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PENGARUH PENGGUNAAN LITTER SEKAM, SERUTAN KAYU, DAN JERAMI PADI TERHADAP PERFORMA BROILER DI CLOSED HOUSE Rohmatul Anwar; Khaira Nova; Tintin Kurtini
JURNAL ILMIAH PETERNAKAN TERPADU Vol 2, No 3 (2014)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Using varians of litter such us rice hull, wood shavings, straw on keeping the broiler, can affectbroiler performance. Its happen because every single litter has different power of absorbing the water.Closed house is closed cage that build for making a better environment inside the cage. The aim of theresearch was to : (1) Knowing the effect of litter of broiler performance, and (2) Finding the bes tlitterfor broiler performance on the closed house.It was conducted during 26 days since April 14, 2014 to Mei 10, 2015 at the PT Ramajayafarm’s on Krawangsari village, sub District Natar, South Lampung District. The chiken used wasbroiler strain cobb with trademark CP 707 product by PT. Chareon pokphand Indonesia tbk for 270chiken. Broiler start to get handling between age of 14 and 26 days.The research method was experimentally with Completely Randomized Design (CRD) weredivided into 3 step and repeated for 6 times, that is p1: rice hull; p2 : wood shavings; p3 : straw. Thedata were analysis with Analysis of Variance and if it shows 5%, then the analyze would be continuedto Ducan test.The result indicated that the treatmentis : (1) The effect of litter from rice hull, wood shavings,straw did not have significant effect (P>0,05) on performance (consumption, body weight gain, feedconversion and income over feed cost) broiler at closed house. (2) The effect varians of litter (ricehull, wood shavings, straw) at closed house having the same effect as consumption, body weight gain,feed conversion and income over feed cost (IOFC) for broiler finisher phase

Pelatihan Penerapan Aspek Teknologi Pengawetan Hijauan Pakan Ternak Di SMK Negeri 1 Purbolinggo Citra Puspitaningrum; Rohmatul Anwar; Diah Reni Asih; Dwi Subakti Prastiyo
Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Ammonia straw is a forage preservation process using ammonia. Giving ammonia to straw has several advantages including increasing straw nitrogen, increasing palatability, consumption and digestibility of feed. The purpose of this service activity is to conduct training on the application of technological aspects of preserving forage fodder at SMK Negeri 1 Purbolinggo. The method used is giving theories to students and continued by practicing directly in making ammoniation.. Based on the observations, it was seen that the students were quite enthusiastic during the training activities for making ammoniated rice straw. The manufacture of ammonia using rice straw as the basic material was successfully carried out which was marked by the criteria for color, smell, texture, and fungal conditions from the ammoniated rice straw which was produced under normal conditions so that it was suitable for consumption by cattle. Ammonia rice straw can be used as a source of animal feed and one of the concepts of an integrated agricultural agribusiness business between animal husbandry and agriculture.

UPAYA PENCEGAHAN STUNTING DENGAN PEMBERIAN PROTEIN HEWANI MELALUI GERAKAN ONE DAY ONE EGG (SATU HARI SATU TELUR) TERHADAP SISWA SDN 03 KOTA METRO Rohmatul Anwar; Asih, Diah Reni; Miftahudin Ahmad; Dwi Subakti Prastiyo; Ahmad Efendi
JUPADAI : Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 1 (2024): Volume 3 Nomor 1 2024
Publisher : Asosiasi Dosen Akutansi Indonesia, KEPRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64795/jupadai.v3i1.133

Stunting is a condition where children experience growth and development failure which can be caused by nutritional deficiencies. Community outreach activities focused on socializing stunting and prevention efforts through balanced nutrition consumption patterns can be one solution in reducing stunting. The one day one egg movement is a movement to give one egg per day to children. This movement can accelerate the addition of nutrients for children so that it can prevent stunting in children. Community service activities carried out by the UNU Lampung Animal Husbandry Lecturer Team in the form of socialization activities to prevent stunting through the One Day One Egg Movement at SD Negeri 03 Metro City. The socialization material that will be given is knowledge about stunting, prevention of stunting, the role of eggs in preventing stunting, and correct egg processing techniques. In addition, the distribution of boiled eggs to grade 2 students at SDN 03 Metro City through the One Day One Egg movement in the framework of UNU Lampung Animal Husbandry lecturers actively participating in stunting prevention.... Keywords: Stunting, Socialization, Egg

