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All Journal Buletin Peternakan AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Kumawula: Jurnal Pengabdian Kepada Masyarakat Journal of Tropical Animal Science and Technology Bantara Journal of Animal Science PETERPAN (Jurnal Peternakan Terapan) Jurnal Pengabdian Masyarakat Indonesia MALLOMO: Journal of Community Service Jurnal sains dan teknologi industri peternakan
Engkus Ainul Yakin
Departement Of Animal Husbandry Faculty Of Agriculture Universitas Veteran Bangun Nusantara
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Public Health Social Sciences Veterinary Other

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Pengaruh Lama Fermentasi Terhadap Aktivitas Enzim dan Lignin Pada Proses Fermentasi Kulit Buah Kakao Menggunakan Kapang Phanerochaete chrysosporium Engkus Ainul Yakin; Ali Mursyid Wahyu Mulyono
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 2 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i2.51

Abstract

Penelitian dilakukan untuk mengetahui aktivitas enzim lignilolitik dan lignin pada proses fermentasi kulit buah kakao. Substrat yang digunakan yaitu kulit buah kakao sedangkan penggunaan kapang yaitu Phanerochaete chrysosporium. Preparasi KBK yaitu KBK segar dicacah, digiling halus kemudian dikeringkan. Preparasi kapang dengan menumbuhkan kapang dalam medium cair. Metode penelitian yang dilakukan yaitu lama fermentasi yang dilakukan adalah melakukan fermentasi KBK dengan lama hari yang berbeda yaitu 5, 7, 9, 11 dan 13 hari pada suhu 370 C dan pH 7 menggunakan lima perlakuan dan lima ulangan. P0 = fermentasi KBK selama 5 hari, P1 = fermentasi KBK selama 7 hari, P2 = fermentasi KBK selama 9 hari, P3 = fermentasi KBK selama 11 hari, P4 = fermentasi KBK selama 13 hari. Fermentasi dengan menggunakan erlenmeyer 500 ml dan ditutup dengan kapas. Variabel yang diamati meliputi aktivitas enzim LiP dan MnP, NDF, ADF, lignin. Analisis data yang diperoleh akibat perlakuan diuji dengan Analisis Variansi (ANOVA) dengan rancangan penelitian pola searah, bila terdapat perbedaan variabel karena perlakuan dilanjutkan dengan uji lanjut Duncan’s multiple range test (DMRT) untuk mengetahui perbedaan antar perlakuan. Hasil penelitian menunjukkan fermentasi selama 7 hari aktivitas enzim tertinggi LiP sebesar  0,527 ± 0,04 unit/ml dan MnP sebesar 0,063 ± 0,00  unit/ml, kandungan lignin terendah 26,30± 0,35%. Kesimpulan dari penelitian ini yaitu fermentasi dengan menggunakan kapang Phanerochete chrysosporium baik pada fermentasi selama 7 hari.
Fermentasi dengan Menggunakan Berbagai Jenis Mikrobia untuk Menurunkan Kandungan Saponin Buah Trembesi (Sammanea saman) Ahimsa Kandi Sariri; Engkus Ainul Yakin
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 3, No 2 (2019): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v3i2.547

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh fermentasi dengan menggunakan berbagai mikrobia terhadap kandungan saponin dan nutrient buah trembesi. Agensia fermentasi yang digunakan terdiri dari dua kelompok yaitu jamur   Aspergillus niger dan bakteri  Lactobacillus plantarum. Rancangan yang digunakan adalah Rancangan Acak Lengkap pola searah perlakuan diulang sebanyak 3 kali sehingga terbentuk kombinasi perlakuan 12 unit percobaan. Analisis yang dilakukan meliputi analisis kandungan saponin dan analisis proksimat daun trembesi. Penelitian ini dapat disimpulkan bahwa penggunaan Aspergillus niger dan Lactobacillus plantarum dalam fermentasi dapat menurunkan kandungan saponin dalam buah trembesi dan penggunaan Aspergillus niger dan Lactobacillus plantarum dalam fermentasi dapat menurunkan kandungan kandungan serat kasar dan meningkatkan protein kasar buah trembesi.
APLIKASI TEKNOLOGI BUDIDAYA MINA AYAM DI DESA SELOREJO GIRIMARTO WONOGIRI Engkus Ainul Yakin; Ali Mursyid Wahyu Mulyono; Ahimsa Kandi Sariri; Sri Sukaryani
Kumawula: Jurnal Pengabdian Kepada Masyarakat Vol 3, No 2 (2020): Kumawula: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/kumawula.v3i2.27642

