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All Journal JURNAL ILMIAH PLATAX Dentika Dental Journal Irfani Jurnal Ekonomi dan Bisnis Journal of Islamic Nursing JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Peternakan Nusantara Jurnal Kedaymas Health Safety Environment Journal Room of Civil Society Development Karimah Tauhid Jurnal Riset Multidisiplin Edukasi Room of Civil Social Development Health Safety Environment Journal
Anggraeni
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EFFECT OF CASEIN PHOSPHO PEPTIDE-AMORPHOUS CALCIUM FLUOR PHOSPHATE FOR INHIBITING STREPTOCOCCUS MUTANS GROWTH IN YOUNG ADULT PATIENTS: EFEK CASEIN PHOSPO PEPTIDE-AMORPHOUS CALCIUM FLUOR PHOSPHATE UNTUK MENGHAMBAT PERTUMBUHAN STREPTOKOKUS MUTANS PADA PASIEN DEWASA MUDA Ratna Meidyawati; Anggraeni
Dentika: Dental Journal Vol. 16 No. 2 (2011): Dentika Dental Journal
Publisher : TALENTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7.439 KB) | DOI: 10.32734/dentika.v16i2.1860

Abstract

Streptococcus mutans is a major caries-causing bacteria, which can aggregate to form plaques. Nowadays, caries prevention approach in the cellular level can be done through molecular technology by using anti-bacterial, antibodies or addition of remineralization agent such as Casein Phospho Peptide-Amorphous Calcium Fluor Phosphate (CPP-ACFP) as an inhibitor of biofilm formation by Streptococcus mutans. The purpose of this study was to investigate the role of CPPACFP as an inhibitor to the growth of S. mutans, when used in low and moderate caries risk patient. The CPP-ACFP paste was applicated to patients for 60 days. Any caries inhibitory effects were evaluated as the difference of S.mutans count which was analyzed by S. mutans strip count (GC Corp) and colony count was performed with a bacterial culture. The result showed that there was no significant difference between before and after using CPP-ACFP in colony counting by S.mutans stripcount (GC Corp), pH, and buffer capacity from saliva.In conclusion, there was no effect after using CPP-ACFP since user didn’t use it regularly. To expect better result in using CPP-ACFP preventive treatment, we should improve patient’s compliance.
PERSENTASE KARKAS DAN GIBLET AYAM BROILER (Gallus domesticus) YANG DIBERI EKSTRAK DAUN KELOR (Moringa olifera ) kelanasari, etik; Anggraeni; Dihansih, Elis
Jurnal Peternakan Nusantara Vol. 7 No. 2 (2021)
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jpn.v7i2.4695

Abstract

The study was conducted to examine the effect of giving Moringa leaf extract in drinking water to increase the percentage of carcass and giblets of broiler chickens. The research was conducted at the Chicken Farmer’s Cage, Cibanteng, Dramaga, Bogor Regency, West Java. The livestock were used in this study were a broiler chicken of strain cobb aged of 30 days as much as 80 chickens. This study used a completely randomized design consisting of 4 treatments and 5 replications. The treatment in research were R0 (Water drink without giving Moringa leaf extract), R1 (water drink of 90% + 10% of  Moringa leaf extract), R2 (water drink of 80% + 20% of  Moringa leaf extract), and R3 (water drink of 70% + 30% of MOringa leaf extract). The data obtained were analyzed using analysis of variance (ANOVA), when the data shown the results of the sinificanthly different (P<0.05) followed by the test of Duncan. The variables that were observed in the study were the slaughter waight, the ewight of carcass, percentage of carcass and percentage of giblet. Results of the study showed thah giving og Moringa leaf eztract up to 30% can be used to optimize the percentage of broiler chicken carcass aged 30 days. Kata Kunci : laying hens, Moringa leaf extract, carcass, giblet.  
PELATIHAN PEMBUATAN RANSUM FLUSHING DOMBA Sudrajat, Deden; Handarini, Ristika; Kardaya, Dede; Malik, Burhanudin; anggraeni; Wahyuni, Dewi; Baharun, Abdulah
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 8 No. 2 (2022): AGUSTUS
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (279.243 KB) | DOI: 10.30997/qh.v8i2.4984

