Garuda - Garba Rujukan Digital

Bimbingan Teknis Pengolahan Telur Asin Rempah Panggang pada PKK Ruhuy Rahayu Desa Bentok Kampung Kecamatan Bati â€“ Bati Kabupaten Tanah Laut Kalimantan Selatan Sugiarti, Sugiarti; Fitriani, Fitriani; Dharmawati, Siti
IGKOJEI: Jurnal Pengabdian Masyarakat Vol 2 No 2 (2021): IGKOJEI: Jurnal Pengabdian Masyarakat
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/igkojei.v2i2.220

ABSTRACT Bentok Kampung Village is one of the villages in Batiâ€“Bati District, Tanah Laut Regency, which possessed a considerabke amount of duck population. The villagers who are members of the Ruhuy Rahayu PKK do not know much about innovations in processing duck salted eggs. This activity aims to introduce innovation in preserving duck eggs with the addition of spices. This activity started with theoretical training with classroom methods and hands-on practice carried out by partners under the guidance of the activity promotor team. The enthusiasm of the participants is was quite good which was reflected in the high number of participants and their punctuality of attendance. The attendance level of participants in both the counseling and brainstorming activities reached 90â€“100% of all PKK members. The roasted salted duck eggs with spices produced have a distinctive taste compared to the ones which were just boiled. The roasted spiced salted roasted egg has a less wet texture and is preferred because it tastes more savory and can last longer because of the reduced water content. Conclusion: participants managed to understand well the entire series of activities and the participation rate of participants was very good with a nearly 100% attendance rate. Keywords: Processing, Roasted spiced salted eggs, Bentok Kampung Village ABSTRAK Desa Bentok Kampung merupakan salah satu desa yang ada di Kecamatan Batiâ€“Bati Kabupaten Tanah Laut dengan populasi itik yang tinggi. Masyarakat Desa Bentok Kampung yang tergabung dalam PKK Ruhuy Rahayu belum banyak mengetahui inovasi dalam pengolahan telur asin itik. Kegiatan ini bertujuan untuk meperkenalkan inovasi pengawetan telur itik dengan penambahan bahan rempah. Kegiatan ini diawali pelatihan teoritis dengan metode kelas dan praktek langsung yang dilaksakanakan oleh mitra dengan bimbingan tim pengusul kegiatan. Antusisme peserta cukup baik yang tercermin dari jumlah dan ketepatan waktu kehadiran yang tinggi. Kehadiran peserta dalam kegiatan penyuluhan dan curah pendapat mencapai 90â€“100 % dari seluruh anggota PKK. Telur asin itik rempah panggang yang dihasilkan memiliki cita rasa yang khas dibandingkan dengan yang hanya direbus. Telur asin itik rempah panggang memiliki tekstur tidak terlalu basah dan lebih disukai karena rasanya yang lebih gurih dan bisa lebih tahan lama karena adanya pengurangan kadar airnya. Kesimpulan: peserta berhasil memahami dengan baik seluruh rangkaian kegiatan dan tingkat partisipasi peserta sangat baik dengan tingkat kehadiran berkisar 100%. Kata Kunci: Pengolahan, Telur asin rempah panggang, Desa Bentok Kampung

Bimbingan Teknis Pengolahan Telur Asin Rempah Panggang pada PKK Ruhuy Rahayu Desa Bentok Kampung Kecamatan Bati â€“ Bati Kabupaten Tanah Laut Kalimantan Selatan: Roasted Salted Eggs with Spices Processing Technical Guidance at PKK Ruhuy Rahayu Bentok Kampung Village, Bati â€“ Bati District, Tanah Laut Regency, South Borneo Province Sugiarti Sugiarti; Fitriani Fitriani; Siti Dharmawati
IGKOJEI: Jurnal Pengabdian Masyarakat Vol. 2 No. 2 (2021): IGKOJEI: Jurnal Pengabdian Masyarakat
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/igkojei.v2i2.220

