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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology JURNAL PETERNAKAN Jurnal Peternakan Indonesia Jurnal Biologi Tropis Buletin Ilmiah Nagari Membangun Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Jurnal Endurance: Kajian Ilmiah Problema Kesehatan Andalasian Livestock
Mirnawati Mirnawati
Departemen Ilmu Nutrisi Dan Teknologi Pakan Fakultas Peternakan Universitas Andalas
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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TEKNOLOGI PEMBUATAN RANSUM DAN INTRODUKSI AYAM KUB BAGI MASYARAKAT DI KELURAHAN KOTO LUA KECAMATAN PAUH KOTA PADANG Ridho Kurniawan Rusli; Gita Ciptaan; Mirnawati Mirnawati; Ahadiyah Yuniza
BULETIN ILMIAH NAGARI MEMBANGUN Vol. 6 No. 1 (2023)
Publisher : LPPM (Institute for Research and Community Services) Universitas Andalas Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/bina.v6i1.501

Abstract

Balitbangtan Superior Kampung Chicken (KUB) is a superior native chicken due to selection from native chicken families for six generations conducted by the Indonesian Agency for Agricultural Research and Development. KUB chickens have faster growth compared to ordinary native chickens. This training program was conducted for the Koto Lua community, Pauh District, Padang City, West Sumatra. This activity aims to help the community by conducting training on making poultry rations using conventional feed ingredients. In addition, this activity also aims to introduce one of the potential local chickens producing meat and eggs, namely: KUB chicken. The methods used in this activity were counseling and discussion (conventional feed and KUB chickens), training (traditional preparation of ration), mentoring (KUB chicken rearing), and evaluation at the end of the activity. 100 KUB chickens are raised by the service team from 1-28 days (4 weeks); after that, the KUB chickens are given to 10 heads of families (10 chickens per head of family), provided they have raised chickens and have a chicken coop. This activity results in the community gaining knowledge about feed ingredients that can be used as poultry rations. Community-rearing chickens until 16 weeks of age achieve an average body weight of 1000–150 g/head. The conclusion from this activity is that the community is skilled in making rations and raising KUB chickens, with a survival rate of around 90%.
THE EFFECT OF A LOW-CALORIE BALANCED NUTRITION DIET BASED ON MINANG CUISINE IN OBESE PEOPLE Mirnawati Mirnawati; Nur Indrawati Lipoeto; Aisyah Elliyanti; Dewi Susanti febri
Jurnal Endurance Vol. 10 No. 1 (2025): Jurnal Endurance: Kajian Ilmiah Problema Kesehatan
Publisher : LLDIKTI Wilayah X

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22216/jen.v10i1.3208

Abstract

Obesity is a significant health issue worldwide and leads to various metabolic disorders. The primary method for addressing obesity is through dietary therapy. A commonly adopted diet for this purpose is a low-calorie, well-balanced eating plan. Minang cuisine offers traditional dishes that can provide healthy, balanced nutrition. This research assessed the eating habits of individuals with obesity. It explored the impact of a low-calorie, nutritionally balanced diet rooted in Minang cuisine on metabolic indicators (such as body weight, body mass index (BMI), body fat percentage, blood pressure, fasting blood sugar levels, and lipid profile levels) among obese individuals. The study utilized an experimental design with a pre-post clinical trial format. The dietary intervention lasted for 8 weeks, featuring a calorie deficit of 500–600 kcal from typical daily intake while maintaining balanced nutrition. Data from the research were analyzed using SPSS statistical software version 26. Interventions involving low-calorie and balanced nutrition derived from traditional Indonesian meals proved effective in decreasing weight, BMI, waist circumference, and body fat percentage in participants with obesity. However, the interventions did not show a significant impact on blood pressure, fasting blood glucose, or lipid profiles. This study demonstrates that Minang cuisine can be a nutritious and healthy option for combating obesity. Keywords: Obesity; dietary interventions; Minang cuisine; metabolic biomarkers; obesity.
Co-Authors A. Bakhtiar Ade Djulardi Ahadiyah Yuniza Aisyah Elliyanti Annisa Annisa Azhary Noersidiq Ciptaan, Gita D Tami Dewi Susanti febri Dwi Kusuma Purnamasari, Dwi Kusuma Fahrullah Fahrullah Fajrona, Kadran Fitrini Fitrini G Ciptaan H. Muis Harnentis Harnentis I. Martaguri I. Suliansyah Jamsari Jamsari Nur Indrawati Lipoeto Robi Amizar Rusli, Ridho Kurniawan V. Maslami Vebera Maslami Y. Marlida Y. Rizal Y. S. Nur Yetti Marlida Yoserizal Yoserizal Yuliaty Shan Nur