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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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SIFAT ORGANOLEPTIK DAN KADAR AIR KUNING TELUR ASIN ITIK MAGELANG DENGAN PENAMBAHAN EKSTRAK KAYU SECANG (Caesalpinia sappan L.) Yayan Triono; Nur Hidayah; Mohamad Haris Septian
Jurnal Ilmu dan Teknologi Peternakan Vol. 10 No. 1 (2022)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v10i1.19456

Abstract

Eggs are high protein and fat livestock products which makes them easily damaged. One of methods to maintain egg quality are by processing them into salted eggs with the addition of Secang wood extract (Caesalpinia sappan L.) as a natural preservative. This study aims to utilize and determine the best concentration of Secang wood extract in increasing the organoleptic properties and reducing the water content of the salted egg yolk of Magelang duck. The method used was Completely Randomized Design (CRD) with 4 treatments of different concentrations of Secang wood extract (0; 2.27; 4.44; and 6.52%) and 5 replications. Each replication contains 4 Magelang duck eggs. Data collected were analyzed by means of variance (ANOVA) at a significance level of 5% and significant differences between treatments were analyzed by Duncan. The results showed that the addition of 4.44−6.52% Secang wood extract were significantly reduced the aroma to slightly fishy (2.82−2.83), but the addition of Secang wood extract 6.52% had no significant effect on the color, which was orange (2.97−3.21), slightly salty texture (2.86−3.23), flavorless salty taste (2.20−2.52), and has not been able to reduce the water content (29.39−34.60%) of salted egg yolk Magelang duck. The conclusion of this research is that the addition of Secang wood extract to a concentration of 6.52% can reduce the fishy aroma, but has not affected the color, texture, taste, and water content of the salted egg yolk of Magelang duck. Keywords : magelang duck salted egg, organoleptic test, secang wood extract, water content
KONFIGURASI MESIN PRESS PERMEN TERNAK OTOMATIS BERBASIS SISTEM PNEUMATIK DENGAN TIGA AKTUATOR DOUBLE ACTING CYLINDER Ikhwan Taufik; Nur Hidayah; Rahma Wulan Idayanti; Tri Puji Rahayu; Choirul Fatikhin
Scientific Journal of Mechanical Engineering Kinematika Vol 7 No 1 (2022): SJME Kinematika Juni 2022
Publisher : Mechanical Engineering Department, Faculty of Engineering, Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/sjmekinematika.v7i1.208

Abstract

This research is an innovation carried out to meet the needs of animal feed. The way is to make feed supplements in the other various forms, like animal candy, molasses block, etc. The manufacture of feed supplements, which has been mostly done manually or by simple pressing machine. The making of animal candy was developed using an automatic animal candy press machine based on a pneumatic system with three double-acting cylinder actuators. This research to determine the schematic diagram of the pneumatic system simulation, design of the machine configuration, and determine the theoretical cycle time in the process of making animal candy using that machine. The method is creating a sequential diagram to determine one cycle time of making a candy and helping of software to make a schematic diagram simulation. The results are the movement system of the machine in one cycle is A- C- A+ B+ B- C+ according to the sequential diagram. The theoretical time required by the three actuators to complete one cycle of making an animal candy is 13.57 seconds (switch and losses are ignored).
Physicochemical, antioxidant capacity, and sensory properties of bligo juice (Benicasa hispida) with bligo peel extract addition Dini Nur Hakiki; Athiefah Fauziyyah; Sri Wijanarti; Nabila Aisya Putri Pribadi; Nur Hidayah
jurnal1 VOLUME 5 ISSUE 2, DECEMBER 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i2.732

Abstract

This study aimed to develop bligo juice as functional food by adding Bligo Peel Extract (BPE) with concentrations of 1%, 2%,and 3%. The characteristics of bligo juice before and after BPE addition were investigated by proximate analysis, examination of total solids, viscosity, vitamin C, and antioxidant capacity, and sensory evaluation. Results showed that BPE addition increased the vitamin C levels, antioxidant activity, carbohydrates, fats, and acceptance of color, flavor, and viscosity of bligo juice but decreased its acceptance of taste and acceptability. The addition of 1% BPE provided the highest acceptance rate compared with other variations. In summary, BPE addition increases the vitamin C, antioxidant activity, and carbohydrate content of bligo juice, thus improving its health benefits.
ORGANOLEPTIK PAHA ITIK MAGELANG DENGAN PERENDAMAN SARI BELIMBING WULUH (Averrhoa bilimbi L.) PADA KONSENTRASI BERBEDA Muhammad Hilmi Hatta; Rahma Wulan Idayanti; Nur Hidayah
Jurnal Ilmu dan Teknologi Peternakan Vol. 10 No. 2 (2022)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v10i2.19463

