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All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Protech Biosystems Journal
Ahmad Reza Jatnika
Program Studi Peternakan, Fakultas Ilmu Dan Teknologi Hayati, Universitas Teknologi Sumbawa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Electrical & Electronics Engineering Energy Engineering Mechanical Engineering Veterinary

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Pengaruh Pengeringan Lapis Tipis Jagung (Zea mays L) sebagai Bahan Pakan dengan Suhu yang Berbeda Devi Tanggasari; Ahmad Reza Jatnika
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 11, No 1 (2023)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2023.011.01.07

Abstract

Pengeringan bertujuan untuk mengurangi kadar air sehingga dapat meningkatkan daya tahan dan kualitas bahan pakan terutama jagung. salah satu metode pengeringan yang dapat digunakan yaitu pengeringan lapis tipis. Metode ini dapat menghilangkan air atau pelarut dari lapisan tipis bahan yang diterapkan pada suatu permukaan, sehingga tujuan dari penelitian ini adalah untuk mengetahui pengaruh pengeringan lapis tipis pada jagung (kadar air, moisture ratio, dan laju pengeringan) sebagai bahan pakan dengan tingkat suhu pengeringan yang berbeda-beda yaitu pada suhu 50, 60 dan 70 °C. Kadar air konstan yang diperoleh pada pengeringan suhu 50 °C mencapai 22.92%, pada suhu 60 °C mencapai 21.58%, sedangkan pada suhu 70 °C mencapai 17.58%, namun kadar air yang dihasilkan pada penelitian ini belum memenuhi standar kadar air yang dibutuhkan dalam penyimpanan bahan pakan (14%). Semakin tinggi suhu pengeringan yang digunakan maka akan semakin singkat proses pengeringannya dan pengurangan air bahan akan semakin cepat, mengakibatkan nilai Ln MR semakin menurun. Pada suhu pengeringan 50 °C diperoleh nilai rata-rata Ln MR= -2.4796 (R2=0.969), suhu 60 °C diperoleh nilai Ln MR= -2.7369 (R2=0.951), sedangkan pada suhu 70 °C dengan rata-rata Ln MR= -4.2102 (R2=0.977). Pada laju pengeringan pada suhu 60 °C lebih rendah dibandingkan dengan suhu 70 °C yaitu berkisar 0.44 gram/jam, sedangkan laju pengeringan pada suhu 70 °C yaitu mencapai 0.73 gram/jam. Dari hasil uji statistik dari ketiga level suhu pengeringan menunjukkan bahwa estimasi intercept tidak signifikan secara statistik pada level signifikansi 0.05.
Bone Distribution in Commercial Cuts of Local Sheep Carcasses Given Indigofera Flour with Different Rearing System A. R. Jatnika; D. Tanggasari
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 12 No. 1 (2024): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.12.1.21-25

Abstract

This study aims to evaluate bone distribution in commercial cuts of local sheep carcasses fed indigofera flour, taking into account differences in rearing systems. This study used 20 local female sheep aged 1 year with an average initial weight of around 18.3 ± 2.01 kilograms. These sheep were reared for 4 months with two types of rearing systems, namely intensive and semi-intensive. Indigofera flour and commercial concentrate were given at 07.00 in the morning, and at 11.00 grass were given in a ratio of 40:60%. This research used four different treatments, namely five sheeps that were reared semi-intensively by feeding commercial concentrates (P1SI), five sheeps were reared semi-intensively by feeding indigofera flour (P2I), five sheeps were reared intensively by feeding commercial concentrate and grass (P1SI), and five sheeps housed with indigofera flour and grass (P2I). This study used a completely randomized design with a 2x2 factorial pattern and 5 replications, and initial weight as a correction factor. The results of the study showed that sheep fed indigofera flour had a lower bone weight in commercial carcass cuts than sheep fed commercial concentrate. However, with a semi-intensive rearing system, sheep bone weight does not appear to be different.
Analysis of the chemical and physical properties of dried moringa leaves (Moringa oleifera l.) at different drying temperatures using a tray dryer machine Devi Tanggasari; Nurfaidawati Nurfaidawati; Ahmad Reza Jatnika
Protech Biosystems Journal Vol 3, No 2 (2023): PROTECH BIOSYSTEM JOURNAL
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v3i2.16486

Abstract

Moringa or (Moringa oleifera l.) is a very common plant in tropical and subtropical climates. West Nusa Tenggara is one of the areas with a relatively high level of drought, where the dry season is relatively longer than the rainy season. This affects the type and character of plants in the West Nusa Tenggara region in adapting to these climatic conditions. One of them is the moringa plant which easily adapts to hot weather and altitude above sea level. Moringa is a plant with various benefits, such as food, medicine, cosmetics, and others. The purpose of this study was to analyze the effect of different drying temperatures on the chemical and physical properties of dried Moringa leaves using a tray dryer. This study used a 1-factor Completely Randomized Design (CRD) with three temperature treatments for 2 hours of drying with three replications. The temperature treatments in the study were: 45°C, 50°C and 55°C for 2 hours. The research results from the analysis of the chemical properties of dried moringa leaves from the three temperature treatments can be seen that the effective temperature treatment at 55°C, namely: water content (21.67%), ash content (0.51%), protein content (19.43%). The results of the analysis of the physical properties of the color test using the Colorimeter application showed that the highest value was at 50°C with a value of (77.93) and the organoleptic test of the panelist's preference level for the texture of dried Moringa leaves was seen at 55°C with a value of (4.08).
Co-Authors D. Tanggasari Devi Tanggasari Nurfaidawati Nurfaidawati