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All Journal Jurnal Sains Peternakan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) JPM (Jurnal Pemberdayaan Masyarakat) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan BUANA SAINS Jurnal Ilmiah Fillia Cendekia Jurnal Nutrisi Ternak Tropis (JNT) Kontribusi: Jurnal Penelitian dan Pengabdian Kepada Masyarakat
Rinanti, Rosyida Fajri
Program Studi Peternakan, Fakultas Pertanian, Universitas Tribhuwana Tunggadewi Jl. Telaga Warna Tlogomas Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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VOLALITAS HARGA DAGING SAPI DI JAWA TIMUR PADA BULAN RAMADHAN Priyambodo, Ayu Wulandari; Rinanti, Rosyida Fajri; Trianawati, Anis; Aviolita P. P, Aviva
BUANA SAINS Vol 23, No 3 (2023)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v23i3.5463

Abstract

This study aimed to investigate how the price of beef in East Java is affected by Ramadan. This study used ARCH/GARCH model to determine the correlation. The impact of Ramadan on the price beef in East Java is then examined, along with the effect of price fluctuations and price volatility, using the GARCH model. The results showed that price volatility affects variations in beef prices. Then, the GARCH (1,1) model estimation findings demonstrate that the volatility from the prior period and yesterday's variation in East Java have impacted changes in beef prices.
PENGEMBANGAN USAHA AGRIBISNIS TERNAK DOMBA DI PETERNAKAN DOMBA BERKAH FARM, JUNREJO, KOTA BATU, JAWA TIMUR Santoso, Erik Priyo; Rinanti, Rosyida Fajri; Fajariah, Nuraidya; Utomo, Budi; Wawu, Marinus Umbu Kalendi
BUANA SAINS Vol 23, No 2 (2023)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v23i2.5004

Abstract

The purpose of this research is to determine the right marketing strategy to improve the Berkah Farm business. This research was carried out using a survey method which aims to find out which strategy is considered appropriate for developing a sheep farming business. This research was conducted at Berkah Farm, Junrejo, Batu City, East Java. Data was obtained through interviews with the management and employees of Berkah Farm. The data obtained were analyzed using SWOT analysis. Based on the research results, four alternative strategies were offered to develop the business, namely 1) maintaining production quality, 2) conducting disease prevention management training and 3) information technology, 4) maintaining relationships with buyers and marketing agencies 
TINGKAT VOLATILITAS HARGA DAGING AYAM RAS DI JAWA TIMUR PADA BULAN RAMADHAN Priyambodo, Ayu Wulandari; Rinanti, Rosyida Fajri
BUANA SAINS Vol 24, No 2 (2024)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v24i2.6134

Abstract

This study aimed to explore the impact of Ramadan on chicken meats in East Java. The ARCH/GARCH model is used in this study to assess whether or not beef has a price. Next, the GARCH model is used to analyze the effects of price volatility and fluctuations in Ramadan on the price of chicken meat in East Java. The ARCH-LM test's findings show that price volatility impacts changes in chicken meat prices. Then, the estimation results for the GARCH (1,1) model show that the volatility from the previous period and the variation in East Java from yesterday affect changes in chicken meat prices. GARCH (1,1) model displays.
OPTIMALISASI WAKTU FERMENTASI UNTUK MENINGKATKAN KANDUNGAN BIOAKTIF TEPUNG LENGKUAS MERAH (Alpinia officinarum) MENGGUNAKAN Lactobacillus plantarum Gembul, Delsiana; Fitasari, Eka; Rinanti, Rosyida Fajri; Kurniawan, Taufik
BUANA SAINS Vol 25, No 1 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v25i1.7407

