Article Per Year (5 Year)
p-Index From 2021 - 2026
2.826
P-Index
This Author published in this journals
All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Sains Peternakan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ternak Tropika JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) UNEJ e-Proceeding Indonesian Journal of Chemistry Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY Conference on Innovation and Application of Science and Technology (CIASTECH) JAST : Jurnal Aplikasi Sains dan Teknologi BUANA SAINS Jurnal Ilmiah Fillia Cendekia Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Nutrisi Ternak Tropis (JNT) REKASATWA : Jurnal Ilmiah Peternakan Jurnal Pengabdian Kepada Masyarakat J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Jurnal Pengabdian Kepada Masyarakat Jurnal Agripet Animal Production Journal of Education Technology and Inovation
Aju Tjatur Nugroho Krisnaningsih
Universitas PGRI Kanjuruhan Malang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Physics Social Sciences Veterinary Other

Published : 62 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 62 Documents
Search

 3   4   5   6   7 
Internal Quality of Mojosari Duck Eggs by Soaking in Bandotan Plant Solution (Ageratum Conyzoides L) as a Natural Preservative Krisnaningsih, Aju Tjatur Nugroho; Setiawan, Dwi Agus; Leondro, Henny
Jurnal Agripet Vol 25, No 2 (2025): Volume 25, No. 2 October 2025
Publisher : Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v25i2.44413

Abstract

The purpose of this study was to determine the effect of soaking in a solution of Bandotan plants (Ageratum conyzoides L) on the quality of Mojosari duck eggs. This research method was a laboratory experiment with a Completely Randomized Design (CRD) consisting of five treatments and three replications. The concentration of egg soaking in a solution of Bandotan plants was 0% (T0), 10% (T1), 20% (T2), 30% (T3), and 40% (T4). The research data were analysed using Analysis of Variance (ANOVA), if there were differences between treatments, then continued with Duncan's Multiple Range Test. The results showed that soaking in a solution of Bandotan plants gave a significant difference (P0.05) to the shrinkage of egg weight, egg cavity height, egg yolk index, egg white index, haugh unit (HU). The value of egg weight shrinkage from the smallest to the largest as follows 6.87% (T2) and 12.14% (T0). Egg cavity height: 4.41 (T2) and 10.31 (T0). Egg yolk index: 0.12 (T0) and 0.46 (T2). Egg white index: 0.043 (T0) and 0.101 (T2). Haugh unit (HU): 52.20 (T0) and 80.37 (T2). Based on the results of this study, it can be concluded that soaking Mojosari duck eggs in a 20% solution of Bandotan (A. conyzoides L) for 12 hours was the most effective concentration for maintaining internal egg quality during 21 days of storage at room temperature.
Pelatihan Pembuatan Bakso Kelinci kepada Ibu-ibu Peternakan di Kecamatan Wonosari Kabupaten Malang Hadiani, Dimas Pratidina Puriastuti; Leondro, Henny; Zakaria, Fahmi Arif; Krisnaningsih, Aju Tjatur Nugroho; Fachturohman, Muchammad; Khoiriyah, Nur
J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Vol. 9 No. 2 (2025): Oktober 2025
Publisher : IKIP PGRI Bojonegoro

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

Abstract

Rabbit meat has a good nutritional content for the body. Rabbit meat can be processed into various food products such as rabbit satay, rabbit meatballs, rabbit nuggets, etc. The use of rabbit meat as the main ingredient for making Rabbit Meatballs is one of the innovations in processing processed livestock products. Processing rabbit meat into rabbit meatballs will add to the selling value of rabbit meat. This service aims to provide training in making rabbit meatballs to farmers as a forum to increase entrepreneurial spirit. The method used was to provide material to farmers and discussions, then continued with the practice of training in making meatballs using rabbit meat. The results of this service were responded to very well and enthusiastically by farmers. Based on this service activity, it can be concluded that the farmers accept well the knowledge given, and are able to practice the theory given to make meatballs to.     Daging kelinci memiliki kandungan nutrisi yang baik untuk tubuh. Daging kelinci bisa diolah menjadi aneka produk makanan seperti sate kelinci, bakso kelinci, nugget kelinci, dll. Pemanfaatan daging kelinci sebagai bahan utama pembuatan Bakso Kelinci merupakan salah satu inovasi pengolahan produk olahan hasil ternak. Pengolahan daging kelinci menjadi bakso kelinci akan menambah nilai jual daging kelinci. Pengabdian ini bertujuan untuk memberikan pelatihan pembuatan bakso kelinci kepada ibu – ibu peternak sebagai wadah untuk meningkatkan semangat berwirausaha. Metode yang digunakan adalah pemberian materi kepada ibu – ibu peternak dan diskusi, kemudian dilanjutkan praktik pelatihan pembuatan bakso menggunakan daging kelinci. Hasil pengabdian ini direspon sangat baik dan antusias oleh ibu – ibu peternak. Berdasarkan kegiatan pengabdian ini dapat disimpulkan bahwa ibu – ibu peternak menerima dengan baik ilmu yang diberikan, dan mampu mempraktikan teori yang diberikan untuk membuat bakso kelinci.
Co-Authors Abi, Veronika Krisnawati Abrori, Yuridlo Jaka Aditya Umbu Kulli Walangara Alfindo Agung Setiawan Aswin Kurniawan Brihandhono Brihandhono Brihandhono, Ari Dewi Khosiya Robba Didakus Santitores Didik Wahyudi Dimas Pratidina Puriastuti Dimas Pratidina Puriatuti Hadiani Dimas Zulfikar Hanif Djalal Rosyidi Doroteus Popot Simi Dwi Agus Setiawan Dwi Gusmalawati Dyah Lestari Yulianti Dyah Lestari Yulianti Dyah Lestari Yulianti Dyah Lestari Yulianti Dyah Setyawati Dyah Tuwi Ramsiati Egidius Ulus Ethelburg Rafael Warin Hera Fabiana Lija Fachturohman, Muchammad Fahmi Arif Zakaria Falensio Yano Karo Ferdianus Nono Hadiani, Dimas Pratidina Puriastuti Hillarius Betu Ikhwan, Amin Nur Imam Thohari Jenitha Verawati Fallo Juventus Peso Karisman, Prelis Kornelis Tamo Ama Kris Nur Utomo Kupertus M Radang Kusumawati, Enike Dwi Laurensius Geofri Killa Leondro, Henny Lesmin Yigibalom Lilik Eka Radiati M. Nur Ihsan Magdalena Meo Maria Korsini Bagus Maria Meryana Fila Maris Kurniawati Melody Yoman Meo, Magdalena Mochammad Chanafi Moh Yunus Bahtiar Nur Khoiriyah Oke Anandika Lestari Peni Wahyu Prihandini Permata Ika Hidayati Philipus Pati Pelang Sekosi Pranata, Yudi Wiliyam Prihandini, Peni Wahyu Puguh Surjowardojo Puguh Surjowardojo purwadi purwadi Revi Selvian Revi Selviana Santitores, Didakus Selvinus Lawu Woli Selvinus Lawu Woli Sembiring, Rinawati Syam Rahadi Tri Ida Wahyu Kustyorini Wahyuni Indah Wulansari Walangara, Aditya Umbu Kulli Waluyo Edi Susanto Waluyo Edi Susanto Waluyo Edi Susanto Waluyo Edi Susanto Susanto Wempilianus Bai Ria Widya Hanum Sari Pertiwi, Widya Hanum Wiji Setiyaningsih Yohanis PIndu Amah Yopianus Anamila Yuli Arif Tribudi Yulianti, D. L. Yulianti, Diyah Lestari