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All Journal Jurnal Sain Veteriner Jurnal Ilmu Ternak JMM (Jurnal Masyarakat Mandiri) JURNAL ILMIAH PETERNAKAN TERPADU International Journal of Community Service Learning RANDANG TANA - Jurnal Pengabdian Masyarakat ZIRAA'AH MAJALAH ILMIAH PERTANIAN Jurnal Agriovet Wahana Peternakan AGRIEKSTENSIA
Achmadi, Puspita Cahya
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Veterinary Other

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IDENTIFIKASI CEMARAN ESCHERICIA COLI DAN PERHITUNGAN NILAI MOST PROBABLE NUMBER PADA DAGING BABI DI PASAR PUNI NUSA TENGGARA TIMUR: Identification of Eschericia Coli Contamination and Calculation of Most Probable Number Value in Pork Meat at Puni Market East Nusa Tenggara Bollyn, Yohana Maria Febrizki; Rinca, Korbinianus Feribertus; Achmadi, Puspita Cahya; Luju, Maria Tarsisia; Gultom, Roselin
Wahana Peternakan Vol. 8 No. 2 (2024): Wahana Peternakan
Publisher : Fakultas Peternakan Universitas Tulang Bawang Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v8i2.1617

Abstract

Daging babi di kota Ruteng terbilang mudah ditemukan karena selalu digunakan dalam setiap acara masyarakat Manggarai. Karena itu, daging babi banyak diperdagangkan di pasar-pasar tradisional, salah satunya adalah Pasar Puni. Akan tetapi, pasar tradisional di kota Ruteng sanitasinya masih buruk, begitupun dengan penanganan daging babi oleh para pedagang. Kondisi ini memungkinkan tumbuhnya bakteri pathogen, salah satunya Eschericia coli. Tujuan identifikasi adalah untuk mengetahui adanya cemaran Eschericia coli pada daging babi segar di pasar Puni Ruteng. Penelitian ini dianalisis dengan pendekatan deskriptif kualitatif. Identifikasi dilakukan terhadap enam sampel daging babi melalui penanaman pada media EMBA, uji IMViC (uji SIM, uji MRVP, uji SCA) dan perhitungan Most Probable Number (MPN). Hasil identifikasi menunjukkan keenam sampel daging babi positif Escherichia coli. Nilai MPN keenam sampel melebihi ambang batas maksimum cemaran Eschericia coli. Hasil-hasil tersebut mengkonfirmasi bahwa adanya cemaran Eschericia coli pada daging babi segar yang dijual di Pasar Puni.   Kata kunci: Escherichia coli, daging babi, cemaran, Pasar Puni, MPN
MENINGKATKAN HARDSKILL WIRAUSAHA DENGAN PENDAMPINGAN PELATIHAN PEMBUATAN NUGGET AYAM DI UKM AD LIBITUM Achmadi, Puspita Cahya; Rinca, Korbinianus Feribertus; Gultom, Roselin; Luju, Maria Tarsisia; Bollyn, Yohana Maria Febrizki
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 1 (2024): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i1.19944

