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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ilmu dan Teknologi Peternakan Tropis Kajian Bisnis STIE Widya Wiwaha JURNAL CRANKSHAFT Prosiding Seminar Nasional Unimus

Agus Susilo

Unknown Affiliation

Author-ID : 221367

Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Engineering Health Professions Materials Science & Nanotechnology Mechanical Engineering Nursing Public Health Veterinary Other

Published : 9 Documents Claim Missing Document

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Articles

ANALISIS FAKTOR-FAKTOR YANG MEMPENGARUHI KUALITAS HASIL PEMERIKSAAN STUDI DI INSPEKTORAT KABUPATEN WONOSOBO Sulastiningsih Sulastiningsih; Agus Susilo
Kajian Bisnis Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha Vol 23 No 2 (2015): JURNAL KAJIAN BISNIS
Publisher : Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha

The purpose of this research is to determine the influence factors of supervisor work experience, supervisor independency, supervisor objectivity, integrity and competencies supervisor on the quality of the inspection results in Wonosobo regency Inspectorate. Population of this research was overall of Supervisor Officers, Auditors Functional Officers (PFA), P2UPD functional and technical staff who has been certified auditor functional. Population number of this research is 31 people, and all in the sample. Data collection method using by questionnaires. To test the quality of data used validity and reliability testing. Test results declared valid and reliable. After the classical assumption, namely normality test, multicollinearity and heteroskedasticity test revealed that linear multiple regression model enabled for predict the effect of work experience, independency, objectivity, integrity and competencies of inspectors against to quality of the audit results. Regression equation is : Y = -3.235 + 0.074X1+ 0.210X2+ 0.259X3+ 0.205X4+ 0.338X5. The results by testing the overall model obtained F value of 203.465 with a significance probability is 0.000. F value of 203.465 is greater than the F table (2.60), and the significance value 0.000 is less than the probability value of 0.05. Thus, work experience, independency, objectivity, integrity and competencies, has significantly affect simultaneously against the quality of test results. The results t-test obtained t-test value is greater than t-table for five independent variables, so the partial variable: work experience, independency, objectivity, integrity and competencies has significantly influences against the quality of inspection results.

RANCANG BANGUN MESIN ROTARY VALVE PENGUMPAN BIJI JAGUNG PADA PNEUMATIC CONVEYING agus susilo; Masruki Kabib; Akhmad Zidni Hudaya
JURNAL CRANKSHAFT Vol 5, No 1 (2022): Jurnal Crankshaft Vol.5 No.1 Maret 2022
Publisher : Universitas Muria Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24176/crankshaft.v5i1.5936

Pengumpanan bahan merupakan salah satu permasalahan yang sering terjadi selama proses perpindahan material dengan pneumatic conveying. Oleh karena itu perlu dilakukan perancangan dan pembuatan rotary valve untuk pengumpan biji jagung pada pneumatic conveying dengan kinerja yang optimal. Tujuan penelitian ini adalah merancang bangun mesin rotary valve untuk pengumpan biji jagung pada mesin pneumatic conveying. Metode penelitian adalah di awali dengan proses perancangan dan pembuatan, Tahap pembuatan mesin mencakup pekerjaan antara lain : gambar kerja, pembuatan body rotary valve sesuai gambar, pembuatan dan pengelasan pada rotor rotary valve, pembuatan penutup rotor sesuai gambar, finishing. Hasil dari penelitian ini adalah telah berhasil di dirancang dan buat rotary valve untuk pengumpan biji jagung pada pneumatic conveying dengan kapasitas 200 kg/jam, massa total rotary valve 5,06 kg dan gaya untuk memutar rotor yaitu 30 rpm dengan daya motor penggerak 1 HP. Hasil pengujian kontrol kecepatan pada variasi putaran 60 rpm, 70 rpm an 90 rpm, di dapatkan kapasitas maksimum pada putaran 90 rpm dengan kapasitas 5,79 kg per menit.Kata kunci : Pneumatic Conveying, pengumpan, material, rotary valve

