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All Journal Jurnal Penelitian Saintek JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Jurnal Sain Peternakan Indonesia JURNAL PETERNAKAN Jurnal Peternakan Indonesia JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Ilmu Nutrisi dan Teknologi Pakan AGRITROPICA : Journal of Agricultural Sciences Canrea Journal: Food Technology, Nutritions, and Culinary Journal Scientific Journal of Mechanical Engineering Kinematika Jurnal Aisyah : Jurnal Ilmu Kesehatan Journal of Empowerment Community Media Kontak Tani Ternak Wahana Peternakan JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Nur Hidayah
Universitas Tidar
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Perendaman Sari Belimbing Wuluh dengan Konsentrasi Berbeda terhadap Nilai pH dan Kadar Air Daging Paha Itik Magelang Athi’ Nur ‘Azizah; Nur Hidayah; Pradipta Bayuaji Pramono
Wahana Peternakan Vol. 6 No. 1 (2022): Wahana Peternakan
Publisher : Fakultas Peternakan Universitas Tulang Bawang Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v6i1.529

Abstract

Magelang duck is a native duck from Magelang Regency in Central Java. Duck meat has a higher fat content than chicken meat, making it more perishable. Meat quality can be maintained in various ways, one of them is using bilimbi fruit (Averrhoa bilimbi L.). The purpose of this study was to find out whether there was a differences in bilimbi fruit concentration in maintaning quality meat can lower pH value and water content of Magelang duck thigh meat. The ducks used in this study were two months old. This study used a Completely Randomized Experimental Design (CRD) with 4 treatments and 5 replications, then proceed with Duncan's Multiple Range Test (DMRT) if the treatments were different. The result showed that soaking bilimbi fruit for 30 minutes at a concentration difference of 20-60% significantly reduced the pH value of the Magelang duck thigh meat to 4,55-4,91, compared to 5,75 for controls. The water content did not affected by 57,01-59,85 value. The concentration of bilimbi fruit up to 60% was able to reduce the pH value of the Magelang duck thigh meat, but did not have an effect on the water content of the Magelang duck thigh meat. Keywords: bilimbi fruit, magelang duck, water content, pH value.
Efektivitas Sari Belimbing Wuluh terhadap Daya Ikat Air dan Susut Masak Daging Paha Itik Magelang Fitria Mayasari; Nur Hidayah; M. Haris Septian
Wahana Peternakan Vol. 6 No. 1 (2022): Wahana Peternakan
Publisher : Fakultas Peternakan Universitas Tulang Bawang Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v6i1.530

Abstract

Duck is a type of poultry that can be consumed as a new option other than chicken meat. Several types of local ducks can be utilized their potential for community consumption, one of which is Magelang duck. Duck meat is one of the foodstuffs of livestock origin that contains nutrients that are good for the human body. The weakness of meat with a high nutritional content that can cause meat susceptible to contamination by decaying microorganisms. Efforts to maintain meat quality are to prevent microbial contamination of Magelang duck meat by using bilimbi fruit liquid (Averrhoa bilimbi L.) to maintain the quality of duck meat. This study aims to determine the efficiency using bilimbi fruit liquid with different concentrations on the value of water holding capacity and cooking loss of Magelang duck thigh meat. The experiment plan used in this study was a Completely Randomized Experimental Design (CRD) with 4 treatments differences concentration of using bilimbi fruit liquid (0, 20, 40, 60%) and 5 replays with immersion for 30 minutes. The data obtained was analyzed with a variety analysis (ANOVA) and the apparent differences between treatments were analyzed with the Duncan Multiple Range Test (DMRT) advanced test. The results showed that soaking magelang duck thigh meat up to a concentration of 60% of using bilimbi fruit liquid for 30 minutes did not give a noticeable influence or has not been able to increase DIA and decrease cooking. The range of DIA values in this study is 40.67˗44.93% and cooked stacking 47.19–52.37%. Keywords: magelang duck, water holding capacity, starfruit juice, cooking loss.
Karakteristik Fermentabilitas dalam Rumen In vitro pada Pelepah Sawit Fermentasi yang Disuplementasi Tepung Kulit Jengkol Nurhaita Nurhaita; N. Definiati; N. Hidayah
Jurnal Peternakan Vol 17, No 1 (2020): Februari 2020
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v17i1.7710

