Article Per Year (5 Year)
p-Index From 2021 - 2026
0.659
P-Index
This Author published in this journals
All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pengabdian Masyarakat Bumi Raflesia Journal of Tropical Animal Science and Technology
Dela Heraini
Universitas Tanjungpura
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
TEKNIK PEMBUATAN BOKASHI DARI LIMBAH BULU AYAM BROILER Dela Heraini; Yeti Rohayeti; Andri
Jurnal Pengabdian Masyarakat Bumi Rafflesia Vol. 9 No. 1 (2026): APRIL: Jurnal Pengabdian Kepada Masyarakat Bumi Raflesia
Publisher : Universitas Muhammadiyah Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36085/bumir.v9i1.9172

Abstract

Produksi unggas modern (broiler) menghasilkan limbah padat dalam jumlah besar, salah satunya adalah bulu ayam. Limbah bulu ayam termasuk kategori limbah organik yang sulit terurai karena tersusun atas protein keratin yang memiliki struktur kuat, tahan panas, dan sulit didegradasi oleh mikroba umum. Apabila tidak dikelola dengan baik, limbah bulu ayam dapat menimbulkan berbagai permasalahan lingkungan, seperti bau tidak sedap, potensi menjadi media berkembangnya patogen, pencemaran lahan, serta gangguan bagi masyarakat sekitar peternakan. Tujuan kegiatan Pengabdian Kepada Masyarakat (PKM) ini adalah untuk melakukan penyuluhan, sosialisasi, dan praktek pengenalan teknik pembuatan bokashi dari limbah bulu ayam broiler pada Kelompok Tani Bangun Rejo Desa Limbung Kabupaten Kubu Raya. Hasil dari kegiatan ini adalah Masyarakat sudah memahami tentang pemanfaatan limbah bulu ayam broiler yang dibuat menjadi bokashi dengan nilai rata-rata pemahaman peserta pada pre test 63,46% dan nilai rata-rata post test 90,38%. Kesimpulan dari kegiatan PKM ini adalah pemanfaatan bulu ayam broiler menjadi bokashi melalui fermentasi dengan EM4 merupakan metode yang efektif, ramah lingkungan, dan bernilai ekonomi. Kegiatan edukasi terbukti mampu meningkatkan pemahaman peserta secara signifikan mengenai teknik pembuatan bokashi, fungsi fermentasi, dan manfaat aplikasinya dalam pertanian berkelanjutan.
Sosialisasi Produk Hasil Olahan Ternak sebagai Upaya Pencegahan Stunting Bayi dan Anak di Pontianak Utara Dela Heraini; Ira Erdiandini
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 2 (2023): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.9.2.225-231

Abstract

This service is carried out to provide information about processed livestock products as an effort to prevent stunting in infants and children. The service was held on February 28, 2021 with female participants who were members of the Family Welfare Development (PKK) in the Siantan Hilir sub-district, North Pontianak. The method used in this service is socialization in the form of delivering information on processed livestock products as an effort to prevent stunting in infants and children. There are three stages carried out namely the stages of preparation, implementation, and evaluation. The outreach was carried out as targeted. All participants gained additional knowledge and understanding related to stunting and its prevention through consumption of processed livestock products which are not difficult to find. The low understanding before this socialization was carried out then the participants became more aware of the importance of preventing stunting starting from babies in the womb to post-delivery. There is an opportunity to change the behavior of participants in neglecting the food and snacks consumed by their children. Therefore, it is necessary to do the same thing at various levels of society as participants in a wider socialization.
Analysis of Cholesterol Levels of Free-Range Chicken Meat With Turmeric Flour Supplementation Dela Heraini; Yeti Rohayeti
Journal of Tropical Animal Science and Technology Vol. 7 No. 3 (2025): Journal of Tropical Animal Science and Technology
Publisher : Animal Science Study Program, Faculty of Agriculture, Science and Health, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v7i3.10556

Abstract

This study aimed to determine the effect of dietary turmeric (Curcuma longa) supplementation on the cholesterol profile of native chicken meat. Five treatments (control and four levels of turmeric inclusion) with five replications each were used. Data were analyzed using one-way ANOVA. The results showed that turmeric supplementation significantly affected meat cholesterol content (F = 16.302; p < 0.001). The highest cholesterol level was observed in the control group (67.06 ± 4.86 mg/100 g), while the lowest was in treatment 3 (41.57 ± 11.07 mg/100 g). Furthermore, crude protein and fat content of the meat also showed significant differences among treatments. These findings indicate that turmeric powder can be applied as a functional feed to produce native chicken meat with lower cholesterol content.
Co-Authors Andri IRA ERDIANDINI, IRA Yeti Rohayeti