Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

6.448

P-Index

This Author published in this journals

All Journal JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Agrointek JURNAL PETERNAKAN Jurnal Ternak Tropika JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) E-Dimas: Jurnal Pengabdian kepada Masyarakat Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Animal Production : Indonesian Journal of Animal Production Jurnal Penelitian Pendidikan IPA (JPPIPA) JPM (Jurnal Pemberdayaan Masyarakat) Jurnal Pengabdian Pada Masyarakat Jurnal Biologi Tropis Jurnal Pertanian Agros CARADDE: Jurnal Pengabdian Kepada Masyarakat Media Mahardhika Jurnal Peternakan Nusantara IKRA-ITH ABDIMAS Comment: an International Journal of Community Development Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Abditani : Jurnal Pengabdian Masyarakat Bulletin of Applied Animal Research EDUTEC : Journal of Education And Technology Manhaj: Jurnal Penelitian dan Pengabdian Masyarakat Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Abdimasku : Jurnal Pengabdian Masyarakat Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Agrinimal Jurnal Ilmu Ternak dan Tanaman Unram Journal of Community Service (UJCS) Jurnal Sains Peternakan Nusantara EKONOMIKA45 Jurnal Keuangan dan Akuntansi Terapan (KUAT) Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan Jurnal Manajemen Bisnis Kewirausahaan Gemilang: Jurnal Manajemen dan Akuntansi International Journal of Economics (IJEC) Innovative: Journal Of Social Science Research J-DEPACE (Journal of Dedication to Papua Community) Jurnal Pengabdian Masyarakat Tamilis Synex: Multidimensional Collaboration Jurnal Ilmiah Manajemen Dan Kewirausahaan

Andri Kusmayadi

Unknown Affiliation

Author-ID : 302473

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT 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 Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

Published : 63 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

Pengaruh Konsentrasi Asap Cair dan Pengasapan terhadap Sifat Organoleptik Telur Asin Asap Andri Kusmayadi; Ristina Siti Sundari; Yusuf Sumaryana
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 2 (2021): JITRO, Mei 2021
Publisher : Universitas Halu Oleo

ABSTRAKTelur asin merupakan produk pengolahan telur itik yang cenderung disukai konsumen karena memiliki karakteristik yang berbeda dan lebih tahan lama dibandingkan telur itik segar. Telur asin yang diasap sudah banyak dipasaran namun masih memiliki daya tahan dan sifat organoleptik yang masih kurang optimal. Penambahan asap cair diduga dapat meningkatkan sifat organoleptik pada produk telur asin asap yang dihasilkan. Penelitian bertujuan untuk mengetahui pengaruh penambahan konsentrasi asap cair dan pengasapan terhadap sifat organoleptik telur asin asap. Penelitian dilaksanakan secara eksperimen menggunakan 300 telur itik yang telh dikelompokkan ke dalam 4 kelompok perlakuan yang ditambahkan asap cair pada konsentrasi yang berbeda yaitu 0, 1, 2 dan 3%. Pengamatan dilakukan oleh 30 panelis yang tidak terlatih untuk menguji produk telur asin asap terhadap sifat organoleptik yang meliputi rasa, aroma, tekstur, warna, kemasiran dan penerimaan. Hasil penelitian menunjukkan bahwa penambahan asap cair dapat mempengaruhi rasa, aroma, tekstur dan warna telur asin asap. Penambahan asap cair pada level 3% memberikan hasil yang lebih baik dibandingkan perlakuan lainnya.Kata kunci: asap cair, itik cihateup, pengasapan, telur asin asapEffect of Concentration of Liquid Smoke and Smoking Process on Organoleptic Properties of Smoked Salted EggsABSTRACT Salted eggs are duck egg processing products that consumers tend to like because they have different characteristics and are more durable than fresh duck eggs. Smoked salted eggs are already in the market but still have less optimal durability and organoleptic properties. The addition of liquid smoke is thought to improve organoleptic properties of salted egg products. The study aims to determine the effect of the addition of liquid smoke concentration and fumigation on the organoleptic properties of salted egg smoke. The experiment was carried out experimentally using 300 duck eggs which were grouped into 4 treatment groups which were added liquid smoke at different concentrations of 0, 1, 2, and 3%. Observations were carried out by 30 panelists who were not trained to test smoked salted egg products on organoleptic properties which included taste, aroma, texture, color, sandiness and acceptance. The results showed that the addition of liquid smoke could affect the taste, aroma, texture and color of smoked salted eggs. The addition of liquid smoke at the level of 3% gives better results than other treatments.Keywords: liquid smoke, cihateup duck, smoking process, smoked salted egg

