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All Journal International Journal of Community Service International Journal of Science and Environment
Harvey Febrianta
Program Studi Teknologi Pengolahan Hasil Ternak, Jurusan Pertanian, Politeknik Negeri Banyuwangi, Jl. Raya Jember Km 13, 68461 Banyuwangi, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Physics Public Health Social Sciences Other

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Effects of Encapsulated Okra (Abelmoschus Esculentus L.) on Intestinal Morphology, Microbiological and Physicochemical Properties of Meat in Broiler Chicken Harvey Febrianta; Nadia Maharani; Meireni Cahyowati; Dave Mangindaan
International Journal of Science and Environment (IJSE) Vol. 6 No. 2 (2026): May 2026
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijse.v6i2.441

Abstract

This study investigates the impact of encapsulated okra (Abelmoschus esculentus L.) using an amorphous maltodextrin matrix on microbiological parameters, intestinal morphology, and the physicochemical properties of meat in broiler chickens. The study used 200 broiler chickens of the MB-202 Platinum strain, aged 15 days, with an average body weight of 430 ± 0.31 g. The research material consisted of okra powder encapsulated with an amorphous maltodextrin matrix (CMO). The CMO was mixed into the basal feed under the following treatments: MCF-0, control or basal feed; MCF-1, basal feed + 0.5% CMO; MCF-2, basal feed + 1% CMO; and MCF-3, basal feed + 1.5% CMO. The variables measured included microbiological parameters, lactic acid bacteria and coliforms in the duodenum, jejunum, and ileum, intestinal morphology, and physicochemical properties of meat. Results showed that adding CMO supplementation significantly affected (P<0.05) total LAB, coliform counts in the jejunum and ileum, intestinal pH, villus height and crypt depth in the duodenum, jejunum, and ileum, the villus height to crypt depth ratio in all intestinal segments, and abdominal fat. However, CMO supplementation did not significantly affect water holding capacity, tenderness, color, dressing percentage, or meat moisture content. The study concluded that okra encapsulated with maltodextrin can improve the small intestinal profile and selected physicochemical characteristics of meat, while increasing LAB and reducing coliform populations in broiler chickens.
Utilisation Of Chicken Marination Using Turmeric Powder To Vantura Digital Agensi Employees Harvey Febrianta; Dave Mangindaan
International Journal Of Community Service Vol. 5 No. 2 (2025): May 2025 (Indonesia - Malaysia - Timor-Leste)
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v5i2.858

Abstract

Limited time to process food is one of the challenges for Vantura Digital Agensi employees, especially because their activities with busy working hours, so it is necessary to conduct socialisation activities on the use of chicken meat products that are easy to process and nutritious. One of the training programmes that can be carried out is the use of chicken meat by marinating using turmeric powder. Besides being practical to do, the meat marination technique is able to increase the nutritional content and shelf life of the meat. The method used consists of the preparation stage to identify the background of the problem, planning activities, including licensing, up to the implementation stage. The results of this training activity are in the form of innovative chicken marinated products, some of which are packaged and stored at freezing temperatures, and some chicken marinated products that are directly cooked.  The socialisation of the use of chicken meat by mixing turmeric powder as a marination ingredient is expected to increase knowledge and skills regarding practical and nutritious chicken meat processing methods.
Socialization of Strategies to Increase Sales of Processed Dairy Products at Mataram Milk as a Support for Animal Protein for the Community Meireni Cahyowati; Ariya Dwi Nugrahanto; Harvey Febrianta; Indra Kurniawan
International Journal Of Community Service Vol. 5 No. 4 (2025): November 2025 ( Indonesia - Thailand - Malaysia - Timor Leste - Philippines )
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v5i4.950

Abstract

The socialization of sales improvement strategies was held at Mataram Milk, which is an micro, small and medium enterprises in the Special Region of Yogyakarta Province which focuses on the field of milk processing such as pasteurized milk with various flavors, pudding and jamu milk. This socialization aims to provide knowledge, information and strategies in order to support the increase in sales of the products, especially Mataram Milk. The problems found in Mataram Milk are regarding product marketing, production equipment and distribution permits from the Food and Drug Supervisory Agency. Mataram Milk socialization activities were carried out at the Mataram Milk business location in the Special Region of Yogyakarta with the owner of Mataram Milk through 2 (two) methods, such as observation and socialization with resource persons regarding cow's milk processing material and sales strategies for dairy products. This socialization activity provides a positive response from the owners of Mataram Milk such as interactive discussions and business owners have a clear overview for sales strategies, BPOM distribution permit requirements, milk processing production equipment.
Co-Authors Ariya Dwi Nugrahanto Dave Mangindaan Dave Mangindaan Indra Kurniawan Meireni Cahyowati Nadia Maharani