Achmad Jaelani
Program StudiPeternakan Fakultas Pertanian Universitas Islam Kalimantan Muhammad Arsyad Al Banjary Jl. Adhyaksa No. 2 Kayu Tangi Banjarmasin

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PERANCANGAN KENDALI SUHU PADA PURWARUPA PENGERING PAKAN IKAN MENGGUNAKAN METODE KONTROL PI BERBASIS MIKROKONTROLER Jaelani, Achmad; Triwiyatno, Aris; Sudjadi, Sudjadi
Transient: Jurnal Ilmiah Teknik Elektro TRANSIENT, VOL. 7, NO. 3, SEPTEMBER 2018
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (961.94 KB) | DOI: 10.14710/transient.7.3.745-752

Abstract

Metode kontrol yang digunakan pada alat pengeringan pakan ikan di Lab FPIK (Fakultas Perikanan dan ilmu Kelautan) Universitas Diponegoro ini masih menggunakan metode kontrol On-off yang kurang efektif serta pengendalian suhu  masih menghasilkan keluaran yang tidak stabil dan susah untuk mencapai referensi suhu yang diinginkan terlebih jika mendapat gangguan. Oleh karena itu, dibutuhkan metode kontrol yang baik untuk menangani permasalahan kurang efektifnya metode kontrol pada alat pengering pakan ikan di Lab FPIK UNDIP. Pada penelitian ini dirancang kendali suhu pada purwarupa pengering pakan ikan menggunakan sensor DHT22 dan sensor SEN0193, mikrokontroler Atmega328P sebagai otak pengendalian utama, modul bluetooth HC-05 sebagai media komunikasi antara mikrokontroler dengan interface. Metode kontrol yang digunakan untuk mengendalikan suhu pada purwarupa pengering pakan ikan adalah PI (Proporsional Integral). Parameter kontrol PI diperoleh melalui metode tuning Ziegler Nichols 1 dengan nilai Kp = 18,4 dan Ti = 133,2. Hasil pengujian metode kontrol PI terhadap tiga variasi referensi suhu 55°C, 57°C, dan 53°C  serta pemberian gangguan pada referensi suhu 55°C, yaitu mampu menghasilkan respons sistem yang stabil meskipun masih berosilasi. 
PENGARUH LAMA PENYIMPANAN HASIL FERMENTASI PELEPAH SAWIT OLEH TRICHODERMA SP TERHADAP DERAJAT KEASAMAN (PH), KANDUNGAN PROTEIN KASAR DAN SERAT KASAR Jaelani, Achmad; Widaningsih, Neni; Mindarto, Eko
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 40, No 3 (2015): Ziraa'ah Vol 40 No. 3 Oktober 2015
Publisher : Pusat Penerbitan Ilmiah Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v40i3.239

Abstract

The purpose of this study was to determine the effect of storage lenght of fermented palm fronds by Trichoderma sp on the degree of acidity (pH), crude protein and crude fiber. This research used experiment with completely randomized design (CRD), which consists of 5 treatments and 4 replications. The treatment under study with storage time 0 weeks = control, 3 weeks, 6 weeks, 9 weeks and 12 weeks. Variables that are observed is the degree of acidity (pH), crude protein and crude fiber. Data were analyzed using analysis of variance if the treatment shows the real effect or very real then continued with test Duncan's Multiple Range Test (DMRT). The results showed that the storage time of fermented palm fronds by Trichoderma sp significantly affect the degree of acidity (pH) and crude fiber, but had no effect on levels of crude protein. Storage fermented palm fronds after 12 weeks can reduce the crude fiber content and pH.
TINGKAT PEMBERIAN EMPULUR SAGU YANG DIFERMENTASI DENGAN KAPANG ASPERGILLUS NIGER TERHADAP PERSENTASE KARKAS ITIK SERATI UMUR 8 MINGGU Jaelani, Achmad; Zakir, Muhammad Irwan; Kusyanti, Kusyanti
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 37, No 2 (2013)
Publisher : Pusat Penerbitan Ilmiah Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v37i2.34

Abstract

The experiment was aimed to know the level of fermented sago by using Aspergillus niger to dressed carcass percentage of Serati duck 8 weeks age. This experiment was used Completely Randomized Design with 5 treatments and 4 replicates (control, 10% 20%, 30% and 40% of fermented sago). Data was analyzed by using analysis of variance and followed by Duncann Multirange test. The Optimal use of fermented sago in diets was 20%. Fermented sago can be applied up to 30% in diets, without decreasing the performance of body weight, dressed carcass weight, and dressed carcass percentage of Serati duck 8 weeks age
PENGARUH LAMA PENYIMPANAN DAGING ITIK ALABIO DALAM REFRIGERATOR TERHADAP KUALITAS MIKROBIOLOGI, PH DAN ORGANOLEPTIK Jaelani, Achmad; Dharmawati, Siti; Noor, Bahrin
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 41, No 1 (2016): PEBRUARI TAHUN 2016
Publisher : Pusat Penerbitan Ilmiah Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v41i1.330

