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All Journal Jurnal Pertanian Agros JASA Padi (Journal of Animal Science and Agronomy Panca Budi) Jurnal Peternakan Lokal Journal of Innovation Research and Knowledge The International Conference on Education, Social Sciences and Technology (ICESST) Journal of Pharmaceutical and Sciences.
, Nur Asmaq
Universitas Pembangunan Panca Budi
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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KUALITAS GIZI KEJU MOZARELLA DENGAN PENAMBAHAN KOAGULAN YANG BERBEDA Nur Asmaq
JASA PADI Vol 4 No 2 (2019): JASA PADI
Publisher : Universitas Pembangunan Panca Budi

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Abstract

Tujuan jangka panjang penelitian adalah untuk mengetahui perbedaan kualitas keju mmozarella yang diolah dengan menggunakan beberapa koagulan yang berbeda dengan menggunakan susu sapi yang diambil dari peternak rakyat. Hipotesis penelitian ini adalah penggunaan koagulan yang berbeda dapat memberikan pengaruh yang berbeda terhadap kadar air, persentase whey dan bobot keju mozzarella yang diproduksi. Materi yang akan digunakan pada penelitian ini adalah susu sapi segar yang diperoleh dari peternakan rakyat, enzim rennet, asam sitrat, cuka makan, cuka apel, garam, es batu. Rancangan percobaan yang digunakan dalam penelitian adalah rancangan acak lengkap (RAK) non faktorial dengan 5 perlakuan dan 3 ulangan. Perlakuan yang diberikan adalah P1 (asam sitrat + rennet), P2 (asam sitrat + cuka makan), P3 (asam sitrat + cuka apel) dan P4 (cuka makan + rennet). Parameter yang diamati yaitu kadar air, persentase whey dan rendemen keju mozarella. Hasil penelitian menunjukkan bahwa nilai kadar air, persentase whey dan rendemen keju mozzarella pada perlakuan P1 berbeda sangat nyata (P<0.01) dengan perlakuan P2, P3 dan P4.
PERBANYAKAN VEGETATIF TUNAS MIKRO ANGGREK DENDROBIUM (Dendrobium sp) SECARA IN VITRO DENGAN PEMBERIAN BAP DAN ARANG AKTIF Fachrina Wibowo; Armaniar Armaniar; Nur Asmaq
Agros Journal of Agriculture Science Vol 25, No 1 (2023): edisi JANUARI
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v25i1.2525

Abstract

Dendrobium merupakan anggrek epifit, tumbuh menempel pada tumbuhan lain. Dendrobium memiliki keragaman yang tinggi  karenanya teknik kultur jaringan sangat membantu dalam perkembangbiakannya. Medium yang digunakan mengandung nutrisi yang dideferensiasi kecocokannya seperti penggunaan arang aktif dan penambahan ZPT yang dalam penelitian ini BAP (Benzil Amino Purine). Penelitian ini bertujuan untuk mengetahui keberhasilan dan perkembangan perbanyakan vegetatiftunas tanamann Anggrek Dendrobium sp dengan pemberian BAP dan Arang Aktif sebagai media dan ZPT secara in vitro. Penelitian ini dilaksanakan di Laboratorium Kultur Jaringan Universitas Pembangunan Panca Budi, Medan dari Juni hingga Agustus 2019. Teknik pengerjaan dilaksanakan melalui tahapan dalam metode kultur jaringan, dengan 2 faktor perlakuan. Faktor pertama: Media padat Arang aktif, A1= 1 gr/l, A2= 2 gr/l, A3= 3 gr/l. Faktor kedua zat pengatur tumbuh BAP  terdiri dari 3 taraf yaitu, B0= tanpa BAP, B2= 1ml/l, B3= 2 ml/l. sehingga didapat 12 kombinasi perlakuan dan diulang sebanyak 3 kali. Metode analisis data untuk menarik kesimpulan menggunakan Rancangan Acak Lengkap Faktorial metode linier.Parameter amatan meliputi jumlah daun (cm), jumlah tunas, tinggi tanaman (cm), jumlah akar dan panjang akar (cm). Hasil penelitian menunjukkan penggunaan arang aktif menunjukkan hasil berbeda nyata terhadap jumlah daun dan jumlah akar tetapi tidak berpengaruh nyata terhadap jumlah tunas, tinggi tanaman dan panjang akar. Zat pengatur tumbuh BAP tidak berpengaruh nyata terhadap jumlah daun, jumlah tunas, tinggi tanaman, jumlah akar dan panjang tanaman.
Nilai pH dan Organoleptik Daging Domba dengan Perendaman Menggunakan Bawang Batak (Allium chinense G. Don) dan Daun Jambu Biji (Psidium guajava L.) Nur Asmaq; Fachrina Wibowo; Muhammad Rinaldi
Peternakan Lokal Vol 5 No 1 (2023): Jurnal Peternakan Lokal
Publisher : Program Studi Peternakan Universitas Muslim Maros

