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All Journal Hemera Zoa Jurnal Dedikasi Jurnal Gamma Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of Innovation and Applied Technology Syntax Literate: Jurnal Ilmiah Indonesia SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY JAST : Jurnal Aplikasi Sains dan Teknologi PENGABDI: Jurnal Hasil Pengabdian Masyarakat Journal of Animal Research and Applied Science Journal of Farming and Agriculture Environmental and Agriculture Management
Lili Zalizar
Universitas Muhammadiyah Malang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Pemberdayaan Anggota Kelompok Pkk Desa Sukomulyo Sebagai Upaya Membentuk Jiwa Wirausaha dan Meningkatkan Kesejahteraan dian indratmi; Lili Zalizar; Sujono Sujono
Journal of Innovation and Applied Technology Vol 6, No 1 (2020)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/2020.006.01.7

Abstract

Program pemberdayaan masyarakat telah dilakukan kepada anggota kelompok  PKK desa Sukomulyo Kecamatan Pujon Kabupaten Malang oleh tim pelaksana Program Pengembangan Desa Mitra (PPDM), dari Universitas Muhammadiyah Malang. Program bertujuan untuk membentuk wirausaha baru di bidang olahan susu yang dapat meningkatkan kesejahteraan masyarakat Desa Sukomulyo. Metode pelaksanaan meliputi ceramah dan diskusi, demonstrasi dan praktek langsung/pelatihan serta pendampingan. Anggota kelompok PKK mendapatkan pelatihan pembuatan berbagai olahan susu meliputi susu pasteurisasi, susu jelly, stick susu dan kerupuk susu; serta pendampingan dalam manajemen usaha dan  pemasaran produk. Hasil kegiatan menunjukkan program  pemberdayaan anggota  PKK telah sukses melahirkan wirausahawan baru di bidang olahan susu sebesar 31,25 % dari yang mengikuti kegiatan pelatihan.  Program juga terbukti mampu meningkatkan pendapatan dan kesejahteraan keluarga peternak, yang ditunjukkan dengan keberhasilan pemasaran produk hasil pelatihan seperti susu jelly, stick susu, dan kerupuk susu. Ketiga produk tersebut merupakan makanan yang bergizi, sehingga program ini juga telah mendukung peningkatan kesehatan masyarakat.
DAMPAK PEMBERIAN LEVAMISOL HIDROKLORIDA TERHADAP TITER ANTIBODI PASCA VAKSINASI VIRUS AVIAN INFLUENZA PADA AYAM PETELUR Lili Zalizar
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 20, No 1 (2010)
Publisher : Faculty of Animal Science, Universitas Brawijaya

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Abstract

Levamisole has been reported can enhance immune response of animals against disease (immunomodulator).Giving levamisole before vaccination Avian Influenza (AI) virus is expected to increase antibody level (humoral immune response) against the disease. These experiments use an experimental method with a completely randomized design.A total of 105 laying chickens were divided into three groups: group one were AI vaccinated without given levamisole hydrochloride; group two were given levamisole hydrochloride 3 days respectively before AI vaccination and group three were given levamisole hydrochloride 7 days respectively before AI vaccination. Levamisole hydrochloride 1mg/50g given at a dose of body weight, orraly through drinking water. Blood sample to measure levels of antibodies that was repeated 3 times ie on day 21, 59, and 80 days. The results showed imunododulator levamisole hydrochloride giving 3 (three) or 7 (seven) days respectively pre Avian Influenza virus vaccination of laying hens did not increase antibody level (humoral immune response). (JIIPB 2010 Vol 20 No 1: 86-91). Key words : levamisole,antibody,Avian Influenza
Kasus mastitis sub klinis pada sapi perah laktasi di Kecamatan Pujon Kabupaten Malang Lili Zalizar; sujono sujono; Dian Indratmi; Yovi A Soedarsono
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 28, No 1 (2018): April
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2018.028.01.03

