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All Journal Buletin Peternakan Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pascapanen Pertanian Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of the Indonesian Tropical Animal Agriculture Jurnal Peternakan Indonesia Jurnal Keteknikan Pertanian Tropis dan Biosistem Animal Production : Indonesian Journal of Animal Production Jurnal Aplikasi Teknologi Pangan JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Tropical Animal Science Journal Jurnal Aplikasi Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Peternakan Nusantara Jurnal Ilmiah Fillia Cendekia Bulletin of Applied Animal Research Canrea Journal: Food Technology, Nutritions, and Culinary Journal Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Triton Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat Tropical Animal Science ANGON: Journal of Animal Science and Technology Jurnal Agripet KOPEMAS Animal Production Prosiding Seminar Nasional Keguruan dan Pendidikan (SNKP)
Juni Sumarmono
Faculty Of Animal Science, Jenderal Soedirman University, Purwokerto, 53123, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Pemberdayaan Peternak Kambing Etawa Wijaya Makmur Farm dan Pengembangan Produk Diversifikasi Olahan Susu di Desa Alangamba Kecamatan Binangun Cilacap Tajudin, Tatang; Indratmoko, Septiana; Mubarak, Zulfikar Yusya; Aji, Ajeng Puspo; Sumarmono, Juni; Rahayu, Ahadiyat Yugi; Jati, Dian Purnomo; Ananta, Sella Dwi; Arianto, Cindy Chavally; Octavia, Wenny Puspita; Putri, Adisa Refinatania; Fauziah, Khansa Intan; Khairunnisa, Husna Salma Nur
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 11 No. 2 (2026): June
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v11i2.3923

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan kapasitas dan kemandirian peternak kambing Etawa di Wijaya Makmur Farm, Desa Alangamba, Kecamatan Binangun, Kabupaten Cilacap, melalui diversifikasi produk olahan susu, penguatan manajemen usaha, dan pemasaran digital. Permasalahan mitra meliputi keterbatasan keterampilan pengolahan, rendahnya nilai tambah susu segar, belum optimalnya branding, serta pemasaran yang masih bergantung pada jaringan lokal. Metode pelaksanaan dengan pendekatan partisipatif melalui sosialisasi, pelatihan praktik, pendampingan produksi, penguatan manajemen usaha, dan pelatihan pemasaran digital. Evaluasi kegiatan dilakukan melalui observasi, wawancara, kuesioner, perbandingan nilai pretest-posttest, pencatatan jumlah varian produk, dan data penjualan. Hasil menunjukkan adanya peningkatan pemahaman peserta dari skor pretest 50 menjadi 85 atau naik 35 poin. Nilai aspek kewirausahaan, manajemen usaha, branding produk, dan pemasaran digital meningkat dari 48-54% menjadi 80-88%. Diversifikasi produk berkembang dari satu menjadi lima varian, sedangkan penjualan meningkat dari 100 menjadi 132 unit per bulan atau naik 32%. Keberlanjutan program ditindaklanjuti melalui kelompok usaha bersama, jejaring pemasaran, pencatatan usaha, dan pemantauan tahunan. Secara keseluruhan, kegiatan ini berkontribusi terhadap peningkatan nilai tambah komoditas susu kambing dan penguatan ekonomi lokal melalui penerapan teknologi tepat guna di sektor peternakan rakyat. Empowerment of Etawa Goat Farmers at Wijaya Makmur Farm and Development of Diversified Goat Milk Products in Alangamba Village, Binangun Subdistrict, Cilacap.” Abstract This community service program aimed to improve the capacity of Etawa goat farmers at Wijaya Makmur Farm, Alangamba Village, Binangun Subdistrict, Cilacap Regency, through goat milk product diversification, business management strengthening, and digital marketing implementation. The main problems identified included limited technical skills in milk processing, low added value of fresh milk, suboptimal product branding, and marketing practices that still depended on local networks. The program was conducted using a participatory approach through socialization, practice-based training, production assistance, business management strengthening, and digital marketing training. Evaluation was carried out through observation, interviews, questionnaires, pretest-posttest comparison, records of product variants, and sales data. The results showed an increase in participants understanding from a pretest score of 50 to a posttest score of 85, indicating a 35 poin improvement. Score in entrepreneurship, business management, product branding and digital marketing increased from 48-54% to 80-88%. Product diversification increased from one to five variants, while monthly sales rose from 100 to 132 units, or by 32%. Program sustainability is supported through a joint business group, marketing networks, business records, and annual monitoring. Overall, this program contributes to increasing the addes value of Etawa goat milk and strengthening local potential based economic self-reliance.
PENGARUH PENAMBAHAN PERSENTASE EKSTRAK KAYU MANIS (Cinnamomum burmannii) PADA KEJU BERBAHAN DASAR SUSU KAMBING TERHADAP TEKSTUR DAN pH Maharsukma Paramanindra; Juni Sumarmono; Irfan Fadhlurrohman
ANGON: Journal of Animal Science and Technology Vol 7 No 2 (2025): ANGON: Journal of Animal Science and Technology
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

