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All Journal MANAJEMEN HUTAN TROPIKA Journal of Tropical Forest Management Jurnal Ilmu Pertanian Indonesia Buletin Peternakan Jurnal Sain Peternakan Indonesia Jurnal Teknologi Pertanian JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) UNEJ e-Proceeding JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) Jurnal Ilmu Nutrisi dan Teknologi Pakan Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Cakrawala: Jurnal Litbang Kebijakan Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat PRIMA: Journal of Community Empowering and Services Jurnal Ilmu Peternakan Terapan International Journal of Technology, Food and Agriculture
Merry Muspita Dyah Utami
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Social Sciences Veterinary Other

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Efek Pemberian Buah Biksu (Siraitia grosvenorii) dalam Pakan terhadap Karakteristik Fisik dan Kimia Daging Ayam Broiler: Effect of Monk Fruit (Siraitia grosvenorii) Supplementation in Feed on the Physicochemical Characteristics of Broiler Chicken Meat Aryanti Candra Dewi; Utami, Merry Muspita Dyah; Hertamawati, Rosa Tri
Jurnal Ilmu Nutrisi dan Teknologi Pakan Vol. 23 No. 2 (2025): Jurnal Ilmu Nutrisi dan Teknologi Pakan
Publisher : Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jintp.23.2.82-89

Abstract

The research aimed to determine the effect of monk fruit (Siraitia grosvenorii) in the ration on the physicochemical quality of broiler chicken meat. A total of two hundred DOC broilers were distributed using a completely randomized design into five treatments and four replications, each replication containing 10 birds. Feeding treatment was carried out starting from 7-day-old chickens, consisting of treatments without monk fruit supplementation (T0), 0.5% monk fruit flour supplementation (T1), 1% monk fruit flour supplementation (T2), 1.5% monk fruit flour supplementation (T3), and 2% monk fruit flour supplementation (T4). The mixed ration consisted of corn, rice bran, palm oil, broiler concentrate, top mix, calcium carbonate, monk fruit meal, and fish meal. Broiler chickens were slaughtered at the age of 36 days, and samples of thigh and breast meat were taken to observe chemical quality (pH and water content), as well as physical quality (water holding capacity, cooking loss, and hardness). Data were analysed using Analysis of Variance followed by Duncan Multiple Range Test. The results showed that the supplementation of monk fruit had a significant effect (p<0.05) on pH, water content, water holding capacity, cooking loss, and hardness of thigh and breast meat. The conclusion of this study was that supplementation of monk fruit increased the pH and moisture content of the thigh meat, as well as increased the water-holding capacity, hardness, and reduced the cooking loss of both thigh and breast meat. Keywords:           breast meat, broiler meat quality, monk fruit, thigh meat
PENGEMBANGAN DIVERSIFIKASI USAHA TANI SEBAGAI PENGUATAN EKONOMI DI KABUPATEN BOJONEGORO, TULUNGAGUNG, DAN Volume 11 No. 1 Juni 2017 PONOROGO Damanhuri, Damanhuri; DU, Rr. Merry Muspita; Sarwo Setyohadi, Dwi Putro
Cakrawala Vol. 11 No. 1: Juni 2017
Publisher : Badan Riset dan Inovasi Daerah Provinsi Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32781/cakrawala.v11i1.4

