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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Academia Open Bantara Journal of Animal Science Jurnal Pengabdian Teknologi Tepat Guna JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Wianto, Ardian Ozzy
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PENGARUH PERENDAMAN DAGING SAPI (Topside) MENGGUNAKAN SERBUK JAHE TERHADAP KUALITAS FISIK DAGING SAPI Nugroho, Dimas Fajar; Wianto, Ardian Ozzy; Pramono, Ahmad
Agrisaintifika: Jurnal Ilmu-ilmu Pertanian Vol 7 No 1 (2023): AGRISAINTIFIKA
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v7i1.3348

Abstract

The research to determine the effect of ginger powder on color values, pH values, and cooking losses in beef. The research material was beef topside, ginger powder and distilled water which consisted of 4 treatments with 4 replications. The first treatment (T0) 0% (control) without giving powder, (T1) 10% ginger powder immersion, (T2) 20% ginger powder immersion, and (T3) 30% ginger powder immersion, each treatment was soaked for 30 minutes. The variables observed were the color test, pH test, and cooking losses. The data obtained were analyzed statistically using a completely randomized design in one direction, the differences between treatments were calculated using Duncan's Multiple Area Test, the percentage of distransformation data used Arcus sinus. Based on the SPSS analysis, it showed that the effect of soaking the topside of the beef using ginger powder with different concentrations showed highly significant different results on the color test (P<0.01) and pH value (P<0.01). However, the results showed no significant difference in the Cooking Shrinkage test (P> 0.05). Color Value: T0 = 2.5; T1 = 5.25; T2 = 7.5; T3 = 8; pH value: T0 = 6.93; T1 = 6.64; T2 = 6.55; T3 = 6.44; Cooking Losses (%): T0 = 41.00; T1 = 42.13; T2 = 41.66; T3 = 43.05. Based on the results of the study it was concluded that the addition of ginger powder with a concentration of 30% had no effect on the cooking loss of meat. However, it has a very real effect on the color and pH of the meat.
Analysis of Yeast Mold Contamination in Commercialized Chicken Sempol in Karanganyar District, Karanganyar Regency, Central Java Ratnaduhita, Astari; Nurtanti, Ina; Wianto, Ardian Ozzy
Bantara Journal of Animal Science Vol. 5 No. 2 (2023): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v5i2.4983

Abstract

This research wants to find out if there is yeast mold in chicken sempol in Karanganyar Regency. The scientists used 10 chicken meat samples and a special kind of food for the bacteria to grow on. They also used water that had been purified. We did a study by watching how yeast mold grows, and then describing the results. The yeast mold test was done using the Total Plate Count (TPC) method. The samples were kept at a warm temperature for 7 days, and information was recorded on the 3rd, 5th, and 7th day. We compared the results with regulations from the Food and Drug Supervisory Agency (BPOM) No. In 2019, a new rule was made about how much yeast mold is allowed in processed meat. Please re-write this text using simpler words. The research found that samples A, B, and C had the most mold and yeast between the 3rd and 7th days of observation. At that time, sample G had the least amount of mold and yeast. Keywords:chicken sempol, yeast mold contamination, TPC.
Chemical Analysis and Nutritional Assessment of Chicken Sempol in Local Markets Nurtanti, Ina; Wijayanti, Desna Ayu; Wianto, Ardian Ozzy; Ratnaduhita, Astari
Academia Open Vol 8 No 1 (2023): June
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/acopen.8.2023.7163

Abstract

This study aims to evaluate the chemical composition and nutritional value of chicken sempol, a popular street food in Karanganyar Regency. Employing a survey method with quantitative descriptive analysis, three treatment groups (sellers A, B, and C) were assessed, each with four repetitions. Non-probability sampling was utilized. The findings demonstrate significant (P<0.05) variations in water content, protein content, carbohydrate content, and fat content among the chicken sempol samples. Chemical quality tests reveal water content at 48.54%, protein content at 9.64%, carbohydrate content at 47.20%, and fat content at 9.26%. Notably, chicken sempol from different vendors exhibited distinct chemical profiles, with the lowest fat content and highest carbohydrate content observed. The study concludes that chicken sempol with superior chemical quality is available on Jalan Lawu, underscoring the importance of such assessments for informing consumer choices and improving the overall nutritional landscape. Highlight: Comprehensive Evaluation: The study assesses the chemical composition and nutritional value of a popular street food, chicken sempol, within Karanganyar Regency using a survey-based quantitative descriptive analysis. Distinct Vendor Profiles: Significant variations in water, protein, carbohydrate, and fat content are observed among chicken sempol samples from different vendors, highlighting the need for vendor-specific assessments. Consumer Impact: The identification of chicken sempol with superior chemical quality on Jalan Lawu emphasizes the crucial role of such evaluations in guiding consumer choices and fostering improvements in the broader nutritional landscape. Keyword: Chicken Sempol, Nutritional Value, Chemical Composition, Street Food, Vendor Variation
Minat Gen Z dalam Beternak Sapi di Kecamatan Simo Kabupaten Boyolali : Gen Z's Interest in Raising Cattle in Simo District, Boyolali Regency Wianto, Ardian Ozzy; Nurmastiti, Ardela
Jurnal Ilmiah Peternakan Halu Oleo Vol. 7 No. 3 (2025): JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Publisher : Jurusan Peternakan Fakultas Peternakan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56625/jipho.v7i3.257

