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Journal : Jurnal Teknologi

KUALITAS BOKASI DARI KOTORAN BERBAGAI JENIS HEWAN Irfan, Irfan; Rasdiansyah, Rasdiansyah; Munadi, Mahlil
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 9, No 1 (2017): Vol.(9) No.1, April 2017
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v9i1.5976

Abstract

Cow manure, different to other manures, has been frequently used as raw material of bokasi along with other organic waste materials such as sawdust, rice husk ash, and bran. This study aimed to utilize various livestock manures as one of the organic material in the production of bokasi. A completely randomized design with 2 replications was used in this study, which consisted of two factors: type of livestock manure (J) and proportion of livestock manure (P) of the total bokasi raw material.  Factor J consisted of 3 levels: J1 (cow manure), J2 (goats manure), and J3 (chicken manure), while factor P consisted of 4 levels: P1 (35%), P2 (45%), P3 (55%), and P4 (65%). Analysis of the bokasi quality included: total microorganisms, moisture content, pH, temperature, C element, N element N, C/N ratio, organoleptic  (texture, smell and color), and the plants growth (height) test. The results showed that the type of livestock manure (J) effected very significant on total microorganisms, C, N and C/N ratio of bokasi, as well as significant on plant height. Based on the results of the C, N and C/N ratio it was known that the best bokasi resulted by chicken manure. It met the standard of INS (Indonesian National Standard). The proportion of manure affected very significant on water content as well as significant on N and plant height.
PENGARUH CARA PENYEMBELIHAN DAN LAMA PENYIMPANAN TERHADAP KUALITAS DAGING AYAM BROILER Haq, Anis Dliyaul; Irfan, Irfan; Lubis, Yanti Meldasari
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v12i1.16038

Abstract

Slaughtering is a method used to obtain food from farmed animals. Chicken slaughter is one of important factors affevting the halal and nutritional quality of meat. Chicken meat slaughtered is done according to islamic sharia and not according to Islamic sharia. Slaughtering is carried out according to islamic or halal sharia according LPPOM-MUI (2008). The storage time for food is a period of time that is safe and suitable for consumption in food and can be used by consumers according to their needs and can maintain the state of the food that is packed. Determine the quality of chicken meat whether or not accepted by consumers affect the physical, chemical and biological quality. The study aims to determine the effect of slaughtering methoda (according to Islamic sharia and not according to Islamic sharia) and duration of storage on the quality of chicken meat. This research uses factorial randomized block design (RBD) consisting of 2 factors. The first factor is the method of slaughtering, namely slaughtering by Islamic sharia and slaughtering not by Islamic sharia (neck slaughter broken). Slaughtering by Islamic sharia is chicken slaughtering in RPA that is halal certified, while slaughtering is not by Islamic sharia is chicken slaughtered in RPA that is certified not halal. The second factor is storage time, which is 0 hours (control), 3 hours, 6 hours and 9 hours. The result of this study showed that slaughter had a very significantly affected (P 0,01) on skin color. The treatmment duration significantly affected (P 0,05) on water content and suppleness. Research shows that the quality of chicken meat slaughtered according to Islamic sharia (P1) is better than meat slaughtered not according to Islamic sharia, especially in terms of; as higher skin color. As storage time increases, the water content
KAJIAN PEMANFAATAN LIMBAH KERTAS PERCETAKAN UNTUK PEMBUATAN BOKASI Irfan, Irfan; Sulaiman, Ismail; Werdana, M. Odit
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

