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All Journal 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.
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%.
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.
EFISIENSI PEMANFAATAN TEKNOLOGI UNTUK PENINGKATAN KUALITAS DAGING SAPI DI RUMAH POTONG HEWAN KOTA MEDAN Fhariza Alifiansyah Damanik; Nur Asmaq
Journal of Innovation Research and Knowledge Vol. 5 No. 4: September 2025
Publisher : Bajang Institute

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Abstract

Penelitian ini bertujuan untuk menganalisis efisiensi pemanfaatan dua teknologi pemotongan, yaitu metode stunning dan Box Mark 4, terhadap kualitas daging sapi di Rumah Potong Hewan (RPH) Kota Medan. Parameter yang digunakan meliputi warna, tekstur, bau, serta total cemaran bakteri (TPC, E. coli, Salmonella, dan Coliform). Hasil menunjukkan bahwa teknologi Box Mark 4 secara signifikan menghasilkan daging dengan warna lebih cerah, tekstur lebih kenyal, aroma lebih segar, serta tingkat kontaminasi mikroba yang lebih rendah dibanding stunning. Hasil ini juga sejalan dengan beberapa penelitian terdahulu mengenai pentingnya proses penyembelihan yang cepat dan higienis dalam menjaga kualitas daging. Disimpulkan bahwa teknologi Box Mark 4 lebih efisien dalam menjaga mutu dan keamanan daging sapi di RPH.
PENGARUH PENAMBAHAN EKSTRAK BUNGA TELANG TERHADAP KADAR ANTIOKSIDAN DAN NILAI HEDONIK PADA PERMEN JELLY SUSU KAMBING Jun Liani Andwi M Tilana; Nur Asmaq
Journal of Innovation Research and Knowledge Vol. 5 No. 4: September 2025
Publisher : Bajang Institute

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Abstract

This study aimed to determine the effect of butterfly pea flower (Clitoria ternatea L.) extract addition on antioxidant content and hedonic value of goat milk jelly candy. The research used a Completely Randomized Design (CRD) with 5 treatment levels: P0 (0%), P1 (3%), P2 (6%), P3 (9%), and P4 (12%) butterfly pea extract with 4 replications. Parameters tested included antioxidant activity using DPPH method and hedonic test (aroma, color, taste, texture) with 25 panelists. Results showed that butterfly pea extract addition significantly affected (P<0.01) antioxidant activity and all hedonic parameters. The lowest IC₅₀ value (highest antioxidant activity) was obtained in P4 treatment at 64.70 μg/ml. The highest hedonic values for aroma and texture were in P3 (3.43 and 4.58), color in P4 (4.58), and taste in P4 (3.01). The study concluded that butterfly pea extract addition can increase antioxidant activity and consumer acceptance of goat milk jelly candy
PENGARUH PERENDAMAN INFUSA DAUN RUKU RUKU (Ocimum tenuiflorum L.) TERHADAP SIFAT FISIK DAN KIMIAWI DAGING SAPI Krisna Yudha; Nur Asmaq
Journal of Innovation Research and Knowledge Vol. 5 No. 4: September 2025
Publisher : Bajang Institute

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Abstract

Penelitan ini bertujuan untuk mengetahui pengaruh perendaman infusa daun ruku-ruku (Ocimum tenuiflorum L.) terhadap sifat fisik dan kimiawi daging sapi.penelitian ini menggunakan daging sapi dan infusa daun ruku-ruku dengan konsentrasi 10%, 20%, dan 30% dengan lama perendaman 1 jam. Pnelitian ini terdiri atas 4 perlakuan P0 = kontrol atau tanpa perlakuan, P1 = 10% larutan infusa daun ruku ruku, P2 = 20% larutan infusa daun ruku dan P3 = 30% larutan infusa daun ruku-ruku dengan 5 pengulangan. Variable yang diukur adalah daya ikat air, kadar protein dan kadar antioksidan. Data yang diperoleh dianalisis menggunakan rancangan acak lengkap (RAL) dan dilanjutkan dengan uji Duncan's Multiple Range Test (DMRT). Hasil penelitian ini menunjukkan bahwa daya ikat air daging sapi yang di rendam dengan larutan infusa daun ruku-ruku mengalami penurunan berkisar antara 54,49 - 47,58 %, kadar protein mengalami penurunan berkisar antara 21,472 - 18,92 % dan kadar antioksidan mengalami peningkatan 121367,5 - 6907,47 % ppm. Dapat disimpulkan bahwa perendaman infusa daun ruku-ruku berpengaruh tidak nyata (P>0,05) terhadap daya ikat air dan berpengarun nyata (P<0,05) terhadap kadar protein dan aktifitas antioksidan
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i2.8082

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i2.8083

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 Fachrina Wibowo Fhariza Alifiansyah Damanik Indra Irawan Johan Heinze Jun Liani Andwi M Tilana Kabul Warsito Kabul Warsito Khairunnisa Khairunnisa Krisna Yudha Media Agus Kurniawan Muhammad Rinaldi Namira Sinarta Purba