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All Journal Buletin Udayana Mengabdi Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Sain Peternakan Indonesia Jurnal Ilmu Ternak Veteriner Jurnal Peternakan Indonesia Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Peternakan (Jurnal of Animal Science) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Agrienvi : Jurnal Ilmu Pertanian ZIRAA'AH MAJALAH ILMIAH PERTANIAN Pengabdian Kampus: Jurnal Informasi Kegiatan Pengabdian Pada Masyarakat Jurnal Ilmiah Ilmu-Ilmu Peternakan
Paulini .
Program Studi Peternakan Jurusan Budidaya Pertanian Fakultas Pertanian Universitas Palangka Raya
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary Other

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KUALITAS FISIK-KIMIA BAKSO DAGING SAPI DENGAN PENAMBAHAN TEPUNG PISANG Ria Anjalani; Paulini Paulini; Jose Andreano Simangunsong
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 48, No 3 (2023)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v48i3.12580

Abstract

 This study aimed to determine the effect of adding banana flour with different levels on the physical-chemical quality of beef meatballs. This study used a Completely Randomized Design with five treatments, namely P0 (beef meatballs with 100% tapioca flour), P1 (beef meatballs with 95% tapioca flour and 5% banana flour), P2 (beef meatballs of 90% tapioca flour and 10% banana flour), P3 (beef meatballs with 85% tapioca flour and 15% banana flour), and P4 (beef meatballs with 80% tapioca flour and 20% banana flour). The study showed no significant differences in beef meatballs' pH, water, protein, and fat content with adding banana flour at different levels (P>0.05). The best results for beef meatballs with banana flour were obtained at 85% tapioca flour and 15% banana flour as fillers.
MONITORING PEMERIKSAAN ANTEMORTEM DAN POSTMORTEM PADA PROSES PENYEMBELIHAN HEWAN QURBAN DI KOTA PALANGKA RAYA Siti Ma'rifah; Ardi Sandriya; Nabil Fariz Noorrahman; Paulini Paulini; Satrio Wibowo; Sherly Dwijayanti
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 1 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i1.229-235

Abstract

Kegiatan Pengabdian masyarakat ini bertujuan untuk melaksanakan monitoring kondisi kesehatan hewan qurban tahun 2023 di UPT RPH Kota Palangka Raya dan beberapa Masjid Besar. Metode pelaksanaan pengabdian yaitu pengamatan langsung lapangan yang meliputi pemeriksaan umur hewan dan kesehatan hewan qurban sebelum pemotongan (antemortem) dan pemeriksaan kesehatan hewan qurban setelah pemotongan (postmortem). Hasil peninjauan lapangan jumlah hewan qurban adalah 80 ekor sapi jantan dan 10 ekor kambing jantan. Rata-rata umur sapi adalah 3 tahun dan kambing berumur 2 tahun. Hasil pemeriksaan antemortem dan postmortem menunjukkan bahwa sapi dan kambing dalam kondisi sehat dan memenuhi syarat pemotongan hewan qurban.
PENGARUH PEMBERIAN TEPUNG KANGKUNG AIR (Ipomoea aquatica Forsk.) FERMENTASI TERHADAP KARKAS DAN ORGAN PENCERNAAN AYAM KAMPUNG SUPER Lisnawaty Silitonga; Paulini Paulini; Iis Yuanita; Siti Ma'rifah; Marta Tio Silaban
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 49, No 2 (2024)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v49i2.14557

