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Peningkatan Mutu “Papie-Sue” melaui Pendekatan GMP, SSOP, dan HACCP” Siswara, Hamzah Nata; Huda, Khoirul; Wulandari, Kartika; Widiyanto, Slamet; Kholil, Abdul
Jurnal Pengabdian Masyarakat Charitas Vol. 4 No. 02 (2024): Jurnal Pengabdian Masyarakat Charitas
Publisher : Program Studi Teknik Industri, Fakultas Teknik, Universitas Katolik Indonesia Atma Jaya Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/charitas.v4i02.6110

Papie-Sue is a diversification of agricultural and livestock products. Papie-Sue means banana pie with etawa milk. The main raw material for pie crust comes from banana flour, and the raw material for vla comes from etawa goat's milk. In addition, there are variations in flavors from local fruits, namely starfruit and durian. All raw materials and variations in flavors are local products of Bojonegoro. Because this product is processed from fresh ingredients without preservatives, a method is needed to maintain product quality until it reaches consumers. To improve the quality of Papie-Sue, GMP, SSOP, and HACCP are implemented through training and mentoring for the production team. The implementation of a food safety system based on GMP, SSOP, and HACCP can improve product quality by avoiding food contamination both biologically, chemically, and physically. Potential contamination will be identified to carry out prevention processes during the production process. Training participants consist of a production team of 15 people. The implementation of this food safety system is expected to be one way in the process of increasing the scale of the Papie-Sue business at SMKN Ngambon.

PEMBINAAN PEMBUATAN PAKAN SEMI SELF-MIXING PADA AYAM PETELUR DI KABUPATEN BOJONEGORO Huda, Khoirul; Siswara, Hamzah Nata; Putra, Teguh Dwi
Jurnal Pengabdian Pendidikan Masyarakat (JPPM) Vol 4 No 1 (2023): Jurnal Pengabdian Pendidikan Masyarakat (JPPM)
Publisher : LPPM UNIVERSITAS MUHAMMADIYAH MUARA BUNGO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jppm.v4i1.1068

Peternakan ayam petelur di kabupaten Bojonegoro termasuk salah satu komoditas yang saat ini di perhatikan oleh pemerintah bojonegoro. Salah satu permasalahan dalam pengembangan usaha peternakan ayam petelur adalah manajemen pakan, karena pakan merupakan pengeluaran terbanyak dalam usaha ayam petelur. Program pengabdian bertujuan untuk mendampingi masyarakat dalam pembuatan pakan mandiri/semi self-mixing agar dapat menekan harga pakan yang harganya semakin naik. Metode yang digunakan adalah: pelatihan, praktek dan demonstrasi paket pakan, pendampingan dan pembinaan yang dilakukan secara partisipatif. Hasil pelaksanaan pengabdian menunjukkan adanya peningkatan pengetahuan dan ketrampilan anggota peternakan ayam petelur setelah mengikuti pelatihan dan demonstrasi pembuatan pakan semi self-mixing. Pelaksanaan pengabdian di dukung dengan pemeberian bantuan bahan baku pembuatan pakan semi self-mixing dari dinas peternakan dan perikanan kabupaten bojonegoro. Kegiatan penyuluhan berjalan lancar dan terlaksana dengan baik. Dari hasil evaluasi para peserta sebanyak 80,5% terlihat mulai memahami terkait pembuatan pakan ayam petelur secara mandiri

REFORMULASI PIE SUSU MENGGUNAKAN BAHAN LOKAL MENUJU PRODUK UNGGULAN BOJONEGORO Siswara, Hamzah Nata; Wulandari, Kartika; Huda, Khoirul; Mubarok, Amin; Saputro, Tri Hadi; Atho'illah, Muhammad Ahsan
Abdi Panca Marga Vol 4 No 2 (2023): Jurnal Abdi Panca Marga Edisi November 2023
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) Universitas Panca Marga Probolinggo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51747/abdipancamarga.v4i2.1722

