Article Per Year (5 Year)
p-Index From 2019 - 2024
2.083
P-Index
This Author published in this journals
All Journal Buletin Peternakan Jurnal Ilmu dan Teknologi Hasil Ternak Media Gizi Mikro Indonesia Jurnal Media Gizi Indonesia (MGI) Livestock and Animal Research GIZI INDONESIA Animal Production : Indonesian Journal of Animal Production Caraka Tani: Journal of Sustainable Agriculture Jurnal Gizi Klinik Indonesia Journal of Maternal and Child Health PRIMA: Journal of Community Empowering and Services Jurnal Aisyah : Jurnal Ilmu Kesehatan AgriHealth: Journal of Agri-food, Nutrition and Public Health
Adi Magna Patriadi Nuhriawangsa
Program Studi Peternakan, Fakultas Pertanian Universitas Sebelas Maret Jl. Ir. Sutami 36A Surakarta 57126
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Veterinary Other

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 22 Documents
Search

 1   2   3 
Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir Prasetyo, Eko; Patriadi Nuhriawangsa, Adi Magna; Swastike, Winny
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 10, No 2 (2012): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/sainspet.v10i2.4882

Abstract

The aim of this study was to determine the effect of boiling time and muscle parts and the interaction of those two factors on chemical and organoleptic quality of abon of post laying hen. Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes) and the second was muscle parts (breast and thigh). Water content was tested by Gravimetric, fat content by Soxhlet extraction, protein content by Buret and quality of organoleptic included juicy,flavour and preference. Water and proteins content were affected (P <0.01) by boiling time and muscle parts. Flavor and preferences were not affected by boiling time and meat type. Juicy was affected (P <0.01) by muscle location. Breast meat with boiling 30 minutes and thigh meat with boiling 45 minutes have the best quality.Keywords: abon, breast, leg, boiling time, chemical quality, organoleptic.
Effect of Supplementation Purslane (Portulaca oleracea) as a Source of Alpha-Linolenic Acid on Production Performance and Physical Quality of Egg of Laying Hens Kartikasari, Lilik; Nuhriawangsa, Adi Magna Patriadi; Hertanto, Bayu Setya; Swastike, Winny
ANIMAL PRODUCTION Vol 17, No 3 (2015): September
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (645.898 KB) | DOI: 10.20884/1.anprod.2015.17.3.509

Abstract

The aim of the study was to evaluate the effects of inclusion plant source of n 3 fat in the form of alpha-linolenic acid (ALA, 18:3n-3) on the diets of layers on production performance and physical quality of eggs. A total of  125 Hy-Line Brown hens (38 weeks old) were placed at individual cages and assigned to five dietary treatments. The dietary treatments were supplemented with 0, 1.5, 3.0, 4.5 and 6.0% purslane meal. Laying hens were fed for five weeks following a seven day adaptation period. Water and feed were provided ad libitum. Feed intake (FI) measured weekly and feed consumption ratio (FCR) was calculated at the end of the trial. A total of 25 egg yolk samples of day 35 (n = 5 egg yolks for each treatment) were collected to analyse physical quality of eggs. The data were analyzed using Analysis of Variance (ANOVA). Differences between treatment means were further analyzed using Duncans New Multiple Range Test (DMRT). Results showed that the incorporation of plants rich in ALA did not modify FI, FCR, and egg production. Supplementation of purslane meal in the diets had no effect on physical quality of eggs, including egg weight, yolk weight, albumen index, yolk index and Haugh Unit (HU). The average of egg weight and yolk weight were 60,5 and 15.3 g, respectively. Diet containing purslane meal increased yolk colour. In conclusion, laying hens that fed diet supplemented with purslane meal rich in ALA improved yolk colour and did not change the production performance of the laying hens or the qualities of the eggs.
Seleksi dan Optimasi Karakter Fisik Bakteri Penghasil Fitase yang Diisolasi dari Sumber Air Panas di Guci, Tegal Purwati, Catur Suci; Sajidan, Sajidan; Ratriyanto, Adi; Nuhriawangsa, Adi Magna Patriadi
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 13, No 2 (2015): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/sainspet.v13i2.11482

