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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Peternakan (Jurnal of Animal Science) Jurnal ABDINUS : Jurnal Pengabdian Nusantara Stock Peternakan Jurnal Kolaboratif Sains Molekul: Jurnal Ilmiah Kimia
Khirzin, Muhammad Habbib
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Effects add kefir grains to whey cheese on chemical and microbiological qualities Hilmi, Mustofa; Prastujati, Anis Usfah; Khusna, Asmaul; Khirzin, Muhammad Habbib; Yannuarista, Deni
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 29, No 1 (2019): April
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2019.029.01.06

Abstract

Whey is liquid cheese waste produced from the cheese making process after being separated from the curd. Cheese production waste contains a carbon source, one of which is lactose as an energy source in the development of fermented biotechnology, especially the manufacture of probiotics for livestock. Lactose (4-7%) and protein (0.6-1%) in whey cheese can be used as a medium for the growth of lactic acid bacteria and yeast in producing secondary metabolites which could be applied as nutraceutical feed additives that were useful for medical or health, including prevention and treatment of diseases and improve livestock performance.The research purpose was to determine the effect of adding kefir grain 1-5% into whey cheese based on chemical quality and microbiological. Whey Cheese is mixed with 10% molasses and then heated at 80oC for 10 minutes later the temperature is lowered between 35-40 oC and added starter according to treatment. The next step is incubating anaerobic kefir fermentation for 24 hours with temperatures between 35-40oC. The experimental method was designed with a completely randomized design with 6 starter level treatments and 3 replications, namely 0%, 1%, 2%, 3%, 4%, 5%. The results showed that the addition of 1-5% kefir grain was very significant (P<0.01) increasing protein, lactic acid bacteria, yeast and reducing water, fat, Total Plate Count (TPC). It can be concluded study concludes that the addition of 5% kefir grain into whey cheese added with 10% molasses affects the increase in lactic and yeast acid bacteria, protein and decreases fat, water, Total Plate Count  (TPC).
PENGEMBANGAN LEXICON DALAM MENENTUKAN BAHASA SENSORI PADA PRODUK GREEK YOGHURT LIDAH BUAYA (Aloe vera) Khirzin, Muhammad Habbib
Jurnal Peternakan (Jurnal of Animal Science) Vol 8, No 1 (2023): JURNAL PETERNAKAN (JURNAL OF ANIMAL SCIENCE)
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jac.v8i1.14987

Abstract

Greek yoghurt merupakan yoghurt yang telah disaring untuk menghilangkan whey sehingga menghasilkan yoghurt bertekstur semi padat. Tujuan dari penelitian ini adalah untuk mengetahui penerapan metode Quatitative Descriptive Analysis (QDA) dengan mengidentifikasi dan Focus Group Discussion (FGD) lexicon pada greek yoghurt lidah buaya (Aloe vera) dengan kosentrasi 0%, 5%, 10% dan 15% sari lidah buaya. Penambahan lidah buaya dapat dapat memberikan pengaruh terhadap greek yoghurt. Penerapan metode Quatitative Descriptive Analysis (QDA) dimulai dengan mendeskripsikan hingga pengujian produk. Data hasil pengujian dianalisis menggunakan RAK non faktorial dan Principal Component Analysis (PCA). Data hasil uji deskriptif menunjukan produk sampel greek yoghurt lidah buaya konsentrasi 0% memiliki rasa manis, asam, aftertaste sepet, aroma strawberry yogurt, lactid acid, cottage cheese, milky orange, strawberry candy, strawberry milky, warna broken white, tekstur smooth dan thick. Sampel greek yoghurt lidah buaya konsentrasi 5% memiliki rasa manis, asam, aftertaste sepet, aloe vera, aroma strawberry yogurt, cheesy, cottage cheese, lactid acid, aloe vera broken white, tekstur thick dan grainy. Sampel greek yoghurt lidah buaya konsentrasi 10% memiliki rasa asam, aftertaste sepet, rasa aloe vera, aroma cheesy, lactid acid, cottage cheese, aloe vera, warna broken white, tekstur thick dan grainy. Sampel greek yoghurt lidah buaya konsentrasi 15% memiliki rasa asam, asin, aftertaste sepet, aloe vera, cheesy, lactid acid, cottage cheese, aloe vera, warna broken white, tekstur thick dan grainy.
Physicochemical Properties and Biodegradability of Biofilm Based on Taro Starch and Duck Bone Gelatin Laksanawati, Trias Ayu; Khirzin, Muhammad Habbib; Amaniyah, Maghfirotul; Meidayanti, Karina; Deva, Bella Diah
Molekul Vol 19 No 1 (2024)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jm.2024.19.1.7628