Abstract

ABSTRAK Peternak domba di Desa Sukaresmi tergabung dalam Gabungan Kelompok Peternak Sukaresmi dengan sistem pemeliharaan secara tradisional, sehingga berdampak pada produktivitasnya antara lain: pertambahan bobot badannya rendah sehingga pemeliharaan untuk tujuan penggemukan memerlukan waktu yang lebih lama yaitu 8 bulan, kelahiran 1 anak per tahun, bobot lahir anak rendah, mortalitas tinggi dan skor kondisi tubuh ternak rendah. Kondisi ini dapat diperbaiki dengan cara pemberian flushing yaitu pakan dengan kandungan protein dan energi tinggi yang diberikan pada kondisi tertentu sehingga meningkatkan performa produksi dan reproduksi ternak domba pada fase pertumbuhan, menjelang perkawinan, bunting, beranak dan menyusui. Tujuan kegiatan pengabdian ini untuk meningkatkan pengetahuan dan keterampilan peternak dalam pembuatan pakan fluhing ternak domba sebagai upaya peningkatan produktivitas ternak domba dan hilirisasi dari hasil penelitian untuk mencapai indikator kinerja utama (IKU) 5 dan 7. Peserta pelatihan adalah: 24 orang peternak domba yang tergabung dalam Gabungan Kelompok Peternak Sukaresmi (Gapoktan Sukaresmi). Kegiatan pengabdian dilaksanakan di Desa Sukaresmi Kecamatan Megamendung Kabupaten Bogor. Metode pengabddian adalah: penyuluhan dan praktek pembuatan pakan flushing ternak domba. Sebelum dan sesudah pemberian materi diberikan pre test dan post test untuk mengetahui peningkatan pengetahuan peternak domba setelah diberikan penyuluhan dan praktek pembuatan pakan flushing. Peternak mengikuti seluruh kegiatan yang terbagi atas 5 sesi: survey untuk pemetaan kondisi existing peternakan domba, sosialisasi kegiatan pengabdian, pre test dan penyuluhan pembuatan pakan flushing, praktek pembuatan pakan flushing dan post test, terakhir pemberian pakan flushing pada ternak domba (aplikasi). Kesimpulan dari kegiatan pengabdian ini adalah peningkatan pengetahuan peternak sebagai proses transfer knowledge dan teknologi sebesar 16.65%. Kegiatan diharapkan akan berlanjut melalui pendampingan bagi peternak untuk menggali potensi sumber pakan yang ada di Desa Sukaresmi sehingga keterampilan peternak lebih baik lagi dalam memanfaatkan sumber-sumber bahan pakan yang ada disekitar peternakan
POTENSI PENINGKATAN PENDAPATAN PETERNAK MELALUI PELATIHAN BUDIDAYA DAN PENGOLAHAN KARKAS AYAM KAMPUNG Sudrajat, Deden; Handarini, Ristika; Dede, Kardaya; Malik, burhanudin; Wahyuni, Dewi; Anggraeni; Baharun, Abdullah; M. Winugroho; Pujiharyanto, Agung; Rahmi, Annisa; Jatmiko
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 9 No. 1 (2023): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/qh.v9i1.7300