Abstract

Duck thigh meat is part of the carcass which has the highest percentage, which is 26.8% carcass. Duck meat has a high fat and protein content, so the meat is easily damaged by microbes. Microorganism contamination in duck meat can reduce the quality of the meat, so it is necessary to handle it to maintain the quality of the meat. One of the natural preservatives that can be used to protect food from spoilage and physical damage is bilimbi fruit (Averrhoa bilimbi L.). This study aims to determine the best concentration of bilimbi fruit in the organoleptic physical properties of Magelang duck thigh meat. This study used Magelang ducks aged 2-3 months on the thigh and used a completely randomized design (CRD) with 4 treatments (concentration of starfruit juice 0, 20, 40, 60% v/v) and 5 replications. Observational were analyzed by means of variance (ANOVA) at a 5% significance level, then if there were differences between treatments, further DMRT test was performed. The results showed that the immersion at a concentration of bilimbi fruit of as much as 60% significantly changed the color to ash (2.88) and reduced the scent to a slightly fishy (3.59), taste parameters changed to sour (3.16-3.59) with a concentration of bilimbi fruit 40-60% and had no significant effect on the texture of the Magelang duck thigh meat. This study concluded that soaking 60% starfruit juice for 30 minutes was able to reduce the fishy aroma, make the pale color, and the taste becomes sour, but does not affect the texture of Magelang duck thigh meat.
Ekstraksi Senyawa Bioaktif Kulit Jengkol (Archidendron jiringa) dengan Konsentrasi Pelarut Metanol Berbeda sebagai Pakan Tambahan Ternak Ruminansia: Extraction of Jengkol (Archidendron jiringa) Peel Bioactive Compounds with Different Concentrations of Methanol Solvents as Supplementary Feed for Ruminants Ridhwan Anshor Alfauzi; Lilis Hartati; Danes Suhendra; Tri Puji Rahayu; Nur Hidayah
Jurnal Ilmu Nutrisi dan Teknologi Pakan (Nutrition and Feed Technology Journal) Vol. 20 No. 3 (2022): Jurnal Ilmu Nutrisi dan Teknologi Pakan
Publisher : Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jintp.20.3.95-103

Abstract

This study aimed to determine the quantitative differences of bioactive compounds in jengkol peel with different concentrations of methanol solvents. Maceration method was used for the extraction process, while the content of bioactive compounds was measured using a uv-vis spectrophotometer. This study was designed in a complete randomized design (CRD) with five treatments of solvents (100% aquadest, methanol 24%, methanol 48%, methanol 72%, and methanol 96%) and four replications. The observed variables in this study included the yield of extracts, tannins, saponins, flavonoids, and total phenols. Data was analyzed using Analysis of Variance (ANOVA). The significant different data was further analyzed using DMRT to compare the treatments’ means. The results showed that the use of methanol solvent at different concentrations had no significant effect on the extract yield (4.50-5.50%) and total phenol (0.97-1.52%), whereas it had a significant effect on the content of tannins, saponins, flavonoids. The lowest tannins (2.98%), saponins (7.64%), and flavonoids (0.18%) content were produced by aquadest 100% solvent. The highest tannins (7,83%) content was produced by methanol 72%, while saponin (20.81%) and flavonoid (0.40%) content were produced by methanol 96%. The use of methanol solvent at a concentration of 72% to 96% is able to attract the most effective bioactive compounds in jengkol peel to utilize as a ruminant feed additive. Key words: Archidendron jiringa, bioactive compound, jengkol peel, methanol
Family Characteristics of Stunting in Lebong Regency Wismalinda Rita; Bintang Agustina Pratiwi; Betri Anita; Nur Hidayah; Fiana Podesta; Sandy Ardiansyah; Aning Tri Subeqi; Sri Lilestina Nasution; Frensi Riastuti
Jurnal Aisyah : Jurnal Ilmu Kesehatan Vol 7, No 2: June 2022
Publisher : Universitas Aisyah Pringsewu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (621.305 KB) | DOI: 10.30604/jika.v7i2.907

