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All Journal Majalah Kulit, Karet, dan Plastik Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Buletin Ilmiah Nagari Membangun Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan
Deni Novia
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Public Health Veterinary Other

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Karakterisasi kulit kambing pada persiapan penyamakan dengan gambir dan sifat kulit tersamak yang dihasilkan Anwar Kasim; Deni Novia; Sri Mutiar; Janwaris Pinem
Majalah Kulit, Karet, dan Plastik Vol 29, No 1 (2013): Majalah Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (153.636 KB) | DOI: 10.20543/mkkp.v29i1.213

Abstract

ABSTRACTThe purposes of this research were to evaluate characteristic of goat skin beforepreparation for tanning, to observe the effect of concentration of gambier tanning agent and pHof gambier solution during tanning process. This research began with characterizing of skinbefore the tanning process. Gambier concentrations and pH of solutions were varied.Characterization of the goat skin was done on the area of goat skin, chemical composition, andweight change at each steps of tanning preparations. Physical and chemical analysis andobservation of the leather were done according to SNI-06-0463-1989-A. Goat skin in thisresearch was categorized as first quality according to the wide dimension and high water content.The results showed that the characteristics of dried goat skins changed during preparation andtanning process. The optimum concentration of gambier was 9% if the solution had a pH of 4 andthe optimum concentration was 3% if the solution had a pH of 8.Keywords: goat skin, tanning, gambier, concentration, pHABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik kulit kambing padapersiapan penyamakan, melihat pengaruh perbedaan konsentrasi bahan penyamak gambir danpH larutan penyamak gambir selama proses penyamakan. Pelaksanaan penelitian dimulaidengan karakterisasi kulit sebelum proses penyamakan kemudian dilanjutkan penyamakanmenggunakan gambir. Konsentrasi gambir pada penyamakan ada 5 tingkat yaitu A1=3%,A2=6%, A3=9%, A4=12% dan A5=15% adapun pH larutan 2 tingkat yaitu pH 4 dan pH 8. Bahanbaku yang digunakan dalam penelitian ini adalah kulit kambing kering awet garam. Karakterisasidilakukan terhadap luas kulit kambing, komposisi kimia, dan perubahan berat kulit pada setiaplangkah persiapan penyamakan. Analisis kimia dan pengamatan sifat kulit dilakukan terhadapkulit tersamak dengan mengacu kepada SNI-06-0463-1989-A. Kulit kambing penelitian adalahtermasuk kualitas I berdasarkan dimensi luas dengan kadar air yang relatif tinggi. Adapenambahan dan penurunan berat kulit selama proses pembuatan pikel dan penyamakan kulit.Rendemen pengolahan adalah 32,91% sampai 43,53%. Konsentrasi optimum zat penyamakgambir adalah 9% jika larutannya mempunyai pH 4 dan konsentrasi optimum 3% jika larutannyamempunyai pH 8. Sifat kulit tersamak jika konsentrasi gambir 9% dan larutan mempunyai pH 4adalah kadar zat kulit mentah 50,14%, kadar tanin terikat 13,47%, derajat penyamakan 26,86%,kekuatan tarik 418,48 kg/cm2 dan kemuluran pada waktu putus 54,80%, sedangkan jikakonsentrasi gambir 3% dan larutan mempunyai pH 8 adalah kadar zat kulit mentah 50,91%, kadartanin terikat 13,17%, derajat penyamakan 27,51%, kekuatan tarik 427,94 kg/cm2 dan kemuluranpada waktu putus 45,87%.Kata kunci: kulit kambing, penyamakan, gambir, konsentrasi, pH
IPTEKS BAGI FORUM STUDI ISLAM (FSI) KEPUTRIAN DALAM MENINGKATKAN MUTU DAN NILAI JUAL RENDANG TELUR DI FAKULTAS PETERNAKAN, UNIVERSITAS ANDALAS Deni Novia; Endang Purwati; Yuherman Yuherman; Indri Juliyarsi; Sri Melia; Afriani Sandra; Ade Sukma
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 1 No 2 (2017)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (182.089 KB) | DOI: 10.25077/logista.1.2.15-22.2017