ABSTRACT Bentok Kampung Village is one of the villages in Batiâ€“Bati District, Tanah Laut Regency, which possessed a considerabke amount of duck population. The villagers who are members of the Ruhuy Rahayu PKK do not know much about innovations in processing duck salted eggs. This activity aims to introduce innovation in preserving duck eggs with the addition of spices. This activity started with theoretical training with classroom methods and hands-on practice carried out by partners under the guidance of the activity promotor team. The enthusiasm of the participants is was quite good which was reflected in the high number of participants and their punctuality of attendance. The attendance level of participants in both the counseling and brainstorming activities reached 90â€“100% of all PKK members. The roasted salted duck eggs with spices produced have a distinctive taste compared to the ones which were just boiled. The roasted spiced salted roasted egg has a less wet texture and is preferred because it tastes more savory and can last longer because of the reduced water content. Conclusion: participants managed to understand well the entire series of activities and the participation rate of participants was very good with a nearly 100% attendance rate. Keywords: Processing, Roasted spiced salted eggs, Bentok Kampung Village ABSTRAK Desa Bentok Kampung merupakan salah satu desa yang ada di Kecamatan Batiâ€“Bati Kabupaten Tanah Laut dengan populasi itik yang tinggi. Masyarakat Desa Bentok Kampung yang tergabung dalam PKK Ruhuy Rahayu belum banyak mengetahui inovasi dalam pengolahan telur asin itik. Kegiatan ini bertujuan untuk meperkenalkan inovasi pengawetan telur itik dengan penambahan bahan rempah. Kegiatan ini diawali pelatihan teoritis dengan metode kelas dan praktek langsung yang dilaksakanakan oleh mitra dengan bimbingan tim pengusul kegiatan. Antusisme peserta cukup baik yang tercermin dari jumlah dan ketepatan waktu kehadiran yang tinggi. Kehadiran peserta dalam kegiatan penyuluhan dan curah pendapat mencapai 90â€“100 % dari seluruh anggota PKK. Telur asin itik rempah panggang yang dihasilkan memiliki cita rasa yang khas dibandingkan dengan yang hanya direbus. Telur asin itik rempah panggang memiliki tekstur tidak terlalu basah dan lebih disukai karena rasanya yang lebih gurih dan bisa lebih tahan lama karena adanya pengurangan kadar airnya. Kesimpulan: peserta berhasil memahami dengan baik seluruh rangkaian kegiatan dan tingkat partisipasi peserta sangat baik dengan tingkat kehadiran berkisar 100%. Kata Kunci: Pengolahan, Telur asin rempah panggang, Desa Bentok Kampung

PENGGUNAAN TEPUNG DAUN ECENG GONDOK (Eichornia crassipes) PADA RANSUM KOMERSIL TERHADAP PENAMPILAN JANGKRIK (Gryllidae) Siti Dharmawati; Neni Widaningsih; Supirah Supirah
AL-ULUM: JURNAL SAINS DAN TEKNOLOGI Vol 4, No 2 (2019)
Publisher : Universitas Islam Kalimantan Muhammad Arsyad Al Banjari

The purpose of this study was to determine the effect of mixing commercial ration with water hyacinth leaf meal on the performance of crickets.This study used a completely randomized design (CRD) with five treatments and four replications ie without giving hyacinth leaf powder and water hyacinth leaf powder administration of 5%, 10%, 15% and 20%. The data were analyzed using Homogenetas Test (Bartlett), F test (analysis of variance) and the region continued Duncan's Multiple Test (DMRT).The results showed that the mixing of water hyacinth leaf meal in the ration significantly affect weight gain and final body weight crickets but no significant effect on feed intake, feed conversion, body length and mortality crickets.

