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All Journal SURYA AGRITAMA - Fakultas Pertanian Jurnal Ilmu dan Teknologi Hasil Ternak Animal Production : Indonesian Journal of Animal Production SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pertanian Agros Journal of Applied Food Technology Jurnal Riset Agribisnis dan Peternakan Surya Abdimas Community Empowerment Surya Agritama: Jurnal Ilmu Pertanian dan Peternakan Kandang : Jurnal Peternakan Taroa : Jurnal Pengabdian Masyarakat

Wibawanti, Jeki Mediantari Wahyu

Universitas Muhammadiyah Purworejo, Indonesia

Author-ID : 3399302

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering 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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PENGARUH PEMBERIAN TEPUNG DAUN MENGKUDU (MORINDA CITRIFOLIA L.) DALAM PAKAN KOMERSIL TERHADAP KUALITAS FISIK DAGING BURUNG PUYUH (CORTUNIX-CORTUNIX JAPONICA) Sanjaya, Arip; Wibawanti, Jeki Mediantari; Mudawaroch, Roisu Eny
Surya Agritama : Jurnal Ilmu Pertanian dan Peternakan Vol 8, No 1 (2019): SURYA AGRITAMA
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.498 KB)

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian tepung daun mengkudu (Morinda citrifolia L.) dalam pakan komersil terhadap kualitas sifat fisik daging burung puyuh (Cortunix-cortunix Japonica). Penelitian menggunakan rancangan acak lengkap (RAL) yaitu 5 perlakuan dan 4 ulangan yang terdiri dari T0 : 100% BP104, T2 : 100% + 2% TDM, T4 : 100% BP104 + 4% TDM, T6 : 100% BP104 + 6% TDM dan T8 : 100% BP104 + 8% TDM. Hasil analisis sifat fisik daging burung puyuh menunjukkan bahwa pemberian tepung daun mengkudu dalam pakan komersil sebagai berikut : nilai pH tertinggi T8 6,13 terendah T2 dan T4 5,88, nilai keempukan tertinggi T8 271,00 terendah T2 152,00, nilai susut masak tertinggi T6 30,59 terendah T0 29,29, nilai kadar air tertinggi T8 71,61 terendah T2 70,13, nilai daya ikat air tertinggi T2 33,68 terendah T6 25,93. Pemberian tepung daun mengkudu tidak berpengaruh nyata (P>0,05) terhadap nilai pH, keempukan, susut masak, kadar air dan daya ikat air. Kesimpulan penelitian ini adalah pemberian tepung daun mengkudu dalam pakan komersil tidak dapat meningkatkan kualitas fisik daging burung puyuh. Perlu adanya uji lanjut mengenai pemberian tepung daun mengkudu dalam pakan komersil terhadap kualitas sifat fisik daging burung puyuh. Kata Kunci : Tepung Daun Mengkudu, Burung Puyuh, Sifat Fisik Daging

AKTIVITAS ANTIOKSIDAN DAN KUALITAS ORGANOLEPTIK YOGURT SUSU KAMBING ETAWA DENGAN SARI BUAH BIT (BETA VULGARIS L.) Setiawan, Beni Pratama; Wibawanti, Jeki W Mediantari; Arifin, Hanung Dhidhik
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 (660.083 KB)

Penelitian bertujuan untuk mengetahui pengaruh penambahan konsentrasi sari buah bit sesuai perlakuan terhadap aktivitas antioksidan dan kualitas organoleptik yogurt susu kambing etawa. Proses penelitiaan dan uji organoleptik dilakukan di Laboratorium Terpadu Universitas Muhammadiyah Purworejo dan uji aktivitas antioksidan di Laboratorium swasta di Yogyakarta. Bahan yang digunakan susu kambing etawa sebanyak 5 liter, sari buah bit 1/2 liter dan bakteri Lactobacillus bulgaricus dan Streptococcus thermopilus, sampel diambil sebanyak 125 wadah plastik dengan isi 25 ml/sampel untuk uji organoleptik dan 20 botol dengan isi 30 ml/sampel untuk uji aktivitas antioksidan. Perlakuan yang diberikan adalah S0 (0%), S5 (5%), S10 (10%), S15 (15%) dan S20 (20%). Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Parameter yang diamti adalah Aktivitas Antioksidan dan kualitas organoleptik (warna, aroma, rasa dan tekstur). Hasil penelitian menunjukan perlakuan konsentrasi penambahan sari buah bit berbeda nyata (P<0,05) terhadap aktifitas antioksidan dan warna yogurt namun tidak berbeda nyata (P>0,05) terhadap aroma, rasa dan teksture yogurt. Hasil aktivitas antioksidan sebesar 17,00, 27,25, 36,17, 40,34 dan 45,01. Nilai warna yogurt sebesar 1,48, 3,16, 3,04, 4,08 dan 4,60. Nilai aroma yogurt sebebsar 2,40, 2,72, 2,64, 2,68 dan 3,08. Nilai rasa yogurt sebesar 1,96, 1,72, 1,88, 2,40 dan 2,48. Nilai tekstur yogurt sebesar 2,68, 2,84, 3,36, 3,28 dan 3,60. Sari buah bit dapat meningkatkan nilai aktivitas antioksidan dan kualitas organoleptik antar perlakuan tetapi tidak terlalu signifikan (P>0,05) pada hasil uji organoleptik pada parameter aroma, rasa dan teksture. Perlu dilakukan penelitian sari buah bit lebih lanjut.

