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All Journal Jurnal Sains Peternakan Jurnal Pengabdian Masyarakat Peternakan JURNAL PengaMAS Jurnal TAMBORA Journal of Aquaculture and Fish Health Journal of Tropical Animal Science and Technology Ainara Journal (Jurnal Penelitian dan PKM Bidang Ilmu Pendidikan) Bioscientist : Jurnal Ilmiah Biologi Jurnal SIAR ILMUWAN TANI Journal Of Human And Education (JAHE) JASTEN (Jurnal Aplikasi Sains Teknologi Nasional Jurnal J-PRES (Jurnal Pengabdian Rekayasa Sistem)

Imam Munandar

Program Studi Peternakan, FITH, Universitas Teknologi Sumbawa

Author-ID : 5452257

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Physics Social Sciences Veterinary Other

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Peningkatan Nilai Tambah Produk Olahan Dendeng Daging Kerbau Fermentasi Melalui Inovasi Kemasan di Desa Pernek Kecamatan Moyo Hulu Ihlana Nairfana
Jurnal SIAR ILMUWAN TANI Vol. 2 No. 1 (2021): Jurnal Siar Ilmuwan Tani
Publisher : Fakultas Pertanian Universitas Mataram

Moyo Hulu adalah salah satu kecamatan di Kabupaten Sumbawa yang memiliki daerah berbukit dan memiliki hutan dan tanah kering yang cukup besar. Mayoritas petani di Kabupaten ini menggunakan kerbau untuk membajak sawah. Kerbau yang sudah tua akan disembelih untuk dimanfaatkan dagingnya. Daging kerbau adalah sumber nutrisi potensial dengan kandungan protein yang tinggi, kandungan air rendah, dan mioglobin yang lebih tinggi daripada daging sapi Penduduk setempat di Desa Pernek selama ini telah mengolah daging kerbau menjadi dendeng citarasatradisional, tetapi tidak pernah dikemas dengan benar. Selain itu, dendeng yang dihasilkan adalah daging yang setengah matang dengan tekstur yang cukup keras. Pemasakan dengan metode dan suhu yang tidak sesuai akan menghasilkan dendeng dengan kualitas yang rendah dan tekstur yang keras, oleh itu dendeng siap makan adalah salah satu inovasi untuk memperbaiki tekstur dan mempertahankan kandungan nutrisinya. Terdapat banyak teknik pengolahan untuk mengempukkan daging, salah satunya adalah dengan fermentasi menggunakan Bakteri Asam Laktat (BAL). Tujuan program ini adalah untuk meningkatkan nilai tambah dendeng kerbau melalui inovasi pengolahan dan pengemasan. Metode yang digunakan adalah sosialisasi, penyuluhan, serta latihan dan bimbingan. Selanjutnya, pelaksanaan acara sosialisasi berlangsung di Kantor Desa Pernek yang dihadiri oleh penduduk Desa Pernek, adapun kegiatan ini diikuti oleh pihak dari Desa seperti Badan Usaha Milik Desa (BUMDes) dan apparat desa. Melalui program ini, diharapkan masyarakat dapat meningkatkan nilai tambah dendeng kerbau olahan melalui inovasi pengolahan dan pengemasan

Social Behavior of Local Sheep in Semi-Intensive Rearing System Imam Munandar
Journal of Tropical Animal Science and Technology Vol 4 No 2 (2022): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Sheep is a livestock commodity that is used to fulfill national meat needs. This study aims to examine the social behavior of local sheep reared in semi-intensive rearing systems and different types of concentrates. This study used 20 sheep with an average of 16.51 kg. The experiment was conducted in a completely randomized design with a factorial pattern. The first factor is the rearing system and the second factor is the type of concentrate feed. Parameters observed are vocalization, rest and social play. Data were analyzed using analysis of variance (ANOVA) and t-test. The results showed that the type of concentrate and maintenance system did not affect social behavior (vocalization, rest and play).

