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All Journal Jurnal Peternakan Integratif Abdimas Journal of the Indonesian Tropical Animal Agriculture Jurnal Peternakan Indonesia JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) International Journal of Sustainable Tropical Agricultural Sciences JURNAL ILMIAH PETERNAKAN TERPADU JURNAL PengaMAS Jambura Journal of Animal Science Journal of Saintech Transfer Jurnal Triton Agrinimal Jurnal Ilmu Ternak dan Tanaman Media Kontak Tani Ternak IGKOJEI: Jurnal Pengabdian Masyarakat Rambideun : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Animal Agricultural Science (IJAAS) Jurnal Peternakan Lokal Jurnal SIAR ILMUWAN TANI Anoa : Jurnal Pengabdian Masyarakat Sosial, Politik, Budaya, Hukum. Ekonomi Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Jurnal Pengabdian Masyarakat Formosa (JPMF) Jurnal Pengabdian Masyarakat Bestari (JPMB) Jurnal Pengabdian Nusantara (JPN) Jurnal Pepadu Mestaka: Jurnal Pengabdian Kepada Masyarakat Jurnal Peternakan Integratif Chalaza Journal of Animal Husbandry BAKIRA: Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Community Services Jurnal Pengabdian Masyarakat Majalah Pengabdian Indonesia Jurnal Agripet Jakadimas Jurnal Abdimas Peternakan Abdi Masyarakat (PETAMAS) JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Nur Santy Asminaya
Fakultas Peternakan, Universitas Halu Oleo, Kendari, Sulawesi Tenggara
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Reproductive Performance of Bali Cattle in Tinanggea Subdistrict, South Konawe District Khairiyah, Ummul; Aku, Achmad Selamet; Saili, Takdir; Asminaya, Nur Santy
Indonesian Journal Of Animal Agricultural Science (IJAAS) Vol 6, No 1 (2024):
Publisher : Pascasarjana Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/ijaas.v6i1.47150

Abstract

This research aims to evaluate the Reproductive Performance of Bali Cattle in Tinanggea District, South Konawe Regency. The method used in this research is the quantitative descriptive method which is defined as a method that aims to create a picture or description of a situation using numbers, starting from data collection, interpretation of the data as well as the appearance and results. The research variables observed were the mating system, service per conception (S/C), and calving interval (CI). Based on the research results, the reproductive performance of Bali cattle in Tinanggea District where the mating system used was 96% natural mating, while the number of matings carried out until the cattle become pregnant or the average Service per conception is 1.72 times and the Calving interval (CI) is 12.45 months. It is necessary to carry out further research regarding the reproductive performance of Bali cattle in Tinanggea District and provide education regarding artificial insemination (AI) and livestock breeding systems patterns so that breeders have a better understanding.
Reproductive Performance of Peanut Goats in Abeli, Nambo and Poasia Districts, Kendari City Sudianto, Kadek Rai; Asminaya, Nur Santy; Aku, Achmad Selamet
Indonesian Journal Of Animal Agricultural Science (IJAAS) Vol 6, No 1 (2024):
Publisher : Pascasarjana Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/ijaas.v6i1.47160

Abstract

This research aims to evaluate the performance of the breeding and reproductive aspects of peanut goats in Kendari City. This research was carried out in three Districts (Abeli, Nambo and Poasia) in Kendari city. Determining the research location was carried out using purposive sampling, namely by direct selection based on the criteria of the largest population of Peanut goats in Kendari city, Southeast Sulawesi. This research used the quantitative descriptive method to description data collection and results. The research variables observed were Age at first oestrus, Age at first calving, Re-mating time periode, calving interval (CI), mortality, Litter size, Kidding interval (KI). Research result showed that the goat mating technique used by breeders is natural mating. Methods for selecting livestock vary from not selecting them at all, selecting by considering the health of the livestock and selecting based on the livestock's body posture. The reproductive performance of local goats includes age at first heat, age at first birth, mating distance after calving, CI, KI, litter size, mortality and kid crop, respectively, 7.5 – 8 months; 12-18 months; 2 – 2.33 months; 7.5 – 8 months; 8 months; 1.33 – 2 tails; 2% and 200.00 – 225.00%.
Organoleptic Quality of Beef Meatballs Using Chicken Giblets Hafid, Harapin; Owen Afriansyah; Nur Santy Asminaya
Jurnal Peternakan Integratif Vol. 11 No. 1 (2023): Jurnal Perternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v11i1.11598