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Abstract

Penelitian dengan judul “Pengaruh Penambahan Persentase Ekstrak Kayu Manis (Cinnamomum burmannii) Pada Keju Berbahan Dasar Susu Kambing Terhadap Tekstur Dan pH” bertujuan untuk mengkaji bagaimana penambahan ekstrak kayu manis (Cinnamomum burmannii) memengaruhi tekstur dan tingkat keasaman (pH) keju yang dibuat dari susu kambing. Kayu manis dipilih karena kandungan senyawa aktif seperti cinnamaldehyde yang memiliki sifat antioksidan dan diharapkan dapat meningkatkan kualitas keju. Penelitian dilakukan menggunakan lima persentase ekstrak kayu manis berbeda yaitu 0% (kontrol), 0,5%, 1%, 1,5%, dan 2%, dengan pengulangan sebanyak empat kali untuk tiap perlakuan. Tekstur keju diukur menggunakan alat Texture Analyzer sedangkan pH keju diukur dengan pH meter digital. Hasil penelitian menunjukkan bahwa penambahan ekstrak kayu manis memberikan pengaruh yang tidak signifikan terhadap tekstur keju dengan nilai kekerasan (hardness) rata-rata sekitar 765,73 g/mm². Keju dengan 1% ekstrak kayu manis justru menunjukkan tekstur paling lunak dengan hardness terendah yaitu 592,19 g/mm². Sementara itu nilai pH keju dari semua perlakuan relatif stabil dan tidak berbeda secara signifikan dengan rata-rata pH 5,05. Kesimpulan, penambahan ekstrak kayu manis dengan persentase 0%-2% memberikan perubahan yang tidak signifikan terhadap tekstur dan pH keju berbahan dasar susu kambing.
PENGARUH PENAMBAHAN WHEY PROTEIN ISOLAT DENGAN PERSENTASE YANG BERBEDA TERHADAP SINERESIS, DAYA IKAT AIR, DAN TEKSTUR PADA GREEK YOGURT DARI BERBAGAI SUSU Tika Habsari; Juni Sumarmono; Hermawan Setyo Widodo
ANGON: Journal of Animal Science and Technology Vol 7 No 1 (2025): ANGON: Journal of Animal Science and Technology
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

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Abstract

Penelitian bertujuan untuk mempelajari peningkatan kualitas greek yogurt susu sapi, greek yogurt susu kambing, dan greek yogurt susu kombinasi yang dimodifikasi dengan whey protein isolat. Kualitas greek yogurt yang diamati meliputi sineresis, daya ikat air, dan tekstur. Materi yang digunakan yaitu susu sapi, susu kambing, susu kombinasi sapi dan kambing 1:1, kultur starter yogurt komersial, dan whey protein isolat komersial. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan 15 perlakuan dan 4 ulangan. Perlakuan terdiri atas kontrol yaitu tanpa penambahan whey protein isolat, penambahan whey protein isolat 1,5%, whey protein isolat 3%, whey protein isolat 4,5%, whey protein isolat 6%. Susu difermentasi menjadi yogurt selama 4 jam 30 menit pada incubator (42oC) sebelum disaring selama 4 jam di refrigerator (5-10oC). Penambahan whey protein isolat hingga 6% setelah proses pembuatan greek yogurt menghasilkan greek yogurt dengan sineresis, daya ikat air, dan tekstur yang tidak berbeda secara signifikan dengan greek yogurt tanpa penambahan whey protein isolat terkecuali pada daya ikat air greek yogurt susu kambing dan greek yogurt susu kombinasi. Terdapat perbedaan antara greek yogurt susu sapi dan greek yogurt susu kambing pada nilai daya ikat air dan nilai tekstur yang dihasilkan. Whey protein isolat dapat digunakan sebagai bahan tambahan untuk meningkatkan protein pada greek yogurt susu sapi dan susu kambing tanpa menurunkan kualitas fisik berupa sineresis, daya ikat air, dan tekstur. Manfaat penelitian adalah memberikan informasi penggunaan whey protein isolat ternyata dapat digunakan sebagai bahan tambahan untuk meningkatkan kandungan protein pada greek yogurt susu sapi dan kambing tanpa memengaruhi kualitas fisik berupa sineresis, daya ikat air, dan tekstur.  
Cultural Resilience of Livestock Production in South West Sumba Wilhelmus Yape Kii; Akhmad Sodiq; Juni Sumarmono; Novie Andri Setianto; Zainal Aznam Bin Mohd Jelan; Agus Susanto; Muhamad Bata; Agustinah Setyaningrum; Gede Suarta
ANIMAL PRODUCTION Vol. 28 No. 1 (2026)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2026.28.1.399

