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All Journal Buletin Peternakan Jurnal Ilmu dan Teknologi Hasil Ternak JAST : Jurnal Aplikasi Sains dan Teknologi Jurnal Riset Agribisnis dan Peternakan Unri Conference Series: Community Engagement Indonesian Journal of Applied Research (IJAR) JAPI: Jurnal Akses Pengabdian Indonesia Journal of Animal Research and Applied Science

Bayu Etti Tri Adiyastiti

Universitas Muhammadiyah Malang

Author-ID : 4169545

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Nursing Public Health Veterinary Other

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Articles

PENGARUH LAMA PEMBAKARAN DAN JENIS BAHAN BAKAR TERHADAP KUALITAS SENSORIS DAN KADAR BENZO(A)PIREN SATE DAGING KAMBING Bayu Etti Tri Adiyastiti; Edi Suryanto; Rusman (Rusman)
Buletin Peternakan Vol 38, No 3 (2014): BULETIN PETERNAKAN VOL. 38 (3) OKTOBER 2014
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v38i3.5255

Penelitian ini bertujuan untuk mengetahui pengaruh lama pembakaran dan jenis bahan bakar terhadap kualitas sensoris dan kadar benzo(a)piren sate daging kambing. Persiapan awal daging dipisahkan dari jaringan lemak kemudian direndam dalam bumbu dan dibakar sesuai dengan perlakuan. Perlakuan lama pembakaran adalah 3, 5 dan 7 menit dengan masing-masing dibakar menggunakan arang dan gas. Parameter yang diamati adalah kualitas sensoris dan kadar benzo(a)piren. Data kualitas sensoris dianalisis dengan analisis non parametrik metode Kruskal-Wallis dan kadar benzo(a)piren secara deskriptif. Hasil analisis statistik menunjukkan bahwa lama pembakaran berpengaruh nyata (P<0,05) terhadap warna, rasa, juiciness dan daya terima, akan tetapi berpengaruh tidak nyata terhadap bau (aroma) dan tekstur. Jenis bahan bakar berpengaruh tidak nyata terhadap kualitas sensoris. Kadar benzo(a)piren sate daging kambing dengan lama pembakaran 3, 5, dan 7 menit menggunakan arang berturut-turut adalah 2,55 ppb; 4,16 ppb dan 5,02 ppb, sedangkan menggunakan gas adalah 0,68 ppb; 2,71 ppb dan 1,65 ppb. Kesimpulan dari penelitian ini adalah lamapembakaran menghasilkan perubahan warna, rasa, juiciness, daya terima dan kadar benzo(a)piren sate daging kambing. Jenis bahan bakar arang menghasilkan kadar benzo(a)piren lebih tinggi pada sate daging kambing.(Kata kunci: Sate daging kambing, Benzo(a)piren, Kualitas sensoris)

Potential Microbial Contamination on Kebab Meat in the Area of University of Muhammadiyah Malang Bayu Etti Tri Adiyastiti; Rio Lingga; Syaiful Arifin; Listiari Hendraningsih
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 2 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

The aim of this research was to find the safety level of consuming kebab meat in the University of Muhammadiyah Malang campus area in terms of the number of microbial total plate count, Salmonella, E. coli, and S. aureus. The research was conducted with 2 treatments and 2 replications. The first observation was done during the outlet opening time and the second observation was around 8 hours after or when the outlet was going to be closed. Each treatment was sampled at 4 kebab outlets with different brands in the UMM area, so the total was 16 samples for laboratory analysis. The sample is directly pack in sterile bag, labeled sample code and bring them to the laboratory. The sample was taken to microbiology analysis in laboratory. The result showed the number of bacteria of 2 outlets with contamination levels exceeding the maximum limit set by Indonesia National Standards (SNI). The highest total bacteria count is owned by 4th outlet which is 2, 2Ã—105Â± 0, 85Ã—105 CFU/gram (daytime) and 4 4, 3Ã—105Â± 2, 97Ã—105 CFU/gram (night). The lowest Total bacteria is owned by 1st outlet, neither daytime nor evening bacterial colonies are found. Identification Salmonella, E. coli, and Staphylococcus aureus for all outlets are negative. The conclusion of this study is that two of the four kebab outlets in the UMM area was detected the bacteria total counts above of the contamination limit set by SNI 7388: 2009 and all of kebabâ€™s meat were negative identified or did not contain Escherichia coli, Staphylococcus aureus, and Salmonella.

