Kegiatan IbM (Ipteks Bagi Masyarakat) ini dilaksanakan di Desa Pinapalangkow. Tujuan dari kegiata... more Kegiatan IbM (Ipteks Bagi Masyarakat) ini dilaksanakan di Desa Pinapalangkow. Tujuan dari kegiatan IbM Kelompok Wanita Tani Desa Pinapalangkow adalah untuk membantu meningkatkan nilai tambah ekonomi bagi peternak ayam di Desa serta meningkatkan kesadaran akan pentingnya Gizi. Target Khusus yang ingin dicapai dari program ini yaitu melakukan diversifikasi produk olahan ayam kampung dengan melatih ibu ibu untuk memproduksi Nugget Ayam. Metode yang digunakan yaitu penyuluhan, demonstrasi, pendampingan dan evaluasi, serta memberikan paket bantuan beberapa alat pengolahan produk ayam lokal. Penyuluhan dengan memberikan buku praktis, leaflet dan ceramah pentingnya protein hewani bagi kesehatan masyarakat. Demontrasi dilakukan dengan praktek langsung pembuatan nugget ayam kampung. Setiap aktivitas dilakukan pendampingan, dan evaluasi untuk mengetahui pencapaian target pada kelompok wanita Tani Desa Pinapalangkow. Kegiatan ini telah membantu masyarakat di Desa Pinapalangkow, khususnya kelom...
Prosiding Seminar Nasional Masyarakat Biodiversitas Indonesia, 2020
The aim of this study was to evaluate the nutrient and bioactive potency of bitter (Vernonia amyg... more The aim of this study was to evaluate the nutrient and bioactive potency of bitter (Vernonia amygdalina) leaves as candidates for feedstuff and natural additives for substituting antibiotics in broiler chickens. Phase I research was conducted using laboratory analysis methods, consisting of phytochemical, proximate, beta-carotene and antioxidant analysis of bitter leaves. Data were analyzed using descriptive analysis method. The results showed that phytochemical screening by color visualization method showed the presence of flavonoid bioactive compounds, steroids, tannins and saponins. Quantitative methods using spectrophotometry showed total flavonoids 0.50% (w / w), total phenols 4.86% (w / w), and using titrimetry obtained tannin values of 0.05%. The results of proximate analysis on bitter leaf flour were: dry matter 90.87%, ash 14.77%, crude protein 23.45%, crude fat 4.15%, crude fiber 9.73%, Ca 1.438%, P 0.426%, and gross energy 4034.47 Kcal. The b-carotene content obtained thr...
Penelitian ini bertujuan untuk mengkaji pengaruh perbedaan konsentrasi gelatin dan jenis plastici... more Penelitian ini bertujuan untuk mengkaji pengaruh perbedaan konsentrasi gelatin dan jenis plasticizer terhadap karakteristik edible film dari gelatin kulit kaki ayam kampung. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) pola faktorial 3x3 dengan ulangan sebanyak tiga kali, faktor pertama (A) konsentrasi gelatin (A1 = 20%, A2 = 30% dan A3 = 40%), faktor kedua (B) adalah jenis plasticizer (B1 = gliserol, B2 = sorbitol dan B3 = gliserol + sorbitol). Peubah yang diamati adalah ketebalan film, kekuatan tarik dan kemuluran film. Hasil penelitian menunjukkan penggunaan konsentrasi gelatin kulit kaki ayam kampung dan jenis plasticizer berpengaruh nyata (P<0,05) terhadap ketebalan edible film, kekuatan tarik dan kemuluran edible film. Kesimpulan yang diperoleh adalah kombinasi antara konsentrasi gelatin kulit kaki ayam kampung 30 % dengan plasticizer gliserol menghasilkan edible film dengan karakteristik yang baik. Kata kunci: gelatin, edible film, kulit k...
