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All Journal Buletin Peternakan Majalah Ilmiah Peternakan Jurnal Veteriner Journal of the Indonesian Tropical Animal Agriculture Jurnal Biologi Tropis Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Jurnal Pengabdian Magister Pendidikan IPA JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) Jurnal Aplikasi Dan Inovasi Ipteks SOLIDITAS Jurnal Abdi Insani Journal of Classroom Action Research AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Prosiding Konferensi Nasional PKM-CSR CELEBES Agricultural Jurnal Pepadu Jurnal Pendidikan dan Pengabdian Masyarakat Journal of Islamic economics Perspectives (JIEP)

Bulkaini (Bulkaini)

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Author-ID : 205178

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Nursing Public Health Social Sciences Veterinary Other

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Optimalisasi Pemanfaatan Lahan Kosong Berbasis Tanaman Sayur dan Apotek Hidup di Desa Sigar Penjalin Kecamatan Tanjung Kabupaten Lombok Utara Bulkaini Bulkaini; Muhamad Aprizal Akbar; Alya Maolani; Slamet Pratama; Lalu Naif Zaharani; Eliza Apriana; Sri Handayani; Wahyu Akbar; Fitri Handayani
Jurnal Pengabdian Magister Pendidikan IPA Vol 4 No 2 (2021)
Publisher : Universitas Mataram

Permasalahan yang dihadapi oleh masyarakat Desa Sigar Penjalin, Kecamatan Tanjung, Kabupaten Lombok Utara dalam mengembangkan konsep kawasan rumah pangan lestari melalui pemanfaatan lahan pekarangan adalah kurangnya pengetahuan dan pelatihan mengenai penyiapan media tanam dalam pot, penyediaan pupuk organik dan pot atau wadah tanaman dari bahan sekitar lingkungan. Tujuan program pengabdian masyarakat ini adalah (1) Meningkatkan pengetahuan dan keterampilan, kesadaran serta memotivasi masyarakat dalam pemanfaatan lahan kosong/pekarangan sebagai sumber pangan dan pendapatan keluarga; (2) Menerapkan beberapa teknik sederhana penanaman lahan pekarangan dan pemeliharaannya yang dapat diimplementasikan secara mudah oleh masyarakat. Metode kegiatan yang dilakukan adalah diskusi dan demonstrasi praktek langsung di lapangan. Hasil kegiatan pengabdian adalah: 1) Keterampilan warga masyarakat di Desa Sigar Penjalin meningkat dengan indikator bahwa masyarakat telah dapat menyiapkan media tanam untuk budidaya tanaman sayur dalam pot, serta pemanfaatan bahan-bahan sekitar untuk pembuatan pot/wadah dan pupuk organik cair; (2) Kegiatan pengabdian ini dapat menambah pengetahuan warga masyarakat tentang pentingnya pemanfaatan lahan pekarangan melalui penerapan konsep rumah pangan lestari untuk mendukung ketahanan pangan keluarga

Inovasi Teknologi Pengolahan Limbah Sabut Kelapa di Desa Sigar Penjalin Bulkaini Bulkaini; Dwi Anggara Ristami; Noviani Adhiningsih; Dian Maulana
Jurnal Pengabdian Magister Pendidikan IPA Vol 4 No 3 (2021)
Publisher : Universitas Mataram

Desa Sigar Penjalin Kecamatan Tanjung, merupakan salah satu desa penghasil kelapa di Kabupaten Lombok Utara. Sebelum dijual ke konsumen, kelapa yang dihasilkan dikupas terlebih dahulu sehingga menghasilkan limbah yang disebut sabut kelapa. Sampai saat ini limbah sabut kelapa belum secara maksimal dimanfaatkan oleh masyarakat, sehingga menimbulkan masalah baru yaitu terjadinya pencemaran lingkungan. Hal ini disebabkan karena kurangnya kesadaran dan motivasi masyarakat untuk mengolah limbah serabut kelapa menjadi sesuatu yang bernilai ekonomis. Salah satu solusi yang dapat dilakukan untuk mengatasi permasalahan tersebut adalah pengadaan penyuluhan dan pelatihan pemanfaatan limbah sabut kelapa menjadi barang yang bernilai ekonomis seperti dibuat menjadi pot bunga, dan kotak tempat pensil. Tujuan dari program ini adalah memberdayakan masyarakat Desa Sigar Penjalin dalam memanfaatkan limbah sabut kelapa menjadi barang yang bernilai ekonomis. Metode yang digunakan dalam melaksanakan program adalah metode Participatory Research Appraisal (PRA) yaitu bentuk metode yang melibatkan semua anggota mitra sasaran dalam melakukan melakukan program kerja. Dari program yang telah dilaksanakan, diperoleh hasil bahwa sekitar 75% anggota kelompok ibu-ibu PKK Desa Sigar Penjalin siap untuk mengolah limbah sabut kelapa menjadi barang yang bernilai ekonomis. Hasil monitoring dan evaluasi menunjukkan bahwa pengolahan limbah sabut kelapa menjadi barang yang bernilai ekonomis secara tidak langsung dapat meningkatkan pendapatan ibu-ibu PKK.