Abstract

The aimed of this study to isolate, select and characterize physically phytase-producing bacteriafrom hot springs in the Guci, Tegal. Isolation and enrichment of bacteria using Lurya Betani mediawith 2% of phytic acid substrate. Extraction of extracellular phytase thus obtained extract coarse andoptimization by loking at the relative activity at the difference in the resulting product. Phytaseproducingbacteria can be isolated from the hot springs of the Guci, Tegal with the highest relativeactivity in AG2 and AG2-1 colonies. The highest relative activity at a temperature of 55°C, pH 6, theincubation time of 90 minutes, the substrate concentration of 3% and a metal cofactor Ca2+ at aconcentration of 10-4M. Phytase-producing bacteria can be isolated from a hot spring in Guci, Tegaland have certain physical characteristics.
Kualitas Organoleptik Daging Itik Afkir dengan Frekuensi Pemberian Pakan yang Berbeda Ratriyanto, Adi; Nuhriawangsa, Adi Magna Patriadi; Kartikasari, Lilik Retna
Caraka Tani: Journal of Sustainable Agriculture Vol 17, No 2 (2002): October
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3747.965 KB) | DOI: 10.20961/carakatani.v17i2.20116

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh frekuensi pemberian pakan terhadap kesan organoleptikdaginbg itik afkir. Sebanyak 24 ekor itik tua menjelang afkir dipelihara dengan 3 macam frekuensi pemberian pakan yaitu 1 kali sehari (P1), 2 kali sehari (P2) dan 3 kali sehari (P3). Diambil sampel sebanyak 8 ekor itik untuk masing-masing perlakuan. Peubah yang diamati adalah kadar lemak dan kesan organoleptik yang meliputi warna, keempukan, juisi, flavor, serta nilai organoleptik keseluruhan daging. Kadar lemak kasar daging ditetapkan dengan metode soxlet, sedangkan kesan organoleptik ditetapkan dengan uji panelis. Data yang diperoleh dianalisis menggunakan analisis variasi rancangan acak lengkap (RAL) pola searah dan dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa kadar lemak daging pada P2 lebih tinggi dibanding P1 dan P3 (P&lt;0,05). Keempukan daging pada P2 lebih baik daripada PI dan P3 (P&lt;0,01), demikian juga juisi daging pada P2 lebih baik daripada Pi dan P3 (P&lt;0,05). Sementara itu flavor daging pada P2 lebih baik daripada P1 (P&lt;0,05) tetapi berbeda tidak nyata dengan P3. Warna daging tidak dipengaruhi oleh perlakuan frekuensi pemberian pakan. Nilai organoleptik keseluruhan daging pada perlakuan P2 lebih baik daripada P1 dan P3 (P&lt;0,05). Dapat disimpulkan bahwa kesan organoleptik daging dipengaruhi oleh frekuensi pemberian pakan, dimana kesan organoleptik yang paling baik adalah pada daging itik yang diberi pakan 2 kali sehari.
Correlations between Nutritional Status, Iron Intake, and Fine Motor Development in Infants Aged 6-11 Months Lestari, Catur Retno; Salimo, Harsono; Nuhriawangsa, Adi Magna Patriadi
Journal of Maternal and Child Health Vol 5, No 4 (2020)
Publisher : Journal of Maternal and Child Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (33.985 KB)

