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All Journal SURYA AGRITAMA - Fakultas Pertanian Jurnal Riset Agribisnis dan Peternakan
Roisu Eny Mudawaroch
Fakultas Pertanian Universitas Muhammadiyah Purworejo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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PENGARUH SUPLEMENTASI TEPUNG DAUN MENGKUDU (Morinda citrifolia L.) DALAM PAKAN KOMERSIL TERHADAP WARNA KUNING DAN ORGANOLEPTIK TELUR PUYUH ( Coturnix coturnix japonica) Lely Apriani; Roisu Eny Mudawaroch; Jeki Mediantari Wahyu Wibawanti
Surya Agritama : Jurnal Ilmu Pertanian dan Peternakan Vol 6, No 2 (2017): SURYA AGRITAMA
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (187.437 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh suplementasi tepung daun mengkudu terhadap warna kuning dan organoleptik telur puyuh yang meliputi warna, rasa, aroma, keempukan dan kesukaan terhadap telur puyuh.  Penelitian dilaksanakan pada bulan April sampai dengan Juli 2016 di Laboratorium terpadu Universitas Muhammadiyah Purworejo. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan yang terdiri dari 0%, 2%, 4%, 6% dan 8% tepung daun mengkudu. Sampel penelitian yang diambil sebanyak 235 butir telur puyuh.Hasil penelitian menunjukkan suplementasi tepung daun mengkudu berpengaruh sangat nyata (P<0,01) terhadap warna kuning telur. Penilaian secara organoleptik (warna kuning, warna putih, aroma, rasa, keempukan dan kesukaan) dengan suplementasi tepung daun mengkudu tidak berpengaruh nyata (P>0,05). Perlu adanya penelitian lebih lanjut tentang pengaruh suplementasi tepung daun mengkudu (Morinda citrifolia L.) dalam pakan komersil terhadap warna kuning dan organoleptik Telur puyuh (Coturnix – coturnix japonica). Skala yang digunakan untuk uji organoleptik sebaiknya dalam rentang nilai 1-9, karena hasil yang diperoleh akan lebih berbeda.  Kata kunci: Puyuh, Telur, Tepung Daun Mengkudu, Kuning Telur, Organoleptik
PENGARUH PENAMBAHAN SARI JAHE (Zingiber Officinale Rocs) DAN KUNYIT (Curcumae Domestical Val) PADA AIR MINUM TERHADAP KONSUMSI PAKAN, KONVERSI PAKAN DAN KONSUMSI AIR MINUM PADA AYAM BROILER Geger - Destiawan; Roisu Eny Mudawaroch; Hanung Dhidhik Arifin
Surya Agritama : Jurnal Ilmu Pertanian dan Peternakan Vol 4, No 1 (2015): SURYA AGRITAMA
Publisher : Universitas Muhammadiyah Purworejo

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Abstract

Penelitian ini bertujuan untuk mengetahui mengetahui produktifitas ayam broiler yang diberi tambahan Sari Jahe (Zingiber Officinal Rocs) dan Sari Kunyit (Curcuma Domestical Val) pada air minum terhadap produksi ayam broiler terutama konsumsi pakan, konversi pakan, konsumsi air minum ayam broiler. Materi yang digunakan meliputi 100 ekor DOC (Day Old Chicken) Strain Abror Acres CP 707 DOC dan pakan diproduksi oleh PT. Charon Pokphand Indonesia pakan yang digunakan adalah BR 1. Peralatan yang digunakan adalah 20 set tempat pakan, ember, gelas ukur, bola lampu, thermometer, hygrometer, dan timbangan. Variabel yang diamati adalah konsumsi pakan, konversi pakan, konsumsi air minum. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (Completely Randomized Design) yang terdiri dari empat perlakuan dengan lima kali ulangan, setiap ulangan diletakan secara acak kedalam seluruh petak percobaan. Keempat macam perlakuan tersebut adalah: T0: penambahan sari jahe dan kunyit 0 gr, T1: penambahan sari jahe dan kunyit 5 gr, T2: penambahan sari jahe dan kunyit 10 gr, T3: penambahan sari jahe dan kunyit 15 gr. Data yang diperoleh dalam penelitian ini dianalisis dengan menggunakan Analisis Ragam (Analisis of Varience). Apabila terdapat perbedaan nyata dilanjutkan dengan uji Duncan’s. Hasil Penelitian konsumsi pakan dan konversi pakan berbeda nyata, sedangkan pada konsumsi air minum tidak berbeda nyata. Hasil uji Duncan’s menunjukan bahwa rerata konsumsi pakan dengan perlakuan T0 = 700,72bc, T1 = 686,07abc gram, T2 = 665,48a gram, T3 = 677,98ab gram, yang berarti penambahan sari kunyit dan jahe terhadap air minum sebanyak 5 gr (T1) menunjukan hasil yang terbaik. Hasil uji Duncan’s menunjukan bahwa rerata konversi pakan dengan perlakuan T0 = 11,11d gram, T1 = 9,65abc gram, T2 = 9,18a, T3 = 9,35ab gram,  yang berarti penambahan sari kunyit dan jahe terhadap air minum sebanyak 5 gr (T1) menunjukan hasil yang terbaik. Pemberian sari jahe dan kunyit pada level 5 gram, 10 gram, 15 gram pada air minum berbeda nyata pada konsumsi pakan dan berbeda sangat nyata pada konversi pakan. Konsumsi air minum tidak terjadi perbedaan yang nyata diantara perlakuan.     Kata kunci : Konsumsi, Konversi, Sari Kunyit dan Jahe, Ayam Broiler
Pengaruh Level Rendaman Ekstrak Kulit Manggis (Garcia Mangostana L ) dan Daya Simpan terhadap Kualitas Fisik Telur Ayam Ras Muhamad Zidni Nuro; Roisu Eny Mudawaroch; Faruq Iskandar
Jurnal Riset Agribisnis dan Peternakan Vol. 6 No. 2 (2021)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/jrap.v6i2.1806

