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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pengabdian Magister Pendidikan IPA
Sutomo Syawal
Jurusan Produksi Ternak Fakultas Peternakan, Universitas Hasanuddin, Makassar
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Pengembangan Teknologi Pengolahan Limbah Dan Pakan Fermentasi Untuk Mendukung Program PDB Di Desa Watu Kec. Marioriwawo, Kab. Soppeng, Sulawesi Selatan Said, Muhammad Irfan; Utamy, Renny Fatmyah; Syawal, Sutomo; Said, Miah
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 4 (2024): Oktober-Desember 2024
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i4.9486

Abstract

There are two aspects of the problems of the cattle farming community in Soppeng Regency, namely the availability of feed and the impact of livestock waste. The largest waste potential in Soppeng Regency, especially Watu Village, is agricultural and livestock waste. However, it has not been utilized optimally. Watu Village, which is rich in organic materials, is one of the reasons for developing this village as an organic farming village in Soppeng Regency. The purpose of this activity is to increase the capacity of knowledge and skills of partner farmers in processing organic waste from livestock and agriculture to be produced into compost fertilizer or fermented feed (silage). A total of 3 community group partners were involved, namely: 1) the "Allaringnge" farmer/livestock group, 2) the "Kampung Baru" women's farmer group and 3) the village-owned business entity "Dewa Utama". Two technology packages have been applied to partners, namely compost production process technology and fermented feed (silage) production process technology. The applied technology method is carried out in four stages, namely: 1) socialization, 2) training, 3) practice and creation of technology demonstration plots, and 4) evaluation. The results of the implementation of the activities have proven to be able to increase the capacity and knowledge of partners regarding the methods and processes for producing organic fertilizer (bio-compost) and fermented feed (silage) by utilizing livestock and agricultural waste.
Antioxidant Activities, Physicochemical and Sensory Quality Attributes of Steam Milk Dodol Using Red Rice Flour Hatta, Wahniyathi; Ningrum, Endah Murphi; Yuliati, Farida Nur; Syawal, Sutomo
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 2 (2025): August 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.02.4

Abstract

Red rice exhibits high antioxidant activities due to its significant levels of anthocyanins. Incorporating red rice into milk dodol production is expected to enhance product functionality. This research examined the effect of substituting glutinous rice flour with red rice flour at varying proportions on the quality of steamed milk dodol. The study employed a completely randomized design with a single factor (proportions of red rice flour to glutinous rice flour: 30:70, 40:60, and 50:50). Each treatment was replicated three times. Quality parameters included anthocyanin content, antioxidant activity, TBA value, proximate composition, reducing sugar content, color values (L*, a*, b*), water activity, and sensory quality. Increasing the proportion of red rice flour significantly increased (p<0.01) anthocyanin levels, antioxidant activity, reducing sugar content, and redness (a*), but significantly decreased (p<0.01) water content, fat content, and yellowness (b*). No significant differences (P<0.05) were observed in TBA value, protein content, ash content, brightness (L*), water activity, and sensory quality with increasing red rice flour proportion. Thus, substituting up to 40% glutinous rice flour with red rice flour improved the quality and functionality of steamed milk dodol without compromising acceptability.
Peningkatan Kapasitas Peternak Sapi Bali Dalam Pengolahan Pakan Fermentasi Di Kel. Malino, Kec. Tinggimoncong, Kab. Gowa, Sulawesi Selatan Said, Muhammad Irfan; Syawal, Sutomo; Asriany, Anie
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 2 (2024): April-Juni
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i2.7972

