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All Journal Jurnal Gizi dan Pangan Media Gizi dan Keluarga Jurnal Ilmiah Universitas Batanghari Jambi Indonesian Food Science and TechnologyJournal Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Journal of Applied Agricultural Science and Technology Jurnal Ilmiah Ilmu-Ilmu Peternakan
Suryono
Program Studi Peternakan, Fakultas Peternakan, Universitas Jambi
Religion Agriculture, Biological Sciences & Forestry Arts Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Health Professions Law, Crime, Criminology & Criminal Justice Social Sciences

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PENGARUH PEMBERIAN SUSU TERHADAP INDEKS MASSA TUBUH DAN KEPADATAN TULANG PUNGGUNG REMAJA PRIA Suryono Suryono; Ali Khomsan; Budi Setiawan; Drajat Martianto; Dadang Sukandar
Jurnal Gizi dan Pangan Vol. 2 No. 1 (2007)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (84.774 KB) | DOI: 10.25182/jgp.2007.2.1.1-7

Abstract

Milk is the best source of calcium and many studies suggest that adolescence who drink milk or eat other dairy foods have stronger bones and better nutritional status. The objectives of this study were to determine effect of high calcium and fresh milk on nutritional status and bone density. Variables measured in this study were body mass index and bone density of trunk. Samples were 55 adolescent boys aged 17 to 19 years old (students of TPB IPB). The study was conducted at TPB IPB dormitory during four months. The design of this study was nested randomized design with two factors. Two kinds of milk (fresh milk and high calcium milk) and 3 levels of volume (250 ml, 500 ml, and 750 ml) were used. Results of the study indicated that high calcium milk consumption was able to increase body mass index and bone density of trunk. It was found that high calcium consumption showed very highly significant effect (P<0.01) on bone density of trunk. Calcium from high calcium milk showed very highly significant effect (P<0.01) on body mass index. Based on general linear model equation, bone density of trunk can be estimated by high calcium milk consumption.
PENGARUH PEMBERIAN SUSU TERHADAP KADAR KALSIUM DARAH DAN KEPADATAN TULANG REMAJA PRIA Suryono Suryono; Budi Setiawan; Drajat Martianto; Dadang Sukandar
Media Gizi dan Keluarga Vol. 31 No. 1 (2007): Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1938.298 KB)

Abstract

Milk consumption during adolescence is considered an early means of preventing osteoporosis in adults. Osteoporosis is a systemic skeletal disease characterized by low bonedensity and microarchitectural deterioration of bone tissues, with a consequent increase in bone fragility and suspectibility to fracture. Augmenting bone mass during adolescence has beensuggested as a strategy to prevent osteoporosis. because adolescents may represent the final opportunity for substantially increasing bone mass before skeletal consolidation. The purpose of this Study was 10 determine effects of fresh and high calcium milk on blood calcium concentraJion and bone density. Variables measured in this study were blood calciumconcentration. bone density of spine and bone density of whole body. The study using 55 adolescent boys thal had 17 to 19 years old (students of TPB [PB) and was conducted at TPBIPB dormitory in four months. The design of this study is nesled randomized design with two factors are kind of mil (fresh milk, high calcium milk) and volume of each kind of milk (250 ml,500 ml, 750 mI). Results of the study indicated that fresh and high calcium milk in this research not significant effects (P>0.05) on blood calcium concentration and bone density of whole body.But, high calcium milk consunlption was able to increase bone density. It was found that high calcium consumption shawed very highly significant effect (P<O.OI) on bone density of spinewith 1.79% contributions. Based on general linear model equation. bone density of trunk can be estimated by high calcium milk consumption.
Development of High-Calcium Chicken Nuggets Fortified with Various Citric Acid - Extracted Chicken Eggshells Powder Suryono Suryono; Hutwan Syarifuddin; Jesayas Maranata; Musyid Musyid; Addion Nizori
Journal of Applied Agricultural Science and Technology Vol. 7 No. 1 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i1.133