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46918/peternakan.v5i1.1726

Abstract

Batak onions (Allium chinense G. Don) and guava leaves (Psidium guajava L.) are plants that are commonly found in North Sumatra Province. Batak onion is an endemic plant and only found in this province. The antioxidant content in these two plants can be used as a natural preservative for lamb meat. This study aims to see the effect of Batak onion (Allium chinense G. Don.) and guava leaf (Psidium guajva L.) extracts on the pH and organoleptic values ​​of lamb meat. The method used in this study was an experimental method with 4 treatments and 5 replications in a completely randomized design. The results of the study showed that there was a nonsignificant (P>0,05) effect on the pH value. The organoleptic value had a dark color, the aroma changed like the aroma of the extract and the texture was chewy.
Kualitas Rendang Daging Kambing dengan Penambahan Irisan Bawang Batak (Allium chinense G. Don) Ditinjau dari Kadar Protein dan Kadar Lemak Nur Asmaq; Kabul Warsito
Journal of Pharmaceutical and Sciences JPS Volume 6 Nomor 4 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v6i4.267

Abstract

This research aims to determine the quality of lamb rendang by adding sliced Batak onions (Allium chinense G. Don) to make it. The materials used in this research were lamb, Batak onions, chilies, shallots, garlic, galangal, ginger, turmeric, lemongrass, turmeric leaves, bay leaves, lime leaves, coconut, and salt. The method used in this research was an experimental method with a completely randomized non-factorial design with four treatments and four replications. The parameters tested were the lamb rendang's protein and fat content. The treatments in this study were P0 (control/rendang without adding Batak onions), P1 (addition of 5% Batak onion slices/meat weight); P2 (accumulation of 10% Batak onion slices/weight of meat), P3 (collection of 15% Batak onion slices/weight of heart). This study showed that the addition of sliced Batak onions in making rendang had a significant effect (P<0.01) on lamb rendang's protein and fat content. The protein content in the P3 treatment showed a value of 29.51%, while the fat content in P3 was 15.38%.
Uji kandungan nutrisi nugget daging domba dengan pemanfaatan daun kelor Nur Asmaq; Kabul Warsito; Syaiful Nasri Matondang; Anwar Suhut
Journal of Pharmaceutical and Sciences Suppl. 1, No. 1 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v6i5-si.379

Abstract

This research aimed to determine the effect of adding Moringa oleifera leaves  on the nutritional value of lamb nuggets. Moringa leaves (Moringa oleifera) is a tropical plant that can quickly grow in low areas such as North Sumatra. This plant contains anticancer and antioxidants, which can be used as a natural ingredient to maintain and improve the quality of lamb nuggets. In this research, Moringa leaves and lamb were processed into nuggets. This research used an experimental method with a completely randomised design with 4 treatments and 4 replications. This research showed that adding Moringa leaves showed a very significant difference (P<0.01) in the water content, pH value and total bacterial colony test.
Pemanfaatan daun kelor (Moringa Leifra) dalam fortifikasi pembuatan nugget Syaiful Nasri Matondang; Nur Asmaq
Journal of Pharmaceutical and Sciences JPS Volume 7 Nomor 1 (2024)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v7i1.433

Abstract

The aim of this research was to determine the quality of chicken nuggets by adding moringa leaf flour (Moringa leifra) in the manufacturing process. The materials used in this research were broiler chicken meat, Moringa leaf flour, wheat flour, bread flour, eggs, tapioca flour, shallots, garlic, oil, pepper, salt and other kitchen spices. The method used in this research was an experimental method with a completely randomized non-factorial design with 4 treatments and 4 replications. The parameters tested were Antioxidants, Cholesterol, and Total Bacterial Colonies. The treatments in this study were P0 (without the addition of Moringa leaves); P1 (addition of 5% Moringa leaf flour); P2 (addition of 10% Moringa leaf flour), P3 (Addition of 15% Moringa leaf flour). The results of this study showed that the addition of Moringa leaf flour in making chicken nuggets had a very significant effect (P<0.01) on antioxidant and cholesterol levels.
Analisis Kandungan Nutrisi Nugget Ayam Terfortifikasi Daun Kelor (Moringa oleifera) Muhammad Aris; Nur Asmaq
Journal of Pharmaceutical and Sciences JPS Volume 7 Nomor 1 (2024)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v7i1.464

Abstract

The aim of this research was to observe the nutritional value enhancement of nugget products after fortification with moringa leaf powder. The research method employed was an experimental approach through a Completely Randomized Design (CRD) non-factorial with 4 treatments and 4 replications for each treatment. The treatments included in this study were without moringa leaf powder (A0), 5% moringa leaf powder (A1), 10% moringa leaf powder (A2), and 15% moringa leaf powder (A3). The parameters observed were the protein content, fat content, and water content of the nugget samples. The research results indicate that fortification with moringa leaves significantly increased the water content (by 53.63%) and protein content (by 13.21%), while significantly reducing the fat content (by 9.90%). This effect was observed across various concentrations, with the optimal concentration found in treatment A3.
Potential of Utilizing Arabika Coffee Dregs (Coffea Arabica L.) as Biochar for Increasing Fertility of Plant Media Kabul Warsito; Nur Asmaq; Indra Irawan; Namira Sinarta Purba; Johan Heinze
The International Conference on Education, Social Sciences and Technology (ICESST) Vol. 2 No. 2 (2023): The International Conference on Education, Social Sciences and Technology
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/icesst.v2i2.332

