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All Journal Buletin Peternakan Jurnal Sains Peternakan Jurnal Sain Peternakan Indonesia JURNAL ILMIAH PETERNAKAN TERPADU Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat ACCRUALS (Accounting Research Journal of Sutaatmadja) Agroteknika Jurnal Ilmiah Ilmu dan Teknologi Rekayasa JASS (Journal of Accounting for Sustainable Society) Buletin Poltanesa Jurnal Pengabdian Masyarakat Indonesia Buletin Peternakan Tropis (Bulletin of Tropical Animal Science) Journal Of Sustainable Research In Management Of Agroindustry (SURIMI) Jurnal Farmasi Komunitas Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Jurnal Ilmu Peternakan dan Veteriner
Fitri Suciati
Politeknik Negeri Subang
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Perbedaan Suhu Dehidrator terhadap Rendemen, Warna, Kadar Air dan Organoleptik pada Pembuatan Tepung Kulit Buah Naga Merah Rizkiana, Novita Dian; Suciati, Fitri; Baharta, Ridwan
Jurnal Ilmiah Ilmu dan Teknologi Rekayasa Vol. 7 No. 2 (2024): September
Publisher : UPPM Polsub

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31962/jiitr.v6i2.185

Abstract

Abstrak. Buah naga merupakan jenis buah tropis yang memiliki potensi untuk dikembangkan dalam budidaya di Indonesia. Umumnya buah naga merah hanya dimanfaatkan daging buahnya saja, baik kulit maupun daging buahnya memiliki manfaat dapat dipakai sebagai pewarna alami. Sekitar 30-35% bagian buah naga merupakan kulitnya. Tujuan penelitian ini yaitu untuk mengetahui pengaruh perbedaan suhu menggunakan dehidrator terhadap rendemen, warna, kadar air dan organoleptik tepung kulit buah naga merah. Metode penelitian yang digunakan adalah metode Rancangan  Acak Lengkap (RAL) 1 faktor dengan 3 perlakuan dan 3 kali ulangan yaitu P1 =   50℃, P2 =  60℃, dan P3 = 70℃. Pengujian yang dilakukan untuk tepung kulit buah naga merah yaitu rendemen, warna, kadar air dan organoleptik. Data rendemen, warna, dan kadar air dianalisis menggunakan ANOVA dan jika hasilnya signifikan dilanjutkan dengan uji DMRT,  sedangkan data organoleptik dianalisis menggunakan modus. Hasil pengujian menunjukkan bahwa pengeringan dengan suhu yang berbeda dapat memberikan pengaruh nyata (P<0,05) terhadap rendemen, kadar air dan warna kekuningan (b*), namun tidak berpengaruh nyata terhadap (P>0,05) terhadap terhadap warna kecerahan (L*) dan kemerahan (a*). Tepung kulit buah naga merah yang paling banyak disukai  pada perlakuan P3 dengan suhu pengeringan 70℃.
Peningkatan Keterampilan Masyarakat Desa Belendung dalam Pengolahan Limbah Minyak Jelantah Menjadi Lilin Aromaterapi Destiana, Irna; Suciati, Fitri; Triastuti, Desy; Aprillia, Fenny; Romalasari, Atika; Sobari, Enceng; Ramadhan, Muhamad Gilang
Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 1 (2024): JIPPM - Juni 2024
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jippm.349

