Claim Missing Document
Check
Articles

Found 2 Documents
Search

Edukasi Wirausaha Ayam Kampung dalam Proses Menaikkan Kualitas Peternakan Rih Laksmi Utpalasari; Neny Rochyani; Hendri Gunawan; Diana Widhi Rachmawati; Depi Pramika; Nova Pratiwi; Dina Sri Nindiati
Jurnal Pengabdian Masyarakat IPTEKS Vol 7, No 2 (2021): JURNAL PENGABDIAN MASYARAKAT IPTEKS
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/jpmi.v7i2.4373

Abstract

ABSTRAKTujuan kegiatan Pengabdian kepada Masyarakat (PkM) ini adalah untuk memberikan sumbangan ilmu pengetahuan berupa edukasi dalam meningkatkan wirausaha ayam kampung yang berkualitas, hal ini dilakukan dalam menjawab tuntutan perkembangan wirausaha dan perkembangan teknologi internet yang sangat pesat, serta sebagai bentuk pelaksanaan tri darma perguruan tinggi berupa pengabdian kepada masyarakat. Metode pelaksanaan  kegiatan yaitu ceramah dan pembekalan melalui aplikasi Zoom dan Youtube. Peserta kegiatan adalah masyarakat umum yang sudah memiliki ternak ayam kampung maupun yang baru berkeinginan menjadi wirausaha ayam kampung khususnya masyarakat kota Palembang. Hasil kegiatan menunjukkan para peserta antusias dan aktif dalam mengikuti kegiatan PkM ini terbukti dengan banyak pertanyaan yang masuk pada saat sesi diskusi serta adanya kemauan dari beberapa peserta yang akan memulai wirausaha ayam kampung dalam rangka menambah dan meningkatkan ekonomi keluarga. Dengan terlaksananya kegiatan ini para wirausaha dan calon wirausaha ayam kampung dapat mengetahui bagaimana membudidayakan atau beternak ayam kampung mulai dari pembibitan sampai dengan pemasaran hasil panen ayam kampung, hingga memanfaatkan bagian dari peternakan ayam kampung yaitu limbah ternak ayam kampung sebagai sumber pendapatan tambahan. ABSTRACTThe aim of this Community Service (PkM) activity is to contribute knowledge in the form of education in increasing quality free-range chicken entrepreneurship, this is done in response to the demands of entrepreneurial development and the very rapid development of internet technology, as well as a form of implementing the tri darma of higher education in the form of community service. The method of implementing the activity is lectures and debriefing through the Zoom and Youtube application. Participants in the activity are the general public who already have native chickens and those who have just wanted to become entrepreneurs of native chickens, especially the people of Palembang. The results of the activity showed that the participants were enthusiastic and active in participating in this PkM activity as evidenced by the many questions that came in during the discussion session as well as the willingness of several participants to start a free-range chicken entrepreneurship in order to add and improve the family economy. With the implementation of this activity, entrepreneurs and aspiring free-range chicken entrepreneurs can find out how to cultivate or raise native chickens, starting from breeding to marketing the native chicken harvest, to utilizing part of the native chicken farm, namely native chicken waste as a source of additional income.
PRODUKSI BAKTERI ASAM LAKTAT (BAL) KANDIDAT PROBIOTIK DARI FERMENTASI AIR CUCIAN BERAS DAN SUSU Sofian Soib; Indah Anggraini Yusanti; Neny Rochyani
Jurnal Sains dan Teknologi Pangan Vol 8, No 4 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i4.39131

Abstract

This study aims to determine lactic acid bacteria (LAB) isolates from fermented rice water and milk, to determine the characteristics of the LAB isolates obtained. LAB isolation was carried out using a multilevel dilution technique using peptone water  diluent solution 1%. Samples were diluted to 10-7 then grown on MRS Agar media added with 1% CaCO3 and incubated at 37˚C for 48 hours. The characterization of LAB isolates was carried out following the rules of Bergey's Manual of Determinative Bacteriology, namely based on morphological, physiological and biochemical characteristics. The results showed that there were three bacterial isolates namely A1 (Bacillus sp), A2 (Staphylococcus sp) and A3 (Aerococcus sp) which had the potential as probiotic candidates. Characteristics of probiotic candidate bacterial isolates: gram positive and catalase positive for all bacterial isolates, then motile, oxidase positive and fermentative for isolate A1, while non motile, oxidase negative and oxidative for isolates A2 and A3