Pelatihan pengolahan buah Apel sortiran menjadi topping kue Pie untuk anggota Aisyah Kota Batu Sri Winarsih; Bayu Etti Tri Adiyastiti; Devi Dwi Siskawardani
Unri Conference Series: Community Engagement Vol 2 (2020): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.2.522-525

The aim of this activity is to increase the knowledge and skills of Aisyah members from Batu citys in recognizing the potential and utilizing agricultural crops and livestock products to be new products that are preferred by the community. The method of implementing the activity is counseling the potential natural resources, tourism, agriculture, also increaase skill to develop its products to be new product has value added, for example pie. The participants welcomed the counseling and training activities. Based on the organoleptic test, apple pie produced get good acceptance form panelist.

Strategi Penyediaan Pakan Domba Saat Pandemi Covid-19 Pada Usaha Penggemukan Domba Muda Asmah Hidayati; Bayu Etti Tri Adiyastiti; Titik Ambarwati; Ali Mahmud
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 7, No 1 (2022)
Publisher : Universitas Tribhuwana Tunggadewi

Pandemi Covid 19 memberikan dampak pada masyarakat dan aktivitas kehidupan bermasyarakat termasuk aktivitas peternak terhadap pola budidaya ternaknya. Dampak pandemik tersebut juga berimpas pada kegiatan usaha penggemukan domba muda yang dilakukan oleh tim pengabdian UMM melalui program Pengembangaan Usaha Intelektual Kampus (PPUPIK). Dampak tersebut terutama pada pasokan hijauan pakan, yang disebabkan oleh kebijakan PSBB diawal tahun 2020, yang pengaruhnya sangat nyata berdampak pada pengelolaan lahan sehingga berdampak pada pasokan hijauan tebon jagung sebagai pakan basal domba. Salah satu strategi untuk menyediakan hijauan pakan secara kontinyu adalah dengan mencari hijauan dari lahan yang masih bisa diupayakan dan terbebas dari penyekatan wilayah. Pakan silase dapat digunakan dalam jangka 3 sampe 4 bulan kemudian. Ada beberapa wiayah yang menjadi rujukan sebagai lahan hijauan untuk memenuhi kebutuhan domba PPUPIK diantaranya wilayah Karang Ploso, Batu, dan Pujon Kidul, dengan cara membuat perjanjian jual beli dengan sistem tebas. Tujuan pengabdian kepada masyarakat adalah meningkatkan memenuhi kebutuhan pakan ternak selama masa penggemukan dan bagaimanakah upaya untuk memperoleh tambahan pendapatan bagi usaha penggemukan domba pada masa pandemi Covid-19. Metode observasi yang digunakan dalam pengabdian kepada masyarakat yaitu pelaksanaan jual beli Tebon Jagung, produksi silase, pemasaran silase, dan evaluasi kegiatan. Berdasarkan kegiatan pengabdian yaitu memenuhi kebutuhan ternak, jumlah domba yang terjual bertambah, feces menjadi pupuk, dan lingkungan menjadi lebih sehat karena bebas bau feces.

Teknologi Silase dan Pakan Komplit untuk Meningkatkan Pendapatan Usaha Penggemukan Domba Muda Hidayati, Asmah; Adiyastiti, Bayu Etti Tri; Ambarwati, Titiek
JAST : Jurnal Aplikasi Sains dan Teknologi Vol 6, No 1 (2022): EDISI JUNI 2022
Publisher : Universitas Tribhuwana Tunggadewi Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/jast.v6i1.3166