Abstract

Meat is a food of animal origin that has high nutritional value, because meat contains several nutrients including protein, fat, minerals and vitamins. This study aims to determine the physical and organoleptic quality of beef meatballs using giblets. The materials used in this study were beef, giblets, tapioca flour, garlic, salt, flavourings, and ice cubes. This study used a completely randomized design consisting of 4 treatments and 4 replications P0 (100%) beef without giblets, P1 (80%) beef + 20% liver, P2 (80%) beef + 20% gizzard, P3 ( 80) beef + 20% heart. The parameters measured in this study were pH, cooking loss, yield, shape, aroma, color, texture, taste, elasticity and general acceptance. The results of this study indicate that the addition of giblets to chicken meatballs. beef meatballs. However, it did not have a significant effect (P>0.05) on the organoleptic test of beef meatballs, especially on the variables of shape, aroma, texture, taste, and general acceptance
PENGENALAN MANAJEMEN PEMELIHARAAN SAPI PERAH BERDASARKAN PEDOMAN GOOD DAIRY FARMING PRACTICE (GDFP) DI DESA WESALO, KABUPATEN KOLAKA TIMUR Asminaya, Nur Santy; Auza, Fuji Astuty; Abadi, Musram; Asni, Nur; Agustina, Dian; Afyudi, Bobby; Tasse, Andi Murlina; Yaddi, Yamin; Fitrinaingsih, Fitrinaingsih
BAKIRA: Jurnal Pengabdian Kepada Masyarakat Vol 5 No 1 (2024): BAKIRA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/bakira.2024.5.1.54-65

Abstract

Dairy cows as milk-producing livestock will show their best performance if their maintenance management is carried out well. Good dairy cattle management can be done by referring to Good Dairy Farming Practice (GDFP). This service activity was carried out to increase the knowledge and skills of dairy farmers in Wesalo Village, Lalolae Village, East Kolaka Regency. The stages of this activity include: 1). activity preparation; 2. technical guidance on management of dairy cattle maintenance according to GDPP; 3. monitoring and evaluating activities. This activity is very beneficial for breeders in Wesalo Village because the breeders are new to and starting to raise dairy cattle. During the activity, the breeders were very active in discussing and enthusiastically listening to the speakers' presentations. Breeders are also very enthusiastic and focused on paying attention to the technical guidance provided during direct visits to the breeder's pen. Implementation of GDFP can be carried out by paying attention to aspects: 1). breeding and reproduction; 2). provision of feed and drinking water; 3). management; 4). cages and equipment; 5). livestock health and welfare. This community service activity closed with monitoring and evaluation to determine the level of understanding and help farmers who experience difficulties in raising dairy cattle. This activity can increase the knowledge and skills of farmers so they can maintain and develop dairy cows.
Program Bina Desa Pengembangan Peternakan Kambing di Kelurahan Anggoeya Kecamatan Poasia Kota Kendari Rusdin, Muh.; Malesi, La; Zulkarnain, Deki; Aku, Achmad Selamet; Indi, Amiluddin; Sani, La Ode Arsad; Pagala, Muh. Amrullah; Nafiu, La Ode; Hafid, Harapin; Kemistri, Asma Bio; Prasanjaya, Putu Nara Kusuma; Surahmanto; Nurhayu; Asminaya, Nur Santy
Indonesian Journal of Community Services Vol. 2 No. 1 (2023): May
Publisher : CV. Literasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47540/ijcs.v2i1.765

