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All Journal Jurnal Peternakan Sriwijaya Jurnal Ilmu dan Teknologi Hasil Ternak Agrointek Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Peternakan Indonesia 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 Pengabdian Masyarakat Sains Indonesia (Indonesian Journal Of Science Community Services) 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) Jurnal Pijar MIPA CELEBES Agricultural Jurnal Informatika Jurnal Pepadu JSTT (Jurnal Sains Ternak Tropis) Journal of Microbiology, Biotechnology and Conservation Jurnal Veteriner
Fahrullah Fahrullah
Universitas Mataram
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Powering Goat Milk with Nature: Functional Foods Enriched with Purslane (Portulaca grandiflora) and Probiotics Djoko Kisworo; Dewi Wulandani Baiq Rani; Bulkaini Baiq Rani; Yulianto Wahid; Fahrullah Baiq Rani; Novizar Nazir
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i2.1063

Abstract

Abstract Portulaca oleracea (purslane) is a plant rich in bioactive compounds such as flavonoids, polyphenols, and ascorbic acid, which have great potential as functional ingredients in food products. This study aimed to determine the effect of adding purslane extract on the chemical and microbiological characteristics of probiotic ice cream containing Lactobacillus plantarum. The experiment used a Completely Randomized Design (CRD) with four treatments: P0 (0%), P1 (1%), P2 (2%), and P3 (3%) purslane extract, each with three replications. Parameters observed included moisture, fat, fiber, protein, antioxidant activity, pH, and L. plantarum population. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that the addition of purslane extract significantly affected fat, fiber, protein, antioxidant activity, and L. plantarum population (p<0.05), but had no significant effect on moisture content and pH. Fiber content increased from 2.21% (P0) to 3.53% (P3), antioxidant activity from 32.86% to 42.10%, and L. plantarum population from 0 to 5.26 log CFU/g, while fat content decreased from 3.45% to 2.41%. The increase in fiber and antioxidant activity indicated that purslane extract enhanced the functional value of ice cream, while the growth of L. plantarum suggested a prebiotic effect of purslane-derived dietary fiber. It can be concluded that the addition of up to 3% purslane extract produced probiotic ice cream with the best chemical and microbiological characteristics, showing strong potential as a natural functional food with health benefits, particularly through enhanced antioxidant activity and probiotic viability.
Pelatihan dan Pendampingan Pembuatan Es Krim Ubi Ungu untuk ibu PKK di Desa Lelong, Lombok Tengah Fahrullah Fahrullah; Azhary Noersidiq; Eka Nurminda Dewi Mandalika; Rabyatul Auliah; Miftahul Jannah; Sukirno Sukirno
Jurnal Pengabdian Masyarakat Sains Indonesia Vol. 8 No. 1 (2026): JPMSI (Jurnal Pengabdian Masyarakat Sains Indonesia)
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmsi.v8i1.1792

Abstract

Processing animal-based food products is an activity that transforms raw materials into products desired by consumers. In addition, food processing can produce products with desirable characteristics, such as safety, nutritional value, and sensory acceptability. One example of an animal-based food product is ice cream, which is primarily made from milk. The purpose of this community service activity was to provide the residents of Lelong Village with an understanding of food diversification through training on ice cream production utilizing a local food resource, namely purple sweet potato. The methods employed in this activity included lectures, discussions, demonstrations of ice cream production, mentoring, and final evaluation. The results of the community service activity showed that 25% of participants considered the program beneficial, while 75% considered it highly beneficial. Furthermore, 100% of participants stated that the activity was highly relevant to the needs of the Lelong Village community, increased their motivation after participating in the purple sweet potato ice cream processing training, and encouraged community self-reliance. The results also indicated that participants were highly enthusiastic in receiving the materials, motivated in producing ice cream products, and had gained the knowledge and skills necessary to process ice cream with the addition of purple sweet potato.
Penyuluhan Manajemen Pemeliharaan Ternak Ruminansia Di Kelompok Ternak Desa Sukadana, Kecamatan Pujut, Kabupaten Lombok Tengah Aminurrahman; Sulaiman Ngongu Depamede; Rr. Agustin; Dwi Kusuma Purnamasari; Rezki Amalyadi; Ine Karni; I Gede Nano Septian; Fahrullah; Muhammad Muhsinin; Vebera Maslami; Zaid Al Gifari; Azhary Noersidiq
Jurnal Pengabdian Magister Pendidikan IPA Vol 9 No 1 (2026): Januari - Maret 2026
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v9i1.11014

