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Addition of Carrot Juice (Daucus carota) to the Shelf Life and Organoleptic of Turkey Meatballs Tasya Rahma Deni Situmorang; Achmad Sadeli; Usman Budi
Jurnal Peternakan Integratif Vol. 12 No. 3 (2024): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v12i3.18903

Turkey is a type of poultry with characteristics and tastes similar to chicken meat, so turkey has the potential to be a raw material for meatballs. Carrots are also a source of natural antioxidants, the use of carrots so far has only been for vegetables and juice. Utilization in a fresh state has limitations because fresh carrots are prone to deterioration in quality. This study aims to determine the effect of adding carrot juice on the shelf life and organoleptic of turkey meatballs. This research was conducted in April 2024 at the Production Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, Universitas Sumatera Utara. The design used in this study was RAL (Completely Randomized Design) with 4 treatments, namely P0 = 0 ml, P1 = 50 ml, P2 = 100 ml, P3 = 150 ml and 5 replications. The parameters used were shelf life and organoleptic color, taste, texture and aroma. The results of this study indicate that the addition of carrot juice can extend the shelf life of turkey meatballs. The best shelf life is in P3 with the addition of 150 ml of carrot juice with a shelf life of 5 days and the lowest shelf life is 1 day

Addition of Carrot Juice (Daucus carota) to the Shelf Life and Organoleptic of Turkey Meatballs Tasya Rahma Deni Situmorang; Achmad Sadeli; Usman Budi
Jurnal Peternakan Integratif Vol. 12 No. 3 (2024): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v12i3.18903

Turkey is a type of poultry with characteristics and tastes similar to chicken meat, so turkey has the potential to be a raw material for meatballs. Carrots are also a source of natural antioxidants, the use of carrots so far has only been for vegetables and juice. Utilization in a fresh state has limitations because fresh carrots are prone to deterioration in quality. This study aims to determine the effect of adding carrot juice on the shelf life and organoleptic of turkey meatballs. This research was conducted in April 2024 at the Production Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, Universitas Sumatera Utara. The design used in this study was RAL (Completely Randomized Design) with 4 treatments, namely P0 = 0 ml, P1 = 50 ml, P2 = 100 ml, P3 = 150 ml and 5 replications. The parameters used were shelf life and organoleptic color, taste, texture and aroma. The results of this study indicate that the addition of carrot juice can extend the shelf life of turkey meatballs. The best shelf life is in P3 with the addition of 150 ml of carrot juice with a shelf life of 5 days and the lowest shelf life is 1 day

Sosialisasi Pemanfaatan Rumah Potong Hewan (RPH) di Kabupaten Batu Bara Provinsi Sumatera Utara Yusni K. Tampubolon; Winda F. Saragih; Ma’ruf Tafsin; Nevy D. Hanafi; Achmad Sadeli
Jurnal Kemitraan Masyarakat Vol. 2 No. 2 (2025): Jurnal Kemitraan Masyarakat
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/jkm.v2i2.1573

The community service activity was carried out in Lima Puluh Subdistrict, Batu Bara Regency. The partner in this activity was the Regional Development Planning, Research, and Development Agency. The main problem faced by the partner is the absence of an official slaughterhouse building in Batu Bara Regency. Until now, only independently managed slaughterhouses owned by the community have been used as animal slaughtering facilities. However, these slaughterhouses can only accommodate a limited number of slaughters. Moreover, issues related to poor meat hygiene and cross-contamination during slaughtering and packaging processes for consumer distribution are still frequently encountered. The solution to this problem is to establish an official slaughterhouse in Batu Bara Regency that meets both administrative and technical requirements. The purpose of this activity is to provide understanding to the community and stakeholders regarding the utilization of an official slaughterhouse and the importance of having a standardized slaughterhouse. The expected outcomes of this community service activity are: (1) to increase public knowledge in Batu Bara Regency regarding the importance of RPH utilization, (2) to enhance awareness of providing meat that is Safe, Healthy, Whole, and Halal (ASUH), and (3) to provide recommendations to the local government regarding the planning and development of an official slaughterhouse.

