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All Journal Jurnal Veteriner Animal Agricultural Journal JURNAL PETERNAKAN Journal of Livestock Science and Production Jurnal Ilmu Nutrisi dan Teknologi Pakan Jurnal Peternakan Nusantara JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) ZIRAA'AH MAJALAH ILMIAH PERTANIAN AGRINULA: Jurnal Agroteknologi dan Perkebunan Journal of Tropical Animal Science and Technology Agrinimal Jurnal Ilmu Ternak dan Tanaman Jurnal Nukleus Peternakan Buletin Peternakan Tropis (Bulletin of Tropical Animal Science) JAS (Journal of Animal Science) Farmers: Journal of Community Services Composite
Danes Suhendra
Fakultas Pertanian, Universitas Tidar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Social Sciences Veterinary Other

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Kualitas fermentasi kulit kopi menggunakan probiotik heryaki berdasarkan kandungan asam laktat, pH, bahan kering, dan nilai fleight. Mohamad Haris Septian; Mohammad Arzaq; Danes Suhendra; Rahma Wulan Idayanti
Composite : Jurnal Ilmu Pertanian Vol 4 No 2 (2022): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v4i2.442

Abstract

Abstract. The aim of the study was to determine the quality of fermented coffee husk using Heryaki probiotic based on lactic acid content, pH, dry matter, and Fleigh value. This research was conducted at the Laboratory of Animal Husbandry and Fisheries, Faculty of Agriculture, Tidar University for 21 days. The research method used a completely randomized design (CRD) with four treatments (P0: Coffee husk + 3% molasses), (P1: Coffee husk + 3% molasses + Heryaki probiotic 0.5%), (P2 Coffee husk + 3% molasses + Heryaki probiotic 1%), and (P3: Coffee husk + 3% molasses + Heryaki probiotic 1.5%) each treatment was repeated 5 times. The data were analyzed using ANOVA and continued using Duncan's multiple range test, and calculated using IBM SPSS 21. The results showed that the use of Heryaki probiotic had a significant effect (P<0.05) on lactic acid content, pH, dry matter, and Fleigh value. Treatment with the addition of probiotics as much as 1.5% (P3) was the best treatment againtst lactic acid content, pH and Fleigh value. Treatment without probiotics (P0) resulted in the best BK content. Keywords: coffee husk, fermentation, Heryaki probiotic Abstrak. Penelitian bertujuan untuk mengetahui kualitas fermentasi kulit kopi menggunakan probiotik Heryaki berdasarkan kandungan asam laktat, pH, bahan kering, dan nilai Fleigh. Penelitian ini dilaksanakan di Laboratorium Peternakan dan Perikanan Fakultas Pertanian Universitas Tidar selama 21 hari. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan (P0: Kulit kopi + 3% molases), (P1: Kulit kopi + 3% molases + probiotik Heryaki 0,5%), (P2 Kulit kopi + 3% molases + probiotik Heryaki 1%), dan (P3: Kulit kopi + 3% molases + probiotik Heryaki 1,5%) setiap perlakuan diulang sebanyak 5 kali. Data yang dihasilkan dianalisis menggunakan ANOVA dan dilanjutkan menggunakan uji jarak berganda Duncan, dihitung menggunakan alat bantu IBM SPSS 21. Hasil penelitian menunjukkan bahwa penggunaan probiotik Heryaki memberikan pengaruh nyata (P<0,05) pada kandungan asam laktat, pH, bahan kering, dan nilai Fleigh. Perlakuan dengan penamabahan probiotik sebanyak 1,5% (P3) menghasilkan kandungan asam laktat, pH dan nilai Fleigh terbaik. Perlakuan tanpa penggunaan probiotik (P0) menghasilkan kandungan BK paling baik. Kata-kata kunci: kulit kopi, fermentasi, probiotik Heryaki
Kepemilikan sertifikat halal dan kelayakan pangan pada produsen produk hasil ternak di wilayah Kabupaten Bogor Jawa Barat Wita Balqis Giarda; Mohamad Haris Septian; Danes Suhendra
Composite : Jurnal Ilmu Pertanian Vol 6 No 1 (2024): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v6i1.613

