Tahrir Aulawi
Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau

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SIFAT FISIK BAKSO DAGING SAPI DENGAN BAHAN PENGENYAL DAN LAMA PENYIMPANAN YANG BERBEDA Aulawi, Tahrir; Ninsix, Retty
JURNAL PETERNAKAN Vol 6, No 2 (2009): September 2009
Publisher : JURNAL PETERNAKAN

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Abstract

Meatball is emulsion product which use additional ingredient to produce it The additional ingredient is to influence quality and also give taste and to influence the structUre produce characteristic of :meatball One of general additional ingredient is Sodium Tripolifosfat (STPP). STPP is anorganic which th~ untion to increase pH and tying the water, the water level decrease during process of cook, increase rubbey and easy to slice, stabilize colour and uniformity with un oxidation. The purpose of this research was to compare kind of rubbery effect (STPP and Karagenan) and keep long time toward characteristic of meatball in refrigerator. This research used . Random Project Complete (RPC) with pattern factoria12 x 4 which is 3 replication. The effect toword influence in this analysis with use variety investigate, if treatment have the obvious effect,the Polinomial test will be done. The result of this research showed the difference mark of meatball pH is very obvious (P<O.01), the use of STPP and karagenan to produce pH mark that is not difference obvious (P>O.05). The storage time will give a difference effect toword pH mark. Meatball pH mark is very difference obvious between before storage and after storage.
Hubungan Konsumsi Daging Merah dan Gaya Hidup Terhadap Risiko Kanker Kolon Aulawi, Tahrir
Kutubkhanah Vol 16, No 1 (2013): Januari - Juni 2013
Publisher : Lembaga penelitian dan pengabdian kepada masyrakat

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Abstract

Cancer is a disease characterized by uncontrolled cell division and the ability of these cells to invade other tissues resulting in lysis. Cancer is the third cause of death in the world after cardiovascular diseases and respiratory, and gastrointestinal. Although the consumption of meat is not the only risk factor for colon cancer, but it remains a critically important point to note. Epidemiological and experimental studies indicate that the than fresh red meat and red meat consumption < 70 g/week will decrease 5-12% risk of cancer. Instead of protection against cancer promotion.
IDENTIFIKASI KERAGAMAN GEN BMPR-1B (Bone Morphogenetic Protein Receptor IB) PADA AYAM ARAB,AYAM KAMPUNG DAN AYAM RAS PETELUR MENGGUNAKAN PCR-RFLP Hidayati, Hidayati; Saleh, Eniza; Aulawi, Tahrir
JURNAL PETERNAKAN Vol 13, No 1 (2016): Februari 2016
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

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Abstract

BMPR-1B gene closely related to the rate of ovulation and follicular maturation. In poultry, BMPR-1B gene is located on chromosome 14th consists of 13 exons. BMPR-1B was expressed in the granulosa cells of the ovary and teca interna poultry. BMPR-1B was able to accelerate the maturation of the follicles so that the ova produced increasingly. BMPR-1B gene diversity was associated with poultry production.  DNA isolation was performed using GeneJET Genomic DNA Purification Kit from blood samples derived from 28 native chickens, 20 layer chickens and 10 arab layer chickens. A total of 58 DNA were  used as a template in the process of BMPR-IB gene amplification using Polymerase Chain Reaction method. Primers used in this study according to Zhang et al. (2008), Forward primer 5 ATG GCT GGG AAG TCT GGA TG 3dan Reverse primer 5 TGC CTT CTG TGT TAA CCG C 3 with a length of 581 bp. This primary amplify BMPR-1B gene segment from exon 6 to exon 7 including the entire intron 6 with an annealing temperature of 58 0 C. BMPR-IB gene diversity was detected using restriction enzymes HindIII were incubated for 2 hours. The results of the study was showed that Hind III restriction enzymes do not cut the BMPR-1B gene segments in the population of native chickens, arab layer chickens and layer chickens, they were monomorphic.
Aplikasi Pupuk Organik Cair Lamtoro Pada Pertumbuhan dan Hasil Tanaman Tomat Septirosya, Tiara; Putri, Ratih Hartono; Aulawi, Tahrir
AGROSCRIPT Journal of Applied Agricultural Sciences Vol 1, No 1 (2019): Volume 1 No 1 2019
Publisher : AGROSCRIPT Journal of Applied Agricultural Sciences

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Abstract

Tomat merupakan salah satu tanaman sayuran penting di Indonesia. Penggunaan pupuk organik cair lamtoro dapat menjadi alternatif dalam menekan penggunaan pupuk anorganik dan memperbaiki kondisi lingkungan.  Penelitian ini bertujuan untuk mendapatkan konsentrasi pupuk organik cair lamtoro dan interval waktu aplikasi terbaik untuk pertumbuhan dan hasil tanaman tomat. Penelitian telah dilaksanakan di lahan percobaan dan Laboratorium Agronomi, Fakultas Pertanian dan Peternakan, UIN Sultan Syarif Kasim Riau. Percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor, yakni konsentrasi pupuk organik cair lamtoro (0, 10, 20, 30%) dan interval waktu aplikasi (3, 6 dan 9 hari). Hasil penelitian menunjukan bahwa pupuk organik cair lamtoro dengan konsentrasi 10% efisien untuk meningkatkan tinggi tanaman, diameter batang dan jumlah buah per tanaman. Interval 9 hari memberikan hasil terbaik terhadap parameter tinggi tanaman, jumlah daun dan diameter batang. Tidak terdapat interaksi antara perlakuan konsentarsi dengan waktu aplikasi pupuk organik cair daun lamtoro.Kata kunci: konsentrasi, lingkungan, organik, pupuk, sayur