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Jurnal Ilmiah Fillia Cendekia
Published by Universitas Islam Kadiri
ISSN : 25025597     EISSN : 25986325     DOI : -
Core Subject : Health, Science, Education,
Immunology & microbiology Veterinary Other
Jurnal Ilmiah Fillia Cendekia is a scientific journal that was published in 2016, this journal contains scientific writings, summaries of research results, discussion of literature and articles on community service information related to the field of animal husbandry.
Arjuna Subject : -
Articles 180 Documents
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ANALISIS USAHA AGRIBISNIS PAKAN KONSENTRAT PENGGEMUKAN RUMINANSIA DI UD BAROKAH KABUPATEN TULUNGAGUNG Ahsin Daroini; Dwi Herlina
Jurnal Ilmiah Fillia Cendekia Vol 1 No 2 (2016): Jurnal Ilmiah Filia Cendekia
Publisher : Universitas Islam Kadiri

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Abstract

UD Barokah merupakan usaha dagang yang bergerak dalam bidang usaha agribisnis pakan konsentrat penggemukan ruminansia. Usaha tersebut berjalan selama tiga tahun namun belum pernah melakukan analisis finansial sehingga perlu di lakukan pengarahan kepada pemilik agar mengetahui sejauhmana prospek usaha kedepan untuk dapat dilakukan evaluasi ketika sebuah usaha akan terus dijalankan dan dikembangkan. Tujuan penelitian ini untuk mengetahui analisis kelayakan usaha di UD Barokah, kabupaten tulungagung. Penelitian dilaksanakan di UD Barokah, Desa Sumberjo Kulon Kecamatan Ngunut Kabupaten Tulungagung. Penelitian ini dilakukan pada bulan Februari-Maret 2016. Data yang digunakan adalah data primer dan data skunder. Data primer diperoleh dari wawancara dengan pemilik usaha. Data sekunder diperoleh dari studi kepustakaan dan internet. Sedangkan Analisis usaha yang dilakukan meliputi biaya produksi, penerimaan, pendapatan, R/C, dan BEP yang diolah secara manual, kemudian ditabulasikan dan di lanjutkan analisis usaha dengan pendekatan matematis. Hasil analisis usaha di UD Barokah menunjukkan hasil yang menguntungkan. Hal ini didasarkan pada pendapatan, nilai analisis R/C lebih dari satu, dan analisis BEP yang menunjukkan bahwa UD Barokah menjual produk melebihi batas BEP. Namun untuk memksimalkan keuntungan UD Barokah perlu menekan biaya produksi yaitu biaya bahan baku dengan melakukan evaluasi formulasi bahan baku yang digunakan dengan pertimbangan harga bahan dan kandungan nutrisi.
PENGARUH PERBEDAAN METODE PENGGORENGAN TERHADAP KUALITAS FISIK, KIMIA DAN ORGANOLEPTIK CHICKEN NUGGET Dodik Suprapto
Jurnal Ilmiah Fillia Cendekia Vol 3 No 1 (2018): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (256.625 KB) | DOI: 10.32503/fillia.v3i1.173

Abstract

Penelitian ini bertujuan untuk menentukan metode penggorengan yang tepat pada pembuatan chicken nugget ditinjau dari sifat fisik, kimia dan organoleptiknya. Materi penelitian adalah chicken nugget yang terbuat dari daging ayam giling, tepung terigu, tepung tapioka, bawang putih, merica, garam, pala dan kaldu blok. Penggorengan dilakukan dengan 3 metode penggorengan yaitu: pan frying, deep fat frying dan deep fat frying with pressure pada suhu 135ºC selama 4 menit (240 detik). Variabel yang diuji meliputi sifat fisik (pH, daya ikat air, keempukan) dan sifat kimia (kolagen, kadar lemak, kadar air, kadar protein) dan organoleptik (rasa, warna, tekstur, mouthfell). Hasil penelitian menunjukkan bahwa perbedaan metode penggorengan menghasilkan kualitas fisik, kimia dan organoleptik chicken nugget yang berbeda. Kualitas fisik berupa nilai pH, daya ikat air, keempukan metode pan frying (6,4; 62,75%;19,7 mm/45gr), deep fat frying (6,5; 83,82%; 14,5 mm/45gr) dan deep fat frying with pressure (6,4; 35,93%; 13,0 mm/45g). Kualitas kimia berupa kolagen, kadar lemak, kadar air, kadar protein metode pan frying (2,55%; 14,55%; 50,88%; 20,25%), deep fat frying (2,3%; 12,78%; 51,775; 19,79%), deep fat frying with pressure (2,36%; 15,69%; 48,63%; 19,40%). Sedangkan kualias organoleptik chicken nugget yang dihasilkan mempunyai rata-rata kesukaan panelis pada metode pan frying 2,75, deep fat frying 3,75 dan deep fat frying with pressure 3,75. Kesimpulan penelitian ini adalah metode deep fat frying merupakan metode yang tepat dalam menggoreng chicken nugget agar dihasilkan produk akhir yang baik dari segi fisik, kimia dan orgnoleptiknya. Penggorengan secara deep fat frying with pressure akan menurunkan sifat kimia chicken nugget yang dihasilkan namun masih memiliki tingkat penerimaan konsumen yang lebih baik jika dibandingkan dengan metode pan frying
PENGARUH PERBEDAAN JENIS WARNA CAHAYA LAMPU DAN KEPADATAN KANDANG TERHADAP PERSENTASE KARKAS DAN BOBOT ORGAN VISCERAL PADA PEMBESARAN BUJuduRUNG PUYUH (Coturnix coturnix japonica) JANTAN Ertika Fitri Lisnanti; Sunda ri
Jurnal Ilmiah Fillia Cendekia Vol 1 No 1 (2016): Jurnal Ilmiah Filia Cendekia
Publisher : Universitas Islam Kadiri

