The Effect of Additional Carrots Juice to The Making of Yoghurt Assessed from Physical, Chemical and Organoleptical

Yoghurt merupakan salah satu bentuk produk minuman dari pengolahan susu yang memanfaatkan mikroba dalam proses fermentasi susu segar menjadi produk emulsi semi padat dengan rasa yang lebih asam. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemberian sari wortel dan penambahan yang optimal meliputi: warna, kualitas organoleptik (aroma, tekstur, warna dan rasa), vitamin C, WHC, kadar air, viskositas, aktivitas air yoghurt. Bahan yang digunakan adalah susu segar, jus wortel, starter plain yoghurt. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan Rancangan Acak Kelompok Lengkap (RAK) dengan 5 perlakuan yaitu penambahan sari wortel pada yoghurt dengan konsentrasi 0%, 10%, 15%, 20%, dan 25% volume susu (1000 ml), dengan masing-masing perlakuan dilakukan dengan 4 ulangan. Analisis data menggunakan analisis varians, dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil penelitian menunjukkan bahwa penambahan sari wortel 20% pada pembuatan yoghurt dengan konsentrasi yang berbeda memberikan pengaruh yang sangat nyata (P 0,05) to pH, syneresis and lactic acid bacteria. The result showed that the concentration of adding carrot juice is 20%, which results in the best quality yogurt drink with the following average values of vitamin C; 15.13%, color; 59.95 (L), 19.30 (a *), 25.85 (b *), WHC; 25% and organoleptic; 3.75 (aroma), 3.98 (color), 3.40 (taste) 4.44 (texture), pH; 4.75Keyword: carrot juice, physical quality, yoghur

UJI EFEKTIVITAS OLESAN LIDAH BUAYA TERHADAP KUALITAS TELUR AYAM BURAS DENGAN LAMA PENYIMPANAN YANG BERBEDA: The Effectiveness of Aloe Vera Treatment on the Quality of Gallus Gallus Domesticus Eggs with Different Storage Times

Penelitian bertujuan untuk mengetahui pemberian olesan lidah buaya pada telur ayam kampung dapat berpengaruh terhadap kualitas telur dengan penyimpanan waktu yang berbeda. Metode yang digunakan dalam penelitian ini adalah percobaan atau eksperimen. Materi yang digunakan yaitu 105 butir telur ayam kampung, yang dibagi menjadi 7 perlakuan dan setiap perlakuan diulang sebanyak 5 kali. Perlakuan terdiri dari P0: telur umur 1 hari tanpa olesan lidah buaya; P1: telur umur 6 hari tanpa olesan lidah buaya; P2: telur umur 12 hari tanpa olesan lidah buaya; P3: telur umur 18 hari tanpa olesan lidah buaya; P4: telur umur 6 hari dengan olesan lidah buaya; P5: telur umur 12 hari dengan olesan lidah buaya; P6: telur umur 18 hari dengan olesan lidah buaya. Penelitian dilakukan dengan mengukur kualitas internal telur dengan parameter yang meliputi berat telur, indeks kuning telur, indeks putih telur, warna kuning telur, haugh unit dan pH. Data dianalisis menggunakan ANOVA dengan pola Rancangan Acak Lengkap (RAL) dan kemudian dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa lama penyimpanan telur baik yang diolesi lidah buaya dan yang tidak diolesi, keduanya menurunkan kualitas telur ayam kampung, namun dengan pemberian olesan lidah buaya pada telur ayam kampung kualitas telur lebih bisa dipertahankan dan terjaga. Kata kunci: lidah buaya, telur, kualitas dan haugh uni

Ruang Lingkup Program Kegiatan Mahasiswa Kampus Mengajar Angkatan 5 SDN 4 Karangrejo