Abstract

Palm fronds are one of by-product plantation that ware potential used as animal feed. But the weaknesses were low digestibility and low nutrition. The processing of palm fronds with fermentation technology which combined with the addition of jengkol peel was one of method to improving the nutrition quality. The purpose of this study was to measure the digestibility and characteristics of rumen fluid in fermented palm oil fronds supplemented with jengkol peel powder. This study was designed in completely randomized with four treatments supplementation of jengkol peel powder at 0, 2, 4, and 6% and four groups as replications. Parameters analyzed were pH value, NH3 concentration, total VFA production, dry matter and organic matter digestibility. The data were analyzed using ANOVA and different among treatments means examined by Duncan Multiple Range Test. The result showed that the addition of jengkol peel powder at 2-6% to fermented palm fronds decreased (P<0.05) in-vitro dry matter and organic matter digestibility, rumen pH value, VFA Production and NH3 concentration. From this study it can be concluded that supplementation of jengkol peel powder on fermented oil palm fronds can reduce the digestibility of dry matter and organic matter in vitro, affecting the characteristics of rumen fluid (pH, VFA and NH3), but is still at optimal conditions for normal fermentation in rumen.
Supplementation of Jengkol Peel on VFA Molar Proportion, Methane Production, and Hydrogen Balance in Vitro N. Hidayah; Nurhaita Nurhaita; R. Zurina
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 22, No 2 (2020): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.22.2.150-154.2020

Abstract

This research was designed to study about effects of supplementation jengkol (Archidendron jiringa) peel powder on VFA molar proportion, production of methane, and hydrogen balance in vitro. The experiment used randomized block design with 4 treatments (0%, 2%, 4%, 6%) and 4 replications. The research observed of VFA molar proportion, production of methane, and hydrogen balance. Data were analyzed using Analysis of Variance (ANOVA), and the Duncan Multiple Range Test examined the differences among treatment means. The results showed that the supplementation of jengkol (A. jiringa) peel powder until 6% did not affect (P>0.05) VFA molar proportion but the treatment without supplementation of jengkol (A. jiringa) peel powder had the highest (P<0.05) methane and H2 production. It was concluded that the supplementation of jengkol (A. jiringa) peel powder until 6% decreased methane and hydrogen production but did not affect on VFA molar proportion.
Evaluasi Kualitas Telur Itik Talang Benih dengan Jenis Daun dan Lama Penyimpanan yang Berbeda Jekson Fresli; Wismalinda Rita; Nur Hidayah
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 6, No 3 (2019): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (160.455 KB) | DOI: 10.33772/jitro.v6i3.6382

Abstract

ABSTRAK                                                                        Tujuan penelitian ini mengetahui jenis daun dan lama penyimpanan terbaik pada kualitas telur itik talang benih konsumsi. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL) pola faktorial dengan 2 faktor dan 3 kali ulangan. Faktor pertama yaitu jenis daun (daun sirsak dan jambu biji) dan faktor kedua yaitu lama penyimpanan (0, 15, dan 30 hari). Parameter yang diamati yaitu warna kuning telur, albumen indeks, yolk indeks, dan haugh unit. Data dianalisis menggunakan ANOVA dan perbedaan antara perlakuan diuji lanjut dengan uji DMRT. Hasil penelitian menunjukan bahawa tidak ada interaksi antara jenis daun dan lama penyimpanan terhadap warna kuning telur, albumen indeks, yolk indeks, dan haugh unit. Daun sirsak lebih mampu mempertahankan warna kuning telur dibandingkan daun jambu biji (P<0,05), namun tidak berbeda nyata (P>0,05) terhadap albumen indeks, yolk indeks, dan haugh unit. Lama penyimpanan sangat berpengaruh nyata (P<0,01) terhadap warna kuning telur, albumen indeks, yolk indeks, dan haugh unit. Dapat disimpulkan bahwa daun sirsak memiliki kemampuan lebih baik dalam mempertahankan warna kuning telur itik talang benih. Penyimpanan telur sebaiknya dilakukan sampai batas 15 hari karena albumen indeks, yolk indeks, dan haugh unit memiliki mutu 2.Kata Kunci: daun, itik talang benih, kualitas telur, lama penyimpananABSTRACTThe amis of this study to determine the type of leaves and the best storage time for the quality of talang benih duck’s egg consumption. The research was design in factorial completely randomized design with 2 factors and 3 replications. The first factor is type of leaves (soursop and guava) and the second factor is storage time (0, 15 and 30 days). Variables observed were yolk color, albumen index, yolk index, and haugh unit. Data were analyzed using ANOVA and differences between treatments were tested by DMRT test. The results showed that there was no interaction between leaves type and storage time for yolk color, albumen index, yolk index, and haugh unit. Soursop leaves are more able to maintain the color of egg yolk than guava leaves (P <0.05), but not significantly different (P>0.05) to the albumen index, yolk index, and haugh unit. Storage time had strong significant effect (P<0.01) on egg yolk color, albumen index, yolk index, and haugh unit. It is concluded that soursop leaves have a better ability to maintain the color of duck egg yolk. Egg storage time should be carried out up to 15 days because albumen index, yolk index, and haugh unit had quality 2.Key words: egg quality, leaves, storage time, talang benuh duck
KAJIAN POTENSI ANTIOKSIDAN ALAMI BERBAGAI LIMBAH TANAMAN Rukiah Lubis; Nur Hidayah; Nopriyeni Nopriyeni
Jurnal Penelitian Saintek Vol 26, No 1 (2021)
Publisher : Institute of Research and Community Services, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jps.v26i1.39527

