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Jurnal Gamma
Published by Universitas Muhammadiyah Malang
ISSN : -     EISSN : -     DOI : -
Core Subject : Education,
Education
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Articles 272 Documents
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ISOLASI DAN IDENTIFIKASI SAPONIN DARI ALOE BARBADENSIS MILLER SEBAGAI ANTIBIOTIK ALAMI : PENANGGULANGAN MASTITIS PADA SAPI PERAH Dwi Rahayu, Imbang
Jurnal Gamma Vol 5, No 1 (2009): September
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Abstract

The mastitis in dairy cattle is caused by Staphylococcus aureus. The bacteria are multiresistantto antibiotic. Isolated of Aloe barbadensis Miller, that has antibacterial, saponin is needed to replacesynthetic antibiotic. The research has conducted to tested antibacterial activity of saponin for thegrowth of Staphylococcus aureus.Saponin was exstracted from gel of Aloe vera leafs by 95% ethanol, 50% ethanol and nbutanol.Isolated of saponin used to the Coulom Cromatography and Thin Layer Cromatography. Itneeds ?Liebermann-Burchad? reagent, acetic anhidryde and sulfuric acid (1:1:1:1) for identifyingof saponin. These saponin preparation were detected by short wave U.V lamp on silica gel G platesdeveloped with solvent of butanol-ethanol-water (2 : 4: 4). The saponin?s powder was produced bydrying process, amylum or dexstrin as kinds of filler. The ratio of saponin and dexstrin was 80% :20%. Six levels of saponin were used in experiment i.e : 1,5%; 3,0%; 6,2%; 12,5%; 25% and 50%.The parameters of the research were Minimum Inhibition Concentration (MIC) and cakram disk.The result of experiment was analysed with descriptively, penicillin was used as positive control.The saponin?s powder give antibacterial activity that higher than saponin?s concentrated. Therewere similarity in antibacterial activity between the saponin?s powder was added dextrin withpenicillin.
PROFITABILITAS DAN RENTABILITAS KEMITRAAN AYAM PEDAGING KANDANG TERBUKA DAN TERTUTUP ., Sutawi
Jurnal Gamma Vol 8, No 2 (2013): Maret
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Abstract

Profitabilitas dan Rentabilitas Kemitraan Ayam Pedaging Kandang Terbuka Dan TertutupProfitability Profitability and Partnership Broiler Cage Open And ClosedSutawiJurusan Peternakan Fakultas Pertanian-Peternakan UMMsutawi@umm.ac.idABSTRACTChicken meat is the biggest contributor to the supply of meat in the country that is equal to 47.66%. The amount of contribution is supported by the pattern of chicken meat production is carried out by a partnership, either with open or closed enclosure models. This research was conducted with the purpose of: (1) analyze the profitability partnership broiler cage open and closed in Malang, and (2) analyze the profitability partnership broiler cage open and closed in Malang. The experiment was conducted with survey methods in Malang with samples of broiler breeder cages open and closed, respectively 11 breeder. Data investments, costs and revenues are used to analyze the level of profitability and the profitability on the farm. The study concluded that: (1) Operating open cage broiler farms generate a profit of Rp 6,687,726.00 / period (USD 1034.00 / tail harvest), is lower than the profit breeders sealed enclosure Rp 15,963,334.00 / period (USD 1515.00 / tail harvest), and (2) the economic profitability of production for the year amounted to 37.58% in open cages and 30.98% in a sealed enclosure. Value greater profitability than bank lending indicates that both broiler chicken farm cage open and closed very feasible if financed by bank loans.Keywords: profitability, open enclosure, sealed enclosureABSTRAKDaging ayam merupakan penyumbang terbesar untuk pasokan daging di dalam negeri yaitu sebesar 47,66%. Jumlah kontribusi didukung oleh pola produksi daging ayam dilakukan dengan kemitraan, baik dengan model kandang terbuka atau tertutup. Penelitian ini dilakukan