Abstract

Coffee dregs biochar is an organic material that contains lots of nutrients for increasing soil fertility. The nutrient content in biochar is very good for plant growth. Research about the use of biochar from arabica coffee dregs (Coffea arabica L.) has been done to know its effectiveness in increasing the fertility of the planting medium. This research used a completely random design with a combination treatment consisting of 4 planting media mixtures. Treatment P 0 = Biochar: Compost coffee skin: Top Soil (0: 1: 2); P 1 = Biochar: Compost coffee skin: Top Soil (1: 1: 2); P 2 = Biochar: Compost coffee skin: Top Soil (1: 0: 2); P 3 = Biochar: Compost coffee skin: Top Soil (2: 1: 2); P4 = Biochar: Compost coffee skin: Top Soil (1: 2: 2); P5 = Biochar: Compost coffee skin: Top Soil (1: 1: 1). In the growth of Arabica coffee bud, treatment P1 showed best results at observation height plants (7.8 cm). Treatment P3 showed the best results at observation of total leaves (2.9). Treatment P1 showed the best results in the observation of leaves area (85.2 mm) and treatment P4 showed the best results in observing of stem diameter (2.4 mm). Treatment P1 also showed the best results for observation of wet weight (32.2 g) and dry weight (9.76 g). However, the control treatment showed best results on roots wet weight (7.41 g) and roots dry weight (2.07 g). Analysis results in nutrient content in processed coffee dregs biochar activated with coenzymes showed content element N: 1.45%; P: 223.45 mg; K: 3.54 mg; Ca: 21.78 mg; Mg: 2.56 mg. After the biochar is mixed with compost coffee skins and topsoil enhancement of nutrient content. Treatment combination is best shown by treatment P3 where element rate the highest elements N, P, K, Ca, and Mg compared to treatment other. Results showed that biochar combined in several types of planting medium is effective in increasing the fertility of the planting medium.
EVALUASI KUALITAS ORGANOLEPTIK DENGING DOMBA YANG DIMARINASI DENGAN JUS BUNGA KECOMBRANG (Elingera Elatior ) Khairunnisa Khairunnisa; Media Agus Kurniawan; Nur Asmaq
Journal of Innovation Research and Knowledge Vol. 4 No. 2: Juli 2024
Publisher : Bajang Institute

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perendaman daging domba dengan bunga kecombrang terhadap kualitas organoleptik dengan konsentrasi yang berbeda-beda.Penelitian ini mengunakan metode experimental dengan Rancangan Acak Lengkap (RAL) pola non faktorial dengan 4 perlakuan 5 ulangan yaitu P0 = 10gram daging domba(tanpa perlakuan),P1 = 10gram daging domba+100ml air+100gram bunga kecombrang, P2= 10gram daging domba+100ml air+200gram bunga kecombrang,dan P3= 10gram daging domba+100ml air+300gram bunga kecombrang.Penelitian ini diamati oleh 20 orang panelis terlatih dan semi terlatih.Parameter yang diamati yaitu warna,aroma,tekstur dan keempukan daging domba.Hasil penelitian ini dapat disimpulkan bahwa perendaman daging domba dengan menggunakan jus bunga tidak berpengaruh nyata terhadap nilai Ph dan Organoleptik (P> 0.05).
UJI ORGANOLEPTIK DAN TINGKAT KESUKAAN NUGGET DAGING DOMBA DENGAN PENAMBAHAN DAUN KELOR Alwi Rahmat Hulu; Nur Asmaq
Journal of Innovation Research and Knowledge Vol. 4 No. 2: Juli 2024
Publisher : Bajang Institute

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Abstract

Penelitian ini bertujuan untuk mengetahui cita rasa dari nugget daging domba dengan penambahan daun kelor terhadap kualitas organoleptik dan Tingkat kesukaan dengan konsentrasi yang berbeda-beda.Penelitian ini menggunakan metode experimental dengan Rancangan Acak Lengap (RAL) pola non factorial dengan 4 perlakuan 5 ulangan yaitu P0(0% daun kelor),P1(5% daun kelor),P2(10% daun kelor) dan P3(15% daun kelor).Parameter yang diamati adalah rasa,aroma,warna.Hasil penelitian ini dapat disimpulkan bahwa penambahan daun kelor pada nugget daging domba tidak memberikan pengaruh nyata terhadap uji organoleptik (P>0.05).
Co-Authors Alwi Rahmat Hulu Anwar Suhut Armaniar Armaniar Fachrina Wibowo Fachrina Wibowo Fhariza Alifiansyah Damanik Indra Irawan Johan Heinze Jun Liani Andwi M Tilana Kabul Warsito Kabul Warsito Kabul Warsito Khairunnisa Khairunnisa Krisna Yudha Media Agus Kurniawan Muhammad Aris Muhammad Rinaldi Namira Sinarta Purba Syaiful Nasri Matondang Syaiful Nasri Matondang