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All Journal Indonesian Journal of Agricultural Research AL-ULUM: JURNAL SAINS DAN TEKNOLOGI Jurnal Pengabdian Al-Ikhlas ZIRAA'AH MAJALAH ILMIAH PERTANIAN Jurnal Abdi Insani IGKOJEI: Jurnal Pengabdian Masyarakat
Siti Dharmawati
Program Studi Peternakan Fakultas Pertanian Universitas Islam Kalimantan Muhammad Arsyad Al Banjari Jl. Adhyaksa No. 2 Kayu Tangi Banjarmasin 70123
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Veterinary

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Pengaruh Lama Penyimpanan Hasil Fermentasi Pelepah Sawit Oleh Trichoderma Sp Terhadap Kandungan Selulosa Dan Hemiselulosa Achmad Jaelani; Siti Dharmawati; Bayu Lesmana
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 40, No 2 (2015)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v40i2.153

Abstract

The research aims to determine the effect of storage time of palm fronds fermented by trichoderma sp to cellulose and hemicellulose content. The method in the research by the using a Completely Randomized Design (CRD) which consists of 5 treatments and 4 replications. Treatment using Trichoderma sp by 6% in the ratio 2:1 with the storage time P0 (0 weeks), P3 (3 weeks), P6 (6 weeks), P9 (9 weeks), and P12 (12 weeks). The variable were observed in this research that the level of cellulose and hemicellulose in palm fronds, with the support of the supporting variables such as odor, color, and texture of fermented palm fronds with a different storage time. Data were the using analysis of variance and to know the difference between treatment followed by DMRT (Gaspersz, 1994). The result showed that were significant differences between the storage time of fermented plam fronds against cellulose content, the highest cellulose content in P12 week storage time is 53,83%. For the hemicellulose content of fermented palm fronds with a differrent storage time, the content of hemicellulose to decrease and no real effect. Decrease in hemicellulose content lowest for the storage P9 week time is 20,19%.
Berbagai Lama Penyimpanan Daging Ayam Broiler Segar Dalam Kemasan Plastik Pada Lemari Es (Suhu 4oC) Dan Pengaruhnya Terhadap Sifat Fisik Dan Organoleptik Achmad Jaelani; Siti Dharmawati; Wanda Wanda
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 39, No 3 (2014)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v39i3.84

Abstract

The purpose of this study was to determine the extent of the influence of storage time fresh broiler chicken meat on plastic packaged in the refrigerator (4oC) to pH, water holding capacity and cooking loss and organoleptic (flavor, texture and color). The research was used Completely Randomized Design (CRD) with 5 treatments, namely: (P0) = storage for 0 day; (P6) = storage for 6 days; (P12) = storage for 12 days; (P18) = storage for 18 days and (P24) strage for 24 days. Each treatment was repeated 4 times. Observed variables are pH, water holding capacity, and cooking shrinkage data were analyzed with analysis of variance and when a treatment effect followed by Duncan's Multiple range test. Data of organoleptic was analyzed by Kruskal Wallis test. Conclusions from the results obtained by analysis and discussion of that storage time was significantly effect on pH, cooking loss, flavour, color and texture of broiler chicken meat, but no to water-holding capacity. The time lenght storage of broiler chicke meat, could reduced pH and cooking loss, flavor, texture and color but water-holding capacity was increased. Broiler chicken meat on plastic packaged stored in the refrigerator for 6 days the quality is still good.  
KANDUNGAN PROTEIN KASAR DAN SERAT KASAR TONGKOL JAGUNG YANG DIFERMENTASI DENGAN MENGGUNAKAN TINGKAT CAIRAN RUMEN KERBAU YANG BERBEDA Neni Widaningsih; Siti Dharmawati; Novi Puspitasari
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 43, No 3 (2018)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v43i3.1477

Abstract

This study based on analyzing the crude protein and crude fibre on the fermented corn cobs using deferent level of buffalo rumen fluid. Research compiled based on experiment with Complete Random Design (CRD) with 5 treatments and 4 replications namely T0 = 0% buffalo rumen fluid  (control), T1 = 20% buffalo rumen fluid, T2 = 40% buffalo rumen fluid, T3 = 60% buffalo rumen fluid, T4 = 80% buffalo rumen fluid. The variables measured is the value of crude protein and crude fiber. Result of this research show that using buffalo rumen fluid at 80% level could be increase the highest crude protein (28,38%) and decrease the lowest crude fibre (8.22%). Concluded that the buffalo rumen fluid could be turn up crude protein and turn down crude fiber of corn cob fermentation. Advised many buffalo rumen fluid that can be administered to a corn cob fermentation is as much as 80%.
Kualitas Karkas Ayam Broiler Yang Diberi Ransum Mengandung Ampas Tahu Siti Dharmawati; Nordiansyah Firahmi; Nurul Wahdah
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 39, No 2 (2014)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v39i2.57