Abstract

            Effect of Storage length  of  Alabio Meat Ducks in the refrigerator on the Quality of Microbiology , pH and organoleptic has been conducted in the Laboratory of Veterinary Research Centres (BVet) Banjarbaru . The experimental design used was Completely Randomized Design with 5 treatments and  4 replications. The variables measured were the number of microbes with total plate count (TPC) , pH and organoleptic which include color , flavor and consistency. Data were analyzed by analysis of variance (ANOVA) . As for organoleptic test using Kruskal Wallis test . In case of significantly different results , then continued by Duncan Multiple Range Test. The results showed that the Length storagealabio duck meat  in refrigerator  affect significantly to the organoleptic until 8th day refer to  a decrease in pH, color, flavor and consistency of meat Alabio, but the number of microbes was not significantly although judging the trend of his going see a decline until 4th day .
PENGARUH TUMPUKAN DAN LAMA MASA SIMPAN PAKAN PELET TERHADAP KUALITAS FISIK Jaelani, Achmad; Dharmawati, Siti; wacahyono, Wacahyono
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 41, No 2 (2016): TERBITAN TERBARU JUNI 2016
Publisher : Pusat Penerbitan Ilmiah Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v41i2.429

Abstract

Feed industry produce of  large scale process and large quantities of ration. If feed are numerous, and are not exhausted once the distribution, then the stability of such goods must be maintained to keep the quality. This is of course requires a system  effective warehousing and storage for the finished products manufactured. Therefore, this study aimed to determine the effect stacks and time storage of the physical quality commercial feed. The study used a completely randomized design with a time storage treatment for 3, 6, 9, and 12 days. Each treatment using 5 replicates. Data for quality testing the physical form of the density of the stack, heap compaction density, smoothness, and impact resistance was analyzed using ANOVA and if  treatment gave significantly different effect will be tested by Duncan's multiple range test. The results showed that the height of the stack and a time storage effect on the density of the stack, heap compaction density, smoothness, and impact resistance, and there is interaction between pile heights and long shelf life of the heap compaction density and impact resistance. Good feed must be kept within a period of not more than 13 days and storage methods must be considered as good as the number of stacks, room humidity and cleanliness, because the longer the food is stored with the condition stacked excess will make the feed more easily destroyed, which in turn will further exacerbate the physical condition of the feed when distributed to the consumers.
PENGARUH LAMA PENYIMPANAN HASIL FERMENTASI PELEPAH SAWIT OLEH TRICHODERMA SP TERHADAP KANDUNGAN SELULOSA DAN HEMISELULOSA Jaelani, Achmad; Dharmawati, Siti; Lesmana, Bayu
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 40, No 2 (2015)
Publisher : Pusat Penerbitan Ilmiah Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v40i2.153

Abstract

The research aims to determine the effect of storage time of palm fronds fermented by trichoderma sp to cellulose and hemicellulose content. The method in the research by the using a Completely Randomized Design (CRD) which consists of 5 treatments and 4 replications. Treatment using Trichoderma sp by 6% in the ratio 2:1 with the storage time P0 (0 weeks), P3 (3 weeks), P6 (6 weeks), P9 (9 weeks), and P12 (12 weeks). The variable were observed in this research that the level of cellulose and hemicellulose in palm fronds, with the support of the supporting variables such as odor, color, and texture of fermented palm fronds with a different storage time. Data were the using analysis of variance and to know the difference between treatment followed by DMRT (Gaspersz, 1994). The result showed that were significant differences between the storage time of fermented plam fronds against cellulose content, the highest cellulose content in P12 week storage time is 53,83%. For the hemicellulose content of fermented palm fronds with a differrent storage time, the content of hemicellulose to decrease and no real effect. Decrease in hemicellulose content lowest for the storage P9 week time is 20,19%.
BERBAGAI LAMA PENYIMPANAN DAGING AYAM BROILER SEGAR DALAM KEMASAN PLASTIK PADA LEMARI ES (SUHU 4OC) DAN PENGARUHNYA TERHADAP SIFAT FISIK DAN ORGANOLEPTIK Jaelani, Achmad; Dharmawati, Siti; Wanda, Wanda
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 39, No 3 (2014)
Publisher : Pusat Penerbitan Ilmiah Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v39i3.84

