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All Journal Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY Jambura Journal of Animal Science Jambura Journal of Food Technology Jurnal Sibermas (Sinergi Pemberdayaan Masyarakat) Current Research on Biosciences and Biotechnology Gorontalo Journal of Equatorial Animals Jambura Journal of Husbandry and Agriculture Community Serve Jurnal Ilmiah Media Agrosains Prosiding Seminar Nasional Mini Riset Mahasiswa Jurnal Pengabdian Masyarakat Teknologi Pertanian
Agus Bahar Rachman
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Engineering Environmental Science Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Diversity Gen Growth Hormone (Gh) of Kacang Goat In Kota Gorontalo and Regency Of Bone Bolango (Province Of Gorontalo) Ilham, Fahrul; Safriyanto Dako, Safriyanto; Rachman, Agus Bahar; Dagong, Muhammad Ihsan Andi; Rahim, Lellah
Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY PROCEEDING INTERNATIONAL SEMINAR
Publisher : Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY

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Abstract

ABSTRACT Growth Hormone (GH) is a hormone produced by cells in the anterior lobe of the pituitarysomatrotop and formation process under the control of GH gene. One important function of thishormone is to help the process of tissue formation and metabolism of fat to meat forming. Thepurpose of this study was to determine the genetic diversity of genes GH Kacang goat in subpopulations of Kota Gorontalo and Regency of Bone Bolango. Blood samples were used for DNAextraction process in Centre of Biotechnology Laboratory University of Hasanuddin is 41 samples ofKacang goats with 21 samples from Kota Gorontalo city and 20 samples from Regency of BoneBolango. Genomic DNA was extracted using a kit DNA extraction Genjet Genomic DNA Extraction(Thermo Scientific) following standard protocol phenol-chloroform, amplified by the technique ofPolymerase Chain Reaction (PCR), and genotyping was done by Polymerase Chain ReactionRestrictionFragment Length Polymorphism (PCR-RFLP) using the restriction enzyme Hae III. Datawere analyzed descriptively by calculating the frequency of genotype, allele frequency, and degreeof heterozygosity. The results showed GH genotype frequencies for the genotypes AA and  AB were2.45 and 97.5% respectively and the frequency of alleles A and B were  51.2 and 48.7% per centrespectively and the observed heterozygosity (Ho) and expected heterozygosity (He) were 0.97 and0.50 respectively. Based on the sub-population genotype frequencies obtained GH gene of Kacanggoat from Kota Gorontalo is 95.25 % for  AA and 4.76% for AB, the frequency of allele A and B was52.3% 47.6%, observated heterozygosity (Ho) 0.95 and expected heterozygosity (He ) 0.51. GH genegenotype frequencies in Kacang goat from Regency of Bone Bolango is AB 100%, the frequency ofallele A and allele B 0.5 0.5, observation heterozygosity (Ho) of 1.00 and expectation heterozygosity(He) 0.51. Based on the results concluded GH gene Kacang goat from Kota Gorontalo and Regency ofBone Bolango is polymorphic so that it can be used as the basis for the implementation of theselection.Key Words: Genetic Diversity, Growth Hormone, Kacang Goat
SIFAT KIMIAWI DAN TEKSTUR BAKSO AYAM DENGAN BAHAN PENGISI DARI DEOSCOREA HISPIDA DENST Agus Bahar Rachman; Ellen J Saleh; Desrin Husain
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Publisher : Gorontalo Journal of Equatorial Animals

