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Uji Antimikroba Rumput Mutiara (Hedyotis corymbosa) terhadap Bakteri dan Jamur Penyebab Penyakit pada Ternak Unggas Nurhayati Nurhayati; Madyawati Latief; Heru Handoko
Majalah Ilmiah Biologi BIOSFERA: A Scientific Journal Vol 23, No 3 (2006)
Publisher : Fakultas Biologi | Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.mib.2006.23.3.172

An experiment was conducted to determine the activity of pearl grass (rumput mutiara, Hedyotis corymbosa) in inhibiting growth of bacterial and fungi causing diseases in poultry.The current study used 3000 gram of sorted and cleaned pearl grass from dust and other weeds. This study employed sample collection, extraction, fractionation, preparation of medium of Agar and Mueller Hinton Broth, culturing bacterial, antimicrobial test and measuring minimum inhibitory concentrations. Extraction was conducted by maceration of pearl grass with methanol for five days followed by evaporating in vacuo to get methanol extract. The extract was then fractionated by adding hexane or acetic acid and ethyl acetic or sodium bicarbonate or n-buthanol to get fraction of hexsane, acid ethyl acetic, base ethyl acetic, n-buthanol. Each fraction was then tested with microbial test that were Salmonella sp, Escherichia coli, and Candida albicans. The results showed that each fraction at 2 % of concentration could inhibit bacterial growth except for Candida albicans that was not inhibited by any fraction of pearl grass. The minimum inhibitory concentrations was 0.4 – 0.8% (4 mg/ml – 8 mg/ml) indicating that pearl grass fractions were highly active on inhibiting bacterial growth that cause poultry diseases and the inhibiting activity on E. coli was found higher than that on Salmonella sp.

Nutritional quality of fermented feed for local chicken containing banana tree waste in Sidolego Village, Tabir Lintas District, Merangin Regency Nurhayati Nurhayati; Berliana Berliana; Nelwida Nelwida; Depison Depison; Endri Musnandar; Heru Handoko; Yun Alwi; Raden Abdul Muthalib; Abdul Azis
Livestock and Animal Research Vol 20, No 1 (2022): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Objective: This study aims to determine the nutritional quality of fermented feed containing banana plant waste that will be given to native chickens in Sidolego Village to accelerate the achievement of Sidolego Village as a chicken center village.Methods: The ingredients used to make fermented feed were banana tree waste, black garlic, curcuma, maize, rice bran, fish meal, and coconut meal. All ingredients were ground into flour, mixed thoroughly, and fermented using a solution of Effective Microorganisms 4 (6ml EM4: 6gram sugar: 1-liter water). The study was designed into a completely randomized design with 4 treatments; length of fermentation (1, 2, 3, and 4 days) and 5 replications. The parameters were the nutrient content (dry matter, organic matter, crude protein, crude fiber, and crude fat) and metabolizable energy. Results: The results showed that the fermentation time significantly affected (P<0.05) the nutrient content and energy of fermented feed. Fermentation for 3 days significantly decreased dry matter, crude fiber, nitrogen-free extract, and metabolizable energy. The fermentation period did not significantly affect organic matter and crude fat content, but it significantly increased crude protein content. Conclusions: It was concluded that feed containing banana tree waste fermented using EM4 for 3 days had sufficient nutrients especially crude protein content (20%) and might be offered to the growing local chickens in Sidolego Village and meet their nutrient requirement. It is recommended that the results of this study be followed up on feeding to local chickens kept in Sidolego Village to know its effect on local chicken performance.

Komposisi Hasil Tangkapan Alat Tangkap Gillnet di Perairan Kuala Jambi M. Abdul Latif; Heru Handoko; Fauzan Ramadhan; Noverdiman Noverdiman; Nelwida Nelwida; Raguati Raguati
Ilmu Perairan (Aquatic Science) Vol 10, No 3 (2022): November
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jipas.10.3.p.156-160

Tujuan dari penelitian ini adalah untuk mengetahui komposisi hasil tangkapan alat tangkap gillnet di Perairan Kuala Jambi. Penelitian ini dilaksanakan pada tanggal 9 mei sampai 11 juni 2022. Pengambilan data berupa hasil tangkapan ikan menggunakan 2 buah gillnet ukuran mata jaring 2 inchi selama 32 kali trip. Hasil penelitian menunjukkan hasil tanngkapan ikan yang diperoleh adalah ikan Senangin, Ikan Gukamah, ikan Beliak Mata, Ikan Lomek, Ikan Lidah, da ikan Buntal. Kesimpulan penelitian ini adalah jumlah terbanyak hasil tangkapan beliak mata, sedangkan ikan yang paling sedikit adalah ikan Buntal

