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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Journal of Development Research MEDIAN Jurnal Pertanian Agros Jurnal Pengabdian Mitra Masyarakat
Selvia Tharukliling
STIPER SANTO THOMA AQUINAS JAYAPURA
Religion Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Law, Crime, Criminology & Criminal Justice Social Sciences Other

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 1 
Effect of Use Different Eggs with Different Techniques of Salted Eggs on the level of Consumer Preference Selvia Tharukliling; Zaenal Fanani
Journal of Development Research Vol. 2 No. 1 (2018): Volume 2, Number 1, May 2018
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Nahdlatul Ulama Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (585.989 KB) | DOI: 10.28926/jdr.v2i1.45

Abstract

This study aims to determine the effect of different types of eggs and salting techniques on making salted eggs to the level of consumer preference. Types of eggs used are duck eggs, laying chicken eggs and local chicken eggs. The three types of eggs will be in use by using the method of immersion and wrapping. This study used a completely randomized design with 2 x 3 factorial pattern with 3 replications to obtain 18 experimental units. The variables observed in this study are the color of egg yolk, egg texture, salty egg taste, and the level of consumer preference. Based on the results of the research results obtained for variables yellow eggs have a significant effect (p <0.01) with the highest value in duck eggs with the technique of wrapping and then in the duck eggs by immersion tech-niques while the chicken eggs and eggs on the eggs obtained results which is not much different. Next to the texture of salted eggs the results have no real effect but the highest value remains in duck eggs with wrapping technique. In taste ariable results have a significant effect (p <0.01) on the taste of salt-ed eggs and the best results are on duck eggs with packaging techniques. The last variable is the level of consumer preferences to the salted eggs results have a significant effect on the level of consumers with the highest value on duck eggs with immersion techniques. Of the four variables can be conclud-ed that the results showed the highest and best value according to the consumer is a salted egg from duck eggs with immersion techniques.
Antimicrobial Activity of Red Fruit (Pandanus conoideus Lam) Paste against Staphylococcus aureus and Escherichia coli in Burger Patties Selvia Tharukliling; Lilik Eka Radiati; Imam Thohari; Agus Susilo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 2 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.02.7

Abstract

This study aims to determine the antimicrobial activity of red fruit paste against Staphylococcus aureus FNCC-0047 and Eschericia coli FNCC-0091 by using ethanol and n-hexane as well as the total plate count value of the patty with red fruit paste added on different observations day. The concentration of paste extract for antimicrobial activity test was 6.25%, 12.5%, 25%, 50%. The calculation of the total value of the burger patty plate is calculated on the 3rd, 7th and 14th d with the red fruit paste content in the formula as much as 0%, 5%, 10%, 15%. The results showed that the fatty acids of red fruit paste were dominated by oleic acid and linoleic acid, which are unsaturated fatty acids and palmitic acid, which are saturated fatty acids. The yield of red fruit paste in n-hexane solvent was higher than ethanol solvent. There was a significant difference (P <0.05) from the use of different solvents to the mean clear zone of the two bacteria tested. The antibacterial activity shown by the ethanol extract and n-hexane extract of red fruit paste was in the inactive category at the 6.12% level, the moderate category at the 12.5% to 25% level and the strong category at the 50% level. There was a significant difference (P <0.05) from the total microbial value in each treatment where the higher the red fruit paste content in the patty, the lower the total microbial value found on each d of observation. The use of red fruit paste at a level of 10% to 15% can withstand the rate of microbial growth
TINGKAT KEBERHASILAN PROGRAM INSEMINASI BUATAN TERNAK SAPI POTONG DI DISTRIK NIMBOKRANG, JAYAPURA Selvia Tharukliling; Lucas Philip Hetharia
Agros Journal of Agriculture Science Vol 16, No 1: Edisi Januari 2014
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (50.012 KB)