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

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

Briket Kotoran Kambing (BRIKOKA) Fermentasi Sebagai Media Planter Bag Budidaya Vanili Desa Jelok Kaligesing Purworejo Wibawanti, Jeki Mediantari Wahyu; Fadhiliya, Lukman; Pamungkas, Sapto
Community Empowerment Vol 4 No 2 (2019)
Publisher : Universitas Muhammadiyah Magelang

Kaligesing merupakan sentra pengembangan Kambing Kaligesing di Jawa Tengah. Pemanfaatan kotoran ternak dari kambing belum dilakukan secara optimal dan budidaya Vanili secara konvensional. Tujuan pengabdian PKM (Program Kemitraan Masyarakat) ini memberikan sebagai inovasi pemanfaatan kotoran kambing yang diproses menjadi Briket Kotoran Kambing Fermentasi (Brikoka) serta memberikan inisiasi budidaya tanaman vanili dengan penggunaan Brikoka sebagai media dalam metode planter bag dan menjadi Produk Ungggulan Kawasan Perdesaan (Prukades) di Desa Jelok Kecamatan Kaligesing, Purworejo. Brikoka menjadi sumber nutrisi bagi tanaman. Teknik ini dapat memaksimalkan pertumbuhan vanili. Akar vanili akan menjalar dalam media tanam planter bag sehingga akan mendapat pasokan nutrisi yang cukup.

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

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, consumersâ€™ 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.

PENGARUH SUPLEMENTASI TEPUNG DAUN MENGKUDU (Morinda citrifolia L.) DALAM PAKAN KOMERSIL TERHADAP WARNA KUNING DAN ORGANOLEPTIK TELUR PUYUH ( Coturnix coturnix japonica) Lely Apriani; Roisu Eny Mudawaroch; Jeki Mediantari Wahyu Wibawanti
Surya Agritama : Jurnal Ilmu Pertanian dan Peternakan Vol 6, No 2 (2017): SURYA AGRITAMA
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (187.437 KB)

Penelitian ini bertujuan untuk mengetahui pengaruh suplementasi tepung daun mengkudu terhadap warna kuning dan organoleptik telur puyuh yang meliputi warna, rasa, aroma, keempukan dan kesukaan terhadap telur puyuh. Penelitian dilaksanakan pada bulan April sampai dengan Juli 2016 di Laboratorium terpadu Universitas Muhammadiyah Purworejo. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan yang terdiri dari 0%, 2%, 4%, 6% dan 8% tepung daun mengkudu. Sampel penelitian yang diambil sebanyak 235 butir telur puyuh.Hasil penelitian menunjukkan suplementasi tepung daun mengkudu berpengaruh sangat nyata (P<0,01) terhadap warna kuning telur. Penilaian secara organoleptik (warna kuning, warna putih, aroma, rasa, keempukan dan kesukaan) dengan suplementasi tepung daun mengkudu tidak berpengaruh nyata (P>0,05). Perlu adanya penelitian lebih lanjut tentang pengaruh suplementasi tepung daun mengkudu (Morinda citrifolia L.) dalam pakan komersil terhadap warna kuning dan organoleptik Telur puyuh (Coturnix – coturnix japonica). Skala yang digunakan untuk uji organoleptik sebaiknya dalam rentang nilai 1-9, karena hasil yang diperoleh akan lebih berbeda. Kata kunci: Puyuh, Telur, Tepung Daun Mengkudu, Kuning Telur, Organoleptik

Sifat Fisik dan Organoleptik Yogurt Drink Susu Kambing dengan Penambahan Ekstrak Kulit Manggis (Garcinia mangostana L.) Jeki Mediantari Wahyu Wibawanti; Rinawidiastuti Rinawidiastuti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 1 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

The objective of this studies were to determine the physical properties of viscosity and organoleptic of yogurt drink with the suplementation of mangosteen peel extract. The experimental design used was Completely Randomized Design (CRD) of the factorial pattern. The first factor was the difference of mangosteen peel extract level (0%, 3% and 6% v / v), while the second factor was the storage time of yogurt (0, 1, and 2 weeks) with 3 replications. The results showed that the supplementation of mangosteen peel extract on yogurt drink gave significant effect (p <0.05) on viscosity, color and sensory analysis (viscosity and texture). Yogurt drink was recommendation with mangosteen peel extract 3% (74.65cp), lightness (L) 79.89, redness (a*) 0.14 yellowness (b*) 2.32, sensory analysis of viscosity with score 2.84 (moderate viscosity), organoleptics of color 3.52 (white yelowness) and texture test with score 2.12 (moderate smooth). It can be concluded that the addition of mangosteen peel extract can improve the quality of physical, color, organoleptik yogurt drink. The use of mangosteen peel extract will increase the economic value and product diversification.