Abstract

The sustainability of livestock production systems is influenced by environmental, economic, and social conditions, as well as technological advancements. In Sumba, Indonesia, livestock is not only an economic asset but also a symbol of social status, integral to various traditional rituals. This study aimed to identify local livestock production systems and examine the role of culture in their sustainability across three agroecosystem zones: Kodi, Wewewa, and Loura. The research employed a structured survey methodology based on the Livestock On-Farm Trials method and involving 420 farmers. Results show that Sumba's livestock production systems apply an integrated crop- agro-pastoral, kaliwo agroforestry-livestock system, also rangeland-based, predominating in Loura. Socio-cultural aspects strongly influence livestock practices, with sources of capital stemming from agricultural revenues (dry-land and rice fields), kaliwo agroforestry, family inheritance, livestock barter, profit-sharing arrangements, and surplus animals from wedding dowries and other cultural ritual ceremonies. Feed resources are primarily derived from cultivated dry-land and kaliwo agroforestry. Livestock are primarily raised for cultural, ceremonial, and ritual purposes, including funerals, wedding dowries, and the pasola festival, as well as for income and education support. Preservation of local wisdom and socio-cultural values is crucial to advancing sustainable livestock production in Southwest Sumba.
The Effect of Skimmed Milk Level on the Characteristics of Physicochemical and Hedonic Test of Mozzarella Cheese Maharani, Nanda Intan; Rahmat, Iqbal Zulfahmi; Daud, Muhammad Farhan; Ariyanto , Ardi Nur; Setyawardani, Triana; Sumarmono, Juni; Arkan, Naofal Dhia; Fadhlurrohman, Irfan
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 14 No. 2 (2026): August 2026
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