The young sheep fattening business, which was developed with funding from the PPUPIK Program, was to develop a profit unit and increase the income of the sheep fattening business at the Experimental Farm Laboratory of the UMM Department of Animal Husbandry. In addition, it also fosters a culture of commercialization of research results by lecturers and students and builds cooperation with business actors engaged in sheep breeding. The results of PPUPIK's 2nd year of young lamb fattening have been achieved, namely the cultivation of 151 sheep, with details of 85 sheep cultivated from PPUPIK, consisting of 1 male, 3 broods and 81 enlargements, and 66 heads from UMM. Sales for qurban 48 tails. There is a diversification of sales in the form of carcasses of 5 sheep. Currently available 98 tails, for sale in September to December. To maintain and increase the population, the plan is to purchase 60 cempe starting in October. Silage production reaches 81,000 kg or 81 tons for livestock purposes managed by PPUPIK, and outbound sales only reach 1350 kg, there are problems with raw materials, because the status of an 11 ha land area must be off to support the isolation environment for Covid 19 patients. Sales of pellet concentrate as a substitute for production silage is constrained by raw materials, starting in June as much as 3000 kg. The involvement of students who take part in PPUPIK activities is converted as the value of Animal Husbandry Practices, as many as 3 teams or 9 peopleABSTRAKUsaha penggemukan domba muda yang dikembangkan dengan pendanaan Program PPUPIK ini untuk mengembangkan unit profit dan meningkatkan pendapatan usaha penggemukan domba di Laboratorium Experimental Farm Jurusan Peternakan UMM. Selain itu juga menumbuhkan budaya komersialisasi hasil penelitian dosen maupun mahasiswa dan membangun kerjasama dengan pelaku usaha yang bergerak dalam pembibitan domba. Hasil PPUPIK penggemukan domba muda tahun ke 2 telah dicapai yaitu budidaya domba sejumlah 151 ekor, dengan perincian 85 ekor domba hasil budidaya dari PPUPIK, terdiri dari 1 pejantan, 3 induk dan 81 pembesaran, dan 66 ekor dari UMM. Penjualan untuk qurban 48 ekor. Ada diversifikasi penjualan dalam bentuk karkas sebanyak 5 ekor domba . Saat ini tersedia 98 ekor, untuk penjualan bulan september sampai dengan desember. Untuk mempertahankan dan meningkatkan populasi maka rencana pembelian cempe 60 ekor mulai bulan Oktober. Produksi silase mencapai 81.000 kg atau 81 ton untuk keperluan ternak yang dikelola PPUPIK, dan penjualan keluar hanya mencapai 1350 kg, ada kendala bahan baku, karena status lahan seluas 11 ha harus off untuk mendukung lingkungan isolasi pasien Covid 19. Penjualan konsentrat pellet sebagai pengganti produksi silase yang terkendala bahan baku, mulai Juni sebanyak 3000 kg. Keterlibatan mahasiswa yang ikut dalam kegiatan PPUPIK dikonversi sebagai nilai Praktek usaha Peternakan, sebanyak 3 tim atau 9 orang.

EVALUASI PENERAPAN BIOSEKURITI PADA PEMELIHARAAN AYAM PEDAGING SISTEM OPEN HOUSE: EVALUATION OF THE IMPLEMENTATION OF BIOSECURITY IN THE OPEN HOUSE SYSTEM OF BROILER REARING Anggraini, Apriliana devi; Kurniawan, Tajuddin Nur; Adiyastiti, Bayu Etti Tri; Syaifuddin, Achmad
Journal of Animal Research and Applied Science Vol. 5 No. 1 (2024): Juni 2024
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/aras.v5i1.32540

Biosekuriti merupakan salah satu program keamanan yang diterapkan pada proses pemeliharaan ayam pedaging untuk mengurangi maupun menghindarkan ternak dari penularan penyakit menular, parasit, dan hama yang dapat menurunkan produktivitas. Penelitian ini dilakukan untuk mengetahui penerapan pelaksanaan biosekuriti pada peternakan ayam pedaging. Penelitian dilakukan selama 3 bulan di 10 responden yang ada di Kabupaten Blitar dan Malang. Indikator biosekuriti yang diamati yaitu kontrol terhadap hewan pengganggu, pengawasan lalu lintas, penanganan ternak, kebersihan kandang dan peralatan, pencegahan penyakit dan penanganan limbah. Data yang diperoleh dianalisis menggunakan statistik deskriptif. Penilaian terhadap penerapan biosekuriti menggunakan skala likert. Hasil Penelitian menunjukkan bahwa penerapan biosekuriti pada pemeliharaan ayam pedaging di Talun Kabupaten Blitar dikategorikan “Baik” dengan bobot nilai 178 sedangkan di Tumpang dan Dampit Kabupaten Malang dikategorikan “sedang” dengan bobot nilai 158. Penerapan biosekuriti lebih diplikasikan di manajemen peternakan ayam pedaging di daerah Talun Kabupaten Blitar.Perbedaan penerapan biosekuriti pada kedua wilayah tersebut yaitu pada penerapan penanganan ternak

