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All Journal Jurnal Peternakan Sriwijaya Jurnal Ilmu dan Industri Peternakan Prosiding Seminar Biologi Jurnal Peternakan (Jurnal of Animal Science) GERVASI: Jurnal Pengabdian kepada Masyarakat Jurnal Kolaboratif Sains Anoa: Journal of Animal Husbandry Chalaza Journal of Animal Husbandry Journal of Livestock and Animal Health (JLAH)

Irmawaty Irmawaty

Universitas Islam Negeri Alauddin Makassar

Author-ID : 2482172

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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ANALISIS PEMASARANBUAH NAGA DI DESA SIDERA KECAMATAN SIGI BIROMARU KABUPATEN SIGI Eka Lestari; Muhammad Syaifuddin Nasrun; Irmawaty Irmawaty
Jurnal Kolaboratif Sains Vol. 2 No. 1: Oktober 2019
Publisher : Universitas Muhammadiyah Palu

Permasalahan yang ada pada pertanian buah naga di Desa Sidera ini adalah kurang luasnya jaringan pemasaran dan tidak stabilnya saluran pemasaran dari beberapa saluran mulai dari petani hingga ketangan konsumen. Tujuan dari penelitian ini adalah mengetahui bentuk saluran pemasaran buah nsaga, besarnya margin yang diterima masing-masing saluran pemasaran dan efisiensi pemasaran buah naga di Desa Sidera Kecamatan Sigi Biromaru Kabupaten Sigi. Penelitian dilaksanakan di Desa Sidera dengan mengambil responden 29 orang yaitu 15 petani, 4 pedagang pengumpul, 6 pedagang pengecer di Kota Palu dan 4 pedagang pengecer di Desa Sidera. Metode analisis yang digunakan adalah rumus : Marjin : NP – NB, Marjin Total MT = M1+ M2......Mndan rumus efisiensi : Eps = (TB/TNP) × 100%. Berdasarkan hasil penelitian disimpulkan bahwa Ada 2 ( dua ) saluran pemasaran buah naga yang terjadi di Desa Sidera yaitu, Saluran pertama : Petani------Pedagang Pengumpul-------Pedagang Pengecer----- Konsumen dan Saluran Kedua : Petani------Pedagang Pengecer----- Konsumen. Margin yang diperoleh dalam saluran pertama yaitu sebesar Rp. 10.000,-dan margin yang diperoleh dalam saluran kedua yaitu sebesar Rp. 5.000,-/Kg. Dari kedua saluran pemasaran yang ada nilai efisiensi yang diperoleh untuk saluran pemasaran pertama yaitu sebesar 7,9 % dan untuk saluran kedua nilai efisiensi sebesar 6,9 % sehingga saluran yang efisien dari kedua saluran yang ada yaitu saluran kedua. Kata Kunci : Saluran Pemasaran, Marjin, Efisiensi

Kualitas Fisik dan Protein Telur Ayam Ras dengan Pemberian Virgini Coconut Oil dan Minyak Zaitun serta Lama Penyimpanan yang Berbeda Irmawaty Majid; Amelinda Amda Dwiputri; Muhammad Nur Hidayat; Khaerani Kiramang
Jurnal Ilmu dan Industri Peternakan Vol 8 No 2 (2022): DESEMBER
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jiip.v8i2.33540

This study aims to determine whether the type of oil and storage time can affect the physical and protein quality of layer eggs and whether there is an interaction between these two factors. This study used 36 Lohmann brown chicken eggs. The research method used a completely randomized design (CRD) with a 2x3x3 factorial pattern where 2 treatments were factor A (type of oil) and 3 treatments were factor B (storage time) using 3 repetitions. Factor A consists of M1 (Coconut Oil) and M2 (Olive Oil) while factor B consists of P1 (storage 7 days), P2 (storage 14 days) and P3 (storage 21 days). Parameters observed in this study were egg weight loss, air cavity, egg white index, egg yolk index, shell thickness and egg protein quality. The results showed that there was no interaction between the two factors on all research parameters.