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Abstract

Bakso merupakan salah satu produk olahan daging yang sudah dikenal dan digemari oleh masyarakat. produk ini memegang peranan penting dalam penyaluran protein hewani sebagai zat gizi yang dibutuhkan tubuh. Kualitas bakso yang baik ditentukan oleh bahan penyusunnya. Salah satu bahan penyusun bakso adalah tepung. Penambahan tepung pada bakso berguna untuk memperbaiki tekstur, menurunkan penyusutan akibat pemasakan, meningkatkan daya ikat air dan meningkatkan elastisitas produk. Dalam rangka penganekaragaman bahan pangan peneliti menggunakan tepung ubi hutan (dioscorea hispida dennst) sebagai bahan pengisi pada pembuatan bakso. Tepung ubi hutan memiliki kelebihan seperti sumber karbohidrat, warna tepung putih, sehingga memiliki kadar pati yang baik. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung ubi hutan pada pembuatan bakso ayam terahadap parameter yang diamati yaitu analisa kadar protein, karbohidrat, kadar air, uji organoleptik (warna, rasa, tekstur dan kekenyalan) dan uji hedonik (tingkat kesukaan). Metode penelitian yang digunakan adalah metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 kali ulangan dari data hasil pengujian analisa protein, karbohidrat dan kadar air. kemudian dianalisis dengan analisis sidik ragam, sedangkan uji organoleptik dan uji hedonik menggunakan metode pengisian kuisioner oleh 20 orang panelis, kemudian dianalisis dengan anlisis deskriptif. Hasil penelitian menunjukan bahwa penggunaan tepung ubi hutan pada pembuatan bakso ayam berpengaruh tidak nyata (P0,05) terhadap kadar protein dan berpengaruh sangat nyata (P0,01) terhadap kadar karbohidrat dan kadar air bakso ayam yang dihasilkan. Hasil pengujian organoleptik bakso ayam pada perlakuan penggunaan tepung ubi hutan sebanyak 5%(T1) menghasilkan kualitas organoleptik terbaik, sedangkan hasil pengujian tingkat kesukaan (hedonik) perlakuan bakso ayam yang menggunakan tepung ubi hutan sebanyak 5% (T1), 10% (T2) dan 15% (T3) dapat diterima oleh panelis.
PENERAPAN INSEMINASI BUATAN PADA TERNAK SAPI Safriyanto Dako; Nibras Karnain Laya; Agus Bahar Rachman; Fahria Datau; Suparmin Fathan; syahruddin Syahruddin
Jambura Journal of Husbandry and Agriculture Community Serve (JJHCS) Vol 1, No 2 (2022): Jambura Journal of husbandry and Agriculture Community Serve
Publisher : Jambura Journal of Husbandry and Agriculture Community Serve (JJHCS)

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Abstract

Tujuan pengabdian untuk memberikan pengalaman dan meningkatkan wawasan  mahasiswa dalam pelaksanan Inseminasi Buatan (IB) pada ternaka sapi dipusat Pelatihan Pertanian dan Pedesaan Swadaya(P4S) Kecamatan Suwawa Kabupaten Bone Bolango. Metode pelaksanaan yang digunakan adalah Magang melalui demonstrasi dilapangan secara berulang, yaitu mempraktekkan IB pada ternak sapi dan pemecahan masalah yang terjadi dilapangan. Peningkatan kompotensi mahasiswa dalam Inseminasi buatan pada ternak sapi melalui program magang penting dilakukan secara berkelanjut, guna menghasilkan tenaga inseminator yang dapat menunjang peningkatan ternak sapi.Kata kunci :  Inseminasi Buatan, Sapi Potong, Inseminator, Semen Beku 
TINGKAT PENGGUNAAN SANTAN KELAPA DAN TEPUNG UBI HUTAN (Dioscorea hispida dennts) PADA PEMBUATAN ES KRIM Anwar M. Koyo; Umbang Arif Rokhayati; Agus Bahar Rachman
Jurnal Ilmiah Media Agrosains Vol 2 No 1 (2016): Edisi September
Publisher : Unit Penelitian dan Pengabdian Masyarakat (UP2M) Politeknik Banjarnegara

