cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Moh Aziz Arifin
Contact Email
cendekiafillia@gmail.com
Phone
-
Journal Mail Official
fp.uniska@gmail.com
Editorial Address
-
Location
Kota kediri,
Jawa timur
INDONESIA
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
 3   4   5   6   7 
UJI ORGANOLEPTIK NUGGET DAGING KAMBING DAN DOMBA YANG DIBERI PERLAKUAN TEPUNG SAGU DENGAN DOSIS YANG BERBEDA Efi Rokhana; Brian Dannu Bebilla
Jurnal Ilmiah Fillia Cendekia Vol 1 No 2 (2016): Jurnal Ilmiah Filia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (421.296 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas organoleptik nugget daging kambing dan daging domba yang diberi perlakuan dosis tepung sagu yang berbeda. Penelitian ini dilakukan di Laboratorium Universitas Islam Kadiri, penelitian ini dimulai pada tanggal 28 Mei 2015 dengan menggunakan panelis sebanyak 30 orang. Materi yang digunakan dalam peneltian ini adalah daging kambing sebanyak 3,6 kg dan daging domba sebanyak 3,6 kg jantan atau betina umur diatas 1 tahun. Tiap perlakuan di ulang 3 kali ulangan. Data yang diperoleh dianalisa menggunakan analisa rancangan tersarang (nested) Dan bila ada perbedaan yang nyata atau sangat nyata maka dilanjutkan dengan uji Beda Nyata Terkecil (BNT). Berdasarkan analisis hasil uji organoleptik bahwa perlakauan dosis tepung sagu tidak memberikan pengaruh terhadap warna, tetapi daging memberikan pengaruh, dengan daging kambing adalah yang disukai panelis. Dari segi aroma perlakuan dosis tepung sagu maupun daging tidak terdapat pengaruh. Kemudian rasa bahwa perlakuan dosis tepung sagu memberikan pengaruh dengan dosis tepung sagu 10% adalah yang disukai panelis, namun tidak demikian dengan daging yang tidak memberikan pengaruh terhadap rasa. Dari segi tekstur baik perlakuan tepung sagu maupun daging memberikan pengaruh terhadap tekstur, dengan dosis tepung sagu 10% dan daging domba adalah yang disukai panelis.
EFEKTIFITAS PENAMBAHAN TEPUNG DAUN BAMBU PETUNG (Dendrocalamus asper) PADA PRODUKSI SUSU INDUK UNTUK MENGURANGI MORTALITAS ANAK KELINCI PRASAPIH Mubarak Akbar; Dyah Nurul Afiyah; Hyankasu Adeca Pandyambika Fatista Sitaningtyas
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 (280.44 KB) | DOI: 10.32503/fillia.v4i1.373

Abstract

The objective of the study was to determine the effect of bamboo leaf on influence rabbit doe milk production and kits mortality during 3 weeks first of age. Thirty six does aged 6-12 months, divided into three blocks, of four treatment diets, were used in our replicity. The diet treatments used bamboo leaf meal: 0% (P0), 2% (P1), 4% (P2), and 6% (P3). The parameters observed were: dry matter intake, doe’s milk production, kits mortality, and kit as level: body weight gain. The results showed that supplementation of bamboo leaf meal increased (P < 0,05) dry matter intake whereas doe milk production, kits mortality, body weight gain of kits during 3 weeks experiment were not affected by bamboo leaf meal supplementation
PENGARUH PERBEDAAN SUHU KANDANG SERTA PENAMBAHAN LARUTAN ELEKTROLIT BERBAHAN DASAR AIR KELAPA TERHADAP PERFORMA AYAM PEDAGING Efi Rokhana; Abdullah Khusbana
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 (370.135 KB) | DOI: 10.32503/fillia.v3i1.175