Abstract

This study aimed to investigate the effects of fermented water spinach (Ipomoea aquatica forsk) flour supplementation on super-native chickens' carcasses and digestive organs. The material utilized consisted of water spinach flour subjected to 14 days of anaerobic fermentation, which was then incorporated into the diet. The experimental design employed was a Completely Randomized Design (CRD) with 4 treatments, each replicated 6 times. The treatments included: P0 (basal diet), P1 (3% fermented water spinach flour), P2 (6% fermented water spinach flour), and P3 (9% fermented water spinach flour). Results showed that supplementation with fermented water spinach flour did not significantly affect super-native chickens' carcasses and digestive organs (P>0.05). However, numerically, supplementation with up to 9% fermented water spinach flour showed promising results on the carcass and digestive organs of super native chickens, suggesting its potential as a protein source substitute for tofu waste in feed formulations.
Utilization of Livestock Waste (Cow Manure) and Household Waste (Waste Cooking Oil) as Briquettes to Substitute Alternative Fuels Noorrahman, Nabil Fariz; Sandriya, Ardi; Paulini, Paulini
Jurnal Sain Peternakan Indonesia Vol 19 No 2 (2024)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.19.2.90-95

Abstract

As the global population continues to grow, there is a corresponding increase in energy consumption annually. The need for alternative energy sources is evident in light of the finite reserves of oil. Briquettes are a renewable energy option that can help decrease reliance on oil. Briquettes can be produced through the utilization of organic waste materials. This research was carried out from 19 September to 18 October 2023, at the Faculty of Agriculture, University of Palangka Raya, and the Analytical Laboratory, Muhammadiyah University, Palangka Raya. The aim of this research is to determine the quality of briquettes made using cow dung charcoal and cooking oil as an adhesive. The parameters of this research are water content, ash content, burn rate, and colorific value. This research used a Completely Randomized Design (CRD) model with 4 treatments and each treatment was repeated 5 times so that there were 20 experimental units. The composition of the briquettes consists of (P1) = 90% cow dung and 10% used cooking oil, (P2): 87.5% cow dung and 12.5% ​​used cooking oil, (P3): 85% cow dung and 15% used cooking oil and (P4): 82.5% cow dung and 17.5% ​​used cooking oil. The results of variance analysis showed that the parameters of water content, ash content, burn rate, and colorific value did not show a significant influence between treatments (P>0.05) although there was a trend that P1 and P3 were better than the other treatments. It was concluded that the best quality of briquettes in terms of water content and ash content was in the P1 treatment (Briquettes with a composition of 90% cow dung and 10% used cooking oil), whereas if viewed from the burning rate and calorific value of the best briquettes, it was the P3 treatment (Briquettes with a composition of 85 % cow dung and 15% used cooking oil).
STRATEGI PEMASARAN FROZEN FOOD PRODUK CHAROEN POKPHAND INDONESIA PADA KIOS UNGGAS DI KOTA PALANGKA RAYA Astuti, Maria Haryulin; Imanuel, Robertho; Paulini, Paulini; Ma'rifah, Siti; Diotamaputra, Efrein
Agrienvi: Jurnal Ilmu Pertanian Vol. 18 No. 2 (2024): Desember 2024: Journal Agrienvi
Publisher : Agrienvi: Jurnal Ilmu Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36873/aev.v18i2.15685

Abstract

Strategi pemasaran adalah suatu kegiatan dengan maksud untuk menjual hasil olahan ataupun produk yang direncanakan untuk mencapai tujuan perusahaan. Penelitian ini mengangkat sebuah masalah terkait dengan dimana ada fenomena  Frozen food menjadi salah satu solusi bagi beberapa orang yang menyukai makanan siap saji. Tujuan dari penelitian ini adalah untuk mengetahui strategi pemasaran yang dilakukan oleh kios ungas dalam memasarkan produk frozen food nya.  Penelitian ini menggunakan Analisis SWOT yang mencakup matriks EFE dan matriks IFE pada tahap penginputan data,  matriks IE, dan matriks QSPM pada tahap keputusan. Hasil analisis SWOT menunjukan pada faktor internal di peroleh nilai tertinggi dari kekuatan sebesar 0.3546 dan  nilai tertinggi dari kelemahan adalah 0.1573. Pada faktor eksternal di peroleh nilai tertinggi dari peluang  sebesar 0.3571 dan nilai tertiggi dari ancaman adalah 0.3090. Pada matriks internal dan eksternal posisi Kios Unggas berada pada kuadran kedua yaitu  hold and maintain. Terakhir dalam analisis matriks QSPM menunjuan bahwa Strategi I terpilih menjadi salah satu alternatif pemilihan strategi untuk Kios Unggas.
Penyuluhan Pembuatan Makanan Bergizi Nugget Daging Ayam dengan Penambahan Wortel, Jamur Tiram, dan Susu untuk Mencegah Stunting Anak Usia Dini di Desa Balukon, Kecamatan Kahayan Tengah, Kabupaten Pulang Pisau: Counseling on Making Nutritious Chicken Nugget Food with the Addition of Carrots, Oyster Mushrooms and Milk to Prevent Stunting in Early Childhood in Balukon Village, Kahayan Tengah District, Pulang Pisau Regency Suriani, Merti; Paulini, Paulini; Mahrita, Selvie
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. Suppl-1 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10iSuppl-1.9270