Abstract

This village development program aims to increase the knowledge and skills of breeders in optimizing the utilization of the economic potential of goat livestock production in the Anggoeya Village, Poasia District, Kendari City. The implementation of the village development program uses a participatory method through several stages of activity, namely program socialization and FGD, demonstration of forage planting plots for livestock, feed processing, and composting using goat manure. The results of the implementation of the village development program show that goat breeders are very enthusiastic about participating in all stages of the activity and can feel the benefits of this community service program in the form of additional goat husbandry knowledge and technology. Goat farmers now have forage gardens using quality Odot grass seeds as a solution for providing the sustainable feed. In addition, goat breeders can provide goat feed by making silage using agricultural waste such as banana cobs and straw from other plants. Goat farmers can also produce compost using good quality goat manure which is useful for fertilizing forage crops, developed and or sold as a supplement to their income.
Kualitas Nutrien Jerami Padi yang Difermentasi Menggunakan EM-4 dan Berbagai Level Dedak Padi Hardiana, Hardiana; Bain, Ali; Zulkarnain, Deki; Kurniawan, Widhi; Asminaya, Nur Santy; Audza, Fuji Astuti; Syamsuddin, Syamsuddin
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 1 (2022): JITRO, January
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (360.663 KB) | DOI: 10.33772/jitro.v9i1.16507

Abstract

ABSTRAK Pemanfaatan jerami padi sebagai bahan pakan ternak belum optimal karena memliki beberapa faktor pembatas antara lain kandungan serat kasarnya yang tinggi khususnya  lignin. Fermentasi merupakan salah satu upaya yang dapat dilakukan dalam meningkatkan nilai manfaat dari jerami padi. Penelitian bertujuan untuk mengevaluasi karakteristik nutrien jerami padi yang difermentasi menggunakan EM-4 dengan level dedak padi berbeda.  Penelitian di desain menggunakan  rancangan acak lengkap (RAL) sederhana untuk menguiji 4 jenis perlakuan dalam 4 ulangan.  Perlakuan yang digunakan adalah penambahan jerami padi sebagai starter dalam proses fermenetasi yaitu P1 (0% dedak padi), P2 (10% dedak padi), P3 (15% dedak padi), dan P4 (20% dedak padi). Parameter penelitian yang diukur  adalah karakteristik kandungan nutrien jerami padi fermentasi yang terdiri atas : kadar bahan kering, bahan organik, protein kasar, serat kasar dan lemak kasar. Hasil penelitian menunjukkan bahwa Jerami padi yang difermentasi menggunakan EM-4 dengan penambahan starter berupa dedak padi level berbeda berpengaruh sangat nyata (p<0,01) terhadap karakteritik kandungan nutrien jerami (kadar bahan kering, bahan organik, protein kasar, serat kasar dan lemak kasar). Kadar bahan kering, bahan organik dan lemak kasar jerami padi yang difermentasi dengan EM-4 menggunakan starter dedak padi lebih tinggi dibandingkan dengan kontrol (tanpa menggunakan starter dedak padi).  Kandungan serat kasar dedak padi menurun seiring dengan peningkatan level dedak padi yang digunakan. Penggunaan dedak padi sebagai starter dalam proses fermentasi jerami padi menggunakan EM-4 mampu meningkatkan kualitas nutrien jerami padi sebagai pakan ternak.Kata Kunci: jerami padi, fermentasi, karakteristik nutrienNutrients Quality of Fermented Rice Straw Using EM-4 and Various Levels of Rice BranABSTRACT The high content of lignin could limiting the rice straw utilization as feed ingredient. Fermentation is one of the efforts that can optimize to increase the utilization of rice straw as feed. The aim of the study was to evaluate the nutritional characteristics of fermented rice straw using EM-4 and different levels of rice bran. The research was designed using completely randomized design (CRD) to test 4 treatments in 4 replications. The treatments used were the addition of rice bran as fermentation starter process (P1:0% rice bran, P2: 10% rice bran, P3: 15% rice bran, and P4: 20% rice bran). The research parameters measured were the characteristics of the nutrient content of fermented rice straw which consisted dry matter, organic matter, crude protein, crude fiber and crude fat content. The results showed that fermented rice straw using EM-4 with the addition of a starter in the form of rice bran at different levels had a very significant effect (p<0.01) on the characteristics of the nutrient content of the straw (dry matter content, organic matter, crude protein, crude fiber and fat). rough). The dry matter, organic matter and crude fat content of rice straw fermented with EM-4 using rice bran starter was higher compared to control. The crude fiber content of rice bran decreases in line the increase of the level of rice bran used. The use of rice bran as a starter in the rice straw fermentation process using EM-4 was able to improve the nutritional quality of rice straw as animal feed.Keywords: rice straw,fermentation,nutrient characteristic
Potensi Produksi Nutrien Jerami Padi dan Brangkasan Jagung Sebagai Pakan Alternatif Sapi Perah di Kabupaten Konawe Sandiah, Natsir; Asminaya, Nur Santy; Samsi, Kartini Heriyani
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 1 (2022): JITRO, January
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (354.774 KB) | DOI: 10.33772/jitro.v9i1.8158

