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All Journal Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Teknik Industri Terintegrasi (JUTIN) Smart Society: Community Service and Empowerment Journal
Elfawati Elfawati
Laboratorium Ruminansia Fakultas Pertanian dan Peternakan UIN Suska Riau
Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Education Energy Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences Other

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PRAKTIK PENERAPAN TEKNOLOGI TEPAT GUNA PAKAN WAFER DAN SILASE PADA HIMPUNAN PETERNAK DOMBA KAMBING INDONESIA (HPDKI) KABUPATEN KAMPAR PROVINSI RIAU Adelina, Triani; Ananda Mucra, Dewi; Efendi Harahap, Anwar; Ali, Arsyadi; Elfawati, Elfawati; Saleh, Eniza; Juliantoni, Jepri; Febrina, Dewi; Irawati, Evi; Fitra, Deni
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 8, No 7 (2025): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v8i7.3021-3030

Abstract

Prospek peternakan kambing perah di Provinsi Riau sangat menjanjikan, hal ini terlihat dari terus meningkatnya permintaaan susu kambing. Pada sisi lain, peternak kambing yang tergabung ke dalam Himpunan Peternak Domba Kambing Indonesia (HPDKI) sering mengeluhkan sulitnya menyediakan pakan berkualitas. Bertempat di Peternakan Kambing Perah Fathur Farm, Kabupaten Kampar, Provinsi Riau telah dilaksanakan praktik penerapan teknologi tepat guna dengan membuat pakan wafer dan silase berbahan dasar limbah kelapa sawit. Metode yang digunakan dalam kegiatan ini adalah penyuluhan dan sosialisasi, diskusi dan praktik bersama serta pada bagian akhir dilaksanakan post test. Pelaksana kegiatan ini adalah dosen dan mahasiswa dari kelompok riset nutrisi dan pakan ternak pada Program Studi Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau. Kegiatan ini telah memberikan pengetahuan dan keterampilan baru tentang mengolah limbah sawit menjadi pakan wafer dan silase. Harapannya setelah praktik penerapan teknologi tepat guna ini mampu menjadi solusi dari permasalahan penyediaan pakan berkualitas pada peternak kambing.
Effect of Probiotic Fermented Cabbage Waste on Broiler Chicken Performance to Increase Production Ikhwana, Abdi; Elfawati, Elfawati; Saleh, Eniza; Jati, Putri Zulia; Zaki, M
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 7 No. 1 (2024): January
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v7i1.25983

Abstract

Cabbage waste fermented liquid (Brassica oleracea) is a type of fermented liquid that contains lots of vitamins and other important nutrients that are beneficial for broilers. This study aims to determine the effect of adding fermented cabbage waste to the percentage of weight and length of the digestive organs of broilers including the weight of the proventriculus and ventriculus. This research was carried out from March to May 2021 at the Laboratory of UIN Agriculture Research and Development Station (UARDS) Faculty of Agriculture and Animal Husbandry, Sultan Syarif Kasim State Islamic University, Riau. The research material used 80 DOC broilers (CP 707). The research method was an experiment using a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments consisted of P0 (control drinking water), P1 (2 ml of fermented cabbage waste/liter of drinking water), P2 (3 ml of fermented cabbage waste/liter of drinking water), and P3 (4 ml of fermented cabbage waste/liter of water). drinking water). The parameters measured were the percentage of weight of the proventriculus and ventriculus. The results of the analysis of variance showed that the administration of fermented cabbage waste in drinking water to broilers did not have a significant effect (P>0.05) on the percentage of weight and length of the digestive organs of broilers. The conclusion of this study is that the administration of fermented cabbage waste liquid to a level of 4 ml/liter of drinking water in broilers has not been able to increase the weight and length of the digestive organs of broilers
Enhancing the Competence of Qurban Committees through Technical Training on Halal and Thoyyib Slaughtering in Pekanbaru, Riau Purnamasari, Endah; Rahmadani, Elfi; Shofiah, Raudhatu; Elfawati, Elfawati
Smart Society Vol. 5 No. 2 (2025): Smart Society
Publisher : FOUNDAE (Foundation of Advanced Education)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58524/smartsociety.v5i2.898

Abstract

Qurban is an annual Islamic ritual with profound spiritual and social significance; its proper implementation is essential to ensure that meat distributed to the public complies with halal and thoyyib principles. This study aimed to evaluate the effectiveness of an education- and practice-based training programme in improving participants’ knowledge and technical skills across key domains of qurban implementation (animal eligibility, slaughterer qualifications, facilities and hygiene, animal welfare, documentation, distribution ethics, and community engagement). The programme combined counselling, hands-on training, live slaughter demonstrations, and pre- and post-test evaluations with 70 participants predominantly younger adults (19–22 years old), mostly senior high school educated, and largely employed in the private sector. Overall knowledge improved from a mean pre-test score of 3.90 to 4.11 on the post-test (t = 3.35, p < 0.01), with the largest gains in animal welfare and slaughter-facility standards (e.g., infrastructure: Δ = 0.59; t = 4.32, p < 0.01). Several domains (e.g., hygiene, documentation, distribution, and ethical and community aspects) showed smaller, occasionally non-significant improvements, indicating areas for curricular strengthening through more structured modules, demonstration-rich sessions, and role-play simulations. The findings confirm that an education- and practice-led approach effectively enhances both knowledge and operational competence among qurban committee members. Sustainability is expected to be reinforced through collaboration with religious bodies, local authorities, and halal stakeholders to uplift community-level halal and thoyyib slaughter practices.
Co-Authors Ananda Mucra, Dewi Anwar Efendi Harahap Dewi Febrina Elfi Rahmadani dan Penti Suryani Endah Purnamasari Fitra, Deni Ikhwana, Abdi Irawati, Evi Jati, Putri Zulia Juliantoni, Jepri M Zaki Saleh, Eniza Shofiah, Raudhatu