Abstract

ABSTRAK Rendang merupakan makanan khas Sumatera Barat yang perlu disosialisasikan terutama terhadap masyarakat kampus Fakultas Peternakan melalui Mitra Forum Studi Islam (FSI) Keputrian Fakultas Peternakan Unand yang kenaggotaannya seluruh mahasiswi Fakultas Peternakan melalui pelatihan peningkatan mutu dan nilai jual rendang telur. Tujuan dari pengabdian ini adalah pelatihan kewirausahaan rendang telur di Fakultas Peternakan. Metode pelaksanaan berupa penyuluhan/penyadaran, pendampingan, rancang bangun kemasan, pelatihan produksi dan manajemen usaha rendang telur termasuk konsultasi bisnis. Luaran yang diharapkan adalah produk rendang telur Fakultas Peternakan dengan cakupan pemasaran yang lebih luas yang dikemas, siap untuk dipasarkan. Berdasarkan pengabdian yang telah dilaksanakan dapat disimpulkan bahwa Mitra telah mendapatkan pengetahuan yang proporsional dalam pembuatan rendang telur dan praktek pembuatan yang memadai sehingga diharapkan Mitra sudah dapat melanjutkan usaha rendang telur Fakultas Peternakan dengan mutu dan nilai jual yang lebih tinggi. Kata kunci : Rendang telur, Kewirausahaan, FSI, Manajemen, Mutu dan Nilai jual SCIENCE AND TECHNOLOGY FOR THE FORUM OF ISLAMIC STUDIES (FSI) DAUGHTER IN IMPROVING THE QUALITY AND SELLING VALUE EGGS RENDANG AT ANIMAL SCIENCE FACULTY, UNIVERSITAS ANDALAS Deni Novia, Endang Purwati R.N., Yuherman, Indri Juliyarsi, Sri Melia, Afriani Sandra and Ade Sukma 1)Faculty of Animal Science, Andalas University, email: deni.novia@gmail.com ABSTRACT Rendang is a typical food of West Sumatra that need to be disseminated to the campus community, especially the Faculty of Animal Husbandry through partners for daughter Islamic Studies Forum (FSI), Animal Husbandry Faculty Unand whose membership whole a student of the Faculty of Animal Husbandry through training to improve the quality and selling value eggs rendang. The aim of this devotion was eggs rendang entrepreneurship training in the Animal Husbandry Faculty. Methods of execution in the form of education / awareness, mentoring, packaging design, production and business management training eggs rendang including business consulting. Outcomes were expected were the eggs rendang product the animal husbandry faculty eggs rendang egg with marketing a wider scope with packaged ready to be marketed. Based on the service which had been implemented could be concluded that the Partners have gained knowledge in the making eggs rendang proportional and adequate manufacturing practice so hopefully partners has been able to continue business with animal husbandry faculty egg rendang quality and a higher sale value. Keywords: Eggs rendang, Entrepreneurship, FSI, Management, Quality and Sales value
PENERAPAN TEKNOLOGI PENGOLAHAN SAMPAH ORGANIK BERBASIS ZERO WASTE YANG BERNILAI EKONOMIS DI SUMATERA BARAT Deni Novia; Robi Amizar; Fitrimawati Fitrimawati; Syafrizayanti Syafrizayanti
Jurnal Hilirisasi IPTEKS Vol 5 No 1 (2022)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v5i1.564

