Muhammad Nur Hidayat, Muhammad Nur
Jurusan Ilmu Peternakan Fakultas Sains dan Teknologi UIN Alauddin Makassar

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Konsumsi Ransum, Pertambahan Bobot Badan dan Konversi Ransum Ayam Kampung Super yang Diberikan Ransum mengandung Tepung Pistia stratiotes Rusli, Rusli; Hidayat, Muhammad Nur; Rusny, Rusny; Suarda, Andi; Syam, Jumriah; Astati, Astati
Jurnal Ilmu dan Industri Peternakan Vol 5, No 2 (2019): Desember
Publisher : State Islamic University (UIN) Alauddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (236.801 KB) | DOI: 10.24252/jiip.v5i2.11883

Abstract

Pistia stratiotes merupakan tanaman air yang dianggap gulma bagi petani padi, tetapi memiliki nutrisi yang tinggi, yaitu kandungan air 16,9%, protein kasar   35,7 %, lemak kasar 7,6%, serat kasar 15,6%, bahan ekstrak tanpa nitrogen (BETN) 16,6% dan abu 24,0%. Tujuan penelitian ini untuk mengetahui pengaruh tepung apu-apu dalam ransum terhadap performa ayam kampung super dan potensi tepung apu-apu dalam mensubtitusi bahan pakan lain. Jenis penelitian kuantitatif dengan menggunakan metode Rancangan Acak Lengkap (RAL) dengan 5 perlakuan 3 kali ulangan, P0 (kontrol), P1 (5% apu-apu), P2 (10% apu-apu), P3 (15% apu-apu) dan P4 (20% apu-apu). Parameter yang di ukur adalah konsumsi ransum, pertambahan bobot badan, konversi ransum. Hasil sidik ragam menunjukkan penelitian ini tidak berpengaruh nyata (P>0,05) terhadap performa ayam kampung super.
PENGARUH PAKAN PADAT GIZI TERHADAP TINGKAT DEHIDRASI TERNAK SAPI BALI SELAMA TRANSPORTASI DARI BULUKUMBA SULAWESI SELATAN KE BANJARMASIN KALIMANTAN SELATAN Awal, Arga Arya Acmadi; Kiramang, Khaerani; Hidayat, Muhammad Nur
Jurnal Ilmu dan Industri Peternakan Vol 2, No 1 (2015): JUNI
Publisher : State Islamic University (UIN) Alauddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (258.959 KB) | DOI: 10.24252/jiip.v2i1.1552

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ABSTRACT. This research aim to determine the influence of nutrient-dense diet on the leveof dehydration Bali`s cows cattle during transport from Bulukumba South Sulawesi ToBanjarmasin South Kalimantan. Type of research was experimental research done by habituation to the animal research is given for is days prior to transport. research site in Anrang Kab. Bulukumba South Sulawesi to Banjarmasin South Kalimantan for sample analysis was conducted In Laboratory Technology Livestock Products, HasanuddinUniversity of Nutritoinal Chemistry Laboratory of Animal Husbandry Faculty. Thesresult showed that distance and time of the research cows transportation from Anrang Kab. Bulukumba South Sulawesi to Banjarmasin South Kalimantan were respectively thetotal distance of 1350,83 km, while the total travel time was 2,5 hours and the result of thiresearch also showed that administration of Chromium Picolinat not show an influence onthe level of dehydration Bali `s cows throught the percentage of water content Bali cattle’feces on transport and the depreciation rate of Bali`s cows weight of the highest shown in cattle fed forage without UMMB was 7,47 %, while that given UMMB and UMMB whichwas around 3,58 % and 5,13 %.
UJI DAYA HAMBAT RAMUAN HERBAL TERHADAP PERTUMBUHAN Staphylococcus aureus DAN Salmonella thypi Jamili, Muhammad Arsan; Hidayat, Muhammad Nur; Hifizah, Amriana
Jurnal Ilmu dan Industri Peternakan Vol 1, No 3 (2014): DESEMBER
Publisher : State Islamic University (UIN) Alauddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (211.887 KB) | DOI: 10.24252/jiip.v1i3.1547