Abstract

Kabupaten Bojonegoro, Tulungagung, dan Ponorogo merupakan daerah agraris dan menjadi salah satu penghasil tanaman pangan terkemuka di Provinsi Jawa Timur. Diversifikasi usahatani di wilayah ini dilakukan dengan menerapkan pola tanam berdasar musim, yaitu membudidayakan beragam komoditas secara bergiliran. Program diversifikasi usahatani lahan sawah belum dapat memberikan kontribusi optimal terhadap pendapatan petani yang diakibatkan karena petani belum mampu membudidayakan komoditas yang bernilai tambah tinggi akibat modal yang terbatas. Penelitian ini untuk mengidentifikasi karakteristik usahatani, pola permodalan, peran stakeholder, melakukan analisis usahatani untuk mengetahui pola tanam anjuran dan prospeknya, sertamerumuskan strategi fasilitasi permodalannya. Penelitian menggunakan metode deskriptif, analisis keuntungan usahatani, dan SWOT. Hasil penelitian menunjukkan bahwa setiap wilayah mempunyai pola tanam spesifik dengan padi sebagai komoditas utama yang ditanam pada musim hujan diikuti oleh palawija dan tanaman hortikultura. Petani kecil cenderung memanfaatkan koperasi simpan pinjam, kredit mikro, dan rentenir, sedangkan petani dengan kepemilikan lahan sawah yang luas cenderung memanfaatkan bank. Hasilanalisis usahatani menunjukkan bahwa pada masing-masing wilayah terdapat pola tanam anjuran yang perlu diimplementasikan oleh petani untuk meningkatkan pendapatannya. Prospek pengembangan diversifikasiusahatani melalui implementasi pola tanam anjuran sangat sesuai dengan karakter wilayah dan permintaan pasar dari komoditas tersebut cukup besar. Strategi generik fasilitasi permodalan yang dipilih yaitu memberdayakan petani melalui kelompok tani yang mempunyai kemampuan dalam mengelola kebutuhan modal usahatani anggotanya. Strategi spesifik diantaranya adalah mengembangkan asuransi pertanian, menumbuhkan dan memperkuat lembaga keuangan mikro ditingkat kelompok tani, dan memberikan pelatihan menajemen permodalan usahatani.
Broiler Response To Different Energy Levels Within The Same Protein Levels On Feed Intake, Body Weight Gain, And Feed Conversion Utami, Merry Muspita Dyah; Larasati, Nova Hidayati Diyah; Dewi, Aryanti Candra; Mukodiningsih, Sri; Ismadi, Vitus Dwi Yunianto Budi; Candra, Agung Adi
International Journal of Technology, Food and Agriculture Vol. 3 No. 1 (2026): Pebruary
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v3i1.6798

Abstract

Abstract: to examine how different energy levels in the same protein affect feed intake, body weight gain, and feed conversion. The study used treatments in the form of differences in metabolizable energy levels at the same protein level, namely 19%. The feed treatments were as follows: T1 = 2800 kcal/kg, T2 = 2900 kcal/kg, T3 = 3000 kcal/kg, and T4 = 3100 kcal/kg. A total of 100 one-day-old unsexed broiler chickens were divided into four treatments, each of which was repeated five times. The feed treatment was administered from 1 to 35 days of age. The experimental design used a completely randomized design, followed by Duncan's test. The research parameters were feed intake, weight gain, and feed conversion. The results showed that increasing metabolic energy reduced feed intake and feed conversion (p<0.05) and increased weight gain (p<0.05). Feed intake was lowest at an energy level of 2900 kcal/kg, while weight gain was highest at an energy level of 3100 kcal/kg. Broiler performance was optimal at a protein level of 19% and a metabolizable energy level above 2900 kcal/kg.
M Evaluasi penggunaan probiotik ingle dan multi-strain dengan medium kulit kopi fermentasi sebagai growth promoter pada Ayam Broiler Hartatie , Dian; Utami, Merry Muspita Dyah; Ningsih, Niati; Candra Dewi, Aryanti
Jurnal Ilmiah Inovasi Vol 26 No 1 (2026): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penggunaan antiobiotik sebagai growth promoter sudah dilarang karena berdampak merugikan akibat efek resistensi antibiotik dan residu pada produk ternak yang membahayakan konsumen. Probiotik dapat menjadi alternatif pengganti antibiotik untuk meningkatkan kesehatan dan pertumbuhan, sehingga diperlukan upaya perbanyakan probiotik. Salah satu cara memperbanyak koloni probiotik menggunakan proses fermentasi menggunakan limbah kulit kopi. Penelitian ini bertujuan untuk memvalidasi potensi kulit kopi sebagai media pertumbuhan bakteri probiotik dengan perlakuan single strain dan multi-strain probiotik sebagai berikut: P0 (kontrol): kulit kopi (tanpa probiotik), P1: kulit kopi + single strain probiotik Bacillus sp., P2: kulit kopi + single strain probiotik Lactobacillus sp., dan P3: kulit kopi + multi-strain probiotik Bacillus sp. dan Lactobacillus sp. Metode yang digunakan adalah fermentasi selama 21 hari, selanjutnya dijadikan probiotic powder menggunakan teknik freeze drying. Probiotic powder diujikan secara in-vivo untuk mengetahui efeknya sebagai growth promoter pada ayam broiler dengan parameter: konsumsi pakan, pertambahan bobot badan, dan konversi pakan. Hasil yang diperoleh single strain Bacillus sp menurunkan konsumsi pakan dan konversi pakan serta meningkatkan pertambahan bobot badan dibanding kontrol, Kesimpulan dari penelitian ini penggunaan single strain dan multi-strain meningkatkan performa pertumbuhan dan berpotensi digunakan sebagai growth promoter pada ayam broiler
Application of Cold Smoked Chicken Technology to Increase Productivity of the Curah Leduk Chicken Farming Group, Banyuwangi Dewi, Aryanti Candra; Utami, Merry Muspita Dyah; Hartatie, Dian; Sodik, M Ja'far; Maskuri, Muhammad Ilham
PRIMA: Journal of Community Empowering and Services Vol 10, No 1 (2026): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v10i1.109855