Abstract

Biofilm is an environmentally friendly plastic that is easily biodegradable. However, not all biodegradable plastics have the desired properties for packaging because they are made from renewable natural materials. The biofilm in this study was made from renewable natural raw materials that had never been used before, namely taro starch and duck bone gelatin. Mixing the two materials improve their physical properties and biodegradabilily This study was to to investigate the effect of adding duck bone gelatin 0%, 5%, 15%, 25% and 35% on physicochemical properties, namely color, oxygen permeability, and metal content (Pb and Cd) as well as biodegradability of biofilms. The method used in this research was solution casting. The results obtained from the color parameter with the highest lightness (L) value were produced in the addition of 15% of 85.26, for the highest value of color a was produced in the addition of 0%, namely 0.94, and the value of color b with the addition of 35% resulted in the highest color value of 1.67. The highest percentage of biodegradability was produced on day 14 with the addition of 35% duck bone gelatin in compost soil to produce a percentage of 100%, while for barren soil the yield was 54.54%-66.66%. The content of Cd and Pb in the biofilm is below the SNI limit. Biofilm is impermeable which can be used as food packaging. Keywords: Biodegradability, biofilm, gelatin, physicochemical, starch
Implementasi Teknologi Hidroponik Metode Nutrient Film Technique dengan Sistem Monitoring Internet of Things untuk Pemberdayaan Masyarakat Desa Kaligung Banyuwangi Holik, Abdul; Khirzin, Muhammad Habbib; Laksanawati, Trias Ayu
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 8 No 3 (2024): Volume 8 Nomor 3 Tahun 2024
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/ja.v8i3.23604

Abstract

Kaligung Village, Banyuwangi, faces challenges in increasing agricultural productivity owing to limited land and access to modern technology. To address these problems, community service activities aim to introduce and implement Nutrient Film Technique (NFT) hydroponic technology integrated with the Internet of Things (IoT) system. This activity begins with socialization, which aims to increase the understanding of the village community regarding hydroponic technology and IoT systems. The next stage involved practical demonstrations to train villagers in the processes of seed preparation, nutrient mixing, and real-time monitoring of plant conditions through IoT technology. In the final stage, intensive mentoring was conducted to provide guidance and solutions to technical problems, particularly in measuring and mixing nutrients. The evaluation results showed that the program succeeded in improving the skills and understanding of the village community by utilizing modern hydroponic technology. Through a combination of socialization, practical training, and mentoring, villagers can efficiently implement and manage the NFT hydroponic system, including monitoring plant growth through the IoT system. It is hoped that the application of this technology can significantly increase agricultural productivity in Kaligung Village and become a solution to the challenges of limited land and access to technology faced by the region.
Pemberdayaan peternak domba pedaging di Desa Benelan Lor Banyuwangi melalui aplikasi teknologi pakan fermentasi berbasis limbah pertanian Laksanawati, Trias Ayu; Holik, Abdul; Khirzin, Muhammad Habbib
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 8, No 4 (2024): December
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v8i4.26936