Inovasi Teknologi Pembuatan Pakan Ayam Broiler Berbasis Bahan Baku Lokal Bulkaini; Mastur; Ashari; I K Sumadi; I GNG Bidura
Jurnal Pengabdian Magister Pendidikan IPA Vol 4 No 4 (2021)
Publisher : Universitas Mataram

The innovation of feed manufacturing technology is an innovation that can process pineapple peel waste into poultry feed by applying facultative anaerobic fermentation technology. The purpose of implementing this technological innovation is to optimize the use of several local raw materials (bran, milled corn and fermented pineapple peel) into poultry feed through the Partner Village Empowerment Program (PPDM) in 2021. This activity has been carried out in Sigar Penjalin Village in partnership with the group. youth mosque "Qomarul Huda Al-Hasanah" Cupek Hamlet. The method used in implementing the program is the Participatory Research Appraisal (PRA) method, which is a form of method that involves all members of the target partner in carrying out the work program. From the program that has been implemented, it is found that around 95% of the members of the mosque's youth group are ready to do business in the field of broiler chicken cultivation using feed sourced from local raw materials. The results of monitoring and evaluation show that the use of fermented pineapple peel can increase the slaughter weight of broiler chickens with a carcass percentage of 68.12%. The innovation of feed manufacturing technology is an innovation that can process pineapple peel waste into poultry feed by applying facultative anaerobic fermentation technology. The purpose of implementing this technological innovation is to optimize the use of several local raw materials (bran, milled corn and fermented pineapple peel) into poultry feed through the Partner Village Empowerment Program (PPDM) in 2021. This activity has been carried out in Sigar Penjalin Village in partnership with the group. youth mosque "Qomarul Huda Al-Hasanah" Cupek Hamlet. The method used in implementing the program is the Participatory Research Appraisal (PRA) method, which is a form of method that involves all members of the target partner in carrying out the work program. From the program that has been implemented, it is found that about 95% of the members of the mosque youth group are ready to do business in the field of broiler chicken cultivation using feed sourced from local raw materials. The results of monitoring and evaluation showed that the use of fermented pineapple peel can increase the weight of broiler chickens with a carcass percentage of 68.12%.

PEMANFAATAN BIOGAS DARI KOTORAN SAPI SEBAGAI SUMBER ENERGI ALTERNATIF Bulkaini Bulkaini; Chairussyuhur Arman; Muhzi Muhzi; Mastur Mastur
Jurnal Abdi Insani Vol 4 No 2 (2017): Jurnal Abdi Insani Universitas Mataram
Publisher : Universitas Mataram

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Pemanfaatan biogas dari kotoran sapi sebagai sumber energi energi alternatif dikandang kelompok sapi Beriuk Tinjal Desa Jempong Wareng Kecamatan Ampenan Utara Kota Mataram dilakukan melalui proses anaerobik. Instalasi biogas yang dibangun berkapasitas 4 cm3 dengan produksi biogas 1,08 m3/hari dengan volume slurry sebesar 31,033 liter/hari. Biogas yang dihasilkan dimanfaatan untuk penerangan kandang kelompok dan baru mampu menyalakan bola lampu sebanyak 2 dengan kapasitas 9 watt selama 8-10 jam, dan dimanfaatkan untuk memasak makanan dan memanaskan air. Slurry yang dihasilkan dimanfaatkan oleh petani sayur dan buah-buah yang ada di sekitar lokasi kandang kelompok. Berdasarkan hasil wawancara langsung dengan petani sayur diperoleh data bahwa slurry dengan volume 31,033 liter/hari bisa dipakai sebagai pupuk organik cair untuk lahan sayur seluar 5-10 Are.