Abstract

Abstrak: Unit Kegiatan Mahasiswa (UKM) Ad Libitum merupakan sebuah organisasi mahasiswa dibidang kewirausahaan peternakan di universitas katolik Indonesia santu Paulus ruteng, Manggarai. Permasalahan yang di temukan dalam UKM Ad Libitum adalah kurangnya edukasi pembuatan produk peternakan dalam bidang pangan yang akan meningkatkan softskill dan hardskill dalam kewirausahaan. Kabupaten Manggarai sendiri kebanyakan dari masyarakatnya beternak ayam pada tahun 2020 sekitar 38.349. Tujuan dari kegiatan pengabdian kepada Masyarakat ini adalah untuk memberi edukasi seluruh anggota UKM Ad Libitum dalam pembuatan nugget dari olahan daging ayam meliputi keterampilan, pengetahuan biaya produksi, dan harga jual produk nugget untuk di pasarkan. Manfaat yang di capai dalam kegiatan pengabdian kepada Masyarakat akan memberikan pengetahuan dalam menginovasi hasil produk peternakan untuk meningkatkan nilai daya jual produk sehingga dapat meningkatkan jiwa wirausaha dan pendapatan UKM Ad Libitum. Program pelatihan ini diikuti 25 orang pada 7 juni 2023 di salah satu rumah anggota UKM Ad Libitum di Tenda Kecamatan Langke Rembong. Metode yang digunakan dalam kegiatan pelatihan pembuatan nugget ada 4 sebagai berikut (1) persiapan, (2) sosialaisasi, (3) pendampingan pelatihan, (4) evaluasi berupa posttest. Indicator keberhasilan dari pendampingan pelatihan pembuatan nugget adalah anggota UKM mengetahui cara pengolahan nugget dan nugget yang dihasilkan memiliki rasa yang lezat. Hasil dari pengabdian kepada Masyarakat berupa pelatihan pembuatan nugget adalah Tingkat pengetahuan UKM Ad Libitum dalam mengolah olahan daging ayam menjadi nugget sebelum dilakukan pelatihan masih rendah 20% orang yang mengetahui dan 80% orang tidak mengetahui mengolah daging ayam menjadi nugget ayam. Setelah dilakukan pelatihan pembuatan nugget ayam 87% orang mengetahui cara mengolah daging ayam menjadi nugget dan 13% orang masih belum mengetahui cara membuat nugget ayam. Dari hasil evaluasi tingkat kesukaan sebanyak 23 orang menyukai olahan nugget ayam dan 2 orang tidak menyukai olahan nugget ayam.Abstract: Ad Libitum Student Activity Unit (UKM) is student organization in the field of livestock entrepreneurship at the Indonesian Catholic Santu Paulus Ruteng University, Manggarai. The problem found in Ad Libitum UKM is the lack of education in making livestock products in the food sector which will improve soft skills and hard skills in entrepreneurship. Manggarai Regency itself, most of the people raised chickens in 2020, around 38,349. The aim of this community service activity to provide education to all UKM Ad Libitum members in making nuggets from processed chicken meat including skills, knowledge of production costs, and the selling price of nugget products for marketing. The benefits achieved in community service activities will provide knowledge in innovating livestock products to increase the selling value of the product so that it can increase the entrepreneurial spirit and income in ad UKM libitum. This training program on June 7 2023 at one of the UKM Ad Libitum members' homes in Tenda, Langke Rembong District. There are 4 methods used in nugget making training activities as follows (1) preparation, (2) socialization, (3) training assistance, (4) evaluation. The result of community service in the form of nugget making training is that the level of knowledge UKM Ad Libitum in processing processed chicken meat into nuggets before training is still low, 20% people know and 80% people don't know. After training in making chicken nuggets, 87% people knew how to process chicken meat into nuggets and 13% people still didn't know how to make chicken nuggets. From the evaluation results, 23 people liked processed chicken nuggets and 2 people did not like processed chicken nuggets.
EDUKASI MASYARAKAT MENGENAI MANAJEMEN PRA DAN PASCA PARTUS PADA BABI Yohana Maria Febrizki Bollyn; Korbinianus Feribertus Rinca; Roselin Gultom; Maria Tarsisia Luju; Puspita Cahya Achmadi
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 4 (2024): Agustus
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i4.24283

