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All Journal Jurnal Ternak Tropika Surya Abdimas Jurnal Ilmiah Fillia Cendekia Jurnal Ternak Musamus Journal of Livestock Science BERNAS: Jurnal Pengabdian Kepada Masyarakat Prosiding Conference on Research and Community Services Anoa: Journal of Animal Husbandry
Dyah Nurul Afiyah
Universitas Islam Kadiri, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Dentistry Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Neuroscience Nursing Public Health Social Sciences Veterinary Other

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The Effect of Mocaf Substitution on Crispness and Organoleptic Quality of Milk Sticks Dyah Nurul Afiyah; Riska Nurtyanto Sarbini
Jurnal Ternak : Jurnal Ilmiah Fakultas Peternakan Universitas Islam Lamongan Vol 12 No 2 (2021): Jurnal Ternak
Publisher : UNIVERSITAS ISLAM LAMONGAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jt.v12i2.100

Abstract

Milk sticks are one of the dairy products that are served in the form of snacks. One of the ingredients added in making milk sticks is wheat flour which has a high amylose content. It causes the resulting milk sticks to be less crunchy. It is necessary to substitute flour with low amylose content, namely mocaf (Modified Cassava Flour). This research objective was to determine the effect of mocaf on the level of crispness and organoleptic quality of milk sticks. Milk sticks was made in animal science laboratory UNISKA Kediri by adding different percentage of flour: P0 (100% wheat flour), P1 (90% wheat flour and 10% mocaf), P2 (80% wheat flour and 20% mocaf), P3 (70% wheat flour and 30% mocaf), and P4 (60% wheat flour and 40% mocaf) in six replications. This research using completely randomized design (CRD). These results indicated that the substitution of mocaf in the manufacture of milk sticks could reduce the moisture content of the milk sticks so that the substitution of mocaf could increase the crispness. The organoleptic assessment was carried out on the parameters of color, taste, and crispness. There were no significant differences between the color and taste parameters, while the crispness showed that P0 was not significantly different from P1, but it was significantly different from P2, P3, and P4.
Fermentasi Pakan dengan Menggunakan Bakteri Proteolitik Terhadap Performa Ayam Kampung Super Yoni Sutomo; Ertika Fitri Lisnanti; Mubarak Akbar; Miarsono Sigit; Dyah Nurul Afiyah
TERNAK TROPIKA Journal of Tropical Animal Production Vol 22, No 2 (2021): TERNAK TROPIKA Journal of Tropical Animal Production
Publisher : Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Brawijaya

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Abstract

Tujuan penelitian ini untuk mengetahui performa ayam jawa super atau ayam kampung super yang diberi pakan terfermentasi dengan menggunakan bakteri proteolitik. Materi penelitian adalah ayam kampung super berjumlah 240 yang diberi perlakuan pakan fermentasi dengan menggunakan bakteri proteolitik, metode percobaan dengan menggunakan RAK 4 perlakuan dan 6 kelompok sebagai ulangan. Perlakuan yang digunakan terdiri atas (P0) Pakan Konsentrat 30 % + Jagung 50 % + Dedak Padi 20 %, (P1) Pakan Konsentrat 30 % + Jagung 40 % + Dedak Padi Fermentasi 30 %), (P2) Pakan Konsentrat 30 % + Jagung 50 % + Dedak Padi Fermentasi 20 %, (P3) Pakan Jadi 100 %. Variabel yang diamati adalah Konsumsi Pakan, Pertambahan Bobot Badan, Konversi Pakan, dan efisiensi pakan. Hasil penelitian menunjukkan bahwa nilai rata – rata konsumsi pakan tertinggi diperoleh dari P3 282,80 (g/e/minggu), dan terendah P0 262,82 (g/e/minggu). Pertambahan bobot badan tertinggi diperoleh dari P3 100,51 (g/e/minggu), dan terendah P0 93,01 (g/e/minggu). Konversi pakan tertinggi diperoleh dari P1 2,88, dan terendah P2 2,79. Efisiensi pakan tertinggi diperoleh dari P2 35,96 (%/e/minggu)., dan terendah P1 34,70 (%/e/minggu).. Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian pakan fermentasi dengan menggunakan bakteri proteolitik pada ayam kampung super tidak berbeda nyata (P>0,05) terhadap konsumsi pakan, pertambahan bobot badan, konversi pakan, dan efisiensi pakan.
PENGARUH PENAMBAHAN EKSTRAK JAHE DAN METODE PEMASAKAN TERHADAP KUALITAS ORGANOLEPTIK DAN KADAR AIR TELUR ASIN ITIK Pitri Septiya Desiati; Dyah Nurul Afiyah
Jurnal Ilmiah Fillia Cendekia Vol 3 No 2 (2018): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (365.696 KB) | DOI: 10.32503/fillia.v3i2.255