Suplementasi Ampas Teh Hijau Fermentasi pada Pakan terhadap Performa dan Income Over Feed Cost Itik Cihateup Andri Kusmayadi; Ristina Siti Sundari; Kamiel Roesman Bachtiar
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 7, No 3 (2020): JITRO, September
Publisher : Universitas Halu Oleo

ABSTRAKAmpas teh hijau merupakan salah limbah yang berasal dari rumah tangga maupun industri pengolah teh yang ketersediaannya cukup melimpah seiring tingginya konsumsi teh masyarakat Indonesia. Ampas teh hijau dilaporkan mengandung senyawa polifenol dengan kandungan antioksidan yang tinggi namun memiliki senyawa antinutrisi yaitu tanin yang dapat menghambat proses kecernaan nutrien. Tanin dapat diminimalisir dan dihilangkan kandungannya pada ampas teh melalui proses fermentasi sehingga kecernaan dapat ditingkatkan. Penelitian bertujuan untuk mengetahui pengaruh penambahan ampas teh hijau fermentasi (ATHF) terhadap performa (pertambahan bobot badan, konversi pakan, persentase karkas) dan income over feed cost itik Cihateup. Penelitian dilakukan secara eksperimen menggunakan rancangan acak lengkap. Sebanyak 60 ekor itik Cihateup berumur sehari dikelompokkan secara acak pada 4 kelompok perlakuan pakan yang disuplementasi dengan ATHF yaitu K0 (0% ATHF), K1 (1% ATHF), K2 (2% ATHF), dan K3 (3% ATHF). Data dianalisis menggunakan ANOVA dan apabila berbeda nyata diuji lanjut dengan metode Duncan’s Multiple Range Test (DMRT). Penambahan ATHF pada pakan itik Cihateup menunjukkan perbedaan yang nyata pada parameter pertumbuhan bobot badan dan konversi pakan serta berbeda sangat nyata pada IOFC. Penambahan ampas teh hijau fermentasi pada level 1% memberikan dampak positif terhadap perbaikan pertambahan bobot badan, konversi pakan, dan IOFC.Kata kunci: ampas teh, income over feed cost, imbuhan pakan,. teh fermentasiABSTRACTGreen tea waste is one of the waste originating from households and the tea processing industry, whose availability is quite abundant in line with the high consumption of Indonesian tea. Green tea pulp is reported to contain polyphenol compounds with high antioxidant content but has an anti-nutrient compound namely tannins which can inhibit the process of nutrient digestion. Tannins can be minimized and their presence eliminated in tea waste through the fermentation process so that digestibility can be improved. The study aims to determine the effect of the addition of fermented green tea waste (ATHF) to growth performance (body weight gain, feed conversion, carcass percentage) and income over feed cost of Cihateup ducks. The research was conducted experimentally using a completely randomized design. Sixty-day-old Cihateup ducks were randomly grouped into 4 treatment groups supplemented with ATHF, namely K0 (0% ATHF), K1 (1% ATHF), K2 (2% ATHF), and K3 (3% ATHF). The data were analyzed using ANOVA and if they were significantly different, it was further tested using the Duncan's Multiple Range Test (DMRT) method. . The addition of ATHF in Cihateup duck feed showed significant differences in body weight gain parameters and feed conversion and was very significantly different in IOFC. The addition of fermented green tea waste at the level of 1% had a positive impact on improving body weight gain, feed conversion, and IOFC.Keywords: feed additive, fermented tea, tea waste, income over feed cost

Program Diversifikasi dan Uji Organoleptik Produk Olahan Daging dan Telur Itik Cihateup di Dusun Cihateup Kabupaten Tasikmalaya Andri Kusmayadi; Ristina Siti Sundari
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 10, No 2 (2019): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v10i2.3313