Pengabdian ini dilatarbelakangi oleh program dari Kemendikbud yakni Merdeka Belajar Kampus Merdeka (MBKM) melalui kegiatan Kampus Mengajar. Kampus mengajar diperkenalkan dan dilaksanakan sejak tahun 2020 hingga sekarang sudah sampai Angkatan 5. Tujuan adanya kegiatan kampus mengajar yaitu memberdayakan para mahasiswa dari berbagai perguruan tinggi dan lintas disiplin ilmu dalam membantu proses pembelajaran dari berbagai sekolah diberbagai wilayah Indonesia baik Sekolah Dasar maupun Sekolah Menegah Pertama yang berada pada daerah 3T (Tertinggal, Terdepan dan Terluar). Adapun sekolah yang menjadi fokus tempat pelaksanaan program Kampus Mengajar Angkatan 5 yaitu SDN 4 Karangrejo di Jln. Ikan Waderpari 49, Karangrejo, Kecamatan Banyuwangi, Kabupaten Banyuwangi, Provinsi Jawa Timur. Ruang Lingkup program yang telah dilaksanakan oleh mahasiswa selama penugasan yaitu mengajar dalam membantu peningkatan literasi dan numerasi, adaptasi teknologi serta membantu administrasi sekolah. Hasil yang diperoleh selama melaksanakan program kegiatan kampus mengajar angkatan 5 memberikan dampak positif terhadap kemampuan literasi dan numerasi peserta didik, selain itu dewan guru di SDN 4 Karangrejo terbantu dengan kehadiran mahasiswa kampus mengajar

Pengaruh variasi konsentrasi larutan belimbing wuluh (Averrhoa bilimbi) terhadap uji aktivitas antimikroba secara In vitro

The purpose of this research to determine the pH value and the antimicrobial activity of bilimbi extract (LBW) as a substitute for antibiotics. The method was field experiment using Completely Randomize Design with 4 treatments and 6 replications. The treatments were consist of P0(+) = antibiotic, P1= LBW 10%, P2= LBW 20% and P3= LBW 30%. Bilimbi extract used from bilimbi powder which is then dissolved. The measured variables were pH value and inhibition zone diameter of Escherichia coli, Salmonella sp. and Lactic Acid Bacteria. The data were analyzed by ANOVA and continued by Duncan’s Multiple Range Test (DMRT). The result of this research showed that LBW with higher concentration produces low pH value and the treatments between variation of concentration gave significantly different effect (P<0.01) on diameter of inhibition zone for Escherichia coli, Salmonella sp. and Lactic Acid Bacteria. The conclusion of this research was 30% concentration of LBW produces the lowest pH value, so that it can be inhibit the bacterial growth and has the potential as a substitute for antibiotics based on the result of antimicrobial activity that produces the best activity

PENDAMPINGAN BELAJAR SISWA UNTUK MENINGKATKAN KEMAMPUAN CALISTUNG DAN MOTIVASI BELAJAR

Pendampingan belajar siswa untuk meningkatkan kemampuan calistung dan motivasi belajar merupakan kegiatan pengabdian masyarakat yang dilaksanakan di Rumah Baca Loloan, Kabupaten Jembrana, Provinsi Bali pada bulan Desember 2022. Tujuan dari kegiatan ini adalah untuk meningkatkan kemampuan calistung dan motivasi belajar siswa di daerah tersebut melalui pendampingan belajar yang dilakukan oleh mahasiswa sebagai fasilitator. Metode yang digunakan dalam kegiatan ini adalah pendidikan masyarakat melalui penyuluhan dan pelatihan yang disertai dengan demonstrasi atau percontohan untuk menghasilkan keterampilan tertentu. Hasil dari kegiatan ini menunjukkan peningkatan kemampuan calistung dan motivasi belajar siswa, serta antusiasme peserta terhadap kegiatan pendampingan belajar. Penelitian sebelumnya juga menunjukkan bahwa pendampingan belajar dapat meningkatkan kemampuan calistung dan motivasi belajar siswa. Oleh karena itu, kegiatan pendampingan belajar dapat menjadi alternatif solusi dalam meningkatkan kemampuan calistung dan motivasi belajar siswa di daerah terpencil seperti Kabupaten Jembrana. Saran untuk penelitian selanjutnya adalah melibatkan lebih banyak siswa dalam kegiatan pendampingan belajar dan melakukan penelitian yang lebih mendalam untuk mengevaluasi efektivitas kegiatan tersebut. Hasil dari kegiatan ini juga dapat dijadikan referensi bagi penelitian lanjutan terkait dengan pendampingan belajar dan peningkatan kemampuan calistung dan motivasi belajar siswa

Chemical Analysis of Chicken Sempol for Food Safety Program in Karanganyar Regency: chicken sempol ,chemical analysis, karanganyar regency, chemical characteristics, chemical composition

