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All Journal Buletin Peternakan SURYA AGRITAMA - Fakultas Pertanian Abdimas Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Animal Production : Indonesian Journal of Animal Production JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pertanian Agros Jurnal Riset Agribisnis dan Peternakan Surya Abdimas Surya Agritama: Jurnal Ilmu Pertanian dan Peternakan Jurnal Sains Peternakan Nusantara Kandang : Jurnal Peternakan Taroa : Jurnal Pengabdian Masyarakat Mediagro Prosiding University Research Colloquium Prosiding Seminar Nasional Hasil Penelitian dan Pengabdian Kepada Masyarakat Jurnal Gerakan Mengabdi untuk Negeri AGROTEKBIS: Jurnal Ilmu Pertanian Advance Sustainable Science, Engineering and Technology (ASSET)
Zulfanita Zulfanita
Fakultas Pertanian Universitas Muhammadiyah Purworejo
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Veterinary Other

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Pengaruh Lama Simpan Bakso Ayam dengan Level Substitusi Filler Tepung Gembili terhadap Kualitas Organoleptik dan Total Mikroorganisme: Effect of Long Storage of Chicken Meatballs with Gembili Flour Filler Substitution Level on Organoleptic Quality and Total Microorganisms Sukma, Nuraeni Ayu; Mudawaroch, Roisu Eny; Zulfanita, Zulfanita
Jurnal Riset Agribisnis dan Peternakan Vol. 10 No. 2 (2025): Jurnal Riset Agribisnis dan Peternakan
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/jrap.v10i2.7256

Abstract

Processed meatball products generally use meat and flour as raw materials, one of which is gembili flour. This study aims to determine the effect of shelf life of chicken meatballs with the level of substitution of gembili flour filler on the organoleptic quality and total microorganisms of chicken meatballs. The research method used was Completely Randomized Design (CRD) factorial pattern, involving 30 semi trained panelists as respondents. The focus of the research was chicken meatballs with 5 levels of gembili flour substitution (0, 25, 50,75, and 100%) and 4 shelf-life treatments (day 0, 5, 10, and 15) at a temperature of 5°C refrigerator. The data obtained were analyzed using Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT). The results showed that the level of substitution of gembili flour gave a very significant effect on color, aroma, and significantly different from texture, chewiness, and taste in the organoleptic test. Shelf life showed a very significant effect on aroma, texture, taste, and significantly different from color and had no significant effect on elasticity. The substitution of gembili flour had a very significant effect on color and aroma, and significantly different on texture, chewiness and taste in hedonic quality. Shelf life gave a very significant effect on color, aroma, chewiness and significantly different from texture and taste in hedonic quality. The interaction between substitution level and shelf life did not show significant differences on color in organoleptic quality, but had a very significant effect on aroma, texture, chewiness and taste. Their interaction gave a very significant effect on all parameters in hedonic quality. Substitution level and shelf life can increase the total number of microorganisms. The conclusion of this study shows that gembili flour substitution can improve organoleptic quality and extend the shelf life of meatballs
Pengaruh Pemberian Sinbiotik dari Kulit Nanas dan Inulin Bengkuang pada Pakan Komersial terhadap Giblet Dan Lemak Abdomen Ayam Broiler: The Effect of Synbiotics from Pineapple Peel and Jicama Inulin in Commercial Feed on Giblet and Abdominal Fat of Broiler Chickens Almadani, Hanif; Rinawidiastuti, Rinawidiastuti; Zulfanita, Zulfanita
Jurnal Riset Agribisnis dan Peternakan Vol. 10 No. 2 (2025): Jurnal Riset Agribisnis dan Peternakan
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/jrap.v10i2.7264

