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All Journal Animal Production : Indonesian Journal of Animal Production JMM (Jurnal Masyarakat Mandiri) Justek : Jurnal Sains Dan Teknologi Jurnal Teknologi Pertanian Jurnal Riset Agribisnis dan Peternakan Jurnal Ilmiah Fillia Cendekia Community Empowerment Jurnal Sains Peternakan Nusantara Agroindustrial Journal Kandang : Jurnal Peternakan Jurnal Ilmiah Ilmu-Ilmu Peternakan
Roisu Eny Mudawaroch
Fakultas Pertanian Universitas Muhammadiyah Purworejo
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Public Health Social Sciences Veterinary Other

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PENGARUH TINGKAT PENGETAHUAN DAN PERSEPSI DIRI TERHADAP KEPUTUSAN MEMBELI MAKANAN BERGIZI BAGI MAHASISWA Mudawaroch, Roisu Eny
JURNAL RISET AGRIBISNIS & PETERNAKAN Vol 4, No 2 (2019): JURNAL RISET Agribisnis & Peternakan
Publisher : JURNAL RISET AGRIBISNIS & PETERNAKAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (867.381 KB)

Abstract

Penelitian ini tujuan mengetahui berapa besar hubungan pengetahuan tentang gizi terhadap keputusan membeli makanan bergizi dan persepsi diri terhadap keputusan membeli makanan bergizi. Metode pada penelitian ini digunakan metode penelitian kuantitatif deskriptif. Responden pada penelitian ini adalah mahasiswa Fakultas Pertanian Universitas Muhammadiyah Purworejo tingkat I dan II sejumlah 90 responden. Pengumpulan data penelitian ini menggunakan metode kuesioner. Skala yang digunakan dalam penelitian ini adalah skala Likert. Uji yang dilakukan adalah deskripsi, linear berganda dan uji F. hasil dari penelitian ini menunjukkan bahwa sebagian besar sampel berjenis kelamin perempuan yaitu sebesar  52,2 % dengan jumlah terbanyak berumur 19 tahun sebesar 41,1%. Sebagian besar responden tinggal dengan orang tua yaitu sebesar  64,4 %. Sebagian besar responden mendapatkan uang saku bulanan sebesar 255 ? 500 ribu rupiah yaitu sebesar  42.2 persen.  Biaya yang dikeluarkan untuk membeli makanan  bulanan sebesar 255 ? 500 ribu rupiah yaitu sebesar  47,8 persen.  Uji validitas dilakukan pada tiga variable menunjukan semua data adalah valid. Uji regresi linear menunjukkan hubungan yang positif dengan model persamaan  regresi yaitu: Y = 9,93 + 0,272X1 + 0,121X2. Hasil uji F menunjukan hasil yang signifikan yang berarti persepsi diri  dan pengetahuan tentang gizi terbukti berpengaruh secara signifikan terhadap keputusan mengkonsumsi makanan bergizi.  Kesimpulan pada penelitian ini adalah 1) pengetahuan tentang gizi  mempunyai pengaruh siqnifikan terhadap keputusan membeli makanan bergizi, 2) persepsi diri  pengaruh siqnifikan terhadap terhadap keputusan membeli makanan bergizi dan 3) pengetahuan tentang gizi dan persepsi diri mempunyai pengaruh siqnifikan secara simultan terhadap  keputusan membeli makanan bergizi.
Produksi Pangan Fungsional Alternatif Olahan MAngrove di Kabupaten Purworejo Wibawanti, Jeki Mediantari Wahyu; Fadhiliya, Lukman; Pamungkas, Sapto; Mudawaroch, Roisu Eny
Community Empowerment Vol 3 No 1 (2018)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (638.804 KB) | DOI: 10.31603/ce.v3i1.2450

Abstract

Currently, the potential development of alternative functional food comes from various types of leaves and mangrove fruit. One of the coastal areas that have a potential mangrove area is Gedangan Village, Purwodadi District, Purworejo Regency, Central Java. The purpose of this program was to the utilization of mangrove into processed functional food as an effort to improve the economy and environmental conservation through creative small industries that utilize the natural potential. Outcomes of this IbM program were CASEOLARIS of mangrove syrup, JERUJU of mangrove tea and FRUTICA mangrove fruit sweets. Mangrove products were potentially to be developed in Purworejo
EVALUASI PELATIHAN PEMBUATAN JAMU TERNAK FERMENTASI Mudawaroch, Roisu Eny; Zulfanita, Zulfanita
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (444.262 KB) | DOI: 10.31764/jmm.v4i5.3066

