of the cage, and its relationship with ammonia gas (NH3) levels, as well as the factors that most influence the concentration of ammonia gas (NH3) around the cage. Data collection was carried out in 96 units of laying hen cages in Sidrap Regency spread across 4 sub-districts, including; Kulo, Pitu Riawa, Maritengngae, and Watang Pulu. Data collection was carried out directly by measuring the ammonia levels in the cage air using the Ammonia Gas Detector Smart Sensor AR8500 system. Temperature and humidity were measured using an Elitech DT-3 Thermo Hygrometer. Data were analyzed by correlation and multiple linear regression. The results of the research showed that as many as 53.13% of laying hens were in an "uncomfortable" condition in breeder-rearing cages in Sidrap Regency. Air ammonia (NH3) levels have a "strong" correlation with humidity and a "moderate" correlation with THI. The higher the humidity and THI, the higher the ammonia (NH3) levels in the air. Higher humidity will increase the ammonia (NH3) content in the cage air partially and simultaneously with the regression equation. Air NH3 level = -11.803 + 1.328 temperature + 0.152 humidity – 1.314 THI.
Co-Authors Azhar, M Fastawa, Rajma Fatma Maruddin Kristianti, Novita Dewi MUHAMMAD TAUFIK Muhammad Yunus Nawangsari, Dwi Novrina Sara, U Triana, Andi Wibowo, Dwi Nurfitriani