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All Journal Buletin Peternakan Jurnal Ilmu Ternak Veteriner JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Ilmu Peternakan Terapan Abdimasku : Jurnal Pengabdian Masyarakat Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Layanan Masyarakat (Journal of Public Service) Jurnal Triton Jurnal Peradaban Masyarakat (JPM) International Journal of Technology, Food and Agriculture
Agus Hadi Prayitno
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Analisis Keputusan Konsumen Terhadap Pembelian Ayam Goreng (Studi Kasus Perusahan X di Kabupaten Jember) Hariadi Subagja; Estin Roso Pristiwaningsih; Joko Irsan Sanyoto; Agus Hadi Prayitno
Jurnal Ilmu Peternakan Terapan Vol 2 No 1 (2018): Jurnal Ilmu Peternakan Terapan
Publisher : Politeknik Negeri Jember

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Abstract

This research aimed to know consider of consumer to decide of buying fried chicken and to know the dominan factor what it influence of buying decision in x company. The research was conducted at the two outlets, they were Gajah Mada street Number 74 dan Roxy Square Hayam wuruk street, Jember. The research method used was survey wtih 75 respondents that took by purposive sampling. The data result were analyzed using multiple linear regression analysis, F-test, and t-test. The result of analysis showed Y= 3,040 - 0,103X1 + 0,473X2 + 0,060X3 + 0,133X4 + 1,170X5. That equation means every level of consumer buying decision by X1 (price) equal to -0,103, X2 (taste) equal to 0,473, X3 (promotion) equal to 0,060, X4 (life style) equal to 0,133, and X5 (desain interior) equal to 1,170. The result of F-test showed that all of variabels has significant. 
Pengaruh Pemberian Ampas Tahu Fermentasi Sebagai Pakan Konvensonal Terhadap Biaya Produksi Itik Pedaging Agus Hadi Prayitno; Budi Prasetyo; Anang Sutirtoadi; Ahmad Sa'Roni
Jurnal Ilmu Peternakan Terapan Vol 2 No 2 (2019): Jurnal Ilmu Peternakan Terapan
Publisher : Politeknik Negeri Jember

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Abstract

This study was conducted to determine the effect of fermented tofu waste (ATF) as conventional feed on the cost of broiler duck production. 200 day old ducks (DOD) were maintained. The experimental design used a completely randomized design (CRD) consisting of 4 feed treatments. Each treatment consisted of 5 replications. Each replication consisted of 10 DOD. The research treatments were: P0 (100% BR1), P1 (90% BR1 and 10% ATF), P2 (80% BR1 and 20% ATF), and P3 (70% BR1 and 30% ATF). The parameters were production costs, income, and income over feed costs. The results were analyzed using analysis of variance (ANOVA). Different results continued using the Least Significant Difference test (LSD 1% and 5%). Giving ATF to level 30% in feed had an effect (P <0.05) on feed costs and was highly significant (P <0.01) on income over feed costs, but does not affect income. Giving ATF in feed up to level 30% as conventional feed can reduce production costs in maintaining of ducks. 
Studi Lapang: Penegakan Diagnosis Infectious Bursal Disease (IBD) Pada Ayam Broiler Aan Awaludin; Yudhi Ratna Nugraheni; Theo Mahiseta Syahniar; Dyah Laksito Rukmi; Agus Hadi Prayitno; Nurkholis Nurkholis
Jurnal Ilmu Peternakan Terapan Vol 3 No 1 (2019): Jurnal Ilmu Peternakan Terapan
Publisher : Politeknik Negeri Jember

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Abstract

Infectious Bursal Disease (IBD), also called Gumboro, was disease which attacked cells in the bursa of fabricius, causing interference with the chicken's immune system or immunosuppressive. IBD was the one of viral disease that often attacks chickens in the field. The aim of this study was to determine the diagnosis of IBD by through at clinical symptoms and necropsy that can still be relevant on in the field. The diagnosis of IBD correctly, cheaply, easily and quickly in the field is very important to optimize the health care management and evaluation program. The method used was by observing clinical symptoms of broiler chickens in commercial farms suspected of contracting IBD and observing post-death organs (necropsy). The object of necropsy was 5 samples of broiler chickens from the farm. Data was analyzed descriptively. The results of this study was the broiler chickens that infected with IBD could be diagnosed through clinical symptoms and post-death organ changes, so that the diagnosis for IBD cases in the field used the observation of clinical symptoms and necropsy are still relevant.
Filogenetik Kutu Penghisap Darah (Haematopinus sp.) pada Beberapa Jenis Sapi berdasarkan Gen 18S rRNA Aan Awaludin; Yudhi Ratna Nugraheni; Mira Andriani; Niswatin Hasanah; Agus Hadi Prayitno
Jurnal Ilmu Peternakan Terapan Vol 3 No 2 (2020): Jurnal Ilmu Peternakan Terapan
Publisher : Politeknik Negeri Jember

