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All Journal Jurnal Agroindustri Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan JURNAL KEPEMIMPINAN DAN PENGURUSAN SEKOLAH Eklektika Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Magister Pendidikan IPA Hasanuddin Journal of Animal Science (HAJAS) Jurnal Sains dan Teknologi Peternakan Buletin Peternakan Tropis (Bulletin of Tropical Animal Science) Narra J JISH (Jurnal Ilmu Syariah dan Hukum)
Hajrawati, Hajrawati
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Pelatihan Pembuatan Nugget Ayam Dengan Penambahan Wortel Pada Guru Dan Orang Tua Siswa SDN 82 Patte’ne, Kabupaten Maros Hajrawati, Hajrawati; Sonjaya, Herry; Syawal, Sutomo; Sahiruddin, Sahiruddin; Hamsah, Hamsah; Razak, Andi Nurul Mutiah
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.9755

Abstract

Children's dietary intake significantly determines their nutritional status and the quality of their subsequent development. Housewives play a critical role in providing healthy and nutritious food for their children and other family members, thus preventing the consumption of unhealthy ready-to-eat foods commonly available outside the home, including in school environments. This training aimed to equip teachers and parents (housewives) of students at SDN 82 Patte’ne, Maros Regency, with knowledge and skills to produce chicken nuggets enriched with carrots. The training method involved a combination of lectures/discussions and hands-on practice, encouraging active participant involvement. Participants demonstrated high enthusiasm during the training, effectively comprehending the lecture materials and mastering the practical process of making carrot-enriched chicken nuggets. This was evidenced by the increase in participants' pre-test scores, which averaged 1.42 (categorized as not yet knowledgeable/skillful), to 2.93 (categorized as knowledgeable/skillful) in the post-test conducted after the training. This training program is expected to stimulate and motivate local communities, particularly housewives, to engage in productive ventures in livestock product processing, thereby contributing to improve both family nutrition and income.
INOVASI PEMASARAN ONLINE BERBASIS WEBSITE INTEGRASI WHATSAPP BAGI PRODUK PETANI DAN PETERNAK DESA BUNTU MONDONG KABUPATEN ENREKANG Elihami, Elihami; Ahyar Ardat, Muh; Sudirman, M Yunus; Restu, Muhammad; Hajrawati, Hajrawati; Syahriani, Syahriani; Larekeng, Siti Halimah; Astari Rusdin, Rista; Kining, Ekajayanti; Nurafni, Nurafni; Suharman, Suharman
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 11 (2024): MARTABE : JURNAL PENGABDIAN MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i11.4918-4925

Abstract

Pengabdian ini bertujuan untuk meningkatkan pengetahuan dan kemampuan pemasaran produk secara online bagi para petani dan peternak di desa Buntu Mondong, Kabupaten Enrekang, dengan menggunakan situs web integrasi WhatsApp. Kegiatan yang dilakukan terdiri dari: 1) Pelatihan penggunaan website e-commerce, 2) Sosialisasi Pengenalan Teknologi, 3) Persiapan dan Observasi, dan 4) Pemantauan dan penilaian program. Alat penilaian yang digunakan adalah observasi langsung terhadap proses pengenalan teknologi dan kuesioner pra dan pasca tes. Untuk mengukur pertumbuhan pengetahuan dan kemampuan, data dianalisis secara deskriptif. Hasil dari layanan ini menunjukkan peningkatan yang signifikan dalam pengetahuan dan kemampuan teknis petani dan peternak berdasarkan situs web integrasi aplikasi WhatsApp. Semua anggota mitra juga mengalami peningkatan dalam hal selain itu Mitra juga mengalami peningkatan  secara mendiri  mengelola websitenya melalui ponsel dalam menjual produknya.
MINIMIZING OXIDATION AND MICROBIAL CONTENT IN BEEF SAUSAGES THROUGH THE INCLUSION OF SENDUDUK (Melastoma malabathricum L) LEAF POWDER Suharyanto, Suharyanto; Warnoto, Warnoto; Prabowo, Primananda; Hadis, Aris Akhludin; Hajrawati, Hajrawati
Jurnal Agroindustri Vol. 15 No. 2 (2025): November 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.2.150-161

Abstract

Sausages are a popular food item in Indonesia, often sold by vendors along the roadside or in wheelbarrows. However, this selling method carries a risk of contamination, which can lead to spoilage. While synthetic preservatives can help, they may also pose health risks to consumers. The addition of natural ingredients, such as senduduk (Melastoma malabathricum L.) leaf powder (SLP), into sausage production, can be an alternative solution. This study aimed to evaluate the effects of SLP on the oxidation, microbial content, and physical properties of beef sausages.  This study used a Completely Randomized Design with varying concentrations of SLP (0%, 0.5%, 1%, and 1.5% w/w) across four replications. The Thiobarbituric Acid (TBA) number, Total Plate Count (TPC), pH, cooking yield, water holding capacity (WHC), tenderness, and folding test were determined. The results demonstrated that adding SLP effectively reduced both the TBA number and the total plate count in the sausages at all tested concentrations. It also lowered the pH on the first day of storage and decreased the water holding capacity (WHC) when added at a concentration of 1.5%. Additionally, it influenced the results of the folding test. However, no significant differences were observed in the cooking yield and tenderness of the sausages. In conclusion, the addition of SLP into sausage production can effectively reduce oxidation and microbial content in beef sausages.
Co-Authors Ade Sukma Ahyar Ardat, Muh Ali, Rd. M. Arief, I. I. Arief, Irma I. Astari Rusdin, Rista Edi Soetrisno Ekajayanti Kining ELIHAMI, ELIHAMI Fatma Maruddin Hadis, Aris Akhludin Hamsah, Hamsah Herry Sonjaya HR, Muhammad Adam Indri Juliyarsi Jamaluddin Jamaluddin K.A. Rahman Kususiyah Kususiyah M. Yunus Sudirman M., Fadliah Marheny, Titik Melia, Sri Mohamad Muspawi Najmiatul Fitria NurAfni NurAfni Nurmasytha, Andi Prabowo, Primananda Rahmadian, Yudi Rasak, A. Nurul Mutiah Ratmawati Malaka Razak, Andi Nurul Mutiah Restu, Muhammad Sagala, Viona Apriyanti Sahiruddin Sahiruddin SITI HALIMAH LAREKENG, SITI HALIMAH Suharman Suharman, Suharman Suharto, El LS. Suharyanto Sutomo Syawal Syahriani Syahriani, Syahriani Vebriyanti, Ely wahyuni wahyuni Warnoto Warnoto