Article Per Year (5 Year)
p-Index From 2021 - 2026
4.609
P-Index
This Author published in this journals
All Journal Sainstek Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY Jambura Journal of Animal Science Jambura Journal of Food Technology Jurnal Pengembangan Penyuluhan Pertanian Jurnal Abdi Insani Jurnal Abadimas Gorontalo Gorontalo Journal of Equatorial Animals Jambura Journal of Husbandry and Agriculture Community Serve Jurnal Pengabdian Masyarakat Teknologi Pertanian Media Peternakan Jambura Journal of Tropical Livestock Science JSTT (Jurnal Sains Ternak Tropis) Babasal Agromu Journal International Journal of Technology and Education Research Jurnal Pengabdian kepada Masyarakat Farm - Jurnal Ilmu Peternakan
Sri Yenny Pateda
Unknown Affiliation
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Transportation Veterinary Other

Published : 34 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 34 Documents
Search

 1   2   3   4 
TINGKAT KEPUASAN PETERNAK SAPI POTONG PADA PELAYANAN INSEMINASI BUATAN DI KECAMATAN TILONGKABILA KABUPATEN BONE BOLANGO Hulopi, Cindri; Pateda, Sri Yenny; Sahara, La Ode
Jambura Journal of Tropical Livestock Science Vol 1, No 2 (2023)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tujuan penelitian ini adalah untuk mengetahui tingkat kepuasan peternak sapi potong dalam layanan inseminasi buatan di Kecamatan Tilongkabila Kabupaten Bone Bolango. Penelitian dilakukan dengan menggunakan metode survei. Populasi dalam penelitian ini adalah peternak sapi potong yang tersebar pada 14 desa. Sampel dalam penelitian ini adalah peternak yang telah menerapkan IB pada 6 desa sampel, yaitu Tamboo, Tunggulo, Bongoime, Moutong, Iloheluma, dan Lonuo. Teknik pengumpulan data yang digunakan, yaitu: observasi, wawancara, kuesioner, dan dokumentasi. Analisis data yang digunakan dalam penelitian ini adalah analisis statistika deskriptif. Skala yang digunakan untuk mengukur tingkat kepuasan peternak pada penelitian ini adalah Skala Likert. Setiap pilihan dalam penilaian mempunyai nilai skor 1 sampai dengan 5. Hasil penelitian menunjukkan bahwa variabel-variabel kepuasan peternak meliputi: karakteristik pelayanan, hubungan personal, dan pengaturan peralatan. Skor rata-rata tingkat kepuasan peternak menunjukkan bahwa peternak di Kecamatan Tilongkabila 95% puas dan 5% sangat puas terhadap layanan IB.
PELATIHAN PENGOLAHAN LIMBAH KOTORAN TERNAK SEBAGAI PENINGKATAN PRODUKSI TANAMAN Rokhayati, Umbang Arif; Pateda, Sri Yenny
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 2, No 2 (2023)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tujuan pengabdian adalah memberikan pelatihan dan praktek pengolahan limbah kotoran ternak menjadi pupuk organik sehingga dapat meningkatkan produksi petani. Kompos adalah olahan pupuk organik yang berasal dari kotoan hewan dan limbah pertanian yang telah mengalami proses pelapukan sebab terjadinya interaksi antara mikrooragisme. Kegiatan dilaksanakan pada hari  Senin, 11  September 2023 di Kelompok Tani, Desa Heluodatamo, Kecamatan Suwawa Kabupaten Bone Bolanggo. Metode yang dipergunakan yaitu ceramah, tanya jawab, dan diskusi. Bahan - bahan yang digunakan dalam proses pengolahan limbah kotoran ternak menjadi  pupuk organik memiliki bahas dasar yaitu kotoran sapi. Keunggulan dari pengolahan limbah kotoran ini adalah ramah lingkungan, dapat meningkatkan pendapatan petani dan meningkatkan kesuburan tanah sehingga dapat menjadikan produksi tanaman meningkat..Kelompok Tani Desa Huluodatamo adalah kelompok tani yang beternak sapi Bali sekaligus melakukan penanaman Jagung. Limbah kotoran ternak yang dihasilkan dari kelompok tani untuk membeli pupuk juga relative besar. Oleh sebab itu pelaksanaan program pengabdian kepada masyarakat ini dengan memberikan pelatihan pengolahan pupuk organik dengan bahan dasar kotoran sapi. Kegiatan penyuluhan dan praktek pelatihan pengolahan limbah kotoran ternak seabagai peningkatan produksi tanaman dapat dilaksanakan di kelompok tani tersebut. Hasil pengolahan limbah kotoran yang baik diharapkan dapat diaplikasikan di kelompok  petani dan lahan pertanian untuk meningkatkan produksi tanaman.Kata Kunci: Limbah Kotoran Ternak, Pupuk Organik, Produksi Tanaman
