Garuda - Garba Rujukan Digital

PELATIHAN PEMBUATAN CILOK IKAN SERTA ANALISIS USAHANYA Irine Ike Praptiwi; Maria M.D Widiastuti; Wahida Wahida; Modesta Ranny Maturbongs; Heny V Saiya
Musamus Devotion Journal Vol 3 No 1 (2021): Musamus Devotion Journal
Publisher : Musamus University

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Fish have high nutritional value and are well consumed by the community,especially children, one of the fish that has a high nutritional content, namely gastorfish (Channa striata), besides containing albumin needed by the body. Thiscommunity service aims to improve the skills of local communities in processingfishery products in the form of Gastor fish and meat into products that have a higherselling value and are more popular with the community, especially children. Thisservice activity lasted for 1 day carried out on Sunday, July 28, 2019, located in oneof the local residents in RT 11 RW 2, Rimba Jaya Village, Merauke Regency. Themethod used in this service activity is in the form of explanations, training in theform of direct practice in making processed fish meat in the form of cilok. Theresponse from the community service participants was quite enthusiastic, theyparticipated in activities from beginning to end and were actively involved in themanufacturing process, to the calculation of business analysis

Kualitas Tepung Ikan di Pesisir Pantai Kabupaten Merauke Sebagai Bahan Pakan: Quality of Fish Flour on the Coast of Merauke Regency as Feed Irine Ike Praptiwi; Wahida Wahida
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 11 No. 2 (2021): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Ve
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v11i2.146

Catch fish that are not used as food can be processed into fish flour. The purpose of this study was to analyze fish meal from several types of fish found on the coast of Merauke RegencyThis test is carried out to see the physical and chemical quality.. From the research results of this study obtained the physical quality of fish meal can be which is categorized, both in mixing feed food and storage namely: the average density of 0.58 gr / cm3, surface area 53.88 cm2, pH 6.25, threshold power 1.15 m / sec and stack angle 27.260C, average ash content of 6.31%, protein 65.46%, fat 5.46%, crude fiber 0 and water content an average of 6.32%, These results indicate the quality of fish meal is included in standard I based on the quality of SNI 2013 as feed material. Eight (8) types of fish meal that have low economic value and potential to be developed as feed ingredients include Kaca fish (Kurtus gulliveri, Pasir fish (Platycephalus endrachtensis), Bete-Bete fish (Rhinoprenes pentanemus), Duri Herkules fish (Arius sp), and Duri putih fish (Arius leptaspis).

PENGARUH METODE LAMA WAKTU PEMASAKAN SAGU SEP DAGING RUSA (Cervus timorensis) DENGAN CARA PENGUKUSAN DAN PENGOVENAN TERHADAP SUSUT MASAK DAN SIFAT ORGANOLEPTIK Bonita Praptiwi Dewi; Dirwan Muchlis; Irine Ike Ike; Maria M Nay Nadu Lesik
Musamus Journal of Livestock Science Vol 1 No 1 (2018): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjls.v0i0.1632

The purpose of this to determine the cooking loss and organoleptic test of deer meat sago sep (Cervus timorensis) with different of cooking time. This research used a complete randomized design (RAK) which consists, 3 treatment and 3 replication. The treatment were I- C1 (cooking time for 40 minutes), treatment II-C2 (cooking time for 60 minutes) and treatment III-C3 (cooking time for 80 minutes). The parameters measured were cooking loss and organoleptic test on the aroma, color, flavor, texture and receptivity. The result of this research is cooking loss of steaming and baking on treatment C1 is better average 13,11 and 5,65 ,however based on organoleptic test, the treatment C3 preferred by panelis. The cooking time on steaming and baking give a aroma, color, flavor, texture and acceptance significant effect (P<0,05)