Abstract

Beternak ayam kampung sudah menjadi bagian kehidupan petani dan peternak di pedesaan. Pengembangan ayam kampung berpotensi menjadi usaha utama bagi peternak. Permasalahan usaha ternak ayam kampung, terutama harga pakan yang tinggi dan pemasaran ayam kampung yang sempit. Penggunaan inovasi teknologi melalui intensifikasi budidaya dan memberikan nilai tambah pada produk ayam kampung menjadi solusi mengatasi permasalahan tersebut. Penyuluhan dan pelatihan budidaya dan strategi pemasaran dilaksanakan di Desa Citepus, Palabuhan Ratu Kabupaten Sukabumi. Peserta kegiatan adalah peternak ayam kampung usaha mandiri maupun yang sudah memiliki kelompok. Metode kegiatan pengabdian melalui penyuluhan, pelatihan dan praktik langsung metode pelabelan dan pengemasan produk karkas ayam menggunakan alat vacuum sealer. Sebelum pelaksanaan kegiatan dilakukan pre-test dan diakhir kegiatan dilakukan post-test, untuk mengetahui kondisi awal dan peningkatan pengetahuan dan ketrampilan mengenai budidaya dan pemasaran ayam kampung. Materi penyuluhan dan pelatihan disampaikan oleh narasumber yang berkompeten dari dosen-dosen prodi Peternakan. Peserta mengikuti kegiatan pelatihan dengan baik dan antusias. Peserta dapat memahami penyusunan ransum ayam kampung menggunakan pakan lokal sehingga harga ransum menjadi lebih rendah. Pada praktik pelabelan dan pengemasan produk ternak, peserta dapat melakukannya dengan baik. Bagi mahasiswa kegiatan ini menjadi pengalaman dan bentuk best practice dari kegiatan di luar kampus, yang akan diregognisi kedalam sks matakuliah.
Peningkatan Potensi Kewirausahaan Siswa Melalui Pelatihan Dan Pendampingan Youth Enterpreneurship Di Sman 14 Surabaya Laksmi Rithmaya, Chitra; Ardianto, Herwin; Wulanditya, Putri; Anggraeni; Pranetha Prananjaya, Kadek; Diptyana, Pepie
Jurnal KeDayMas: Kemitraan dan Pemberdayaan Masyarakat Vol. 4 No. 2 (2024): Juli 2024
Publisher : Research Center and Community Services (PPPM) Universitas Hayam Wuruk "Perbanas" Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14414/kedaymas.v4i2.4576

Abstract

Program kemitraan bersama SMA Negeri 14 Surabaya berfokus pada pengembangan kewirausahaan di kalangan siswa. Serangkaian pelatihan dan pendampingan yang intensif diselenggarakan untuk mengasah kemampuan siswa dalam mengidentifikasi dan mengembangkan ide bisnis, serta merumuskan strategi bisnis menggunakan BMC dan SWOT Analysis. Kegiatan ini juga mencakup penyusunan proposal bisnis yang kompetitif, siap untuk diikutsertakan dalam kompetisi bisnis tingkat nasional dan internasional. Evaluasi dari program ini menunjukkan peningkatan signifikan dalam keterampilan dan kepercayaan diri siswa dalam berwirausaha.  
Studi Kasus: Manajemen Pakan Ayam Petelur di Male Karya Prima Pasir Kerud Farm, Kabupaten Cianjur, Jawa Barat Gusdiansyah Z; Anggraeni; Baharun A; Rahmi, Annisa
Karimah Tauhid Vol. 3 No. 6 (2024): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v3i6.13907