The Effect of Administering Herbal Jamu on Egg Quality in PT Sanjaya Satwa Utama Layer Phase Laying Chickens As An Animal Food Security Anwar, Rohmatul
Journal of Tropical Animal Science and Technology Vol. 6 No. 2 (2024): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v6i2.7005

This research aims to determine how much influence herbal ingredients added to drinking water have on the level of internal and external quality of eggs in laying hens. The material used was 700 laying hens aged 51 weeks. The method used was a completely randomized design consisting of two treatments and three replications, the treatment was given in drinking water with each treatment being P0 = without herbs and P1 = drinking water with the addition of herbal ingredients = 1800 liters of drinking water + 600ml of herbal ingredients. The variables observed were internal quality which included the egg white index, egg yolk index and egg Haugh unit. External Quality, namely Shell Thickness and Egg Weight. Based on the research results, the average Internal Quality values for eggs were obtained, namely Egg White Index P0 (0.120) and P1 (0.125). Egg Yolk Index P0 (0.364) and P1 (0.428) and Egg Unit Haugh value P0 (90) and P1 (96). Eternal Quality which includes egg weights P0 (61 grams) and P1 (64 grams), as well as shell thickness values P0 (0.33) P1 (0.34). The conclusion from this research is that giving P0 and P1 does not have a significant effect (P>0.05) on the internal and external quality of eggs, but at each sampling the P1 value is higher than the P0 value on egg quality.

Analisis Kelayakan Rumah Potong Hewan Aspek Teknis dan Teknologi di Kota Metro Provinsi Lampung Anwar, Rohmatul
JAS Vol. 9 No. 1 (2024): Journal of Animal Science (JAS) - Januari 2024
Publisher : Program Studi Peternakan, Fakultas Pertanian, Sains dan Kesehatan, Universitas Timor

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

Kelayakan sebuah Rumah Potong Hewan dapat dilihat dari beberapa aspek, antara lain aspek teknis dan aspek teknologi. Penelitian ini dilakukan untuk mengetahui apakah Rumah Potong Hewan yang ada di Kota Metro sudah memenuhi standar kelayakan yang sesuai dengan ditetapkan pemerintah dalam Peraturan Kementerian Pertanian Republik Indonesia No.13/Permentan/Ot.140/1/2010 dilihat dari aspek teknis dan aspek teknologi. Penelitian ini menggunakan metode survey dan pengamatan langsung yang dilaksanakan pada bulan Oktober 2023. pengamatan dilakukan dengan melihat secara langsung proses pemotongan hewan dan penanganan daging. Dari pengamatan yang dilakukan, didapatkan hasil yang layak. Hal ini tergambar dari kriteria kelayakan yang telah dipenuhi oleh Rumah Potong hewan Kota Metro. 50 kriteria standar kelayakkan teknis yang ditetapkan pemerintah, Rumah Potong Hewan Kota Metro sudah memenuhi 44 kriteria yang ada. Sedangkan untuk aspek teknologi, ada 14 kriteria yang ditetapkan, dan Rumah Potong Hewan Kota Metro sudah memenuhi 11 kritera. Hal ini menunjukkan bahwa Rumah Potong Hewan Kota Metro sudah layak dan memenuhi kesejahteraan hewan dan pengelolaan daging yang cukup baik.