dengan tujuan: (1) menganalisis kemitraan profitabilitas broiler kandang terbuka dan tertutup di Malang, dan (2) menganalisis kemitraan profitabilitas broiler kandang terbuka dan tertutup di Malang. Penelitian dilakukan dengan metode survei di Malang dengan sampel kandang broiler terbuka dan tertutup, masing-masing 11 peternak. Investasi data, biaya dan pendapatan yang digunakan untuk menganalisis tingkat profitabilitas dan profitabilitas di peternakan. Penelitian ini menyimpulkan bahwa: (1) Operasi peternakan broiler kandang terbuka menghasilkan keuntungan sebesar Rp 6,687,726.00 / periode (USD 1.034,00 / ekor panen), lebih rendah dari laba peternak kandang Rp 15,963,334.00 / periode (USD 1.515,00 / ekor panen), dan (2) profitabilitas ekonomi produksi  pertahun sebesar 37,58% di kandang terbuka dan 30,98% di kandang tertutup. Nilai profitabilitas yang lebih besar dari pinjaman bank menunjukkan bahwa kedua peternak ayam broiler farm kandang terbuka dan tertutup sangat layak jika dibiayai oleh pinjaman bank.Kata kunci:profitabilitas, kandang terbuka, kandang disegel
OPTIMASI PROSES PCR PADA PLB TANAMAN ANGGREK ONCIDIUM HASIL PERLAKUAN PENETESAN MUTAGEN KIMIA COLCINE Zainuddin, Agus
Jurnal Gamma Vol 1, No 2 (2006): Maret
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Abstract

This research is aim to study the PCR optimization using primer of random Amplified polymorphie DNA (RAPD) of Oncidium sp. PLB which have been treated with conditation of colchicine concentration 0%; 0.01%;0.03%;0.05%;0.07% and 0.09%.Through process of PCR RAPD DNA of Oncidium PLB that previously given treatment of drop colchicine 0% until 0.09% have secceeded to be obtained the ribbons of DNA orchid genomic resulth.  Penulis adalah MAhasiswa Jurusan Agronomi Fakultas Pertanian Universitas Muhammadiyah Malang
PRODUKSI MINUMAN FUNGSIONAL BERBASIS SUSU DAN LABU KUNING : STRATEGI PENGEMBANGAN KETAHANAN PANGAN Sri Hartatie, Endang; Khotimah, Khusnul
Jurnal Gamma Vol 7, No 2 (2012): Maret
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Abstract

PRODUKSI MINUMAN FUNGSIONAL BERBASIS SUSU DAN LABU KUNING : STRATEGI PENGEMBANGAN KETAHANAN PANGANEndang Sri Hartatie1 & Khusnul Khotimah21&2Staf Pengajar Jurusan Teknologi Industri Peternakan, Fakultas Pertanian dan Peternakan Universitas Muhammadiyah Malang e-mail: 1)endang@umm.ac.id, 2)thuthul17@yahoo.com ABSTRACTIce cream is a very popular snack all over the world. Ice cream though assumed to originate from China, this product is already a special dish in many countries.Ice cream is a kind of semi-solid foods made with flour freezing of ice cream or a mixture of milk, animal and vegetable fats, sugar, with or without other foods and food ingredients that are allowed.Ice cream component consists of protein, fat, sugar, colorings, flavor and need additional material to stabilize the emulsion pemantap in a solution of milk fat and improve the texture of ice cream.This study aims to develop a form of functional beverages or health food (Nutraceutical Food) based milk and pumpkin to make ice cream products, as a strategy for the development of food security.The conclusion of this study is an herbal ice cream low-fat, can be made with a mixture of pumpkin and yogurt as a substitute for skim milk and cream by 15% of the total mixture or pumpkin 100gram and 200 gram of liquid yogurt. In the organoleptic texture formula D 4.85, which means very close to 5 and preferably low fat and protein composition, and have climbed the highest score. In orgasnoleptik formula D is a complete ice cream, soft and not easy to melt. Melting time up to 2 hours for all formula.Keywords: ice cream herbal, health food / functional, yellow squash
EFEKTIVITAS SALEP DAUN SIRIH DAN MENIRAN TERHADAP PENURUNAN JUMLAH BAKTERI PADA SAPI PERAH PENDERITA MASTITIS SUB KLINIS Zalizar, Lili
Jurnal Gamma Vol 6, No 1 (2010): September
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Abstract

