Article Per Year (5 Year)
p-Index From 2020 - 2025
3.725
P-Index
This Author published in this journals
All Journal Buletin Peternakan WIDYATAMA JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Proceeding of International Congress Livestock and Animal Research AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Caraka Tani: Journal of Sustainable Agriculture Jurnal Biologi Tropis JURNAL ILMIAH PETERNAKAN TERPADU JURNAL PengaMAS Jurnal Peternakan (Jurnal of Animal Science) Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jurnal Teknologi Hasil Pertanian Kumawula: Jurnal Pengabdian Kepada Masyarakat Bulletin of Applied Animal Research Bantara Journal of Animal Science Jurnal sains dan teknologi industri peternakan Tropical Animal Science Journal of Livestock and Animal Health (JLAH) JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Ahimsa Kandi Sariri
Universitas Veteran Bangun Nusantara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Materials Science & Nanotechnology Social Sciences Veterinary Other

Published : 35 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : Tropical Animal Science

 1 
PENGARUH VARIASI DOSIS MA-11 DALAM FERMENTASI ONGGOK TERHADAP KUALITAS FISIK DAN BOBOT KERING Nugroho, Rendy Wahyu; Mulyono, Ali Mursyid Wahyu; Sariri, Ahimsa Kandi
Tropical Animal Science Vol. 6 No. 2 (2024): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v6i2.1646

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh dosis fermentasi onggok menggunakan MA- 11 terhadap suhu fermentasi, pH dan bobot kering panen. Penelitian dilakukan dengan menggunakan rancangan acak lengkap (RAL) pola searah one-way ANOVA. Perlakuan yang diterapkan pada perlakuan ini adalah 4 macam dosis fermentasi yaitu, P0 : 0 ml/400g onggok (tidak fermentasi), P1 : 0,4 ml/400g onggok, P2 : 0,8 ml/400g onggok dan P3 : 1,2 ml/400g onggok, dengan masing-masing perlakuan diulang sebanyak 3 kali. Proses fermentasi berupa siapkan onggok dan MA-11, Campurkan onggok sebanyak 400 gram dengan MA-11 dengan ml yang berbeda sesuai perlakuan yang sudah dicampurkan aquades sebanyak 700 ml untuk pembuatan setiap unitnya yang sesuai dengan perlakuan yang diatas. Onggok yang telah dicampur dengan MA-11 dimasukan kedalam toples fermentasi ukuran 500 ml yang bersifat anaerob. Variable yang diamati berupa suhu fermentasi, pH dan bobot panen kering. Hasil penelitian menunjukkanbahwa suhu mengalami kenaikan yang tidak signifikan (P>0,05), pH (keasaman) dan bobot kering panen mengalami penurunan yang signifikan (P<0,05)
PENGARUH LAMA FERMENTASI MENGGUNAKAN Lactobacilus Plantarum AK1 TERHADAP KANDUNGAN SAPONIN DAN KUALITAS KIMIA DAUN TREMBESI (Sammanea saman): EFFECT OF FERMENTATION TIME USING Lactobacillus Plantarum AK1 ON SAPONIN CONTENT AND CHEMICAL QUALITY OF TREMBESI LEAVES (Sammaneasaman) Prasetyo, Aris Budi; Sariri, Ahimsa Kandi; Windyasmara, Ludfia
Tropical Animal Science Vol. 5 No. 2 (2023): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v5i2.958

Abstract

This study aims to determine the effect of duration time fermentation using Lactobacillus plantarum AK 1 on saponin content and chemical quality of trembesi leaves (Sammaneasaman). The fermentation treatments using three treatment duration time by 3, 9, and 15 days with each treatment replicated 4 times. There were 3 x 4 = 12 experimental units were obtained. The data obtained were analyzed using Completely Randomized Design Analysis (One-way ANOVA). The parameters observed aresaponin content, protein, fat, water content, ash, and carbohydrates. The result indicates that using Lactobacillus plantarum AK 1 bacteria for 3, 9 and 15 days duration time of fermentation had no effect on the saponin content and chemical quality of protein, fat, water and carbohydrates in trembesi leaves (Sammaneasaman).
KAJIAN NUTRITIF PELET DENGAN PENAMBAHAN TEPUNG DAUN KELOR (MORINGA OLEIFERA): NUTRITIONAL STUDY OF PELLETS WITH THE ADDITION OF MORINGA LEAF FLOUR Afdahla, Virkantyas; Sariri, Ahimsa Kandi
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i2.1906

Abstract

This study aims to determine the content of dry matter, crude fiber and crude protein content of pellets supplement with moringa leaf flour. The study was conducted over five months period at the Microbiology Laboratory, Faculty of Agriculture, Bangun Nusantara University, Sukoharjo and the Laboratory of the Faculty of Animal Husbandry, Diponegoro University. The study was conducted through three main stages, preparation, mixing and pellet molding. The purpose of this study was to identify the dry matter, crude fiber and crude protein content of pellets supplemented with moringa leaf flour. The results of this study had a significant effect on the dry matter content but did not significantly affect the crude fiber and crude protein content of pellets supplemented with moringa leaf flour.
Co-Authors A.Intan Niken Tari Afdahla, Virkantyas Ali Mursyid Wahyu Mulyono Ali Mursyid WM Aprilia Surandari Budiarto, Imam Catur Budi Handayani Catur Suci Purwati Desyanto Desyanto Engkus Ainul Yakin Engkus Ainul Yakin Engkus AY John Arnold Palulungan Ludfia Windyasmara, Ludfia Muhammad Husein Nugroho, Rendy Wahyu Pradapa, Ringga Ardha Toni Prasetyo, Aris Budi Qui, Nguyen Hoang R. Djoko Soetrisno Salsabella, Marshanda Valentina Sanjaya, Ragil Mohamad Septiyan, Woko Bagus Sofyan, Nean Sri Sukaryani Subur Priyono Sasmito Budi Wisnu Tri Husodo Wisnu Tri Husodo, Wisnu Tri Yos Wahyu Harinta