Pie susu is a contemporary snack consisting of pie and filling. Pie susu production is still not massively carried out at Ngambon Vocational School. Production is only carried out when orders are received and there has been no effort to expand information to a wider range of potential consumers. The pie susu produced at Ngambon Vocational School still uses conventional ingredients and needs a touch of innovation. The method used is to add banana flour, local goat's milk, kemit durian (local to Bojonegoro), and Ngringinrejo starfruit as raw materials for making pie susu. Efforts made are 1. Socialization of Rebranding pie susu innovation 2. Strengthening production by carrying out processing according to GMP and SSOP, to meet food processing standards that comply with hygiene and sanitation 3. Determining raw material recipes and SSOP for pie susu production 4. Applying for permits PIRT distribution and halal certification. The product succeeded in using local raw materials, received PIRT distribution permits and halal certification, the process of registering a trademark, and the pie susu product was ready to be commercialized. The resulting pie susu has the potential to become Bojonegoro's superior product because the ingredients used are local ingredients from Bojonegoro Regency and produce an attractive contemporary pie susu. Keywords: pie susu, food innovation, rebranding

PENDAMPINGAN DAN PELATIHAN PEMBUATAN PUPUK KOMPOS LIMBAH PETERNAKAN DI DESA NGAWUN KABUPATEN TUBAN Rastono, Adi; Muzadi, Masrur; Siswara, Hamzah Nata
Jurnal Pengabdian Masyarakat Sabangka Vol 2 No 01 (2023): Jurnal Pengabdian Masyarakat Sabangka
Publisher : Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62668/sabangka.v2i01.473

Tujuan kegiatan ini adalah untuk meningkatkan pengetahuan dan keterampilan masyarakat Desa Ngawun Kecamatan Parengan Kabupaten Tuban dalam memanfaatkam limbah peternakan menjadi kompos. Warga masih memiliki beberapa keterbatasan dalam pengolahan antara lain, 1) pemahaman tentang teknologi pengolahan limbah ternak masih kurang, 2) belum memiliki keterampilan dalam mengelola limbah peternakan sehingga perlu adanya pendampingan dan pelatihan. Metode yang dilakukan dalam program pengabdian masyarakat adalah observasi melalui preetest dan postest, sosialisasi, pendampingan dan pelatihan pembuatan pupuk. Hasil dari kegiatan ini adalah Program ini berhasil dalam memotifasi warga untuk memanfaatkan limbah ternak menjadi kompos yang ditujukan prosentase preetest yang menjawab “Ya” adalah 31,3% dan “Tidak” 61,7%, namun setelah dilakukan kegiatan pendampingan dan pelatihan dalam pembuatan pupuk kompos prosentase pada posttest meningkat yaitu dengan jawaban “Ya” 80% sedangkan “Tidak” 20%.

PEMBINAAN PEMBUATAN PAKAN SEMI SELF-MIXING PADA AYAM PETELUR DI KABUPATEN BOJONEGORO Huda, Khoirul; Siswara, Hamzah Nata; Putra, Teguh Dwi
Jurnal Pengabdian Pendidikan Masyarakat (JPPM) Vol 4 No 1 (2023): Jurnal Pengabdian Pendidikan Masyarakat (JPPM)
Publisher : LPPM UNIVERSITAS MUHAMMADIYAH MUARA BUNGO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jppm.v4i1.1068

Peternakan ayam petelur di kabupaten Bojonegoro termasuk salah satu komoditas yang saat ini di perhatikan oleh pemerintah bojonegoro. Salah satu permasalahan dalam pengembangan usaha peternakan ayam petelur adalah manajemen pakan, karena pakan merupakan pengeluaran terbanyak dalam usaha ayam petelur. Program pengabdian bertujuan untuk mendampingi masyarakat dalam pembuatan pakan mandiri/semi self-mixing agar dapat menekan harga pakan yang harganya semakin naik. Metode yang digunakan adalah: pelatihan, praktek dan demonstrasi paket pakan, pendampingan dan pembinaan yang dilakukan secara partisipatif. Hasil pelaksanaan pengabdian menunjukkan adanya peningkatan pengetahuan dan ketrampilan anggota peternakan ayam petelur setelah mengikuti pelatihan dan demonstrasi pembuatan pakan semi self-mixing. Pelaksanaan pengabdian di dukung dengan pemeberian bantuan bahan baku pembuatan pakan semi self-mixing dari dinas peternakan dan perikanan kabupaten bojonegoro. Kegiatan penyuluhan berjalan lancar dan terlaksana dengan baik. Dari hasil evaluasi para peserta sebanyak 80,5% terlihat mulai memahami terkait pembuatan pakan ayam petelur secara mandiri

