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A Model to Predict The Live Bodyweight of Livestock Using Back-Propagation Algorithm Inggih Permana; Ria Agustina; Endah Purnamasari; Febi Nur Salisah
TELKOMNIKA (Telecommunication Computing Electronics and Control) Vol 16, No 4: August 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/telkomnika.v16i4.6716

Cattle is the most popular livestock in Indonesia. Assessments of the live bodyweight of cattle can be conducted through weighing or predicting. Weighing is an accurate method, but it is not efficient due to the prices of scales that most traditional farmers cannot afford. Prediction is a more affordable technique however occurrences of error remains high. To deal with this issue this research has created a model predicting the live bodyweight of cattle through Back-Propagation algorithm. There are four morphometric variables examined in this study: (1) body length; (2) withers height; (3) chest girth; and (4) hip width. Based on comparative results with conventional prediction methods, Schoorl Indonesia and Schoorl Denmark, showed that the method offered has a lower error. Rate of error is 60.54% lower than Schoorl Denmark and 53.95% lower than Schoorl Indonesia.

EMISI CO2 PADA PERKEBUNAN KELAPA SAWIT (Elaeis guineensis Jacq) YANG DITUMPANGSARIKAN DENGAN TANAMAN PANGAN FASE BERBEDA DI TANAH MINERAL Muhammad Misbahuddin; Ervina Aryanti; Endah Purnamasari; Indah Permanasari; Mokhamad Irfan; Ahmad Taufiq Arminudin
Jurnal Agroteknologi Vol 8, No 2 (2018): Februari 2018
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/ja.v8i2.4237

Land changes become oil palm plantations accused of contributing greenhouse gas emissions (GHG) included in the mineral soil, therefore it is very important to gather information in mineral soil CO2 emissions to support mitigation and adaption to climate change. This purpose of this research determine the CO2 emissions in the oil palm plantations planted crops in the vegetative stage and generative phase, as well as to determine the ratio of CO2 emissions in the oil palm plantations planted crops in the vegetative stage and generative phase. This research was conducted in November 2015 to February 2016 in Subdistrict of Tambang, District of Kampar, Province Riau. The method used in this research was Random Block Design with four treatments and replications. The treatments were oil palm-bera, oil palm-corn, oil palm-soy bean, oil palm-intercropping corn soy bean. The research showed that CO2 emissions in the oil palm plantation intercropped with crops (corn and soybeans) in the vegetative phase showed no significantly different. Comparison large of CO2 emissions indicated oil palm-corn vegetative phase.

NILAI THIOBARBITURIC ACID (TBA) DAN KADAR LEMAK DENDENG DAGING KAMBING YANG DIRENDAM DALAM JUS DAUN SIRIH (Piper betle L.) PADA KONSENTRASI DAN LAMA PENYIMPANAN YANG BERBEDA Endah Purnamasari; Nurhasni Nurhasni; Wieda Nurwidada Haritsah Zain
Jurnal Peternakan Vol 9, No 2 (2012): September 2012
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v9i2.158

This research was conducted from December 2011 until April 2012 in Post-Harvest Technology Laboratory, Laboratory Nutrition Science and Chemistry Faculty of Agriculture and Animal Science of Islamic State University of Sultan Syarif Kasim Riau and Chemical Fisheries Product Laboratory of Fisheries and Marine Sciences Faculty of Riau University. This study aims to determine the effect of soaking dried meat (dendeng) goat in juice of betel leaves to TBA and fat value with different concentration and storage time. The research used a Completely Randomzed Design with 2 x 2 factorial with two replications. The factors were concentration of betel leaf juice (0%, 10%, 20%, 30% and 40%) and storage time (0, 1, 2, 3 and 4 months). Observed variables were the TBA score and fat of dried goat meat (dendeng). The results indicated that dried meat goat (dendeng) soakied in the juice of betel leaves and storage time influence significantly (P< 0.05) on TBA score and fat of dried meat goat. The best result was soaking dried meat goat (dendeng) on 20% of betel leaf juice during 1 months storage

SIFAT FISIK DAGING AYAM PETELUR AFKIR YANG DIRENDAM DALAM EKSTRAK KULIT NENAS (Ananas comosus L. Merr) DENGAN KONSENTRASI YANG BERBEDA Endah Purnamasari; Muhammad Zulfahmi; Irdha Mirdhayati
Jurnal Peternakan Vol 9, No 1 (2012): Februari 2012
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v9i1.163

The aims of this study were to determine the effect of immersing culled layer chicken meat into the pineapple skinextract with different concentrations on the water holding capacity (WHC), water content (WC), pH, tenderness, odor andcolor. The experimental design was Completely Randomized Design (CRD) with four replications. Treatments wereconcentrations of pineapple skin extract which consisted of four levels that is 0%, 15%, 27,5% and 40%, respectively.Results showed that immersion of culled layer chicken meat into the pineapple skin extract had significant effect (P<0,01) onWHC, pH, tenderness. The concentration of 27,5% of pineapple skin extract could increase tenderness, decreased WHC andpH.

