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A Look at Smallholder Cattle Farming in Payakumbuh, West Sumatra Reswati; Aronal Arief Putra
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 12 No. 1 (2024): Juni
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v12i1.9571

The existence of smallholder cattle farming in Payakumbuh was studied. The research was conducted to obtain profiles of farmer demographics, cattle farming management, and reproductive performance. A survey was conducted in five sub-districts in Payakumbuh by interviewing 50 cattle farmers and conducting direct field observation. Smallholder farmers in Payakumbuh are typically an average of 45.02 years old, commonly senior high school graduates, occupied in the agricultural field with their own cattle ownership, experienced for 18.1 years, involved in cattle farming for additional income, and commonly focused on Simental crossbred raising. Cattle management was mainly categorized as good, as represented by feeding management (application of routine forage and concentrate, twice daily feeding frequency, and ad libitum drinking water), rearing (intensive rearing and natural weaning), housing (permanent housing structures, individual housing systems, and draw well water sources), and health (regular deworming). Reproductive performance (20.4 months age at first mating, 1.55 service per conception, 14.63-month calving interval, and 3.96 months for re-mating after calving) is also close to the ideal standard. To sum up, the presence of smallholder farmers is significant and could serve as a reference for farmers in other areas of West Sumatra. Enhancing applied technology is necessary to upgrade their cattle farming scale.

Karakteristik Permen Jeli Susu Kambing yang Ditambahkan Berbagai Konsentrasi Jus Kulit Buah Naga Merah (Hylocereus polyrhizus) Pertiwi, Yannisa; Sandra, Afriani; Putra, Aronal Arief
Journal of Livestock and Animal Health Vol. 2 No. 1 (2019): February
Publisher : Politeknik Pertanian Negeri Payakumbuh

Pengaruh penambahan jus kulit buah naga merah (Hylocereus polyrhizus) terhadap kualitas jeli susu kambing telah diteliti. Jus tersebut disiapkan dengan menghomogenkan kulit buah naga merah dan air pada rasio 4:1. Berbagai jenis konsentrasi jus kulit buah naga merah terhadap konsentrasi susu yaitu 0, 2, 4, 6, dan 8 % telah ditambahkan pada formulasi permen jeli. Setelah dimasak, kadar air, pH, dan warna sampel diuji. Hasil dari penelitian ini menunjukkan bahwa penambahan jus kulit buah naga merah meningkatkan kadar air sampel, sedangkan pH sampel menurun secara signifikan. Pada saat yang sama, lightness dan yellowness sampel menurun, tetapi rednessnya meningkat. Kesimpulannya, 8% kulit buah naga merah berkontribusi dalam menghasilkan redness yang lebih pekat, sehingga dapat menjadi pilihan zat pewarna untuk menghasilkan warna yang menarik pada pembuatan permen jeli susu kambing.

Karakteristik Daging Burger yang Diproduksi Menggunakan Tepung Sorgum, Tepung Talas dan Tepung Sukun Rahmadanisa; Putra, Aronal Arief; Novia, Deni
Journal of Livestock and Animal Health Vol. 2 No. 2 (2019): August
Publisher : Politeknik Pertanian Negeri Payakumbuh

Aplikasi penggunaan lima persen bahan pengikat bebas gluten pada pembuatan daging burger telah dilakukan. Tepung sorgum, tepung talas, dan tepung sukun telah digunakan pada formulasi daging burger sebagai representasi tepung bebas gluten dan dibandingkan dengan burger dengan bahan pengikat tepung terigu sebagai kontrol (tepung yang mengandung gluten). Kadar air, susut masak, penyusutan diameter, kekerasan, dan profil sensori (warna, aroma, rasa, tekstur, dan penerinaan keseluruhan) telah dievaluasi. Hasil dari penelitian ini menunjukkan bahwa tidak ada perbedaan yang nyata pada kadar air, susut masak, penyusutan diameter, dan kekerasan sampel. Daging burger menggunakan tepung sukun memiliki daya terima yang lebih rendah dibanding perlakuan lainnya (P kecil dari 0.05), dimana daya terima burger menggunakan tepung sorgum dan tepung talas setara dengan burger menggunakan tepung terigu (P besar sama dengan 0.05). Dari penelitian ini disimpulkan bahwa tepung sorgung dan tepung talas dapat menjadi sumber bahan pengikat alternatif pada pembuatan burger yang umumnya menggunakan tepung yang mengandung gluten.