KUALITAS FISIK DAGING AYAM PETELUR AFKIR YANG DIBERI PERLAKUAN EKSTRAK BELIMBING WULUH (Averrhoa bilimbi L.) DAN GETAH PEPAYA Muhammad Nur Hidayat; Dewi Resfita Sari; Rusny Rusny; Irmawaty Irmawaty; Muhammad Arsan Jamili
Jurnal Peternakan (Jurnal of Animal Science) Vol 7, No 1 (2023): Jurnal Peternakan ( Jurnal Of Animal Science )
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jac.v7i1.8237

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan kombinasi ekstrak belimbing wuluh dan getah pepaya sebagai bahan pengempuk daging dada ayam petelur afkir dan pada konsentrasi mana yang lebih baik digunakan. Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan 6 perlakuan dan 5 ulangan dengan berat sampel 64 g daging dada ayam petelur afkir, yaitu P0: kontrol, P1: 100% getah pepaya, P2: 100% belimbing wuluh, P3: 40% getah pepaya + 60% belimbing wuluh, P4: 50% getah pepaya + 50% belimbing wuluh, P5: 60% getah pepaya + 40% belimbing wuluh. Data diolah menggunakan analysis of variance (ANOVA) dan uji lanjut beda nyata terkecil (BNT). Berdasarkan hasil analisis ragam penggunaan kombinasi ekstrak belimbing wuluh dan getah pepaya terhadap kualitas fisik daging dada ayam petelur afkir berpengaruh sangat nyata (P<0, 01) terhadap pH daging, susut masak daging, daya putus daging dan tidak berpengaruh sangat nyata (P>0, 01) pada daya ikat air daging. Penggunaan kombinasi ekstrak sebanyak 50% belimbing wuluh + 50% getah pepaya telah memberikan hasil yang maksimal dalam memperbaiki kualitas daging dada ayam petelur afkir.

Kandungan Lemak Telur Itik Asin dengan Pemeraman Menggunakan Kulit Jeruk Manis (Citrus sinensis: Salted Duck Egg Fat Content with Repaining Using Sweet Orange Peel Andi Anggun Dwi Utami Darwis; Irmawaty Majid; Handayani Indah Susanti; Muhammad Basir Paly; Sohrah
Anoa: Journal of Animal Husbandry Vol 2 No 1 (2023): Februari
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v2i1.34690

The community’s need for food of animal origin increases in line with economic development, change in healthy lifestyles and awareness of health so that people tend to consume highly nutritious and healthy foods such as eggs. But eggs contain high levels of fat. To overcome this, duck eggs are preserved by ripening using sweet orange peel. This study aims to determine the fat content of salted duck eggs during ripening using sweet orange peel. This research method used a completely randomized design (CRD), namely 5 treatments (0%, 15%, 30%, 45% and 60% sweet orange peel extract) each with 2 replications. Tools and materials used are basins, analytical scales, jars, sandpaper, stove, pots, knives, plastic, labels, 40 duck eggs, 1. 250 ml of water, 1,200 grams of rubbing ash, 2,000 grams of bricks, 2,000 grams of salt and 720 grsweet orange peel. Parameters tested for salted duck egg fat content by ripening using sweet orange peel. Data analysis used Analysis of Variance (ANOVA). The results of the study found that the addition of sweet orange peel extract had no significant effect (P>0.05) on the fat content of salted duck eggs.

Pengaruh Marinasi Ekstrak Jahe (Zingiber Officinale)Terhadap Kualitas Fisik Daging Ayam Afkir: The Effectiveness of Giving Ginger Extract to The Physical Quality of Laying Chicken Meat Andi Parunrungi; Andi Mutmainna; Irmawaty Majid; Aminah Hajah Thaha
Anoa: Journal of Animal Husbandry Vol 2 No 1 (2023): Februari
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v2i1.35168

