Article Per Year (5 Year)
p-Index From 2021 - 2026
2.488
P-Index
This Author published in this journals
All Journal Pastura; Journal Of Tropical Forage Science Jurnal Peternakan Indonesia Agroscientiae Panrita Abdi - Jurnal Pengabdian pada Masyarakat MATAPPA: Jurnal Pengabdian Kepada Masyarakat Jurnal Peternakan Nusantara JIAFE (Jurnal Ilmiah Akuntansi Fakultas Ekonomi) Jurnal Ilmiah Ekonomi Global Masa Kini Pena Justisia: Media Komunikasi dan Kajian Hukum Jurnal Pengabdian Al-Ikhlas Rawa Sains: Jurnal Sains STIPER Amuntai INTEGRITAS : Jurnal Pengabdian ZIRAA'AH MAJALAH ILMIAH PERTANIAN International Journal of Marketing and Human Resource Research TEKIBA : Jurnal Teknologi dan Pengabdian Masyarakat PROSIDING SEMINAR NASIONAL FISIKA (E-JOURNAL) AMMA : Jurnal Pengabdian Masyarakat Jurnal Peternakan Borneo SCLS
Achmad Jaelani
Program Studi Peternakan, Fakultas Pertanian, Universitas Islam Kalimantan Muhammad Arsyad Al Banjari Banjarmasin, Jl. Adhyaksa No. 2 Kayu Tangi Banjarmasin 70123
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Health Professions Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Nursing Physics Social Sciences Veterinary Other

Published : 37 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 37 Documents
Search

 1   2   3   4 
Pengaruh Media Pengasapan terhadap Kualitas Eksterior dan Organoleptik Telur Asin Asap Eva Fajriana; Achmad Djaelani; Aam Gunawan
Rawa Sains: Jurnal Sains STIPER Amuntai Vol 10 No 1 (2020): Edisi Juni
Publisher : LPPM Sekolah Tinggi Ilmu Pertanian Amuntai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36589/rs.v10i1.115

Abstract

Duck eggs that are often processed into salted eggs. But now it is necessary to look for other alternatives from processing these duck eggs with different tastes, besides taste salty there is also a sense of smoked.This study aims to analyze the effect of fumigation media on the exterior quality and organoleptic of salted smoked eggs. The method was used an experimental method. Fumigation was carried out 48 hours for each fumigation media. The research method used a Completely Randomized Design (CRD) with five treatments and four replications (5x4) in a total of 20 research units consist of m0 = no fumigation (control), m1 = fumigation media using coconut fiber, m2 = fumigation media using sawdust, m3 = fumigation media using rice husk, and m4 = fumigation media using galam bark. Exterior quality data obtained were carried out by homogeneity test data and ANOVA. If the analysis of variance is significantly different or very real it's done by means of the middle value test using the Duncan Multiple Range Test (DMRT). While the analysis of the organoleptic test results obtained was performed using the Kruskal Wallis test then Duncan Multiple Range Test (DMRT). The results showed that the fumigation media effected to the sand and the typical aroma of salted smoked eggs. The fuming media acts on the weight reduction of salted smoked eggs. Galam bark fuming media and coconut fiber has the highest sandiness among other media. However, the smoked media from galam bark had the biggest egg weight shrinkage.
PENGARUH TUMPUKAN DAN LAMA MASA SIMPAN PAKAN PELET TERHADAP KUALITAS FISIK Achmad Jaelani; Siti Dharmawati; Wacahyono wacahyono
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 41, No 2 (2016): TERBITAN TERBARU JUNI 2016
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v41i2.429