Abstract

This study aims to determine the potential of mangosteen peel extract (Garcia Mangostana L) as an egg preservative to improve the physical quality of broiler eggs soaked for 6 weeks. This study used 105 chicken eggs, soaked for 24 hours and stored for 6 weeks. Methods Using Completely Randomized Design (CRD) with 4 treatments and 3 replications. The parameters taken are egg white index value, egg yolk index value, egg yolk color, pH value of egg white and yolk. The results showed that mangosteen peel extract had a significant effect (P<0.01) on the egg white index with values ​​of 0.152, 0.89, 0.81, 0.83, 0.80, 0.56, 0.29. The yolk index value had a significant effect (P<0.01) of 0.41, 0.34, 0.32, 0.28, 0.22, 0.14, 0.09. The yolk color value had a significant effect (P<0.01) of 13.00, 12.67, 12.33, 1175, 11.08, 9.17, 8.08. The pH value of egg white had a significant effect (P<0.01) of 7.79, 7.95, 8.11, 8.57, 8.91, 9.47, 9.78. The egg yolk pH value had a significant effect (P<0.01) of 6.20, 6.27, 6.46, 6.56, 6.65, 6.75, 6.82. The Haugh unit egg had a significant effect (P<0.01) of 115.6, 98.5, 93.6, 94.8, 94.3, 83.7, 69.8. The addition of the concentration of mangosteen rind extract up to 10% can maintain egg quality, in terms of the index value of egg white, egg yolk, egg pH, egg yolk color and Haugh Unit value.
Pengaruh Penambahan Sukrosa terhadap Kualitas Susu Bubuk Kambing Peranakan Ettawa (PE) Dwi Septi Fatinah; Roisu Eny Mudawaroch; Rinawidiastuti Rinawidiastuti
Jurnal Riset Agribisnis dan Peternakan Vol. 6 No. 2 (2021)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/jrap.v6i2.1807

Abstract

The aim of the study was to determine the effect of the addition of sucrose at different levels on the quality of Ettawa crossbreed (PE) goat milk powder. The research was conducted at the Integrated Animal Husbandry Laboratory, University of Muhammmadiyah Purworejo and the Che-mix Laboratory Yogyakarta. The treatment given was sucrose with levels of 0% (SB0), 10% (SB1), 20% (SB2), 30% (SB3) and 40% (SB4). The method used a completely randomized design (CRD) with 5 treatments and 20 panelists as replicates. The parameters taken were water content, protein content, fat content, total sugar content and organoleptic tests which included color, taste, aroma and texture. The results showed that the addition of sucrose had an effect on decreasing the water content, protein content, fat content and increasing the total sugar content of powdered milk. The results of the anova analysis of the organoleptic test showed that the addition of sucrose had a significant effect (P<0.05) on the quality of color, taste, aroma and texture of powdered milk. Based on the results of the study, it can be concluded that the addition of 0% to 40% sucrose level significantly affected the decrease in water, protein, fat content and increased total sugar content. The organoleptic test with the best treatment was SB1.
Tingkat Kesukaan Sosis Sapi terhadap Extender Tahu Eka Wahyu Nugroho; Roisu Eny Mudawaroch; Faruq Iskandar
Jurnal Riset Agribisnis dan Peternakan Vol. 6 No. 2 (2021)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/jrap.v6i2.1809

Abstract

An extender is added to sausage ingredients to increase the density or modify the quality of the sausage. The main ingredients of this research are beef and tofu. This study was conducted using a completely randomized design method (CRD) with 4 treatments and a panel as a treatment replication. The data obtained were analyzed by Analysis Of Variance (ANOVA), followed by Duncan's New Multiple Rane Test (DMRT). The results of the analysis of variance in beef sausage with the use of tofu as an extender have a very significant effect on the average hedonic score and quality score on color. The average color quality score shows that it is not red, while the score is classified as very dislike. The results of the analysis of variance in beef sausage with the use of tofu as an extender have a very significant effect on the average hedonic score and quality score on the aroma. The average aroma quality score is very unscented while the hedonic aroma score indicates liking. The results of the analysis of variance in beef sausage with the use of tofu as an extender have a significant effect on the average hedonic score and quality score on texture. The mean texture score indicates chewy while the hedonic texture indicates liking. The results of the analysis of variance in beef sausage with the use of tofu as an extender have a very significant effect on the average hedonic taste score and taste quality score. The average taste quality score indicates feeling to know, while the hedonic taste score indicates liking. The conclusion of adding a different level of tofu extender shows that the addition of 10g of tofu as an extender to 490g of beef can increase the texture value of beef sausage, the addition of 30g of tofu as an extender to 470g of beef can increase the value of aroma and taste quality in beef sausage. It is suggested that the addition of 10g of tofu as an extension with 490g of beef can be used in making beef sausage.
Co-Authors - Priyono - Tugiyanto Achmad Khumaini Dwi Septi Fatinah Eka Wahyu Nugroho Faruq Iskandar Fatchol - Rohman Geger - Destiawan Hanung Dhidhik Arifin Hendri - Trinanto Hidup Putra Santosa Irfan Teguh Raharjo Lely Apriani Muhamad Zidni Nuro Patria Wahyu Hartanto Rinawidiastuti Rinawidiastuti Siti Amanah Wibawanti, Jeki Mediantari Wahyu