Abstract

Counseling on making nutritious chicken nugget food with the addition of carrots, oyster mushrooms, and milk to prevent stunting in early childhood in Balukon Village, Kahanyan Tengah District, Pulang Pisau Regency, was carried out in September 2024. The activity method was lectures and demonstrations. The benefits of the activity were that Bajewung Kindergarten students in Balukon Village received improved parenting patterns from their parents, especially the provision of nutritious food to prevent stunting for: 23 parents of Bajewung Kindergarten students, 6 Kindergarten teachers, and 13 PKK cadres could pass on skills to mothers in rural areas other than parents of Kindergarten students; There was an improvement in children's nutrition, which had a positive effect on improving children's health and intelligence, thus facilitating learning and stimulation in children. The results of the hedonic test on the level of preference for the color, aroma, and taste of the nuggets showed that 95% of panelists stated that they really liked it, 5% liked it and no panelists stated that they did not like it. The presentation of the level of preference for the nugget product showed that the counseling participants and the Bajewung Kindergarten children really liked chicken nuggets added with carrots, oyster mushrooms, eggs, and milk.
The Effect of Yeast Tape on The Quality of Goat Feces Compost With A Mixture of Cogon Grass (Imperata Cylindrica): The Effect of Yeast Tape on The Quality of Goat Feces Compost With A Mixture of Cogon Grass (Imperata Cylindrica) Paulini; -, siti ma'rifah; Maria Haryulin Astuti; Kezia Pricillian Mey
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 27 No 3 (2025): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.27.3.224-235.2025

Abstract

Kompos merupakan pupuk organik yang sangat bermanfaat bagi pertanian karena  dapat memperbaiki struktur tanah, meningkatkan kesuburan tanah, dan mengurangi ketergantungan pada pupuk kimia. Salah satu metode dalam pengomposan feses kambing yang dapat dilakukan yaitu dengan menambahkan alang- alang (Imperata cylindrica) sebagai bahan campuran organik. Penambahan ragi tape sebagai bioaktivator dalam pembuatan kompos feses kambing dengan campuran alang-alang untuk mempercepat dekomposisi bahan organik. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh pemberian ragi tape terhadap kualitas kompos feses kambing yang dicampur dengan alang-alang (Imperata cylindrica). Penelitian menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan dan 5 ulangan. Kompos yang akan dibuat menggunakan perbandingan feses dan alang-alang sebanyak 1:10 yaitu campuran 1 kg (1000 g) feses kambing dan 100 g alang-alang dengan tambahan ragi tape pada setiap masing-masing perlakuan sebanyak P0 = 0 g (tanpa penambahan ragi tape), P1 = 10 g, P2 = 20 g, P3 = 30 g, P4 = 40 g. Data dianalisis dengan analisis varians dan jika terdapat perbedaan yang nyata atau sangat nyata dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa pada sifat fisik kompos, pemberian ragi tidak memberikan pengaruh terhadap warna, bau, suhu dan pH namun memberikan pengaruh terhadap tekstur kompos. Pada sifat kimia kompos, pemberian ragi tape tidak berpengaruh nyata (P>0,05) terhadap N-total dan C-Organik namun perlakuan P2 dengan dosis 20 g ragi tape berpengaruh nyata (P<0,05) terhadap rasio C/N dan memberikan hasil yang optimal terhadap kualitas fisik dan kimia kompos sesuai dengan standar SNI 19-7030-2004.
MONITORING PEMERIKSAAN ANTEMORTEM DAN POSTMORTEM PADA PROSES PENYEMBELIHAN HEWAN QURBAN DI KOTA PALANGKA RAYA Ma'rifah, Siti; Sandriya, Ardi; Fariz Noorrahman, Nabil; Paulini, Paulini; Wibowo, Satrio; Dwijayanti, Sherly
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 1 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i1.229-235