Socialization of Sanitation and Hygiene in Fish Smoking Businesses In Pasir Sakti Village UNTARI, DESY SASRI; Wibowo, Tri Adi; Anwar, Rohmatul
JURNAL PENGABDIAN MASYARAKAT KOMUNITAS KESEHATAN Vol 2 No 2 (2024): DESEMBER
Publisher : Poltekkes Kemenkes Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47718/jb.v2i2.2504

Ikan merupakan salah satu sumber protein hewani yang mudah busuk, sedangkan kebutuhan protein sangat dibutuhkan oleh tubuh manusia. Diperlukan teknik pengolahan ikan agar masa simpan ikan lama, salah satu teknik pengolahan ikan agar awet yaitu dengan cara pengasapan ikan. Namun terkadang usaha pengasapan ikan belum diimbangi dengan penerapan sanitasi dan hygiene. Oleh karena itu, Pengabdian kepada Masyarakat ini bertujuan untuk memberikan edukasi kepada pengusaha pengasapan ikan di Desa Pasir Sakti khususnya untuk lebih memperhatikan penerapan sanitasi dan hygiene pada proses pengolahannya sebagai upaya peningkatan kualitas dan mutu produk dari kerusakan yang disebabkan oleh mikroba. Metode PkM dilakukan dengan sosialisasi secara langsung atau tatap muka denga 12 responsen pengusaha ikan asap. Hasil penelitian menunjukan bahwa terdapat peningkatan pengetahuan responden setelah adanya kegiatan sosialisasi ini yaitu dari 6,66 menjadi 7, 16. Kesimpulan dari kegiatan PkM ini yaitu menunjukkan keberhasilan kegiatan dikarenakan terdapat peningkatan pengetahuan responden atau pengusaha ikan asap di Desa Pasir Sakti.

Pelatihan Penerapan Aspek Teknologi Pengawetan Hijauan Pakan Ternak Di SMK Negeri 1 Purbolinggo Reni Asih, Diah; Anwar, Rohmatul; Puspitaningrum, Citra; Subakti Prastiyo, Subakti Prastiyo
Literasi Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang Jl. Rangga Sentap, Dalong Sukaharja, Ketapang 78813. Telp. (0534) 3030686 Kalimantan Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/literasi.v2i2.1685

Ammonia straw is a forage preservation process using ammonia. Giving ammonia to straw has several advantages including increasing straw nitrogen, increasing palatability, consumption and digestibility of feed. The purpose of this service activity is to conduct training on the application of technological aspects of preserving forage fodder at SMK Negeri 1 Purbolinggo. The method used is giving theories to students and continued by practicing directly in making ammoniation.. Based on the observations, it was seen that the students were quite enthusiastic during the training activities for making ammoniated rice straw. The manufacture of ammonia using rice straw as the basic material was successfully carried out which was marked by the criteria for color, smell, texture, and fungal conditions from the ammoniated rice straw which was produced under normal conditions so that it was suitable for consumption by cattle. Ammonia rice straw can be used as a source of animal feed and one of the concepts of an integrated agricultural agribusiness business between animal husbandry and agriculture.

Pengaruh Penambahan Fermentasi Dedak Padi pada Ransum Terhadap Performan Domba Diah Reni Asih; Miftahuddin Ahmad; Rohmatul Anwar; Dwi Subakti Prastiyo
Habitat: Jurnal ilmiah ilmu Hewani dan Peternakan Vol. 3 No. 1 (2025): Februari: Habitat: Jurnal ilmiah ilmu Hewani dan Peternakan
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewani Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/habitat.v3i1.101

The purpose of this study was to determine the performance of sheep with the addition of fermented rice bran in the ration. This research was conducted in August-October 2023 at the sheep farm in Putra Buyut Village, Gunung Sugih District, Central Lampung Regency. In this study, 12 sheep were used with the age of 2 years and body weight of 20-23 kg. This study uses fermented rice bran as an addition to sheep rations, the addition in the ration with different percentages, namely P0 (forage feed without the addition of fermented rice bran), P1 (forage feed with the addition of 10% fermented rice bran), P2 (forage feed with the addition of 15% fermented rice bran), P3 (forage feed with the addition of 20% fermented rice bran). This study used a complete randomized design (CRD) with 4 treatments and 3 replicates. Parameters observed in this study were feed consumption, body weight gain and feed conversion. The results of this study showed that the provision of fermented rice bran in the ration had no significant effect (P>0.55) on feed consumption, body weight gain, and feed conversion. The highest average weight gain was in P0 (150.67).

