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All Journal Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Peronema Forestry Science Journal Jurnal Peternakan Integratif JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Agricultural Research Journal of Saintech Transfer International Journal Of Science, Technology & Management (IJSTM) Jurnal Pengabdian Masyarakat Tjut Nyak Dhien Jurnal Peternakan Integratif Journal of Environmental and Development Studies Andalasian Livestock
Nurzainah Ginting
Department Of Agricultural Technology, Faculty Of Agriculture, Universitas Sumatera Utara
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Transportation Veterinary Other

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Nutritional Quality and Total Bacterial Colonies in Goat Milk Yoghurt-Based Ice Cream with the Addition of Salak Pondoh Puree (Salacca Edulis Reinw Batubara, Wan Ramadhani; Nurzainah Ginting; Achmad Sadeli
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20911

Abstract

Ice cream is one of products that is widely favored by various groups of people. This study aims to determine and evaluate organoleptic and nutritional properties and determine the total number of bacterial colonies in goat milk yogurt-based ice cream with different concentrations with the addition of salak pondoh puree using a Completely Randomized Design (CRD) with 4 levels of treatment with 5 replications, namely (P): (0 mL; 150 mL; 300 mL; 450 mL). The parameters analyzed included fat content, protein content, total bacterial colonies, organoleptic color, aroma, texture, and taste. The results showed that the addition of salak pondoh puree to goat milk yoghurt-based ice cream can increase organoleptic values in the form of color, aroma, texture, and also color so that it is preferred by panelists. The addition of salak pondoh puree provides fat content, protein content, and total bacterial colonies in goat milk yogurt. In conclusion the addition of salak pondoh puree to goat milk yoghurt-based ice cream is accordance with the standards so that it is suitable for consumption.
The Effect of Marinating Jungga Citrus (Citrus jambhiri lush) on Physical and Organoleptic Quality of Goat Meat Napitupulu, Ardiansyah; Nurzainah Ginting; Peni Patriani
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20861

Abstract

Goat meat is very popular in Indonesia. Goat meat is very popular in Indonesia. One method of preserving goat meat is by treating it with acid, a process known as rarit. This study aims to determine the effect of using Jungga citrus on the physical and organoleptic quality of goat meat rarity. The experimental design used in this study was a Completely Randomized Design (CRD) with 4 treatments and 5 replications, resulting in a total of 20 experimental units: P0=0%, P1=6%, P2=12%, P3=18%. The parameters were physical quality tests, including pH and yield of goat meat, and organoleptic tests for color, aroma, taste, and texture. The results of this study indicate that marinating goat meat with Jungga citrus solution produces significantly better organoleptic results, including texture, aroma, taste, and pH. However, there were no significant differences in color and yield between treatments. The best treatment with good results was found at a dose of 18 ml of Jungga citrus (P3) with the addition of 82 ml of mineral water. This indicates that the use of Jungga citrus in marinating goat meat effectively improves organoleptic quality such as texture, aroma, and taste. However, it does not affect the color of the meat or yield, thus maintaining the color of the meat. In conclusions Jungga citrus are good for preserving goat meat into rarit.
Nutritional Quality and Total Bacterial Colonies in Goat Milk Yoghurt-Based Ice Cream with the Addition of Salak Pondoh Puree (Salacca Edulis Reinw Batubara, Wan Ramadhani; Nurzainah Ginting; Achmad Sadeli
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20911

Abstract

Ice cream is one of products that is widely favored by various groups of people. This study aims to determine and evaluate organoleptic and nutritional properties and determine the total number of bacterial colonies in goat milk yogurt-based ice cream with different concentrations with the addition of salak pondoh puree using a Completely Randomized Design (CRD) with 4 levels of treatment with 5 replications, namely (P): (0 mL; 150 mL; 300 mL; 450 mL). The parameters analyzed included fat content, protein content, total bacterial colonies, organoleptic color, aroma, texture, and taste. The results showed that the addition of salak pondoh puree to goat milk yoghurt-based ice cream can increase organoleptic values in the form of color, aroma, texture, and also color so that it is preferred by panelists. The addition of salak pondoh puree provides fat content, protein content, and total bacterial colonies in goat milk yogurt. In conclusion the addition of salak pondoh puree to goat milk yoghurt-based ice cream is accordance with the standards so that it is suitable for consumption.
The Development of a prebiotic probiotic ice cream in Usaha Bersama Tani Ternak joint business group, Tadukan Raga Village, STM Hilir Regency, Deli Serdang County ginting, nurzainah; Ginting, Armansyah; R. Edhy , Mirwandhono; Masythah, Zuhrina
Journal of Saintech Transfer Vol. 8 No. 2 (2025): Publication in Press
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v8i2.18209

