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All Journal Jurnal Peternakan Indonesia Peternakan Abdi Masyarakat (PETAMAS)
Allaily Allaily
Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry

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Kualitas Ampas Sagu yang Difermentasi Menggunakan EM4 untuk Pakan Ternak terhadap pH, Populasi BAL, dan Total Bakteri Allaily Allaily; Samadi Samadi; Ade Fitriani
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 25, No 2 (2023): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.25.2.150-155.2023

Abstract

Ampas padat dari pengolahan tepung sagu, dapat dimanfaatkan untuk pakan ternak. Tetapi secara ilmiah, pengaruh teknologi fermentasi pada ampas sagu terhadap kualitas mikrobiologinya belum banyak ditemui, untuk itu perlu menguji kandungan pH, populasi BAL, dan total bakteri ampas sagu akibat teknologi fermentasi. Penelitian ini menggunakan perlakuan berupa persentase (%) komposisi EM4 yang ditambahkan kepada ampas sagu yang difermentasi, yaitu: P: ampas sagu sebelum fermentasi, P0: ampas sagu fementasi tanpa larutan EM4(kontrol), P1: ampas sagu fermentasi + 5% larutan EM4, P2: ampas sagu fermentasi+ 10% larutan EM4, P3: ampas sagu fermentasi + 15% larutan EM4. Desain penelitian adalah Rancangan Acak Lengkap (RAL), 5 perlakuan dan 3 kali ulangan. Parameter berupa pH, populasi BAL, dan total bakteri. Pengolahan data menggunakan analisis ragam (ANOVA), apabila ada pengaruh diuji dengan Duncant. Secara statistik ampas sagu sebelum dan setelah difermentasi menggunakan EM4 selama 14 hari sangat nyata (P<0,01) mempengaruhi pH. Namun, terhadap populasi BAL dan total bakteri tidak berpengaruh (P>0,05). Nilai rataan pada pH 3,37-6,20, populasi BAL dan total bakteri setelah konversi log10 yaitu populasi BAL 6,85-7,25, sedangkan total bakteri 7,30-7,59. Kesimpulannya penambahan EM4 pada proses fermentasi ampas sagu menggunakan beberapa komposisi tidak efektif memperbaiki kualitas hasil fermentasi.
Teak Leaves as Wrapping for Beef/Goat Meat in Green Qurban 1444 H at Universitas Syiah Kuala Tedy Kurniawan Bakri; Jumadil Akhir; Allaily Allaily; Geubrina Maghfirah; Rahmilia Hadiyani; Rina Suryani Oktari
Peternakan Abdi Masyarakat (PETAMAS) Vol 3, No 1 (2023): Volume 3, Nomor 1, Juni 2023
Publisher : Departemen of Animal Science, Agriculture Faculty, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/petamas.v3i1.33101

Abstract

The use of plastic materials as packaging for Qurban (refers to the act of sacrificing an animal during the Islamic festival of Eid al-Adha) meat is indeed more practical, but its characteristic of being non-biodegradable poses environmental problems. Therefore, an alternative packaging solution using plant leaves needs to be explored. Teak leaves, a forestry plant, contain antimicrobial properties that can inhibit the growth of pathogens, thus extending the shelf life of meat at room temperature. This approach has a positive impact on the distribution of Qurban meat, as it maintains quality while being environmentally safe. The utilization of teak leaves as wrapping material for meat is a part of the Green Qurban 1444 H activity at Universitas Syiah Kuala (USK) in Banda Aceh. The committee is responsible for managing a total of 11 goats and 9 cows, with the meat distributed among 13 villages, resulting in 578 portions. The teak leaves used for wrapping correspond to the respective meat portions. In conclusion, the use of teak leaves in the Green Qurban 1444 H activity at USK serves the dual purpose of supporting the environmentally friendly concept by replacing plastic and maintaining the quality of the meat.
Co-Authors Ade Fitriani Geubrina Maghfirah Jumadil Akhir Rahmilia Hadiyani Rina Suryani Oktari Samadi Samadi Tedy Kurniawan Bakri