Pengaruh Penambahan Campuran Tepung Daun Glodokan Tiang (Polyalthia longifolia) Dan Tepung Bawang Putih (Allium sativum) Pada Ransum Terhadap Bobot Karkas Ayam Broiler Antonny Azman; Wiwaha Anas Sumadja; Heru Handoko
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol. 24 No. 1 (2021): Mei 2021
Publisher : Fakultas Peternakan Universitas Jambi

Penelitian ini dilaksanakan di Fapet Farm Fakultas Peternakan Universitas Jambi dimulai pada tanggal 16 Desember 2020 sampai dengan 20 Januari 2021 Materi yang digunakan pada penelitian ini yaitu 200 ekor anak ayam broiler strain Lohman MB 202 umur 1 hari (DOC). Bahan pakan yang digunakan adalah Jagung, Dedak, bungkil Kedelai, tepung Ikan, Mineral mix, Premix, tepung daun Glodokan tiang dan tepung bawang putih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Kandang yang digunakan sebanyak 20 unit kandang, dimana setiap unit diisi dengan 10 ekor ayam broiler. Perlakuan yang akan diberikan yaitu : P1 = Ransum basal, P2 = Ransum basal + 2% Tepung Bawang Putih, P3 = Ransum basal + 2% Tepung daun Glodokan Tiang, P4 = Ransum basal + 2% campuran tepung daun Glodokan Tiang dan tepung Bawang Putih Perbandingan antara tepung daun Glodokan Tiang dan tepung Bawang Putih yaitu ( 3 : 1 ). Hasil penelitian menunjukkan bahwa perlakuan berpengaruh tidak nyata (P>0,05) terhadap konsumsi ransum, bobot potong, bobot karkas mutlak, dan bobot karkas relatif. Berdasarkan hasil penelitian, maka dapat disimpulkan bahwa penggunaan tepung bawang putih, tepung daun Glodokan tiang dan campuran tepung daun Glodokan tiang dan bawang putih pada ransum ayam broiler belum mampu meningkatkan konsumsi ransum, bobot potong, bobot karkas mutlak dan bobot karkas relatif. Kata kunci : tepung bawang putih, tepung Glodokan tiang, broiler, karkas

Pengaruh Penambahan Campuran Daun Glodokan Tiang(Polyalthia Longifolia) Dan Bawang Putih (Allium Sativum) Dalam Ransumterhadap Organ Dalam Dan Panjang Usus Halus Broiler Affrian Perdana; Filawati Filawati; Heru Handoko; Wiwaha Anas Sumadja
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 25 No 1 (2022): Mei 2022
Publisher : Fakultas Peternakan Universitas Jambi

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan campuran daun glodokan tiang (Polyalthia longifolia) dan bawang putih (Allium sativum) dalam ransum terhadap organ dalam dan panjang usus halus broiler.Materi yang digunakan yaitu 200 ekor DOC strain Lohman MB 202. Perlakuan yang diberikan yaitu P1= Ransum Basal, P2= Ransum Basal+ 2% tepung bawang putih (Allium sativum), P3= Ransum Basal+ 2% tepung daun glodokan tiang (Polyalthia longifolia), dan P4= Ransum Basal+ 2% campuran tepung daun glodokan tiang (Polyalthia longifolia) dan tepung bawang putih (Allium sativum) (3:1). Rancangan yang digunakan yaitu Rancangan Acak Lengkap dilanjutkan dengan Uji Jarak Berganda Duncan. Peubah yang diamati meliputi konsumsi ransum, bobot hidup, bobothati relatif,bobot jantung relatif, bobot pankreas relatif dan panjang usus halus.Hasil penelitian menunjukkan bahwa penambahan campuran daun glodokan tiang (Polyalthia longifolia) dan bawang putih (Allium sativum) dalam ransum tidak menunjukkan pengaruh yang nyata (P>0,05) terhadap konsumsi ransum, bobot hidup, bobot hati relatif, bobot jantung relatif dan bobot pankreas relatif tetapi menunjukkan pengaruh nyata (P<0,05) terhadap panjang usus halus.Berdasarkan hasil penelitian disimpulkan bahwa penambahan campuran daun glodokan tiang dan bawang putih kedalam ransum tidak meningkatkan bobot organ dalam namun campuran 3:1 dapat meningkatkan panjang usus halus ayam broiler.

