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All Journal Abdimas Dewantara JOURNAL OF SCIENCE AND SOCIAL RESEARCH Jurnal Hilirisasi IPTEKS (JHI) Eksakta : Berkala Ilmiah Bidang MIPA JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian PROSIDING: SENI, TEKNOLOGI, DAN MASYARAKAT Jurnal Embrio Journal of Livestock and Animal Health (JLAH) Jurnal Inspirasi Peternakan
Suhaemi, Zasmeli
Universitas Nahdlatul Ulama Sumatera Barat
Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Mathematics Mechanical Engineering Public Health Social Sciences Veterinary Other

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Journal : Jurnal Embrio

 1 
Manfaat Tepung Daun Salam (Syzygiumpolyanthum) Dalam Meningkatkan Kualitas Olahan Telur Itik Lokal Zasmeli Suhaemi
Jurnal Embrio Vol 8 No 02 (2015): Jurnal embrio
Publisher : Fakultas Pertanian Universitas Tamansiswa Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (127.728 KB) | DOI: 10.31317/embrio.v8i02.112

Abstract

The aimed of this study was to determine the effect of salam leaves on local duck eggs processed quality. The material used in this study were 90 local duck eggs. The variables measured were the egg cholesterol content, also the taste and aroma of salted egg. This study used an experimental method that uses a completely randomized design with 3x3 factorial and 2 replications. Its used 2 factors of treatments there A and B. For factor A were various of used salam leaves flour (10, 20, and 30 g) and factor B is various of storage time (13, 17 and 21 days). The result showed that more of the addition of flour salam leaf and the longer the storage will reduce the cholesterol content of salted egg. The most level of salam leaf flour (30 g) which storage in 21 days was the least cholesterol content, 385 mg/100 g.
Optimalisasi Kandungan Nutrisi Tepung Limbah Pembuatan Kerupuk Sanjai melalui Fermentasi dengan Ragi Sebagai Bahan Ransum Itik Alternatif Zasmeli Suhaemi
Jurnal Embrio Vol 3 No 01 (2010): Jurnal embrio
Publisher : Fakultas Pertanian Universitas Tamansiswa Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.23 KB) | DOI: 10.31317/embrio.v3i01.99

Abstract

This research was conducted to examine the effect of fermentation Sanjai’s waste meal by Yeast. The research wast to looking for best fermentation of Sanjai chip’s waste by Yeast with three level inoculum (1%, 2% and 3%) as factor A, and three long fermentation time (4, 5, and 6 days) as factor B, for gotten best crude protein of product. Its used Completed Randomized Design in factorial 3 X 3 with two replications. There was three variabels on this research;1 Crude Protein content), 2)Crude Fiber content, and 3) Dry content. The best crude protein of fermentation Sanjai’s waste meal found by using inoculum level on 3%, with time of fermentation six days. It increse from 5,02% to 9,13 % or increase 75% from base.
Kandungan HCN, Protein Kasar dan Lemak Kasar Tepung Biji Durian Fermentasi dengan Inokulum EM4 Suhaemi, Zasmeli
Jurnal Embrio Vol 2 No 01 (2009): Jurnal embrio
Publisher : Fakultas Pertanian Universitas Tamansiswa Padang

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

Abstract

In this study, we aim to examine the effect of fermentation of Durian seed meal by Effective Miroorganisms-4 (EM4). To increase protein content and decrease HCN content of Durian seed, we trait to fermented it by EM4 6% with various long fermentation time (3, 4, 5 and 6 days) as the treatment A, B, C and D. Its used Completed Randomized Design 4 X 4 replications. The variables used in this study included HCN, Crude Protein and Crude Fat content. The result showed that not significantly found on HCN and Crude Fat content, but highly significant on Crude Protein content. The best result was on durian seed meal fermented with 5 days long fermentation. The Crude Protein content raise from 3,85% to 12,22%, and HCN content decrease from 80,85 ppm to 16,62 ppm, also Crude Fat content decrease from 8,61% to 0,62%.
Co-Authors Afrijon Afrijon Aisyah Aisyah Annisa, Indah Febrina April Zahmi Devi Dianti Firdaus Firdaus Imtihan Imtihan Ineng Naini Jefri, P N Mahyudi Irgantoro MAYUASTI MAYUASTI Meita Lefi Kurnia Mistia Sari Nelzi Fati Nurlina Nurlina P.N Jefri Sabrina Sabrina Sari Gando Hayati Sayendra Safaria, S.Kom., M.Kom Siti Khairani Elhakim Suhendra, Rafi Syahrial, Syahrial Titi Sumarni Wartis Anwar Yusmanidar Yusniati Yusniati Z, Yulia Rahmawati Zahanis Zahanis Zulkarnaini Zulkarnaini Zulmardi Zulmardi