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All Journal Jurnal Peternakan (Jurnal of Animal Science) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Abdimas Mahakam Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan
Lisnawaty Silitonga
Prodi Peternakan UNPAR
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary

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The effect of fermentation water spinach (ipomoea aquatica forsk.) Flour on performance super native chicken grower phase Silitonga, Lisnawaty; Yuanita, Iis; Pudjirahayu, Asri; ma'rifah, siti; Siburian, Rusmayanti
Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan Vol 6, No 4 (2024)
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jnttip.v6i4.58931

Abstract

The aim of the study was to determine the effect of water spinach fermentation (Ipomoea aquatica Forsk.) on the performance and Income Over Feed Cost (IOFC) of super native chickens in at grower phase. The material used water spinach flour which was fermented anaerobically for 14 days then mixed in the diets. The research treatment used super free-range chicken aged 4-8 weeks, EM4, and granulated sugar. The rations consisted of ground corn, fine bran, palm kernel cake, tofu dregs, fish meal, minerals and fermented water spinach flour. The study used a completely randomized design (CRD) with 4 treatments and 6 replications, each replication containing 4 free-range chickens in the grower phase of 4 weeks old. P0 (basal diet without fermented water spinach flour). P1 (basal diet with 3% fermented water spinach flour), P2 (basal diet with 6% fermented water spinach flour), P3 (basal diet with 9% fermented water spinach flour). Parameters observed included ration consumption (g), body weight gain (g), ration conversion, final body weight (g), Income Over Feed Cost (IOFC), and mortality. The results of the analysis showed that the provision of fermented water spinach flour was not significantly different from ration consumption, body weight gain, feed conversion ration, and final body weight. The use of fermented water spinach flour up to 9% in the growt of super native chickens being quite good due to the increasing by feed intake, body weight gain, final final weight, and low feed conversi ration. The best level of using fermented water spinach flour on the Income Over Feed Cost (IOFC) of super native chickens in the grower phase is in the P2 treatment, which 6% could be provides greater benefits than other treatments. Percentage mortality was low. Key words : Super chicken grower phase, fermented water, spinach flour 
PENGARUH PEMBERIAN TEPUNG KANGKUNG AIR (Ipomoea aquatica Forsk.) FERMENTASI TERHADAP PERFORMA AYAM KAMPUNG SUPER FASE STARTER Silitonga, Lisnawaty; Yuanita, Iis; Ma'rifah, Siti; Wibowo, Satrio; Sujoko, Heri; Purba, Devi Azhari
Jurnal Peternakan (Jurnal of Animal Science) Vol 9, No 1 (2025): JURNAL PETERNAKAN (JURNAL OF ANIMAL SCIENCE)
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jas.v9i1.18743

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian tepung kangkung air (Ipomoea aquatica Forsk.) fermentasi terhadap performa ayam kampung super fase starter. Tepung kangkung air difermentasi secara anaerob selama 14 hari dicampur dalam ransum dan digunakan sebagai perlakuan. Metode penelitian percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 6 kali pengulangan. Perlakuan yang diujikan adalah P0 (ransum basal); P1 (penambahan tepung kangkung air fermentasi 3%); P2 (penambahan tepung kangkung air fermentasi 6%); P3 (penambahan tepung kangkung air fermentasi 9%). Hasil penelitian menunjukkan pemberian tepung kangkung air fermentasi tidak berpengaruh terhadap konsumsi ransum, konversi ransum, pertambahan bobot badan dan mortalitas pada ayam kampung super fase starter. Pemberian tepung kangkung air fermentasi sampai dengan level 9% masih dapat diberikan kepada ayam kampung super fase starter tanpa menimbulkan efek yang negatif terhadap konsumsi ransum, konversi ransum dan pertambahan bobot badan. Secara numerik angka mortalitas rendah (kecil)
Teknik Pengolahan, Pengemasan Produk dan Strategi Pemasaran Abon Telur di Kelompok Wanita Kelurahan Pager, Kecamatan Rakumpit, Kota Palangka Raya: The Processing and Packaging of Egg’s Abon Product in the Women's Group of Pager Village, Rakumpit District, Palangka Raya City Yuanita, Iis; Silitonga, Lisnawaty; Nopembereni, Eti Dewi; Nainggolan, Depris; Ginting, Evi Tiodora; Saragih, Risky Junidman; Simbolon, Yoges
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 3 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i3.6217

