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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Ternak Jurnal Sain Peternakan Indonesia Resona : Jurnal Ilmiah Pengabdian Masyarakat Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Peternakan (Jurnal of Animal Science) Jurnal Ilmu Peternakan Terapan Jurnal Abdi Insani Jurnal Sains dan Teknologi Peternakan Nusantara Hasana Journal Jurnal Teknologi Hasil Peternakan Al-MIKRAJ: Jurnal studi Islam dan Humaniora Dulang: Jurnal Pengabdian Kepada Masyarakat JAS (Journal of Animal Science) Buletin Pengabdian Beru'-beru': Jurnal Pengabdian kepada Masyarakat Jurnal Agripet Buletin Pengabdian
Andi Nurul Mukhlisah
Fakultas Peternakan Dan Perikanan, Universitas Sulawesi Barat
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Nursing Physics Public Health Social Sciences Veterinary Other

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Kualitas Es Krim Dengan Penambahan Air Nira Aren Sebagai Pemanis Alami Irfan, Muhammad; Ningtias, Weny Dwi; Mukhlisah, Andi Nurul; Syah, Setiawan Putra
JAS Vol. 10 No. 1 (2025): Journal of Animal Science (JAS) - Januari 2025
Publisher : Program Studi Peternakan, Fakultas Pertanian, Sains dan Kesehatan, Universitas Timor

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

Abstract

Air susu dalam bidang peternakan dapat dibuat menjadi produk es krim yang merupakan salah satu dairy produck (produk olahan susu). Penggunaan pemanis alami dalam pembuatan es krim dapat memberi nilai tambah, salah satu pemanis alami yang dapat digunakan adalah air nira aren. Tujuan penelitian ini adalah untuk mengetahui kulitas es krim dengan penambahan air nira aren sebagai pemanis alami. Rancangan penelitian menggunakan rancangan acak lengkap dengan 4 perlakuan dan 3 ulangan yaitu N0 = kontrol, N1= 30% air nira aren (v/v), N2= 40% air nira aren (v/v), dan N3= 50% air nira aren (v/v). Hasil penelitian menunjukkan untuk uji mutu hedonik berpengaruh nyata (P < 0,05) dengan nilai tertinggi pada skala warna N0 = 4,67 (putih), rasa tertinggi pada N2 = 3,19 (agak manis), aroma tertinggi pada N3 = 2,38 (agak beraroma nira aren), dan tekstur dengan nilai tertinggi N0 = 4,32 (lembut). Uji hedonik berpengaruh nyata (P<0,05) dengan nilai rata-rata tertinggi pada N0 = 4,41 (suka). Uji daya leleh tertinggi pada N3 = 24 menit dan overrun tertinggi pada N3 = 63,03. Kesimpulan penambahan air nira aren pada es krim dengan konsentrasi yang berbeda meningkatkan waktu pelelehan es krim, overrum es krim, dan memberikan pengaruh nyata terhadap uji mutu hedonik dan uji hedonik.
PENGEMBANGAN OLAHAN HASIL TERNAK MELALUI DIVERSIFIKASI PRODUK OLAHAN DAGING UNGGAS DI DESA ULIDANG KECAMATAN TAMMERRODO Ningtiyas, Weny Dwi; Irfan, Muhammad; Mukhlisah, Andi Nurul; Syah, Setiawan Putra; Rab, Samsu Alam
Jurnal Abdi Insani Vol 12 No 4 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i4.2111

