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All Journal Jurnal Ilmu Ternak Jurnal Ilmu Informasi Perpustakaan dan Kearsipan Jurnal Ilmu dan Teknologi Hasil Ternak The Indonesian Journal of Occupational Safety and Health Journal of Industrial Hygiene and Occupational Health (JIHOH) Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Peternakan (Jurnal of Animal Science) Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan Agrienvi : Jurnal Ilmu Pertanian Jurnal Pengabdian UNDIKMA Journal of Health Research Science Pengabdian Kampus: Jurnal Informasi Kegiatan Pengabdian Pada Masyarakat Jurnal Ilmiah Mahasiswa Manajemen, Bisnis dan Akuntansi Organisms: Journal of Biosciences PANDALUNGAN : Jurnal Pengabdian kepada Masyarakat
Ma'rifah, Siti
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PENGARUH PEMBERIAN TEPUNG KANGKUNG AIR (Ipomoea aquatica Forsk.) FERMENTASI TERHADAP PERFORMA AYAM KAMPUNG SUPER FASE STARTER ma'rifah, siti
Jurnal Peternakan (Jurnal of Animal Science) Vol 9, No 1 (2025): JURNAL PETERNAKAN (JURNAL OF ANIMAL SCIENCE)
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jas.v9i1.18743

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian tepung kangkung air (Ipomoea aquatica Forsk.) fermentasi terhadap performa ayam kampung super fase starter. Tepung kangkung air difermentasi secara anaerob selama 14 hari dicampur dalam ransum dan digunakan sebagai perlakuan. Metode penelitian percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 6 kali pengulangan. Perlakuan yang diujikan adalah P0 (ransum basal); P1 (penambahan tepung kangkung air fermentasi 3%); P2 (penambahan tepung kangkung air fermentasi 6%); P3 (penambahan tepung kangkung air fermentasi 9%). Hasil penelitian menunjukkan pemberian tepung kangkung air fermentasi tidak berpengaruh terhadap konsumsi ransum, konversi ransum, pertambahan bobot badan dan mortalitas pada ayam kampung super fase starter. Pemberian tepung kangkung air fermentasi sampai dengan level 9% masih dapat diberikan kepada ayam kampung super fase starter tanpa menimbulkan efek yang negatif terhadap konsumsi ransum, konversi ransum dan pertambahan bobot badan. Secara numerik angka mortalitas rendah (kecil).Kata kunci: ayam kampung super fase starter, tepung kangkung air fermentasi.
Pemberdayaan Pemuda Melalui Kegiatan Pelestarian Kesenian Hadrah Di Desa Grenden Ulum, M Bustanul; Nahrowi, Muhammad; Ma'rifah, Siti
Pandalungan: Jurnal Pengabdian kepada Masyarakat Vol 2 No 2 (2024): April
Publisher : Universitas Al-Falah As-Sunniyah Kencong Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62097/pandalungan.v2i2.1526

