Articles
<![CDATA[Pengembangan Industri Kreatif Berbasis Produk Hasil Diversifikasi Daging dan Telur Itik Cihateup di Tasikmalaya ]]>
<![CDATA[Andri Kusmayadi]]>
<![CDATA[ Manhaj: Jurnal Penelitian dan Pengabdian Masyarakat Vol 9, No 1 (2020): Manhaj: Jurnal Penelitian dan Pengabdian Masyarakat ]]>
Publisher : <![CDATA[Institut Agama Islam Negeri Bengkulu ]]>
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DOI: 10.29300/mjppm.v9i1.2661
<![CDATA[Creative industries are one of the means of community innovation in developing their interests and talents in various fields. Creative industries engaged in food processing based on food diversification are still limited. Cihateup Ducks as a local commodity Cihateup Hamlet as one of the regions in Tasikmalaya Regency has potential as a producer of meat and eggs that still has a low economic value compared to meat and egg products that have been processed into fast food. The purpose of this community service program is to process local potential in the form of Cihateup duck meat and eggs into various processed products that are preferred by the community and to develop creative industries engaged in food diversification to increase people's income. The implementation of the community service program was conducted from January to October 2019 in the Cihateup Hamlet, Sukanagalih Village, Rajapolah District, Tasikmalaya Regency. The method applied is counseling, mentoring and training for farmer / livestock groups. The results of this program are increasing people's income and the creation of a creative industry.]]>
<![CDATA[APLIKASI TEKNOLOGI PEMBUATAN ABON IKAN ANTIOKSIDAN DAUN JINTAN ]]>
<![CDATA[Ristina Siti Sundari]]>;
<![CDATA[Budhi Wahyu Fitriadi]]>;
<![CDATA[Andri Kusmayadi]]>;
<![CDATA[Adnan Arshad]]>;
<![CDATA[Yudhi Arie Priyanto]]>
<![CDATA[ KUAT : Keuangan Umum dan Akuntansi Terapan Vol 1 No 3 (2019): Edisi November ]]>
Publisher : <![CDATA[Polytechnic of State Finance STAN ]]>
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DOI: 10.31092/kuat.v1i3.630
<![CDATA[Keluhan sebagian masyarakat dalam mengkonsumsi abon ikan adalah bau amisnya sehingga menjadi batal untuk menikmati. Sedangkan penghilang bau amis seperti kunyit, jahe, jeruk nipis, belimbing wuluh, asam jawa masih meninggalkan karakter rasa bahan yang dibawanya. Tujuan pengabdian pada masyarakat ini adalah untuk memperluas jangkauan konsumsi abon ikan dengan memproduksi varian abon ikan yang bebas bau amis dan rasa ikan yang tetap utuh. Target khususnya adalah membina kelompok masyarakat pengolah ikan agar berinovasi sesuai permintaan masyarakat agar pemasaran menjangkau konsumen lebih luas lagi dan proses produksi berkelanjutan serta calon wirausahawan yang akan bergerak di usaha yang berbahan baku ikan. Metode yang dipakai adalah eksperimen aplikasi teknologi penghilangan bau amis berbasis riset. Hasil pengabdian diperoleh produk abon ikan dua varian yaitu yang original dan bebas amis. Dari hasil produksi juga dapat dilihat bahwa abon ikan yang bebas amis memiliki volume yang lebih banyak walaupun beratnya sama.]]>
<![CDATA[The Effect of Performance Assessment, Leader Positive Feedback, and Job Autonomy on Innovative Behavior ]]>
<![CDATA[Andri Kusmayadi]]>;
<![CDATA[Maria Kristina]]>
<![CDATA[ Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 5, No 3 (2022): Budapest International Research and Critics Institute August ]]>
Publisher : <![CDATA[Budapest International Research and Critics University ]]>
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DOI: 10.33258/birci.v5i3.6893
<![CDATA[Innovative employee behaviour in a company is due to employees who always develop their ideas at work as a positive reflection for other employees to produce good performance so that company goals can be achieved. The purpose of this study was to determine the effect of performance appraisal, positive feedback from leaders, and job autonomy on innovative behaviour. This study used Structural Equation Modeling analysis using a sample of 160 employees in the personnel, marketing, finance and accounting divisions at a three-wheel cement distributor. Data were analyzed using Lisrel software. The results showed that innovative behaviour could be influenced by performance appraisals, positive feedback from leaders, and job autonomy. Therefore, this study has several important managerial implications for superiors, whether adequate performance appraisal, positive feedback given by the leader, or given job autonomy will increase the innovative behaviour of employees. It is suggested that organizations need to pay attention to work autonomy which is an essential factor in improving employee appraisal. Researchers can further replicate the model in different contexts to verify its model's applicability.]]>