MUTU KIMIA DENDENG SEMI BASAH DAGING AYAM YANG DIRENDAM JUS DAUN SIRIH (Piper betle L.) DENGAN KONSENTRASI DAN LAMA PERENDAMAN BERBEDA Endah Purnamasari; Dewi Saadatul Munawarah; Syukria Ikhsan Zam
Jurnal Peternakan Vol 10, No 1 (2013): Februari 2013
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v10i1.153

This research was conducted in September until October 2012 in the Laboratory of Post-Harvest Technology; Laboratory of Patology, Entomology and Microbiology Islamic State University of Sultan Syarif Kasim Riau, and in the Food Chemistry Laboratory Faculty of Fisheries and Marine Science Riau University. The aims of this research was to know the protein content, fat content, water content and ash content. This research was based on Completely Randomized Design with factorial pattern (two factors) with two repetitions. The first factor was the concentration of betle leaf juice ( 0%, 5%, 10% and 15% ) and the second factor was the soaking duration (0, 5, 15 and 15 hours). The results showed that increasing betle leaf juice and soaking duration gave very significant effect (P<0,01) to increase protein content, to lower fat content and water content but no significant effect on ash content. The best treatment of protein content 15% and soaking duration 15 hours (29,35%), fat content 15% and soaking duration 15 hours (0,50%), water content 15% and soaking duration 15 hours (45,45%) and ash content 15% and soaking duration 5 hours (1,40%).

KUALITAS FISIK DAN NUTRISI ECENG GONDOK (Eichornia crassipes) DENGAN LAMA FERMENTASI YANG BERBEDA Evi Irawati; Endah Purnamasari; Fadly Arsyad
Jurnal Peternakan Vol 16, No 1 (2019): Februari 2019
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v16i1.3679

Pakan merupakan salah satu faktor yang penting dalam usaha peternakan. Eceng gondok dapat dijadikan sebagai salah satu pakan alternatif dengan cara fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap kualitas fisik dan nutrisi eceng gondok. Penelitian ini dilaksanakan pada bulan April sampai Mei 2016 di Laboratorium Agrostologi, Industri Pakan dan Ilmu Tanah serta Laboratorium Ilmu Nutrisi dan Kimia Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau. Penelitian ini dilakukan dengan metode eksperimen. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan dan 6 ulangan. Perlakuan pada penelitian ini adalah lama fermentasi A = 7 hari, B = 14 hari dan C = 21 hari. Parameter yang diamati berupa fisik (pH, warna, aroma, tekstur dan jamur) dan nutrisi (protein kasar dan serat kasar). Hasil penelitian ini menunjukkan bahwa lama fermentasi memberikan pengaruh dalam meningkatkan kualitas pH, warna, aroma dan protein kasar. tetapi tidak dapat meningkatkan tekstur, dan menurunkan serat kasar. Disimpulkan bahwa fermentasi sampai 41 hari sudah mampu meningkatkan protein kasar dan belum mampu menurunkan serat kasar.

SIFAT FISIK DAGING AYAM PETELUR AFKIR YANG DIRENDAM DALAM EKSTRAK KULIT NENAS (Ananas comosus L. Merr) DENGAN KONSENTRASI YANG BERBEDA Endah Purnamasari; Muhammad Zulfahmi; Irdha Mirdhayati
Jurnal Peternakan Vol 9, No 1 (2012): Februari 2012
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v9i1.164

The aims of this study were to determine the effect of immersing culled layer chicken meat into the pineapple skinextract with different concentrations on the water holding capacity (WHC), water content (WC), pH, tenderness, odor andcolor. The experimental design was Completely Randomized Design (CRD) with four replications. Treatments wereconcentrations of pineapple skin extract which consisted of four levels that is 0%, 15%, 27,5% and 40%, respectively.Results showed that immersion of culled layer chicken meat into the pineapple skin extract had significant effect (P<0,01) onWHC, pH, tenderness. The concentration of 27,5% of pineapple skin extract could increase tenderness, decreased WHC andpH.