Abstract

The purpose of this research was to find out how much cases of subclinical mastitis in Pujon district, Malang regency. This research was conducted in Pujon District of Malang Regency by using survey method. The inclusion criteria of farmers is minimum 2 (two) years of dairy cows. As many as 110 tail of lactation dairy cows from Maron Sebaluh hamlet in Pandesari village and 103 tail of Bakir hamlet in Sukomulyo village were examined against mastitis by using California Mastitis Test (CMT). In addition, direct observation of post-milking treatment and ownership of biogas digesters and as well as interviews using questionnaires was conducted to support data. Data were analyzed descriptively and by using simple statistics. The results showed that in Maron Sebaluh the percentage of cows with subclinical mastitis reached 58.18%, 10.00 % of clinical mastitis and 31.82% negative. Whereas in Bakir, subclinical mastitis reached 59.22%, clinical mastitis 0.97% and 39.81% negative. The number of cows that suffered from mastitis (subclinical and clinical) and got the treatment of dipping post-milking with antiseptic is only 28 cows, fewer than that treated with rinse water, 107 cows. Ownership of biogas digester will not automatically reduce the case of mastitis since the behaviour of farmers in keeping barn hygiene is not maintained. Every position of cow’s teat have risk to be infected by microorganisms that caused mastitis.
PENGARUH PEMBERIAN LEV AMISOL PRA VAKSINASI AVIAN INFLUENZA (Al) TERHADAP RESPON KEBAL AYAM PETELUR Lili Zalizar
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 19, No 1 (2009)
Publisher : Faculty of Animal Science, Universitas Brawijaya

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Abstract

Success of vaccination to certain diseases depends of immune response condition. One of drug that can act as immunomodulator is levamisol. The purpose of the reseach was to find out effect  of levamisol  pre AI vaccination  to immune  response  of layer. The research  used  experimental   method  and was based  on Randomized   Completely  Design. One  hundred   and  fifty   Days   Old  Chicks   (DOC)   were   divided   into  three  goups   of treatments.  First goup was without  levamisole  (control goup).The  second  and third goup were  given  levamisol   at  1  mg/50  kg  body  weight  respetively  for   three  and  six  days, respectively.    Lymphocyte    cell   was   evaluated    between   two   to  five  weeks   after   Al vaccination.   Leucocyte   cells  like monocyte  and  neutrophyl   (heterophyl)   were  examined two days after Al vaccination.Result  of the  research  showed  that levamisole  treatment  pre  AI  vaccination  can highly  significant   increase  non  specific immune  response  with  remarkable   increase  in monocyte  cells.  But its effect to total of neutrophyle  cells did not significant.  Levamisole treatment  pre  Al  vaccination   Al  can  also  highly  significant   increase   celluler  specific immune  response  indicating  by a remarkable  increase  in lymphocyte   cells. Based  of the result,   it  is  concluded   to  necessarily   use  levamisole  pre  Al   vaccination   to  increase immune response  in chickens  against Al natural  infection  (JIIPB  2009 Vol 19 No 1:  10-19)Keywords   :  levamisole,  vaccination,  immune response,  layer 
PENDAMPINGAN PEMBUATAN PAKAN DARI SAMPAH ORGANIK SECARA FERMENTASI KEPADA PETERNAK BEBEK DI KOTA BATU Damat Damat; Lili Zalizar; Vritta Amroini
SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan Vol 4, No 1 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (126.359 KB) | DOI: 10.31764/jpmb.v4i1.3008