Abstract

This study aims to determine the effect of cooking method and addition of ginger extract to organoleptic quality and salty egg moisture content. The results of this study are expected to provide information on the effect of cooking method and addition of ginger extract to organoleptic quality and salty egg moisture content. This research was conducted in Baye Kayen Kidul Kediri Village on March 10 - March 20, 2018. The material used in this research is duck egg less than 5 days old totaled 192 items. The cooking method used in this research is steaming and boiling. Ginger used in this study are red ginger. The research moisture content and organoleptic. The treatment given was L1 with the cooking method steamed for 30 minutes with temperature 60C and L2 with the cooking method boiled for 30 minutes with temperature 60C with ginger dose 0%, 105, 15% and 20%.The result of factorial RAL L1 and L2 gives significant effect (P <0.05) on organoleptic and water content, including: taste, odor salted egg. The conclusion of this research is the results of organoleptic test of salted eggs with ginger extract and cooking method streamed adn boiled gives significant effect. Suggestion from this research to make salted eggs by using a edonic test using steaming cooking method and using ginger extract at a dose of 15% because it can provide good organoleptic quality in terms of taste and odor.
PENGARUH METODE PEMBUATAN DAN PEREBUSAN DALAM EKSTRAK TEH TERHADAP KUALITAS MIKROBIOLOGI TELUR ASIN AYAM RAS Dyah Nurul Afiyah; Nur Soleh
Jurnal Ilmiah Fillia Cendekia Vol 1 No 1 (2016): Jurnal Ilmiah Filia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (146.835 KB)

Abstract

The microbiologi (Salmonella-Shigella) test on the egg chiken salt is one type with two treatment this is production egg salt chiken method and extract tea boiled that different level. Sample was collected from the factorial RAL analysis. Microbe identification to Center of Biotechnology Development Laboratory, Muhammadiyah University of Malang. Result showed from factorial RAL Analysis there is no effect (non significant) (P>0,05) this abouth coloni microorganisme Salmonella-Shigella total.
KARAKTERISTIK ORGANOLEPTIK KERUPUK SUSU DENGAN TARAF PEMBERIAN BAKING POWDER YANG BERBEDA Dyah Nurul Afiyah; Elvisa Ratna Devi
Jurnal Ilmiah Fillia Cendekia Vol 1 No 2 (2016): Jurnal Ilmiah Filia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.843 KB)

Abstract

Milk chips were the type of snacks that favored by children and adults. This kind of snacks made from milk that has high nutrition value required by children and adults. Milk chips required many ingredient, such as baking powders. The objective of this research was to study organoleptic parameters of milk chips with different treatment of baking powders (0,1%, 0,3%, 0,5%, 0,8%, 1%). The result of organoleptic test showed that different treatment of baking powders significantly impact the crispiness of milk chips. The highest score of crispiness found in milk chips with 1% doses of baking powders. So, high doses of baking powders giving the high score of crispiness by organoleptic test. High doses of baking powders not effecting colors, taste and flavours of milk chips.
Kualitas Susu Sapi Perah PFH di Koperasi Unit Desa (KUD) Karya Bhakti Ngancar Kabupaten Kediri Ning Firdausyi Ariani; Efi Rokhana; Dyah Nurul Afiyah
Jurnal Ilmiah Fillia Cendekia Vol 6 No 2 (2021): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/fillia.v6i2.2018

