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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak JURNAL GALUNG TROPIKA Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Agricultural Research JURNAL PengaMAS Journal of Saintech Transfer Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Jurnal Peternakan Integratif
Peni Patriani
Animal Husbandry Study Program, Faculty Of Agriculture, Universitas Sumatera Utara, Indonesia
Agriculture, Biological Sciences & Forestry Arts Computer Science & IT Economics, Econometrics & Finance Education Energy Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Veterinary Other

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Increasing the Brand Image of the Sweembath Tourism Area Towards a Tourism Village in Naga Sopa Village, Bandar Huluan District, Simalungun Regency Ma'ruf Tafsin Ma'ruf; Eva Sartini Bayu Eva; Peni Patriani Peni; Hariadi Susilo Hariadi; Dardanila Dardanila; Tugiman Tugiman; Farida Ariani Farida
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 2 (2020): ABDIMAS TALENTA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (445.279 KB) | DOI: 10.32734/abdimastalenta.v5i2.5285

Abstract

 The embossed icon (image) is a promotional media or an identity media of a specific geographic era, whether it is a unique writing or logo that has the aim of attracting the attention of those who see it to be interested and want to look back, they will return to visit the tourist area. making a raised letter icon (image) “” SWEEMBATH 'and' NATURAL WATER EYES 'is a promotional media or media identity, a geographically distinctive name, the origin of the naming is a unique writing or logo which has the aim of attracting the attention of those who see it to be interested and want to look back, they and then return to visit the tourist area and understand the history of the pennant spring. Making large embossed letters to become the sweembath location icon is needed, especially in relation to further promotions that can attract tourist visits. The making of the writing icon will be made at the front gate of the tourist location. The making of the letter icon is proven to be a location for selfies of visitors who generally will display their tourism activities or activities through social media such as Instagram, Facebook, YouTube, and others. The making of these letters has an impact on the promotion of sweembath tourist areas which are expected to increase the number of tourist visits in the future. Measurement of visitor perceptions answers a high level of satisfaction. The number shows that the satisfactionlevel who answered very satisfied reached 90%, and 10% answered satisfied. This condition shows that the sweembath tourist location is in a very significant direction compared to the previous ones. Several stakeholders, such as village managers and sub-district officials, tended to show their surprise at the changes made by USU's LPPM to these tourist sites, which led to a much better image than before. The survey results show that further improvements are needed, especially in the aspect of providing representative prayer facilities (mushola) in these locations. Another very basic condition that requires improvement is road access to tourist sites. The Simalungun Regional Government should be able to repair and maintain roads to these tourist sites so that the economic improvement of the tourism village community in Naga Sopa Village is better. Some of the measurements that were originally going to be carried out were the measurement of the increase in the number of tourist visits after USU's LPPM-assisted village activities. This measurement is difficult to do considering the current conditions related to the Covid 19 pandemic, which The embossed icon (image) is a promotional media or an identity media of a specific geographic era, whether it is a unique writing or logo that has the aim of attracting the attention of those who see it to be interested and want to look back, they will return to visit the tourist area. making a raised letter icon (image) “” SWEEMBATH 'and' NATURAL WATER EYES 'is a promotional media or media identity, a geographically distinctive name, the origin of the naming is a unique writing or logo which has the aim of attracting the attention of those who see it to be interested and want to look back, they and then return to visit the tourist area and understand the history of the pennant spring. Making large embossed letters to become the sweembath location icon is needed, especially in relation to further promotions that can attract tourist visits. The making of the writing icon will be made at the front gate of the tourist location. The making of the letter icon is proven to be a location for selfies of visitors who generally will display their tourism activities or activities through social media such as Instagram, Facebook, YouTube, and others. The making of these letters has an impact on the promotion of sweembath tourist areas which are expected to increase the number of tourist visits in the future. Measurement of visitor perceptions answers a high level of satisfaction. The number shows that the satisfaction level who answered very satisfied reached 90%, and 10% answered satisfied. This condition shows that the sweembath tourist location is in a very significant direction compared to the previous ones. Several stakeholders, such as village managers and sub-district officials, tended to show their surprise at the changes made by USU's LPPM to these tourist sites, which led to a much better image than before. The survey results show that further improvements are needed, especially in the aspect of providing representative prayer facilities (mushola) in these locations. Another very basic condition that requires improvement is road access to tourist sites. The Simalungun Regional Government should be able to repair and maintain roads to these tourist sites so that the economic improvement of the tourism village community in Naga Sopa Village is better. Some of the measurements that were originally going to be carried out were the measurement of the increase in the number of tourist visits after USU's LPPM-assisted village activities. This measurement is difficult to do considering the current conditions related to the Covid 19 pandemic, which limits crowding activities in order to reduce the incidence of Covid 19 infection in the community, and the outcomes achieved, 1) mass media publications, 2) journals, 3) CD activities, and 4) documentary books activities
Physical and Organoleptic Quality of Culled Layers Chicken Meat Using Marinated Asam Kandis Fruits (Garcinia dioica Blume) Patriani, Peni; Hesti Wahyuni, Tri
Indonesian Journal of Agricultural Research Vol. 2 No. 3 (2019): InJAR, Vol. 2, No. 3, November 2019
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (743.294 KB) | DOI: 10.32734/injar.v2i3.3234