<![CDATA[Perbedaan Konsentrasi Bahan Herbal Terhadap Derajat Keasaman, Kadar Air dan Kadar Lemak Telur Asin Herbal ]]>
<![CDATA[Ridwan Fauzi]]>;
<![CDATA[Putri Dian Wulansari]]>;
<![CDATA[Andri Kusmayadi]]>
<![CDATA[ Bulletin of Applied Animal Research Vol 4 No 2 (2022): Bulletin of Applied Animal Research ]]>
Publisher : <![CDATA[LPPM Perjuangan University of Tasikmalaya ]]>
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DOI: 10.36423/baar.v4i2.1052
<![CDATA[Eggs are one of the foodstuffs derived from poultry that have high nutritional content but are easily damaged due to the short durability of eggs. One solution that can be done is by salting the eggs into salted egg products. Salted eggs added with herbal ingredients to salting media are thought to prolong the durability of eggs and improve the quality of herbal salted eggs. This study aims to determine the effect of adding herbal ingredients with different concentrations on the quality of herbal salted eggs in terms of acidity (pH), water content and fat content. The study was conducted experimentally using a completely randomized design (CRD) with 5 treatments and each was replicated 6 times. The treatment of this study was the difference in concentration of 3 combinations of herbal ingredients used consisting of garlic, bay leaf, and sappan wood respectively by 0% (P0), 2.5% (P1), 5.0% (P2), 7 ,5% (P3), and 10% (P4). The results of this study showed that the use of herbal ingredients had a significant effect (P<0.05) on pH, while the parameters of water content and fat content had no significant effect (P>0.05). The P1 treatment (2.5% of herbal ingredients) produced the same pH value as the control treatment.]]>
<![CDATA[KARAKTERISTIK KIMIA SABUN BATANG DARI SUSU SAPI DAN SUSU KAMBING MENGGUNAKAN METODE COLD PROCESS ]]>
<![CDATA[Gianty Hartani Lugiana]]>;
<![CDATA[Andri Kusmayadi]]>;
<![CDATA[Putri Dian Wulansari]]>
<![CDATA[ JURNAL SAINS PETERNAKAN NUSANTARA Vol. 2 No. 02 (2022): JURNAL SAINS PETERNAKAN NUSANTARA ]]>
Publisher : <![CDATA[Universitas Ma'arif Nahdlatul Ulama Kebumen ]]>
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DOI: 10.53863/jspn.v2i02.556
<![CDATA[Soap is an important non-food requirement in daily needs. Fatty acids that are abundant in cow's milk, namely oleic and palmitic function as cleansers. Casein in cow's milk can be used as a foam stabilizer. The method of making soap in this study uses the cold process method with the advantage that the soap produced has a soft texture compared to other methods. This study aims to determine the effect of using different solvents in soap making on chemical characteristics and to determine which type of solvent produces soap with the best chemical characteristics. This study used a completely randomized design consisting of 3 treatments and 7 replications. The treatment in this study was the use of different solvents, namely P0 (aquadest control), P1 (cow's milk) and P2 (goat's milk). The results of this study indicate that the use of solvents has no significant effect (P>0.05) on the chemical characteristics of milk soap with the cold process method, but the use of solvents for cow's milk soap has a higher foam stability value than goat's milk. Soap with goat's milk solvent has a water content according to SNI less than 15%, namely 11.26%. The use of solvents for cow's milk and goat's milk in the manufacture of bar soap produces soap with a pH value above the bar soap quality requirement, which is 11.46%. Keyword: chemical characteristics, cold process, cow’s milk, goat’s milks, soap]]>
<![CDATA[Pengolahan Feses Sapi Dan Limbah Kol Dengan Metode Vermikompos Menggunakan Dekomposer Lumbricus Rubellus Ditinjau Dari Ph Suhu Dan Produksi Vermikompos ]]>
<![CDATA[Handi Kusnadi]]>;
<![CDATA[Novia Rahayu]]>;
<![CDATA[Andri Kusmayadi]]>
<![CDATA[ Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 10 No. 2 (2022): Desember ]]>
Publisher : <![CDATA[Fakultas Pertanian Universitas Majalengka ]]>
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DOI: 10.31949/agrivet.v10i2.4019
