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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ilmu Ternak Veteriner Jurnal SOLMA G-Tech : Jurnal Teknologi Terapan Jurnal Agriovet JAMI: Jurnal Ahli Muda Indonesia Jurnal Pengabdian dan Pemberdayaan Nusantara (JPPNu) Jurnal Padamu Negeri
David Kurniawan
Akademi Komunitas Negeri Putra Sang Fajar Blitar, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Public Health Social Sciences Veterinary Other

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SANITASI DAN HIGIENITAS PADA PROSES PEMBUATAN RENDANG BEBEK DI TEACHING FACTORY Agustin Mardiana, Nur; Aini Mahmudah, Nur; Kurniawan, David
JAMI: Jurnal Ahli Muda Indonesia Vol. 4 No. 2 (2023): Desember 2023
Publisher : Akademi Komunitas Negeri Putra Sang Fajar Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46510/jami.v4i2.145

Abstract

Objektif. Kasus keracunan makanan dapat bersumber dari unit pengolahan makanan. Salah satu unit pengolahan rendang bebek adalah Teaching Factory. Penelitian ini mengkaji penerapan sanitasi dan higienitas pada proses pembuatan rendang bebek serta dapat menjadi bahan pedoman tentang cara pengolahan pangan yang baik dan benar bagi pekerja di unit produksi Teaching Factory sehingga dapat meningkatkan kualitas produk. Material and Metode. Penelitian ini menggunakan metode deskriptif kualitatif. Proses pengumpulan data dilakukan melalui wawancara dengan informan, observasi, serta membandingkan dengan literature Hasil. Praktik sanitasi dan higienitas yang dilakukan di Teaching Factory secara keseluruhan sudah dilaksanakan dengan cukup baik. Kesimpulan. Terdapat 5 tahapan sanitasi dan higienitas yang telah sesuai dengan peraturan pemerintah. Sebaliknya, terdapat 3 tahapan kunci sanitasi dan higienitas yang belum dilakukan maksimal sehingga diperlukan adanya perbaikan tindakan sanitasi dan higienitas.
Strategi Inovatif dalam Pengembangan Bisnis: Kombinasi Business Model Canvas (BMC) dan Analisis SWOT pada PT MBA, Blitar Nur Agustin Mardiana; David Kurniawan; Anang Widigdyo; Aditya Wirawantoro Putra
G-Tech: Jurnal Teknologi Terapan Vol 8 No 2 (2024): G-Tech, Vol. 8 No. 2 April 2024
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/gtech.v8i2.4005

Abstract

PT MBA adalah UMKM yang bergerak di bidang penjualan aneka produk olahan unggas. Tujuan penelitian ini adalah untuk mendapatkan gambaran bisnis yang lebih lengkap dan pengembangan strategi di PT MBA. Penelitian ini dilakukan pada Oktober-November 2023. Berdasarkan BMC, segmen pelanggan merupakan mass market; proposisi nilai adalah harga yang terjangkau dan proses produksi menerapkan prinsip ASUH; media yang digunakan yaitu promosi mulut ke mulut serta media sosial instagram; hubungan dengan pelanggan yaitu melayani dengan ramah; aliran pendapatan yaitu dengan menjual berbagai produk olahan unggas; sumber daya yang dimiliki berupa fisik, manusia, dan modal; aktivitas utama adalah pembelian bahan baku, produksi produk olahan unggas, serta proses penjualan produk; kemitraan utama adalah supplier bahan baku dan TEFA; struktur biaya yaitu biaya perizinan dan biaya operasional lainnya. Berdasarkan analisa BMC dan SWOT, strategi yang dilakukan adalah pemasaran yang agresif, mempertahankan kualitas produk serta inovasi produk lainnya, dan evaluasi terhadap kinerja karyawan.
Effect of Pressure-Cooking Time Method on the Characteristics of Abon Entok Choirul Anwar; Nur Agustin Mardiana; David Kurniawan; Anang Widigdyo; Yanna Naila Zulfa; Aditya Wirawantoro Putra
G-Tech: Jurnal Teknologi Terapan Vol 9 No 4 (2025): G-Tech, Vol. 9 No. 4 October 2025
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/g-tech.v9i4.7752

