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All Journal Buletin Peternakan SURYA AGRITAMA - Fakultas Pertanian Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Jurnal Abdi Ilmu JASA Padi (Journal of Animal Science and Agronomy Panca Budi) Jurnal Pengabdian kepada Masyarakat Journal of Innovation Research and Knowledge Jurnal Abdimas Hawari The International Conference on Education, Social Sciences and Technology (ICESST) E-Amal: Jurnal Pengabdian Kepada Masyarakat
Dini Julia Sari Siregar
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Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary Other

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Journal : Journal of Innovation Research and Knowledge

 1 
ANALYSIS OF CYANIDE ACID (HCN), CRUDE PROTEIN AND GROSS ENERGY CONTENT IN WINPROB (OTW_PRO) POWDER FERMENTED WASTE AT DIFFERENT TIMES Muhammad Rizky Anwar; Dini Julia Sari Siregar
Journal of Innovation Research and Knowledge Vol. 4 No. 9: Februari 2025
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i9.9717

Abstract

The aim of this research is to determine the best storage time for the fermentation process for the content of cyanide acid (HCN), crude protein and gross energy in fermented winprob (otw_pro) onggok in powder form. The hypothesis of this research is that the best storage time for the fermentation process can reduce and increase the content of cyanide acid (HCN) and increase crude protein and gross energy in fermented winprob (otw_pro) onggok in powder form. The materials used in the research were onggok, winprob (powder form) and molasses. Materials for chemical feed nutritional tests are H2SO4, NaOH, Acetone, Boric acid HCl and methyl red indicator. The tools used are plastic jars, buckets, knives, and scales. The tools used in nutritional chemistry tests are calorie meter bombs, thermometers, digestion tools, distillation tools, titration tools, and shoxlet tools. The research method used in the research was a non-factorial Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments given were as follows: LP0: storage time 0 days (control), LP 1: storage time 1 week, LP2: storage time 2 weeks, LP3: storage time 3 weeks, and LP4: storage time 4 weeks. The parameters observed in this research were analysis of the content of cyanide acid (HCN), crude protein and gross energy in Winprob (otw_pro) fermented onggok in powder form. Proximate testing is carried out in the laboratory. The conclusion of this research is that onggok fermented with Win Prob probiotics in powder form with a storage period of 3 weeks is the best treatment which can reduce cyanide acid (HCN) content and increase crude protein and gross energy.
ADMINISTRATION OF SOME PROBIOTICS FROM LACTIC ACID BACTERIA TO CARCAS AND NON-CARCAS IN BROILER CHICKENS Tomy Triwardana; Dini Julia Sari Siregar
Journal of Innovation Research and Knowledge Vol. 3 No. 11: April 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v3i11.7044