Pelatihan Pembuatan Telur Asin Rasa Pedas Dari Telur Ayam Ras Di Desa Poowo Kecamatan Kabila Rokhayati, Umbang Arif; Pateda, Sri Yenny
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 4, No 1 (2025)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Telur memiliki kandungan gizi yang lengkap seperti karbohidrat, lemak, protein, mineral dan vitamin. Namun telur memiliki kekurangan yaitu tidak dapat disimpan dalam waktu yang lama, telur asin adalah salah satu pengolahan yang dapat menambah daya simpan dan tidak mengurangi kandungan gizinya. Tujuan kegiatan kegiatan Pengabdian ini yaitu melakukan pelatihan pembuatan telur asin rasa pedas. Melalui kegiatan ini diharapkan dapat meningkatkan pengetahuan masyarakat, nilai jual telur dan daya simpan. Pembuatan telur menjadi telur asin pedas memiliki nilai jual yang meningkat dan daya tahan simpan semakin bertahan lama. Dalam kegiatan ini metode yang digunakan adalah penyuluhan dan  pelatihan pembuatan telur asin rasa pedas. Kegiatan berlangsung pada bulan Maret 2025. Pembuatan telur asin pedas dengan menggunakan bahan dasar telur ayam ras, garam serta bumbu dapur (bawang, cabe dan sereh) dengan pemeraman selama 10-15 hari.  Berdasarkan hasil pelatihan menunjukkan respon peserta yang baik, berupa diskusi yang cukup menarik, serta semua peserta terlibat dalam praktik pembuatan telur asin pedas. Kegiatan pengabdian kepada masyarakat ini diharapkan dapat membantu peserta lebih memahami tentang pembuatan telur asin menggunakan metode rendaman air garam dan bumbu dapur.
PEMBERDAYAAN KELEOMPOK TANI MELALUI EDUKASI PROFIT DALAM UPAYA MENINGKATKAN NILAI EKONOMIS USAHA PENGGEMUKAN SAPI POTONG DI KECAMATAN LIMBOTO KABUPATEN GORONTALO Pateda, Sri Yenny; Rokhayati, Umbang Arif; Ilham, Fahrul
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 3, No 1 (2024)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRAKTujuan pengabdian masyarakat dapat memberikan penyuluhan melalui edukasi penggemukan sapi potong sehingga dapat memberdayakan kelompok tani dalam meningkatkan kesejahtraan hidupnya melalui profit yang diperoleh dari usaha penggemukan sapi potong. Kegiatan pengabdian dilaksanakan pada hari Sabtu 4 Mei 2024 bertempat di Kelompok Tani, Ilohelumo. Desa Hutabohu , Kecamatan Limboto. Kabupaten Gorontalo. Metode yang dipergunakan yaitu ceramah dan diskusi. Bahan - bahan yang digunakan dalam penyuluhan adalah sapi, hijauan, molases. Alat yang digunakan berupa laptop, infokus, kamera, terpal, Ember, mistar kantong plastik dan timbangan.Kelompok Tani Desa Ilohelumo adalah kelompok tani yang beternak sapi Bali dan Simental sekaligus melakukan penanaman hijauan. Usaha penggemukkan sapi potong dapat dijalankan dengan memerlukan input dan menghasilkan outpu produksi berupa penerimaan dan keuntungan usaha. Penggemukkan sapi potong merupakan cara yang dapat dilakukan atau diterapkan agar dapat meningkatkan penghasilan masyarakat. Oleh karena itu perlu adanya penyuluhan terkait penggemukan sapi potong.Hasil penyuluhan penggemukan telah diterapkan walaupun para petani belum sepenuhnya mempehatikan biaya produksi padahal keuntungan usaha penggemukan bisa diperoleh dengan cara memperhitungkan biaya-biaya yang dikeluarkan selama penggemukkan. .Kata kunci: Sapi. Penggemukan. Profit
PENDAMPINGAN PEMBUATAN PUPUK BOKASHI BAGI PETERNAK SAPI POTONG DI DESA HUTABOHU KECAMATAN LIMBOTO BARAT KABUPATEN GORONTALO Ilham, Fahrul; Djunu, Sri Suryaningsih; Syahruddin; Pateda, Sri Yenny; Mas’ud, Muhammad Sayuti
Jurnal Abdi Insani Vol 11 No 3 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i3.1670

