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All Journal AGRIMOR Jurnal Ilmiah Fillia Cendekia Andalasian Livestock
Bouk, Gomera
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Agriculture, Biological Sciences & Forestry Chemistry Economics, Econometrics & Finance Immunology & microbiology Medicine & Pharmacology Veterinary Other

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Produk Susu Kefir Sari Buah Pisang Starter Japannese Cristal Algae Untuk Peningkatan Ketahanan Pangan Di Daerah Perbatasan RI-RDTL Bouk, Gomera; Sinabang, Maria Kristina; K. Bere, Edelnia; Dewi, Yelsi Listiana
Jurnal Ilmiah Fillia Cendekia Vol 9 No 1 (2024): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/fillia.v9i1.4868

Abstract

Kefir is a fermented milk product using lactic acid bacteria and yeast which has a distinctive sour and alcoholic taste. The study was conducted in July-October 2023. The research was conducted at the Laboratory of Animal Product Technology at Ben Mboi Polytechnic, Kakuluk Mesak District, Belu Regency, East Nusa Tenggara Province and the Feed Chemistry Laboratory, Faculty of Animal Husbandry, Nusa Cendana University-Kupang. With the aim of knowing the characteristics of milk kefir by utilizing Japanese algae crystals as milk fermenation materials and to determine the chemical quality of kefir milk products added with plantains as one of the functional food products. This study used experimental methods, and the research design used Complete Randomized Design (RAL) factorial patterns. The first factor is the composition of the material consisting of components: K1=Japanese Algae:Banana:Sugar:Milk (50g:50g:10g:500ml), K2= Japanese Algae:Banana: Sugar:Milk (75g:75g:20g:750ml), and K3= Japanese Algae:Banana:Sugar:Milk (100g:100g:30g:1000ml). The second factor is Storage duration which consists of: L1 = Storage length 24 hours, L2 = Storage length 48 hours and L3 = Storage length 72 hours, so there are 9 combinations. The results showed that the combination of treatment of the composition of kefir milk forming ingredients and storage duration had a significant effect on the chemical quality of kefir milk. The best treatment is shown in the combination of K3L1 treatment, namely the composition of kefir milk forming ingredients from Japanese algae: Banana: Sugar: Milk (100g: 100g: 30g: 1000ml) with the best protein content (4.77 ± 0.334), low alcohol content values (0.31 ± 0.065) and pH of 5.63 ± 0.115.
Corn Waste Grinding and Processing Machine as Cattle Feed in The Border Area of The Republic of Indonesia and The Democratic Republic of Timor-Leste (RI-RDTL) Kamlasi, Yohana; Bouk, Gomera; Bere, Edelnia Kristina; Sinabang, Maria Kristina; Citrawati, Gusti Ayu Oka
Andalasian Livestock Vol. 1 No. 2 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n2.p121-132.2024

Abstract

Corn straws and cobs are wastes from corn farming that are not utilized. This corn waste has potential as an alternative use for cattle but has low nutritional quality. Therefore, this corn waste is fermented to improve its nutritional quality. This study aimed to analyze the effect of straw and corncob fermentation on nutrient content and characteristics of rumen fluid in vitro. This experiment consisted of three (3) experimental stages. Experiment Phase 1: Manufacture of a multifunctional grinding machine. This experiment uses a qualitative method through a description of the tools made. Experiment Phase 2: Processing straw and corncobs with the EM4 fermentation method. This experiment used a completely randomized design with six treatments, namely control (elephant grass and grinting grass), corn straw, fermented corn straw, corncob, and fermented corncob with five replications. The variables measured were nutrient content (dry matter, organic matter, ash, crude protein, crude fat, crude fiber, and extracts without nitrogen. Experiment Phase 3: Test the nutritional quality of fermented corn straw and cobs with the In Vitro method. This experiment used a randomized block design with six treatments, namely control (elephant grass and grinting grass), corn straw, fermented corn straw, corncob, and fermented corncob with four replications. The variables measured were the characteristics of the rumen fluid (pH, VFA, and NH3). The results of the Phase 1 experiment show that the feed grinding machine has specifications adapted to its function. Stage 2 showed that the treatment significantly affected the nutrient content. Stage 3 showed that different treatments had a significant effect on NH3 and no significant effect on pH and VFA. Based on the results of experiments that have been carried out, corncob fermentation can improve its nutritional content.
Corn Waste Grinding and Processing Machine as Cattle Feed in The Border Area of The Republic of Indonesia and The Democratic Republic of Timor-Leste (RI-RDTL) Kamlasi, Yohana; Bouk, Gomera; Bere, Edelnia Kristina; Sinabang, Maria Kristina; Citrawati, Gusti Ayu Oka
Andalasian Livestock Vol. 1 No. 2 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n2.p121-132.2024