THE EFFECT OF EXTRACTION TEMPERATURE DIFFERENCES ON GEL STRENGTH, VISCOCITY, YIELD AND pH OF PIGS... more THE EFFECT OF EXTRACTION TEMPERATURE DIFFERENCES ON GEL STRENGTH, VISCOCITY, YIELD AND pH OF PIGSKIN GELATIN. This study aims to determine the influence of differences in extraction temperature on gel strength, viscosity, yield and pH value of pigskin. This study used a Completely Randomized Design (CRD) with an extraction temperature treatment (40℃, 50℃, 60℃ and 70℃), each treatment repeated four times. The results showed that the differences in gelatin extraction temperature of pigskin had a significantly different effect (P <0.05) on gel strength and yield of pigskin gelatin, but had no significant effect (P> 0.05) on viscosity and pH value. Based on the results, it can be concluded that the gelatin from pigskin with an extraction temperature of 70℃ had a optimal physical characteristics.Keywords : Extraction, Gelatin, Pigskin
ABSTRACTTHE EFFECT OF SOAKING TIME IN ACETIC ACID SOLUTION ON PHYSICAL AND CHEMICAL CHARACTERISTI... more ABSTRACTTHE EFFECT OF SOAKING TIME IN ACETIC ACID SOLUTION ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF CHICKEN CLAW GELATIN. This study was conducted to determine the effect of soaking time in acetic acid solution(CH3COOH) on physical and chemical characteristics of chicken claw gelatin. This study used Completely Randomized Design (CRD) the reatments were soaking time (12, 24, 36 and 48 hours) and four replicates of treatment. The result showed that the curing time had no significant effect (P> 0,05) to the gel strength and viscositas of gelatin, but it had significant effect (P<0,05) on rendemen and water content of gelatin. It was concluded that the chicken claw gelatin produced from soaking time 36 hours had the best physical and chemical characteristics. Key words: Acetic acid, Gelatin, Chicken claw
THE EFFECT OF ACETIC ACID CONCENTRATION ON CHARACTERISTICS OF CHICKEN LEG SKIN GELATIN. This rese... more THE EFFECT OF ACETIC ACID CONCENTRATION ON CHARACTERISTICS OF CHICKEN LEG SKIN GELATIN. This research was aimed to determine the effect of differenceacetic acid (CH3COOH) concentration on chicken legs skin gelatin. The experiment were determined by analysis of Completely Randomized Design with one factors and five replicates of treatments.The factor was concentration of acetic acid solution consisting 4 level (1, 3, 5 and 7%).The results showed that the difference concentration acetic acid solution had high significant effect (P<0.01) on the the yields, viscosity, gel strength and pH value ofchicken legs skin gelatin.Yield of chicken legskin gelatin was13.57 to 15.49%, viscocity was ranged between 4.30 to 5.76, gel strength was 61.15 to 68.29 g Bloom and pH value was 5.24 to 5.58. The conclusion of this research was the chicken leg skin gelatin using acetic acid solution concentration 1 % to 7 % had the similar characteristics with the commercial gelatin and includedyields, v...
Kegiatan IbM (Ipteks Bagi Masyarakat) ini dilaksanakan di Desa Pinapalangkow. Tujuan dari kegiata... more Kegiatan IbM (Ipteks Bagi Masyarakat) ini dilaksanakan di Desa Pinapalangkow. Tujuan dari kegiatan IbM Kelompok Wanita Tani Desa Pinapalangkow adalah untuk membantu meningkatkan nilai tambah ekonomi bagi peternak ayam di Desa serta meningkatkan kesadaran akan pentingnya Gizi. Target Khusus yang ingin dicapai dari program ini yaitu melakukan diversifikasi produk olahan ayam kampung dengan melatih ibu ibu untuk memproduksi Nugget Ayam. Metode yang digunakan yaitu penyuluhan, demonstrasi, pendampingan dan evaluasi, serta memberikan paket bantuan beberapa alat pengolahan produk ayam lokal. Penyuluhan dengan memberikan buku praktis, leaflet dan ceramah pentingnya protein hewani bagi kesehatan masyarakat. Demontrasi dilakukan dengan praktek langsung pembuatan nugget ayam kampung. Setiap aktivitas dilakukan pendampingan, dan evaluasi untuk mengetahui pencapaian target pada kelompok wanita Tani Desa Pinapalangkow. Kegiatan ini telah membantu masyarakat di Desa Pinapalangkow, khususnya kelom...
Prosiding Seminar Nasional Masyarakat Biodiversitas Indonesia, 2020
The aim of this study was to evaluate the nutrient and bioactive potency of bitter (Vernonia amyg... more The aim of this study was to evaluate the nutrient and bioactive potency of bitter (Vernonia amygdalina) leaves as candidates for feedstuff and natural additives for substituting antibiotics in broiler chickens. Phase I research was conducted using laboratory analysis methods, consisting of phytochemical, proximate, beta-carotene and antioxidant analysis of bitter leaves. Data were analyzed using descriptive analysis method. The results showed that phytochemical screening by color visualization method showed the presence of flavonoid bioactive compounds, steroids, tannins and saponins. Quantitative methods using spectrophotometry showed total flavonoids 0.50% (w / w), total phenols 4.86% (w / w), and using titrimetry obtained tannin values of 0.05%. The results of proximate analysis on bitter leaf flour were: dry matter 90.87%, ash 14.77%, crude protein 23.45%, crude fat 4.15%, crude fiber 9.73%, Ca 1.438%, P 0.426%, and gross energy 4034.47 Kcal. The b-carotene content obtained thr...
