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All Journal Teknosains: Media Informasi Sains dan Teknologi AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Animal Agricultural Science (IJAAS)
Andi Suarda
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Physics Social Sciences

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ANALISIS PENGARUH PENAMBAHAN TEPUNG ISI RUMEN SAPI DALAM RANSUM AYAM LAYER TERHADAP KUALITAS KERABANG TELUR Suarda, Andi
Teknosains Vol 5, No 1 (2011): JANUARI
Publisher : Fakultas Sains dan Teknologi UIN ALauddin

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

. This Research aim to to get picture until how far influence of addition of flour fill ox rumen in chicken ration of layers to eggs quality. Material which  used in this research is layer chickens of production phase amount to 48 tail, old age nine months, and strain super Harco C.P 306 coming from Glorious PT.Charoen Pokhpan  Farm, Jakarta. The Chicken looked after in 24 fairish each cage 1×0,5×1m made of cleft of bamboo which is width 2 cm lapped over with distance 1,5 - 2 cm. used to cage pallet consist of paddy chaff and of Slat. Location of chicken in cage done at random, where each;every cage filled two heads chicken equiped each one place eat and drink. Place eat and drink to be put down in such a manner in cage, so that each;every chicken get is same opportunity to eat and drink. giving of food done by ad-libitum. Fill ox rumen obtained from animal slaughter in Makassar. Device Attempt the used is Complete Random Device of Factorial Pattern 4 × 2 with thrice restating. First Factor is type of ransom, what consist of R-1 that is ransum without using flour fill ox rumen, R-2 is pregnant ransum 2,5 % flour fill ox rumen, R-3  is pregnant ransum 5 % flour fill ox rumen, R-4 is pregnant ransom 7,5 % flour fill ox rumen.. While both factor is cage pallet type which consist of Chaff Paddy and of Slat.Variables which measured in this research is thick  of eggs skin. Key words; egg–skin, ox rumen, ration..
ANALISIS PENGARUH PENAMBAHAN TEPUNG ISI RUMEN SAPI DALAM RANSUM AYAM LAYER TERHADAP KUALITAS KERABANG TELUR Andi Suarda
Teknosains Vol 5 No 1 (2011): JANUARI
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/teknosains.v5i1.183

Abstract

. This Research aim to to get picture until how far influence of addition of flour fill ox rumen in chicken ration of layers to eggs quality. Material which  used in this research is layer chickens of production phase amount to 48 tail, old age nine months, and strain super Harco C.P 306 coming from Glorious PT.Charoen Pokhpan  Farm, Jakarta. The Chicken looked after in 24 fairish each cage 1×0,5×1m made of cleft of bamboo which is width 2 cm lapped over with distance 1,5 - 2 cm. used to cage pallet consist of paddy chaff and of Slat. Location of chicken in cage done at random, where each;every cage filled two heads chicken equiped each one place eat and drink. Place eat and drink to be put down in such a manner in cage, so that each;every chicken get is same opportunity to eat and drink. giving of food done by ad-libitum. Fill ox rumen obtained from animal slaughter in Makassar. Device Attempt the used is Complete Random Device of Factorial Pattern 4 × 2 with thrice restating. First Factor is type of ransom, what consist of R-1 that is ransum without using flour fill ox rumen, R-2 is pregnant ransum 2,5 % flour fill ox rumen, R-3  is pregnant ransum 5 % flour fill ox rumen, R-4 is pregnant ransom 7,5 % flour fill ox rumen.. While both factor is cage pallet type which consist of Chaff Paddy and of Slat.Variables which measured in this research is thick  of eggs skin. Key words; egg–skin, ox rumen, ration..
PENGARUH PEMBERIAN RANSUM YANG BERBEDA TERHADAP KUALITAS PUTIH TELUR Andi Suarda
Teknosains Vol 9 No 2 (2015): JULI
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/teknosains.v9i2.1873

Abstract

This research aimed to get an idea of the extent to which different rations pemberian influence on the quality of the egg white. Material used in this research is the production phase of the laying hens numbered 48 animals, aged nine months, and the strains of "super Harco CP 306" derived from PT.Charoen Pokhpan Jaya Farm, Jakarta. The chickens kept in 24 cages each measuring 1 × 0.5 × 1m made from bamboo which parts of 2 cm in width are arranged with a distance of 1.5 to 2 cm. litter used consisted of rice husk and slats. Placement of chickens in cages is done randomly, in which each cages filled two chickens were equipped each one fruit places to eat and drink. Places to eat and drink in a cage placed in such a way, so that each chicken gets an equal opportunity to eat and drink. Feeding is done ad-libitum. Cow rumen contents obtained from Slaughterhouse, Makassar. The experimental design used was completely randomized design 4 × 2 factorial pattern with three replications (Steel and Torrie, 1980). The first factor is a kind of ransom, which consists of R-1 is the ration without using flour content of cow's rumen, R-2 is a diet containing 2.5% starch content of cattle rumen, R-3 is a ransom containing 5% starch content of cattle rumen, R-4 is a ransom containing 7.5% starch content of cow's rumen. he second factor is the type of litter consisting of Rice Husk and slats. The parameters measured in this study is the eggshell thickness, eggshell weight. Eggshell thickness measurement done at three locations using a micrometer. Subtract the weight obtained by the weight at the time of solving the weight of albumen (egg white) and yolk weight. Results showed that: 1) use of flour content of cow rumen to the level of 7.5% in the diet of laying hens showed no significant effect on the weight of albumen (egg white), 2) the interaction between the type of feed and litter used do not show the real effect against the weight of albumen (egg white).
Evaluation of Extension Consultant Social Capital in Performing Extension Service to Beef Cattle Farmers in The Concentrate Production Suarda, Andi; Dzulkifli, Andi Dzulkifli Muhammad
Indonesian Journal Of Animal Agricultural Science (IJAAS) Vol 6, No 2 (2024): Indonesian Journal of Animal Agricultural Science (IJAAS)
Publisher : Pascasarjana Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/ijaas.v6i2.48201