Abstract

Usaha pemeliharaan ternak sapi merupakan salah satu usaha yang dapat dijadikan sebagai sumber mata pencaharian bagi masyarakat di pedesaan. Tantangan yang muncul dalam industri peternakan, seperti proses yang menuntut fisik dan ketidakpastian pendapatan, juga menyebabkan generasi muda enggan melanjutkan tradisi bertani atau beternak. Minat usia muda yang selanjutnya disebut dengan Generasi Z terhadap sektor peternakan semakin lama menunjukkan keberhasilan. Hal ini membuktikan bahwa usaha di bidang peternakan masih memiliki potensi yang besar. Ketertarikan Generasi Z pada pekerjaan urban dan sektor digital yang semakin meningkat tidak sepenuhnya menghilangkan peluang di sektor peternakan. Tujuan dari penelitian ini adalah untuk mengkaji faktor pembentuk minat generasi Z dalam beternak sapi dan untuk menganalisis faktor yang berpengaruh terhadap minat generasi Z dalam beternak sapi. Penelitian tersebut menggunakan pendekatan deskriptif kuantitatif dengan analisis data menggunakan regresi linier berganda. Hasil penelitian menunjukkan bahwa faktor pembentuk minat yang meliputi pendapatan, lingkungan keluarga, lingkungan masyarakat dan status sosial termasuk dalam kategori tinggi. Minat generasi Z dalam beternak sapi juga termasuk dalam kategori tinggi karena mereka mendapatkan perasaan senang saat berusaha ternak sapi potong, sehingga memunculkan minat pemuda untuk beternak sapi. Faktor pembentuk minat yang meliputi pendapatan, lingkungan keluarga, lingkungan masyarakat dan status sosial menunjukkan pengaruh nyata terhadap minat generasi Z dalam berusaha ternak sapi.
Evaluation of Machizukuri Process in The Development of Embung Setumpeng Toursim Area, Gentungan Village, Mojogedang District of Karanganyar Regency Hadi, Syamsul; Kusumaningdyah N.H; Wianto, Ardian Ozzy; Septiyanto, Muhamad Dwi; Prasetyo, Ari; Widiyanti, Emi
JURNAL PENGABDIAN TEKNOLOGI TEPAT GUNA Vol 6 No 2 (2025): Teknologi Tepat Guna (TTG)
Publisher : Universitas Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47942/jpttg.v6i2.1931

Abstract

Successful sustainable regional development requires not only the efforts of formal institutions, such as the government but also active community efforts. Therefore, the involvement of the local community is a crucial aspect. This was in line with the Japanese method referred to as Machizukuri. Based on the definition by Evan (2002), Machizukuri is defined as community/neighborhood planning, which implies substantive citizen involvement in autonomous regional planning. Since 2018, the development of the Embung Setumpeng tourism area in Ampel, Gentungan Village, Mojogedang District, Karanganyar Regency has been conducted with many parties. This area development was closely related to the Machizukuri process practiced in Japan, consisting of a bottom-up voluntary process for a common welfare society. To determine the Michizukuri active participant of the villagers, an evaluation was made through joint planning activities in developing the Embung Setumpeng master plan involving the Sebelas Maret University institution in the Matching Fund 2023 activity. The development of the master plan was the beginning of efforts to accomplish the integration of the tourism sector (Pokdarwis Embung Setumpeng), agriculture (Tani Mulyo I), and farm (Tani Mulyo V). The synergistic performance between departments has produced various results, including a grand design master plan, solar power generation, micro-hydro electricity generation, automatic water filtration, recycling of livestock manure into biogas, and the introduction of modern machinery to support organic rice production. The initial step was to conduct field observations and a transect walk, and the second step included interviews with related stakeholders. The third step was conducted a Forum Group Discussion (FGD). This research is expected to find several factors that influence the successful Machizukuri process in developing the Embung Setumpeng tourism area. Keywords: Machizukuri, Co-design, Village Tourism Masterplan, Rural Area
Co-Authors Ahmad Pramono Ari Prasetyo Astari Ratnaduhita Emi Widiyanti Kusumaningdyah N.H Nugroho, Dimas Fajar Nurmastiti, Ardela Septiyanto, Muhamad Dwi Syamsul Hadi