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All Journal Jurnal Ternak Tropika Surya Abdimas Jurnal Ilmiah Fillia Cendekia Jurnal Ternak Musamus Journal of Livestock Science BERNAS: Jurnal Pengabdian Kepada Masyarakat Prosiding Conference on Research and Community Services Anoa: Journal of Animal Husbandry
Dyah Nurul Afiyah
Universitas Islam Kadiri, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Dentistry Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Karakteristik Fisik Ayam Broiler yang Diberi Pakan Tambahan Jerami Bawang Merah Dyah Nurul Afiyah; Supriyono Supriyono; Riska Nurtantyo Sarbini
Musamus Journal of Livestock Science Vol 4 No 1 (2021): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

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

Abstract

Red onions hay are one ingredient that can be used again because huge amount and high nutrition. The purpose of this study is to find physical characteristic of broiler chicken fed with red onion hay. The result of this research indicates that the addition of red onion hay on 0% , 3% , 6% and 9% can give insignificant effect to the carcasses percentage, the meat percentage, water holding capacity and cooking loss.
Pelatihan Pembuatan Keripik Usus Bagi Ibu-Ibu PKK di Desa Gedangsewu Kecamatan Pare Kabupaten Kediri Dyah Nurul Afiyah; Riska Nurtantyo Sarbini
Surya Abdimas Vol. 5 No. 4 (2021)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/abdimas.v5i4.1357

Abstract

Desa Gedangsewu merupakan desa di Kecamatan Pare Kabupaten Kediri yang mayoritas penduduknya bertani, berkebun dan berwirausaha. Pelatihan-pelatihan yang dilakukan sebaiknya disesuaikan dengan potensi sumber daya disana. Desa Gedangsewu seperti daerah lain di Kabupaten Kediri, memiliki populasi peternakan ayam yang cukup besar, sehingga jumlah daging ayam maupun hasil ikutannya cukup banyak. Adanya potensi tersebut, membuat pengabdi melakukan pelatihan pembuatan keripik usus dengan tujuan memberikan pengetahuan dan keterampilan baru dalam pembuatan produk olahan usus kepada ibu-ibu PKK. Metode yang dilakukan adalah pelatihan dan evaluasi pelatihan. Hasil pelaksanaan pengabdian masyarakat dalam pembuatan kripik usus, peserta mampu memahami dan mengetahui cara pembuatan kripik usus. Kegiatan pengabdian masyarakat ini harus dikembangkan lagi, sehingga mampu memproduksi kripik usus dengan skala besar yang dapat membuka lapangan pekerjaan dan menyerap tenaga kerja.
Pengaruh Perbedaan Bagian Daging Ayam Broiler terhadap Kandungan Protein dan Sifat Organoleptik Nugget Ayam: Effect of Differences in Broiler Chicken Meat Parts on Protein Content and Organoleptic Properties of Chicken Nuggets Dyah Nurul Afiyah
Anoa: Journal of Animal Husbandry Vol 1 No 2 (2022): Agustus
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v1i2.30875

Abstract

Chicken nuggets are a processed chicken meat product that is ground, added spices, then given flour that functions as an adhesive so that a dough is formed that blends with the meat, then greased the outside with eggs and breadcrumbs. The purpose of the study was to determine the protein content and organoleptic quality of chicken nuggets processed from different parts of broiler chicken meat. The research used a Complete Randomized Design (RAL), the research treatment consisted of 4 treatments and 7 repetitions, P1: Chest, P2: Upper Thigh, P3: Lower Thigh and P4: Wing. The research variables observed in nuggets consist of protein content using the Kjeldahl method and organoleptic tests. Organoleptic tests include color, aroma, taste, texture and preferences. The results of the study, it can be concluded that color and aroma show very significant different. For the taste and chewiness variables show significant different. For the favorability and protein variables, the results are not significantly different. The best research results were obtained at P1 with a protein content result of 19.43%. color by 3.53%, taste by 3.43%, aroma by 3.07%, chewiness by 2.44%, favorability by 2.91%.
Analysis of the Yogurt Nutrient Content and Antioxidant Activity by Adding Podang Urang Mango Juice (Mangifera Indica L.) Dyah Nurul Afiyah; Riska Nurtantyo Sarbini; M. Shofaul Huda
Jurnal Ternak : Jurnal Ilmiah Fakultas Peternakan Universitas Islam Lamongan Vol 13 No 2 (2022): Jurnal Ternak
Publisher : UNIVERSITAS ISLAM LAMONGAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jt.v13i2.144

