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All Journal Buletin Peternakan Buletin Udayana Mengabdi Jurnal Ilmu Ternak JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Jurnal Ilmu dan Teknologi Hasil Ternak Proceeding Buffalo International Conference Jurnal Ilmu dan Industri Peternakan Jurnal Sain Peternakan Indonesia JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pengabdian Magister Pendidikan IPA Hasanuddin Journal of Animal Science (HAJAS) JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Jurnal Layanan Masyarakat (Journal of Public Service) Jurnal Pengabdian Masyarakat Indonesia Jurnal Ilmiah Pengabdian dan Inovasi

Muhammad Irfan Said

Unknown Affiliation

Author-ID : 368557

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Public Health Social Sciences Veterinary Other

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POTENTIAL USE OF BUFFALO SKIN AS A RAW MATERIAL FOR LEATHER TANNING INDUSTRY IN INDONESIA Said, Muhammad Irfan; Hifizah, Amriana
Proceeding Buffalo International Conference 2013
Publisher : Proceeding Buffalo International Conference

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

One of the problems faced by the leather industry and leather goods industry in Indonesia isÂ availability of raw materials. While the demand from various countries for goods made of leather is increasing, the ability of the domestic leather industry to provide the products are still very low due to insufficient supply of raw materials. So far, the raw materials for leather industry are dominated by cow, goat, or sheep leather, while the raw material of buffalo skin is still very limited. As buffalo population in Indonesia is low, the use of buffalo skin as raw material Â for leather industry is limited. The characteristics Â of buffalo leather are similar to those of cow leather, Â therefore buffalo leather has potential to support the supply of raw materials for the leather industry. The final quality of the buffalo skin is determined by the buffalo population in the upstream sector, which should be in line with the improvement of production, feeding, and health management on farm sector, as well as cutting techniques, pickling, and tanning in the downstream sector.

Aplikasi Teknologi Pakan Dan Pengolahan Limbah Ternak Pada Kelompok Peternak Sapi Pedaging Di Kabupaten Bantaeng Said, Muhammad Irfan; Yuliati, Farida Nur; Hatta, Muhammad
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 2 No 1 (2018): JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Forum Dosen Indonesia JATIM

Feed and animal waste aspects are an important component and become the main problem of beef farmers inBantaeng District. The potential of agricultural and livestock waste is very large, however, until now has not been fullyutilized. The objective of this activity is to increase the capacity of beef farmers to utilize the potential of agricultural andlivestock waste into feed and organic fertilizer products. In addition, it is ?Tri Dharma Perguruan Tinggi?. The ?Ipteksbagi Masyarakat (IbM)? programs become one of the solution to the problem. IbM programs for beef farmers has beenimplemented in Ulugalung village, Eremerasa Sub-district, Bantaeng District, South Sulawesi province. Partners of beeffarmer group involved are Livestock Farmer Group (LFG) "Samaturu" and "Cappa Buri". The method of application oftechnology program was implemented in the form of training program and technology assistance. Some of the technologypackages that have been implemented are: 1) straw ammoniac technology processing, 2) complete silage fermentationtechnology, 3) liquid organic fertilizer manufacturing technology (biourin) and local microorganism manufacturingtechnology (MOL) and 4) Urea Molasses Block (UMB) supplement feeding technology. The results of the activities canincrease the capacity of partner members in processing agricultural and livestock waste as animal feed and organicfertilizer

Peningkatan Kapasitas Dalam Teknologi Pakan Dan Pengolahan Limbah Ternak Pada Kelompok Peternak Sapi Potong Di Desa Mattirowalie, Kec. Libureng, Kab. Bone Said, Muhammad Irfan; Hatta, Muhammad; Rohani, St.
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 2 No 2 (2018): JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Forum Dosen Indonesia JATIM

