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All Journal Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Jurnal sains dan teknologi industri peternakan
H. Kurniawan
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Social Sciences Veterinary

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PENGARUH PENAMBAHAN ZEOLIT DAN TRICHODERMA SP. TERHADAP KUALITAS PUPUK ORGANIK DARI KOTORAN AYAM Anang Widigdyo; David Kurniawan; Adiguna Sasama Wahyu Utama; H. Kurniawan
Jurnal Sains dan Teknologi Industri Peternakan Vol 2 No 1 (2022): Februari 2022
Publisher : Program Studi Peternakan Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jstip.v2i1.619

Abstract

The purpose of this study was to determine the effect of the addition of zeolite and Trichoderma S.p on the quality of organic fertilizer from chicken manure. This study used an experimental method with 4 treatments: P0, control treatment; P1, Fecal Fermentation (FF) with 5% zeolite; P2, FF with zeoilt 7.5%; P3, FF with 10% zeolite. Observational analysis was carried out at the Fertilizer Testing Laboratory of the Blitar Regency Agriculture Service which included parameters of C-organic levels, NPK levels. The results showed that the value of C-Organic and N,P,K levels of fermented fertilizer added with Zeolite still met the SNI threshold on the manufacture of organic fertilizer from poultry manure. The highest results were obtained in the P3 treatment with a higher organic C-value than the control P0 treatment. Meanwhile, the highest total N, P, K levels were the control treatment P0. Based on the results of observational data, research has shown that the addition of zeolite in the manufacture of organic fertilizer from chicken manure can increase the value of macro-nutrient content which can increase soil fertility and prevent soil degradation.
Improving The Quality of Sweet Duck Jerky from South Kalimantan through Modification of Antioxidant-Rich Spices H. Kurniawan; T. Suryati; A. Apriantini
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 11 No. 1 (2023): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.11.1.27-33

Abstract

Various processed duck meat generally still uses rejected duck meat. The weakness of rejected duck meat is its tough texture, fishy smell, and high-fat content. Fat content increases the possibility of lipid oxidation and the formation of free radicals. The effort to overcome this is by adding antioxidant-rich spices during processing, one of which is sweet duck jerky from South Kalimantan. The research aimed to analyze the effect of modification of antioxidant-rich spices and obtaining the best spice formula in the manufacturing process. The study used a 3x3 factorial completely randomized design (CRD) with three replications. First factor was three different spice formula (formula A, formula B, and formula C), and the second factor was three different storage times (0 week, two weeks, and four weeks). Data were analyzed using analysis of variance, and significant results were then tested using the Tukey test. The results showed that the spice formula had a significant effect (p<0.05) on malondialdehyde (MDA) content, DPPH inhibition, and antioxidant capacity. There was an interaction between spice formulas and storage times on microbiological characteristics, MDA content, DPPH inhibition, and antioxidant capacity. The study concludes that the modification of spices increases the quality of duck jerky, especiallyfrom antioxidant activity and ability to maintain low MDA content. B spice formula showed the best formula than other spice formulas.
Co-Authors A. Apriantini Adiguna Sasama Wahyu Utama David Kurniawan T. Suryati