Abstract

ABSTRAKPenelitian ini bertujuan untuk mengetahui kualitas dan produksi nutrien jerami padi dan brangkasan jagung sebagai pakan alternatif sapi perah di Desa Ambopi, Kecamatan Tongauna Utara, Kabupaten Konawe. Sampel jerami padi dan brangkasan jagung dianalisis di Laboratorium Unit Analisis Pakan Ternak, Fakultas Peternakan, Universitas Halu Oleo. Metode penelitian yang digunakan adalah analisis deskriptif dengan penentuan lokasi di lakukan secara sengaja. Di Desa Ambopi Kecamatan Tongauna Utara terdapat 2 jenis brangkasan tanaman pangan yang berpotensi untuk dijadikan pakan alternatif sapi perah yaitu jerami padi dan brangkasan jagung. Kualitas jerami padi dan barangkasan jagung meliputi BK (bahan kering), Abu, PK (protein kasar), LK (lemak kasar), SK (serat kasar), BETN (bahan ekstrak tanpa nitrogen) dan TDN (total digestible nutrient) cukup baik di Desa tersebut. Desa Ambopi Kecamatan Tongauna Utara mampu memproduksi jerami padi sebesar 187,658 ton/ha/tahun dan brangkasan jagung sebesar 0,701 ton/ha/tahun. Potensi BK, PK, TDN jerami padi yaitu 99,86%, 99,86 dan 99,84% sedangkan brangkasan jagung yaitu 0,14%., 0,14 dan 0,16.  Jumlah sapi perah yang dapat ditampung di Desa Ambopi berdasarkan produksi BK brangkasan tanaman pangan adalah sebanyak 60 ST per tahun. Saat in sapi perah yang dipelihara di Desa Ambopi adalah 7 ST. Hal ini berarti jumlah sapi perah yang masih dapat ditampung berdasarkan potensi produksi BK tersebut adalah 53 ST.Kata Kunci: desa ambopi, jerami padi, brangkasan jagung, pakan, sapi perahPotential Production of Straw Rice Nutrients and Corn Stover as Alternative Feeds for Dairy Cows in Konawe District ABSTRACTThis study aims to determine quality and production of rice straw nutrients and corn stover as alternative feed for dairy cows in Ambopi Village, Northern Tongauna District, Konawe Regency. Sampel of rice straw and corn stover analized at the laboratory of nutrition and animal feed, Faculty of Animal Science, Halu Oleo University. Location is determined by purposive sampling and data were processed by destriptive analysis method. The result showed that there were 2 types of agricultural waste which had the potential to be used as alternative feed for dairy cows in Ambopi Village, namely rice straw and corn stover. The quality of rice straw and corn stover is quite good based on the content of DM (Dry Matter) ash, CP (Crude Protein), EE (Extract Eter), CF (Crude Fiber), NFE and TDN. Ambopi Village, is able to produce 187.658 tons/ha/year rice straw and 0.7012848 tons/ha/year corn stover. The potential DM, CP, TDN of rice straw is 99,86; 99,89 and 99,84% while corn stover is 0,14; 014 and 0,16%. The number of dairy cows that can be accommodated is 60 head / year or 60 animal unit (AU). The current number of dairy cows in Ambopi Vilage is 7 AU. It can be concluded that the additional amount of dairy cows which can be accommodated in Ambopi Village is 53 AU.Keywords: ambopi village, rice straw, corn stover, feed, dairy cow
Karakteristik Fisiko Kimia Tepung Ikan yang Diberi Pengawet Bawang Putih (Allium sativum) pada Masa Penyimpanan yang Berbeda Orlan Orlan; Nur Santy Asminaya; Firman Nasiu
Jurnal Agripet Vol 19, No 1 (2019): Volume 19, No. 1, April 2019
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v19i1.14147