Abstract

ABSTRACT. This study aims to : 1 ) Determine whether the herbal ingredients (onion , betel leaf , and cinnamon ) can inhibit the growth of bacteria and the bacteria S. aureus S. thypi 2 ) Knowing the long fermentation time best herbs to suppress or inhibit the growth of bacteria and bacterial S. thypi and S.aureus. Design method used is RAL 5 x 4, 5 treatments and 4 replicates for each - each test bacterium used . The treatment is carried out to test the bacteria time to see the most effective in inhibiting the growth of bacteria S. aureus and S.thypi in units of weeks. Result obtained were processed using SPSS. The results obtained from this study showed that the herb may inhibit bacterial growthinhibition test and the best herbs that herbal ingredients are fermented for 21 days (P3) can suppress the growth of S. thypi bacteria’s . In other words , P3 significantly different from P0 , P1 , P2 , and P4 ( P <0.05) . As for the bacteria S. aureus , which is a good herb to inhibit the growth of S. aureus bacteria fermented herbs either 1 week (P1) , 2 weeks (P2) , 3 weeks ( P3 ) and 4 weeks ( P4 ) . Or in other words , each of these treatments has nosignificant difference in inhibiting the bacteria S . aureus . The treatment is said to becapable of inhibiting bacterial growth due in accordance with the standards of the Ministry of Health on scale power resistor material used is 12 mm . The materials used in this study according to treatment had a greater inhibition than the prescribed limit ( P < 0.05 ). 
Uji Daya Hambat Ramuan Herbal (Bawang Putih, Daun Sirih, dan Kayu Manis) Terhadap Pertumbuhan Bacillus subtilis dan Escherichia coli Hidayat, Muhammad Nur; Hifizah, Amriana; Asmar, Ismawati
Jurnal Ilmu dan Industri Peternakan Vol 1, No 1 (2013): Desember
Publisher : State Islamic University (UIN) Alauddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.714 KB) | DOI: 10.24252/jiip.v1i1.850

Abstract

 This study aims to determine the inhibitory activity of garlic, betel leaf and cinnamon herbal remedy made to the growth of B. subtilis and E. coli, and to know the long fermentation of the best herbs to inhibit the growth of B. subtilis and E. coli. This research was conducted in the Laboratory of Microbiology and Animal Health High School Agricultural Extension (HSAE/) Gowa. The treatment is given as follows: The herb is fermented for 0 days without EM4 (control) P0; herb fermented for 0 days without EM4 P1; herb that is fermented for 7 days with EM4 P2; herb that is fermented for 14 days with EM4 P3; herb fermented for 21 days at EM4 P4. The data obtained were processed using Completely Randomized Design (CRD) and what if the test significant, then continued with the smallest Significant Difference Test (SDT). Results of analysis of variance showed that the treatment significantly (P<0.05) against on the growth of B. subtilis and E. coli. The conclusion of this study is, materials that are made of herbal ingredients (garlic, betel leaf and cinnamon) has a diameter of inhibition zones on treatment significantly (P<0.05) on the growth of B. subtilis and E. coli. and long fermentation excellent for growth resistor B. subtilis and E. coli is at P3 treatment 14 days fermentation. Keywords: Herbal Remedy (Garlic, Betel Leaf and Cinnamon), B. subtilis, E. coli. 
PENGARUH PEMBERIAN PAKAN KONSENTRAT DAN UREA MOLASES BLOK (UMB) TERHADAP PERTAMBAHAN BERAT BADAN SAPI POTONG J, Nurwahidah; Tolleng, A. L.; Hidayat, Muhammad Nur
Jurnal Ilmu dan Industri Peternakan Vol 2, No 2 (2015): DESEMBER
Publisher : State Islamic University (UIN) Alauddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (244.94 KB) | DOI: 10.24252/jiip.v2i2.1564