Itik Cihateup merupakan komoditas unggas lokal Jawa Barat yang proses domestikasinya berasal dari Dusun Cihateup di daerah Kabupaten Tasikmalaya. Itik Cihateup banyak ditemukan di daerah asalnya yang dibudidayakan sebagai penghasil daging dan telur yang dibutuhkan masyarakat sebagai salah satu sumber protein hewani. Konsumen daging dan telur itik tidak sebanyak konsumen daging dan telur ayam dikarenakan karakteristik produk yang berbeda. Melalui pengolahan produk daging dan telur itik sebagaimana pengolahan pada produk ayam perlu dikembangkan agar konsumen produk itik meningkat. Tujuan program pengabdian kepada masyarakat ini yaitu untuk meningkatkan keterampilan dan daya kreativitas masyarakat dalam memanfaatkan potensi lokal desa (itik Cihateup) melalui penerapan teknologi tepat guna. Adapun tujuan khusus kegiatan ini yaitu untuk menghasilkan produk olahan daging dan telur itik yang berkualitas. Program pengabdian kepada masyarakat ini dilaksanakan secara berkesinambungan selama 1 Tahun mulai Januari sampai Desember 2018. Metode pengabdian kepada masyarakat yang diterapkan yaitu penyuluhan, pelatihan dan pendampingan pada kelompok ternak Megar Bebek Cihateup di Dusun Cihateup Desa Sukanagalih Kecamatan Rajapolah Kabupaten Tasikmalaya. Produk yang dihasilkan selanjutnya dilakukan uji organoleptik oleh panelis terpilih untuk menguji kualitas produk dari segi rasa, warna, aroma, tekstur dan tingkat penerimaan.

INOVASI TELUR ASIN ASAP PEDAS SEBAGAI PRODUK DIVERSIFIKASI PANGAN UNGGULAN DESA SUKANAGALIH KABUPATEN TASIKMALAYA Andri Kusmayadi; Ristina Siti Sundari; Yusuf Sumaryana
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 1 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.1.285-290.2021

Telur merupakan salah satu produk pangan asal hewan yang memiliki nilai gizi tinggi dan berharga murah sehingga banyak dikonsumsi oleh masyarakat. Telur asin merupakan produk olahan telur yang biasa dibuat dari telur itik dengan tujuan untuk meningkatkan masa simpan telur segar dan nafsu makan konsumen. Varian rasa telur asin saat ini cukup banyak, salah satunya yaitu telur asin asap. Telur asin asap rasa pedas merupakan inovasi diversifikasi pangan yang diharapkan dapat disukai konsumen dari berbagai golongan. Berbagai kegiatan pengolahan telur asin asap rasa pedas telah dilakukan di Desa Sukanagalih, Kecamatan Rajapolah, Kabupaten Tasikmalaya. Tujuan program pengabdian kepada masyarakat ini yaitu untuk meningkatkan keterampilan masyarakat dalam mengolah telur asin asap rasa pedas sebagai salah satu produk unggulan di wilayah tersebut. Metode pengabdian kepada masyarakat dilakukan dengan cara penyuluhan, pelatihan dan pendampingan pada kelompok mitra. Penyuluhan dilakukan dengan cara sosialisasi pentingnya diversifikasi pada produk pangan hewani. Pelatihan dilakukan dengan cara praktek pembuatan telur asin asap rasa pedas mulai dari telur itik segar sampai terbentuknya produk telur asin asap rasa pedas. Pendampingan dilakukan secara berkala pada kedua kelompok mitra agar semakin terampil dalam mengolah produk sampai pemasaran produk melalui berbagai media social dan e-commerce. Hasil kegiatan ini berupa meningkatnya keterampilan masyarakat dalam mengolah telur asin asap rasa pedas sehingga dapat dijadikan sebagai salah satu peluang bisnis masyarakat. Dengan meningkatnya keterampilan tersebut, pendapatan masyarakat meningkat pula karena adanya margin harga jual telur yang cukup tinggi antara telur itik segar dengan produk telur asin asap rasa pedas. Kata kunci: Digital Marketing, Diversifikasi Pangan, Pengabdian Masyarakat, Telur Asin Asap ABSTRACT Eggs are one of the food products of animal origin that have high nutritional value and are cheap so that they are widely consumed by the public. Salted eggs are processed egg products which are usually made from duck eggs with the aim of increasing the shelf life of fresh eggs and consumer appetite. There are quite a lot of salted egg flavors, one of which is smoked salted egg. Spicy smoked salted egg is a food diversification innovation that is expected to be liked by consumers from various groups. Various activities of processing spicy smoked salted eggs have been carried out in Sukanagalih Village, Rajapolah District, Tasikmalaya Regency. The aim of this community service program is to improve community skills in processing spicy smoked salted eggs as one of the leading products in the region. The method of community service is carried out by means of counseling, training and mentoring to partner groups. Extension is carried out by socializing the importance of diversification in animal food products. The training was conducted by practicing making spicy smoked salted eggs, starting from fresh duck eggs to the formation of spicy smoked salted eggs. Assistance is carried out periodically for the two groups of partners to make them more skilled in processing products to marketing products through various social media and e-commerce. The results of this activity are in the form of increased community skills in processing spicy smoked salted eggs so that they can be used as one of the community's business opportunities. With the improvement in these skills, people's income has also increased due to the fairly high margin of egg selling price between fresh duck eggs and spicy smoked salted egg products. Keywords: Digital Marketing, Food Diversification, Community Service, Smoked Salted Egg

