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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Buletin Peternakan Majalah Ilmiah Peternakan Pastura; Journal Of Tropical Forage Science Jurnal Sains Peternakan Jurnal Ilmu dan Industri Peternakan Jurnal Sain Peternakan Indonesia Jurnal Pengabdian Masyarakat Peternakan Tropical Animal Science Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Journal of Tropical Animal Science and Technology Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Nukleus Peternakan Jurnal Peternakan Lahan Kering Student Scientific Creativity Journal Jurnal Lembaga Pengabdian Kepada Masyarakat Undana Animal Agricultura Journal of Innovative and Creativity
Gemini Ermiani Mercurina Malelak
Universitas Nusa Cendana
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Peningkatan perekonomian masyarakat melalui pelatihan pengolahan Se’i di Desa Ponain Kabupaten Kupang, Nusa Tenggara Timur Sulmiyati, Sulmiyati; Malelak, Gemini E. M.; Jelantik, I Gusti Ngurah; Lalus, Matheos Filipus; Benu, Imanuel; Telupere, Frangky M.S.; Lawa, Alvrado Bire
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 10, No 1 (2026): February
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v10i1.37662

Abstract

AbstrakPelaksanaan kegiatan PKM pada kelompok Tani Nefo Tua Desa Ponain Kecamatan Amarasi Kabupaten Kupang bertujuan untuk meningkatan peningkatan kesejahtraan anggota kelompok melalui penyelsaian masalah belum maksimalnya pengelolaan daging dalam pembuatan se’i, kemasan daging se’i dan pemasaran produk hasil yang lebih luas. Solusi yang ditawarkan adalah penggunaan alat pengasapan yang dirancang khusus dalam pengolahan se’i, penggunaan teknologi alat vakum untuk pengemasan serta starategi membangunan jaringan penjualan melalui pemanfaatan toko modern. Metode  yang digunakan melalui penyuluhan partisipatif, praktek pelatihan secara langsung. Hasil kegiatan ini telah memberikan dampak positif bagi kelompok tani terkait pengetahuan tentang dinamika kelompok, analisis pemasaran serta penggunaan alat pengasapan yang benar dan efektif dalam menghasilkan produk se’i yang memiliki kualitas gizi dan layak. Berdasarkan hasil evaluasi, tingkat penerimaan Kelompok Tani Nefo Tua terhadap produk se’i menunjukkan respons yang baik, yang ditunjukkan 50% anggota menyukai produk dan menilai cita rasa produk memiliki karakteristik khas se’i. Aspek peningkatan kapasitas, terjadi peningkatan pengetahuan 66,67% setelah pelatihan, yang didukung dengan penilaian 66,67% keterampilan tim pelaksana. Aspek pengembangan usaha 83,33% menilai se’i memiliki prospek ekonomi, dan 66,67% menyatakan minat untuk mengembangkannya, meskipun daya tari kemasan berada pada kategori sedang dengan 50% menilai menarik. Kesimpulan pelatihan pembuatan se’i daging sapi menghasilkan produk yang layak dipasarkan dan berpotensi menjadi usaha prospektif bagi kelompok tani melalui penerapan standarisasi produk, ketersediaan bahan baku, dan manajemen pemasaran yang mendukung peningkatan kesejahteraan. Kata kunci: ekonomi; kelompok tani nefo tua; kupang; se’i. Abstract The first problem faced by the Nefo Tua Farmers Group community engagement partners is Ponain Village, Amarasi District, Kupang Regency. The development of se'i as a processed meat business product has yet to be developed optimally. The second problem is that the marketing of se'i products needs to be maximised by improving packaging. The third problem is marketing analysis and development prospects for se'i. The solution offered consists of two programs, namely the first program, carrying out se'i processing using smoking equipment and the second program, marketing se'i products using labelled vacuum packaging. The third program is marketing analysis and product development of se’i. The methods provided include participatory counselling, practical training, and direct demonstrations in processing beef se'i and packaging the resulting se'i products, as well as guidance and mentoring. As a result of the service activities, the Nefo Tua Farmers group gained knowledge about group dynamics and business and marketing analysis, as well as applying and demonstrating knowledge about processing beef into se'i using a closed smoker and practically packaging the products produced. Based on the evaluation, the acceptance of the se’i product by the Nefo Tua Farmer Group was categorized as favourable, with 50% of participants reporting a preference for the product and perceiving its sensory attributes as representative of the distinctive characteristics of se’i. In terms of capacity building, a 66.67% increase in knowledge was observed following the training, supported by a 66.67% positive assessment of the facilitation team’s technical competence. From a business development perspective, 83.33% of identified se’i as having economic potential, and 66.67% expressed an intention to pursue their development as an entrepreneurial activity, although the perceived attractiveness of the packaging remained moderate, with 50% of rating it as appealing. In conclusion, the training on beef se’i production yielded a marketable product and demonstrated its potential as a viable opportunity for farmer groups through the implementation of product standardization, ensured raw material availability, and effective marketing management to support improved livelihoods Keywords: economy; nefo tua farmer groups; kupang; se’i
Marinasi Berbagai Jenis Alkohol terhadap Kadar Air, Oksidasi Lemak, dan TPC Na’an Maran Ferdi Alosius Fina; Gemini E. M. Malelak; Heri Armadianto
Student Scientific Creativity Journal Vol. 4 No. 4 (2026): Juli: Student Scientific Creativity Journal
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/sscj-amik.v4i4.6292