Physical Quality of Ecoprint Leather Using Epsom Salt Mordant Pancapalaga, Wehandaka; Widodo, Wahyu; Adiyastiti, Bayu Etti Tri
Indonesian Journal of Applied Research (IJAR) Vol. 6 No. 1 (2025): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v6i1.606

The objective of this study was to determine the physical quality of ecoprint tanned leather using Epsom salt mordant compared to non-Epsom salt mordants. This research was conducted experimentally by applying different mordants, including Epsom salt mordant, Sodium acetate mordant mordant, and Acetic Acid mordant, in the ecoprinting process on leather material. The study used 9 pieces of crust-tanned sheep leather. The treatments were as follows: P1 = Epsom salt mordant, P2 = Sodium acetate mordant mordant, P3 = Acetic Acid mordant. The research design followed a Completely Randomized Design (CRD) with three treatments and five replications. The observed variables included color fastness to wet and dry rubbing, as well as the physical quality of ecoprinted leather, which consisted of tensile strength, elongation, stitch strength, and tear strength. Data analysis was conducted using ANOVA and Duncan's Multiple Range Test. Results The study found a highly significant effect (P<0.01) of Epsom salt mordant, sodium acetate mordant, and Acetic Acid mordant on wet rubbing fastness, dry rubbing fastness, and the physical quality of leather, including tensile strength, elongation, stitch strength, and tear strength. Conclusion The use of Epsom mordant in the ecoprint process on leather media provides the best physical quality compared to the use of non-Epsom mordant. The quality of ecoprinted leather treated with Epsom salt mordant met the SNI 4593:2011 standard for sheepskin/goatskin jacket leather.

Model Pendampingan Sertifikasi Halal Pada Pelaku Usaha Mikro Makanan Berbasis Daging Di Wilayah Malang Raya: Halal Certification Mentoring Model For Meat-Based Food Micro-Business Operators In The Malang Area Asmah Hidayati; Bayu Etti Tri Adiyastiti
Jurnal Riset Agribisnis dan Peternakan Vol. 11 No. 2 (2026): Jurnal Riset Agribisnis dan Peternakan
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/ff58y959

To date, field verification and validation regarding the authenticity of raw materials, additives, and processing aids remain the main challenges in halal certification assistance. This study aims to map the constraints encountered by Halal Product Process Assistants (P3H) and Business Operators (PU) to formulate an improved assistance model. Utilizing a mixed-methods approach, a Likert-scale questionnaire was distributed to 60 Business Operators registered under LP3H UMM via the SiHalal platform, supplemented by purposive interviews with 10 operators selected based on location, meat-based raw materials, and revenue. Five P3H assistants were also surveyed to ensure data triangulation. Data regarding demographics, administrative issues, literacy, and technical assistance were analyzed quantitatively using SEM-PLS and qualitatively via SWOT analysis. The results demonstrate that literacy in packaging, technical process assistance, and processing timeline efficiency are critical factors for model enhancement. The SWOT analysis highlights that IT proficiency and family support significantly determine the success of document processing and certificate issuance. Conclusively, upgrading the assistance model requires segmenting Business Operators by IT literacy and familial support across all stages—from registration to issuance. Additionally, improving communication efficiency and managing digital accounts remain vital for process optimization.

Co-Authors Ali Mahmud Apriliana Devi Anggraini Asmah Hidayati Devi Dwi Siskawardani Edi Suryanto Kurniawan, Tajuddin Nur Listiari Hendraningsih Rio Lingga Rusman (Rusman) Sri Winarsih SYAIFUDDIN, ACHMAD Syaiful Arifin Titiek Ambarwati Titik Ambarwati Wahyu Widodo Wehandaka Pancapalaga

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