Perbedaan Hasil Tangkapan Ikan Senangin (Eleutheronema tetradactylum) Menggunakan Alat Tangkap Gillnet dengan Ukuran Mata Jaring Berbeda di Perairan Kuala Jambi Fauzan Ramadan; M Abdul Latif; Heru Handoko
Juvenil Vol 4, No 3: Agustus (2023)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v4i3.19721

ABSTRAK Ikan senangin adalah salah satu ikan yang memiliki nilai ekonomis tinggi. Ikan ini biasa ditangkap oleh nelayan Kelurahan Kampung Laut menggunakan alat tangkap gillnet. Jumlah, berat dan ukuran panjang rata-rata ikan Senangin yang tertangkap bergantung pada ukuran mata jaring dan panjang jaring yang digunakan oleh nelayan. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan hasil tanggkapan ikan senangin menggunakan alat tangkap gillnet dengan perbedaan ukuran mata jaring 2 inchi dan 3 inchi. Penelitian ini dilaksanakan pada tanggal 9 mei sampai 11 juni 2022. Pengambilan sampel hasil tangkapan ikan senangin menggunakan metode purposive sampling dengan menggunakan 2 buah gillnet ukuran mata jaring 2 inchi dan 2 buah gillnet ukuran mata jaring 3 inchi selama 32 kali trip. Hasil penelitian menunjukkan tidak terdapat perbedaan nyata berat total hasil tangkapan sedangkan jumlah dan panjang rata-rata hasil tangkapan ikan senangin berbeda. Kesimpulan penelitian ini adalah berat hasil tangkapan ikan senangin menggunakan alat tangkap gillnet antara mata jaring 2 inchi dan 3 inchi berbeda tidak nyata, sedangkan jumlah hasil tangkapan diperoleh oleh mata jaring 2 inchi dan panjang rata-rata hasil tangkapan diperoleh oleh mata jaring 3 inchiKata kunci: Gillnet, mata jaring, ikan Senangin.ABSTRACTEleutheronema tetradactylum one of the fish that has high economic value. This fish is usually caught by fishermen from Kampung Laut using gillnet fishing gear. The number, weight and average length of the Sukain fish caught depend on the size of the mesh and the length of the net used by the fisherman. The purpose of this study was to determine the difference in the results of the catch of thraedfin fishusing gillnet fishing gear with different mesh sizes of 2 inches and 3 inches. This research was carried out on May 9 to June 11, 2022. Sampling of the fish catches used purposive sampling method using 2 gillnets with a mesh size of 2 inches and 2 gillnets with a mesh size of 3 inches for 32 trips. The results showed that there was no significant difference in the total weight of the catch, while the number and average length of the catch of thraedfin fishwere different. The conclusion of this study is that the weight of the fish caught using gillnets between 2 inch and 3 inch nets is not significantly different, while the number of catches obtained by 2 inch nets and the average length of the catch is obtained by 3 inch nets.Key word: Gillnet, Mesh size, Eleutheronema tetradactylum

Hubungan Panjang Berat dan Ukuran Layak Tangkap Ikan Nilem (Osteochilus waandersii) Hasil Tangkapan Bagan Tancap di Danau Kerinci Getra Risliandi Afisal; Filawati Filawati; Heru Handoko
Jurnal Ilmu Perairan (Aquatic Science) Vol. 12 No. 1 (2024): Maret
Publisher : LPPM Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Danau Kerinci merupakan salah satu wilayah kabupaten di Indonesia untuk kawasan minapolitan perairan umum daratan. Aktivitas nelayan di danau Kerinci dilakukan di siang dan malam hari menggunakan alat tangkap bagan tancap yang beroperasi di siang dan malam hari. Tujuan penelitian ini adalah untuk mengetahui hubungan panjang berat dan ukuran layak tangkap ikan nilem (Osteochilus waandersii) hasil tangkapan bagan tancap di Danau Kerinci. Penelitian ini dilakukan di Danau Kerinci pada tanggal 03 Juli - 03 Agustus 2022. Metode yang digunakan dalam penelitian ini adalah metode survei. Penetapan responden penelitian berdasarkan teknik random sampling yang mana dari dari jumlah nelayan hanya diambil 10% dari total nelayan di desa Koto Petai dan desa Pulau Tengah selama 16 kali penangkapan. Peubah yang diamati dalam penelitian ini adalah komposisi hasil tangkapan, ukuran selang kelas ikan, hubungan panjang berat, dan ukuran layak tangkap ikan nilem. Hasil penelitian alat tangkap bagan dengan komposisi yaitu ikan nilem (26%), nila (32%), dan barau (42%). hasil tangkapan nilem yang tertangkap berjumlah 191 ekor, nilem, yaitu 12,19 cm dengan berat rata-rata 20,00 g, selang kelas panjang nilem dengan hasil tangkapan terbanyak terdapat pada ukuran kelas 13,0-14,2 cm sebanyak 57 ekor, dan yang terendah berada pada ukuran 11,7-12,9 cm sebanyak 16 ekor, dan hasil analisa hubungan panjang berat didapatkan nilai b sebesar 2,79. Disimpulkan bahwa hubungan panjang berat ikan nilem yang tertangkap menggunakan bagan tancap dan tangkul yang berjumlah 191 ekor bersifat allometrik negatif (2,79) menunjukkan bahwa nilai b<3, artinya pertumbuhan panjang tubuh lebih cepat dari pada pertumbuhan berat tubuh. Presentase ukuran layak tangkap ikan nilem sebanyak 74,35% dan tidak layak tangkap sebanyak 25,65%.

