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Sensory Characteristics and Lactic Acid Content of Cassava Leaf Fermentation Using Microbial-Nutrient Yusni Khairani Tampubolon; Winda Fransisca Saragih; Fuad Hasan; Muhammad Amran; Adanan Purba
Jurnal Peternakan Integratif Vol. 13 No. 03 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i03.24606

Cassava leaves have a potential to be an alternative feed as it has high crude protein content, as well as essential vitamins and minerals. This research aims to find the effective combination dose of inoculant and nutrient additive in improving sensory characteristics and lactic acid in fermented cassava leaves (Manihot esculenta). This study used four treatments and five replications. T0 (Fresh cassava leaf without additives), T1 (fermentation with 40% EM4, 20% ml Viterna, and 40% ml MOL), T2 (20% EM4, 40% Viterna, and 40% MOL), and T3 (40% EM4, 40% Viterna, and 20% ml MOL). All additives were applied at a total dose of 0.5% (v/w) to the fresh weight of the material, and fermented anaerobically for 14 days. Data were analyzed using analysis of variance based on a Completely Randomized Design and Duncan's test. The results showed that T3 produced the highest lactic acid content (P <0.05) compared to other treatments. Treatments T2 and T3 produced a brownish-yellow silage color that was significantly different (P<0.05) from treatments T0 and T1, which showed a yellowish green color. The aroma produced in T2 and T3 was moresour (P<0.05) than T0. The treatment did not have a significant effect on silage texture (P>0.05). The combination of inoculants and nutrient additives had a significant effect (P<0.05) on the mold coverage score, with a tendency for a decrease in the mold coverage score from T1 to T3. It was concluded that The combination of inoculants and nutrient additives can improve the quality of cassava leaf fermentation. The best result is obtained in T3 which produces the highest lactic acid content and improved sensory characteristics.

Sensory Characteristics and Lactic Acid Content of Cassava Leaf Fermentation Using Microbial-Nutrient Yusni Khairani Tampubolon; Winda Fransisca Saragih; Fuad Hasan; Muhammad Amran; Adanan Purba
Jurnal Peternakan Integratif Vol. 13 No. 03 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i03.24606

Cassava leaves have a potential to be an alternative feed as it has high crude protein content, as well as essential vitamins and minerals. This research aims to find the effective combination dose of inoculant and nutrient additive in improving sensory characteristics and lactic acid in fermented cassava leaves (Manihot esculenta). This study used four treatments and five replications. T0 (Fresh cassava leaf without additives), T1 (fermentation with 40% EM4, 20% ml Viterna, and 40% ml MOL), T2 (20% EM4, 40% Viterna, and 40% MOL), and T3 (40% EM4, 40% Viterna, and 20% ml MOL). All additives were applied at a total dose of 0.5% (v/w) to the fresh weight of the material, and fermented anaerobically for 14 days. Data were analyzed using analysis of variance based on a Completely Randomized Design and Duncan's test. The results showed that T3 produced the highest lactic acid content (P <0.05) compared to other treatments. Treatments T2 and T3 produced a brownish-yellow silage color that was significantly different (P<0.05) from treatments T0 and T1, which showed a yellowish green color. The aroma produced in T2 and T3 was moresour (P<0.05) than T0. The treatment did not have a significant effect on silage texture (P>0.05). The combination of inoculants and nutrient additives had a significant effect (P<0.05) on the mold coverage score, with a tendency for a decrease in the mold coverage score from T1 to T3. It was concluded that The combination of inoculants and nutrient additives can improve the quality of cassava leaf fermentation. The best result is obtained in T3 which produces the highest lactic acid content and improved sensory characteristics.

Pendampingan Manajemen Budidaya Kambing Biri-Biri Sebagai Upaya Ketahanan Pangan Desa Bakaran Batu, Kecamatan Batang Kuis, Kabupaten Deli Serdang Muhammad Amran; Fuad Hasan; Ade Trisna; Rico Ismail; Asmau Husna; Haryadi haryadi; Anwar Anwar
Amaliah: Jurnal Pengabdian Kepada Masyarakat Vol 9 No 1 (2025): Amaliah Jurnal: Pengabdian kepada Masyarakat
Publisher : LPPI UMN AL WASHLIYAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32696/ajpkm.v9i1.4596

This community service activity aims to increase the capacity of farmers in implementing optimal management of biri-biri goat farming as a strategy to strengthen local food security in Bakaran Batu Village, Batang Kuis District, Deli Serdang Regency. Problems faced by partner communities include low technical knowledge of cultivation, not optimal feed systems, and minimal efforts to prevent livestock diseases. Assistance is carried out through a participatory approach involving technical training, field demonstrations, and regular evaluations of aspects of cage management, feed, and animal health. The results showed significant improvements in farm management practices. In the aspect of cage management, farmers began to apply routine sanitation, stage-floored cage design, and good ventilation. In feed management, farmers were able to utilize local agricultural waste to make fermented feed, thereby reducing production costs and improving feeding efficiency. In terms of animal health, farmers began to understand the importance of vaccination, periodic deworming, and the application of basic biosecurity to prevent infectious diseases. This activity proves that cultivation management interventions based on education and empowerment can significantly contribute to household and community food security. Thus, this mentoring model has the potential to be replicated in other rural areas with similar characteristics.

SOSIALISASI PENINGKATAN KUALITAS DAN PRODUKTIVITAS UBI JALAR MELALUI PENERAPAN SYSTEM PENANGANAN PANEN M. Azizi; Syaifullah Rahim; Trisday Yiin Parari; Muhammad Amran
Amaliah: Jurnal Pengabdian Kepada Masyarakat Vol 9 No 2 (2025): Amaliah Jurnal: Pengabdian kepada Masyarakat
Publisher : LPPI UMN AL WASHLIYAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32696/ajpkm.v9i2.5830

This community service activity was carried out in theArfak Mountains region of West Papua, with the aim of improving the qualityand productivity of sweet potatoes through the implementation of an appropriate harvest handling system. The main problem faced by farmers is the high rate of physical damage to the tubers due to inappropriate harvesting methods, such asthe use of unsuitable tools and methods of lifting the tubers that causeinjuries. This activity was carried out by the outreach team using methods oflectures, field demonstrations, and interactive discussions. The material providedcovered determining the ideal harvest time, safe digging and liftingtechniques, as well as the sorting and grading process for the harvest. The results of the activityshowed an increase in farmers' knowledge and skills inharvest handling, thereby reducing the level of tuber damage and improving the quality ofthe yield. This activity was also followed up with continuous guidance and consultation to ensure the application of the techniques that had been learned. Overall, this program succeeded in increasing farmers' awareness of the importance ofproper harvest handling in maintaining the quality and selling value of sweet potatoes in theArfak Mountains..

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