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Abstract

The purpose of this study was to determine the phylogenetic relationship of Haematopinus sp. which became parasites in several types of cattle, namely Simmental, Limousin, PO (Peranakan Ongole), and FH (Friesian Holstein) from Jember Regency and Simmental and PO cattle from Karanganyar Regency. The method used was to isolate DNA from 6 samples of Haematopinus sp. and amplified using 18S rRNA universal primers with 18S (5'-TCATTACGAGCTCTGCAAT-3) reverse primers and 18S (5'-TTCAAAGTAAACGTGTCGGC-3) sequential PCR sequencing. Sequencing results were analyzed using MEGA 6 software for phylogenetic tree construction using the Neighbor-Joining and Maximum Parsimony Methods. The results showed that the sample Haematopinus sp. originating from Simmental, Limousin, and PO cattle from Jember, and Simmental and PO from Karanganyar were included in one cluster by Haematopinus quadripertusus. Haematopinus sp. sample from Jember FH cattle had a considerable genetic distance from Haematopinus quadripertusus which was possible because the sequence that could be analyzed was only 236 nt.
Influence of Duck Eggshell Nano-Calcium Fortification on the Chemical Quality of Beef Sausage Agus Hadi Prayitno; Dyah Laksito Rukmi; Agatha Widiyawati; Budi Prasetyo
Jurnal Ilmu Ternak dan Veteriner Vol 27, No 2 (2022): June 2022
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14334/jitv.v27i2.3009

Abstract

Duck eggshells are one of bio-wastes from poultry industry and household  that have been disposed. Duck eggshells contain high calcium which can be applied as an alternative source of daily calcium for the body. Nanostructured duck eggshell calcium can be used as a food additive in beef sausage processing. This study was conducted to determine the chemical quality of beef sausage fortified by duck eggshell nano-calcium. The materials include beef, soy protein isolate, palm oil, garlic, salt, pepper, shallot, onion, tapioca, monosodium glutamate, sodium tripolyphosphate, nutmeg, coriander, frankfurter, sugar, duck eggshell nano-calcium, ice, and nano-structured duck eggshell. Treatments for fortification of duck eggshell nano-calcium were 0; 0.15; 0.3; 0.45; and 0.6% of the total dough. Parameters tested were moisture, protein, fat, carbohydrate, fiber, ash, sugar, calcium, sodium, and energy of the sausage. Each treatment consisted of 5 replications. Data collected was analyzed by analysis of variance using completely randomized design and if there was significant different (P0.01) then further tested by the Duncan's New Multiple Range Test. Results showed that the fortification of duck eggshell nano-calcium had a highly significant effect (P0.01) on protein, fat, ash, sugar, calcium, and sodium, but did not affect moisture, carbohydrate, fiber, and energy of beef sausage. Fortification of duck eggshell nano-calcium up to 0.6%  increased protein, ash, dan calcium but decreased fat, sugar, and sodium of beef sausage.
Pelatihan Manajemen Keuangan pada Usaha Mikro Kecil dan Menengah di Komunitas Jemberindo Agus Hadi Prayitno; Dadik Pantaya; Budi Prasetyo; Hariadi Subagja
Jurnal Peradaban Masyarakat Vol. 2 No. 6 (2022): Jurnal Peradaban Masyarakat (JPM)
Publisher : LPPM STIE Hidayatullah Depok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55182/jpm.v3i1.200