Abstract

The objectives to be achieved are the diversification of animal products originating from ducks into egg Abon products and the development of small industries in women's groups to produce processed egg Abon products that can meet local and regional demand to increase family or group income. Processing food products can increase sales value and profit by up to one hundred percent. The problem with the partner group is that they still need to learn how to process egg floss products and the touch of food product packaging technology and marketing strategies in partner areas. Several methods for solving problems include counseling and training regarding diversification of food products in the form of egg floss, packaging techniques using good packaging tools, marketing strategies for the products produced, as well as approaches through monitoring and evaluating activities with partner groups. The results that have been achieved are the implementation of counseling and training on making egg floss, good packaging techniques and marketing strategies have been implemented and the partners are very enthusiastic and intend to make egg floss one of their small businesses. Partner continues to strive and innovate in marketing, adding to the taste of the egg floss it produces.
Pelatihan Pengolahan Bakso Daging Ayam dengan Bahan Pengisi Tepung Labu Kuning bagi Kelompok Wanita Kelurahan Pager Kecamatan Rakumpit: Training on Processing Chicken Meatballs with Pumpkin Flour Filling for Women's Group, Pager Village, Rakumpit District Silitonga, Lisnawaty; Yuanita, Iis; Tambunan, Ellen Christ
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. Suppl-1 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10iSuppl-1.9069

Abstract

The aim achieved from this activity is to improve chicken meatball products by using alternative filler raw materials such as pumpkin flour which can increase the nutritional value of chicken meatball products and empower rural women's workforce which ultimately increases the income of families and groups of women. Processing Products with additional fillers will increase the taste value of processed chicken meatball products, especially in dealing with children who find it difficult to consume vegetables as a source of vitamin C. The problem in the partner group is that there is still no technological touch and they don't know if making chicken meatballs can be made. Filled with pumpkin flour and how to process this product to make it delicious like meatballs filled with tapioca flour also didn't know how to use good packaging equipment, but the participants had great enthusiasm in the training with punctual attendance. The partner group also continued the product manufacturing activities, especially for family needs.
Pelatihan Pengolahan Kerupuk Telur Asin bagi Anak Remaja dan Pemuda di Yayasan Tabela Harapan Bangsa Kota Palangka Raya Silitonga, Lisnawaty; Yuanita, Iis; Panggabean, Indra Beres; Damanik, Krisly Serena; Zega, Anania
Jurnal Abdimas Mahakam Vol. 10 No. 01 (2026): Januari
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24903/jam.v10i01.3837

Abstract

Kerupuk dikenal sebagai salah satu makanan ringan kering dengan kandungan pati cukup tinggi, digemari masyarakat baik muda maupun tua dan dikonsumsi sebagai bahan pangan pendamping ataupun sebagai jajanan yang dapat meningkatkan kesukaan terhadap makanan utama yang dihidangkan. Kerupuk memberikan tingkat kesukaan selera makan bagi orang yang mengkonsumsinya dan juga bernilai nutrisi yang tinggi karena satu butir telur asin mengandung energi 98 kal, protein 7,5 gr, lemak 7,3gr, karbohidrat 2,4gr, kalsium 66gr, fosfor 86,4mg, Fe 0,9mg, vitamin A 139µg, thiamin 0,15mg. Tujuan pelaksanaan kegiatan di Yayasan Tabela Harapan Bangsa ini agar anak remaja dan pemuda mampu mengolah produk kerupuk dari bahan yang bernutrisi (telur asin) dan memiliki keterampilan mengemas sehingga mereka dapat berwirausaha bila sudah keluar dari Yayasan Pengabdian dilakukan dengan metode koordinasi dengan pengelola Yayasan, sosialisasi dan penyuluhan, pelatihan pengolahan kerupuk berbahan tambahan telur asin, monitoring, obseravasi dan akhirnya melakukan evaluasi kegiatan dengan melihat kelanjutan yang dilakukan mitra. Hasil yang diperoleh dengan adanya pelatihan ini (1). Peserta pelatihan sangat antusias dalam melakukan kegiatan (2). Peserta yang berada di yayasan memiliki keterampilan dalam membuat kerupuk telur asin dan melanjutkan kegiatan pembuatan kerupuk telur asin setiap hari Jumat dan Sabtu (3). Peserta memiliki aktifitas tambahan yaitu mengolah kerupuk telur asin serta mampu menjual produk mereka ke jemaat gereja dimana mereka beribabadah serta dititipkan ke warung dekat yayasan dengan harga Rp.10.000 per pouch ± (50 g) (4). Peserta juga memahami cara mengemas yang baik dan menarik. Kata Kunci: Pengolahan, kerupuk, telur asin,Yayasan Tabela HB, Palangka Raya
Co-Authors Damanik, Krisly Serena Ginting, Evi Tiodora Heri Sujoko Iis Yuanita Ma'rifah, Siti Nainggolan, Depris Nopembereni, Eti Dewi Panggabean, Indra Beres Pudjirahayu, Asri Purba, Devi Azhari Saragih, Risky Junidman Satrio Wibowo Siburian, Rusmayanti Simbolon, Yoges Tambunan, Ellen Christ Zega, Anania