Abstract

Chicken nuggets are ready-to-eat frozen processed meat products that are ground, steamed, molded, coated, frozen, and fried. Because chicken nuggets have a low calcium content, it must be done with the addition of chicken eggshells powder. Chicken eggshells powder contains natural calcium in the form of calcium carbonate. The current study aims to develop nuggets fortified with citric acid- extracted chicken eggshells powder. The purpose of this research was to determine the effect of fortified calcium citrate from chicken eggshells powder on the physicochemical properties of nuggets. This study used a completely randomized design with 6 treatment levels of chicken eggshells addition: 0%, 1%, 2%, 3%, 4% and 5%, replicated 3 times, so and 18 experimental units. Parameters observed were physico-chemical properties; moisture content, pH, protein and calcium content. The results showed that the citric acid extracted eggshell powder had a significant effect on moisture content, pH, protein content and calcium content of chicken nuggets. The best treatment was the addition of 3% eggshell powder with moisture content of 58.83%, pH value of 6.49, protein 17.23%, and calcium content of 129.99 mg/100g. It is recommended that further research can be conducted to investigate the effect of adding shell calcium on the quality and shelf-life of chicken nuggets during storage with various packaging and temperatures.
Karakteristik pH Putih dan KuningTelur, Kadar Lemak dan Nilai Organoleptik Telur Itik dengan Injeksi Larutan Bawang Putih (Allium sativum,Linn.): Characteristics of Albumen and Egg Yolk pH, Fat content and Organoleptic Value of Duck Eggs Injected with Garlic Extract (Allium sativum, Linn.) Suryono Suryono; Haris Lukman
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol. 23 No. 1 (2020): Mei 2020
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jiiip.v23i1.9573

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi larutan bawang putih dan lama penyimpanan serta interaksi keduanya terhadap karakteristik nilai pH putih dan kuning telur, kadar lemak dan nilai organoleptik telur itik. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap pola faktorial 4 X 4 dengan 4 (empat) ulangan. Faktor I adalah konsentrasi larutan bawang putih (K-0 = 0% ;K-1 =0,5 % : K-2 = 1% ; K-3 = 1,5%) dan Faktor II adalah lama penyimpanan (L-0 = tanpa penyimpanan ; L-1 = 1 hari ; L-2 = 2 hari ; L-3 = 3 hari). Parameter yang diamati meliputi nilai pH putih dan kuning telur, kadar lemak dan nilai organoleptik (warna, aroma, tekstur, rasa). Data dianalisis dengan sidik ragam dan apabila berpengaruh nyata dilanjukan dengan Uji Jarak Duncan. Hasil penelitian menunjukkan, bahwa konsentrasi larutan bawang putih yang diberikan berpengaruh tidak nyata (P>0.05) pada nilai pH kuning telur dan kadar lemak telur itik, yang artinya tidak menyebabkan peningkatan ataupun penurunan nilai parameter-parameter tersebut, akan tetapi berpengaruh sangat nyata (P<0.01), pada nilai pH putih telur serta nilaiorganoleptik isi telur (warna, aroma, tekstur, rasa). Selanjutnya lama penyimpanan telur itik berpengaruh tidak nyata (P>0.05) pada nilaipH kuning telur dan pada nilai organoleptik aroma, tekstur dan rasa isi telur, berpengaruh nyata (P<0.05) pada warna isi telur serta sangat nyata (P<0.01) pada nilai pH putih telur dan kadar lemak. Interaksi berpengaruh tidak nyata (P>0.05) pada hampir semua parameter yang diukur (nilai pH kuning telur dan nilai organoleptik (warna, tekstur, aroma dan rasa isitelur). Hanya terdapat interaksi sangat nyata (P<0.01) pada pH putih telur dan kadar lemak. Berdasarkan hasil penelitian ini dapat disimpulkan juga bahwa konsentrasi larutan bawang putih dan lama penyimpanan secara bersama-sama berpengaruh tidak nyata (P>0.05) pada nilai pH kuning telur dan berpengaruh sangat nyata (P<0.01) pada pH putih telur. Tidak terdapat interaksi nyata (P>0.05) pada hampir semua parameter yang diukur kecuali pada pH putih telur dan kadar lemak (P<0.01). Kata Kunci :teluritik, konsentrasi larutan bawang putih, lama penyimpanan,
The Fat Content and Organoleptic Value of Broiler Eggs Soaked in Bay Leaf Infusion (Eugenia polyantha)): - Suryono Suryono; Sestilawarti Sestilawarti
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 24 No 2 (2021): Nopember 2021
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (275.605 KB) | DOI: 10.22437/jiiip.v24i2.14655

