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All Journal Peternakan Abdi Masyarakat (PETAMAS) Jurnal Agripet
Zuraida Hanum
Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry

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Pelatihan Teknis Pengolahan Susu Kelompok Ternak Kambing Etawa Kampung Benua Raja Kec Rantau Kabupaten Aceh Tamiang Yurliasni Yurliasni; Zuraida Hanum; Sitti Wajizah; Mira Delima; Cut Intan Novita
Peternakan Abdi Masyarakat (PETAMAS) Vol 3, No 1 (2023): Volume 3, Nomor 1, Juni 2023
Publisher : Departemen of Animal Science, Agriculture Faculty, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/petamas.v3i1.33030

Abstract

Tujuan kegiatan pengabdian masyarakat ini adalah untuk memberi pengetahuan meningkatkan keterampilan dalam bidang pengolahan hasil ternak yang dalam hal ini adalah produk kambing perah /Etawa berupa susu segar. Seperti diketahui bahwa susu adalah sumber protein yang sangat baik bagi balita dan dewasa akan tetapi merupakan produk yang sangat mudah rusak dan tercemar sehingga dibutuhkan pengetahuan dan ketrampilan untuk menangani susu sebelum sampai kepada konsumen.. Target yang diperoleh dalam kegiatan pengabdian ini adalah para peternak dalam kelompok tani ini memiliki ketrampilan dalam menangani susu yang dhasilkan ternak kambing mulai dari pemerahan sampai produk susu yang bersih dan sehat serta dapat langsung dikonsumsi oleh konsumen. Target yang dicapat dalam program pengabdian masyarakat ini adalah dihasilkannya beberapa produk olahan susu kambing dan merupakan jajanan bernilai gizi tinggi dan terjamin kesehatannya Metode pendekatan yang dilakukan secara umum adalah penyuluhan tentang bagaimana menangani susu setelah pemerahan, manfaat susu dan cara sederhana mengolahnya sehingga susu tetap dalam keadaan sehat sampai ditangan konsumen. Beberapa kegiatan yang sudah dilakukan antara lain adalah penyuluhan sanitasi kandang dan hewan, sanitasi lingkungan sekitar kandang, sanitasi ruang pemerahan, sanitasi ruang produksi dan pengolahan beberapa produk susu.
Factors Associated with Cutting Errors During Halal Broiler Slaughtering in Samarinda, Indonesia Ari Wibowo; Suhardi Suhardi; Manat Chaijan; Zuraida Hanum
Jurnal Agripet Volume 26, No. 1, April 2026
Publisher : Animal Husbandry Department, The Faculty of Agriculture, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v26i1.782

Abstract

This study evaluated the effectiveness of training in reducing processing defects (cutting errors) in poultry production. The research was conducted in Samarinda City, Indonesia (Districts of North Samarinda, South Samarinda, Samarinda Kota, Samarinda Ulu, and Sungai Pinang) from October to November 2024. A quantitative survey design was used. The sample consisted of 50 slaughter workers selected through purposive sampling, with the criteria requiring active employment and a minimum of one year of slaughtering experience. Data were collected using a structured questionnaire with three sections (demographics, slaughter technique comprehension/skills, and a standardized operational observation protocol) to evaluate the completeness of severance of the trachea, esophagus, and major blood vessels in the neck region. Statistical analyses included independent samples t-tests, correlations, and regression modeling. The t-test results indicate a statistically significant disparity in the miss-cut rates between trained and untrained workers (t = 13.198, p < 0.05, critical t = 2.0106), demonstrating that training significantly improves cutting accuracy. Regression analysis revealed that the model accounted for 45.6% of the variance in miss-cut occurrences (R2 = 0.456). Notably, training emerged as the sole significant predictor, with a negative coefficient (β = -0.4201, p < 0.05), suggesting that it directly reduces errors. In contrast, variables such as work experience had no statistically significant influence. These findings underscore the critical role of targeted training programs in mitigating processing defects and provide actionable insights for quality control in poultry processing operations.
Effects of Ganyong (Canna discolor) Tuber Starch Flour Addition on Physicochemical Characteristics, Bacterial Viability, and α-glucosidase Inhibitory Activity of Lactobacillus plantarum-Fermented Goat Milk During Storage Resi Meilisa; Zuraida Hanum
Jurnal Agripet Volume 26, No. 2, October 2026
Publisher : Animal Husbandry Department, The Faculty of Agriculture, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v26i2.3290

Abstract

Ganyong tubers (Canna discolor) are a potential source of carbohydrates for use as an additive in fermented milk because they contain starch and inulin, which can support the growth of lactic acid bacteria. This study aimed to evaluate the effect of adding Ganyong tuber starch on the chemical characteristics, total plate count, and α-glucosidase inhibitory activity in fermented milk produced using Lactobacillus plantarum during storage. This study employed a 2 × 4 factorial completely randomized design with two factors: Ganyong tuber starch supplementation (0% and 4%) and storage duration (0, 1, 2, and 3 weeks), with three replicates for each treatment combination. The milk was fermented for 18 h at 37°C, and the parameters observed included total lactic acid, pH, total plate count, and α-glucosidase inhibitory activity. The results showed that Ganyong tuber starch supplementation affected total lactic acid levels, whereas storage duration affected pH and bacterial viability during storage. The viability of L. plantarum was maintained at the beginning of storage but changed during subsequent storage. α-glucosidase inhibitory activity was not affected by Ganyong tuber starch supplementation or storage duration, and the recorded values were negative, indicating that no inhibitory activity was detected under the test conditions. Overall, the addition of 4% Ganyong tuber starch affected the chemical characteristics of fermented milk and bacterial viability during storage but did not increase α- lucosidase inhibitory activity under the tested conditions.
Co-Authors Ari Wibowo Cut Intan Novita Manat Chaijan Mira Delima Resi Meilisa Sitti Wajizah Suhardi Suhardi Yurliasni Yurliasni