Abstract

Diversifikasi  produk peternakan merupakan upaya yang bertujuan untuk mendorong masyarakat agar menciptakan variasi dalam konsumsi makanan, sehingga tidak hanya terpusat pada satu jenis pangan tertentu. Pengembangan diversifikasi pangan dilakukan guna memenuhi kebutuhan ketersediaan pangan sekaligus memberikan nilai tambah pada pengembangan usaha pengolahan pangan. Di Desa Ulidang, sebagian besar ibu rumah tangga, umumnya memiliki pengetahuan dan keterampilan yang terbatas dalam pengolahan produk peternakan. Kegiatan pengabdian ini bertujuan untuk menerapkan teknologi pengolahan dan teknologi tepat guna untuk menghasilkan produk pangan yang sehat dan bergizi serta bernilai jual tinggi seperti olahan bakso dan nugget. Kegiatan pengabdian melibatkan 20 ibu rumah tangga di Desa Ulidang. Kegiatan pengabdian dimulai dengan survei potensi daerah, penentuan target mitra, penyuluhan pengolahan produk peternakan, pelatihan pembuatan bakso dan nugget dengan melakukan demonstrasi dan kegiatan praktek oleh peserta , pembimbingan dan pendampingan, serta evaluasi kegaiatan. Kegiatan pengabdian masyarakat di Desa Ulidang meliputi penyuluhan, pelatihan, pendampingan, serta diskusi dan evaluasi. Materi mencakup teknologi pengolahan, gizi, desain kemasan, hingga strategi pemasaran. Peserta dilatih secara langsung dan didampingi untuk memahami proses produksi secara menyeluruh. Program berhasil meningkatkan pemahaman peserta, dengan dukungan pemerintah desa yang turut memfasilitasi kegiatan. Hasilnya menunjukkan antusiasme tinggi dari peserta.  Pelaksaanan kegiatan pengabdian yang dilakukan di desa Ulidan berlangsung dengan baik dimana ibu-ibu pesarta serius mengikuti pelatihan dan memiliki pengetahuan serta mampu mempraktekkan pembuatan bakso dan nugget.
The Effectiveness of Kombucha as a Starter in the Production of Fermented Milk Beverages Ningtiyas, Weny Dwi; Irfan, Muhammad; Mukhlisah, Andi Nurul; Syah, Setiawan Putra; Rab, Samsu Alam; Mutmainna, Andi
Jurnal Agripet Vol 25, No 1 (2025): Volume 25, No. 1, April 2025
Publisher : Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v25i1.41474

Abstract

A symbiotic culture of kombucha (SCOBY) has the potential to act as a probiotic source of lactic acid bacteria, which can be combined with fermented beverage starters using fresh or reconstituted milk as a medium. This study aims to evaluate the effectiveness of kombucha in producing fermented milk products with microbiological characteristics. The experimental design used was a completely randomized factorial design with two treatment levels: skim milk concentration and kombucha concentration. The parameters observed included total lactic acid bacteria, pH, and total lactic acid. Data were analyzed by ANOVA using IBM SPSS Statistics program 29, and if significant effects were found, Duncan's post-hoc test was conducted. The results showed that using kombucha as a starter had a very significant effect (P0.01) on all three variables observed. The amount of lactic acid bacteria (LAB) in the fermented milk met the SNI standard, with a concentration of 7 log CFU/ml. It can be concluded that kombucha can be used as a starter in fermented milk production. Although the percentage of lactic acid levels and pH values are not yet listed in the Indonesian National Standard, both pH value and lactic acid levels showed a very significant effect. A higher percentage of kombucha starter led to higher lactic acid content, which is a result of bacterial metabolism. Additionally, a higher percentage of kombucha starter resulted in a lower pH value in the kombucha-fermented milk.
Training on making sausages from durian seed flour as a business opportunity in Pulliwa Village, Sulawesi Barat Province [Pelatihan pembuatan sosis dari tepung biji durian sebagai potensi usaha di Desa Pulliwa, Provinsi Sulawesi Barat] Mukhlisah, Andi Nurul; Syah, Setiawan Putra; Ningtiyas, Weny Dwi; Irfan, Muhammad; Rahmawati, Rahmawati
Buletin Pengabdian Bulletin of Community Services Vol 5, No 3 (2025): Bull. Community. Serv.
Publisher : The Institute for Research and Community Services (LPPM) Universitas Syiah Kuala (USK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpen.v5i3.47661

Abstract

Sausage is a processed product made from chicken or beef obtained from a mixture of finely ground meat and flour with added seasonings and food additives that are stuffed into casings. The filling ingredient commonly used in sausage production is tapioca flour. One alternative to tapioca flour is durian seed flour. Durian seed flour can be used as a filling ingredient in processed chicken products because it contains 88.68% starch. The addition of durian seed flour is one alternative that can be used to increase sausage variety and improve sausage quality. The method used to solve the problem was an institutional approach, namely a process of continuous guidance and assistance throughout the activity. There were 20 participants involved in this activity, consisting of women from the Paraita Women Farmers Group (KWT). The assistance was focused on guiding and assisting the KWT women in applying the technology of processing livestock products in the form of sausages. The community service activity was carried out by conducting counseling, followed by training and mentoring for the women of KWT in Pulliwa Village, Bulo District, Polewali Mandar Regency. This activity provided information to KWT that sausage can be made not only with tapioca flour, but also with cheaper durian seed flour, thus opening up business opportunities to increase members' income. The community service activity through counseling, training, and mentoring for the women of the Paraita Women Farmers Group (KWT) in Pulliwa Village, Bulo District, Polewali Mandar Regency successfully increased the knowledge and skills of the participants in processing livestock products into sausage products with the innovation of adding durian seed flour as a filler.
Effects of Durian Seed (Durio zibethinus) Extract on Intestinal Morphometry and Performance of Heat-Stressed Broiler Chickens Suriansyah, Suriansyah; Hikmawaty, Hikmawaty; Septaningsih, Andi Citra; Sukoco, Hendro; Irmayanti, Irmayanti; Ris, Adryani; Mukhlisah, Andi Nurul; Marsudi, Marsudi; Ramdaniah, Putri
Jurnal Ilmu Ternak Universitas Padjadjaran Vol 25, No 3 (2025)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v25i3.67423