Abstract

Minyak jelantah merupakan limbah minyak yang telah melalui proses penggorengan secara berulang-ulang. Selain dapat mencemari lingkungan, minyak jelantah juga berbahaya bagi kesehatan. Meskipun begitu, sebenarnya minyak jelantah masih memiliki nilai ekonomis yang baik, minyak jelantah memiliki potensi untuk diolah menjadi bahan bakar energi terbarukan, sabun maupun olahan lainnya seperti lilin aromterapi. Selama ini Masyarakat Desa Belendung belum memiliki keterampilan khusus untuk mengolah limbah rumah tangga terutama pengolahan minyak jelantah. minyak sisa penggorengan biasanya ikut dibuang ke sungai atau hanya disimpan dalam botol/kaleng di dapur yang lama kelamaan akan semakin menumpuk. Melihat permasalah tersebut, Jurusan Pertanian Politeknik Negeri Subang melakukan upaya edukasi kepada masyarakat berupa pelatihan pembuatan lilin aromaterapi dari minyak jelantah. Metode yang digunakan pada pengabdian ini adalah dengan pelatihan langsung kepada masyarakat Desa Belendung. Adapun terdiri dari 3 tahapan yaitu tahap persiapan, pelaksanaan dan tahap evaluasi. Berdasarkan dari kegiatan pengabdian yang telah dilakukan menunjukkan nilai N Gain peserta dari pelatihan yang diberikan sebesar 0,73 pada kategori tinggi dengan persentase efektivitas sebesar 73% dan mengalami peningkatan dari masing-masing kemampuan dasar. Hasil analisis kelayakan usaha pembuatan lilin aromaterapi dari limbah minyak jelantah memiliki B/C rasio 1,5 yang menunjukkan usaha memiliki kelayakan yang baik.
FEASIBILITY ANALYSIS OF RAM FARMING IN SUBANG REGENCY, WEST JAVA, INDONESIA Fathurohman, Ferdi; Mukminah, Nurul; Suciati, Fitri; Purwasih, Rita
JASS (Journal of Accounting for Sustainable Society) Vol 6 No 1 (2024): JASS Edisi Juni 2024
Publisher : Sekolah Tinggi Ilmu Ekonomi Sutaatmadja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35310/jass.v6i1.1244

Abstract

This study aimed to investigate the feasibility of ram farming and the factors that influence its ownership in Subang Regency, West Jawa, Indonesia. As primary data, sampling was carried out by purposive sampling on 60 breeders in Padamulya and Wanasari Village in Cipunagara District and Sumur Barang Village in Cibogo District where those locations were determined by Location Quotient (LQ). Business financial feasibility was deliberated based on Net Present Value (NPV), Total Revenue Cost Ratio (R/C), Benefit Cost Ratio (B/C), Internal Rate of Return (IRR), Payback Period (PP), and Break Event Point (BEP). Secondary data were obtained from Statistics Indonesia and the Livestock and Animal Health Services in Subang Region. The results showed that financially ram farming with a period of 5 years and a discount factor of 12%/year was feasible. Moreover, the number of ram ownership was significantly influenced by agricultural land (P<0.01), business experience, and the number of laborers (P<0.1). Thus, ram farming in Subang Regency has development potential.
Karakteristik Fisikokimia Dan Daya Terima Es Krim Dengan Penambahan Buah Raspberry (Rubus Rosifolius) Suciati, Fitri; Wahyuni, Anggi Sri; Rahayu, Wiwik Endah
Fapertago Vol 5 No 1 (2023): Juni : Jurnal Ilmu Peternakan dan Veteriner
Publisher : Universitas Gajah Putih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55542/jipvet.v5i1.698

Abstract

Ice cream is a dairy product made through freezing process that has high nutrition. Processing of ice cream can be varied by adding various kind of fruits, one of which is by using raspberries. The purpose of this final project was to determine the effect of raspberry addition on physicochemical properties and acceptability of ice cream. The design used was a Completely Randomized Design (CRD) consisting of 3 treatments with raspberry fruit concentration P0 = 0%, P1 = 20%, P2 = 40% with 3 replications. The parameters tested were overrun, melting power, pH, vitamin C and acceptability. The data obtained by physical and chemical tests were then analyzed using the ANOVA ( Analysis of Variance ) test, followed by the DMRT ( Duncan Multiple Range Test ) test with a significant level of 5% while the hedonic test used statistical analysis of mode values. The test results on physicochemical characteristics showed that the addition of raspberries had a significant effect (P<0.05) on overrun, pH and vitamin C, but did not have a significant effect (P<0.05) on the melting power of ice cream. The most preferred ice cream and the best concentration in the P2 treatment with the addition of 40% raspberry fruit with an overrun value of 79.65%, melting power with 12.09 minutes, pH value of 5.51 and vitamin C of 0.94 mg/ g.
Identification of Nitrite, Borax, and Formaldehyde Content of Homemade Pork Sausages in Pontianak City Market Permadi, Edy; Suciati, Fitri; Alfius, Musa
Jurnal Sain Peternakan Indonesia Vol 19 No 4 (2024)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.19.4.184-190