Abstract

Ayam ras petelur merupakan ayam yang dipersiapkan dan dipelihara guna memenuhi kebutuhan telur konsumsi. Beberapa faktor yang menentukan tingkat keberhasilan usaha peternakan ayam adalah manajemen perkandangan, kesehatan dan pakan. Pakan sangat mempengaruhi produksi telur baik secara kualitas maupun kuantitas. Pakan yang diberikan harus mempunyai kandungan nutrisi yang sesuai dengan kebutuhan ayam. Penyusunan formulasi ransum yang sesuai dengan umur dan kebutuhan dari ayam petelur menjadi kunci keberhasilan peternakan. Tujuan dari studi kasus ini adalah untuk mempelajari manajemen pakan ayam petelur yang diterapkan di Male Karya Prima Pasir Kerud Farm, Kabupaten Cianjur, Jawa Barat. Data yang diperoleh berasal dari data sekunder dan data primer. Data sekunder didapatkan dari catatan peternakan, sedangkan data primer didapatkan melalui pengamatan langsung. Hasil studi menunjukkan bahwa pelaksanaan manajemen pemberian pakan ayam petelur di Male Karya Prima Pasir Kerud Farm sudah dilaksanakan dengan baik, sehingga dapat memenuhi target hen day yang telah ditetapkan manajemen peternakan.
Macroalgae Community Structure in West Coastal Waters of Kelabat Outer Bay, West Bangka District Sapitri; Anggraeni; Akhrianti, Irma
Jurnal Ilmiah Platax Vol. 11 No. 1 (2023): ISSUE JANUARY-JUNE 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jip.v11i1.45659

Abstract

The waters of the Bangka Belitung Islands, including the small islands around them, are areas with great potential for macroalgal growth. One of these areas is the waters of Kelabat Bay. Research on macroalgae in Kelabat Bay has previously been carried out, but the data obtained was not complete, so further research is needed. The purpose of this study is to identify the types of macroalgae and analyze the macroalgae community structure, as well as the relationship between physicochemical factors in the waters and the macroalgae community structure in the est coastal waters of Kelabat Outer Bay, West Bangka Districts. The location of the research station was determined by the purposive sampling method. The macroalgae sampling method is a systematic, random method of spreading line transects. Based on research results, the most abundant macroalgae found in the western coastal waters of Kelabat Outer Bay are from the Phaeophyta division, totaling 8 species with a total of 1,637 individuals; the Chlorophyta division, consisting of 4 species with a total of 692 individuals; and the Rhodophyta division, composed of 2 species with a total of 140 individuals. Which has the highest number of individuals, is Sargassum muticum, which amounted to 697 individuals. The diversity index of macroalgae in the west coastal waters of Kelabat Outer Bay is in the medium category (1,69–2,05), the evenness index is high (0,77–0,84), and the dominance index is low (0,16–0,24). Physico-chemical parameters of the waters that affect the macroalgal community structure based on principal component analysis include current velocity, salinity, and brightness. Keywords: macroalgae; community structure; Kelabat Bay Abstrak Perairan Kepulauan Bangka Belitung dan termasuk pulau-pulau kecil di sekitarnya merupakan daerah yang sangat potensial bagi pertumbuhan makroalga. Salah satu daerah tersebut adalah Perairan Teluk Kelabat. Penelitian tentang makroalga di Teluk Kelabat sebelumnya pernah dilakukan, tetapi data yang diperoleh belum lengkap sehingga perlu dilakukan penelitian ulang. Penelitian ini bertujuan untuk mengidentifikasi jenis-jenis makroalga dan menganalisis struktur komunitas makroalga serta hubungan faktor fisika-kimia perairan terhadap struktur komunitas makroalga yang terdapat di perairan pesisir barat Teluk Kelabat Luar, Kabupaten Bangka Barat. Lokasi stasiun penelitian ditentukan dengan metode purposive sampling. Metode pengambilan sampel makroalga adalah metode acak sistematis dengan membentangkan transek garis. Berdasarkan hasil penelitian, makroalga yang paling banyak ditemukan di perairan pesisir barat Teluk Kelabat Luar adalah dari divisi Phaeophyta sebanyak 8 spesies dengan total individu sebanyak 1.637, divisi Chlorophyta sebanyak 4 spesies dengan total individu sebanyak 692 dan divisi Rhodophyta sebanyak 2 spesies dengan total individu sebanyak 140. Jenis makroalga yang memiliki jumlah individu terbanyak adalah Sargassum muticum yang berjumlah 697 individu. Indeks keanekaragaman makroalga di perairan pesisir barat Teluk Kelabat Luar termasuk dalam kategori sedang (1,69–2,05), indeks kemerataan tergolong tinggi (0,77–0,84), dan indeks dominansi tergolong rendah (0,16–0,24). Parameter fisika-kimia perairan yang berpengaruh terhadap struktur komunitas makroalga berdasarkan analisis komponen utama meliputi kecepatan arus, salinitas dan kecerahan. Kata kunci: makroalga; struktur komunitas; Teluk Kelabat.
PENGGUNAAN PAKAN NON KONVENSIONAL TERFERMENTASI DALAM RANSUM TERHADAP NILAI ORGANOLEPTIK DAGING AYAM BROILER: THE USE OF FERMENTED NON-CONVENTIONAL FEED IN RATIONS ON THE ORGANOLEPTICAL VALUE OF BROILER MEAT Anggraeni; Elis Dihansih; Deden Sudrajat; Renaldi, Aldi
Jurnal Peternakan Nusantara Vol. 9 No. 1 (2023)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jpn.v9i1.8351