Abstract

This trial was therefore undertaken to investigate the effect of durian (dario zibethinus) seed extract supplementation on the growth performance, carcass yield and internal organ development in broilers under heat temperature. 5 treatment groups, including control group (P0) with no extract addition and 4 treatments (P1- P4), where the levels of durian seed extracts used were added into-drinking water at dose concentrations of Nil, 1.0 mL/L, 1.5 mL/L, 2.0 mL/L and 2.5ml/L respectively. Weight gain, feed conversion efficiency, weights of slaughter body parts (and as their relative proportion: liver, heart, proventriculus and gizzard) and internal organs (total intestines) were evaluated. The durian seed meal extract also significantly enhanced (P < 0.05) the body and carcass weights and growth of digestive and metabolic organs. Values were higher in P4 indicating a dose relation. The beneficial health effects are attributed to the bio-active compounds (polyphenols, flavonoinds and phenolic acid) as natural anti oxidants and phyto-biotics which avoid the oxidative stress and stimulate to absorb the nutrient. It is thus justified to conclude that durian seed extract at 2.5 ml/L could be applied as natural growth promoter combined with antioxidative activity in broiler raised under the tropical heat stress source.
Chemical Quality of Chicken Sausage with The Addition of Bovine Bone Gelatin As a Binding Agent Andi Nurul Mukhlisah; Setiawan Putra Syah; Weny Dwi Ningtiyas; Muhammad Irfan; Resa Vietna
Jurnal Penelitian Pendidikan IPA Vol 10 No 12 (2024): December
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i12.9988

Abstract

Sausage is a form of processed meat with the addition of seasonings, binders and other ingredients that are inserted into the sleeve. One of the binders that can be used in making sausages is gelatin, because it has high nutrition, gelling and stabilising emulsions. The purpose of this study was to determine the chemical quality of chicken sausages made with the addition of gelatin from beef bones. In addition, it can be information for the meat processing industry as a chelifier for processed meat. This research method used thigh bone (os femuris) for gelatin production. The experimental design used was a completely randomised design with a unidirectional pattern consisting of 5 treatments without the addition of 0% gelatine, 3% gelatine, 6% gelatine, 9% gelatine and 12% gelatine and 4 replicates with a total of 20 samples. The variables observed were chemical quality such as protein content, carbohydrate content, moisture content, ash content and fat content. The results showed that the protein content of sausages ranged from 14.13%-20.75%; carbohydrate content of sausages ranged from 4.75%-9.07%, fat content ranged from 0.50%-1.10%. Ash content ranged from 1.33% - 1.72%. And moisture content ranged from 68.23% - 76.02%. The best results were found in treatment P4 (12% cow bone gelatin). The use of gelatin up to 12% can be used as a binder in making chicken sausage.
Training on making sausages from durian seed flour as a business opportunity in Pulliwa Village, Sulawesi Barat Province [Pelatihan pembuatan sosis dari tepung biji durian sebagai potensi usaha di Desa Pulliwa, Provinsi Sulawesi Barat] Andi Nurul Mukhlisah; Setiawan Putra Syah; Weny Dwi Ningtiyas; Muhammad Irfan; Rahmawati
Buletin Pengabdian Bulletin of Community Services Vol. 5 No. 3 (2025): Bull. Community. Serv.
Publisher : LPPM Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpen.v5i3.609