Abstract

The purpose of this study was to determine the extent of the influence of storage time fresh broiler chicken meat on plastic packaged in the refrigerator (4oC) to pH, water holding capacity and cooking loss and organoleptic (flavor, texture and color). The research was used Completely Randomized Design (CRD) with 5 treatments, namely: (P0) = storage for 0 day; (P6) = storage for 6 days; (P12) = storage for 12 days; (P18) = storage for 18 days and (P24) strage for 24 days. Each treatment was repeated 4 times. Observed variables are pH, water holding capacity, and cooking shrinkage data were analyzed with analysis of variance and when a treatment effect followed by Duncan's Multiple range test. Data of organoleptic was analyzed by Kruskal Wallis test. Conclusions from the results obtained by analysis and discussion of that storage time was significantly effect on pH, cooking loss, flavour, color and texture of broiler chicken meat, but no to water-holding capacity. The time lenght storage of broiler chicke meat, could reduced pH and cooking loss, flavor, texture and color but water-holding capacity was increased. Broiler chicken meat on plastic packaged stored in the refrigerator for 6 days the quality is still good.  
SUBSTITUSI TEPUNG IKAN DENGAN TEPUNG MAGGOT BLACK SOLDIER FLY (HERMETIA ILLUCENS) TERHADAP PENAMPILAN BURUNG PUYUH (COTURNIX COTURNIX JAPONICA) Ansyari, Rahmadani; Jaelani, Achmad; Widaningsih, Neni
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 35, No 3 (2012)
Publisher : Pusat Penerbitan Ilmiah Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v35i3.46

Abstract

The Study substitute Fish Meal with Maggot Meal Black Soldier Fly (Hermetia illucens) Appearance Against Quail (Coturnix coturnix japonica) was carried out at 36 Jalan Palasari Waas RT. 1 RW. 4 Rural District Sukasari Pameungpeuk Bandung regency, West Java, which runs from January to February 2012. The research aims to  determine the substitution of fish meal with maggot meal Black Soldier Fly (Hermetia illucens) the appearance of the female quail in the growth phase. The design used in this study is completely randomized design (CRD) with four replications per treatment 5 replicates consisted of 10 female quails so that the whole 200 tail. As for treatment, namely R1 (16.00% + 0% fish meal flour maggot), R2 (12.00% + 6.47% fish meal flour maggot), R3 (8.00% + 12.94% fish meal flour maggot ), R4 (4.00% + 19.41% fish meal flour maggot), and R5 (0% fish meal flour maggot + 25.88%), with an average initial body weight of 48.01 grams / tail-old 3 weeks. The results showed that the substitution of fish meal with maggot meal significantly (P <0.05) in female quail consumption. While the weight gain, feed conversion and weight gain end female quail had no significant effect (P <0,05).
ANALISIS PENDAPATAN PADI LOKAL VARITAS KARANGDUKUH (ORYZA SATIVA L) DI KECAMATAN TAMBAN CATUR KABUPATEN KAPUAS Jaelani, Achmad; Kirnadi, Ari Jumadi; Mujiono, Bagiyo
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 38, No 3 (2013)
Publisher : Pusat Penerbitan Ilmiah Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v38i3.1

Abstract

The purpose of this research was to know the income and the value efficiency of  Paddy Local Paddy Karangdukuh Variety (Oryza sativa L) In Tamban Catur Sub-district the Regency of Kapuas.  The sample was taken randomly using  Purpossive  Random Sampling.  There were  35 respondents from 4 village which each village put 10 farmers and one vilage put 5  farmers. The data collection was done by interviewing  35 local paddy farmers  in Tamban Catur   Sub-district becomes the respondents directly. The data needed for the research is premier data that taken directly from the research field and the secondary data was gotten from the library study, the related agency and other sources that relate to this research. The data was processed and analyzed using income analysis and R/C Ratio. Based on the observation result of 35 respondents, the farmers of local paddy Karangdukuh variety were using semi intensive farming, with  the average  total cost  per respondent Rp7.341.981,-  kg year-1 and the total revenue that gotten is   Rp16.324.400, year-1. The obtained results local paddy farm income is Rp Rp11.243.522,- year-1. The value average R/C Ratio that gotten is 2.2 which means that the local paddy Karangdukuh variety is getting profit.
KADAR KOLESTEROL DAN PERECAHAN KARKAS MERPATI LOKAL YANG DIPOTONG PADA UMUR BERBEDA Jaelani, Achmad
Agroscientiae Vol 20
Publisher : Agroscientiae

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

Abstract

ABSTRAK Tujuan penelitianini untuk mengetahui Kadar Kholesterol dan Perecahan Karkas Merpati Lokal yangDipotong pada Umur yang Berbeda. Penelitian dilaksanakan di Lokasi Peternakan Merpati CV UstadzAmanah di Guntung Manggis Banjarbaru. Merpati yang digunakan berjumlah 20 ekor. Adapun perlakuanumur potong terdiri atas : 3,4,5, 6 minggu serta lebih dari 4 bulan. Variabel yang diamati meliputi kadarkholesterol daging, perecahan karkas merpati meliputipersentase daging, dan tulang. Hasil penelitianmenunjukan bahwa umur potong yang berbeda mempengaruhi terhadap kadar kolesterol daging dankomposisi karkas (persentase berat tulang dan persentase berat daging) merpati lokal yang dipeliharasecara intensif.Semakin bertambah umur merpati maka kadar kolesterol daging dan persentase berat dagingmerpati lokal semakin meningkat. Sebaliknya persentase berat tulang mengalami penurunan. Kata kunci : Kholesterol, Perecahan karkas, Umur potong, Merpati lokal