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All Journal Jurnal Ilmu Ternak Veteriner Jurnal Informasi dan Komputer Indonesian Journal of Life Cycle Assessment and Sustainability
Muryanto .
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Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Mathematics Veterinary Other

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Rice bran inclusion in the fruit and vegetable waste-based diets for fryer rabbits Prawirodigdo, S; ., Muryanto; Yuwono, D.M
Indonesian Journal of Animal and Veterinary Sciences Vol 9, No 3 (2004)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (141.618 KB) | DOI: 10.14334/jitv.v9i3.403

Abstract

The aim of the study is to investigate the effect of rice bran inclusion in the fruit and vegetable waste (FVW)-based diets on the growth performance of fryer rabbits. Thirty-six growing rabbits (New Zealand x Flemish Giant) of about 1070.8 g initial body-weight were housed individually in the wire mesh cages and assigned to either one of a FVW-based diet containing 20% rice bran (RB 20%), 10% rice bran (RB 10%) or zero rice bran (RB 0%). Thus, each treatment consists of 12 replicates. Data were collected for 28 days. Results showed that inclusion of rice bran in the diet significantly decreased (P<0.05) dry matter intake (2888, 2830 and 3095 g, for Diets RB 20%, RB 10%, and RB 0%, respectively). Average daily weight gain of the rabbits consuming RB 20% (23 g), RB 10% (25 g) and RB 0% (33 g) was significantly different (P<0.05). Inclusion of rice bran in the FVW-based diet significantly (P<0.05) affected the feed conversion ratio of the diets (3.4 versus 4.4 and 4.1, for RB 0% versus RB 20% and RB 10%, respectively). Consistently, the average carcass weight of rabbits consuming RB 0% (1140g) was superior (P<0.05) to the carcass weight of rabbits fed RB 20% (1022 g) or RB 10% (1046 g). Overall, inclusion of rice bran in the FVW based diet is not necessary. Simultaneously, use of FVW for rabbit is promising to avoid the accumulated fermenting FVW problem and produce healthy meat instantly for food.   Key words: Fruit and vegetable waste, rice bran, fryer rabbit, growth rate, carcass
Rice bran inclusion in the fruit and vegetable waste-based diets for fryer rabbits S Prawirodigdo; Muryanto .; D.M Yuwono
Jurnal Ilmu Ternak dan Veteriner Vol 9, No 3 (2004): SEPTEMBER 2004
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (141.618 KB) | DOI: 10.14334/jitv.v9i3.403

Abstract

The aim of the study is to investigate the effect of rice bran inclusion in the fruit and vegetable waste (FVW)-based diets on the growth performance of fryer rabbits. Thirty-six growing rabbits (New Zealand x Flemish Giant) of about 1070.8 g initial body-weight were housed individually in the wire mesh cages and assigned to either one of a FVW-based diet containing 20% rice bran (RB 20%), 10% rice bran (RB 10%) or zero rice bran (RB 0%). Thus, each treatment consists of 12 replicates. Data were collected for 28 days. Results showed that inclusion of rice bran in the diet significantly decreased (P<0.05) dry matter intake (2888, 2830 and 3095 g, for Diets RB 20%, RB 10%, and RB 0%, respectively). Average daily weight gain of the rabbits consuming RB 20% (23 g), RB 10% (25 g) and RB 0% (33 g) was significantly different (P<0.05). Inclusion of rice bran in the FVW-based diet significantly (P<0.05) affected the feed conversion ratio of the diets (3.4 versus 4.4 and 4.1, for RB 0% versus RB 20% and RB 10%, respectively). Consistently, the average carcass weight of rabbits consuming RB 0% (1140g) was superior (P<0.05) to the carcass weight of rabbits fed RB 20% (1022 g) or RB 10% (1046 g). Overall, inclusion of rice bran in the FVW based diet is not necessary. Simultaneously, use of FVW for rabbit is promising to avoid the accumulated fermenting FVW problem and produce healthy meat instantly for food.   Key words: Fruit and vegetable waste, rice bran, fryer rabbit, growth rate, carcass
Global Warming Impacts Study of Tofu Products in Mampang Prapatan Small and Medium Enterprises with Life Cycle Assessment Methods Bayu Sukmana; Isti Surjandari; Muryanto .; Arief A. R. Setiawan; Edi Iswanto Wiloso
Indonesian Journal of Life Cycle Assessment and Sustainability Vol 3, No 2 (2019)
Publisher : Indonesian Life Cycle Assessment Network (ILCAN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1077.565 KB) | DOI: 10.52394/ijolcas.v3i2.75