Utilization of agricultural waste in Pardomuan Motung Village, Ajibata Subdistrict, Toba Samosir Regency Sadeli, Achmad; Ginting, Adil; Tarigan, Lina
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2019): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Agriculture is the activity of utilizing biological resources carried out by humans to produce food, raw materials or energy sources, and to manage their environment. The use of biological resources included in agriculture is commonly understood by people as crop cultivation or farming (English: crop cultivation) and raising livestock (raising), even though its scope can also be in the use of microorganisms and bioenzymes in processing advanced products. Based on the analysis of the situation in Pardomuan Motung Village, the problems obtained include environmental conditions which are agricultural areas that produce a lot of waste through agricultural and livestock products caused by the lack of community knowledge about waste treatment.

Having an active role with the community in health counseling in Pardomuan Motung Village, Ajibata District, Toba Samosir Regency Sadeli, Achmad; Simarmata, Pratomi; Ario, Rexy
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2019): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Health education is a method used to convey health information. Counseling can be done directly through the face-to-face method or by using mass media as a means of delivering information. Communities in Pardomuan Motung Village still lack knowledge about healthy lifestyles so health counseling needs to be done especially about healthy lifestyles. The results of this community service showed that direct health education and through mass media were significantly associated with a healthy lifestyle Pardomuan Motung Village community. Health education is a dominant factor in general care

Cultivation Of Bsf (Black Soldier Fly) As Fish Feed In Sukamaju District, Binjai Barat Sub-District, Binjai City Sadeli, Achmad; Hilman, Adrian; Hakim, Lukman; Nasution, Delima Lailan Sari; Azhari
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 1 (2021): ABDIMAS TALENTA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

This activity was conducted in July and November 2020. Partners of this activity are a freshwater fish farmer community located on Jalan Gatot Subroto no. LK 336 IV, Sukamaju, Â Binjai Barat Distirct, Binjai, Sumatera Utara. The main problems faced by partners are 1) Farmers have difficulty in providing fish feed in the form of worms 2) The price of worms continues to increase, so it is difficult for breeders to provide good nutrition 3) Community do not yet know what it flies BSF (Black Soldier Fly) 4) The community does not yet know how to cultivate BSF 5) The community does not know that BSF Maggot is a high protein feed. The purpose of implementing this activity is 1) so that farmers get a replacement feed worm 2) Farmers can get fish feed with good nutrient and reasonably priced 3) BSF Maggot cultivation training, so farmers know 4) as a source of increasing income for freshwater fish farmers. The output target to be achieved from this activity program is that farmers can cultivate and use BSF as freshwater fish feed. Output details of the program produced include 1) training and assistance services for BSF Maggot cultivation 2) Video Activities 3) Scientific articles about mentoring cultivating devotion Maggot BSF. BSF extension and cultivation training activities have been carried out well, and have resulted in video activities on YouTube and also publications in online mass media. The conclusion of this activity partners know the advantages of BSF and can cultivate BSF properly.

Nutritional Quality and Total Bacterial Colonies in Goat Milk Yoghurt-Based Ice Cream with the Addition of Salak Pondoh Puree (Salacca Edulis Reinw Batubara, Wan Ramadhani; Nurzainah Ginting; Achmad Sadeli
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20911

Ice cream is one of products that is widely favored by various groups of people. This study aims to determine and evaluate organoleptic and nutritional properties and determine the total number of bacterial colonies in goat milk yogurt-based ice cream with different concentrations with the addition of salak pondoh puree using a Completely Randomized Design (CRD) with 4 levels of treatment with 5 replications, namely (P): (0 mL; 150 mL; 300 mL; 450 mL). The parameters analyzed included fat content, protein content, total bacterial colonies, organoleptic color, aroma, texture, and taste. The results showed that the addition of salak pondoh puree to goat milk yoghurt-based ice cream can increase organoleptic values in the form of color, aroma, texture, and also color so that it is preferred by panelists. The addition of salak pondoh puree provides fat content, protein content, and total bacterial colonies in goat milk yogurt. In conclusion the addition of salak pondoh puree to goat milk yoghurt-based ice cream is accordance with the standards so that it is suitable for consumption.

