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All Journal Jurnal Peternakan Sriwijaya Jurnal Veteriner Jurnal Ilmu dan Teknologi Hasil Ternak Agrointek Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pangan dan Agroindustri JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Aceh Journal of Animal Science Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis Tropical Animal Science Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) METIK JURNAL To Maega: Jurnal Pengabdian Masyarakat Jurnal Ilmiah Behongang Jurnal ABDINUS : Jurnal Pengabdian Nusantara Jurnal Abdi Insani Jurnal Computer Science and Information Technology (CoSciTech) Perbal : Jurnal Pertanian Berkelanjutan Jurnal Peternakan Lokal Food Scientia: Journal of Food Science and Technology AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) CELEBES Agricultural Jurnal Informatika Jurnal Pepadu Journal of Microbiology, Biotechnology and Conservation
Fahrullah Fahrullah
Universitas Mataram
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Sensory Quality and Cooking Loss of Broiler Chicken Nuggets with the Addition of Yellow Corn Septian, I Gede Nano; Baeti, Husnul; Fahrullah, Fahrullah; Yulianto, Wahid; Kisworo, Djoko
CELEBES Agricultural Vol. 5 No. 2 (2025): CELEBES Agricultural
Publisher : Faculty of Agriculture, Tompotika Luwuk University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52045/jca.v5i2.897

Abstract

The term "organoleptic testing" is synonymous with the more specific term "sensory evaluation". The objective of the study was to ascertain the impact of incorporating supplementary yellow corn in the formulation of broiler chicken nuggets on their sensory quality and cooking loss. The research method employed was of an experimental nature, utilising a Completely Randomised Design (CRD) with three distinct treatments: P0, representing the control, P1, which involved the incorporation of 25 g of yellow corn into a 100% nugget mixture (10%), P2, encompassing the addition of 37.5 g of yellow corn into a 100% nugget mixture (15%), and P3, comprising the inclusion of 50 g of yellow corn into a 100% nugget mixture (20%). Recent studies have demonstrated that the provision of yellow corn does not exert a significant influence on the sensory quality values and cooking losses of broiler chicken nuggets (p > 0.05). The cooking loss of P1 nuggets was found to be 0.019% lower than that of P2 nuggets (0.22%) and P3 nuggets (0.41%). The Duncan test demonstrated that there was a negligible difference between P1 and P2, and between P2 and P3. Furthermore, there was no significant difference between P2 and P3. The lowest cooking loss for chicken nuggets in the treatment with the addition of yellow corn was P1 0.019%. This shows that the higher the level of yellow corn added, the lower the cooking shrinkage. The lower the cooking shrinkage value, the better the product quality because there will be less nutritional loss, on the other hand, the higher the cooking shrinkage value, the lower the product quality. The findings showed that the provision of yellow corn did not have a significant effect on the sensory quality or cooking loss of broiler chicken nuggets.
Production of Edible Films from Whey-Chia Seed Combinations with Different Plasticizers: Effects on Physicochemical Properties Fahrullah, Fahrullah; Bulkaini, Bulkaini; Kisworo, Djoko; Septian, I Gede Nano
CELEBES Agricultural Vol. 5 No. 2 (2025): CELEBES Agricultural
Publisher : Faculty of Agriculture, Tompotika Luwuk University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52045/jca.v5i2.900

Abstract

The utilization of natural polymer-based feeding films has emerged as an alternative to plastics and as a solution to the problem of environmental pollution. Concurrently, these films maintain the function of maintaining the shelf life, quality, and safety of food products. The objective of this study was to ascertain the effect of varying proportions of whey-chia seed combinations and types of plasticiser on the physicochemical characteristics of food films. The present study employed a completely randomised factorial design, comprising Factor A: whey-chia seed combination (A1 = 1:0.5; A2 = 1:0.75 and A3 = 1:1) and Factor B: type of plasticizer (B1 = sorbitol and B2 = polyethylene glycol/PEG). The interaction between the whey-chia seed combination and the type of plasticizer did not show a significant effect (P>0.05). However, the whey-chia seed combination itself had a significant impact (P<0.01) on film elongation and tensile strength. The utilisation of sorbitol as a plasticiser resulted in enhanced flexibility of the film, thereby rendering it more appropriate for utilisation in healthy and environmentally friendly food applications. The optimal treatment was determined to be a mixture of whey-chia seeds in a 1:1 ratio with sorbitol plasticizer, yielding an elongation at break of 74.23%, tensile strength of 3.997 MPa, and crude fibre content of 15.67%.
Augmentasi Citra Pohon Kelapa Sawit untuk Deteksi Objek Berbasis Deep Learning Dedy Mirwansyah; Achmad Solichin; Fahrullah; Hardi, Richki; Wulan Sari, Nariza Wanti; Arista Riski, Nanda; Aldo, Dasril
METIK JURNAL (AKREDITASI SINTA 3) Vol. 9 No. 1 (2025): METIK Jurnal
Publisher : LPPM Universitas Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47002/metik.v9i1.1001