Abstract

Corn straws and cobs are wastes from corn farming that are not utilized. This corn waste has potential as an alternative use for cattle but has low nutritional quality. Therefore, this corn waste is fermented to improve its nutritional quality. This study aimed to analyze the effect of straw and corncob fermentation on nutrient content and characteristics of rumen fluid in vitro. This experiment consisted of three (3) experimental stages. Experiment Phase 1: Manufacture of a multifunctional grinding machine. This experiment uses a qualitative method through a description of the tools made. Experiment Phase 2: Processing straw and corncobs with the EM4 fermentation method. This experiment used a completely randomized design with six treatments, namely control (elephant grass and grinting grass), corn straw, fermented corn straw, corncob, and fermented corncob with five replications. The variables measured were nutrient content (dry matter, organic matter, ash, crude protein, crude fat, crude fiber, and extracts without nitrogen. Experiment Phase 3: Test the nutritional quality of fermented corn straw and cobs with the In Vitro method. This experiment used a randomized block design with six treatments, namely control (elephant grass and grinting grass), corn straw, fermented corn straw, corncob, and fermented corncob with four replications. The variables measured were the characteristics of the rumen fluid (pH, VFA, and NH3). The results of the Phase 1 experiment show that the feed grinding machine has specifications adapted to its function. Stage 2 showed that the treatment significantly affected the nutrient content. Stage 3 showed that different treatments had a significant effect on NH3 and no significant effect on pH and VFA. Based on the results of experiments that have been carried out, corncob fermentation can improve its nutritional content.
Analisis Pilihan Konsumen terhadap Keputusan Pembelian Daging Ayam Broiler di Kota Kefamenanu Sikone, Hilarius Yosef; Nugraha, Elisabeth Yulia; Bouk, Gomera; Sinabang, Maria
AGRIMOR Vol 9 No 1 (2024): AGRIMOR - January 2024
Publisher : Fakultas Pertanian, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/ag.v9i1.2356

Abstract

Consumer preference is a choice of the level of importance or level of consumer preference for a product that wants to be purchased or consumed. This study aims to analyze the attributes of broiler chicken meat products that are consumer preferences in the city of Kefamenanu, North Central Timor district, in buying broiler chicken meat. The study was conducted from February 2023 to April 2023. Janis this research is quantitative descriptive research with survey research method. Using 60 respondents, who were selected by accidental sampling method, samples were taken based on their willingness to fill out questionnaires and interviewed during a visit to broiler chicken meat traders in the new market of Kefamenanu city. The collected data will be analyzed using the Conjoint analysis tool. The results showed that the combination of attributes that are most widely preferred or become consumer preferences is broiler chicken meat with attributes: chewy textured meat, clean from feather dirt and fat, with large meat cut sizes, prices ranging from Rp 60,000-Rp 75,000, and bright meat color (yellowish white).
Co-Authors Bere, Edelnia Kristina Dewi, Yelsi Listiana K. Bere, Edelnia Nugraha, Elisabeth Yulia Sikone, Hilarius Yosef Sinabang, Maria Sinabang, Maria Kristina Yohana Kamlasi