Abstract

Abstrak: Pengetahuan yang baik tentang manajemen dalam beternak babi sangat penting untuk keberhasilan usaha peternakan babi. Tanpa pemahaman yang cukup tentang praktik manajemen yang benar, peternak mungkin menghadapi masalah kesehatan hewan dan rendahnya produktivitas. Salah satunya adalah manajemen pra dan pasca partus pada ternak babi. Masyarakat peternak babi di Kelurahan Pitak, Kecamatan Langke Rembong dihadapi oleh permasalahan praktik manajemen pra dan pasca partus pada babi yang buruk akibat kurangnya pengetahuan. Pengabdian masyarakat ini bertujuan untuk meningkatkan pemahaman dan pengetahuan mitra sasaran yakni para peternak babi di Kelurahan Pitak yang berjumlah 20 orang mengenai manajemen pra dan pasca partus pada ternak babi, meningkatkan produktivitas ternak babi para peternak di Kelurahan Pitak dan memperbaiki pendapatan masyarakat dari usaha ternak babinya. Metode yang diterapkan adalah metode observasi, edukasi dan evaluasi. Evaluasi dilakukan dengan menerapkan metode pre-test dan post-test. Hasil pre-test menunjukkan hanya 25% peternak yang mengetahui dan memahami tentang manajemen pra dan pasca partus pada ternak babi. Setelah mendapatkan edukasi dan diskusi interaktif dengan narasumber, pengetahuan dan pemahaman peserta meningkat sampai di angka 75%. Output kegiatan menunjukkan adanya peningkatan wawasan dan pemahaman peternak mengenai manajemen pra dan pasca partus pada ternak babi. Edukasi manajemen pra dan pasca partus menjadi kebutuhan penting karena berdampak langsung pada aspek kesehatan, produksi dan ekonomi bagi peternak dan ternak itu sendiri. Dengan kegiatan ini diharapkan dapat memperbaiki produktivitas ternak dan meningkatkan kesejahteraan masyarakat secara ekonomi.Abstract: Good knowledge of management in pig farming is crucial for the success of pig farming businesses. Without sufficient understanding of proper management practices, farmers may face animal health issues and low productivity. One important aspect is pre- and post-partum management in pigs. The pig farming community in Pitak Village, Langke Rembong District is confronted with poor pre- and post-partum management practices due to a lack of knowledge. This community service program aims to enhance the understanding and knowledge of the target partners, namely the 20 pig farmers in Pitak Village, regarding pre- and post-partum management in pigs, increase the productivity of their livestock, and improve the income of the community from pig farming. The methods used include observation, education, and evaluation. Evaluation is conducted through pre-tests and post-tests. The pre-test results showed that only 25% of farmers were aware of and understood pre- and post-partum management in pigs. After receiving education and engaging in interactive discussions with resource persons, the knowledge and understanding of the participants increased to 75%. The output of the activities indicates an improvement in the farmers' knowledge and understanding of pre- and post-partum management in pigs. Education on pre- and post-partum management is essential as it directly impacts the health, production, and economy of both the farmers and the livestock. This initiative is expected to improve livestock productivity and enhance the economic welfare of the community.
Sebaran Lesi Skabiosis Pada Kambing Di Desa Nampar Tabang, Kabupaten Manggarai Timur Febrizki Bollyn, Yohana Maria; Tukan, Hendrikus Demon; Achmadi, Puspita Cahya
Jurnal Sain Veteriner Vol 42, No 3 (2024): Desember
Publisher : Faculty of Veterinary Medicine, Universitas Gadjah Mada bekerjasama dengan PB PDHI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jsv.89899

Abstract

Skabies, yang juga dikenal sebagai kudis atau skabiosis, adalah penyakit kulit yang disebabkan oleh tungau kecil bernama Sarcoptes scabiei. Tungau menggali terowongan di dalam lapisan atas kulit, menyebabkan gatal-gatal, kerusakan kulit, dan ketidaknyamanan pada hewan yang terinfeksi. Skabies dengan cepat menyebar di antara hewan yang tinggal dalam kelompok atau kandang yang sama. Infeksi skabies pada kambing dapat menyebabkan penurunan berat badan dan performa yang buruk, biaya pengobatan yang besar serta stres berkepanjangan pada ternak kambing. Penelitian ini bertujuan untuk mengetahui sebaran lesi Skabies (Sarcoptes scabiei) pada kambing di Desa Nampar Tabang Kabupaten Manggarai Timur. Hasil penelitian menunjukkan sebaran lesi pada kambing dengan persentase distribusi pada wajah sebesar 64,58%, leher 1,56%, punggung sebesar 18,75%, abdomen sebesar 6,25%, region kaki belakang sebaran lesi sebesar 3,12% dan ekor sebesar 5,73%. 
Making BABIWOR "Pork Carrot Meatballs" for Household Groups to Increase Entrepreneurship Opportunities Achmadi, Puspita Cahya; Luju, Maria Tarsisia; Karlina, Maria Aprilliana Ade
International Journal of Community Service Learning Vol. 8 No. 3 (2024): Agustus
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijcsl.v8i3.80109