Abstract

Penelitian ini menitikberatkan pada Augmentasi citra pohon kelapa sawit untuk deteksi objek menggunakan pendekatan Deep Learning. Pohon kelapa sawit memiliki peran penting dalam industri perkebunan dan pertanian, sehingga pengembangan metode deteksi pohon kelapa sawit yang efisien menjadi krusial dalam pemantauan perkebunan dan pengelolaan sumber daya alam. Metode penelitian melibatkan augmentasi citra, seperti flip, crop, hue, saturation, brightness, exposure dan pra-pemrosesan auto orient dan resize untuk meningkatkan kualitas data pelatihan. Model Deep Learning yang digunakan adalah Convolutional Neural Network (CNN) yang terintegrasi dengan teknik object detection, memungkinkan identifikasi pohon kelapa sawit dari latar belakang dengan akurasi tinggi. Penelitian ini menggunakan 101 citra kepala sawit dan setelah dilakukan augmentasi berjumlah 253 citra pohon kelapa sawit yang bervariasi dalam kondisi pencahayaan, sudut pandang, dan penutupan daun. Hasil eksperimen menunjukkan bahwa metode ini mampu mengidentifikasi pohon kelapa sawit dengan akurasi yang baik, bahkan dalam kondisi yang kompleks. Hasil penelitian ini memiliki potensi aplikasi dalam pemantauan perkebunan kelapa sawit, perencanaan lahan, dan pemantauan lingkungan. Dengan peningkatan akurasi deteksi dan ekstraksi, manajemen perkebunan dan pemantauan lingkungan dapat menjadi lebih efisien dan berkelanjutan.
PENYULUHAN MANAJEMEN PEMELIHARAAN TERNAK SAPI KELOMPOK TERNAK IYE GATI DI DESA SUKADANA, KECAMATAN PUJUT, KABUPATEN LOMBOK TENGAH Aminurrahman, Aminurrahman; Depamede, Sulaiman Ngongu; Suhardiani, Roro Agustien; Purnamasari, Dwi Kusuma; Noersidiq, Azhary; Amalyadi, Rezki; Karni, Ine; Septian, I Gede Nano; Musanip, Musanip; Fahrullah, Fahrullah; Muhsinin, Muhammad; Maslami, Vebera; Gifari, Zaid Al
Jurnal Pepadu Vol 6 No 1 (2025): Jurnal Pepadu
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v6i1.6720

Abstract

Penyuluhan manajemen ternak sapi diberikan kepada kelompok ternak Iye Gati diDesa Sukadana Kecamatan Pujut Lombok Tengah untuk meningkatkan keterampilan dalampemeliharaan, perkandangan, kesehatan, dan reproduksi sapi potong. Keberhasilanpeternakan bergantung pada pembibitan, pakan, dan manajemen pemeliharaan, denganfaktor non-genetik berkontribusi besar terhadap efisiensi reproduksi. Pengabdian inibertujuan untuk mengevaluasi efektivitas penyuluhan manajemen pemeliharaan ternak sapiyang dilakukan di Kelompok Ternak Iye Gati di Desa Sukadana Kecamatan PujutKabupaten Lombok Tengah. Kurangnya pengetahuan peternak dalam pemeliharaanmenjadi tantangan utama. Penyuluhan dan pelatihan berperan penting dalam meningkatkanwawasan peternak serta mendukung ketahanan pangan dan pertanian berkelanjutan (SDGspoin 2). Kegiatan pengabdian masyarakat ini dilakukan melalui survei, wawancara,observasi, pemaparan materi, dan diskusi untuk meningkatkan produktivitas peternakan diDesa Sukadana. Hasil penelitian menunjukkan bahwa penyuluhan yang diberikan berhasilmeningkatkan pengetahuan dan keterampilan peternak dalam aspek manajemenpemeliharaan. Peternak yang mengikuti penyuluhan secara aktif menunjukkan peningkatansignifikan dalam praktik beternak yang lebih efisien dan berkelanjutan. Selain itu, hasilevaluasi juga mengungkapkan bahwa penyuluhan membantu mengatasi beberapa masalahyang dihadapi peternak, seperti kekurangan pakan dan penyakit ternak. Kesimpulannya,penyuluhan manajemen pemeliharaan ternak sapi di Kelompok Ternak Desa Sukadana telahmemberikan dampak positif terhadap peningkatan produktivitas dan kesejahteraanpeternak. Rekomendasi untuk penyuluhan selanjutnya adalah peningkatan frekuensi danvariasi materi penyuluhan, serta pengembangan program pelatihan yang lebih komprehensifuntuk menjawab kebutuhan spesifik peternak di wilayah tersebut.
Pendampingan Dan Bimbingan Teknis Pembuatan Es Krim Dari Susu Kambing Bagi Kelompok Perempuan Produktif Di Desa Banyumulek Kecamatan Kediri-Lombok Barat Baiq Rani Dewi Wulandani; Djoko Kisworo; Fahrullah; Bulkaini; Wahid Yulianto; Haryanto
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.v8i3.12974