Abstract

 Abstrak Desa Benelan Lor adalah salah satu desa di Kabupaten Banyuwangi yang secara umum  masyarakatnya sebagai peternak dan petani. Ternak yang banyak dipelihara oleh kelompok ternak watu bagor di desa tersebut adalah domba texel, ekor tipis, dan dorper. Pemeliharaan domba di desa tersebut memiliki beberapa kendala seperti proses pencarian pakan hijau yang harus dilakukan setiap hari sehingga ketika peternak sakit atau musim hujan kesulitan mencari pakan. Recording ternak jugabelum dilakukan sehingga produktivitas menjadi rendah. Berdasarkan permasalahan tersebut, tim Pengabdian Kepada Masyarakat Politeknik Negeri Banyuwangi memberikan solusi berupa pelatihan dan pendampingan mengenai pembuatan pakan fermentasi (silase) dari rumput odot, pelatihan mesin pencacah pakan otomatis, serta pendampingan menyusun recording ternak. Tahapan yang dilakukan dalam kegiatan ini yaitu observasi lapang, menentukan gagasan atau ide, pelatihan dan pendampingan, serah terima alat, serta monitoring dan evaluasi kegiatan. Hasil kegiatan pengabdian kepada masyarakat yaitu terjadi peningkatan pengetahuan dan keterampilan peternak watu bagor dalam pembuatan pakan fermentasi, penggunaan mesin pencacah pakan otomatis, dan recording ternak sebesar 60%. Peningkatan tersebut dapat diketahui melalui adanya evaluasi awal (pre-test) dan evaluasi akhir (post-test). Produk pakan fermentasi berhasil dibuat pada kegiatan pengabdian ini dan berhasil diterapkan sebagai pakan domba pedaging kelompok ternak watu bagor. Kata kunci: pakan fermentasi; recording; domba pedaging; mesin pencacah pakan Abstract Benelan Lor Village is one of the villages in Banyuwangi Regency whose people are generally livestock breeders and farmers. The livestock that are often kept by the Watu Bagor livestock group in the village are Texel, thin-tailed, and dorper sheep. Raising sheep in this village has several obstacles, such as the process of searching for green fodder, which must be done every day so that when farmers are sick or in the rainy season it is difficult to find feed. The lack of livestock recording has resulted in low productivity. Based on these problems, community service team from Politeknik Negeri Banyuwangi provided solutions in the form of training and assistance regarding making fermented feed (silage) from odot grass, training on automatic feed chopping machines, as well as assistance in compiling livestock records. The stages carried out in this activity are field observation, determining ideas, training and mentoring, handing over equipment, as well as monitoring and evaluating activities. The results of community service activities were an increase in the knowledge and skills of Watu Bagor farmers in making fermented feed, using automatic feed chopping machines, and recording livestock by 60%. This improvement can be seen through the initial and final evaluation. Fermented feed products were successfully made in this service activity and were successfully applied as feed for meat sheep for the Watu Bagor livestock group. Keywords: fermented feed; recording; meat lamb; feed chopping machine
Optimalisasi pengolahan limbah kandang ternak menjadi pupuk organik di kelompok tani Bangsring Sejahtera Kabupaten Banyuwangi Priyadi, Dwi Ahmad; Khirzin, Muhammad Habbib; Liliyanti, Mita Ayu; Hilal, Mohamad Ilham
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 8, No 4 (2024): December
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v8i4.27228

Abstract

AbstrakPoliteknik Negeri Banyuwangi (Poliwangi) berpartisipasi aktif dalam program swasembada pangan dengan memperkuat sektor pertanian melalui kegiatan pelatihan pada kelompok tani. Kelompok Tani Bangsring Sejahtera merupakan salah satu kelompok tani di desa binaan Poliwangi yang terletak di Kecamatan Bangsring. Kelangkaan pupuk dan tidak dimanfaatkannya limbah peternakan merupakan permasalahan yang coba diatasi, sehingga diciptakan solusi berupa pembuatan pupuk organik dengan bahan baku limbah peternakan. Untuk menunjang kegiatan tersebut di rancanglah suatu alat yang tepat guna (mesin giling serbaguna) yang dapat berfungsi sebagai hammer mill dan chopper. Dengan melimpahnya bahan baku pupuk organik, diharapkan kemampuan petani dalam memproduksi pupuk organik secara mandiri akan mengurangi ketergantungan terhadap pupuk kimia. Diharapkan juga terjadi peningkatan hasil panen dan dapat mendukung swasembada pangan khususnya di Kabupaten Banyuwangi. Kata kunci: pupuk organic; limbah ternak; swasembada pangan; kecamatan bangsring. AbstractPoliteknik Negeri Banyuwangi (Poliwangi) actively participates in the food self-sufficiency program by strengthening the agricultural sector through training activities in farmer groups. The Bangsring Sejahtera Farmer Group is one of the farmer groups in the village supported by Poliwangi, which is located in Bangsring Village. Scarcity of fertilizer and unutilization of livestock waste are problems that this community service activity is trying to overcome, so a solution has been created in the form of making organic fertilizer using livestock waste as raw material. To support these activities, an appropriate tool was designed in the form of a multi-purpose milling machine which can function as a hammer mill or chopper. Due to the abundance of organic fertilizer raw materials, it is hoped that the ability of farmers to produce organic fertilizer independently will reduce dependence on chemical fertilizers. It is also hoped that there will be an increase in harvest yields and this will lead to an increase in farmers' welfare and can support food self-sufficiency, especially in Banyuwangi Regency. Keywords: organic fertilizer; livestock waste; food self-sufficiency; farmer group; bangsring district
OPTIMASI LAMA WAKTU PEREBUSAN DENGAN PENAMBAHAN CUKA APEL TERHADAP KUALITAS FISIKOKIMIA DAN ORGANOLEPTIK KALDU TULANG KAMBING Maharani, Nadia; Arinda, Nila; Ton, Sefri; Amaniyah, Maghfirotul; Khirzin, Muhammad Habbib
STOCK Peternakan Vol 5, No 2 (2023): Stock Peternakan
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/sptr.v5i2.1086