Lethality Test of Some Varieties of Sea Cucumber Extract Against Artemia Salina, as Natural Food Additive in Meat-Based Functional Food Djoko Kisworo; Sukirno; Bulkaini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 3 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Abstract Cancer is the main cause of death in the world with the number of sufferers in 2008 as many as 12.7 million with a death rate of 7.6 million people. In Indonesia, it is estimated that there are more than 1 million cancer patients in 2010. One of the ways to prevent cancer is primary prevention by adjusting the pattern and type of food consumed. Functional food introduced by bioactive components from sea cucumbers is an alternative for cancer prevention. The specific objective of this research was to produce meat-based functional foods containing anti-cancer compounds derived from sea cucumbers that can prevent cancer. The preliminary tests conducted were the sea cucumber extract lethality test against Artemia salina, namely the Brine Shrimp Lethality Test (BSLT), and the total bacteria of beef meatballs. The results of the observation of the lathality of sea cucumber extract against Artemia salina and total bacteria of the meatball showed that the sea cucumber extract had high lathality against Artemia salina and was able to reduce the total bacteria in meatballs during storage period. The lathality of sea cucumber extract was strongly influenced or stimulated by heating treatment. Based on the BSLT test, of the five types of sea cucumbers, two of them (Holothuria similis and Pearsonothuria graeffei) have high lathality. Sea cucumber extract was also able to inhibit both bacterial and fungal growth in meatballs during storage at room temperature. Keywords: Beef Meatballs, Total Bacteria, Sea Cucumber, BSLT.

Production Performance and Carcass Quality of Male Bali Cattle by Feeding Fermented Pineapple Peel Bulkaini Bulkaini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Bali cattle are local Indonesian cattle that were first developed on the island of Bali with unique properties, namely resistance to heat grip and not selective for feed. This research was conducted to assess the production performance and carcass quality of male Bali cattle by feeding fermented pineapple peel. The materials and methods used were twelve male Bali cattle with an average initial weight of 168.46 ± 11.95 kg placed in individual cages randomly based on a Completely Randomized Design with 3 treatments and 4 tails as replications. namely: T0=Native grasses +(39% milled corn+61% rice bran+0% fermented pineapple peel); T1=Native grasses +(10% milled corn+70% bran+20% fermented pineapple skin with tape yeast); and T2=Native grasses +(15% milled corn +65% bran+20% pineapple peel fermented by lactic acid bacteria). The research data consisting of production performance and carcass quality were analyzed by analysis of variance using the SPSS version 16 software program and continued with Duncan's test at the 5% confidence level. The results showed that the addition of pineapple peel fermented by lactic acid bacteria as much as 20% in the ration could provide the highest daily body weight gain of male Bali cattle (0.66 kg/head/day), low FCR (8.01), high protein consumption (630.18g/head/day), high carcass percentage (55.17%), high meat index (1.00) with large rib eye area (55.97 cm2). Conclusion: The addition of pineapple peel fermented by lactic acid bacteria in the ration of as much as 20% can improve the production performance and carcass quality of male Bali cattle.

Pembuatan Pakan Berbasis Kulit Buah Kakao Fermentasi untuk Meningkatkan Kualitas Karkas dan Daging Sapi Bali Jantan Bulkaini, Tarmizi, Mastur
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 1 (2018): Prosiding PKM-CSR Konferensi Nasional Pengabdian kepada Masyarakat dan Corporate Socia
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

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Pemeliharaan ternak sapi di Kota Mataram menghadapi beberapa permasalahan, antara lain: masih bersifat peternakan rakyat, belum berorientasi bisnis, dukungan terhadap penerapan iptek di bidang pakan masih rendah, dan terbatasnya permodalan. Dalam rangka membantu memecahkan berbagai masalah tersebut perlu dilakukan kegiatan “Diseminasi Teknologi Pembuatan Pakan Sapi Bali Berbasis Kulit Buah Kakao (KBK) fermentasi di Kelompok Ternak Sapi “Bahtera Damai” Dusun Sembalun Kelurahan Tanjung Karang Kecamatan Sekarbela Kota Mataram. Tujuan program Diseminasi adalah untuk meningkatkan keterampilan anggota peternak dalam membuat pakan berbasis KBK fermentasi dengan menggunakan inokulum air kelapa (Inokulum non komersial), mengolah limbah kandang dengan metode biokonversi menjadi kompos dan mengoptimalkan pemanfaatan biogas sebagai salah satu sumber energi untuk penerangan serta keperluan memasak. Metode yang diterapkan adalah metode pendekatan PRA (Participatory Research Appraisal), metode action research dan metode demonstrasi/uji coba yang dilaksanakan secara persuasive yaitu melakukan praktik pembuatan pakan sapi Bali berbasis KBK fermentasi. Hasil kegiatan menunjukkanbahwa Pakan sapi Bali dalam bentuk KBK fermentasi dapat memberikan pertambahan bobot badan harian (PBBH) sebesar 0,568±0,246 kg/ekor/hari lebih tinggi dibandingkan dengan PBBH sapi Bali dengan pakan konvensional sebesar 0,376±0,251 kg/ekor/hari. Pertambahan bobot badan harian yang tinggi akan diikuti dengan bertambahnya bobot potong dan pada akhirnya persentase karkas dan produksi daging akan meningkat.