Abstract

Plastic waste gets special attention to deal with it, but the largest waste in the final disposal site is organic waste, about 60% dominates the amount of existing waste. Organic waste if processed and used for daily life can actually provide additional income if taken seriously. The purpose of this activity is to provide knowledge and skills for female partner organization partners, especially from students who live in West Sumatra, about zero waste so that it can process organic waste into several products that are useful and have economic value on a household scale. The activity methods were directives, counseling/awareness/socialization, training, mentoring and business consulting. The stages of implementation were 1) planning the right activities according to the needs of partners, 2) mentoring webinars, 3) evaluation. Based on the activity that have been carried out, it could be concluded that 1) Partners need assistants to solve the waste problem in Partner households, 2) The zero waste mentoring webinar activity had been carried out online using the zoom application, which was attended by more than 108 the participants who came from students and the public were enthusiastically by three presenters as well as reliable practitioners in their respective fields with the topics of eco enzymes, indigenous microorganisms (IMO), waste - maggot - compost. 3) Participants were very impressed with the zero waste webinar and asked to be followed up on other webinars. 4) The eco enzyme, MOL and compost training activities would be held offline and a visit to Minagot.
SOSIALISASI SANITASI DAN HIGIENIS KERUPUK KULIT PADA IKM RIZKY DI KOTA PADANG Indri Juliyarsi; Sri Melia; Deni Novia; Ade Sukma; Tuty Anggraini; Najmiatul Fitria
BULETIN ILMIAH NAGARI MEMBANGUN Vol 4 No 3 (2021)
Publisher : LPPM (Institute for Research and Community Services) Universitas Andalas Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/bina.v4i3.302

Abstract

The skin crackers are well-known and favored as regional superior products which are very potential to be developed. The purpose of this service is to improve sanitation and hygiene aspects, where the layout of production in accordance with SSOP and GMP. Approach methods offered to support knowledge programs using trained and consultation with the methods used are lectures and discussions. The focus of activities is the renovation of layout of production space and sanitation equipment. Based on the service of introducing appropriate technology, Mitra is very enthusiastic about using cleaning tools for wet and clean production spaces with sanitary and hygienic and storage space equipped with container boxes so that it can increase the shelf life of the skin after drying, as well as improve the production space so that the production is running well in accordance with SSOP, GMP in production.
Effect of adding sawdust and husk ash on N, P, K and C-organic content in making goat manure compost Ely Vebriyanti; Boni Qarahma; Deni Novia
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 12 No. 2 (2024): Desember
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v12i2.11139

Abstract

This research aims to determine the effect of adding sawdust and husk ash on the N, P, K and C-Organic content in making goat manure compost. Materials used in making compost include: sawdust, husk ash, goat manure, EM4, water and palm sugar. This research was conducted using the Completely Randomized Design (CRD) method consisting of 5 treatments and 4 replications. The percentage ratio of goat manure, sawdust, and husk ash used in each treatment is A (100:0), B (75:25), C (75:25), D (75:12.5:12.5) and E (50:25:25). The variables observed were levels of N, P, K, and C-Organic. The data obtained were analyzed using the F test, followed by Duncan's Multiple Range Test (DMRT) with a 95% confident level. The result shows that the addition of sawdust and husk ash to composting goat manure had no significant effect (p>0.05) on the N, P and K content, but had a significant effect (p<0.05) on organic C. It can be concluded that Compost with the addition of sawdust and husk ash in compost has no significant effect (p>0.05) on the N, P, and K content but has a significant effect (p<0.05) on the organic C. Based on the results of research that has been carried out regarding the addition of sawdust and husk ash to making goat manure compost, it was found that the chemical parameters of the compost in the form of Nitrogen, Phosphorus, Potassium, and C-organic are by SNI 19-7030-2024.
Co-Authors Ade Sukma Afriani Sandra Anwar Kasim Boni Qarahma Ely Vebriyanti Fitrimawati Indri Juliyarsi Janwaris Pinem Najmiatul Fitria Robi Amizar Sri Melia Sri Mutiar Syafrizayanti Syafrizayanti Tuty Anggraini Yuherman Yuherman ZK Abdurahman Baizal