Abstract

Tujuan penelitian ini adalah untuk mengetahui kualitas susu sapi perah PFH di Koperasi Unit Desa (KUD) Karya Bhakti Ngancar Kabupaten Kediri. Penelitian ini menggunakan metode survey dengan teknik proposional sampling, jumlah sampel susu segar sapi perah PFH yang diamati sebanyak 32.000 ml untuk uji berat jenis, 2.480 ml untuk uji lemak, uji protein dan uji solid non fat selama 32 hari dengan pengambilan sampel secara duplo pada pemerahan pagi hari dan pemerahan sore hari. Sampel tersebut diuji laboratoriumkan dengan menggunakan lactoscan dan lactodensimeter. Analisis data yang digunakan yaitu analisis deskriptif dan uji mann whitney. Hasil penelitian menunjukkan kadar berat jenis pada pemerahan pagi hari sebesar 1,0244 g/ml dan pemerahan sore hari 1,0244 g/ml. Kadar lemak pada pemerahan pagi hari sebesar 3,68% dan pemerahan sore hari sebesar 4,29%. Kadar protein pada pemerahan pagi hari sebesar 3,09% dan pemerahan sore hari sebesar 3,12%. Kadar solid non fat pada pemerahan pagi hari sebesar 8,43% dan pemerahan sore hari sebesar 8,62%. Kesimpulan dari penelitian ini adalah terdapat perbedaan antara kualitas susu pada kadar lemak susu, kadar protein susu dan kadar solid non fat sedangkan, kadar berat jenis susu tidak mengalami perbedaan antara pemerahan pagi hari dan sore hari.
EFEKTIFITAS PENAMBAHAN TEPUNG DAUN BAMBU PETUNG (Dendrocalamus asper) PADA PRODUKSI SUSU INDUK UNTUK MENGURANGI MORTALITAS ANAK KELINCI PRASAPIH Mubarak Akbar; Dyah Nurul Afiyah; Hyankasu Adeca Pandyambika Fatista Sitaningtyas
Jurnal Ilmiah Fillia Cendekia Vol 4 No 1 (2019): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (280.44 KB) | DOI: 10.32503/fillia.v4i1.373

Abstract

The objective of the study was to determine the effect of bamboo leaf on influence rabbit doe milk production and kits mortality during 3 weeks first of age. Thirty six does aged 6-12 months, divided into three blocks, of four treatment diets, were used in our replicity. The diet treatments used bamboo leaf meal: 0% (P0), 2% (P1), 4% (P2), and 6% (P3). The parameters observed were: dry matter intake, doe’s milk production, kits mortality, and kit as level: body weight gain. The results showed that supplementation of bamboo leaf meal increased (P < 0,05) dry matter intake whereas doe milk production, kits mortality, body weight gain of kits during 3 weeks experiment were not affected by bamboo leaf meal supplementation
PENGARUH PENAMBAHAN TEPUNG KECOMBRANG (Etlingera eliator) DAN LAMAPENYIMPANAN SUHU DINGIN TERHADAP KUALITAS MIKROBIOLOGI BAKSO AYAM Dyah Nurul Afiyah; Asrorul Muhimah
Jurnal Ilmiah Fillia Cendekia Vol 2 No 2 (2017): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (378.975 KB)

Abstract

The aims of this reseach was to know the influence of kecombrang flour addition and long cold refrigerator on microbiological quality chicken meatball. Variables in the study include : Total Plate Count and Figures Fungus / Yeast. The research method used was experimental using Factorial Random Design Randomized Design (RAL). There is a significant difference then it is continued with Duncan's multiplexed test of 5%.mThe results showed that the average number of ALT in chicken meatball the smallest was the (5,97) and the highest (6,31), while the average figures Fungus / Yeast in chiken meatball the smallest was the (0,00), and the highest (2,75). The amount of ALT during the lowest storage is (5,64), and the highest (6,73), while the figures Fungus / Yeast during the lowest storage is (0,25), and the highest (2,42). The figures of ALT in the lowest combination is (5,19), and the highest (6,74), while the figures Fungus / Yeast in the lowest combination is (0,00), and the highest (5,58). Based on the research result, it can be concluded that of kecombrang flour addition and long cold refrigerator on microbiological quality chicken meatball very significant effect on the amount of ALT and Kapang Khamir in chicken meatball during storage. The treatment of kecombrang flour addition a significant effect on the amount of ALT in chicken meatball, and very significant effect on figures Fungus / Yeast in chicken meatball. While the combination of treatment gave a real effect on the amount of ALT and very significant effect on figures Fungus / Yeast in chicken meatball
PELATIHAN PENGOLAHAN JERAMI BAWANG MERAH SEBAGAI BAHAN PAKAN SUMBER SERAT DI KELOMPOK TANI DESA CAMPUR KECAMATAN GONDANG KABUPATEN NGANJUK . Supriyono; Dyah Nurul Afiyah; Riska Nurtantyo Sarbini
Prosiding Conference on Research and Community Services Vol 2, No 1 (2020): Second Prosiding Conference on Research and Community Services
Publisher : STKIP PGRI Jombang

