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Peran Perempuan Dalam Pelestarian Lingkungan Menggunakan Sistem Agroforestri Alvi Syahrin; Dahlia Kusuma Dewi; Nur Asiah; Peni Patriani; Andrio Bukit
Jurnal Ilmiah Penegakan Hukum Vol. 10 No. 1 (2023): JURNAL ILMIAH PENEGAKAN HUKUM JUNI
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/jiph.v10i1.8617

Abstract

Indonesia, especially Binjai City, uses an agroforestry system by utilizing the land of the residents of Binjai City by planting several cultivated plants, especially horticultural annuals and forest trees. The goal is to reduce the use of chemical pesticides and get the yield of land planted with horticultural crops in a relatively fast time, compared to forest crops whose productivity is relatively long. The sad thing is that the land will cause soil damage and will not become one of the providers of oxygen sources (O2) on Earth due to the reduced number of trees planted. There are also several other disadvantages, namely the competition between trees and horticultural crops in terms of fighting for nutrients and sunlight and the last weakness is the increasing labor costs, especially the role of women. The problem raised in this study is the role of women in environmental conservation using the Agroforestry system. The method carried out in this study is an observation method using a qualitative descriptive method that analyzes the problem under study. The result of her research is that the Government must conduct counseling or presentation of material about the Agroforestry system to women directly so that it is easier to understand
The Effectiveness of Eco Enzymes to Suppress the Development of Sarcoptes scabiei Mites in Goat In Vivo Dzakwan Naufal; Nurzainah Ginting; Peni Patriani; Anwar
Jurnal Peternakan Integratif Vol. 12 No. 2 (2024): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v11i2.16757

Abstract

Scabies is a disease caused by the Sarcoptes scabiei mite that attacks goats. It is quite difficult for traditional goat farmers to get scabies medicine because the price is expensive so alternative treatment is needed. The purpose of this study was to determine the effectiveness of eco enzymes in suppressing the growth of Sarcoptes scabiei mites in vivo. This study has 5 treatments. P0 (Sulfidex 100ml), P1 (Aquades 100ml), K1 (25% eco enzyme + 75% aquades), K2 (50% eco enzyme + 50% aquades), K3 (75% eco enzyme + 25% aquades). Goat samples used were 5 heads in each sample. The parameters observed were alopecia, thickening, and scab. The results of the study on the parameters of alopecia, thickening, and scab. The use of ekoemzim at a dose of 75% was able to balance the provision of sulfadex on the parameters of alopecia, and scab. In the thickening parameter, the provision of eco enzyme at a dose of 75% is better than the provision of 100 ml sulfadex. In conclusion eco enzyme as a scabicide solution with a dose of 75% is considered capable of suppressing the growth of Sarcoptes scabiei, as well as being able to balance the administration of sulfadex on alopecia and scab parameters.
The Effectiveness of Eco Enzymes to Suppress the Development of Sarcoptes scabiei Mites in Goat In Vivo Dzakwan Naufal; Nurzainah Ginting; Peni Patriani; Anwar
Jurnal Peternakan Integratif Vol. 12 No. 2 (2024): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v11i2.16757

Abstract

Scabies is a disease caused by the Sarcoptes scabiei mite that attacks goats. It is quite difficult for traditional goat farmers to get scabies medicine because the price is expensive so alternative treatment is needed. The purpose of this study was to determine the effectiveness of eco enzymes in suppressing the growth of Sarcoptes scabiei mites in vivo. This study has 5 treatments. P0 (Sulfidex 100ml), P1 (Aquades 100ml), K1 (25% eco enzyme + 75% aquades), K2 (50% eco enzyme + 50% aquades), K3 (75% eco enzyme + 25% aquades). Goat samples used were 5 heads in each sample. The parameters observed were alopecia, thickening, and scab. The results of the study on the parameters of alopecia, thickening, and scab. The use of ekoemzim at a dose of 75% was able to balance the provision of sulfadex on the parameters of alopecia, and scab. In the thickening parameter, the provision of eco enzyme at a dose of 75% is better than the provision of 100 ml sulfadex. In conclusion eco enzyme as a scabicide solution with a dose of 75% is considered capable of suppressing the growth of Sarcoptes scabiei, as well as being able to balance the administration of sulfadex on alopecia and scab parameters.
The Effect of Fenugreek Paste on Physical Quality and Organoleptic Quality Meatballs Made From Chicken Meat Nur Laila; Peni Patriani; Ade Trisna
Jurnal Peternakan Integratif Vol. 11 No. 3 (2023): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v11i3.15523