Abstract

Chicken eggs are animal foods that are consumed by many people because they are cheaper and easier to obtain than other animal foods. Bay leaf is known to the public as one of the most popular kitchen spices not only because of its many health benefits, but also because of its attractive organoleptic quality (aroma). Eggs soaked in bay leaf infusion are also expected to produce attractive organoleptic qualities without affecting their chemical quality (fat content). The research design used was a 4 x 4 factorial randomized block design (RAK) with 4 replications. Factor I is the concentration of bay leaf infusion (4 concentrations) and factor II is the immersion time (4 times). Parameters observed included chemical quality (fat content) and organoleptic quality (color, aroma, texture, taste). The data were analyzed by means of variance and if it had a significant effect, it was continued with the Duncan's Distance Test. All treatments have not been able to significantly affect the fat content of eggs. The quality value produced is still in the range of fresh egg quality. The longer the immersion the lower the organoleptic value. This research still needs to be developed so that the egg quality is increasing, especially the organoleptic quality. Keywords: broiler eggs, bay leaf infusion, soaking time, fat content, and value organoleptic.
Analisis Keberlanjutan Program Penyediaan Air Minum dan Sanitasi Berbasis Masyarakat (PAMSIMAS) di Kecamatan Mersam Kabupaten Batanghari Provinsi Jambi Adinda Putri Kayama; Anis Tatik Maryani; Suryono Suryono
Jurnal Ilmiah Universitas Batanghari Jambi Vol 23, No 2 (2023): Juli
Publisher : Universitas Batanghari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jiubj.v23i2.4115

Abstract

PAMSIMAS (Community-Based Water Supply and Sanitation) is one of the PNPM (National Community Empowerment Program) to create clean and healthy living communities through the provision of community-based clean water and drinking water and community-based sanitation. The aims of this research are 1) describe the description of the characteristics in the implementation of the PAMSIMAS program in Mersam District, Batanghari Regency in 2022; 2) evaluate success in sustaining the PAMSIMAS program in Mersam District, Batanghari Regency, and 3) find out the relationship between age, gender, education, employment status and income in the sustainability of the PAMSIMAS program in Mersam Subdistrict, Batanghari Regency. This type of research is quantitative and qualitative research with a total sample of 358 respondents spread over 4 PAMSIMAS program beneficiary villages. The research was conducted in Mersam District, Batanghari Regency. The data were analyzed using the Chi-Square test. The research results show 1) there are differences in the frequency of the results of interviews with respondents in the four villages in Mersam District; 2) the success of the program was only successful in Sungai Puar Village with an assessment percentage of 51.19%; and 3) There is a relationship between income and program sustainability in Sengkati Mudo Village, there is a relationship between employment status and program sustainability in Seangkati Baru Village, there is a relationship between age and employment status and program success in Seangkati Kecil Village, and there is a relationship between education and program success in Sungai Puar Village. Therefore, to maximize the sustainability of the program, the government must pay attention to the sustainability aspects of the program and how to build the community to become managers of these facilities. The concern that arises from the community must also be fully focused on increasing the sustainability of the program.
Smart Packaging for Chicken Meat Quality: Absorbent Food Pad and Whatman Paper Applications Dirpan, Andi; Iqbal, Muhammad; Yumeina, Diyah; Prahesti, Kusumandari Indah; Djalal, Muspirah; Syarifuddin, Adiansyah; Bahmid, Nur Alim; Bastian, Februadi; Salengke, Salengke; Suryono, Suryono
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7. Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.30894

