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All Journal Jurnal Agrisistem Educatoria : Jurnal Ilmiah Ilmu Pendidikan
Soraya Faradila, Soraya
Fakultas Kedokteran Hewan, Universitas Udayana, Bali
Agriculture, Biological Sciences & Forestry Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Pengaruh Pemberian Tepung Cangkang Kepiting Rajungan (Portunus pelagicus) dengan Penambahan Jeruk Nipis (Citrus x aurantiifilia) dalam Ransum terhadap Berat Karkas dan Lemak Abdominal Broiler: The Effects of Providing Blue Crab (Portunus pelagicus) Shell Powder Added with Lime (Citrus × Aurantiifolia) in The Diet on Car-cass Weight and Abdominal Fat of Broiler Amal Nur, Fauziah; Nuraeni; krismiyanto, lilik; Faradila, Soraya
Jurnal Agrisistem Vol. 20 No. 1 (2024): Jurnal Agrisistem
Publisher : Unit Penelitian dan Pengabdian Masyarakat Politeknik Pembangunan Pertanian Gowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52625/j-agr.v20i1.326

Abstract

Penelitian ini bertujuan untuk mengetahui bobot hidup, berat karkas, dan lemak abdominal dengan pemberian tepung cangkang kepiting (Brachyura)  dengan penambahan jeruk nipis (Citrus x aurantiifolia) dalam ransum broiler. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan 4 ulangan dengan jumlah ternak 80 ekor broiler. Perlakuan yang diterapkan adalah P0(Pakan dengan protein 19%), P1(Pakan dengan protein 20%), P2(Pakan dengan protein 19% + tepung cangkang kepiting 2%), P3(Pakan dengan protein 19% + jeruk nipis 1,2%), P4(Pakan dengan protein 19% + tepung cangkang kepiting 2% + jeruk nipis 1,2%). Penimbangan bobot hidup, berat karkas dan lemak abdominal dilakukan setelah berumur 35 hari. Data yang diperoleh dilakukan uji statistik Anova dengan Statistical Product and Service Solution (SPSS) dan data yang signifikan selanjutnya diteruskan menggunakan uji Duncan. Hasil penelitian menunjukan tidak berpengaruh nyata terhadap bobot hidup, berat karkas dan lemak abdominal. Perlakuan paling tinggi terdapat terdapat pada P3 dengan rataan bobot hidup 2318.75% dan berat karkas 79.25%.  
Pemanfaatan Limbah Kotoran Sapi dan Kulit Durian Menjadi Bio-briket Widy, Widy; Saade, Aminuddin; Faradila, Soraya
Educatoria : Jurnal Ilmiah Ilmu Pendidikan Vol. 5 No. 3 (2025): July
Publisher : Lembaga Pendidikan, Penelitian, dan Pengabdian Kamandanu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/educatoria.v5i3.589

Abstract

Indonesia has great potential in the livestock sector that produces livestock waste. Utilization of this waste as a raw material for bio-briquettes can be an alternative sustainable energy solution. This study aims to examine the utilization of waste from cow dung and durian peel into bio-briquettes and analyze the resulting water content, ash content, and calorific value. This study was conducted in Ujung Lamuru Village, Lappariaja District, Bone Regency, in March-April 2025. The method used was a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The results showed variations in water content, ash, and calorific value according to the composition of the material. The lowest water content was in P0 (12.2%), the highest water content was in P2 treatment (38.9%), the lowest ash content was in P0 (49.1%), the highest ash content was in P2 (70.2%), and the highest calorific value was in P3 (2116.75 cal/g), and the lowest calorific value was in P0 (1556.5). All parameters differed significantly between treatments, but did not meet SNI No. 1/6235/2000. The composition of the raw materials significantly influenced the quality of the bio-briquettes, including moisture content, ash content, and calorific value. The best treatment for moisture and ash content was P1 (90% cow dung charcoal and 5% tapioca flour), while the highest calorific value was obtained from P3 (60% cow dung charcoal, 35% durian peel charcoal, and 5% tapioca flour). The balance of raw material and adhesive proportions is a key factor in developing efficient and environmentally friendly bio-briquettes.
Co-Authors Amal Nur, Fauziah Lilik Krismiyanto Nuraeni Saade, Aminuddin Widy, Widy