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All Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal ABDINUS : Jurnal Pengabdian Nusantara Buletin Peternakan Tropis (Bulletin of Tropical Animal Science) Jurnal sains dan teknologi industri peternakan Tarjih Tropical Livestock Journal
Lestari, Rika Hari
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary

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PENGARUH IMBANGAN PROTEIN DAN ENERGI TERHADAP KUALITAS INTERIOR TELUR AYAM ARAB Lestari, Rika Hari
Jurnal Sains dan Teknologi Industri Peternakan Vol 4 No 2 (2024): Agustus 2024
Publisher : Program Studi Peternakan Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jstip.v4i2.1543

Abstract

Arabic chicken has the advantage of easily adapting to Indonesia's tropical climate and resistance to disease, so that Arabic chicken has the potential to be cultivated in Indonesia. However, these advantages are still not enough to obtain quality eggs. This study aims to examine the effect of different protein and energy rations on improving the interior quality of Arabic chicken eggs, especially the yolk index, albumen index, Haugh Unit (HU) and Egg Yolk Color. This research was conducted for 6 weeks (36 days) and used 80 Arabic chickens aged 5 months. The ration composition consisted of yellow corn, bran, and RK 24 concentrate. The design used was a Completely Randomized Design (CRD) consisting of 4 treatments and 10 replicates, namely R1 (15% protein and EM 2500 Kcal), R2 (16% protein and EM 2600 kcal), R3 (Protein 17 % and EM 2700 kcal) and R4 (Protein 18 % and EM 2800 kcal). The results showed that the treatment had no significant effect (P>0.05) on the yolk index, albumen index and Haugh Unit (HU). However, it had a significant effect (P<0.05) on the color of the Arabic chicken egg yolk. As the energy and protein balance of the ration increases, the resulting egg yolk color also increases. The conclusion in this study was that the energy balance of 2800 kcal and 18% protein produced the highest egg yolk color.
Respon Pemberian Pupuk Organik Cair Bonggol Pisang dan Ampas Tahu Terhadap Pertumbuhan Tanaman Rumput Odot (Pennisetum purpureum cv.mott) Nursani, Nursani; Lestari, Rika Hari; Amaliah, Reski; Arisandi, Sri
Buletin Peternakan Tropis Vol. 4 No. 2 (2023)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.4.2.143-147

Abstract

The research aim to see efectiviness of using banana humps POC and tofu cake on the growth of Odot grass. This study implemented Randomized Group Design (RGD) with 5 different treatment, then each treatment was repeated 4 times. These treatment include: P0 (control), P1 (banana humps POC 100 ml), P2 (banana humps POC 200 ml), P3 (tofu cake POC 100 ml), P4 (tofu cake POC 200 ml). The results of this study indicate that the aplication of banana humps POC and tofu  cake POC 100 ml and 200 ml has a significant impact (P<0.05) on plant height, number of leaves, number of tillers and plant fresh weight. The conclusion was that optimal development of Odot grass plants was seen in treatments P2 (banana humps POC 200 ml) and P4 (tofu cake POC 200 ml).   Keywords: Banana humps, Tofu cake, Odot grass, Growth   ABSTRAK Tujuan penelitian ini yaitu untuk melihat efektivitas penggunaan POC bonggol pisang dan  POC ampas tahu terhadap pertumbuhan rumput Odot. Penelitian ini menerapkan RAK (rancangan acak kelompok) dengan 5 perlakuan yang berbeda, kemudian masing-masing perlakuan diulang sebanyak 4 kali. Perlakuan tersebut mencakup: P0 (kontrol), P1 (POC bonggol pisang 100 ml), P2 (POC bonggol pisang 200 ml), P3 (POC ampas tahu 100 ml), P4 (POC ampas tahu 200 ml). Hasil penelitian mengidentifikasi bahwa penggunaan POC bonggol pisang dan POC ampas tahu dengan konsentrasi 100 ml dan 200 ml memiliki dampak yang signifikan (P<0.05) pada tinggi tanaman, jumlah daun, jumlah anakan dan berat segar tanaman. Kesimpulannya adalah bahwa perkembangan optimal dari tanaman rumput Odot terlihat pada perlakuan P2 (POC bonggol pisang 200 ml) dan  P4 (POC ampas tahu 200 ml).   Kata kunci: Bonggol pisang, Ampas tahu, Rumput odot, Pertumbuhan
Peningkatan Kesadaran Gizi melalui Program Sosialisasi Konsumsi Susu pada Anak Usia Dini di Desa Bonto Karaeng, Kecamatan Sinoa, Kabupaten Bantaeng Juanda, Juanda; Ramadani, Dewi; Lestari, Rika Hari
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 9 No 1 (2025): Volume 9 Nomor 1 Tahun 2025
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/ja.v9i1.23846

