Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Bakti Cendana: Jurnal Pengabdian Masyarakat Jurnal Nukleus Peternakan Jurnal Peternakan Lahan Kering
Bastari Sabtu
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Nursing Social Sciences Veterinary

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
KAJIAN PEMANFAATAN SARI BUAH MERAH (Pandanus conoideus lam) PADA PROSES PEMBUATAN SE’I SAPI (Study of utilization of red fruit juice (Pandanus conoideus lam) in se’i beff processing) Bastari Sabtu; Selvi Irianti Sabloit; Pieter Rihi Kale
JURNAL NUKLEUS PETERNAKAN Vol 6 No 2 (2019): Desember
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v6i2.2183

Abstract

objectives of the research was to investigate the effect of incorporating red fruit juice in se’i making proses on its quality. Complitely Randomized Design (CRD) with treatsments and 4 replications was used in this experiment. The treatsments were P0 = control (without erd fruit juice); P1 = using 2% of red fruit juice; P2 = using 3% of red fruit juice; P3 = using 4% of red fruit juice. Observed cvariabels were cholesterol, fat, protein and some oerganoleptic variabels such as aroma, color and flavour. The results showed that utulization of red fruit juice significantly (P<0,05) on cholesterol, fat, protein, aroma, flavour dan color of beef se’i. It can be concluded that using of red fruit juice up to 2%-3% red juice has not been able to lower cholesterol and fat, can increase protein level in beef se'i and vice versa using 4% red juice can lower cholesterol and fat beef se’i. Utilization of red juice up to 4% will significantly improve the flavor and color of beef se'i produced on the beef se'i aroma that feels lacking this panelist. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pemanfaatan sari buah merah (Pandanus conoideus lam) terhadap kualitas se’i sapi. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Perlakuan tersebut adalah P0 = tanpa pemanfaatan sari buah (menggunakan saltpeter 50mg, sebagai kontrol), P1 = pemanfaatan sari buah merah 2%, P2 = pemanfaatan sari buah merah 3%, P3 = pemanfaatan sari buah merah 4%. Variabel yang diteliti meliputi kolesterol, lemak, protein, aroma, warna dan citarasa. Hasil penelitian menunjukkan bahwa pemanfaatan sari buah merah berpengaruh nyata (P<0.05) terhadap kadar kolesterol, lemak, aroma, citarasa dan warna se’i sapi. Disimpulkan bahwa pemanfaatan sari buah merah 2%-3% belum mampu menurunkan kadar kolesterol dan lemak, tetapi mampu meningkatkan kadar protein pada se’i sapi dan sebaliknya pemanfaatan sari buah merah 4% mampu menurunkan kadar kolesterol dan lemak se’i sapi. Pemanfaatan sari buah merah sampai 4% secara nyata akan memperbaiki citarasa dan warna se’i sapi yang dihasilkan tetapi pada aroma se’i sapi yang mendapatkan perlakuan ini kurang disukai panelis.
Pengaruh konsentrasi dan lama perendaman dalam kapur pada proses pembuatan kerupuk kulit sapi bali Paulus Eibilius J. Eho; Bastari Sabtu; Heri Armadianto
Jurnal Peternakan Lahan Kering Vol. 1 No. 2 (2019): Juni
Publisher : Jurnal Peternakan Lahan Kering

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.132 KB)

Abstract

Penelitian bertujuan untuk mengetahui pengaruh konsentrasi dan lama perendaman dalam larutan kapur terhadap pada proses pembuatan kerupuk kulit sapi. Bagian kulit sapi segar yang digunakan dalam penelitian ini adalah dari bagian punggung (croupon) yang akan dijadikan materi penelitian. Rancangan acak lengkap (RAL) pola faktorial 2x3. Faktor A konsentrasi kapur (A1 = 0,2 % A2 = 0,4% A3 = 0,6%) faktor B lama perendaman dalam kapur ( B1= 18 jam B2 = 24 jam B3 = 36 jam). Variabel yang diuji adalah volume pengembangan, kadar protein dan organoleptik yang terdiri dari kerenyahan, bentuk, warna, dan rasa. Data volume pengembangan kerupuk kadar protein di analisis mengunakan analisis variansi dan di lanjutkan uji Duncan, Sedangkan organoleptik dianalisis menggunakan analisis Kruskal wallis dan dilanjutkan dengan uji Mann Whitney. Hasil penelitian menyatakan adanya interaksi (P<0,05) antara konsentrasi dan lama perendaman dalam kapur terhadap kerenyahan dan rasa kerupuk.. interaksi tidak berpengaruh ( P>0,05 ) terhadap volume pengembangan, kadar protein, warna dan untuk kerenyahan kulit sapi. Disimpulkan, interaksi antara 0,4% larutan kapur dengan lama perendaman 36 jam menghasilkan kerenyahan dan rasa terbaik. Volume pengembangan, kadar protein, warna dan bentuk kerupuk relatif sama untuk kombinasi perlakuan Kata kunci: konsentrasi kapur, lama perendaman, kerupuk kulit. ABSTRACT The study aims to evaluate the effect of concentration and soaking time in lime solution on the process of making cow hide crackers. The fresh part of the cow hide used in this study comes from the back (croupon), which is used as research material. Complete randomized design (RAL) 2x3 factorial pattern. Factor A Concentration of lime (A1 = 0.2% A2 = 0.4% A3 = 0.6%) Factor B soaking time in lime (B1 = 18 hours B2 = 24 hours B3 = 36 hours). The variables tested were volume development, protein and organoleptic levels consisting of crispness, shape, color and taste. Volume expand data from protein-containing crackers were analyzed using the analysis of variance and the continued Duncan test, while the organoleptics were analyzed using the Kruskal-Wallis analysis and followed by the Mann-Whitney test. The results of the study stated an interaction (P <0.05) between concentration and immersion of the lime in crispness and cracker flavor. The interaction had no effect (P> 0.05) on volume expand, protein content, color and crispness of the diet cowhide. It was concluded that the interaction between 0.4% lime solution and 36 hour expand time produced the best crispness and taste. The volume of development, the protein content, the color and the shape of the crackers are relatively similar for a combination of treatments Key words: lime, soaking, cowhide, crackers.
Karakteristik Sifat Kimia dan Organoleptik Bakso Daging Ayam Afkir yang Ditambahkan Tepung Bonggol Pisang (Musa Paradisiaca) Sebagai Pengganti Tepung Tapioka: Characterististics Chemical and Organoleptict Properties of meatballs from rejected Chicken Added Banana Weevil Flour (Musa paradisiaca) as a Substitute of Tapioca Flour Afriana Bui Taek; Heri Armadianto; Bastari Sabtu
Jurnal Peternakan Lahan Kering Vol. 5 No. 1 (2023): Maret
Publisher : Universitas Nusa Cendana