Improving the quality of the meat so that it is tender before boiling the meat with the meat marination treatment. The marination process can be utilized using vegetable ingredients that contain protease enzymes such as ginger extract. This study aims to determine the effect of soaking ginger juice on the pHysical quality of rejected laying hens. This study used aged ginger and discarded layer chicken meat at the age of 2 years. The research method used was a Completely Randomized Design (CRD) with 4 treatments and 4 replications. With treatment P0 = Without soaking ginger juice (Control), P1 = 50g rejected chicken meat + 50 ml ginger juice + 15 minutes soaking time, P2 = 50g rejected chicken meat + 50 ml ginger juice + 30 minutes soaking time, P3 = Chicken meat rejected 50g + ginger juice 50 ml + soaking time 45 minutes. Data analysis used Analysis of Variance (ANOVA). Based on the results of the variance, it gave unrealistic results (P>0.05) on pH, water holding capacity, cooking loss and breaking power of meat. Soaking The Ginger Extract for 15 minutes is able to provide maximum results in improving the physical quality of rejected laying hens.

Performance Chickens Kedu, Arab and Its Cross Breeds (Poncin) Of Distribution Content Protein Of Growth Fase (Age 0 -12 Week) I. Irmawaty; Tuti Widjastuti; Asep Anang; Muhammad Nur Hidayat
Chalaza Journal of Animal Husbandry Vol 5, No 2 (2020): Chalaza Journal of Animal Husbandry
Publisher : UNIVERSITAS SEMBILANBELAS NOVEMBER KOLAKA

This experiment shows performance chickens of Kedu, Arab, and Poncin with Giffen different protein content. This experiment uses chickens of Kedu, Arab, and Poncin (a crossbreed of male Arab and female Kedu) that each breed consists of 40 Day Old Chicken. Each species was randomly placed in 8 units of experiment cage, and every experiment cage consists of 5 Day Old Chicken. Treatment dietary is used 15% (R1) dan 18% (R2). The experiment's design is used a completely random design 2x3 factorial, that i two treatments of dietary and three breeds of chickens. Every treatment is replayed four times, and the show used 24 units of experiment cage. The parameter is limited watch on dietary Consumption, body weight gain, and feed conversion. The result showed that Poncin chickens gave better growth performance when compared to Arab and Kedu chickens. Simultaneously, the ration protein content of 18 % resulted in better growth performance compared to 15% ration protein.

The Effectiveness of Sweet Orange Certificate in Recovering Media of Salt Duck Eggs on Fat Levels and Sensoric Quality I. Irmawaty; A. Astati; Muhammad Nur Hidayat; Jumriah Syam; Nur Azmi; Muhammad Arsan Jamili
Chalaza Journal of Animal Husbandry Vol 6, No 2 (2021): Chalaza Journal of Animal Husbandry
Publisher : UNIVERSITAS SEMBILANBELAS NOVEMBER KOLAKA

Salted eggs are livestock products that have undergone a salting process to extend shelf life, add flavor, and increase consumer tastes. The fat content in duck eggs is very high, reaching 35-34%, concentrated in egg yolks. It could be dangerous if consumed in excess; therefore, a study was conducted to determine the fat content of salted duck eggs with the addition of sweet orange juice (Citrus). sinesis L). This study used sweet orange juice (Citrus sinesis L) with different concentrations of 0% (control), 80% (P1), 90% (P2), 100% (P3), and 100% commercial Vitamin C. (Vicee) (P4). The research used a completely randomized design (CRD) consisting of 5 treatments and four replications. Each replication consisted of 2 eggs. Parameters observed were sensory quality (yolk color, Aroma, Taste, grit) and fat content of salted duck eggs. The results showed that the addition of sweet orange juice (Citrus sinesis L) on sensory quality (yolk color, aroma, taste, grit) had no significant effect (P0.05). Meanwhile, the fat content in egg yolk had a significant effect (P0.05).