Abstract

Pengabdian kepada masyarakat ini dilakukakan untuk mengetahui pengaruh dari budidaya mina ayam yang diterapkan pada kelompok tani. Tujuan khusus yang ingin dicapai yaitu meningkatkan pengetahuan masyarakat kelompok tani mengenai budidaya mina ayam sekaligus meningkatkan ekonomi masyarakat pedesaan. Metode pengabdian yang dilakukan dengan melakukan penyuluhan, pelatihan serta pendampingan mengenai teknik budidaya mina ayam. Komoditi yang dipakai pada teknologi mina ayam yaitu ikan lele dan ayam petelur. Selama kegiatan pengabdian didatangkan narasumber untuk menambah wawasan mengenai ayam petelur maupun ikan lele. Variabel yang diamati yaitu peningkatan pengetahuan masyarakat, produksi lele, dan produksi telur. Hasil pengabdian masyarakat ini menunjukkan peningkatan pengetahuan pengetahuan kelompok mengenai pemeliharaan ayam petelur sebesar 14,30% dan pemeliharaan budidaya ikan lele sebesar 20%. Pemeliharaan ikan lele menghasilkan berat badan akhir rata-rata yaitu 72,96 g/ekor; ADG (average daily gain) 1,17 g/ek/hari; dan FI sebesar 62 kg. Untuk produksi telur rata-rata selama pemeliharaan mina ayam yaitu 87,93%. Dari kegiatan yang telah dilaksanakan dapat disimpulkan bahwa kegiatan mina ayam dapat lebih menekan biaya pakan untuk budidaya ikan lele.Community service was conducted to determine the effect of integrated chicken-fish farming application to the local farmer group. Specific objective to be achieved was to increase the farmer’s knowledge abaout the integrated chicken-fish farming as well as to improve the rural economy. The method of community service performed by counseling, training and mentoring of the integrated chicken-fish farming techniques. Commodity used in the integrated chicken-fish farming technology were catfish and laying hens. During the community service activities, speakers were broght to broaden farmer’s knowledge redarding the laying hens and catfish. Variables observed were catfish production, egg production, and the results of pre-test and post-test. The results demonstrated the catfish yield the final weight average of 72.96 g/fish; average daily gain of 1.17 g /head/day, and the feed intake was 62 kg. For the average egg production during maintenance mina chicken was 87.93 %. In the post-test and pre-test for laying hens and aquaculture catfish farming activities increased scores in a row were 14.30 % and 20.00 %. Based on the  activities that have been implemented, it can be concluded that the activity of the integrated chicken-fish was able to reduce the cost for the catfish feeding. 
EFFECT OF LIGNOSELULOLITIC FUNGUS TO ENZIMATIC ACTIVITY, FIBER FRCTION, AND DIGESTIBILITY ON FERMENTATION PROCESS OF COCOA POD Engkus Ainul Yakin; Zaenal Bachruddin; Ristianto Utomo; Ria Millati
Buletin Peternakan Vol 41, No 3 (2017): BULETIN PETERNAKAN VOL. 41 (3) AGUSTUS 2017
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v41i3.22657

Abstract

The study was conducted to determine the enzyme activity, fiber fraction and digestibility in the fermentation process of cocoa pod. The substrate was used the cocoa pod while the fungi used Phanerochaete chrysosporium, Pleurotus ostreatus and Schizophyllum commune. Preparation of cocoa pod was chopped, finely ground and then dried. Preparation of fungi by growing fungi in liquid medium. Research methodology was the fermentation conducted with different fungi used four treatments and five replications. T1 = fermentation of cocoa pod without fungi addition, T2 = fermentation of cocoa pod with P. chrysosporium addition, T3 = fermentation of cocoa pod with  P. ostreatus addition, and T4 = fermentation of cocoa pod with S. commune. Fermentation used Erlenmeyer 250 ml and weight of cocoa pod was 100 gram. Fungi added on 5% from substrat weight bassis dry matter. Variables observed was enzyme activity, fiber fraction and digestibility . This study was designed using research design completely randomized design with a unidirectional pattern analysis of variance. Significant variables followed Duncan’s multiple range test. The results showed fermentation used P. chrysosporium has highest lignin peroxidase enzyme activity of 0.52±0.04 U/mL and mangan peroxidase 0.06±0.00 U/mL, neutral detergent fiber 75,54±0,41%, acid detergent fiber 68,10±0,30%, lignin 26,86±0,19%, cellulose 27,17±0,25%, hemicellulose 6,77±0,52%, dry matter digestibility 69,70±0,43% and organic matter digestibility 69,59±1,03%. The conclusion from this research that the fermentation by using fungi P. chrysosporium addition has the best result to degradated lignin. 
Substitution of the Fermented Cocoa Pod Waste in to the Grass Based Diet on Performance of Bligon Goat Engkus Ainul Yakin; Sri Sukaryani; Catur Suci Purwati
Buletin Peternakan Vol 45, No 1 (2021): BULETIN PETERNAKAN VOL. 45 (1) FEBRUARY 2021
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v45i1.61589