The Influence of Liquid Smoke on the Chemical Characteristics of Salted Egg Jeki Mediantari Wahyu Wibawanti; Ma Meihu; Qiu Ning; Hintono Hintono; Y B Pramono
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 2 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Salted egg is easily preserved of egg products. The making process was added liquid smoke. Therefore, the objective was to determine chemical characteristics (yolk index, oil exudation and salt content) of duck egg salted. Completely Randomized Design (CRD) was used throughout the research. They were run triplicate with differences concentration of liquid smoke (control, 1%, and 1.25%). They were differences salting time process (0, 1, 2, 3, and 4 weeks). Yolk index of control sample were no different statically compared to that of salted egg with liquid smoke treatment (p > 0.05). Significant different of yolk index (p < 0.05) increased along with increase of salting time (4 weeks). Significant differences (p < 0.05) were found on oil exudation of control sample compared to that salted egg with presence of liquid smoke. Oil exudation of salted egg yolk increased with increasing salting time (p < 0.05) up to 4 weeks. Significant differences (p < 0.05) were obtained on the salt content of control compared to that salted egg white treatment of liquid smoke. Salt content white increased along with the increase of salting time (p < 0.05).

Profil Kebuntingan dan Kelahiran Kambing Kaligesing (Capra Aegragus Hircus) Betina yang Diinjeksi Ekstrak Hipofisa dengan Level yang Berbeda Ida Isnaeni; Faruq Iskandar; Jeki Mediantari Wahyu Wibawanti
Surya Agritama: Jurnal Ilmu Pertanian dan Peternakan Vol. 9 No. 2 (2020)
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/suryaagritama.v9i2.711

Tujuan penelitian ini adalah untuk mengetahui profil kebuntingan dan kelahiran Kambing Kaligesing betina yang diinjeksi ekstrak hipofisa dengan level yang berbeda dilihat dari persentase kebuntingan, lama bunting, persentase kelahiran, jumlah anak sekelahiran (litter size) dan bobot lahir. Penelitian ini dilakukan di Laboratorium Terpadu Prodi Peternakan Fakultas Pertanian Universitas Muhammadiyah Purworejo dan Dusun Jogowono Desa Donorejo Kecamatan Kaligesing Kabupaten Purworejo Provinsi Jawa Tengah. Penelitian ini menggunakan 24 ekor Kambing Kaligesing betina dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan, T0 (ekstrak hipofisa 0g), T1 (ekstrak hipofisa 0,25g), dan T2 (ekstrak hipofisa 0,50g) masing – masing 8 ulangan. Hasil penelitian menunjukkan pemberian ekstrak hipofisa pada Kambing Kaligesing betina dengan dosis 0,25 g dan 0,50 g mampu mempersingkat lama bunting yaitu 149,2 hari dan 147,7 hari, tetapi belum mampu meningkatkan kesuburan yang dilihat dari persentase kebuntingan, persentase kelahiran, litter size, dan bobot lahir (P>0,05).

Pengaruh Pemberian Tepung Daun Mengkudu (Morinda citrifolia L.) dalam Pakan Komersil terhadap Kualitas Fisik Daging Burung Puyuh (Cortunix-cortunix Japonica) Arip Sanjaya; Jeki Mediantari Wahyu Wibawanti; Roisu Eny Mudawaroch
Surya Agritama: Jurnal Ilmu Pertanian dan Peternakan Vol. 8 No. 1 (2019)
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Purworejo

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Co-Authors Afrigh Miftahudin Agam Setyoadi Agus Budi Santoso Ahmad Nurul Mustajib Arip Sanjaya Beni Pratama Setiawan Budi Setiawan Dedi Runanto Efrilia Tri Wahyu Utami Ela Rosita Ariana Faruq Iskandar Faruq Iskandar Hanung Dhidhik Arifin Hanung Dhidhik Arifin Hintono Hintono Husaeni Khasan As’ari Ida Isnaeni Iqbal Junaid Arridho Achmad Khaidar Mohamad Hilmi Lailatus Sa'adah Lailatus Sa’adah Lely Apriani Lukman Fadhiliya Lukman Fadhiliya, Lukman Lyla Shafiya Anindita Ma Meihu Marica Dewi Meilania Wisma Puspita Miskan Priyanto Mohamad Baharudin Mudawaroch, Roisu Eny Muruni Khasbiyana Novita Iriyanti Ningrum Nur Azizah Pamungkas, Sapto Putri Kartika Widiyaningsih Qiu Ning Rasmini Rasmini Rinawidiastuti Rinawidiastuti Rinawidiastuti, Rinawidiastuti Roisu Eny Mudawaroch Roisu Eny Mudawaroch Roisu Eny Mudawaroch Roisu Eny Mudawaroch Sanjaya, Arip Sapto Pamungkas Sapto Pamungkas Sapto Pamungkas Septia Windasih Setiawan, Beni Pratama Titi Rokhayati Uswatun Hasanah Vivi Tristiyanti Wahyu Kuncoro Y B Pramono Zulfanita Zulfanita Zulfanita Zulfanita Zulfanita Zulfanita Zulfanita Zulfanita Zulfanita Zulfanita

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