SEAFEEDTM: INOVASI PAKAN FUNGSIONAL UNTUK TERNAK RUMINANSIA BERBASIS SELADA LAUT LOKAL SUMBAWA Ulva lactuca (Linnaeus) YANG DIFORTIFIKASI DENGAN PROBIOTIK, PREBIOTIK DAN POSTBIOTIK Ali Budhi Kusuma; Imam Munandar; Husni; Leggina Rezzy Vanggy
Jurnal TAMBORA Vol. 6 No. 1 (2022): EDISI 15
Publisher : Wakil Rektor 3, Direktorat Pengabdian kepada Masyarakat dan Publikasi, Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jt.v6i1.1549

Sumbawa Island is included in the Thousand Cow Village program because it has a high potential of cattle reaching more than 738,000 heads in 2020. However, the limited number of quality cattle feed producers in Sumbawa causes local farmers to rely heavily on expensive commercial feed. Alternative uses of forage and fresh grass are also commonly used, but they have the potential to pose a serious threat to the health of the digestive tract of cattle and become the largest contributor to methane gas in the atmosphere. The “SeafeedTM” innovation, is a functional feed product for ruminant livestock made from local Sumbawa sea lettuce from the Ulva lactuca species, a species of green algae with high nutrition which is very abundant in the northern waters of Sumbawa Island and its potential has not been utilized optimally. The protein content which reaches 14% and soluble fiber >45% in Ulva lactuca sea lettuce makes this species a very prospective candidate to be used as a high-quality feed source. The ingredients used are sea celery (Ulva lactuca), bran, premix-porbiotic & prebotik, and molasses. A simple method of manufacture with a mixed composition, namely 10% sea cress, premix-probiotics & prebiotics, 30% molasses and 60% bran. Seafeed is an innovative ruminant feed made from local seaweed from Sumbawa which has complete nutritional content to support the growth of livestock. The content of probiotics, prebiotics, and postbiotics makes this product into the category of functional feed that functions to increase immunity in livestock. It is hoped that this product can be developed commercially to support the ability of farmers on Sumbawa Island to utilize local biological natural resources as feed ingredients so that dependence on commercial feed supplies can be reduced.

Manajamen Pemeliharaan dan Pemberian Pakan Ternak Sapi Potong Di Desa Sebewe Kecamatan Moyo Utara Kabupaten Sumbawa Mietra Anggara; Imam Munandar; Silvia Firda Utami; Fadhli Dzril Ikram; M. Faisal
JASTEN (Jurnal Aplikasi Sains Teknologi Nasional) Vol. 3 No. 2 (2022)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Institut Teknologi Nasional Malang

Feed is all that can be eaten by livestock, both in the form of organic and inorganic materials, which can be partially or completely digested and does not interfere with health. Good feed is feed that contains quality food substances, such as energy, protein, fat, minerals and vitamins, to produce high-quality and high-quantity meat products. 70% of production costs are spent on feed. Therefore, assistance and training are needed so that the use of feed is efficient and meets the nutritional needs of livestock. The activity was carried out on August 4, 2020, located in the Sebewe Village, Moyo Utara District, Sumbawa Regency, West Nusa Tenggara Province. The activity method is in the form of Problem-Solution and Demo directly to the community. This activity began with the delivery of material on livestock rearing management (mating management), weaning management, management of feeding and care, then continued with activities giving material on cattle feed formulations, demos of making cattle feed and operation and maintenance of animal feed machines (concentrates). The conclusion from this activity is that farmers in Sebewe Village, Moyo Utara District, have not implemented good feeding management for beef cattle and concentrated feed for livestock. This is due to the lack of knowledge and understanding of the community about good management of maintenance and feeding of beef cattle.

Inovasi Kemasan Kertas Benih Ramah Lingkungan Berbahan Dasar Kulit Jagung dan Ampas Tebu Ihlana Nairfana; Chairul Anam Afgani; Imam Munandar
Bioscientist : Jurnal Ilmiah Biologi Vol 11, No 1 (2023): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v11i1.6724

Experimental research was carried out to obtain formulations of corn husk and sugarcane bagasse to produce good quality seed paper packaging. The differences in the raw material formulations used were (70% corn husk : 30% bagasse), P2 (50% corn husk : 50% bagasse) and P3 (30% corn husk : 70% bagasse). The research data were analyzed using ANOVA and for each treatment that was significantly different it was continued with the Duncan Multiple Range Test (DMRT) at the 5% confidence level. The results showed that corn husks and bagasse could be used as raw materials for paper, with a characteristic of yellow to brown in color, and were able to be formed into paper pouch packaging. Based on statistical analysis using ANOVA at α level of 5%, P3 treatment (25% corn husk : 75% bagasse) is the best treatment which produces paper packaging with the strongest tensile strength (12.1 N), the best elasticity (14.4%), as much as 65% can decompose in the soil after being planted for 4 weeks, and the seeds managed to germinate on the 9th day after the paper was planted.