PELATIHAN PENGOLAHAN TELUR ASIN ASAP SEBAGAI UPAYA MENINGKATKAN NILAI JUAL TELUR ITIK SEGAR DI DUSUN CIHATEUP Andri Kusmayadi; Ristina Siti Sundari
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 4 No 1 (2020)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Dusun Cihateup sebagai wilayah domestikasi itik Cihateup memiliki potensi sebagai penghasil telur itik yang cukup melimpah. Telur itik di wilayah ini memiliki nilai jual yang relatif murah. Untuk meningkatkan nilai jual telur itik telah dilakukan pengolahan lebih lanjut menjadi telur itik asin. Pengolahan telur menjadi telur asin memiliki nilai jual yang lebih meningkat meskipun tidak signifikan dan daya tahan yang cenderung singkat. Oleh karena itu perlu dilakukan proses pengasapan pada telur asin sehingga nilai jual telur meningkat dan daya tahan produk semakin bertahan lama. Selain dengan metode pengasapan, penambahan asap cair pada proses pemeraman dilaporkan dapat meningkatkan nilai sensoris dan daya tahan produk telur asin yang semakin lama. Program pengabdian bertujuan untuk menyelesaikan permasalahan yang dihadapi oleh warga dan anggota kelompok ternak yang ada di Dusun Cihateup yaitu rendahnya nilai jual telur itik dan daya tahan telur yang relative singkat. Tujuan khusus pengabdian masyarakat ini yaitu meningkatkan nilai jual telur dan menyediakan produk telur itik yang tahan lama melalui metode pengasapan. Kegiatan berlangsung dari Januari sampai Juni 2020 di Dusun Cihateup Desa Sukanagalih Kecamatan Rajapolah Kabupaten Tasikmalaya. Metode pelaksanaan kegiatan terdiri atas penyuluhan, pelatihan dan pendampingan pada warga, wanita tani dan anggota kelompok ternak “Kelompok Megar Bebek Cihateup”. Hasil program ini yaitu meningkatnya nilai jual dan pendapatan dari penjualan telur asin asap dan terciptanya produk telur asin asap yang memiliki daya tahan yang lebih lama. Pengolahan telur itik yang semakin banyak diduga mampu meningkatkan keuntungan lebih banyak. Kata kunci: Dusun Cihateup, Pengasapan, Telur asin asap, Telur itik ABSTRACT Cihateup Hamlet as an area of domestication of Cihateup ducks has potential as a producer of sufficiently abundant duck eggs. Duck eggs in this region have a relatively cheap sale value. To increase the selling value of duck eggs, further processing has been done into salted duck eggs. Processing eggs into salted eggs has a selling value that is increasing even though it is not significant and the durability tends to be short. Therefore, it is necessary to process the fumigation of salted eggs so that the selling value of eggs increases and the durability of the product lasts longer. In addition to the fogging method, the addition of liquid smoke to the curing process is reported to increase the sensory value and the durability of salted egg products for longer. The service program aims to solve the problems faced by residents and members of livestock groups in the Cihateup hamlet, namely the low selling value of duck eggs and relatively short egg resistance. The specific purpose of this community service is to increase the sale value of eggs and provide long-lasting duck egg products through the smoking method. The activity took place from January to June 2020 in Cihateup Hamlet, Sukanagalih Village, Rajapolah District, Tasikmalaya Regency. The method of carrying out activities consists of counseling, training and mentoring to residents, farm women and members of the livestock group "Kelompok Megar Bebek Cihateup". The results of this program are the increase in sales value and income from the sale of smoked salted eggs and the creation of smoked salted egg products that have longer durability. Processing more and more duck eggs is thought to be able to increase profits more. Keywords: Cihateup hamlet, Fumigation, Smoked salted eggs, Duck eggs