Abstract

ABSTRAK. Penelitian ini bertujuan untuk mengetahui karakteristik fisiko kimia tepung ikan yang diberi tepung bawang putih (Allium sativum) pada masa penyimpanan yang berbeda. Rancangan penelitianyang digunakan adalah Rancangan Acak Lengkap Pola Faktorial (RALF) dengan faktor A adalah tepung ikan dengan 3 level penambahan tepung bawang putih (0, 1, 2 dan 3%) dan Faktor B adalah lama penyimpanan tepung ikan (1, 2, 3 dan 4 minggu). Setiap perlakuan diulang sebanyak 3 kali. Variabel yang diamati dalam penelitian ini adalah Warna, Aroma, Kadar Air (KA), Kadar Abu (KA), Lemak Kasar (LK) dan Protein Kasar (PK). Hasil penelitian menunjukkan bahwa penambahan tepung bawang putih di dalam tepung ikan dengan level 0, 1, 2 dan 3% dengan lama penyimpanan yang berbeda berpengaruh nyata terhadap meningkatkan kadar air, tetapi menurunkan abu dan protein kasar. Interaksi antara level tepung bawang putih yang ditambahkan pada tepung ikan dan lama penyimpanan yang berbeda berpengaruh nyata (P0,05) terhadap kadar lemak kasar dan protein kasar.(Physicochemical characteristics of fish meal with garlic (Allium sativum) preservatives at different storage periods)ABSTRACT. This study aimed to determine the physicochemical characteristics of fish meal fed with garlic flour (Allium sativum) at different storage periods. The research design used was a Factorial Complete Randomized Design (RALF) with factor A being fish flour with 3 levels of adding garlic flour (0, 1, 2 and 3%) and Factor B was the storage time of fish meal (1, 2, 3 and 4 weeks). Each treatment was repeated 3 times. The variables observed in this study were colour, aroma, water content (KA), ash content (KA), crude fat (LK) and crude protein (PK). The results showed that the addition of garlic flour in fish meal with levels 0, 1, 2 and 3% with different storage periods significantly affected water content, but reduced ash and crude protein. The interaction between the level of garlic flour added to fish meal and the different storage times significantly (P0.05) on crude fat and crude protein.
PENGENALAN KONSEP KEPEMIMPINAN SERTA PENGORGANISASIAN DAN KETERAMPILAN KELOMPOK TANI DESA RAHABITE KECAMATAN TOARI KABUPATEN KOLAKA Ali Baim; Raodatul Jannah; Nur Santy Asminaya; Sarinah; Putu Arimbawa; Fitrianti Handayanii; La Mpia; La Ode Muhsafaat
RAMBIDEUN : Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 1 (2025): Rambideun : Jurnal Pengabdian kepada Masyarakat
Publisher : LPPM Universitas Al Muslim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/pkm.v8i1.3123

