Article Per Year (5 Year)
p-Index From 2021 - 2026
1.925
P-Index
This Author published in this journals
All Journal Techno-Fish Journal La Lifesci Journal of Universal Community Empowerment Provision Student Scientific Creativity Journal Jurnal Ilmiah Dan Karya Mahasiswa Mohuyula : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Innovation Multidisipliner Research JARI : Jurnal Akuakultur Rawa Indonesia
Tusaban, Tusaban
Universitas Muhammadiyah Gorontalo
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
Analisis Proksimat Pakan Ikan Nila Berbasis Tepung Udang Rebon dan Tepung Azolla Renaldy Ruslan Manampa; Tusaban Tusaban; Dewi Shinta Achmad; Nur Jihan Fareranty Piu
Jurnal Ilmiah Dan Karya Mahasiswa Vol. 4 No. 3 (2026): Juni : JURNAL ILMIAH DAN KARYA MAHASISWA (JIKMA)
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jikma.v4i3.4610

Abstract

Feed quality determines the nutritional adequacy and economic efficiency of Nile tilapia culture, while dependence on conventional ingredients continues to increase production costs. This study evaluated the proximate composition of experimental feeds formulated with rebon shrimp meal (Acetes indicus) and Azolla meal as locally available animal- and plant-protein ingredients. A completely randomized design with four treatments and three replications was applied. The formulations consisted of P1 (75% rebon shrimp meal and 0% Azolla meal), P2 (50% and 25%), P3 (25% and 50%), and P4 (0% and 75%); each diet also contained 15% corn meal and 10% tapioca flour. Crude protein, moisture, ash, crude fat, and crude fiber were analyzed, followed by one-way analysis of variance and a 5% least significant difference test. Feed formulation significantly affected protein, moisture, ash, and fat, but not crude fiber. P1 produced the highest protein (18.20%) and ash (11.13%), whereas P2 produced the highest fat (5.80%) and the lowest moisture (1.49%). Crude fiber ranged from 2.97% to 3.65%. All treatments met the evaluated limits for moisture, ash, and crude fiber, and only P1 and P2 met the minimum fat criterion. However, no formulation reached the minimum 25% protein requirement for grow-out tilapia feed. Rebon shrimp meal and Azolla meal therefore have practical potential as local feed ingredients, but their proportions and processing must be optimized, particularly through protein enrichment, controlled Azolla pretreatment, and adjustment of energy-binding ingredients before biological feeding trials are conducted.
Pengembangan Produksi Abon pada Mitra A2N Gorontalo melalui Penerapan Teknologi Pengeringan Spinner Tusaban Tusaban; Nur Jihan Fareranty Piu; Sari Rahmawati; Dewi Shinta Achmad; Mohamad Ervandi; Widiyastuti Ardiansyah; Wahyu Sulistyo
Mohuyula : Jurnal Pengabdian Kepada Masyarakat Vol 5, No 1 (2026): Juni
Publisher : Universitas Muhammadiyah Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31314/mohuyula.5.1.43-50.2026

Abstract

UMKM pengolahan abon skala rumah tangga masih menghadapi kendala pada tahap penirisan dan pengeringan yang dilakukan secara manual, sehingga proses produksi membutuhkan waktu lama, kadar minyak produk relatif tinggi, tekstur belum seragam, dan daya simpan terbatas. Kegiatan pengabdian ini bertujuan mengoptimalkan produksi abon pada Mitra A2N Gorontalo melalui penerapan teknologi pengeringan sentrifugal berupa alat spinner. Metode kegiatan menggunakan pendekatan Participatory Action Research yang melibatkan mitra dalam identifikasi masalah, sosialisasi teknologi, pelatihan dan praktik pengoperasian, penerapan alat dalam produksi, serta pendampingan dan evaluasi keberlanjutan produksi. Hasil kegiatan menunjukkan bahwa penggunaan spinner mampu menurunkan waktu pengolahan 2 kg abon dari sekitar empat jam menjadi sekitar satu jam. Produk abon yang dihasilkan menjadi lebih kering, teksturnya lebih seragam, kadar minyak berkurang, dan proses produksi lebih efisien. Selain itu, keterampilan mitra dalam mengoperasikan, membersihkan, dan merawat alat mengalami peningkatan. Kegiatan ini juga menghasilkan model pendampingan berbasis integrasi teknologi tepat guna, pelatihan operasional, penerapan prosedur kerja, dan evaluasi produksi berkelanjutan. Dengan demikian, penerapan spinner bermanfaat dalam meningkatkan efisiensi, mutu, dan kemandirian produksi abon. Pengembangan lanjutan perlu dilakukan melalui uji daya simpan berkala, penguatan standar operasional, perbaikan pengemasan, dan pendampingan pemasaran.
Effectiveness of Phytobiotic Supplementation as a Feed Additive Widiastuti Ardiansyah; Tusaban Tusaban; Dewi Shinta Achmad
Journal La Lifesci Vol. 6 No. 5 (2025): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The rearing of Mojosari ducks in Indonesia has become increasingly important as an alternative source of animal protein. However, the high cholesterol content in duck meat presents a challenge to its consumption. This study aims to evaluate the effect of turmeric supplementation in feed on cholesterol levels in the liver, blood, and meat of Mojosari ducks, as well as the organoleptic quality of the resulting meat. The experiment utilized a factorial Randomized Completely Block Design (RCBD), where ducks were divided into four treatment groups based on turmeric dosage: 0%, 6%, 8%, and 10%. Parameters measured included cholesterol levels in the liver, blood, and meat, as well as organoleptic assessments of taste, aroma, texture, color, and tenderness of the meat. The results indicated that turmeric supplementation significantly reduced cholesterol levels in the liver, blood, and meat of the ducks, with the 8% and 10% turmeric groups showing the lowest cholesterol levels. Turmeric supplementation also improved the tenderness and color quality of the duck meat, although no significant differences were observed in taste and aroma. The reduction in cholesterol levels suggests the potential of turmeric as an effective feed additive for producing healthier duck meat that is more appealing to consumers. These findings have implications for the development of feed based on natural ingredients that can enhance duck meat quality and support the sustainability of the duck farming industry in Indonesia.
Co-Authors Andi Pernanda Ardiansyah, Widiastuti Dewa Oka Suparwata Dewi Shinta Achmad Dewi Shinta Achmad Dewi Shinta Achmad Ervandi, Mohamad Indri Afriani Yasin Moh Fahri Mohammad Ilyas Yunus Muh. Firyal Akbar Muhammad Kelvin S. Pontoh Nur Jihan Fareranty Piu Nur Jihan Fareranty Piu Nur Jihan Fareranty Piu Renaldy Ruslan Manampa Rosyikhul F.S M Nango Sari Rahmawati Sri Gita Tamai Susan Mokoolang Wahyu Sulistyo Widiastuti Ardiansyah Widiastuti Ardiansyah Widiyastuti Ardiansyah Wiwid Widianto