Abstract

Tujuan pThe aim of this research was to determine the administration of several probiotics from lactic acid bacteria to carcasses and non-carcasses in broiler chickens. The hypothesis of this research is that the administration of several probiotics from lactic acid bacteria can increase carcass weight and carcass percentage and reduce the weight and non-carcass percentage of broiler chickens. The research design used was a non-factorial completely randomized design (CRD) with 4 treatments and 5 replications, where each replication consisted of 5 ducks. The treatments studied were as follows: P0 (control/administration of the agp antibiotic virginiamycin (stamix-20 AGP product)); P1 (Lactobacillus plantarum supplement); P2 (Lactobacillus pentosus supplement) and P3 (Lactobacillus casei supplement). The parameters observed were carcass weight, percentage of carcass weight, non-carcass weight, and percentage of non-carcass weight. The results of this study showed that giving P1 treatment (Lactobacillus plantarum supplement); P2 (Lactobacillus pentosus supplement) and P3 (Lactobacillus casei supplement) were not significantly different (p>0.05) from treatment P0 (control/administration of the agp antibiotic virginiamycin (stamix-20 AGP product)) on carcass weight, percentage of carcass weight, weight non-carcass and non-carcass percentageenelitian ini adalah untuk mengetahui Implementasi Manajemen Sumber Daya Manusia.  Objek penelitian yang dipilih adalah Baznas Provinsi Kepulauan Riau. Populasi dan Sampel berjumlah 18 Staf. Metode yang digunakan dalam penelitian ini adalah metode kualitatif. Subjek dalam penelitian ini adalah Ketua, Kepala Sekretariat, Kepala Pelaksana, Bagian Keuangan dan 2 staf.  Pengumpulan dalam penelitian ini berupa pengumpulan data bersumber dari wawancara mendalam, observasi serta dokumentasi dan Studi Pustaka.  Teknik Analisis Data untuk menguji keabsahan data dalam penelitian ini menggunakan teknik Tringulasi sumber. Dimana peneliti mendapatkan data dari sumber peneliti jadikan sebagai Informan untuk mendapatkan informasi dengan teknik yang sama, yaitu melalui wawancara mandalam. Hasil penelitian yang pertama menunjukan bahwa rekrutmen yang dilakukan dalam implementasi MSDM kurang baik. Hal ini dapat dilihat dari Sumber Daya Manusia yang ada masih banyak yang belum sesuai dengan bidang ilmu yang seharusnya. Yang kedua dalam penilaian Kinerja yang dilakukan dalam Implementasi MSDM sudah cukup baik dan harus ditingkatkan lagi. Yang ketiga dalam pelatihan dan pengembangan yang dilakukan dalam implementasi MSDM sudah cukup baik. Hal ini dari hasil wawancara yang dilakukan, sehingga perlu dilakukan pelatihan dan pengembangan. Pelatihan dan pengembangan dapat dikatakan sesuai dengan yang diinginkan instansi. Dan yang keempat dalam hal pemberian upah yang dilakukan dalam Implementasi MSDM sudah cukup baik. Dengan adanya kompensasi mampu meningkatkan semangat kerja dan memotivasi agar visi dan misi serta target kerja instansi tercapai
EVALUATION OF NUTRITIONAL EARTH WORMS (LUMBRICUS RUBELLUS) AS A SUBSTITUTE FOR FISH MEAL IN BASAL FEEDING FOR POULTRY Alfisyahrin, Leo; Dini Julia Sari Siregar
Journal of Innovation Research and Knowledge Vol. 3 No. 8: Januari 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v3i8.7300

Abstract

The aim of this research is to improve the nutritional quality (crude protein, gross energy and crude fat) in basal feed for poultry by providing earthworm meal as a substitute for fish meal. The hypothesis of this research is that the use of earthworm meal as a substitute for fish meal can increase the nutritional value (crude protein, gross energy and crude fat) in basal feed for cnpoultry. The materials used in the research were earthworm flour, fine corn bran, rice bran, DDGS (Distillers Dried Grains with Solubles), soybean meal, fish meal, coconut oil, premix and salt. Materials for chemical feed nutrition tests are H2SO4, NaOH, Acetone, Boric acid HCl and methyl red indicator. The research method used in the research was a non-factorial Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments given were as follows: P0 (Basal feed for poultry (using 10% fish meal without earthworm meal) / Control); P1 (Basal feed for poultry (using 7.5% fish meal and 2.5% earthworm meal)); P2 (Basal feed for poultry (using 5% fish meal and 5% earthworm meal)); P3 (Basal feed for poultry (using 2.5% fish meal and 7.5% earthworm meal); P4 (Basal feed for poultry (using 10% earthworm meal without fish meal)). The parameters observed include analysis of the nutritional content of crude protein, gross energy and crude fat. Proximate testing is carried out in the laboratory. The conclusion of this research is that giving earthworm meal as a substitute for fish meal in basal feed for poultry up to a level of 10% can increase crude protein, gross energy and crude fat.
EVALUATION OF STORAGE LENGTH ON THE NUTRIENT QUALITY OF WIN PROB FERMENTED WOODS (OTW_PRO) IN LIQUID FORM Vicky Aditya Pratama; Dini Julia Sari Siregar
Journal of Innovation Research and Knowledge Vol. 3 No. 12: Mei 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v3i12.7754