Abstract

Abon is a dry meat-based product typically made from beef, chicken, or other types of poultry, including entok. In the production of abon, the boiling stage is critical, as it determines the tenderness of the meat, which directly influences the shredding process and the overall quality of the final product. However, conventional boiling methods often require extended cooking times to achieve the desired tenderness. To address this limitation, high-pressure cooking using a pressure cooker has become a common alternative due to its ability to significantly reduce cooking time without compromising product quality. Therefore, the objective of this study was to evaluate the effect of cooking time on the physical, chemical, and sensory characteristics of abon entok. This study employed a single independent variable, namely boiling time, which was applied in three treatment durations (15, 25, and 35 minutes). Based on the results of the analysis of the physical, chemical and sensory parameters of abon entok, it was found that boiling time had no significant effect on the physical parameters (pH and cooking loss) and certain sensory attributes (aroma, taste, and overall acceptability). In contrast, it had a significant effect (p<0.05) on the sensory attributes of color and texture. However, the multiple attribute Zeleny analysis identified the 15-minute boiling time (treatment A) as the best overall treatment, producing pH of 6.20 ± 0.07, cooking loss of 42.99 ± 1.50%, colour score of 3.60, aroma score of 4.07, texture score of 3.37, taste score of 3.77, and overall appearance score of 3.97.
Optimalisasi Usaha Ternak Ayam Petelur dengan Teknologi Pakan Probiotik di Kelompok Peternak Kabupaten Blitar Panji Purnomo; David Kurniawan; Rosidi Azis
Jurnal SOLMA Vol. 15 No. 1 (2026)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v15i1.21118

Abstract

Background: The Mitra Karya Farmer Group in Slorok Village, Doko District, Blitar Regency faces a major challenge: low business efficiency due to high feed costs and reliance on commercial feed. This community service activity aimed to improve farmers’ knowledge and skills in optimizing layer chicken farming by implementing probiotic feed technology. Method: The program was carried out using a Participatory Action Research (PAR) approach involving lecturers and students from AKN Putra Sang Fajar Blitar, as well as farmers, as active partners. The implementation method consisted of several stages, including observation and problem identification; a pre-test to determine farmers’ initial knowledge; technical training and mentoring on the production of herbal probiotics using local materials; feed formulation and the application of probiotic feed; and evaluation through a post-test and monitoring of technology adoption. Results: The results showed a significant increase in farmers’ understanding, as indicated by the average score rising from 5.2 on the pre-test to 8.7 on the post-test, representing a 67.3% increase. In addition, farmers were able to independently produce and apply probiotics in feed, which has the potential to improve feed efficiency and stabilize egg production. This activity contributed to strengthening farmers’ technical capacity and encouraging the adoption of feed technology innovations based on local resources. Conclusion: Ongoing assistance is needed to ensure that the implementation of probiotic technology yields optimal impacts on productivity and the sustainability of layer chicken farming.
Development and Quality of Rica-Rica as Indonesian Traditional Food: A Narrative Review Nur Agustin Mardiana; Nur Aini Mahmudah; David Kurniawan; Anang Widigdyo; Aditya Wirawantoro Putra; Panji Purnomo
G-Tech: Jurnal Teknologi Terapan Vol 10 No 1 (2026): G-Tech, Vol. 10 No. 1 January 2026
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/g-tech.v10i1.8705

Abstract

This narrative review explores rica-rica, a traditional North Sulawesi spicy dish, examining its historical roots, production process, and contemporary adaptations. Literature searches were conducted from January to August 2025 across major databases (PubMed/MEDLINE, Scopus, Web of Science, Google Scholar) and Indonesian repositories (Garuda Portal, Indonesian Publication Index), yielding 48 relevant sources. Rica-rica, characterized by intense chili heat, holds philosophical significance for Minahasan people who liken spiciness to life's inevitable challenges. The preparation involves grinding and sautéing spices, then cooking with various meats including poultry, mammals, seafood, and game animals. Meat selection significantly affects nutritional content, with protein ranging from 12.1% (broiler chicken) to 82.96% (dried snails). Game meat consumption, culturally valued by Minahasans, poses health risks from potential microbial contamination, viruses, and zoonotic diseases. Modern innovations such as instant seasonings, frozen products, and canned rica-rica, address contemporary demands while preserving culinary heritage. Although rica-rica offers culinary, cultural, and nutritional value, hygienic processing and safe ingredient selection are crucial to minimize consumer health risks. Future research should focus on empirical nutritional analysis, microbiological risk assessment along supply chains, and consumer acceptance studies of sustainable meat alternatives.
PENDAMPINGAN PENGOLAHAN DAGING AYAM BERBASIS REMPAH LOKAL UNTUK OPTIMALISASI PRODUKTIVITAS USAHA TERNAK UNGGAS DI DESA SALAMREJO, BLITAR David Kurniawan; Nur Agustin Mardiana; Anang Widigdyo; Rosidi Azis
Jurnal Padamu Negeri Vol. 3 No. 1 (2026): Januari : Jurnal Padamu Negeri (JPN)
Publisher : CV. Denasya Smart Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69714/xn9pq913