Abstract

Background: Undernutrition can inhibit growth and development. Specifically, in deve­lopment, it can change the structure and function of the brain. Fine motor development in infants is affected by many factors such as undernutrition and iron intake. Undernutrition status can occur due to unfulfilled nutritional intake. Iron defi­ci­ency can negatively affect fine motor develop­ment in children. This study aimed to determine the correlation of nutritional status, iron intake, and fine motor development in infants aged 6-11 months.Subjects and Method: This was a cross-sec­tional study conducted at eight Community Health Centers in Kulon Progo Regency, Yogya­karta, Indonesia. A total of 201 infants aged 6-11 months were randomly selected as the sample of the study. The dependent variable was fine motor development. The independent variable was status (Weight/Age). The data on fine motor development were measured by a Prescreening Developmental Questionnaire (PDQ). The data were analyzed by Chi-square.Results: Good nutritional status increased fine motor development in infants aged 6-11 months (OR= 7.12; 95% CI= 3.03 to 16.73; p<0.001). There was no difference between iron intake and fine motor development (OR= 0.61; 95% CI= 0.20 to 1.83; p= 0.469).Conclusion: Good nutritional status increases fine motor development in infants age 6-11 months. Keywords: fine motor development, nutritional status, iron intakeCorrespondence: Catur Retno Lestari. Masters Program in Nutrition, Universitas Sebelas Maret. Jl. Ir. Sutami 36A, Surakarta, Central Java, Indonesia. Email: caturretno.lestari@gmail.com.Journal of Maternal and Child Health (2020), 5(4): 396-401https://doi.org/10.26911/thejmch.2020.05.04.06
Komposisi Kimia Daging Itik Afkir yang Diberi Pakan dengan Frekuensi Berbeda Lilik Retna Kartikasari; Adi Magna Patriadi Nuhriawangsa; Adi Ratriyanto
Buletin Peternakan Vol 27, No 4 (2003): Buletin Peternakan Vol. 27 (4) November 2003
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v27i4.1481

Abstract

Artikel dalam bentuk PDF
Pengaruh Peredaman Hipoklorit terhadap Total Bakteri Proteolitik dan Kandungan Protein pada Daging Ayam Broiler Adi Magna Patriadi Nuhriawangsa; Soeparno (Soeparno); Lies Mira Yusiati
Buletin Peternakan Vol 28, No 1 (2004): Buletin Peternakan Vol. 28 (1) Februari 2004
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v28i1.1488

Abstract

Artikel dalam bentuk PDF
Pengaruh Bakteri Penghasil Fitase pada Pakan Campuran Wheat Pollard terhadap Performan Ayam Broiler Sajidan (Sajidan); Adi Magna Patriadi Nuhriawangsa; Adi Ratriyanto
Buletin Peternakan Vol 28, No 3 (2004): Buletin Peternakan Vol. 28 (3) Agustus 2004
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v28i3.1498

Abstract

Artikel dalam bentuk PDF
MANFAAT PENAMBAHAN TEPUNG KUNYIT (Curcuma domestica Val) DAN TEPUNG JAHE (Zingiber officinale) TERHADAP KUALITAS BAKSO ITIK AFKIR DENGAN LAMA PENYIMPANAN YANG BERBEDA Indah Nur Lestarini; Novitasari Anggarawati; Adi Magna Patriadi Nuhriawangsa; Ratih Dewanti
Buletin Peternakan Vol 39, No 1 (2015): BULETIN PETERNAKAN VOL. 39 (1) FEBRUARI 2015
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v39i1.6153

