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Characteristics of Sie Reuboh Supplemented with Different Combinations of Palm Vinegar (Arenga pinnata) and Kaffir Lime Leaves (Citrus hystrix) Masyitah Masyitah; I. I. Arief; T. Suryati
Media Peternakan Vol. 40 No. 3 (2017): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (45.314 KB) | DOI: 10.5398/medpet.2017.40.3.202

Abstract

This research was aimed to analyze the characteristics of sie reuboh processed with the addition of palm vinegar and kaffir lime leaves with different concentrations to produce sie reuboh with a good quality and to maintain the stability of its quality during storage at room temperature. The research consisted of 2 stages. In the first stage, 4000 g of sie reuboh was treated with different doses of palm vinegar and kaffir lime leaves (0 mL and 0 g, 100 mL and 10 g, 120 mL and 20 g, and 140 mL and 30 g) for microbiological analysis.  Sie reuboh with the best result of microbiological analysis was later used in Stage 2 to be stored at room temperature and was analyzed for its physical antioxidant activity, thiobarbituric acid reactive substance (TBARS), and microbiological analysis. The result showed that different levels of palm vinegar and kaffir lime leaves did not significantly affect the aw, pH, yield, and microbiological characteristics of the sie reuboh. Different ratios of palm vinegar and kaffir lime leaves significantly affected (P<0.05) the tenderness of sie reuboh.  Sie reuboh without addition of palm vinegar and kaffir lime leaves showed a better tenderness than sie reuboh added with palm vinegar and kaffir lime leaves. The best treatment based on microbiological analysis was shown by treatment of sie reuboh with 120 mL of palm vinegar and 20 g of kaffir lime leaves and this sie reuboh was later used to test the stability of the sie reuboh when it was stored at room temperature. The results showed that sie reuboh produced by addition of 120 mL of palm vinegar and 20 g of kaffir lime leaves demonstrated antioxidant activity for inhibition of free radicals as was indicated by the stability of TBARS value during 9 days of storage at room temperature. This combination of treatment could also effectively stabilize the quality of sie reuboh, as indicated by a proper storability at maximum limit of total plate count and mold growth until 3 days of storage at room temperature.
Kandungan gizi dan Organoleptik Sie Reuboh dengan Penambahan Cuka Aren (Arenga pinnata) dan Daun Jeruk Purut (Citrus hystrix) pada Konsentrasi yang Berbeda Masyitah Masyitah; I. I. Arief; T. Suryati
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 4 No. 1 (2016): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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

Abstract

This research aimed to study and evaluate the nutritional composition of sie reuboh treated with different concentrations of palm vinegar (Arenga pinnata) and kaffir lime leaves (Citrus hystrix) addition. The four treatments for sie reuboh were P0 (0 mL palm vinegar and 0 kaffir lime leaves), P1 (100 mL palm vinegar and 10 kaffir lime leaves, P2 (100 mL palm vinegar and 10 kaffir lime leaves). The parametes are nutrition content (water content, ash content, fat content, protein content and carbohydrates content) and organoleptic (hedonic qualiy test and hedonic test). The result showed that different concentrations of palm vinegar and kaffir lime leaves addition significantly affected (p<0.05) ash content and carbohydrates content of sie reuboh. Ash content in this study ranged from 3.11 % to 2.43 % and carbohydrates content ranged 3.89 % to 5.59 %. The result of organoleptic showed that were significantly affected (p<0.05) on hedonic quality test (flavor of palm vinegar, flavour kaffir lime leaves and taste). The value of palm vinegar flavor has 3.17 to 3.83, the value of kaffir lime leaves has 3.00 to 3.57 and the taste value has 3.30 to 3.77. Different level of palm vinegar and kaffir lime leaves not affected at moisture content, protein content, fat content, hedonic quality (color and tenderness) and hedonic (color, flavor, taste, tenderness and overall appearance).
PEMANFAATAN LIMBAH URIN SAPI MENJADI BIOURIN SEBAGAI PUPUK ORGANIK CAIR DI DESA COT CUT KECAMATAN KOTA BARO KABUPATEN ACEH BESAR Masyitah Masyitah; D Yana; G Ambartiarsari
JURNAL CEMERLANG : Pengabdian pada Masyarakat Vol 5 No 2 (2023): JURNAL CEMERLANG: Pengabdian Pada Masyarakat
Publisher : LP4MK STKIP PGRI Lubuklinggau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31540/jpm.v5i2.2163

Abstract

Community service was carried out in Cot Cut Village, Kota Baro Subdistrict, Aceh Besar Regency. Waste management of a livestock business that is not good and correct will cause unpleasant odors in the environment around the farm. Cow urine waste has the potential to be used as liquid organic fertilizer as well as other benefits of cow urine fertilizer as a Growth Regulator (ZPT). This community service program aims to provide knowledge and skills of farmers/community in utilizing cow urine waste processed into biourin products as liquid organic fertilizer. The method used is counseling and demonstration. The results achieved in this activity are that farmers are motivated to make liquid organic fertilizer from cow urine waste into biourin products which previously the waste was wasted without further processing. Farmers/communities gained knowledge and skills on the technique of processing cow urine into biourine so that it can be used in supporting agricultural cultivation activities and become an additional source of income for farmers/communities.