Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Sains Peternakan Nusantara Abdibaraya: Jurnal Pengabdian Masyarakat
Vian Dwi Chalisty
Universitas Ma'arif Nahdlatul Ulama Kebumen, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Penyuluhan dan Pelatihan Pembuatan UMB (Urea Molasses Block) Pada Peternak Sapi Potong di Desa Blengorwetan, Kecamatan Ambal, Kabupaten Kebumen Vian Dwi Chalisty; Eko Priyono; Ibnu Soleh; Nuryani Nuryani; Siti Aminah; Rinjani Rinjani; Siti Nur Aini; Siti Maskuroh; Lili Kusmiati; Holisoh Istinganatun
Abdibaraya: Jurnal Pengabdian Masyarakat Vol 1 No 02 (2022): Abdibaraya: Jurnal Pengabdian Masyarakat
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.642 KB) | DOI: 10.53863/abdibaraya.v1i02.506

Abstract

Blengorwetan Village, Ambal District, Kebumen Regency is an area with the potential for developing Kebumen PO cattle farms, but has problems in terms of fulfilling animal feed nutrients. The majority of farmers provide feed in the form of dry rice straw, which is low in protein, vitamins, and minerals, and high in crude fiber. Based on these problems, this community service activity aims to provide counseling and training on the manufacture of Urea Molasses Block (UMB) to farmers. Urea Molasses Block (UMB) is an animal feed supplement that serves to improve the nutritional value of animal feed; digestion and digestibility of animal feed substances will be more efficient and improved; consumption of ruminant feed will increase, and avoid vitamin and mineral deficiencies. The methods used include field surveys, discussions with village officials, socialization to increase the knowledge of farmers about UMB, and training in making UMB which is followed in a participatory manner by the community. Trials of giving UMB to livestock by the community show UMB is favored by livestock and can increase animal feed consumption. Based on the activities that have been carried out, it can be concluded several things, namely (1) the training on making UMB has been successfully implemented with indicators of understanding and skills of cattle farmers increasing regarding UMB products and how to manufacture them, (2) UMB products produced are of sufficient quality and favored by livestock. , (3) further breeders wish to make UMB products independently for consumption by their own livestock, with the hope of increasing livestock productivity. Keywords: Urea Molasses Block, Livestock, Feed Supplement
SIFAT FISIK DAN SENSORIK BAKSO YANG DIBUAT DARI DAGING KELINCI YANG BERBEDA Vian Dwi Chalisty; Nunur Nuraeni; Adi Fathul Qohar; Ahmad Fajri
JURNAL SAINS PETERNAKAN NUSANTARA Vol. 3 No. 01 (2023): JURNAL SAINS PETERNAKAN NUSANTARA
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/jspn.v3i01.884

Abstract

This study aims to determine the pH and organoleptic values of meatballs made from two types of rabbit meat. The research was conducted from February to March 2022 in Bendogara p village, Klrong sub-district, Kebumen Regency, Central Java and the UMNU Kebumen campus. The rabbit meat used is Rex and New Zealand. The materials used in this study were Rex and New Zealand rabbit meat, tapioca flour, salt, ground pepper, garlic, egg white, ice water, MSG, distilled water. The data obtained in the sensory test were taste, color, texture and elasticity. Rabbit meatballs were analyzed by a non-parametric test (Kruskal Wallis test). Sensory test was carried out by 20 panelists. Physical quality test data in the form of pH values obtained will be analyzed using an independent sample t-test of analysis of variance. The results showed that different types of rabbit meat showed no significant difference (P>0.05) in terms of pH value, color preference, texture, and meatball elasticity. However, it had a significant effect (P<0.05) on the degree of preference for the meatball taste. The pH value of both types of rabbit meat is the same at 6.51. Rex meat is preferred over New Zealand on the sensory test of color, taste and meatball elasticity, and conversely New Zealand meat is preferred over rex on the organoleptic test of meatball texture.Keywords: pH Value, Organoleptic, Rabbit Meatballs
Co-Authors Adi Fathul Qohar Ahmad Fajri Eko Priyono Holisoh Istinganatun Ibnu Soleh Lili Kusmiati Nunur Nuraeni Nuryani Nuryani Rinjani Rinjani Siti Aminah Siti Maskuroh Siti Nur Aini