Knowledge of animal feed and waste is an important component in building the livestock industry. The aspectof availability of feed and the production of livestock waste is one of the problems by cattle farmers in MattirowalieVillage, Libureng Sub-District, Bone Regency. Efforts to increase the capacity of farmers in solving these problems areneeded to increase the productivity of their livestock. This program aims to increase knowledge for farmers of beef cattlein processing agricultural and livestock waste into feed products and processing them into organic fertilizer. This activityis an implementation of the Program Pengabdian Kepada Masyarakat Unhas (PPMU) Program Kemitraan Masyarakat(PKM). This activity was carried out in Mattirowalie Village, Libureng Sub-District, Bone Regency. The partner groupsinvolved as targets were the "Kurusumange" and "Masempo Dalle" farmers group (FG). The number of trainingparticipants involved in this activity is approximately 25 peoples, overall were cattle farmers with 2-3 cattle/person. Theimplementation of technology introduction programs was carried out in the form of training programs and technologyassistance. Several technology packages that have been implemented were: 1) ammoniation technology, 2) complete feedsilage fermentation technology, 3) manufacturing of local microorganism (LM) technology and 4) Urea Molasses Block(UMB) manufacturing technology. The results of the implementation of activities to increase the capacity of partnermembers in processing agricultural waste and livestock into alternative animal feed and organic fertilizer

LEVEL OF ADOPTION OF CATTLE FARMERS TO THE USING OF BIOGAS IN BONE REGENCY,SOUTH SULAWESI PROVINCE Sitti Nurani Sirajuddin; Muhammad Irfan Said; Muhammad Zain Mide
Jurnal Ilmu dan Industri Peternakan Vol 1 No 2 (2014): JUNI
Publisher : State Islamic University (UIN) Alauddin

ABSTRACT. The aim of this research was to know the level of adoption of cattle farmers to the use of biogas in Bone Regency,South Sulawesi Province. This research was conducted for two month started from April 2013 until May 2013 in Libureng Disctrict, Bone Regency. Population covered all cattle farmers, while sample of this research were member of farmers groups namaley Lakeppang and Turu Adae who name been trained about how to make biogas. The research revealed that the level of adoption of cattle farmers to the using of biogas was stilllows so farmers need more intensif extention and using biogas.

APLIKASI GELATIN KULIT KAMBING BLIGON SEBAGAI BAHAN DASAR DALAM FORMULA TERHADAP SIFAT-SIFAT CANGKANG KAPSUL OBAT Muhammad Irfan Said; Suharjono Triatmojo; Yuny Erwanto; Achmad Fudholi
Jurnal Ilmu dan Industri Peternakan Vol 1 No 2 (2014): JUNI
Publisher : State Islamic University (UIN) Alauddin

ABSTRACT. Shell of commercial capsule (CC) is generally made of gelatin from skin or bone of cows and pigs, while the capsule shell made from goat skin is not widely publicized. This study aims to determine the properties shell of hard capsules of gelatin from Bligon goat skin. The gelatin from male Bligon goat skin (GBGS), glycerol, MgCO, tapioca and sago starch were used as main materials, and than shell of CC number zero was used as a control. The Simplex Lattice Design method was used to prepare formula of shell. Anumber 10 g of GBGS + 9 g of glycerol + 22 mg of MgCO3 + 5.5 mg of tapioca starch + 72.1 mg of sago starch were used as formula of capsule shell. An uniformity weight of shell (average, deviation and coefficient of variation) and than disintegration time (coefficient of variation) were used as parameter of this study. The data of this study were analyzed by descriptively with shell of CC as control. The results showed that the average of weight and disintegration time of shell from GBGS higher than CC. The solubility (dissolution) of active ingredient (paracetamol) on shell from GBGS has maximum percentage of 95.85% with dissolution in the thirty minute, and therefore has been declared the eligibility criteria of dissolution by the British Pharmacopeae 2007.

