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All Journal JURNAL PETERNAKAN Jurnal Peternakan Indonesia Majalah Kulit, Karet, dan Plastik Jurnal Dedikasi Masyarakat LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Rambideun : Jurnal Pengabdian Kepada Masyarakat Journal of Livestock and Animal Health (JLAH) Journal of Livestock and Animal Health (JLAH)

D. Novia

Fakultas Peternakan, Universitas Andalas

Author-ID : 332082

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Karakterisasi kulit kambing pada persiapan penyamakan dengan gambir dan sifat kulit tersamak yang dihasilkan Kasim, Anwar; Novia, Deni; Mutiar, Sri; Pinem, Janwaris
Majalah Kulit, Karet, dan Plastik Vol 29, No 1 (2013): Majalah Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

ABSTRACTThe purposes of this research were to evaluate characteristic of goat skin beforepreparation for tanning, to observe the effect of concentration of gambier tanning agent and pHof gambier solution during tanning process. This research began with characterizing of skinbefore the tanning process. Gambier concentrations and pH of solutions were varied.Characterization of the goat skin was done on the area of goat skin, chemical composition, andweight change at each steps of tanning preparations. Physical and chemical analysis andobservation of the leather were done according to SNI-06-0463-1989-A. Goat skin in thisresearch was categorized as first quality according to the wide dimension and high water content.The results showed that the characteristics of dried goat skins changed during preparation andtanning process. The optimum concentration of gambier was 9% if the solution had a pH of 4 andthe optimum concentration was 3% if the solution had a pH of 8.Keywords: goat skin, tanning, gambier, concentration, pHABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik kulit kambing padapersiapan penyamakan, melihat pengaruh perbedaan konsentrasi bahan penyamak gambir danpH larutan penyamak gambir selama proses penyamakan. Pelaksanaan penelitian dimulaidengan karakterisasi kulit sebelum proses penyamakan kemudian dilanjutkan penyamakanmenggunakan gambir. Konsentrasi gambir pada penyamakan ada 5 tingkat yaitu A1=3%,A2=6%, A3=9%, A4=12% dan A5=15% adapun pH larutan 2 tingkat yaitu pH 4 dan pH 8. Bahanbaku yang digunakan dalam penelitian ini adalah kulit kambing kering awet garam. Karakterisasidilakukan terhadap luas kulit kambing, komposisi kimia, dan perubahan berat kulit pada setiaplangkah persiapan penyamakan. Analisis kimia dan pengamatan sifat kulit dilakukan terhadapkulit tersamak dengan mengacu kepada SNI-06-0463-1989-A. Kulit kambing penelitian adalahtermasuk kualitas I berdasarkan dimensi luas dengan kadar air yang relatif tinggi. Adapenambahan dan penurunan berat kulit selama proses pembuatan pikel dan penyamakan kulit.Rendemen pengolahan adalah 32,91% sampai 43,53%. Konsentrasi optimum zat penyamakgambir adalah 9% jika larutannya mempunyai pH 4 dan konsentrasi optimum 3% jika larutannyamempunyai pH 8. Sifat kulit tersamak jika konsentrasi gambir 9% dan larutan mempunyai pH 4adalah kadar zat kulit mentah 50,14%, kadar tanin terikat 13,47%, derajat penyamakan 26,86%,kekuatan tarik 418,48 kg/cm2 dan kemuluran pada waktu putus 54,80%, sedangkan jikakonsentrasi gambir 3% dan larutan mempunyai pH 8 adalah kadar zat kulit mentah 50,91%, kadartanin terikat 13,17%, derajat penyamakan 27,51%, kekuatan tarik 427,94 kg/cm2 dan kemuluranpada waktu putus 45,87%.Kata kunci: kulit kambing, penyamakan, gambir, konsentrasi, pH

Perbaikan Sanitasi dan Higienis Kerupuk Kulit IKM Aulia di Kabupaten Agam, Provinsi Sumatera Barat Indri Juliyarsi; Sri Melia; Deni Novia