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Abstract

Ice cream is a frozen dairy products from a solid milk made from a mixture of milk. The nutrition of ice cream depends on nutrition of raw material that is used. This study aimed to examine the use of coconut milk and cassava forest flour in ice cream with 4 treatments (T0=0 g coconut milk and 0 g cassava forest flour; T1=25 g coconut milk and 75 g cassava forest flour; T2=50 g coconut milk and 50 g cassava forest flour; T3=75 g coconut milk and 25 g cassava forest flour) and 4 replications. Paratemeter used in this study is analysis of water and fat content, melting time and hedonic quality (aroma, texture and flavor). This study used Completely Random Design to analyze the result. Organoleptic test was analyzed by Analysis of Variance and melting time test was analyzed descriptively. The results showed that proximate analysis of water content with the highest value found in the treatment of 75 g coconut milk and 25 g cassava forest flour and the lowest was found in the treatment of 0 g coconut milk and 0 g cassava forest flour. The highest fat content found in the treatment of 75 g coconut milk and 25 g cassava forest flour and the lowest was found in the treatment of 0 g coconut milk and 0 g cassava forest flour. The results of organoleptic test showed that percentage of aroma treatment was T0=2,40, T1=2,45, T2=2,55, and T3=2,70. The percentage of texture of each treatment was T0=3,25, T1=3,25, T2=3,30, and T3=3,65. The percentage of flavour of each treatment was T0=3,55, T1=3,60, T2=3,65, and T3=3,75. The conslusion is that ice cream production by using coconut milk and cassava forest flour (Dioscorea hispida dennts) gave the significant effect to the water and fat content. It was also liked by panelist. Ice cream production by using 75 g coconut milk and 25 g cassava forest flour increased the melting time up to 19,44.
TINGKAT PENGGUNAAN DAN AKSEPTABILITAS ES KRIM YANG TERBUAT DARI TEPUNG UBI HUTAN (Dioscorea hispida dennts) Aryo Wisatsono; Umbang Arif Rokhayati; Agus Bahar Rachman
Jurnal Ilmiah Media Agrosains Vol 2 No 1 (2016): Edisi September
Publisher : Unit Penelitian dan Pengabdian Masyarakat (UP2M) Politeknik Banjarnegara

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Abstract

This research aims to determine the level of provision of Ubi Hutan Powder ice cream with four treatments, that is T1=0 g, T2=90 g, T3=180 g and T4=270 g with 4 repetitions. The parameters used in this study are: (protein content, fat content). The results of chemical tests will be analyzed by the method of RAL (Rancangan Acak Lengkap), for hedonic test (texture, color, and flavor), hedonic quality (like, really like, neutral, do not like, so do not like) and the melting power analyzed descriptively. Proximate analysis test protein content is highest value at the level of use of 270 g potato flour forest that is 7,8075% and the lowest value contained in the level of provision of forest potato flour 0 g namely 6,91% for the highest fat content found in the level of provision of forest potato flour 270 g namely 7,74% and the lowest value contained in the level of provision of forest potato flour 0 g is 6,16%. From the data obtained for the hedonic quality most preferred that the level of provision of forest potato flour T4=6,68% and the least preferred by the panelists at the level of the provision of Ubi Hutan Powder T2=5,20. The conclusion showed that the manufacture of ice cream Ubi Hutan Powder significant effect on protein and very significant effect on fat content.
Kegiatan sosialisasi kesehatan dan vaksinasi ternak sapi potong di Desa Tihengo, Kabupaten Gorontalo Utara Agus Bahar Rachman; Haris Umar; Hesti Amri Ulan
Jurnal Sibermas (Sinergi Pemberdayaan Masyarakat) Vol 11, No 5 (2022): Jurnal Sibermas (Sinergi Bersama Masyarakat)
Publisher : Univeristas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/sibermas.v11i5.12385

Abstract

Archipelago and coastal communities need to improve their economic level apart from the fishery sector as well as from the livestock sector. Tihengo Village is an archipelago and coastal area part of the Ponelo Islands District, North Gorontalo Regency. Therefore, it is necessary to support the implementation of livestock health management in order to increase livestock productivity. This service aims to obtain information about livestock health, livestock management, and disease prevention patterns in livestock so that it can improve the economy of beef cattle farmers. Service activities in the form of “Kuliah Kerja Nyata” (KKN) – Thematic activities are carried out in the form of health services by collecting cattle in a place in the form of giving vitamins, deworming medicine and spraying on healthy livestock, and treating sick cattle, as well as discussions with farmers. about the importance of maintaining the health of livestock. The target of the service activity is in the form of discussions with cattle breeders and health services for Bali cattle from 3 Sub Village in Tihengo Village. The number of cattle served in this implementation was 22 cattles. Health services for livestock include the provision of vitamins (22 cattles), deworming medicine (21 cattles), spraying butox (22 cattles), and ivomec injection (4 cattles) for animals experiencing itching on the skin injection (4 Cows) for animals experiencing itching on the skin.
PENGARUH PENGGUNAAN BUBUK JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP SIFAT FISIK BAKSO DAGING KAMBING Wirnawati Sabi; Agus Bahar Rachman; Siswatiana Rahim Taha
Prosiding Seminar Nasional Mini Riset Mahasiswa Vol 2, No 1 (2023)
Publisher : Universitas Negeri Gorontalo

