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All Journal J-ADIMAS (Jurnal Pengabdian kepada Masyarakat) Animal Production
Abrori, Yuridlo Jaka
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Veterinary

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Pemanfaatan Bioteknologi Fermentasi Jerami Padi Sebagai Pakan Ternak Suwanti, Vivi; Abrori, Yuridlo Jaka; Onca, Rifaldo; Kandoi, Rikardus Tobi; Liun, Avelina Cerli; Jehadut, Timotius; Anggoro, Agum; Farida, Nur
J-ADIMAS (Jurnal Pengabdian Kepada Masyarakat) Vol 11, No 2 (2023)
Publisher : (STKIP) PGRI Tulungagung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29100/j-adimas.v11i2.4744

Abstract

Desa Wonokerso, Kecamatan Pakisaji memiliki lahan pertanian dan perkebunan dengan komoditi utamanya adalah tanaman padi, jagung dan tebu. Limbah dari hasil pertanian terutama limbah tanaman padi masih banyak yang belum termanfaatkan. Oleh karena itu, tujuan kegiatan pengabdian ini adalah mensosialisasikan dan dan mendemonstrasikan pengolahan limbah jerami padi dengan menggunakan metode bioteknologi fermentasi untuk pakan ternak ruminansia (sapi, kambing, dan domba). Khalayak sasaran kegiatan ini kelompok peternak desa Wonokerso. Metode pelaksanaan kegiatan yang dilakukan meliputi observasi, sosialisasi, demonstrasi, dan evaluasi.  Berdasarkan hasil pelaksanaan kegiatan diketahui bahwa 1) masyarakat petani dan peternak desa Wonokerso mulai memahami keuntungan menggunakan fermentasi jerami sebagai pakan ternak, 2) peternak mulai tertarik untuk membuat dan mencoba memberikan fermentasi Jerami sebagai pakan ternak.
Efficacy Of White Turmeric Solution as A Natural Preservative for Eggs: A 12-Hour Soaking Evaluation on Internal Quality Krisnaningsih, Aju Tjatur Nugroho; Brihandhono, Ari; Abrori, Yuridlo Jaka
ANIMAL PRODUCTION Vol. 26 No. 1 (2024)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2024.26.1.300-1

Abstract

The present study investigated the influence of a 12-hour soak in white turmeric solutions at varying concentrations on the internal quality characteristics of eggs laid by purebred chickens, assessing its potential as a natural preservation method. This study utilized 64 one-day-old eggs from Isa Brown hens. This study used a complete randomized design in a lab setting with four treatments and four replications. Each replicate consisted of 4 eggs. The eggs were soaked in one of the following solutions of white turmeric for the study: P0: 0%, P1: 15%, P2: 30%, and P3: 45%. The variables observed consisted of egg yolk color, egg white index, egg yolk index, and egg pH. The recorded data were subjected analysis of variance. Least significance difference test was applied to identify which mean populations are statistically different. The results showed that soaking eggs using turmeric white solution had a highly significant effect (P<0.01) on egg yolk color, egg white index, egg yolk index, and egg pH. The average yolk color was highest at P2 (7.69±0.13), egg white index at P2 (0.08±0.01), egg yolk index at P2 (0.44±0.01), lowest pH value at P2 at 7.73 and highest at 9.14 at P0. It can be concluded that the internal quality of purebred chicken eggs can be enhanced by soaking them for 12 hours in a solution of 30% white turmeric, which can be used as a natural preservative.
Co-Authors Aju Tjatur Nugroho Krisnaningsih Anggoro, Agum Brihandhono, Ari Jehadut, Timotius Kandoi, Rikardus Tobi Liun, Avelina Cerli Nur Farida Onca, Rifaldo Suwanti, Vivi