Publisher : Universitas Muhammadiyah Parepare

Skin crackers from IKM Aulia in Agam Regency, are already well-known and popular as regional superior products that have great potential to be developed. The purpose of this service is to improve sanitation and hygiene aspects and to improve spatial planning in accordance with the provisions of the SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice). Approval methods are offered to support the discussion program's knowledge of training and consultation methods through lecture and discussion methods. The focus of activities is to renovate the production space and promote the improvement of sanitation and hygiene during production and sanitation equipment. Service is applied to applications and applications of appropriate technology. Mitra is very enthusiastic about increasing the area of tourism and hygienic production through the use of cleaning tools for wet and safe skin production rooms quickly and hygienically. Increased storage space for leather crackers is equipped with a container box so that the shelf life of the skin can be extended after drying, as well as an increase in production space, layout so that production can run well, meeting SSOP and GMP requirements in production.

KADAR PROTEIN, KADAR LEMAK DAN ORGANOLEPTIK TELUR ASIN ASAP BERBAHAN BAKAR SABUT KELAPA Deni Novia; Indri Juliyarsi; Ganda Fuadi
Jurnal Peternakan Vol 9, No 1 (2012): Februari 2012
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v9i1.169

This research aims to determine the effect different smoking and storaging time to protein content, fat content andorganoleptic value smoked salted eggs. This study used duck eggs as many as 240 eggs, powdered brick 3600 grams, 2400grams of ash, 1200 grams salt and 60 kg of coconut husk. The method used in this study was the experimental method usinga randomized block design with a 4x3 factorial with two groups as replicates. As the first factor (A) was different smoking A1= 8 hours, A2 = 10 hour, A3 = 12 hours and A4 = 14 hours, whereas the second factor (B) was storaging time : B1 = 23days, B2 = 30 days and B3 = 37 days. Variables measured were protein content, fat content, and organoleptic values (colour,flavor, aroma, texture) of smoked salted eggs. The results of this study different smoking and storaging time was nointeraction to all variables smoked salted eggs. It did not affect the flavor and aroma, but the longer smoking decreasedprotein content and colors but increased fat content. The longer it was stored the smoke salted eggs, increased fat content anddecreased texture. Based on the results of this study concluded that 8 hour smoking was the best treatment in themanufacture of smoked salted eggs with protein content 48,99%, fat content 45,82%, color 3,35 (ordinary), flavor 3,49 (like),aroma 2,73 (ordinary) dan texture 3,16 (ordinary)

PENGARUH PERLAKUAN AWAL DAUN/RANTING TANAMAN GAMBIR (UNCARIA GAMBIR ROXB) TERHADAP KADAR TANNIN EKSTRAK YANG DlHASILKAN DAN KEMAMPUAN PENYAMAKANNYA PADA KULIT KAMBING Deni Novia
Jurnal Peternakan Vol 6, No 1 (2009): Februari 2009
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v6i1.346

Target of this research is to know influence of treatment early leaf/stick of gambir to rate of tannin yielded extract and ability tanni:t1.g at leather goat. This research use mean analysis calculate average by 3 treatment and two restating that is A : leaf/stick of gambir fresh; B : materials heated above fire until w.ilting; C : materials soaked insalt condensation 2.25 %, 10 day, boiled 1000c, 5 minute. Perception of extract of gambir done to rate of tannin. Leather result tanning with gambir analysed by water contents, oil contents, dissolve. rate in water, dusty rate do not be dissolve, raw husk rate, tanner and degree of check. Result of research of leaf/stick of gambir heated by fire until w.ilting which eetracted have tannin 27.48%and degree ofcheck leather 151.51 %is the best totan goaL

KAJIAN SUHU PENGOVENAN TERHADAP KADAR PROTEIN DAN NILAI ORGANOLEPTIK TELUR ASIN D. Novia; S. Amelia; N. Z. Ayuza
Jurnal Peternakan Vol 8, No 2 (2011): September 2011
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v8i2.200