Abstract

At present there is a lack of awareness among parents about the importance of nutrition in the growth of early childhood, one of which is that knowledge about milk consumption is not evenly distributed in society. This socialization aims to increase parental awareness about nutrition by teaching young children to consume milk. The 2024 ISS-MBKM PKKM THEMATIC Real Work Program (KKN) activities at Muhammadiyah Bone University, carried out in August 2024 in Bonto Karaeng Village, Sinoa District, Bantaeng Regency, this activity aims to improve nutrition through milk consumption in early childhood. The methods used include observation, counseling and distribution of free milk which was carried out at community health centers and posyandu which were attended by mothers and children, followed by socialization. The results obtained were an increase in community knowledge in Bonto Karaeng Village about the importance of milk consumption in early childhood to meet nutritional status. With socialization carried out in the community, it can provide awareness to parents to always fulfill nutrition in early childhood for the sake of children's growth. In this activity, initially we wanted to use pure milk, but it was difficult to find pure milk nearby, so we used packaged milk (Clevo milk) as a sample from this program. This activity can make parents aware of the importance of consuming milk every day to maintain body health.
Pembuatan Silase sebagai Solusi Pakan Ternak pada Musim Kemarau di Desa Bonto Bulaeng Kabupaten Bantaeng: Making Silage as Livestock Feed Solution in the Dry Season in Bonto Bulaeng Village, Bantaeng Regency Parawansya, Akram; Lestari, Rika Hari; Indriani, Indriani
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. Suppl-1 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10iSuppl-1.8431

Abstract

Bonto Bulaeng Village has a mostly hilly environment at an altitude of 500–800 meters above sea level. Because of its large and fertile area, Bonto Bulaeng Village has quite extensive land availability so it has enormous potential for the development of the livestock industry, one of which is cattle. The challenge faced by the community in community service activities through KKN is that during the dry season, it is difficult to provide forage for livestock. This activity aims to increase the community's understanding and skills regarding processing agricultural waste into silage for animal feed. The methods used in this activity include socialization and the practice of making silage by resource persons. The practice of making silage is the system carried out in this activity. Socialization is used to spread knowledge about silage, and the practice of preparing silage independently and through demonstrations is used to hone community skills. The results of this activity show that the community's knowledge and skills regarding silage-making increased significantly from 13.37% before the activity to 90.20% after the activity was carried out. These results indicate that the extension activities can be said to be successful because, after socialization, silage-making demonstrations, and independent practice, the community's knowledge and abilities are increasingly developing.
Nilai Organoleptik Bakso Daging Sapi dengan Penambahan Berbagai Level Tepung Rebung dan Waktu Penyimpanan yang Berbeda Nurfaida, Nurfaida; Nursani, Nursani; Herni, Herni; Lestari, Rika Hari
Tarjih Tropical Livestock Journal Vol. 4 No. 1 (2024): Tarjih Tropical Livestock Journal
Publisher : Program Studi Peternakan Fakultas Sains dan Teknologi Universitas Muhammadiyah Sinjai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47030/trolija.v4i1.769

Abstract

Tujuan penelitian ini untuk mengetahui pengaruh penambahan tepung rebung terhadap nilai organoleptik bakso daging sapi. Rancangan yang digunakan pada penelitian ini adalah rancangan acak lengkap (RAL) pola faktorial 3 x 3 dengan 3 kali ulangan. Daging sapi Bali Longissimus dorsi digunakan dalam pembuatan bakso, dengan mencampurkan tepung tapioka dan bumbu-bumbu. Faktor Pertama yaitu tepung rebung (level tepung rebung 0 %, 10% dan 20%) dan faktor kedua yaitu lama penyimpanan bakso (0, 7 dan 14 hari). Parameter yang diamati yaitu nilai organoleptik berupa kekenyalan, rasa dan tekstur. Hasil penelitian menyatakan bahwa penambahan tepung rebung tidak berpengaruh (P>0,05) terhadap nilai organoleptik kekenyalan, rasa dan tekstur bakso, sedangkan lama penyimpanan bakso tidak berpengaruh (P>0,05)  terhadap kekenyalan dan rasa, namun berpengaruh (P<0.05) terhadap tekstur. Penyimpanan 7 hari menyebabkan peningkatan skor tekstur bakso menjadi  agak halus. Kesimpulan penelitian ini adalah penambahan tepung rebung tidak berpengaruh terhadap nilai organoleptik bakso.
Co-Authors . NURFAIDA Amaliah, Reski Aminuyati Arisandi, Sri Dewi Ramadani HERNI, HERNI Indriani Indriani nursani, nursani Parawansya, Akram