Abstract

Ruminant livestock management counselling has been provided to farmer groups in Sukadana Village to improve skills in beef cattle husbandry, housing, health, and reproduction. The success of animal husbandry depends on breeding, feeding, and rearing management, with non-genetic factors contributing greatly to reproductive efficiency. This service aims to evaluate the effectiveness of ruminant husbandry management counselling conducted at the Sukadana Village Livestock Group, Pujut District, Central Lombok Regency. Lack of knowledge of farmers in maintenance is a major challenge. Counselling and training play an important role in improving farmers' knowledge and supporting food security and sustainable agriculture (SDGs point 2). This community service activity was carried out through surveys, interviews, observations, material presentation, and discussions to increase livestock productivity in Sukadana Village. The results showed that the counselling provided succeeded in increasing the knowledge and skills of farmers in the aspect of maintenance management. Farmers who actively participated in the counselling showed significant improvements in more efficient and sustainable farming practices. In addition, the evaluation results also revealed that the extension helped overcome some of the problems faced by farmers, such as feed shortages and livestock diseases. In conclusion, extension services on ruminant livestock management in the Sukadana Village Livestock Group have had a positive impact on improving farmers' productivity and welfare. Recommendations for future extension services include increasing the frequency and variety of extension materials, as well as developing a more comprehensive training programme to address the specific needs of farmers in the area.
Optimalisasi Manajemen Reproduksi Ternak Sapi melalui Penyuluhan pada Kelompok Peternak “Tunas maju” di Desa Setanggor Kecamatan Praya Barat Aminurrahman; Ryan Aryadin Putra; Khairil Anwar; Rezki Amalyadi; Ine Karni; Ica Ayu Wandira; M. Ridwan Saedi; Zaid Al Gifari; I Gede Nano Septian; Azhary Noersidiq; Vebera Maslami; Fahrullah; Luluk Lailatun Nurjanah; Ikhwan Firhamsah
Jurnal Pengabdian Magister Pendidikan IPA Vol 9 No 2 (2026): April-Juni 2026
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v9i2.15034

Abstract

This community service activity aimed to improve farmers’ knowledge and skills in implementing cattle reproductive management through extension and mentoring programs. The activity was conducted with the “Tunas Maju” farmer group in Setanggor Village, Praya Barat District. The methods included preparation, material delivery, interactive discussions, and evaluation using pre-test and post-test assessments. The extension materials covered basic reproductive concepts, estrus detection, mating management, and the application of artificial insemination. The results showed an increase in farmers’ understanding, particularly in identifying estrus signs, determining the appropriate mating time, and recognizing the importance of reproductive recording. The program also enhanced farmer participation and their ability to manage reproductive practices more effectively. With improved farmer capacity, it is expected that reproductive efficiency and cattle productivity can be sustainably increased.
KARAKTERISTIK FISIK FILM WHEY DENGAN PENAMBAHAN MINYAK ATSIRI KULIT LEMON Fahrullah Fahrullah; Fatimah Fatimah; Djoko Kisworo; Wahid Yulianto; Bulkaini Bulkaini; Sukirno Sukirno; Baiq Rani Dewi Wulandani
Jurnal Ilmu Dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Animal Science and Technology) Vol 12 No 1 (2026): June 2026
Publisher : Faculty of Animal Husbandry, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jitpi.v12i1.273