UPAYA PEMANFAATAN SUMBERDAYA LOKAL SEBAGAI PAKAN TERNAK RUMINANSIA DI KELOMPOK TERNAK DESA MEKAR JAYA Ahmad, Miftahuddin; Diah Reni Asih; Rohmatul Anwar; Dwi Subakti Prastiyo
JUPADAI : Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2024): Volume 3 Nomor 2 2024
Publisher : Asosiasi Dosen Akutansi Indonesia, KEPRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64795/jupadai.v3i2.144

Pakan merupakan kebutuhan utama dan terbesar bagi sektor peternakan, adanya fluktuasi pergantian musim menjadi salah satu kendala bagi peternak khususnya dalam memenuhi kebutuhan pakan ternaknya. Musim kemarau menjadi salah satu fase peternak kesulitan dalam mencukupi kebutuhan pakan ternaknya. Kegiatan penyuluhan pada masyarakat yang difokuskan pada sosialisasi upaya pemanfaatan sumberdaya lokal sebagai pakan ternak ruminansia dapat menjadi salah satu solusi dalam menangani permasalahan tersebut. Pemanfaatan sumberdaya lokal seperti limbah pertanian (tebon jagung, daun singkong, jerami padi, onggok limbah pengolahan tepung, bungkil, janggel jagung, dedak) menjadi salah satu upaya yang dapat dilakukan demi bisa menjamin kebutuhan pakan ternak tetap terpenuhi. Untuk dapat menjamin kebutuhan pakan selama musim kemarau juga dapat dilakukan dengan metode pengawetan pakan guna menciptakan Bank pakan sebagai jaminan pemenuhan kebutuhan pakan selama musim kemarau. Kegiatan pengabdian kepada masyarakat yang dilakukan oleh Tim Dosen Peternakan UNU Lampung dalam bentuk kegiatan sosialisasi penyampaian materi serta praktek pembuatan dan pengolahan sumberdaya lokal menjadi pakan ternak ruminansia guna mencukupi kebutuhan pakan ternak di Desa Mekar Jaya Kecamatan Bandar Sribawono Kabupaten Lampung Timur.

Organoleptic Test of Culled Laying Hens Meat with Marinating Unripe Papaya (Carica Papaya L.) Extract Asih, Diah Reni; Ahmad, Miftahuddin; Anwar, Rohmatul; Subakti, Dwi; Ridwan Ali, Ahmad
Journal of Tropical Animal Science and Technology Vol. 7 No. 1 (2025): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v7i1.8856

This study aims to determine the effect of meat of culled laying hens marinated with young papaya fruit. This study used a completely randomized design (CRD) with 4 treatments and 5 replicates. The treatments used in this study were P0 (without marination of young papaya fruit (control)), P1 (extract marination of young papaya with a percentage of 15%), P2 (extract marination of young papaya with a percentage of 30%), P3 (extract marination of young papaya with a percentage of 45%). The material used in this study was chicken breasts with a weight of 100 grams for each treatment. The variables observed in this study were organoleptic tests including aroma, color, and texture. Data obtained from the panelists' assessment were analyzed using Non-parametric analysis (Kruskal Wallis). The results showed that the highest level of preference for the color variable was in treatment P3 with a value of 4.15, the highest texture was in P3 with a value of 3.6 while the highest aroma was in P0 with a value of 3.5. In conclusion, the meat of retired laying hens marinated with young papaya fruit showed that the best concentration was by giving 45% young papaya fruit extract which gave a significant effect (P <0.05) on color and texture. While for aroma it had no significant impact. Keywords: Aborted Layers, Marinated Young Papaya Fruit (Carica papaya L.), Organoleptic Test.

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