Penelitian ini bertujuan untuk mengkaji pengaruh perbedaan konsentrasi gelatin dan jenis plastici... more Penelitian ini bertujuan untuk mengkaji pengaruh perbedaan konsentrasi gelatin dan jenis plasticizer terhadap karakteristik edible film dari gelatin kulit kaki ayam kampung. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) pola faktorial 3x3 dengan ulangan sebanyak tiga kali, faktor pertama (A) konsentrasi gelatin (A1 = 20%, A2 = 30% dan A3 = 40%), faktor kedua (B) adalah jenis plasticizer (B1 = gliserol, B2 = sorbitol dan B3 = gliserol + sorbitol). Peubah yang diamati adalah ketebalan film, kekuatan tarik dan kemuluran film. Hasil penelitian menunjukkan penggunaan konsentrasi gelatin kulit kaki ayam kampung dan jenis plasticizer berpengaruh nyata (P<0,05) terhadap ketebalan edible film, kekuatan tarik dan kemuluran edible film. Kesimpulan yang diperoleh adalah kombinasi antara konsentrasi gelatin kulit kaki ayam kampung 30 % dengan plasticizer gliserol menghasilkan edible film dengan karakteristik yang baik. Kata kunci: gelatin, edible film, kulit k...
THE EFFECT OF EXTRACTION TEMPERATURE DIFFERENCES ON GEL STRENGTH, VISCOCITY, YIELD AND pH OF PIGS... more THE EFFECT OF EXTRACTION TEMPERATURE DIFFERENCES ON GEL STRENGTH, VISCOCITY, YIELD AND pH OF PIGSKIN GELATIN. This study aims to determine the influence of differences in extraction temperature on gel strength, viscosity, yield and pH value of pigskin. This study used a Completely Randomized Design (CRD) with an extraction temperature treatment (40℃, 50℃, 60℃ and 70℃), each treatment repeated four times. The results showed that the differences in gelatin extraction temperature of pigskin had a significantly different effect (P <0.05) on gel strength and yield of pigskin gelatin, but had no significant effect (P> 0.05) on viscosity and pH value. Based on the results, it can be concluded that the gelatin from pigskin with an extraction temperature of 70℃ had a optimal physical characteristics.Keywords : Extraction, Gelatin, Pigskin
ABSTRACTTHE EFFECT OF SOAKING TIME IN ACETIC ACID SOLUTION ON PHYSICAL AND CHEMICAL CHARACTERISTI... more ABSTRACTTHE EFFECT OF SOAKING TIME IN ACETIC ACID SOLUTION ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF CHICKEN CLAW GELATIN. This study was conducted to determine the effect of soaking time in acetic acid solution(CH3COOH) on physical and chemical characteristics of chicken claw gelatin. This study used Completely Randomized Design (CRD) the reatments were soaking time (12, 24, 36 and 48 hours) and four replicates of treatment. The result showed that the curing time had no significant effect (P> 0,05) to the gel strength and viscositas of gelatin, but it had significant effect (P<0,05) on rendemen and water content of gelatin. It was concluded that the chicken claw gelatin produced from soaking time 36 hours had the best physical and chemical characteristics. Key words: Acetic acid, Gelatin, Chicken claw
THE EFFECT OF ACETIC ACID CONCENTRATION ON CHARACTERISTICS OF CHICKEN LEG SKIN GELATIN. This rese... more THE EFFECT OF ACETIC ACID CONCENTRATION ON CHARACTERISTICS OF CHICKEN LEG SKIN GELATIN. This research was aimed to determine the effect of differenceacetic acid (CH3COOH) concentration on chicken legs skin gelatin. The experiment were determined by analysis of Completely Randomized Design with one factors and five replicates of treatments.The factor was concentration of acetic acid solution consisting 4 level (1, 3, 5 and 7%).The results showed that the difference concentration acetic acid solution had high significant effect (P<0.01) on the the yields, viscosity, gel strength and pH value ofchicken legs skin gelatin.Yield of chicken legskin gelatin was13.57 to 15.49%, viscocity was ranged between 4.30 to 5.76, gel strength was 61.15 to 68.29 g Bloom and pH value was 5.24 to 5.58. The conclusion of this research was the chicken leg skin gelatin using acetic acid solution concentration 1 % to 7 % had the similar characteristics with the commercial gelatin and includedyields, v...
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