Quality of Crispy Seasoned Flour with Tumang Sago Substitution (Mexroxylon sago Rottb) as a Substitute for Wheat Flour and its Application in Broilers Yusnaini B. Talebe; Sri Lestari; Agus Susilo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 2 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.02.5

The utilization of local resources such as tumang sago flour is needed to be conducted to increase diversification of local food with superior quality. This study aims to determine the physicochemical and functional quality of crispy seasoned flour using tumang sago substitution. In addition, the sensory quality of the chicken crispy is also checked using those spiced flour. Tumang sago flour was obtained by drying the sago under the sun until it was dry and then sifted using a 100 mesh sieve. This study used a total of 5 treatments with 5 times. Four treatments were applied namely control (without substitution of sago tumang flour); 10%; 20%; 30% and 40% of sago tumang flour. Observations were made on the crispy seasoning flour, among others: Water Content (SNI-01-02891-1992); Crude Fiber Content (Sudarmadji, et al. (1997); Water Holding Capacity (Subagio, 2006); Oil Holding Capacity (Subagio, 2006); Color (L, a and b) (Digital Colorimeter), while the sensory test chicken crispy (color, aroma, crunch, taste and acceptability). Data on physicochemical quality and color using a digital colorimeter were analyzed using a completely randomized design with a unidirectional pattern, while the quality of crispy chicken accessories was analyzed by Kruskall Wallis' Non-Parametric analysis. If there is a real effect, then Duncan's test is continued. The results showed that the quality of seasoning flour is moisture content (12.518-15.208%), crude fiber content (0.396-2.138%), WHC (64.606-89.855%), OHC (96,373-115,498%), L (87.677-93.330), a (2,153-2,697), b (5,630 â€“ 7,743), while the sensory quality of crispy chicken is color (1,57-4,29), aroma (2,00-4,14), crispy (3,57-3,86), taste (2,86-3,86) and receptivity (2,57-4.00). The addition of Tumang sago flour in different percentages had a significant effect (P<0.05) on water content, crude fiber content, WHC, OHC, color (digital colorimeter), color sensory parameters, scent and acceptance of crispy chicken. In conclusion, the best treatment in this study was seasoned flour with the addition of 10% sago flour.

Meat Physical Quality of Red Brahman Crossbred and Droughtmaster Cattle at Different Genders and Ages Shintia Sukmawati Cahya Maulid; Kuswati Kuswati; Didiek Purwanto; Agus Susilo
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May 2022
Publisher : Universitas Halu Oleo

The meats physical quality is reflected by meat characteristics and reference for consumers to choose good quality of beef. Several factors that affect the meat quality are interaction genetic and environmental factors during maintenance until post slaughter. The research was conducted to evaluate the meat physical quality with the breeds factor (Red Brahman Crossbred and Droughtmaster), genders (steer and heifer), and ages (PI0, PI2, and PI4). The research materials were 120 samples of Longissimus dorsi ribs 12th from AM FARM abattoir and tested physical quality meat on QC Laboratory of KASA Company. The data were analyzed by ANOVA and Least Significant Difference if there were any significant. The variables observed were pH, meat color, WHC, cooking loss, and tenderness. The results showed that breeds factors have no significant difference on meat physical quality. The factor of genders nested to breeds has very significance (P<0,01) on meat physical quality except for pH and tenderness there wasn’t significant differences. The factor of ages nested to genders nested to breeds has very significant (P<0,01) on meat physical quality except that pH. The conclusion that the evaluation of meat physical quality can be predicted by the relationships of breed, genders, and age factors. Keywords: Meat physical quality, breeds, genders, ages

Quality of Food Products Chicken Crepes Putery Permatasari; Khothibul Umam Al Awwaly; Agus Susilo
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May 2022
Publisher : Universitas Halu Oleo