EFEKTIVITAS PERENDAMAN DAGING SAPI DALAM EKSTRAK PEGAGAN (Centelia asiatica L.) Yunardi Irdha; Mirdhayati dan; Endah Purnamasari
Jurnal Peternakan Vol 4, No 1 (2007): Februari 2007
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v4i1.264

Meat preservation generally carries put by refrigeration, heating and adding chemical preservation materials. Purpose of the· preservation is to keep meat quality, because meat is one of high nutrient food materials. The content of nutrient in meat is good media for the growth of bacteria, and then they can decrease meat quality. Hence; it needs some treatments, one of them is a natural preservation such as extract of Centella asiatica L. that content salt minerals and bacterial compound, and it can block and remove bacteria.The purpose of this research is to determine influence extract of Centella asiatica 1. with different concentrations to water content, pH, and total bacterial colony, and sensorial value (color, texture, and aroma) of beef. This research uses a Complete Random Design that consists of four treatments with three repeat. The treatments are adding extract of Centella asiatica L. for 0 ml, 10 ml, 20 ml, 30 m1. Submersion of beef within the extract of Centella asiatica L. takes about 30 minutes. Resulted variables data statically processed by using various analysis. If the differences happen among the treatments, then must be perform following test by using Duncan Multiple Range Test (DMRT). Theresult of this research show that the beef submersions with adding 30 ml of extract of Centella asiatica L. is most effective in decreasing water content of beef to 61.32%, pH to 5.17, total bacterial colony to 5:1 x 105 CFU / gram and color change to undesirable brownish red. But it's not influential to texture and aroma. Beef have in a row pattern, approximately soft and nice look, fresh blood aroma.

PEMANFAATAN EKSTRAK KULIT NENAS (Ananas comosus L. Merr) DALAM MENINGKATKAN KUALITAS DAGING AYAM PETELUR AFKIR ENDAH PURNAMASARI '; ALHAMI ELTHA '; DEWI FEBRINA '; EVI IRAWATI '
Jurnal Sagu Vol 13, No 2 (2014)
Publisher : Universitas Riau

After 2 years producing eggs, a layer hen is considered not productive anymore, and usually exploited as analternative source of chicken meat, other than natural broiler chicken. However, the texture and quality ofthe meat is less favorable compared to the broiler meat, in terms of its tenderness and nutritional values, eg.protein, fat, and its ash contents. Marinating the meat with pineapple’s skin extract (which containedpineapple’s bromelain enzyme) was considered would improve the meat tenderness. This study was aimed tomeasure the levels of protein, fat, ash, water, and pH of the ex layer hens’ meat marinated in pineapple skinextracts with different concentrations. The Completely Randomized Design (CRD) with 5 treatments and 4replications were applied to the experiment. The treatment was comprised of 5 level of concentration of skinextract of pineapple, i.e. 0%, 25%, 50%, 75%, and 100% w/v. The meat was marinated for 30 minutes.Variables measured were pH, moisture content, protein content, ash content, and fat content. Differencesbetween treatments then analyzed further with Duncan’s Multiple Range Test (DMRT). The result showedthat marinating the ex layer chicken breast’s in the skin extracts of pineapple 100% w/v gave a very significantdifference in improving to the highest protein content, while the water content and pH levels of the meatshowed the lowest value.Key words : ex laying chicken’s meat, pineapple-skin’s extract, bromelain, meat’s texture

Pendampingan Peningkatan Manajemen Mutu ISO 9001:2015 di Badan Pengelola Pajak Daerah Kabupaten Ogan Komering Ilir Leriza Anggraini; Endah Purnamasari; Faradillah Fadhillah; Lastri Astuti; Imelda Saluza
DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Vol 5 No 2 (2021)
Publisher : Politeknik Negeri Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar

Badan Pengelola Pajak Daerah (BPPD) merupakan unsur pelaksana urusan penunjang keuangan sub pengelolaan pajak daerah yang melayani pengelolaan penerimaan pajak dan retribusi daerah. BPPD melaksanakan tugas pembantuan dibidang pendapatan daerah. Kabupaten Ogan Komering Ilir (OKI) memiliki potensi yang besar penerimaan pendapatan salah satunya melalui pajak dan retribusi daerah. BPPD OKI sebagai instansi pelayanan yang melayani masyarakat langsung harus memiliki sistem manajemen mutu yang memadai serta dapat diimplementasikan dengan baik guna meningkatkan pelayanan publik yang diharapkan dapat meningkatkan pendapatan daerah Kabupaten OKI. Sistem manajemen mutu memiliki standar dalam implementasinya. Salah satu nya diatur dalam ISO. Implementasi ISO 9001:2015 diharapkan menjadi salah satu cara peningkatan produktivitas. Guna meningkatkan kepercayaan dan jaminan kualitas pelayanan yang diberikan sehingga perlu peningkatan efisiensi proses, biaya, kepuasan konsumen. Pendampingan ini diberikan untuk memberikan pemahaman kepada pegawai beserta staff mengenai implementasi ISO 9001:2015 khususnya sistem manajemen mutu. Pentingnya sistem manajemen mutu dalam pelaksanaan pelayanan maupun non pelayanan pada BPPD dapat meningkatkan pendapatan badan maupun kabupaten.

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