This aims study to evaluate chemical composition of chicken sempol in Karanganyar Regency. The sampling location of the research was carried out at sempol A sellers (Karanganyar Square area), sempol B (Pujasera Streetfood area), sempol C (Jl. Lawu area). The research method used a Complete Randomized Design (RAL) with 3 treatments and 4 repeats. Sampling was carried out by nonprobability sampling and research method with descriptive quantitative analysis. Data analysis in this study used Analysis of Variance (ANOVA). The findings demonstrate significant (P&lt;0.05) variations in protein content, water content, carbohydrate content, fat content and boraks and formalin analysis the chicken sempol. The highest chemical content of sempol is carbohydrate which is 51,12% in sempol A. The highest water content in sempol A (48.73%), the highest protein content in sempol C (10.76%), carbohydrate content A (51.12%), the highest fat content in sempol B (11.87%). Chemical quality tests reveal protein content at 9.59%, water content at 47.77%, carbohydrate content at 47.17%, fat content at 9.21%, the result and discussion of boraks and formalin on sempols is negative (-).  Sempol ayam at traders in Karanganyar has different chemical characteristics. This study concludes that chicken sempol with chemical quality can provide information on the quality of food or processed products that are good for consumers so as to increase the nutritional value of food products. Keywords : chicken sempol ,chemical analysis, karanganyar regency, chemical characteristics, chemical compositio

Efekpenambahan Kombinasi Probiotik Dan Acidifierdalam Pakan Terhadap Penampilan Produksi, Ph Digesta Dan Mikroflora Ususayam Petelur

Penelitian telah dilaksanakan pada tanggal 22 Oktober sampai dengan 5 Desember 2018 di Laboratorium Hama Penyakit Tanaman Fakultas Pertanian Universitas Brawijaya, Laboratorium Teknologi Hasil Ternak Subdivisi Mikrobiologi Dasar Fakultas Peternakan Universitas Brawijaya dan Peternakan Ayam Petelur di Desa Jedong Kabupaten Malang. Tujuan dalam penelitian ini adalah untuk mengetahui aktivitas antimikroba dari perubahan pH larutan belimbing wuluh sebagai sumber asam organik atau acidifier terhadap mikroba patogen, untuk mengetahui level kombinasi terbaik dari probiotik dan acidifier terhadap pH digesta, mikroflora usus dan penempilan produksi pada ayam petelur

The Economic Value of Bioherbs Application in Commercial Feed in Broilers

The research was conducted to determine the application of bioherbs or other designations, namely vegetable ingredients that can be added to commercial feed in broiler chicken. As many as 60 day old chick of broilers were devided into 4 treatments, that is were given commercial feed without bioherbs  (T-PK), were givenecommercial feed with papaya leaves flour as much as 2 % (T-DP),  were givenecommercial feed with of noni leaves flour as much as 2 % (T-DM) and were givenecommercial feed with moringa leaves flour as much as 2 % (T-DK). The variables observed feed conversion, feed cost per gain and income over feed cost. Feed conversion is 2.6 (T-PK), 2.3 (T-DP), 2.4 (T-DM) and 2.4 g/head/day (T-DK), feed cost perggain is Rp. 20.696,0,- (T-PK), Rp. 19.837,5,- (T-DP), Rp. 21.912,0,- (T-DM) and Rp. 21.588,0,- (T-DK), and income over feed cost is Rp. 2.304,0,- (T-PK), Rp. 3.162,5,-  (T-DP), Rp.1.088,0,-  (T-DM) and Rp. 1.412,0,-  (T-DK). The result showed that given commercial feed with papaya leaves flour can decrease of feed conversion,afeed cost per gain and increase of income over feed cost but given commercial feed with of Morinda citrifolia L. and Moringa oleifera leaves flour only able to decrease feed conversion, and have not been able to reduce feed cost perggain and increase incomemover feedmcost. Research conclusion is given commercial feed with papaya leaves flour can increase of income over feed cost but given commercial feed with  Morinda citrifolia L. and Moringa oleifera  leaves flour have not been able to increase ofoincomeaover feedicost in broilers

Evaluasi Penambahan Rimpang Temu Putih (Curcuma zedoaria) dan Jahe Gajah (Zingiber officinale var. officinale) dalam Bentuk Enkapsulasi dan Non Enkapsulasi Terhadap Penampilan Produksi Ayam Pedaging