Abstract

Meatballs is a processed meat product and one of Indonesia's favourite culinary delights. This study aims to determine the effect of fenugreek paste on the physical and organoleptic quality of meatballs made from chicken meat. The research was conducted in June-July 2023 at the Research and Technology Laboratory, Faculty of Agriculture, and Animal Production Laboratory, Faculty of Agriculture, University of No Sumatra. The design used in this study was RAL (Completely Randomised Design) with 4 treatments, namely P0 = 0%, P1 = 5%, P2 = 10%, P315%, and 5 replications. The parameters    in this study were physical quality tests, namely meatball pH and cooking loss, and organoleptic tests of color, aroma, taste, and tenderness. The results showed that 5%, 10%, 15% fenugreek paste had a very significant effect (P<0.01) on physical quality and organoleptic quality. The higher the percentage of fenugreek paste used in meatballs, the higher the physical and organoleptic quality of meatballs In conclusion of this study is that fenugreek is good to add to get quality meatballs
The Effect of Marinating Jungga Citrus (Citrus jambhiri lush) on Physical and Organoleptic Quality of Goat Meat Napitupulu, Ardiansyah; Nurzainah Ginting; Peni Patriani
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20861

Abstract

Goat meat is very popular in Indonesia. Goat meat is very popular in Indonesia. One method of preserving goat meat is by treating it with acid, a process known as rarit. This study aims to determine the effect of using Jungga citrus on the physical and organoleptic quality of goat meat rarity. The experimental design used in this study was a Completely Randomized Design (CRD) with 4 treatments and 5 replications, resulting in a total of 20 experimental units: P0=0%, P1=6%, P2=12%, P3=18%. The parameters were physical quality tests, including pH and yield of goat meat, and organoleptic tests for color, aroma, taste, and texture. The results of this study indicate that marinating goat meat with Jungga citrus solution produces significantly better organoleptic results, including texture, aroma, taste, and pH. However, there were no significant differences in color and yield between treatments. The best treatment with good results was found at a dose of 18 ml of Jungga citrus (P3) with the addition of 82 ml of mineral water. This indicates that the use of Jungga citrus in marinating goat meat effectively improves organoleptic quality such as texture, aroma, and taste. However, it does not affect the color of the meat or yield, thus maintaining the color of the meat. In conclusions Jungga citrus are good for preserving goat meat into rarit.
The Effect of Fenugreek Paste on Physical Quality and Organoleptic Quality Meatballs Made From Chicken Meat Nur Laila; Peni Patriani; Ade Trisna
Jurnal Peternakan Integratif Vol. 11 No. 3 (2023): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v11i3.15523

Abstract

Meatballs is a processed meat product and one of Indonesia's favourite culinary delights. This study aims to determine the effect of fenugreek paste on the physical and organoleptic quality of meatballs made from chicken meat. The research was conducted in June-July 2023 at the Research and Technology Laboratory, Faculty of Agriculture, and Animal Production Laboratory, Faculty of Agriculture, University of No Sumatra. The design used in this study was RAL (Completely Randomised Design) with 4 treatments, namely P0 = 0%, P1 = 5%, P2 = 10%, P315%, and 5 replications. The parameters    in this study were physical quality tests, namely meatball pH and cooking loss, and organoleptic tests of color, aroma, taste, and tenderness. The results showed that 5%, 10%, 15% fenugreek paste had a very significant effect (P<0.01) on physical quality and organoleptic quality. The higher the percentage of fenugreek paste used in meatballs, the higher the physical and organoleptic quality of meatballs In conclusion of this study is that fenugreek is good to add to get quality meatballs
The Effect of Marinating Jungga Citrus (Citrus jambhiri lush) on Physical and Organoleptic Quality of Goat Meat Napitupulu, Ardiansyah; Nurzainah Ginting; Peni Patriani
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20861

Abstract

Goat meat is very popular in Indonesia. Goat meat is very popular in Indonesia. One method of preserving goat meat is by treating it with acid, a process known as rarit. This study aims to determine the effect of using Jungga citrus on the physical and organoleptic quality of goat meat rarity. The experimental design used in this study was a Completely Randomized Design (CRD) with 4 treatments and 5 replications, resulting in a total of 20 experimental units: P0=0%, P1=6%, P2=12%, P3=18%. The parameters were physical quality tests, including pH and yield of goat meat, and organoleptic tests for color, aroma, taste, and texture. The results of this study indicate that marinating goat meat with Jungga citrus solution produces significantly better organoleptic results, including texture, aroma, taste, and pH. However, there were no significant differences in color and yield between treatments. The best treatment with good results was found at a dose of 18 ml of Jungga citrus (P3) with the addition of 82 ml of mineral water. This indicates that the use of Jungga citrus in marinating goat meat effectively improves organoleptic quality such as texture, aroma, and taste. However, it does not affect the color of the meat or yield, thus maintaining the color of the meat. In conclusions Jungga citrus are good for preserving goat meat into rarit.
Co-Authors Ade Trisna Alvi Syahrin Andrio Bukit Anwar dahlia kusuma dewi Dzakwan Naufal Napitupulu, Ardiansyah Nur Asiah Nur Laila Nurzainah Ginting