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All Journal Jurnal Peternakan Integratif Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Peternakan (Jurnal of Animal Science) AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Pengabdian Masyarakat (ABDIRA) Tropical Animal Science Jurnal Peternakan Integratif Animal Production
Ade Trisna
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Energy Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Social Sciences Veterinary Other

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The Effect of Fenugreek Paste on Physical Quality and Organoleptic Quality Meatballs Made From Chicken Meat Nur Laila; Peni Patriani; Ade Trisna
Jurnal Peternakan Integratif Vol. 11 No. 3 (2023): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v11i3.15523

Abstract

Meatballs is a processed meat product and one of Indonesia's favourite culinary delights. This study aims to determine the effect of fenugreek paste on the physical and organoleptic quality of meatballs made from chicken meat. The research was conducted in June-July 2023 at the Research and Technology Laboratory, Faculty of Agriculture, and Animal Production Laboratory, Faculty of Agriculture, University of No Sumatra. The design used in this study was RAL (Completely Randomised Design) with 4 treatments, namely P0 = 0%, P1 = 5%, P2 = 10%, P315%, and 5 replications. The parameters    in this study were physical quality tests, namely meatball pH and cooking loss, and organoleptic tests of color, aroma, taste, and tenderness. The results showed that 5%, 10%, 15% fenugreek paste had a very significant effect (P<0.01) on physical quality and organoleptic quality. The higher the percentage of fenugreek paste used in meatballs, the higher the physical and organoleptic quality of meatballs In conclusion of this study is that fenugreek is good to add to get quality meatballs
PEMANFAATAN LIMBAH PERTANIAN DAN FESES UNTUK MEDIA HIDUP MAGGOT (Hermetia illucens) SEBAGAI PAKAN SUMBERPROTEIN HEWANI DI PETERNAKAN ARJUNA Trisna, Ade; Yunilas; Muhammad Amran; Muhammad Adanan Purba; Dian Tria Fatmila
Amaliah: Jurnal Pengabdian Kepada Masyarakat Vol 9 No 2 (2025): Amaliah Jurnal: Pengabdian kepada Masyarakat
Publisher : LPPI UMN AL WASHLIYAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32696/ajpkm.v9i2.5716

Abstract

Agricultural waste and livestock manure that are not properly utilized can cause environmental pollution. This community service aims to reduce environmental pollution through the treatment of agricultural waste and fermented manure to be used as maggot growth media at Arjuna Farm. Maggots are a source of animal protein with good nutritional value, containing 45-50% crude protein. The production of maggots from livestock and agricultural waste can serve as a source of nutrition for livestock. The community service methods include fermenting agricultural waste and manure to create maggot growth media, maggot cultivation training, and the production of dry maggot products that can be used as a source of animal protein feed for poultry. This program also contributes to increasing the income of Arjuna Farm through the produced dry maggot products. It is hoped that through this community service, farmers can access appropriate technology for processing fecal and agricultural waste using fermentation technology to produce a good growth medium for maggots. The results of this service have an impact on environmental preservation and reducing the negative effects of agricultural and fecal waste, as well as contributing to improving their economic welfare. The observation percentages after evaluation at Arjuna Farm were not significantly different from the expected results, with an average of 74% out of 92% in terms of waste processing and farmers' income.
PENGARUH FERMENTASI KULIT KOPI DENGAN KAPANG Pleurotus ostreatus DAN Lentinus edodes TERHADAP PROTEIN KASAR DAN SERAT KASAR : EFFECT OF COFFEE SKIN FERMENTATION WITH MOLDS Pleurotus ostreatus AND Lentinus edodes ON CRUDE PROTEIN AND CRUDE FIBER Amran, Muhammad; Kamal, Mustafa; Trisna, Ade; Rajina, Meli; Husen, Firdaus; Maulana, Fajri
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v8i1.2161

Abstract

This research aims to determine the effect of coffee skin fermentation with the molds Pleurotus ostreatus and Lentinus edodes on crude protein and crude fiber. The research method used was an experimental method with a Completely Randomized Factorial Design (CRDF), consisting of Factor A: Differences in Microorganisms, namely A1: Lentinus edodes and A2: Pleurotus ostreatus, while Factor B: Difference in length of fermentation days, namely B1: 3 days , B2: 6 days and B3: 9 days. Each treatment was repeated 3 times. The variables observed were the quality of crude protein (%) and crude fiber (%). The results of this research were that there was no interaction (P>0.05) between the type of microorganism and the length of fermentation days. Meanwhile, each factor had a very significant influence (P<0.01) in improving the quality of coffee skin. The conclusion of this research is that fermented coffee skins using Lentinus edodes mold with a fermentation time of 9 days provide the highest increase in crude protein and the lowest decrease in crude fiber. The crude protein content value was found to be 19.86%, while the crude protein of the coffee skin before fermentation was 11.16%. The crude fiber content of the coffee skin after fermentation with Lentinus edodes was 15.42%, while the crude fiber content of the coffee skin before fermentation was 26.31%.
Training on Healthy Meatball Production and Packaging for Meatball MSME in Medan Helvetia Ketaren, Nurjama'yah Br.; Usman Budi; Ade Trisna
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 10 No. 2 (2025): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v10i2.23632

Abstract

Meatballs are widely produced by MSME and contain high nutritional value, making them popular among the community. Meatballs have a short shelf life at room temperature; therefore, many meatball producers use synthetic preservatives and flavor enhancers. This community service activity aims to provide assistance to meatball MSME on producing healthy meatballs and proper packaging, thereby increasing sales and improving the economy. The methods used in this activity include: (1) counseling on the importance of using natural preservatives derived from spices for health, (2) training on producing healthy meatballs using marination technology with garlic extract and other natural food additives to improve meatball quality, (3) training on meatball packaging by labeling containers according to the type of meatball, and (4) assistance and monitoring . The results of this activity show that meatball MSME partners and counseling participants gained knowledge about the negative health impacts of using synthetic preservatives and flavor enhancers. The partners also learned how to produce healthy meatballs using marination technology with garlic extract and proper packaging to improve product quality, increase sales, and boost the economic performance of meatball MSME. Assistance and monitoring results indicate that the partners are highly interested in applying the outcomes of this community service activity to their meatball businesses.
Co-Authors Abdul Haris Lubis, Abdul Haris Dian Hayati Dian Tria Fatmila Eri Yusni fajri maulana G A W Siregar Husen, Firdaus Ketaren, Nurjama'yah Br. Muhammad Adanan Purba Muhammad Amran Mustafa Kamal Novita Sari, Wenny Nur Laila Nurzainah Ginting Peni Patriani Purba, Mhd Adanan Raden Mohamad Herdian Bhakti Rajina, Meli Riska Romaito Nasution Sarina br Nainggolan Simon P Ginting Siregar, Alzahra wulandari Sri Ruwandani Suryani Suryani Urrahmah, Annisa Usman Budi Yuni, Eri Yunilas Yunilas Yunilas