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All Journal Jambura Journal of Animal Science Jurnal Abdi Insani Gorontalo Journal of Equatorial Animals Jurnal Pengabdian Masyarakat Teknologi Pertanian JSTT (Jurnal Sains Ternak Tropis) Sosiologi: Jurnal Penelitian dan Pengabdian Kepada Masyarakat Farm - Jurnal Ilmu Peternakan
Djunu, Sri Suryaningsih
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PENDAMPINGAN PEMBUATAN PUPUK BOKASHI BAGI PETERNAK SAPI POTONG DI DESA HUTABOHU KECAMATAN LIMBOTO BARAT KABUPATEN GORONTALO Ilham, Fahrul; Djunu, Sri Suryaningsih; Syahruddin; Pateda, Sri Yenny; Mas’ud, Muhammad Sayuti
Jurnal Abdi Insani Vol 11 No 3 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i3.1670

Abstract

Hutabohu Village has the potential to support the development of beef cattle. One of the problems with beef cattle farming in Hutabohu Village is the accumulation of manure around the pen area. The solution to this problem is bokashi technology to reduce the impact of air pollution. The benefits of this service activity include increasing awareness and desire of village residents to use livestock manure to make bokashi, reducing the cost of purchasing chemical fertilizers, maximizing the integration of agriculture and livestock. The aim of this Community Service (PPM) activity is to increase the knowledge and skills of residents in Hutabohu Village in processing and utilizing beef cattle dung waste into organic fertilizer.  The location of this service is the Iloheluma livestock group in Hutabohu Village, West Limboto District, Gorontalo Regency. The duration of the activity is 2 months (April-May 2024). Providing theory by means of counseling and continuing with the practice of making bokashi with students participating in MBKM-KKN from UNG. The results of the implementation show that the stages of making bokashi in Hutabohu Village include preparing the ingredients (cow dung, EM-4, molasses, water, rice husk ash, rice bran), mixing all the ingredients, and incubation for 2 weeks. Indicators of the success of bokashi are that the color becomes blacker and resembles soil, does not clump when opened from the hand, does not smell like dirt, and there is no mold in the middle. The application of bokashi for plants is spread on the surface of agricultural land, given directly to the planting hole, mixed with soil in polyback. Participants' enthusiasm during the activity was quite high, reflected in their presence and active discussions until the end of the training. Conclusion: Making organic bokashi fertilizer can be an option for Hutabohu Village residents to be more efficient and effective in raising beef cattle.
Level Penggunaan Tepung Kulit Pisang Goroho (Musa Acuminafe, Sp) Fermentasi Terhadap Performa Ayam KUB Fase Starter Daud, Ramlan; Syahruddin, Syahruddin; Djunu, Sri Suryaningsih
Jurnal Sains Ternak Tropis Vol 4, No 1 (2026): Januari
Publisher : Universitas Muhammadiyah Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31314/jstt.4.1.45-51.2026

Abstract

This study aims to determine the level of use of fermented Goroho banana peel flour (Musa Acuminafe, sp) on the performance of Balitnak superior native chickens in the starter phase. This study used a completely randomized design (CRD) with 5 treatments and 5 replicates, resulting in 25 experimental units. The chickens used in this study were 125 superior Balitnak native chickens in the starter phase aged 2–4 weeks, with each experimental unit using 5 chickens. The variables observed in this study were feed intake, weight gain, and feed conversion. The results of this study indicate that the average chicken consumption did not differ significantly (P>0.05) between each treatment (P0 20.48), (P1 20.49), (P2 21.08), (P3 20.53) and (P4 19.02) g/bird/day. The average weight gain of chickens did not differ significantly (P>0.05) between treatments (P0 8.28), (P1 8.47), (P2 8.55), (P3 8.37) and (P4 8.48). Based on the results of the study and discussion, it can be concluded that the use of fermented goroho banana peel flour with rumen fluid at a level of 5–20% does not affect feed intake, weight gain, and feed conversion in 2–4-week-old Balitnak superior native chickensPenelitian ini bertujuan untuk mengetahui level penggunaan tepung Kulit Pisang Goroho (Musa Acuminafe, sp) Fermentasi Terhadap Performa Ayam Kampung Unggul Balitnak Fase Starter. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 5 ulangan sehingga terdapat 25 unit percobaan. Ayam yang digunakan dalam penelitian ini yaitu ayam kampung unggul balitnak fase starter umur 2 – 4 minggu sebanyak 125 ekor, setiap unit percobaan menggunakan 5 ekor ayam. Variabel yang diamati dalam penelitian ini konsumsi ransum, pertambahan bobot badan dan konversi ransum. Hasil penelitian ini menunjukkan bahwa rataan konsumsi ayam tidak berbeda nyata (P>0,05) dengan masing-masing perlakuan (P0 20,48), (P1 20,49), (P2 21,08), (P3 20,53) dan (P4 19,02) g/ekor/hari. Rataan pertambahan bobot badan ayam tidak berbeda nyata (P>0,05) dengan masing-masing perlakuan (P0 8,28), (P1 8,47), (P2 8,55), (P3 8,37) dan (P4 8,48). Berdasarkan hasil penelitian dan pembahasan dapat disimpulkan bahwa penggunaan tepung kulit pisang goroho yang difermentasi dengan cairan rumen dari 5 – 20% tidak mempengaruhi konsumsi ransum, pertambahan bobot badan dan konversi ransum pada ayam kampung unggul balitnak umur 2 – 4 minggu.
Pengaruh Pemberian Tepung Kulit Pisang Goroho Fermentasi Terhadap Bobot Giblet Pada Ayam Kampung Super Ahmad, Fatmah; Djunu, Sri Suryaningsih; Syahruddin, Syahruddin; Zainudin, Srisukmawati
Jurnal Sains Ternak Tropis Vol 4, No 1 (2026): Januari
Publisher : Universitas Muhammadiyah Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31314/jstt.4.1.28-36.2026