Abstract

This community service activity contained an introduction to the concept of leadership, organization, and skills of farmer groups located in Rahabite Village, Kolaka Regency with the aim of introducing the function and importance of farmer group organizations, in order to increase cooperation and productivity of the community that is part of the farmer group. The main target of this activity is the goat farming community, mothers who are members of the Family Empowerment and Welfare (PKK), and community leaders. The method of implementing the activity was in the form of counseling and discussion about the importance of leadership, organization, and skills in livestock farmer groups. The activity evaluation was carried out to determine the extent of the participants' response and understanding of the activity by comparing changes in scores in the pre-test and post-test. This activity was attended by 30 participants who were dominated by farmers. The results of the pre-test and post-test showed that this community service activity was able to increase participants' knowledge about leadership, organization, and skills of farmer groups with an average score of 80.
PENGENALAN YOGURT, MAYONAISE DAN SALAD BUAH SEBAGAI PANGAN B2SA (BERAGAM, BERGIZI, SEIMBANG DAN AMAN) PADA MASYARAKAT DESA SINDANGKASIH Nur Santy Asminaya; Ali Bain; La Ode Nafiu; Widhi Kurniawan; Hamdan Has; Asma Biokimestri
Peternakan Abdi Masyarakat (PETAMAS) Vol 3, No 2 (2023): Volume 3, Nomor 2, Desember 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.v3i2.34683

