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UJI pH DAN WARNA DAGING AYAM TIREN DAN DAGING AYAM SEGAR BROILER PADA LAMA KEMATIAN YANG BERBEDA Fengi, Yohana Rosfita; Handayani, Sri; Afrila, Akhadiyah
Fakultas Pertanian Vol 7, No 2 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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The purpose of this study was to determine the color quality and pH of tiren chicken and fresh chicken meat in terms of the duration of chicken mortality for 24 hours,the material used in this study was a sample of 35-day-old broiler breasts totaling 20 birds, the time of study began to live May 2 to May 31, in the laboratory of the University of Brawijaya Malang, the laboratory of the University of Tribhuwana Tungga Malang Goddess and the Laboratory of Muhammadiyah University Malang. The experimental design used was a completely randomized design (CRD) with five treatments, namely: P1 = 0 hours of death, P2 = 6 hours of death, P3 = 12 hours of death, P4 = 18 hours of death, P5 = 24 hours of death with 3 replications. The results showed that the color and pH of tiren chicken were not significantly different (P> 0.05%). pH of tiren P1=5,62±0,05, P2=5,62±0,05, P3= 5,64±0,03, P4=5,62±0,05 P5=5,68±0,10 brightness color of tiren chicken P1 = 37.3 P2 = 35.9 highest P3 = 39.8 P4 = 37.2 P5 = 33.7 and, reddish color change of tiren chicken P1 = 15.6 P2 = 17.3 P3 = 18, 7. P4 = 20.9, P5 = 17 yellowish discoloration of tiren chicken P1 = 12.2 P2 = 12.1 P3 = 13.3 P4 = 13.1, P5 = 13.8. Tujuan penelitian ini adalah untuk meneliti kualitas warna dan pH daging ayam tiren dan daging ayam segar berdasarkan lama kematian ayam selama 24 jam, Materi yang digunakan adalah sampel dada ayam pedaging berumur 35 hari yang berjumlah 20 ekor, waktu penelitian mulai tanggal 2 mei sampai 31 mei, di laboratorium Universitas Brawijaya Malang, laborarium fakultas pertanian universitas tribhuwana tunggadewi malang dan laboratorium Universitas Muhammadiyah Malang, Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap(RAL) dengan 5 perlakuan , yaitu: P1=lama kematian 0 jam, P2=lama kematian 6 jam, P3=lama kematian 12 jam, P4: lama kematian 18 jam, P5=lama kematian 24 jam dengan 3 ulangan. Hasil Penelitian menunjukkan bahwa warna dan pH daging ayam tiren tidak berbeda nyata (P>0,05%). pH daging ayam tiren P1=5,62±0,05, P2=5,62±0,05, P3= 5,64±0,03, P4=5,62±0,05 P5=5,68±0,10, warna kecerahan daging ayam tiren P1=37,3±2,4, P2=35,9±2,6, P3=39,8±2,9, P4=37,2±4,9, P5=33,7±2,6. perubahan warna kemerahan daging ayam tiren P1=15,6±0,2 P2=17,3±0,2, P3=18,7±3,9, P4= 20,9±2,9, P5=17,2±0,9, perubahan warna kekuningan daging ayam tiren P1=12,2±1,2, P2=12,1±1,6 P3=13,3±0,4, P4=13,1±0,5, P5=13,8±1,6.

APLIKASI PEMANFAATAN RANSUM DENGAN PROTEIN RENDAH TERHADAP KECERNAAN PROTEIN DAN RETENSI NITROGEN AYAM BURAS Seong, Salesius; Supartini, Nonok; Afrila, Akhadiyah
Fakultas Pertanian Vol 5, No 2 (2017)
Publisher : Universitas Tribhuwana Tunggadewi