Production and Safety of Closed House Waste as A Source of Protein For Non Ruminan Rations I N.T. Ariana; I G.N.G. Bidura; D.A. Warmadewi; B.R.T. Putri; I N.S. Miwada; Bulkaini Bulkaini
Jurnal Biologi Tropis Vol. 22 No. 4 (2022): October - December
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v22i4.4344

Closed house waste which has so far been considered a contributor to environmental pollution if processed professionally, can be reused as a component of non-ruminant rations. The purpose of this study is to determine the production (potential, quantity, and quality) of broiler farm waste that is maintained in a closed house system. The cost of production of non-ruminant livestock (pig) 70-80% is still occupied by the cost of feed. The price of commercial concentrate is relatively expensive, which is a reason to look for alternative feed sources. The discovery of potential closed house chicken farm waste and innovative products as a source of protein in rations for non-ruminant (pig-poultry) is expected to the feed problem. Innovative product protein concentrate chicken farm waste of closed house (WCH) system that is cheap and competitive is produced through three stages of research: identify the type and availability of waste, its nutrient content, formulate various protein concentrate formulas, and small-scale tests on pigs with metabolic cage to determine metabolized energy content and digestibility. The results showed that the type of closed house waste (WCH) that has the potential as alternative animal feed is the waste of dead-refused chickens, and litter mixed with scattered feed. Production data in 4 periods of rearing, obtained the number of dead and rejected chickens weighing 850.7 kg (212.7 kg/period), and litter weight of 4000 kg (1000kg/period). Nutrient content of flour mixed with closed house waste (WCH), protein: 36.58%, crude fat: 4.42%, gross energy Kcal/gram. aboratory test of WCH was negative for Eschericia colli and Salmonella shigella, Coliform < 3.0 CFU/g, mold 200 CFU/g. The conclusion of this study is that the waste from closed house (LCH) broiler farms has the potential as a source of protein in alternative feeds for rumonants (chicken and pig).

The Potential of Indigenous Lactic Acid Bacteria Lactobacillus Plantarum Dad 13 in Ice Cream as Probiotic Food B. R. D Wulandani; D. Kisworo; Bulkaini Bulkaini; W. Yulianto; Haryanto Haryanto
Jurnal Biologi Tropis Vol. 22 No. 4 (2022): October - December
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v22i4.4436

Worldwide demand for functional food will continue to increase rapidly due to increasing public awareness about the impact of food on health. One example of functional food is milk-based food which contains probiotic bacteria such as yogurt, cheese, and ice cream. Among probiotic dairy products, ice cream is the ideal matrix delivery of probiotic ingredients to the human body. This study aimed to find the potential of L. plantarum dad 13 in ice cream as a probiotic food through the growth pattern of the resulting lactic acid bacteria and to obtain the best incubation time and aging time for the physicochemical properties of the ice cream produced. The experimental design in this study used a Randomized Block Design (RBD), which was arranged in a factorial manner with 2 factors. The first factor is the length of incubation time which consists of 3 levels, namely 0, 5, and 10 hours; and the second factor is the length of aging which consists of 3 levels, namely 24, 48, and 72 hours. The results showed that the viability of lactic acid bacteria in ice cream with the addition of lactic acid bacteria L. plantarum dad 13 was more influenced by the pH value during the aging process, and there was an interaction between the incubation time and the aging time on the viability of the lactic acid bacteria L. plantarum dad 13 in ice cream, as well as the antioxidant activities, produced.