Abstract

Abstrak: Kabupaten Purworejo merupakan sentra pengembangan Kambing Etawa Peranakan. Tujuan pelatihan untuk mengetahui tingkat pengetahuan dan sikap petani tentang pembuatan jamu ternak fermentasi. Metode dalam pelatihan ini, responden diberikan pretest untuk mengetahui pengetahuan dan sikap responden sebelum diberikan penyuluhan dan pelatihan. Setelah diberikan penyuluhan dan pelatihan, responden diminta untuk mengisi posttest. Hasil dari pelatihan ini adalah terdapat perbedaan nilai pretest dan postest, yaitu terjadi peningkatan tingkat pengetahuan nilai yaitu nilai pretest sebesar 3,85 dan meningkat menjadi 13,48. Nilai terkecil  pretes aspek pengetahuan terendah adalah 1 dan nilai tertinggi 11, sedangkan nilai  terkecil  post-tes aspek pengetahuan terendah adalah 9  dan nilai tertinggi 20. Pada aspek sikap juga menunjukkan peningkatan nilai post-test  yaitu  Nilai  sikap  sebelum pelatihan adalah sebesar 3,54 dan sesudah  pelatihan meningkat menjadi 4,46. Nilai terkecil  pretes aspek sikap terendah adalah 3 dan nilai tertinggi 4, sedangkan nilai  terkecil  post-tes aspek sikap  terendah adalah 3  dan nilai tertinggi 6. Kesimpulan dari pelatihan tentang pembuatan jamu ternak fermentasi di Desa Kaligono Kecamatan Kaligesing mempunyai terjadi peningkatan pengetahuan dan sikap peternak  setelah mendapatkan  pelatihan. Saran dalam pelatihan ini adalah perlu ada monitoring keberlanjutan pembuatan  jamu  ternak fermentasi yang diaplikasikan pada Kambing Etawa ras Kaligesing. Abstract:  Purworejo Regency is the center for the development of the Peranakan Etawa goat. The aim of the training was to determine the level of knowledge and attitudes of farmers about the manufacture of fermented livestock herbal medicine. In this training method, respondents are given a pretest to find out the knowledge and attitudes of the respondents before being given counseling and training. After being given counseling and training, respondents were asked to fill in the posttest. The result of this training is that there are differences in the pretest and posttest scores, namely an increase in the level of knowledge of the value, namely the pretest value of 3.85 and increasing to 13.48. The lowest pre-test score for the knowledge aspect was 1 and the highest score was 11, while the lowest post-test score for the lowest knowledge aspect was 9 and the highest score was 20. The attitude aspect also showed an increase in the post-test score, namely the attitude value before training was 3.54 and after training increased to 4.46. The lowest pretest score for the lowest attitude aspect was 3 and the highest score was 4, while the lowest post-test score for the lowest attitude aspect was 3 and the highest score was 6. The conclusion from the training on the manufacture of fermented livestock herbal medicine in Kaligono Village, Kaligesing District had an increase in the knowledge and attitude of breeders after get training. The suggestion in this training is that there is a need for continuous monitoring of the manufacture of fermented livestock herbal medicine which is applied to the Etawa Goat race of Kaligesing.
PELATIHAN PEMBUATAN KERIPIK KACA PADA MASA PANDEMI COVID-19 Mudawaroch, Roisu Eny; Wibowo, Adi; Ariyanti, Atika; Tri, Indra Gaya; Shintiani, Selly; Supriyatin, Tabah
JMM (Jurnal Masyarakat Mandiri) Vol 5, No 4 (2021): Agustus
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (31.837 KB) | DOI: 10.31764/jmm.v5i4.5015