Abstract

Hutabohu Village has the potential to support the development of beef cattle. One of the problems with beef cattle farming in Hutabohu Village is the accumulation of manure around the pen area. The solution to this problem is bokashi technology to reduce the impact of air pollution. The benefits of this service activity include increasing awareness and desire of village residents to use livestock manure to make bokashi, reducing the cost of purchasing chemical fertilizers, maximizing the integration of agriculture and livestock. The aim of this Community Service (PPM) activity is to increase the knowledge and skills of residents in Hutabohu Village in processing and utilizing beef cattle dung waste into organic fertilizer.  The location of this service is the Iloheluma livestock group in Hutabohu Village, West Limboto District, Gorontalo Regency. The duration of the activity is 2 months (April-May 2024). Providing theory by means of counseling and continuing with the practice of making bokashi with students participating in MBKM-KKN from UNG. The results of the implementation show that the stages of making bokashi in Hutabohu Village include preparing the ingredients (cow dung, EM-4, molasses, water, rice husk ash, rice bran), mixing all the ingredients, and incubation for 2 weeks. Indicators of the success of bokashi are that the color becomes blacker and resembles soil, does not clump when opened from the hand, does not smell like dirt, and there is no mold in the middle. The application of bokashi for plants is spread on the surface of agricultural land, given directly to the planting hole, mixed with soil in polyback. Participants' enthusiasm during the activity was quite high, reflected in their presence and active discussions until the end of the training. Conclusion: Making organic bokashi fertilizer can be an option for Hutabohu Village residents to be more efficient and effective in raising beef cattle.
Organoleptic Testing Of Broiler Chicken Meat Quality With The Addition Of Corn Leaf Flour and Seaweed Taufik Daud; Ellen J. Saleh; Sry Yenny Pateda
International Journal of Technology and Education Research Vol. 3 No. 04 (2025): October - December, International Journal of Technology and Education Research
Publisher : International journal of technology and education research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijeter.v3i04.2535

Abstract

The addition of corn leaf and seaweed powder will have a positive effect on broiler meat quality in terms of consumer acceptance based on organoleptic testing. This study aims to determine the effect of adding corn leaf flour and seaweed on the quality of broiler chickens. The research design used a completely randomized design (CRD) with 6 treatments and 3 replicates, with the administration of commercial feed (control), corn leaf flour (5-15%), and seaweed flour (5-15%). The variables observed in the study were organoleptic properties (color, aroma, texture) using 30 untrained panelists. The data obtained from the organoleptic test results were analyzed using Analysis of Variation (ANOVA). The results of the ANOVA statistical analysis showed that feeding a mixture of corn leaf flour and seaweed did not have a significant effect (P<0.05). The average organoleptic test results for color were 6.8 (somewhat appealing), aroma 6.9 (somewhat appealing), and texture 7.9 (quite appealing). The conclusion that can be drawn from this study is that adding corn flour and seaweed does not significantly affect the panelists' preference for broiler chicken meat and can reduce the sensory quality or consumer acceptance of broiler chicken
Marketing Distribution Strategy for Beef Cattle Through the Sea Toll Road in North Gorontalo Regency Muhammad Ashar; Mahludin Baruwadi; La Ode Sahara; Ria Indriani; Sri Yenny Pateda
International Journal of Technology and Education Research Vol. 4 No. 01 (2026): January- March, International Journal of Technology and Education Research (IJ
Publisher : International journal of technology and education research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijeter.v4i01.2889