Abstract

Based on discussions and consultations with community partners, utilizing goat milk to create simple and easy-to-produce processed products is essential for enhancing the partners' skills in processing goat milk. The priority is to transform it into a product that holds practical value. The goal of this community service activity is to provide benefits by offering training that improves the partners' knowledge and skills, particularly in processing, packaging, and labeling, allowing the product to have its own packaging and brand. This enables the business group to gain new knowledge and generate income for the partner families. Furthermore, the activity serves as an initiative to form a new business group focused on developing goat milk-based ice cream production. The methods used in this community service activity include demonstration and participatory approaches. Facilitators and technicians directly demonstrated the process of making goat milk ice cream, along with technical guidance on the product packaging process. The results show that the partners have gained the ability to produce ice cream that complies with ASUH standards (safe, healthy, intact, and halal). They have successfully maintained the quality of raw materials and additives, and achieved an optimal balance in the ingredient ratios. The ice cream packaging process has been effective in preventing issues such as leakage or damage during storage and distribution. However, the partners still require further technical guidance on production planning, including determining product types, quantities, production schedules, quality control, equipment needs, team management, and using social media platforms to promote the products. Additional support is needed in pricing strategies, value-added calculations, and setting profit margin targets. In conclusion, the activity demonstrates the potential for product development through proper ingredient formulation and optimal production processes. Recommendations include refining ingredient composition for desired taste and texture, determining appropriate process variables, and developing new ice cream variants to increase market value
Co-Authors . Fatma A. Noersidiq Achmad Solichin Agustriyanto Abudi Akhyar Sutaryono Aminurrahman Anita, Cis Arista Riski, Nanda Arjuna Anggara Putra Susanto Azhary Noersidiq B.R.D Wulandari Baeti, Husnul Baiq Rani Dewi Wulandani Baiq Rani Dewi Wulandani Basriani Basriani, Basriani Bela Lufiana Bella Marettiani Sulaiman Bq. Rani, DW Bulkaini (Bulkaini) Bulkaini Bulkaini Bulkaini Bulkaini Bulkaini Bulkaini D. Kisworo D. Rosyidi Dahlanuddin Dahlanuddin Dahlanuddin Dahlanuddin, Dahlanuddin Dasril Aldo Dedy Mirwansyah Dewa Oka Suparwata Dewi Shinta Achmad Djalal Rosyidi Djoko Kiswolro Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Dwi Kusuma Purnamasari, Dwi Kusuma Dwyardi Eny Yuliani Ervandi, Mohamad Erwan F. Maruddin Fauzia Agustin Febryanti, Farah Fitri Fitri Fitriyani Fitriyani HARYANTO Haryanto Haryanto Haryanto Haryanto Hasma Hasma Holi Patullah I Gusti Ngurah Agung Buana I Ketut Sumadi Indah Cahya Pertiwi Indra Dwi Pangestu Indri Afriani Yasin Ine Karni Ishak Korompot Ishak Korompot K. Sumadi K.G.Wiryawan Kalisom Ulkiyah Kartika Kartika Khaeriyah Nur Lilik Eka Radiati Lilik Rahmawati Lina Permatasari Mardiati Zain Marpuah Maulana Merita Ayu Indrianti Mery Hariratuljannah Mirnawati Mirnawati Moh. Muchlis Djibran Mokoginta, Meity M Muh. Amin Muh. Saleh Nurdin Muhamad Amin Muhamad Amin Muhammad Irfan Said Muhammad Taufik Muhsinin, Muhammad Musanip, Musanip N. Haiza N. W. Siti Nariza Wanti Wulan Sari Novizar Nazir Nur Asia Ibrahim Nursan, Muhammad Nusiferra Satifayanti Oscar Yanuarianto Oscar Yanuarianto Oscar Yanuarianto, Oscar Purwadi Purwadi Purwati, Ria Putra, Ryan Aryadin Rabiatul Adawiyah Ramlan Pomolango Ratmawati Malaka Ratmawati Ratmawati Rezki Amalyadi Richki Hardi Riyayatsyah Robert F Usman Selawati Palilati Selpianus Dogomo Septian, I Gede Nano Silvia Suhardiani, Roro Agustien Suhubdy Suhubdy Sukarne Sukarne Sukarne Sulaiman Ngongu Depamede Sumiati Susan Mokoolang Syamsuhaidi Syamsul Hidayat Dilaga, Syamsul Hidayat Terri Repi Triadi Triadi Vebera Maslami Wahid Yiulianto Wahid Yuliant Wahid Yulianto Wahid Yulianto Wahid Yulianto Wayan Wariata Wilya Wulansari, Tina Tri Yetti Marlida Yulianto, W Yulianto, Wahid Yuliaty Shan Nur Yusriyah Atikah Gobel Yusuf Ahyar Sutaryono Yusuf Akhyar Sutaryono Zaid Al Gifari