Abstract

The research aim to knowed the Influence Varying Degrees of Tofu Waste in the Broiler Carcass Quality Rasion. The research by the used  ng 80 broilers Strain CP 707 in 5 treatments which each treatment consist of 4 replications, which in every replication consist of 4 broilers. Rasion treatment consist of AT0 (Ration without Tofu Waste), AT10 (Ration 90% + Tofu Waste 10%), AT20 (Ration 80% + Tofu Waste 20%), AT30 (Ration 70% + Tofu Waste 30%) and AT40 (Ration 60% + Tofu Waste 40%). The observed variables is the value of pH, fat percentage and organoleptic test in the colours, textures and aromas. Methode of data analysis using the methode of spectrum analysis and kruskalwallis Complete Random Design Pattern (RAL), if there is a difference between the treatment continued with Duncan’s Multiple Range Test (DMRT).The result showed that the influence tofu waste the real effect to pH flash and the colour of the carcass, but it is not influenced to aromas, textures, and fat content of the broilers. The highest pH in  ration contain tofu waste 40%  (6,10) treatment while the lowest in control (5,40), treatment highest colour in ration contain tofu waste 10% (3,29) while the lowest in control (2,92) treatment , highest quality in ration contain tofu waste 30% (3,24) treatment while the lowest in control (3,01)  treatment, highest texture in ration contain tofu waste 40% (3,69) treatment while lowest in ration contain tofu waste 30% (3,52), the highest carcass fat in control (1,03) treatment while the lowest in ration contain tofu waste 30% (0,90).
PENGARUH LAMA PENYIMPANAN DAGING ITIK ALABIO DALAM REFRIGERATOR TERHADAP KUALITAS MIKROBIOLOGI, pH DAN ORGANOLEPTIK Achmad Jaelani; Siti Dharmawati; Bahrin Noor
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 41, No 1 (2016): PEBRUARI TAHUN 2016
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v41i1.330

Abstract

            Effect of Storage length  of  Alabio Meat Ducks in the refrigerator on the Quality of Microbiology , pH and organoleptic has been conducted in the Laboratory of Veterinary Research Centres (BVet) Banjarbaru . The experimental design used was Completely Randomized Design with 5 treatments and  4 replications. The variables measured were the number of microbes with total plate count (TPC) , pH and organoleptic which include color , flavor and consistency. Data were analyzed by analysis of variance (ANOVA) . As for organoleptic test using Kruskal Wallis test . In case of significantly different results , then continued by Duncan Multiple Range Test. The results showed that the Length storagealabio duck meat  in refrigerator  affect significantly to the organoleptic until 8th day refer to  a decrease in pH, color, flavor and consistency of meat Alabio, but the number of microbes was not significantly although judging the trend of his going see a decline until 4th day .
PENAMBAHAN TEPUNG BAWANG PUTIH (Allium sativum L) SEBAGAI FEED ADDITIF DALAM RANSUM TERHADAP PENAMPILAN AYAM PEDAGING Siti Dharmawati; Nordiansyah Firahmi; Parwanto Parwanto
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 38, No 3 (2013)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v38i3.5

Abstract

This study is aimed to acknowledge garlic efficiency as feed additive on concentrate feed in broiler’s performance. This research was conducted at Farm and Agriculture Laboratory of Agriculture Faculty of Lambung Mangkurat University. The research was conducted from July till August 2012. The experiment used Complete Random Sampling Method by 5 treatments and was repeated 4 times which consisted of 4 broilers for each. The garlic meal was mixed into the diet according to the treatment : P0 (no garlic extract), P10(0,10% garlic extract), P15(0,15% garlic extract), P20(0,20% garlic extract), P25 (0,25% garlic extract). The observation involved feed intake, body weight increase, feed conversion and final body weight.The results showed that garlic supplementation into the feed significantly affected to feed conversion, but did not affect directly into feed intake, body weight increase and final body weight. And the most efficient feed conversion that garlic meal treatment of 0,10% (P10) – 0,25% (P25) showed as the best result; 1,51 – 1,54. Performance Index got significantly difference at treatment P15, P20 and P25 about 380,05—383,83.
Influence of Dayak Onion Extract Concentration (Eleutherine palmi folia (L.) Merr) and Length Storage on Weight Decrease, Haugh Unit, and Albumen pH of Duck Egg Aam Gunawan; Zakir, Muhammad Irwan; Dharmawati, Siti; Rasyidi , Muhammad
Indonesian Journal of Agricultural Research Vol. 2 No. 3 (2019): InJAR, Vol. 2, No. 3, November 2019
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (874.351 KB) | DOI: 10.32734/injar.v2i3.2050