Abstract

Carrot pork meatballs (Babiwor) are a combination of animal and vegetable sources into a processed food product. Frozen food pork carrot meatballs are one of the product innovations that can extend the shelf life of products and are able to meet the tastes of people and their surroundings who believe in non-Muslims. PKM activities consist of 3 series, namely location survey, outreach and training. The aim of socialization and training activities on making Babiwor directly targeting housewives as the main target is to increase the level of innovation, creativity, reduce unemployment rates, and fulfill animal and vegetable nutritional needs. And can increase the value of economic welfare. Through community service activities, new economic business alternatives can be provided in the community. This type of research is descriptive qualitative. The subjects involved in this research were housewives. The data collection methods used are observation and mapping or field measurements. The instrument used is a survey form or questionnaire. The data analysis used is descriptive analysis. The main results of the research obtained were significant results, after carrying out the community service program, participants were able to process pork into carrot pork meatballs. The implication of this research is that it can make a real contribution to improving production skills and culinary innovation for household groups, so that they are better prepared to compete in the processed food market.
Empowering Housewives Through Training in Making D'Bagur (Savory Pork Jerky) Increases Opportunities for Economic Prosperity Yohana Maria Febrizki Bollyn; Achmadi, Puspita Cahya; Karlina, Maria Aprilliana Ade
International Journal of Community Service Learning Vol. 8 No. 3 (2024): Agustus
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijcsl.v8i3.80110

Abstract

Seeing the problems experienced by many residents who own pigs but only sell them live and many residents, especially mothers, want to improve their economic welfare, Community Service activities are carried out. Pigs are livestock that are used for their meat. Pork is a source of animal protein. The nutritional content of 100 grams of fresh pork is 450 kcal, 11.9 grams of protein, 45 grams of fat. Looking at the pork content, the strategy used is to diversify pork into processed beef jerky. This initiative aims to encourage creative ideas and entrepreneurial motivation among housewives in Bangka Leda Village. This type of research is qualitative. The subjects involved in this research were housewives. Data collection methods. This community service activity includes observation, Focus Group Discussion (FGD), socialization, product manufacturing training assistance, discussion and evaluation. The data analysis method used is descriptive analysis. The results obtained from this Community Service activity were that housewives received a positive and very enthusiastic response. It is hoped that making creative and innovative products can increase the level of knowledge, skills and opportunities for economic prosperity. Implications of this research This training not only provides technical skills, but also opens up new business opportunities for housewives, who were previously not involved in productive economic activities.
Identifikasi Cemaran Eschericia coli pada Daging Babi Segar di Pasar Ruteng, Nusa Tenggara Timur Bollyn, Yohana Maria Febrizki; Gultom, Roselin; Luju, Maria Tarsisia; Rinca, Korbianus Feribertus; Achmadi, Puspita Cahya
AGRIEKSTENSIA Vol 22 No 2 (2023): AGRIEKSTENSIA: Jurnal Penelitian Terapan Bidang Pertanian
Publisher : Politeknik Pembangunan Pertanian Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34145/agriekstensia.v22i2.2740

Abstract

Pork is a source of animal protein and the main food ingredient which is always provided in every religious, customary and social activity in East Nusa Tenggara and Manggarai in particular. In Manggarai, pork is traded in many traditional and modern markets, one of which is the Ruteng market. Pork in the Ruteng market is sold in an open place with a location that is not guaranteed for cleanliness so that it can cause bacteria to thrive. One of the microorganisms that can contaminate pork is Escherichia coli. This study aims to identify E. coli contamination in fresh pork sold in the Ruteng market. This research was analyzed with a quantitative descriptive approach. Identification was carried out on 6 samples of pork through planting on EMBA media as an E. coli confirmation test and IMViC test which consisted of SIM test, MRVP test and SCA test. The identification results showed that the six pork samples were positive for Escherichia coli. These results confirm that there is contamination of E. coli bacteria in fresh pork sold at Ruteng Market, East Nusa Tenggara.
PELATIHAN PEMBUATAN SATE TAICHAN KREMES DI OMK PITAK DALAM MENGASAH INOVASI PENGOLAHAN DAGING AYAM Achmadi, Puspita Cahya; Maku, Nikolas Karan; Pery, Benediktus Trysan
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 5 (2024): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i5.26366