The study aimed to examine the effectiveness of daun sirih (Piper betle leaf ) and meniran(Phyllanthus niruri) ointment to decrease the number of bacteria in milk of subclinical mastitis ofdairy cows have been conducted on a dairy farm in Pujon and in the Faculty of Agriculture-AnimalHusbandry Muhammadiyah University of Malang. Experiment has done with completely randomizeddesign and five treatments: group negative controls (given sterile Nacl), positive control (givenantiseptic iodine), Piper betle leaf ointment, Phyllanthus niruri ointment and mixed ointment (Piperbetle and Phyllanthus niruri) leaves mixed with a ratio 50 percent each herbal. Results showed thenumber of bacteria in group treated with herbal ointment fewer than the group without treatment.The number of bacteria on day 20 (end of study) decline of 90.35 percent in dairy cow with havePiper betle leaf ointment; 87.92 percent with meniran ointment and 98.86 percent of the grouphave mixed (Piper betle leaf and Phyllanthus niruri) ointment and the group receiving iodinereached 98.86 percent.
SHELF LIFE PRODUK KEMBANG GULA SUSU BERPERISA YOGURT PADA BERBAGAI JENIS KEMASAN Sri hartatie, Endang
Jurnal Gamma Vol 9, No 2 (2014): Maret
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Abstract

Shelf Life Produk Kembang Gula Susu Berperisa Yogurt pada Berbagai Jenis KemasanShelf Life Confectionery Products Berperisa Yogurt Milk In Various Types of PackagingEndang Sri hartatieJurusan Peternakan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang Email: endangsrihartatie@yahoo.com, endang@umm.ac.idABSTRACTConfectionery milk is a kind of candy that is made by using dairy ingredients and sugar. Milk used for the manufacture of milk candy candy does not require high quality requirements eg BJ and milk fat content, therefore the milk candy is one alternative treatment to capitalize upon low quality milk. The level of consumer preferences to a candy product is heavily influenced by the shapes, colors and a multifaceted flavor. Flavor candy product can be enhanced by the addition of yogurt Flavor and shelf life (shelf life) can be extended with packaging. The research method used in this study is the experimental method. Treatment used in this study is the kind of packaging that polyethylene plastic (P1), waxed paper (P2), plain paper (P3) Each - each treatment was repeated 3 times. Variables measured in this study is the moisture content, ash content, reduction sugar and organoleptic properties. Measurements were made after storage for 4 weeks and measurement interval of 4 weeks. The results showed that storage for 6 months at the confectionery milk are packed with grease paper already shows signs of damage to the product that is recognized by the panelists, while the milk confectionery which is packed with polyethylene plastic and the new plain paper shows signs of damage in the seventh month. The conclusion that can be stated is the shelf life of milk products development berperisa yogurt are packed with grease paper was 5 months while packed with polyethylene plastic and ordinary paper is 6 months if the initial moisture content of the product by 6.12 percent.Keywords: shelf life, types of packaging, confectionery berperisa milk yoghurtABSTRAKKembang gula susu adalah sejenis permen yang dibuat dengan menggunakan bahan dasar susu dan gula. Susu yang digunakan untuk pembuatan permen permen susu tidak memerlukan persyaratan mutu tinggi misalnya BJ dan kandungan lemak susu, oleh karena itu permen susu merupakan salah satu alternative pengolahan untuk memamfaatkan susu yang berkualitas rendah. Tingkat preferensi konsumen terhadap suatu produk permen banyak dipengaruhi oleh bentuk, warna dan keaneragaman rasa. Rasa produk permen ini dapat ditingkatkan dengan penambahan bahan perisa yogurt dan umur simpan ( shelf life ) dapat diperpanjang dengan pengemasan. Metode penelitian yang dipergunakan dalam penelitian ini adalah metode percobaan. Perlakuan