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All Journal Bantara Journal of Animal Science Science Contribution to Society Journal Aves : Jurnal Ilmu Peternakan
Samur, Salnan Irba Novaela
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Pelatihan Pemanfaatan Kotoran Sapi sebagai Pupuk Organik Esti, Risma Novela; Samur, Salnan Irba Novaela
Kontibusi: Jurnal Kontribusi Kepada Masyarakat Vol 4 No 2 (2024): December, Science Contribution to Society Journal
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/scs.v4i2.4075

Abstract

The allocation of subsidized fertilizer has significantly decreased compared to the amount proposed by the local government, due to the global increase in fertilizer prices. On the other hand, some farmers in Gedog Village have livestock, particularly cattle, but the manure from these animals has not been optimally utilized. Therefore, there is a need for training on composting cattle manure. The purpose of this training is to provide farmers and livestock owners with the knowledge and skills to process cattle manure into beneficial compost. The implementation method of this activity includes socialization and hands-on practice in managing cattle manure waste. The results of this community service activity through training show an increase in public awareness of the importance of processing cattle manure into compost. The process of producing organic fertilizer has yielded positive results, in line with expectations.
UJI ORGANOLEPTIK YOGHURT DARI SUSU KAMBING PE (PERANAKAN ETAWA) DENGAN SUBSTITUSI KAYU MANIS (CINNAMOMUM VERUM) Anwar, Muhammad Misbakhul; samur, salnan irba novaela; moeis, edya moelia
AVES: Jurnal Ilmu Peternakan Vol. 18 No. 1 (2024): Juni 2024
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/aves.v18i1.4312

Abstract

This study evaluates the effect of adding cinnamon on the organoleptic quality of yogurt made from Peranakan Etawa (PE) goat milk. A Completely Randomized Design (CRD) method was used to manage variations between samples, and Analysis of Variance (ANOVA) was employed to determine significant differences between treatments. The findings revealed no statistically significant differences in organoleptic aspects such as visual appearance, aroma, color, and texture. However, panelists preferred yogurt with 2.5% cinnamon, indicating that this concentration may enhance the sensory appeal of yogurt by imparting a warm aroma and sweet flavor. The results suggest that while no significant differences were observed, the addition of cinnamon at this level can improve the overall sensory experience. Future research is recommended to explore a wider range of cinnamon concentrations and different types of cinnamon, as well as using a larger and more diverse panel to obtain more representative data.
KARAKTERISTIK ORGANOLEPTIK KOMPOS BERBAHAN DASAR LIMBAH BAGLOG JAMUR TIRAM DAN KOHE KAMBING hadi, m syamsul; widyasworo, agustina; samur, salnan irba novaela
AVES: Jurnal Ilmu Peternakan Vol. 18 No. 1 (2024): Juni 2024
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/aves.v18i1.4313

Abstract

The purpose of this research is to explore the production of compost from goat manure with the addition of oyster mushroom substrate (baglog) and EM4. Composting is an effective method of recycling organic waste and improving soil fertility, making it a vital aspect of sustainable agriculture. This study focuses on determining the best mixture of goat manure and baglog in producing high-quality compost, which could serve as an alternative to chemical fertilizers. The research method utilized involved distributing questionnaires to 47 panelists who were tasked with evaluating the quality of the compost based on three sensory attributes: texture, color, and odor. These attributes are critical indicators of compost maturity and usability in agricultural applications. Each treatment was repeated three times to ensure consistent and reliable results. The organoleptic (sensory) test results indicated that the best treatment was P2, which contained 50% goat manure and 50% baglog. This mixture produced compost with the most favorable characteristics in terms of texture, color, and odor compared to other treatments. The combination of organic materials appeared to complement each other well, creating a balanced compost suitable for improving soil quality and plant growth. It is recommended that future research include laboratory tests to analyze the nutrient composition of the compost more precisely. Additionally, field trials should be conducted to test the compost's effectiveness in various agricultural settings and crops, ensuring its practicality as a sustainable alternative to synthetic fertilizers
Effects of Different Local Commercial Feeds on the Performance of Layer Chickens at Zacky Farm, Blitar Bagaskara, Muhammad Zacky Putra; Samur, Salnan Irba Novaela; Rahmawati, Resti Yuliana
Bantara Journal of Animal Science Vol. 7 No. 1 (2025): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v7i1.6470

Abstract

This study assessed the Performance of layer chickens fed with different local commercial feeds at Zacky Farm. The research was conducted at Zacky Farm, Kanigoro District, Blitar Regency, from October 2024 to November 2024. An experimental research method was employed, with a Completely Randomized Design (CRD). Data analysis was performed using One-Way ANOVA, followed by Duncan's Multiple Range Test if significant differences were found. The study included four treatments: P1 (brand J commercial feed), P2 (brand D commercial feed), and P3 (brand S commercial feed). Each treatment had five replications, with five-layer chickens per replication, resulting in a total population of 75-layer chickens. The results showed significant differences (P<0.05) between treatments P1, P2, and P3 for Feed Conversion Ratio (FCR) and Feed Intake (FI), which were 2.25; 3.08; 2.23 and 116.99 g/chicken/day; 155.014 g/chicken/day; 114.52 g/chicken/day, respectively. However, no significant differences were observed (P>0,05) for Hen Day Production (HDP), which were 92.40%, 92.40%, and 91.80%. This study concludes that the best Performance was observed in treatment P3, with an FCR of 2.23, an FI of 114.52 g/chicken/day, and an HDP of 91.80%.
The Effect of Tapioca Flour Substitution with Purple Sweet Potato Flour (Ipomoea batatas Blackie) on the Organoleptic Testing of Beef Meatballs Wijayanto, Sandy; Rahmawati, Resti Yuliana; Samur, Salnan Irba Novaela
Bantara Journal of Animal Science Vol. 7 No. 2 (2025): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v7i2.7111

Abstract

The increasing demand for processed meat products has driven innovation toward offerings that are not only delicious and practical but also more nutritious. Beef meatballs are among the most popular processed meat products, but they often contain tapioca flour as a filler, which is low in fiber and antioxidants. This study aimed to evaluate the effect of substituting tapioca flour with purple sweet potato (Ipomoea batatas blackie) flour on the organoleptic quality of beef meatballs. The research was conducted in April 2025 at the laboratory of Universitas Islam Balitar using a completely randomized design (CRD) with four treatments and three replications: p0 (no substitution), p1 (10 g substitution), p2 (20 g substitution), and p3 (30 g substitution) of purple sweet potato flour. Organoleptic tests were carried out on color, aroma, taste, and texture parameters by 30 untrained panelists using a 1–4 hedonic scale. The results showed that purple sweet potato flour substitution had a significant effect (p<0.05) on all organoleptic parameters. p1 produced the highest scores for color (2.61) and taste (2.66), while the best texture was obtained in p3 (2.59). The highest aroma score was found in p0 (2.66). The trend indicated that increasing the concentration of purple sweet potato flour tended to decrease color, taste, and aroma scores, while texture tended to improve. Therefore, substitution up to 10% purple sweet potato flour was the optimal proportion that remained acceptable to consumers in terms of organoleptic aspects. This study highlights the potential use of local antioxidant-rich ingredients to enhance the functional value of processed meat products such as meatballs.
Co-Authors Anwar, Muhammad Misbakhul Bagaskara, Muhammad Zacky Putra Esti, Risma Novela hadi, m syamsul Moeis, Edya moelia Rahmawati, Resti Yuliana widyasworo, Agustina Wijayanto, Sandy