This study aims to examine how the addition of skimmed milk at different levels affects the physical, chemical and hedonic test characteristics. The research was conducted using a Complete Random Design (RAL) consisting of 4 treatments, namely: control (P0); skimmed milk 2.5% (P1); skimmed milk 5% (P2); and skimmed milk 7.5% (P3). The results showed that the addition of skimmed milk had a very pronounced effect on all parameters tested (P<0.01). The pH value increased from 5.48±0.02 (P0) to 5.51±0.04 (P1), 5.73±0.04 (P2), and 5.78±0.06 (P3). Yields increased from 4.9±0.47% (P0) to 8.4±0.34% (P1), 8.7±0.10% (P2), and 9.2±0.23% (P3). The higher the level of skim milk added, the yield and pH of the cheese increases, so that the amount of cheese produced is more and the pH is higher but the distinctive taste of the cheese decreases. However, the increase in skim milk also causes the cheese to become harder, the moisture content decreases, and the level of ductility or ability of the cheese to be drawn is significantly reduced. Based on the hedonic test, mozzarella cheese with the addition of skim milk of up to 7.5% was still acceptable to the panellists, despite a decrease in the ductility aspect. Thus, the addition of skimmed milk can be an alternative to increase the quantity of mozzarella cheese production, but it is necessary to pay attention to the balance between the quantity and texture quality of the cheese to keep it in accordance with the characteristics expected by consumers.
Co-Authors A. Mohamed, Tasnim Hunin Adi Sampurno Adi Sampurno Agus Supriatman Agus Susanto Agus Susilo Agustinah Setyaningrum Agustinah Setyaningrum Agustinus Hantoro D.R Agustinus Hantoro Djoko Rahardjo Agustinus Hantoro Djoko Rahardjo Agustinus Hantoro Djoko Rahardjo AHADIYAT YUGI R. AHD Rahardjo, AHD Ajeng Puspo Aji Ajizah Khoirul Ummah Akhmad Sodiq Aldila Krisnaresanti, Aldila Ananta, Maghriza Dhafa Ananta, Sella Dwi Anggita Safitri Apendi Apendi Ardiyani Puji Rahayu Arianto, Cindy Chavally Ariyanto , Ardi Nur Arkan, Naofal Dhia Arya Dwiki Ramadhan Astri Mardiani Aulia Fisqi Arinda Azizah, Fitri Nur Berlianti, Desi Budi Sustriawan Caribu Hadi Prayitno Condro Wibowo Cornelius Hari Wibowo Cornelius Hari Wibowo Daffa Nur Daffarrel, Reyhan Dalle, N. S. Daud, Muhammad Farhan Dewi, Annisa Puspita Dinda Amallia Kurniati Nurjannah Elis Pujiastuti F M Suhartati Fadhlurrohman, Irfan Fauziah, Khansa Intan Gede Suarta Hani Arief Irawan Hantoro Djoko Rahardjo, Agustinus Hartati Hartati Hartati Hartati Helmi Musyaffa Akmal Heni Rizqiati Hermawan Setyo Widodo Hidayah Dwiyanti Hidayah Dwiyanti I N TIRTA ARIANA I Nyoman Sumerta Miwada I. Fadhlurrohman Ihsan Hilmi Imbang Haryoko Irfan Fadhlurrohman Irfan Fadhlurrohman Irfan Fadhlurrohman Isma Salsabila Rahmawati Ismiarti Ismiarti Isty, Gallusia Marhaneny Nur Iswoyo Iswoyo Jati, Dian Purnomo Jintana Sangsopha Khairul Awaludin Khairunnisa, Husna Salma Nur Kusuma Widayaka Kusuma Widayaka Kusuma Widayaka Laras Pratiwi Lulu'u Wilda Maslachah Maharani, Nanda Intan Maharsukma Paramanindra Mardiati Sulistyowati Mardiati Sulistyowati Mays Tianling Mubarak, Zulfikar Yusya Muhamad Bata Naofal Dhia Arkan Naofal Dhia Arkan Naofal Dhia Arkan Ni Luh Putu Sriyani Niken Handayani Novie Andri Setianto Novie Andri Setianto Nur Aini Nur Aini Nurdin . Octavia, Wenny Puspita Odi Yusuf Setiadi Pambudi Yuwono Peni Patriani Pradiptya Ayu Harsita Pratiwi, Laras Puji Agueng Sanjaya Pundiswara, Dimas Adhie Putri Dian Wulansari Putri, Adisa Refinatania R. Singgih Sugeng Santosa Rahardjo, A. H. D. Rahardjo, A.H.D. Rahayu Widiyanti, Rahayu Rahmahwati Nurazizah Rahmat, Iqbal Zulfahmi Rahmatania, Irvie Rifda Naufalin Risqiati, Heni S Wasito, S Safitri, Anggita Salma, Zalikha Putri Salvian Setyo Prayitno Samsu Wasito Santoso, S. S. Sentosa, Singgih Sugeng Setya Agus Santosa Setyawati, Awalia Putri Shely Hidayah Sijung, Maria Dortiana Sikone, Hilarius Yosef Singgih Sugeng Santosa Sri Utami Sulis Setiyorini Sulistyorini, Dewi Wulandari Sulistyowati, M. Supriatna, Usup T. Setyawardani T. Setyawardani, T. Tajudin, Tatang Tasnim Hunim Mohamed Tianling, Mays Tika Habsari Triana Setyaward Triana Setyawardani Triana, Arli Nindi Ukhtun Wasliyah Usup Supriatna Uti Nopriani Wardhana Suryapratama Widayaka, K. Wilhelmus Yape Kii Wilhelmus, kii Yape Wisnu Widjanarko Yaya Nurhidayat Yulianah Yulianah Yusuf Randi Maugo Zainal Aznam Bin Mohd Jelan Zainal Aznam Jelan Zakia Maulida