yang diterapkan dalam penelitian ini adalah jenis kemasan yaitu plastik polietilen ( P1 ), kertas minyak ( P2 ) , kertas biasa ( P3 ) Masing ? masing perlakuan diulang sebanyak 3 kali. Variabel yang diukur dalam penelitian ini adalah kadar air, kadar abu, kadar gula reduksi dan sifat organoleptik. Pengukuran dilakukan setelah penyimpanan selama 4 minggu dan interval pengukuran 4 minggu. Hasil penelitian menunjukkan bahwa penyimpanan selama 6 bulan pada kembang gula susu yang dikemas dengan kertas minyak sudah menunjukkan adanya tanda-tanda kerusakan produk yang dikenali oleh panelis,sedangkan pada kembang gula susu yang dikemas dengan plastic polietilen dan kertas biasa baru menunjukan adanya tanda-tanda kerusakan pada bulan ke tujuh. Kesimpulan yang dapat dikemukakan adalah shelf life produk kembang susu berperisa yogurt yang dikemas dengan kertas minyak adalah 5 bulan sedangkan yang dikemas dengan plastic polietilen dan kertas biasa adalah 6 bulan apabila kadar air awal produk sebesar 6,12 persen.Kata kunci : shelf life, jenis kemasan , kembang gula susu berperisa yoghurt
PEMBUATAN ANALOG DESIGN DAN LAYOUT IC (INTEGRATED CIRCUIT) AMPLIFER KELAS A Effendy, Machmud
Jurnal Gamma Vol 4, No 2 (2009): Maret
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Abstract

The making of VLSI design ( Very Large Scale Integrated Scale Integration ) needed byplanning of Analog Design and Layout. Where function of making of Analog Design is to translatethe electric circuit becoming a verilog file which there are information about size of IC (integratedcircuit) tha will be formed to use DSCH. While layout represent pattern form to be used in makingof IC, where pattern form to be made have to pursuant to Analog Design which have been made andpursuant to power amplification value and its efficiency. The making of layout used MICROWINDsoftware. Then its result will in test use program of winspice, so that characteristic of class A amplifiercircuit can be seen graphly.In this research is made analog design and layout for the circuit of amplifier class A, thismatter is caused by this circuit still is often used in audio technology and radio, amplifier circuit ofclass A in the form of IC still seldom in selling marketing, and the last amplifier circuit of class Anot to integrated to require compared to higher level energy dissipation which have integrated.
KARAKTERISASI TEPUNG DARI KULIT, DAGING BUAH DAN BUAH PISANG KEPOK (MUSA SP.) ., Damat
Jurnal Gamma Vol 8, No 2 (2013): Maret
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Karakterisasi Tepung Dari Kulit, Daging Buah dan Buah Pisang Kepok (Musa Sp.)Characterization of Wheat From Skin, Flesh Fruits and Kepok Fruit Banana (Musa Sp.)DamatJurusan Ilmu dan Teknologi PanganFakultas Pertanian-Peternakan, UNMUH MalangEmail: damatumm@yahoo.co.id.ABSTRACTThe prevalence of colon cancer in Indonesia tended to increase. This disease can be prevented with consume foods that contain dietary fiber. Dietary fiber can not be hydrolyzed by human digestive enzymes, so that will be up in the colon and become substrates for lactic acid bacteria and produce short chain fatty acids (SCFA), especially butyric acid which is known to be quite effective to suppress colon cancer. One source of dietary fiber is banana. The aim of this studied were to obtain the characteristics of banana flour banana. This research was conducted using factorial randomized block design with 2 factors. The first factor, type of material, and the second factor types of solutions soaking. Parameter analysis includes analysis of microscopy, the brightness and color of flour, proximate analysis, and analysis of amilografi. Results of research known that properties amilografi, microscopy, and color of a banana skin is different with flour from banana. Flour banana from the fruit by soaking in a solution of meta bisulfite have higher levels of brightness when compared to other types of flour.Keyword : banana flour, dietary fiber, amilografiABSTRACTPrevalensi kanker usus besar di Indonesia cenderung meningkat. Penyakit ini dapat dicegah dengan mengkonsumsi makanan yang mengandung serat makanan. Serat pangan tidak dapat dihidrolisis oleh enzim pencernaan manusia, sehingga akan sampai di usus besar dan menjadi substrat untuk bakteri asam laktat dan menghasilkan asam lemak rantai pendek, Short-Chain Fatty Acid (SCFA), terutama asam butirat yang dikenal cukup efektif untuk menekan kanker usus . Salah satu sumber serat makanan adalah pisang. Tujuan dari ini diteliti untuk mendapatkan karakteristik tepung pisang. Penelitian ini dilakukan dengan menggunakan rancangan acak kelompok faktorial dengan 2 faktor. Faktor pertama, jenis bahan, dan jenis faktor kedua solusi perendaman. Analisis Parameter meliputi analisis mikroskop, kecerahan dan warna tepung, analisis proksimat, dan analisis amilografi. Hasil penelitian diketahui bahwa sifat amilografi, mikroskop, dan warna kulit pisang berbeda dengan tepung dari pisang. Tepung pisang dari buah dengan cara merendam dalam larutan bisulfit meta memiliki tingkat kecerahan bila dibandingkan dengan jenis tepung lain.Kata kunci: tepung pisang, serat makanan, amilografi
PENGGUNAAN TEPUNG BUAH MENGKUDU (MORINDA CITRIFOLIA) UNTUK MENINGKATKAN KUALITAS PAKAN AYAM RAS Imbang Dwi Rahayu, Asmah Hidayati,
Jurnal Gamma Vol 2, No 1 (2006): September
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The objective of this research was to know the mengkudu meal as natural feed aditif for quality increase of layer ration especially is dry matter, organic matter and mineral; nitrogen balance and biologis digestibility of ration.             The material was used in this experiment five teen layer hens, in eighteen months old, devide into five groups treatment namely P0 (0%), P1 (0,5%), P2 (1,0%), P3 (1,5%) and P4 (2,0%) of mengkudu meal in ration. Individual cages and force feeding methods for used in this treatment. The quality of ration and nutrient in feces was analyzed by procsimat (AOAC, 1996).             The result of this research: mengkudu meal as natural feed aditif have effect not significan't for quality increase of layer ration. Based on value of each variable on quality ration, mengkudu meal give quality increase up to 1,5% added in ration; and it was decrease total price of ration.
POTENSI BIOETHANOL DARI LIMBAH KULIT ARI KEDELAI LIMBAH PRODUKSI TEMPE Wachid, Mochammad
Jurnal Gamma Vol 6, No 2 (2011): Maret
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Mochammad WachidStaf Pengajar Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian PeternakanUniversitas Muhammadiyah MalangAlamat Korespondensi : Jl. Raya Tlogomas 246 MalangEmail: mochammadwachid@yahoo.comABSTRACTEthanol is a colorless clear liquid, volatile, has a pungent aroma and a patio painful skin. In theworld of education the ethanol is used as a disinfectant and solvent in various studies, besides thatethanol can also be a source of energy to overcome the energy crisis. In previous studies of soybeanhusk waste tempe production which has been a waste and can be raw material for ethanol fermentationprocess. The purpose of this research is to increase ethanol soybean husk production, by controllingthe temperature and pH of the fermentation process.The research was conducted in the ITP FPP UMM laboratory by controlling the fermentationtemperature at temperatures 30oC, 35oC, 40oC and pH 4.5, 5, 5.5. The parameters measured werethe levels of ethanol, reducing sugar and pH changes during fermentation 12, 24 and 36 hours.The results showed that the treatment temperature is 30oC with pH 4.5 produce ethanol withthe highest levels of 4.071% at the 36. while the production of ethanol using the fastest treatment at40 oC ph5, 5 at the 12 with 2.748% ethanol levels but decreased thereafter.Keywords: ethanol, soy bran, temperature, pH, fermentation.

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