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All Journal Farmasains : Jurnal Farmasi dan Ilmu Kesehatan 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 Jurnal Nukleus Peternakan Stock Peternakan Unram Journal of Community Service (UJCS) Jurnal Sains Peternakan Nusantara EKONOMIKA45 Jurnal Teknologi Hasil Peternakan 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 Journal of Livestock and Animal Health (JLAH) J-DEPACE (Journal of Dedication to Papua Community) Jurnal Pengabdian Masyarakat Jurnal Implementasi Pengabdian Masyarakat Kesehatan Jurnal Ilmiah Manajemen Dan Kewirausahaan
Andri Kusmayadi
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WATER CONTENT, FAT CONTENT, AND ACIDITY DEGREE OF SMOKED SALTED EGGS WITH THE ADDITION OF GINGER AND TURMERIC Kusmayadi, Andri; Solahudin, Ari; Frasiska, Nurul
Jurnal Teknologi Hasil Peternakan Vol 7, No 1 (2026): Maret 2026
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v7i1.69542

Abstract

Duck eggs contain high protein, but are easily damaged, so preservation is needed. One way of preservation is salting, either through the wet method (salt soaking) or dry (salt wrapping). This process aims to preserve eggs, reduce the fishy smell, and provide a distinctive taste. In addition, salted eggs can also be preserved through smoking, which can extend their shelf life and can be enriched with herbal ingredients such as ginger and turmeric. Research on the effects of turmeric and ginger is expected to improve the quality, durability, and nutritional content of salted eggs. This study aims to examine the effect of adding ginger and turmeric on the water content, fat content, and pH of herbal smoked salted eggs, and to determine the optimal concentration of the two herbal ingredients that can affect the water content, fat content, and pH of herbal smoked salted eggs. The materials used in this study included 100 duck eggs, salt, brick, ash, turmeric, and ginger. The study was conducted using a completely randomized design (CRD) method, involving 4 treatments and 5 replications. The treatments applied in this study were variations in the addition of herbal ingredients, namely 0%, 7.5% turmeric, 7.5% ginger, and a combination of 7.5% turmeric with 7.5% ginger. The results showed that the addition of herbal ingredients with different concentrations significantly affected the water content and fat content of herbal smoked salted eggs (P <0.01), but did not significantly affect the pH value (P <0.05). The addition of 7.5% ginger and a combination of 7.5% ginger + 7.5% turmeric produced the best water content, while the best fat content was obtained from a combination of 7.5% ginger + 7.5% turmeric.
Stability in Artificial Intestinal Fluid of Mangosteen Peel Extract Nanoencapsulation Cross-Linking Chitosan With Sodium Tripolyphosphate Andri Kusmayadi; Richa Mardianingrum; Yanti, Yanti
Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Vol. 11 No. 1 (2026)
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/farmasains.v11i1.44031

Abstract

The ratio of the protective walls has a major effect on the stability of the resulting nanocapsules. The purpose of the study is to investigate the formulation and characterization of mangosteen peel extract nanoencapsulation (MPEN) utilizing chitosan cross-linked with STPP in various ratios to stability in artificial intestinal fluid (AIF). Mangosteen peel was extracted using ethanol and maceration method. The ionic gelation process was used to synthesize MPEN. Mangosteen peel extract (MPE), chitosan solution, and STPP were combined to generate MPEN. Chitosan and STPP have the following ratios: 1:1, 2:1, 3:1, 4:1, and 5:1. The mechanism of the ionic gelation interaction between chitosan and STPP occurs through gel formation via ionic bonds between the positive charge of chitosan and the negative charge of STPP. The results showed that the ratio of chitosan:STPP had a significant effect (P<0.05) on the stability of nanocapsules. The use of chitosan:STPP ratio at levels 1:1 to 4:1 (T1 - T4) was able to increase the stability value to 90.309% - 90.765%. While the ratio of 5:1 produced the lowest stability value of only 89.990%. The chitosan:STPP ratio at a balanced level of 1:1 is recommended as the optimal ratio to increase the stability values.
CHEMICAL AND ORGANOLEPTIC QUALITY OF SMOKED SALTED EGGS WITH THE ADDITION OF HERBAL INGREDIENTS GINGER AND TURMERIC Salma Sania; Andri Kusmayadi; Putri Dian Wulansari
JURNAL NUKLEUS PETERNAKAN Vol 13 No 1 (2026): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v13i1.22503