<![CDATA[The livestock sector has long been a source of livelihood for the people of Indonesia. In addition to having a positive impact, the increase in livestock business also has a negative impact, namely from the waste produced in the form of feces and urine. Vegetable waste is a waste material which is usually disposed of in open dumping without further management so that it will cause environmental disturbances and unpleasant odors. Recycling organic waste into something useful again can be done in various ways, among others, by making organic waste as earthworm feed which will later produce vermicompost fertilizer. This study used a completely randomized design (CRD) with 5 treatments and 4 replications, each treatment having a concentration of P0 = 100% cow feces + 0% cabbage waste, P1 = 75% cow feces + 25% cabbage waste, P2 = 50% cow feces 50 % Cabbage Waste, P3 = 25% Cow Feces + 75% Cabbage Waste, P4 = 0% Cow Feces + 100% Cabbage Waste. The results in this study are all treatments that produce temperature and pH are stated in accordance with SNI 19-7030-2004 the temperature is not more than 30 and the pH ranges from 6.80-7.49. While the production of vermicompost produces P3 as a treatment that produces the highest production, namely with a production of 1400 grams with a waste degradation of 40.0%.]]>
<![CDATA[Effects of Mangosteen Peel Extract Encapsulated By Maltodextrin On Antibacterial Activities of Escherichia coli ]]>
<![CDATA[Andri Kusmayadi]]>;
<![CDATA[Lovita Adriani]]>;
<![CDATA[Abun]]>;
<![CDATA[Muchtaridi]]>;
<![CDATA[Ujang Hidayat Tanuwiria]]>
<![CDATA[ Jurnal Biologi Tropis Vol. 23 No. 1 (2023): January - March ]]>
Publisher : <![CDATA[Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia ]]>
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DOI: 10.29303/jbt.v23i1.4627
<![CDATA[Mangosteen peel extract contains good antibacterial compounds and is thought to be better when microencapsulated is formed. This study aimed to determine the effects of formulation of mangosteen peel ethanol extract associated to maltodextrin on activities of Escherichia coli. It was conducted by disk diffusion method according to Kirby-Bauer test in Mueller Hinton Agar (MHA) using three different concentrations namely: 100, 75, and 50 (%). Each formulation was tested as many as 10 µL disk -1 consisted of each treatment. The employed maltodextrin was obtained by enzymatic processing of arenga starch. Nine formulations were tested by measuring their bacterial inhibition activity in a Mueller Hinton Agar (MHA) medium. The results showed that the effects of formulation between mangosteen peel ethanol extract and maltodextrin had the significant effect (P<0.05) on the antibacterial activities of Escherichia coli. It had been shown the ability to actively inhibit the bacterial growth at medium levels.]]>
<![CDATA[Formulation and Antibacterial Activity Test of Salmonella thypimurium and Lactobacillus acidophilus in Microencapsulation of Mangosteen Peel Extract ]]>
<![CDATA[Andri Kusmayadi]]>;
<![CDATA[Lovita Adriani]]>;
<![CDATA[Abun Abun]]>;
<![CDATA[Muchtaridi Muchtaridi]]>;
<![CDATA[Ujang Hidayat Tanuwiria]]>
<![CDATA[ Jurnal Penelitian Pendidikan IPA Vol 9 No 4 (2023): April ]]>
Publisher : <![CDATA[Postgraduate, University of Mataram ]]>
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DOI: 10.29303/jppipa.v9i4.3143
<![CDATA[Xanthone compounds in the ethanol extract of mangosteen peel have antibacterial activity against both pathogenic and beneficial bacteria. The purpose of this study was to examine the effect of various formulations of ethanol extract of mangosteen peel and maltodextrin from palm starch on Salmonella thypimurium and Lactobacillus acidophilus. This research was conducted by culturing the bacterial cultures of S. thypimurium and L. acidophilus on nutrient agar (NA) media in petri dishes according to the Kirby-Bauer method. The NA media that had been made in the petri dish was then made wells to test each treatment as much as 10 µL/disk at various concentrations (100, 75 and 50%). The formulations tested in this study consisted of: T1 (30% ethanol extract of mangosteen peel + 70% maltodextrin), T2 (40% ethanol extract of mangosteen peel + 60% maltodextrin), T3 (50% ethanol extract of mangosteen peel + 50% % maltodextrin), T4 (60% ethanol extract of mangosteen peel + 40% maltodextrin), T5 (70% ethanol extract of mangosteen peel + 30% maltodextrin), T6 (ethanol extract of mangosteen peel only), T7 (maltodextrin only), T8 (positive control containing 100 ppm bacitracin) and T9 (negative