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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 : JURNAL PETERNAKAN

 1 
KADAR PROTEIN, KADAR LEMAK DAN ORGANOLEPTIK TELUR ASIN ASAP BERBAHAN BAKAR SABUT KELAPA Deni Novia; Indri Juliyarsi; Ganda Fuadi
Jurnal Peternakan Vol 9, No 1 (2012): Februari 2012
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v9i1.169

Abstract

This research aims to determine the effect different smoking and storaging time to protein content, fat content andorganoleptic value smoked salted eggs. This study used duck eggs as many as 240 eggs, powdered brick 3600 grams, 2400grams of ash, 1200 grams salt and 60 kg of coconut husk. The method used in this study was the experimental method usinga randomized block design with a 4x3 factorial with two groups as replicates. As the first factor (A) was different smoking A1= 8 hours, A2 = 10 hour, A3 = 12 hours and A4 = 14 hours, whereas the second factor (B) was storaging time : B1 = 23days, B2 = 30 days and B3 = 37 days. Variables measured were protein content, fat content, and organoleptic values (colour,flavor, aroma, texture) of smoked salted eggs. The results of this study different smoking and storaging time was nointeraction to all variables smoked salted eggs. It did not affect the flavor and aroma, but the longer smoking decreasedprotein content and colors but increased fat content. The longer it was stored the smoke salted eggs, increased fat content anddecreased texture. Based on the results of this study concluded that 8 hour smoking was the best treatment in themanufacture of smoked salted eggs with protein content 48,99%, fat content 45,82%, color 3,35 (ordinary), flavor 3,49 (like),aroma 2,73 (ordinary) dan texture 3,16 (ordinary)
PENGARUH PERLAKUAN AWAL DAUN/RANTING TANAMAN GAMBIR (UNCARIA GAMBIR ROXB) TERHADAP KADAR TANNIN EKSTRAK YANG DlHASILKAN DAN KEMAMPUAN PENYAMAKANNYA PADA KULIT KAMBING Deni Novia
Jurnal Peternakan Vol 6, No 1 (2009): Februari 2009
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v6i1.346

Abstract

Target of this research is to know influence of treatment early leaf/stick of gambir to rate of tannin yielded extract and ability tanni:t1.g at leather goat. This research use mean analysis calculate average by 3 treatment and two restating that is A : leaf/stick of gambir fresh; B : materials heated above fire until w.ilting; C : materials soaked insalt condensation 2.25 %, 10 day, boiled 1000c, 5 minute. Perception of extract of gambir done to rate of tannin. Leather result tanning with gambir analysed by water contents, oil contents, dissolve. rate in water, dusty rate do not be dissolve, raw husk rate, tanner and degree of check. Result of research of leaf/stick of gambir heated by fire until w.ilting which eetracted have tannin 27.48%and degree ofcheck leather 151.51 %is the best totan goaL
KAJIAN SUHU PENGOVENAN TERHADAP KADAR PROTEIN DAN NILAI ORGANOLEPTIK TELUR ASIN D. Novia; S. Amelia; N. Z. Ayuza
Jurnal Peternakan Vol 8, No 2 (2011): September 2011
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v8i2.200

Abstract

Salted eggs are a source of animal protein foods suitable for children, adolescents, parents, people in the healing periodand pregnant women. This study aimed to determine the effect of oven temperature on protein content and taste of saltedeggs. This study uses pesisir duck eggs (Indian Runner) fresh 48 hour maximum age of 200 items weighing 65-70 g obtainedfrom a breeder in Anduring Padang, 3000 grams of brick powder, gray rub 2000 grams and 1000 grams of salt. Researchmethod used is the method of experiment with Random Design Group (RAK), which consists of 4 treatments and 5 groups asreplicates. Treatment A (oven temperature 70ºC), B (oven temperature of 80ºC), C (oven temperature of 90ºC) and D (oventemperature of 100ºC). Oven eggs done for 6 hours, then stored for 25 days. Observed variable is based on dry weight proteincontent and taste of salted eggs. The data obtained were statistically analyzed with F test, if influential followed by Duncan'stest. The results showed different effects very significantly (P<0,01) on texture, significantly different (P<0,05) proteinlevels, showing the influence of different flavors but not significant (P>0,05) to the aroma of salted eggs. Based on theresearch results can be concluded that the oven temperature best eggs after 25 days of storage is at a temperature of 90ºC witha 37,00% protein content, taste 2,47 (like), aroma 2,38 (neutral) and texture 2,66 (like).
Potential of Splitting Skin as Raw Material for Skin Crackers with Different Concentrations and Soaking Time in Vinegar Pebrianto, Eko; Novia, Deni; Vebriyanti, Ely
Jurnal Peternakan Vol 22, No 1 (2025): Februari 2025
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v22i1.26054

Abstract

ABSTRACT. Tannery solid waste, such as split skin residue, still contains lime, which is alkaline in nature, so it needs to be neutralized by adding vinegar. This research aimed to determine the best concentration and duration of skin immersion in acidic vinegar for water content, pH, texture, calcium content, and organoleptic splitting skin. This used an experimental method with a completely randomized design (CRD) with a 3 x 3 factorial pattern with three replications. Factor A (acetic acid concentration) consists of A1: 0%, A2: 3%, A3: 6%. Factor B (length of soaking) consists of B1: 8 hours, B2: 16 hours, B3: 24 hours. The variables observed were moisture content, pH, texture, calcium content, and split skin sensory. The results showed a significant interaction (P<0.05) between the concentration of acetic acid and the length of soaking on sensory skin color splitting. Still, there was no interaction (P>0.05) between the concentration of vinegar acid and the soaking time on water content, pH, texture, calcium content, and sensory aroma. From the research results, it can be concluded that the vinegar acid concentration of 3% and soaking time of 24 hours give optimal results with a moisture content of 46.12%, pH 7.33, texture 49.30 joules, calcium content 0.21%, sensory color 2.80 (white brownish) and sensory aroma 2.80 (no acid).
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 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