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan suhu kandang serta penambahan larutan elektrolit berbahan dasar air kelapa terhadap performa ayam pedaging. Hasil penelitian ini diharapkan dapat memberikan informasi mengenai pengaruh perbedaan suhu kandang serta penambahan air kelapa terhadap performa ayam pedaging. Penelitian ini dilaksanakan di Desa Tawangrejo Wonodadi Blitar pada tanggal 03 Januari – 03 Pebruari 2018. Materi yang digunakan dalam penelitian ini adalah ayam pedaging umur 1 hari strain Cobb berjumlah 80 ekor. Pakan yang digunakan dalam penelitian ini adalah pakan lengkap (complete feed). Vitamin yang digunakan dalam penelitian ini adalah vitamin anti stress. Metode penelitian yang digunakan adalah metode percobaan dengan menggunakan uji t test tidak berpasangan. Variabel yang diamati meliputi konsumsi pakan, pertambahan berat badan, dan konversi pakan. Perlakuan yang diberikan adalah perlakuan kandang A dengan suhu 27-290C tanpa diberi air kelapa dan kandang B dengan suhu 30-330C diberi air kelapa (100 ml). Pemberian air kelapa dilakukan pada pagi hari sampai sore. Hasil uji t menunjukan bahwa perlakuan pada kandang A dan kandang B memberikan pengaruh sangat nyata (P<0.01) terhadap performa ayam pedaging, meliputi: konsumsi pakan, pertambahan berat badan, dan konversi pakan. Kesimpulan penelitian ini adalah Penambahan larutan elektrolit berbahan dasar air kelapa dapat memperbaiki konversi pakan / menurunkan FCR dibandingkan tanpa penggunaan elektrolit. Saran dari penelitian ini perlu adanya penelitian lebih lanjut yaitu dengan ditambahkan larutan elektrolit berbahan dasar air kelapa dengan dosis yang ditigkatkan pada kondisi suhu kandang yang panas untuk mendapatkan performa ayam perdaging yang optimal.
STUDI TENTANG KUALITAS AIR SUSU SAPI SEGAR YANG DIPASARKAN DI KOTA KEDIRI Errythrina Vinefera; Nurina -; Sunaryo -
Jurnal Ilmiah Fillia Cendekia Vol 1 No 1 (2016): Jurnal Ilmiah Filia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (150.894 KB) | DOI: 10.32503/fillia.v1i1.40

Abstract

Susu merupakan sumber protein hewani yang di butuhkan kesehatan dan pertumbuhan manusia, karena susu mengandung nilai gizi berkualitas tinggi. Hampir semua zat yang dibutuhkan manusia ada di dalamnya yaitu protein, lemak, karbohidrat, mineral dan vitamin. Susunan nilai gizi yang sempurna ini merupakan medium yang sangat baik bagi pertumbuhan organisme, sehingga susu sangat peka terhadap kontaminasi mikroorganisme serta sangat mudah menjadi busuk, khususnya susu yang dijual di kota Kediri. Berdasarkan latar belakang yang telah dipaparkan maka dirumuskan masalah bahwa susu sapi segar yang dijual di pinggir jalan di kota Kediri itu belum jelas kualitas dan belum memenuhi standar nasional susu segar. Variabel yang diamati dalam penelitian adalah kadar lemak, protein,SNF,pH, dan berat jenis. Metode penelitian yang digunakan dalam penelitian ini adalah metode survey dengan pendekatan kuantitatif untuk mendapatkan sampel susu segar yang dijual di kota Kediri. Data di proses dengan menggunakan Uji One Way Anova (Analisis Of Varian) dengan software SPSS. Hasil dari penelitian dengan menggunakan SPSS Uji One Way Anova (Analisis Of Varian) didapatkan P>0.05 sehingga tidak ada beda pengaruh pengulangan. Dari 5 variabel penelitian, dua diantaranya yaitu kadar protein dan kadar SNF tidak memenuhi SNI 01-3141-1998 tentang Syarat Mutu Susu Segar dan Kadar lemak, pH, dan berat jenis susu memenuhi SNI 01-3141-1998 tentang Syarat Mutu Susu Segar
PENGARUH PENAMBAHAN TEPUNG KECOMBRANG (Etlingera eliator) DAN LAMAPENYIMPANAN SUHU DINGIN TERHADAP KUALITAS MIKROBIOLOGI BAKSO AYAM Dyah Nurul Afiyah; Asrorul Muhimah
Jurnal Ilmiah Fillia Cendekia Vol 2 No 2 (2017): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (378.975 KB)

Abstract

The aims of this reseach was to know the influence of kecombrang flour addition and long cold refrigerator on microbiological quality chicken meatball. Variables in the study include : Total Plate Count and Figures Fungus / Yeast. The research method used was experimental using Factorial Random Design Randomized Design (RAL). There is a significant difference then it is continued with Duncan's multiplexed test of 5%.mThe results showed that the average number of ALT in chicken meatball the smallest was the (5,97) and the highest (6,31), while the average figures Fungus / Yeast in chiken meatball the smallest was the (0,00), and the highest (2,75). The amount of ALT during the lowest storage is (5,64), and the highest (6,73), while the figures Fungus / Yeast during the lowest storage is (0,25), and the highest (2,42). The figures of ALT in the lowest combination is (5,19), and the highest (6,74), while the figures Fungus / Yeast in the lowest combination is (0,00), and the highest (5,58). Based on the research result, it can be concluded that of kecombrang flour addition and long cold refrigerator on microbiological quality chicken meatball very significant effect on the amount of ALT and Kapang Khamir in chicken meatball during storage. The treatment of kecombrang flour addition a significant effect on the amount of ALT in chicken meatball, and very significant effect on figures Fungus / Yeast in chicken meatball. While the combination of treatment gave a real effect on the amount of ALT and very significant effect on figures Fungus / Yeast in chicken meatball
UJI ORGANOLEPTIK NUGGET DAGING DADA ITIK AFKIR DENGAN JENISDAN DOSIS TEPUNG YANG BERBEDA Nurina Rahmawati; Agung Budiyanto
Jurnal Ilmiah Fillia Cendekia Vol 2 No 1 (2017): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (497.457 KB)