Abstract

Yogurt is a nutrient-rich drink and is mostly liked by many consumers. However, the thermal process in yogurt manufacturing reduces its final product nutrients. Therefore, Podang Urang mango (Mangifera indica l.) juice is added to give the supplementation of the yogurt. This research aims to find out the yogurt nutrient content and antioxidant activity by adding Podang Urang mango juice. There were four different treatments in the process of adding Podang Urang mango juice, there was P0 (0%), P1 (3%), P2 (6%), and P3 (9%). The observed parameter used in this research were the water content, ash, protein, fat, carbohydrate, vitamin C, and antioxidant activity. This result showed that addition Podang Urang mango juice has significantly increased the water content, carbohydrate content, vitamin C, and antioxidant activity. Nonetheless, it has significantly decreased the fat content in yogurt. Whereas, there were no significant differences between the ash content and protein when adding Podang Urang mango juice.
Pelatihan Pengolahan Produk Asal Burung Puyuh Di Pondok Darussalam dan Lansia Nu An-Nur Kota Kediri Dyah Nurul Afiyah; Nurina Rahmawati; Brilian Desca
BERNAS: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2024)
Publisher : Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/jb.v5i1.7688

Abstract

Sektor Ketahanan pangan saat ini menjadi prioritas pemerintah dalam memasuki “Tatanan Hidup Baru” akibat pandemi Covid-19. Salah satu bahan pangan yang potensial saat ini dalam memenuhi kebutuhan gizi masyarakat adalah ternak puyuh. Pengolahan produk asal burung puyuh dapat dikreasikan sesuai dengan keinginan dan kebutuhan Masyarakat. Adanya diversifikasi usaha pengolahan produk dalam hal ini produk produk asal burung puyuh, diharapkan ada suatu rangsangan bagi lansia-lansia untuk merintis usaha dalam meningkatkan pendapatan yayasan. Tujuan kegiatan pelatihan ini ialah meningkatkan ketrampilan santriwan – santriwati Pondok Darussalam dan  Lansia di Yayasan Pondok lansia NU An-Nur Kota Kediri telah dengan melakukan diversifikasi usaha dalam beberapa produk olahan asal burung puyuh yaitu pembuatan puyuh ungkep dan ekado. pelatihan telah selesai dengan baik, tepat waktu, lancar dan 100 % mitra dapat menyelesaikan kegiatan mulai pembuatan produk, uji organoleptik, pengemasan sampai pelabelan. Hasil kegiatan ini diharapkan meningkatkan kreativitas mitra pelatihan tentang keberagaman produk olahan asal burung puyuh dan sekaligus membangkitkan jiwa wirausaha, selain itu meningkatkan kesadaran, kecerdasan dalam mengkonsumsi bahan pangan berbasis produk asal burung puyuh mengandung nutrisi tinggi dan aman untuk Kesehatan.
Co-Authors . Supriyono Asrorul Muhimah Daroini, Ahsin Dianingtyas, Brilian Desca Efi Rokana Elvisa Ratna Devi Hyankasu Adeca Pandyambika Fatista Sitaningtyas Lisnanti, Ertika Fitri M. Shofaul Huda Miarsono Sigit Mubarak Akbar Ning Firdausyi Ariani Nur Soleh Nurina Rahmawati Pitri Septiya Desiati Riska Nurtantyo Sarbini Supriyono Supriyono Yoni Sutomo