Abstract

Meat is one of the animal-based food products produced by livestock such as beef cattle, goats, chickens, and pigs. It is generally processed into several products, such as sausages, meatballs, salami, corned beef, jerky, and nuggets. Most meat-processed products industries use food additives such as nitrites to improve the quality of the products. This research aims to determine residual nitrites content in pork sausage and the detection of prohibited food additives, such as borax and formaldehyde. This research used qualitative and quantitative test methods. The data obtained was statistically analyzed using descriptive analysis. The samples used were 10 homemade pork sausages marketed in Pontianak City Market. The parameters observed were nitrite content, borax, and formaldehyde qualitative detection. The research showed four samples of 10 homemade pork sausages in Pontianak City Market were higher than the permissible range (< 30 µg/g) of residual nitrites. Meanwhile, the borax and formaldehyde detection tests showed that all the samples of homemade pork sausages containing borax and formaldehyde were detected negative. To provide food safety, education on nitrites and the regulation regarding food additives is needed for the homemade pork sausage producers in Pontianak City Market. Hence, consumers are protected from the harmful effects of nitrites, borax, and formaldehyde.
Sikap Konsumen dalam Pembelian Online Produk Segar Sebelum dan Selama Pandemi Covid-19 Laras Sirly Safitri; Atika Romalasari; Fitri Suciati
Poltanesa Vol 23 No 1 (2022): Juni 2022
Publisher : P2M Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/tanesa.v23i1.1172

Abstract

Salah satu dampak dari Pandemi Covid-19 adalah semakin meningkatnya industrii jual beli secara online, tidak terkecuali untuk produk segar. Selama pandemi ini konsumen dari berbagai kelas, diduga cenderung mengubah perilaku pembelian produk segar dari transaksi offline ke online, yang juga disebabkan oleh kebijakan pemerintah seperti Pembatasan Sosial Berskala Besar (PSBB). Tujuan dari penelitian ini adalah untuk menganalisis atribut-atribut yang menjadi pertimbangan pada sikap konsumen terhadap pembelian produk segar secara online sebelum dan selama pandemi Covid-19 dan menganalisis perbedaan sikap konsumen terhadap pembelian produk segar secara online sebelum dan selama pandemi Covid-19. Penelitian dilaksanakan pada bulan Agustus sampai September 2020. Responden dalam penelitian ini sebanyak 77 orang yang diambil dengan teknik convenience sampling. Data yang diperoleh dianalisis secara kuantitatif menggunakan analisis multi atribut Fishbein untuk menganalisis atribut-atribut sikap konsumen. Sementara, perbedaan sikap konsumen sebelum dan selama pandemi dianalisis menggunakan Wilcoxon Signed Rank Test. Berdasarkan analisis multi atribut Fishbein terhadap atribut produk segar sebelum pandemi, konsumen menjadikan atribut kebersihan produk sebagai atribut yang sangat penting, sedangkan selama pandemi, atribut kesegaran produk menjadi yang paling penting. Selanjutnya, pada atribut toko online, baik sebelum maupun selama pandemi, atribut keamanan transaksi dinilai sangat penting oleh konsumen. Adapun hasil uji Wilcoxon menunjukkan bahwa terdapat perbedaan sikap konsumen dalam berbelanja produk segar secara online sebelum dan selama Pandemi Covid-19.
HOW IS THE PERFORMANCE APPRAISAL SYSTEM FOR SMALL AND MEDIUM ENTERPRISES IN THE LIVESTOCK INDUSTRY? EXPERIMENTAL STUDY IN INDONESIA Fathurohman, Ferdi; Purwasih, Rita; Mukminah, Nurul; Suciati, Fitri
ACCRUALS (Accounting Research Journal of Sutaatmadja) Vol. 9 No. 01 (2025): Accruals Edisi Maret 2025
Publisher : Sekolah Tinggi Ilmu Ekonomi Sutaatmadja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35310/accruals.v9i01.1426

Abstract

The performance evaluation techniques have been important tools of competitive strategy to enhance organizational productivity and profitability. This study aims to find the factors that promote the deployment of performance evaluation techniques in livestock industry SMEs in Indonesia. In this study we examine the relation between three institutional factors (Imitation, Coercion and Normality), four contigency factors (Strength of competitive market, Participation of business owners, Advanced technology and The qualifications of accountants) and the deployment of performance evaluation techniques in livestock industry SMEs in Indonesia. The study applies a quantitative research methodology and uses a questionnaire method to collect the data. The study sample consists of 129 respondents. This study analyzes the data using the (SPSS) program. The results reveal a statistically significant relationship between the Strength of competitive market, Participation of business owners and Imitation and the deployment of performance evaluation techniques in livestock industry SMEs in Indonesia.
Pengaruh Penambahan Jenis Gula yang Berbeda Terhadap Karakteristik Fisikokimia dan Organoleptik Yoghurt Nanas Suciati, Fitri; Ratnasari, Uneng; Fathurohman, Ferdi; Ramadhan, Muhammad Gilang; Purwasih, Rita
Buletin Peternakan Tropis Vol. 3 No. 2 (2022)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.3.2.143-148

