Pengaruh Imbangan Ongggok dan Sari Pepaya Terhadap Sifat Fisik

Milyanti, Elita Retno; Wiradimadja, Rachmat; Hernaman, Iman

doi:10.33772/jitro.v6i3.7148

Open access Jurnal SINTA 2

Pengaruh Imbangan Ongggok dan Sari Pepaya Terhadap Sifat Fisik

JITRO (Jurnal Ilmu dan Teknologi Peternakan Tropis) · Vol. 6 No. 3 (2019) · pp. 300–303

DOI: 10.33772/jitro.v6i3.7148
ISSN: 2406-9337
Published: 2019-09-25
Publisher: Universitas Halu Oleo
Language: eng
License: creativecommons.org/licenses/by-sa/4.0

Abstract

ABSTRAK Penelitian bertujuan untuk mengetahui sifat fisik campuran onggok dengan sari pepaya. Penelitian dilakukan secara eksperimental dengan rancangan acak lengkap (RAL). Data yang terkumpul dilakukan analisis uji Duncan. Perlakuan terdiri atas 1) P0 = onggok (kontrol), 2) P1 = 1 bagian onggok + 1 bagian sari pepaya, 3) P2 = 1 bagian onggok + 2 bagian sari pepaya, dan 4) P3 = 1 bagian onggok + 3 bagian sari papaya. Masing-masing perlakuan diulang sebanyak 6 kali. Hasil menunjukan bahwa bahwa semakin tinggi penambahan sari pepaya pada onggok, maka semakin tinggi (P0,05) nilai kerapatan tumpukan, sedangkan nilai berat jenis paling tinggi (P,005) diperoleh pada perlakuan P3 sebesar 1,03 Kg/m3, ketika kerapatan pemadatan tumpukan tidak menunjukan perbedaan yang nyata, Kesimpulan, pencampuran onggok dengan sari pepaya mengubah sifat fisik onggok, dimana nilai kerapatan tumpukan dan berat jenis tertinggi diperoleh pada pencampuran 1 bagian onggok dengan 3 bagian sari pepaya (P3).Kata Kunci: onggok, sari pepaya, sifat fisikABSTRACTThe research aims to determine the physical properties of the mixture of onggok with papaya extract. The study was conducted experimentally with a completely randomized design (CRD). The collected data was carried out by Duncan test analysis. Treatment consists of 1) P0 = onggok (control), 2) P1 = 1 part onggok + 1 part papaya extract, 3) P2 = 1 part onggok + 2 parts papaya extract, and 4) P3 = 1 part onggok + 3 parts papaya extract. Each treatment was repeated 6 times. The results showed that the higher the addition of papaya extract to onggok, cause the higher (P 0.05) of the value of bulk density, while the highest value of specific density (P 0.05) was obtained in P3 treatment of 1.03 Kg / m3, when the compact bulk density does not show a significant difference. The conclusion, mixing onggok with papaya juice changes the physical properties of onggok, where the highest bulk density and specific density is obtained by mixing 1 part onggok with 3 parts papaya juice (P3).Keywords: onggok, papaya extract, physical properties

Collaboration network of the authors

29 authors · 107 co-authorship links · 12 across different organisations

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Padjadjaran University
Universitas Wiralodra
Badan Penelitian dan Pengembangan Daerah Provinsi Jawa Barat
Affiliation unknown

Different organisations
Same organisation
Affiliation unknown
Thicker line = more joint articles · bigger circle = more articles