Abstract

The filling ingredient commonly used in sausage production is tapioca flour. One alternative to tapioca flour is durian seed flour. Durian seed flour can be used as a filling ingredient in processed chicken products because it contains 88.68% starch. The addition of durian seed flour is one alternative that can be used to increase sausage variety and improve sausage quality. The method used to solve the problem was an institutional approach, namely a process of continuous guidance and assistance throughout the activity. There were 20 participants involved in this activity, consisting of women from the Paraita Women Farmers Group (KWT). The assistance was focused on guiding and assisting the KWT women in applying the technology of processing livestock products in the form of sausages. The community service activity was carried out by conducting counseling, followed by training and mentoring for the women of KWT in Pulliwa Village, Bulo District, Polewali Mandar Regency. This activity provided information to KWT that sausage can be made not only with tapioca flour, but also with cheaper durian seed flour, thus opening up business opportunities to increase members' income. The community service activity through counseling, training, and mentoring for the women of the Paraita Women Farmers Group (KWT) in Pulliwa Village, Bulo District, Polewali Mandar Regency successfully increased the knowledge and skills of the participants in processing livestock products into sausage products with the innovation of adding durian seed flour as a filler.
Pembuatan Sabun Berbahan Dasar Susu Kambing Sebagai Potensi Usaha di Desa Lekopadis Taufik Dunialam Khaliq; Nur Saidah Said; Deka Uli Fahrodi; Andi Nurul Mukhlisah; Masdi
Beru'-beru': Jurnal Pengabdian kepada Masyarakat Vol. 1 No. 2 (2022): Juli-Oktober 2022
Publisher : Lembaga Penelitian Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/jipm.v1i2.1986

Abstract

Produk olahan susu kambing saat ini yang banyak digemari oleh masyarakat adalah sabun berbahan dasar susu kambing. Pengabdian masyarakat ini bertujuan memberikan tambahan pengetahuan mengenai teknologi pengolahan hasil ternak khususnya susu kambing menjadi bahan pembuatan sabun yang memiliki nilai jual tinggi. Kegiatan pengabdian berlangsung di kelompok wanita tani Tunas Kelapa di Desa Lekopadis Kecamatan Tinambung Kabupaten Polewali Mandar pada bulan September 2022. Tahap kegiatan terdiri dari persiapan yaitu dengan pengamatan terhadap kondisi awal dari anggota kelompok, tahap penyuluhan dan pelatihan serta diakhiri dengan tahap monitoring dan evaluasi. Hasil kegiatan pengabdian yaitu peningkatan pengetahuan anggota kelompok mengenai potensi susu kambing sebagai bahan sabun, tahapan dalam membuat sabun susu kambing serta keuntungan dalam membuat dan menjual sabun susu kambing dengan presentase masing-masing sebesar 87%, 84% dan 90%. Sebagai kesimpulan kegiatan pengabdian masyarakat pada Kelompok Wanita Tani Tunas Kelapa di Desa Lekopadis Kecamatan Tinambung Kabupaten Polewali Mandar mampu meningkatkan pengetahuan serta kemampuan dalam membuat sabun susu kambing.
Penyusutan Kualitas Telur akibat Peningkatan Ukuran Rongga Udara, dan pH Telur Ayam Ras Weny Dwi Ningtiyas; Andi Nurul Mukhlisah; Muhammad Irfan; Samsu Alam Rab; Andi Mutmainna
AL-MIKRAJ Jurnal Studi Islam dan Humaniora (E-ISSN 2745-4584) Vol. 3 No. 2 (2023): AL-Mikraj Jurnal Studi Islam dan Humaniora
Publisher : Pascasarjana Institut Agama Islam Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/almikraj.v3i2.3807

Abstract

Eggs are a source of animal protein because they have complete nutrition, but easily damaged and contaminated if not handled properly. The distribution of Layer chicken eggs in traditional markets does not pay attention with good packaging process, besides the time duration could last for a long time, the sellers also do not pay attention to the cleanliness of the sales place which can cause a decrease in the quality of eggs. Therefore, when consuming eggs, buyers should pay attention to their quality. This research aimed to aalyze the factors that cause of decline in egg quality. This research used 45 Layer chicken eggs obtained from the traditional market in Majene city, West Sulawesi Province. The data obtained was analyzed using descriptive analysis by looking at the average value and standard deviation. Researched shows that the quality of Layer chicken eggs in traditional market of Majene city has decreased but still in good category and safe for consumption.
Co-Authors Abid Ramadhan Adryani Ris Agustina Ayyub Ayyub Deka Uli Fahrodi Dwi Ningtyas, Weny Epi Taufik Farida Nur Yuliati Fatma Maruddin Hassani Hassani Hikmawaty, Hikmawaty Irma Isnafia Arief Irmayanti Marsudi Marsudi Masdi muhammad irfan Muhammad Irfan Muhammad Irfan Muhammad Irfan Mutmainna, Andi Ningtias, Weny Dwi Ningtyas, Weny Dwi Nur Saidah Said Rahmawati Rahmawati, Rahmawati Ramdaniah, Putri Resa Vietna Samsu Alam Rab Septaningsih, Andi Citra Setiawan Putra Syah Setiawan Putra Syah Siti Nuraliah, Siti Sri Gustina Sukoco, Hendro Suriansyah, Suriansyah Syachroni Syah, Setiawan Putra Taufik Dunialam Khaliq Weny Dwi Ningtiyas Yuni Suryanti