Abstract

Red galangal (Alpinia officinarum) is an Indonesian native herb rich in bioactive compounds. Fermentation is a promising method to enhance these components. This study aimed to determine the optimal fermentation time using Lactobacillus plantarum to maximize the bioactive content of red galangal flour. A Randomized Block Design was employed, with fermentation times ranging from 1 to 7 days. The fermented flour was extracted using a two-step aqueous maceration process. Total phenolic content (TPC) and total flavonoid content (TFC) were analyzed spectrophotometrically. The results showed that fermentation significantly increased both TPC and TFC compared to the unfermented control. The optimal fermentation duration was 5 days, yielding the highest TPC of 1100.74 mg GAE/100 g and a significantly higher TFC of 34.30 mg QE/100 g (P 0.01). After this point, the bioactive content began to decline. This study demonstrates that a 5-day fermentation period is optimal for enhancing the phenolic and flavonoid compounds in red galangal flour, highlighting a viable method for developing functional food ingredients.
PENINGKATAN KANDUNGAN SENYAWA FENOLIK DAN FLAVONOID PADA TEPUNG LENGKUAS MERAH (Alpinia officinarum) MELALUI OPTIMASI DURASI FERMENTASI DENGAN Lactobacillus plantarum Mesa, Yanuarius; Fitasari, Eka; Rinanti, Rosyida Fajri; Setiawan, Ahmad Iskandar
BUANA SAINS Vol 25, No 1 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v25i1.7408

Abstract

Red galangal (Alpinia officinarum) is a medicinal herb rich in phenolic and flavonoid compounds, which offer significant health benefits. This study aimed to optimize the fermentation duration using Lactobacillus plantarum FNCC 0026 to maximize the bioactive content in red galangal flour. The research method involved fermenting red galangal flour for periods ranging from 1 to 7 days, followed by drying and a staged maceration extraction using 70% ethanol. The analyzed parameters included the final pH of the fermentation medium, total phenolic content (TPC), and total flavonoid content (TFC). The results indicated that a longer fermentation period decreased the pH, although no significant differences were observed among the 1- to 7-day treatments. Otherwise, the fermentation duration had a highly significant effect on TPC (p0.01) and TFC (p0.05). The highest accumulation of both TPC and TFC was achieved after 5 days of fermentation, with values of 1468.78 mg GAE/100 g and 41.49 mg QE/100 g, respectively. It is concluded that a 5-day fermentation period is the optimal duration for enhancing the bioactive compounds in red galangal, offering an effective biotechnological approach for developing functional food ingredients.
Analisa Preferensi dan Status Sosial Terhadap Pembelian Daging Sapi Di Pasar Induk Among Tani Kota Wisata Batu Kio, Lidia Kae; Darmawan, Hariadi; Rinanti, Rosyida Fajri; Murti, Ariani Trisna
Jurnal Ilmiah Fillia Cendekia Vol 10 No 1 (2025): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/fillia.v10i1.6809

Abstract

The purpose of the research is to determine consumer preferences regarding the purchase decision of beef products at the Pasar Induk Among Tani Kota Wisata Batu. The variables studied consist of product quality (X1), product price (X2), and social factors (X3), as well as purchasing decisions as the variable (Y). The research was conducted from March to April 2024 at the Pasar Induk Among Tani Kota Wisata Batu, East Java Province. The type of research used is descriptive quantitative with a survey method. The sample chosen for the study consists of consumers who purchase fresh beef at the Pasar Induk Among Tani Kota Wisata Batu, totaling 80 respondents, using the accidental sampling method. The sources of research data consist of two types, namely primary data and secondary data. Primary data is obtained from direct interviews with respondents using a questionnaire, while secondary data comes from journals and reports from relevant institutions involved during the research process. The data analysis method used multiple linear regression analysis with the SPSS tool. The research results explain that consumer purchasing decisions are influenced by the attributes of meat quality. Consumer preferences in purchasing beef are influenced by several factors, one of the dominant ones being the cut of meat being bought. In addition, the social status of consumers also influences their choices when purchasing meat, where those with higher social status are more likely to choose premium quality beef or pay more attention to sustainability and ethics in selecting products. The recommendation from the research findings is that traders should provide the quality and cuts of beef that meet the needs and preferences of consumers. Service facilities and a cashless payment system need to be provided by the market management so that customers can shop comfortably. Keywords: Preferences, Attributes, Social Status, Purchase Decisions
Pengaruh Harga, Kualitas Produk, Dan Layanan Minat Beli Sosis Daging Sapi Di Kota Malang H Lende, Agustinus; Suroto, Karunia Setyowati; Rinanti, Rosyida Fajri; Murti, Ariani Trisna
Jurnal Ilmiah Fillia Cendekia Vol 10 No 1 (2025): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/fillia.v10i1.7799