Abstract

Efforts to improve food quality, particularly those emphasizing sustainability and health aspects, have become a major focus in the food processing industry. This study aimed to determine the effect of different concentrations of lemon peel essential oil on the physical characteristics of whey-based films. The research was conducted using a Completely Randomized Design (CRD) with three replications. The treatments consisted of varying concentrations of lemon peel essential oil: 0% (L1), 2% (L2), and 4% (L3). Data were analyzed using Analysis of Variance (ANOVA), and when significant differences were observed, further analysis was performed using Duncan’s Multiple Range Test (DMRT). The results showed that the addition of essential oil had no significant effect (P>0.05) on film thickness and elongation, but had a significant effect (P<0.05) on tensile strength. The thickness values ranged from 0.14 to 0.16 mm, elongation ranged from 62.10% to 62.77%, and tensile strength ranged from 5.20 to 5.51 MPa. Increasing the concentration of essential oil tended to decrease the tensile strength of the film due to disruption of intermolecular protein interactions and the formation of a discontinuous phase within the film matrix. Meanwhile, the plasticizing effect of the essential oil contributed to increased film flexibility at certain concentrations, although it did not meet the minimum elongation standard. Thus, the addition of lemon essential oil affects the mechanical properties of whey-based edible films, particularly by reducing tensile strength.
Potensi Pelapisan Gelatin Cekar Ayam dengan Ekstrak Daun Kemangi: Peningkatan Kualitas Daging Ayam Fahrullah; Imron Hadi; Bulkaini
Jurnal Peternakan Lokal Vol. 8 No. 1 (2026): Jurnal Peternakan Lokal
Publisher : Program Studi Peternakan Universitas Muslim Maros

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46918/peternakan.v8i1.2972

Abstract

Daging ayam, yang kaya akan protein hewani, rentan terhadap kerusakan akibat oksidasi, kontaminasi mikroba, dan kehilangan kelembapan. Penggunaan teknologi pengawetan alami, termasuk lapisan edible, telah muncul sebagai solusi yang layak untuk memperpanjang umur simpan tanpa menggunakan bahan kimia. Tujuan studi ini adalah untuk menyelidiki dampak lapisan edible yang terbuat dari gelatin kaki ayam, yang diperkaya dengan ekstrak daun basil, terhadap karakteristik fisiko-kimia daging ayam. Penelitian ini menggunakan desain acak lengkap, mencakup lima perlakuan berbeda dan lima ulangan. Perlakuan terdiri dari konsentrasi ekstrak daun basil (P0: 0,5%; P1: 1%; P2: 3%; P4: 5%; dan P4: 7%). Hasil menunjukkan bahwa penambahan ekstrak daun basil memiliki dampak yang signifikan (P<0,05) terhadap kandungan air dan daya ikat air, sementara pH daging ayam tetap tidak berubah (P>0,05). Warna daging ayam menunjukkan sedikit penggelapan, tetapi hal ini tidak signifikan secara statistik. Penerapan analisis Fourier-transform infrared (FTIR) telah terbukti sebagai metode yang berharga untuk mengidentifikasi perubahan struktural pada lapisan pelindung yang dihasilkan oleh interaksi antara gelatin dan ekstrak daun basil, terutama pada konsentrasi yang lebih tinggi. Studi ini menunjukkan bahwa penambahan ekstrak daun basil dalam lapisan pelindung yang dapat dimakan dapat meningkatkan kualitas penyimpanan daging ayam secara alami dan aman.
Pemberdayaan ibu-ibu PKK melalui pelatihan produksi bakso daging sapi berbasis penyedap alami di Desa Banyumulek, Lombok Barat Fahrullah Fahrullah; Djoko Kisworo; Bulkaini Bulkaini; Wahid Yulianto; Baiq Rani Dewi Wulandani; Sukirno Sukirno; Fitrah Nurhidayah; Novita Fatmasari; Amrina Rosada; Dewi Anggraini
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 10, No 4 (2026): August (In Progress)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v10i4.40488