Abstract

Kesenian hadrah merupakan salah satu jenis kesenian Islam yang sudah membudaya di masyarakat, termasuk di masyarakat Desa Grenden Kecamatan Puger Kabupaten Jember. Sebelumnya di Desa Grenden sudah pernah ada kegiatan hadrah namun seiring waktu kegiatan tersebut terhenti. Hal ini sangat disayangkan karena tersedianya alat musik hadrah yang masih lengkap dan dalam kondisi bagus. Ditambah dengan banyaknya pemuda yang menetap di Desa Grenden, sehingga menjadi potensi untuk melaksanakan kembali kegiatan hadrah dengan memberdayakan para pemuda sebagai upaya untuk melestarikan kesenian hadrah. Tujuan dari pelaksanaan kegiatan pelestarian kesenian hadrah ini adalah untuk menghidupkan kembali kesenian hadrah yang hampir ditinggalkan kalangan pemuda, untuk menumbuhkan minat pada pemuda untuk mengikuti kegiatan hadrah, untuk memunculkan kebiasaan baru yang lebih positif bagi para pemuda dan untuk melestarikan kesenian hadrah. Metode yang digunakan dalam pelaksanaan kegiatan ini yaitu menggunakan strategi dan langkah- langkah yang telah disusun, strategi yang digunakan yaitu melakukan observasi di masyarakat, memanfaatkan potensi yang ada yaitu alat hadrah, melakukan sosialisasi di masyarakat, melibatkan stakeholder di desa yang memiliki keahlian di bidang hadrah, membentuk kelompok atau grup hadrah, memanfaatkan teknologi untuk promosi, dan memonitor dan mengevaluasi setiap tahapan yang dilaksanakan, dan langkah- langkah yang telah disusun yaitu koordinasi bersama stake holder, persiapan sarana prasarana kegiatan, pengorganisasian kelompok hadrah, pelaksanaan kegiatan, dan evaluasi kegiatan. Hasil dari pelaksanaan kegiatan ini adalah terbentuknya grup hadrah yang sudah diresmikan bersama perwakilan masyarakat dan kegiatan sholawatan rutin bersama masyarakat setiap satu bulan sekali. Program ini telah memberdayakan para pemuda di Desa Grenden melalui kegiatan pelestarian kesenian hadrah dan memberikan dampak yang positif bagi masyarakat Desa Grenden.
MONITORING PEMERIKSAAN ANTEMORTEM DAN POSTMORTEM PADA PROSES PENYEMBELIHAN HEWAN QURBAN DI KOTA PALANGKA RAYA Ma'rifah, Siti; Sandriya, Ardi; Fariz Noorrahman, Nabil; Paulini, Paulini; Wibowo, Satrio; Dwijayanti, Sherly
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 1 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i1.229-235

Abstract

Kegiatan Pengabdian masyarakat ini bertujuan untuk melaksanakan monitoring kondisi kesehatan hewan qurban tahun 2023 di UPT RPH Kota Palangka Raya dan beberapa Masjid Besar. Metode pelaksanaan pengabdian yaitu pengamatan langsung lapangan yang meliputi pemeriksaan umur hewan dan kesehatan hewan qurban sebelum pemotongan (antemortem) dan pemeriksaan kesehatan hewan qurban setelah pemotongan (postmortem). Hasil peninjauan lapangan jumlah hewan qurban adalah 80 ekor sapi jantan dan 10 ekor kambing jantan. Rata-rata umur sapi adalah 3 tahun dan kambing berumur 2 tahun. Hasil pemeriksaan antemortem dan postmortem menunjukkan bahwa sapi dan kambing dalam kondisi sehat dan memenuhi syarat pemotongan hewan qurban.
Pelatihan Pengolahan Limbah Perkebunan sebagai Pakan Tambahan Ternak di Kelompok Tani Buah Naga Palangka Raya Elsandika, Gabriela; Agustiani, Reni; Ma'rifah, Siti; Heni, Anisa Nugraha; Jahra, Alvia; Justin, Axel Berkat; Setiawan, M. Abdur Rofiq
Jurnal Pengabdian UNDIKMA Vol. 6 No. 4 (2025): November
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i4.17606

Abstract

This community service program aims to improve the understanding and skills of the Kelompok Tani Mulyo (Mulyo Farmer Group) in processing dragon fruit stem waste into an alternative poultry feed. The method employed was a community empowerment-based training approach, which included stages of observation, implementation, and evaluation. The evaluation instruments consisted of pre-test and post-test questionnaires, which were analyzed using a descriptive comparative technique to measure the improvement in partners’ knowledge and skills. The results of this program showed an increase in participants’ technical understanding of waste processing from 41.5% to 100%. Most participants who initially hesitated or lacked understanding of the processing techniques are now capable of independently producing feed. This improvement demonstrates that the training was effective in transferring knowledge and skills, providing a concrete solution for waste management and promoting product diversification through the creation of additional livestock feed.
The Effect of Substituting Tapioca Flour with Taro Flour on Cooking Loss, pH and Organoleptic Value of Chicken Sausage Ma'rifah, Siti; Imanuel, Robertho; Paulini; Pia, Laurentia Engelina
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.03.4