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

Abstract

The purpose of this study was to look at the chemical and organoleptic qualities of meatballs fromrejected chicken added with banana weevil flour as a substitute for tapioca flour. A CompletelyRandomized Design (CRD) with 5 groups and 3 replications was applied in the study. The treatmentconsisted of P0= 40% tapioca flour + 0% banana hump flour, P1= 30% tapioca flour + 10% bananaweevil flour, P2= 20% tapioca flour + 10% banana weevil flour, P3= 10% tapioca flour + 30% bananaweevil flour, P4 = 0% tapioca flour + 40% banana weevil flour. The variables studied were chemicalquality tests (amylopectin, carbohydrates and elasticity) and organoleptic tests (taste, aroma and color).The results showed that substitution of banana weevil flour had a significant effect (P<.0.05) on thechemical and organoleptic quality of meatballs from rejected chicken. 40% replacement of tapiocaflour with banana weevil flour in meatball processing can increase carbohydrates, amylopectin, andelasticity but decrease taste, color and aroma scores.Banana weevil flour which replaces tapioca in theprocessing of meatballs and substitution at a level of 40% can increase carbohydrates, amylopectin,and elasticity and decrease the taste, color and aroma scores. Maksud dari penelitian ini adalah untuk melihat kualitas kimia dan organoleptik bakso daging ayamafkir yang ditambahkan tepung bonggol pisang sebagai pengganti tepung tapioka. Rancangan AcakLengkap (RAL) dengan 5 kelompok dan 3 kali ulangan digunakan dalam penelitian ini. Perlakuanterdiri dari P0= 40% tepung tapioka + 0% tepung bonggol pisang, P1= 30% tepung tapioka + 10%tepung bonggol pisang, P2= 20% tepung tapioka + 10% tepung bonggol pisang, P3= 10% tepungtapioka + 30% tepung bonggol pisang, P4= 0% tepung tapioka + 40% tepung bonggol pisang. Variabelyang diteliti adalah uji kualitas kimia (amilopektin, karbohidrat dan kekenyalan) dan uji organoleptik(rasa, aroma, dan warna). Hasil penelitian mengungkapkan bahwa substitusi tepung bonggol pisangmemberi pengaruh signifikan (P<0,05) pada kualitas kimia serta organoleptik bakso daging ayamafkir. Tepung bonggol pisang yang menggantikan tapioka dalam pengolahan bakso dan substitusi padalevel 40% dapat meningkatkan karbohidrat, amilopektin, dan kekenyalan dan menurunkan skor rasa,warna dan aroma.
Kewirausahaan Berbasis Bokashi: Tekhnik Pengolahan, Pemasaran Digital dan Pembukuan Sederhana bagi Alumni Sabat, Diana; Deno Ratu, Maria Rosdiana; Ni Made Paramita Setyani; Bastari Sabtu; Jalaludin; Petrus Kune; Tenang; Hendrikus Umbu Padu
Bakti Cendana Vol 8 No 2 (2025): Bakti Cendana: Jurnal Pengabdian Masyarakat
Publisher : LPPM Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/bc.8.2.2025.235-249

Abstract

The management of organic waste from the livestock sector is a significant challenge in achieving sustainable agricultural practices. The problem of poorly managed livestock waste can cause environmental pollution and contribute to greenhouse gas emissions. Therefore, the Community Service (PkM) activity was carried out at the Faculty of Animal Husbandry, Marine and Fisheries, Nusa Cendana University, aiming to improve the understanding and skills of alumni and final year students of the Animal Husbandry Study Program in processing waste into quality bokashi fertiliser. This activity took place from 17 April to 14 May 2024, involving 23 participants, including lecturers and partners. The methods applied included distribution of extension materials, socialisation, bokashi processing training, as well as financial management and digital marketing training. The evaluation results showed a significant increase in partners' understanding of various aspects. The biggest improvement was recorded in the aspect of simple bookkeeping, with 65% of respondents feeling more able to record transactions systematically using spreadsheet software. In addition, understanding of bokashi fertiliser processing technology increased by 35%, packaging by 38%, and digital marketing by 50%. Overall, this activity succeeded in increasing the skills (soft skills and hard skills) of partners by 40%
Co-Authors Afriana Bui Taek Deno Ratu, Maria Rosdiana Diana Meliani Sabat Hendrikus Umbu Padu Heri Armadianto Heri Armadianto Jalaludin Ni Made Paramita Setyani Paulus Eibilius J. Eho Petrus Kune Pieter Rihi Kale Selvi Irianti Sabloit Tenang