Abstract

Feed industry produce of  large scale process and large quantities of ration. If feed are numerous, and are not exhausted once the distribution, then the stability of such goods must be maintained to keep the quality. This is of course requires a system  effective warehousing and storage for the finished products manufactured. Therefore, this study aimed to determine the effect stacks and time storage of the physical quality commercial feed. The study used a completely randomized design with a time storage treatment for 3, 6, 9, and 12 days. Each treatment using 5 replicates. Data for quality testing the physical form of the density of the stack, heap compaction density, smoothness, and impact resistance was analyzed using ANOVA and if  treatment gave significantly different effect will be tested by Duncan's multiple range test. The results showed that the height of the stack and a time storage effect on the density of the stack, heap compaction density, smoothness, and impact resistance, and there is interaction between pile heights and long shelf life of the heap compaction density and impact resistance. Good feed must be kept within a period of not more than 13 days and storage methods must be considered as good as the number of stacks, room humidity and cleanliness, because the longer the food is stored with the condition stacked excess will make the feed more easily destroyed, which in turn will further exacerbate the physical condition of the feed when distributed to the consumers.
JUMLAH MIKROBA DAN SIFAT ORGANOLEPTIK DAGING AYAM BROILER YANG DIRENDAM AIR PERASAN KUNYIT (Curcuma domestica VAL) DENGAN LAMA PENYIMPANAN YANG BERBEDA Achmad Jaelani; Neni Widaningsih; Selamet Hariadi
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 43, No 1 (2018)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v43i1.1079

Abstract

The purpose of this study was to study and analyze the amount of microbial chicken meat after soaked in turmeric juice (Curcum domestica Val) with different storage period at room temperature. A total of 1 kg of broiler chicken and turmeric juice 7% is used in this study. With a Completely Randomized Design (RAL) step, five treatments and four replications with each replication amounting to one sample. The number of samples used are as many as 40 samples with 20 samples for testing the number of microbes and 20 other samples for organoleptic testing of color, smell and texture of broiler chicken meat. The treatment performed on the sample was K0 = broiler meat without treatment, K3 = broiler chicken storage for 3 hours, K6 = broiler chicken storage for 6 hours, K9 = broiler chicken storage for 9 hours, K12 = broiler chicken storage for 12 hours. The results showed that the storage of broiler chicken meat at room temperature and has been soaked for 30 minutes on the best turmeric juice 7% is the storage for 3 hours, while the organoleptic test can increase the level of fondness in the smell of meat.
Pengaruh Lama Penyimpanan Hasil Fermentasi Pelepah Sawit Oleh Trichoderma Sp Terhadap Kandungan Selulosa Dan Hemiselulosa Achmad Jaelani; Siti Dharmawati; Bayu Lesmana
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 40, No 2 (2015)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v40i2.153

Abstract

The research aims to determine the effect of storage time of palm fronds fermented by trichoderma sp to cellulose and hemicellulose content. The method in the research by the using a Completely Randomized Design (CRD) which consists of 5 treatments and 4 replications. Treatment using Trichoderma sp by 6% in the ratio 2:1 with the storage time P0 (0 weeks), P3 (3 weeks), P6 (6 weeks), P9 (9 weeks), and P12 (12 weeks). The variable were observed in this research that the level of cellulose and hemicellulose in palm fronds, with the support of the supporting variables such as odor, color, and texture of fermented palm fronds with a different storage time. Data were the using analysis of variance and to know the difference between treatment followed by DMRT (Gaspersz, 1994). The result showed that were significant differences between the storage time of fermented plam fronds against cellulose content, the highest cellulose content in P12 week storage time is 53,83%. For the hemicellulose content of fermented palm fronds with a differrent storage time, the content of hemicellulose to decrease and no real effect. Decrease in hemicellulose content lowest for the storage P9 week time is 20,19%.
Pengaruh Lama Penyimpanan Silase Daun Kelapa Sawit Terhadap Kadar Protein dan Serat Kasar Achmad Jaelani; Aam Gunawan; Indra Asriani
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 39, No 1 (2014)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v39i1.29

Abstract

This study is aimed to acknowledge the study of the effect  of storage lenght  of palm leaf silage to Crude Protein and Crude Fiber was conducted at Pleihari, Tanah Laut District and Agriculture Laboratory of Agriculture Faculty of Lambung Mangkurat University. This Research showed that storage lenght of palm leaf silage could be affect significantly to crude fiber, but not significantly to crude protein. The storage lenght of palm leaf silage after 35 days could be   decreased   crude fiber content. 
Berbagai Lama Penyimpanan Daging Ayam Broiler Segar Dalam Kemasan Plastik Pada Lemari Es (Suhu 4oC) Dan Pengaruhnya Terhadap Sifat Fisik Dan Organoleptik Achmad Jaelani; Siti Dharmawati; Wanda Wanda
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 39, No 3 (2014)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v39i3.84