Abstract

This study aimed to determine the effect of synbiotic supplementation from pineapple skin and jicama inulin in commercial feed on giblet weight and abdominal fat in broiler chickens. The research involved 100 broiler chickens raised for 35 days. A Completely Randomized Design (CRD) was used with 5 treatments and 4 replications. The treatments consisted of adding synbiotic flour to commercial feed at different levels: P1 (0%), P2 (5%), P3 (10%), P4 (15%), and P5 (20%). The observed parameters included the weight percentage and volume of giblets (liver, heart, gizzard), the percentage of abdominal fat, and liver color. Data were analyzed using ANOVA and followed by Duncan's New Multiple Range Test (DMRT) at a 5% significance level. The results showed that synbiotic supplementation had no significant effect (P>0.05) on the weight percentage and volume of giblets. However, the treatment addition of synbiotics from pineapple skin and inulin from bengkuang had a highly significant effect (P<0.05) on the percentage of abdominal fat, which increased with higher levels of synbiotic supplementation, from 0.48% (P1) to 2.07% (P5). Visual observation also indicated signs of hepatic lipidosis in several samples. It was concluded that the addition of up to 20% synbiotics is safe for giblet organs but significantly increases abdominal fat deposition, which is presumably caused by the high energy content of the tapioca flour used as a binder in the synbiotic preparation
PEMBERDAYAAN MASYARAKAT MELALUI INOVASI PENGOLAHAN PANGAN BERBASIS GULA JAWA DI DESA JATIREJO, KALIGESING, PURWOREJO Jeki Mediantari Wahyu Wibawanti; Lailatus Sa’adah; Nur Azizah; Sapto Pamungkas; Zulfanita Zulfanita; Rinawidiastuti Rinawidiastuti; Faruq Iskandar
Taroa: Jurnal Pengabdian Masyarakat Vol. 2 No. 2 (2023): Juli
Publisher : LPPM IAI Muhammadiyah Bima

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52266/taroa.v2i2.1120

Abstract

Masyarakat Desa Jatirejo sebagian besar bermata pencaharian sebagai pengrajin gula jawa. Gula jawa berasal dari nira kelapa yang dibuat secara tradisional dan belum tersedia produk olahan berbahan gula jawa. Program pemberdayaan masyarakat bertujuan untuk memberikan penyuluhan dan pelatihan terkait dengan inovasi bentuk gula jawa, pengolahan produk berbasis gula jawa, pengemasan dan pelabelan, pengurusan ijin usaha, serta pemasaran produk kepada Kelompok Janis. Hasil dari kegiatan pemberdayaan ini yaitu adanya peningkatan pengetahuan dan ketrampilan dengan inovasi bentuk gula jawa yang lebih kecil dan seragam, sudah adanya pengemasan dan pelabelan, memiliki sertifikat IUMK dan PIRT, serta tersedia penjualan baik secara offline maupun online, sehingga terdapat peningkatan penjualan gula dan produk inovasi olahan berbasis gula jawa.
Optimization of Mangrove Glucomannan Addition to Improve Physicochemical Properties of Kefir Jeki Mediantari Wahyu Wibawanti; Zulfanita; Dita Yuzianah; Harisun Binti Ya’acob; Anang Mohamad Legowo; Setya Budi Muhammad Abduh; Sri Mulyani
Advance Sustainable Science Engineering and Technology Vol. 8 No. 2 (2026): February-April
Publisher : Science and Technology Research Centre Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v8i2.2756

Abstract

Kefir is widely recognized as a functional fermented dairy product. However, its physicochemical stability, particularly pH, acidity, and syneresis, remains a challenge during processing and storage. The addition of functional polysaccharides, such as mangrove-derived glucomannan, has been proposed to improve kefir quality. This study aimed to investigate the effect of mangrove-derived glucomannan on the physicochemical properties of kefir. A Completely Randomized Design with different concentrations of mangrove glucomannan (0, 2, 4, 6, and 8% (v/v)) was applied, with four replications. The results showed that increasing glucomannan had a significant effect (P < 0.05) on total bacteria, pH, and titratable acidity. Mangrove-derived glucomannan significantly enhanced total bacterial counts in goat milk kefir (p < 0.05), increasing from 6.09 Log CFU/mL in the control to 7.45-7.80 Log CFU/mL at 2-8% concentrations. The treatments decreased pH from 3.66 (0%) to 3.35 (8%) (P < 0.05), while titratable acidity increased from 0.70% (0%) to 0.83-0.85% in the treatment groups (P < 0.05), confirming enhanced fermentation activity. Syneresis decreased at 2% glucomannan (0.93%) but increased slightly at higher concentrations, reaching 1.03% at 8% (P > 0.05). These findings indicate that glucomannan modulates kefir fermentation, as reflected in lower pH and higher acidity values. 
ANALISIS BREAK-EVEN POINT DAN KELAYAKAN USAHA AYAM RAS PETELUR DI ASOSIASI BERKAH TELUR MAKMUR PURWOREJO Zulfanita Zulfanita; Jeki Mediantari Wahyu Wibawanti
Kandang : Jurnal Peternakan Vol. 18 No. 2 (2026): Edisi Juli - Desember Tahun 2026 IN PROGRESS
Publisher : Prodi Ilmu Peternakan Universitas Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32534/jkd.v18i2.8869

