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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ternak
Siti Azizah
Faculty of Animal Science, Brawijaya University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary Other

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Comparison of agricultural extension during the covid-19 pandemic in various countries (meta-synthesis) Btari Prabasini; Birendra Kumar; Siti Azizah
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 31, No 3 (2021): December 2021
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2021.031.03.11

Abstract

The objective of this study was to compare agriculture extension in different countries during the pandemic COVID-19 era. The study was conducted by comparing agricultural extensions in Africa, the United States, India, and Indonesia. Data were obtained from journals, scientific articles, and scientific reports. The source of data was collected and selected by the characteristic of inclusion. According to the characteristic of inclusion 7 sources of data were obtained and analyzed using systematic review and meta-synthesis method. Extraction source of data shows that agriculture extension in various countries experiencing different challenges due to the COVID-19 pandemic era, such as mobility restriction, differences of agriculture system, lack of facilities, false information spreading and lack of extension worker and farmers’ ability to access the internet. Due to mobility restrictions, many countries choose ICT (information and communication technology) as a new method and media for advisory service during the pandemic. The majority of the country used simple apps for farmers like Whatsapp, virtual meetings via zoom, website, and YouTube. Most countries switched to cyber extensions to prevent the virus from spreading. India and Africa increase their extension facilities and provide Q&A (question and answer) platform that is easy to use by farmers. Developing countries like Africa, India, and Indonesia provide training for extension agents to improve their ability to access the internet and gadgets, thus, they can improve their ability and provide knowledge to the farmers durin pandemic.
Organoleptic Quality of Chicken Sausage with Different Brands in Kediri City Anif Mukaromah Wati; Siti Azizah
Jurnal Ternak : Jurnal Ilmiah Fakultas Peternakan Universitas Islam Lamongan Vol 14 No 1 (2023): Jurnal Ternak
Publisher : UNIVERSITAS ISLAM LAMONGAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jt.v14i1.189

Abstract

Sausage is one type of processed chicken meat wrapped in a sleeve. Chicken sausage is a food that is in great demand by modern society, especially during the Covid-19 pandemic season because it is practical, affordable, cheap, durable, and can be found anywhere. Based on its population, the Kediri city is the third largest city in East Java. During the pandemic and after the pandemic, chicken sausage was one of the products that experienced an increase. The purpose of this study was to examine the organoleptic quality of chicken sausages in the Kediri city. The research was conducted in October-December 2020 at Universitas Brawijaya Kediri on five different samples chicken sausage. The composition of the sample was recorded and the organoleptic quality was analyzed by 50 semi-trained panelists. The results of the organoleptic test showed that the different types of chicken sausage had highly significant difference (p<0.01) on the color, texture, aroma, chicken sausage taste, juiciness, ease of biting, ease of chewing, and hedonic chicken scale. Chicken sausage that has the best organoleptic score is sausage brand number 2 with the highest score on texture, aroma, chicken sausage taste, juiciness, ease of biting, ease of chewing, and hedonic chicken sausage, while the assessment of color, panelists prefer brand number 3.  The conclusion of this study is brand 2 which is a sausage brand “Bernardi” has the best acceptance by consumers because this sausage is made from premium ingredients and paprika oleoresin with a natural taste.
Co-Authors Anif Mukaromah Wati Birendra Kumar Btari Prabasini