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All Journal Buletin Peternakan AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Kumawula: Jurnal Pengabdian Kepada Masyarakat Journal of Tropical Animal Science and Technology Bantara Journal of Animal Science PETERPAN (Jurnal Peternakan Terapan) Jurnal Pengabdian Masyarakat Indonesia MALLOMO: Journal of Community Service Jurnal sains dan teknologi industri peternakan
Engkus Ainul Yakin
Departement Of Animal Husbandry Faculty Of Agriculture Universitas Veteran Bangun Nusantara
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Public Health Social Sciences Veterinary Other

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Pengaruh Penambahan Aspergilllus niger terhadap Kandungan Nutrien pada Proses Fermentasi Kulit Buah Kakao (Theobroma cacao): Effect of Adding Aspergillus niger on the Nutrient Content in the Fermentation Process of Cocoa Pods Engkus Ainul Yakin; Ahimsa Kandi Sariri; Sri Sukaryani
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 10 No. 2 (2020): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Ve
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v10i2.109

Abstract

Abstract This research goal is to determine the nutrient content increased and decreased lignin content of cocoa pod fermented by Aspergillus niger. The assessment method was performed using the three treatments and four replications. T0 = cocoa pod fermentation without the addition of Aspergillus niger, T1 = cocoa pod fermentation by the addition of 5% Aspergillus niger, and T2 = cocoa pod fermentation by the addition of 10% of Aspergillus niger. Fresh cocoa pods were chopped to a size of 1-2 cm. Some of the cocoa pods are directly chopped, rolled, and dried while the rest are supplemented with Aspergillus niger. The mixture is stored within an aerobic medium for seven days. Observed variables include dry matter (DM), crude protein (CP), crude fiber (CFt), crude fat (CF), and lignin. Data were analyzed with analysis of variance unidirectional pattern (Oneway ANOVA) of the completely randomized design (completely randomized design), then if there are significant differences will be further tested by Duncan multiple range test. The results showed that cocoa pod fermented with A. niger decrease of dry matter, crude fat, crude fiber, and lignin. The conclusion is the addition of Aspergillus niger 5% will lower the lignin content (5.38%) compared to without the addition of Aspergillus niger (7.84%). Keywords: Aspergillus niger; Cocoa pod; Fermentation; Lignin Abstrak Penelitian dilakukan untuk mengetahui peningkatan kandungan nutrien dan penurunan kandungan lignin dari kulit buah kakao (KBK) yang difermentasi dengan A. niger. Metode penelitian yang dilakukan yaitu menggunakan tiga perlakuan dan empat ulangan. P0 = KBK fermentasi tanpa penambahan A. niger, P1 = KBK fermentasi dengan penambahan 5% A. niger, dan P2=KBK fermentasi dengan penambahan 10% A. niger . KBK segar dicacah dengan ukuran 1-2 cm. Sebagian KBK yang dicacah langsung dikeringkan kemudian digiling dan sebagian lainnya diberi penambahan A. niger. Campuran dimasukkan ke dalam wadah aerob selama 7 hari. Penelitian ini dirancang menggunakan desain penelitian rancangan acak lengkap. Variabel yang diamati meliputi kandungan bahan kering (BK), protein kasar (PK), serat kasar (SK), lemak kasar (LK) dan lignin. Data dianalisis menggunakan sidik ragam pola searah (oneway ANOVA) dan dilanjutkan uji jarak berganda Duncan (Duncan multiple range test/DMRT), apabila nilai P<0,05. Hasil penelitian menunjukkan bahwa fermentasi kulit buah kakao dengan A. niger menurunkan kandungan air, lemak kasar, serat kasar dan lignin. Disimpulkan bahwa penambahan A. niger 5% dapat menurunkan kandungan lignin (5,38%) dibandingkan dengan tanpa penambahan A. niger 10% (7,84%). Kata kunci : Aspergillus niger; Fermentasi; Kulit buah kakao; Lignin
Pengaruh Penambahan Onggok terhadap Kecernaan Domba Ekor Tipis Ma'ruf, A; Yakin, E A; Purwati, C S
PETERPAN (Jurnal Peternakan Terapan) Vol. 7 No. 1 (2025)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/peterpan.v7i1.3676

Abstract

This study aims to determine the effect of adding cassava dregs in rations on nutrient consumption of Javanese thin-tailed sheep. This study was conducted from February to March 2024 at the Berkah Cempe farm, Baturetno district, Wonogiri Regency. The study used a completely randomized design with a one-way pattern consisting of 3 treatments and 4 replications. Treatment P1: 60% king grass + 40% concentrate + 0% cassava dregs, P2: 60% king grass + 40% concentrate + 10% cassava dregs, and P3: 60% king grass + 40% concentrate + 20% cassava dregs. The observation variables were dry matter digestibility, organic matter digestibility and crude protein digestibility. The results showed the highest average of dry matter digestibility, organic matter digestibility, and crude protein digestibility was P3 (60% king grass + 40% concentrate + 20% cassava dregs). The conclusion in this study was that the addition of cassava dregs up to 20% to Javanese thin-tailed sheep feed has a significant effect on dry matter digestibility, organic matter digestibility and crude protein digestibility.
Pelatihan Pengolahan Hasil Peternakan melalui Pembuatan Dendeng Ayam dengan Penambahan Tepung Daun Kelor pada Peserta Didik Yakin, Engkus Ainul
MALLOMO: Journal of Community Service Vol 5 No 2 (2025): Juni-November
Publisher : Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/mallomo.v5i2.2006

