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PEMANFAATAN TANAMAN SERUT (Streblus asper L) SEBAGAI BAHAN PENGUMPUL SUSU PADA PEMBUATAN DANGKE Muhammad Taufik; Nur Rasuli; Arief Sirajuddin S.
Jurnal Agrisistem Vol 12 No 1 (2016): Jurnal Agrisistem
Publisher : Unit Penelitian dan Pengabdian Masyarakat Politeknik Pembangunan Pertanian Gowa

Show Abstract | Download Original | Original Source | Check in Google Scholar

Dangke merupakan salah satu bentuk olahan susu yang berasal dari Kabupaten Enrekang, Sulawesi Selatan. Untuk membuat dangke, biasanya menggunakan enzim papain. Selain enzim tersebut, dapat pula digunakan enzim yang berasal dari tumbuhan lain, salah satunya dengan memanfaatkan enzim dari tanaman Serut (Streblus asper L). Tujuan umum penelitian ini adalah untuk mengetahui potensi serut sebagai bahan penggumpal susu dalam pembuatan dangke. Tujuan khusus dari penelitian ini, yaitu untuk mengetahui pengaruh interaksi konsentrasi dan level enzim serut terhadap kemampuan enzim protease serut dalam proses penggumpalan susu dan karakteristik dangke. Penelitian ini menggunakan Rancangan AcakLengkap pola Faktorial 2x3 dengan 4 ulangan. Parameter yang diukur antara lain Rendemen, Kadar air, Kadar Protein Kasar dan Kadar Lemak. Data yang diperoleh dianalisis menggunakan Analisis Varian. Hasil penelitian menunjukkan bahwa serut memiliki kemampuan sebagai bahan penggumpal susu dalam pembuatan dangke dan perlakuan interaksi konsentrasi dan level serut K2L3 memberikan hasil yang lebih baik dibanding perlakuan yang lainnya berdasarkan kadar air, kadar protein dan lemak, sedangkan berdasarkan rendemen yang dihasilkan perlakuan K1L1 memberikan hasil yang terbaik

PEMANFAATAN TANAMAN SERUT (Streblus asper L) SEBAGAI BAHAN PENGUMPUL SUSU PADA PEMBUATAN DANGKE Muhammad Taufik; Nur Rasuli; Arief Sirajuddin S.
Jurnal Agrisistem Vol 12 No 1 (2016): Jurnal Agrisistem
Publisher : Unit Penelitian dan Pengabdian Masyarakat Politeknik Pembangunan Pertanian Gowa

Show Abstract | Download Original | Original Source | Check in Google Scholar

Dangke merupakan salah satu bentuk olahan susu yang berasal dari Kabupaten Enrekang, Sulawesi Selatan. Untuk membuat dangke, biasanya menggunakan enzim papain. Selain enzim tersebut, dapat pula digunakan enzim yang berasal dari tumbuhan lain, salah satunya dengan memanfaatkan enzim dari tanaman Serut (Streblus asper L). Tujuan umum penelitian ini adalah untuk mengetahui potensi serut sebagai bahan penggumpal susu dalam pembuatan dangke. Tujuan khusus dari penelitian ini, yaitu untuk mengetahui pengaruh interaksi konsentrasi dan level enzim serut terhadap kemampuan enzim protease serut dalam proses penggumpalan susu dan karakteristik dangke. Penelitian ini menggunakan Rancangan AcakLengkap pola Faktorial 2x3 dengan 4 ulangan. Parameter yang diukur antara lain Rendemen, Kadar air, Kadar Protein Kasar dan Kadar Lemak. Data yang diperoleh dianalisis menggunakan Analisis Varian. Hasil penelitian menunjukkan bahwa serut memiliki kemampuan sebagai bahan penggumpal susu dalam pembuatan dangke dan perlakuan interaksi konsentrasi dan level serut K2L3 memberikan hasil yang lebih baik dibanding perlakuan yang lainnya berdasarkan kadar air, kadar protein dan lemak, sedangkan berdasarkan rendemen yang dihasilkan perlakuan K1L1 memberikan hasil yang terbaik

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

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

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

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.

Kualitas internal telur ayam ras yang direndam larutan daun kelor dengan lama penyimpanan selama 21 hari Andi Triana; Muhammad Yunus; Nur Rasuli; Aminuddin Saade; Nurhana B
Composite : Jurnal Ilmu Pertanian Vol 6 No 2 (2024): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v6i2.665

This study aims to determine the quality of broiler chicken eggs soaked in Moringa leaf solution. This research was conducted by immersing purebred chicken eggs in Moringa leaf solution for 1 day and using a Completely Randomized Design (CRD) method with a sample of 80 purebred chicken eggs consisting of 4 treatments where each treatment consisted of 4 replications and each replication consists of 5 samples. Each treatment of the experimental design used in this study was P0 (without treatment), P1 (addition of 20% Moringa leaf solution), P2 (addition of 30% Moringa leaf solution), P3 (addition of 40% Moringa leaf solution). The variables observed were egg Kuningindex, egg white index and air voids.The results of the study showed that soaking chicken eggs in Moringa leaf solution at P3 (soaking in 40% Moringa leaf solution) had a real effect on the egg white index. The results of the extension evaluation carried out in the Pesona Mutiara Farmer Women's Group,

SUBTITUSI TEPUNG TAPIOKA DENGAN TEPUNG UBI JALAR UNGU PADA PEMBUATAN BAKSO DAGING AYAM BROILER Hasanuddin Hasan; Nur Rasuli; Muhammad Yunus
Jurnal Peternakan Nusantara Vol. 12 No. 1 (2026)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jpn.v12i1.19957

This study aims to evaluate the effect of substituting tapioca flour with purple sweet potato flour on the physical and sensory characteristics of broiler chicken meatballs. A Completely Randomized Design (CRD) was applied with four treatments: P0 (0%), P1 (5%), P2 (10%), and P3 (15%) purple sweet potato flour, each repeated four times. Observed parameters included water holding capacity, cooking loss, and organoleptic attributes (color, aroma, taste, and texture). ANOVA results showed no significant differences (P>0.05) in water holding capacity and cooking loss, but significant effects (P<0.05) were observed on all sensory parameters. Treatment P2 (10%) yielded the highest sensory scores, particularly in taste and texture, without compromising physical quality. The addition of purple sweet potato flour enhanced the visual appeal and flavor due to its anthocyanin and dietary fiber content. These findings suggest that substituting 10% tapioca flour with purple sweet potato flour is a viable innovation to develop healthier and more appealing broiler chicken meatballs using local functional ingredients.

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