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All Journal Jurnal Technopreneur (JTech) Journal Of Agritech Science (JASc)

Syaiful Umela

Politeknik Gorontalo

Author-ID : 3447720

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Energy Immunology & microbiology Mechanical Engineering Other

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Fermentasi kulit buah kakao (theobroma cacao) sebagai bahan pakan ternak Syaiful Umela
Journal Of Agritech Science (JASc) Vol 1 No 01 (2017): Journal of Agritech Science (JASc) - Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Waste of cocoa peel potential to be used as fodder, particularly for the provision of ruminant feed. In the dry season grass growth is inhibited, so that the availability of forage less and the quality is low. That places forage shortage, given the availability of forage is limited, the strategic steps that can be taken is to utilize waste pod husks as animal feed. Animal feed is made by combining the rind cocoa fermented with corn bran and rice bran. This study aims to find ways of processing the cocoa fruit skin through fermentation and to determine the nutritional composition of animal feed produced cocoa peel. The method used in this study is a completely randomized design (CRD). Data obtained through organoleptic and proximate analysis. The results of organoleptic tests showed the best quality feed pod husks are treated P2 (fermented cocoa skin of 3000 g, 1000 g of corn bran and rice bran 2000 g) color with an average value of 3.80, the texture with an average value of 3.73 and proximate analysis results concentrate fermented cocoa peel is treated P2, the nutritional composition of the water content of 12.97%, ash content of 19.55%, 5.49% protein and 49.57% crude fiber.

Nugget Tempe Dengan Variasi Penambahan Tepung Tapioka Dan Pati Sagu Mohammad Fikran Arbie; Arif Murtaqi Akhmad Mutsyahidan; Syaiful Umela
Journal Of Agritech Science (JASc) Vol 3 No 1 (2019): Journal of Agritech Science (JASc) - Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Diverifikasi pangan merupakan salah satu cara untuk membuat tempe menjadi olahan yang memiliki nilai gizi yang tinggi. Tempe dapat dibuat menjadi bahan pembuatan nugget dengan variasi penambahan antara tepung tapioka dengan pati sagu. Tujuan penelitian nugget tempe ini yaitu untuk menentukan komposisi terbaik dengan melakukan perbandingan antara bahan pengikat yaitu tepung tapioka dan pati sagu pada ketiga perlakuan. Selain itu, dilakukan pengujian organoleptik, kadar air, kadar abu, dan uji tekstur. Data hasil masing-masing analisis diolah denga nmenggunakan metode RAL. Hasil rata-rata penelitian tertinggi nugget tempe yaitu kadar air nugget tempe pada perlakuan P2 yaitu 47,69%, kadar abu nugget tempe pada perlakuan P3 yaitu 2.52% dan hasil uji tekstur teringgi pada perlakuan P3 yaitu 20,816.66. Hasil uji organoleptik tertinggi terhadap rasa, aroma dan tekstur terdapat pada perlakuan P1 dan hasil uji organoleptik terhadap warna yang tertinggi terdapat pada perlakuan P3.

Co-Authors Mohammad Fikran Arbie Mutsyahidan, Arif Murtaqi Akhmad Nurfitriyanti Bulontio

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