Karakteristik Patty Burger yang Dibuat Dari Daging Itik dengan Berbagai Persentase Tepung Talas Hanafi, Daniyal; Novia, Deni; Putra, Aronal Arief
Journal of Livestock and Animal Health Vol. 3 No. 1 (2020): February
Publisher : Politeknik Pertanian Negeri Payakumbuh

Penggunaan tepung talas sebagai bahan pengikat pada pembuatan patty burger yang dibuat dari daging itik telah dilakukan. Persentase tepung talas berbeda (0, 5, 10, dan 15%) digunakan sebagai perlakuan. Patty yang dihasilkan dianalisis untuk sifat fisik (kadar air, susut masak, penyusutan diameter, peningkatan ketebalan, tekstur) dan profil sensori (warna, aroma, rasa, tekstur, dan daya terima keseluruhan). Kadar air, susut masak, dan penyusutan diameter dari sampel menurun secara signifikan dengan peningkatan penggunaan tepung talas, tetapi peningkatan ketebalannya meningkat (P kecil dari 0.05). Warna, rasa, dan penerimaan keseluruhan juga meningkat dengan persentase penggunaan tepung talas yang semakin besar. Sebagai kesimpulan, penggunaan 10 persen tepung talas pada formulasi menjadi perlakuan terbaik dalam pembuatan daging burger.

A Look at Smallholder Cattle Farming in Payakumbuh, West Sumatra Reswati; Aronal Arief Putra
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 12 No. 1 (2024): Juni
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v12i1.9571

The existence of smallholder cattle farming in Payakumbuh was studied. The research was conducted to obtain profiles of farmer demographics, cattle farming management, and reproductive performance. A survey was conducted in five sub-districts in Payakumbuh by interviewing 50 cattle farmers and conducting direct field observation. Smallholder farmers in Payakumbuh are typically an average of 45.02 years old, commonly senior high school graduates, occupied in the agricultural field with their own cattle ownership, experienced for 18.1 years, involved in cattle farming for additional income, and commonly focused on Simental crossbred raising. Cattle management was mainly categorized as good, as represented by feeding management (application of routine forage and concentrate, twice daily feeding frequency, and ad libitum drinking water), rearing (intensive rearing and natural weaning), housing (permanent housing structures, individual housing systems, and draw well water sources), and health (regular deworming). Reproductive performance (20.4 months age at first mating, 1.55 service per conception, 14.63-month calving interval, and 3.96 months for re-mating after calving) is also close to the ideal standard. To sum up, the presence of smallholder farmers is significant and could serve as a reference for farmers in other areas of West Sumatra. Enhancing applied technology is necessary to upgrade their cattle farming scale.

Extension of Dairy Products for School Age Students in Nagari Saniangbaka, X Koto Singkarak, Regency of Solok, West Sumatra Aronal Arief Putra; Putri Amalia Sari; Sofia Ananda; Bagastra Khoosy Anakariksi; Khairunnisa Khairunnisa
Warta Pengabdian Andalas Vol 31 No 3 (2024)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.31.3.611-619.2024

The extension of dairy products as a community service in Nagari Saniangbaka, X Koto Singkarak, Solok Regency was carried out. This project aimed to increase the knowledge and concern of school-age students about consuming dairy products. This project used UHT milk, fermented milk, and cheese to target students from SD 19 Saniangbaka, MDA Surau Gadang, and SD 34 Saniangbaka, respectively. The extension was divided into short lectures, discussions, quizzes, and product distributions. The activities of the three group participants increased the students' knowledge and interest in dairy products. The positive response from the participants was noticed, with MDA Surau Gadang students showing the highest enthusiasm for the activity conducted. This community service indirectly instills awareness of the importance of dairy food as a nutritious food source, especially for students in their growing years.