Abstract

Kegiatan Pengabdian masyarakat ini bertujuan untuk melaksanakan monitoring kondisi kesehatan hewan qurban tahun 2023 di UPT RPH Kota Palangka Raya dan beberapa Masjid Besar. Metode pelaksanaan pengabdian yaitu pengamatan langsung lapangan yang meliputi pemeriksaan umur hewan dan kesehatan hewan qurban sebelum pemotongan (antemortem) dan pemeriksaan kesehatan hewan qurban setelah pemotongan (postmortem). Hasil peninjauan lapangan jumlah hewan qurban adalah 80 ekor sapi jantan dan 10 ekor kambing jantan. Rata-rata umur sapi adalah 3 tahun dan kambing berumur 2 tahun. Hasil pemeriksaan antemortem dan postmortem menunjukkan bahwa sapi dan kambing dalam kondisi sehat dan memenuhi syarat pemotongan hewan qurban.
The Effect of Substituting Tapioca Flour with Taro Flour on Cooking Loss, pH and Organoleptic Value of Chicken Sausage Ma'rifah, Siti; Imanuel, Robertho; Paulini; Pia, Laurentia Engelina
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Chicken meat is one of the sources of animal protein that the Indonesian people widely favor. One of the processed chicken meats is sausage. Sausage is one of the processed meat products that the Indonesian people have come to recognized. Taro (Colocasia esculenta) is a type of tuber that is rich in carbohydrates, fiber, and has a fairly good nutritional content. Taro flour is widely used for food processing as a companion to wheat flour and tapioca flour. The purpose of the study was to determine the effect of substituting tapioca flour with taro flour on the physical quality (cooking loss), pH and organoleptic value (taste, color, aroma, and texture) of chicken sausage. The design used was a completely randomized design (CRD) with four treatments: P0 (0% of taro flour), P1 (10% of taro flour), P2 (15% of taro flour), and P3 (20% of taro flour), each with six replications. The results showed that the substitution of tapioca flour with taro flour had no significant effect (p > 0.05) on the physical quality or all organoleptic parameters. However, the higher proportion of taro flour used tended to decrease panelists liking of taste, color, aroma, and texture. Thus, taro flour can be used as an alternative to tapioca flour in making chicken sausage to a certain extent without significantly affecting the product’s quality, but based on panelist test results, 20% of taro flour represents 100% dislike.
Co-Authors -, siti ma'rifah Ardi Sandriya Astuti, Maria Haryulin Diotamaputra, Efrein Dwijayanti, Sherly Erina Riak Asie Fariz Noorrahman, Nabil Ici Piter Kulu Iis Yuanita Imanuel, Robertho Jose Andreano Simangunsong kezia pricillian mey L Silitonga L Silitonga Lisnawaty Silitonga Ma'rifah, Siti Mahrita, Selvie Maria Haryulin Astuti Maria Haryulin Astuti Marta Tio Silaban N. Rumbang Nabil Fariz Noorrahman Nyahu Rumbang Pia, Laurentia Engelina R. Anjalani Ria Anjalani Rts. Sherly Dwijayanti Satrio Wibowo Satrio Wibowo Satrio Wibowo Satrio Wibowo Sherly Dwijayanti Siti Ma&#039;rifah Sosilawaty Sosilawaty Sumardyan Wisnubroto Suriani, Merti Susi Kresnatita Trisna Anggreini Yusanti Waluwandja