Abstract

Tujuan dari penelitian ini adalah untuk menganalisis kandungan antioksidan (antosianin, vitamin A, C, dan E) dari limbah kulit buah senduduk (Melastoma malabathricum L.), jantung pisang, jengkol. Penelitian dilaksanakan selama enam bulan. Analisa antosianin dan vitamin A, C, dan E dilakukan di Balai Besar Industri Agro, Bogor. Bahan yang digunakan pada penelitian ini terdiri dari kulit buah senduduk, jantung pisang, dan jengkol. Analisis kandungan vitamin A dilakukan pada sampel mengunakan alat High Performance Liquid Cromatography (HPLC). Penentuan  kadar  antosianin  dihitung menggunakan metode perbedaan pH. Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa aktivitas antioksidan alami yang paling tinggi menurut analisis kandungan vitamin A, C, E dan antosianin dari ketiga limbah tanaman (buah senduduk, jantung pisang, kulit jengkol), terdapat pada kulit buah senduduk dan kulit jantung pisang yaitu kandungan vitamin C (111.33 mg/kg dan 263.33 mg/kg) dan kandungan antosianin (684.008 mg/100g dan 174.289 mg/100g). Dapat disimpulkan bahwa buah senduduk dan jantung pisang bisa dijadikan sebagai antioksidan alami yang baik berdasarkan hasil analisis kandungan vitamin A, C, E, dan kandungan antosianin.THE STUDY OF POTENTIAL NATURAL ANTIOXIDANTS FROM PLANT WASTEThis study was aimed at analyzing the content of antioxidants (anthocyanins, vitamins A, C, and E) from the rind of sanduduk’s fruit (Melastoma malabathricum L.), Blossom of the banana plant (Musa acuminata Colla), jengkol (Archidendron pauciflorum) fruit. The research was conducted for six months. Analysis of anthocyanins and vitamins A, C, and E was performed at Balai Besar Industri Agro, Bogor. The materials used in this research consisted of sanduduk rind, banana blossom, and jengkol fruit. Vitamin A content analysis was performed on the samples using High Performance Liquid Chromatography (HPLC). The determination of anthocyanin levels was calculated using the pH difference method. The data obtained were analyzed descriptively. The results showed that the highest natural antioxidant activity according to the analysis of vitamin A, C, E and anthocyanin content from the three wastes, found in sanduduk rind and banana blossom which contain vitamin C ( 111.33 mg/kg and 263.33 mg/kg) and anthocyanin (684.008 mg/100g and 174.289 mg/100g). It can be concluded that sanduduk fruit and banana blossom can be used as a good natural antioxidant based on the results of analysis of vitamin A, C, E, and anthocyanin content.
Pemanfaatan Senyawa Metabolit Sekunder Tanaman (Tanin dan Saponin) dalam Mengurangi Emisi Metan Ternak Ruminansia N. Hidayah
Jurnal Sain Peternakan Indonesia Vol 11, No 2 (2016)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (365.687 KB) | DOI: 10.31186/jspi.id.11.2.89-98