control/no treatment). The results of each sample were observed by measuring the sample inhibition zone on the growth medium that had been prepared. Data from the antibacterial activity test results were then analyzed using one-way ANOVA followed by Duncan's test. The results showed that the ethanol extract of mangosteen peel and maltodextrin had a significant effect (P<0.05) on the antibacterial activity of Salmonella thypimurium and Lactobacillus acidophilus. The results of this study indicated that the formulation of ethanol extract of mangosteen peel and maltodextrin had the ability as an antibacterial against Salmonella thypimurium and Lactobacillus acidophilus at a medium level.]]>
<![CDATA[PENAMBAHAN KOMBINASI AMPAS TEH HIJAU FERMENTASI DAN PROBIOTIK LACTOBACILLUS SP. DALAM RANSUM ITIK CIHATEUP TERHADAP KUALITAS KIMIA DAGING ]]>
<![CDATA[Andri Kusmayadi]]>;
<![CDATA[Ristina Siti Sundari]]>;
<![CDATA[Yusuf Sumaryana]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Peternakan Vol. 11 No. 1 (2023) ]]>
Publisher : <![CDATA[Fakultas Peternakan, Universitas Hasanuddin, Makassar ]]>
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DOI: 10.20956/jitp.v11i1.24859
<![CDATA[Ampas teh hijau mengandung senyawa antioksidan yang memiliki banyak khasiat farmakologis serta mengandung tannin yang dapat menurunkan kecernaan sehingga perlu dilakukan pengolahan lebih lanjut dengan cara difermentasi sehingga kecernaannya meningkat. Ampas teh hijau fermentasi yang dikombinasikan dengan probiotik Lactobacillus sp diduga mampu memberikan dampak yang lebih signifikan pada pertumbuhan ternak maupun produknya. Penelitian bertujuan untuk mengkaji pengaruh penambahan kombinasi ampas teh hijau fermentasi (ATHF) dan probiotik Lactobacillus sp di dalam ransum terhadap kualitas kimia daging itik Cihateup. Penelitian dilakukan secara eksperimen menggunakan rancangan acak lengkap dengan memelihara 60 ekor itik Cihateup yang secara acak dikelompokkan ke dalam 4 kelompok perlakuan pakan sebagai berikut: K1 (100% pakan basal + 0% ATHF + 0% Probiotik), K2 (pakan basal + 1% ATHF + 3% Probiotik), K3 (pakan basal + 2% ATHF + 2% Probiotik) dan K4 (pakan basal + 3% ATHF + 1% Probiotik). Parameter penelitian ini yaitu kualitas kimia daging itik Cihateup yang terdiri atas kadar air, kadar protein dan kadar lemak. Hasil penelitian menunjukkan bahwa penambahan kombinasi ATHF dan probiotik Lactobacillus sp berpengaruh nyata (P<0,05) terhadap kadar protein dan kadar lemak daging, sedangkan pada parameter kadar air tidak berpengaruh nyata. Perlakuan K2 (pakan basal + 1% ATHF + 3% Probiotik) menghasilkan kadar protein daging yang paling tinggi dan perlakuan K1 (100% pakan basal + 0% ATHF + 0% Probiotik) menghasilkan kadar lemak daging yang lebih rendah dibandingkan perlakuan lainnya.]]>
<![CDATA[PENGARUH PENAMBAHAN SARI JAHE (Zingiber officinale) TERHADAP KUALITAS ORGANOLEPTIK DAN DERAJAT KEASAMAN PADA TELUR PUYUH ASIN ]]>
<![CDATA[Jejen Nurmila]]>;
<![CDATA[Andri Kusmayadi]]>;
<![CDATA[Putri Dian Wulansari]]>
<![CDATA[ JURNAL SAINS PETERNAKAN NUSANTARA Vol. 3 No. 01 (2023): JURNAL SAINS PETERNAKAN NUSANTARA ]]>
Publisher : <![CDATA[Universitas Ma'arif Nahdlatul Ulama Kebumen ]]>
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DOI: 10.53863/jspn.v3i01.932
<![CDATA[Eggs are a product produced from poultry which have high nutritional content but are easily damaged due to the egg's short shelf life. One alternative that can be done is processing eggs into salted eggs. Making salted eggs from ginger juice is expected to provide a distinctive taste, namely ginger, and improve the quality of salted eggs. The aim of the research was to determine the effect of adding ginger juice in terms of organoleptic quality and degree of acidity (pH). The ingredients used are quail eggs, ginger, salt and water. The research was carried out experimentally using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments in this study were differences in the addition of 0% (P0), 30% (P1), 40% (P2) and 50% (P3) ginger juice. The results of the research showed that the addition of ginger juice had a significant effect (P<0.05) on the aroma and taste parameters of salted eggs, while the parameters of degree of acidity (pH), egg yolk color and saltiness had no significant effect (P>0.05). Providing ginger juice at the 40% level has a good effect on the quality of salted eggs compared to other levels. Keywords: ginger extract, organoleptic, pH, salted egg]]>