Abstract

The poultry group of Curah Leduk, Banyuanyar Village, Banyuwangi Regency has experience in raising and selling live chickens to collectors and traditional markets. However, their business is still limited to selling live chickens without any post-harvest processing, which restricts opportunities for value addition and causes around 10% of chickens to remain unsold due to low body weight. To address this issue, a program was introduced to develop smoked chicken products using cold smoking technology as a solution to utilize unsold chickens and expand market opportunities. This program applied cold smoking as a novel approach, replacing the commonly used hot smoking method with a low-temperature process. This method offers advantages such as better product texture, a more delicate flavor, and lower nutrient loss. The initiative aimed to improve the knowledge and skills of the poultry group through practical training in cold smoked chicken processing, reducing dependence on live chicken sales. The program was implemented through five main stages: coordination, socialization, direct practical training, evaluation, and mentoring. During processing, the cold smoking method resulted in an average weight loss of 6.1% due to evaporation of water and fat. All 15 participants showed a 100% increase in knowledge, particularly in calculating weight loss after training. Smoked chicken processing also increased product value by approximately 48.9% compared to fresh broiler chicken. The outcome showed that the activity improved participants’ understanding of production cost estimation and selling price calculation based on weight loss, while also developing their practical skills to independently produce smoked chicken products.
Co-Authors Abi Bakri Agung Adi Candra Agus Hadi Prayitno Ali Agus Ali Agus Ali Agus Anang Febri Prasetyo, Anang Febri Aryanti Candra Dewi Aryanti Candra Dewi Asmaul Khusna Asrianto, Noor Budi Hariono Candra Dewi, Aryanti DADIK PANTAYA Damanhuri Dewi, Aryanti Candra Didiek Hermanuadi Febri Prasetyo, Anang Fitria Agustina Sihombing Geri Barnas Saputra Hari Rujito Hariadi Subagja Hartatie , Dian Hartatie, Dian Hendra Yufit Riskiawan Heny K Daryanto Hertamawati, Rosa Tri Indradewa, Rhian Isti Rizky Latipah Jasmine, Dillenia Joko Irsan Sanyoto Joko Riyanto Kurniasih - Larasati, Nova Hidayati Diyah Mareta Fitriana Michael Joko Wibowo Muhammad Ilham Maskuri Muksin, Muksin Nanang Dwi Wahyono Niati Ningsih Ningsih, Niati Nurkholis Nurkholis Oryza Ardhiarisca Retno Lestari Ridwan Iskandar Saiful Anwar Saputri, Jini Sarwo Setyohadi, Dwi Putro Septiyanto, Kornelius Hangga Siswahyudianto Sodik, M Ja'far Sri Mukodiningsih Suci Wulandari Sutrisno Sutrisno Tanti Kustiari Tanti Kustiasari Ujang Suryadi Vitus Dwi Yunianto Budi Ismadi Wafia, Nala Wihandoyo -