Abstract

This study aims to determine the effect of non-conventional fermented feed substitution in rations on the sensory properties of broiler chicken meat. It was held from May to June 2017 which was located in the poultry pens of the Department of Animal Husbandry, Juanda University, Bogor. Tests for proximate analysis of palm kernel meal, coconut meal, tofu dregs, and cassava were carried out at the Laboratory of the Center for Biological Resources and Biotechnology Research, Bogor Agricultural University, while the sensory test for broiler chicken meat was carried out at the Sartika Laboratory, Djuanda University, Bogor. This study used 24 chickens. The research design used was a completely randomized design with 6 treatments and 4 replications. The feed used consists of R0 = 100% basic feed, R1 = 90% basic feed + 10% fermented non-conventional feed, R2 = 75% basic feed + 25% fermented non-conventional feed, R3 = 60% basic ration + 40% unconventional fermented feed, R4 = 45% basic feed + 55% fermented non-conventional feed, R5 = 30% basic feed + 70% non-conventional feed. Meat samples were taken from the breast to test the sensory quality of the meat. The variables observed were the sensory properties of the meat consisting of aroma, color, tenderness, taste and juiceness. The organoleptic assessment was carried out by hedonic test and hedonic quality, the assessment was carried out by 25 semi-trained panelists. Based on the results of the study that substitution of basic feed with fermented non-conventional feed in rations on consumption acceptability including aroma, taste, tenderness, juiceness and texture can maintain the sensory quality of broiler chicken meat.    
KUALITAS SENSORIS DAGING PUYUH YANG DIBERI RANSUM SUBSTITUSI TEPUNG IKAN DENGAN TEPUNG MAGGOT (Hermetia illucens): SENSORY QUALITY OF QUAIL MEAT WHICH WERE FED MAGGOT (Hermetia illucens) MEAL AS A SUBSTITUTE FOR FISH MEAL Fadilla, Audry; Sudrajat, Deden; Wahyuni, Dewi; Kardaya, Dede; Anggraeni
Jurnal Peternakan Nusantara Vol. 9 No. 2 (2023)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jpn.v9i2.10569