Komposisi Hasil Tangkapan Alat Tangkap Gillnet Di Perairan Kuala Jambi M. Abdul Latif; Heru Handoko; Fauzan Ramadan; Noverdiman Noverdiman; Nelwida Nelwida; Raguati Raguati
Jurnal Ilmu Perairan (Aquatic Science) Vol. 10 No. 3 (2022): November
Publisher : LPPM Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Tujuan dari penelitian ini adalah untuk mengetahui komposisi hasil tangkapan alat tangkap gillnet di Perairan Kuala Jambi. Penelitian ini dilaksanakan pada tanggal 9 mei sampai 11 juni 2022. Pengambilan data berupa hasil tangkapan ikan menggunakan 2 buah gillnet ukuran mata jaring 2 inchi selama 32 kali trip. Hasil penelitian menunjukkan hasil tanngkapan ikan yang diperoleh adalah ikan Senangin, Ikan Gukamah, ikan Beliak Mata, Ikan Lomek, Ikan Lidah, da ikan Buntal. Kesimpulan penelitian ini adalah jumlah terbanyak hasil tangkapan beliak mata, sedangkan ikan yang paling sedikit adalah ikan Buntal.

Pelatihan Produksi Nugget Berbasis Daging Ayam Kampung pada Kelompok Peternak Ayam di Desa Sidelego-Merangin Abdul Azis; Afriani Afriani; Haris Lukman; Nelwida Nelwida; Berliana Berliana; Nurhayati Nurhayati; R A Muthalib; Depison Depison; Yun Alwi; Anie Insulistyowati; Heru Handoko
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 15, No 3 (2024): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v15i3.17088

The recognition of processing chicken nuggets by the group of farmers in Sidelego village is an alternative to increase added value from the use of meat from the old chicken. This community service aims to increase the knowledge and skills of the farmers in Sidelego village utilizing chicken meat as a chicken nugget product. The community service activity involved 20 participants from a farmer's group in Sidelego village. The procedure for this activity is designed in 4 stages, including the preparation, training, demonstration, and evaluation of the activity. The farmers' first evaluation showed that most had consumed chicken nuggets; however, they had never tried to make chicken nugget products. The farmers' response to this activity was perfect, and they actively participated in the delivery of training materials and the practice of making chicken nuggets. The evaluation at the end of the activity, most of the participants (80-90%) were able to understand the materials of the training, and they could make chicken nugget products with a high level of acquisition. About 70% of participants with a moderate acquisition level could design modified nugget products with various kinds or variants, such as nuggets with additional ingredients, such as various types of vegetables or tempeh. Based on the preference test, most of the participants gave an assessment of chicken nugget products in the range of preference levels from the moderate to like a category on the color (80.00%), aroma (80%), taste (70.00%) and texture (80%). It was concluded that most participants (80-90%) understood the process of producing chicken nuggets. The chicken nuggets product can be received very well with the preference level in all categories (color, aroma, taste, and texture).

Chemical Quality (Water Content, Protein, Fiber) and Organoleptic Properties of Chicken Nuggets with Addition of Vegetables Nurhayati Nurhayati; Meisy Rian Parwati; Khusnul Khotimah; Heru Handoko; Nelwida Nelwida; Berliana Berliana
Jurnal Agripet Vol 24, No 2 (2024): Volume 24, No. 2, October 2024
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v24i2.31117

This study aimed to assess the chemical quality (moisture content, protein, and fiber) and organoleptic properties of chicken nuggets with the addition of vegetables. The materials used included chicken breast, wheat flour, tapioca flour, bread crumbs, eggs, pepper, salt, ice water, carrots, broccoli, spinach, and young corn. Five treatments were applied: P0 (no vegetable addition), P1 (carrot addition), P2 (broccoli addition), P3 (spinach addition), and P4 (young corn addition). The research employed a Completely Randomized Design (CRD) for analyzing chemical quality and a Randomized Block Design (RBD) for examining organoleptic properties. Preferences were tested using the Kruskal-Wallis test. The chemical quality measurements included moisture content, protein, and crude fiber, while the organoleptic measurements assessed color, aroma, texture, taste, and preference. The results showed that the addition of vegetables significantly (P0.05) affected moisture content but had no significant effect (P0.05) on protein and fiber content. Furthermore, the addition of vegetables significantly (P0.05) influenced the color, aroma, and taste of the nuggets, but did not significantly affect (P0.05) texture and preference. It was concluded that incorporating 10% vegetables into chicken nuggets increased moisture content without affecting protein and fiber levels or overall preference. The addition of carrots yielded the highest scores for aroma and taste preference.

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