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Abstract

Various lighting program which consists of light color, light period and light intensity can increase the biological functions that directly stimulate quail growth. The purpose of this research was to find the influence of light color and cage density to male quail carcass persentage and visceral organ weight. Method was used in this reseach was Completely Randomized Design with factorial pattern containing two factors were light color (white, yellow, green) and cage density (40 male quails/m2and60 male quails/m2). The result showed that green light with cage density 60 male quails/m2give the significant effect on carcass persentage and visceral organ weight compare with white and yellow light with cage density 40 male quail/m2. Hovewer, green light give relaxing effect that could reduce stress respond to male quails
PENGARUH PEMBERIAN TEPUNG BUAH DAN DAUN MENGKUDU (Morinda citrifolia) TERHADAP PRODUKTIFITAS AYAM PETELUR FASE LAYER Miarsono Sigit; Rohmad .; David Zuni Abrianto
Jurnal Ilmiah Fillia Cendekia Vol 2 No 2 (2017): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

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Abstract

Research on "The Effect of fruit and mud crab (Morinda citrifolia) powder on layer productivity" has been carried out on 07 April to 12 mei 2017 in Beji village, Boyolangu sub district, Tulungagung district. The purpose of this study was to determine the effect of giving fruit powder and leaf to layer laying chicken productivity. The material used in this research is laying chicken type isa brown age 25 weeks with amount of 96 head and treatment of fruit flour and noni leaf which put into capsule with dose (0,6 g, 1,2 g and 1,8 g / chicken). The data obtained will then be analyzed by using the factorial RAL factorial analysis and forwarded by Duncan's multiple range test with a significant level of 5%. Based on the result of the research, it can be concluded that the giving of noni fruit flour able to decrease feed consumption and able to increase egg weight at level 2 (1,2 g / chicken), but do not give effect to egg yolk color. Egg yolk at level 2 (1.2 g / chicken) ,, but did not give effect to feed consumption and egg weight.
KUALITAS ORGANOLEPTIK ABON AYAM YANG DIBERI PERLAKUAN SUBSTITUSI KACANG TANAH (Arachis hypogaea L.) Miarsono Sigit; Mubarak Akbar; Lisa Fianti
Jurnal Ilmiah Fillia Cendekia Vol 2 No 1 (2017): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

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Abstract

The aims of this study was to determine the organoleptic quality of chicken abon who received different amounts of peanut substitution (Arachis hypogaelig L.). The study was done in the farm laboratory, Faculty of Agriculture, Kadiri Islamic University at 14-21 September 2014 Material used in this research was chicken abon who were given peanuts substitution treatment. Methods used in this research was the experiments method with Complete Random Design (RAL). Treatment of this research was the difference concentration of peanuts consisting of 4 treatment: K0: 250g chicken; K1: 225g chicken + 25g peanut = 8%; K2: 200g chicken + 50g peanuts = 16%; K3: 175g chicken + 75g peanuts = 24%; K4: 150g chicken + 100g peanuts = 32%. Organoleptic test of every panelist given a tray contains10 gr abon and water. Material assessed by the panelist presented to describe flavor, smell, color, and texture. The results of this research showed the addition of peanutsgive significant infuence (P<0.01) against odor, color and flavor of chicken abon.The average level of consumer’s preference test on odor start of the highest scores until lowest respectively is: F0 = 6.540; F1 = 6.328; F3 = 6.134; F2 = 6.100; F4= 5.994. The average level of consumer’s preference test on the color of the highest scores until lowest respectively was: F1 = 6.560; F0 = 6,500; F2 = 6.360; F4 = 6.260; F3 = 6.060. As for the average level of consumers preference test on the flavor of the highest scores until lowest respectively is: F0 = 6.606; F1 = 6.206; F3 = 6.146; F2 = 6,080; F4= 5.772. The addition of peanuts do not effect significantly (P>0.05) against texture of chicken abon. The average level of consumer’s preference from highest until lowest respectively is: F2 = 6.220; F3 = 6,200; F0 = 6.160; F1 = 6.040; F4 = 6,000 Based on this research done so it is recommended that the addition of peanuts to make chicken abon can be done by a dose of 8 % 90 to yielding an odor, color and flavor abon that favored by consumers.
PENGARUH METODE PEMASAKAN DAN TARAF PENAMBAHAN SERBUK BATA MERAH DAN ABU GOSOK TERHADAP KUALITAS ORGANOLEPTIK DAN KADAR AIR TELUR ASIN Iwan Yulio Fendika
Jurnal Ilmiah Fillia Cendekia Vol 4 No 1 (2019): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (394.628 KB) | DOI: 10.32503/fillia.v4i1.434

