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Articles by Puguh Surjowardojo
Total Records ( 2 ) for Puguh Surjowardojo
  I Made Londra , Puguh Surjowardojo , Siti Chuzaemi and Kuntoro Boga Andri
  This study aims to examine the potential of fermented coffee peel for substitution fodder of legume (Gliricidia sepium and Calliandra calothyrsus) toward the performance of male Etawah crossbred goats. The observed parameters were: (1) the dynamics of body weight and body weight gained, (2), consumption of Dry Matter (DM), Organic Matter (OM), Crude Protein (CP), Crude Fiber (CF) and Crude Energy (CE), (3) fodder conversion, (4), physiological status and (5), financial analysis. The study showed that from the average body weight gained, the use of fermented coffee peel up to 45% as forage substitution would give body weight gained not significantly different (p>0.05) compared with the use of legume alone. The use of fermented coffee peel up to 60% as a substitute legume give highly significant effect (p<0.01) compared with other treatments. Feeding fermented coffee peel (30%) and legume (70%) of Gliricidia and Calliandra, produced the best growth for Etawah crossbred goat. Lowest fodder conversion was P3 treatment (7.42). It means goats fed legume-based (Gliricidia, Calliandra, 45% coffee waste) were more efficient in the use of rations. Goat with P3 treatment requires 7.42 kg of ration dry matter to increase 1 kg the body weight. Economically, the fermented coffee peel for substitution fodder of legumes substitution is feasible to be developed, as well as farmers in plantation areas could use coffee peel waste at 30% for legumes substitution (Calliandra and Gliricidia), because it will provide the preeminent goat’s growth and provide the highest economics profit.
  Aju Tjatur Nugroho Krisnaningsih , Dyah Lestari Yulianti , Imam Thohari and Puguh Surjowardojo
  Objective: This study aimed to evaluate the effect of taro (Colocasia esculenta) starch addition as a stabilizer of syneresis, pH, total acidity, viscosity and the sensory evaluation of yogurt. Methodology: The method used experimental design with a completely randomized design consisting of four treatments and each treatment had 4 replications (P0 = Without addition of taro starch, P1 = Addition of taro starch 1%, P2 = Addition of taro starch 2% and P3 = Addition of taro starch 3%). Results: The results showed that the addition of taro starch as a stabilizer significantly affected (p<0.01) the syneresis, pH, total acidity and the viscosity of yogurt. The lowest syneresis in yogurt was observed with the addition of stabilizer taro starch at 3% = 0.98%. The optimal pH after fermentation is suitable for yogurt consumption with the addition of stabilizer taro starch from 3.74-3.98. The highest total acidity was observed in yogurt without stabilizer (0%) 1.73% but the addition of taro starch 1% and above lowered the total acidity of the yogurt. The use of taro starch as a stabilizer increased the viscosity of yogurt. Panelists assessment for the color, taste, aroma and texture of yogurt had a high score, indicating good acceptance. Conclusion: The addition of 1% taro starch provided the best physico-chemical and sensory evaluation of yogurt.
 
 
 
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