Abstract

The aim of this research is to find out how long the best storage time for the fermentation process is on the quality of Win Prob (otw_pro) fermented onggok nutrients in liquid form. The hypothesis of this research is to find out how long the best storage time for the fermentation process is on the quality of Win Prob (otw_pro) fermented onggok nutrients in liquid form. The materials used in the research were onggok, Win Prob and molasses. Materials for chemical feed nutrition tests are H2SO4, NaOH, acetone, boric acid HCl and methyl red indicator. The tools used are plastic jars, buckets, knives and scales. The tools used in nutritional chemistry tests are calorie meter bombs, thermometers, digestion tools, distillation tools, titration tools, and shoxlet tools. The research method used in the research was a non-factorial Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments given were as follows: FP0: storage time 0 days (control), FP1: storage time 1 week, FP2: storage time 2 weeks, FP3: storage time 3 weeks and FP4: storage time 4 weeks. The parameters observed include analysis of the nutritional content of crude protein, crude fiber and gross energy. Proximate testing is carried out in the laboratory. The conclusion of this research is that onggok fermented with Win Prob probiotics in liquid form with a storage period of 4 weeks is the best treatment which can increase crude protein, gross energy and reduce crude fiber
NUTRITIONAL QUALITY OF DUCK EGGS FEED WITH MAGGOTS (Hermetia Illucens) Adinda Siregar; Dini Julia Sari Siregar
Journal of Innovation Research and Knowledge Vol. 3 No. 12: Mei 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v3i12.7755

Abstract

This research aims to determine the effect of giving maggot fresh (Hermetia illucens) to duck feed on the nutritional quality (crude protein, gross energy and crude fat) of duck eggs. The design used was a non-factorial Completely Randomized Design (CRD) with 4 treatments and 5 replications. Egg samples are taken from each replication for testing. The feed treatment given to ducks is as follows: (FP0) 100% commercial feed; (FP1) Commercial feed 75% + Fresh maggot 25%; (FP2) Commercial feed 50% + Fresh maggot 50%; (FP3) Commercial feed 25% + Fresh maggot 75%. The results of the study showed that the treatment (addition of maggot fresh to the feed of laying ducks) had a significant effect (P<0.05) on crude protein, gross energy and crude fat in duck eggs. In terms of crude protein parameters, the addition of fresh maggots to duck feed had a lower average crude protein in the eggs produced compared to the 100% commercial feed control treatment. However, for the gross energy content and crude fat contained in duck eggs, the addition of fresh maggots to the duck feed gave higher results compared to the control treatment, namely commercial feed
CONTENT OF CALCIUM, PHOSPHORUS AND IRON IN DUCK EGGS WHICH ARE FEED MAGGOT (Hermetia illucens) Nando Surbakti; Dini Julia Sari Siregar
Journal of Innovation Research and Knowledge Vol. 4 No. 2: Juli 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i2.8069

Abstract

This research aims to evaluate the effect of adding black soldier fly larvae (Hermetia illucens) to duck feed on the calcium, phosphorus and iron content of the eggs produced. This study used a non-factorial completely randomized design (CRD) with 4 feed treatments and 5 replications. Egg samples were taken from each experimental unit for analysis. The feed treatments given were: (FP0) 100% commercial feed; (FP1) 75% commercial feed + 25% fresh larvae; (FP2) 50% commercial feed + 50% fresh larvae; (FP3) 25% commercial feed + 75% fresh larvae. The results of the research showed that the treatment of adding fresh larvae to duck feed had a significant effect (P<0.05) on the calcium, phosphorus and iron content of the eggs produced. However, the addition of fresh larvae to the feed produces eggs with a lower average crude protein than 100% commercial feed. Significantly, the addition of Hermetia illucens larvae to duck feed increased the calcium, phosphorus and iron content of the eggs produced. FP2 treatment (50% commercial feed + 50% fresh larvae) produced the highest egg calcium, phosphorus and iron content. The results of this research indicate that black soldier fly larvae (Hermetia illucens) can be used as an effective alternative food source to improve the nutritional quality of duck eggs. The addition of fresh larvae to duck feed significantly increases the calcium, phosphorus and iron content of the eggs produced. Thus, black soldier fly larvae can be a good feed substitute to enrich the nutritional profile of duck eggs
PENINGKATAN KUALITAS NUTRISI SISA PAKAN AYAM PETELUR DENGAN FERMENTASI PROBIOTIK WIN PROB Rizal Kurniawan; Dini Julia Sari Siregar
Journal of Innovation Research and Knowledge Vol. 4 No. 4: September 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i4.8529

