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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga JAS (Jurnal Agri Sains) Buletin Peternakan Tropis (Bulletin of Tropical Animal Science) Jurnal Karya Abdi Masyarakat Jurnal Ilmiah Ilmu-Ilmu Peternakan Animal Production Jurnal Riset Multidisiplin Edukasi
Fatati Fatati
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Public Health Veterinary Other

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Penggunaan Tenaga Kerja Keluarga Petani Peternak Itik pada Pola Usahatani Tanaman Padi Sawah di Kecamatan Air Hangat Kabupaten Kerinci Fatati, Fatati
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 9 No 2 (2006): November 2006
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (116.836 KB) | DOI: 10.22437/jiiip.v0i0.576

Abstract

The  research  was  aimed  to  find  out  the  labor  employment  from  farmer  and  duck veterinarian family at farmer working pattern of rice plantation at Air Hangat Regency. The research was held by using survey method. The samples were 3 villages which were taken by purposive sampling method with determined criterion that the villages have main effort at rice plantation  as well as feeding ducks as secondary effort. The villages are Koto Majidin  Hilir  Village,  Majidin  Mudik  Village  and  Tebat  Ijuk  Village.  While,  the respondents were the veterinarian who were chosen by using Simple Random Sampling Technique.  The  number  of  respondents  is  determined proportionally  based  on  the population number of ducks at each village; there were 20 respondents at Majidin Hilir village, 15 respondents at Majidin Mudik village and 10 respondents at Tebat Ijuk village. The total number was 45 respondents. The research period is based on Effective Working time  and  the  labors  are  counted  based  on  Man  Base  Labor.  Next,  the  collected  data  is processed descriptively. The research result showed that the number of family labor was 57,39  persons  per  plant  season,  while  the  family  labor  who  are  employed  was  50,69 persons per plant season. Thus the rest of family labor was 6,70 persons per plant season.
Analisis Karakteristik Keberlanjutan Mentok Rimba (Cairina Scutulata) Di Taman Nasional Berbak JambiAnalisis Karakteristik Keberlanjutan Mentok Rimba (Cairina Scutulata) Di Taman Nasional Berbak Jambi Syarufuddin, Hutwan; Andayani, Jul; Novianti, Sri; Fatati, Fatati
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 19 No 2 (2016): November 2016
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (267.734 KB) | DOI: 10.22437/jiiip.v19i2.4507

Abstract

Penelitian dilaksanakan di habitat mentok rimba yang ada di Taman Nasional Berbak (TNB) Provinsi Jambi. Pelaksanaan penelitian selama 5 bulan dari bulan Juli sampai Nopember 2016. Habitat mentok rimba merupakan daerah rawa-rawa yang berdekatan dengan Desa Telago Limo dan Desa Sungai Rambut.Tujuan penelitian adalah untuk menganalisis karakteristik habitat Mentok Rimba dan mengetahui binatang, tumbuhan yang menjadi sumber makanan Mentok Rimba di Kawasan Taman Nasional Berbak. Metode penelitian adalah survei dan eksperimen di lapangan serta di laboratorium Fakultas Peternakan. Pengamatan dilakukan terhadap aspek ekologi, ekonomi dan sosial budaya masyarakat sekitar TNB, karakteristik habitat mentok rimba yang berhubungan dengan keberlanjutan mentok rimba. Indeks keberlanjutan mentok rimba di TNB secara multidimensi sebesar 48,98 pada skala sustainabilitas 0 – 100, yang berarti termasuk ke dalam kategori kurang berkelanjutan. Kata kunci: Mentok Rimba, Habitat, TNB
PENGARUH KONSENTRASI TEPUNG MAIZENA YANG BERBEDA TERHADAP KUALITASFISIK SUSU GORENG Suhendra Suhendra; Metha Monica; Fatati Fatati
Jurnal Riset Multidisiplin Edukasi Vol. 3 No. 4 (2026): Jurnal Riset Multidisiplin Edukasi (April 2026)
Publisher : PT. Hasba Edukasi Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71282/jurmie.v3i4.1833

Abstract

This study aimed to determine the effect of adding cornstarch at different concentrations on the physical quality of fried milk, including pH, moisture content, and yield. The research was conducted at the Laboratory of the Faculty of Animal Science, Universitas Jambi, on March 20–21, 2025, using an experimental method with a Completely Randomized Design (CRD) consisting of four treatments and five replications, namely P0 (0%), P1 (5%), P2 (10%), and P3 (15%) based on milk weight. The production process involved heating the milk, adding cornstarch, stirring until thickened, molding, cooling, and frying. Data were collected through pH measurement using a pH meter, determination of moisture content using the thermogravimetric method, and yield calculation based on the ratio of final product weight to initial material weight. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test if significant effects were observed. The results showed that the addition of cornstarch significantly affected pH, moisture content, and yield (p < 0.05). The pH value decreased from 6.59 in P0 to 6.44 in P3, while the moisture content increased from 16.93% to 29.81%. The highest yield was observed in P1 (11.95%) and decreased in P3 (10.48%). Based on these results, it can be concluded that the addition of cornstarch significantly affects the physical quality of fried milk, and a 15% concentration is recommended to achieve a better texture.
PENGARUH KONSENTRASI TEPUNG MAIZENA TERHADAP KUALITAS FISIK SUSU KAMBING GORENG Rizki Rizki; Metha Monica; Fatati Fatati
Jurnal Riset Multidisiplin Edukasi Vol. 3 No. 4 (2026): Jurnal Riset Multidisiplin Edukasi (April 2026)
Publisher : PT. Hasba Edukasi Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71282/jurmie.v3i4.1839

Abstract

This study aimed to determine the effect of adding cornstarch at different concentrations on the physical quality of fried milk, including pH, moisture content, and yield. The research was conducted at the Laboratory of the Faculty of Animal Science, Universitas Jambi, on March 20–21, 2025, using an experimental method with a Completely Randomized Design (CRD) consisting of four treatments and five replications, namely P0 (0%), P1 (5%), P2 (10%), and P3 (15%) based on milk weight. The production process involved heating the milk, adding cornstarch, stirring until thickened, molding, cooling, and frying. Data were collected through pH measurement using a pH meter, determination of moisture content using the thermogravimetric method, and yield calculation based on the ratio of final product weight to initial material weight. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test if significant effects were observed. The results showed that the addition of cornstarch significantly affected pH, moisture content, and yield (p < 0.05). The pH value decreased from 6.59 in P0 to 6.44 in P3, while the moisture content increased from 16.93% to 29.81%. The highest yield was observed in P1 (11.95%) and decreased in P3 (10.48%). Based on these results, it can be concluded that the addition of cornstarch significantly affects the physical quality of fried milk, and a 15% concentration is recommended to achieve a better texture.
Co-Authors Adam, Firstan Afriani H Ardi Novra Filawati Filawati Firmansyah Firmansyah Gusri, Lailal ikhfa, ikhfa Indra Sulaksana Indra, Indra Sulaksana Jul Andayani Lubis, Adian Natama Monica, Metha Monica, Metha Monica Muhammad Farhan Nurmasitah, Sita Putri, Afmi Qomariyah, Novia Rizki Rizki Sadarman , Sastrawan, Sandri Sri Novianti Sri Novianti Suhendra Suhendra Suhessy Syarif, Suhessy Suryani, Heni Syarufuddin, Hutwan Teja Kaswari Tri Rachmanto Prihambodo Uchiyah Achmad Wulansari Prasetyaningtyas, Wulansari