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Abstract

Bawang merah merupakan komoditas hortikultura yang memiliki banyak manfaat dan bernilai ekonomis tinggi serta mempunyai prospek pasar yang kuat. Produktifitas bawang merah di Kabupaten Nganjuk telah menunjukkan angka yang cukup tinggi, yaitu dapat mencapai 32 ton/Hektar. Seiring dengan meningkatnya produksi bawang merah di Kabupaten Nganjuk, ketersediaan jerami bawang merah sebagai hasil sampingan juga melimpah. Jerami bawang merah merupakan salah satu bahan yang dapat dimanfaatkan kembali karena jumlahnya yang melimpah dan kandungan nutrisinya yang tinggi. Salah satu pemanfaatannya adalah dengan menjadikannya menjadi pakan alternatif. Pembuatan pakan unggas dari jerami bawang merah dilaksanakan di kelompok tani bawang merah di Desa Campur  Kecamatan Gondang Kabupaten Nganjuk. Nilai dari limbah bawang merah akan bertambah bila limbah tersebut diolah sekaligus diawetkan untuk dijadikan pakan ternak. Suplementasi jerami bawang merah pada pakan unggas memperbaiki dan mempermudah pencernaan  yang kemudian nutrien pakan dapat dimanfaatkan lebih optimal untuk kebutuhan hidup, pertumbuhan dan produksi.
PENDAMPINGAN USAHA PRODUSEN JENANG DUMBLEG MAKANAN TRADISIONAL BERBASIS BAHAN PANGAN LOKAL DI DESA GONDANG KULON KECAMATAN GONDANG KABUPATEN NGANJUK Dyah Nurul Afiyah; Riska Nurtantyo Sarbini; Ahsin Daroini
Prosiding Conference on Research and Community Services Vol 1, No 1 (2019): Prosiding Conference on Research and Community Services)
Publisher : STKIP PGRI Jombang

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Abstract

Jenang Dumbleg merupakan makanan sejenis jenang yang terbuat dari tepung beras, santan kelapa dan gula dengan atau tanpa penambahan bahan lainnya yang diizinkan dan dibungkus dengan pelepah pinang. Jenang dumbleg biasanya dihidangkan dalam berbagai kesempatan seperti pada acara hajatan dan menjamu tamu di Kecamatan Gondang Kabupaten Nganjuk.  Namun, dewasa ini jenang dumbleg makin sulit ditemui karena permintaannya yang semakin berkurang. Tujuan dari kegiatan ini adalah untuk membantu meningkatkan kapasitas produksi, kualitas dan jangkauan pemasaran produk jenang dumbleg, makanan khas Kecamatan Gondang Kabupaten Nganjuk. Metode yang digunakan adalah ceramah, praktek pelatihan tentang pengolahan serta pengawasan mutu produk dan pemasaran melalui media elektronik. Hasil yang dicapai oleh produsen jenang dumbleg antara lain telah mengalami peningkatan omset menjadi dua kali lipat, kualitas jenang dumbleg yang konsisten, lebih gurih dan disukai konsumen dan peningkatan jangkauan pemasaran sampai ke Kediri, Tulungagung dan Bojonegoro.
Co-Authors . Supriyono Asrorul Muhimah Daroini, Ahsin Dianingtyas, Brilian Desca Efi Rokana Elvisa Ratna Devi Hyankasu Adeca Pandyambika Fatista Sitaningtyas Lisnanti, Ertika Fitri M. Shofaul Huda Miarsono Sigit Mubarak Akbar Ning Firdausyi Ariani Nur Soleh Nurina Rahmawati Pitri Septiya Desiati Riska Nurtantyo Sarbini Supriyono Supriyono Supriyono Supriyono Yoni Sutomo