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All Journal Jurnal Biologi Tropis SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) Jurnal Gema Ngabdi Jurnal Pengabdian Masyarakat Sains Indonesia (Indonesian Journal Of Science Community Services) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pepadu
Sukirno Sukirno
Fakultas Peternakan, Universitas Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pendampingan Usaha Beternak dan Pengolahan Daging Ayam Pada Kelompok Peternak Unggas Di Desa Truwai Kecamatan Pujut Kabupaten Lombok Tengah Syamsuhaidi Syamsuhaidi; Dwi Kusuma Permatasari; Tapaul Rozi; Sukirno Sukirno; Firmansyah Firmansyah
Jurnal Gema Ngabdi Vol. 1 No. 3 (2019): JURNAL GEMA NGABDI
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jgn.v1i3.29

Abstract

Truwai village, Pujut subdistrict, Central Lombok, is a village that has been designated by government of West Nusa Tenggara provincy as Poultry Village in December 2014.  Truwai village has a strategic geographical position because it is close to the superior tourism area of Kuta and the Mandalika Special Economic Zone (KEK Mandalika).  Based on the potential of the Truwai village, the Truwai village government has a program to increase the efforts to raise domestic poultry and promote the processing of domestic poultry to produce a superior commodity from Truwai that can be used as a souvenir for tourists.  The assistance activities for poultry farming and chicken meat processing training in the Truwai village community aim to increase knowledge and skills in developing the business.  The assistance and training activities were carried out for 5 days in the form of discussions and training in making shredded meat, Truwai grilled chicken, chicken satay and sausage and nuggets.  The result of the activity showed the high enthusiasm of the community in following and processing chicken meat from the beginning to the packaging.  The community expects this assistance activities to continue to be skilled and able to market their products independently
Differences in Nutritional Value and Antioxidant Activity in Meat Products and Sausage Made of Bali Beef and Lamtoro Beef Baiq Rani Dewi Wulandani; Bulkaini Bulkaini; Sukirno Sukirno; Djoko Kisworo; Wahid Yulianto; Haryanto Haryanto
Jurnal Biologi Tropis Vol. 22 No. 2 (2022): April - June
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v22i2.3188

Abstract

Processed meat products that are common and much preferred by the consumers are sausages and beef meatballs. This processed product has the disadvantage that it has a high-fat content, causing faster oxidative damage. This study aims to observe differences in the nutritional value and antioxidant activity of meatballs and sausages from Bali-beef and Lamtoro-beef. The main research material is fresh Bali-beef and lamtoro beef using several chemicals and laboratory equipment related to proximate analysis and antioxidant testing. The study was designed based on a Completely Randomized Design with 4 treatments and 3 replications and continued with Duncan's test SPSS version 16 programme. The results showed that the highest crude protein content was found in lamtoro-beef with lower fat content, water content, and ash content compared to fresh Bali-beef. Meatball and sausage products with the raw material of lamtoro-beef were not significantly (P>0.05) had a higher crude protein content than meatballs and sausages with the raw material of Balin-beef. The antioxidant activity of fresh Bali-beef and its processed products (meatballs and sausages) was not significantly (P>0.05) higher than the antioxidant activity of lamtoro-beef. Conclusion: Lamtoro-beef and its processed products in the form of meatballs and sausages have a higher protein content with lower fat content, water content and ash content compared to fresh Bali-beef. Meatball and sausage products made from fresh beef were not significantly (P>0.05) had higher antioxidant activity than lamtoro-beef.
Lethality Test of Some Varieties of Sea Cucumber Extract Against Artemia Salina, as Natural Food Additive in Meat-Based Functional Food Djoko Kisworo; Sukirno; Bulkaini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 3 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.333 KB) | DOI: 10.29165/ajarcde.v5i3.73