Abstract

The purpose of this study was to determine the extent of the influence of storage time fresh broiler chicken meat on plastic packaged in the refrigerator (4oC) to pH, water holding capacity and cooking loss and organoleptic (flavor, texture and color). The research was used Completely Randomized Design (CRD) with 5 treatments, namely: (P0) = storage for 0 day; (P6) = storage for 6 days; (P12) = storage for 12 days; (P18) = storage for 18 days and (P24) strage for 24 days. Each treatment was repeated 4 times. Observed variables are pH, water holding capacity, and cooking shrinkage data were analyzed with analysis of variance and when a treatment effect followed by Duncan's Multiple range test. Data of organoleptic was analyzed by Kruskal Wallis test. Conclusions from the results obtained by analysis and discussion of that storage time was significantly effect on pH, cooking loss, flavour, color and texture of broiler chicken meat, but no to water-holding capacity. The time lenght storage of broiler chicke meat, could reduced pH and cooking loss, flavor, texture and color but water-holding capacity was increased. Broiler chicken meat on plastic packaged stored in the refrigerator for 6 days the quality is still good.  
Pengaruh Lama Penyimpanan Hasil Fermentasi Pelepah Sawit oleh Trichoderma Sp Terhadap Derajat Keasaman (pH), Kandungan Protein Kasar dan Serat Kasar Achmad Jaelani; Neni Widaningsih; Eko Mindarto
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 40, No 3 (2015): Ziraa'ah Vol 40 No. 3 Oktober 2015
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v40i3.239

Abstract

The purpose of this study was to determine the effect of storage lenght of fermented palm fronds by Trichoderma sp on the degree of acidity (pH), crude protein and crude fiber. This research used experiment with completely randomized design (CRD), which consists of 5 treatments and 4 replications. The treatment under study with storage time 0 weeks = control, 3 weeks, 6 weeks, 9 weeks and 12 weeks. Variables that are observed is the degree of acidity (pH), crude protein and crude fiber. Data were analyzed using analysis of variance if the treatment shows the real effect or very real then continued with test Duncan's Multiple Range Test (DMRT). The results showed that the storage time of fermented palm fronds by Trichoderma sp significantly affect the degree of acidity (pH) and crude fiber, but had no effect on levels of crude protein. Storage fermented palm fronds after 12 weeks can reduce the crude fiber content and pH.
Tingkat Pemberian Empulur Sagu yang Difermentasi dengan Kapang Aspergillus niger Terhadap Persentase Karkas Itik Serati Umur 8 Minggu Achmad Jaelani; Muhammad Irwan Zakir; Kusyanti Kusyanti
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 37, No 2 (2013)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v37i2.34

Abstract

The experiment was aimed to know the level of fermented sago by using Aspergillus niger to dressed carcass percentage of Serati duck 8 weeks age. This experiment was used Completely Randomized Design with 5 treatments and 4 replicates (control, 10% 20%, 30% and 40% of fermented sago). Data was analyzed by using analysis of variance and followed by Duncann Multirange test. The Optimal use of fermented sago in diets was 20%. Fermented sago can be applied up to 30% in diets, without decreasing the performance of body weight, dressed carcass weight, and dressed carcass percentage of Serati duck 8 weeks age
EVALUASI HIJAUAN RAWA PURUN TIKUS (Heleocharis dulcis Burm) YANG DIMODIFIKASI SEBAGAI PAKAN KAMBING BERBENTUK GRANUL Achmad Jaelani; Abd. Malik; Gusti Khairun Nimah
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 44, No 3 (2019)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v44i3.2343