Salted eggs are a source of animal protein foods suitable for children, adolescents, parents, people in the healing periodand pregnant women. This study aimed to determine the effect of oven temperature on protein content and taste of saltedeggs. This study uses pesisir duck eggs (Indian Runner) fresh 48 hour maximum age of 200 items weighing 65-70 g obtainedfrom a breeder in Anduring Padang, 3000 grams of brick powder, gray rub 2000 grams and 1000 grams of salt. Researchmethod used is the method of experiment with Random Design Group (RAK), which consists of 4 treatments and 5 groups asreplicates. Treatment A (oven temperature 70ºC), B (oven temperature of 80ºC), C (oven temperature of 90ºC) and D (oventemperature of 100ºC). Oven eggs done for 6 hours, then stored for 25 days. Observed variable is based on dry weight proteincontent and taste of salted eggs. The data obtained were statistically analyzed with F test, if influential followed by Duncan'stest. The results showed different effects very significantly (P<0,01) on texture, significantly different (P<0,05) proteinlevels, showing the influence of different flavors but not significant (P>0,05) to the aroma of salted eggs. Based on theresearch results can be concluded that the oven temperature best eggs after 25 days of storage is at a temperature of 90ºC witha 37,00% protein content, taste 2,47 (like), aroma 2,38 (neutral) and texture 2,66 (like).

Kajian Penambahan Gambir sebagai Bahan Penyamak Nabati terhadap Mutu Kimiawi Kulit Kambing I. Juliyarsi; D. Novia; J. Helson
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 15, No 1 (2013): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.15.1.35-45.2013

Gambier contains tannin which functions as vegetable tanning material. This study aimed to determine, the gambier addition to produces the best chemical quality leather according to Indonesian National Standard chemical quality goatleather (SNI 06-0463-1989). The method was used experimental method randomized block design, which consists of 5 treatments with 4 replications. Treatment of this study was added the gambier percentage (%), each treatment consisting of: treatment A: 15%, B: 20%, C: 25%, D: 30%, and E: 35%. The variables were measured water content, oil/fat content, water-soluble substances content, levels of substances rawhide, levels of insoluble ash in the water, levels of tanning substances (tannins) bound and the tanning degree. The results showed a significantly different effect (P <0.05) to decrease water content, levels of substances rawhide, levels of substances soluble in water and increasing tanning degree and did not differ significantly (P> 0.05) oil/fat content, ash content and levels of tanning substances (tannins) bound. The conclusion of this study was the addition of 25% was the best gambier percentage, with 17.06±0.15% water content, the fat/oil 7.69±1.24%, the levels of water-soluble substances 4.16±0.99%, levels of substances rawhide 42.47±6.39%, 0.99±0.03% levels of insoluble ash in the water, levels of tanning substances (tannins) bound 27.63±2.75% and 65.46% tanning degree, which all meet the quality standard ISO test 06-0994-1989 and SNI No.0253-2009.

Kombinasi Abu Kayu dan Kapur pada Proses Pengasinan terhadap Karakteristik Fisikokimia dan Nilai Organoleptik Telur Asin D. Novia; S. Melia; Mutiara Mutiara
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 18, No 1 (2016): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.18.1.29-35.2016

Proses pengasinan akan mengubah telur itik menjadi telur dengan kandungan mineral, dan organoleptik yang meningkat. Tujuan dari penelitian ini adalah melihat pengaruh kombinasi abu kayu dan kapur pada proses pengasinan terhadap kadar kolesterol, NaCl, kalsium, lemak, air, pH, dan organoleptik telur asin. Penelitian ini menggunakan rancangan acak lengkap dengan lima perlakuan dan empat ulangan. Perlakuannya adalah kombinasi abu kayu dengan kapur : A (4-0), B (3-1), C (2-2), D (1-3) dan E (0-4). Berdasarkan hasil penelitian didapatkan bahwa kombinasi abu kayu dan kapur berpengaruh terhadap kadar NaCl, kalsium, pH tetapi tidak berpengaruh nyata terhadap kadar lemak, air, dan nilai organoleptik. Perlakuan terbaik adalah kombinasi abu kayu dan kapur (2-2) dengan kadar NaCl 3,69±0,47%, kalsium 1,72±0,06%, lemak 13,94±1,28%, air 70,96±0,92%, pH 6,91±0,17, warna 2,16, aroma 2,24 dan rasa 2,20 (suka).