Abstract

With a population of 847,182 people and an area of ​​3,530.65 km2, Malang City produces 3,887,589 kg of beef in 2021 and 4,300,736 kg in 2022. The approach used in quantitative descriptive research is Purposive Sampling. This research sample uses a 10% Slovin objective sample to select a sample of 100 people based on the results of a survey of 1,950 visitors to Pasar Besar and Pasar Oro-Oro Dowo in Malang City. Product price has a positive effect on sales, with a t-table of 4.153-1.985 and a significance level of 0.000-0.05. Based on the calculated t-table of 4.173-1.985 and a significance value of 0.000-0.05, consumer willingness to buy is significantly influenced by the quality of the goods. The calculated t-table of -3.769 ± 1.985 and the significance value of 0.000 ± 0.05 indicate a fairly high correlation between service quality and purchasing decisions. The purpose of this study is to find the impact of factors such as price, product or service quality, and customer interest. The combined impact of X1, X2, and X3 on Y is 0.000 ± 0.05, which is a noteworthy amount. Keywords: Price, product quality, service quality and purchasing interest
Optimizing Muza-Smoked Salted Egg Production: A SWOT Analysis of an Empowerment Program Leveraging the Triple Helix Model Novandinata, Suwigda Agung; Azizah, Siti; Manab, Abdul; Djunaidi, Irfan H; Rachmawati, Achadiah; Indrati, Rositawati; Rinanti, Rosyida Fajri
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 1 (2024): April 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.01.04

Abstract

Efforts to improve the quality of small and microenterprises (SMEs) depend not only on the availability of internal resources but also on innovation and worldwide regulation dynamics. The triple helix concept has become an alternative solution for improving the quality of SMEs, which consists of academicians, governments, and businesses (SMEs). Muza is an SME that is being fostered by lecturers in the Faculty of Animal Science Universitas Brawijaya in Blitar District; this SME produces smoked salted eggs and has become one of the featured products based on Blitar's Service of Fishery and Livestock Department. The communication between the academician and the Muza Management-Government on the development program was implemented separately. This research aimed to develop development strategies to increase the quality of Muza smoked salted eggs. The research was conducted in Blitar District in July 2022. The research used an explanatory method to identify problems in the field and categorize the problems into groups using the SWOT method. SWOT components are formed using in-depth interviews with the planner and implementer of the strategy, which consists of five people. The subjects were given a closed questionnaire that consisted of SWOT components. The SWOT analysis results show that the total IFE score is 4 and the EFE score is 4.45. The IE matrix shows that the empowerment strategy is on the “V” cell, which has a "hold and maintain" strategy. Thus, the programs given were not efficient, and strategic planners need to focus on product quality improvement. The design of GMP and HACCP systems is strongly recommended.
PENGARUH KONSENTRASI DAN VARIETAS TEPUNG UBI JALAR TERHADAP AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK SENSORI CILOK AYAM Olindiana Desari; Sri Handayani; Rosyida Fajri Rinanti
BUANA SAINS Vol 25, No 3 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v25i3.8327

