Article Per Year (5 Year)
p-Index From 2021 - 2026
2.232
P-Index
This Author published in this journals
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

Published : 25 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 25 Documents
Search

 1   2   3 
Penerapan Teknologi Pengemasan pada UKM Rendang Telur di Kabupaten Lima Puluh Kota Sri Melia; Indri Juliyarsi; Deni Novia; Ade Sukma; Yulianti Fitri Kurnia; Rizki Dwi Setiawan; Sonia Pratiwi; Rola Amelia Putri
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 5 No 2 (2023): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v5i2.385

Abstract

Rendang telur merupakan salah satu produk makanan khas dari Sumatra Barat, yang dibuat dari telur dan tambahan bumbu rendang. Salah satu UKM yang sedang berkembang adalah Usaha Rendang Keluarga yang terletak di Jorong Talago, Nagari Talago Tujuah Koto, Kecamatan Guguak, Kabupaten Lima Puluh Kota. Usaha rendang telur Keluarga masih menggunakan kemasan transparan Plastik PP tanpa label sehingga terlihat tidak menarik dan mempengaruhi terhadap penjualan produk. Tujuan dari kegiatan ini adalah memberikan pengenalan dan penerapan teknologi pengemasan (kemasan dan label) sehingga dengan adanya alih teknologi tepat guna diharapkan dapat meningkatkan produksi dan pemasaran UKM. Metode kegiatan dilakukan dengan metode ceramah dan diskusi mengenai teknik pengemasan dan pelabelan, serta pelatihan untuk mempraktekan penerapan teknologi tepat guna dalam kemasan sehingga menghasilkan produk yang higienis dan berkualitas. Hasil pelaksanaan kegiatan ini terlihat antusiasme dan respon positif dari pemilik UKM usaha rendang Keluarga dengan adanya perubahan kemasan yang sebelumnya menggunakan plastik PP bening tanpa ada label kemasan menjadi menggunakan kemasan standing pouch aluminium foil dengan label kemasan. Perubahan kemasan rendang telur diharapkan dapat mempertahankan kualitas produk selama penyimpanan, distribusi, dan pemasaran produk, dapat memperpanjang umur simpan produk serta meningkatkan penampilan produk menjadi lebih menarik.
PENERAPAN TEKNOLOGI SILASE DAN AMONIASI SEBAGAI SOLUSI KETAHANAN PAKAN Riesi Sriagtula; Qurrata Aini; Hilda Susanty; Deni Novia; Ridho Kurniawan Rusli; Aronal Arief Putra
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 2 (2022)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.6.2.40-45.2022

Abstract

Tujuan kegiatan Pengabdian kepada Masyarakat adalah meningkatkan pengetahuan dan keterampilan petani peternak dalam mengolah danmengawetkan limbah pertanian sebagai solusi ketahanan pakan. Target khusus yang ingin dicapai antara lain peningkatan produksi ternak melalui penyediaan pakan sesuai kebutuhan ternak baik dari aspek kualitas maupun kuantitas. Kegiatan PKM dilaksanakan di Kelompok Tani Harapan Sejahtera yang berlokasi di Kelurahan Aia Pacah, Kecamatan Koto Tangah Kota Padang. Penyeluhan dan praktek yang diberikan kepada peternak adalah pengolahan silase jerami jagung manis (Zea mays saccharata Sturt) dan Jerami padi (Oryza sativa) menjadi amoniasi. Metode yang digunakan dalam melakukan pemberdayaan kelompok sasaran adalah teknik pembelajaran dalam bentuk pemberian teori, penyuluhan dan praktek kepada anggota kelompok sasaran. Luaran dari pengabdian ini adalah Kelompok Tani Harapan Sejahtera dapat memberikan motivasi kepada peternak untuk mengolah limbah pertanian menjadi pakan berkualitas. Setelah dilakukan penyuluhan peternak menjadi paham dan termotivasi dalam mengolah limbah pertanian menjadi pakan berkualitas untuk ketahanan pakan khususnya di musim kemarau. Luaran lain dari pengabdian ini adalah mengelola limbah pertanian menjadi produk yang bermafaat dan bernilai ekonomi. Kata kunci: amoniasi jerami, kelompok tani harapan sejahtera, limbah pertanian, silase ABSTRACT The current extension service is to improve the knowledge and skills of farmers in processing and conserving agricultural waste as a solution for feed security. Specific targets to be achieved include increasing livestock production through providing feed according to livestock needs, both in terms of quality and quantity. The extension service activity was carried out at the Harapan Sejahtera Farmer Group located in Aia Pacah Village, Koto Tangah District, Padang City. Counseling and practice given to farmers are processing sweet corn straw silage (Zea mays saccharata Sturt) and rice straw (Oryza sativa) into ammonition. The method used in empowering the target group is a learning technique in the form of providing theory, counseling, and practice to members of the target group. The output of this service is that the Harapan Sejahtera Farmer Group can motivate farmers to process agricultural waste into quality feed. After the counseling was carried out, farmers became aware and motivated to process agricultural waste into quality feed for feed security, especially in the dry season. Another outcome of this service is managing agricultural waste into valuable and economical products. Keywords: agricultural waste, harapan sejahtera farmer group, rice straw ammoniation, silage.
Karakteristik Saus yang Ditambahkan berbagai Persentase Kuning Telur Itik Asin Julia Ulfah; Deni Novia; Aronal Arief Putra
Journal of Livestock and Animal Health Vol. 6 No. 2 (2023): August
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jlah.v6i2.26