Perbaikan Mutu dan Produksi Telur Asin pada Kelompok Usaha Telur Asin di Sicincin, Kabupaten Padang Pariaman Deni Novia; Indri Juliyarsi; Sri Melia
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 2 No 1 (2018)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

ABSTRAK: Sicincin merupakan salah satu produsen telur asin yang cukup besar di Padang Pariaman. Jumlah produsen telur asin di daerah ini berkisar antara 8-10 produsen, dengan produksi harian rata-rata sekitar 500-1500 butir telur untuk satu produsen, namun pada waktu lebaran sampai 2000-5000 butir, namun pemasaran terbesar hanya di daerah ini saja, memiliki rasa khas, disukai sehingga masih terbuka peluang pemasaran yang lebih luas sebagai makanan khas dari Sicincin. Faktor terpenting yang menjadi kendala pemasaran adalah umur simpan telur asin yang pendek (paling lama sekitar 2-3 hari) dan mutu yang kurang konsisten. Metode pelaksanaan kegiatan ini adalah penyuluhan, demonstrasi, pelatihan, konsultasi dan diskusi dilanjutkan dengan evaluasi. Kelompok usaha telur asin Sicincin sangat antusias dengan hadirnya 1) pengenalan teknologi pengolahan dengan berbagai metode yang dapat memperpanjang umur simpan hingga 1 bulan atau lebih dan 2) demonstrasi dan pelatihan berbagai telur asin aneka rasa dengan label dan kemasan yang menarik. Kelompok usaha telur asin di Sicincin disarankan untuk menerapkan teknologi pengolahan dengan metode yang tepat dan aneka rasa telur asin dengan label dan kemasan yang menarik untuk meningkatkan mutu produknya.Kata kunci: Mutu, Pemasaran, Produksi, Produsen telur asin, Umur simpan Quality Improvement and Production of Business Group Salted Eggs in Sicincin, Padang Pariaman RegencyABSTRACT: Sicincin is one of the largest producers of eggs in Padang Pariaman. The number of producers of salted eggs in this area ranges from 8-10 producers, with average daily production of about 500-1500 eggs for one producer, but at the time of Eid to 2000-5000 grains, it is intact only in the area alone, has a unique taste, favored and still open wider marketing opportunities as specialties of Sicincin. The most important factor to be the marketing goal is the short shelf life of briny eggs (at most about 2-3 days) with less consistent quality. Methods of implementation of this activity are counseling, demonstration, training, consultation and follow-up discussion with evaluation. Sicincin salted egg business group was very enthusiastic with the presence of 1) introduction of processing technology with various methods that can save shelf life up to 1 month or more and 2) innovation and development of various kinds of flavors with labels and packaging of interest.Keywords: Quality, Marketing, Production, Producers of salted eggs, Shelf life

INTRODUKSI TEKNOLOGI PADA IKM PENGUMPUL DAN PEMBUAT KERUPUK KULIT DI PADANG Deni Novia; Endang Purwati; Yuherman Yuherman; Sri Melia; Indri Juliyarsi; Ade Sukma; Rika Afriani; Fatimah Nurhayani
Jurnal Hilirisasi IPTEKS Vol 1 No 4.a (2018)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (592.604 KB)

Kerupuk kulit merupakan cemilan krispi yang digemari oleh masyarakat, namun terkendala dengan ketersediaan kulit mentah sehingga mempengaruhi jumlah produksi. Produksi puncak kulit mentah adalah hari raya qurban. Hal ini sudah dimanfaatkan oleh mitra pengumpul sekaligus pengolah kulit latua di daerah Lubuk Begalung Padang sehingga mereka tidak mengalami kendala keterbatasan bahan baku. Kulit mentah diawetkan menggunakan metode penggaraman kering. Kerupuk kulit yang dihasilkan dari bahan kulit awetan akan mempengaruhi penerimaan terutama warnanya yang lebih gelap. Tujuan dari kegiatan ini adalah untuk peningkatan kualitas, kuantitas dan manajemen krupuk kulit mitra. Berdasarkan permasalahan: aspek manajemen, produksi dan pemasaran, solusi dan target luaran yang ingin dicapai adalah peningkatan kualitas pengumpul kulit dan peningkatan kuantitas pengolah kerupuk serta manajemen dengan perluasan pemasaran. Metode yang dipakai dalam pencapaian tujuan yaitu: 1) penyuluhan dan penyadaran, 2) pendampingan, 3) pelatihan, dengan tahapan: a) manajemen dan pengolahan bahan baku sampai menjadi krupuk kulit berkualitas, b) pelatihan dan percontohan proses pengawetan dan pengolahan krupuk kulit, c) manajemen produksi dan keuangan, d) sosialisasi dan pelatihan penjualan on line, dan e) konsultasi bisnis dan pendampingan mitra dalam perluasan pemasaran. Hasil kegiatan adalah kepemilikan P-IRT Mitra, perbaikan proses produksi, kemasan, labeling, dan e-commerce pada market share (medium) dan medsos (FB, IG dan WA). Kesimpulan dari kegiatan yang telah dilakukan disarankan agar pemilik dapat mengasah kemampuan secara optimal dalam pemanfaatan media sosial (medsos) untuk pemasaran secara on- line.