Abstract

This Community Service Program (PkM) focuses on solving the problems of low added value and market dependence among small-scale chicken farmers in Salamrejo Village, Blitar. Using a participatory action research and asset-based community development approach, the program was designed to integrate abundant local spice potential as raw materials for processing. The objectives are to enhance the technical and managerial capacity of the "Salam Makmur" farmer group in processing chicken meat into high-value products. The methods employed include hands-on training, six months of sustained mentoring, and market testing facilitation, with data collected through FGDs, pre-test/post-test questionnaires, observation, and group financial records. The results indicate a significant improvement in participants' knowledge and skills (p=0.000), with an average score increase of 48.1 points. The group successfully produced and marketed three variants of spice-based processed products (turmeric chicken dinsum, ginger-galangal chicken jerky, and chicken sticks). Economic analysis revealed an increase in added value of over 250% per chicken, with profit margins for processed products reaching 23% compared to 8-10% from live chicken sales. This program has effectively transformed the group's paradigm from raw material producers to independent micro-entrepreneurs in food processing, while also building synergy between the livestock and local spice agriculture sub-sectors. This success demonstrates that a holistic, locally-potential-based mentoring model is an effective strategy for optimizing the productivity and economic resilience of rural poultry businesses
PENAMPILAN PRODUKSI AYAM BROILER PADA SUPLEMENTASI TEPUNG KULIT PISANG (Musa Spp) Rico Anggriawan; David Kurniawan; Moh Aprillia Hatta
Jurnal Agriovet Vol. 1 No. 1 (2018): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

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Abstract

Kulit pisang sangat potensial sebagai pakan karena mengandung zat gizi yang baik untuk ternak. Penelitian ini bertujuan untuk mengetahui pengaruh suplementasi tepung kulit pisang (Musa spp) terhadap pertambahan berat badan dan konversi pakan pada ayam broiler di Kabupaten Kediri. Materi yang digunakan adalah ayam pedaging jantan strain Cobb CP 707 sebanyak 20 ekor ayam pada fase finisher dimulai saat ayam umur 3 minggu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan empat perlakuan dan lima ulangan. Terdapat 4 kombinasi perlakuan yaitu: P0 (Kontrol), pakan komersial tanpa penambahan kulit pisang; P1 = 20% kulit pisang; P2 = 10% kulit pisang; dan P3 = 5% kulit pisang. Data konsumsi pakan, konversi dan pertambahan bobot badan yang diperoleh dianalisis dengan Analysis of Variant (Anova), kemudian bila terjadi perbedaan signifikan diteruskan dengan uji jarak berganda Duncan’s dengan tingkat signifikansi 5%. Hasil penelitian menunjukkan bahwa pertambahan berat badan ayam pedaging jantan menunjukkan tidak terdapat perbedaan nyata di antara perlakuan, sedangkan pada konversi pakan terdapat perbedaan yang nyata. Pemberian pakan tambahan tepung kulit pisang sebesar 5% pada pakan komersial fase finisher memberikan hasil nilai konversi pakan terbaik. Kata Kunci : Tepung Kulit Pisang, Pertambahan Berat Badan, Konversi Pakan.
KUALITAS ORGANOLEPTIK NUGGET AYAM DENGAN LEVEL PENAMBAHAN JEROHAN AYAM David Kurniawan; Anang Widigdyo
Jurnal Agriovet Vol. 3 No. 1 (2020): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

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Abstract

Tujuan penelitian ini untuk memanfaatkan jerohan ayam sebagai bahan tambahan dalam pembuatan nugget ayam dengan mengetahui pengaruh level penambahan jerohan ayam terhadap kualitas organoleptik nugget ayam. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 5 ulangan yang terdiri dari P0: Nugget ayam sebagai kontrol, P1: Nugget ayam dengan 25% jerohan ayam, P2: Nugget ayam dengan 50% jerohan ayam, P3: Nugget ayam dengan 100% jerohan ayam. Peubah yang diamati adalah mutu organoleptik produk yang meliputi warna, rasa, aroma dan kesukaan dengan menggunakan skala hedonik. Panelis yang digunakan adalah panelis tidak terlatih berjumlah 20 orang. Panelis berasal dari dosen, laboran atau mahasiswa tahap akhir yang telah mengetahui dan memahami tentang analisis organoleptik. Hasil penelitian menunjukkan bahwa penambahan jerohan ayam memberikan pengaruh yang nyata (P≦0,05) terhadap kualitas organoleptik yaitu warna, rasa, aroma, tekstur dan kesukaan. Perlakuan terbaik yang mendekati perlakuan kontrol adalah penambahan jerohan ayam sebanyak 25% (P1). Penambahan jerohan ayam memberikan rasa amis yang kuat, warna yang lebih gelap kehitaman dan tekstur yang mudah hancur. Kata Kunci : : Nugget Jerohan, Citarasa, Kesukaan
Co-Authors Aditya Wirawantoro Putra Agustin Mardiana, Nur Anang Widigdyo Azis, Rosidi Camal Adhi Maskur Choirul Anwar Citra Dewi Yulia Chistie E. Widodo, E. Eko Widodo I. H. Djunaidi, I. H. M. Halim Natsir Moh Aprillia Hatta Muhammad Helmi Hakim Nur Aini Mahmudah Nur Aini Mahmudah Purnomo, Panji Rico Anggriawan Rico Anggriawan Rosidi Azis Rosidi Azis Suparmono Suparmono Yanna Naila Zulfa