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Heny Vensye Saiya

Jurusan Peternakan Fakultas Pertanian Universitas Musamus

Author-ID : 2867972

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Social Sciences Veterinary

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Kapasitas Tampung (Carrying Capacity) Hijauan Makanan Ternak (HMT) Riswan Riswan; Heny Vensye Saiya; Irine Ike Praptiwi
AGRICOLA Vol 8 No 1 (2018): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

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This research aims to know the carrying capacity, vegetation, feed production getation, and drymatter of forages Tanah Miring district, Merauke Regency. The research was conducted by gatheringprimary data in Tanah Miring District, for 2 months. Feed sample collected by purposive samplingwith quadran 1m. The result showed, Tanah Miring Disctrict, had 5 potential forages, they were :Paspalum conjugatum with the sar 15,28 % , Paspalum cartilagneum with the SDR 6,29 % , Neptuniaoleraceae with the SDR 8.38 % , Fimbristylis dichotoma with the SDR 4,72 % , and Cyperus halpannwith the SDR 4,46 % , But high potentially as forage is a species of Paspalum conjugatum.Composition botany found in the field grazing were 55 kind of vegetation consist of 29 kind of toragegrass , 2 kinds of legume and 24 forage other. Carring capacity forage based on production drymatter (BK) as many as 5.928,39 kg per hectare/year, so in one hectare can accommodate 2.2 ST.Based on material fresh matter get 118.666,5 kg per hectare/year, can accommodate 1,32 ST/hectare

Efektifitas Ekstrak Daun Mayana (Solenostemon Scutellarioides (L)) Terhadap Uji Fisik Organoleptik Daging Babi Aloysia Tenny Damayanti Indriastuti; Irine Ike Praptiwi; Maria Magdalena Nadu Lesik; Heni Vensye Saiya
AGRICOLA Vol 9 No 1 (2019): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

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Community needs for animal protein are increasingly increasing. One animal protein that can be developed and commonly farmed in local Papuan communities today is pigs. Pork has the disadvantage of high fat content, making pork is not widely consumed by the public. Additional materials that are often used by the community,basically aims to improve the taste of food, ut without realizing it, the additional material actually has another effect, both negative effects and positive effects. One additional ingredient that can be used as a mixture in pork is mayana leaf (Solenostemon scutellarioides (L)), but has not been scientifically studied, how the influence of the leaves of mayana (Solenostemon scutellarioides (L)) on the quality of pork. This study aims to determine the effectiveness of mayana leaf extract on the organoleptic physical test of pork through the boiling method. This study used a complete randomized design with 3 treatments and 3 replications, treatment including the use of mayana leaves (Solenostemon scutellarioides (L)) 0%, 20% and 40%. The parameters observed included cooking losses, and organoleptic tests including color, taste, texture, aroma, acceptability. The results showed that boiling using mayana leaf extract did not have a significant effect on cooking losses in pork. In organoleptic tests, boiling using extracts and mayana have a very significant effect. With the highest value for A3 treatment color of 3.65. The taste in A2 treatment was 3.21. Texture and aroma in the treatment of A3, with the highest value for texture 3.77 and aroma 4.00

Efektifitas Ekstrak Daun Mayana (Solenostemon Scutellarioides (L)) Terhadap Uji Fisik Organoleptik Daging Babi Aloysia Tenny Damayanti Indriastuti; Irine Ike Praptiwi; Maria Magdalena Nadu Lesik; Heni Vensye Saiya
AGRICOLA Vol 9 No 1 (2019): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v9i1.2493

Community needs for animal protein are increasingly increasing. One animal protein that can be developed and commonly farmed in local Papuan communities today is pigs. Pork has the disadvantage of high fat content, making pork is not widely consumed by the public. Additional materials that are often used by the community,basically aims to improve the taste of food, ut without realizing it, the additional material actually has another effect, both negative effects and positive effects. One additional ingredient that can be used as a mixture in pork is mayana leaf (Solenostemon scutellarioides (L)), but has not been scientifically studied, how the influence of the leaves of mayana (Solenostemon scutellarioides (L)) on the quality of pork. This study aims to determine the effectiveness of mayana leaf extract on the organoleptic physical test of pork through the boiling method. This study used a complete randomized design with 3 treatments and 3 replications, treatment including the use of mayana leaves (Solenostemon scutellarioides (L)) 0%, 20% and 40%. The parameters observed included cooking losses, and organoleptic tests including color, taste, texture, aroma, acceptability. The results showed that boiling using mayana leaf extract did not have a significant effect on cooking losses in pork. In organoleptic tests, boiling using extracts and mayana have a very significant effect. With the highest value for A3 treatment color of 3.65. The taste in A2 treatment was 3.21. Texture and aroma in the treatment of A3, with the highest value for texture 3.77 and aroma 4.00

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