Abstract

The aim of the research was to determine the advantage of tumeric flour (Curcuma domestica Val) and ginger flour (Zingiber officinale) addition on quality of culled duck meatball in different storage times. The materials were thigh duck, tumeric flour and ginger flour. The design used in experiment was a Completely Randomized Design (CRD) with factorial pattern 4x3 as the first factor was concentration of turmeric flour (0; 0.5; 1.0; 1.5%) and ginger flour (0; 1; 2; 3%) and the second one was storage time (0; 8; 16 hours). The result of the research showed that storage time affected (P<0.05) pH, tenderness and waterholding capacity. Concentration of tumeric flour and ginger flour affected tenderness.There was no interaction between those two factors on pH, water-holding capacity, tenderness,and total proteolitic bacteria. Concentration of turmeric flour 0,5% and ginger flour 1% with storage time during 0 hours gave the best result, with a pH value 6.49, tenderness 0.31, water-holding capacity 22.27, and a total proteolytic bacteria , 3.57x104. In conclusion, the finest result founded at 0.5% of turmeric flour and 1% of ginger flouraddition in meatball before storage.(Keywords: Culled duck, Ginger flour, Meatball, Storage time, Tumeric flour)
PENGARUH ASUPAN SAYUR KANGKUNG (IPOMEA REPTANS POIR.) DAN OLAHRAGA RENANG TERHADAP INTENSITAS KECEMASAN PADA REMAJA LAKI-LAKI The Effect of Kangkong Vegetables (Ipomea reptans Poir.) and Swimming on Anxiety Intensity in Adolescent Male Sigit Yudhistira; Adi Magna Patriadi Nuhriawangsa; Mohammad Fanani
Media Gizi Indonesia Vol. 16 No. 3 (2021): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTITRION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i3.287-295

Abstract

High stress levels in adolescents can cause mental health disorders such as anxiety. Kangkong vegetables has nutrients superior in reducing anxiety, in 250 grams of kangkong vegetables contains carbohydrates (9,7 g), vitamin B1 (0,17 mg), vitamin C (42,5 mg), calcium (167,5 mg), zinc (1 mg), iron (5,7 mg), potassium (625,2 mg), sodium (162,5 mg), flavonoids, alkaloids and steroids for metabolism and increased hormone in the brain such as BDNF, GABA, serotonin, dopamine and norepinephrine which reduce anxiety. Swimming has superior as a recreational effort in reducing anxiety, also keeps the body fit and relaxed for metabolism and increased hormones in the brain such as BDNF, GABA, serotonin, dopamine and norepinephrine which reduce anxiety. The purpose of this study was to analyze the effect of kangkong vegetables and swimming in the intensity of anxiety in adolescent. The study uses a quasi-experimental study design pre-post test control group design, involving 61 male students, taken from 3 senior high schools and grouped into 3: control group by giving swimming 2 times / week for 2 weeks (pool depth 120 cm and swimming duration for 60 minutes / exercise) (P0) (n=22), group by giving 250 grams of kangkong vegetables / day for 14 days (divided into 2) (P1) (n=19) and group by giving combination of kangkong vegetables and swimming (P2) (n=20). The results of the study used the ANOVA, the decrease in anxiety intensity in all groups not much different from the value (p=0.593). The conclusion this study is the giving of kangkong vegetables, swimming can reduce the intensity of anxiety in adolescent male.
Co-Authors Abd. Rasyid Syamsuri Adi Ratriyanto Adi Ratriyanto Agung Budiharjo Agustin Widiastuti Ananda Septi Dwi Pamungkas Bayu Setya Hertanto Bayu Setya Hertanto Bayu Setya Hertanto Bayu Setya Hertanto Bayu Setya Hertanto Brian Wasita Brian Waskita Catur Retno Lestari Catur Suci Purwati Dhiah Putri Utami Fitria Dhenok Palupi Harsono Salimo Indah Nur Lestarini Inna Siswanti Saputri Kinanthi Dewi Mutiek Lies Mira Yusiati Lilik Kartikasari, Lilik Lilik Retna Kartikasari Lilik Retna Kartikasari Lilik Retna Kartikasari Lilik Retna Kartikasari Mohammad Fanani Mohammad Fanani Mohammad Fanani Novitasari Anggarawati Pudjomartatmo Pudjomartatmo Pudjomartatmo Pudjomartatmo Ratih Dewanti Sajidan (Sajidan) Sajidan Sajidan Sajidan Sajidan Setyo Sri Rahardjo Sigit Yudhistira Soeparno (Soeparno) Tesa Rafkhani Vadira Rahma Sari Widyaningrum, Sherly Asri Winny Swastike Winny Swastike