PENGARUH KOMBINASI LEMAK-METANOL DENGAN RASIO BERBEDA PADA SIFAT-SIFAT PRODUK BIODIESEL BERBAHAN BAKU LEMAK SAPI BALI YANG MENGGUNAKAN KOH SEBAGAI KATALIS Muhammad Irfan Said; Tejo Laksono; Andi Utami A.N.
Jurnal Ilmu dan Industri Peternakan Vol 1 No 3 (2014): DESEMBER
Publisher : State Islamic University (UIN) Alauddin

ABSTRACT. The fat (tallow) of bali cattle is a by-product that have not been used. The fat of cattle lately has been developed as a raw material for biodiesel. The process of biodiesel has done through a trans-esterification process and requiring of catalyst. The ratio of fat-methanol will determine the quality of biodiesel. This study aims to identify the effect of combination of fatmethanol with different ratios on the properties of biodiesel products made from fat of bali cattle. The fat of abdominal of Bali cattle was used as main material. There are three types of ratios were applied, namely (1:3), (1:5) and (1:7). The study was carried out experimentally by the reaction esterification and trans-esterification and than KOH as a catalyst. The results of this study showed that the application of ratio of fat-methanol different (1:3), (1:5) and (1:7) showed no significant effect on the value of water content, kinematic viscosity and flash point. Implementation of ratio of fat-methanol (1:3) can be applied to obtain more efficient results with properties corresponding to the INS.

PERSEPSI ANGGOTA KELOMPOK TANI TERNAK TERHADAP INSEMINASI BUATAN PADA SAPI POTONG DI KABUPATEN SOPPENG, PROPINSI SULAWESI SELATAN Sitti Nurani Sirajuddin; Muhammad Irfan Said; Sutomo Syawal
Jurnal Ilmu dan Industri Peternakan Vol 1 No 3 (2014): DESEMBER
Publisher : State Islamic University (UIN) Alauddin

ABSTRACT. This study aims to determine perceptions of farmers towards artificial insemination in beef cattle in Soppeng, South Sulawesi Province. This study was conducted in May and June 2014 after the socialization and training of artificial insemination in cattle farmer group members in the District Latobaja Salokaraja, Soppeng. This type of research is descriptive. Retrieval of data using questionnaires and in-depth interviews. The population is farmers who followed the socialization and training of IB and sample are members of farmer group Latobaja. The results showed perceptions of farmer group members are good enough to artificial insemination in terms of knowledge, interest and assessment of the IB.

Interaksi Kapang dengan Fungisida terhadap Sifat Fisik Kulit Kambing Pickle dan Wet Blue Selama Penyimpanan Muhammad Irfan Said
Jurnal Ilmu Ternak Vol 7, No 1 (2007)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v7i1.2231

Penelitian bertujuan mengkaji interaksi kapang pada kulit samak setengah jadi (pickle dan wet blue) dengan fungisida terhadap sifat fisik kulit jadi (leather) selama penyimpanan. Penelitian menggunakan isolat kapang spesies Aspergillus flavus Link dan Penicillium sitophila Mont serta 6 lembar pickle dan 6 wet blue). Setiap lembar dibelah menjadi 2 side and tiap side diambil 6 potong cuplikan. Perlakuan yang diterapkan 2 jenis kulit (Pickle dan Wet Blue), 2 spesies kapang (Aspergillus flavus Link dan Penicillium sitophila Mont), 3 perlakuan fungisida (kontrol, Busan 1009 dan Dodigen 262) dan 4 waktu penyimpanan (1, 30, 60 dan 90 hari) diulang 3 kali. Hasil dianalisis dengan RAK Faktorial dengan waktu penyimpanan sebagai blok. Hasil penelitian menunjukkan bahwa fungisida pada kulit pickle berpengaruh sangat nyata (P<0,01) terhadap kekuatan tarik dan nyata (P<0,05) terhadap kemuluran. Jenis kapang dan interaksinya tidak berpengaruh nyata (P>0,05). Fungisida dan jenis kapang pada kulit wet blue berpengaruh sangat nyata (P<0,01) dan nyata (P<0,05) terhadap kekuatan tarik dan kemuluran, interaksinya tidak berpengaruh nyata (P>0,05). Kulit pickle dan wet blue yang disimpan selama 90 hari pada suhu kamar tercemar kapang Aspergillus flavus Link dan Penicillium sitophilum Mont tanpa pemberian fungisida (kontrol) memungkinkan sifat fisik (kekuatan tarik dan kemuluran) bisa dipertahankan sesuai standar SNI.Kata kunci: Kapang, Fungsida, Pickle, Wet Blue