Community Service Focused on Food of Animal Products in Nagari Saniangbaka, X Koto Singkarak, Regency of Solok, West Sumatra Aronal Arief Putra; Afriani Sandra; Deni Novia; Riri Permata Sari; Andini Valentina Putri
Warta Pengabdian Andalas Vol 30 No 4 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.4.837-843.2023

Community service in Nagari Saniangbaka, X Koto Singkarak, Kabupaten Solok was conducted. This project was divided into three activities, i.e., extension of healthy and nutritious foods; extension of safe, healthy, authentic, and halal foods; and training of salted egg manufacturing. Students of SD Negeri 20 Saniangbaka, MTs Muhammadiyah Saniangbaka, and women of the Sumpadang clan were chosen to participate in these three activities, respectively. For the first and the second activities, the students were involved in a short talk, discussion, quiz, and distribution of UHT milk. For the third activity, the women were trained to make salted eggs by applying two processing methods, i.e., coating paste and immersion in brine solution. In general, those activities were run well with positive participant responses. The two former activities could improve the knowledge and awareness of the students in choosing and consuming the food. At the same time, the latter activity furnishes women with the ability to make various egg products for family consumption. Also, it prepares the essential knowledge that could be developed into an entrepreneurship option.

Extension of Dairy Products for School Age Students in Nagari Saniangbaka, X Koto Singkarak, Regency of Solok, West Sumatra Aronal Arief Putra; Putri Amalia Sari; Sofia Ananda; Bagastra Khoosy Anakariksi; Khairunnisa Khairunnisa
Warta Pengabdian Andalas Vol 31 No 3 (2024)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.31.3.611-619.2024

The extension of dairy products as a community service in Nagari Saniangbaka, X Koto Singkarak, Solok Regency was carried out. This project aimed to increase the knowledge and concern of school-age students about consuming dairy products. This project used UHT milk, fermented milk, and cheese to target students from SD 19 Saniangbaka, MDA Surau Gadang, and SD 34 Saniangbaka, respectively. The extension was divided into short lectures, discussions, quizzes, and product distributions. The activities of the three group participants increased the students' knowledge and interest in dairy products. The positive response from the participants was noticed, with MDA Surau Gadang students showing the highest enthusiasm for the activity conducted. This community service indirectly instills awareness of the importance of dairy food as a nutritious food source, especially for students in their growing years.

Initial approaches to develop the business capacity of Bondo Bakery, a homemade bakery producer in Padang Aronal Arief Putra; Elfi Rahmi; Vitania Yulia; Afriani Sandra
Warta Pengabdian Andalas Vol 32 No 2 (2025)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.32.2.215-221.2025

A community engagement initiative was conducted with Bondo Bakery, a local homemade bakery producer in Padang. The goal was to assess the bakery's current conditions and explore ways to enhance its business capacity. Activities included visits to the processing room, focus group discussions, product development for premium variants, training for home industry food production, and technical support for MSME business permit registration. These efforts aimed to establish foundational steps for identifying necessary improvements related to the processing room, expanding the range of bakery products to include options enriched with animal products, mapping the competitive landscape to inform strategic planning, and enhancing knowledge of food production practices—including good manufacturing practices (GMP), food quality and safety, and relevant regulations in the food sector. Furthermore, assistance in acquiring a business permit was provided. In conclusion, these collaborative actions have positively contributed to strengthening the business capacity of the enterprise.

Enhancing Food-Entrepreneurship Skills of University Students Through Training in Burger Production And Its Entrepreneurial Experience Arief Putra, Aronal; Sandra, Afriani; Novia, Deni; Fitri Kurnia, Yulianti; Rahmi, Elfi
Andalasian International Journal of Social and Entrepreneurial Development Vol. 3 No. 01 (2023): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.3.01.8-13.2023

Burgers are processed foods that are interesting to develop as one of the entrepreneurs' products. Training in burger making and providing entrepreneurial experience to the participants as a form of community service were conducted. Implementation of this activity includes preparation, participant admission, production training, and product selling. Patty formulation, patty molding, contact grilling, burger plating, packaging, and selling were conducted during practice. From this activity, enhancing the knowledge and skill of participants during production in the processing room and selling in campus areas are significant to creating the essential entrepreneur ability. The development of character and spirit of entrepreneurship and profit gaining during selling represents the enlarged passion of the participant toward the real entrepreneurship environment. Further guidance is required to encourage the participant to transform into a start-up business

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