Abstract

This study aims to determine the effect of the length of boiling goat bone broth with the addition of apple vinegar based on physicochemical tests (viscosity, pH value and protein content) and organoleptic tests (color, taste, aroma and level of preference). This study used natural vinegar to avoid the use of synthetic vinegar acid and used apple vinegar to help the process of removing minerals and collagen found in goat bones. The research design used was a non-factorial Complete Random Design (RAL) and a non-factorial Group Random Design (RAK) including 4 treatments and 4 repeats, namely P1 = boiling time 6 hours, P2 = boiling time 12 hours, P3 = boiling time 18 hours and P4 = boiling time 24 hours. The results showed that the length of boiling time of goat bone broth had a real effect (P0.05) on viscosity with the highest value of 46.50 cP, pH value with the highest value of 5.42, and protein content with the highest value of 6.2% and organoleptic tests (color, aroma, taste and preference) of goat bone broth had a very real effect (P0.01). The best average result of the organoleptik test value of goat bone broth was at P4 (boiling time 24 hours).
Peningkatan efisiensi dan kualitas kemasan produk keripik pisang UMKM obugame melalui penerapan mesin continuous sealer with gas filling Laksanawati, Trias Ayu; Lusi, Nuraini; Bachtiar, Riza Rahimi; Khirzin, Muhammad Habbib
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 3 (2025): May
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i3.31347

Abstract

AbstrakProgram pengabdian kepada masyarakat ini berfokus untuk meningkatkan efisiensi dan kualitas produk keripik pisang UMKM Obugame dengan menggunakan mesin continuous selaer with gas filling. UMKM Obugame mengalami permasalahan yaitu pada proses pengemasan produk yang masih manual menggunakan sealer sehingga menghasilkan kualitas segel yang kurang baik, kurang efektif, rentan mengalami kebocoran, serta masa simpan yang pendek. Metode yang dilakukan pada kegiatan ini yaitu tahap analisis dan situasi mitra, tahap persiapan dan uji coba alat, tahap penerapan dan serah terima alat, tahap evaluasi, serta tahap pendampingan.  Hasil yang diperoleh dari kegiatan Pengabdian Kepada Masyarakat tim Politeknik Negeri Banyuwangi yaitu terjadi peningkatan kenaikan pengetahuan dan keterampilan sebesar 50% dalam proses pengemasan produk. Adapun hasil evaluasi atas kebermanfaatkan kegiatan PKM ini yaitu mitra dapat meningkatkan kualitas pengemasan produk sehingga meminimalisir terjadinya kebocoran pada kemasan, dan waktu simpan dari keripik pisang yang lebih panjang dengan menggunaka pengemasan mesin continuous sealer with gas filling . Kata kunci: continuous sealer with gas filling; kemasan; keripik pisang; obugame; pengabdian masyarakat. AbstractThis community service program focuses on improving the efficiency and quality of Obugame MSME banana chip products by using a continuous sealer with gas filling machine. Obugame MSME experiences problems in the product packaging process which is still manual using a sealer, resulting in poor seal quality, ineffectiveness, prone to leakage, and a short shelf life. The methods used in this activity are the analysis and partner situation stages, the preparation and tool testing stages, the implementation and handover of the tool stages, the evaluation stage, and the mentoring stage. The results obtained from the Community Service activities of the Banyuwangi State Polytechnic team were an increase in knowledge and skills by 50% in the product packaging process. The results of the evaluation of the benefits of this PKM activity were that partners could improve the quality of product packaging so as to minimize leakage in the packaging, and the shelf life of banana chips was longer by using continuous sealer with gas filling machine packaging. Keywords: continuous sealer with gas filling; packaging; banana chips; obugame; community service
Pengaruh Perbedaan Jenis Bahan Baku Terhadap Mutu Fisikokimia Dan Organoleptik Tahu Susu: The Effect of Different Types of Raw Materials on the Physiochemical And Organoleptic Properties of Milk Tofu Cahya, Nanda Anugerah Dewi; Khirzin, Muhammad Habbib; Wicaksono, Dani Agung; Prastujati, Anis Usfah; Wilujeng, Ninik Sri Rahayu
Jurnal Kolaboratif Sains Vol. 8 No. 4: April 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i4.6842

