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Yurnaliza, Yurnaliza

Universitas Sumatera Utara

Author-ID : 1160934

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The utilization of organic waste into fermented goat fodder in Tanjung Rejo village, Deli Serdang regency Yeanny, Mayang Sari; Yurnaliza; Hannum, Saleha
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2019): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Community service activities with the title of The Utilization of Organic Waste into Fermented Goat Fodder in Tanjung Rejo Village, Deli Serdang Regency will be held in May - November 2019.The purpose of this community service is to utilize organic waste into fermented goat fodder in Tanjung Rejo village.Organic waste such as straw, banana tree and others can be converted into fermented goat fodder which is economical, nutritious and environmentally friendly.The specific target of this community service is that the fermented goat fodder produced can be stored for a long time with good quality.The method used is a combination of counselling, training, hands-on practice and work evaluation.The procedures of making fermented goat fodder are as follows; (1) Chop straw or banana tree using a chopper machine, this stage serves to make the fermentation process easier. (2) Prepare the place of manufacture, can use tarpaulins, large plastic or large barrels (3). Dissolve sugar or sugar cane with water plus SOC-HCS probiotic solution. (4) Enter the straw, husk and bran at the place of preparation that has been prepared previously. (5) Flush all materials that have been arranged evenly in the place of manufacture with a solution of sugar and SOC-HCS that had been dissolved with water. (6) Mix all ingredients evenly. (7) After everything has been stirred evenly, then cover the place of manufacture with a tarp or with anything, make sure to be airtight. (8) Wait for 1 - 14 days. The fermented fodder that you have made from straw will be ready or if the fermentation feed is made using a banana tree, it can be faster.All products produced can be used for their own needs or sold according to the needs of the people of Tanjung Rejo village, especially the Tanjung Rejo goat breeders group.

The utilization of organic waste into fermented goat fodder in Tanjung Rejo village, Deli Serdang regency Yeanny, Mayang Sari; Yurnaliza; Hannum, Saleha
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2019): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Community service activities with the title of The Utilization of Organic Waste into Fermented Goat Fodder in Tanjung Rejo Village, Deli Serdang Regency will be held in May - November 2019.The purpose of this community service is to utilize organic waste into fermented goat fodder in Tanjung Rejo village.Organic waste such as straw, banana tree and others can be converted into fermented goat fodder which is economical, nutritious and environmentally friendly.The specific target of this community service is that the fermented goat fodder produced can be stored for a long time with good quality.The method used is a combination of counselling, training, hands-on practice and work evaluation.The procedures of making fermented goat fodder are as follows; (1) Chop straw or banana tree using a chopper machine, this stage serves to make the fermentation process easier. (2) Prepare the place of manufacture, can use tarpaulins, large plastic or large barrels (3). Dissolve sugar or sugar cane with water plus SOC-HCS probiotic solution. (4) Enter the straw, husk and bran at the place of preparation that has been prepared previously. (5) Flush all materials that have been arranged evenly in the place of manufacture with a solution of sugar and SOC-HCS that had been dissolved with water. (6) Mix all ingredients evenly. (7) After everything has been stirred evenly, then cover the place of manufacture with a tarp or with anything, make sure to be airtight. (8) Wait for 1 - 14 days. The fermented fodder that you have made from straw will be ready or if the fermentation feed is made using a banana tree, it can be faster.All products produced can be used for their own needs or sold according to the needs of the people of Tanjung Rejo village, especially the Tanjung Rejo goat breeders group.

Science and Technology in Manufacture of Oyster Mushroom Seedlings Hastuti, Liana Dwi Sri; Yurnaliza, Yurnaliza; Fauzi, Fachri
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 2 (2022): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v7i2.8795

Oyster mushrooms (Pleurotus ostreatus) currently are in high demand because of their good taste and very high protein content. This nutritious and healthy food source make oyster mushrooms a preferable commodity in meeting food needs. It can be marked by the growing demand for oyster mushrooms while oyster mushroom production has not been able to meet the needs of the market, especially mushroom farmers in North Sumatra began to go from just farming by starting from a baglog that was ready to harvest, to providing its own seedlings. Farmers are expected to be able to produce initial seeds directly from fresh mushrooms that have commercial values. This program provides knowledge to farmers on how to develop seeds from fresh mushrooms to produce F-0, F-1, F-2 F-3 and finally baglog. Socialization, live demonstrations and interviews have been conducted by the team. Techniques for obtaining good seedlings by working with aseptic culture techniques and sterilization of growing media have also been given briefly to farmers. This program is expected that farmers have skills in producing seeds with subculture methods, as well as gain knowledge on using sterilization and aseptic techniques to be able to produce good and quality seeds.

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