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All Journal Bantara Journal of Animal Science Gudang Jurnal Multidisiplin Ilmu
Husnul Chotimah
Universitas Antakusuma
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Alternative Use of Tamarind Pretreatment in Making Eggshell Flour Ayutha Wijinindyah; Jerry Selvia; Husnul Chotimah; Ida Ketut Mudhita
Bantara Journal of Animal Science Vol 4, No 2 (2022)
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v4i2.2950

Abstract

The use of acid pretreatment in the manufacture of eggshell flour is an alternative way to speed up drying time, reduce product odor, and facilitate the absorption of nutrients when consumed. Tamarind is one type of acidifying agent that is widely available around, both sold commercially and naturally. This study aims to examine the differences in the use of various types of tamarind pretreatment in the process of making eggshell flour. The type of acid used as pretreatment was Tamarind in Lombok, Kalimantan, and Java. The method of this research is to soak egg shells with various types of tamarind mentioned above for 3 (three) hours. Parameters observed were proximate analysis (water content, ash, fat, protein, crude fiber, carbohydrates) and minerals (calcium and phosphorus), pH and yield. The results show that there are differences in the administration of acid pretreatment to the observed parameters. The results of the treatment showed that the best proximate value was obtained in the Lombok tamarind pretreatment and the main control, as well as the yield and calcium levels. The best value of phosphorus content was in the use of Lombok tamarind pretreatment and the main control.
Alternative Use of Tamarind Pretreatment in Making Eggshell Flour Ayutha Wijinindyah; Jerry Selvia; Husnul Chotimah; Ida Ketut Mudhita
BANTARA JOURNAL OF ANIMAL SCIENCE Vol 4 No 2 (2022)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v4i2.2950

Abstract

The use of acid pretreatment in the manufacture of eggshell flour is an alternative way to speed up drying time, reduce product odor, and facilitate the absorption of nutrients when consumed. Tamarind is one type of acidifying agent that is widely available around, both sold commercially and naturally. This study aims to examine the differences in the use of various types of tamarind pretreatment in the process of making eggshell flour. The type of acid used as pretreatment was Tamarind in Lombok, Kalimantan, and Java. The method of this research is to soak egg shells with various types of tamarind mentioned above for 3 (three) hours. Parameters observed were proximate analysis (water content, ash, fat, protein, crude fiber, carbohydrates) and minerals (calcium and phosphorus), pH and yield. The results show that there are differences in the administration of acid pretreatment to the observed parameters. The results of the treatment showed that the best proximate value was obtained in the Lombok tamarind pretreatment and the main control, as well as the yield and calcium levels. The best value of phosphorus content was in the use of Lombok tamarind pretreatment and the main control.
Keanekaragaman Ikan Air Tawar Kalimantan dalam Perspektif Teknologi Akustik dan Konservasi Husnul Chotimah; Suhartini; Manis Suharjo; Yuli Pitriah; Nur Zulma Komala Sari; Nur Azizah Sapta Gunarti; Siti Delima Auliya Darismah; Zesika Ananta; Melinda Handayani; Adinda Dwi Nurvani; Ririn Dwi Ariyanti; Ika Kartika Tambun; Utin Aulyatun Nisya
Gudang Jurnal Multidisiplin Ilmu Vol. 4 No. 1 (2026): GJMI - Januari
Publisher : PT. Gudang Pustaka Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59435/gjmi.v4i1.1969

Abstract

Kalimantan merupakan salah satu wilayah dengan tingkat keanekaragaman ikan air tawar yang tinggi, termasuk banyak spesies endemik yang memiliki peran ekologis dan nilai konservasi penting. Namun, tekanan antropogenik seperti degradasi habitat, pencemaran, dan eksploitasi berlebihan terus mengancam keberlanjutan sumber daya ikan di wilayah ini. Penelitian ini bertujuan untuk mengkaji keanekaragaman ikan air tawar Kalimantan serta implikasi konservasinya dalam perspektif teknologi akustik sebagai pendekatan pemantauan sumber daya ikan. Metode yang digunakan adalah studi kepustakaan sistematis terhadap berbagai publikasi ilmiah yang membahas keanekaragaman, distribusi, status konservasi ikan air tawar Kalimantan, serta penerapan teknologi akustik dalam survei perikanan. Hasil kajian menunjukkan bahwa perairan tawar Kalimantan memiliki keragaman spesies ikan yang tinggi dengan keberadaan sejumlah spesies endemik yang rentan terhadap perubahan lingkungan. Teknologi akustik dipandang memiliki potensi besar sebagai metode non-destruktif dan efisien untuk mendukung pemetaan distribusi dan kelimpahan ikan, terutama pada perairan yang luas dan kompleks. Integrasi informasi keanekaragaman ikan dengan pendekatan akustik dapat memperkuat dasar ilmiah dalam perencanaan konservasi dan pengelolaan sumber daya perikanan yang berkelanjutan di Kalimantan. Kajian ini diharapkan menjadi landasan konseptual bagi penelitian lapangan dan pengembangan strategi konservasi ikan air tawar di masa mendatang.
Co-Authors Adinda Dwi Nurvani Ika Kartika Tambun Jerry Selvia Manis Suharjo Melinda Handayani Mudhita, Ida Ketut Nur Azizah Sapta Gunarti Nur Zulma Komala Sari Ririn Dwi Ariyanti Rony, Zahara Tussoleha Siti Delima Auliya Darismah Suhartini Utin Aulyatun Nisya Wijinindyah, Ayutha Yuli Pitriah Zesika Ananta