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All Journal Tadulako Journal Sport Sciences And Physical Education AGRISAINS MEDIA KOMUNIKASI TEKNIK SIPIL JURNAL GIZI INDONESIA JURNAL BISNIS STRATEGI JURNAL SAINS PEMASARAN INDONESIA Jurnal Ilmiah Desain & Konstruksi Diponegoro Journal of Management Jurnal Kesehatan Masyarakat JEJAK Kreano, Jurnal Matematika Kreatif-Inovatif Media Ilmu Keolahragaan Indonesia Jurnal Online Mahasiswa (JOM) Bidang Pertanian Rekayasa Mesin Indonesian Journal of Human Nutrition Jurnal Teknik Pengairan: Journal of Water Resources Engineering Program Kreativitas Mahasiswa - Teknologi Biomedika Register: Jurnal Ilmiah Teknologi Sistem Informasi JSSF : Journal of Sport Science and Fitness Indonesian Journal of History Education Jurnal Penelitian Pertanian Terapan Jurnal Sistem Kesehatan Jurnal Gizi dan Kesehatan Syntax Literate : Jurnal Ilmiah Indonesia Kinetik: Game Technology, Information System, Computer Network, Computing, Electronics, and Control Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Pendidikan Guru Conference SENATIK STT Adisutjipto Yogyakarta JEM17: Jurnal Ekonomi Manajemen Angkasa: Jurnal Ilmiah Bidang Teknologi Indonesian Journal of Medicine Journal of Educational Research and Evaluation International Journal of Elementary Education SCIENTIA JOURNAL Gorontalo Journal of Public Health Techno-Fish The Indonesian Journal of Gastroenterology, Hepatology, and Digestive Endoscopy Jurnal Formil (Forum Ilmiah) Kesmas Respati Arthavidya Jurnal Ilmiah Ekonomi YARSI Medical Journal DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) International Journal for Educational and Vocational Studies Jurnal Muara Ilmu Ekonomi dan Bisnis Jurnal Pengabdian Harapan Ibu (JPHI) JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Jurnal Aisyah : Jurnal Ilmu Kesehatan Jurnal Guru Peneliti Profesional Epidemiology and Society Health Review (ESHR) Indonesian Journal of Adult and Community Education (IJACE) Majalah Keadilan Unnes Journal of Mathematics Education Matriks Teknik Sipil Aceh International Journal of Science and Technology
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Journal : AGRISAINS

PENGGUNAAN TEPUNG BIJI DURIAN (Durio zibethinus Murr) SEBAGAI SUMBER ENERGI DALAM PAKAN TERHADAP PERFORMAN ITIK LOKAL JANTAN (Anas platyrhynchos) Hasnawati, Hasnawati; Marfuah, Nuun; Sugiarto, Sugiarto
AgriSains Vol 17, No 2 (2016)
Publisher : FAPETKAN UNTAD

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Abstract

The aim of this study was to determine the use effect of durian seed flour as a source of energy in the ration of the male local duck growth performance. This research was conducted in experimental cages of Animal Husbandry and Fisheries Faculty Tadulako University, using 80 ducks for 8 weeks. This study was designed using completely randomized design (CRD) with 5 treatments and 4 replications. The treatments were tested, as follows: R0 (control); R1 (5% boiled durian seed flour replacing corn in the control diet); R2 (10% boiled durian seed flour replacing corn in the control diet); R3 (5% durian seed flour without replacing corn in the control diet) and R4 (10% durian seed flour without replacing corn in the control diet) with 20% protein iso and 3,100 kcal metabolizable energy iso. Data were analyzed using analysis of diversity according to the design used and followed by honestly significant difference test. The results showed that the treatment significant effect (P <0.05) on feed consumption, body weight gain and feed conversion. Treatment composition that gives the best results, namely the R1 treatment with the use of 5% boiled durian seed flour replacing corn in the ration, with average feed consumption 5.069g; 1.100g body weight gain; and conversion of 4.61. Keywords: duck performance, durian seed flour, male local duck
PENGARUH PEMBERIAN TEPUNG TONGKOL JAGUNG MUDA HASIL BIODEGRADASI JAMUR TIRAM PUTIH (Pleurotus Ostreatus) DAN ENZIM PEMECAH SERAT TERHADAP KARKAS AYAM PEDAGING Permatasari, Rani Putri; Hatta, Ummiani; Sugiarto, Sugiarto
AgriSains Vol 18, No 1 (2017)
Publisher : FAPETKAN UNTAD