Abstract

Abstrak: Secara umum permasalahan yang dihadapi saat pandemi Covid 19 yaitu  masyarakat memerlukan sebuah peluang usaha yang dapat memberikan manfaat materi. Pemulihkan perekonomian masa pandemi covid-19 di desa  dapat dilakukan oleh kader PKK dengan membuka peluang usaha keripik kaca. Pembuatan keripik kaca bertujuan  untuk memberikan pengetahuan  pembuatan keripik kaca kepada kader PKK Desa Tulusrejo  Kecamatan Butuh kabupaten Purworejo. Metode yang digunakan adalah pelatihan dengan  3 tahapan yaitu : pra pelaksaan pelatihan, pelaksaan  pelatihan, dan evaluasi dan monitoring pelatihan pembuatan keripik kaca. Hasil  praktik pembuatan keripik kaca  yaitu prakegiatan pelatihan pembuatan kripik kaca dilakukan survei  tentang pelatihan yang dibutuhkan.  Pelatihan yang dipilih adalah pembutan kripik kaca. Pelaksanaan  pelatihan pembuatan keripik kaca dilakukan  pengarahan terlebih dahulu tentang  alat, bahan dan cara pembuatan. Setelah pengenalan, maka dilanjutkan dengan praktik membuat kripik kaca. Monitoring  dan evaluasi menunjukkan  sebagian besar peserta sudah mengetahui cara pembuatan keripik kaca yaitu 88,89%,  namun sebagian kecil yaitu 44%,  yang telah mempraktikannya.  Bahan pembuatan keripik kaca mudah didapatkan yaitu sebesar 100%. Pembuatan keripik kaca juga mudah dilakukan yaitu sebesar 100%. Kesimpula bahwa pembuatan keripik kaca berjalan lancar dan sukses. Peserta sangat antusias selama kegiatan dilaksanakan. Saran  adalah pembuatan keripik kaca tetap  dipraktikkan dan diusahakan secara komersil.  Abstract: In general, the problem faced during the Covid 19 pandemic was that people need a business opportunity that can provide material benefits. Economic recovery during the COVID-19 pandemic in the village can be done by PKK cadres by opening up glass chip business opportunities. The manufacture of glass chips aims to provide knowledge on making glass chips for PKK cadres, Tulusrejo Village, Need District, Purworejo Regency. The method used was training with 3 stages: pre-implementation of training, implementation of training, and evaluation and monitoring of training in making glass chips. The results of the practice of making glass chips, namely the pre-activity of training on making glass chips, a survey was carried out about what was needed. The chosen training was glass chip making. The implementation of training on making glass chips was carried out first about the tools, materials, and manufacturing methods. After the introduction, it was continued with the practice of making glass chips. Monitoring and evaluation showed that most of the participants already knew how to make glass chips, namely 88.89%, but a small proportion, namely 44%, had practiced it. The material for making glass chips was easy to obtain, which was 100%. Making glass chips was also easy to do, which was 100%. The conclusion was that the manufacture of glass chips was running smoothly and successfully. Participants were very enthusiastic during the activity. Suggestions  were that the manufacture of glass chips was still practiced and commercialized.
Analysis of Decision Process to Buy Free-Range Eggs and the Implication on Marketing Mix (A Case Study to Wholesalers and Retailers Consumers in Traditional Markets in Purworejo District) Zulfanita, Zulfanita; Mudawaroch, Roisu Eny; Wibawanti, Jeki Mediantari Wahyu
ANIMAL PRODUCTION Vol. 22 No. 1 (2020)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with Animal Scientist Society of Indonesia (ISPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2020.22.1.44

Abstract

This research aimed to compare the characteristics of free-range eggs consumers, to analyse their buying decision process and consumer satisfaction level, and to formulate the implication on free-range marketing mix across wholesalers and retailers in Purworejo districts. The research sample was 32 respondents, consisted of 16 wholesalers and 16 retailers selected with purposive sampling because of the limited number of respondents in each sub-district. The consumers were selected through snowball sampling from one respondent to another. The parameters included the general characteristics, the decision to buy free-range eggs, consumers’ satisfaction level, and marketing mix implications. The Data were analysed descriptively using Chi-Square, Mann-Whitney Customer Satisfaction Index (CSI), and Importance and Performance Analysis (IPA). The result found different characteristics across consumers of free-range eggs in both wholesalers and retailers regarding age group, marital status, education background, gender, occupation, and geographic locations. The different process of buying decision making was due to need identification. Regarding gathering information, the wholesaler consumers relied on electronic media and their neighbours, whereas the retailer consumers only from their neighbours. The main consideration to purchase free-range eggs among wholesaler consumers was the cleanliness of eggs, whereas the retailer consumers were the cleanliness and price of eggs. The consumer satisfaction index on consumers in wholesalers and retailers was 65.16 and 68.82, respectively, indicative of the satisfied category. The marketing mix implication on both sellers was improving the cleanliness of free-range eggs and the market area, matching selling price with the market price, controlling the quality of free-range eggs from the suppliers, and revisiting the supply system to ensure the real-time availability of free-range eggs.
PRODUKTIVITAS ITIK (ANAS DOMESTICUS) PETELUR DENGAN SUPLEMENTASI TEPUNG LIMBAH UDANG DALAM PAKAN KOMPLIT Aji, Bayu Laksono; Rinawidiastuti, Rinawidiastuti; Mudawaroch, Roisu Eny
Jurnal Peternakan Nusantara Vol 2 No 01 (2022): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v2i01.436