PENGARUH PUPUK ORGANIK PADA TANAH LIAT TERHADAP PRODUKSI RUMPUT RAJA (Pennisetumpurpuroides) SEBAGAI PAKAN TERNAK RUMINANSIA Sujarwo Sujarwo; Irine Ike Praptiwi; Dirwan Muchlis
Musamus Journal of Livestock Science Vol 1 No 2 (2019): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjls.v1i2.1755

This research aims to know the influence of the concentration of organic fertilizer of soil on the production of King grass (Pennisetumpurpuroides). This research using methods of randomized block design 3x2 treatment with 3 replicates. Treatment of I = K1L1 (clay fertilizer dose is 6 kg/plot), II treatment = K1L2 (clay fertilizer dose is 12 kg/plot), treatment of the III = K1L3 (clay fertilizer dose 18 kg/plot). The parameters observed were brangkas wet weight (height of plants, number of stem per block, number of leaves, stem diameter, heavy wet per block), heavy wet leaves and dry weight of leaves. The results of the study increased the wet weight and dry weight of K1L3 with an average weight of 3,200 grams and dry weight. 440.1 grams. Key Word : Organicfertilizer; soil type; production; king grass

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
Musamus Journal of Livestock Science Vol 2 No 1 (2019): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjls.v2i1.2637

Laying hens raised in Merauke are generally medium-type leghorns with their characteristic brown feathers, two-year-old laying hens have decreased egg production because the chickens have entered the rejected period. Chicken is said to be rejected because the chicken has experienced a molting period twice and also has a period of decreased egg production. Efforts to improve the quality of production as well as eggs from medium type chicken rejects include giving herbal medicine. Improving the quality of production and the quality of eggs can not be separated from the condition of the chicken reproductive organs, herbal plants function to increase the fertility of the reproductive organs because they contain carotene and tocopherol which function to increase the fertility of the reproductive organs of one type of plant such as red fruit (Pandanus conoideus). The purpose of this study was to determine the ability of herbal medicine to improve the quality of egg protein, fat and cholesterol in laying hens. This research method was conducted experimentally using 26-month-old laying hens as many as 36 heads, with normal feeding and drinking provision divided into 4 treatments and 3 replications, so there were 12 units, each unit consisting of 3 chickens. Data were analyzed anovaally and continued with duncan test, calculations using SPSS 21 software. The results showed that the use of herbal herbal medicine in drinking water for fat and cholesterol protein had decreased but was not significant. The conclusion of this research is the supplementation of herbal herbal medicine in laying hens of medium type rejects does not affect the quality of eggs, namely protein, fat and cholesterol. The content of quality protein, fat and cholesterol is still in normal levels.

Evaluasi Sifat Anti Parasit Terhadap Daun Mayana (Solenostemon scutellarioides. L) Elni Elni; Irine Ike Praptiwi; Maria M. N. N. Lesik
Musamus Journal of Livestock Science Vol 3 No 1 (2020): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

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Animal diseases that are quite detrimental are worm parasitic diseases, so there is a need for herbal treatments. One of the natural ingredients used as an anthelmintic is Mayana Leaves (Solenostemon scutellarioides (L)). Mayana leaves (Solenostemon scutellarioides (L)) also contain tannins. In the past few years, there have been developments related to the use of tannins as an anti-melting agent. This study is to determine the extent of Mayana leaf's ability (Solenostemon scutellarioides (L)) which is used as an anti-parasitic treatment in livestock. The data processing and analysis techniques used in this study are historical methods using primary and secondary sources as the object of research and testing of mayana leaf tannin (Solenostemon scutellarioides, L.). The variable observed is anthelmintic. Mayana leaves (Solenostemon scutellarioides, L.) contain tannins, saponins, steroids, terpenoids, flavonoids and essential oils. The ability of tannins Mayana leaves (Solenostemon scutellarioides, L.) can inhibit the growth of microorganisms or enzyme activity and damage the membrane. Worm membranes are damaged because tannins cause paralytic worms that eventually die. Giving Mayana leaves (Solenostemon scutellarioides, L.) with 1.19% tannin content can be used as an anthelmintic for worm parasites

