Article Per Year (5 Year)
p-Index From 2021 - 2026
1.745
P-Index
This Author published in this journals
All Journal BERNAS: Jurnal Pengabdian Kepada Masyarakat Media Kontak Tani Ternak Unram Journal of Community Service (UJCS) Tropical Livestock Science Journal
Aaf Falahudin
Universitas Majalengka
Religion Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Neuroscience Nursing Public Health Social Sciences Veterinary Other

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
Sifat Fisik, Organoleptik dan Daya Simpan Telur Itik dengan Penambahan Ekstrak Jahe (Zingiber Officinale) dalam Media Larutan Garam Nurohmat Hidayat; Aaf Falahudin; Lili Adam Yuliandri
Tropical Livestock Science Journal Vol. 4 No. 2 (2026): April 2026
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v4i2.17737

Abstract

This research aims to determine the effect of adding ginger extract (Zingiber officinale) to the salt solution medium on the physical, organoleptic properties and shelf life of salted duck eggs. The experiment was carried out with four treatments, namely without ginger extract (P0), and with the addition of 150 g (P1), 300 g (P2), and 450 g (P3) of ginger extract per liter of salt solution (1 liter of water: 500 g of salt). The results showed that the addition of ginger extract had a significant effect on egg pH, with the best treatment being P1 which reached a pH of 8.76 compared to 8.50 in the control, while weight loss ranged from 2.35% to 4.11% and was not significantly different between treatments. Organoleptically, ginger extract has a significant effect on taste, with the highest value at P1, but has no significant effect on egg white color, egg yolk color, egg white texture, egg yolk texture, aroma, oiliness, or overall acceptability. Based on shelf life tests, salted duck eggs with ginger extract can last up to 3 weeks, while salted duck eggs without ginger extract only last 2 weeks. In conclusion, a dose of 150 g of ginger extract per liter of salt solution is the optimal dose, because it is able to improve physical (egg pH) and organoleptic (taste) quality without causing negative effects on other parameters, as well as extending the shelf life of salted duck eggs from 2 to 3 weeks. These results indicate that the use of ginger extract is a natural innovation that promises to improve the quality and durability of salted egg products.
Application of Fermentation Technology Using Catfish Waste and Banana Stems in Muscovy Duck Feed to Strengthen Fitria Farm’s Poultry Farming Business Dini Widianingrum; Oki Imanudin; Aaf Falahudin; Lussyana Devitri Miranda; Desinta Aulia Purnama; Melly Ramadani; Ahmad Hablie Khalifa
Unram Journal of Community Service Vol. 7 No. 2 (2026): June
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v7i2.1630

Abstract

Small-scale duck farming operations face challenges posed by high feed costs and low utilization of local organic waste, which has the potential to serve as an alternative feed ingredient. This Student Creativity Program (PKM) aims to apply fermentation technology to catfish waste and banana stems as innovative feed ingredients in duck rations to improve the efficiency of the farming operations at Fitria Farm. Activities were carried out through a participatory approach that included identifying partner needs, formulating rations based on fermented waste, training in fermentation technology, implementing feed administration, and evaluating production performance and business economics. Catfish waste was utilized as a protein source, while banana stems were fermented to improve fiber digestibility and nutrient content. The fermentation process utilized local microorganism bioactivators (MOL) over a specific period to produce feed of higher quality. Implementation results show that the use of fermented feed is able to improve feed palatability, feed conversion efficiency, and body weight gain in entog, as well as reduce feed costs compared to conventional feed. In addition, this activity enhances partners’ knowledge and skills in processing agricultural and fishery waste into economically valuable feed. Conclusion the technology for fermenting catfish waste and banana stems has the potential to serve as a model for sustainable feed innovation that supports the strengthening of local-resource-based duck farming operations.
Co-Authors Adi Oksifa Rahma Harti Ahmad Hablie Khalifa Ahmad Sofwatullah Dadan Ramdani Nugraha Dadat Mashudi Desinta Aulia Purnama Dinar Dinar dini widianingrum, dini Fazar Maulana Ida Marina ISMAIL, AGUS YADI jajang hermana Lili Adam Yuliandri Lussyana Devitri Miranda Melly Ramadani Mohammad Rifqi Hanafi Nurohmat Hidayat Oki Imanudin Putri Indah Kirani Somanjaya, Rachmat Sri Ayu Andayani Taufik Rizki Nurrochman Ulfa Indah Laela Rahmah