MENINGKATKAN KUALITAS DAN PREFERENSI KONSUMEN TELUR ITIK DENGAN CARA MENURUNKAN LEVEL BAU AMIS TELUR ASIN YANG DIPERKAYA ANTIOKSIDAN DAUN JINTAN (Plectranthus amboinicus L SPRENG) Ristina Siti Sundari; Andri Kusmayadi; Reny Hidayati; Adnan Arshad
Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Vol 6, No 2 (2020): Juli 2020
Publisher : Universitas Galuh Ciamis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ma.v6i2.3590

Food supply chain scarcity comes to the pinch and coerces us to make any food diversification for food security's sake. The eggs are one of the commodities to keep secure. Otherwise, the fish odor of duck egg often become caused by people less interest to consume duck egg. Instead, it has a higher nutrient composition than chicken as well. One of the alternate ways is Jintan leaf (Plectranthus amboinicus). Jintan leaf has the potency to eliminate odor sensory toward duck egg due to its bioflavonoid, phenol, volatile compound. This substance hypnotized could decrease and eliminate odor levels in duck egg. The research was carried out to know the most proper jintan leaf concentrations to eliminate salty duck egg odor. It used an explorative experimental method by Complete Block Design with three replication and continued by orthogonal contrast test to know which component is more prefer according to consumers. The odor of salty duck eggs decreased and began to decrease even at the 25-gram concentrate. Within the higher concentration, the higher decrease in odor sensory. For the economic aspect, we are not necessary to close in the highest concentration, but we suggest at the early odor sensory is disappeared, by 50 grams for 40 salty duck eggs. There is the other advance to further research, such as prolonging quality. This finding would be beneficial to producer and consumer and also researcher as the new variance of product.

THE ADDED VALUE OF SHREDDED LELE AND PATIN CATFISH Ristina Siti Sundari; Andri Kusmayadi; Dona Setya Umbara
Agros Journal of Agriculture Science Vol 19, No 1 (2017): Edisi Januari
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.021 KB)

Fish is not only perishable product but also has segmented market. Consumption market such wants the fresh fish and certainty size. The problem is when the size of fish is too big for consumption, so that product is not wanted by consumer anymore. This research aimed at knowing the added value of shredded Lele and Patin catfish agribusiness and increasing prosperity of humanitarian society throughout processing the shredded catfishes. The data of this research was analyzed by Added Value Analysis of Hayami. The result showed that the shredded product of Lele catfish gave the added value IDR 14.295,00 per kilograms with the added value ratio was 25,53 percent and Conversion value was 0,35. Whereas, the shredded product of Patin catfish gave the added value IDR 18.295,00 per kilogram with the added value ratio was 29,04 percent and Conversion value was 0,35. The agribusiness toward processing and marketing of shredded Lele and Patin catfish was innovative agribusiness that could develop business opportunity so that it could move on the economical wheel and increasing humanitarian society prosperity actively. The market demand was still very wide either in town or out of town. The partnership among various not only government but also non government associations would be a good matter toward this agribusiness is running well.

Teknologi Pembuatan Abon Ikan Lele Bebas Bau Amis (Penyuluhan dan Implementasi) Ristina Siti Sundari; Andri Kusmayadi; Budhi Wahyu Fitriadi
Jurnal Pemberdayaan Masyarakat Vol 6 No 1 (2021): Mei
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jpm.v6i1.5004

Almost people like any fishes, but some do not like the fish rancid even after processing. Catfish shredded is one of the processed processes. Turmeric, ginger, lemon, tamarind, vinegar, starfruit is often used to eliminate the fishy smell, but it still has taste left by itself. Community service was conducted to empower them and cope with the fishy smell problem. So that modified to the new variance beside the original product. Dan largen market share. Women Farmer Group for fisheries processing produces the object due to extension and implementation to adopt the technology innovation about catfish shredded processing to eliminate rancid on a fish odor. We hope this engagement and empowerment will become sustainable and spread out to other women farmer groups and animal products based on our research to raise economic circles. The group had a pre-test and post-test to measure the understanding and innovation adoption level. This engagement resulted in two variances of catfish by original and rancid free enriched with antioxidant of oregano leaf. The other result is that this new variance has more voluminous than the original in the same weight.