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

Abstract

Organical material such as animal dung, husk ash, bran, and sawdust is often used  in bocation production. In this study, the paper waste of printing company at Syiah Kuala University was enriched in the raw material of bocation production. This study was aimed to determine the proportion of paper waste that can be added and the duration of fermentation process in order to produce a good bocation. The method used was a factorial Completely Randomized Design (CRD) which consisting of 2 factors. The first factor was the proportion of paper waste (K) with  4 levels: K1 = 15%, K2 = 25%, K3 = 35%, and K4 = 45%. The second factor was the fermentation duration (L) with 3 levels: L1 = 0 day, L2 = 10 days, and L3 = 15 days. Each treatment was repeated twice so that there were 24 experimental units. The analysis included: water content, total microorganisms, temperature, pH, C element, N element, C/N ratio, organoleptic (texture, aroma, color) and plant growth test. The result showed that additional paper waste with a proportion of up to 35% generally has a positive effect on the quality of the location in terms of water content, pH, nitrogen, texture, aroma, color, and plant growth. The longer the fermentation took place (up to 15 days) the better was the quality of the bocation produced, especially regarding C element, N element, C/N ratio, texture, aroma, color and plant growth. There were 3 interactions with the best plant height namely K3L3 (112.5cm), K3L2 (104 cm) and K2L3 (104 cm). The K3L3 bocation (35% paper waste proportion, 15 days fermentation) was better than the other two interactions in term of highest water content, N, and color value, and the lowest C/N ratio.
Co-Authors Achmad Jaelani Alfizarb, Alfizar Arifin, Irfan Arsy, Nur Syahida Ashar, Suci Rahmadani Aulia Wati, Aulia Bai, Marieta Kristina Sulastiawati Cahyadi, Dian Caprisa, Nira Chairul Umam Cut Nur Ichsan Dairobbi, Achmad Daryana, Agus Dewi Yunita Dharsono, Dharsono Diemroh Ihsan, Diemroh Emilia Roza, Emilia Enni Rosida Sinaga Enni Sinaga, Enni Erida Nurahmi Eva Yuliani Faridah, Cut Fauzan Fauzan Gina Erida Grahita Aditya Guntur Guntur Haerianti, Masyita Haerul, Haerul Hakim, Rahmanul Hamrin, Hamrin Handayani, Juwita Delimur Haq, Anis Dliyaul HAQ, NASRUL Hardiyati, Kartika Haryadi haryadi I.I. Widaiska, I.I. Widaiska Ida Waluyati Ihsan Gamal, Ihsan Ikhsan Hamdy, Muhammad Immawanti, Immawanti Indrawan, Riki Ismail Petrus Ismail Sulaiman Israfil, Israfil Israfil, Israfil Izzati, Nurul Izziah, Izziah Jalil, Jalil Johan, Herni Juanda Juanda KAMBUNO, NORMA TIKU Lita Lovia M.I. Sulaiman, M.I. Sulaiman mandariati, mandariati Mannayong, Jumalia Martunis Martunis Marzuqi, Dicky Muh. Alaits Mauliza, Mauliza Mitrawati Ganggar Moh Yusuf, Moh Mudy, Ali Ahmad Muhammad Ikhsan Sulaiman Muhammad Isya Muhdy, Ali Ahmad Muhiddin, Muhiddin Munadi, Mahlil Murlida, Eva Murna Muzaifa Nasruddin Nasruddin Nekada, Cornelia Dede Yoshima Noorbaya, Siti Nurdiana Nurdiana Nurnazmi, Nurnazmi Nurpadila, Nurpadila Oktovianus Sila, Oktovianus Putra, Ansor Putra, Donny Heansyah PUTRI WAHYUNI Rahim, Samsir Ramadhana, Alkautsar Ramadhana, Alkautsar Ramli, Iqbal Rasdiansyah Rasdiansyah Rasiah Rasiah, Rasiah Renni Anggraini Rina Febriana Ristiana, Evi Saharuddin Saharuddin Saidah Saidah Saleh, Jalil Sanjaya, Budi Sari, Cut Putri Mellita Saukani, Muhammad Solihin Solihin SP. Gustami, SP. Gustami Sri Haryani Sri Wahjuningsih Sukarman Sukarman Sukma, Diana SULANSI, SULANSI syahputra, Mardan Syarifah Rohaya Tarmizi Tarmizi Teddy, Muhammad Trinil Susilawati Tursina Tursina Ulum, Misbahul Umasita, Emmy Wahid, Robi Farid Abdurachman Wanti Wanti Werdana, M. Odit Wijaya, Firman Ode Yanti Meldasari Lubis Yayun Siti Rochmah Yunding, Junaedi