Abstract

This study aims to determine that the addition of Shrimp Waste Flour (SWF) can increase the productivity of mojosari ducks. The research was conducted at the mojosari laying duck farm in the Butuh village, District of Purworejo. The experimental livestock used were 60 mojosari ducks with 24 weeks years old, the cattle were placed in 20 colony cage plots, each cage plot filled with 3 ducks. The materials used are Shrimp Waste Flour (SWF) and complete feed. The feed treatment given to the ducks was as follows; P0, P1, P2, P3, P4 containing 0, 2, 4, 6, and 8% SWF, respectively. The method used in this study is the experimental method using a completely randomized design (CRD) consisting of 5 treatments and 4 replications in order to obtain 20 experimental units. Parameters observed were consumption of dry mater and crude protein, drinking consumption, average daily growth of duck, hen day product, conversion and feed efficiency. The data obtained were analyzed using the Analysis of Variance (ANOVA) test, if there is a difference, then the Duncan New Range Test (DMRT) test with a significance level of 5%. The results showed that shrimp waste flour had a significant effect (P<0.05) on consumption dry mater as much as 128.04 g; 121.47 g; 134.96 g and 135.66 g. Consumption crude protein had a significant effect (P<0.05) as much as 14.29%; 14.88%; 15.47%; 10.06% and 16.65%. Drinking water consumption had a significant effect (P<0.05) in the amount of 0.78 l; 0.83 l; 0.93 l; 1.1 l and 1.24 l. Average daily growth of duck had unsignificant effect (P>0.05) of 2.23 g; 2.18 g; 1.76 g; 0.94 g and 1.52 g. Hen day product had unsignificant effect (P>0.05) with a percentage of 49.7%; 53.87%; 54.76%; 57.74% and 49.41%. The feed conversion value had unsignificant effect (P>0.05) with a value of 4.53; 4.05; 4.05; 4.51 and 4.24. Feed efficiency was unsignificantly different (P>0.05) with a percentage of 20.74%; 23.23%; 23.58%; 23.12% and 20.86%. Shrimp waste flour had a significant on consumption of dry mater, crude protein and drinking water, but has unsignificant on average daily growth of duck, hen day product, conversion and feed efficiency. Keywords: Shrimp waste flour, productivity, mojosari duck
EFISIENSI FAKTOR-FAKTOR PRODUKSI USAHA PETERNAKAN AYAM RAS PETELUR DI ASOSIASI BERKAH TELUR MAKMUR PURWOREJO Abadi, Jaya; Zulfanita, Zulfanita; Mudawaroch, Roisu Eny
Jurnal Peternakan Nusantara Vol 2 No 01 (2022): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v2i01.440

Abstract

This study aims to determine: 1) laying hens at the Berkah Telur Makmur Association. 2) the factors that affect the production of laying hens in the Berkah Telur Makmur Association. 3) efficient use of production factors in laying hens at the Berkah Telur Makmur Association. This research uses descriptive basic method. The research location is the Berkah Telur Makmur Association of Purworejo. Determination of the research location is done by purposive sampling method. The sample in this study were 50 farmers. Sampling was done by using saturated sampling technique. Data analysis uses factors of production, feasibility and allocative efficiency. The results of data analysis show that the value of the R/C ratio is Rp. 1.35 indicates that laying hens at the Berkah Telur Makmur Association is feasible. The value of capital productivity is 35.49% higher than the prevailing interest rate, so it is feasible to operate. The average income of respondent farmer's labor productivity is Rp. 2,183,415.91/HKO is greater than the applicable labor costs so it is feasible to work. The results of data analysis showed that laying hens at the Berkah Telur Makmur Association was feasible. The factors of layers, the amount of feed, OVK, and labor had a significant effect on egg production of laying hens in the Berkah Telur Makmur Association, while the cage area factor had no significant effect. While the variable amount of feed is efficient, the variable number of layers and labor is not efficient. Variables of cage area and number of OVK are not efficient. Keywords: Layers, Feasibility, Production Factors, Allocative Efficiency
ANALISIS PENDAPATAN PETERNAK AYAM RAS PETELUR DI ASOSIASI BERKAH TELUR MAKMUR PURWOREJO Musholihah, Amam; Zulfanita, Zulfanita; Mudawaroch, Roisu Eny
Jurnal Peternakan Nusantara Vol 2 No 01 (2022): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v2i01.454