Abstract

Penelitian ini bertujuan untuk mengevaluasi kualitas nutrisi dari sisa pakan ayam petelur setelah melalui proses fermentasi menggunakan probiotik Win Prob (OTW_PRO) dalam bentuk serbuk. Aspek nutrisi yang akan diteliti meliputi kandungan protein, lemak, energi, dan serat. Hipotesis dari penelitian ini adalah untuk menentukan bagaimana fermentasi menggunakan probiotik Win Prob (OTW_PRO) dalam bentuk serbuk dapat mempengaruhi kualitas nutrisi dari sisa pakan ayam petelur. Penelitian ini dilaksanakan di Laboratorium Universitas Pembangunan Panca Budi, Gedung C, pada bulan Agustus 2024. Bahan yang digunakan adalah sisa pakan ayam petelur, Win Prob, dan molases. Sedangkan untuk analisis kimia nutrisi, bahan yang digunakan adalah H2SO4, NaOH, aseton, asam borat, HCl, dan indikator metil merah. Alat yang digunakan dalam penelitian ini meliputi toples plastik, ember, pisau, timbangan, bom kalorimeter, termometer, alat destruksi, alat destilasi, alat titrasi, dan alat soxhletasi. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan tersebut adalah lama penyimpanan: FP0 (0 hari/kontrol), FP1 (1 minggu), FP2 (2 minggu), FP3 (3 minggu), dan FP4 (4 minggu). Parameter yang diamati dalam penelitian ini adalah analisis kandungan nutrisi meliputi protein kasar, serat kasar, dan energi bruto pada sisa pakan ayam petelur yang difermentasi dengan probiotik Win Prob (OTW_PRO) dalam bentuk serbuk. Kesimpulan dari penelitian ini adalah perlakuan terbaik adalah sisa pakan ayam petelur yang difermentasi dengan probiotik Win Prob dalam bentuk serbuk dengan masa penyimpanan 2 minggu, karena dapat meningkatkan kandungan nutrisi protein kasar, serat kasar, dan energi bruto/gross energy
PEFORMA BURUNG PUYUH DENGAN PENAMBAHAN PAKAN OVERRIPE TEMPE Dika, Riyan; Risdawati Ginting; Dini Julia Sari Siregar
Journal of Innovation Research and Knowledge Vol. 4 No. 5: Oktober 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i5.8722

Abstract

Penelitian ini bertujuan untuk mengetahui performa burung puyuh dengan penambahan pakan overripe tempe. Penelitian ini menggunakan Ral faktorian 5 perlakuan dengan 4 ulangan. Perlakuan yang digunakan terdiri dari; adalah: P0 = Kontrol, P1 = Kontrol (Ransum Komersil), P2 = Ransum basal + Pemberian 5% tepung overripe tempe, P3 = Ransum basal + Pemberian 10% tepung overripe tempe, P4 = Ransum basal + Pemberian 15% tepung overripe tempe. Parameter yang diamati adalah pertambahan Bobot badan, konsumsi ransum dan konversi ransum. Hasil penelitian menunjukan bahwa penambahan pakan dengan overripe tempe berpengaruh tidak nyata terhadap pertambahan bobot badan, dan konversi ransum, tetapi berpengaruh nyata (P<0,050 terhadap konsumsi ransum burung puyuh.
PEMBERIAN PROBIOTIK YAKULT PADA PAKAN TERHADAP KECERNAAN PROTEIN DAN RASIO EFISIENSI PROTEIN Dini Julia Sari Siregar; Rizky Akbar Wijaya
Journal of Innovation Research and Knowledge Vol. 4 No. 7: Desember 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i7.9089