Pengaruh Umur terhadap Kualitas Gelatin Tulang Kaki Kambing melalui Pretreatment Asam Asetat (CH3COOH) (Effect of Age on Gelatin Quality of Goat Bones through Pretreatment of Acetic Acid (CH3COOH)) Hasma - Hasma; Effendi Abustam; Ratmawati Malaka; Muhammad Irfan Said; Rifqi Rifqi
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 2 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v8i2.9800

The purpose of this study was to determine the effect of the slaughtering age of goats on goat bone gelatin quality. The study was conducted using a completely randomized design (CRD). Data showing influence are further analyzed using the Duncan test. Treatment consisted of age-old 1-year goat bone (T1), 2-year-old goat bone (T2), and 3-year-old goat bone (T3). Each treatment was repeated 3 times. The results showed that the younger the goat age (1 year), the higher the value of yield, protein content, water content, yellowish color level (b), and viscosity. While the fat content, ash content, the level of brightness (L), and redness (a) in the colors show variable results. Each parameter showed a significant effect (P <0.05). Conclusion, 1-year-old goat leg bone gelatin with acetic acid pretreatment (CH3COOH) concentration of 5% has good quality compared to ages 2 and 3 years.

Kualitas Nugget Ayam dengan Penambahan Gelatin Kambing Pretreatment L. plantarum dan Asam Asetat Hasma Hasma; Effendi Abustam; Ratmawati Malaka; Muhammad Irfan Said; Charismawan Charismawan
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 2 (2021): JITRO, Mei 2021
Publisher : Universitas Halu Oleo