Abstract

Abstract Cancer is the main cause of death in the world with the number of sufferers in 2008 as many as 12.7 million with a death rate of 7.6 million people. In Indonesia, it is estimated that there are more than 1 million cancer patients in 2010. One of the ways to prevent cancer is primary prevention by adjusting the pattern and type of food consumed. Functional food introduced by bioactive components from sea cucumbers is an alternative for cancer prevention. The specific objective of this research was to produce meat-based functional foods containing anti-cancer compounds derived from sea cucumbers that can prevent cancer. The preliminary tests conducted were the sea cucumber extract lethality test against Artemia salina, namely the Brine Shrimp Lethality Test (BSLT), and the total bacteria of beef meatballs. The results of the observation of the lathality of sea cucumber extract against Artemia salina and total bacteria of the meatball showed that the sea cucumber extract had high lathality against Artemia salina and was able to reduce the total bacteria in meatballs during storage period. The lathality of sea cucumber extract was strongly influenced or stimulated by heating treatment. Based on the BSLT test, of the five types of sea cucumbers, two of them (Holothuria similis and Pearsonothuria graeffei) have high lathality. Sea cucumber extract was also able to inhibit both bacterial and fungal growth in meatballs during storage at room temperature. Keywords: Beef Meatballs, Total Bacteria, Sea Cucumber, BSLT.
Penerapan Teknologi Potong Beku Dalam Pembuatan Keripik Paru Pada Kelompok PKK “Mavilla” Dusun Bajur Kecamatan Labu Api Kabupaten Lombok Barat Jurnal Pepadu; Djoko Kisworo; Bulkaini Bulkaini; Wahid Yulianto; Haryanto Haryanto; Sukirno Sukirno
Jurnal Pepadu Vol 2 No 1 (2021): Jurnal PEPADU
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v2i1.2170

Abstract

ABSTRAKTerkait dengan berkembangnya sektor pariwisata di Kabupaten Lombok Barat, produk olahan hasilternak menjadi salah satu faktor pendukung dalam upaya pengembangan berbagai jenis IndustriRumahan. Kelompok Penggerak PKK “MAVILLA” Dusun Bajur Kecamatan Labu Api KabupatenLombok Barat, memproduksi keripik paru. Namun kualitasnya masih perlu ditingkatkan terutamaketebalan irisan yang tidak merata/seragam dan cenderung tebal sehingga tidak renyah/krispi. Haltersebut dapat diperbaiki dengan metode potong beku sehingga lebih tipis, seragam ketebalannya dankrispi. Berdasarakan hal tersebut di atas dipandang perlu untuk melakukan Pemberdayaan Kelompoktersebut melalui kegiatan “Bimbingan Teknis Pembuatan Keripik Paru dengan metode Potong Beku”Dengan harapan akan berkembang mekanisme dan memperluas jangkauan pasarnya.Sehinggadiharapkan dapat meningkatkan pendapatan usahanya. Metode Demonstrasi dilakukan oleh fasilitatordibantu beberapa orang teknisi dengan mempraktikkan langsung bersama peserta mengenai pembuatankeripik paru sekaligus pengemasannya. Kemudian dilanjutkan praktek langsung oleh peserta denganpendampingan. Seluruh sarana dan prasarana yang digunakan dalam kegiatan ini dipersiapkan oleh Timpenyelenggara bekerjasama dangan Peserta. Hasil dari monitoring memperlihatkan bahwa pengetahuandan keterampilan peserta yang terbagi dalam 3 kelompok ada peningkatan yang nyata. Kegiatan PkMini dapat meningkatkan keterampilan anggota kelompok PKK “MAVILLA” Dusun Bajur Kec. LabuApi, Kab. Lombok Barat, serta dapat menumbuhkan semangat untuk mengembangkan usaha pembuatanKeripik Paru dengan Teknik Potong Peku, ditunjukkan dengan Surat Pernyataan Kepada TIM PkM.Irisan Paru lebih tipis dan seragam, dengan penampilan setelah digoren lebih melebar. Tekstur lebihKrispi. Setelah 2,5 bulan (dari tgl. 17 Sept. s/d 29 Nov. 2020) penyimpanan produk masih layakdikonsumsi.Selain itu telah terjalin kerjasama antara Tim Fakultas dengan Kelompok tersebut denganbaik.Sehingga kedepannya dapat ditindak lanjuti untuk produk olahan hasil ternak yang lainnya, dansekaligus sebagai Dusun binaan.
Mechanical Properties of Whey–Pectin Edible Films: The Role of Plasticizer Type Fahrullah Fahrullah; Rabyatul Auliah; Wahid Yulianto; Baiq Rani Dewi Wulandani; Bulkaini Bulkaini; Djoko Kisworo; Sukirno Sukirno
Jurnal Biologi Tropis Vol. 26 No. 2 (2026): April - Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i2.11900