Pemberdayaan Kelompok Peternak Itik Melalui Pemanfaatan Keong Sawah Sebagai Alternatif Pakan Itik di Dusun Cihateup, Tasikmalaya Andri Kusmayadi; Siti Nurhidayah; Ulpah Jakiyah; Ristina Siti Sundari
Jurnal Pengabdian Pada Masyarakat Vol 4 No 1 (2019)
Publisher : Universitas Mathla'ul Anwar Banten

EMPOWERMENT OF DUCK FARMERS GROUP THROUGH UTILIZATION OF RICE SNAILS AS ALTERNATIVE FEED FOR DUCKS IN CIHATEUP HAMLET, TASIKMALAYA. In Cihateup Hamlet, the presence of golden snail is abundant with a large number of paddy fields scattered in several locations. Moreover, the presence of golden snail in this area has the potential to be an agricultural pest so that to minimize its existence it needs to be used as an alternative to duck feed. The community service program aims to improve the insight and skills of members of livestock groups in utilizing and processing rice snails into quality food products. This community service method takes the form of counseling, training and mentoring for members of livestock groups. The target of this program is members of the livestock group “Kelompok Ternak Megar Bebek Cihateup”. The implementation of the community service program began in March to September 2017 in the Cihateup Hamlet, Sukanagalih Village, Rajapolah District, Tasikmalaya Regency. The impact of this program is to reduce the loss of rice farmers from rice snail pests and reduce the cost of feed for duck farmers. In addition, there has been an increase in the community's insight and skills in utilizing the region’s potential to become a useful and high-quality product.

MARKETING MIX EXTENSION TO BOOST DISTRIBUTION PRODUCT OF CATFISH SHREDDED Ristina Siti Sundari; Dona Setia Umbara; Andri Kusmayadi; Adnan Arshad
Comment: an International Journal of Community Development Vol 1 No 2 (2019)
Publisher : Perkumpulan Peneliti Ilmu Lingkungan - Green Visioneers

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (583.414 KB)

To success “Gemarikan” program such government’s design needed creativity along the process. One of creative process was shredded making. This way had a good prospect to be developed nevertheless the circulation of capital oftentimes stuck due to not sold completely but left in the market due to the consignation system ever. This community engagement aimed to increase Catfish shredded marketing to break capital and product circulation stuck dealing with ran well and sustainable business and also create new entrepreneur throughout Small and Middle Entrepreneurs in the county. The method used extension and implementation possible marketing mix. The result defined that producer was helped by these strategies for distributing, marketing catfish shredded faster than before deal with combining between direct selling, reselling and using market place of social media. In addition, the students begin to blaze the way to be an entrepreneur.

Co-Authors Abun Abun Abun Adnan Arshad Adnan Arshad Ardigurnita, Firgian Arif Arif Arshad, Adnan Asep Sumarna Asyiah, Ai Kusmiati Budhi Wahyu Fitriadi Caribu Hadi Prayitno Dafik Sahal, Yosep Farhan Deasy Safitri Depy Muhamad Pauzy Devyta Zahra Diana Diana Dona Setia Umbara Dona Setya Umbara Fajari, Widi Mahdar Fatimah, Elva Siti Febrianto, Dwiki Nur Fitrian, Devi Arum Frandika, Dedy Inko Ghaling Achmad Abdul Ghonisyah Gianty Hartani Lugiana Handi Kusnadi Heryadi, D Yadi Indradewa, Rhian Jakiyah, Ulpah Janati, Anisah Jejen Nurmila Kamiel Roesman Bachtiar Lovita Adriani Lutfi Ginayah Maria Kristina Marlina, yuli Muchtaridi Muchtaridi Muhammad Hidayat Muliawati, Teti Negoro, Dimas Angga Novia Nur Anisa Novia Rahayu Novia Rahayu Nur Efa Rista Nurcahya, Intan Nurul Frasiska Prestyse Desputri Gulo Putri Dian Wulansari Qiqi Yuliati Zaqiah, Qiqi Yuliati Reny Hidayati Resa Mustika Richa Mardianingrum Ridwan Fauzi Ristina Siti Sundari Ristini Siti Sundari Rosita, Sindi Siti Nurhidayah Sofyan, Joel Faruk SRI RAHAYU Sumarna, Asep Sundari Sundari Tamara, Sinta L. Ujang Hidayat Tanuwiria Walid, Rifan Afrian Nur Wati, Ari Kusuma Wijaya, Riki Winarto Hadi Yanti Yanti Yosep Farhan Dafik Sahal Yudhi Arie Priyanto Yuliati Zaqiah, Qiqi Yusuf Sumaryana Zuprizal (Zuprizal)

Title

Found 63 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 63 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 63 Documents
Search