Abstract

Abstrak Meningkatnya kesadaran masyarakat akan pola makan sehat telah mendorong peningkatan permintaan terhadap produk daging olahan yang dibuat dengan perasa alami dan sedikit bahan tambahan sintetis. Namun, pengetahuan dan keterampilan praktis masyarakat dalam membuat bakso bebas monosodium glutamat (MSG) masih terbatas. Program pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan teknis anggota PKK di Desa Banyumulek, Kecamatan Kediri, Kabupaten Lombok Barat, Indonesia, dalam memproduksi bakso sapi bebas MSG dengan kandungan pengawet rendah sebagai usaha rumahan yang potensial. Program ini melibatkan 25 peserta dan menerapkan pendekatan pelatihan partisipatif yang terdiri dari sesi pendidikan, pelatihan formulasi produk, demonstrasi, praktik langsung, dan pendampingan. Efektivitas program dievaluasi menggunakan tes pra dan pasca pelatihan untuk menilai peningkatan pengetahuan, penilaian keterampilan praktis, serta survei kepuasan peserta berdasarkan skala Likert lima poin. Hasil menunjukkan peningkatan signifikan pada skor pengetahuan rata-rata peserta, dari 52,6% sebelum pelatihan menjadi 89,3% setelah pelatihan, yang mewakili peningkatan sebesar 36,7 poin persentase (69,8%). Evaluasi praktis menunjukkan bahwa 88% peserta mencapai kinerja terampil atau sangat terampil dalam memproduksi bakso sapi bebas MSG. Skor kepuasan peserta secara keseluruhan mencapai 4,80 dari 5, yang menunjukkan tingkat kepuasan yang sangat tinggi terhadap program pelatihan ini. Para peserta berhasil menerapkan bumbu alami dan kaldu buatan sendiri sebagai sumber alternatif rasa umami, sekaligus memahami pentingnya kebersihan dan sanitasi selama proses produksi. Temuan ini menunjukkan bahwa pelatihan partisipatif secara efektif memperkuat kapasitas masyarakat, meningkatkan kompetensi pengolahan pangan, serta mendukung pengembangan usaha pangan berbasis ternak skala rumah tangga yang lebih sehat, aman, dan kompetitif dengan potensi pasar yang lebih baik serta keberlanjutan jangka panjang. Kata kunci: bakso; umami; pemberdayaan masyarakat; pelatihan partisipatif. Abstract Growing public awareness of healthy diets has increased demand for processed meat products made with natural flavourings and minimal synthetic additives. However, community knowledge and practical skills in producing monosodium glutamate (MSG)-free meatballs remain limited. This community service programme aimed to improve the knowledge and technical skills of members of the Family Welfare Movement in Banyumulek Village, Kediri District, West Lombok Regency, Indonesia, in producing MSG-free beef meatballs with low preservative content as a potential household business. The programme involved 25 participants and applied a participatory training approach consisting of educational sessions, product formulation training, demonstrations, hands-on practice, and mentoring. Programme effectiveness was evaluated using pre- and post-tests to assess knowledge improvement, practical skill assessments, and participant satisfaction surveys based on a five-point Likert scale. The results showed a substantial increase in participants' average knowledge score from 52.6% before training to 89.3% after training, representing an improvement of 36.7 percentage points (69.8%). Practical evaluation indicated that 88% of participants achieved skilled or highly skilled performance in producing MSG-free beef meatballs. The overall participant satisfaction score reached 4.80 out of 5, indicating a very high level of satisfaction with the training programme. Participants successfully applied natural spices and homemade stock as alternative sources of umami flavour while understanding the importance of hygiene and sanitation throughout the production process. These findings demonstrate that participatory training effectively strengthens community capacity, enhances food processing competencies, and supports the development of healthier, safer, and more competitive household-scale livestock-based food enterprises with improved market potential and long-term sustainability. Keywords: meatball; umami; comunity empowerment; participatory training.
