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Novian Wely Asmoro
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Fakultas Pertanian, Jl. Letjend Sujono Humardhani No 1, Jombor, Sukoharjo 57521 Jawatengah, Indonesia
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AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian
Published by Universitas Veteran Bangun Nusantara
ISSN : 25800345     EISSN : 2580748X     DOI : 10.32585/ags.v3i2.544
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Materials Science & Nanotechnology
Agrisaintifika is a scientific journal that embodies scientific articles for researchers in the field of agricultural sciences (covering the field of agribusiness, agrotechnology, food, and animal husbandry) so that it can be used as a media publication of research results.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Bumi dan Planet (Lain-Lain)
Articles 10 Documents
 1 
Search results for , issue "Vol 1, No 1 (2017): Agrisaintifika" : 10 Documents clear
Kualitas Viskositas Dan Kekuatan Gel Gelatin Kulit Domba Yang Dihidrolisis Mengunakan Larutan NaOH Yuniarti Dewi Rahmawati; Muhamad Hasdar
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 1 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i1.41

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas viskoitas dan kekuatan gel gelatin kulit domba yang hidrolisis menggunakan larutan NaOH. Penelitian ini mengunakan kosentasi larutan NaOH (1%, 2%, 3%, 4% dan 5% b/v) dengan lama perendaman 3  jam. Desain penelitian mengunakan rancangan acak lengkap pola searah. Kualitas viskositas terbaik dengan nilai 2,35 ± 0,03 cP dan kualitas kekuatan gel terbaik dengan nilai 123,26 ± 0,63 bloom. Kualitas viskositas dan kekuatan gel pada penelitian ini masih memenuhi syarat GMIA. Kata kunci : gelatin, kekuatan gel, kulit domba, NaOH, viskositas
Strategi Kemitraan Antara KUD Musuk Dengan Peternak Dalam Meningkatkan Pendapatan Dan Kesejahteraan Peternak Sapi Perah Di Kabupaten Boyolali Nugraheni Retnaningsih; Joko Setyo Basuki
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 1 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i1.32

Abstract

This study aims to determine whether the strategic partnerships between cooperatives Musuk with dairy farmers in terms of attitudes, opinions, and perceptions of farmers has been running effectively to increase the income and welfare of dairy farmers in the sub-district Musuk, Boyolali. The method used is a case study that analyzed descriptively based on the Likert scale. Analysis of  partnership strategy is done by using the measurements of Likert Scale. Data were collected using questionnaires, classified, scoring, tabulated, analyzed, and then interpreted to determine the partnership strategy implemented. The results of the analysis of strategic partnerships between cooperatives Musuk with dairy farmers said to be effective, because the values obtained on a Likert scale of 71%.Keywords: Strategi Partnership, KUDMusuk, Dairy farmers
The effect of Consumption of Black Sorbean Tempe against Blood Plasma Amino Acid Profiles of Rats Nurrahman Nurrahman
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 1 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i1.37

Abstract

Tempe is a food derived from plant materials that have a high-quality protein, easy to digest and low anti-nutritional. This study aims to determine the effect of the consumption of black soybean tempe against blood plasma amino acid profiles of rats. A total of 20 rats were grouped into 5 (five). Rats were placed in individual cages and room temperature (25 - 27oC). Maintained for 30 days of each group were treated with the standard feeding and feed plus black soybean tempe flour (25, 50, 75 and 100% instead of casein). On day 31, as many as 20 rats as much as 1 ml of blood is taken. Obtained blood plasma was separated to be used for the analysis of amino acid profile. The results showed that there were 14 types of amino acids  detected in the blood plasma. The highest amino acid was glutamic acid and the lowest was glutamine. Consumption of black soybean tempe increased blood plasma amino acid levels.
Pengaruh Penambahan Eceng Gondok dan Limbah Cair Pengolahan Tahu Pada Produksi Biogas Terhadap Kualitas Fisik dan Kimia Sludge Ludfia Windyasmara; Kunty Novi Gamayanti
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 1 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i1.33