Abstract

Quality and shelf-life extension are major concerns in the development of meat packaging systems. The purpose of this study was to determine the effectiveness of absorbent food pads combined with intelligent packaging as well as to determine the correlation between active packaging and smart indicator labels. The active packaging applied absorbent food pads as carriers of active ingredients from basil and lemongrass, which are expected to extend the shelf life of chicken meat and maintain its quality. Meanwhile, intelligent packaging employs Whatman paper treated with Phenol Red (PR), providing real-time information on the quality of chicken meat. Various chicken meat spoilage test parameters such as thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), total bacteria of total plate Count (TPC), and pH were tested at chiller temperature (4oC) every 3 × 24 hours. The results of this study indicated that absorbent food pad with lemongrass essential oil can extend the shelf life of chicken meat by 3 days while, the intelligent indication label’s color profile changed from yellow at the beginning of application to red during chicken spoilage. Therefore, smart packaging from a combination of an absorbent food pad as active packaging and phenol red indicator label as intelligent packaging can potentially extend the shelf life of chicken and monitor the condition of chicken meat during storage.
Mapping Potential Fishing Ground in Kuala Tungkal, Tanjung Jabung Barat, Jambi Province Farhan Ramdhani; Septy Heltria; Suryono; M Hariski; Lauura Hermala Yunita; Sri Novianti; Yoppie Wulanda; Wulandari; Ester Restiana Endang Gelis
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 8 No. 1 (2025): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v8i1.5593

Abstract

This community service activity was carried out in Kuala Tungkal, Tanjung Jabung Barat Regency, Jambi Province, to address the challenges faced by fishermen in identifying potential fishing grounds. The primary focus was creating a map of potential fishing grounds based on oceanographic data to enhance the efficiency and productivity of fishermen. The methods included collecting oceanographic data, satellite imagery, and performing geospatial analysis using ArcGIS 10.8 software to predict and map the potential fishing grounds. Training sessions were held to teach fishermen how to use GPS and fishing ground maps, enabling them to predict and navigate fishing locations more effectively. This activity was carried out by involving several participations; fishermen, local government, and Fisheries Service of Tanjung Jabung Barat Regency. The map produced by the team depicts strategic locations in the waters of Kuala Tungkal (FMA 711) based on sea surface temperature (SST) and chlorophyll-a indicators. There are 105,633 potential fishing points being identified in this area. SST values range from 28.2°C to 32°C, and chlorophyll-a values range from 0.2 mg/m³ to 2 mg/m³.  The training outcomes demonstrated that most fishermen could effectively use GPS and the fishing ground map during fishing operations. The active participation of fishermen and the provision of technology training is pivotal in the program’s success. Consequently, the utilization of potential fishing ground maps based on oceanographic data has the potential to enhance fishermen's performance and contribute to sustainable fisheries resource management in the FMA 711 area.
Co-Authors Addion Nizori Adinda Putri Kayama Ali Khomsan Anis Tatik Maryani Bahmid, Nur Alim Budi Setiawan Dadang Sukandar Dirpan, Andi Djalal, Muspirah Drajat Martianto Ester Restiana Endang Gelis Farhan Ramdhani Februadi Bastian Haris Lukman Hariski, M Hutwan Syarifuddin Jesayas Maranata Lauura Hermala Yunita Mochammad Imron Awalludin Musyid Musyid Prahesti, Kusumandari Indah Salengke, Salengke Septy Heltria Sestilawarti Sestilawarti Sri Novianti Syarifuddin, Adiansyah Wulandari Yoppie Wulanda Yumeina, Diyah