Abstract

Whey protein has been identified as a potential film-forming material; however, its mechanical properties are limited. The objective of this study is to ascertain the impact of plasticizer type on the mechanical properties of edible films composed of whey-pectin. This study employed a completely randomized design (CRD) with three replications. The treatments consisted of three types of plasticizers, namely sorbitol, glycerol, and polyethylene glycol. The obtained data were analyzed using Analysis of Variance (ANOVA), and when significant differences were observed, Duncan’s Multiple Range Test (DMRT) was subsequently applied. The findings demonstrated that the type of plasticizer exerted a negligible influence (P > 0.05) on film thickness, which ranged from 0.15 to 0.16 mm. However, the type of plasticizer had a significant effect (P < 0.05) on tensile strength and elongation. The highest tensile strength was obtained with sorbitol, whereas the highest elongation was obtained with polyethylene glycol. The findings of this study suggest the existence of a trade-off relationship between tensile strength and elongation. Sorbitol has been demonstrated to produce a strong film, while polyethylene glycol has been shown to enhance flexibility.
Pelatihan dan Pendampingan Pembuatan Es Krim Ubi Ungu untuk ibu PKK di Desa Lelong, Lombok Tengah Fahrullah Fahrullah; Azhary Noersidiq; Eka Nurminda Dewi Mandalika; Rabyatul Auliah; Miftahul Jannah; Sukirno Sukirno
Jurnal Pengabdian Masyarakat Sains Indonesia Vol. 8 No. 1 (2026): JPMSI (Jurnal Pengabdian Masyarakat Sains Indonesia)
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmsi.v8i1.1792

Abstract

Processing animal-based food products is an activity that transforms raw materials into products desired by consumers. In addition, food processing can produce products with desirable characteristics, such as safety, nutritional value, and sensory acceptability. One example of an animal-based food product is ice cream, which is primarily made from milk. The purpose of this community service activity was to provide the residents of Lelong Village with an understanding of food diversification through training on ice cream production utilizing a local food resource, namely purple sweet potato. The methods employed in this activity included lectures, discussions, demonstrations of ice cream production, mentoring, and final evaluation. The results of the community service activity showed that 25% of participants considered the program beneficial, while 75% considered it highly beneficial. Furthermore, 100% of participants stated that the activity was highly relevant to the needs of the Lelong Village community, increased their motivation after participating in the purple sweet potato ice cream processing training, and encouraged community self-reliance. The results also indicated that participants were highly enthusiastic in receiving the materials, motivated in producing ice cream products, and had gained the knowledge and skills necessary to process ice cream with the addition of purple sweet potato.
KARAKTERISTIK FISIK FILM WHEY DENGAN PENAMBAHAN MINYAK ATSIRI KULIT LEMON Fahrullah Fahrullah; Fatimah Fatimah; Djoko Kisworo; Wahid Yulianto; Bulkaini Bulkaini; Sukirno Sukirno; Baiq Rani Dewi Wulandani
Jurnal Ilmu Dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Animal Science and Technology) Vol 12 No 1 (2026): June 2026
Publisher : Faculty of Animal Husbandry, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jitpi.v12i1.273

Abstract

Efforts to improve food quality, particularly those emphasizing sustainability and health aspects, have become a major focus in the food processing industry. This study aimed to determine the effect of different concentrations of lemon peel essential oil on the physical characteristics of whey-based films. The research was conducted using a Completely Randomized Design (CRD) with three replications. The treatments consisted of varying concentrations of lemon peel essential oil: 0% (L1), 2% (L2), and 4% (L3). Data were analyzed using Analysis of Variance (ANOVA), and when significant differences were observed, further analysis was performed using Duncan’s Multiple Range Test (DMRT). The results showed that the addition of essential oil had no significant effect (P>0.05) on film thickness and elongation, but had a significant effect (P<0.05) on tensile strength. The thickness values ranged from 0.14 to 0.16 mm, elongation ranged from 62.10% to 62.77%, and tensile strength ranged from 5.20 to 5.51 MPa. Increasing the concentration of essential oil tended to decrease the tensile strength of the film due to disruption of intermolecular protein interactions and the formation of a discontinuous phase within the film matrix. Meanwhile, the plasticizing effect of the essential oil contributed to increased film flexibility at certain concentrations, although it did not meet the minimum elongation standard. Thus, the addition of lemon essential oil affects the mechanical properties of whey-based edible films, particularly by reducing tensile strength.
Pemberdayaan ibu-ibu PKK melalui pelatihan produksi bakso daging sapi berbasis penyedap alami di Desa Banyumulek, Lombok Barat Fahrullah Fahrullah; Djoko Kisworo; Bulkaini Bulkaini; Wahid Yulianto; Baiq Rani Dewi Wulandani; Sukirno Sukirno; Fitrah Nurhidayah; Novita Fatmasari; Amrina Rosada; Dewi Anggraini
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 10, No 4 (2026): August (In Progress)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v10i4.40488