Inovasi Pembuatan Opak-Opak Berbasis Singkong di Desa Sigar Penjalin Kecamatan Tanjung Kabupaten Lombok Utara Bulkaini; Akhyar Sutaryono; Dwyardi; Silvia; Maulana; Wilya; Azhary Noersidiq; Fahrullah
Jurnal Pengabdian Magister Pendidikan IPA Vol 5 No 4 (2022): Oktober-Desember 2022
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v5i4.2707

Opak-opak singkong adalah olahan krupuk yang berbahan dasar singkong. Pada proses pengolahan singkong menjadi opak-opak masih menerapkan bentuk kegiatan produksi yang sederhana dan belum melakukan inovasi dalam produksi. Pengabdian ini bertujuan untuk untuk memberikan inovasi dalam pembuatan opak-opak dengan berbagai varian rasa dan melatih masyarakat untuk lebih mandiri dalam memanfaatkan singkong sebagai bahan dasar pembuatan opak-opak. Pengabdian ini dilaksanakan di Desa Sigar Penjalin, Kecamatan Tanjung, Kabupaten Lombok Utara. Waktu pelaksanaan pengabdian ini di bulan Desember 2021 sampai Februari 2022. Metode yang digunakan dalam pengabdian ini yaitu metode ceramah dan diskusi yang dilanjutkan dengan praktik langsung untuk membuat opak-opak yang berbahan dasar singkong serta dilakukan evaluasi terhadap produk yang dihasilkan. Hasil dari pelaksanaan kegiatan pengabdian ini yaitu dapat meningkatkan pengetahuan dan kemampuan masyarakat mengenai pengembangan produk pangan serta dapat melanjutkan dan mengembangkan secara mandiri usaha inovasi opak-opak ini karena memiliki peluang pasar dengan nilai jual yang tinggi.

Co-Authors A. Ashari, A. A. Rai S. Asih Akhyar Sutaryono Akhyar Sutaryono Aldian Maulana Alfian G. M, Aji Alya Maolani Ami Rahmawati Aminuyati Amir Rohman Ardana P Ashari Astawa, Astawa Audina Putri Azhary Noersidiq B. R. D Wulandani B.R.D Wulandari B.R.D. Wulandari Baiq Rani Dewi Wulandani Baiq Rani Dewi Wulandani Baiq Rani Dewi Wulandari Blegoh Julianto, Totok Bq Rani Bq. Rani, DW BRD BRD. Wulandani Budi Indarsih Budi Indarsih Budi Rahayu Tanama Putri Caska - Chairussyuhur Arman D. A. WARMADEWI D. Kisworo D.W. Sari Dahlanuddin Dewi Wulandani, Baiq Rani DIAN MAULANA Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Dwi Anggara Ristami Dwyardi E. Suryanto Edi Suryanto Eliza Apriana Elsya Mayori Enny Yuliani Enny Yuliani Eny Yuliani Fahrullah Fahrullah Fahrullah, Fahrullah Fajariswana Fiarani, Mesil Fitri Handayani Gde Bidura HARYANTO Haryanto Haryanto Haryanto Haryanto Haryanto Haryanto Hermasyah Holi Patullah I . W. Karda, I . W. I Gusti Ngurah Agung Buana I Gusti Nyoman Gde Bidura I K Sumadi I Ketut Sumadi I Ketut Wiryawan I N. T. ARIANA I Nym. Sadia I Nyoman Sumerta Miwada I Wayan Karda I Wayan Karda Ichsan Ichsan Imron Hadi Jurnal Pepadu K. Sumadi Kertanegara Ketut Gde, Wiryawan Lalu Ahmad Zainuri Lalu Naif Zaharani Liana Dewi Lina Permatasari M Ashari M. Alfatih Malta, Lilik Marpuah Maskur Maskur Maskur Maskur Maskur Maskur Mastur Mastur - Mastur Mastur Mastur Mastur Maulana Mohammad Hasil Tamzil Muhamad Aprizal Akbar Muhamad Ashari Muhammad Dohi Muhammad Haikal Fikri Muhammad Yasin Muhzi Muhzi Multazam, Syamsul Mutia S N. Haiza N. W. Siti Ni Wayan Siti Noviani Adhiningsih Nusiferra Satifayanti O. B. I. P. A, Yanesti Parwati Permatasari, Lina Rabiatul Adawiyah Rani Wulandani Rini Mastuti Rosyidi, A. Samiadi (Samiadi) Septian, I Gede Nano Silvia Slamet Pratama Soeparno Soeparno Soeparno Soeparno Sri . Handayani Sukarne Sukarne Sukirno SUKIRNO Sukirno Sukirno Sulaiman Ngongu Depamede Sumadi, I. K Supristiwendi Supristiwendi Syamsuhaidi Syamsuhaidi, Syamsuhaidi Tarmizi Tarmizi Trydha Yanti Ginting Twen O. Dami Dato Utami, Rosdiana Vebera Maslami W. Yulianto Wahid Yiulianto Wahid Yuliant Wahid Yulianto Wahid Yulianto Wahid Yulianto Wahyu Akbar Wilya Yulianto, W Yulianto, Wahid Yusuf Akhyar Sutaryono Yusuf Sutaryono Zuana

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