EFFECT OF PROBIOTIC ADMINISTRATION Bacillus subtilis BN Strain ON QUALITY OF CHICKEN EGGS Huda, Khoirul; Siswara, Hamzah Nata; Aini, Lia Nur
Jurnal Sains dan Teknologi Industri Peternakan Vol 3 No 1 (2023): Februari 2023
Publisher : Program Studi Peternakan Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jstip.v3i1.831

This reseacrh aims to find out the effect of probiotic administration of Bacillus subtilis BN Strain on shell thickness, white index and chicken yolk index. This research used 38-week-old layer laying hens as many as 24 heads, randomized into four treatments with eight replays. Treatment consists of P0 without the addition of probiotics, P1 with the addition of Bacillus subtilis BN Strain as many as 0.005 grams / kg of feed, P2 with the addition of Bacillus subtilis BN Strain as many as 0.01 grams / kg of feed and P3 with the addition of Bacillus subtilis BN Strain as many as 0.02 grams / kg of feed. Based on the analysis of statistical data, the Analysis Of Variance (ANOVA) test showed no noticeable difference (p>0.05) to the thickness of the shell, white index or egg yolk index. The results showed that the addition of probiotic Bacillus subtilis BN Strain as many as 0.005 grams/kg of feed, 0.01 grams/kg of feed and 0.02 kg/kg of feed had no noticeable effect on the increase in egg shell thickness, egg white index and egg yolk index.

DESIGN OF SEMI AUTOMATIC ICE CREAM MAKER AS AN EDUCATIONAL LABORATORY TOOL Siswara, Hamzah Nata; Veilani, Tomi Mahendra
Jurnal Sains dan Teknologi Industri Peternakan Vol 3 No 2 (2023): Agustus 2023
Publisher : Program Studi Peternakan Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jstip.v3i2.1099

Making ice cream on a laboratory scale generally still uses conventional methods. The process of making ice cream in the conventional way or by manual stirring by human hands is considered inefficient because it takes a long time to make. Thus, it is necessary to evaluate the manufacture of a semi-automatic ice cream maker with considerations of efficiency, effectiveness, and ergonomics. In making this semi-automatic ice cream maker, it has several components, namely making the main frame, making dough tubes and ice cube tubes as temperature controllers, and stirrers. Making ice cream using 4 treatments of stirring time, namely P1 15 minutes, P2 30 minutes, P3 45 minutes, P4 60 minutes. The ingredients used are 67% pure milk, 10% skim milk, 10% sugar, 12% whipping cream, 0.5% CMC, and 0.5% gelatin. The testing phase uses ice cream overrun measurements. The longer the stirring, the higher the overrun value. Based on the results it can be concluded that the semi-automatic ice cream maker was successfully made at an affordable price. Based on the overrun value test, the best results were found in P4 with a stirring time of 60 minutes. Semi-automatic ice cream maker can be used to support milk processing in the laboratory. Keywords: Ice cream maker, ice cream overrun.

Community Perception of Wild Boar Meat Consumption Based on a Halal Perspective Jannah, Roudhotul Lu'luul; Siswara, Hamzah Nata; Erwanto, Yuny; Cahyowati, Meireni; Anwar, Chairil
Jurnal Ilmu Ternak Universitas Padjadjaran Vol 26, No 1 (2026): Volume 26 Nomor 1 Tahun 2026
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v26i1.68761

Consuming wild boar meat is still popular among the people of Sekaran Village, Tuban Regency, even though the religion they believe in is Islam. The aim of this research is to investigate people's perceptions of the consumption of wild boar meat, to know the background of people who consume wild boar meat and to know the distribution of wild boar meat in the Tuban area. This research was carried out in several stages, namely observation, interviews using a sample of 100 respondents and documentation. Perception measurement uses a likert scale with an assessment score of 1-3 scores and data processing uses descriptive statistical analysis and correlation analysis. The results showed that the relationship between wild boar meat consumption has a positive effect on the halal knowledge perspective, with a significant value of 0.043 (p<0.05). This means that people know that consuming wild boar meat is not Halal, but people still consume it. There is a belief and perception among local people that consuming wild boar meat is a good and proud thing. They are also known that consuming wild boar meat is not good for health and distributing wild boar meat was contrary with government regulations but they still consume and distribute it. Geographical position this village where far from city center also become a reason consuming wild boar meat. Wild boar meat consumption is influenced by price, income, taste and distribution of wild boar meat. The distribution of wild boar meat is not only in the Tuban Regency area, but the demand for wild boar meat is greater in Blora, Central Java.

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