Abstract

Telur itik asin merupakan produk telur tradisional yang populer diantara beberapa produk telur yang terbatas ditemukan di banyak negara Asia. Penambahan kuning telur asin dalam formulasi saus untuk mengembangkan saus berbahan dasar telur asin telah dilakukan. Rancangan Acak Kelompok digunakan sebagai desain penelitian. Penelitian ini dibagi menjadi lima perlakuan (20, 40, 60, 80, and 100% kuning telur asin terhadap susu yang digunakan). Parameter yang diamati adalah kelembaban, pH, warna (L*, a*, b*), dan intensitas sensori (warna dan tekstur). Hasil penelitian menunjukkan bahwa penambahan kuning telur itik asin berpengaruh terhadap kadar air, pH, warna instrumental (L*, a*, b*), dan intensitas warna dan tekstur (P kecil dari 0,05). Kadar air dan lightness sampel menurun dengan persentase penggunaan kuning telur asin yang lebih tinggi (P kecil dari 0,05). Sebaliknya, pH, redness, yellowness, intensitas warna, dan intensitas tekstur meningkat (P kecil dari 0,05). Penambahan kuning telur asin dalam saus dapat diterapkan untuk memberikan pilihan jenis saus yang bervariasi bagi konsumen.
Karakteristik Daging Burger yang Diproduksi Menggunakan Tepung Sorgum, Tepung Talas dan Tepung Sukun Rahmadanisa; Putra, Aronal Arief; Novia, Deni
Journal of Livestock and Animal Health Vol. 2 No. 2 (2019): August
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.71 KB) | DOI: 10.32530/jlah.v2i2.171

Abstract

Aplikasi penggunaan lima persen bahan pengikat bebas gluten pada pembuatan daging burger telah dilakukan. Tepung sorgum, tepung talas, dan tepung sukun telah digunakan pada formulasi daging burger sebagai representasi tepung bebas gluten dan dibandingkan dengan burger dengan bahan pengikat tepung terigu sebagai kontrol (tepung yang mengandung gluten). Kadar air, susut masak, penyusutan diameter, kekerasan, dan profil sensori (warna, aroma, rasa, tekstur, dan penerinaan keseluruhan) telah dievaluasi. Hasil dari penelitian ini menunjukkan bahwa tidak ada perbedaan yang nyata pada kadar air, susut masak, penyusutan diameter, dan kekerasan sampel. Daging burger menggunakan tepung sukun memiliki daya terima yang lebih rendah dibanding perlakuan lainnya (P kecil dari 0.05), dimana daya terima burger menggunakan tepung sorgum dan tepung talas setara dengan burger menggunakan tepung terigu (P besar sama dengan 0.05). Dari penelitian ini disimpulkan bahwa tepung sorgung dan tepung talas dapat menjadi sumber bahan pengikat alternatif pada pembuatan burger yang umumnya menggunakan tepung yang mengandung gluten.
Karakteristik Patty Burger yang Dibuat Dari Daging Itik dengan Berbagai Persentase Tepung Talas Hanafi, Daniyal; Novia, Deni; Putra, Aronal Arief
Journal of Livestock and Animal Health Vol. 3 No. 1 (2020): February
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (703.819 KB) | DOI: 10.32530/jlah.v3i1.195

Abstract

Penggunaan tepung talas sebagai bahan pengikat pada pembuatan patty burger yang dibuat dari daging itik telah dilakukan. Persentase tepung talas berbeda (0, 5, 10, dan 15%) digunakan sebagai perlakuan. Patty yang dihasilkan dianalisis untuk sifat fisik (kadar air, susut masak, penyusutan diameter, peningkatan ketebalan, tekstur) dan profil sensori (warna, aroma, rasa, tekstur, dan daya terima keseluruhan). Kadar air, susut masak, dan penyusutan diameter dari sampel menurun secara signifikan dengan peningkatan penggunaan tepung talas, tetapi peningkatan ketebalannya meningkat (P kecil dari 0.05). Warna, rasa, dan penerimaan keseluruhan juga meningkat dengan persentase penggunaan tepung talas yang semakin besar. Sebagai kesimpulan, penggunaan 10 persen tepung talas pada formulasi menjadi perlakuan terbaik dalam pembuatan daging burger.
PENGOLAHAN LIMBAH KOTORAN TERNAK MENJADI PUPUK KOMPOS DI KECAMATAN PAUH KOTA PADANG Syaiful, Ferry Lismanto; Novia, Deni; Satria, Benny; Agustin, Fauziah; Sumedi, Sumedi
Jurnal Hilirisasi IPTEKS Vol 7 No 3 (2024)
Publisher : LPPM (Lembaga Penelitian dan Pengabdian kepada Masyarakat) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v7i3.815