Abstract

The addition of herbal ingredients such as turmeric and ginger can increase the durability and shelf life of smoked salted eggs. The active compounds curcumin and gingerol are thought to play a role in increasing the quality of salted eggs. This study aims to analyze the effect of adding turmeric and ginger on the chemical and organoleptic properties of smoked salted eggs. The method used was a Completely Randomized Design (CRD) with four treatments: P0 (control), P1 (turmeric 7.5%), P2 (ginger 7.5%), and P3 (combination of turmeric and ginger 7.5%), each with five replications. The parameters observed included ash content, salt content, crude fiber, and organoleptic tests (color, aroma, texture, and preference). The results showed that the addition of turmeric and/or ginger had a significant effect on ash content, color, aroma and had a very significant effect on crude fiber content, but had no significant effect on salt content, texture and preference level. The mineral and crude fiber content in turmeric and ginger contributed to the increase in ash and crude fiber content. Meanwhile, the addition of turmeric and ginger in the salted egg mixture does not affect the salt content, so the salty taste remains balanced, neither excessive nor lacking. The best results were obtained in the combination treatment of 7.5% turmeric and 7.5% ginger (P3) with an ash content of 12.27%, a salt content of 4.00%, crude fiber of 4.41%, and an organoleptic score for color of 4.07, aroma of 3.60, and a preference level of 3.47. Thus, the use of a combination of turmeric and ginger can be an alternative in improving the quality and durability of smoked salted eggs without changing the balance of taste.
Bobot dan Persentase Bagian Karkas Itik Cihateup yang Diberi Ransum Mengandung Kombinasi Ampas Teh Hijau Fermentasi dan Probiotik Lactobacillus sp.: Carcass Weight and Carcass Percentage of Cihateup Ducks Fed a Diet Containing a Combination of Fermented Green Tea Waste and Lactobacillus sp. Probiotics Andri Kusmayadi; Sofi Adha Nurdianti; Novia Rahayu
Journal of Livestock and Animal Health Vol. 9 No. 1 (2026): February
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jlah.v9i1.130

Abstract

Itik Cihateup merupakan ternak unggas yang diduga berpotensi dalam menghasilkan daging. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian kombinasi ampas teh hijau fermentasi (ATHF) dan probiotik Lactobacillus sp. terhadap bobot karkas dan persentase bagian karkas itik Cihateup. Penelitian dilakukan secara eksperimen pada 60 ekor DOD itik jantan afkir dengan 4 perlakuan yaitu P1 (Pakan komersial 100%), P2 (Pakan komersial + 1% ATHF + 3% probiotik), P3 (Pakan komersial + 2% ATHF + 2% probiotik), dan P4 (Pakan komersial + 3% ATHF + 1% probiotik) sebanyak 5 kali ulangan. Penelitian menggunakan rancangan acak lengkap (RAL), metode analisis menggunakan ANOVA dengan uji lanjut Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan kombinasi ATHF dan probiotik tidak berpengaruh nyata terhadap bobot dan persentase bagian karkas, akan tetapi pada parameter bobot karkas bagian punggung menunjukkan pengaruh yang nyata. Pemberian ATHF 1% + probiotik 3% (P2) menunjukkan nilai rataan bobot karkas bagian punggung tertinggi dibandingkan perlakuan lainnya.
RENDEMEN DAN SKRINING FITOKIMIA EKSTRAK KULIT MANGGIS MENGGUNAKAN METODE EKSTRAKSI DAN PELARUT BERBEDA SEBAGAI ALTERNATIF SUPLEMEN PAKAN UNGGAS Rifan Afrian Nur Walid; Andri Kusmayadi; Nurul Frasiska; Richa Mardianingrum
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 13 No 1 (2025): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2025.13.1.50-56

