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All Journal Jurnal Peternakan Integratif Bhakti Nagori (Jurnal Pengabdian kepada Masyarakat) Jurnal Peternakan Integratif
Yusni Khairani Tampubolon
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science Languange, Linguistic, Communication & Media Social Sciences Veterinary

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PKM PENYULUHAN TEKNOLOGI PENGOLAHAN PAKAN DAN HASIL TERNAK KAMBING DALAM UPAYA MENINGKATKAN PEREKONOMIAN RAKYAT DI DESA PARGARUTAN JAE, KABUPATEN TAPANULI SELATAN Zakiyah Nasution; Doharni Pane; Rikardo Silaban; Yusni Khairani Tampubolon
BHAKTI NAGORI (Jurnal Pengabdian kepada Masyarakat) Vol. 2 No. 1 (2022): BHAKTI NAGORI (Jurnal Pengabdian kepada Masyarakat) Juni 2022
Publisher : LPPM UNIKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1224.616 KB) | DOI: 10.36378/bhakti_nagori.v2i1.2286

Abstract

Kelurahan/Desa Pargarutan Jae merupakan salah satu desa yang terletak di Kecamatan Angkola Timur, Kabupaten Tapanuli Selatan. Beternak kambing merupakan salah satu jenis usaha yang banyak dilakukan oleh masyarakat Desa Pargarutan Jae. Namun masyarakat Desa Pargarutan Jae masih sangat minim dalam mengelola pakan dan hasil ternak kambing seperti susu. Pakan merupakan salah satu hal yang sangat penting dalam budidaya ternak kambing, pengetahuan teknologi pengolahan pakan bermanfaat untuk memperpanjang daya simpan pakan serta menambah nilai gizi pakan. Potensi ekonomi susu kambing cukup besar, namun belum dimanfaatkan secara optimal oleh masyaraka di Desa Pargarutan Jae, Kecamatan Angkola Timur, Kabupaten Tapanuli Selatan. Melalui kegiatan Pengabdian kepada Masyarakat dengan metode penyuluhan teknologi pengolahan pakan dan hasil ternak kambing yaitu susu dapat dimanfaatkan masyarakat untuk meningkatkan nilai ekonomis, dan potensi dari pakan dan susu kambing yang berada di Desa Pargarutan Jae. Dari hasil kegiatan pengabdian ini diharapkan dapat meningkatkan pengetahuan dan minat masyarakat untuk menerapkan teknologi pengolahan pakan serta mengolah susu kambing menjadi dodol susu, permen susu sebagai produk inovatif dapat dikonsumsi oleh masyarakat serta menjadi sumber mata pencaharian bagi masyarakat setempat.
Organoleptic and Durability of Frozen Whole Broiler Chicken Thawed with Chitosan Edible Coating for Different Shelf Life Yusni Khairani Tampubolon; Saragih, Winda Fransisca
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20751

Abstract

The increase in broiler production led to an oversupply of chicken in the market while the increase in chicken consumption was not proportional to the increase in production.  Therefore frozen storage is one of the alternatives to overcome this excess chicken production. This study aimed to determine the effect of chitosan edible coating concentration and storage time on the shelf life and organoleptic properties of frozen broiler chicken carcasses during the thawing process. This study used a Factorial Completely Randomized Design (RALF) consisting of two factors, namely Factor 1: differences in shelf life (1, 2, and 3 months) and factor 2: concentration of edible chitosan coating (0, 1%, 1.5%) with five replications. The parameters observed were shelf life and organoleptic properties (aroma, texture, color, and total acceptance). Data were analyzed using Two-way Analysis of Variance and further testing of the Duncan Multiple Range Test (DMRT). The results showed that chitosan concentration had a significant effect (P <0.05) on shelf life and organoleptic quality, whereas shelf life did not have a significant effect. The use of 1% chitosan gave the best results in organoleptic quality and 1.5% in slowing down broiler carcass decay. In conclusion, edible chitosan coatings can be effectively applied during thawing to extend the shelf life and maintain the quality of frozen broiler chicken meat
Organoleptic and Durability of Frozen Whole Broiler Chicken Thawed with Chitosan Edible Coating for Different Shelf Life Yusni Khairani Tampubolon; Saragih, Winda Fransisca
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20751

Abstract

The increase in broiler production led to an oversupply of chicken in the market while the increase in chicken consumption was not proportional to the increase in production.  Therefore frozen storage is one of the alternatives to overcome this excess chicken production. This study aimed to determine the effect of chitosan edible coating concentration and storage time on the shelf life and organoleptic properties of frozen broiler chicken carcasses during the thawing process. This study used a Factorial Completely Randomized Design (RALF) consisting of two factors, namely Factor 1: differences in shelf life (1, 2, and 3 months) and factor 2: concentration of edible chitosan coating (0, 1%, 1.5%) with five replications. The parameters observed were shelf life and organoleptic properties (aroma, texture, color, and total acceptance). Data were analyzed using Two-way Analysis of Variance and further testing of the Duncan Multiple Range Test (DMRT). The results showed that chitosan concentration had a significant effect (P <0.05) on shelf life and organoleptic quality, whereas shelf life did not have a significant effect. The use of 1% chitosan gave the best results in organoleptic quality and 1.5% in slowing down broiler carcass decay. In conclusion, edible chitosan coatings can be effectively applied during thawing to extend the shelf life and maintain the quality of frozen broiler chicken meat
Co-Authors Doharni Pane Rikardo Silaban Saragih, Winda Fransisca Zakiyah Nasution