SIFAT FISIK DAN ORGANOLEPTIK BAKSO YANG DIBUAT DARI DAGING SAPI DENGAN LAMA PELAYUAN BERBEDA Nordiansyah Firahmi; Siti Dharmawati; Mofie Aldrin
AL-ULUM: JURNAL SAINS DAN TEKNOLOGI Vol 1, No 1 (2015)
Publisher : Universitas Islam Kalimantan Muhammad Arsyad Al Banjari

The study aims to determine physical and organoleptic properties of meatballs made of beef with old withering different. The research was conducted by the using a completely randomized design (CRD) comprised of 5 treatments and 5 replicates ie: P0 = Without treatment (control), P1 = Withering beef for 5 days, P2 = Withering beef for 6 days, P3 = Withering beef for 7 days P4 = Withering beef for 8 days. Experimental design to test the physical properties such as pH and beef meatballs folding test, the data were analyzed of variance (ANOVA), if there is significanlty continued with Duncan test. Data obtained on organoleptic test in the form of aroma, flavour, color and texture of beef meatballs were analyzed with nonparametric tests (Kruskal Wallis). The results showed that the taste meatball most preferred panelists to treatment with the use of meat withered for 7 days (P3) of 5:23 (rather savory) that tastes almost the same with meatballs that use fresh meat without withering (P0) at 5:20 rather savory). All treatments withering flesh produces a rather bright color. Meatball most preferred color panelists to treatment with the use of meat withering for 8 days at 4.99. Texture of the best meatballs in treatment using fresh meat without withering of 5:29 (a bit chewy).Key word: withering, beef meat, meatballs, physical, organoleptic

KADAR LEMAK DAN PROTEIN DAGING BURUNG MERPATI LOKAL (Columba livia) YANG DIPELIHARA SECARA INTENSIF DAN DIPOTONG PADA UMUR BERBEDA Raga Samudera; Siti Dharmawati; Said Prasetiyo
AL-ULUM: JURNAL SAINS DAN TEKNOLOGI Vol 2, No 1 (2016)
Publisher : Universitas Islam Kalimantan Muhammad Arsyad Al Banjari

The research was aim at study and give information of crude protein and fat of local pigeon meat (Columba livia) that was slaughtered at different age and intensive care system. The research used completely randomized design, with five treatments and four replications. If any significant effects found. Further analysis was conducted using Duncan’s Multiple Range Test (DMRT). Treatments set out for this research was selection of local pigeon at the different ages : M3 (3 weeks), M4 (4 weeks), M5 (5 weeks), M6 (6 weeks), M7 (>4 months) there were 4 pigeons for each sample. Variables observed were crude protein and fat of meats. Result of this research is the local pigeon that slaughtered in different age is significantly (P<0,01) to protein level of the meats of local pigeons in intensive care system. Keywords: local pigeon, intensive care system, crude protein, fat

PENGGUNAAN AMPAS SAGU TERHADAP PERFORMANS JANGKRIK (Gryllidae sp) Siti Dharmawati; Neni Widaningsih
AL-ULUM: JURNAL SAINS DAN TEKNOLOGI Vol 2, No 2 (2017)
Publisher : Universitas Islam Kalimantan Muhammad Arsyad Al Banjari

The aim of this study was to feed crickets that are more economical for farmer.byusing localingredients feed found in surrounding environment such as sago meal waste.The target outcomes to be achieved in this study is a scientific article. The hypothesis in this study isthe use of sagomeal waste did not affect the was growth of local cricket . The method used in this studya completely randomized design using sago meal waste in ration for 0%, 5%, 10%, 15% and 20%. The variables observed in this study feed intake, weight gain, feed conversion and final body weight. The results showed that use of the of sago in the ration does not affect theSiignificance of the performances crickets instar phase. Sago meal waste can be used up to 20% in the ration of crickets. Keywords : Sago meal waste, Performance, Cricket

APLIKASI PEMBERIAN RANSUM FERMENTASI BERBASIS BAHAN PAKAN LOKAL BAGI PETERNAK ITIK DI KECAMATAN LIANG ANGGANG KOTA BANJARBARU Siti Dharmawati; Nordiansyah Firahmi
JURNAL PENGABDIAN AL-IKHLAS UNIVERSITAS ISLAM KALIMANTAN MUHAMMAD ARSYAD AL BANJARY Vol 3, No 1 (2017): AL-IKHLAS JURNAL PENGABDIAN
Publisher : Universitas Islam kalimantan MAB