Abstract

This study aims to determine the effect of administering various types of alcoholic beverages (beer, red wine, and Sophia) on the moisture content of na'an maran, the comparison of moisture content between raw meat and na'an maran, fat oxidation, and total plate count (TPC). The method used was a completely randomized design (CRD) consisting of 4 treatments and 4 replicates, resulting in 16 experimental units. The administration of several types of alcoholic beverages consisted of P0 = control, P1 = 10% beer, P2 = 10% red wine, and P3 = 10% Sophia. The parameters measured in this study were the moisture content of raw meat, the moisture content of na'an maran, fat oxidation, and the total plate count (TPC) of na'an maran. The results showed that the addition of various types of alcoholic beverages had a significant effect (P˂0.05) on the moisture content of raw meat and fat oxidation, and had no significant effect (P> 0.05) on the moisture content of na'an maran and TPC. The lowest moisture content was found in P3 = 26±2.67 and the highest in P0 = 31.7±3.58. The lowest fat oxidation of na'an maran was found in P0 = 1.2±0.06 and the highest in P3 = 1.94±0.05. The conclusion is that the use of wine alcohol and Sophia causes higher fat oxidation compared to the control. Meanwhile, moisture content and TPC did not differ.
Pengaruh Pemberian Berbagai Jenis Alkohol saat Marinasi terhadap Kandungan Lemak, Aroma, dan Rasa Na’an Maran Adelfita Bisilisin; Gemini E. M. Malelak; Geertruida M. Sipahelut
Student Scientific Creativity Journal Vol. 4 No. 4 (2026): Juli: Student Scientific Creativity Journal
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/sscj-amik.v4i4.6322

Abstract

This study aims to determine the fat content, aroma, and taste of na’an maran treated with various types of alcohol. The research method used was a completely randomized design (CRD) with 4 treatments and 4 replicates. The treatments consisted of P0 = 1 kg beef + 2% salt (without added alcohol), P1 = 1 kg beef + 2% salt + 10% beer, P2 = 1 kg beef + 2% salt + 10% red wine, and P3 = 1 kg beef + 2% salt + 10% Sophia. The variables studied were fat content, aroma, and flavor. The results showed that the addition of various types of alcohol had a highly significant effect (P < 0.05) on the aroma, flavor, and fat content of fresh meat, as well as a non-significant effect (P > 0.05) on the fat content of na’an maran. Among the different types of alcohol administered at the same concentration, the best results were obtained in P0 (without added alcohol) for aroma and taste, and it also reduced the fat content. In conclusion, the addition of various types of alcohol at the same concentration caused the meat’s characteristic aroma to disappear and the taste score to decrease, though the meat was still considered tasty. The fat content of na’an maran was not affected by alcohol; however, Sophia caused the fat content of fresh meat to increase, while beer and wine caused it to decrease.
Co-Authors Adelfita Bisilisin Adolof Lukas Yusuf Wasabiti Adyanto Nessy Banamtuan Anita Nenohaifeto Arkhimedes Eduard Lakapu Bastari Sabtu Benu, I. C. Leu Penu Cardial L.O. Leo-Penu, Cardial L.O. deno ratu, maria R Deprilse Rambu Temba Dethan, Agustinus A. Diana Meliani Sabat Edi Kurniawan Abdul Muthalib Elisabeth metodia botha Enos Lalu Unyu Eprianus Dai Tana Ermalinda Kasi Ferdi Alosius Fina G. M. SIPAHELUT G.M. Sipahelut Geertruida M. Sipahelut Geertruida Margareth Sipahelut Geertuida M. Sipahelut Gerfasius Ninu Gusti A. Y. Lestari Heri Armadianto Heri Armadianto Herianus J.D. Lalel Imanuel Benu Jelantik, I Gusti Ngurah Johanis Jeremias Kiki R. Adjam Laha, Putri Laut, M. M. Lawa, Alvrado Bire M.R. Deno Ratu Makandolu, Solvi Manu, Arnold Elyazar Maria A. Epok Maria Iwanti Eno Maria Krova Martina Raga Lay Matheos Filipus Lalus Maubere, Devan Oscalis Mbela, Gaudensia Mikson M. D Nalle Mullik, M. L. Nenoharan, Elzabat Metriani Noach, Yakob R. Oematan, G. P. R. Kale P. R. Kale P. R. Kale Pieter Rihi Kale Pieter Rihi Kale R. S. Sembong Raga Lay, Martina Ridvel Soleman Sembong Riwu, Agustinus R Sabtu, Bastari Sarisando Mbinu Peka Sipahelut, Geertruida M. Sulmiyati Sulmiyati Sulmiyati Susana Serlince Harry Syamsul Arifin T. R. Zainal T.T. Nikolaus Telupere, Frangky M.S. Thadeus Octovianus Welin Usolin, Maria Gradiana Wato, Theresia Morwan Wesly Thersia Lusi Xaveriana Seran Ximenes, Carmelita De Araujo Yakob Robert Noach Yoakim H. Manggol