Abstract

Kulit buah manggis (Garcinia mangostana L.) telah diketahui mengandung banyak senyawa yang memiliki aktivitas antioksidan dan antibakteri. Kulit buah manggis dalam proses ekstraksi dilakukan dengan metode ekstraksi dan pelarut yang beragam. Penelitian ini bertujuan untuk mengetahui pengaruh metode ekstraksi menggunakan pelarut berbeda terhadap rendemen dan skrining fitokimia ekstrak kulit buah manggis yang ditunjukan sebagai suplemen pakan ternak unggas. Metode penelitian ini yaitu eksperimental dengan Rancangan Acak Lengkap (RAL) pola faktorial 3x2. Faktor pertama adalah pelarut (faktor A) A1 = etanol 96%, A2 = etil asetat, A3 = n-heksan. Faktor kedua adalah metode (faktor B) B1 = metode maserasi dan B2 = metode sokletasi yang menghasilkan 6 perlakuan. Parameter yang diamati adalah persentase rendemen dan skrining fitokimia ekstrak kulit manggis. Hasil dari penelitian ini yaitu persentase rendemen menunjukkan hasil yang berbeda sangat nyata (P<0,01). Adapun pada pengujian skrining fitokimia menunjukkan adanya kandungan tannin, polifenol, dan triterpenoid. Kesimpulan dari penelitian ini yaitu metode maserasi dengan pelarut etanol 96% menunjukkan persentase rendemen yang terbaik. Hasil dari penelitian ini dapat bermanfaat sebagai antioksidan alami bagi ternak khususnya unggas. ABSTRACT Mangosteen peel (Garcinia mangostana L.) has been known to contain many compounds that have antioxidant and antibacterial activity. Mangosteen peel in the extraction process is carried out with various extraction methods and solvents. This study aims to determine the effect of extraction methods using different solvents on the yield and phytochemical screening of mangosteen peel extract which is indicated as a poultry feed supplement. This research method is experimental with a Completely Randomized Design (CRD) factorial pattern 3x2. The first factor is the solvent (factor A) A1 = 96% ethanol, A2 = ethyl acetate, A3 = n-hexane. The second factor is the method (factor B) B1 = maceration method and B2 = soxhletation method which produces 6 treatments. The parameters observed are the percentage of yield and phytochemical screening of mangosteen peel extract. The results of this study, namely the percentage of yield showed very significant results (P<0.01). The phytochemical screening test showed the presence of tannin, polyphenols, and triterpenoids. The conclusion of this study is that the maceration method with 96% ethanol solvent shows the best yield percentage. The results of this study can be useful as a natural antioxidant for livestock, especially poultry.
KUALITAS FISIK LIMBAH TAUGE KACANG HIJAU YANG DIFERMENTASI EFFECTIVE MICROORGANISM-4 DENGAN LEVEL BERBEDA Widi Mahdar Fajari; Firgian Ardigurnita; Andri Kusmayadi
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 13 No 1 (2025): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2025.13.1.65-71