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Abstract

Tujuan penelitian ini untuk mengetahui pengaruh penggunaan bubuk jahe merah terhadap sifat organoleptik bakso daging kambing. Materi yang digunakan yaitu daging kambing segar, tepung tapioka, garam, penyedap rasa, bawang putih, merica, bubuk jahe merah, es batu serta peralatan pengolahan. Percobaan ini menggunakan rancangan acak lengkap lima perlakuan dengan menggunakan 25 ulangan. Perlakuan adalah R0 100% adonan bakso, R1 daging 700 g ditambah bubuk jahe merah 3g, R2 daging 700 g ditambah bubuk jahe merah 5 g, R3 daging 700 g ditambah bubuk jahe merah 7 g. Pengujian organoleptik yang dilakukan yakni uji mutu hedonik yang terdiri dari nilai tekstur, warna, aroma, rasa dan kekenyalan. Uji Duncan dilakukan untuk mengetahui perbedaan perlakuan. Hasil penelitian menunjukkan bahwa perlakuan memberikan pengaruh yang nyata (P00,05). Penggunaan serbuk jahe merah dalam jumlah 3 g dapat menjamin penerimaan sifat organoleptik bakso daging kambing.
Evaluating complete silage for goat feeding in Gorontalo, Indonesia Sayuti, Muh.; Syahrudin; Sahara, Laode; Rachman, Agus Bahar; Metaragakusuma, Andi Patiware; Febrisiantosa, Andi Febrisiantosa
Current Research on Biosciences and Biotechnology Vol. 5 No. 2 (2024)
Publisher : Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/crbb.2024.5.2/NEHZ10BA

Abstract

Forage shortages and inconsistent quality in developing countries pose significant challenges to the small ruminant sector. Feeding ruminants with conserved forages is crucial to address this issue and ensure successful ruminant management in developing countries. The use of sorghum crops mixed with grasses as fermentation feed has gained thought because of its high protein efficiency, relatively high digestible energy, and total digestible nutrients. Therefore, this study aimed to determine feed intake, nutrient digestibility, and growth performance in Gorontalo local goats fed complete silage with varying levels of mixed concentrations of sorghum straw with grasses. Sixteen male Gorontalo local goats were preferred from the local area and randomly divided into four groups using a completely randomized design (CRD). Over 84 days, four different complete silage diets (T1, T2, T3, and T4) were given to goats. The goats' daily nutrient intake, digestibility, and growth performance were analyzed. The T1 diet consisted of 30% grass and 60% sorghum straw, the T2 diet included 20% grass and 70% sorghum straw, the T3 diet contained 10% grass and 60% sorghum straw, and the T4 diet had no grass and 90% sorghum straw. The study found that the dry matter intake (DMI) of goats ranged from 330.2 to 335.1 g/day, approximately 3% of their body weight. The digestibility values of dry matter, crude protein, crude fat, neutral detergent fiber, acid detergent fiber, and energy decreased as the amount of sorghum straw in the silage rations increased. The average daily gain (ADG) (gr/day) in T1, T2, T3, and T4 was affected, with T1 showing the highest ADG (43.2) and T4 showing the lowest (40.3). The Feed Conversion Ratio (FCR) value was also influenced, with T1 and T2 showing the best FCR (7.8 and 7.7) and T3 showing the worst (8.2). Based on these findings, it is recommended to limit the amount of sorghum straw to 60%-70% in complete silage for local goats in Gorontalo, especially in tropical areas where goats are common and sorghum is readily available.
Quantity and Quality of Oestrus of Kacang Goats Injected with Prostaglandin F2alpha in the Vulva Submucosa on the Coast of Tomini Bay Ilham, Fahrul; Panggulu, Zulkifli; Dako, Safriyanto; Fathan, Suparmin; Rachman, Agus Bahar
Jambura Journal of Animal Science Vol 7, No 2 (2025): Jambura Journal of Animal Science
Publisher : Animal Husbandry Department, Faculty of Agriculture Gorontalo State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35900/jjas.v7i2.28008