Abstract

Yogurt is a fermented milk beverage, in general fruit added to yoghurt to improve it taste. Pineapple added to improve taste of yoghurt, aside pineapple addition, sugar added to balance sweet and sour taste of yoghurt. Sugar type have different characteristic. The aim of this research to observe the effect of sugar type on physicochemical and organoleptic pineapple yoghurt. This research used Completely Randomized Design (CRD) with 3 treatments, namely granulated white sugar (P1), granulated palm sugar (P2) and granulated coconut sugar (P3) with 3 replications. Parameters observed were physical characteristic (color), chemical characteristics (pH and Total Soluble Solid (TSS)) and organoleptic (hedonic test). The color were analyzed descriptively, pH and TSS were evaluated using ANOVA and differences between the treatments were analyzed using Duncan Multiple Range Test (DMRT) with α=0,05 significance level, whereas the result of hedonic test (flavour, aroma, color and texture) were analyzed descriptively using mode. The color of pineapple yoghurt with the addition of various type of sugar were cloudy brown (P1) and sandrift brown (P2 and P3). The addition of sugar type had a significant effect (P<0.05) on pH, however had no significant effect (P>0,05) on TSS. The pineapple yoghurt with granulated white sugar (P1) had most attributed in the like category in taste, aroma and texture with pH value 3,79 and TSS 23 oBrix.   Key words: Granulated Coconut Sugar, Granulated Sugar, Granulated Palm Sugar, Pineapple, and Yoghurt   ABSTRAK Penelitian ini bertujuan untuk mengevaluasi profil darah ayam broiler yang diberi ekstrak daun kitolod (Isotoma longiflora) melalui air minum. Penelitian ini menggunakan 200 ekor ayam broiler dengan 5 perlakuan dan 4 ulangan. P0: Air minum + 0% ekstrak daun kitolod, P1: Air minum + tetracyclin, P2: Air minum + 1,5% ekstrak daun kitolod, P3:Air minum + 3,0% ekstrak daun kitolod, P4: Air minum + 4,5% ekstrak daun kitolod. Rancangan yang digunakan dalam penelitian ini adalah rancangan RAL (Rancangan Acak Lengkap), dianalisis dengan menggunakan ANOVA. Variabel yang diamati yaitu sel darah merah (eritrosit), hemoglobin, sel darah putih (leukosit), hematokrit. Hasil penelitian ini menunjukkan bahwa perlakuan tidak berpengaruh nyata (P>0,05) terhadap sel darah merah (eritrosit), hemoglobin, sel darah putih (leukosit), hematokrit. Sel darah merah (eritrosit) berkisar antara 2,10-2,52 × 106µl, hemoglobin berkisar antara 9,8-11,1 g/dL, sel darah putih (leukosit) berkisar antara 175,8-183,7 × 103µl, dan hematokrit berkisar 28,8-32,5 %. Kesimpulan dari penelitian ini pemberian ekstrak daun kitolod (Isotoma longiflora) dari perlakuan 1,5% - 4,5% dapat mempertahankan profil darah ayam broiler.
Co-Authors Afif Fakhri Hasya Alfius, Musa Ana Yuda Anggita Rifa Candra Aprillia, Fenny Atika Romalasari Baiq Riska Asmayani Bakhitah Firdaus Hassan Destiana, Irna Desy Triastuti Edy Permadi Enceng Sobari, Enceng Farly Avinda Fathurohman, Ferdi Fenny Aprilliani Fursotul Farah Indira Milenia Syafitri Indratiningsih Indratiningsih Martiana Candra Dewi Melissa Rohana Nafita Suci Nur Arifiana Nurliyani Nurliyani Nurul Mukminah Permadi, Edy Permatasari Setya Novyana Putri Citra Pratiwi Ramadhan, Muhamad Gilang Ramadhan, Muhammad Gilang Ratnasari, Uneng Retno Budi Lestari Ridwan Baharta Rimawati Stalistatul Husna Rita Purwasih Rizkiana, Novita Dian Safitri, Laras Sirly Wahyuni, Anggi Sri Wiwik Endah Rahayu