Chicken meat is a good source of protein, because it contains complete essential amino acids. Utilization of chicken meat in the manufacture of gluten-free crepes to increase economic value and as a source of protein that can be used as a functional snack for people with gluten intolerance. The purpose of this study was to determine the best quality of gluten-free chicken crepes in terms of organoleptic values and the best treatment using chicken meat and to determine the functional groups of the best treatment crepes. This study used a completely randomized design (CRD) method consisting of 4 treatments and 4 replications, namely treatment P0 the use of chicken meat by 20%, P1 the use of chicken meat by 25%, P2 the use of chicken meat by 30%, P3 the use of chicken meat by 35%. The results showed that the use of chicken meat with different proportions had a very significant effect (p<0.01) on the organoleptic value (texture and color), had a significant effect (p<0.05) on the organoleptic value (aroma and acceptance) and did not. significantly different (p>0.05) on the organoleptic taste. Organoleptic characteristics with a crunchy texture to very crispy, dark yellow to bright yellow, slightly chicken-scented to chicken-scented, slightly savory to savory taste and can be accepted by consumers. The conclusion of the study was that he use of more chicken meat can improve the organoleptic quality (taste and aroma) of gluten-free chicken crepes, but decrease the organoleptic quality (texture, color and acceptance) of gluten-free chicken crepes. The best treatment of gluten-free chicken crepes was P1 with the use of chicken meat by 20%. FTIR absorption band indicates the presence of amide compounds present in chicken crepes, and has 15 kinds of amino acids consisting of 9 essential amino acids and 6 non-essential amino acids and has a saturated fatty acid (SFA) of 2.8%, monounsaturated fatty acids (MUFA) 2.27% and polyunsaturated fatty acids (PUFA) 0.79%.Keywords: crepes, chicken meat, quality product

Characteristics Carcass of Steer and Bull of White Brahman Crossbred Cattle at Different Ages Madiyan Sugesti; Agus Susilo; Kuswati Kuswati
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May 2022
Publisher : Universitas Halu Oleo

The objective of this study was to determine the effect of sex and age of slaughter on the carcass characteristics of white Brahman crossbred cattle in feedlot Lampung, Indonesia. A total of 126 white brahman cattles consisting of 63 steers (21 PI0, 21 PI1, 21 PI2) and 63 bulls (21 PI0, 21 PI1, 21 PI2) were selected for this study. The slaughter was conducted using non stunning method using box mark 4. Data analysis was done using factorial completely randomized design and Duncan's continued test. The results showed that the slaughter age factor significantly (P <0.05) had a significant effect on slaughter weight, carcass weight, carcass percentage, meat weight, fat weight, fat percentage, bone weight, bone percentage, meat bone ratio (MBR), meat fat ratio (MFR) and rib eye area (REA). The interaction of sex and slaughtering age factors showed a significant effect (P <0.05) on slaughter weight, carcass weight, meat weight, meat percentage, bone percentage, and MBR. Sex and age of slaughtering had no significant effect (P> 0.05) on the thickness of the back fat of the white Brahman crossbred cattle. It can be concluded that the factors of sex and age have an effect on the carcass characteristics of the white Brahman crossbred cattle.Keywords: Carcass Characteristics, White Brahman Crossbred, Steer, Bull, Age

Laying Hens Growth Performance in the Peak Production Phase Offered Bio-Herbal as a Feed Additive Yuli Frita Nuningtyas; Muhammad Halim Natsir; Eny Sri Widyastuti; Osfar Sjofjan; Agus Susilo; Aris Sri Widiati; Suci Puji Lestari
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol. 33 No. 1 (2023): April 2023
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2023.033.01.04