Abstract

The present study aims to evaluate the social capital of livestock extension consultants in delivering extension services to farmers in beef cattle concentrate production. The study was conducted over three months in Majene and involved 25 farmers selected through random sampling techniques. Using a quantitative descriptive design, the study assessed the extent of social capital among livestock extension consultants in providing services to farmers. Two main indicators were considered: internal (discipline, trust, skill capacity) and external (cooperative network, service, communication, and regulations). Measurement instruments utilized a three-point scale: good, fair, and poor. The findings revealed that, on average, the social capital score among livestock extension consultants in delivering extension services for concentrate production was 1.55 for internal indicators and 1.47 for external indicators, classifying the social capital as fair. The skill capacity score was 2.08 (good), indicating the consultants' willingness to improve their skills. However, other indicators fell below expectations due to insufficient support, including incentives, operational costs, and transportation. Based on these findings, the social capital among extension consultants in delivering extension services can be classified as fair. Institutions must supervise extension consultants to address these challenges.
Kaderisasi Penyedia Daging Qurban ASUH (Aman, Sehat, Utuh, Halal) dan Layak Thaha, Aminah Hajah; Suarda, Andi; Mulia, Andi; Arsyad, Muh Ali
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 5 No 3 (2021): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v5i3.4433

Abstract

Salah satu kendala yang dihadapi pemerintah terkait pembinaan penyembelihan hewan qurban adalah masih banyak masyarakat yang tidak melaporkan ke pemerintah setempat penyembelihan hewan qurban selain itu jumlah petugas yang tidak sebanding dengan luas wilayah dan banyaknya lokasi penyembelihan pada waktu yang bersamaan sehingga sulit untuk dilakukan pembinaan lebih lanjut. Oleh karena itu dibutuhkan metode yang efektif dalam meningkatkan pengetahuan ke masyarakat agar dapat menyediakan daging hewan qurban yang ASUH (Aman, Sehat, Utuh, dan Halal) serta layak bagi masyarakat yang mengkonsumsi. Salah satu cara yang dilakukan yaitu melalui pembentukan kader penyedia daging hewan qurban yang ASUH (Aman, Sehat, Utuh, dan Halal) serta Layak bagi Masyarakat pada Mesjid. Kegiatan ini telah terlaksana dengan baik dan diikuti sebanyak 14 mesjid dan 100 orang kader se Kecamatan Rappocini, Kota Makassar. Hasil monitoring evaluasi diketahui bahwa salah satu titik kritis yang harus menjadi perhatian dan perlu ditingkatkan oleh pada kader tersebut adalah penanganan daging qurban meliputi setelah penyembelihan.Kata Kunci: Takmir Mesjid, Daging Qurban, ASUH, LayakAssistance of the Takmir of the Mosque in Providing Sacrificial Meat that is FARE (Safe, Healthy, Whole, Halal) and AppropriateABSTRACTOne of the government's obstacles regarding the development of sacrificial animal slaughter is that there are still many people who do not report to the local government the slaughter of sacrificial animals. Also, the number of officers is not proportional to the area of the area and the number of slaughtering locations simultaneously, so it is difficult to carry out further training. Therefore an effective method is needed to increase knowledge to the public to provide ASUH (Safe, Healthy, Whole, and Halal) qurban meat and suitable for those who consume it. One way to do this is through the assistance of mosque takmirs to provide ASUH (Safe, Healthy, Whole, and Halal) qurban meat and is appropriate for the community at the mosque. The entire series of activities consisting of location surveys, preparation and coordination, training implementation, and monitoring evaluation were carried out from March to August 2019. The training consisted of theory and practice, which lasted for 2 days attended by 100 mosque takmirs from 14 mosques in Rappocini District, Makassar City. The monitoring and evaluation results show that one of the critical points that should be of concern and need to be improved by mosque takmirs is the handling of qurban meat, including the stages after slaughter.Keywords: Mosque takmirs, Meat Qurban, ASUH, Appropriate
Co-Authors Arsyad, Muh Ali Asgaf, Khaifah Astati, Astati Dzulkifli, Andi Dzulkifli Muhammad Faisal Faisal Hermanto, Adi Mappanganro, Rasyidah Mulia, Andi