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The experiment was conducted in June 2013 to August 2013 in the village of Dadaperjo , Hamlet Coral Meloko , Dau district , District of Malang . To determine the effect with low protein diet on protein digestibility and nitrogen retention of native chicken . The material used is used domestic poultry Livestock is the result of a cross between chicken and chicken Kedu Bangkok as much as 36 tails with average body weight of 597.11 ± 95,47g , metabolic cages with a height of 40 cm , width 18 cm , and the length of 60cm call now . Feed treatments used in this study are compiled feed with feed ingredients are easy to obtain . Feed ingredients used , among others ; yellow corn , bran , concentrate , soybean meal , palm oil , and mineral USFA. Feed structured treatment with different proteins , namely ; 14 % , 15 % , 16 % , 17 % and 0.05 % enzyme levels , 0.075 % , and 0.1 % . The method used in this research is the method of factorial experiment with a completely randomized design ( CRD ), which consists of two factors: the 4 factors and 3 factors of feed enzymes . The variables measured in this study are rough and retnsi protin kercrnan nitrogen free-range chicken . The study concluded that supplementation of the diet with the enzyme papain low protein content gives the same response to the protein digestibility and nitrogen retention . P1E3 showed the best results on the protein digestibility of 284.97 ± 3.15 and the average nitrogen retention in treatment interaction is best found in the treatment P1E3 : 33.24 ± 15,34g.Dengan attention to the response to the protein digestibility and nitrogen retention , then papain enzyme can be supplemented in domestic poultry rations . Penelitian dilaksanakan pada bulan Juni 2013 sampai Agustus 2013 di Desa Dadaperjo, Dusun Karang Meloko, Kec. Dau, Kabupaten Malang. Untuk mengetahui pengaruh ransum dengan protein rendah terhadap kecernaan protein dan retensi nitrogen ayam buras. Materi yang digunakan adalah Ternak ayam buras hasil persilangan antara ayam Kedua dan ayam Bangkok sebanyak 36 ekor dengan rataan bobot badan 597,11±95,47g, kandang metabolis dengan ukuran tinggi 40 cm, lebar 18 cm, dan panjang masing- masing 60cm. Pakan perlakuan yang digunakan dalam penelitian ini adalah pakan yang disusun sendiri dengan bahan pakan yang mudah diperoleh. Bahan pakan yang digunakan antara lain: jagung kuning, bekatul, konsentrat, bungkil kedelai, minyak kelapa sawit, dan usfa mineral. Pakan perlakuan disusun dengan protein yang berbeda yaitu; 14%, 15%, 16%, 17% dan level enzim 0,05%, 0,075%, dan 0,1%. Metode dalam penelitian ini adalah metode percobaan faktorial dengan Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor yaitu 4 faktor pakan dan 3 faktor enzim. Variabel yang diukur dalam penelitian adalah kecernan protein kasar dan retensi nitrogen ayam buras. Hasil penelitian menyimpulkan bahwa suplementasi enzim papain pada ransum dengan kandungan protein rendah memberikan respon sama terhadap kecernaan protein dan retensi nitrogen. P1E3 menunjukan hasil yang terbaik terhadap kecernaan protein yakni sebesar 284,97±3,15 dan retensi nitrogen pada interaksi perlakuan yang terbaik terdapat pada perlakuan P1E3 : 33,24±15,34g. Dengan memperhatikan respon terhadap kecernaan protein dan retensi nitrogen, maka enzim papain dapat disuplementasikan dalam ransum ayam buras.

Water Holding Capacity (WHC), Protein and Moisture Content on Different Concentration of Ginger (Zingiber Officinale Roscoe) Extract and Soaking Time Akhadiyah Afrila; Budi Santoso
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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The aims of this research was to study the effect of different concentration of ginger extract and soaking time to produce beef meat on WHC, protein content, and moisture content. This study was carried out factorial type of Randomized Complete Design. Factor 1 was ginger extract (J) : (j1) 0%, (J2) 5%, (J3) 10%, and factor 2 was soaking time (P): 5, 10, and 20 minutes. All treatments was replicated in three times, and if three was significant different, it would be tested using BNT. The research result showed that the higher of ginger extract concentration and the longer soaking time, the higher of WHC, protein content, and moisture content. 10 % ginger extract and 20 minutes gave the best result on WHC, protein content, and moisture content. Key Words : Dendeng, Ginger, Soaking Time, WHC, Protein, Moisture Content

Tenderness, pH and Water Activity (Aw) of Spices Dried Meat on Various Concentrate of Ginger Extract (Zingiber Officinale Roscoe) and Different Soaking Time Akhadiyah Afrila; Firman Jaya
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 7 No. 2 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

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The objectives of current research were to find out the concentrate of Ginger extract (Zingiber officinale Roscoe) and different soaking time of to tenderness, pH, and water activity (Aw), microbial count and sensory evaluation of spices dried meat. The result showed that higher the ginger extract (Zingiber officinale Roscoe) concentrate and longer the soaking time, it would give more tenderness, pH, and water activity (Aw) to spices dried meat with 15% ginger extract (Zingiber officinale Roscoe) extract and 20 minutes length of soaking time. Key Words : Dendeng, ginger, soaking time, tenderness, pH and Aw