Abstract

Abstrak: Masa remaja merupakan fase emas untuk mengembangkan potensi diri dan mengambil banyak resiko. Dimana pada masa remaja banyak ide kreatif dan inovatif yang harus dituangkan. Salah satunya adalah mengembangkan suatu olahan pangan untuk menjadi produk yang memiliki nilai jual. Sasaran kegiatan pengabdian dilakukan pada remaja di OMK Pitak sebanyak 15 orang, Manggarai pada Tanggal 23 Maret 2024. Tujuan pengabdian kepada masyarakat ini pemberdayaan remaja untuk mengasah inovasi pengolahan daging ayam untuk memulai sebuah usaha kuliner. Adanya kegiatan dalam mengasaha inovasi pengolahan suatu produk diharapakn mampu menambah keahlian hard skill dan soft skill serta memberikan sentuhan nilai jual lebih sehingga dapat meningkatkan daya jual suatu produk terutama produk hewani yang menjadi salah satu protein hewani. Pembuatan sate taichan merupakan salah satu inovasi unik dalam pengolahan daging ayam menjadi produk kuliner karena memiliki ciri, rasa dan pengolahan khas yang berbeda dengan sate tradisional. Sebelum dilakuakan demonstrasi pelatihan dan pendampingan 7% remaja di OMK Pitak pernah mengolah produk sate taichan dan 93% remaja di OMK Pitak tidak pernah mengolah produk sate taichan. Setelah diberikan demonstarsi pelatihan dan pendampingan bahwa remaja di OMK Pitak yang bisa mengolah sate taichan kremes sebanyak 87% dan sebanyak 13% remaja di OMK Pitak belum bisa mengolah sate taichan kremes. Hasil evaluasi memberikan presentasi 80% Remaja di OMK Pitak mendapatkan peningkatan hard skill dan soft skill.Abstract: Adolescence is a golden phase to develop your potential and take many risks. During adolescence, there are many creative and innovative ideas that must be poured. One of them is developing a processed food to become a product that has selling value. The target of community service activities was carried out on teenagers in OMK Pitak as many as 15 people, Manggarai on March 23, 2024. The purpose of this community service is to empower teenagers to hone chicken processing innovations to start a culinary business. The existence of activities in developing innovative processing of a product is expected to be able to add hard skills and soft skills and provide a touch of more selling value so that it can increase the marketability of a product, especially animal products which are one of the animal proteins. Making satay taichan is one of the unique innovations in processing chicken meat into culinary products because it has distinctive characteristics, flavors and processing that are different from traditional satay. Before the training and mentoring demonstration, 7% of teenagers in OMK Pitak had processed taichan satay products and 93% of teenagers in OMK Pitak had never processed taichan satay products. After the training and mentoring demonstration, 87% of teenagers in OMK Pitak can process crispy taichan satay and 13% of teenagers in OMK Pitak cannot process crispy taichan satay. The evaluation results gave a presentation of 80% of teenagers in OMK Pitak getting an increase in hard skills and soft skills.
Co-Authors Aleksius Arwandi Jeramat Dalle, N. S. Emuk, Magdalena viany Gonal, Pacifikus seslaus Hendrikus Demon Tukan Karlina, Maria Aprilliana Ade Korbinianus Feribertus Rinca Korbinianus Feribertus Rinca Lidya Amallia Ilmania Luju, Maria Tarsisia Mahang, Jefrianus Maku, Nikolas Karan Maria Apriliana Ade Karlina Maria Tarsisia Luju Maria Tarsisia Luju Maria Tarsisia Luju Maria Tarsisia Luju Pery, Benediktus Trysan Rinca, Korbianus Feribertus Roselin Gultom Sanubari, Marianus buana Sekar, Viktor kevin Utama, Wigbertus Gaut Yohana M.F Bollyn Yohana Maria Febrizki Bollyn Yohana Maria Febrizki Bollyn Yohana Maria Febrizky Bollyn