Abstract

ABSTRAKTempat pembuangan akhir (TPA) di Desa Tlekung, Kota Batu, telah memberikan manfaat bagi para peternak bebek di Desa tersebut. Masyarakat setempat dapat memanfaatkan sampah organik sebagai pakan bebek. Akan tetapi penggunaan sampah tersebut untuk pakan bebek menimbulkan masalah, yaitu timbulnya cemaran bau yang berasal dari sampah yang belum terfermentasi dengan sempurna, dan rata-rata tingkat kematian bebek cukup tinggi. Pengabdian kepada masyarakat ini dilakukan dengan tujuan untuk melakukan transfer teknologi fermentasi sampah organik sebagai pakan bebek. Kegiatan ini dilakukan dalam beberapa tahap, yaitu (i) survei lapangan, (ii) penyampaian materi teori disampaikan secara klasikal , (iii) penyampaian materi keterampilan dalam bentuk praktik/ demonstrasi pembuatan pakan organik secara fermentasi dan (iv) pendampingan kepada para peternak serta (v) monitoring dan evaluasi kegiatan. Hasil yang diperoleh sangat menggembirakan dan memberikan kepuasan tersendiri bagi peternak. Feses bebek yang diberi pakan hasil proses fermentasi sudah tidak bebau seperti semula, bulu bebek dapat tumbuh dengan baik, dan bebek yang dihasilkan tampak lebih gemuk dan lebih sehat dan memiliki pertambahan berat badan lebih baik dibandingkan dengan yang diberi pakan yang tidak diferementasi. Disamping itu, penggunaan pakan fermentasi dari sampah organik diketahui dapat menghemat biaya pakan sampai sebesar 60%, sehingga keuntungan peternak menjadi meningkat. Kata kunci: tempat pembuangan akhir; sampah organik; pakan organik. ABSTRACTThe landfill in Tlekung Village, Batu City, has provided benefits for duck farmers in the village. Local people can use organic waste as duck feed. However, the use of organic waste as duck feed causes some problems, that is odor contaminant from unfinished fermentation, also high average rate duck mortality. This community service program is carried out to transferring organic waste fermentation technology knowledge in feed duck production. Program consist of (i) field survey, (ii) classical theory sharing, (iii) skill sharing by practice/ demonstration of organic duck fermented feed production, (iv)  assistance of duck farmers, and (v) monitoring and evaluation of program. The results obtained are very encouraging and give satisfaction to farmers. The duck feces which fed with fermentation organic production have no smell like before, duck feathers can grow well, also duck look healthier and have better weigh gain than duck which fed with unfermented fed. In addition, the use of fermented feed from organic waste is known to save feed cost up to 60%. So, it is increasing farmer’s profit. Keywords: organic waste; duck feed; fermented feed.
Profil Peternak Sapi Perah di Wilayah Desa Kemiri Kecamatan Jabung Kabupaten Malang Dian Indratmi; Lili Zalizar; Khusnul Khotimah; Anggundari Septiana; Novia Dwi Puspitasari
JAST : Jurnal Aplikasi Sains dan Teknologi Vol 2, No 1 (2018): EDISI JUNI 2018
Publisher : Universitas Tribhuwana Tunggadewi Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/jast.v2i1.1034

Abstract

ABSTRAK Penelitian ini dilakuan di Desa Kemiri Kecamatan Jabung Kabupaten Malang. Penelitian ini bertujuan untuk melihat profil atapun latar belakang dari peternakan di Desa Kemiri dalam peningkatan usaha Peternakan. Responden yang digunakan dalam penelitian ini adalah peternak yang ada didesa Kemiri dengan metode survey. Dari hasil penelitian dapat disimpulkan bahwa usaha peternakan sapi perah masih dapat menarik minat masyarakat, upaya peningkatan kuantitas dan kualitas produksi susu masih perlu dibantu dalam hal sarana dan prasarana, yang diikuti dengan peningkatan pemahaman dan kesadaran untuk memperbaiki manajemen pengelolaan usaha, pemasaran susu yang dilakukan oleh koperasi, masih memerlukan bantuan proteksi dari pemerintah untuk meningkatkan mutu Desa dalam produksi peternakan susu sapi perah. Kata kunci : peternakan; kemiri; jabung; sapi ABSTRACT This research was conducted in Kemiri Village, Jabung District, Malang Regency. This study aims to look at the profile and background of the farm in Kemiri Village in improving the Livestock business. Respondents used in this study were farmers in Kemiri village with survey methods. From the results of the study it can be concluded that the dairy farming business can still attract public interest, efforts to increase the quantity and quality of milk production still need to be assisted in terms of facilities and infrastructure, which is followed by an increase in understanding and awareness to improve business management, milk marketing carried out by cooperative, still need protection assistance from the government to improve the quality of the Village in the production of dairy cattle dairy farms.
Wisata Pemancingan Terintegrasi Di Desa Bubun Lamba Kecamatan Anggeraja Kabupaten Enrekang Ridwan Ridwan; Lili Zalizar; Emil Salim Rasyidi; Erni Indrawati; Ahmad Jumarding; M. Tang; Riza Rahman Hakim; Novin Farid Styo Wibowo
PENGABDI PENGABDI: VOL. 3, NO.2 (2022)
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/pengabdi.v3i2.40873