Abstract

This study aims to determine the effect of cooking methods and the addition level of red brick and rub ash on organoleptic quality and salty egg moisture content.This research was conducted in Wonorejo Village, Pagerwojo Subdistrict, tulungagung Regency, which was held on February 16, 2018 to February 26, 2018, and the organoleptic test was conducted at the Islamic University of Kadiri Kediri which was held February 28, 2018 until March 7, 2018. grain with an average egg weight of 75 grams. The media used in making salted eggs are red brick, rub ash, salt and water. The research method was an experiment using Factorial Completely Randomized Design (CRD) that is with a factorial pattern 2 X 2 = 4 combinations of treatments consisting of 2 factors. The results of the discussion showed that the experiment of using red brick and scrub ash was very significant effect on the hedonic quality test of egg white color and also significantly affected the hedonic quality test of the aroma of salted eggs. The conclusion of this study shows that the administration of red brick and scrub ash gives a very real influence on color and gives a real influence on the aroma of salted eggs and based on the hedonic test shows that P2B2 treatment gives good results for panelists' preferences and moisture content. Suggestions from this study need further research to determine the more significant effect on hedonic quality testing and preferably on making salted eggs using cooking methods by steaming and using red brick powder media because it can give good results on consumer preferences and more moisture content reduced.
HUBUNGAN KEMAHIRAN PETERNAK TERHADAP EFISIENSI REPRODUKSI SAPI PERAH DI KUD SUKA MULYA KECAMATAN WATES KABUPATEN KEDIRI Hasan Syafaat; Endang Sapta H.S; Nur Hafid
Jurnal Ilmiah Fillia Cendekia Vol 3 No 2 (2018): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (597.541 KB) | DOI: 10.32503/fillia.v3i2.256

Abstract

The research aims to find out how much the influence of breeder’s skills on the reproductive efficiency of dairy cattle at KUD suka mulya Wates subdistrict. The study was carried out using explanatory (correlational) methods. There are 2 research variables namely, the independent variable is farmers skills and the dependent variable are the reproductive efficiency of dairy cattle provides a significant relationship to the measured parameter. Relationship between breeders age (0.018<0.05) significant; significant relationship between breeding experience (0.041<0.05); relationship the level of knowledge (0.012<0.05) is significant; relationship of education level (0.049<0.05) significant; the relationship between the training that breeders followed (0.233>0.05) was significant; relationship between the number of livestock owned by farmers (0.032<0.05) is significant; and significant influence between farmer skills (0,000<0,05). The study concluded that the results of the study showed that the higher the skill of the respondent / rancher, the higher the level of reproduction efficiency of cattle dairy cattle. It is recommended that training be carried out continuously in the long term as well conduct regular meetings to provide guidance, direction, and protect farmers.
PENGARUH FREKUENSI PEMUTARAN DAN PEMBILASAN DENGAN LARUTAN DESINFEKTANTERHADAP DAYA TETAS, MORTALITAS DAN BOBOT TETAS AYAM ARAB Rohmad -; Sofana Fitri
Jurnal Ilmiah Fillia Cendekia Vol 1 No 1 (2016): Jurnal Ilmiah Filia Cendekia
Publisher : Universitas Islam Kadiri

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Abstract

Arabic chicken had many features apart from high egg production, this chicken was not incubate their egg, so their meat can be used. The purpose of this research was to find the effect of screening frequency and washing with disinfectant solution to hatchability, mortality and egg weight. Method was used in this reseach was Completely Randomized Design with 4x3 factorial pattern. The result of this research were screening frequency significantly effect on hatchability and mortality of arabic chicken, washing with disinfectant solution significantly affect on egg weight. However, interaction between screening frequency and washing with disinfectant solution give no effect on hatchability, mortality and egg weight.
KUALITAS SEMEN SEGAR SAPI LIMOUSIN PADA LAMA SIMPAN YANG BERBEDA Enike Dwi Kusumawati; Hillarius Betu; Aju Tjatur Nugroho Krisnaningsih; Syam Rahadi
Jurnal Ilmiah Fillia Cendekia Vol 3 No 1 (2018): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (582.303 KB) | DOI: 10.32503/fillia.v3i1.162