ABSTRAKProduk chicken nugget memiliki kontribusi besar dalam penyebaran daging ayam olahan untuk memenuhi kebutuhan gizi masyarakat, sehingga bahan tambahan yang terkandung dalam chicken nugget perlu diperhatikan. Tujuan penelitian ini adalah untuk melihat pengaruh penambahan gelatin kambing pretreatment L. plantarum dan asam asetat terhadap kualitas chicken nugget. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan kontrol, chicken nugget dengan penambahan gelatin kulit kambing pretreatment L. plantarum (KLp), chicken nugget dengan penambahan gelatin kulit kambing pretreatmentasam asetat (KAa), chicken nugget dengan penambahan gelatin tulang kambing pretreatmentL.plantarum (TLp), chicken nugget dengan penambahan gelatin tulang kambing pretreatmentasam asetat (TAa), dan chicken nugget komersil. Hasil penelitian menunjukkan bahwa ada pengaruh sangat signifikan (p<0,01) antara penambahan gelatin pada produk chicken nugget terhadap ketengikan (TBA) dan kesukaan. Tingkat kesukaan masih di dominasi pada chicken nugget komersil 5,44±0,51, tetapi tidak menunjukkan perbedaan dengan chicken nugget dengan penambahan gelatin tulang kambing pretreatment L. plantarum (TLp). Ketengikan (TBA) terendah pada penambahan gelatin tulang kambing pretreatment L. plantarum (TLp) 0,23±0,02 dan tertinggi pada penambahan gelatin kulit kambing pretreatment L. Plantarum (KLp) 0,33±0,03. Keempukan dan cita rasa tidak menunjukkan pengaruh yang signifikan (p>0,05). Kesimpulan dari hasil penelitian menunjukkan ada pengaruh sangat signifikan (p<0,01) antara penambahan gelatin pada produk chicken nugget terhadap ketengikan (TBA) dan kesukaan. Keempukan dan cita rasa tidak menunjukkan pengaruh yang signifikan (p>0,05). Chicken nugget dengan penambahan gelatin TLp menunjukkan kualitas dari segi fisik dan kimia yang sama dengan chicken nugget komersil.Kata Kunci: chicken nugget, gelatin, kambing, kualitas Quality of Chicken Nuggets with L. plantarum and Acetic Acid Pretreated Goat Gelatin Addition ABSTRACTChicken nugget products have a major contribution to the spread of processed chicken meat to meet the nutritional needs of the community, so that additional ingredients contained in chicken nuggets need to be considered. The purpose of this study was to see the effect of the addition of L. plantarum pretreatment goat gelatin and acetic acid on the physical and chemical quality of chicken nuggets. This study used a completely randomized design (CRD) with control treatment, chicken nuggets with the addition of L.plantarum (KLp) pretreatment goat skin gelatin, chicken nuggets with the addition of acetic acid pretreatment goat skin gelatin (KAa), chicken nuggets with the addition of pretreatment goat bone gelatin. L.plantarum (TLp), chicken nuggets with the addition of acetic acid pretreatment goat bone gelatin (TAa), and commercial chicken nuggets. The results showed that there was a very significant effect (p<0.01) between the addition of gelatin to chicken nuggets on rancidity (TBA) and preferences. The level of preference was still dominated by commercial chicken nuggets 5.44 ± 0.51, but did not show any difference with chicken nuggets with the addition of L. plantarum pretreatment goat bone gelatin (TLp). The lowest rancidity (TBA) was in the addition of L. plantarum (TLp) goat bone gelatin of 0.23 ± 0.02 and the highest was in the addition of L. plantarum (K Lp) pretreatment goat skin gelatin of 0.33 ± 0.03. Tenderness and taste did not show a significant effect (p> 0.05). The conclusion from the results of the study showed that there was a very significant effect (p<0.01) between the addition of gelatin to chicken nuggets on rancidity (TBA) and preferences. Meanwhile tenderness and taste did not show a significant effect (p> 0.05). Chicken nuggets with the addition of TLp gelatin showed the same physical and chemical qualities as commercial chicken nuggets.Keywords: chicken nugget, gelatin, goat, quality

Co-Authors . Hastang . Hastang, . Achmad Fudholi Achmad Fudholi Achmad Fudholi Achmad Fudholi Achmad Fudholi Amran Amran Amrawaty, A. Amidah Amriana Hifizah Andi Utami A.N. Anie Asriany Anie Asriany, Anie Arifuddin Arif Asmuddin Natsir Charismawan Charismawan Effendi Abustam Effendi Abustam Effendi Abustam Effendi Abustam Farida Nur Yuliati, Farida Nur Hajrawati hajrawati Hasma Hasma Hasma Hasma Hikmah Hikmah Indrawirawan Indrawirawan Jamila Mustabi Muhammad Hatta Muhammad Yusuf Muhammad Zain Mide Mulyanti Munda mustabi, jamila Nahariah Nahariah, Nahariah Nurazizah Nurazizah, Nurazizah Ratmawati Malaka Ratmawati Malaka Ratmawati Malaka Rifqi Rifqi Riskayanti, Riskayanti Said, Miah Siti Amelia Putri Syamsuddin Sitti Nurani Sirajuddin St. Rohani Suharjono Triatmojo Suharjono Triatmojo Suharjono Triatmojo Suharjono Triatmojo Sutomo Syawal Sutomo Syawal Tejo Laksono Utamy, Renny Fatmyah Wempie Pakiding Wempie Pakiding Yuni Erwanto Yuny Erwanto

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