Abstract

Cilok is a traditional snack food made from tapioca flour with limited nutritional value. Diversification with chicken meat and sweet potato flour has the potential to enhance the nutritional and functional value of the product, particularly as a source of natural antioxidants. This study aimed to analyze the effect of variety (yellow, purple, and white) and concentration (10% and 20%) of sweet potato flour on the antioxidant activity and sensory characteristics (color, aroma, taste, and texture) of chicken cilok, and to determine the optimal formulation. The experimental design used a Randomized Block Design (RBD) with 7 treatments and 3 replications. Antioxidant activity was analyzed using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, while sensory evaluation was conducted using a hedonic scaling method (scale 1–7) involving 20 semi-trained panelists. Data were analyzed by ANOVA and further tested with LSD at ?=0.05, while sensory data were analyzed using the Friedman test. The result showed that concentration and variety of sweet potato flour had a significant effect (p0.05) on antioxidant activity and a highly significant effect (p0.01) on all sensory attributes. The highest antioxidant activity was obtained in treatment P5 (80% chicken meat + 20% purple sweet potato flour) at 7.040 ± 0.30% (DPPH radical scavenging activity). The same treatment also received the highest overall sensory scores (color: 6.53; aroma: 5.57; taste: 5.82; texture: 5.40) and was selected as the best formulation based on the effectiveness index analysis. The addition of 20% purple sweet potato flour can increase antioxidant activity and is sensorily acceptable, thus having potential to be developed as a functional chicken cilok.
Pelatihan Pembuatan Pakan Layer Telur Omega-3 di DP3KB Kabupaten Jember Budi Utomo; Dyah Laksito Rukmi; Rizki Amalia Nurfitriani; Rosyida Fajri Rinanti; Ardina Tanjungsari; Erna Yuniati; Anifiatiningrum Anifiatiningrum
Kontribusi: Jurnal Penelitian dan Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2024): Mei 2024
Publisher : Cipta Media Harmoni

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53624/kontribusi.v4i2.380

Abstract

Telur dapat ditingkatkan nilai gizinya dengan menjadikannya telur omega-3 yang kaya gizi dan baik dikonsumsi oleh segala rentang usia. Dinas Pemberdayaan Perempuan, Perlindungan Anak, Pengendalian Penduduk dan Keluarga Berencana atau disingkat DP3KB mempunyai tugas salah satunya adalah pemberdayaan perempuan dan keluarga berencana. Tujuan pengabdian masyarakat ini memberi pelatihan pembuatan pakan layer telur omega-3 sebagai upaya peningkatan asupan gizi keluarga dan pendapatan usaha di Kabupaten Jember. Kegiatan pengabdian ini dilaksanakan melalui 5 tahapan, yakni persiapan dan koordinasi, sosialisasi, pelatihan pembuatan pakan layer, pendampingan, dan evaluasi. Pada pelatihan ini pembuatan pakan layer dilakukan dengan menambahkan minyak ikan sebagai salah satu sumber omega-3 pada pakan ayam layer. Hasil pengabdian menunjukkan antusiasme peserta pelatihan mengikuti kegiatan pelatihan hingga selesai dan berhasil membuat pelet pakan layer telur omega-3 dengan benar. Hasil pengabdian ini akan dibagikan kepada kelompok binaan peternak perempuan untuk meningkatkan nilai jual telur dan sebagai pemenuh asupan gizi keluarga.
Co-Authors Abdul Manab Achadiah Rachmawati Adib Norma Respati Agus Hadi Prayitno Ali Mahmud Anifiatiningrum Anifiatiningrum Ardina Tanjungsari Ariani Trisna Murti Aviolita P. P, Aviva Budi Utomo Budi Utomo Budi Utomo Budi Utomo Dyah Laksito Rukmi E. Marhaeniyanto Eka Fitasari Eka Fitasari Erik Priyo Santoso, Erik Priyo Fajariah, Nuraidya Farida K. Astuti Farida Kusuma Astuti Farida Kusuma Astuti, Farida Kusuma Gembul, Delsiana H Lende, Agustinus Hariadi Darmawan, Hariadi Hidayati Karamina Indana, Luthfi Indra Dwi Laksana Irfan H. Djunaidi Kio, Lidia Kae Maria Alfonsa Ngaku Mesa, Yanuarius Moch. Rizky Putra Hidayatullah Mohamad Nurul Noor Asrianto Novandinata, Suwigda Agung Nuraidya Fajariah Nurita Thiasari Nurul, Mohamad Oktavianus Jehadut Olindiana Desari Priyambodo, Ayu Wulandari Rizki Amalia Nurfitriani Rositawati Indrati Setiawan, Ahmad Iskandar Siti Azizah Sri Handayani Stefania Santisia Marawali Suroto, Karunia Setyowati Taufik Kurniawan Trianawati, Anis Viry Puspaning Ramadhan Wawu, Marinus Umbu Kalendi Yuli Arif Tribudi Yuniati, Mardiyani Erna