Abstract

Abstract. This community service project proposes to improve the knowledge and skills of students at SMK N 2 Sukoharjo in processing chicken meat products based on local potential and producing functional food products with high economic value. Moringa leaves are one of the local potentials in the surrounding environment of SMK N 2 Sukoharjo that have not been optimally utilized as a nutritious supplementary food ingredient. The innovation of moringa leaf chicken jerky was introduced as a processed chicken product with both nutritional value and market potential. The conduct was conducted through a training method using direct practice to produce moringa chicken jerky. The evaluation results showed a significant increase in the students’ knowledge and skills, with pre-test scores averaging 80.65% and post-test scores reaching 94.84%, indicating a 14.19% improvement in students’ knowledge levels. This demonstrates that participants successfully understood and applied appropriate technology in production. This activity concludes that the use of educational and participatory methods has proven effective in improving students’ practical skills, enabling them to produce tangible products with higher nutritional value and greater market appeal. Abstrak. Kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan dan keterampilan peserta didik SMK N 2 Sukoharjo dalam mengolah produk olahan daging ayam berbasis potensi lokal dan menghasilkan produk pangan fungsional yang memiliki nilai jual tinggi. Kelor menjadi salah satu potensi lokal di lingkungan sekitar SMK N 2 Sukoharjo yang belum dimanfaatkan secara optimal sebagai tambahan bahan pangan bergizi. Dendeng daun kelor menjadi inovasi produk olahan ayam yang memiliki nilai gizi dan daya jual. Pelaksanaan kegiatan dilakukan melalui metode pelatihan dengan pendekatan praktik langsung dalam pembuatan dendeng ayam kelor. Hasil evaluasi menunjukkan peningkatan signifikan dari nilai pre-test ke post-test, dari 80,65% pada pre-test hingga 94,84% saat post-test dan tingkat pengetahuan mitra mengalami peningkatan sebesar 14,19% yang menandakan bahwa peserta telah memahami dan mampu mengaplikasikan teknologi tepat guna dalam pembuatan produk tersebut. Kesimpulan dari kegiatan ini yaitu penggunaan metode edukatif dan partisipatif terbukti efektif meningkatkan keterampilan praktis peserta didik sehingga mereka dapat menghasilkan produk nyata yang bernilai gizi lebih tinggi dan memiliki daya jual yang menarik.
The Effect of Cocoa Pod Fermentation on Nutrient Intake of Bligon Goats Rumadi, Rumadi; Yakin, Engkus Ainul
Journal of Tropical Animal Science and Technology Vol. 7 No. 2 (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.v7i2.9721

Abstract

The study aims to determine the effect of cocoa pod fermentation on nutrient consumption in bligon goats. This study lasted for 2 months, in October-November 2024 and was conducted in Kuniran, Selorejo Village, Girimarto District, Wonogiri Regency, Central Java. This study used a completely randomized design (CRD) analysis of variance with 3 treatments and 3 replications. The materials used were fermented cocoa pods. Treatment P0 = 30% Elephant grass + 70% Concentrate + 0% Cocoa Pod Fermentation, P1 = 25% Elephant grass + 70% Concentrate + 5% Cocoa Pod Fermentation, P2 = 20% Elephant grass + 70% Concentrate + 10% Cocoa Pod Fermentation. Parameters observed were dry matter intake, organic matter intake, and crude protein intake. The results showed that dry matter intake P0 = 1002.59 g/day/head, P1 = 1011.70 g/head/day, P2 = 1032.58 g/head/day. Organic matter intake P0 = 628.07 g/head/day, P1 = 660.03 g/head/day, P2 = 671.23 g/head/day and crude protein intake P0 = 110.97 g/head/day, P1 = 114.97 g/head/day, P2 = 122.56 g/head/day. The conclusion of this study is that the giving cocoa pods fermentation up to 10% increase dry matter intake, organic matter intake, and crude protein intake.  
Co-Authors Abbas Ummami Ahimsa Kandi Sariri Ali Mursyid Wahyu Mulyono Burhanudin Shodiq Catur Suci Purwati Catur Suci Purwati Desi Lestari Desy Lestari Dianto Azar Aswad Dicky Kurniawan Diyah Kartika Wulan Febrian Nisa Ramadhani Hardika Eka Rhamadanu Ilham Fandi Ahmad Ludfia Windyasmara, Ludfia Ma'ruf, A Muhammad Affan Azizy Hasibuan Purwati, C S Ria Millati Ristianto Utomo Rumadi Rumadi Sigit Setyabudi Sri Sukaryani Tri Ambarwati Zaenal Bachruddin