Abstract

Tahu susu merupakan produk olahan dari susu yang memiliki tekstur halus dan menyerupai keju. Perbedaan jenis bahan baku yang digunakan dapat mempengaruhi kualitas tahu susu. Kajian mengenai perbedaan jenis bahan baku belum banyak dilaporkan. Penelitian ini bertujuan untuk mengetahui mutu fisikokimia (rendemen, kadar protein, dan kadar air) dan organoleptik (warna, rasa, aroma, dan tekstur) tahu susu dengan dua jenis bahan baku susu (susu sapi dan kambing) yang berbeda. Penelitian ini menggunakan Paired Sample T-Test yang terdiri dari dua perlakuan dan 5 ulangan sehingga diperoleh 10 unit percobaan. Hasil penelitian menunjukan bahwa perbedaan bahan baku susu memberikan pengaruh yang signifikan terhadap rendemen, kadar protein, dan warna tahu susu. Namun perbedaan bahan baku susu tidak memberikan pengaruh yang signifikan terhadap kadar air, aroma, rasa, dan tekstur (kekenyalan) tahu susu. Tahu susu sapi memiliki warna agak putih, aroma khas susu sapi, tekstur kenyal, dan rasa tidak asam. Tahu susu kambing memiliki warna sedikit kekuningan, beraroma susu, tekstur kenyal, dan rasa tidak asam.
Variations in incubation temperature on the physicochemical characteristics of Greek yogurt with the addition of aloe vera extract (Aloe barbadensis Miller) Irwanti, Lula Kamalia; Prastujati, Anis Usfah; Khirzin, Muhammad Habbib; Prayitno, Salvian Setyo; Amaniyah, Maghfirotul
Jurnal Agrotek Ummat Vol 12, No 3 (2025): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v12i3.30847

Abstract

Aloe vera ekstract is an ingredient that has many benefits, but currently there is no specific research on the use of aloe vera juice in making Greek yogurt. This study aims to determine the effect of variations in incubation temperature on the physicochemical properties of Greek yogurt with the addition of aloe vera ektract. The design used in this study is a non-factorial completely randomized design with 3 treatments and 5 replications. The treatment consists of P1 = incubation temperature 43°C, P2 = incubation temperature 46°C, and P3 = incubation temperature 49°C. The parameters observed include viscosity, yield, pH, water content, protein content, and fat content. The results showed that differences in incubation temperature had a significant effect (P < 0.01) on the value of viscosity, yield, pH, water content, and fat content but did not significantly affect the protein content of Greek yogurt with aloe vera extract, which was 8.85% - 8.95%. The best treatment was found in P3, namely an incubation temperature of 49°C.
Co-Authors Abdul Holik, Abdul Amaniyah, Maghfirotul Arinda, Nila Bachtiar, Riza Rahimi Cahya, Nanda Anugerah Dewi Deva, Bella Diah Hilal, Mohamad Ilham Irwanti, Lula Kamalia Khusna, Asmaul Laksanawati, Trias Ayu Liliyanti, Mita Ayu Lusi, Nuraini Meidayanti, Karina Mustofa Hilmi Nadia Maharani Prastujati, A. U. Priyadi, Dwi Ahmad Salvian Setyo Prayitno Ton, Sefri Wicaksono, Dani Agung wilujeng, ninik sri rahayu Yannuarista, Deni