Nutritional Quality and Total Bacterial Colonies in Goat Milk Yoghurt-Based Ice Cream with the Addition of Salak Pondoh Puree (Salacca Edulis Reinw Batubara, Wan Ramadhani; Nurzainah Ginting; Achmad Sadeli
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20911

Ice cream is one of products that is widely favored by various groups of people. This study aims to determine and evaluate organoleptic and nutritional properties and determine the total number of bacterial colonies in goat milk yogurt-based ice cream with different concentrations with the addition of salak pondoh puree using a Completely Randomized Design (CRD) with 4 levels of treatment with 5 replications, namely (P): (0 mL; 150 mL; 300 mL; 450 mL). The parameters analyzed included fat content, protein content, total bacterial colonies, organoleptic color, aroma, texture, and taste. The results showed that the addition of salak pondoh puree to goat milk yoghurt-based ice cream can increase organoleptic values in the form of color, aroma, texture, and also color so that it is preferred by panelists. The addition of salak pondoh puree provides fat content, protein content, and total bacterial colonies in goat milk yogurt. In conclusion the addition of salak pondoh puree to goat milk yoghurt-based ice cream is accordance with the standards so that it is suitable for consumption.

Performance and Physiological Responses of Pre-Weaning Peranakan Etawa Goats Fed Milk Replacer with Maggot Flour Tafsin, Ma'ruf; Sadeli, Achmad; Hanafi, Nevy Diana; Sepriadi, Sigit
Jurnal Agripet Vol 24, No 2 (2024): Volume 24, No. 2, October 2024
Publisher : Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v24i2.33140

Pre-weaning growth is crucial for achieving high weaning weights, which are expected to positively correlate with the overall performance of does/ewes. Milk replacer, designed to meet the nutritional needs of pre-weaning kids, offers a solution to this challenge. This study aimed to analyze and evaluate the impact of incorporating maggot flour into milk replacer on the performance of pre-weaned Peranakan Etawa (PE) crossbreed goats. The parameters observed included milk replacer intake, nutrient consumption, body weight gain, weaning weight, rectal temperature, respiratory rate, and feed cost per gain. The study involved 10 two-week-old local pre-weaned PE goats, each with an average body weight of 5.33 0.93 kg, divided into two treatment groups with five replicates each. The treatments included a commercial milk replacer (P0) and a milk replacer containing maggot flour (P1). Data were analyzed using an independent t-test at a 5% significance level. The results showed that daily body weight gain in pre-weaned PE goats fed milk replacer containing maggot flour did not differ significantly (P0.05) from those fed the commercial milk replacer. The physiological responses of the pre-weaned goats, including rectal temperature and respiratory rate, were similar between treatments and did not negatively affect their physiological status. The lowest feed cost per gain was observed in the group fed the maggot flour-based milk replacer (P1), indicating its potential economic advantage.

Potensi Umbi Porang (Amorphophallus oncophyllus Prain) Sebagai Pakan Ayam Broiler Zendrato, Desti Prestasi; Tafsin, Maâ€™ruf; Hanafi, Nevy Diana; Sadeli, Achmad; Julianti, Elisa
Jurnal Ilmiah Universitas Batanghari Jambi Vol 24, No 1 (2024): Februari
Publisher : Universitas Batanghari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jiubj.v24i1.4703

Porang tuber (Amorphophallus oncophyllus Prain) contains glucomannan as a prebiotic source which can be used as animal feed to improve the performance of broiler chickens. The aim of the study was to determine the potential of porang, to analyze the nutritional content and its use as a feed ingredient for broiler chicken rations. The research was conducted at Rumah Mbacang Pancur Batu Village, from April-June 2022. This data was obtained from the results of proximate analysis at the Laboratory of Small Ruminant Instrument Standard Testing Workshop, Sei Putih, Galang. Data is processed manually and presented descriptively. The preparation of the ratio formulation consists of P0 (0% porang flour), P1 (5% porang flour), P2 (10% porang flour) and P3 (15% porang flour). The parameters studied: water content, crude protein (CP), crude fiber (CF), crude fat (EE) and NNFE. The results showed that the results of the proximate analysis on porang flour: moisture 12.92%, ash 8.22%, CP 4.19%, CF 4.79%, EE 0.62%, NNFE 69.26%. The water content and CP met the requirements according to SNI 7939: 2013, namely quality I. The conclusion from the results of formulation preparation was obtained a good composition of the formulation with nutritional content, starter phase: CP 20.08-20.59%, ME 2948.00-2985.08 Kcal/kg, CF 4.11-4.15%, EE 4.25-4.63%, Ca 0.78-0.79%, P 0.61-0.62% and finisher phase: CP 18.34-19.07 %, ME 3017.49-3050.65 Kcal/kg, CF 3.79-3.83%, EE 4.19-4.59%, Ca 0.56-0.68%, P 0.53-0.56%.

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