Abstract

One of the resilience and diversification program of food were supplying and using local meat. Duck’s meat was soource of highly animal protein, but less of idea to process that meats. Nuggets was the produst processed meat that well liked many people. So expcted an be increase the economic of society. This research conducted at the campus of the Islamic University Kadiri on 29 april 2015 and was herped by 30 panelist. The purpose of this study to determine the species and levels or the different flour in nuggets ducks so that consumers prefer. The data obtained were analized using a completely randomized design analysis and if there is a noticeable difference then proceed to test LSD. The result showed that the species and levels or the different flour in nuggets ducks gave highly significant (P<0,01) for organoleptic tests include color, aroma, taste and texture. The conclusion of this research was the panelis liked the use of 20% level of flour in nuggets ducks
PENGARUH PENAMBAHAN EKSTRAK JAHE DAN METODE PEMASAKAN TERHADAP KUALITAS ORGANOLEPTIK DAN KADAR AIR TELUR ASIN ITIK Pitri Septiya Desiati; Dyah Nurul Afiyah
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 (365.696 KB) | DOI: 10.32503/fillia.v3i2.255

Abstract

This study aims to determine the effect of cooking method and addition of ginger extract to organoleptic quality and salty egg moisture content. The results of this study are expected to provide information on the effect of cooking method and addition of ginger extract to organoleptic quality and salty egg moisture content. This research was conducted in Baye Kayen Kidul Kediri Village on March 10 - March 20, 2018. The material used in this research is duck egg less than 5 days old totaled 192 items. The cooking method used in this research is steaming and boiling. Ginger used in this study are red ginger. The research moisture content and organoleptic. The treatment given was L1 with the cooking method steamed for 30 minutes with temperature 60C and L2 with the cooking method boiled for 30 minutes with temperature 60C with ginger dose 0%, 105, 15% and 20%.The result of factorial RAL L1 and L2 gives significant effect (P <0.05) on organoleptic and water content, including: taste, odor salted egg. The conclusion of this research is the results of organoleptic test of salted eggs with ginger extract and cooking method streamed adn boiled gives significant effect. Suggestion from this research to make salted eggs by using a edonic test using steaming cooking method and using ginger extract at a dose of 15% because it can provide good organoleptic quality in terms of taste and odor.
EFEK PROBIOTIK Candida utilis PENAMPILAN PRODUKSI BURUNG PUYUH PETELUR (Coturnix coturnix japonica) Eko Widodo; Osfar Sjofjan; Roro Rianthie Jessieca A.G
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 (338.889 KB) | DOI: 10.32503/fillia.v4i1.414

Abstract

The aim of this research was to examine effect of addition of Candida utilis probiotic into the feed on quail production performances. The materials used were layer quails of 3 months old, as many as 250 birds, each unit consisted of 10 birds. The method used in this research was feeding trial with 5 treatments and 5 replications. Feeds used were commercial concentrate and Candida utilis probiotic. The feed treatments consisted of P0 = based feed, P1 = based feed with 0,1% Candida utilis, P2 = based feed with 0,2% Candida utilis, P3 = based feed with 0,3% Candida utilis, P4 = based feed with 0,4% Candida utilis. The variables measured were production performances including feed intake, Hen Day Production (HDP), egg mass, feed conversion, and Income Over Feed Cost (IOFC). Data were tabulated in MS. Excel, and analyzed using ANOVA of Completely Randomized Design (CRD), if there were significant effect among the treatments then tested by Duncan’s Multiple Range Test (DMRT). The results showed that the addition of Candida utilis probiotic into the feed had no significant effect on quail production performances including feed intake, HDP, egg mass, feed conversion, and IOFC. It can be concluded that the effect of addition of Candida utilis probiotic did not improve quail production performance including feed intake, HDP, egg mass, feed conversion, and IOFC. It was suggested to use 0,1% Candida utilis in quail feed due to the highest IOFC (IDR 70,8756±15,815 /head/day).
ANALISIS PRODUKTIVITAS USAHA PETERNAKAN AYAM BROILER SISTEM KEMITRAAN DI KECAMATAN PLOSOKLATEN KABUPATEN KEDIRI Ertika Fitri Lisnanti; Indra Setiawan
Jurnal Ilmiah Fillia Cendekia Vol 1 No 2 (2016): Jurnal Ilmiah Filia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (426.015 KB)