AbstractThis study aimed to evaluate and examine the content of the essential oils of white turmeric and giant ginger, how the effect of phytobiotic forms (encapsulation and non-encapsulation), and the usage level influence broiler production. The research material in the phase included 196 DOC of broiler, basal feed, and phytobiotic encapsulation and non-encapsulation. The in vivo study was divided into seven treatments with four replications, the experimental design used was a completely randomized design (CRD), and the statistical analysis used was variance analysis (ANOVA), which, if the data showed significant differences, then continued with Orthogonal Contrast Test and Duncan's Multiple Range Test. The treatments given were basal feed (P0), basal feed plus white turmeric and giant ginger in the form of non-encapsulation 0.6 (P1), 0. 8 (P2), 1% (P3), and basal feed plus white turmeric and giant ginger in the form of encapsulation 0.6 (P4), 0.8 (P5) and 1% (P6). The results showed that the treatment also significantly affected (P&lt;0.05) feed consumption, body weight gain, Income Over Feed Cost, and crypt depth. However, the treatment did not significantly affect feed conversion (P&gt; 0.05). Overall, the treatment of P6, a mixture of white turmeric and giant ginger in encapsulation with a level of 1%, is the best. The treatment did not significantly affect feed conversion (P&gt; 0.05). Overall, the treatment of P6, a mixture of white turmeric and giant ginger in encapsulation with a level of 1%, is the best. The treatment did not significantly affect feed conversion (P&gt; 0.05). Overall, the treatment of P6, which is a mixture of white turmeric and giant ginger in the form of encapsulation with a level of 1% is the best treatment. Keywords : broiler, encapsulation, giant ginger, phytobiotic and performance, white turmericThe aims of this study were to evaluate and examine the content of essential oils of white turmeric and giant ginger, how the effect of phytobiotic forms (encapsulation and non-encapsulation) and the level of usage to influence on the production of broiler. The research material in the phase included 196 DOC of broiler, basal feed and phytobiotic encapsulation and non-encapsulation. The in vivo study was divided into 7 treatments with 4 replications, the experimental design used was a completely randomized design (CRD) and statistical analysis used was variance analysis (ANOVA), which if the data showed significant differences then continued with Orthogonal Contrast Test and Duncan's Multiple Range Test. The treatments given were basal feed (P0), basal feed plus white turmeric and giant ginger in the form of non-encapsulation 0.6 (P1), 0.8 (P2), 1% (P3) and basal feed plus white turmeric and giant ginger in the form of encapsulation 0.6 (P4), 0.8 (P5) and 1% (P6). The results showed that the treatment also had a significant effect (P &lt;0.05) on feed consumption, body weight gain, Income Over Feed Cost, and crypt depth. However, the treatment did not have a significant effect (P&gt; 0.05) on feed conversion. Overall, the treatment of P6, which is a mixture of white turmeric and giant ginger in the form of encapsulation with a level of 1% is the best treatment

PENGARUH PENAMBAHAN SARI WORTEL PADA YOGHURT DITINJAU DARI AW, KADAR AIR, VISKOSITAS, TOTAL ASAM TERTITRASI DAN KADAR PROTEIN

Yogurt is a form of beverage product from milk processing that utilizes microbes (Streptococcus thermophillus and Lactobacillus bulgaricus.). In the fermentation process of fresh milk into a semi-solid emulsion product, yogurt also has high nutritional content, one of which is protein. and low in fat. The purpose of this study was to determine the optimal percentage of addition of carrot juice to improve the quality of yogurt in terms of water activity (AW), viscosity, total titrated acid and water content. The ingredients used are cow's milk, carrot juice and plain yogurt starter. Iodine, 75% alcohol and distilled water. The method used in this research is experimental method Comletely Block Design of 5 treatments, namely the addition of carrot juice to yogurt with a concentration of 0%, 10%, 15%, 20%, and 25%. volume of milk (1 liter), with each treatment repeated 4 times. Data analysis used ANOVA (Analysis of Variance), followed by Duncan's Multiple Range Test. The results showed that the addition of carrot juice to yogurt could increase the value of Aw: P0 (0.9) to P4 (0.96), water content: P0 (88.96%) to P4 (92.58%), the total acid value. titration: P0 (0.57%) to P4 (0.67%) and protein content value: P0 (2.97%) to P4 (4.89%), the viscosity value decreased from P0 (216.75) cP) becomes P4 (148.00 cP). Based on the research analysis, it can be concluded that the use of carrot juice with a concentration of 15% gives the best results for yogurt with a value of Aw (0.94), water content (91.21%), viscosity (177.75 cP), total acid titrated (0 , 65%), and protein content (4.26%)