Abstract

Pemanfaatan limbah tauge kacang hijau baik digunakan sebagai bahan pakan alternatif untuk ternak, namun karena mengandung serat kasar cukup tinggi dan daya simpan tidak dapat bertahan lama maka proses fermentasi perlu dilakukan untuk mengawetkan dan memperbaiki nilai nutrisi bahan pakan sehingga dapat dimanfaatkan di masa yang akan datang. Tujuan penelitian untuk mengetahui pengaruh effective microorganism-4 (EM-4) sebagai starter pada fermentasi limbah tauge kacang hijau dan mengetahui level optimal EM-4 pada proses fermentasi terhadap kualitas fisik (warna, aroma, tekstur dan pH) limbah tauge kacang hijau. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu P0 = Limbah Tauge + 0 ml EM-4 + 0 ml molases, P1 = Limbah Tauge + 2 ml EM-4 + 2 ml molases, P2 = Limbah Tauge + 4 ml EM-4 + 4 ml molases, dan P3 = Limbah Tauge + 6 ml EM-4 + 6 ml molases dan masing-masing perlakuan memiliki 5 ulangan. Hasil penelitian menunjukkan penambahan EM-4 pada fermentasi limbah tauge kacang hijau berpengaruh nyata (P<0,05) terhadap kualitas fisik aroma, tekstur dan pH. Level pemberian EM-4 sebesar 6 ml (P3) menghasilkan fermentasi optimal terhadap kualitas fisik warna (2,95), aroma (3,75), tekstur (2,35) dan pH (6,52). ABSTRACT Mung bean sprout waste is good for use as an alternative feed for livestock. Still, because it contains quite high crude fiber and the shelf life cannot last long, the fermentation process needs to be carried out to preserve and improve the nutritional value of the feed material so that it can be used in the future. The purpose of the study was to determine the effect of effective microorganism-4 (EM-4) as a starter in the fermentation of mung bean sprout waste and to determine the optimal level of EM-4 in the fermentation process on the physical quality (color, aroma, texture, and pH) of mung bean sprout waste. The study used a Completely Randomized Design (CRD) with four treatments, namely P0 = Bean Sprouts Waste + 0 ml EM-4 + 0 ml molasses, P1 = Bean Sprouts Waste + 2 ml EM-4 + 2 ml molasses, P2 = Bean Sprouts Waste + 4 ml EM-4 + 4 ml molasses, and P3 = Bean Sprouts Waste + 6 ml EM-4 + 6 ml molasses and each treatment had 5 replications. The study results showed that the addition of EM-4 to the fermentation of mung bean waste had a significant effect (P<0.05) on the physical quality of aroma, texture, and pH. The level of EM-4 administration of 6 ml (P3) resulted in optimal fermentation on the physical quality of color (2.95), aroma (3.75), texture (2.35), and pH (6.52).
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 : Direktorat Penelitian dan Pengabdian kepada Masyarakat (DPPM)

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

Abstract

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 Masyarakat Melalui Pengolahan Sosis Daging Ayam sebagai Produk Pangan Sehat Berbasis Protein Hewani Sebagai Upaya Pencegahan Stunting Andri Kusmayadi; Yanti Yanti
Jurnal Implementasi Pengabdian Masyarakat Kesehatan (JIPMK) Vol. 8 No. 1 (2026): Jurnal Implementasi Pengabdian Masyarakat Kesehatan
Publisher : Universitas Widya Husada Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33660/jipmk.v8i1.188