Abstract

Firstly global warming issue caused by greenhouse gas emissions (CO2) which comes from human activities. Along with increasing of daily need, that humans of activities food produce is also increase, include of tofu. Tofu is a traditional Indonesian specialty made from soybeans and used as a side dish. The purpose of this study was to determine the impact of global warming from tofu products on Mampang Prapatan's Small Tofu and Medium Enterprises. The method used in this study is the Life Cycle Assessment (LCA) method with the help of Simapro 8.4 software with a 1 kg tofu functional unit. The data collected in this study is the average data of tofu production for 3 months, namely January - March 2018. The LCA data in this study include the process of soybean cultivation, transportation processes for shipping soybeans, water, fuel wood, and electricity use. The limitations of this study are from cradle (soybean cultivation) to gate (tofu products).The results showed that UKM Mampang Prapatan has the potential impact of global warming with a value of 3.84 kg CO2-eq, while the value of global warming in the production process knows the scenario of wastewater treatment and the use of Liquefied Petroleum Gas (LPG) as fuel for boiling pulp 4.49 kg CO2-eq soybeans. Based on the results of this study, greenhouse gas (CO2) emissions are issued; the intervention that can be done is to optimize the use of raw materials for production to reduce the impact of CO2-eq kg global warming.
PENERAPAN METODE DESIGN THINKING PADA PERANCANGAN APLIKASI E-KY BERBASIS WEB PADA PT PANTJA INTI PRESS INDUSTRI ., Muryanto; Wahyuni, Sri
Jurnal informasi dan komputer Vol 11 No 02 (2023): Jurnal Informasi dan Komputer yang terbit pada tahun 2023 pada bulan 10 (Oktobe
Publisher : LPPM Institut Teknologi Bisnis Dan Bahasa Dian Cipta Cendikia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35959/jik.v11i02.518

Abstract

Design Thinking merupakan pendekatan inovatif yang telah digunakan secara luas dalam pengembangan produk dan layanan. Penelitian ini bertujuan untuk menerapkan metode Design Thinking dalam merancang aplikasi E-KY berbasis web di PT. Inti Pantja Press Industri. Penelitian ini dilakukan untuk memahami dan mengatasi tantangan yang dihadapi oleh PT. Inti Pantja Press Industri dalam memverifikasi identitas dan mengumpulkan informasi pelanggan dengan cepat dan akurat sesuai dengan peraturan yang berlaku. Dengan menggunakan pendekatan Design Thinking, penelitian ini bertujuan untuk meningkatkan pengalaman pengguna, mengoptimalkan proses verifikasi dan menyediakan solusi berbasis teknologi yang aman dan efisien. Penelitian ini akan menggunakan pendekatan kualitatif dengan mengumpulkan data melalui wawancara dengan pihak terkait di PT. Inti Pantja Press Industri dan melibatkan pemangku kepentingan dalam proses perancangan aplikasi E-KY. Selain itu, studi literatur tentang konsep Design Thinking, regulasi KY, dan teknologi web juga akan dilakukan untuk mendukung analisis dan perancangan aplikasi. Hasil dari penelitian ini diharapkan dapat memberikan wawasan yang mendalam tentang potensi penerapan metode Design Thinking dalam merancang aplikasi E-KY berbasis web, serta memberikan rekomendasi untuk meningkatkan efisiensi, keamanan, dan pengalaman pengguna aplikasi. Selain itu, penelitian ini juga diharapkan dapat memberikan kontribusi bagi dunia akademis dalam mengenali lebih lanjut tentang manfaat dan tantangan penerapan Design Thinking dalam konteks industri berbasis teknologi.
Co-Authors Arief A. R. Setiawan Bayu Sukmana D.M Yuwono Edi Iswanto Wiloso Isti Surjandari S Prawirodigdo Sri Wahyuni