Abstract

The level of knowledge, attitudes and skill of broiller farmers in Kecamatan Plosoklaten Kabupaten Kediri already in a good condition, but there were still some farmers that are not care about procedures of good farming practices and profitable farming practices. The methods that used in this research was a surveying method, withgathering a great quantity of variables through a interview in the form of a list of questions shaped a the questionnaire. Population in this research wasall farms with the same business partnership, from 30 farmers with 3 different business partnerships. The sample of this research was 14 farmers in a same business partnership in Kecamatan Plosoklaten and then grouping in to 3 based on stratification. The result showed 8 small scale farmers and 3 big scale farmers. The average of farmers income in a period wasRp 6.146.279 in small scale farms, Rp 7.066.910 and Rp 8.885.064 in big scale farms. BEP in small scale farms 4.508/Kg, in medium scale farms 7.692/Kg and in a big scale farms 10.237/Kg. R/C ratio in small scale farms 1,02, in medium scale farms 1,07 and in a big scale farms 1,11. Broiller farming in Kecamatan Plosoklaten Kabupaten Kediri worthed to continue because the average of R/C ratio was >1.
STRATEGI PEMASARAN TELUR AYAM RAS DI KABUPATEN KEDIRI Chamim Rosyidin; Sumarji Sumarji; Ahsin Daroini
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 (480.143 KB)

Abstract

ABSTRACT This study aims to determine the distribution channel, analyze the factors of strength, weakness, opportunity and threat in marketing eggs and formulate a marketing strategy used in laying hens in Kediri Regency. The number of samples taken were 30 samples consisting of 15 breeders and 15 breeders who took eggs in the Kediri district. Sampling was by purposive sampling, which was purposely chosen based on certain criteria determined by the researcher, for analysis of the data itself using SWOT analysis and continued QSPM analysis. Based on the results of the study, it is known that the distribution channel for marketing chicken eggs in Kediri Regency is: (Pattern 1 = Farmer → Wholesaler (Poultry Shop) → Medium Merchant → Retailer → Consumer), (Pattern 2 = Farmer → Medium Merchant → Retailer → Consumers) and (Pattern 3 = Farmers → Retailers → Consumers). An alternative strategy that is appropriate for marketing chicken eggs in Kediri district is by using a strategy (ST) that is using internal power to overcome external threats so that the threat will not have too much negative impact by maintaining and maintaining the quality of eggs produced and increasing production through prevention of chicken disease so that livestock businesses can be sustainable. The strategies that need to be implemented first by the farm while maintaining and maintaining the quality of the eggs produced. Keywords: Marketing Strategies, Eggs, Laying Hens, SWOT Analysis.

Page 5 of 18 | Total Record : 180

 3   4   5   6   7 

Filter by Year

2016 2025


Reset
Filter By Issues
All Issue Vol 10 No 2 (2025): Jurnal Ilmiah Fillia Cendekia Vol 10 No 1 (2025): Jurnal Ilmiah Fillia Cendekia Vol 9 No 2 (2024): Jurnal Ilmiah Fillia Cendekia Vol 9 No 1 (2024): Jurnal Ilmiah Fillia Cendekia Vol 8 No 2 (2023): Jurnal Ilmiah Fillia Cendekia Vol 8 No 1 (2023): Jurnal Ilmiah Fillia Cendekia Vol 7 No 2 (2022): Jurnal Ilmiah Fillia Cendekia Vol 7 No 1 (2022): Jurnal Ilmiah Fillia Cendekia Vol 6 No 2 (2021): Jurnal Ilmiah Fillia Cendekia Vol 6 No 1 (2021): Jurnal Ilmiah Fillia Cendekia Vol 5 No 2 (2020): Jurnal Ilmiah Fillia Cendekia Vol 5 No 1 (2020): Jurnal Ilmiah Fillia Cendekia Vol 4 No 2 (2019): Jurnal Ilmiah Fillia Cendekia Vol 4 No 1 (2019): Jurnal Ilmiah Fillia Cendekia Vol 3 No 2 (2018): Jurnal Ilmiah Fillia Cendekia Vol 3 No 1 (2018): Jurnal Ilmiah Fillia Cendekia Vol 2 No 2 (2017): Jurnal Ilmiah Fillia Cendekia Vol 2 No 1 (2017): Jurnal Ilmiah Fillia Cendekia Vol 1 No 2 (2016): Jurnal Ilmiah Filia Cendekia Vol 1 No 1 (2016): Jurnal Ilmiah Filia Cendekia More Issue