Abstract

This experiment was aimed to evaluate the effect of fermented cocoa pod as feed for Bligon goats. Sixteen Bligon goat with a body weight of 11-13 kg were put into individual cages which were equipped with feed and drink containers. The study design used a randomized block design, where initial body weight in as peragam with four treatments and four replications. Fermented cocoa pod used Trametes versicolor. The experimental treatments were T1= 30% of fresh king grass + 50% of dried king grass + 20% of concentrate; T2= 30% of fresh king grass + 30% of dried king grass + 40% of concentrate; T3= 30% of fresh king grass + 30% of cocoa pod + 40% of concentrate; and T4= 30% of fresh king grass + 30% of cocoa pod fermented + 40% of concentrate. Observed variables were feed intake, body weight gain and feed conversion. The result showed that fermented cocoa pod at the level of 30% had higher (P<0.05) infeed intake (560.33 g day-1), body weight gain (101.79 g head-1day-1), and feed conversion (5.50) compared to other treatments. The conclusion of this study were the use of 30% cocoa pod fermented in the ration showed the best body weight gain and feed conversion on Bligon goat performance. 
Fermentation Technology using Phanerochaete chrysosporium to Improve the Quality of Nutrition of Pod Coffe as Ruminant Feed Engkus Ainul Yakin; Ali Mursyid Wahyu Mulyono; Ahimsa Kandi Sariri
Buletin Peternakan Vol 45, No 4 (2021): BULETIN PETERNAKAN VOL. 45 (4) NOVEMBER 2021
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v45i4.69668

Abstract

This study was carried out to assess the effect of solid state fermentation by using P. chrysosporium on nutrient composition of pod coffee and to evaluate its potency as ruminant feed in vitro. The in vitro experiment was conducted to determine fermentability of treated pod coffee. Fermented pod coffee by P. chrysosporium 0, 1, 2, 3, 4 % (R0 to R4). Pod coffee were air dried to moisture content of 10%-15% and then fermented with P. chrysosporium. The solid state fermentation trials were carried out on a laboratory scale. The result of this studi were fermentation of pod coffee by P. chrysosporium increased protein from 10.36% to 12.64%, and cellulose from 18.51% to 23.80%, and decreased lignin, from 64.42% to 44.04%, tannin from 1.02% to 0.18%, and caffeine from 1.39% to 0.20%. There were no differences in ruminal pH and N-ammonia production but volatile fatty acid production and dry matter digestibility decreased as the fermented of pod coffee level increased. The ruminal protozoa population in fermented of pod coffee diets was lower than the control diets (P<0.05). Conclusion in this study that fermented of pod coffee with P. chrysosporium can increase protein and cellulose concentration, but decrease lignin, tannin, and caffeine concentration.
PERBANDINGAN LAMA FERMENTASI MENGGUNAKAN Aspergillus niger TERHADAP KADAR NUTRISI KULIT KENTANG Sri Sukaryani; Desy Lestari; Engkus Ainul Yakin
Jurnal Sains dan Teknologi Industri Peternakan Vol 1 No 2 (2021): Agustus 2021
Publisher : Program Studi Peternakan Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jstip.v1i2.464