PEMANFAATAN MOL KULIT BUAH NENAS DALAM PEMBUATAN PUPUK ORGANIK KOTORAN SAPI DI SIPUJUK FARM: Pembuatan Pupuk Organik dengan Memanfaatkan MOL Kulit Buah di SiPujuk Farm Deni Novia; Mardhiyetti Mardhiyetti; Yatmanelli Yatmanelli; Hilda Susanty; Aronal Arief Putra; Riesi Sriagtula; Afriani Sandra
RAMBIDEUN : Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 2 (2022): Rambideun : Jurnal Pengabdian kepada Masyarakat
Publisher : LPPM Universitas Al Muslim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/pkm.v5i2.1044

Peternak sapi potong hanya mendapatkan penghasilan tahunan ketika penjualan sapi, amun tidak memiliki pendapatan pekanan atau bulanan dari beternak tersebut. Salah satu cara untuk menigkatkan pendapatan peternak di Sipujuk Farm adalah dengan mengelola kotoran sapi yang tidak bernilai dan malah menjadi sumber polusi dan merusak lingkungan menjadi pupuk organik yang bernilai ekonomis yang dapat memberikan pendapatan rutin bagi peternak dan lingkungan juga dapat terpelihara. Peternakan sapi potong di Si Pujuk Farm menghasilkan limbah yang meliputi kotoran berupa limbah padat, cair, gas, ataupun sisa pakan. Kotoran ternak yang dihasilkan di Si Pujuk Farm belum dimanfaatkan secara optimal, diantaranya terbuang begitu saja, sehingga sering mencemari lingkungan dengan bau yang tidak sedap sehingga mengganggu kenyamanan lingkungan. Tujuan dari pengabdian ini adalah meningkatkan ekonomi dari peternak dengan cara meningkatkan nilai ekonomis kotoran sapi menjadi pupuk organik memanfaatkan mikroorganisme lokal (MOL) kuli buah. Metode yang digunakan adalah observasi, sosialisasi, pelatihan, pembinaan dan evaluasi. Berdasarkan pengabdian yang telah dilaksanakan, Sipujuk Farm sudah mendapat merealisasikan pembuatan MOL yang ekonomis dan berkualitas dari limbah kulit buah terutama kulit nenas dan memproduksi pupuk organik yang berkualitas dan dapat dijual secara komersil

Co-Authors Ade Sukma Ade Sukma Afriani Sandra Anwar Kasim Fatimah Nurhayani Ganda Fuadi Hanafi, Daniyal Hilda Susanty Indri Juliyarsi J. Helson Janwaris Pinem, Janwaris Julia Ulfah Laksono Trisnantoro Mardhiyetti Mardhiyetti Melia, Sri Mutiara Mutiara N. Z. Ayuza Putra, Aronal Arief Rahmadanisa Rahmadanisa, Rahmadanisa Ridho Kurniawan Rusli Riesi Sriagtula Rika Afriani Rizki Dwi Setiawan Rola Amelia Putri S. Amelia S. Melia Sonia Pratiwi Sri Melia Sri Mutiar, Sri Yatmanelli Yatmanelli Yuherman Yuherman Yulianti Fitri Kurnia ZK Abdurahman Baizal

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