Abstract

Abstrak. Desa Bubun Lamba Kecamatan Anggeraja Kabupaten Enrekang  memiliki banyak potensi yang perlu dikembangkan, antara lain terdapat kebun pertanian hultikultura yang berbukit dan kolam ikan pemancingan yang letaknya berdampingan dengan sungai yang masih dikelolah secara konvensional sehingga belum berkembang pesat dan belum menghasilkan pendapatan yang dapat mensejahterakan terhadap kelompok masyarakat yang mengelolah tempat pemancingan tersebut. Hal ini disebabkan karena keterampilan sumber daya yang dimiliki belum memadai dan modal usaha yang sangat minim serta  sistem manajemen pengelolaan bidang usaha tersebut yang belum profesional. Oleh karena itu, Program Kosabangsa yang akan dilaksanakan di Desa Bubun Lamba, bertujuan untuk meningkatkan pemberdayaan kelompok masyarakat  dalam  mengelolah tempat pemancingan yang terintegrasi dengan wisata alam agar dapat lebih berkembang dan meningkatkan pendapatan bagi kelompok mitra.  selain itu diharapkan dapat meningkatkan pengetahuan bagi mitra tentang tata cara manajemen pengelolaan suatu bidang usaha, baik dari aspek pemasaran dan promosi dengan bantuan website dan e-commerce, dan dapat mengoptimalkan fungsi kelembagaan kelompok mitra, serta membantu pemerintah setempat untuk mengurangi jumlah angka pengangguran dan dapat mendatangkan pendapatan daerah secara berkelanjutan. Kata kunci: Pemberdayaan Masyarakat, Promosi Penggunaan Digital, Peningkatan Kesejahteraan
Evaluation on Isolates of Lignochloritic Bacteria as Probiotics of Broilers Indah Prihartini; Lili Zalizar
Journal Animal Research and Applied Science Vol. 1 No. 1 (2019): Juni
Publisher : Study Program of Animal Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/aras.v1i1.8541

Abstract

The research objective was to produce a product assembly and feed technology and natural additives to improve food quality and sustainable food security. The results of the first year obtained isolates of lactic acid bacteria and lignochloritic bacteria that have potential as probiotics for livestock, namely growth, high production, and enzyme activity. Isolates of lignochloritic bacteria grow well in the intestine, but lower in the gizzard and ventricles. Isolates as probiotics tend to increase feed intake, growth, the production of eggs, meat and egg protein but lower feed conversion, meat fat, and egg cholesterol.Key words: feed additive, food additive, probiotic, antibiotic, antioxidant
The The Effects of Additioning Purple Sweet Potato Flour (Ipomoea batatas L.) on The Characteristics of White Dragon Fruit Pudding (Selenicereus undatus) Mujianto, Mujianto; Lili Zalizar; Damat Damat; Rahayu Relawati; Muhammad Dusturuddin Robbany; Nico Syahputra Sebayang; Effendi Andoko
Demeter: Journal of Farming and Agriculture Vol. 2 No. 1 (2024): March 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i1.227

