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All Journal Jurnal Peternakan Integratif Jurnal Informasi Pengabdian Masyarakat
Ari Andani Nasution
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Humanities Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences

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THE USE OF CASSAVA PEEL (Manihot utilisima) FERMENTATION IN THE RATION ON THE FAT OF MALE LOCAL SHEEP Ari Andani Nasution; Hasnudi .; Nurzainah Ginting; Sayed Umar; Hamdan .
Jurnal Peternakan Integratif Vol 6, No 1 (2018)
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.792 KB)

Abstract

Abstract. ARI ANDANI NASUTION, 2018: The Use Of Cassava Peel       (Manihot Utilisima) Fermentation In The Ration On The Fat Of Male Local Sheep Under supervised by HASNUDI and NURZAINAH GINTING. This study aims to determine how much influence the use of cassava peel (Manihot utilisima) fermentation in the rations on fat percentage of male local sheep. The research was conducted at the farm of Mr. Praditya located in Medan, in September-December 2017. The treatmen design used Completely Randomized Design (RAL) with 4 treatments and 5 replications. Using 20 local rams with an average of 10.18 ± 1 kg. The treatment provided is P0        (Cassava peel Non Fermentation), P1 (Cassava peel Fermentation 20%), P2 (Cassava peel Fermentation 40%), and P3 (Cassava peel Fermentation60%). The results showed that the average the percentage of subcutaneous fat of sheep of highest P3= 2.04 dan low P0= 1.10 (kg/head). Average percentage of abdomen fat of highest P0= 2.364 and low P3= 2.148 (kg/head). Average percentage of heart of highest P0P2P3= 0.204 and low P1= 0.198 (kg/head). Average percentage of kidneys fat of highest P2= 0.300 and low P0= 0.24 (kg/head). Average percentage of pelvis fat of highest P3= 0.284 and low        P0= 0.262 (kg/head). The conclusion of this research is the high use of fermented cassava peel in the ration can increase the percentage of subcutaneous fat and percentage of pelvis fat, butcauses the percentage of abdomen fat percentage of heart, and percentage  of kidneys fat. Keywords : Cassava peel, Fermentation, Fat, Local Lamb
Peningkatan Kesadaran Lingkungan Siswa SMA Negeri 2 Padang Bolak Melalui Pelatihan Pembuatan Pupuk Organik Cair Endah Cahyani Simamora; Raja Aminuddin Siregar; Zulfahmi Zulfahmi; Ari Andani Nasution; Ulina Hutasuhut; Gina Sonia Harahap
Jurnal Informasi Pengabdian Masyarakat Vol. 4 No. 2 (2026): Mei :Jurnal Informasi Pengabdian Masyarakat
Publisher : Institut Nalanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47861/jipm-nalanda.v4i2.2466

Abstract

Organic waste management remains a significant environmental issue, particularly in school settings, where waste from daily activities is not managed effectively. Improper management of organic waste may contribute to environmental pollution and reduce ecosystem quality. This activity aimed to enhance students' environmental awareness through training on the production of liquid organic fertiliser (LOF) derived from organic waste at SMA Negeri 2 Padang Bolak, North Padang Lawas Regency. The activity was implemented through several stages, including the delivery of educational materials, demonstrations of LOF production, direct practical activities, and mentoring in the application of LOF to plants within the school environment. The LOF production process utilised vegetable and fruit waste fermented with water, EM4, and molasses for 2–4 weeks. The effectiveness of the activity was evaluated by assessing students' knowledge gains using pre- and post-tests. The results demonstrated an improvement in students' understanding of LOF concepts, production techniques, and their benefits after participating in the training. Furthermore, monitoring results indicated that the produced LOF had appropriate fermentation characteristics, including a brownish colour, a distinct acidic fermentation odour, and a pH value of approximately 5, indicating its suitability for plant application. This activity contributed to improving students’ knowledge, practical skills, and environmental awareness, particularly in promoting sustainable organic waste management and encouraging environmentally friendly practices within the school environment.
Co-Authors Endah Cahyani Simamora Gina Sonia Harahap Hamdan . Hasnudi . Nurzainah Ginting Raja Aminuddin Siregar Sayed Umar Ulina Hutasuhut Zulfahmi Zulfahmi