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Menampilkan 1–9 dari 9 artikel
Extension on Layer Chicken Farming Management at UD. Golden Egg in Talok Village, Pangkah District, Tegal Regency: Penyuluhan Pengelolaan Peternakan Ayam Petelur di UD. Golden Egg di Desa Talok Kecamatan Pangkah Kabupaten Tegal
Hasdar, Muhamad
; Wahidin
; Sukmandari, Erna Agustin
Agricultural-Animal Science Innovatian and Empowernment Journal
Vol 1
, No 1
(2025)
This activity aims to enhance the knowledge and skills of poultry farmers through training sessions covering aspects of feed management, animal health, animal welfare, financial management, and occupational safety and health. The methods used include educational sessions, demonstrations, and pre-test and post-test assessments to measure participants' understanding. The effectiveness of the training was evaluated through monitoring in the fourth week after the sessions by observing changes in far...
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Contributing Factors to Quail Farming Failures in Brebes and Potential Mitigation Strategies
Roni
; Hasdar, Muhamad
; sholihah, Amelia
Bantara Journal of Animal Science
Vol 6
, No 2
(2024)
This study aims to identify the determinant factors leading to failure and to explore potential solutions for small-scale quail farmers in Brebes Regency. The research employs a quantitative approach, distributing questionnaires directly to 59 quail farmers in the Brebes region, including both active and inactive participants in quail farming. The questionnaire instrument is designed comprehensively to identify various factors contributing to failure in quail farming enterprises. The survey indi...
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Garam di Desa Grinting : Peluang Penggunaan Tunnel dan Geomembrane
Roni
; Hasdar, Muhamad
; Umisara, Elinda
Indonesian Journal of Empowerment and Community Service
Vol 5
, No 2
(2024)
Desa Grinting adalah salah satu desa di pesisir utara Kabupaten Brebes yang memiliki potensi garam yang dikelola oleh petambak garam tradisional. Dosen Universitas Muhadi Setiabudi melakukan Pengabdian kepada Masyarakat (PkM) untuk mendukung penerapan teknologi tunnel dan geomembrane di petambak garam. Tujuan utama dari PkM ini adalah memberikan pengetahuan tentang teknologi baru kepada petambak agar dapat meningkatkan pendapatan mereka, terutama bagi petambak garam di Desa Grinting. Teknologi y...
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pH and Sugar Content of Honey Pineapple Jam (Ananas comosus L Merr) with Addition of Carrageenan
Kinanti, Ajeng Zahra
; Nurwati
; Hasdar, Muhamad
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
This study aims to evaluate the effect of adding carrageenan to the pH value and sugar content of honey pineapple jam. Honey pineapple (Ananas comosus L. Merr) was used as the main ingredient with the addition of carrageenan at concentrations of 0%, 0.2%, 0.6%, and 1%. The method used is a completely randomized design (CRD) with one factor and three replications. The results showed that the addition of carrageenan significantly (P<0.05) affected the sugar content in pineapple jam. The higher...
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The Quality Of pH, Moisture Content, and Sugar Content Of Kolang-Kaling Candy Made from Various Types Of Sugar
Sofiyani, Aliya Farkha
; Hasdar, Muhamad
; Nurwati
; Purwati, Yunika
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
This study aims to determine changes in cooking shrinkage, water content, pH, sugar content, appearance of mold and organoleptic of sweets and fro made using different types of sugar. The sugars used in this study were palm sugar (GA), coconut sugar (GK) and cane sugar (GT). Sugar is dissolved in distilled water to become a 60% (w/v) sugar solution. Kolang-kaling is boiled in sugar solution for 1 hour until gelatinization of the solution occurs. This study used a completely randomized design (CR...
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Organoleptic Quality of Salted Quail Eggs Using Boiled Salt From Brebes
Hasdar, Muhamad
; Purwanti, Yunika
; Nurwati, Nurwati
Bantara Journal of Animal Science
Vol 3
, No 1
(2021)
Salted eggs are one of the popular products and are liked by the people of Indonesia. Processing salted quail eggs is an effort for preservation, in addition to improving the taste of quail eggs This study aims to determine the organoleptic quality of quail eggs salted with fine boiled salt with a concentration of 20% (w/w) and 30% (w/w). The incubation time for the salting process is 4 days. organoleptic test with 60 untrained panellists. Yolk colour quality produces a slightly yellow colour (p...
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Brebes Sheep Skin That is Hydrolyzed With Excess Acid Solution (CH3COOH) and Sitrate Acid (C6H8O7) Became Gelatin
Hasdar, Muhamad
; Wadli, Wadli
; Daryono, Daryono
Bantara Journal of Animal Science
Vol 1
, No 2
(2019)
Local resources from Brebes Regency that have not been maximized properly are sheep skin. Brebes sheep skin can be converted into gelatin. This study aims to determine the quality of the yield and gelatin protein of sheep skin hydrolyzed using weak acids. The main ingredient of this research is sheep skin from Brebes Regency, which is 1-2 years old. The research method uses a completely randomized design (CRD) 2 x 3 factorial pattern where the first factor is the soaking material (CH3COOH 2% v /...
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The Variance of Strong Acid and Long Time Soaking Solutions on Quality of pH and Protein Gelatin of Sheep Skin
Hasdar, Muhamad
; Rahmawati, Yuniarti Dewi
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 1
, No 2
(2017)
This study aims to determine the quality of pH and sheep skin gelatin protein that is hydrolyzed using strong acid. The main ingredient of this research is sheep skin originated from Brebes Regency which is 1 - 2 years old. The research method used Randomized Completely Randomized Design (RAL) 2 x 3 factorial pattern where the first factor is soaking material (HCl 2% v / v and H2SO4 2% v / v) and second factor is the duration of immersion (2 hours, 3 hours and 4 hour), then continued with the re...
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Kualitas Viskositas Dan Kekuatan Gel Gelatin Kulit Domba Yang Dihidrolisis Mengunakan Larutan NaOH
Rahmawati, Yuniarti Dewi
; Hasdar, Muhamad
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 1
, No 1
(2017)
Penelitian ini bertujuan untuk mengetahui kualitas viskoitas dan kekuatan gel gelatin kulit domba yang hidrolisis menggunakan larutan NaOH. Penelitian ini mengunakan kosentasi larutan NaOH (1%, 2%, 3%, 4% dan 5% b/v) dengan lama perendaman 3 jam. Desain penelitian mengunakan rancangan acak lengkap pola searah. Kualitas viskositas terbaik dengan nilai 2,35 ± 0,03 cP dan kualitas kekuatan gel terbaik dengan nilai 123,26 ± 0,63 bloom. Kualitas viskositas dan kekuatan gel pada penelitian ini masih...
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