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The purpose of this study was to determine effect of young corn cob meal as a product of mushroom oyster white (pleurotus ostreatus) biodegradation and breaking fiber enzyme were added in the ration to broiler carcass. This research was implemented in Sigi districts central Sulawesi from June 11 to November 27, 2016. The used chickens is were 175 DOC. This study used a completely randomized design (CRD) with 7 treatments and 5 replication as follows: R0 = 100% control ration, R1 = ration + 5% TTJMF, R2 = ration + 10% TTJMF, R3 = ration + 15% TTJMF, R4 = ration + 5% TTJMF + 7,5% units/kg breaking fiber enzyme, R5 = ration + 10% TTJMF + 7,5% units/kg breaking fiber enzyme, R6 = ration + 15% TTJMF + 7,5% units/kg breaking fiber enzyme. The results of this study showed that the treatment highly significant (P<0.01) to slaughter weight. The treatment showed non significant effect (P>0.05) on carcass percentage as well as the very significant effect (P<0,01) to abdominal fat. It caused of the basic materials used with high fiber feed affected to reduce slaughter weight and abdominal fat. It was concluded that used of TTJMF and breaking fiber enzyme in the ration to the extent 15% + 7.5% units/ kg gived the lowest result on abdominal fat but can not increase the slaughter weight and carcass percentage. Keywords: Broiler, corn cob, breaking fiber enzyme, carcass percentage.
Effect Of Meat Immersion And Addition Of Liquid Smoke Coconut Shell On The Quality Of Chemical And Antioxidant Of Beef Jerky Adjis, Asril; Sugiarto, Sugiarto
AgriSains Vol 20, No 3 (2019)
Publisher : FAPETKAN UNTAD

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Abstract

Soaking beef jerky can improve chemical quality, flavor and consumer acceptance of the products produced. Liquid smoke functions as a preservative, a specific flavor and aroma. The research aims to analyze the chemical quality and antioxidant activity of beef jerky that has been soaked with the addition of liquid coconut shell smoke. The study used a Completely Randomized Design (CRD) with 5 treatments (D0 = jerky without soaking and adding liquid smoke, D1 = jerky with 2 hours soaking and adding 1% liquid smoke, D2 = jerky with 4 hours soaking and adding 1% liquid smoke, D3 = beef jerky with 6 hour soaking and 1% liquid smoke addition, D4 = jerky with 8 hour soaking and 1% liquid smoke addition) and 3 replications. Levels of protein, fat, water and antioxidant activity of beef jerky were observed in this study. Data were analyzed variance (ANOVA) with Duncan's further test. Immersion treatment and addition of coconut shell liquid smoke on beef jerky showed a chemical quality that was not statistically different in all treatments, but an increase in protein content (34.28% - 39.28%), fat content (3.98% - 5 , 25%), water content (11.02% - 12.33%) and antioxidant activity (355.23% - 201.98%).
The Influence of Packaging Methods towards Chemical Quality of Ground Beef Jerky Sugiarto, Sugiarto
AgriSains Vol 20, No 2 (2019)
Publisher : FAPETKAN UNTAD