Abstract

The purpose of this study was to study the effect of immersion on dayak onion extract and storage time and the interaction of these two factors on decreasing of egg weight, haugh unit value and albumen pH of duck egg. The study used a completely randomized design of factorial pattern 4 x 4 with 4 replications. The treatment is as follows: The first factor is the concentration of onion dayak extract (A), consisting of: A0 = Eggs storage placed at room temperature; A1 = 10% concentrated of dayak onion extract; A2 = 20% concentrated of dayak onion extract; A3 = 30% concentrated of dayak onion extract; The second factor is the length of storage (B) consists of: B0 = 7 days. B1 = 14 days. B2 = 21 days. And B3 = 28 days. Research data were analyzed using analysis of variance and continued by Tukey Test. The results showed that the concentration of dayak onion extract did not affect the reduction in egg weight, but did affect the haugh unit and albumen pH. Egg weight reduction ranged from 0.92-1.02. Haugh unit and pH of albumen at 10% and 30% concentration of dayak onion extract did not differ, while the 0% concentration differed from all other treatments. Interaction effects between concentration of dayak onion extract and length storage were also significant for egg weight loss, Haugh unit, and pH of albumen. It is recommended that for preserving duck eggs, it is better to use a concentration of 30% onion extract.
PENDAMPINGAN PENGOLAHAN KECAP BERBAHAN DASAR DAGING ITIK DI KELOMPOK WANITA TANI NUSA INDAH KELURAHAN SUNGAI TIUNG KECAMATAN CEMPAKA BANJARBARU Dharmawati, Siti; Gunawan, Aam; Sugiarti, Sugiarti
Jurnal Abdi Insani Vol 12 No 8 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i8.2294

Abstract

This Community Service Program aims to empower women farmer groups to diversify and increase the economic value of duck meat in the form of processed duck soy sauce products. The background of this activity is to realise one of the Banjarbaru City Government programs, namely urban farming, one of which is utilising products from poultry livestock, namely ducks. The target of this activity was the Nusa Indah women farming group in Sungai Tiung Village, Banjarbaru City, South Kalimantan, attended by 22 participants. The problems faced by the group are diversification of products from duck meat, product quality, and SNI. The methods used in this activity are technical guidance, counselling, and direct practice in processing duck meat-based soy sauce. The results of the activity were that participants arrived on time (100% of participants arrived at the planned time), participants were active in discussions and brainstorming 70–80%, and active in processing soy sauce 85%. Based on the results of the assessment using a questionnaire, 68.19%-100% of participants understood the material, 27.27% of participants had a strong desire to develop products and market products, 45.45% tried to market products, and 27.27% had no desire to develop products. . The participants' assessment of the soy sauce produced using organoleptic tests in the form of colour, aroma, and taste stated that the colour was blackish brown (81.82%), the fragrant aroma typical of soy sauce was 81.82%, and the delicious taste was typical of soy sauce (72.27%). In general, community service activities in the Nusa Indah Women's Farmers Group were successful, with indicators of participant involvement > 90% and participants' ability to apply the technology presented > 70%.
Co-Authors AAM GUNAWAN Achmad Jaelani Bahrin Noor Bayu Lesmana Fachry Abda El Rahman Fitriani Fitriani Fitriani Fitriani Mofie Aldrin Nordiansyah Firahmi Nordiansyah Firahmi Nordiansyah Firahmi Nordiansyah Firahmi Nordiansyah Firahmi Nordiansyah Firahmi M Novi Puspitasari Nurul Wahdah Parwanto Parwanto Raga Samudera Rasyidi , Muhammad Said Prasetiyo Sugiarti Sugiarti Sugiarti Sugiarti Supirah Supirah Syarif Djaya Wacahyono wacahyono Wanda Wanda Widaningsih, Neni Zakir, Muhammad Irwan