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All Journal Jurnal Penelitian Pertanian Terapan Jurnal Agriovet Jurnal Sains Pertanian
Nanda Fatmala
Universitas Almuslim
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Environmental Science Veterinary

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Dinamika Populasi dan Struktur Komunitas Serangga Parasitoid Pada Berbagai Fase Pertumbuhan Padi Sawah Di Gampong Gintong, Kecamatan Grong-Grong, Kabupaten Pidie Nanda Fatmala; Aidil Amar; Diah Fridayati; Tengku Dhean; Sayed Ahmad Zaki Yamani
Jurnal Penelitian Pertanian Terapan Vol 26 No 2 (2026)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v26i2.4883

Abstract

Parasitoid insects play a crucial role in the wetland rice ecosystem as natural enemies of key pests. This study aimed to assess the population dynamics and community structure of parasitoid insects across four rice growth phases in Gampong Gintong, Grong-Grong District, Pidie Regency. Sampling was conducted at 25 observation units (5 transects × 5 points) using yellow sticky traps, sweep nets, and aspirators at 14, 28, 49, and 70 Days After Transplanting (DAT) with three replications. A total of 28 individuals from six parasitoid families of two orders were recorded: Braconidae, Ichneumonidae, Chalcididae, and Eulophidae (Hymenoptera), and Pipunculidae and Tachinidae (Diptera). Population density was highest at the Late Vegetative phase (28 DAT) at 3.00 individuals/plot and lowest at the Grain-Filling phase (70 DAT) at 1.67 individuals/plot. One-way ANOVA showed no significant overall difference among phases (F = 3.556; p = 0.067), although Tukey HSD identified a significant difference between the Late Vegetative and Grain-Filling phases. Shannon-Wiener index (H’) ranged from 0.673 to 1.277, Pielou’s evenness (E) from 0.870 to 0.971, and Simpson’s dominance (C) from 0.190 to 0.400. Air temperature increased from 27.9°C at the Late Vegetative phase to 30.1°C at Grain-Filling, showing a strong negative correlation with parasitoid abundance (r = −0.98; p = 0.021), while relative humidity showed a strong positive correlation (r = +0.96; p = 0.038). Braconidae (42.86%) and Ichneumonidae (39.29%) were present across all growth phases and showed potential as biological control agents in integrated pest management programs in Pidie Regency.
Efek Lama Pemeraman Silase Ampas Tebu (Saccharum officinarium L.) dengan Penambahan Urea dan Kapur (Ca(OH)2) Terhadap Kualitas Nutrisi Koji Al Adam; Mawarni; Nanda Fatmala; Aiya Sofia; Diah Fridayati; Yayuk Kurnia Risna
Jurnal Sains Pertanian Vol. 9 No. 2: June, 2025
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jsp.v9i2.3229

Abstract

ABSTRAK. Besarnya limbah ampas tebu yang dihasilkan belum mampu dimanfaatkan oleh masyarakat sehingga ampas tebu yang dihasilkan sering kali dibuang dan diabaikan. Pembakaran ampas tebu yang secara masif dilakukan membuat pencemaran udara. Penelitian ini bertujuan untuk memanfaatkan ampas tebu sebagai pakan ternak dengan mengkaji kualitas silase ampas tebu (saccharum officinarum L.) dengan penambahan urea dan kapur terhadap lama pemeraman. Penelitian ini dilaksanakan di Lab MIPA Universitas Almuslim dan Lab Pelayanan Publik BSPJI Banda Aceh. Berlangsung selama 05 Desember 2023 sampai 05 Maret 2024. Penelitian ini menggunakan limbah ampas tebu. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri atas 4 perlakuan 3 ulangan. Perlakuan penelitian ini terdiri dari P0 (control/ tanpa perlakuan), P1 (20 hari pemeraman), P2 (25 hari pemeraman), dan P3 (30 hari pemeraman). Parameter yang diamati meliputi pH, Suhu, SK (Serat Kasar), PK (Protein Kasar), dan Aroma. Data yang diperoleh dianalisis dengan sidik ragam (Analisis Of Variance/ ANOVA). Hasil penelitian menunjukan bahwa silase ampas tebu berpengaruh nyata (P>0,05) terhadap suhu, pk, aroma, dan tidak berpengaruh nyata (P<0,05) terhadap pH, dan serat kasar. Kata Kunci: Ampas Tebu; Serat Kasar; Protein Kasar; Fermentasi; Pemeraman.
FERMENTASI SUSU KAMBING DENGAN PENAMBAHAN KURMA DAN MADU TERHADAP KUALITAS DAYA SIMPAN PADA SUHU RUANG DAN DINGIN Siti Aisyaturrahmi; Koji Al Adam; Nanda Fatmala
Jurnal Sains Pertanian Vol. 9 No. 3: October, 2025
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/wh44ee82