Abstract

ABSTRAK Kulit kentang merupakan salah satu limbah dapur yang masih bisa dimanfaatkan sebagai pakan ternak, namun disisi lain kulit kentang jika dimanfaatkan sebagai pakan ternak memiliki nilai gizi yang kurang karena kandungan serat kasar (SK) yang tinggi sehingga perlu dilakukan fermentasi menggunakan Aspergillus niger. Penelitian ini bertujuan untuk mengetahui kadar nutrisi kulit kentang yang difermentasi menggunakan Aspergillus niger. Desain percobaan menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan 3 perlakuan dan 6 kali ulangan. Data hasil penelitian ini dianalisis menggunakan Analysis of Variance (ANOVA) dan Multiple Range Test (DMRT) pada level signifikansi 5 % & 1 %. Hasil penelitian menunjukan bahwa fermentasi kulit kentang menggunakan Aspergillus niger sebesar 2% berpengaruh nyata terhadap lemak kasar (P<0,05) tetapi tidak berpengaruh nyata terhadap kadar protein terlarut dan kadar serat kasar (P>0,05). Nilai rata-rata protein terlarut pada perlakuan P1: 15,09%, P2: 15,66% dan P3: 17,21%, nilai rata-rata kadar serat kasar pada perlakuan P1: 54,82%, P2: 53,36% dan P3: 52,58%, serta rata-rata kadar lemak kasar pada perlakuan P1: 14,20%, P2: 15,26% dan P3 15.77%. Kesimpulan dari penelitian ini adalah bahwa fermentasi kulit kentang selama 1-3 minggu menggunakan Aspergillus niger sebanyak 2% berpengaruh nyata terhadap lemak kasar, tetapi tidak berpengaruh nyata terhadap kadar protein terlarut dan kadar serat kasar. Namun secara visual kadar protein terlarut mengalami peningkatan serta kadar serat kasar mengalami penurunan. . Kata kunci: Aspergillus niger, fermentasi, kadar nutrisi, kulit kentang ABSTRACT Potato peel is one of the kitchen wastes that can still be used as animal feed, but on the other hand, potato skins if used as animal feed have less nutritional value because of the high crude fiber content, so it is necessary to ferment it using Aspergillus niger. The purpose of this research was to determine the nutritional content of potato peels fermented using Aspergillus niger. The experimental design used a completely randomized design (CRD) with a unidirectional pattern with 3 treatments and 6 replications. The data from this study were analyzed using Analysis of Variance (ANOVA) and Multiple Range Test (DMRT) at a significance level of 5% & 1%. The results showed that potato peel fermentation using Aspergillus niger at 2% had a significant effect on crude fat (P<0.05) but had no significant effect on soluble protein content and crude fiber content (P>0.05). The average value of dissolved protein in treatment P1: 15.09%, P2: 15.66% and P3: 17.21%, the average value of crude fiber content in treatment P1: 54.82%, P2: 53.36 % and P3: 52.58%, and the average crude fat content in the treatment P1: 14.20%, P2: 15.26% and P3 15.77%. The conclusion of this study was that the fermentation of potato skins for 1-3 weeks using Aspergillus niger as much as 2% had a significant effect on crude fat, but had no significant effect on soluble protein content and crude fiber content. However, visually, the dissolved protein content increased and the crude fiber content decreased. Keywords: Aspergillus niger, fermentation, nutritional content, potato skins
LIGNIN CONTENT IN FERMENTATION OF COCOA POD (THEOBROMA COCOA) USED PLEUROTUS OSTREATUS Engkus Ainul Yakin; Sri Sukaryani; Abbas Ummami
Journal of Tropical Animal Science and Technology Vol 2 No 2 (2020): Journal of Tropical Animal Science and Technology
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (412.507 KB) | DOI: 10.32938/jtast.v2i2.601

Abstract

The study were aimed to determine the lignin degradation in fermentation of cocoa pod with Pleurotus ostreatus. The research methods was using three treatments and four replications. T0 = fermentation of cocoa pod in 10 days, T1 = fermentation of cocoa pod in 15 days, and T2 = fermentation of cocoa pod in 20 days. The mixture was put into a container aerobically. The variables observed were dry matter (DM), crude protein (CP), crude fiber (CF), crude fat (CFt), ash and lignin content. This study was designed using the completely randomized research design with a unidirectional pattern analysis of variance (oneway ANOVA). Significant variables went through Duncan's Multiple Range Test (DMRT). The result showed that the lower lignin content was T2 = fermentation of cocoa pod in 20 days = 6.40 ± 0.12%. It could be concluded that the addition of fungus Pleurotus ostreatus on cocoa pod fermented during 20 days was the lower lignin content in fermentation of cocoa pod.
Penyuluhan dan Pelatihan Pembuatan Nuget, Bakso Daging Ayam Petelur Afkir Kombinasi Rumput Laut Pada Kelompok Ibu-Ibu Kader Posyandu “Mawar” Perumahan Barat Dusun Karangduren Desa Jati Sri Sukaryani; Engkus Ainul Yakin; Catur Suci Purwati
Jurnal Pengabdian Masyarakat Indonesia Vol 1 No 6 (2021): JPMI - Desember 2021
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.80