Abstract

Jemberindo adalah salah satu komunitas yang beranggotakan UMKM yang ada di wilayah Jember dan sekitarnya. Masalah yang sering dialami UMKM yaitu kurangnya pengetahuan dan pemahaman tentang manajemen keuangan sehingga menyebabkan tidak tahunya kondisi keuangan dari usaha yang sedang dijalankan dan tidak tahu apakah usaha tersebut untung atau rugi. Tujuan dari pengabdian kepada masyarakat adalah untuk memberikan pengetahuan dan pemahaman tentang manajemen keuangan bagi UMKM. Pelaksanaan pengabdian kepada masyarakat ini dilakukan melalui beberapa tahap kegiatan diantaranya, yaitu tahap persiapan, penyuluhan, diskusi dan tanya jawab, serta evaluasi. Kegiatan pengabdian kepada masyarakat memberikan pengetahuan baru dan juga pemahaman bagi UMKM yang ikut dalam Komunitas Jemberindo terkait tantangan dalam menjalankan usaha, pengertian manajemen keuangan, dan laporan keuangan untuk UMKM. Para UMKM menjadi lebih paham tentang manajemen keuangan yang dapat diterapkan di usahanya yaitu laporan laba rugi, laporan arus kas, dan necara. Selain itu, penting bagi UMKM untuk memisahkan antara uang pribadi dan uang usaha serta melakukan pencatatan transaksi secara rutin guna memudahkan dalam evaluasi usaha dan pengambilan keputusan.
Quality of Physical and Sensory of Super-native Chicken Breast Marinated with Herbs and Spices with Different Levels of Marination Concentration Huda Oktafa; Agus Hadi Prayitno; Hatmiyarni Tri Handayani
Jurnal Ilmu Ternak dan Veteriner Vol 28, No 1 (2023): March 2023
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14334/jitv.v28i1.3092

Abstract

Super-native chickens result from crosses between male native chickens and laying hens.  The diversification of processed products from super-native chicken can be developed into ready-to-cook products by marinating them with local herbs and spices.  This research was conducted on the effect of marination concentrations of different local herbs and spices on the hedonic quality of super-native chicken breast.  The research material consisted of super-native chicken breast, chili powder, sugar, salt, pepper, garlic, cinnamon, palm oil, lime juice, monosodium glutamate, and ginger.  The treatment levels of marination concentration were 10, 20, and 30% of the weight of the meat.  Physical quality parameters tested were color, pH value, moisture, cooking loss, water-holding capacity, yield, and hardness.  Each treatment consisted of 3 replications.  In addition, sensory quality was tested by a hedonic quality test by 40 untrained panelists.  The hedonic quality parameters tested were color, flavor, taste, texture, tenderness, and juiciness.  The data from the physical quality test were analyzed by analysis of variance.  The hedonic quality test results were analyzed by non-parametric analysis through the Kruskal-Wallis hedonic test.  If there was a significant difference (P0.05), the test was continued with Duncan's New Multiple Range Test.  The results showed that the concentration level of different local herbs and spices marination could affect the physical quality (redness, pH value, and moisture) and sensory (color and texture) of super-native chicken breast.  The marination concentration of local herbs and spices at 20% level was the best treatment based on hedonic quality with a smooth meat texture and a score of 3.98.
PELATIHAN PEMBUATAN PUPUK KOMPOS SEBAGAI UPAYA PENINGKATAN KEMANDIRIAN PETERNAKAN DI DESA PUSHARANG, KECAMATAN SEMEN, KOTA KEDIRI Budi Utomo; Nuraidya Fajariah; Ardina Tanjungsari; Adib Norma Respati; Rosyida Fajri Rinanti; Noor Asrianto; Agus Hadi Prayitno
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 2 (2023): June
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i2.15027