Abstract

Chicken meat is one of the sources of animal protein that the Indonesian people widely favor. One of the processed chicken meats is sausage. Sausage is one of the processed meat products that the Indonesian people have come to recognized. Taro (Colocasia esculenta) is a type of tuber that is rich in carbohydrates, fiber, and has a fairly good nutritional content. Taro flour is widely used for food processing as a companion to wheat flour and tapioca flour. The purpose of the study was to determine the effect of substituting tapioca flour with taro flour on the physical quality (cooking loss), pH and organoleptic value (taste, color, aroma, and texture) of chicken sausage. The design used was a completely randomized design (CRD) with four treatments: P0 (0% of taro flour), P1 (10% of taro flour), P2 (15% of taro flour), and P3 (20% of taro flour), each with six replications. The results showed that the substitution of tapioca flour with taro flour had no significant effect (p > 0.05) on the physical quality or all organoleptic parameters. However, the higher proportion of taro flour used tended to decrease panelists liking of taste, color, aroma, and texture. Thus, taro flour can be used as an alternative to tapioca flour in making chicken sausage to a certain extent without significantly affecting the product’s quality, but based on panelist test results, 20% of taro flour represents 100% dislike.
Digital Transformation in OSH Management System: A Study on Indonesian Multi-Level Industry Arifah, Dian Afif; Rahmania, Aisy; Rahma, Ratih Andhika A.; Ma'rifah, Siti; Santoso, Wegig Wahyu Dwi
The Indonesian Journal of Occupational Safety and Health Vol. 15 No. 1 (2026): The Indonesian Journal of Occupational Safety and Health
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/ijosh.v15i1.2026.49-58

Abstract

Introduction: Digital transformation in Occupational Safety and Health Management System (OSHMS) increase management efficiency in workplaces. However, the inconsistent adoption may leave safety performance gaps within industries. The rapid digitalisation dynamics along with the small-moderate industrial level domination in Indonesia, raised a question on how the technological gap impacts occupational safety outcomes. The current research explored digital transformation in OSH systems across industry levels in Indonesia and its correlation with organizational size and digital maturity. Method: A quantitative descriptive design was used to describe the digital transformation implemented in OSHMS among various industrial level across regions in Indonesia. Digital Transformation (DT) maturity measured in 5-point likert scale, while the company size defined in terms of the employee size. The Kendall’s tau-b was used to assess the correlation between the extent of DT and the organizational size. Result: Most of the companies were at level 3 (n=53), followed by level 2 of digital maturity. Level 4 was achieved by large companies (15) and one medium-sized company. Correlation tests indicated a positive but statistically non-significant relationship between company size and DT level (Kendall’s tau-b = 0.334, p = 0.065). Conclussion: The findings suggest the potential level of digital transformation available for OSH systems in Indonesia is high, and can be further developed to bring about a shift to a mid OSH digital transformation maturity level. Although larger companies do correlate with the more frequent use of advanced digital technologies, company size by itself is inadequate as a reason why this is occurring.
Co-Authors Akhmad Syarifudin Andandaningrum, Della Ardi Sandriya Arifah, Dian Afif Asri Pudjirahaju Astuti, Maria Haryulin Citrariana, Shesanthi Diotamaputra, Efrein Dwijayanti, Sherly Erni Dwi Puji Setyowati, Erni Dwi Puji Fariz Noorrahman, Nabil Gabriela Elsandika Heni, Anisa Nugraha Heri Sujoko Iis Yuanita Imanuel, Robertho indah marlina ardianti Jahra, Alvia Jamhari Jamhari Justin, Axel Berkat Kalalinggi, Septaria Yolan Lisnawaty Silitonga Mayang Phuspa, Sisca Muhammad Mustaqim Munawarah Panggabean, Siti Nahrowi, Muhammad Panggabean, Siti Munawarah Paulini . Pia, Laurentia Engelina Pudjirahayu, Asri Purba, Devi Azhari Rafli, Ferdian Rahma, Ratih Andhika A. Rahmania, Aisy Reni Agustiani, Reni Rindang Diannita Santoso, Wegig Wahyu Dwi Satrio Wibowo Setiawan, M. Abdur Rofiq Siburian, Rusmayanti Ulum, M Bustanul