Abstract

The purpose of this study was to determine the effect of feeding fermented goroho banana peel flour on giblet weight (liver, gizzard, lymph, and heart). The method used in this study was a completely randomized design (CRD) with 5 treatments and 5 replicates. The number of super native chickens used in the study was 125. The treatments consisted of P0 (Ration (0%) without fermented goroho banana peel flour), P1 (ration + 5% fermented goroho banana peel flour), P2 (ration + 10% fermented goroho banana peel flour), P3 (ration + 15% fermented goroho banana peel flour), P4 (ration + 20% fermented goroho banana peel flour). The variables observed were giblet weight, which included the gizzard, heart, liver, and lymph. The results showed that fermented goroho banana peel flour as a feed substitute had no significant effect (P>0.05) on the weight of the gizzard, liver, heart, and lymph nodes in super native chickens. In conclusion, fermented goroho banana peel flour at 5% to 20% in the ration did not affect the weight of the gizzard, heart, liver, and lymph nodes of 60-day-old super native chickens.Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian tepung kulit pisang goroho frementasi terhadap bobot giblet (hati, gizard, limfa, dan jantung). Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 5 ulangan. Jumlah ayam kampung super yang digunakan dalam penelitian sebanyak 125 ekor. Perlakuan terdiri atas P0 (Ransum (0%) tanpa tepung kulit pisang goroho fermentasi), P1 (Ransum + 5% tepung kulit pisang goroho fermentasi), P2 (Ransum + 10% tepung kulit pisang goroho fermentasi), P3 (Ransum + 15% tepung kulit pisang goroho fermentasi), P4 (Ransum + 20% tepung kulit pisang goroho fermentasi). Variabel yang diamati adalah bobot giblet yang meliputi: Gizzard, Jantung, Hati, dan Limfa. Hasil penelitian menunjukan bahwa tepung kulit pisang goroho fermentasi sebagai pakan pengganti ransum tidak memberikan pengaruh nyata pada bobot gizzard, hati, jantung, dan limfa pada ayam kampung super. Kesimpulannya bahwa tepung kulit pisang goroho fermentasi 5% sampai 20% dalam ransum tidak memengaruhi bobot gizzard, jantung, hati, dan limfa, ayam kampung super umur 60 hari. Namun pada persentase bobot limfa terjadi peningkatan pada P4 yang menggunakan 20% tepung kulit pisang goroho fermentasi dalam pakan.
Analisis Protein dan Lemak Daging Ayam Broiler Yang Diberi Tepung Ikan Red Devil dan Ikan Rucah Dengan Level Yang Berbeda Mahajani, Yeyen; Syahruddin, Syahruddin; Djunu, Sri Suryaningsih
Farm - Jurnal Ilmu Peternakan Vol 2 No 1 (2026): Farm : Jurnal Ilmu Peternakan
Publisher : Program Studi Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini menganalisis pengaruh penambahan tepung ikan red devil dan ikan rucah pada ransum ayam broiler terhadap kadar protein dan lemak dagingnya. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan (P0: tanpa tepung ikan; P1: 5% tepung ikan red devil; P2: 10% tepung ikan red devil; P3: 5% tepung ikan rucah; P4: 10% tepung ikan rucah) dan empat ulangan. Parameter yang diamati kandungan protein dan lemak daging ayam Broiler. Hasil penelitian menunjukkan bahwa perlakuan P3 dan P4 sangat nyata (P<0,01) meningkatkan kandungan protein kasar daging ayam broiler dibandingkan dengan P0, perlakuan P1 dan P2 (23,84% dan 27,39 % vs 22,28%, 20,38%,17,83%). Perlakuan P4 juga sangat nyata (P<0,05) meningkatkan kandungan lemak kasar daging ayam broiler dibandingkan dengan P0 dan perlakuan P1, P2, P3 (4,27% vs 3,80%, 3,67%, 3,35%, 3,01%). Dapat disimpulkan bahwa pemberian 10% tepung ikan rucah dapat meningkatkan kandungan protein kasar dan lemak kasar daging ayam broiler umur 35 hari. Tepung ikan rucah dapat dijadikan pakan sumber protein hewani dalam ransum ayam broiler
Co-Authors Ahmad, Fatmah Daud, Ramlan Ellen J. Saleh Fahrul Ilham HARIYANTO HARIYANTO Husin, Abd Rahman Igirisa, Arlan Karim, Arjuna Andika Putra Mada, Andika Mahajani, Yeyen Mas’ud, Muhammad Sayuti Muhammad Mukhtar Nibras K. Laya Pateda, Sri Yeni Safriyanto Dako Sahrain Bumulo Silvana Apriliani SRI SUKMAWATI ZAINUDIN Sri Yenny Pateda St Aisyah R Suparmin Fathan Syahruddin Syahruddin Syahruddin Syahruddin, Syaruddin Taha, Siswatiana R Taja, Jikran