Pengaruh Penambahan Ekstrak Jahe Merah (Zingiber officinale Var. Rubrum) Terhadap Kualitas Mikrobiologi Daging Ayam Petelur Afkir Andi Mutmainna; Irmawaty; Aprilia Melani; Aminah Hajah Thaha
Journal of Livestock and Animal Health Vol. 6 No. 1 (2023): February
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jlah.v6i1.5

Jahe merah (Zingiber offinale Var. Rubrum) salah satu tumbuhan herbal dan pengawet alami daging karena terdapatnya senyawa bioaktif. Senyawa ini dapat meningkatkan kualitas daging dengan menghambat pertumbuhan mikroba. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak jahe merah pada kualitas mikrobiologi daging ayam afkir. Rancangan Acak Lengkap (RAL) digunakan dengan 4 perlakuan yaitu P0 (kontrol/tanpa perlakuan), P1 (penyimpanan 2 jam), P2 (penyimpanan 4 jam), dan P3 (waktu penyimpanan 6 jam). Penelitian ini menguji TPC, E. coli, dan Coliform. Anova dan BNT digunakan untuk analisis data. Ekstrak jahe merah (Zingiber officinale Var. Rubrum) berpengaruh nyata pada uji Coliform tapi tidak berpengaruh pada TPC, dan E. coli.

Pendampingan Komunitas Usaha Mikro dan Kecil Berbasis Pangan Lokal dan Bersertifikat Halal Berorientasi Pasar Global Aminah Hajah Thaha; Jumriah Syam; Irmawaty Irmawaty
GERVASI: Jurnal Pengabdian kepada Masyarakat Vol. 7 No. 3 (2023): GERVASI: Jurnal Pengabdian kepada Masyarakat
Publisher : LPPM IKIP PGRI Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31571/gervasi.v7i3.6621

Global halal lifestyle telah menjadi isu dan bisnis yang menjanjikan, hal ini salah satunya yang mendorong pemerintah mengeluarkan kebijakan fasilitasi sertifikasi halal bagi pelaku Usaha Mikro dan Kecil (UMK) melalui skema self declare. Kegiatan ini dilaksanakan di Kabupaten Luwu Provinsi Sulawesi Selatan yang bertujuan untuk melaksanakan pendampingan komunitas dan teridentifikasinya faktor pendukung serta penghambat pelaksanaan kegiatan pendampingan komunitas UMK berbasis pangan lokal dan bersertifikat halal yang berorientasi Pasar Global. Metode pengabdian dilakukan melalui pendekatan ABCD (Asset Based Community Development) untuk memberikan solusi dengan memberikan ide, pemikiran, dan waktu dalam penerapan Sistem jaminan produk halal. Proses pelaksanaan pendampingan komunitas UMK terdiri dari tahap perencanaan, pelaksanaan, dan monitoring evaluasi telah berjalan dengan baik. Sebanyak 32 peserta telah mengikuti rangkaian kegiatan ini dan 10 pelaku usaha telah terfasilitasi untuk memperoleh sertifikat halal. Faktor pendukung pelaksanaan pendampingan antara lain antusiasme peserta, anggaran yang memadai, dukungan lembaga pemerintah dan non pemerintah lainnya, sedangkan faktor penghambat antara lain minimnya sumber daya manusia yang kompeten, luas wilayah sasaran yang besar, dan pemahaman masyarakat mengenai proses produk halal yang masih kurang.

Co-Authors Amelinda Amda Dwiputri Aminah Hajah Thaha Amriana Hifizah Anas Qurniawan Andi Anggun Dwi Utami Darwis Andi Parunrungi Aprilia Melani Asep Anang Asmayani Asmayani Astati Dewi Resfita Sari Effendi Abustam Eka Lestari Handayani Indah Susanti Jumriah Syam, Jumriah Syam Jumriani Ibrahim Kasmiati Kasyim Khaerani Kiramang Muhammad Arsan Jamili Muhammad Basir Paly Muhammad Nur Hidayat Muhammad Syaifuddin Nasrun Mursidin Mursidin Mustakim Mustakim Mutmainna, Andi Nadifa Rafika Nur Azmi Nurfaisah Baharuddin Nurjihan Islami Ansar Rusny Rusny Sohrah Suci Ananda Tuti Widjastuti

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