Abstract

Abstract. The importance of having a halal certificate and food suitability can influence consumers' trust and willingness to buy. This research aims to find out what percentage of producers in the Bogor Regency area have halal certificates, find out the quality and suitability of halal products which are carried out through organoleptic tests and become study material which can then become knowledge for business owners. This study used qualitative research methods. The sampling method used to collect data on halal certificate ownership in this research is the Purposive Sampling method. Data collection was carried out by direct observation, interviews and giving questionnaires to SMEs. The interviews were carried out using the In-Depth Interview method. The research was carried out from June to October 2022 using a written questionnaire which was carried out by visiting SMEs assisted by the Bogor Regency Livestock and Fisheries Service. Based on sampling results from 10 producers who were interviewed, there were 40% of producers who had halal certificates, 30% were in the process of making and extending them, 10% did not have halal certificates. The problems that occur with producers are complicated administration, inadequate space, lack of funds and knowledge of the importance of having a halal certificate. This problem can be overcome by providing education from the organizers of making halal certificates so that they can stimulate the enthusiasm of producers in making halal certificates and provide easy and clear directions regarding the procedures for making halal certificates. Keywords: bogor, animal, halal, food Abstrak. Pentingnya kepemilikan sertifikat halal dan kelayakan pangan dapat mempengaruhi kepercayaan dan keingingan membeli konsumen. Penelitian ini bertujuan untuk mengetahui berapa persen produsen di wilayah Kabupaten Bogor yang memiliki sertifikat halal, mengetahui kualitas dan kelayakan produk halal yang dilakukan melalui uji organoleptik serta menjadi bahan kajian yang kemudian dapat menjadi pengetahuan bagi pemilik usaha. Penelitian ini menggunakan metode penelitian kualitatif. Metode sampling yang digunakan untuk mengumpulkan data kepemilikan sertifikat halal pada penelitian ini yaitu metode Purposive Sampling. Pengumpulan data dilakukan dengan cara observasi langsung, wawancara dan memberikan kuesioner terhadap UKM. Wawancara yang dilakukan yaitu dengan cara In-Depth Interview.Pelitian dilakukam pada bulan Juni sampai dengan bulan Oktober tahun 2022 dengan menggunakan kuesioner tertulis yang dilakukan dengan mengunjungi UKM binaan dari Dinas Peternakan dan Perikanan Kabupaten Bogor. Berdasarkan hasil sampling dari 10 produsen yang telah diwawancarai terdapat 40% produsen yang memiliki sertifikat halal, 30% sedang dalam proses pembuatan dan perpanjangan, 10% tidak memiliki sertifikat halal. Permasalahan yang terjadi pada produsen adalah pengurusan administrasi yang rumit, tempat yang tidak memadai, kekurangan biaya serta pengetahuan terhadap pentingnya kepemilikan sertifikat halal. Permasalahan tersebut dapat diatasi dengan pemberian edukasi dari penyelenggara pembuatan sertifikat halal agar dapat memacu semangat produsen dalam pembuatan sertifikat halal serta memberikan arahan yang mudah dan jelas terhadap prosedur pembuatan sertifikat halal. Kata kunci: bogor, halal, hewani, pangan
Co-Authors Abiyoga Rizal Adhitama Ahmad, Misbah Aqwam Ahmad Ainussani, Aulia Ariyanto, Bayu Fajar Faishal Rizqy Setyawan Fitri Yaningsih Hardyta, Galy Idayanti, Rahma Wulan Labib Abdillah Lilis Hartati Lilis Hartati Lutfi Gijo Harsami Hartono Megawati Megawati Mikael Sihite Mira Dian Naufalina Mirza Aulia Rahman Mohamad Haris Septian Mohammad Arzaq Muhammad Habibullah Nugraha, Widitya Tri Nugraheni, Martha Arum Nur Hidayah Nur Hidayah Nurlaili, Suci Purnama Ningrum, Ningrum Rahayu, Tri Puji Ridhwan Anshor Alfauzi Rizaludin, Ahmad Rifki Rois Abdan Syakuran Siwi Pratiwi Siwi Pratiwi Sri Desky Eka Viomalini Sudjatmogo Sudjatmogo Sudjatmogo Sudjatmogo Syaiful Iqbal Teguh Hari Suprayogi Tri Puji Rahayu Tri Puji Rahayu Widiyanto Widiyanto Wita Balqis Giarda Y.L.R.E. Nugraheni Yosephine L. R. E. Nugraheni Yosephine L.R.E Nugraheni Yosephine L.R.E. Nugraheni Yosephine Laura Raynardia Esti Nugrahini Yosephine Laura Reynardia Esti Nugrahini Yoshepine Laura Raynardia Esti Nugrahini