Abstract

Pengembangan teknologi inseminasi buatan merupakan salah satu program utama dalam upaya peningkatan kualitas ternak dan merupakan teknologi tepat guna untuk penyebaran bibit unggul secara cepat, mudah, murah, dan dapat dijangkau masyarakat. Distrik Nimbokrang, Kabupaten Jayapura merupakan salah satu sentra pengembangan sapi potong melalui program IB. Tujuan penelitian ini adalah untuk mengetahui tingkat keberhasilan inseminasi buatan pada ternak sapi potong yang telah dilakukan oleh Dinas Peternakan Kabupaten Jayapura di Distrik Nimbokrang. Manfaat penelitian ini sebagai bahan informasi bagi peternak yang ingin menggunakan teknik inseminasi buatan dan diharapkan dapat menjadi acuan bagi pemerintah daerah dalam hal ini dinas peternakan dan instansi terkait lainnya dalam mengambil kebijakan yang tepat bagi pengembangan program Inseminasi Buatan (IB) Metode yang digunakan dalam penelitian ini adalah metode interview ke petugas inseminasi (inseminator) dan metode survey ke lokasi penelitian untuk mengetahui dan mendata jumlah ternak sapi yang melakukan inseminasi hingga beranak normal di Distrik Nimbokrang Kabupaten Jayapura. Hasil penelitian ini menunjukkan semakin menurunnya nilai S/C, yaitu 1,90 persen (tahun 2010) menjadi 1,38 (tahun 2012), dan semakin meningkatnya nilai CR, yaitu dari 70,61 persen menjadi 76,36 persen dan calving rate dari 65,91persen menjadi 75,00 persen, dengan nilai tersebut program IB di Distrik Nimbokrang dapat dikatakan berhasil.
Nutritional Content Of Fresh Seed, Pith, Pulp And Red Fruit Paste (Pandanus conoidus lamk) Type Of Mbarugum Origin Papua Selvia Tharukliling
Median : Jurnal Ilmu Ilmu Eksakta Vol. 14 No. 2 (2022): Jurnal Median
Publisher : Universitas Muhammadiyah Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (677.725 KB) | DOI: 10.33506/md.v14i2.1864

Abstract

Red fruit is an endemic plant of Papua which is rich in bioactive compounds both antioxidants and antimicrobials, the form or fraction of red fruit that is often used is red fruit oil and red fruit paste. Several other red fruit fractions are wasted and have not been utilized because information about their nutritional composition does not yet exist. This study aims to determine the comparison of the nutritional composition of each red fruit fraction starting from fresh seeds, pith, pulp and paste. This study uses laboratory analysis of the proximate value of each fraction, FFA value and carotene value. The results showed that the nutritional value of each red fruit fraction was different, for the value of protein, fat, carbohydrates and crude fiber the highest nutritional value was found in fresh seeds while the lowest value for all compositions except for water content was in the pith fraction. The FFA and carotene values ​​were highest in fresh seeds, then in the pasta and pulp fractions, while FFA and carotene pith were not detected.
PENDAMPINGAN BUDIDAYA JAGUNG MANIS MELALUI PRAKTEK DEMONSTRASI PLOT DENGAN APLIKASI ELISITOR BIOSAKA Ajang Maruapey; Akhmad Ali; Rajab Lestaluhu; M. Saleh Refra; Nurlela Nurlela; Selvia Tharukliling
Jurnal Pengabdian Mitra Masyarakat Vol 3, No 1 (2023): Edisi September
Publisher : Universitas Islam Sumatear Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/jurpammas.v3i1.7972

Abstract

Assistance in the practice of demonstration plots aims in addition to measuring the skills and capacity of farmers towards the adopted cultivation technology, as well as encourage farmers to return to nature by using Biosaka from natural materials (leaves) available in the surrounding environment as a substitute for chemical fertilizers. This activity was carried out in the farmer group Cendrawasi Jl. tuturuga Klamalu Village Mariat District Sorong Regency Southwest Papua in April to June, 2023 by involving students of the Faculty of Agriculture, Muhammadiyah University of Sorong (Unamin). The method applied in community service and empowerment activities to the community or farmers is the method of learning by doing. The achievements resulting from the mentoring activities of sweet corn cultivation demonstration plot practices with Elisitor Bisosaka include making plants grow lush, healthy, increasing sweet corn production by about 50%, in addition, the use of Elisitor Biosaka can save fertilizer and pesticide costs by about 50-60 %,
Co-Authors Agus Susilo Ajang Maruapey Akhmad ali Imam Thohari Lilik Eka Radiati Lucas Philip Hetharia M. Saleh Refra Nurlela Nurlela Rajab Lestaluhu Zaenal Fanani