Pengabdian pada masyarakat ini bertujuan untuk menambah wawasan peternak mitra untuk memanfaatkan bahan – bahan pakan yang megandung serat kasar dengan cara fermentasi sehingga lebih mudah dicerna unggas.Mitra yang dilibatkan dalam kegiatan Ipteks Bagi Masyaraka (IbM) ini adalah sebanyak 2 (dua) orang mitra peternak unggas dengan spesialisasi pemeliharaan itik petelur yang tinggal di lingkungan Kecamatan Banjarbaru Utara dan Kecamatan Liang Anggang dan berkomitmen kuat untuk mengembangkan usaha peternakannya dalam mendukung peternakan itik di Kota Banjarbaru, dengan jumlah itik yang dipelihara sebanyak 500 sampai dengan 800 ekor.Metode yang dilaksanakan dalam kegiatan ini berupa penyuluhan, bimbingan teknis pengolahan pakan fermentasi dan pemberian pakan tersebut pada itik fase petelur. Hasil kegiatan menunjukkan bahwa peternak mitra sudah memahami dan mampu menerapkan teknologi yang diberikan dan sudah diterapkan pada ternaknya.

BIMBINGAN TEKNIK PENGOLAHAN PAKAN AYAM KAMPUNG FASE PETELUR BAGI KELOMPOK WANITA TANI REZEKI KARTINI KELURAHAN GUNTUNG PAYUNG KECAMATAN LANDASAN ULIN KOTA BANJARBARU Siti Dharmawati; Nordiansyah Firahmi
JURNAL PENGABDIAN AL-IKHLAS UNIVERSITAS ISLAM KALIMANTAN MUHAMMAD ARSYAD AL BANJARY Vol 4, No 2 (2019): AL-IKHLAS JURNAL PENGABDIAN
Publisher : Universitas Islam kalimantan MAB

Mitra yang dilibatkan pada kegiatan Kemitraan Bagi Masyarakat (PKM) adalah Kelompok Wanita Tani Rezeki Kartini Kelurahan Guntung Payung Kecamatan Landasan Ulin Kota Banjarbaru Kalimantan Selatan.Spesialisasi usahanya adalah budidaya tanaman pangan, sayur-sayuran dan beternak ayam buras. Kendala yang dihadapi KWT Rezeki Kartini (1) Harga pakan yang tidak stabil dan mengalami kenaikanan sampai 4 kali dalam setahun (2) Tidak memiliki keahlian dalam membuat formulasi pakan sendiri (3) Ketersediaan bibit unggul yang tidak kontinyu (4) Kurangnya pemahamanan terhadap penanganan dan pencegahan penyakit. Permasalahan-permasalahan tersebut terjadi disebabkan : (1) Kurangnya informasi tentang hasil-hasil penelitian yang langsung menyentuh ke peternak terutama dalam hal pengolahan pakan dan teknologinya. (2) Rendahnya kemampuan dan keterampilan anggota dalam mengolah bahan-bahan pakan lokal (3) Kurangnya kesempatan bagi peternak untuk ikut pelatihan dan magang di perusahaan-perusahaan besar dan komersil di luar daerah. Luaran kegiatan ini adalah : (1) Luaran Solusi 1 sampai dengan solusi 3 : Mitra dapat menguasai teknik pemeliharaan ayam buras dengan baik dan mampu membuat formulasi ransum yang tepat, murah dan efisien. Selain itu peserta mampu mengadaptasi ilmu teknologi pengolahan pakan khususnya teknologi pengolahan silase keong rawa dan kepala udang. (2) Luaran solusi 4 : Mitra mampu melakukan perhitungan biaya produksi berdasarkan analisia usaha atau manajemen agribisnis yang tepat (3) Produk yaitu formulasi ransum untuk ayam buras. Metode kegiatan yang dilaksanakan adalah (1) Wawancara langsung (2) Pelatihan teoritis (metode kelas) (3) Praktek langsung yang dilaksakanakan oleh mitra dengan bimbingan tim pelaksana. Khalayak sasaran adalah anggota kelompok wanita tani Rezeki Kartini. Hasil kegiatan pengabdian ini anggota kelompok sudah memahami cara pembuatan pakan fermentasi dengan berbagai bahan pakan lokal, dan sebagian sudah menerapkannya sebagai bahan campuran ransum ayam kampong fase petelur yang dipelihara secara intensif. Hasil pengamatan dan observasi menunjukkan bahwa ternak ayam kampung yang diberi ransum fermentasi ransum menunjukkan performans yang baik. Ayam kampung yang dipelihara di Kelompok KWT Rezeki Kartini mulai bertelur rata-rata umur 6 – 7 bulan, puncak produksi pada umur antara 12 – 18 bulan. Berat telur yang dihasilkan berkisar 35 – 47 g/butir.

