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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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Assessing Chicken Rendang in Padang: Quality, Nutrition, and Sensory Analysis Novia, Deni; Yuherman; Winda Sartika; Rini Rustini
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 1 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.01.1

Abstract

Chicken rendang is loved by children and adults alike but is still often found in restaurants in Padang City. As a representative of the Minang Region, the city of Padang is very representative of sampling chicken rendang because each rendang has a different process and taste. This research examined the quality, nutritional value, and taste of chicken rendang sold in Padang City. The method used in this research was a survey method with random sampling (purposive sampling), and then laboratory analysis was carried out. Data processing used a 9x2 randomized block design (nine samples and two groups), with samples being places where chicken rendang was taken from 8 restaurants in the city of Padang and one chicken rendang sold commercially (packing) as a control, while quality test without using controls. The parameters observed were quality (FFA, TBA, and cholesterol levels), nutritional value (moisture content, protein content, fat content, ash content), and sensory analysis (color, aroma, texture, and taste of 30 untrained panelists) of chicken rendang. Sample G had the highest nutritional value but was lower than the sensory analysis. On the other hand, the sample I had the highest sensory assessment and high-fat content. Sample D was the best sample regarding quality, nutritional value, and sensory with FFA 0.800%, TBA 0.021 mg malonaldehyde/kg, cholesterol levels 44.35 mg/dl), nutritional value (moisture content 45.03%, protein content 14.48%, fat content 15.44%, ash content 2.80%), and sensory analysis neutral.
Physicochemical and Sensory Value of Frozen Egg Tea Drinks with Addition Carboxymethyl Cellulose (CMC) Novia, Deni; Nadira, Diny; Melia, Sri; Rustini, Rini
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 3 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.03.2

Abstract

Egg tea is a nutritious traditional drink popular in Minangkabau and West Sumatra and outside this area. Drinks usually consumed hot can be frozen to expand marketing, extend shelf life, and enjoy egg tea at low temperatures while maintaining its quality. This research proposed the physicochemical and sensory value of adding carboxymethyl cellulose (CMC) to frozen egg tea drinks. This research used an experimental, completely randomized design of five treatments and four replications. The CMC percentages were used from 0% to 0.8%. The parameters observed in the study were protein content, fat content, total solids, and sensory value. The results of the research showed that the addition of CMC to frozen egg tea drinks had a significant effect (p < 0.05) on protein content, fat content, total solids, and sensory tests (sensory value of texture and overall acceptability) but had no significant effect (p > 0.05) on sensory test for color, taste, and aroma. This research concludes that frozen egg tea drinks with the best CMC percentage was obtained by adding 0.6% CMC with a protein content of 3.09±0.25%, fat content of 1.12±0.02%, total solids of 12.13±0.18%, and a favorable sensory assessment.
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).
Pidan Quail Eggs: Comparative Study of the Physicochemical and Sensory Characteristics of Coconut Fibre Ash and Quicklime as Natural Alkalis Novia, Deni; Melia, Sri; Jamarun, Novirman; Habibburrahman
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 2 (2024): August 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.02.14

Abstract

Pidan eggs can be made into less safe food because of the ingredients used in making them. Coconut fibre ash and quicklime are natural ingredients with alkaline pH values that can be used to make pidan eggs. This research aimed to compare the influence of ash coconut fibre and quicklime yang on egg quail's physicochemical and sensory characteristics. The study employed a methodological approach utilizing a fully randomized design comprising five treatments with four replications each. The treatments involved varying ratios of coconut fibre ash to quicklime: A (90:10), B (70:30), C (50:50), D (30:70), and E (10:90). Diversity analysis revealed that the duration of alkaline fermentation significantly affected (P<0.05) the moisture content, pH value, calcium content, sensory attributes of the albumen and yolk color, and texture. However, it did not significantly impact the aroma of pidan quail eggs. The best research results were a ratio of coconut fibre ash to quicklime of 10:90 with a pH value of 10.53, moisture content of 70.74%, calcium content of 0.51%, sensory value of albumen color of 3.80 (blackish brown), egg yolk color of 4.24 (dark green/dark), aroma of 3.04 (smells of ammonia), and texture of 3.84 (slightly dense).
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.
INTRODUKSI TEKNOLOGI PADA IKM PENGUMPUL DAN PEMBUAT KERUPUK KULIT DI PADANG Deni Novia; Endang Purwati; Yuherman Yuherman; Sri Melia; Indri Juliyarsi; Ade Sukma; Rika Afriani; Fatimah Nurhayani
Jurnal Hilirisasi IPTEKS Vol. 1 No. 4.a (2018)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kerupuk kulit merupakan cemilan krispi yang digemari oleh masyarakat, namun terkendala dengan ketersediaan kulit mentah sehingga mempengaruhi jumlah produksi. Produksi puncak kulit mentah adalah hari raya qurban. Hal ini sudah dimanfaatkan oleh mitra pengumpul sekaligus pengolah kulit latua di daerah Lubuk Begalung Padang sehingga mereka tidak mengalami kendala keterbatasan bahan baku. Kulit mentah diawetkan menggunakan metode penggaraman kering. Kerupuk kulit yang dihasilkan dari bahan kulit awetan akan mempengaruhi penerimaan terutama warnanya yang lebih gelap. Tujuan dari kegiatan ini adalah untuk peningkatan kualitas, kuantitas dan manajemen krupuk kulit mitra. Berdasarkan permasalahan: aspek manajemen, produksi dan pemasaran, solusi dan target luaran yang ingin dicapai adalah peningkatan kualitas pengumpul kulit dan peningkatan kuantitas pengolah kerupuk serta manajemen dengan perluasan pemasaran. Metode yang dipakai dalam pencapaian tujuan yaitu: 1) penyuluhan dan penyadaran, 2) pendampingan, 3) pelatihan, dengan tahapan: a) manajemen dan pengolahan bahan baku sampai menjadi krupuk kulit berkualitas, b) pelatihan dan percontohan proses pengawetan dan pengolahan krupuk kulit, c) manajemen produksi dan keuangan, d) sosialisasi dan pelatihan penjualan on line, dan e) konsultasi bisnis dan pendampingan mitra dalam perluasan pemasaran. Hasil kegiatan adalah kepemilikan P-IRT Mitra, perbaikan proses produksi, kemasan, labeling, dan e-commerce pada market share (medium) dan medsos (FB, IG dan WA). Kesimpulan dari kegiatan yang telah dilakukan disarankan agar pemilik dapat mengasah kemampuan secara optimal dalam pemanfaatan media sosial (medsos) untuk pemasaran secara on- line.
PENERAPAN TEKNOLOGI PENGOLAHAN SAMPAH ORGANIK BERBASIS ZERO WASTE YANG BERNILAI EKONOMIS DI SUMATERA BARAT Deni Novia; Robi Amizar; Fitrimawati Fitrimawati; Syafrizayanti Syafrizayanti
Jurnal Hilirisasi IPTEKS Vol. 5 No. 1 (2022)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v5i1.564

