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All Journal Buletin Udayana Mengabdi JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat ZIRAA'AH MAJALAH ILMIAH PERTANIAN Pengabdian Kampus: Jurnal Informasi Kegiatan Pengabdian Pada Masyarakat Jurnal Kaharati
Lisnawaty Silitonga
Program Studi Peternakan Fakultas Pertanian Universitas Palangka Raya
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary

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PENGARUH PEMBERIAN TEPUNG SINGKONG (Manihot utilissima Pohl.) FERMENTASI TERHADAP BOBOT KARKAS DAN ORGAN PENCERNAAN AYAM BROILER Lisnawaty Silitonga; Satrio Wibowo; Iis Yuanita; Siti Ma'rifah; Nopa Putriani
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 48, No 3 (2023)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v48i3.11806

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian tepung singkong fermentasi terhadap persentase organ pencernaan dan lemak abdominal ayam broiler. Penelitian ini menggunakan rancangan acak lengkap (RAL). Perlakuan yakni berupa pemberian tepung singkong fermentasi dalam pakan (P0=Ransum basal dan 5% tepung singkong tanpa fermentasi; P1=Ransum basal dan 3% tepung singkong fermentasi; P2=Ransum basal dan 6% tepung singkong fermentasi; dan P3=Ransum basal dan 9% tepung singkong fermentasi). Pemberian tepung singkong fermentasi hingga 9% dalam pakan tidak memberikan perbedaan yang nyata terhadap persentase bobot organ pencernaan ayam broiler.
PENGARUH PEMBERIAN TEPUNG KANGKUNG AIR (Ipomoea aquatica Forsk.) FERMENTASI TERHADAP KARKAS DAN ORGAN PENCERNAAN AYAM KAMPUNG SUPER Lisnawaty Silitonga; Paulini Paulini; Iis Yuanita; Siti Ma'rifah; Marta Tio Silaban
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 49, No 2 (2024)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v49i2.14557

Abstract

This study aimed to investigate the effects of fermented water spinach (Ipomoea aquatica forsk) flour supplementation on super-native chickens' carcasses and digestive organs. The material utilized consisted of water spinach flour subjected to 14 days of anaerobic fermentation, which was then incorporated into the diet. The experimental design employed was a Completely Randomized Design (CRD) with 4 treatments, each replicated 6 times. The treatments included: P0 (basal diet), P1 (3% fermented water spinach flour), P2 (6% fermented water spinach flour), and P3 (9% fermented water spinach flour). Results showed that supplementation with fermented water spinach flour did not significantly affect super-native chickens' carcasses and digestive organs (P>0.05). However, numerically, supplementation with up to 9% fermented water spinach flour showed promising results on the carcass and digestive organs of super native chickens, suggesting its potential as a protein source substitute for tofu waste in feed formulations.
Pelatihan Pengolahan Bakso Daging Ayam dengan Bahan Pengisi Tepung Labu Kuning bagi Kelompok Wanita Kelurahan Pager Kecamatan Rakumpit: Training on Processing Chicken Meatballs with Pumpkin Flour Filling for Women's Group, Pager Village, Rakumpit District Silitonga, Lisnawaty; Yuanita, Iis; Tambunan, Ellen Christ
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. Suppl-1 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10iSuppl-1.9069

Abstract

The aim achieved from this activity is to improve chicken meatball products by using alternative filler raw materials such as pumpkin flour which can increase the nutritional value of chicken meatball products and empower rural women's workforce which ultimately increases the income of families and groups of women. Processing Products with additional fillers will increase the taste value of processed chicken meatball products, especially in dealing with children who find it difficult to consume vegetables as a source of vitamin C. The problem in the partner group is that there is still no technological touch and they don't know if making chicken meatballs can be made. Filled with pumpkin flour and how to process this product to make it delicious like meatballs filled with tapioca flour also didn't know how to use good packaging equipment, but the participants had great enthusiasm in the training with punctual attendance. The partner group also continued the product manufacturing activities, especially for family needs.
Co-Authors Budya Satata Budya Satata Efraim Tobias Efrain Benediktus Bangun Fatchul Nizar Al Abror Iis Yuanita Maria Haryulin Astuti Marni Nababan Marta Tio Silaban Nopa Putriani Paulini . Ria Anjalani Satrio Wibowo Satrio Wibowo Satrio Wibowo Siti Ma'rifah Tambunan, Ellen Christ Wulan Agustiani Putri