Abstract

Asam Kandis is one of the fruits with a sour taste that is often used in the spice. Asam Kandis is very effective as a food flavoring such as in meat and fish. Culled layers meat usually has a rough texture, tough and not preferred because it has a rough tenderness, so it needs natural herbs to improve tenderness or maintain the physical. This study uses a completely randomized design with 4 treatments and 4 replications. The treatment in this study marinated culled layers chicken in Asam Kandis consisting of 4 levels: 0%, 5%, 10%, and 15%. Research aimed to improve the physical and organoleptic quality of culled layers of chicken meat using Asam Kandis. The results obtained physical and organoleptic quality in culled layers chicken meat, which includes pH, drip loss, and tenderness, significantly affect the marinated Asam Kandis. Water content and cooking losses do not affect the marination of Asam Kandis and are quite effective. Conclusion in this research Asam Kais has a quite good effect on improving the quality of culled layers of chicken meat. It is recommended marination using Asam Kandis with a level of 9% effective maintain the quality of culled layers meat.
The Effect of Fenugreek Paste on Physical Quality and Organoleptic Quality Meatballs Made From Chicken Meat Nur Laila; Patriani, Peni; Trisna, Ade
Jurnal Peternakan Integratif Vol. 11 No. 3 (2023): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v11i3.15523

Abstract

Meatballs is a processed meat product and one of Indonesia's favourite culinary delights. This study aims to determine the effect of fenugreek paste on the physical and organoleptic quality of meatballs made from chicken meat. The research was conducted in June-July 2023 at the Research and Technology Laboratory, Faculty of Agriculture, and Animal Production Laboratory, Faculty of Agriculture, University of No Sumatra. The design used in this study was RAL (Completely Randomised Design) with 4 treatments, namely P0 = 0%, P1 = 5%, P2 = 10%, P315%, and 5 replications. The parameters    in this study were physical quality tests, namely meatball pH and cooking loss, and organoleptic tests of color, aroma, taste, and tenderness. The results showed that 5%, 10%, 15% fenugreek paste had a very significant effect (P<0.01) on physical quality and organoleptic quality. The higher the percentage of fenugreek paste used in meatballs, the higher the physical and organoleptic quality of meatballs In conclusion of this study is that fenugreek is good to add to get quality meatballs
Efektivitas Marinasi Menggunakan Jus Buah Asam Sihala (Etlingera elatior) Teradap Kualitas Fisik dan Mikrobiologis Daging Ayam Afkir Patriani, Peni; Hafid, Harapin
Jurnal Galung Tropika Vol 12 No 1 (2023)
Publisher : Fakultas Pertanian, Peternakan dan Perikanan Universitas Muhammadiyah Parepare