Abstract

ABSTRAKPemanfaatan kotoran ternak sebagai pupuk kompos salah satunya akan bermanfaat untuk mengurangi pencermaran lingkungan, mengingat masyarakat Desa Puhsarang banyak yang bermata pencaharian sebagai peternak. Sosialisasi dan pelatihan diperlukan terkait pembuatan kompos dengan memanfaatkan kotoran ternak yang akan mengoptimalkan pemanfaatan sumber daya di Desa Puhsarang. Hasil yang diharapkan merupakan peluang yang menjanjikan untuk meningkatkan potensi peternakan yang dapat meningkatkan perekonomian masyarakat Desa Puhsarang. Metode pelaksanaan dalam kegiatan ini adalah sosialisasi, diskusi dan praktek. Pelaksanaan dilakukan melalui 5 tahapan yaitu persiapan dan koordinasi, sosialisasi pupuk kompos, pelatihan pembuatan pupuk kompos, pendampingan dan evaluasi.  Sosialisasi dilakukan untuk membekali peserta mengenai pupuk kompos. Praktek pembuatan pakan pupuk kompos merupakan kegiatan transfer ilmu dan teknologi pengolahan limbah peternakan yang dapat diketahui dan dipraktekkan oleh para peternak. Pelaksanaan pengabdian mampu meningkatkan kemampuan peternak di Desa Puhsarang dalam pembuatan pupuk kompos dengan berbahan dasar kotoran ternak, sehingga pupuk kompos dapat dimanfaatkan untuk pemenuhan pupuk tanaman pertanian dan dipasarkan untuk menambah pendapatan peternak. Kata kunci: pupuk; kompos; kotoran ternak. ABSTRACTThe benefit of using livestock manure as compost is to reduce environmental pollution, considering that many of the people in Puhsarang Village have a livelihood as breeders. Socialization and training are needed regarding composting by utilizing livestock manure which will optimize the use of resources in Puhsarang Village. The expected results are a promising opportunity to increase the potential of livestock which can improve the economy of the people of Puhsarang Village. The implementation method of this activity is socialization, discussion, and practice. Implementation is carried out through 5 stages, namely preparation and coordination, socialization of compost fertilizer, training on composting, mentoring, and evaluation. The socialization was carried out to equip participants with compost. The practice of making compost feed is an activity of transferring knowledge and technology of livestock waste processing that can be known and practiced by breeders. The implementation of community service was able to increase the ability of farmers in Puhsarang Village to make compost made from livestock manure so that the compost can be used to fulfill agricultural crop fertilizers and be marketed to increase breeder’s income. Keywords: fertilizers; compost; livestock manure.
Pelatihan Kewirausahaan Untuk Meningkatkan Minat Wirausaha Mahasiswa Jurusan Peternakan Politani Pangkep Agus Hadi Prayitno; Rosa Tri Hertamawati; Nani Irwani; Nelzi Fati; Nilawati Nilawati; Ummul Masir; Fitriani Akhsan; Fahruddin Wakano; Alima Bachtiar Abdullahi; Rusna Meswari
ABDIMASKU : JURNAL PENGABDIAN MASYARAKAT Vol 7, No 1 (2024): JANUARI 2024
Publisher : LPPM UNIVERSITAS DIAN NUSWANTORO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62411/ja.v7i1.1836

Abstract

Pengabdian kepada masyarakat (PKM) ini bertujuan untuk memberikan pelatihan kewirausahaan untuk dapat meningkatkan minat, movitasi, kreativitas, dan juga inovasi bagi mahasiswa Jurusan Peternakan Politeknik Pertanian Negeri Pangkajne Kepulauan. Melalui pelatihan ini, mahasiswa akan diberikan pembekalan dalam menciptakan ide-ide segar yang kreatif dan inovatif dalam dunia wirausaha. Kemampuan berwirausaha yang didapat dari pelatihan ini akan bermanfaat bagi mahasiswa untuk memenuhi kebutuhan pribadi serta memberikan kontribusi kepada masyarakat sekitar dengan membuka lapangan kerja. Kegiatan pengabdian kepada masyarakat ini akan dilakukan melalui pelatihan kewirausahaan, dengan metode ceramah dan sesi tanya jawab sebagai pendekatan utama. Melalui ceramah, peserta mahasiswa akan mendapatkan pengetahuan umum mengenai wirausaha, langkah-langkah memulai usaha, dan cara menemukan peluang dari usaha. Evaluasi dilaksanakan guna mengukur efektivitas pelatihan dalam meningkatkan minat dan semangat mahasiswa untuk terlibat dalam dunia wirausaha. Evaluasi ini juga digunakan untuk mengukur dari pencapaian dalam kegiatan pengabdian kepada masyarakat. Penilaian dilakukan dengan menggunakan kuisioner yang diisi oleh peserta mahasiswa. Hasil evaluasi menunjukkan adanya peningkatan minat mahasiswa Jurusan Peternakan Politani Pangkep untuk terlibat dalam kegiatan wirausaha setelah mereka menerima materi dan motivasi terkait wirausaha.
Business Model Canvas (BMC) Berbasis Online: Sebuah Studi pada Usaha Rintisan Sambal Perawan Agus Hadi Prayitno; Rusna Meswari; Muhammad Diaudin; Muhamad Hafiidh Naafi’yan
JURNAL TRITON Vol 14 No 2 (2023): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v14i2.445