EFEK ENZIM PAPAIN PADA BERBAGAI PAKAN KANDUNGAN PROTEIN BERBEDA TERHADAP PRODUKSI DAN KECERNAAN PROTEIN AYAM KAMPUNG Eka Fita Sari; Akhadiyah Afrila
BUANA SAINS Vol 14, No 1 (2014)
Publisher : Universitas Tribhuwana Tunggadewi

The research was evaluator to know the effect of papain enzyme on low crude protein content of native chicken feed. The research used 12 treatments were P1E1 (17% crude protein of feed + 0,05% enzyme, w/w), P1E2 (17% crude protein of feed + 0,075% enzyme, w/w), P1E3 (17% crude protein of feed + 0,1% enzyme, w/w), P2E1 (16% crude protein of feed + 0,05% enzyme, w/w), P2E2 (16% crude protein of feed + 0,075% enzyme, w/w), P2E3 (16% crude protein of feed + 0,1% enzyme, w/w), P3E1 (15% crude protein of feed + 0,05% enzyme, w/w), P3E2 (15% crude protein of feed + 0,075% enzyme, w/w), P3E3 (15% crude protein of feed + 0,1% enzyme, w/w), P4E1 (14% crude protein of feed + 0,05% enzyme, w/w), P4E2 (14% crude protein of feed + 0,075% enzyme, w/w), and P4E3 (14% crude protein of feed + 0,1% enzyme, w/w). All treatments were repeated 3 times. Research method using Completely Randomized Design (CRD). The research result showed that using papain enzyme on different crude protein level of native feed dosen’t give significant influence for all variables, except on crude protein digestibility which giving very significant effect. The using of papain enzyme 0,075% concentration (w/w) in 17% and 16% crude protein level giving good weight gain and crcass weight of native chicken that was maintained for 2 months period

EFEK PROBIOTIK PADA APLIKASI KADAR PROTEIN KASAR (PK) PAKAN YANG BERBEDA TERHADAP EFISIENSI PAKAN AYAM KAMPUNG Eka Fitasari; Akhadiyah Afrila
BUANA SAINS Vol 15, No 1 (2015)
Publisher : Universitas Tribhuwana Tunggadewi

The using of probiotic become crucial as a natural feed additive to increase the production of native chicken and avoid the using of antibiotic which can leave bad residue in poultry meat. This research used 2 kinds of bacteria were probiotic A (Bacillus spp) and probiotic B (mixing bacteria) on four feed treatments were BR 1 (factory feed production that contain 21-23% protein), feed formulation corn-soybean basic contain 20%, 19% and 18% crude protein. The research used Nested method, there were 8 treatments and replication 3 times. The result showed that treatments combination didn’t give significant effect (p>0.05) on feed consumption, final weight, FCR (feed consumption ratio), and carcass weight, but it gave very significant effect on meat fat (p

PENGARUH JENIS DAGING DAN TINGKAT PENAMBAHAN TEPUNG TAPIOKA YANG BERBEDA TERHADAP KUALITAS BAKSO Kgs Ahmadi; Akhadiyah Afrila; Wahyudi Ika Adhi
BUANA SAINS Vol 7, No 2 (2007)
Publisher : Universitas Tribhuwana Tunggadewi

Bakso is traditional food made from meat dan starch. Many kinds of meat can be used as main material of bakso. This research was aimed to study the effects of different kind of meats and levels of starch proportion on bakso quality. A randomized comple design with two factors, i.e. kinds of meat and levels of strach poportions was emplyed to carry out the experiment. Two treatment factors, i.e. kinds of meat (A): A1 (beef), A2 (chicken meat), and A3 (rabbit meat); and levels of starch: P1 (20%), P2 (40%), were arranged in a completely randomized design with three replicates. Results of the study showed that kind of meat and starch proportion significantly affected bakso quality. The best bakso quality, in terms of moisture, texture, and protein was obtained from chicken meat mixed with 20% starch treatment

PENGARUH BAHAN PENGEMAS DAN LAMA PENDINGINAN TERHADAP KEASAMAN DAN ANGKA REDUKTASE SUSU PASTEURISASI Akhadiyah Afrila; Wahyu Windari
BUANA SAINS Vol 10, No 2 (2010)
Publisher : Universitas Tribhuwana Tunggadewi

The objective of the research is to know effect the matter package and long refrigeration of acidity and reductase test on pasteurization milk. Material used 9 lt milk from lactating cow. Factorial of Completely Randomized Design (CRD) was used in this study. The first factor was kind of matter package and the second treatment is long refrigeration of 40C (0; 7; 14; 21 day), replicated three times. Variable observed were acidity and reductase test. The result showed that kind of the matter have no significant effect (P>0,05) on acidity and reductase test. Long refrigeration, interaction of the matter and long refrigeration have higly significant effect (P

