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All Journal Jurnal Pertanian Agros Stock Peternakan East Asian Journal of Multidisciplinary Research (EAJMR) Journal of Pharmaceutical and Sciences. Proceedings of The International Conference on Computer Science, Engineering, Social Sciences, and Multidisciplinary Studies
Asmaq, Nur
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Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Veterinary

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KADAR AIR DAN NILAI PH DAGING DOMBA DENGAN PENAMBAHAN DAUN KELOR (Moringa leifra) Asmaq, Nur; Warsito, Kabul; Pasaribu, Anisa Hafsari
STOCK Peternakan Vol 6, No 2 (2024): Stock Peternakan
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/sptr.v6i2.1552

Abstract

Daging domba merupakan pangan hewani yang masih sangat mudah rusak karena mengandung kadar protein yang tinggi. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan daun kelor (Moringa oleifra) terhadap kadar air dan nilai pH daging domba. Daun kelor (Moringa oleifra) merupakan tanaman tropis yang mudah tumbuh di daerah tropis seperti Sumatera Utara. Tanaman ini memiliki kandungan antikanker dan antioksidan yang dapat digunakan sebagai salah satu bahan alami yang dapat mempertahankan dan meningkatkan kualitas nugget daging domba. Pada penelitian ini menggunakan daun kelor dan daging domba yang diolah menjadi nugget. Penelitian ini menggunakan metode eksperimental dengan Rancangan Acak Lengkap dengan 4 perlakuan dan 4 ulangan. Hasil pada penelitian ini menunjukkan bahwa pemberian daun kelor pada pembuatan nugget memberikan pengaruh yang signifikan (P0,05) terhadap kadar air (52,88%) dan nilai pH (6,2). Kesimpulan pada penelitian ini adalah pemanfaatan daun kelor dalam pengolahan daging domba menjadi nugget sangat efektif untuk menurunkan kadar air produk.
Training on Making Lamb Meat Nuggets with the Addition of Moringa Leaves (Moringa Leifra) Asmaq, Nur; Warsito, Kabul; Matondang, Syaiful Nasri; Suhut, Anwar
East Asian Journal of Multidisciplinary Research Vol. 2 No. 12 (2023): December 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/eajmr.v2i12.7558

Abstract

Livestock products are products that have high nutritional value, namely protein, fat, water and micromolecules. One of the livestock products consumed by the public is meat. Meat tends to have a very short time in storage, namely only 1-3 hours before it spoils or becomes contaminated with bacteria. Bacterial contamination is very dangerous for consumers because it can cause several diseases such as diarrhea. Processed livestock products such as nuggets can be preserved using natural ingredients, one of which is Moringa leifra leaves. This plant contains antimicrobial and antioxidant properties which can maintain the quality of the product to remain good or at least extend the life of the product. This horticultural plant is very well known by the public, especially mothers and women who like to cook. Usually, this plant is used as a vegetable. The people in Bulu Cina Village are breeders who sell live, unprocessed sheep. Farmers do not yet know how to develop livestock businesses, such as opening catering or businesses that process sheep meat such as nuggets. Increasing public knowledge about preserving meat nuggets using Moringa leaves is very much needed in order to extend and maintain good product quality, especially microorganisms. This activity can be given to women, both teenagers, adults and housewives who are members of the PKK or not.
PERBANYAKAN VEGETATIF TUNAS MIKRO ANGGREK DENDROBIUM (Dendrobium sp) SECARA IN VITRO DENGAN PEMBERIAN BAP DAN ARANG AKTIF Wibowo, Fachrina; Armaniar, Armaniar; Asmaq, Nur
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.
Uji kandungan nutrisi nugget daging domba dengan pemanfaatan daun kelor Asmaq, Nur; Warsito, Kabul; Matondang, Syaiful Nasri; Suhut, Anwar
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 Matondang , Syaiful Nasri; Asmaq, Nur
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) Aris, Muhammad; Asmaq, Nur
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.
Sustainable Coffee Agroforestry Development in Rural Indonesia: Impacts on Community Income, Ecosystem Services, and Food Security in Buluh Mario Village, Sipirok District Warsito, Kabul; Asmaq, Nur; Irawan, Indra; Hutabarat, Diki Wahyudi; Saputra, Dony; Manullang, Tawanli
Proceedings of The International Conference on Computer Science, Engineering, Social Science, and Multi-Disciplinary Studies Vol. 1 (2025)
Publisher : CV Raskha Media Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64803/cessmuds.v1.67

Abstract

This community service program implements an Arabica coffee agroforestry system in Buluh Mario Village through two main phases: (1) Participatory Rural Appraisal (PRA) survey to identify local potential and challenges, and (2) socialization and training based on Participatory Agricultural Extension Methodology (PAEM) covering Good Agricultural Practices (GAP), shade tree management, land conservation, and specialty coffee marketing. Results demonstrate high biophysical potential of Buluh Mario Village and very positive community response. Conclusion: the synergy between land suitability and community readiness establishes a strong foundation for sustainable coffee agroforestry development that improves farmer livelihoods while preserving ecosystem integrity.
Co-Authors Aris, Muhammad Armaniar, Armaniar Dony Saputra Fachrina Wibowo, Fachrina Hutabarat, Diki wahyudi Indra Irawan Manullang, Tawanli Matondang , Syaiful Nasri Matondang, Syaiful Nasri Pasaribu, Anisa Hafsari Suhut, Anwar Warsito, Kabul