Abstract

Abstrak Tujuan kegiatan Pengabdian kepada Masyarakat adalah untuk memberikan pengetahuan dan ketrampilan tentang pembuatan nugget dan bakso daging ayam petelur afkir yang dikombinasikan dengan rumput laut kepada kelompok ibu-ibu kader Posyandu “Mawar” Perumahan Barat Dusun Karangduren Desa Jati. Target kegiatan pengabdian ini adalah terjadinya peningkatan pengetahuan dan ketrampilan terhadap peserta kegiatan pengabdian ini. Metode yang diterapkan meliputi beberapa tahapan, yaitu tahap pertama melaksanakan pelatihan in class; tahap kedua melakukan praktek; tahap ketiga adalah monitoring dan evaluasi. Kegiatan pengabdian ini dalam pelaksanaan diawali dengan sosialisasi program dilanjutkan dengan memberikan pre test terhadap ibu-ibu kader posyandu sebagai dengan tujuan untuk mengetahui tingkat pengetahuan dan ketrampilannya sebelum menerima program kegiatan ini. Peserta dalam mengikuti pelatihan in class dan praktek pembuatan nugget dan bakso secara teori sangat antusias dan semangat serta bisa saling bekerjasama baik antar sesama peserta maupun antara peserta dan tim pengabdi. Setelah kegiatan praktek, peserta diberikan post test hal ini untuk mengetahui adanya peningkatan pengetahuan dan ketrampilan dari peserta. Nilai pre test rata-rata 41.92 dan rata-rata nilai post test 82,30. Kesimpulan yang dapat diambil dari kegiatan ini adalah terjadi peningkatan pengetahuan dan ketrampilan pada ibu-ibu kader Posyandu Mawar peserta kegiatan pengabdian PMKBI ini sebesar 96,33 %. Kata kunci : bakso, nuget, rumput laut . Abstract The purpose of this Community Service activity is to provide knowledge and skills about making rejected layer chicken nuggets and meatballs combined with seaweed to a group of cadres of Posyandu "Mawar" West Housing, Karangduren Hamlet, Jati Village. The target of this service activity is to increase the knowledge and skills of the participants of this service activity. The method applied includes several stages, namely the first stage of implementing in-class training; the second stage is doing practice; the third stage is monitoring and evaluation. This service activity in the implementation begins with program socialization followed by giving a pre-test to posyandu cadres with the aim of knowing their level of knowledge and skills before accepting this activity program. Participants in participating in in-class training and the practice of making nuggets and meatballs are theoretically very enthusiastic and enthusiastic and can cooperate with each other both among participants and between participants and the service team. After the practical activity, participants were given a post test to determine the increase in the knowledge and skills of the participants. The average pre-test value was 41.92 and the post-test average was 82.30. The conclusion that can be drawn from this activity is that there is an increase in knowledge and skills of the Posyandu Mawar cadres participating in this PMKBI service activity of 96.33%. Keywords: meatballs, nuget, seaweed
Chemichal Quality and Microbiology of Village Chicken Meat with Infusation Treatmnet of Soursop Leaf (Annona Muricata Lin) Burhanudin Shodiq; Engkus Ainul Yakin; Ludfia Windyasmara
Bantara Journal of Animal Science Vol 3, No 2 (2021)
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v3i2.2018

Abstract

Chicken meat is one of the foodstuffs that have high nutritional value because it contains carbohydrates, proteins, fats, minerals and other substances that are beneficial to the body. Chicken meat is very high risk in terms of bacterial contamination, this study aims to determine the treatment of soaking native chicken meat in soursop leaf infusion on chemical and microbiological quality. This method uses a completely randomized design (CRD). The data obtained were analyzed statistically using Analysis Of Variance (ANOVA). If there is a significant significant difference between treatments, the test is continued with Duncan Multiple Range (DMRT). Parameters observed in this study include phenol test, total plate count test, and bacterial inhibition zone test. The results showed the chemical and microbiological quality of free-range chicken meat by soaking soursop leaf infusion for one hour and different storage times, namely the difference was not significant (P<0.1) in the phenol test, the difference was very significant (P<0.01) in the total test. plate count, and non-significant (P>0.1) in the bacterial inhibition zone test. The results showed a very significant difference in the total plate count test due to contamination during research or storage.
Co-Authors Abbas Ummami Ahimsa Kandi Sariri Ali Mursyid Wahyu Mulyono Burhanudin Shodiq Catur Suci Purwati Catur Suci Purwati Desi Lestari Desy Lestari Dianto Azar Aswad Dicky Kurniawan Diyah Kartika Wulan Febrian Nisa Ramadhani Hardika Eka Rhamadanu Ilham Fandi Ahmad Ludfia Windyasmara, Ludfia Ma'ruf, A Muhammad Affan Azizy Hasibuan Purwati, C S Ria Millati Ristianto Utomo Rumadi Rumadi Sigit Setyabudi Sri Sukaryani Tri Ambarwati Zaenal Bachruddin