{"id":74193,"date":"2020-01-03T12:20:56","date_gmt":"2020-01-03T05:20:56","guid":{"rendered":"https:\/\/www.ciputra.ac.id\/library\/tiga-mahasiswa-uc-presentasi-pemanfaatan-ayam-afkir-di-nepal_jadi-presentator-termuda-di-forum-internasional_fto-jawa-pos-24-desember-2019-hal-19\/"},"modified":"2020-01-03T12:20:56","modified_gmt":"2020-01-03T05:20:56","slug":"tiga-mahasiswa-uc-presentasi-pemanfaatan-ayam-afkir-di-nepal_jadi-presentator-termuda-di-forum-internasional_fto-jawa-pos-24-desember-2019-hal-19","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/library\/en\/tiga-mahasiswa-uc-presentasi-pemanfaatan-ayam-afkir-di-nepal_jadi-presentator-termuda-di-forum-internasional_fto-jawa-pos-24-desember-2019-hal-19\/","title":{"rendered":"Tiga Mahasiswa UC Presentasi Pemanfaatan Ayam Afkir di Nepal_Jadi Presentator Termuda di Forum Internasional_FTO. Jawa Pos.24 Desember 2019.Hal. 19"},"content":{"rendered":"

Tiga Mahasiswa UC Presentasi Pemanfaatan Ayam Afkir di Nepal_Jadi Presentator Termuda di Forum Internasional_FTO. Jawa Pos.24 Desember 2019.Hal. 19<\/a><\/p>\n

 <\/p>\n

\"\"<\/p>\n

Christian Jodi Jonathan, Natasya Teonata dan Vania Aurelia Wijaya mengangkat derajat daging ayam petelur afkir. Hasil penelitian pemanfaatan daging ayam tersebut baru saja diresentasikan di Nepal pada awal November 2019. (HISYAM, Jawa Pos)<\/p>\n

 <\/p>\n

AYAM petelur yang sudah tidak produktif memang masih diperjual belikan dipasar. Dagingnya bisa dimanfaatkan untuk memenuhi kebutuhan sehari-hari. Harganya cenderung lebih murah ketimbang ayam \u2013 ayam pada umumnya. Sebab, ayam tersebut memiliki kualitas daging yang rendaah. Badik dari tekstur daging maupun kandungan proteinnya. Nah, tiga mahasiwa Food Technology Universitas Ciputra (UC) menangkap peluang dari rendahnya kualitas daging ayam tersebut. Awalnya, mereka penasaran dengan pemanfaatan daging ayam itu. Setelah dite;iti lebih jauh, tenyata belum banyak warga yang tahu cara emmbuat daging yang alot tersebut menjadi lunak dan empuk.<\/p>\n

Mereka pun melakukan penelitian lebih lanjut. Ide awalnya, daging ayam petelur tersebut dimanfaatkan untuk membuat bakso. Namun, sebelum mereka mencampur bahan lain, bakso yang dihasilkan masih acenderung lebih keras. Kandungna proteinnnya juga rendah. \u201cKami bikin inovasi, riset lagi, mencari cara agar daging ini bisa empuk,\u201d ujar Christianur Jodi Yonathan saat ditemui di laboratorium Foof Tehnology UC beberapa waktu lalu.<\/p>\n

Setelah melakukan penelitian camputan bahan-bahan dan kandungan serta konsultasi dengan pembimbing selama satu semester terakhir, mereka menemukan formula bahan yang bisa membuat daging ayam afkir menjadi empuk. Yakni, menggunakan tepung daum moringa dan tepung dari biji nangka. Campuran dua tepung tersebut menjadi pengganti pioka yang digunakan sebelumnya. \u201cTernyata, pas bikin bakso bahan daging ayam pada umumnya,\u201d kat Jodi.<\/p>\n

Natasya Teonata menambahkan, selain empuk, daging ayam petelur afkir itu lebih berkualitas. Campuran bahan yang digunakan memiliki kadungan gizi. Tepung biji nangka memiliki protein yang tinggi, karbohidrat, serat, serta vitamin A,C,B. Demikian pula kadungan daun kelor atau moringa. Yakni, mengandung zat gizi mikro. Itu meliputi 82 kalori energi;6,7 gram protein; dan 1,7 gram lemak. Selain itu, ada kadungan karbohidrat, kalsium, fosfor, dan zat besi. \u201cVitaminnya lebih tinggi jka dibandingkan dengan tumbuhan lain,\u201d terang Natasya.<\/p>\n

Vania Aurelia Wijaya menjelaskan, selain berinovasi dengan bahan-bahan baru sehingga menghasilkan olahan daging yang empuk, mereka memilih penelitian itu karena belum pernah dilakukan. \u201cOrang awalnya hanya tahu daun kelor jadi sayur. Atau, biji nangka dimakan begitu saja. Tetapi, ternyata bisa dibuat tepung pembuatan bakso,\u201d jelas Vania.<\/p>\n

Karena beberapa kelebihan itu, penelitian berlabel improving spend Hen Meatball With Mixed Flour or Moringa (Moringa Oleifera) Leaves and Jackfruit Seeds itu dipresentasikan di 7th International Conference on Sustainable Animal Agriculture for Developing Countries (SAADC2019) di Nepal pada 8-11 November 2019. Mereka satu-satunya tim ternuda dan berstatus mahasiswa S-1. \u201cKan <\/em>dari mahasiswa ada yang S-2. Dan tim kami satu-satunya yang S-1 dan termuda,\u201d jelas Vania.<\/p>\n

Saat ini, mereka sedang melakukan riset pengembangan lebih lanjut. Yakni, mencari bahan-bahan alternatif lain yang bisa dibuat tepung pengganti tapioka, tetapi juga memiliki kandungan gizi yang tinggi dan mudah didapatkan dilingkungan sekitar. \u201cKami memang terus riset untuk melihat bahan-bahan yang jarang dipakai di masyarakat, murah, dan karena kualitasnya jelek tidak banyak digunakan orang,\u201d jelas Jodi (*\/c6\/tia)<\/p>\n

Sumber: Jawa Pos.24 Desember 2019.<\/p>\n","protected":false},"excerpt":{"rendered":"

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