Abstract

Abstrak Meningkatnya kesadaran masyarakat akan pola makan sehat telah mendorong peningkatan permintaan terhadap produk daging olahan yang dibuat dengan perasa alami dan sedikit bahan tambahan sintetis. Namun, pengetahuan dan keterampilan praktis masyarakat dalam membuat bakso bebas monosodium glutamat (MSG) masih terbatas. Program pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan teknis anggota PKK di Desa Banyumulek, Kecamatan Kediri, Kabupaten Lombok Barat, Indonesia, dalam memproduksi bakso sapi bebas MSG dengan kandungan pengawet rendah sebagai usaha rumahan yang potensial. Program ini melibatkan 25 peserta dan menerapkan pendekatan pelatihan partisipatif yang terdiri dari sesi pendidikan, pelatihan formulasi produk, demonstrasi, praktik langsung, dan pendampingan. Efektivitas program dievaluasi menggunakan tes pra dan pasca pelatihan untuk menilai peningkatan pengetahuan, penilaian keterampilan praktis, serta survei kepuasan peserta berdasarkan skala Likert lima poin. Hasil menunjukkan peningkatan signifikan pada skor pengetahuan rata-rata peserta, dari 52,6% sebelum pelatihan menjadi 89,3% setelah pelatihan, yang mewakili peningkatan sebesar 36,7 poin persentase (69,8%). Evaluasi praktis menunjukkan bahwa 88% peserta mencapai kinerja terampil atau sangat terampil dalam memproduksi bakso sapi bebas MSG. Skor kepuasan peserta secara keseluruhan mencapai 4,80 dari 5, yang menunjukkan tingkat kepuasan yang sangat tinggi terhadap program pelatihan ini. Para peserta berhasil menerapkan bumbu alami dan kaldu buatan sendiri sebagai sumber alternatif rasa umami, sekaligus memahami pentingnya kebersihan dan sanitasi selama proses produksi. Temuan ini menunjukkan bahwa pelatihan partisipatif secara efektif memperkuat kapasitas masyarakat, meningkatkan kompetensi pengolahan pangan, serta mendukung pengembangan usaha pangan berbasis ternak skala rumah tangga yang lebih sehat, aman, dan kompetitif dengan potensi pasar yang lebih baik serta keberlanjutan jangka panjang. Kata kunci: bakso; umami; pemberdayaan masyarakat; pelatihan partisipatif. Abstract Growing public awareness of healthy diets has increased demand for processed meat products made with natural flavourings and minimal synthetic additives. However, community knowledge and practical skills in producing monosodium glutamate (MSG)-free meatballs remain limited. This community service programme aimed to improve the knowledge and technical skills of members of the Family Welfare Movement in Banyumulek Village, Kediri District, West Lombok Regency, Indonesia, in producing MSG-free beef meatballs with low preservative content as a potential household business. The programme involved 25 participants and applied a participatory training approach consisting of educational sessions, product formulation training, demonstrations, hands-on practice, and mentoring. Programme effectiveness was evaluated using pre- and post-tests to assess knowledge improvement, practical skill assessments, and participant satisfaction surveys based on a five-point Likert scale. The results showed a substantial increase in participants' average knowledge score from 52.6% before training to 89.3% after training, representing an improvement of 36.7 percentage points (69.8%). Practical evaluation indicated that 88% of participants achieved skilled or highly skilled performance in producing MSG-free beef meatballs. The overall participant satisfaction score reached 4.80 out of 5, indicating a very high level of satisfaction with the training programme. Participants successfully applied natural spices and homemade stock as alternative sources of umami flavour while understanding the importance of hygiene and sanitation throughout the production process. These findings demonstrate that participatory training effectively strengthens community capacity, enhances food processing competencies, and supports the development of healthier, safer, and more competitive household-scale livestock-based food enterprises with improved market potential and long-term sustainability. Keywords: meatball; umami; comunity empowerment; participatory training.
Co-Authors Amrina Rosada Azhary Noersidiq Baiq Rani Dewi Wulandani Bulkaini (Bulkaini) Bulkaini Bulkaini Dewi Anggraini Djoko Kisworo Djoko Kisworo Djoko Kisworo Dwi Kusuma Permatasari Eka Nurminda Dewi Mandalika Fahrullah Fahrullah Fatimah Fatimah Firmansyah Firmansyah Fitrah Nurhidayah Haryanto Haryanto Haryanto Haryanto Jurnal Pepadu Miftahul Jannah Novita Fatmasari Rabyatul Auliah Rabyatul Auliah Syamsuhaidi Syamsuhaidi Tapaul Rozi Wahid Yulianto Wahid Yulianto