Abstract

This study aims to analyze strategic environmental factors and formulate a marketing distribution strategy for beef cattle through the Sea Toll Road in North Gorontalo Regency. The research method used is a survey method. Primary data were collected through interviews and questionnaires to respondents from technical agencies, academics, professional associations, and beef cattle marketing distribution business actors. Secondary data were obtained from agencies related to beef cattle marketing distribution. Data were processed and analyzed using a SWOT analysis (Strengths, Weaknesses, Opportunities, Threats). The results show that the role of the Sea Toll Road as a marketing distribution channel is increasingly stable in meeting the demand for beef cattle in Kalimantan. Internal Factor Scores (IFAS = 3.21) and External (EFAS = 2.99) are positive, supported by the supply of beef cattle, policy support, and the homebase of the livestock transport ship KM Camara Nusantara 5. The diagram of the position of beef cattle marketing distribution through the Sea Toll Road in North Gorontalo Regency is in Quadrant I which supports an Aggressive Strategy. The optimal strategy formulation that can be implemented is an Aggressive Strategy, namely using all strengths to take advantage of all existing opportunities.
The Influence Of Farmer Characteristics On Beef Cattle Cultivation Competence In Suwawa District, Bone bolango regency Abdul, Muhamad Fiqkan; Pateda, Sri Yenny; Datau, Fahria; Sahara, La Ode; Laya, Nibras Karnain
International Journal of Technology and Education Research Vol. 4 No. 01 (2026): January- March, International Journal of Technology and Education Research (IJ
Publisher : International journal of technology and education research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijeter.v4i01.2623

Abstract

The success of beef cattle farming is closely related to the characteristics of farmers, as good character makes it easier for farmers to solve problems related to beef cattle breeding competencies. The purpose of this study is to find out the characteristics of farmers, beef cattle cultivation competence and the influence of farmer characteristics on beef cattle cultivation competence. The research was carried out in Suwawa District, Bone Bolango Regency. The research method used is the survey method The sample determination was carried out by purposive sampling, the number of samples was 54 people spread across 11 villages that are members of the livestock group. The analysis used was a quantitative descriptive analysis, namely to describe the characteristics of farmers and the level of competence of beef cattle cultivation and multiple regression analysis to test the influence of characteristics including age, education, experience and livestock ownership, on beef cattle cultivation competence. The results of the study show that the characteristics of farmers have an average age of 51 years which is classified as productive, the average elementary education is 44.4%, the average livestock business experience is 21 years, the average livestock ownership is 4 heads,. The level of competence of cattle farmers in the aspect of seeds has a score of 144, feed 157 cages, 146 reproduction, and 159 diseases. All aspects are in the good category with an average score of 155. at intervals of 135-175.5 . Variables of education and experience have a positive and significant effect on the competence of beef cattle cultivation, age has a positive but not significant relationship, livestock ownership has a negative and insignificant relationship. Overall, the influence of farmer characteristics on beef cattle cultivation contributed 38%.
Peran Penyuluh sebagai Fasilitator Dalam Adopsi Teknologi Inseminasi Buatan Pada Sapi Potong di Kecamatan Tibawa Kabupaten Gorontalo Muhamad Fakhri Aritma Diko; Alim S. Niode; Sri Yenny Pateda
Farm - Jurnal Ilmu Peternakan Vol 2 No 1 (2026): Farm : Jurnal Ilmu Peternakan
Publisher : Program Studi Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69749/farm.v2i1.842