PENINGKATAN PRODUKSI ULAT JERMAN MELALUI KOMBINASI PEMANFAATAN LIMBAH SAYURAN PASAR PADA FORMULASI MEDIA PAKAN YANG BERBEDA Erik Priyo Santoso; Akhadiyah Afrila; Eka Fitasari
BUANA SAINS Vol 17, No 1 (2017)
Publisher : Universitas Tribhuwana Tunggadewi

Waste vegetable of traditional market provided very abundant and rarely used. German mealworm known as giant meal worms are the larvae of insects named Zhopobas morio parent has a size larger than the hongkong mealworm. The purpose of this study was to determine the application of vegetable waste in feed media of German mealworm which has a different nutrient content. This experiment using a completely randomized design (CRD) factorial design with treatment G1P1 (GE 4000 kcal / kg, PK 10%), G1P2 (GE 4000 kcal / kg, PK 12%), G1P3 (GE 4000 kcal / kg, PK 14% ), G2P1 (GE 4500 kcal / kg, PK 10%), G2P2 (GE 4500 kcal / kg, PK 12%), G2P3 (GE 4500 kcal / kg, PK 14%), G3P1 (GE 5000 kcal / kg PK 10 %) G3P2 (GE 5000 kcal / kg PK 12%), G3P3 (GE 5000 kcal / kg PK 14%), each treatments replicated 3 times. The results of the research showed that the application of vegetable waste in german worm feed media is able to increase the use of feed concentrates containing gross energy and crude protein low. Vegetable waste treatment in feed media which containing gross energy of 4000 kcal / kg and 14% crude protein showing the highest value on dry matter feed intake, weight of the harvest, and worm weight gain.

PEMBERDAYAAN LAHAN PEKARANGAN UNTUK BUDIDAYA TANAMAN ORGANIK DI PRODOSUMBUL DESA KLAMPOK KECAMATAN SINGOSARI KABUPATEN MALANG Sri Susanti; Akhadiyah Afrila
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 1, No 1 (2016)
Publisher : Universitas Tribhuwana Tunggadewi

Limbah ternak masih mengandung bahan organik yang potensial untuk dikelola dan dimanfaatkan lebih lanjut. Pengelolaan limbah ternak perlu dilakukan, disamping untuk mengurangi bagian terbuang dari biomassa, menghindari pencemaran lingkungan juga untuk memberikan nilai tambah limbah ternak. Kegiatan pengabdian masyarakat dilaksanakan di kelompok tani ternak dalam wilayah kerja Gabungan Kelompok Tani (Gapoktan) Arjuna Sejahtera Desa Klampok Kecamatan Singosari Kabupaten Malang, dengan melibatkan peran serta kelompok ibu-ibu petani peternak dalam memanfaatkan pekarangan rumah tinggal untuk usaha produktif. Tujuan kegiatan adalah menerapkan teknologi pembuatan pupuk organik dari kotoran ternak sehingga bisa dihasilkan produk pupuk organik yang berkualitas, mendukung pemanfaatan pekarangan rumah tinggal untuk usaha produktif diantaranya budidaya tanaman sayuran dan tanaman obat keluarga. Metode yang digunakan adalah (1) Penyuluhan dan pendampingan peternak dalam pemeliharaan ternak dan program sanitasi lingkungan, serta pembuatan pupuk organik dari kotoran kambing, (2) Memberikan peragaan tentang teknik pembuatan pupuk organik dari kotoran kambing dalam bentuk kompos dan bokashi, (3) Aplikasi pemanfaatan pupuk organik dari kotoran kambing untuk budidaya tanaman sayuran dan tanaman obat keluarga di pekarangan rumah tinggal, (4) Bantuan bibit tanaman untuk dibudidayakan dan dikembangkan, (5) Pendampingan pada kelompok ibu-ibu peternak dalam pengolahan dan diversifikasi pangan khususnya jagung dan singkong yang berasal dari hasil panen sendiri dan tanaman sekitar rumah sehingga bisa menghasilkan produk yang Berkualitas, Beragam, Bergizi dan Aman dan berpeluang untuk dipasarkan. Luaran kegiatan pengabdian kepada masyarakat ini adalah berupa: (1) Pemanfaatan pekarangan rumah tinggal untuk usaha produktif budidaya tanaman sayuran dan tanaman obat keluarga, (2) Pupuk organik, dan (3) Publikasi Ilmiah dalam Jurnal Terakreditasi

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