PELATIHAN PEMBUATAN PAKAN FERMENTASI DI DESA BUGIS MEDANG KABUPATEN SUMBAWA Imam Munandar
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Publisher : UNIVERSITAS KHAIRUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/pengamas.v6i2.5120

Desa bugis medang merupakan salah satu Desa di Kecamatan Labuhan Badas Kabupaten Sumbawa Nusa Tenggara Barat, yang sebagaian besar berprofesi sebagai petani, peternak dan nelayan. Permasalahan yang terjadi pada peternak ini adalah masih banyaknya ternak yang mati saat musim kemarau dan kurangnya pengetahuan masyarakat tentang jenis pakan dan pemanfaatakan limbah pertanian menjadi pakan ternak. Sivitas akademika Program Studi Peternakan UTS memperkenalkan teknik pengolahan pakan dan jenis hijauan alternatif yang dapat meningkatkan nilai nutrisi pakan dan waktu penyimpanannya yaitu pengolahan pakan fermentasi. Pelatihan proses fermentasi dilakukan di Aula kantor Desa yang dimulai dengan penyampaian materi dan dilanjutkan dengan demo pembuatan pakan fermentasi dan evaluasi. Terdapat 30 orang peserta yang mengikuti pelatihan. Hasil fermentasi diperoleh dapat disimpulkan bahwa rumput yang difermentasi memiliki kualitas yang baik dilihat dari warna yang tidak berubah dari asalnya, memiliki aroma yang khas seperti aroma khas silase, jumlah jamur pada limbah kulit kacang sedikit dan memiliki tekstur yang masih jelas dan agak kering.

Initial Development of Lamota (Salicornia europae) Yogurt As a Functional Drink Imam Munandar; Ratna Nurmalita Sari; Adi Suriyadin; Arif Rahman Havied
Journal of Aquaculture and Fish Health Vol. 13 No. 2 (2024): JAFH Vol. 13 No. 2 June 2024
Publisher : Department of Aquaculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jafh.v13i2.41305

Salicornia europae is a marine plant that grows in coastal areas and tides. In Sumbawa, this plant lives in the former area of ponds and usually called as lamota. S. europae contains beneficial ingredients such as iodine, minerals, vitamins, antioxidants, unsaturated fatty acids, and sugars. Marine plant innovations in S. Europae, which is rich in iodine into processed yogurt, has not been well explored. This study aimed to develop the processing of lamota into functional yogurt drink. Complete Randomized Design (CRD) was used in this experiment with a single factor of 6 levels of lamota concentration. Iodine content, ash content, pH and scoring test were carried out to find out the best quality of the lamota yogurt. The results showed that the iodine content of the product was 29.01 mcg / g dry weight and ash content was 10.59%. The pH showed that the addition of lamota minimally affected the pH of the yoghurt. In the organoleptic test found that 25% addition of lamota extract was the most preferrable concentration compared to 5, 10, 15, and 20% based on the color, taste, texture, aroma. Panelist describe the 25% lamota addition has greenish color, a little bit salty, watery texture, and green aroma. Based on the iodine content and the best consumers acceptance the yogurt with 25% addition of lamota could be categorized as a rich in iodine drink and a promising product to improve the functional characteristics of yogurt as well develop a value added local marine commodity with unique flavor.

Pengaruh Kepemimpinan Perempuan terhadap Pengembangan Sekolah Dasar Nurul Haerana; M. Ikhsan Madjid; Imam Munandar
Ainara Journal (Jurnal Penelitian dan PKM Bidang Ilmu Pendidikan) Vol. 4 No. 3 (2023): Ainara Journal (Jurnal Penelitian dan PKM Bidang Ilmu Pendidikan)
Publisher : Lembaga Penelitian dan Pengembangan Sumberdaya Wilayah (elrispeswil)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54371/ainj.v4i3.302

Penelitian ini bertujuan untuk untuk mengetahui pengembangan sekolah dasar di Kecamatan Woja melalui pengaruh gaya kepemimpinan perempuan dan untuk mengetahui faktor pendukung dan penghambat pengaruh kepemimpinan perempuan terhadap pengembangan sekolah dasar di Kecamatan Woja. Metode penelitian yang digunakan dalam penelitian ini adalah metode mixed methods. Metode ini merupakan suatu langkah penelitian gabungan dari penelitian sebelumnya yaitu penelitian kuantitatif dan kualitatif. dapat disimpulkan bahwa besarnya pengaruh kepemimpinan perempuan terhadap pengembangan sekolah dasar yaitu 31.8096% sedangkan 68,1904% terdapat faktor penghambatnya. Adapun faktor penghambatnya dari dalam lingkungan sekolah yaitu disebabkan penyusunan rancangan atau strategis belum maksimal, sedangkan faktor dari luar lingkungan sekolah yaitu minimnya anggaran yang masuk.