Abstract

Sambal Perawan sebagai usaha rintisan dapat merancang bisnisnya untuk unggul dalam bersaing dengan menggunakan Business Model Canvas (BMC). Penelitian ini bertujuan untuk merancang business model Sambal Perawan melalui pendekatan BMC. Sambal Perawan merupakan sebuah usaha rintisan berbasis riset yang bergerak di bidang makanan siap saji. Studi dilakukan di setiap bagian BMC yaitu segmentasi pelanggan, proporsi nilai, saluran distribusi, hubungan dengan konsumen, sumber pendapatan, aktivitas kunci, sumber daya utama, mitra kunci, dan struktur biaya Metode penelitian yang digunakan adalah menggunakan metode kualitatif deskriptif. Hasil penelitian diperoleh gambaran business model Sambal Perawan yaitu customer segments terdiri dari ibu rumah tangga, pekerja, dan mahasiswa dengan menawarkan value propositions yaitu fungsi produk dengan kandungan zat aktif capsaicin dari cabai sehingga pedasnya sambal dapat membuat nafsu makan bertambah. Channels yang digunakan Sambal Perawan untuk menyampaikan value propositions yang ditawarkan melalui penjualan langsung dan online dengan menggunakan customer relationships melalui WhatsApp, Facebook, dan Instagram. Aktivitas kunci yang dilakukan meliputi kegiatan proses produksi, penjualan dan pemasaran, serta pengembangan produk dengan sumber daya utama merek dagang terdaftar, paten sederhana, dan juga formulasi sambal. Kegiatan dan kebutuhan sumber daya agar dapat berjalan untuk menghasilkan proporsi nilai yang diharapkan, Sambal Perawan memiliki akitviitas kunci yaitu penyedia bahan baku. Sambal Perawan dapat menghasilkan sumber pendapatan dari kegiatan penjualan produk secara langsung dan online dengan struktur biaya yang terdiri dari biaya tetap dan biaya variabel.
Co-Authors Adib Norma Respati Afina Viyunnur Rachmawati Agatha Widiyawati Ahmad Sa'Roni Alima Bachtiar Abdullahi Anang Febri Prasetyo, Anang Febri Anang Sutirtoadi Antariya Kurniati Ardina Tanjungsari Asrianto, Noor Awaludin, Aan Bekti Putra Gunawan Budi Prasetyo Budi Prasetyo Budi Utomo Choirul Huda DADIK PANTAYA Deltaningtyas Tri Cahyaningrum Dewi Asri Dewi Asri Dharwin Siswantoro Dharwin Siswantoro Diauddin, Muhammad Dini Aprilia Dwi Puspa Adie Saputra Dyah Laksito Rukmi Edi Suryanto Estin Roso Pristiwaningsih Fahruddin Wakano Faradinda Lorenza Faradziba Rahayu Sifa’ Iftitah Ramadhanti Firdha Miskiyah Fitriani Akhsan Hariadi Subagja Hatmiyarni Tri Handayani Hatmiyarni Tri Handayani Herni Widyastuti Hertamawati, Rosa Tri Huda Oktafa Imam Busthomi Imam, Shokhirul Joko Irsan Sanyoto Joni Murti Mulyo Aji Melda Nur Agustin Merry Muspita Dyah Utami Meswari, Rusna Mira Andriani Muhamad Hafiidh Naafi’yan Muhammad Diauddin Muhammad Diaudin Nani Irwani Nelzi Fati Niati Ningsih Nilawati Nilawati Niswatin Hasanah Noor Asrianto Noor Asrianto Nugraheni, Yudhi Ratna Nur Muhamad Nuraidya Fajariah Nurkholis Nurkholis Nurkholis, - Rahmasari, Reikha Raras Rahayu Utami Reikha Rahmasari Retno Lestari Ridho, Muhammad Riziq Rinanti, Rosyida Fajri Rizki Amalia Nurfitriani Rizqi Febrian Pramudita Roihan, Naufal Alief Ronaldo Yogi Rusman (Rusman) Rusman Rusman Rusna Meswari Rusna Meswari Safitri, Aisyah Rahmadani Satria Budi Kusuma Setiyo Harlin Wicaksono Shokhirul Imam Soeparno (Soeparno) Soeparno Soeparno Sri Hartatik Suci Wulandari Suparmi Suparmi Suryadi, Ujang Suryaningsih, Wahyu Suryanto, Edi T A Siswoyo T H Rahman T Lindrianti Theo Mahiseta Syahniar Tombak Mahesa Baghaskoro Umam, Muhammad Syafi’ul Ummul Masir Waladun Musytasyfa Ramadhana Wibisono, Gilang Setyo Wida Wahidah Mubarokah Yoga Dwi Kurnia Putra Yuny Erwanto Zuprizal (Zuprizal)