The aim of this research was to evaluate the effect of the addition of bio-herbal as a feed additive on feed consumption, hen day production, feed egg ratio and mortality of laying hens. The materials in this experiment used 200 laying hens of the Hyline strain age 28 to 36 weeks (reared for 60 days). The method used in this study was an in vivo experimental method using a Completely Randomized Design (CRD) with treatments consisting of P0 = drinking water without bio-herbals (control treatment), T1 = control treatment + bio-herbal yellow, P2 = control treatment + bio-herbal green, and T3 = control treatment + bio-herbal combination yellow and green (alternately every one week). Data were analyzed using Analysis of Variance (ANOVA) and if there was a significant effect, then tested with Duncan's Multiple Range Test. The observed variables were feed consumption, Hen Day Production (HDP), feed egg ratio and mortality. The results showed that the addition of bio-herbals had no significant effect (P > 0.05) on the feed consumption, hen day production, feed egg ratio and mortality. It can be concluded bio-herbal green gives the best results in improving egg quality. Due to the bioactive compounds of bio-herbal green, they consist of probiotic and phytobiotic.

Use of Propolis Extract as an Ingredient for Skin Cancer Cell Apoptosis Transfersome Cream with Gelatin as an Emulgator Galuh Wilujeng Puspa; Agus Susilo; Miftakhul Cahyati; Nurjannah Nurjannah; Dodyk Pranowo
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 10, No 1 (2023): JITRO, January 2023
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v10i1.28659

Transfersome has been commonly used to increase the penetration of drugs derived from natural ingredients. Propolis is a natural ingredient with many benefits, such as antimicrobial, antiviral, anti-inflammatory, antitumor, antioxidant, and anticancer. In various in vitro studies, propolis showed proapoptotic activity in cancer cells. Gelatin is a chemical compound that can be used as an emulsifier because it has a hydrophobic part in the peptide chain. This study aimed to determine the optimal gelatin content based on physical tests as an emulsifier in the manufacture of emulsions for transfersome cream ingredients. The research method used was an experimental laboratory with 6 gelatin concentration treatments, namely 1% (P1), 2% (P2), 3% (P3), 4% (P4), 5% (P5), and 6% (P6) with 3 replicates. To make the emulsion, 5% propolis extract was added. The results of statistical analysis showed that the manufacture of emulsions using different concentrations of gelatin had a very significant effect (p

Sistem Analisis Latihan Atlet Petanque Dengan Metode Fuzzy Logic Agus Susilo; Tri Listyorini; Endang Supriyati
Prosiding Seminar Nasional Unimus Vol 4 (2021): Inovasi Riset dan Pengabdian Masyarakat Post Pandemi Covid-19 Menuju Indonesia Tangguh
Publisher : Universitas Muhammadiyah Semarang

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

Petanque adalah cabang olahraga yang dilakukan diatas tanah dengan tujuanmendekatkan bola besi ke bola kayu. Pada olahraga tersebut terdapat beberapamacam program latihan yang dilakukan oleh atlet. Setiap harinya program latihantersebut di dokumentasikan dalam bentuk tulisan kertas yang akan dikumpulkanoleh pelatih dan dianalisa untuk mengukur kemampuan serta menentukan posisibermain seorang atlet. Hal tersebut membuang banyak waktu dan tenaga. Olehkarena itu penulis mempunyai ide membuat sebuah sistem analisis berbasis web,dengan tujuan untuk mempermudah pelatih dalam menentukan posisi atlet ketikabermain dan mengukur kemampuan setiap atlet.Kata Kunci : web, teknologi, sistem, fuzzy logic, waterfall.

Co-Authors Akhmad Zidni Hudaya Aris Sri Widiati Didiek Purwanto Dodyk Pranowo Endang Supriyati Galuh Wilujeng Puspa Khothibul Umam Al Awwaly Kuswati Kuswati Madiyan Sugesti Masruki Kabib Miftakhul Cahyati Muhammad Halim Natsir Nurjannah Nurjannah Osfar Sjofjan Putery Permatasari Shintia Sukmawati Cahya Maulid SRI LESTARI Suci Puji Lestari Sulastiningsih Sulastiningsih Tri Listyorini Yuli Frita Nuningtyas Yusnaini B. Talebe

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