PELATIHAN PEMBUATAN CILOK IKAN SERTA ANALISIS USAHANYA Irine Ike Praptiwi; Maria M.D Widiastuti; Wahida Wahida; Modesta Ranny Maturbongs; Heny V Saiya
Musamus Devotion Journal Vol 3 No 1 (2021): Musamus Devotion Journal
Publisher : Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mdj.v3i1.3355

Fish have high nutritional value and are well consumed by the community,especially children, one of the fish that has a high nutritional content, namely gastorfish (Channa striata), besides containing albumin needed by the body. Thiscommunity service aims to improve the skills of local communities in processingfishery products in the form of Gastor fish and meat into products that have a higherselling value and are more popular with the community, especially children. Thisservice activity lasted for 1 day carried out on Sunday, July 28, 2019, located in oneof the local residents in RT 11 RW 2, Rimba Jaya Village, Merauke Regency. Themethod used in this service activity is in the form of explanations, training in theform of direct practice in making processed fish meat in the form of cilok. Theresponse from the community service participants was quite enthusiastic, theyparticipated in activities from beginning to end and were actively involved in themanufacturing process, to the calculation of business analysis

Kualitas Fisik Silase Rumput Gajah (Pennisetum Purpureum) dengan Penambahan Air Tape Ketan Rini Rida Jayanti; Irine Ike Praptiwi; Maria M N N Lesik
Musamus Journal of Livestock Science Vol 6 No 1 (2023): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjls.v6i1.5334

This study aims to determine how adding glutinous tapai water affects physical quality in the silage process of Elephant Grass (Pennisetum purpureum). The method used in this study was a Complete Randomized Design (RAL) with 4 treatments and 3 repeats. The treatment used includes P0: tapai water 0%, P1: tapai water 3%, P2: tapai water 6%, P3: tapai water 9%. The study was conducted through several stages, including preparation of glutinous rice tapai water, preparation of elephant grass, making silage, observation of silage results carried out by respondents using questionnaires, and analysis. The parameters of physical qualities observed include colour, aroma, texture and presence of mushroom. The results obtained are P3 treatment (the use of 9% tapai water) has a real effect on the colour, aroma, texture and presence of mushrooms. Respondents prefer silage with better P3 treatment than other treatments. The P3 treatment showed the absence of mushrooms, while in other treatments (P0, P1 and P2) silage fermented for 21 days showed the presence of mushrooms.

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

Pengaruh Penambahan Tepung Bonggol Pisang Kepok (Musa Balbisiana) Terhadap Karakteristik Fisik dan Organoleptik Bakso Daging Rusa (Cervus Timorensis) Silva Asriani Al Mahdaly; A. Tenny Damayanti Indriastuti; Irine Ike Pratiwi
AGRICOLA Vol 9 No 2 (2019): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v9i2.2546

This study aims to determine the physical characteristics and organoleptic values â€‹â€‹of deer meatballs mixed with kapok banana weevil flour (KBWF). The method study used an experimental method using a Completely Randomized Design (CRD) consisting of 5 treatments 3 replications, namely A0 = 100% tapioca flour (TF), A1 = 25% KBWF + 75% TF, A2 = 50% KBWF + 50% TF, A3 = 50% 75 KBWF + 25% TF, A4 = 100% KBWF. Parameters observed included tests of physical characteristics (analysis of water content, cooking losses of water and pH) and organoleptic tests (color, aroma, taste, elasticity, texture). The results of the physical characteristics testing of deer meatball cooking shrinkage with the addition of KBWF had no significant effect and cooking losses were still within the normal threshold (1.55-2.22). The water content of deer meatballs added with KBWF had no significant effect and was still at the level in accordance with SNI meatballs (53.37% -66.67%). The pH value added by KBWF has no significant effect and is still within the permissible pH level (5.50-5.83). Organoleptic test results showed that the addition of TBP had a very significant effect (P <0.01) on color, aroma, suppleness and texture.

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