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All Journal SURYA AGRITAMA - Fakultas Pertanian WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences Jurnal Peternakan Indonesia Indonesian Journal of Biotechnology Livestock and Animal Research JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Ilmu Peternakan Terapan Jurnal Nutrisi Ternak Tropis (JNT) BERNAS: Jurnal Pengabdian Kepada Masyarakat MADURANCH: JURNAL ILMU PETERNAKAN AGRIEKSTENSIA
Dewi Ratih Ayu Daning, Dewi Ratih Ayu
Politeknik Pembangunan Pertanian Malang
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Journal : Livestock and Animal Research

 1 
Evaluasi Produksi dan Kualitas Nutrisi pada Bagian Daun dan Kulit Kayu Calliandra callotirsus dan Gliricidia sepium Daning, Dewi Ratih Ayu; Foekh, Benyamin
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 16, No 1 (2018): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (805.878 KB) | DOI: 10.20961/sainspet.v16i1.14984

Abstract

The aim of our study was to determine the nutrient content and organic matter degradability of different morphological parts (leaves and bark wood) of Calliandra and Gliricidia. Variable observations were fresh production of leaves and bark wood, diameter and length of plant, proximate analysis, degradability of dry and organic matter. Data was analyzed by independent sample t-test. The results showed that data prodoction of leaves, stems, bark wood on the plant Kaliandra and Gamal was not significant differences (P> 0.05), but the diameter and length of rod between Gamal significantly different (P> 0.05) compared to Kaliandra, furthermore to know nutritional quality and degradability is tested at the Laboratory of Biochemistry Nutrition, Faculty of Animal Science, UGM. The analysis showed that the nutritional quality of the leaves and bark wood of plants Calliandra and Gamal was also no difference, but the value of dry matter and organic matter part of the bark was higher than the leaves.Furthermore, from crop production can be concluded that the both of plant are not significantly different for the data production, but a diameter of gamal steam greater than kaliandra.
Titik Kontrol Kritis Pada Pengolahan Susu Pasteurisasi Di Koperasi Unit Desa (KUD) Dau Kabupaten Malang Kristanti, Novita Dewi; Warnaen, Andi; Daning, Dewi Ratih Ayu
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 15, No 1 (2017): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (429.762 KB) | DOI: 10.20961/sainspet.v15i1.4134

Abstract

Research on Critical Control Point in Pasteurized Milk Processing in KUD Dau aims to analyze the critical control points on the processing of pasteurized milk using a decision tree in KUD Dau. The method used is descriptive method quantitative survey research approach. Population and sample are officers at the post shelter, the driver's vehicle fleet tanker, tank officers in transit, the officer in pasteurized milk processing and sanitation workers in KUD Dau, the number of samples is 22 people targeted research. The analysis technique used is descriptive statistical techniques. Results of research Critical Control Point Pasteurized Milk Processing showed pasteurized milk produced by KUD Dau potentially contain Hazards B. containing food additives and nutritional value of milk. Danger D. pasteurized milk products likely to be contaminated again after processing and prior to packing. E Danger In pasteurized milk there is a potential danger in handling during distribution or handling by consumers. Danger F. There is no end of the heating process after packing or when cooked at home. The results of this study concluded that CCPs are pasteurized milk processing stages: milk reception in the post shelter, pasteurization and homogenization phase I, phase II pasteurization, flavor blending, storage and distribution.
Co-Authors Ach Syamsuddin Adi Prayoga, Adi Agustine, Restyana Aisah, Intan Nur Al Kurnia, Dyanovita Andi Warnaen Anjum Martiningsih Artika Dowi Karunia B P Widyobroto Budi Prasetyo Widyobroto C Hanim Chusnul Hanim Eritrina, Hana Nur Erlangga, M. Elly Fitri Dian Perwitasari Foekh, Benyamin Hanim, C Hasan Basri Iman Aji Wijoyo L M Yusiati Lies Mira Yusiati Novita Dewi Kristanti, Novita Dewi