Abstract

Salah satu upaya strategis dalam pencegahan stunting adalah melalui edukasi gizi dan pemberdayaan masyarakat dalam pengolahan pangan bergizi tinggi yang mudah diakses dan bernilai ekonomis. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan masyarakat dalam mengolah sosis daging ayam sebagai produk pangan sehat berbasis protein hewani guna mendukung pencegahan stunting di Desa Rajapolah, Kecamatan Rajapolah, Kabupaten Tasikmalaya. Metode yang digunakan meliputi penyuluhan tentang stunting dan pentingnya protein hewani, pelatihan teknis pembuatan sosis daging ayam yang higienis dan bergizi, serta pendampingan dalam aspek produksi dan potensi usaha. Sasaran kegiatan adalah ibu rumah tangga dan kader PKK sebagai agen perubahan di masyarakat. Evaluasi dilakukan melalui pre-test dan post-test untuk mengukur peningkatan pengetahuan, serta observasi keterampilan peserta dalam proses produksi. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan peserta mengenai stunting dan pentingnya konsumsi protein hewani, serta peningkatan keterampilan dalam pengolahan sosis daging ayam yang memenuhi prinsip keamanan pangan. Selain itu, peserta menunjukkan antusiasme tinggi dan minat untuk mengembangkan produk sebagai usaha rumahan. Produk sosis yang dihasilkan memiliki kandungan protein yang baik, tekstur yang disukai, serta berpotensi menjadi alternatif pangan sehat khususnya bagi anak-anak. Dengan demikian, kegiatan ini efektif dalam meningkatkan kapasitas masyarakat dalam penyediaan pangan bergizi serta berkontribusi terhadap upaya pencegahan stunting
THE COMBINATION OF FERMENTED GREEN TEA WASTE AND Lactobacillus sp. PROBIOTICS IN THE DIET TO SGOT AND SGPT LEVELS OF CIHATEUP DUCKS Andri Kusmayadi; Yanti Yanti; Sri Utami
STOCK Peternakan Vol 8, No 2 (2026): Stock Peternakan
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/sptr.v8i2.1992

Abstract

The use of agro-industrial waste as a functional feed ingredient is an alternative strategy for sustainably improving the physiological health of poultry. This study aimed to evaluate the effect of a combination of fermented green tea waste (FGTW) and Lactobacillus sp. probiotics in the diet on serum glutamic oxaloacetic transaminase (SGOT) and serum glutamic pyruvic transaminase (SGPT) levels in Cihateup ducks. The study was conducted using a completely randomized design with 5 treatments: P0 = 100% Commercial Feed, P1 = 100% Commercial Feed + bacitracin antibiotic, P2 = Commercial Feed + 1% FGTW + 3% probiotics, P3 = Commercial Feed + 2% FGTW + 2% probiotics, and P4 = Commercial Feed + 3% FGTW + 1% probiotics. Each treatment was replicated four times and each repetition consisted of 3 ducks as sub repetitions. The observed parameters were liver enzymes, specifically SGOT and SGPT. The results showed that supplementation with FGTW and Lactobacillus sp. probiotics at a balanced level (P3) highly significant (P0.01) reduced SGOT levels, indicating improved liver function. Thus, the combination of FGTW and Lactobacillus sp. probiotics at a balanced level has the potential to serve as a natural feed additive to improve the metabolic health of Cihateup ducks.
Co-Authors Abun Abun Abun Adnan Arshad Adnan Arshad Ari Kusuma Wati 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 Endang Sujana Fatimah, Elva Siti Febrianto, Dwiki Nur Firgian Ardigurnita Fitrian, Devi Arum Frandika, Dedy Inko Ghaling Achmad Abdul Ghonisyah Gianty Hartani Lugiana Handi Kusnadi Heryadi, D Yadi Indradewa, Rhian 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 Nurcahya, Intan Nurul Frasiska Nurul Frasiska Prestyse Desputri Gulo Putri Dian Wulansari Qiqi Yuliati Zaqiah, Qiqi Yuliati Reny Hidayati Resa Mustika Richa Mardianingrum Ridwan Fauzi Rifan Afrian Nur Walid Ristina Siti Sundari Ristina Siti Sundari Ristini Siti Sundari Rosita, Sindi Salma Sania Siti Nurhidayah Sofi Adha Nurdianti Sofyan, Joel Faruk Solahudin, Ari SRI RAHAYU Sri Utami Sumarna, Asep Sundari Sundari Tamara, Sinta L. Ujang Hidayat Tanuwiria Ulpah Jakiyah Widi Mahdar Fajari Wijaya, Riki Winarto Hadi Yanti Yanti Yanti Yanti Yanti Yanti Yosep Farhan Dafik Sahal Yudhi Arie Priyanto Yuliati Zaqiah, Qiqi Yusuf Sumaryana Yusuf Sumaryana Zuprizal (Zuprizal)