Abstract

The focus of the service was teaching at the Usaha Bersama Tani Ternak Joint Business Group, Tadukan Raga Village, STM Hilir District, Deli Serdang Regency. In this group, many dairy goat farmers produce milk. Product innovation from goat milk is needed because, if we rely solely on the basic product — milk — there are limitations for consumers who buy it. In 2023, in the Joint Business group, training was conducted to make ice cream from goat's milk. The innovation of processing milk into ice cream will expand the product's marketing range and increase its shelf life. In 2024, assistance was provided to this group to develop ice cream with prebiotic and probiotic innovations. This is a regular one-year service, carried out in July 2024, and assistance will continue until December 2024. It is hoped that after the service, processing goat's milk into ice cream will be carried out intensively. Given that the air in North Sumatra is getting hotter, ice cream products will be in high demand. In addition, this community service activity also improves the Main Performance Indicators (IKU) of Higher Education, namely IKU 2, 3, and 5.  Mandatory outputs of this community service activity program include: 1) Scientific publications in abdimas journals/service journals with ISSN / National Journal Proceedings, 2) videos, and 3) disseminated through electronic/print media. Additional outputs include the production of probiotic prebiootic ice cream and participation in a national seminar, as well as the development of probiotic prebiotic ice cream products in Deli Serdang Regency.
Co-Authors . Mustamu A Manik A.H.Daulay Achmad Sadeli Ade Trisna Ade Trisna Aijuan Zheng Alwiyah Alwiyah Andriani Manik Antonius Anwar Anwar Ardina Kharisma Ardina Kharisma Ari Andani Nasution Ari Andani Nasution Armansyah GINTING Armyn Hakim Daulay Armyn Hakim Daulay Asmuddin Natsir Aulia, Dwira Nirfalini Azzahirah, Nusaibah Bagus Hardiansyah Bahria Nasution Bahria Nasution Bambang Trisakti Batubara, Wan Ramadhani BUDI UTOMO Buntora Situmorang Corry Emelia Sitanggang Denny Andriano Lumbangaol Depari, Brian Pratama Destanul Aulia, Destanul Dora Villa Manik Dora Villa Manik Dzakwan Naufal E Mirwandhono E. Mirwandhono E. Novilda Edhy Mirwandhono Edhy Mirwandhono Elman Halawa Emmy Kejora Ervina Siregar Farida Isroani Fazawao Zega Fikri Ahadian Fitri, Yelly Fuad Hasan Gilbert Mangara Tua Siahaan Ginting, Junita Setiana Ginting, Nurlisa Guohua Liu Hakim, Muhammad Umar Hakim Hamdan Hamdan . Hamdan Wahyuni Hanafi, Nevy Diana Handanar Fattah Haris, Aslizah Mohd. Hasnudi Hasnudi Hasnudi Hasnudi Hasnudi hasnudi Hasnudi . Hasnudi, Hasnudi Henrico Fermi Ginting Henuk, Yusuf Leonard Hidayat, M. Zhorif Hilda leona harahap Huiyi Cai Hutapea, Isron Nauli I Sembiring Ibrahim N Syaheera Ikhlas, Zaitul Indria Ningsih Indria Ningsih Irvan Irwan Sembiring Iskandar Sembiring Iskandar Sembiring Iskandar Sembiring J. M. C. Purba Jiang Chen Jiao Liu Jonathan A Lase Juliza Hidayati Karo karo, Tomy Fihgter Kiki Pargita L.Siregar Lin, Y. Y. M Adanan Purba M I Aja M.Adanan Purba Ma'ruf Tafsin Ma'ruf Tafsin Malrizky Fachmy Mara Nagan Dalimunthe Mardiati Zain Masythah, Zuhrina Ma`ruf Tafsin Ma’ruf Tafsin Meilisa Delfiyana Meutia Nauly Mhd. Lailan Wahyudi Nasution Mirwandhono, Edhi Mirwandhono, R. Edhy Mohd-Aris, Aslizah Muhammad Amrin Siregar Muhammad Amrin Siregar Muhammad Bayu N D Hanafi N D Hanavy Naibaho, Geofani Napitupulu, Ardiansyah Nina Mardiana (F01108057) Nisrina Hayati Peni Patriani Peni Patriani Prayitno, Lilik Purba, Dea Ade Yoan Purba, Mhd Adanan R Edhy Mirwandhono R. Edhi Mirwandhono R. Edhy , Mirwandhono Rahim, Norizan Baba Rahmat Hidayat Raja Porkot Siregar Ridho Andhika Rindu Awalia Tarigan Rindu Awalia Tarigan Roni Pazla Rosnikah Manullang Rudini Arif S Sianturi S Umar Samuel Pito Rando Sandry Lanovela Pasaribu Saudarman Sitanggang Sayed Umar Sayed Umar Shoaib Ahmed Pirzado Sidabutar, Rivaldi Sigit Sepriadi Silalahi, Melda Ramayana Simanullang, Basta Simson Sianturi Siregar, Alzahra wulandari Sofyan, Rudy Sondang Siagian Sucitra, Laras Sukma Syaheera N Ibrahim T. H. Wahyuni Tesfay Hagos Haile Theresia Sindika Simorangkir Tri Hesti Wahyuni Tri Hesti Wahyuni Tri Hesti Wahyuni Tri Hesti Wahyuni Tri Hesti Wahyuni Tri Hesty Wahyuni Tulus Umar Purba Urip Rosani Usman Budi Usman Budi Uswatun Hasanah Utami, Bella Veliana Wiwiet Gesty Utami Yanti, Gusri Yunilas Yunilas Yunilas Yunilas Yunilas Yunilas . Yunilas Yunilas Zulfikar Siregar Zulfikar Siregar2 Zulkifli Nasution