Abstract

Pudding is one of the processed foods made by mixing agar powder into water, milk, fruit pulp, to vegetable pulp which can produce a gel and has a soft texture. White dragon fruit is a type of fruit that is rarely used as pudding, because it has a less attractive color after being processed. In  this research, white dragon fruit pudding by adding purple sweet potato flour to increase the attractiveness of color, enrich the antioxidant activity, and increase the fiber content contained in the pudding to obtain a pudding of functional value. This study used a simple randomized design group (RAK), with a focus factor concentration of purple sweet potato flour consisting of 6 levels, including P0 (0% purple sweet potato flour), P1 (5% purple sweet potato flour), P2 (10% purple sweet potato flour), P3 (15% purple sweet potato flour), P4 (20% purple sweet potato flour), and P5 (25% purple sweet potato flour) with  4 times repetitions. The raw material analysis of purple sweet potato flour includes water content, ash content, fat content, fiber content, and antioxidant activity. Analysis of white dragon fruit pudding products includes analysis of water content, ash content, fat content, fiber content, antioxidant activity, color intensity, texture, and organoleptic test (texture, taste, aroma, color, and preference). The addition of purple sweet potato flour significantly affected the water content, ash content, antioxidant activity, color intensity, texture, and organoleptic test of white dragon fruit pudding. P1 formulation (5% purple sweet potato flour) was the best formulation with the water content of 76.41%, ash content of 0.28%, fat content of 3.56%, fiber content of 0.89%, antioxidant activity of 14.33%, brightness level of 39.35, redness level of 8.02, yellowish level of 3.92, and texture of 0.34 N. Organoleptic test results texture 5 (somewhat chewy), taste 3 (somewhat tasteless purple yam), aroma 2 (not scented purple yam), color 6 (attractive), and preference 6 (like).
Effect of the proportion of stevia leaf extract (Stevia rebaudiana B) on the chemical characteristic properties of functional pudding Mujianto, Mujianto; Zalizar, Lili; Damat, Damat; Relawati, Rahayu; Harahap, Burhanuddin; Iswahyudi, Iswahyudi; Sustiyana, Sustiyana
Environmental and Agriculture Management Vol 1 No 1 (2024): Environmental and Agriculture Management : May 2024
Publisher : Institute for Research and Community Service (LPPM), Universitas Islam Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/eam.1.1.29-40

Abstract

Functional pudding, a popular dessert, has attracted attention in recent years due to its potential as a vehicle for delivering health-promoting ingredients. This study investigates the impact of different proportions of stevia leaf extract (Stevia rebaudiana B) on the physicochemical properties of functional pudding. Stevia leaf extract, known for its natural sweetness and negligible impact on blood sugar levels, holds promise as a low-calorie alternative to traditional sweeteners. Through systematic experimentation, various concentrations of stevia leaf extract are incorporated into pudding formulations, and their effects on water content, ash content, fat content, protein content, and carbohydrate content are evaluated. The results indicate significant alterations in the physicochemical characteristics of the pudding samples, with variations observed in water content, ash content, fat content, protein content, and carbohydrate content. Specifically, sample F6, containing the highest proportion of stevia leaf extract, exhibits notable changes, including a high-water content of 88.31%, low ash content of 0.49%, moderate fat content of 0.81%, elevated protein content of 5.35%, and reduced carbohydrate content of 5.02%. These findings underscore the potential of stevia leaf extract as a functional ingredient in pudding formulations and provide insights for the development of healthier dessert options.
Co-Authors Achmad Mubarok Achmad Mubarok, Achmad Ahmad Jumarding ahmad yani Ahmad Yani Anggundari Septiana Arie Budiman Arif Ardianto Damat damat Damat, Damat Effendi Andoko Erni Indrawati Harahap, Burhanuddin Indah Prihartini Ir. Suyatno, M.Si Ir. Suyatno, M.Si, Ir. Suyatno, ISWAHYUDI ISWAHYUDI Khusnul Khotimah Listiari Hendraningsih M. Tang MP Editor, Ir. Dian Indratmi, MP Muhammad Dusturuddin Robbany Novia Dwi Puspitasari Novin Farid Styo Wibowo Rahayu Relawati Rasyidi, Emil Salim Relawati, R. Ridwan Ridwan Riza Rahman Hakim Sebayang, Nico Simon He Sujono Sujono Sujono Sujono, Sujono Supan Kusumamihardja Sustiyana Suyatno . Vritta Amroini W. Pancapalaga, W. Yovi A Soedarsono