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Sari Suryanah
Fakultas Peternakan, Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Engineering Veterinary Other

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Uji organoleptik, jamur, dan pH silase rumput pakchong yang diberi suplemen organik cair herbal Ise Rahmawati; Nilawati Widjaja; Syifa Nurjannah; Sari Suryanah; Hilman Permana
Composite : Jurnal Ilmu Pertanian Vol 6 No 2 (2024): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v6i2.696

Abstract

Pakchong grass is a high-yielding forage that has good quality and can be used as silage. The research aims to determine the physical quality, fungi, and pH of pakchong grass silage with the addition of herbal SOC. The variables observed were color, aroma, texture, taste, fungi, and pH. This research was carried out in Pulosari Village, Pangalengan District, Bandung Regency, West Java. This research used experimental methods and a Completely Randomized Design (CRD), consist of 4 treatments and 5 replications, namely: P1 = Pakchong grass + 1% herbal SOC, P2 = Pakchong grass + 3% herbal SOC, P3 = Pakchong grass + 5% herbal SOC, and P4 = Pakchong grass + 7% herbal SOC. The results showed that it had a significant effect on color, aroma, texture, taste, and fungi but had no significant effect on the pH of the silage. The higher the level of herbal SOC given, the more the quality decreases. The addition of 1% herbal SOC produced pakchong grass silage with the best physical, fungi, and pH qualities.
Analisis kadar abu, karbohidrat dan lemak telur asin oven pada berbagai tingkat suhu pengovenan Triana Ulfah; Nilawati Widjaja; Sari Suryanah; Syifa Nurjannah
COMPOSITE : Jurnal Ilmu Pertanian Vol. 8 No. 1 (2026): Januari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v8i1.977

Abstract

This study aims to evaluate the impact of varied oven drying temperatureson the chemical quality, or proximate composition, of salted eggs, specificallyfocusing on the ash, fat, and carbohydrate content. Furthermore, the researchidentified the optimal treatment temperature to yield the best quality salted eggs. Theresearch employed an experimental method utilizing a Completely RandomizedDesign (CRD) with four treatment groups: P0 (control, no oven drying), P1 (70°C for6 hours), P2 (80°C for 6 hours), and P3 (90°C for 6 hours). Each treatment wasreplicated five times (n=5), using 10 duck eggs per replicate. The data obtained(percentage of ash, fat, and carbohydrate content) were analyzed using Analysis ofVariance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) when asignificant treatment effect was observed. The results indicated that the oven dryingtemperature significantly affected (P < 0.05) the ash, fat, and carbohydrate contentof the salted eggs. Oven drying at 90°C was proven to yield salted eggs with the bestchemical composition, as evidenced by optimal ash, fat, and carbohydrate levels.
Co-Authors Hilman Permana Ise Rahmawati Nilawati Widjaja Nilawati Widjaja Syifa Nurjannah, Syifa Triana Ulfah