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All Journal To Maega: Jurnal Pengabdian Masyarakat Hasanuddin Journal of Animal Science (HAJAS)
Fatma Maruddin
Faculty of Animal Science, Hasanuddin University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Immunology & microbiology Other

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The Chaaracteristics Yeast Isolated from Commercial Kefir Grain, Indonesia Sulmiyati Sulmiyati; Nur Saleh Said; Deka Uli Fahrodi; Ratmawati Malaka; Fatma Maruddin
Hasanuddin Journal of Animal Science (HAJAS) Vol. 1 No. 1 (2019)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (821.492 KB) | DOI: 10.20956/hajas.v1i1.6519

Abstract

The objective of this study was to investigate yeast characteristics obtained from commercial grain kefir from Indonesian. Isolation based on macroscopic morphology and microscopic morphology. The first method of research is activation of kefir grain using 10% reconstitution milk, yeast growth on Potato Dextrose Agar (PDA-Agar) medium, yeast coloration by using Lactophenol cotton blue. Then, yeast identification was done by macroscopic and microscopic morphology. Macroscopic morphological observations are observations of colony morphology at the time of isolation and purification, including size, shape, texture, color, surface, elevation, and edges. Microscopic morphological observations include cell shape, budding (budding) which first make preparations with yeast coloring then observed with Zeiss Asio Imager A2 Microscope using Zeiss Axiocam HRC camera. Macroscopic observation of yeast size description colony very small, small, medium, large, colony form is round, the margin is raised, the elevation is entire, the texture is smooth and surface glistening, cream colony color, and yeast smell characteristic. Microscopic observation seen there is cell nucleus, oval, there is pseudohypa, budding, gram-positive, urea test negative, glucose, lactose, maltose fermentation test positive, sucrose fermentation test negative, growth test on liquid media growth in surface medium (pellicle), and bottom medium (sediment). Based on the morphological observations in macroscopic and microscopic yeast identified genus Saccharomyces.
Pelatihan Pembuatan Bakso Daging Ayam Afkir dengan Penambahan Antioksidan Alami pada Ibu Rumah Tangga di Kelurahan Padaidi, Kabupaten Pinrang Hajrawati Hajrawati; Muhammad Irfan Said; Fatma Maruddin; Farida Nur Yuliati; Wardhani Hakim; Hamsah Hamsah; Nurul Mutiah Rasak
To Maega : Jurnal Pengabdian Masyarakat Vol 7, No 3 (2024): Oktober 2024
Publisher : Universitas Andi Djemma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35914/tomaega.v7i3.2738

Abstract

housewives in the Padaidi village, Mattiro Bulu sub-district, Pinrang regency are not economically productive; they rely solely on their husbands' income. On the other hand, this area is predominantly inhabited by chicken egg farmers. Generally, laying hens are culled after 70-76 weeks and have tougher meat compared to broiler chickens, resulting in very low market value. Therefore, technological intervention is needed to increase the added value of culled chickens. One of the alternatives to address this issue is empowering housewives to develop productive businesses in the field of processing livestock products, particularly processed culled chicken meat products such as meatballs, nuggets, sausages, and other processed meat products with the addition of natural antioxidants to produce healthier and more nutritious functional food products. The implementation method included coordination, discussions, education, training, and mentoring for partners (housewives). Based on the results, participants were very enthusiastic about attending training on making meatball from culled chicken meat with the addition of moringa leaf powder as a natural antioxidant. This training activity was expected to stimulate and motivate the local community, especially housewives, to engage in productive businesses in processing livestock products to help improve nutrition and family income.
Co-Authors Deka Uli Fahrodi Farida Nur Yuliati Hajrawati Hajrawati Hamsah Hamsah Muhammad Irfan Said Nur Saleh Said Nurul Mutiah Rasak Ratmawati Malaka Sulmiyati Sulmiyati Wardhani Hakim