Abstract

ABSTRACT. This study aims to know the effect of concentrate and UMB woof giving on cow body weight increase. the research method is based 2 treatments, first treatment is UMB woof giving and second treatment is concentrate woof giving. Each treatments are based of 5 cows. Data were analyzed by T test (t- Test Independent Sample). Based on the results of analysis showed that effect of UMB and concentrate woof giving does not affect to body weight increase of cows. 
Ketahanan Bakteri Asam Laktat Asal Saluran Pencernaan Broiler Terhadap pH dan Garam Empedu Mansur, Dian Setyawati; Hidayat, Muhammad Nur
Jurnal Ilmu dan Industri Peternakan Vol 5, No 1 (2019): Juni
Publisher : State Islamic University (UIN) Alauddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (214.77 KB) | DOI: 10.24252/jiip.v5i1.11101

Abstract

Penelitian ini bertujuan untuk mengetahui ketahanan bakteri asam laktat terhadap pH dan garam empedu. Metode penelitian dengan menggunakan media MRSA (Man Ragosa Sharpe Agar) dan MRSB (Man Ragosa Sharpe Broth) untuk menumbuhkan bakteri, yaitu dengan melakukan penginkubasian pada suhu 37 0C terhadap tiap-tiap perlakukan yang di berikan. Untuk perhitungan jumlah koloninya, dilakukan dengan menggunakan koloni kounter. Hasil dari penelitian ini menunjukkan bahwa pertumbuhan isolat bakteri terhadap ketahanan pH mampu tumbuh pada medium yang telah di inkubasikan selama 48 jam. Pada pH 2,5 dengan jumlah bakteri sebanyak 4,77 unit log (CFU/ml), pada pH 3 dengan jumlah bakteri 6,98 unit log (CFU/ml), pH 5  dengan jumlah bakteri 8,97 unit log (CFU/ml)  dan pH 7 dengan jumlah bakteri 7,90 unit log (CFU/ml). Sedangkan pada garam empedu isolat bakteri asam laktat juga mampu tumbuh pada medium yang telah diinkubasikan selama  48 jam. Pada garam empedu 1% jumlah bakterinya sebanyak 7,84 unit log (CFU/ml), konsentrsi garam empedu 5% jumlah bakterinya 6,32 unit log (CFU/ml) dan tanpa garam empedu (kontrol) jumlah bakterinya sebanyak 9,3 unit log (CFU/ml)
Disiplin Tubuh dalam Program Keluarga Berencana (Studi Akseptor KB Desa Bandung, Diwek, Jombang) Hidayat, Muhammad Nur
Jurnal Pendidikan Geografi: Kajian, Teori, dan Praktek dalam Bidang Pendidikan dan Ilmu Geografi Vol 23, No 2 (2018)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (117.403 KB)

Abstract

Salah satu upaya mengatasi angka fertilitas yang tinggi yaitu dengan cara menggunakan alat kontrasepsi. Desa bandung merupakan desa dengan jumlah fertilitas yang tinggi. Namun, dalam waktu yang singkat desa tersebut menjadi desa yang jumlah angka fertilitasnya rendah di kecamatan Diwek. Penelitian ini bertujuan untuk mengungkap bagaimana praktik – praktik kekuasaan melalui pendisipinan tubuh terhadap akseptor KB. Tindakan koersif tidak lagi dilakukan dalam pelaksanaan program keluarga berencana. Penelitian ini menggunakan metode kualitatif dan paradigma kritis dengan analisis wacana. Hasil penelitian menunjukan bahwa pendisplinan tubuh melalui tiga cara yakni normalisasi – regulasi dan panopticon. Wujud dari normalisasi yaitu dengan adanya hukuman dan pengganjaran. Sistem panopticon dilakukan dengan cara mendata wanita usia subur pada saat pra natal dan neo natal yang tindakan tersebut dilakukan secara diskontinyu tetapi memberikan efek yang kontinyu.DOI: http://dx.doi.org/10.17977/um017v23i22018p107
PENGARUH PENAMBAHAN EKSTRAK JAHE (Zingiber Officinale) DAN ASAP CAIR (Liquid Smoke) DENGAN LAMA PENGASINAN TERHADAP KUALITAS KEDALAMAN RONGGA UDARA DAN LEMAK KUNING TELUR Akbar, Andi; Abustam, Effendi; Hidayat, Muhammad Nur
Jurnal Ilmu dan Industri Peternakan Vol 1, No 2 (2014): JUNI
Publisher : State Islamic University (UIN) Alauddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (305.533 KB) | DOI: 10.24252/jiip.v1i2.1537

