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Evaluasi Produksi dan Kualitas Nutrisi pada Bagian Daun dan Kulit Kayu Calliandra callotirsus dan Gliricidia sepium Daning, Dewi Ratih Ayu; Foekh, Benyamin
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 16, No 1 (2018): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/sainspet.v16i1.14984

Abstract

The aim of our study was to determine the nutrient content and organic matter degradability of different morphological parts (leaves and bark wood) of Calliandra and Gliricidia. Variable observations were fresh production of leaves and bark wood, diameter and length of plant, proximate analysis, degradability of dry and organic matter. Data was analyzed by independent sample t-test. The results showed that data prodoction of leaves, stems, bark wood on the plant Kaliandra and Gamal was not significant differences (P> 0.05), but the diameter and length of rod between Gamal significantly different (P> 0.05) compared to Kaliandra, furthermore to know nutritional quality and degradability is tested at the Laboratory of Biochemistry Nutrition, Faculty of Animal Science, UGM. The analysis showed that the nutritional quality of the leaves and bark wood of plants Calliandra and Gamal was also no difference, but the value of dry matter and organic matter part of the bark was higher than the leaves.Furthermore, from crop production can be concluded that the both of plant are not significantly different for the data production, but a diameter of gamal steam greater than kaliandra.
KUALITAS ORGANOLEPTIK DAN NILAI PH KULIT KOPI YANG DIFERMENTASI DENGAN PENAMBAHAN LEVEL TRICHODERMA SP. YANG BERBEDA Basri, Hasan; Syamsuddin, Ach; Daning, Dewi Ratih Ayu
Jurnal Ilmu Peternakan Terapan Vol 3, No 1 (2019)
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jipter.v3i1.1512

Abstract

This study aimed to determine the quality of organoleptic and pH value of fermented coffee peel using Trichoderma sp. at different levels. The treatment of coffee peel fermented using Trichoderma sp. consisted of P0 (without Trichoderma sp.), P1 (7.5 g), P2 (15.0 g), and P3 (22.5 g). Each treatment consisted of 4 replications. The parameters observed included: organoleptic quality (color, aroma, and texture) and pH value. The organoleptic test using the scoring method by 12 panelists. The result was analyzed by analysis of variance (ANOVA). A comparison among different treatments was performed by Duncan Multiple Range Test (DMRT). Fermentation of coffee peel waste with Trichoderma sp. produces average light brown color, sour aroma, and softer texture with an increasing percentage of Trichoderma sp. The pH value of coffee peel fermentation with Trichoderma sp. ranged around 6.
Titik Kontrol Kritis Pada Pengolahan Susu Pasteurisasi Di Koperasi Unit Desa (KUD) Dau Kabupaten Malang Kristanti, Novita Dewi; Warnaen, Andi; Daning, Dewi Ratih Ayu
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 15, No 1 (2017): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/sainspet.v15i1.4134

Abstract

Penelitian tentang Titik Kontrol Kritis pada Pengolahan Susu Pasteurisasi di Koperasi Unit Desa Dau Kabupaten Malang bertujuan untuk menganalisis titik kontrol kritis pada pengolahan susu pasteurisasi dengan menggunakan decision tree di Koperasi Unit Desa Dau. Metode penelitian yang digunakan adalah metode deskriptif kuantitatif dengan pendekatan penelitian survey. Populasi dan sampel penelitian adalah para petugas di pos penampungan, pengemudi kendaraan tangki armada, petugas di tangki transit, petugas  pada pengolahan susu pasteurisasi dan petugas sanitasi di KUD Dau, jumlah sampel sasaran penelitian adalah 22 orang. Analisis data yang digunakan adalah analisis statistik deskriptif . Hasil penelitian Titik Kontrol Kritis Proses Pengolahan Susu Pasteurisasi menunjukkan susu pasteurisasi yang diproduksi oleh KUD Dau berpotensi mengandung Bahaya B. mengandung bahan tambahan makanan dan kandungan gizi dari susu. Bahaya D. Produk susu pasteurisasi kemungkinan dapat terkontaminasi ulang setelah pengolahan dan sebelum pengepakan. Bahaya E Pada susu pasteurisasi terdapat bahaya yang potensial pada penanganan saat distribusi atau penanganan oleh konsumen. Bahaya F. Tidak ada proses pemanasan akhir setelah proses pengepakan atau ketika dimasak di rumah. Hasil penelitian ini menyimpulkan bahwa TKK pengolahan susu pasteurisasi adalah tahapan: penerimaan susu di pos penampungan, pasteurisasi tahap I dan homogenisasi,  pasteurisasi tahap II, pencampuran flavour, penyimpanan serta distribusi.