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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) JURNAL PETERNAKAN Jurnal Peternakan Indonesia Majalah Kulit, Karet, dan Plastik Jurnal Dedikasi Masyarakat Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Buletin Ilmiah Nagari Membangun Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Rambideun : Jurnal Pengabdian Kepada Masyarakat Journal of Livestock and Animal Health (JLAH) Journal of Livestock and Animal Health (JLAH) Andalasian International Journal of Social and Entrepreneurial Development Andalasian Livestock
D. Novia
Fakultas Peternakan, Universitas Andalas
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : andalasian livestock

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Innovative Raw Material for Crackers: Unhairing Durable Dry Salt-Cured Skin with Elephant Grass IMO Ramadhan, Ari Muslim; Novia, Deni
Andalasian Livestock Vol. 1 No. 1 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n1.p1-8.2024

Abstract

Dry salt-cured skin is an alternative material for standard shrimp crisp skin, but it is difficult to discard to discard hair. The alternative is to use indigenous microorganisms (IMO) of elephants grass (Pennisetum purpureum), which contain protease enzymes that help the waste process hair. This research aims to determine the effect of using grass elephant IMO in unhairing on dry salt-cured skin with various soaking times cow skin to physicochemical and sensory tests. This research uses the method experiment with a completely randomized design, which consists of five treatments and four repetitions. The treatments were soaking the cow skin in a solution of grass elephant IMO for 12-60 hours. The parameters observed are rate water, rate proteins, texture, lightness (L*), and sensory test (cleanliness of hair, cleanliness of skin, and skin color). The results of the study showed that the length of soaking the skin using IMO elephant grass in the unhairing process had no significant effect (P>0.05) on moisture content, protein content, texture, and lightness (L*) but had a significant effect (P<0.05) on the sensory test; fur cleanliness, skin cleanliness, and color. Results best on study This is on immersion during 24 O'clock with an average rate of water 64.76%, rate proteins 31.51%, texture 56.88h, lightness (L*) 45.81 and sensory test; cleanliness hair 3.97 (clean), cleanliness skin 3.94 (clean), and color 4.63 (sand).
Sensory Values of Chicken Sausage with the Addition of Rendang Spices Nasution, Anita Khairiyah; Sandra, Afriani; Novia, Deni; Ningrat, Rusmana Wijaya Setia
Andalasian Livestock Vol. 1 No. 1 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n1.p25-32.2024

Abstract

This study aimed to determine the best percentage of additional Rendang spices in the sensory analysis of chicken sausages. This study was conducted using an experimental research method with a completely randomized design (CRD); it has five treatments, i.e., P1 = 0%, P2 = 5%, P3 = 10%, P4 = 15%, and P5 = 20%. Sensory preference and sensory intensity tests (taste, flavor, color, and texture) of treated samples were determined. The results of this study indicated that the addition of Rendang spices to chicken sausages has a significantly different effect (P<0.05) on preference tests (taste, flavor, color, and texture) and intensity tests (taste, flavor, color, and texture). However, the results showed no significant (P>0.05) effect on the preference tests (texture). It was concluded that adding Rendang spices to chicken sausages had sensory ratings acceptable to the panelists.
Optimization of Indigenous Microorganism (IMO) Concentration in Chicken Feathers on the Physicochemical Properties of Feather Meal Napitupulu, Monica Stephani; Novia, Deni; Sandra, Afriani
Andalasian Livestock Vol. 3 No. 1 (2026): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v3.n1.p72-81.2026

Abstract

This study aimed to evaluate the effect of adding indigenous microorganisms (IMO) derived from chicken feathers on the physicochemical properties of chicken feather flour, namely, color, microscopic structure, and crude fiber content. An experimental method with a completely randomized design (CRD) with five treatments and four replications was used in this study. The treatments were the addition of IMO chicken feathers at levels A (0%), B (1.5%), C (3%), D (4.5%), and E (6%) to fermentation feather meal. The parameters observed were color (L*, a*, b*), microscopic structure, and crude fiber content. The results showed that increasing IMO concentration significantly decreased lightness (L*), crude fiber content, and increased yellowness (b*) but did not significantly affect redness (a*). Microscopic observations revealed keratin structure degradation at higher IMO concentrations. The optimal concentration was 4.5%, resulting in balanced physicochemical properties of feather flour. These findings demonstrate the potential of IMO application for the sustainable utilization of chicken feather waste as a protein-rich feather meal.
Co-Authors Ade Sukma Ade Sukma Afriani Sandra Agustin, Fauziah Anwar Kasim Aronal Arief Putra Fatimah Nurhayani Ferry Lismanto Syaiful Fitri Kurnia, Yulianti Ganda Fuadi Habibburrahman Hanafi, Daniyal Hilda Susanty Indri Juliyarsi J. Helson Janwaris Pinem, Janwaris Julia Ulfah Laksono Trisnantoro Mardhiyetti Mardhiyetti Melia, Sri Melia, Sri Mutiara Mutiara N. Z. Ayuza Nadira, Diny Najmiatul Fitria Napitupulu, Monica Stephani Nasution, Anita Khairiyah Ningrat, Rusmana Wijaya Setia Novirman Jamarun Pebrianto, Eko Rahmadanisa Rahmadanisa, Rahmadanisa Rahmi, Elfi Ramadhan, Ari Muslim Riesi Sriagtula Rika Afriani Rini Rustini Rola Amelia Putri Rusli, Ridho Kurniawan S. Amelia S. Melia Satria, Benny Sonia Pratiwi Sri Melia Sri Mutiar, Sri Sumedi Sumedi Tuty Anggraini Vebriyanti, Ely Walfadillah , Reren Winda Sartika Yatmanelli Yatmanelli Yuherman Yuherman Yuherman Yulianti Fitri Kurnia ZK Abdurahman Baizal