Abstract

This study aims to determine: 1) production costs, revenues, income and profits of laying hens at the Berkah Telur Makmur Association in one production period and 2) factors influence the profit of laying hens at the Berkah Telur Makmur Association in one production period. This study used a descriptive method with the research location at the Berkah Telur Makmur Association of Purworejo. The sample in this study were 50 farmers. Sampling was done by using saturated sampling method. Data analysis uses production costs, revenues, incomes, profits and profit factors. The results of data analysis showed that the laying hens business in the Berkah Telur Makmur Association was profitable. Factor that has a significant effect of laying hens is the price of electricity and water. Keywords: Laying, Income, Profit Factor
Produktivitas Ayam Petelur Jantan dengan Suplementasi Pakan Eceng Gondok (Pontederia Crassipe) Fermentasi Mudawaroch, Roisu Eny; Rinawidiastuti, Rinawidiastuti
Justek : Jurnal Sains dan Teknologi Vol 7, No 4 (2024): Desember
Publisher : Unversitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/justek.v7i4.29449

Abstract

Abstract: Male laying hens can be used as broiler chickens. To reduce feed costs, it is necessary to find alternative feed that has a high protein content, namely water hyacinth. Water hyacinth has high crude fiber so it needs to be fermented. The purpose of this study was to determine the supplementation of fermented water hyacinth (Pontederia crassipe) feed on the productivity of male laying hens. The materials used were 75 male laying hens. This study used a completely randomized design with 5 treatments, namely: Po without the addition of water hyacinth, P10 with the addition of 10% water hyacinth, P20 with the addition of 20% water hyacinth, P30 with the addition of 30% water hyacinth, and P40 with the addition of 40% water hyacinth. All treatments were repeated 5 times. The parameters of male laying hen productivity include feed consumption, body weight gain, live weight, carcass weight, non-carcass weight, and internal organ weight of the chicken. The results of the study were that feed consumption decreased along with the addition of fermented water hyacinth and the longer the maintenance, feed consumption increased. The addition of water hyacinth cultivation did not affect weight gain and had a significant effect on the maintenance period. The addition of water hyacinth fermentation did not affect carcasses, non-carcasses, and some internal organs of chickens. The conclusion is that fermented water hyacinth can be added as feed for laying hens.Abstrak: Ayam petelur jantan dapat digunakan sebagai ayam broiler. Untuk mengurangi biaya pakan, perlu dicari alternatif pakan yang memiliki kandungan protein tinggi, yaitu eceng gondok. Eceng gondok memiliki serat kasar yang tinggi sehingga perlu difermentasi. Tujuan penelitian ini adalah untuk mengetahui suplementasi pakan eceng gonceng fermentasi (Pontederia crassipe) terhadap produktivitas ayam petelur jantan. Bahan yang digunakan adalah 75 ekor ayam petelur jantan. Penelitian ini menggunakan rancangan acak lengkap dengan 5 perlakuan, yaitu: Po tanpa penambahan eceng gondok, P10 dengan penambahan eceng gondok 10%, P20 dengan penambahan eceng gondok 20%, P30 dengan penambahan eceng gondok 30%, dan P40 dengan penambahan eceng gondok 40%. Semua perawatan diulang 5 kali. Parameter produktivitas ayam petelur jantan meliputi konsumsi pakan, penambahan berat badan, berat hidup, berat karkas, berat non-karkas, dan berat organ dalam ayam. Hasil penelitian adalah konsumsi pakan menurun seiring dengan penambahan eceng gondong fermentasi dan semakin lama pemeliharaan, konsumsi pakan meningkat. Penambahan budidaya eceng gondok tidak mempengaruhi penambahan berat badan dan berpengaruh nyata pada lama pemeliharaan. Penambahan fermentasi eceng gondok tidak mempengaruhi karkas, non-karkas, dan beberapa organ dalam ayam. Kesimpulannya adalah bahwa eceng gondok fermentasi dapat ditambahkan sebagai pakan untuk ayam petelur.
PENGARUH LEVEL PENAMBAHAN KANGKUNG (Ipomoea aquatica) TERHADAP MUTU HEDONIK DAN KUALITAS FISIK BAKSO AYAM Aljundy, Muhammad Faqih Minded Aljundy; Mudawaroch, Roisu Eny; Zulfanita, Zulfanita
Kandang : Jurnal Peternakan Vol. 17 No. 1 (2025): Edisi Januari - Juni Tahun 2025
Publisher : Prodi Ilmu Peternakan Universitas Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32534/jkd.v17i1.7061

