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All Journal JURNAL GALUNG TROPIKA JURNAL PengaMAS Journal of Saintech Transfer Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Agrisistem Anoa : Jurnal Pengabdian Masyarakat Sosial, Politik, Budaya, Hukum. Ekonomi Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Jurnal Pengabdian Nusantara (JPN) Mestaka: Jurnal Pengabdian Kepada Masyarakat BAKIRA: Jurnal Pengabdian Kepada Masyarakat Peternakan Abdi Masyarakat (PETAMAS) Jurnal Pengabdian Kepada Masyarakat (JAPIMAS) Jurnal Inovasi Dan Pengabdian Kaa Mieera JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Asma Bio Kimestri
Fakultas Peternakan Universitas Halu Oleo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

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Carcass Percentation, Boneless Meat, Bone, and Meat-to-Bone Ratio with Different Body Weights in Broiler Chickens: Persentase Karkas, Daging Tanpa Tulang, Tulang dan Rasio Daging-Tulang dengan Bobot Badan Yang Berbeda pada Ayam Broiler Hafid, Harapin; Jinan Fadila, Zahra; Ananda, Siti Hadrayanti; Kimestri, Asma Bio
Jurnal Agrisistem Vol. 21 No. 2 (2025): Jurnal Agrisistem
Publisher : Unit Penelitian dan Pengabdian Masyarakat Politeknik Pembangunan Pertanian Gowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52625/j-agr.v21i2.495

Abstract

Penelitian bertujuan untuk mengkaji perbedaan bobot potong memengaruhi persentase dari daging tanpa tulang (boneless) pada ayam broiler. Hasil penelitian diharapkan memberikan informasi bagi peternak serta konsumen mengenai hubungan antara bobot potong dan proporsi boneless. Kegiatan penelitian berlangsung di peternakan ayam Perdos, Universitas Halu Oleo, Kendari, Sulawesi Tenggara, pada Mei 2025. Materi dan peralatan yang digunakan meliputi 14 ekor ayam broiler, pisau, timbangan analitik, kertas isap, water bath, tisu, baskom, serta alat tulis. Penelitian terdiri atas lima kelompok perlakuan berdasarkan rentang bobot tubuh. Rancangan Acak Lengkap (RAL) digunakan dengan jumlah ulangan berbeda. Parameter yang diamati adalah bobot potong, bobot karkas, persentase karkas, persentase boneless, persentase tulang, serta rasio daging terhadap tulang. Hasil menunjukkan bahwa bobot potong tidak berpengaruh signifikan (p>0,05) terhadap persentase karkas, dengan nilai masing-masing 63,81% untuk bobot 650–850 g, 54,40% (851–1050 g), 57,10% (1051–1250 g), 58,97% (1251–1450 g), dan 58,26% (1451–1700 g). Sebaliknya, bobot potong memberikan pengaruh sangat signifikan (p<0,01) terhadap persentase boneless, yaitu 73,98%, 69,73%, 74,72%, 79,96%, dan 77,51%. Persentase tulang tidak menunjukkan perbedaan nyata antar kelompok (p>0,05), masing-masing 22,02%, 30,27%, 25,28%, 25,04%, dan 22,49%. Bobot potong juga tidak berpengaruh nyata terhadap rasio daging-tulang, dengan nilai 2,84%, 2,31%, 3,01%, 3,07%, dan 3,48%. Secara umum dapat disimpulkan bahwa bobot potong hanya memberikan pengaruh sangat nyata pada persentase daging tanpa tulang, tetapi tidak pada persentase karkas, tulang, maupun rasio daging-tulang. Semakin besar bobot potong, semakin tinggi proporsi daging dalam karkas. Penelitian selanjutnya disarankan menggunakan rentang bobot yang lebih terperinci serta variabel pendukung lainnya.
Technical Guidance on Making Meatballs Using Chicken Meat as the Basic Ingredient to Improve Students' Business Skills Harapin Hafid; Asma Bio Kimestri; Siti Hadrayanti Ananda
Journal of Saintech Transfer Vol. 8 No. 2 (2025): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v8i2.22172

Abstract

As agents of change, community are required to acquire extensive knowledge and skills during their studies. The development of these skills should ideally be gained through practical activities during the academic process; however, this is often hindered by the lack of adequate facilities and infrastructure for practical training. This results in community not fully mastering the required skills. This science and technology application activity aims to strengthen the skills of animal science community through training in the production of meatball using chicken meat as the main ingredient. The activity was conducted at the Animal Science Department of the Faculty of Agriculture, Halu Oleo University. The methods used in the activity were as follows: (1) lectures and discussions on the potential and prospects of the bakso agroindustry and agribusiness, (2) demonstrations and guidance on meatball production, and (3) motivation for entrepreneurial spirit development. The results of the activity showed that the training materials presented received positive and satisfactory responses from the participants, as such activities had never been conducted before. Generally, the participants expressed interest in adopting the material on making baksos using chicken meat as the main ingredient. It was concluded that the target audience, consisting of animal science community, were enthusiastic and active in the technical guidance activities for meatball production. Overall, the training participants expressed a desire to engage in entrepreneurship by producing meatballs made from chicken meat.
Co-Authors Amiluddin Indi Ananda, Siti Hadrayanti Andi Amriyana Dea Andi Murlina Tasse Andini Sulfitrana Arbyin Pratiwi Astiana Napirah Astriana Napirah Bahtiar Bahtiar Dea, Andi Amriyana Dedem Sutopo Deki Zulkarnain Ella Fauzya Fadli Ma’mun Pancar Fadli Ma’mun Pancar Fitrianingsih Fitrianingsih Fitrianingsih Fitrianingsih Fuji Astuty Auza Gerhana Gerhana Hakim, Muh Haidir Hakim, Muh. Haidir Hamdan Has Harapin Hafid H. Hasriani Hasriani Hasriani Hasriani, Hasriani Ilahude, Meygi Caesarika Putri Irma wati Isnaeni, Purnaning Dhian Jasmal A Syamsu Jinan Fadila, Zahra La Malesi La Ode Arsad Sani La Ode Muhsafaat La Ode Nafiu LaOde Abdul Rajab Lombanu Lombanu Lombanu, Lombanu Mardiana Napirah Muhammad Amrullah Pagala Musram Abadi N Nuraini Natsir Sandiah Nur Santy Asminaya Nuraini Nuraini Pratiwi, Arbyin Purnaning Dhian Isnaeni Purnaning Dhian Isnaeni Purnaning Dhian Isnaeni Purnaning Dhian Isnaeni Purnaning Dhian Isnaeni Putri, Anindyaningrum Zainal Putu Nara Kusuma Prasanjaya Putu Sutarya Rachmita Dewi S. Toba Rachmita Dewi S. Toba Rahmat Hidayat Restu Libriani Rusli Badaruddin S. Toba, Rachmita Dewi Siti Hadrayanti Ananda Siti Rahmawati Sri Purwanti Sri Wulandari Panatha Surahmanto Sutarya, Putu Syamsuddin Syamsuddin TAKDIR SAILI Toba, Rachmita Dewi Subaedi W. Kurniawan Wa Laili Salido