Abstract

Penelitian ini bertujuan untuk mengevaluasi komposisi botanis dan kandungan nutrisi dan anti nutisi hijauan rawa purun tikus yang dimodifikasi sebagai pakan kambing lokal berbentuk granul. Analisis nutrisi yang diukur melalui analisis proksimat dan kandungan tannin. Berdasarkan hasil analisis diperoleh hasil bahwa hijauan rawa purun tikus merupakan tanaman hijauan rawa dengan lokasi yang lokasi vegetasinya berada dekat dengan air. Hijauan rawa tanaman purun tikus  terdiri atas daun dan batang menyatu denan proporsi 88% dan akar  12%. Adapun kandungan nutrisi purun tikus adalah  kadar air 11,93%, lemak kasar 1,01%, protein kasar 8,67 dan serat kasar 24,48%. Dilihat dari komposisi botani  purun tikus,sangat potensial digunakan sebagai pakan ternak kambing. Adapun tempat tumbuh hijauan purun tikus adalah dekat dengan air/sungai
Pengaruh Penambahan Probiotik Starbio Dalam Ransum Terhadap Bobot Potong, Persentase Karkas Dan Persentase Lemak Abdominal Ayam Broiler. Achmad Jaelani; Aam Gunawan; Syahid Syaifuddin
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 39, No 2 (2014)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v39i2.65

Abstract

The aim of This research is to know the effect of added probiotic Starbio on ration to dressed percentage and abdominal lipid percentage of broiler chicken. This research was used Completely Randomized Design. The treatments are consists  five dosage of Probiotic Starbio in ration ie: 0 g.kg-1 (control), 1,5 g. kg-1, 2,5 g. kg-1, 3,5 g. kg-1, dan 4,5 g. kg-1. Every treatment using four replications. Parameter were used in this research are  slaughtered weight, dressed percentage,  and abdominal lipid percentage.  Data were analyzed by Anova and Duncan Multiple Range Test (DMRT) if refers difference significantly between treatments.The Result of this research showed that added of Probiotic Starbio in ration significantly different to slaughtered weight, dressed percentage and abdominal lipid percentage of broiler chicken commercial ration. Added Probiotic starbio on broiler chicken ration increase to slaughtered weight  and dressed percentage  but decrease to abdominal lipid percentage.  This research was recomended that the using probiotic starbio till 4.5g.kg-1 in broiler chicken ration was to increased slaughtered weight (2.168,90 g), dressed percentage (75,10%)  and decrease abdominal lipid percentage (2,55%)
Co-Authors Aam Gunawan Abd. Malik Abd. Malik Afrina Sari Alim, Fikri Nur Annisa Pujianti Anton Kuswoyo Arisandi, Anas Arsid Bahrin Noor Bayu Hari Mukti Bayu Lesmana Benny Irawan Budi P, Atik Danang Biyatmoko dede agus, dede Dede Mahdiyah, Dede Dewi Pertiwi Dipa Teruna Awaludin Dwi Sogi Sri Redjeki Eko Mindarto Eva Fajriana Fadorosid, Ahmad Fasyehhudin, Mohamad Fawaidul, Muh Fitri Yuliana, Fitri Fitriani Fitriani Gusti Khairun Nimah Gusti Khairun Nimah Gusti Khairun Ni’mah Gusti Khairun Ni’mah Hakim, Hafiz Noor ilhamiyah, Ilhamiyah Indra Asriani Indra Sari, Hastuti Irfan Irfan Jasitisia, Mentari Jaya, Beni Prawira Candra Kurniawan, Rachmad Risqy Kusyanti Kusyanti L. Meidina Lisma Dian Kartika Sari Luthpiyah Juliandara M. I. Zakir Misransyah Akos Muhammad Ali Muhammad Irwan Zakir Muhammad Irwan Zakir Muhammad Saukani Muhammad Syarif Djaya Muhammad Syarif Djaya MULYADI Neni Widaningsih Neni Widaningsih Ni’mah, Gusti Khairun Prakoso, Moedigdo Sigit Putri Vidiasari Darsono, Putri Vidiasari Rahmadani Ansyari Ramadhan, Athallah Ariq Risnawati, Henny Risqy K, Rachmad rohani, aceng asnawi Rostini, Tintin Sari, Hastuti Indra Sarwono, Yanoar Pribadi Selamet Hariadi Shodiq, Achmad Siti Dharmawati Sugiarti Sugiarti Sugiharti Sugiharti Syahid Syaifuddin Teguh Budi Prayitno Tintin Rostini Tintin Rostini Tintin Rostini Wacahyono wacahyono Wanda Wanda Widaningsih, Neni Winaya Purwanti Zabidi, Imron Zakir, Muhammad Irwan Zakiran, Asep Hakim