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All Journal Agrointek Journal of Innovation and Applied Technology Jurnal Pengabdian Papua
Herawati Herawati
Fakultas Kedokteran Hewan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Languange, Linguistic, Communication & Media Medicine & Pharmacology Other

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EVALUASI DAN STRATEGI PERBAIKAN PRODUKSI BERKELANJUTAN USAHA PENYEMBELIHAN AYAM SKALA KECIL Luki Hidayati; Sucipto Sucipto; Retno Astuti; Herawati Herawati
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.6954

Abstract

Recently, industry and consumers demand that sustainable production were necessary, one of them is chicken slaughtering. The methods to evaluating the sustainable production for small-scale chicken slaughtering has not been well established. The purpose of this study is index performance evaluation and improvement strategies formulation of sustainable production in small- scale chicken slaughtering. Key Performace Indicators (KPI) were used as the measuring instruments. Composite Index (CI) was used to compute the KPIs into Sustainable Production Performance Index (SPPI). The SPPI was compute on 16 KPIs. The CI stages is actual value of KPI measurement, normalization the KPI, weighting the KPI using Fuzzy-Analytical Hierarchy Process (F-AHP), and linear aggregation. The results showed that the Overall SPPI values at two small-scale chicken slaughtering obtained is 51.30 % and 63.99 %. Both of the Overall SPPI is classified as 'fair' by the rating standard. Generally, the improvement strategies are reduce the manufacturing costs by managing the labor costs effiently and reducing overhead costs. Increase the productivity by managing the production capacity and yield. Waste minimization by recycling the solid waste such as feathers. Improve the halal production practices by following the halal slaughtering aspects, forming internal halal management teams, and participating in halal training. The improvement strategies is expected to increase the sustainable production performance indexes in small-scale chicken slaughtering.Keywords: Composite Index; Chicken Slaughtering; Improvement Strategeies; Key Performance Indicators (KPI)
Pengembangan Kemampuan Komunikasi Bahasa Inggris Masyarakat Manggarai Barat Melalui Aplikasi Berbasis Android Esti Junining; Herawati Herawati; Ani Setianingrum Setianingrum; Nofan Rickyawan; Nuria Setiarini
Journal of Innovation and Applied Technology Vol 6, No 2 (2020)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2020.006.02.12

Abstract

Masyarakat terbentuk karena beberapa kesamaan factor, antara lain hubungan antar anggota-anggotanya dan pergaulan hidup. Dalam hidup manusia juga dituntut untuk terus belajar dan berkembang. Pembelajaran sangat berkaitan dengan pendidikan baik formal maupun non formal. Pendidikan adalah proses pembelajaran secara aktif mengembangkan potensi pembelajar untuk memiliki kekuatan spiritual keagamaan, pengendalian diri, kepribadian, kecerdasan, akhlak mulia, serta ketrampilan yang diperlukan oleh masyarakat, bangsa dan negara. Penelitian ini membahas tentang peningkatan sumber daya manusia di Labuan Bajo, Kabupaten Manggarai Barat khususnya dalam bidang penguasaan Bahasa asing. Data penelitian dianalisis menggunakan teori model ADDIE dan metode demonstrasi.
Peningkatan Kualitas Daging Lokal di Manggarai Barat NTT melalui Penerapan Good Farming Practice dan Pemotongan Halal Berbasis Kesrawan Herawati Herawati; Esti Junining; Ani Setianingrum; Wahyu Pratama Alamsyah; Galuh Adelia Setiawanda; Nofan Rickyawan
Journal of Innovation and Applied Technology Vol 6, No 2 (2020)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2020.006.02.13

Abstract

Peningkatan sektor pariwisata di Kabupaten Manggarai Barat berimbas kepada peningkatan permintaan konsumen terhadap daging ternak potong yang berkualitas. Potensi peternakan sapi potong yang cukup besar menjadi salah satu keunggulan yang harus disertai dengan peningkatan kualitas pemeliharaan ternak serta penyediaan daging yang ASUH (aman, sehat, utuh dan halal). Kegiatan Pengabdian Kepada Masyarakat Doktor Mengabdi  tahun 2020 bertujuan untuk mendukung provinsi NTT sebagai gudang ternak dengan sapi yang dihasilkan berkualitas dan peningkatan kualitas daging lokal sehingga  meningkatkan pendapatan masyarakat petani peternak. Kegiatan berupa seminar dengan tema ke-1 berjudul Penerapan “Good Farming Prcatice” dan Kesejahteraan Hewan pada Peternak Rakyat  dan tema ke-2 berjudul Penerapan Pemotongan Halal dan Penerapan Kesejahteraan Hewan pada Pemotongan Hewan bagi Petugas Pemotongan Hewan. Total peserta yang mengikuti adalah 45 orang dari masyarakat pelaku industri peternakan. Masyarakat pelaku industri peternakan di kabupaten Manggarai Barat Nusa Tenggara Timur secara umum belum terlalu mengetahui tentang Good Farming Practice dikarenakan masih banyak peternakan yang dijalankan secara tradisional dan hewan ternak digembalakan.  Akan tetapi pengetahuan terkait kesejahteraan hewan dan pemotongan halal sudah banyak diketahui dan diterapkan. Kegiatan ini terbukti sangat membantu masyarakat dan pemerintah dalam memberikan pengetahuan untuk membnatu dalam peningkatan kuailitas hewan ternak dan daging lokal.
Peningkatan Pengetahuan Pelaku Usaha Terhadap Kualitas Proses Produksi dan Penggunaan AI Untuk Pemasaran Produk Halal Amin Setyo Leksono; Herawati Herawati; Rodiyati Azrianingsih
JURNAL PENGABDIAN PAPUA Vol 9 No 3 (2025)
Publisher : LPPM Uncen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/jpp.v9i3.4941

Abstract

A community service activity was carried out in Sukosari Village, Kasembon District, to improve the marketing of halal products. However, limited marketing processes have resulted in underdevelopment of food production by MSMEs. Therefore, this Community Service activity aims to improve the knowledge and skills of business actors in implementing Occupational Health and Safety, Clean Production, Marketing Strategies, and the benefits of antioxidants from Kasembon MSME food products. The methods used included location surveys, involving (Paguyuban Destinasi Usaha Kasembon) PADUKA, and continued with education and mentoring. This activity was attended by 10 participants consisting of business actors. Based on the results of the activity, it can be concluded that education/exposure increased the knowledge, motivation, and interest of participants in Kasembon MSMEs. With counseling and training, participants' knowledge and awareness increased. The results of this community service activity show that the knowledge and awareness of the community, especially business actors, regarding the importance of occupational safety, sanitation, marketing strategies and antioxidant content has increased through socialization activities, training, mentoring and monitoring and evaluation. MSMEs have realized the importance of improving marketing through various methods, including using AI (Artificial Intelligence).
Co-Authors Amin Setyo Leksono Ani Setianingrum Esti Junining Galuh Adelia Setiawanda Luki Hidayati Nofan Rickyawan Nofan Rickyawan Nuria Setiarini Retno Astuti Rodiyati Azrianingsih Sucipto, Sucipto Wahyu Pratama Alamsyah