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All Journal PROFICIO: Jurnal Pengabdian Masyarakat Journal of Agriprecision & Social Impact
Anif Mukaromah Wati
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PENGUATAN USAHA PETERNAKAN DOMBA DENGAN PERBAIKAN MANAJEMEN PEMELIHARAAN DAN PEMBENTUKAN KELOMPOK TERNAK UNTUK MENINGKATKAN EKONOMI PETERNAK Rositawati Indrati; Achadiah Rachmawati; Ike Wanusmawatie; Dian Vidiastuti; Anif Mukaromah Wati
PROFICIO Vol. 5 No. 1 (2024): PROFICIO: Jurnal Abdimas FKIP UTP
Publisher : FKIP UNIVERSITAS TUNAS PEMBANGUNAN SURAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36728/jpf.v5i1.2980

Abstract

Jawa Timur memiliki populasi peternakan domba yang besar di Indonesia. Ternak domba memiliki pangsa pasar yang luas di negara Indonesia terutama untuk acara aqiqah, idul adha, dan acara keagamaan umat islam lainnya. Desa Slorok, Kecamatan Doko, Kabupaten Blitar memiliki banyak populasi domba. Namun, peternakan domba yang berada di desa Slorok belum menerapkan manajemen ternak domba yang baik serta belum memiliki kelompok ternak. Tujuan dari program penyuluhan adalah memberikan edukasi agar peternak dapat memahami dan mempraktekkan manajemen peternakan domba dengan baik untuk menghasilkan daging domba yang berkualitas sesuai keinginan pasar. Tujuan kegiatan kedua adalah pembentukan kelompok ternak berbadan hukum agar peternak dapat mengembangkan usaha seperti akses menambah modal usaha. Metode yang digunakan adalah penyuluhan manajemen domba meliputi kesehatan ternak, recording dan reproduksi, penanganan rambut domba, serta pendampingan pembentukan dan pengembangan kelompok ternak. Diketahui bahwa rata-rata pre test hasilnya 68,8%, sedangkan post test rata- ratanya 85,2%. Kesimpulan dari kegiatan ini adalah peternak mengikuti kegiatan dengan pemahaman manajemen domba secara baik serta terbantuknya kelompok ternak berbadan hukum.
Pengaruh Metode Pengawetan Terhadap Kualitas Telur Ayam Konsumsi Anif Mukaromah Wati; Eka Nurwahyuni; Ardyah Ramadhina Irsanti Putri; Rifa’i Rifa’i; Wuwun Risvita; Purna Pria Atmaja
Journal of Agriprecision & Social Impact Vol. 1 No. 1 (2024): March: JAPSI (Journal of Agriprecision & Social Impact)
Publisher : CV. Komunitas Dunia Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62793/japsi.v1i1.4

Abstract

Chicken eggs are a food commodity with high interest and demand in society. Chicken eggs contain complete nutrients needed by the human body, but chicken eggs cannot be stored for long periods. Therefore, this research aims to find the best egg preservation method so that eggs can be stored without changing the important composition of the egg. The materials used are fresh chicken eggs, hot water, and limestone. The method used is preserving eggs with various media: (P0) eggs without preservation, (P1) preserving with limestone, and (P2) preserving eggs by dipping in hot water. Each egg was stored for 7 days at room temperature. The results showed that storing eggs for 7 days using various preservation methods did not significantly affect (P>0.05) of the values of shell thickness, specific gravity, egg cleanliness, and egg texture. This research suggests that storing raw eggs does not require preservation if the eggs are only stored for 7 days. It is best to store it for more than 7 days.  
The Quality of Quail Eggs Sold in Various Traditional Markets in Kediri City, East Java, Indonesia Anif Mukaromah Wati; Madyasta, Gistananda; Sa’ad, Wan Zuhainis; Aprylasari, Dede
Journal of Agriprecision & Social Impact Vol. 1 No. 3 (2024): November: JAPSI (Journal of Agriprecision & Social Impact)
Publisher : CV. Komunitas Dunia Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62793/japsi.v1i3.32

Abstract

This study aims to evaluate the quality of quail eggs sold in various traditional markets in Kediri City, East Java, Indonesia. The research was conducted from July to September 2024 at several traditional market locations, namely Mrican Market, Campurejo Market, Semen Market, Bandar Market, and Pahing Market. The quality parameters tested include the presence of Salmonella, Total Plate Count (TPC), pH, air cell depth, and shell thickness. The quality testing of quail eggs was carried out at PSDKU UB Kediri. The results of the study show that the quail eggs sold in these markets are safe for consumption, with no Salmonella contamination (0 cfu/ml) and TPC values within safe limits (2.1 x 10³ to 4.4 x 10³ cfu/ml). The pH values of the eggs range from 6.3 to 6.9, indicating good freshness. The air cell depth ranges from 1.54 mm to 2.36 mm, and the shell thickness ranges from 0.19 mm to 0.20 mm, indicating good and consistent physical quality of the eggs. Overall, the quality of quail eggs in the traditional markets of Kediri City can be categorized as good based on the parameters tested.
Effect of Adding Natural Extracts on pH Value, Yield, and Organoleptic Properties of Honey Candy Anif Mukaromah Wati; Rahayu , Premy Puspitawati; Prasetyo , Dimas Irawan; Esti , Novie Ayu Kuncoro
Journal of Agriprecision & Social Impact Vol. 1 No. 3 (2024): November: JAPSI (Journal of Agriprecision & Social Impact)
Publisher : CV. Komunitas Dunia Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62793/japsi.v1i3.33

Abstract

This study investigates the effects of adding various natural extracts: carrot, red ginger, mango, and tamarind on the physical and sensory properties of honey candy. Specifically, the research examines the pH value, yield, and organoleptic qualities (taste, aroma, texture, and color) of honey candy enhanced with these extracts. A laboratory experiment with a completely randomized design (CRD) was conducted, and each treatment was replicated four times. Results showed highly significant differences in the all  treatments. The highest pH was recorded with red ginger extract (5.41), while the lowest was with tamarind extract (4.02). Carrot extract yielded the highest production efficiency (61.5%), followed closely by tamarind (58%), whereas red ginger and mango showed lower yields. Organoleptic testing revealed that tamarind extract was most preferred in terms of taste and color, while mango and red ginger improved texture. Red ginger, however, received lower scores for taste and aroma, likely due to its strong spicy profile. Overall, the addition of natural extracts significantly impacted the quality of honey candy, with tamarind and carrot extracts demonstrating the most favorable effects on yield and sensory attributes, making them promising choices for enhancing functional candy products.
Co-Authors Achadiah Rachmawati Ardyah Ramadhina Irsanti Putri Dede Aprylasari Dewi Ratih Rizki Damaiyanti Dian Vidiastuti Eka Nurwahyuni Esti , Novie Ayu Kuncoro Ike Wanusmawatie Madyasta, Gistananda Prasetyo , Dimas Irawan Purna Pria Atmaja Rahayu , Premy Puspitawati Rifa’i Rifa’i Rita Parmawati Rositawati Indrati Santi Kusuma Fajarwati Sa’ad, Wan Zuhainis Wuwun Risvita Wuwun Risvita