Abstract

Penelitian ini bertujuan untuk mengetahui kandungan pupuk organik dari sludge biogas dengan bahan dasar feses sapi dengan penambahan eceng gondok (Eichornia crassipes) yang berbeda dan penggunaan limbah cair pengolahan tahu sebagai pengencer. Penelitian ini terdiri dari tiga perlakuan untuk perlakuan control (P0), perlakuan pertama (P1) dan perlakuan kedua (P2), dengan perbandingan eceng gondok 0%, 2,5% dan 5%. Parameter yang diamati meliputi pH sludge, temperatur sludge, temperature dan kelembaban lingkungan, analisis kadar air, bahan organik, N, P dan K. Data yang diperoleh dihitung dengan analisis variansi rancangan acak lengkap pola searah dan apabila menunjukkan perbedaan dilanjutkan uji brda mean Duncan’s New Multiple Range Test. Hasil penelitian menunjukkan bahwa perlakuan perbedaan komposisi eceng gondok mempunyai pengaruh yang tidak nyata (P>0,05) terhadap pH sludge, temperatur sludge, temperature dan kelembaban lingkungan, analisis kadar air, bahan organiK, N, P dan K. Kandungan N, P dan K menunjukkan kecenderungan meningkat dengan meningkatnya volume eceng gondok. Hasil rata-rata N, P, K, C/N rasio, BOD dan COD sludge  adalah 0,72±0,57 (P0), 0,87±0,78 (P1), 0,85±0,25 (P2) rata-rata kadar N, 0,25±0,14 (P0), 0,24±0,22 (P1), 0,38±0,32 (P2) rata-rata kadar P, 0,36±0,11 (P0), 0,44±0,14 (P1), 0,63±0,32 (P2) rata-rata kadar K. Kesimpulan yang dapat digunakan sebagai sumber bahan baku biogas menghasilkan pupuk organik yang dapat membantu mengembalikan kondisi kesuburan tanah.
Upaya Peningkatan Kualitas Daging Ayam Broiler Melalui Pemberian Ekstrak Meniran Puji Astuti; Heru Suripta; Lusia Risyani PM
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 1 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i1.38

Abstract

This research was conducted to evaluate the effects of extracts Phyllanthus niruri extracted with water and methanol as a substitute for commercial feed additive to determine the impact on the meat quality of broilers. The research use 200  broilers  which were devided  into four treatments and four replication: 1) Control, broilers were given drinking water without Phyllanthus niruri extract,  2) broilers were given  feed additive commercially (bacitracin), 3) broilers were given methanol extract   as much as  40 mg / l; and 4) broilers were given water extract  as much as of 40 mg / l of drinking water. Each replication consisted of  10  broilers. At the end of the research, four  broilers from each treatment were cut. The research used the completely randomized design. The variables observed were  performance (feed intake, body weight gain and feed conversion), characteristics of the carcass (carcass percentage, meat and bone ratio, and percentage of abdominal fat), and the quality of the meat (fat, cholesterol, and unsaturated fatty acids). Data were analyzed variance analysis. The results showed that feed consumption (84,80 vs 89,31; 89,16; 9163 g/head/day), body weight gain (55,87 vs 59,57; 59,34; 59,70 g/head/day), carcass characteristics, and meat quality were influenced by Phyllanthus niruri extract. Water extracts provide better meat quality than the methanol extract.
Pengaruh Oksigen Pada Akumulasi Poly Hydroxy Alkanoates (PHA) M Khoiron Ferdiansyah
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 1 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i1.34

Abstract

Polyhydroxyalkanoates (PHA) adalah salah satu contoh dari bioplastik. PHA disintesis oleh bakteri sebagai karbon atau komponen simpanan energi ketika jumlah intake karbon berlebihan dan beberapa nutrisi seperti nitrogen, phospor, dan oksigen dalam kondisi yang terbatas. Pemberian aerasi oksigen sangat mempengaruhi produksi dan akumulasi PHA. Tingkat aerasi oksigen yang rendah akan meningkatkan konsentrasi PHA. Penetapan suplai oksigen pada batas level tertentu yang tepat akan dapat meningkatkan produktivitas atau akumulasi PHA, tanpa mengganggu pertumbuhan mikroorganismeKata kunci: polyhydroxyalkanoates, bioplastik, oksigen, bakteri
Diversifikasi Produk Tepung Pati Garut (Maranta arundinaceae, Linn.) Menjadi Sohun Sri Hartati; Sartono Putro
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 1 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i1.39

