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All Journal Jurnal SOLMA Penamas: Journal of Community Service Animal Production
Imam Gazali
Jurusan Keteknikan Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Health Professions Veterinary Other

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Complete Feed Silage Innovation: Utilization of Agro-Industry by-Products with Chestnut Tannin as Additives Sadarman, Sadarman; Febrina, Dewi; Febriyanti, Rahmi; Peter, Reski; Zulkarnain, Zulkarnain; Sirajuddin, Sirajuddin; Gazali, Imam; Hafid, Agus; Qomariyah, Novia; Sastrawan, Sandri; Prihambodo, Tri Rachmanto
ANIMAL PRODUCTION Vol. 26 No. 3 (2024)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2024.26.3.337

Abstract

This study evaluated the effect of chestnut tannin as a silage additive on agro-industrial by-products for animal feed. The research utilized a Completely Randomized Design with five treatments and five replications. The treatments were T1 (Complete Feed as control) and T2, T3, T4, and T5 with chestnut tannins at 0.50%, 1%, 1.50%, and 2% DM, respectively, all fermented for 30 days at room temperature. Observed parameters included proximate analysis (crude protein, crude fat, crude fiber, and ash), temperature, humidity, mold growth, dry matter loss, physical quality of silage (texture, aroma, color), and fresh silage quality. The data were analyzed using variance analysis and DMRT at a 5% significance level. The results showed that the addition of 2% chestnut tannin can produce silage with relatively higher crude protein, while oil fat and crude fiber are relatively the same as other treatments; however, the addition of 2% chestnut tannin tends to produce silage with ash content relatively lower than other treatments. Chestnut tannins significantly affected (P<0.05) moisture, texture, aroma, ammonia, and total VFA of fresh silage. In conclusion, adding 1.50-2% chestnut tannins to complete feed silage reduces dry matter loss, protects crude protein, maintains physical quality, inhibits mold growth, and stabilizes temperature, resulting in high-quality silage.
Complete Feed Silage Innovation: Utilization of Agro-Industry by-Products with Chestnut Tannin as Additives Sadarman, Sadarman; Febrina, Dewi; Febriyanti, Rahmi; Peter, Reski; Zulkarnain, Zulkarnain; Sirajuddin, Sirajuddin; Gazali, Imam; Hafid, Agus; Qomariyah, Novia; Sastrawan, Sandri; Prihambodo, Tri Rachmanto
ANIMAL PRODUCTION Vol. 26 No. 3 (2024)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2024.26.3.337

Abstract

This study evaluated the effect of chestnut tannin as a silage additive on agro-industrial by-products for animal feed. The research utilized a Completely Randomized Design with five treatments and five replications. The treatments were T1 (Complete Feed as control) and T2, T3, T4, and T5 with chestnut tannins at 0.50%, 1%, 1.50%, and 2% DM, respectively, all fermented for 30 days at room temperature. Observed parameters included proximate analysis (crude protein, crude fat, crude fiber, and ash), temperature, humidity, mold growth, dry matter loss, physical quality of silage (texture, aroma, color), and fresh silage quality. The data were analyzed using variance analysis and DMRT at a 5% significance level. The results showed that the addition of 2% chestnut tannin can produce silage with relatively higher crude protein, while oil fat and crude fiber are relatively the same as other treatments; however, the addition of 2% chestnut tannin tends to produce silage with ash content relatively lower than other treatments. Chestnut tannins significantly affected (P<0.05) moisture, texture, aroma, ammonia, and total VFA of fresh silage. In conclusion, adding 1.50-2% chestnut tannins to complete feed silage reduces dry matter loss, protects crude protein, maintains physical quality, inhibits mold growth, and stabilizes temperature, resulting in high-quality silage.
Pendampingan digital branding bagi UMKM melalui program magang mahasiswa di Dinas Perdagangan Provinsi NTB Cahyaningrum, Dinis; Wahyulina, Sri; Fauzi, Armi Sulthon; Mutia, Ainaya; Oktavia, Salsabila Rahma; Khofia, Kinayatul; Wahyudin, Ilham; Gazali, Imam
Penamas: Journal of Community Service Vol. 5 No. 2 (2025): Penamas: Journal of Community Service
Publisher : Nur Science Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53088/penamas.v5i2.1915

Abstract

This community service program aimed to enhance the digital branding capacity of MSMEs through a student internship program in collaboration with the Department of Trade of West Nusa Tenggara Province. Two partner MSMEs, Goyang Lidah and Waroh, were assisted in developing visual content (product photos and promotional videos) and optimizing their social media presence. The method consisted of initial observation, practical training, direct mentoring, and evaluation. Results showed a significant improvement in online promotional activities: Waroh’s engagement rate increased from 1.39% to 2.47%, and sales rose by 12%. Goyang Lidah saw an increase in engagement from 0.10% to 0.16%, accompanied by a 4% rise in sales. The program also strengthened participants’ digital marketing skills by applying theoretical knowledge in real-world contexts. This collaboration between higher education institutions, MSMEs, and local government proved effective in promoting grassroots digital transformation. It is recommended that future programs expand to involve more MSMEs and incorporate a broader range of digital marketing strategies.
Penguatan ABS-SBK Bagi Generasi Milenial di Kanagarian Koto Tangah Kecamatan Tilatang Kamang Kabupaten Agam Gazali, Imam; S, Yelfi Dewi
Jurnal SOLMA Vol. 13 No. 2 (2024)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v13i2.14695

Abstract

Pendahuluan: Generasi penerus Minangkabau mengalami penurunan minat terhadap kearifan lokal, lebih terfokus pada kebutuhan pragmatis. Seni, adat, dan budaya dianggap tidak relevan karena menghabiskan waktu yang dapat digunakan untuk hal yang lebih praktis. Metode: Pengabdian dilakukan dengan metode Community Based Research melalui pelatihan berpidato/pasambahan yang mengandung nilai moral, serta pelatihan praktek keagamaan seperti memandikan mayat, mengkafani, menggali kubur, dan membaca kitab *Dalailul Khairat*. Hasil: Setelah pelatihan, masyarakat Koto Tangah tidak lagi kekurangan petugas adat untuk upacara adat dan keagamaan. Generasi milenial kini mampu melaksanakan tugas adat dan agama, seperti memandu acara formal dan mengurus jenazah. Kesimpulan: Penguatan adat *basandi syarak, syarak basandi Kitabullah* pada generasi milenial berkontribusi pada pelestarian kearifan lokal Minangkabau, baik dalam adat maupun agama.
Co-Authors Dewi Febrina Dinis Cahyaningrum Fauzi, Armi Sulthon Hafid, Agus Khofia, Kinayatul Mutia, Ainaya Oktavia, Salsabila Rahma Peter, Reski Qomariyah, Novia Rahmi Febriyanti S, Yelfi Dewi Sadarman , Sastrawan, Sandri Sirajuddin Sirajuddin Tri Rachmanto Prihambodo Wahyudin, Ilham Wahyulina, Sri Zulkarnain Zulkarnain