Abstract

Peternakan ruminansia merupakan sektor yang sangat penting dalam menyediakan sumber protein hewani. Namun seiring perkembangannya mendapat beberapa kendala terkait dengan produksi metan dari ternak ruminansia yang berdampak negatifbagi penurunan produktivitas ternak dan lingkungan (akumulasi gas rumah kaca yang berdampak pada pemanasan global). Salah satu upaya dalam menurunkan produksi metan ternakruminansia yaitu dengan menggunakan senyawa metabolis sekunder dari tanaman berupa tanin dan saponin. Banyak penelitian yang sudah dilakukan dengan memanfaatkan senyawa metabolit ini. Sehingga tulisan ini bertujuan untuk mereview tentang hasil berbagai penelitian terkait pemanfaatan senyawa bioaktif tanaman (tanin dan saponin) terhadap produksi metan ternak ruminansia. Dari hasil review beberapa jurnal penelitian dapat disimpulkan bahwa senyawa bioaktif tanin dan saponin dapat dimanfaatkan dalam rangka menurunkan emisi metan, meningkatkan efisiensi pakan serta aman bagi ternak dan lingkungan. Penambahan tanin dan saponin secara in vitro dan in vivo memberikan respon yang berbeda-beda terhadap produksi metan. Hal ini terkait dengan kandungan, level serta bentuk tanin dan saponin yang diberikan. Penambahan tanin dan saponin pada dosis yang optimal mampu menurunkan produksi metan, populasi metanogan dan populasi protozoa, serta meningkatkan produksi VFA total dan parsial (terutama propionat), populasi bakteri rumen dan tidak mengganggu kecernaan bahan pakan. Kata kunci : metan, ruminansia, saponin, tanin
The Potential of Bioactive Peptides from Animal Protein Sources as a Mental Health Problems Prevention Nur Hidayah; Sandy Ardiansyah
AGRITROPICA : Journal of Agricultural Sciences Vol 4, No 2 (2021)
Publisher : Badan Penerbitan Fakultas Pertanian (BPFP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agritropica.4.2.114-121

Abstract

Protein is one of the substances of nutrition macro that is needed by the body are known to contain bioactive peptides. Protein sources can be from vegetables and animals, based on research an animal protein sources more complete, balanced, easily digested and absorbed than vegetable protein sources. Some sources of animal protein (milk, eggs, meat, and products derived and processed) were reported that contain of bioactive peptides. Bioactive peptide has effect as antimicrobial, antithrombotic, antihypertensive, opioid, immunomodulatory, binder minerals, antioxidants, and prevent mental health disorder. The purpose of this paper is to review the peptide bioactive, relationship of mental health with peptide bioactive, and prevention of mental helath problems with bioactive peptide from animal protein sources. Peptides bioactive is an organic substance that is formed by amino acids (2-30 pieces) with the bond of the peptide and the weight of the molecule is small (unit Dalton). Mental health is the condition of the welfare (well-being) of an individual that is aware of its ability to own, can cope with the pressure of life which is normal, can work in a productive and can give a contribution to the community. Peptides bioactive shows such as opioids and inhibit the activity of the enzyme prolyl endopeptidase (PEP, EC 3.4.21.26) that play a role important in the treatment of disorders of the mind because work on the system nerve central (CNS) and can give the effect of a positive on motivation, behavior, stress, control the intake of food or the perception of the sense of pain. Some proteins of animal that has been proven to be able to prevent mental health problems namely, bovine, yogurt, and fresh milk. Still a lot of opportunities in the business of exploration of the source of the protein animal in producing the product peptide bioactive for commercial.
Edukasi Pembuatan Silase Rumput Odot sebagai Alternatif Pemenuhan Kebutuhan Pakan Domba-Kambing Di Desa Gunungpring, Muntilan Tri Puji Rahayu; Esna Dilli Novianto; Nur Hidayah3
Journal of Empowerment Community Vol. 2 No. 2 (2020): September 2020
Publisher : Universitas Perjuangan Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/jec.v2i2.540