Abstract

Tujuan penelitian ini adalah untuk mengetahui kualitas semen segar sapi limousin dengan lama simpan yang berbeda. Penelitian dilakukan di Balai Besar Inseminasi Buatan Singosari Malang dan Laboratorium Fakultas Peternakan Universitas Kanjuruhan Malang. Variabel dalam penelitian meliputi motilitas dan viabilitas semen segar sapi limousin. Metode penelitian yang digunakan adalah eksperimental dengan menggunakan rancangan Rancangan Acak Lengkap (RAL) Faktorial. Hasil penelitian menunjukkan bahwa terdapat pengaruh lama simpan yang sangat nyata (P<0,01) baik yang menggunakan pengencer maupun tanpa pengencer terhadap motilitas dan viabilitas spermatozoa semen segar sapi limousin. Motilitas dengan lama simpan baik yang menggunakan pengencer maupun tanpa pengencer 12, 9, 6, 3 dan 0 jam menunjukkan nilai yang lebih baik yaitu 70% dari pada lama simpan 15,18, 21 dan 24 jam yaitu hanya mencapai 25%. Tetapi tidak ada pengaruh (P>0,01) penggunaan pengencer dan tidak ada interaksi antara lama simpan dan penggunaan pengencer terhadap motilitas dan viabilitas spermatozoa semen segar sapi limousin. Kesimpulan dari hasil penelitian ini yaitu motilitas dan viabilitas tertinggi diperoleh pada perlakuan semen segar sapi pejantan limousin pada suhu 25-27oC selama 0 jam baik dengan menggunakan pengencer maupun tanpa pengencer sebesar 70% dan 93%. Sedangkan terendah diperoleh pada penelitian dengan suhu 25-27oC sebesar 20% dan 56,99%. Berdasarkan penelitian ini maka disarankan untuk menggunakan semen segar pada suhu 25-27oC tidak lebih dari 3 jam
PENGARUH PERENDAMAN DALAM CAMPURAN LARUTAN GARAM DAN EKSTRAK DAUN JAMBU BIJI TERHADAP KANDUNGAN LEMAK DAN PROTEIN TELUR AYAM RAS Eerstanthy Novelita; N. Nuruz Zaman
Jurnal Ilmiah Fillia Cendekia Vol 2 No 1 (2017): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

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Abstract

The aim of this research was to find influence soaking in a mixture of salt solutions and guava leaf extract against a fat and protein contain of egg. This study was conducted in the laboratory of animal husbandry, Faculty of Agriculture, Kadiri Islamic University on 20 -26 june 2014 and eggs sample were analyzed the fat and the protein contain in the laboratory of biochemistry, MIPA Faculty, UMM on 27-30 june 2014. Methodology of this research used was the factorials method Completed Random Design (RAL). Research factors includes: immersion in a solution of salt, consisting of 2 level: T0: without additional salt; T1: by the addition of 15 %salt and factors soaking in guava leaf extract, consists of 4 level: D0: without additional guava leaf extract; D1: by the addition of 10% guava leaf extract, D2: by the addition of 20% guava leaf extract; d3: by the addition of 30% guava leaf extract.The total number of eggs required in this study was 96 egg with weights between 50-60 grams The results of the analysis showed that treatment of soaking in a mixture of salt solutions and guava leaf extract produce a fat and protein content of eggs with no significant different (P>0.05). The average of fat content (%) in each combination treatment: T0D0= 12,618 ± 0,345 ; T0D1= 12,012 ± 0,194 ; T0D2= 12,054 ± 0,323 ; T0D3= 11,208 ± 0,227 ; T1D0 = 12,391 ± 0,280 ; T1D1= 11,780 ± 0,249 ; T1D2= 11,458 ± 0,144 ; T1D3= 10,737 ± 0,321. The average of protein content (%) in each combination treatment: T0D0= 14,684 ± 0,087 ; T0D1= 14,913 ± 0,127 ; T0D2= 14,912 ± 0,047 ; T0D3= 15,003 ± 0,055 ; T1D0= 14,769 ± 0,088 ; T1D1= 14,997 ± 0,056 ; T1D2= 14,975 ± 0,058 ; T1D3= 15,062 ± 0,047. The conclusions of this research was not significantly different (P>0,05) use a mixture of salt solutions and dosage guava leaf extractin soaking egg against a fat and protein content.Suggested should be used combination treatment immersion in a solution of salt and 30% guava leaf extract to maintain a fat content and protein of egg and further investigation to determine the level of consumer test (organoleptic) of egg who received treatment in a solution of salt and guava leaf extract.

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