Show as table

Co-author	Organisation	Joint articles
Budi Ayuningsih	Padjadjaran University	4
Tidi Dhalika	Padjadjaran University	3
Shiyami Asri Yamashita	Padjadjaran University	1
Rani Darliani Rachmat	Padjadjaran University	1
Ana Rochana Tarmidi	Padjadjaran University	1
Nadia Ainunisa	Affiliation unknown	1
Mohamad Busaeri Rapsanjani	Affiliation unknown	1
Ana Rohana Tarmidi	Affiliation unknown	1
Ana Rochana	Padjadjaran University	1
Rahmat Hidayat	Padjadjaran University	1
Asep Suherman	Padjadjaran University	1
Yudhi Mahmud	Universitas Wiralodra	1
Wiwik Ambasari	Universitas Wiralodra	1
Hani Yuhani	Badan Penelitian dan Pengembangan Daerah Provinsi Jawa Barat	1
Rukmantoro Salim	Badan Penelitian dan Pengembangan Daerah Provinsi Jawa Barat	1
Destu Putra Rosmawan	Affiliation unknown	1
Dedi Rahmat	Padjadjaran University	1
Siswanto Siswanto	Affiliation unknown	1
Mansyur Mansyur	Affiliation unknown	1
Imma Rahmawati	Affiliation unknown	1
Dyah Wahyuni	Affiliation unknown	1
Dwi Ayu Dian Irmawaty	Affiliation unknown	1
Risca Dwi Aryanti	Affiliation unknown	1
U. Hidayat Tanuwiria	Affiliation unknown	1
Mochamad Djajuli	Affiliation unknown	1
Harun Djuned	Affiliation unknown	1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/peternakan-tropis/oai, first harvested 29 Okt 2026, last seen 1 Nov 2026.

Original metadata (oai_dc)

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	<dc:title xml:lang="en-US">Pengaruh Imbangan Ongggok dan Sari Pepaya Terhadap Sifat Fisik</dc:title>
	<dc:creator>Milyanti, Elita Retno</dc:creator>
	<dc:creator>Wiradimadja, Rachmat</dc:creator>
	<dc:creator>Hernaman, Iman</dc:creator>
	<dc:description xml:lang="en-US">ABSTRAK                                                                        Penelitian bertujuan untuk mengetahui sifat fisik campuran onggok dengan sari pepaya. Penelitian dilakukan secara eksperimental dengan rancangan acak lengkap (RAL). Data yang terkumpul dilakukan analisis uji Duncan.  Perlakuan terdiri atas 1) P0 = onggok (kontrol), 2) P1 = 1 bagian onggok + 1 bagian sari pepaya, 3) P2 = 1 bagian onggok + 2 bagian sari pepaya, dan 4) P3 = 1 bagian onggok + 3 bagian sari papaya. Masing-masing perlakuan diulang sebanyak 6 kali. Hasil menunjukan bahwa bahwa semakin tinggi penambahan sari pepaya pada onggok, maka semakin tinggi (P0,05) nilai kerapatan tumpukan, sedangkan  nilai berat jenis paling tinggi (P,005) diperoleh pada perlakuan P3 sebesar 1,03 Kg/m3, ketika  kerapatan pemadatan tumpukan tidak menunjukan perbedaan yang nyata, Kesimpulan, pencampuran onggok dengan sari pepaya mengubah sifat fisik onggok, dimana nilai kerapatan tumpukan dan berat jenis tertinggi diperoleh pada pencampuran 1 bagian onggok dengan 3 bagian sari pepaya (P3).Kata Kunci : onggok, sari pepaya, sifat fisikABSTRACTThe research aims to determine the physical properties of the mixture of onggok with papaya extract. The study was conducted experimentally with a completely randomized design (CRD). The collected data was carried out by Duncan test analysis. Treatment consists of 1) P0 = onggok (control), 2) P1 = 1 part onggok + 1 part papaya extract, 3) P2 = 1 part onggok + 2 parts papaya extract, and 4) P3 = 1 part onggok + 3 parts papaya extract. Each treatment was repeated 6 times. The results showed that the higher the addition of papaya extract to onggok, cause the higher (P 0.05) of the value of bulk density, while the highest value of specific density (P 0.05) was obtained in P3 treatment of 1.03 Kg / m3, when the compact bulk density does not show a significant difference. The conclusion, mixing onggok with papaya juice changes the physical properties of onggok, where the highest bulk density and specific density is obtained by mixing 1 part onggok with 3 parts papaya juice (P3).Keywords: onggok, papaya extract, physical properties</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US">Departemen Nutrisi ternak dan teknologi Pakan Universitas Padjadjaran</dc:contributor>
	<dc:date>2019-09-25</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/7148</dc:identifier>
	<dc:identifier>10.33772/jitro.v6i3.7148</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmu dan Teknologi Peternakan Tropis; Vol 6, No 3 (2019): JITRO, September; 300-303</dc:source>
	<dc:source>2406-9337</dc:source>
	<dc:source>10.33772/jitro.v6i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/7148/pdf</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Ilmu dan Teknologi Peternakan Tropis</dc:rights>
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