Abstract

Penelitian ini bertujuan melihat pengaruh fermentasi susu kambing dengan penambahan kurma dan madu terhadap kualitas daya simpan suhu ruang dan suhu dingin, yang dilaksanakan di Laboratorium MIPA Universitas Almuslim Kabupaten Bireuen Provinsi Aceh, pada bulan Agustus - September 2025. Penelitian ini menggunakan metode eksperimen laboratorium dengan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari dua faktor yaitu: Faktor A : Kombinasi Penambahan Kurma dan Madu (3 taraf), A0 = Tanpa penambahan (kontrol), A1 = Penambahan kurma dan madu 5% dan A2 = Penambahan kurma dan madu 10%. Faktor B : Suhu Penyimpanan selama 24 jam (2 Taraf): B1 = Suhu ruang (±25–28°C) dan B2 = Suhu dingin (±4°C). Hasil penelitian dapat disimpulkan bahwa penambahan kurma dan madu pada susu kambing fermentasi dapat meningkatkan kualitas produk, terutama pada aspek warna, rasa, tekstur, dan tingkat kesukaan panelis. Konsentrasi 10% memberikan tingkat kesukaan tertinggi, sedangkan konsentrasi 5% menghasilkan tekstur yang lebih optimal. Perbedaan suhu penyimpanan mempengaruhi kualitas susu kambing fermentasi. Penyimpanan pada suhu ruang menyebabkan penurunan pH lebih cepat dan rasa menjadi lebih asam akibat aktivitas bakteri asam laktat yang lebih tinggi, sedangkan penyimpanan pada suhu dingin mampu memperlambat proses pengasaman sehingga kualitas kimia dan organoleptik produk lebih stabil. Suhu penyimpanan yang paling optimal untuk mempertahankan kualitas susu kambing fermentasi dengan penambahan kurma dan madu adalah suhu dingin, karena dapat menjaga kestabilan pH, rasa, serta karakteristik organoleptik produk lebih baik dibandingkan penyimpanan pada suhu ruang.
OPTIMALISASI FERMENTASI SUSU KAMBING ETAWAH DENGAN KURMA DAN MADU TERHADAP PENINGKATAN PROBIOTIK Nanda Fatmala; Aidil Amar; Aiya Sofia
Jurnal Agriovet Vol. 8 No. 2 (2026): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/67eemd29

Abstract

Etawah goat milk has the potential to be developed as a functional food through a fermentation process with the addition of natural ingredients. This study aimed to evaluate the effect of different concentrations of dates and honey on the Total Plate Count (TPC) and acidity level (pH) of fermented Etawah goat milk. The study applied an experimental method using a 3×3 factorial Completely Randomized Design (CRD) with two replications. The goat milk was pasteurized, inoculated with Lactobacillus plantarum and Streptococcus thermophilus, and supplemented with dates and honey. The fermentation process was then carried out for 24 hours at 37°C. The results showed that the addition of dates and honey had a highly significant effect (P<0.01) on TPC values, but no significant effect (P>0.05) on pH values. The TPC values ranged from 32.5–221×10? CFU/mL with pH values of 4.5–5.0, and all treatments met probiotic standards.Key words: Etawah goat milk, fermentation, dates, honey, probiotics   
KARAKTERISTIK KADAR AIR DAN SIFAT ORGANOLEPTIK TELUR ITIK ASIN PADA BERBAGAI LAMA PENGASAPAN Nanda Fatmala; Diah Fridayati; Koji Al Adam
Jurnal Agriovet Vol. 8 No. 2 (2026): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/3j38db93

Abstract

Egg preservation through the smoking process is carried out by utilizing heat and smoke compounds produced from the combustion of specific materials. This study aimed to evaluate the effect of smoking duration on the moisture content and organoleptic quality of salted duck eggs. The experiment was arranged using a Completely Randomized Design (CRD) with five smoking durations (0, 3, 6, 9, and 12 hours) and four replications. The observed parameters included moisture content, shell color, aroma, and panelists’ preference level. The collected data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT). The results indicated that variations in smoking duration did not significantly affect the moisture content but had a significant effect on the organoleptic quality of salted duck eggs. The smoking process tended to reduce the moisture content, with values ranging from 39.41% to 54.45%. Organoleptic characteristics improved as the smoking duration increased, with the best results obtained in P4 (12 hours of smoking), which achieved scores of 3.95 for shell color, 3.45 for aroma, and 6.55 for overall preference. Therefore, a smoking duration of 12 hours produced the best quality salted duck eggs, characterized by a darker brown shell color, a stronger smoky aroma, and a high level of panelist acceptance. In addition, the moisture content remained within an acceptable range, indicating that the product quality was well maintained. Keywords: Moisture content, organoleptic properties, salted duck eggs,  smoking   
Co-Authors Aidil Amar Aidil Amar Aiya Sofia Diah Fridayati Diah Fridayati Koji Al Adam Mawarni Sayed Ahmad Zaki Yamani Siti Aisyaturrahmi Tengku Dhean Yayuk Kurnia Risna