Abstract

AbstrakBerbagai upaya telah dilakukan untuk mengatasi permasalahan terhadap tingginya ketergantungan impor terigu, salah satunya adalah mengembangkan tepung umbi-umbian yang ada di wilayah Nusantara. Diantara umbi potensial adalah garut terutama tepung pati garut. Tujuan penelitian ini adalah divesrsifikasi tepung pati garut menjadi produk sohun. Umbi garut dibuat tepung pati garut, selanjutnya dibuat sohun. Parameter sohun yang dibuat diuji meliputi penentukan rasio pati dan air untuk gelatinisasi, penentuan rasio pati tergelatinasi dengan pati kering, penentuan cara gelatinasi serta pengujian total cooking loss dan uji sensoris terhadap sohun yang dihasilkan. Pengembangan produk tepung pati garut menjadi sohun menunjukkan bahwa proses pembuatan sohun dengan bahan utama tepung pati garut memerlukan rasio pati dengan air adalah 1:8, rasio pati yang digunakan gelatinasi dan pati kering 1: 11 serta proses pemasakan dengan pengukusan. Sohun yang diproduksi dari tepung pati garut meskipun berbeda dengan sohun komersial namun miliki rasa yang diterima konsumen dan total cooking loss (6,4249 %) yang memenuhi persyaratan sohun. Tepung pati garut potensial untuk diversifikasi pangan menjadi produk sohun.
Effect of Gum Ashitaba (Angelica keiskei) on Slaughter Weights, Carcass Weights and Physical Quality of Broiler Meat Mizan Azharis; Dina Oktaviana; Mashur Mashur
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 1 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i1.35

Abstract

Ashitaba (Angelica keiskei) is an herbal plant that has many functions for the body. The purpose of this study to determine the increase in slaughter weight, carcass weight and physical quality of broiler meat. This study used 20 broiler chickens were grouped into 4 groups and each consisting of five chickens. The study design is completely randomized design (CRD) with design Randomized Post Test Only Control Group Design. The real difference between treatments was tested further using Duncan test. The study consists of four treatment that P1 (negative control without given any treatment, P2 ( positive control treatment with vitamin, antibiotics, vaccines and supplements), P3 (sap Ashitaba 2 ml/liter of water, and P4 (sap Ashitaba 4 ml/liter of water). The results showed that administration of sap Ashitaba a dose of 2 ml/liter can improve pH (p <0.05) but did not affect slaughter weight, carcass weight, water holding capacity and cooking losses broiler meat. Key word: Broilers, Gum Ashitaba, Carcass, Physical Quality of the Meat
Perbandingan Warna Tepung Suweg Fase Dorman dan Vegetatif Secara Instrumental dan Sensoris Umar Hafidz Asy’ari Hasbullah; Rini Umiyati
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 1 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i1.40

Abstract

The color of the flour has an important role because it will happen to the resulting derived product. This study was to compare the color of suweg flour produced from the dormant and vegetative phases in instrumental and sensory. Instruments using Chromameter. Parameters observed from L *, a *, b *, chroma, and hue degrees. Sensory testing uses a rank test of color preferences, brown color and color brightness. The results showed significant differences in L *, a *, b *, and chroma values between dormant and vegetative phase flours. The degree value of hue was not significantly different between the two treatments. Panellists stated 100% liked the color of the dormant flour stage than vegetative.Additionally, the color of the vegetative phase flour was assessed by more than 80% of the panelists claiming to be more brown and more than 90% of the panelists stated darker than dormant. Pearson correlation test results show that there are correlation in some parameter of instrument and sensory. Keywords: suweg flour, color, dormant, vegetative, chroma, hue
Strategi Bersaing Keripik Singkong Cap Gerus Produksi UKM Sumekar Pratiwi Kabupaten Tuban Mohamad Harisudin Mahfud; Setyowati Setyowati; Nizar Utami
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 1 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i1.36

Abstract

This research aim to assess the determinants of success of Cassava Chips Gerus, assess the competitive position of Cassava Chips Gerus, and formulate the alternative strategies for SME Sumekar Pratiwi in order to market their products. The basic method used in this research is descriptive analytic. Subject of this research is determined purposively. The data used in this study are primary and secondary data. This study used Competitive Profile Matrix (CPM) as its analysis data method. The result shows factors that determined the success of cassava chips Gerus brand. Based on CPM analytic, the product of cassava chips Gerus brand (3.116) occupies the second position in comparison to its competitors, namely cassava chips C (2.058) and cassava chips D (1.655). Cassava chips B (3,171) occupies the first position. Alternative competitive strategy that can be applied to the cassava chips Gerus is to promote the brand Gerus brand through sales-force promotion, conduct product positioning to create the image of quality products: that taste more savory, has the most recognized brands, more attractive label design and label information is more informative, and benchmark color, taste of the final product after the meal and set prices quantity discounts to final consumersKey words: Cassava Chips, Competitive Profile Matrix, Competitive Strategy

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