Abstract

Usaha ayam ras petelur merupakan kegiatan agribisnis yang penting dalam penyediaan pangan asal hewan dan pendapatan peternak. Keberlanjutan usaha dipengaruhi oleh produktivitas, biaya produksi, terutama pakan, serta harga telur di tingkat peternak. Penelitian ini bertujuan menganalisis penerimaan, biaya, pendapatan, Revenue-Cost Ratio (R/C), dan Break-Even Point (BEP) usaha ayam ras petelur pada Asosiasi Berkah Telur Makmur Purworejo. Penelitian dilaksanakan pada tahun 2025 menggunakan studi kasus dengan pendekatan deskriptif kuantitatif. Responden berjumlah 50 peternak dan ditetapkan melalui sampling jenuh. Data primer diperoleh melalui wawancara, kuesioner, dan pencatatan usaha. Hasil penelitian menunjukkan penerimaan sebesar Rp576.421.802 dan total biaya Rp425.406.256 per periode, sehingga pendapatan sebesar Rp151.015.546. Nilai R/C sebesar 1,35 menunjukkan bahwa penerimaan lebih besar daripada biaya. Dengan pendekatan biaya saprodi sebagai biaya variabel utama, BEP produksi diperkirakan 6.010 kg telur dan BEP harga Rp16.882/kg. Produksi aktual 25.199 kg dan harga telur Rp21.270/kg sehingga usaha berada di atas titik impas. Analisis sensitivitas menggunakan kondisi harga 2026 menunjukkan bahwa perubahan harga telur memberikan pengaruh besar terhadap pendapatan. Hasil penelitian menegaskan perlunya pengendalian biaya input, pencatatan usaha, dan penguatan pemasaran untuk mempertahankan kelayakan usaha.
Co-Authors - - Admin - Priyono Abadi, Jaya Ade Prihantini Adi - Setiyono Agus Budi S. Agus Budi Santoso Aljundy, Muhammad Faqih Minded Aljundy Almadani, Hanif Anang M Legowo Anas Malik Taufiqurrohman Anjar - Rachmawati Arif Pramudibyo Arta Kusumaningrum As’ari, Husaeni Khasan Budi Setiawan Cahyo Dwi Yuliyanto Dewi Astuti Dian Ratnasari Didik Widiyantono Dita Yuzianah Dyah Panuntun Utami Dyah Panuntun Utami Ela Rosita Ariana Eni Istiyanti Faruq Iskandar Femilia Arlin Fianti Fuad, Fuad Fredyawan Hanung Dhidhik Arifin Hanung Dhidik Arifin Hany Andewi Sundari Harisun Binti Ya’acob Heni Novianti I Gusti Bagus Wiksuana Indra Gunawan Iskandar, Faruq Isna Windani Isna Windani Istiko Agus Wicaksono Jati Prasetyo Jeki Wediantari Wahyu Wibawanti Kurniawan, Andika Vicky Lailatus Sa’adah Lia Lestari Lyla Shafiya Anindita Made Arya Wiguna Meilania Wisma Puspita Mudawaroch, Roisu Eny Muhamad Taufik Mulianto Muhsaputro Musholihah, Amam Nur Azizah Nur Azizah Nursetyo Budi Utomo Nusantoro, Agung Pamungkas, Sapto Pancer - Widodo Praasto Bayu Irawan Priyono Priyono Putri Kartika Widiyaningsih Rinawidiastuti Rinawidiastuti Rizky Saputra Rofiq Nurhadi Roisu E.M Roisu Eny M Roisu Eny Mudawaroch Roisu Eny Mudawaroch Rubiyanti, Novi Sapto Pamungkas Sa’adah, Lailatus Septiyo, Ade Setya Budi Muhammad Abduh, Setya Budi Muhammad Sri Mulyani Sudi Nurtini Sugeng E.P.W. Sugeng Eko Putro Widoyoko Sukma, Nuraeni Ayu Suryaman Nur Hidayatudin Tentrem Ridho Rahmanto Umi Hartini Uswatun Hasanah Uswatun Hasanah Wahyu Wibawanti, Jeki Mediantari Wahyu Widodo Wibawanti, Jeki Mediantari Wahyu