Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Bakti Cendana: Jurnal Pengabdian Masyarakat Jurnal Nukleus Peternakan
Hendrikus Umbu Padu
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Nursing Social Sciences Veterinary

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

Found 2 Documents
Search

 1 
PENAMBAHAN PERASAN JERUK NIPIS DAN JAHE SERTA KOMBINASINYA TERHADAP KUALITAS KIMIA SE’I DAGING KAMBING (The Addition of Lime, Ginger juice and their Combination on the Chemical Quality of Se’i Goat) Irene Mbowa; Bastari Sabtu; Gemini E.M Malelak; Hendrikus Umbu Padu
JURNAL NUKLEUS PETERNAKAN Vol 10 No 1 (2023): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v10i1.9705

Abstract

Meat is a food product that is easily spoiled if it is not processed/preserved immediately after being harvested. One way to process meat is by smoking it. The purpose of this study was to know the chemical quality of goat se’i using lime juice, ginger juice and a combination of lime and ginger juice. A Completely Randomized Design (CRD) 4×4, were allotted in this experiment. The four treatments were P₀ = Control, P₁ = Addition of 15% ginger juice, P₂ = Addition of 3% lime juice, P₃ = Addition of 15% ginger juice + 3% lime juice. The results of this study stated that ttreatments were significant difference (P<0.05) on antioxidant activity and the best was in a combination of 3% lime + 15% ginger (P3). The treatments were not significant difference (P>0.05) on fat content, protein content, fat oxidation (TBA) . It was concluded that taddition of 3% lime juice or 15% ginger and their combination in se’i goat increased the antioxidant activityand the best is in 3% lime + 15% ginger (P3).
Kewirausahaan Berbasis Bokashi: Tekhnik Pengolahan, Pemasaran Digital dan Pembukuan Sederhana bagi Alumni Sabat, Diana; Deno Ratu, Maria Rosdiana; Ni Made Paramita Setyani; Bastari Sabtu; Jalaludin; Petrus Kune; Tenang; Hendrikus Umbu Padu
Bakti Cendana Vol 8 No 2 (2025): Bakti Cendana: Jurnal Pengabdian Masyarakat
Publisher : LPPM Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/bc.8.2.2025.235-249

Abstract

The management of organic waste from the livestock sector is a significant challenge in achieving sustainable agricultural practices. The problem of poorly managed livestock waste can cause environmental pollution and contribute to greenhouse gas emissions. Therefore, the Community Service (PkM) activity was carried out at the Faculty of Animal Husbandry, Marine and Fisheries, Nusa Cendana University, aiming to improve the understanding and skills of alumni and final year students of the Animal Husbandry Study Program in processing waste into quality bokashi fertiliser. This activity took place from 17 April to 14 May 2024, involving 23 participants, including lecturers and partners. The methods applied included distribution of extension materials, socialisation, bokashi processing training, as well as financial management and digital marketing training. The evaluation results showed a significant increase in partners' understanding of various aspects. The biggest improvement was recorded in the aspect of simple bookkeeping, with 65% of respondents feeling more able to record transactions systematically using spreadsheet software. In addition, understanding of bokashi fertiliser processing technology increased by 35%, packaging by 38%, and digital marketing by 50%. Overall, this activity succeeded in increasing the skills (soft skills and hard skills) of partners by 40%
Co-Authors Bastari Sabtu Bastari Sabtu Deno Ratu, Maria Rosdiana Diana Meliani Sabat Gemini E.M Malelak Irene Mbowa Jalaludin Ni Made Paramita Setyani Petrus Kune Tenang