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v12i1.1092

Abstract

Handling of chicken carcass after slaughter needs to be prioritized to guarantee safety and quality. One method that can be applied is marination using abundantly available spices. Sihala fruit (Etlingera etalior) is a spice that is usually used as a flavoring for arsik dishes typical of Batak, which has a slightly sour taste and fresh aroma. This study aimed to develop marination using Sihala tamarind spices to improve the physical and microbiological quality of meat of rejected layers during storage. The meat of rejected laying hens was marinated for 30 minutes using siala acid with concentrations of 0%, 15%, 30%, and 45%. Storage is carried out for 24 hours to 48 hours then, followed by physical and microbiological quality measurements. The results showed that the marination using siala acid significantly (P<0.01) improved physical quality, reducing the percentage of cooking loss, lowering the pH value, increasing tenderness, and maintaining meat moisture. Samples that were marinated using siala acid significantly (P<0.01) also experienced a decrease in microbial growth compared to the control. Overall, the best physical and microbiological qualities were the samples of culled chicken marinated using Sihala tamarind juice at a concentration of 30% and 45% during a 24-hour storage period. Marinating using siala acid fruit juice is an effective strategy to improve rejected chicken meat's physical and microbiological quality. The tamarind siala has the potential as a natural preservative in meat during storage for 48 hours.
Pengembangan Usaha Peternakan Berkelanjutan Melalui Penerapan Phytobiotic Green Additive dan Complete Feed di Desa Suka Kecamatan Tigapanah Kabupaten Karo Patriani, Peni; Vidiana Sari, Tati; Leonard Panjaitan, Helova; Hasanah, Uswatun
JDISTIRA - Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Vol. 5 No. 2 (2025)
Publisher : Yayasan Rahmatan Fidunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/jdt.v5i2.1428

Abstract

Kelompok Tani Suka Maju di Kecamatan Tiga Panah, Kabupaten Karo, mengelola usaha pertanian dan peternakan kambing secara tradisional. Kelompok Tani Suka Maju menghadapi kendala utama dalam pengelolaan pakan ternak, yang menyebabkan produktivitas kambing rendah dan rentan terhadap penyakit. Kondisi ini berdampak negatif pada pendapatan peternak hingga menyebabkan kerugian. Selain itu, keterbatasan pengetahuan dan keterampilan dalam manajemen usaha peternakan dan teknologi serta akses informasi masih terbatas menjadi hambatan dalam meningkatkan kesejahteraan anggota kelompok. Tujuan kegiatan pengabdian masyarakat ini adalah meningkatkan produktivitas ternak, keterampilan dan kesejahteraan peternak melalui pengelolaan pakan berbasis teknologi dan ilmu pengetahuan. Metode yang digunakan pada pengabdian masyarakat ini meliputi pelatihan, demonstrasi, diskusi kelompok, dan pendampingan. Pelatihan yang dilaksanakan berupa pembuatan complete feed dengan teknologi fermentasi jerami sisa hasil pertanian dan Phytobiotic green additive menggunakan tanaman herbal. Hasil kegiatan menunjukkan adanya peningkatan yang signifikan setelah pelatihan dan pelaksanaan pengabdian masyarakat. Peternak dapat menerapkan teknologi phytobiotic green additive maupun complete feed sehingga meningkatkan produktivitas kambing secara berkelanjutan. Keterampilan dan pengetahuan peternak juga meningkat sehingga berdampak positif pada pendapatan dan kesejahteraan anggota Kelompok Tani Suka Maju.
Co-Authors Ade Trisna Amlys Syahputra Silalahi Amlys Syahputra Silalahi Amlys Ananda, Siti Hadrayanti Aslan, L.M. Dardanila, Dardanila Edhy Mirwandhono Eva Sartini Bayu Farida Ariani Farida Ariani Farida Harapin Hafid H. Hariadi Susilo Hesti Wahyuni, Tri La Malesi La Ode Ba’a Leonard Panjaitan, Helova Ma'ruf Tafsin Ma'ruf Ma’ruf Tafsin Nur Laila Nur'ainun Ainun Nuraini Nuraini Nuraini Nur’ainun Saib Suwilo Tri Hesti Wahyuni Tugiman Tugiman Tugiman Tulus Uswatun Hasanah Vidiana Sari, Tati