Co-Authors . Fatma Abidin, Syauqi Muzakki Abrori, Muh. Muazdzamzam Lil Achmad Solichin Aditya Wahyu Nugraha Agil, Alwi Agustriyanto Abudi Akhyar Sutaryono Aminurrahman Amisah, Laela Amrina Rosada Anita, Cis Ariana, Tirta Arjuna Anggara Putra Susanto Ayunita, Novi Azhary Noersidiq B.R.D Wulandari Baeti, Husnul Baiq Rani Dewi Wulandani Baiq Rani Dewi Wulandani Basriani Basriani, Basriani Bela Lufiana Bella Marettiani Sulaiman Bidura Bidura Bq. Rani, DW Buana, I Gusti Ngurah Agung Bulkaini Bulkaini (Bulkaini) Bulkaini , Bulkaini Bulkaini Baiq Rani Bulkaini Bulkaini D. Kisworo D. Rosyidi Dahlanuddin Dahlanuddin Dahlanuddin Dahlanuddin, Dahlanuddin Dani Putra, Endo Pebri Dasril Aldo Dedy Mirwansyah Dewa Oka Suparwata Dewi Anggraini Dewi Mandalika, Eka Nurminda Dewi Shinta Achmad Dewi Wulandani Baiq Rani Dewi Wulandani, Baiq Rani Djalal Rosyidi Djibran, Moh. Muchlis Djoko Kiswolro Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Dwi Ayu Lestari, Dwi Dwi Kusuma Purnamasari, Dwi Kusuma Dwyardi Eka Nurminda Dewi Mandalika Eka Nurminda Dewi Mandalika Endang Agustini Endo Pebri Dani Putra Eny Yuliani Ervandi, Mohamad Erwan Erwan Erwan, Erwan Fatimah Fatimah Fauzia Agustin Febryanti, Farah Fiarani, Mesil Fitrah Nurhidayah Fitrah, Qifyanti Fitri Fitri Fitri Fitri Fitriyani Fitriyani Gifari, Zaid Al HARYANTO Haryanto Haryanto Haryanto Haryanto Haryanto KA Hasma Hasma Hasma Hasma Hidayah, Hidayatul I Gede Nano Septian I Ketut Sumadi I Nyoman Tirta Ariana I.K.G. Wiryawan Ica Ayu Wandira Ikhwan Firhamsah Imron Hadi Imron Hadi Indra Dwi Pangestu Indri Afriani Yasin Ine Karni Ine Karni Ishak Korompot Ishak Korompot K. G. Wiryawan K. Sumadi K.G.Wiryawan Karni, Ine Kartika Kartika Khaeriyah Nur Khairil Anwar Korompot, Ishak Lilik Eka Radiati Lina Permatasari Luluk Lailatun Nurjanah M. Ridwan Saedi Mahendra, Khoiri Malta, Lilik Mardiati Zain Marpuah Maruddin, F. Maulana Merita Ayu Indrianti Mery Hariratuljannah Miftahul Jannah Mirnawati Mirnawati Moh. Muchlis Djibran Mohamad, Pepin Mokoginta, Meity M Muh. Amin Muh. Saleh Nurdin Muhamad Amin Muhamad Amin Muhammad Ashari Muhammad Irfan Said Muhammad Taufik Muhsinin, Muhammad Musanip, Musanip N. Haiza N. W. Siti Nanda Arista Rizki Nariza Wanti Wulan Sari Noersidiq, A. Novita Fatmasari Novizar Nazir Novizar Nazir Nur Asia Ibrahim Nursan, Muhammad Oscar Yanuarianto Oscar Yanuarianto Oscar Yanuarianto, Oscar Patullah, Holi Pertiwi, Indah Cahya Purwadi Purwadi Purwati, Ria Putra, Ryan Aryadin Rabiatul Adawiyah Rabyatul Auliah Rabyatul Auliah Rahmawati, Lilik Ramlan Pomolango Ramlan Pomolango, Ramlan Ratmawati Malaka Ratmawati Ratmawati Rezki Amalyadi Richki Hardi Riyayatsyah Robert F Usman Rohima, BQ. Nahya Rosida, Abidatur Rr. Agustin Satifayanti, Nusiferra Selawati Palilati Selpianus Dogomo Septian, I Gede Nano Silvia Suhardiani, Roro Agustien Suhubdy Suhubdy Suhubdy Suhubdy Sukarne Sukarne Sukirno Sukirno Sulaiman Ngongu Depamede Sulaiman Ngongu Depamede Sumiati Sumiati Sumiati Susan Mokoolang Sutaryono, Yusuf Ahkyar Sutaryono, Yusuf Akhyar Syamsuhaidi Syamsuhaidi, Syamsuhaidi Syamsul Hidayat Dilaga, Syamsul Hidayat Terri Repi Tina Tri Wulansari Triadi Triadi Ulkiyah, Kalisom Utami, Wirawati Chandra Vebera Maslami Wahid Yiulianto Wahid Yuliant Wahid Yulianto Wahid Yulianto Wariata, Wayan Wilya Wulandani, Baiq Rani Dewi Yetti Marlida Yulianto Wahid Yulianto, W Yulianto, Wahid Yuliaty Shan Nur Yusriyah Atikah Gobel Zaid Al Gifari