PENERAPAN TEKNOLOGI PENGOLAHAN PAKAN FERMENTASI BAGI KELOMPOK TERNAK ITIK DI KELURAHAN LANDASAN ULIN B ARAT KECAMATAN LIANG ANGGANG KOTA BANJARBARU Siti Dharmawati; Nordiansyah Firahmi M; Syarif Djaya
JURNAL PENGABDIAN AL-IKHLAS UNIVERSITAS ISLAM KALIMANTAN MUHAMMAD ARSYAD AL BANJARY Vol 1, No 1 (2015): AL-IKHLAS JURNAL PENGABDIAN
Publisher : Universitas Islam kalimantan MAB

This activity involves two groups , that is Tani Farmer's Group Work Kalbuja and Farmer's Group Karya Tani. The main problem faced by the two groups of farmers related to feed processing technology and maintenance management intensive duck . The purpose of this activity is to provide training , demonstration and application of appropriate technology in terms of maintenance management intensive duck - feed and local feed processing.. The method used is counseling , training and assistance to members of farmer groups as partner. The results showed that the activities of members of the farmers who are very enthusiastic partner and give a very positive response to the activities offered . This success indicator is able to implement a maintenance management breeder ducks , able to process quality and production of duck feed produced quite high ( 2.25 to 2.75 kg / ) and feed conversion of 2.25 -2.30 . Implikaai of this activity is 20 % of the members of the group independently partners have been able to expand its business , namely the maintenance intended for ranged from 100 to 350 male ducks, and 100-200 laying ducks.

PENGARUH TUMPUKAN DAN LAMA MASA SIMPAN PAKAN PELET TERHADAP KUALITAS FISIK Achmad Jaelani; Siti Dharmawati; Wacahyono wacahyono
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 41, No 2 (2016): TERBITAN TERBARU JUNI 2016
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v41i2.429

Feed industry produce of large scale process and large quantities of ration. If feed are numerous, and are not exhausted once the distribution, then the stability of such goods must be maintained to keep the quality. This is of course requires a system effective warehousing and storage for the finished products manufactured. Therefore, this study aimed to determine the effect stacks and time storage of the physical quality commercial feed. The study used a completely randomized design with a time storage treatment for 3, 6, 9, and 12 days. Each treatment using 5 replicates. Data for quality testing the physical form of the density of the stack, heap compaction density, smoothness, and impact resistance was analyzed using ANOVA and if treatment gave significantly different effect will be tested by Duncan's multiple range test. The results showed that the height of the stack and a time storage effect on the density of the stack, heap compaction density, smoothness, and impact resistance, and there is interaction between pile heights and long shelf life of the heap compaction density and impact resistance. Good feed must be kept within a period of not more than 13 days and storage methods must be considered as good as the number of stacks, room humidity and cleanliness, because the longer the food is stored with the condition stacked excess will make the feed more easily destroyed, which in turn will further exacerbate the physical condition of the feed when distributed to the consumers.

Title

Found 18 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 18 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 18 Documents
Search