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Abstract

Preservation and processing of meat into beef jerky can extend storage life, but it is still determined by the packaging method. The purpose of this study was to determine the effect of packaging method on the level of change in the chemical quality of ground beef jerky. This research was conducted at the Laboratory of Animal Product Technology, Faculty of Animal Husbandry and Fishery, as well as the Agroindustry Laboratory of the Faculty of Agriculture, Tadulako University from 4 October 2018 to 12 January 2019. The research designed by applying a Completely Randomized Design (CRD) with 5 treatments and 3 replications, with treatments D0 = jerky without packaging, D1= jerky completely packed up, D2= jerky + Aluminum foil zipper with air cavity ± 0.0019 within 1 cm, D3= D0 + Aluminum foil zipper with air cavity ± 0.0038 within 1 cm, D4= D0 + Aluminum foil zipper with air cavity ± 0.0057 within 1 cm. The observed parameters were content of protein, fat and water. The results showed that ground beef jerky with different packaging treatments, had no significant effect (P> 0.01) on protein content (D0= 37.20; D1= 38.17; D2= 38.37; D3= 38.21; D4= 28.37%) and the fat content of ground beef jerky (D0= 6.52 ±; D1= 6.65; D2= 6.67; D3= 6.67; D4= 6.77%), but have significant effect (P <0.05) of jerky water content (D0= 22.08; D1= 25.28; D2= 24.60; D3= 23.50; D4= 22.12). The Duncan's test of the water content significantly affected, after storage for 3 months. Water content is an important component in jerky, because it also determines freshness and durability. It also affects the appearance, texture and taste of food. Therefore, the method of packaging using aluminum foil zipper with an air cavity of ± 0.0038 1 cm produces the best chemical quality of ground beef jerky.Keywords: Ground beef jerky, packaging method, storage life
Organoleptic Properties of Salted Chicken Eggs was added Spices Marfu'ah, Nuun; Sugiarto, Sugiarto
AgriSains Vol 20, No 1 (2019)
Publisher : FAPETKAN UNTAD