Abstract

Protein plays an important role in growth. The protein source that is often used is fish meal. The difficult availability of fish meal makes the price expensive, so an alternative is needed to replace fish meal, namely maggot meal. This research aimed to test the effect of substituting fish meal for maggot meal in feed on the sensory quality of quail meat. This research was carried out for 30 days in the poultry house of the Djuanda University livestock study program. 60 quail aged 7 days were used in this study. The design used was a completely randomized design with 5 treatments and 4 replications. The treatment is R0 = 0% maggot meal + 16% fish meal in the ration. R1 = 4% maggot meal + 12% fish meal in ration, R2 = 8% maggot meal + 8% fish meal in ration, R3 = 12% maggot meal + 4% fish meal in ration, R4 = 16% maggot meal + 0 % fishmeal in ration. Data were analyzed using Kruskall Wallis. The variables observed are the hedonic test and hedonic quality (aroma, colour, taste, tenderness, juiceness). The results of the research on the hedonic test showed that there were real differences in aroma, colour, and juiciness but not significant differences in tenderness and taste. In the hedonic quality test, the results of the analysis showed that there were significant differences in all variables except the colour of quail meat. This research concludes that the substitution of fish meals with maggot meals from 4 to 16% can increase the panellists' preference for quail meat and can improve the sensory quality, especially the tenderness, taste, and juiciness of quail meat. Keywords:  hedonic, BSF larva, hedonic quality      
EFEKTIVITAS PENGGUNAAN WHEY KEFIR TERHADAP KUALITAS ORGANOLEPTIK DAGING DADA AYAM PETELUR AFKIR (Gallus gallus): EFEKTIVITAS PENGGUNAAN WHEY KEFIR TERHADAP KUALITAS ORGANOLEPTIK DAGING DADA AYAM PETELUR AFKIR (Gallus gallus) Zakly, Fariz; Anggraeni; Haryanto, Agung Puji
Jurnal Peternakan Nusantara Vol. 10 No. 1 (2024)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jpn.v10i1.10999

Abstract

Low tenderness and fishy aroma are suspected to be the reasons making consumers have low acceptance of spent layer hen meat. The use of kefir whey, a clear liquid obtained from kefir making process, is a way to improve the quality of this meat. Kefir is a product resulted from the fermentation of milk by using lactic acid bacteria (LAB), acetic acid bacteria, and yeast. This study was aimed at assessing the effectiveness of the use of kefir whey in improving the organoleptic quality of spent layer hen meat. The study was conducted at Balai Besar Pelatihan Kesehatan Hewan Cinagara, Bogor and the Biology Laboratory of Djuanda University, Bogor, in February 2023. A total of 120 breast meat pieces sized 2 cm x 2 cm of spent layer hen aged 80 weeks were used as samples. These meat samples were randomly allocated into treatments of kefir whey soaking in a completely randomized design with 4 treatments and 5 replicates. Treatments consisted of soaking solutions including no soaking solution (P0, control), 5 ml kefir whey + 95 ml distilled water (P1), 10 ml kefir whey + 90 ml distilled water (P2), and 15 ml kefir whey + 85 ml distilled water (P3). Measurements were taken on meat aroma, tenderness, color, taste, and juiceness. Data were subjected into a Kruskall Wallis test and an analysis of variance test. Results showed that no significant effects of treatments (P>0.05) on meat color, taste, and juiceness. However, meat tenderness in hedonic test and meat aroma and tenderness in hedonic quality test were found to be different (P<0,05) it was concluded  that soaking the meat in a soaking solution containing kefir whey by up to 5 mlimproved the tenderness (hedonic test) and aroma an tenderness(hedonic quality test) of spent layer hen breast meat.
Co-Authors Abdullah Baharun Agung Puji Haryanto Agustin, Ayu Candra Annisa Rahmi Ardianto, Herwin Aulia, Hardiman SG Bagaskara, Dwi Angga Baharun A Baharun, Abdulah Dede Kardaya Deden Sudrajat Dewi Wahyuni Eddy Nurtjahya Edi Hamdi Efita Karunia Harita Elis Dihansih Fadilla, Audry Gusdiansyah Z Irma Akhrianti Irmawati Iwan Hilwan Jatmiko Jayawarsa, A.A. Ketut Kadek Pranetha Prananjaya, Kadek Pranetha Karmila Sukri kelanasari, etik Laksmi Rithmaya, Chitra M. Winugroho Malik, Burhanudin Muhammad Ardiansyah Nailah, Andi Nailah Amirullah Pepie Diptyana Permadi, Aditia Pujiharyanto, Agung Putri Wulanditya Ratna Meidyawati Renaldi, Aldi Ristika Handarini Sapitri Zakly, Fariz