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ABSTRACT. This research was conducted in September s.d October 2013 . Housed in Laboratory Animal Products Technology, Faculty of Animal Husbandry, Hasanuddin University, Makassar. This study aimed to determine the effect of immersion time 10 % liquid smoke concentration and storage time on the quality of beef longissimus dorsi muscle bali (has outside). The research methodology is based on completely randomized design (CRD) with a general pattern that is 4 x 4 with 3 replications, Composition of treatment as follows: Factor I is a Long Soaking with A1 (0 minutes), A2 (30 minutes), A3 (60 minutes), A4 (90 minutes). Factor II is the long storage with B1 (0 weeks), B2 (1 weeks), B3 (2 weeks) and B4 (3 weeks). Data were analyzed by analysis of variance using a completely randomized design (CRD) consisting of 6 parameters of meat quality testing using the Least Significant Difference Test (BNT).Based on the results of various analysisand discussion, it can be concluded that the long soaking liquid smoke did not significantly affect the quality of meat while the storage time affects the quality of meat.
PENGARUH PENAMBAHAN BAGIAN DAN LEVEL JANTUNG PISANG TERHADAP KUALITAS FISIK SOSIS DAGING SAPI Fattah, Abdul Hakim; Hidayat, Muhammad Nur
Jurnal Ilmu dan Industri Peternakan Vol 2, No 2 (2015): DESEMBER
Publisher : State Islamic University (UIN) Alauddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (422.126 KB) | DOI: 10.24252/jiip.v2i2.1563

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ABSTRACT. This study aims to determine the effect and level section of banana and interaction both on the physical quality of beef sausage. Research using a completely randomized design factorial pattern 3 x 3 each with three replications. Factor is 3 parts of banana (Interior, Exterior and Mixed), Factor B is the level of use (0%, 15 and 30%). Parameters measured were cooking shrinkage, breaking power, power iris and pH. The study concluded that: 1) Addition of banana intact produce sausages that have tenderness (power break) and iris power higher than the sausage with the addition of banana inside and the outside, but did not make a difference in the shrinkage cookware and pH sausage. 2) The higher levels of addition of the higher shrinkage cookware, tenderness and a social and iris power, no difference in the effect of banana on the pH level of the sausage. 3) The interaction factor and level section of banana showed no difference in response to shrinkage cookware, powerbreaking, power and pH sausage slices. 
KANDUNGAN BAHANG KERING, SERAT KASAR DAN AIR DAUN ECENG GONDOK YANG DIFERMENTASI DENGAN BERBAGAI LEVEL EM4 PADA LAMA WAKTU YANG BERBEDA Hidayat, Muhammad Nur; Surati, Khaerani Kiramang,
Jurnal Ilmu dan Industri Peternakan Vol 2, No 2 (2015): DESEMBER
Publisher : State Islamic University (UIN) Alauddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (263.422 KB) | DOI: 10.24252/jiip.v2i2.1568

Abstract

ABSTRACT. This study was conducted in the Basic Laboratory of Animal Science, Faculty of Science and Technology of the State Islamic University of Makassar, and the Laboratory of Food Chemistry, Faculty of Animal Husbandry, Hasanuddin University, Makassar. This study aimed to determine the effect of EM-4 levels and the influence of long fermentation time (Crude Fiber, Dried Materials and Water) Eichhornia crassipes. The method is based on research conducted in (completely randomized design factorial) with 3x3 factorial with four replications, treatment composition as follows: The first factor ; EM- 4 level P0 (0 % EM-4), P1 (1 % EM4), and P2 (1.5 % EM4) and the second factor: the time of T0 fermentation (7 days), T1 (14 days), and T2 (21 days). Based on the results of various analysis and discussion, it can be concluded that the level of provision of 1.5 % EM-4 influences on crude fiber content of dry materials and water, while long fermentation time significantly affects on the water content and lower fiber content .