Abstract

Tomini Bay is the longest bay in Indonesia which is located in the provinces of North Sulawesi, Gorontalo and Central Sulawesi. The dominant goat species raised by farmers in Tomini Bay is the Kacang goat. This research aims to determine the quantity and quality of estrus of peanut goats based on different parities that are reared traditionally in Tomini Bay. The hormone used is the PGF2α lutalyse brand, which is injected into the vulvar submucosa in 1 ml. The research location is Bonepantai District, Bone Bolango Regency, Gorontalo Province. The number of selected female goats used was 9 goat, and they were grouped into 3: the heifer treatment group, the group that gave birth once, and the group that gave birth more than once. The oestrus quantity variables observed were percentage of oestrus, onset of oestrus, and duration of oestrus. The results of the study showed that administration of the PGF2α hormone in the vulva submucosa of kacang goats during the second injection was able to cause up to 100% lust symptoms. The onset and duration of oestrus in heifers injected with PGF2α was 57.67 hours for 39.33 hours, one birth was 61.33 hours for 34 hours, and one birth was 57.67 hours for 42.33 hours. The behavior shown by Kacang goats after PGF2α injection is that they like to mount their friends and are quiet when mounted by males. The conclusion of this study is that PGF2∝ injection into the vulva submucosa causes Kacang goats to be in heat with quite obvious symptoms. PGF2∝ injection into the submucosa vulva can be applied during estrus synchronization at a lower cost but is able to provide a normal heat effect.
PENGUATAN KETERAMPILAN OLAHAN HASIL PERIKANAN UNTUK PEMBERDAYAAN MASYARAKAT PESISIR DESA TIHENGO, GORONTALO UTARA Rachman, Agus Bahar; Mulyati, Yenni
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 4, No 1 (2025)
Publisher : Universitas Negeri Gorontalo

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Abstract

Tihengo Village in Ponelo Kepulauan District, North Gorontalo Regency, is a coastal region with substantial fisheries resources. Despite this potential, the community exhibits limited fish processing capabilities, resulting in the sale of most catches in their raw form and generating minimal economic returns. The current community service initiative aimed to enhance participants' knowledge and skills in developing diversified, value-added fishery products. The program utilised a participatory methodology, including socialisation, technical training, practical exercises, and ongoing mentoring. Thirty-five participants, comprising fishermen, women, and youth from the village, were involved in the study. The intervention resulted in measurable gains in nutritional knowledge, sanitation and hygiene awareness, and technical proficiency in producing fish fillets, surimi, nuggets, and fish jelly. Nuggets and surimi were identified as the most favoured products due to their convenience and commercial viability, while fish jelly was recognised for its potential for product innovation. Overall, the program enhanced local food security, facilitated the establishment of small-scale fish-based enterprises, and aligned with national objectives to increase fish consumption.
Co-Authors Abdul Wahab Thomas Anwar M. Koyo Aryo Wisatsono Desrin Husain Echan Adam, Funco Tanipu, Ellen J. Saleh Fahia Datau Fahrul Ilham Febrisiantosa, Andi Febrisiantosa Haris Umar Hesti Amri Ulan Kumadji, Febriyanti La Ode Sahara Marleni Limonu Metaragakusuma, Andi Patiware Muhammad Ihsan Andi Dagong Mulyati, Yenni Nibras K. Laya Olomia, Yayan Kurniawan Panggulu, Zulkifli Rahim, Lellah Safriyanto Dako Sayuti, Muh. Siswatiana Rahim Taha Suparmin Fathan Supu, Nur Zenab K. Syahruddin Syahruddin Syahrudin Umbang Arif Rokhayati Widya Rahmawaty Saman Wirnawati Sabi Yowan Tamu Yoyanda Bait