Abstract

Penelitian bertujuan untuk mengetahui peran penyuluh sebagai fasilitator dan tingkat adopsi peternak terhadap teknologi inseminasi buatan (IB) pada peternak sapi potong di Kecamatan Tibawa Kabupaten Gorontalo. Metode penelitian yang digunakan adalah metode survei dengan menggunakan data primer dan data sekunder, penentuan sampling secara purposive sampling jumlah responden sebanyak 71 orang yang ditentukan dengan rumus slovin. Analisis yang digunakan adalah analisis deskriptif menggunakan skala Likert dan analisis regresi linear sederhana. Hasil peneltian menunjukkan peran penyuluh sebagai fasilitator dalam menyediakan sapronak memiliki skor 172 (kategori baik) dan akses tekhnologi skor 169 (kategori baik) dengan interval skor 165,3- 213. Potensi informasi pasar dan menjalin kerja sama dengan skor 140 tergolong kategori cukup baik dengan interval 118,3-165,3. Peran penyuluh sebagai fasilitator memiliki skor rata-rata 155, tergolong cukup baik. Tahap adopsi peternak terhadap IB meliputi mengetahui skor 200, minat 162, evaluasi 158, mencoba 183, dan menerima teknologi IB skor 167. Tingkat adopsi teknologi IB memiliki rata-rata skor 174 tergolong kategori baik dengan interval 165,3-213. Peran penyuluh memberikan kontribusi terhadap efektivitas penerapan teknologi IB sebesar 28,5 %.
PENGARUH FERMENTASI TERHADAP KUALITAS PROBIOTIK DALAM YOGHURT SUSU KAMBING Umbang Arif Rokhayati; Sri Yenny Pateda; Muhammad Sayuti M; Tri Ananda Erwin Nugroho
Jambura Journal of Food Technology Vol 8, No 01 (2026): JUNI
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v8i01.38107

Abstract

The purpose of this study was to determine and understand the effect of the fermentation process on the quality of probiotics in goat milk yogurt, in order to obtain the optimal formulation and fermentation conditions for producing yogurt products with high functional value that are suitable for development as probiotic foods. This study was an experimental study with a completely randomized design (CRD), using fermentation time variation as the treatment. The independent variables are fermentation time (4 hours, 6 hours, 8 hours, 10 hours), while the dependent variables are probiotic viability, physicochemical characteristics, and organoleptic properties. Based on the research that has been conducted, it was found that the lowest viability value of lactic acid bacteria (LAB) was recorded in the 4-hour fermentation (1.9 × 10⁵ CFU/mL), while the highest viability occurred in the 10-hour fermentation (6.5 × 10⁶ CFU/mL). The pH value of yogurt decreases as fermentation time increases. The highest pH was found in the 4-hour fermentation (4.74), while the lowest pH occurred in the 10-hour fermentation (3.86). The organoleptic (hedonic) test results showed that the most preferred taste was obtained from 6 hours of fermentation (hedonic value of 2.28); the most preferred aroma was obtained from 4 hours of fermentation (hedonic value of 1.40); and the most preferred texture was obtained from 8 hours of fermentation (hedonic value of 1.72). Overall, fermentation time has a significant effect on the quality of goat milk probiotic yogurt, both in terms of BAL viability, acidity (pH), and sensory (organoleptic) characteristics, with the best balance between probiotic quality and consumer acceptance at 10 hours of fermentation.
Co-Authors Abdul, Muhamad Fiqkan Alim S Niode Alim S. Niode Alim Saleh Niode Ashar, Muhammad Djunu, Sri Suryaningsih Ellen J. Saleh Fahia Datau Fahrul Ilham Fauzan Zakari Fauzan Zakaria Haris Singgili HARIYANTO HARIYANTO Hulopi, Cindri La Ode Sahara Mahludin H. Baruwadi Mas’ud, Muhammad Sayuti Muhamad Fakhri Aritma Diko Muhammad Sayuti M. Nibras K. Laya Niode, Alim Paslima, Fikri Rani Cahyani Mokodompit Ria Indriani Rokhayati, Umbang Sayuti, Muhammad Sintya Ilahude Suparmin Fathan Syahruddin Syahruddin Syahruddin Taufik Daud Tri Ananda Erwin Nugroho Umbang Arif Rokhayati Wulandari Kuku Yuman Panju Zohra Ombili