Abstract

Increasing livestock productivity can be done through efforts to improve livestock nutrition and environment. The basic problem faced by partners is a lack of feed in certain seasons and the production of quite large amounts of fecal waste. In this case, universities, as one of the institutions responsible for providing solutions, of course feel the need to take "action". This activity can be implemented in the form of technology transfer, especially related to the issue of animal feed and waste. This activity aims to increase the capacity of members of the farmer-livestock group "Abbulosibatang" in the Batulapisi Dalam village, Malino Sub-District, Tinggimoncong District, Gowa Regency, especially in processing fermented feed. This activity is a manifestation of the university's concern for the condition and productivity of people's livestock businesses which are increasingly declining. Technology applied activities have been successfully implemented in the Batulapisi Dalam village , Malino Sub-District, Tinggimoncong District, Gowa Regency, South Sulawesi. The partner involved is the farmer-livestock group "Abbulosibatang". One of the technology packages that has been disseminated is rice and corn straw "silage" fermented feed technology. Technology applied methods are carried out through face-to-face and practical training activities. Next, assistance and monitoring efforts are carried out. The results of the implementation of activities show that technology application activities have a very positive impact on partners in increasing capacity, especially related to the ability to process and produce fermented feed as reserve feed in certain seasons.
Pelatihan Pembuatan Nugget Ayam Dengan Penambahan Wortel Pada Guru Dan Orang Tua Siswa SDN 82 Patte’ne, Kabupaten Maros Hajrawati, Hajrawati; Sonjaya, Herry; Syawal, Sutomo; Sahiruddin, Sahiruddin; Hamsah, Hamsah; Razak, Andi Nurul Mutiah
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.9755

Abstract

Children's dietary intake significantly determines their nutritional status and the quality of their subsequent development. Housewives play a critical role in providing healthy and nutritious food for their children and other family members, thus preventing the consumption of unhealthy ready-to-eat foods commonly available outside the home, including in school environments. This training aimed to equip teachers and parents (housewives) of students at SDN 82 Patte’ne, Maros Regency, with knowledge and skills to produce chicken nuggets enriched with carrots. The training method involved a combination of lectures/discussions and hands-on practice, encouraging active participant involvement. Participants demonstrated high enthusiasm during the training, effectively comprehending the lecture materials and mastering the practical process of making carrot-enriched chicken nuggets. This was evidenced by the increase in participants' pre-test scores, which averaged 1.42 (categorized as not yet knowledgeable/skillful), to 2.93 (categorized as knowledgeable/skillful) in the post-test conducted after the training. This training program is expected to stimulate and motivate local communities, particularly housewives, to engage in productive ventures in livestock product processing, thereby contributing to improve both family nutrition and income.
Pengembangan Teknologi Pengemasan Untuk Meningkatkan Daya Saing Produk Olahan Berbasis Bahan Baku Daging Dan Jamur Tiram Di Desa Watu Kec. Marioriwawo, Kab. Soppeng, Sulawesi Selatan Said, Muhammad Irfan; Utamy, Renny Fatmyah; Syawal, Sutomo; Said, Miah
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 4 (2025): Oktober-Desember 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i4.12922

Abstract

One of the main challenges faced by partners is their limited knowledge regarding product packaging, particularly for processed meat and oyster mushroom-based chips. The objective of this activity was to improve partners' capacity and skills in selecting packaging types and carrying out product packaging processes, both for processed meat and chips. The activity was conducted in Watu Village, Marioriwawo District, Soppeng Regency, South Sulawesi. The partners involved were the "Kampung Baru" Women's Farmers/Livestock Group. The activity consisted of outreach, training, practice, and evaluation. The results of this activity indicate that the training and practice activities carried out by partners have proven effective in increasing capacity, knowledge, and skills in selecting packaging types and carrying out the packaging process. Packaging has been proven to increase product value, provide consumer appeal, and provide external protection, thus enhancing product competitiveness in the market.
Co-Authors Anie Asriany, Anie Farida Nur Yuliati, Farida Nur Hajrawati, Hajrawati Hamsah, Hamsah Herry Sonjaya Muhammad Irfan Said Ningrum, Endah Murphi Razak, Andi Nurul Mutiah Sahiruddin Sahiruddin Said, Miah Utamy, Renny Fatmyah Wahniyathi Hatta