Abstract

Plastic waste gets special attention to deal with it, but the largest waste in the final disposal site is organic waste, about 60% dominates the amount of existing waste. Organic waste if processed and used for daily life can actually provide additional income if taken seriously. The purpose of this activity is to provide knowledge and skills for female partner organization partners, especially from students who live in West Sumatra, about zero waste so that it can process organic waste into several products that are useful and have economic value on a household scale. The activity methods were directives, counseling/awareness/socialization, training, mentoring and business consulting. The stages of implementation were 1) planning the right activities according to the needs of partners, 2) mentoring webinars, 3) evaluation. Based on the activity that have been carried out, it could be concluded that 1) Partners need assistants to solve the waste problem in Partner households, 2) The zero waste mentoring webinar activity had been carried out online using the zoom application, which was attended by more than 108 the participants who came from students and the public were enthusiastically by three presenters as well as reliable practitioners in their respective fields with the topics of eco enzymes, indigenous microorganisms (IMO), waste - maggot - compost. 3) Participants were very impressed with the zero waste webinar and asked to be followed up on other webinars. 4) The eco enzyme, MOL and compost training activities would be held offline and a visit to Minagot.
PENINGKATAN KAPASITAS PETERNAK MELALUI EDUKASI TEKNOLOGI PEMBUATAN SILASE RANSUM KOMPLIT DI PETERNAKAN SAPI NUSA FAUNA PADANG Ferry Lismanto Syaiful; Fauzia Agustin; Benny Satria; Deni Novia
Jurnal Hilirisasi IPTEKS Vol. 8 No. 1 (2025)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v8i1.873

Abstract

Complete A common challenge in smallholder beef cattle fattening enterprises is the fluctuation in the availability and quality of forage. Fermented feed technologies, such as complete ration silage, offer a promising solution for ensuring a sustainable supply of nutritious feed. This activity aimed to improve farmers’ knowledge and understanding of the techniques involved in producing high-quality complete ration silage for cattle feed at the Nusa Fauna Padang cattle farm. The programme was conducted at the Nusa Fauna Padang farm and involved lecturers and students from Andalas University, as well as local cattle farmers. The methods employed included preparatory stages, dissemination through participatory extension sessions, and an evaluation of the activity. Farmers were introduced to various feed ingredients such as rice straw, green forage, and molasses, as well as proper fermentation techniques to produce high-quality silage. The results showed a significant improvement in farmers’ knowledge and understanding regarding the production of complete ration silage. The utilization of this silage not only enhanced cattle productivity at the fattening farm but also reduced dependency on seasonal fresh forage and increased feed efficiency. As such, the complete ration silage technology presents a long-term solution for ensuring the availability of nutritious, stable, and durable feed. In conclusion, this educational activity successfully enhanced farmers’ capacity and opened up opportunities for the development of locally based feed technologies. It is recommended that such extension programmers be continued with follow-up assistance to ensure the effective implementation of silage production by farmers.
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 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.
Co-Authors Ade Sukma Ade Sukma Afriani Sandra Agustin, Fauzia Agustin, Fauziah Anwar Kasim Aronal Arief Putra Benny Satria Endang Purwati RN Fatimah Nurhayani Fatimah Nurhayani Fauzia Agustin Ferry Lismanto Syaiful Fitri Kurnia, Yulianti Fitrimawati 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 Rika Afriani Rini Rustini Robi Amizar Rola Amelia Putri Rusli, Ridho Kurniawan S. Amelia S. Melia Satria, Benny Sonia Pratiwi Sri Melia Sri Mutiar, Sri Sumedi Sumedi Syafrizayanti Syafrizayanti Tuty Anggraini Vebriyanti, Ely Walfadillah , Reren Winda Sartika Yatmanelli Yatmanelli Yuherman Yuherman Yuherman Yuherman Yuherman Yulianti Fitri Kurnia ZK Abdurahman Baizal