Pola Manajemen Pemeliharaan, Pengelolaan Perkawinan, Pakan dan Kesehatan Rusa Timor (Rusa timorensis) di Pendopo Kabupaten Sumbawa Amalyadi, Rezki; Munandar, Imam
Jurnal Sains Peternakan Vol 11 No 2 (2023): Jurnal Sains Peternakan Vol. 11 No. 2
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v11i2.8629

Penelitian ini menggunakan survei, observasi, dan wawancara langsung di lapangan untuk menentukan pola dalam manajemen pemeliharaan, perkawinan, pakan, dan kesehatan Rusa Timor. Hasilnya menunjukkan bahwa 78 rusa timor di Pandopo dirawat secara pedok. Karena rusa penangkaran biasanya tinggal bersama, kandang betina dan pejantan tidak terpisah satu sama lain, sehingga sering terjadi keturunan. memberi pakan dua atau tiga kali setiap hari, masing-masing pagi, siang, dan sore, dengan rata-rata jumlah pakan yang diperlukan. Tiga jenis makanan diberikan kepada mereka: kangkung di pagi hari, dedak di siang hari, dan rumput di sore hari.

IMPLEMENTASI TEKNOLOGI MESIN PRODUKSI OLAHAN ABON IKAN BANDENG KELOMPOK PKK DESA MBAWI Yuliadi, Yuliadi; Hermanto, Koko; Dery Sofya, Noura; Dzil Ikram, Fadhli; Bahtiar, Syamsul; Anggara, Mietra; Munandar, Imam; Ekastini, Ekastini; Ali Topan, Paris; Aldrin; Suhaimi, Lalu; Hadi, Mukhtar; Nuryadi, Halid; Robbani, Farisan
Jurnal Pengabdian Rekayasa Sistem Vol 2 No 2 (2024): Edisi 4
Publisher : Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jpres.v2i2.4223

Pada umumnya abon ikan biasanya diproduksi secara manual dengan proses dibuat dari suwiran dan penirisan minyaknya kurang efisien. Pentingnya teknologi tepat guna tersebut diharapkan bisa meningkatkan kualitas dan kuantitas produksi makanan olahan ikan bandeng. Program penerapan teknologi tepat guna diharapkan menghasilkan produksi ikan bandeng meningkat dan pendapatan. Metode yang dilakukan adalah pengembangan teknologi produksi olahan ikan bandeng yang dimulai dari mengindentifikasi kebutuhan mitra terkait operasional produksinya, merancang dan membuat mesin, melakukan pengujian terhadap mesin yang dibuat, melakukan pelatihan dan pendampingan kepada kelompok PKK Desa Mbawi. Hasil kegiatan ini yaitu dapat membantu kreativitas dan inovaasi olahan ikan bandeng menjadi olahan abon secara efektif dan efisien, sehingga dapat meningkatkan kesejahteraan dan pendapatan kelompok PKK Desa Mbawi.

Co-Authors Adi Suriyadin Afgani, Chairul Anam Akramullah, Muh Aldrin Ali Budhi Kusuma Ali Topan, Paris Arif Rahman Havied Bahtiar, Syamsul Dery Sofya, Noura Dzil Ikram, Fadhli Ekastini Ekastini Fadhli Dzril Ikram Firda Utami, Silvia Hermanto, Koko Husni Husni Ihlana Nairfana Leggina Rezzy Vanggy M. Faisal M. Ikhsan Madjid Mietra Anggara Mukhtar Hadi Nurul Haerana Nuryadi, Halid Rezki Amalyadi Robbani, Farisan Sari, Ratna Nurmalita Tiya, Ning Ayu Dwi Weking, Matheus Tri Andika Ile Yuliadi Yuliadi

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