Abstract

Tujuan penelitian adalah untuk mengetahui pengaruh pemberian probiotik yakult pada pakan terhadap kecernaan protein dan rasio efisiensi protein ayam broiler periode pertumbuhan. Hipotesis penelitian ini adalah dengan pemberian probiotik yakult pada pakan berpengaruh positif terhadap kecernaan protein dan rasio efisiensi protein ayam broiler. Materi yang digunakan dalam penelitian adalah 60 ekor DOC ayam broiler, probiotik yakult serta pakan komersil 201 M/C SUPREME BROILER STARTER. Peralatan yang diperlukan terdiri dari kandang koloni yang berisi 3 ekor ayam broiler, dengan total ada 5 perlakuan dan 4 ulangan. Selain itu, digunakan timbangan digital dengan kapasitas 500 g dan 10 kg, serta gelas ukur berukuran 50 ml. Penelitian ini merupakan penelitian eksperimental yang menggunakan rancangan acak lengkap (RAL) non faktorial yang terdiri dari 5 perlakuan dan 3 ulangan adalah sebagai berikut: P0 (kontrol (100% pakan komersil)); P1 (pakan komersil + yakult 10ml); P2 (pakan komersil + 10% dedak + yakult 10ml); P3 (pakan komersil + 10% dedak + yakult 20ml); P4 (pakan komersil + 10% dedak + yakult 30ml). Parameter yang diamati meliputi konsumsi protein, kecernaan protein dan rasio efisiensi protein. Hasil penelitian menunjukkan bahwa pemberian probiotik yakult pada pakan ayam broiler memberikan pengaruh berbeda tidak nyata (P>0,05) terhadap konsumsi protein, kecernaan protein dan rasio efisiensi protein ayam broiler.
EVALUASI NUTRISI PAKAN BS DAN PROBIOTIK DARI BIOAKTIFATOR SUBSTRAT ORGANIK BEKAS MAGGOT (KASGOT) SEBAGAI PAKAN AYAM KAMPUNG Dini Julia Sari Siregar
Journal of Innovation Research and Knowledge Vol. 4 No. 7: Desember 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i7.9090

Abstract

Penelitian ini bertujuan untuk mengevaluasi kualitas nutrisi pakan berbasis maggot BSF dan potensi probiotik kasgot sebagai pakan ayam kampung. Hipotesis penelitian pada penelitian ini adalah pemberian pakan BS dan potensi probiotik dari bioaktifator substrat organik bekas maggot (kasgot) dapat menggantikan pakan konvensional pada ayam kampung. Rancangan percobaan yang digunakan dalam penelitian adalah metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan adalah sebagai berikut = P0: kontrol (Pakan konvensional); P1: Pakan konvensional 75% + Pakan BS dan Probiotik dari Bioaktifator Substrat Organik Bekas Maggot (Kasgot) 25%; P2: Pakan konvensional 50% + Pakan BS dan Probiotik dari Bioaktifator Substrat Organik Bekas Maggot (Kasgot) 50%; P3: Pakan konvensional 25% + Pakan BS dan Probiotik dari Bioaktifator Substrat Organik Bekas Maggot (Kasgot) 75%; P4: Pakan BS dan Probiotik dari Bioaktifator Substrat Organik Bekas Maggot (Kasgot) 100%. Parameter yang diamati dalam penelitian ini adalah analisis kandungan nutrisi meliputi protein kasar, lemak kasar, serat kasar, dan energi bruto. Kesimpulan dari penelitian ini adalah Perlakuan P4 terbukti memberikan hasil nutrisi tertinggi, dengan gross energy sebesar 3111,3924 cal/100g, protein kasar 20,1711%, dan lemak kasar 5,5023%. Peningkatan ini menunjukkan bahwa kombinasi pakan bekas sisa (BS) dan kasgot mampu secara signifikan meningkatkan gross energy, lemak kasar, dan protein kasar dibandingkan dengan pakan kontrol (P0).
Co-Authors Adinda Siregar Alfisyahrin, Leo Dika, Riyan Ginting, Friska Br Muhammad Rizky Anwar Nando Surbakti Risdawati Ginting Rizal Kurniawan Rizky Akbar Wijaya setyaningrum, Sri Sri - Setyaningrum Sri Setyaningrum Sri setyaningrum Supadmo (Supadmo) Tomy Triwardana Vicky Aditya Pratama Warisman Warisman, Warisman Widya, Rika Zamriyetti, Zamriyetti Zuprizal (Zuprizal)