Abstract

Beberapa permasalahan timbul dalam proses pemeliharaan ternak ruminansia terutama kambing dan domba pada peternak rakyat Desa Gunungpring yaitu 1) pemenuhan kebutuhan pakan secara mandiri tanpa merumput (ngarit); 2) pemberian hijauan pakan dengan kualitas rendah.  Potensi hijauan pakan di daerah tersebut cukup melimpah, sehingga perlu transfer pengetahuan dan keterampilan tentang pemanfaatan hijauan pakan ternak melalui proses teknologi pengolahan pakan salah satunya silase.  Tujuan program ini antara lain sebagai solusi bagi peternak dalam pemenuhan kebutuhan pakan domba-kambing secara mandiri tanpa merumput (ngarit) dan peningkatan penggunaan hijauan pakan berkualitas. Target khusus program yaitu peningkatan pengetahuan proses pembuatan silase pakan domba-kambing bagi peternak di Desa Gunungpring. Metode pelaksanaan program adalah a) pengisian kuisioner tentang pengetahuan jenis hijauan pakan dan teknologi pengolahan hijauan berupa silase; b) pendidikan masyarakat, melalui penyuluhan pengetahuan jenis hijauan pakan dan cara pembuatan silase; c) praktik dan pelatihan cara pembuatan silase hijauan; d) evaluasi pelaksanaan program PKM yang telah dilaksanakan. Luaran yang diharapkan melalui kegiatan PKM ini antara lain pengetahuan dan keterampilan tentang hijauan pakan dan pembuatan silase,  publikasi media massa/online dan terjadi peningkatan penerapan IPTEK dalam pengolahan pakan kambing dan domba di Desa Gunungpring.
Penyuluhan Pembuatan Pakan Lengkap Terfermentasi untuk Mengurangi Intensitas Ngarit di Desa Gunungpring, Kecamatan Muntilan, Kabupaten Magelang Mohamad Haris Septian; Nur Hidayah; Ayu Rahayu
Media Kontak Tani Ternak Vol 2, No 3 (2020): Agustus
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/mktt.v2i3.29417

Abstract

AbstrakKurangnya ketersediaan pakan di Desa Gunungpring membuat Peternak di desa tersebut kesulitan untuk mencukupi kebutuhan pakan.  Berdasarkan survey awal ditemukan rendahnya pengetahuan peternak mengenai manajemen pemeliharaan dan penyediaan pakan pakan ternak. Oleh karenanya dilakukan penyuluhan  untuk meningkatkan pengetahuan dan keterampilan masyarakat mengenai manajemen pemeliharaan dan penyediaan pakan ternak dengan metode pengolahan pakan komplit terfermentasi untuk domba dan kambing. Sasaran pelaksanaan kegiatan adalah Kelompok Tani Ternak Karya Makmur Desa Gunungpring, Kecamatan Muntilan, Kabupaten Magelang. Metode Penyuluhan adalah ceramah dan praktikum. Peserta yang mengikuti kegiatan ini sebanyak 15 orang peternak ditambah 10 orang mahasiswa Program Studi Peternakan Fakultas Pertanian, Universitas Tidar.  Berdasarkan evaluasi yang dilakukan setelah proses penyuluhan, dapat disimpulkan bahwa adanya peningkatan pengetahuan peternak sebesar 18,66% mengenai manajemen pemeliharaan, peningkatan pengetahuan mengenai jenis-jenis bahan pakan dan hijauan pakan sebesar 36,67%, peningkatan pengetahuan mengenai pakan fermentasi sebesar 30%, peningkatan pengetahuan mengenai pakan komplit terfermentasi sebesar 53,37%, peningkatan pengalaman membuat pakan fermentasi sebesar 20%, dan intensitas ngarit yang berkurang sebesar 33,33%, kerta keberlangsungan kegiatan yang rutin dilakukan oleh peternak.Kata kunci: manajemen pemeliharaan, pakan lengkap terfermentasi, domba, kambing, Gunungpring.
Co-Authors Aning Tri Subeqi Athi’ Nur ‘Azizah Athiefah Fauziyyah Athi’ Nur ‘Azizah Ayu Rahayu Betri Anita Bintang Agustina Pratiwi Choirul Fatikhin Danes Suhendra Dini Nur Hakiki Esna Dilli Novianto Fitria Mayasari Frensi Riastuti Idayanti, Rahma Wulan Jekson Fresli La Ode Muhamad Munadi Lilis Hartati M. Haris Septian Mohamad Haris Septian Muhammad Hilmi Hatta N. Definiati Nabila Aisya Putri Pribadi Nopriyeni Nopriyeni Nurhaita Nurhaita Podesta, Fiana Pramono, Pradipta Bayuaji R. Zurina Rahma Wulan Idayanti Ridhwan Anshor Alfauzi Rita, Wismalinda Rukiah Lubis Sandy Ardiansyah Sandy Ardiansyah Sri Lilestina Nasution Sri Wijanarti Taufik, Ikhwan Tri Puji Rahayu Ujar Karuniansyah Yayan Triono