Abstract

Lebong is the district with the third-highest stunting rate in Bengkulu Province. Family characteristics, especially the mother, can affect the incidence of stunting in children. This study aims to determine the relationship between family characteristics and the incidence of stunting in the Lebong Regency, Bengkulu Province. The study used a case-control approach with a population of all children under five in the Lebong Regency. Sampling using purposive sampling technique obtained as many as 116 people (58 cases and 58 controls). Data were collected using a questionnaire that had passed the validity and reliability test stages. Furthermore, the collected data were analyzed by univariate, bivariate and multivariate (multiple linear regression analysis). Family characteristics, most of the mothers married at the age of 21 years (58.6%), pregnant at the age of 21-35 years (72.4%), Parity (82.8%), Types of Contraceptives IUDs and Injections (90.5% ) Mother's education graduated from high school (51.70%), education graduated from high school (51.70%). The employment of housewives (60.30%) and the number of family members is 2-4 people (81.90%). There is a relationship between maternal age at marriage, gestational age and maternal education with the incidence of stunting in the Lebong Regency. Mother's education is the most dominant factor associated with the incidence of stunting. Stunting prevention can be done by increasing maternal education or providing education to mothers with low education.  Abstrak: Lebong merupakan kabupaten dengan angka stunting tertinggi ketiga di Provinsi Bengkulu. Karakteristik keluarga terutama ibu dapat berpengaruh terhadap kejadian stunting pada anak. Untuk mengetahui hubungan karakteristik keluarga dengan kejadian stunting di Kabupaten Lebong Provinsi Bengkulu. Penelitian menggunakan pendekatan kasus control dengan populasi seluruh balita di Kabupaten Lebong. Pengambilan sampel menggunakan teknik purposive sampling, diperoleh sebanyak 116 orang (58 kasus dan 58 kontrol). Data dikumpulkan menggunakan kuesioner yang sudah melewati tahap uji validitas dan reliabilitas. Selanjutnya data yang terkumpul dianalisis univariat, bivariat dan multivariat (analisis regresi linier berganda). Karakteristik keluarga sebagian besar ibu menikah pada usia ? 21 tahun (58,6%), hamil pada usia 21-35 tahun (72,4%), Paritas (82,8%), Jenis Kontrasepsi IUD dan Suntik (90,5%) Pendidikan Ibu tamat SMA (51,70%),  Pekerjaan Ibu Rumah Tangga (60,30%) dan Jumlah anggota keluarga 2-4 orang (81,90%). Terdapat hubungan antara usia ibu menikah, usia hamil dan Pendidikan ibu dengan kejadian stunting di Kabupaten Lebong. Pendidikan ibu merupakan faktor yang paling dominan berhubungan dengan kejadian stunting. Pencegahan stunting bisa dilakukan dengan meningkatkan Pendidikan ibu atau memberikan edukasi pada ibu yang berpendidikan rendah.
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.
Penambahan Ekstrak Kayu Manis (Cinnamomu burmannii) terhadap Kualitas Sensoris Kuning Telur Asin : Additional Cinnamon (Cinnamomum burmannii) Extract on Sensory Quality of Yolk on Salted Egg Ujar Karuniansyah; Rahma Wulan Idayanti; Nur Hidayah
Jurnal Ilmiah Peternakan Halu Oleo Vol. 7 No. 2 (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.v7i2.262

Abstract

Modifikasi telur asin dari itik Magelang dengan penambahan ekstrak kayu manis (Cinnamomum burmanii) belum banyak dilaporkan. Penelitian ini memiliki tujuan untuk mengetahui level terbaik dari penambahan ekstrak kayu manis terhadap kualitas sensoris (warna, aroma, tekstur, rasa, dan daya suka) dan kadar air dari kuning telur asin. Rancangan Acak Lengkap digunakan pada penelitian ini dengan empat perlakuan (level ekstrak kayu manis yaitu 0,00; 2,27; 4,44; 6,52%) dan lima kali ulangan. Data hasil pengamatan dianalisis statistik dengan menggunakan ANOVA dan uji lanjut Duncan’s Multiple Range Test antar perbedaan perlakuan. Hasil penelitian menunjukan bahwa penggunaan ekstrak kayu manis 4,44-6,52% menurunkan (P<0,05) aroma amis kuning telur itik Magelang menjadi agak amis (3,02-3,03). Konsentrasi 2,27-6,52% mengubah rasa (P<0,05) dari tidak asin menjadi tidak asin beraroma (2,20-2,33). Kesimpulan dari penelitian ini yaitu, Penambahan ekstrak kayu manis (Cinnamomum burmanii) pada pembuatan telur asin dengan level 6,25% mampu merubah rasa dan menurunkan aroma amis kuning telur asin, namun tidak mempengaruhi tekstur, kadar air, warna, dan kesukaan.
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