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui sifat fisik bakso ayam berupa susut masak, uji pH dan uji hedonik bakso ayam dengan penambahan kangkung (Ipomea aquatica), dimana kangkung ditambahkan dengan adonan bakso ayam. Penelitian dilakuakn menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 perlakuan dan 5 kali ulangan. Data yang diperoleh dianalisis menggunakan uji Analysis of Variance (ANOVA). Hasil penelitian penambahan kangkung terhadap mutu hedonik dan kualitas fisik bakso ayam adalah tidak berbeda nyata terhadap susut masak dan serat kasar (P>0,05) namun berpengaruh terhadap pH dan betakaroten. Nilai susut masak tidak berpengaruh nyata (P>0,05) dengan signifikansi 9,42. Nilai pH berpengaruh nyata (P≤0,05) signifikansi 0,04. Nilai serat kasar tidak berpengaruh nyata (P>0,05) berkisar antara 29,75-40,9. Nilai betakaroten berpengaruh nyata (P>0,05) dengan rata-rata 127,8238-195,8330 meningkat seiring penambahan kangkung.Uji hedonik berdasarkan mutu sensoris warna, tekstur, aroma, dan rasa. Nilai warna penambahan kangkung tidak berpengaruh nyata (P≤0,05) rata-rata sebesar 5,32. Nilai tekstur penambahan kangkung berpengaruh nyata (P≤0,05) signifikansi sebesar 6,49. Nilai aroma penambahan kangkung berpengaruh nyata (P≤0,05) signifikansi sebesar 7,94. Nilai rasa penambahan kangkung berpengaruh nyata (P≤0,05) signifikansi sebesar 9,48. Kata kunci : Bakso ayam, Kangkung (Ipomoea Aquatica), Mutu Hedonik, Kualitas Fisik, Uji ANOVA. ABSTRACT Muhammad Faqih Minded Aljundy (202410008). The Effect of Adding Water Spinach (Ipomoea aquatica) on the Hedonic and Physical Quality of Chicken Meatballs. Thesis. Animal Husbandry Study Program, Faculty of Agriculture, Muhammadiyah University of Purworejo. 2024. Supervisors: Dr. Roisu Eny Mudwaroch, S.Pt., M.P., and Ir. Hj Zulfanita, M.P. This study aims to evaluate the physical properties of chicken meatballs, including cooking loss, pH test, and hedonic tests, with the addition of water spinach (Ipomoea aquatica), which was incorporated into the chicken meatball dough. The research employed a completely randomized design (CRD) with five treatments and five replications. Data obtained were analyzed using Analysis of Variance (ANOVA). The results showed that the addition of water spinach to chicken meatballs did not significantly affect cooking loss and crude fiber content (P>0.05) but had a significant effect on pH and beta-carotene levels. The cooking loss value was not significantly affected (P>0.05), with a significance level of 9.42. The pH value was significantly affected (P≤0.05) with a significance level of 0.04. Crude fiber values showed no significant difference (P>0.05), ranging from 29.75 to 40.9. Beta-carotene levels significantly increased (P≤0.05), with an average range of 127.8238–195.8330, increasing along with the addition of water spinach. Hedonic tests, based on sensory quality evaluations of color, texture, aroma, and taste, showed the following results : The addition of water spinach did not significantly affect color (P>0.05), with an average score of 5.32. Texture was significantly affected (P≤0.05), with a significance level of 6.49. Aroma was significantly affected (P≤0.05), with a significance level of 7.94. Taste was significantly affected (P≤0.05), with a significance level of 9.48. Keyword : Chicken Meatball, Water Spinach (Ipomoea Aquatica), Hedonic Quality, Physical Quality, ANOVA Test.
Co-Authors Abadi, Jaya Adi Wibowo Aji, Bayu Laksono Aljundy, Muhammad Faqih Minded Aljundy Ariyanti, Atika Edi Suryanto Lies Mira Yusiati Lukman Fadhiliya, Lukman Mardhianto, Mardhianto Musholihah, Amam Pamungkas, Sapto Rinawidiastuti, Rinawidiastuti Setiyono Setiyono Shintiani, Selly Supriyatin, Tabah Tri, Indra Gaya Wibawanti, Jeki Mediantari Wahyu Zulfanita Zulfanita