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Abstract

This addition of herbs and spices in the salted eggs is one of the ways for extending shelf life of salted eggs and to add flavor in the salted eggs, apart from the salty taste because there is the addition of salt. Herbs and spices like garlic, red onion and pepper are natural seasoning flavor that contains lot of active chemical substances that are beneficial to the body apart from giving more popular flavor with consumer. The aim of this research is to find out organoleptic properties of salted chicken eggs that are added by herbs and spices. Variance analysis results showing that salted eggs with the addition of herbs and spices from various treatment have no real effect on organleptic properties of salted eggs : egg yolk color, salty taste of egg whites and egg yolk nervousness. This matter probably caused because when salted egg are soaked with herbs and spices, salted eggs products produced change color into darker color, same saltiness and egg yolk nervousness from chicken is different from the salted egg that derives from ducks. Conclusion of this research is salted chicken eggs with the addition of herbs and spices is more preferable by panelist because it tastes more savory even though it dont have significant egg yolk color, salty taste of egg whites, and egg yolk nervousness.Keyword: organoleptic, salt eggs,herbs and spices.
Co-Authors Abdilah, Yan Amal Abduh, Ikhwan Achmad Wibolo Adhy Ariyanto Adi Nur Cahyono Adi Prayitno Adi Yusuf Setiawan, Adi Yusuf Afrida, Anisa Nur Ahlan, Muhammad Alamsyah - Anak Agung Gede Sugianthara Anies Setiowati, Anies Anindita, Rahma Anindito Purnowidodo Anton Wachidin Widjaja Apriliyani, Wina Dwi Ardiyanti, Muthia Ari Probandari Ari Rianto ARI WAHYUDI Arif Hoetoro Arif, Hutoro Arinto Hadi, Arinto Arthur Yanny Leiwakabessy Asril Adjis Atmoko, Warigit Dri aviria ermamilia, aviria Bambang Purwanto Banun Rohimah, Banun Bayu Rahayudi Berliana, Novi Bramaseto Rosie Pamungkas, Bramaseto Rosie Budi Santosa Budiyanti Wiboworini Budiyanto, Ricky Teguh Carnegi, Dale D, Widhiyanuriyawan Denny Widhiyanuriyawan Desi Nurfita Diah Suwarti Widyastuti Dian Sisinggih Diding HP, Diding HP Diffah Hanim Dinata, Benny Fika Djarot B Darmadi Djarot B. Darmadi, Djarot B. Djoko Sutikno Dono Indarto Dora, sylvia Terra Edy Soedjoko Elbi Wiseno Emi Pujiastuti Endang Yektiningsih, Endang Entianopa, Entianopa Erwin Sulistyo Eti Poncorini Pamungkasari Fahrudin Fahrudin Farda, Hilyatin Faruq Syah Permana Putra Femiana Gapsari MF Gilang Prasidya Jati Prasidya Jati, Gilang Prasidya Jati Gracia S Ugut Gunawan, Ardi Guntiyastutik, Enik Guntur H, Guntur H Gustiana Mega Anggita Hadi Cahyadi Hanjarini, Gita Diana Hari Wujoso Harianto, Aryono Fajar Harry Soesanto Hasnawati Hasnawati Herdianti Herdianti, Herdianti Heri Sutarto Herlina, Intan Hermansjah, Reynaldi Hery Sutarto Hulu, Edison Husna, Himatul Ifnuari, Moh. Reza Irin Caisarina Isnarto, Isnarto Isti Hidayah J. Darmawan Jalil, Erlinawati Jumain, Jumain K. Wijayanti K., Anggraeni Dwi Karnati, Neti Kholiqowati, Heni Kongchulagul, Natsuangkorn Konita, Mita Krisna Harimurti, Krisna Kristiani, Wahyu Kunarti, Eny Kuneni, Erna Kurniawan, Rizal Mahdi Leni Pujiastuti Lisa Agustriyana Ma'arif, Mohammad Zainul Madyowati, Sri Oetami Maftuch Maftuch Mangku Purnomo Marfu'ah, Nuun Marsetio D, Marsetio D Masduki Ahmad Masduki Masduki Maslivah, Vita Soniya Matin, Matin Mega Nur Sasongko Miyasto Miyasto Moh. Awaludin Adam Mohammad Arif Ali, Mohammad Arif Mudiantono Mudiantono Muhammad Ikram Kido Musharyanti, Lisa Mustafa, Azhar Muttaqien, Kingking Muttaqin, Faisal Nanang Indardi, Nanang nanang muhibuddin, nanang Nugroho Bagus Nuhrawangsa, Adi Magna Patriadi Nurhattati Fuad, Nurhattati Nurhkolis Hamidi Nurkhoiriyah, Siti Nuun Marfuah Pamungkas, Agung Permatasari, Rani Putri Pramono, Rudy Pratama Wirya Atmaja Pratami, Andhyarnita Pratinuari, Karina Priambodo, Arinto Surya R. Sapto Hendri Boedi Soesatyo Rachmadhany, Fitri Rahmani, Dhuyufur randy, riki Renni Anggraini Rini Astuti Rini, Kurnia Setyo Rochmad - Rokhman, M.Taufiq Noor Romadhon, Bazargan RUBEN DHARMAWAN Rudy Soenoko Rudy, Yuwono rumiati, rumiati Runi Asmaranto S Siswanto Safa'atullah, Muhammad Fajar Said Junaidi Sari, Yuni Andira Sarifudin, Sarip Septiana, Atika Septiani, Shelomita Elisabeth Setiono Setiono Setya Rahayu Slamet Wahyudi Sonief, A. As’ad Stevani, Devi Sudjito Soeparman Sukmana, Tatas Aldian Sumarni Sumarni Sunarmi Sunarmi Suradi Suradi Suryani, Atik Syahbuddin Syahbuddin Syaiful Amin Takashi Nakatsuji Tan, Jacob Donald Tantoro Harmono Tejo Nugroho Thirayoot Limanoond Tjokroprawiro A, Tjokroprawiro A Tjuk Oerbandono Tonang Dwi Ardyanto, Tonang Dwi Tran, Phan Duc Anh Tri Agustina, Tri Tri Yuli Pramana Ulya, Lulu Fathnatul Ummiani Hatta Utommo, Danang Afri W, Irawan Dodi Wardati, Wardati Wawan Wawan Wibowo, Wisnu Widhiyastuti, Endang Widodo, Ibnu Sam Winata, Felix Andhy Wisudanto Wisudanto, Wisudanto Wiwit Pratiwi, Wiwit Wrisnijati, Dita Wrisnijati, Dita Wuni, Cici Yang, Chia-En Yaslis Ilyas yenni, melda Yoestini Yoestini Yudi Suryawan Zaenuri Mastur