Abstract

The management of livestock waste is one of the strategic solutions in overcoming environmental problems while supporting sustainable agriculture. Education on processing livestock manure waste into compost fertilizer is very important to improve the skills of farmers in utilizing livestock waste productively. The purpose of this activity is to provide education to farmers and the community in Pauh District, Padang City, on the technique of processing livestock manure waste into environmentally friendly compost fertilizer. This activity was carried out in livestock group in Pauh District, Padang City. The methods used in this study include socialization, training, and direct assistance to farmers and communities in Pauh District, Padang City. Through a participatory approach, socialization and practical training were conducted to farmers on the process of processing livestock manure waste to produce quality compost. The results of this activity show an increase in the farmers' understanding of livestock waste processing techniques. Moreover, the farmers and community were able to apply these techniques in practice. The use of compost produced from livestock manure waste can reduce dependence on chemical fertilizers which are more expensive and less environmentally friendly. In conclusion, the education on livestock waste management for producing compost fertilizer in Pauh District, Padang, successfully enhanced farmers' knowledge and skills in effectively managing livestock waste, which can contribute to sustainable agriculture.
Physical and Sensory Characteristics of Mayonnaise Using Functional Ingredients of Galo-galo Honey (Tetrigona apicallis) Novia, Deni; Walfadillah , Reren; Sandra, Afriani
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 3 (2024): December 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.03.13

Abstract

Mayonnaise results from an emulsion of vegetable oil in acid stabilized by lecithin (egg yolk). As one of the main components, acetic acid is a synthetic material that has side effects if it is consumed at high levels and over a long period. An effective natural acidifying ingredient, as a substitute for vinegar, is the galo-galo honey of the Tetrigona apical species, which has a low pH of 2.70. It has high organic acid content, gluconic acid content, and high antioxidant, antimicrobial, flavonoid, and phenolic contents. This study aimed to determine the effect of adding galo-galo honey on the physical and sensory properties of mayonnaise. This study used an experimental method with a completely randomized design, five treatments, and four replications. The treatments given were the percentage of galo-galo honey as much as A (0%), B (0.5%), C (1.5%), D (2.5%), and E (3.5%) of the weight of the oil. This study revealed that using gallo-galo honey during mayonnaise affected the moisture content, viscosity, and sensory characteristics but did not influence emulsion stability. The use of 3.5% galo-galo honey for mayonnaise is the best treatment with average values, namely, a moisture content of 20.03%, viscosity of 2347 cP, and emulsion stability of 100%, and the sensory test results were rather similar to aroma, texture, color, taste, and overall acceptability. The addition of galo-galo honey, which comes from stingless bees native to West Sumatra as a functional ingredient, will produce mayonnaise, which has benefits for the body's health.
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).
SOSIALISASI SANITASI DAN HIGIENIS KERUPUK KULIT PADA IKM RIZKY DI KOTA PADANG Indri Juliyarsi; Sri Melia; Deni Novia; Ade Sukma; Tuty Anggraini; Najmiatul Fitria
BULETIN ILMIAH NAGARI MEMBANGUN Vol. 4 No. 3 (2021)
Publisher : LPPM (Institute for Research and Community Services) Universitas Andalas Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/bina.v4i3.302

Abstract

The skin crackers are well-known and favored as regional superior products which are very potential to be developed. The purpose of this service is to improve sanitation and hygiene aspects, where the layout of production in accordance with SSOP and GMP. Approach methods offered to support knowledge programs using trained and consultation with the methods used are lectures and discussions. The focus of activities is the renovation of layout of production space and sanitation equipment. Based on the service of introducing appropriate technology, Mitra is very enthusiastic about using cleaning tools for wet and clean production spaces with sanitary and hygienic and storage space equipped with container boxes so that it can increase the shelf life of the skin after drying, as well as improve the production space so that the production is running well in accordance with SSOP, GMP in production.
Enhancing Food-Entrepreneurship Skills of University Students Through Training in Burger Production And Its Entrepreneurial Experience Arief Putra, Aronal; Sandra, Afriani; Novia, Deni; Fitri Kurnia, Yulianti; Rahmi, Elfi
Andalasian International Journal of Social and Entrepreneurial Development Vol. 3 No. 01 (2023): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.3.01.8-13.2023

Abstract

Burgers are processed foods that are interesting to develop as one of the entrepreneurs' products. Training in burger making and providing entrepreneurial experience to the participants as a form of community service were conducted. Implementation of this activity includes preparation, participant admission, production training, and product selling. Patty formulation, patty molding, contact grilling, burger plating, packaging, and selling were conducted during practice. From this activity, enhancing the knowledge and skill of participants during production in the processing room and selling in campus areas are significant to creating the essential entrepreneur ability. The development of character and spirit of entrepreneurship and profit gaining during selling represents the enlarged passion of the participant toward the real entrepreneurship environment. Further guidance is required to encourage the participant to transform into a start-up business
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