Abstract

Abstrak. Yogurt dan mayonaise merupakan produk olahan asal ternak yang kaya protein yang aman dan sehat. Yogurt adalah produk olahan susu yang dihasilkan melalui proses fermentasi bakteri asam laktat (Lactobacillus bulgaricus dan Streptococus thermophyllus). Mayonaise adalah produk olahan hasil ternak yang dibuat dengan bahan dasar telur (kuning telur atau putih telur) dan campuran antara minyak nabati dengan gula, garam, jeruk nipis, lada dan mustard. Yogurt dan mayonnaise dapat digunakan sebagai perasa makanan ataupun campuran pada salad buah dan sayuran. Mayonaise juga digunakan sebagai dressing (saus) pada jajanan kekinian seperti sosis dan bakso bakar. Salad buah adalah hidangan yang berbahan dasar sayuran atau buah-buahan potong yang diberi saus. Kegiatan bimbingan teknis ini dilaksanakan dengan tahapan persiapan materi (alat dan bahan), sosialisasi dan penyuluhan pangan B2SA (beragam, bergizi, seimbang dan aman), pelatihan dan pendampingan pembuatan yogurt, mayonnaise dan salad buah serta evaluasi keberhasilan dan penerimaan masyarakat. Kegiatan pendampingan pembuatan yogurt, mayonnaise dan salad buah ini memberikan tambahan pengetahuan dan keterampilan pada masyarakat Desa Sindangkasih. Masyarakat setempat khususnya ibu rumah tangga dapat menyediakan pangan alternatif yang bergizi, sehat dan aman dikonsumsi anggota keluarga ataupun menjadi alternatif sumber pendapatan rumah tangga.Abstract. Introduction of Yogurt, Mayonnaise and Fruit Salad as B2SA Foods (Various, Nutritional, Balanced and Safe) in The Sindangkasih Village CommunityYogurt and mayonnaise are processed products from livestock that are rich in safe and healthy protein. Yogurt is a dairy product produced through the fermentation process of lactic acid bacteria (Lactobacillus bulgaricus and Streptococus thermophyllus). Mayonnaise is a processed livestock product made from eggs (egg yolks or egg whites) and a mixture of vegetable oil with sugar, salt, lime, pepper and mustard. Yogurt and mayonnaise can be used as food flavorings or mixed in fruit and vegetable salads. Mayonnaise is also used as a dressing (sauce) in contemporary snacks such as sausages and grilled meatballs. Fruit salad is a dish made from cut vegetables or fruit topped with sauce. This technical guidance activity is carried out with the stages of material preparation (tools and ingredients), socialization and education on B2SA food (diverse, nutritious, balanced and safe), training and assistance in making yogurt, mayonnaise and fruit salads as well as evaluating success and community acceptance. This assistance activity in making yogurt, mayonnaise and fruit salads provides additional knowledge and skills to the people of Sindangkasih Village. Local communities, especially housewives, can provide alternative food that is nutritious, healthy and safe for consumption by family members or can be an alternative source of household income.
Co-Authors . Apriansyah A. Atabany A. Atabany, A. A. Napirah Abda Abda Abdul Madiki Afa, Musadia Afyudi, Bobby Agus Kurniawan Putra Agus Setiana Ahmad Bayu Ariawan Aka, R Al-Afandi, Muhammad Ali Baim Amiluddin Indi Amiludin Indi Ananda, S H Andi Murlina Tasse Andi Murlina Tesse Andi Mus Malikah AS Aku, AS Asma Bio Kimestri Asma Bio Krimesti Asma Biokimestri ASNI Asriatno, Okto Astriana Napirah Audza, Fuji Astuti B. P. Purwanto B. P. Purwanto Bahtiar Bahtiar Baim, Ali Deki Zulkarnain Dian Agustina Dian Agustina Dirman Afandi Fahyuddin Fanny Yulia Irawan Firman Nasiu Firman Nasiu Firman Nasiu Fitrianingsih Fitrianingsih Fitrianingsih Fitrianingsih Fitrinaingsih, Fitrinaingsih Fuji Astuty Auza Gandri, La Gerhana, Gerhana Gusti Ayu Kade Sutariati Gusti Ngurah Adhi Wibawa Hadini, Hairil Adzuliyatno Hakim, Muh. Haidir Hamdan Has Handayani, Fitriani Handayani, Fitrianti Handayani, Fitrianti Handayanii, Fitrianti Hapzi Ali Harapin Hafid H. Hardiana, Hardiana I Made Guyasa Indi, Amiludin Jabuddin, La Ode Kandanglangi, Reynold Aprilius Kemistri, Asma Bio Khairiyah, Ummul Kimestri, A B Kimestry, Asma Bio Kundarita, Kundarita La Aba La Malesi La Mpia La Ode Arsad Sani La Ode Muhamad Munadi La Ode Muhsafaat La Ode Muhsafaat La Ode Muhsafaat, La Ode La Ode Nafiu La Ode Sahaba Lukman Yunus, Lukman Manginsi, Wa Ode Jumiarni Mardianto Mardianto Masyudin Masyudin Mochammad Imron Awalludin Muh. Rusdin Muhammad Amrullah Pagala Muhammad Naza Muhammad Rajab Munirwan Zani, Munirwan Musram Abadi Nahrowi Nahrowi Natsir Sandiah Nini Milarahni Nur Arafah Nur Asni Nur ‘Azah Nuraini Nuraini Nuraini Nuraini Nuraini Nuraini Nurfianti Nurfianti Nurhayu Nurhayu . Nurhayu Nurhayu Nurlaha Nurlaha Nurlaha Nurlaha Nurqomaria Nurqomaria Orlan Orlan Owen Afriansyah Pratiwi, Arby’in Puspita Puspita Putra, Agus Kurniawan Putri, Anindyaningrum Zainal Putu Arimbawa Putu Arimbawa, Putu Putu Nara Kusuma Prasanjaya Rachmita Dewi ST Rahmat Tata Pratama Raodatul Jannah Raodatul Jannah Restu Libriani Reynold Aprilius Kandanglangi Ridwan, W. A. Rina Astarika, Rina Rusli Badaruddin S. Toba, Rachmita Dewi Safitri Safitri Samsi, Kartini Heriyani Sarinah Sarinah Sarinah Serlin Serlin Setiawati, Indra Rahayu Sitti Aisyah May Wulandari Sudianto, Kadek Rai Sugirah Hidayah Rauf Surahmanto Syamsuddin Syamsuddin Syamsuddin Syamsuddin Syamsuddin Syamsuddin TAKDIR SAILI Tambing, Titin Toba, R D S Toba, Rachmita Dewi Subaedi Trisna Wijaya W. Kurniawan W. Tini Wa Laili Salido Wa Ode Fatmawati Wa Ode Sitti Nurbaya Wiziarti, Wiziarti Yamin Yaddi Zulkarnaian, Deki