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Bao, Antonia P.
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PENGELOLAHAN DAN PEMANFAATAN LIMBAH TERNAK BABI (Sus scrofa domesticus) PADA RUMAH PRODUKSI TERNAK DI DESA BAJAWA Meo, Monika M.; Kaleka, Marten U.; Djawapaty, David J.; Bao, Antonia P.
Jurnal Sains Peternakan Vol 12 No 01 (2024): Jurnal Sains Peternakan
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v12i01.9954

Abstract

ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengelolahan dan pemanfaatan limbah ternak babi, untuk mengetahui hambatan dalam pengelolahan limbah ternak babi. Metode analisis yang digunakan adalah metode analisis deskriptif. Pengelolahan limbah ternak babi pada usaha ternak Farm Sinar Selera belum dilakukan secara baik. Pengelolahannya meliputi pengelolahan secara fisik dan kimia. Pengelolahan fisik dilakukan dengan memisahkan partikel-partikel padat dari limbah didalam suatu wadah penampung limbah yakni digester anaerobic sistem yang berfungsi untuk mengolah limbah menjadi biogas. Pemanfaatan limbah ternak babi ini hanya digunakan untuk biogas sedangkan limbah cair dan padat belum mendapatkan perhatian dan sebagian dibiarkan mengalir kearah sungai.
Expo Pendidikan: Pemanfaatan Biji Kecipir Sebagai Bahan Alternatif Pembuatan Tempe di Kecamatan So’a Limbu, Nataniel Umbu; Bao, Antonia P.; Lede, Maria F.H.; Kely, Mario J.
Jurnal Pengabdian Masyarakat - PIMAS Vol. 4 No. 2 (2025): Mei
Publisher : LPPM Universitas Harapan Bangsa Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35960/pimas.v4i2.1841

Abstract

Old kecipir seeds have no economic value, its thrown away. In actuality, the amino acid makeup of kecipir seeds is nearly identical to that of soybeans, and they contain lipids, proteins, iron, phosphate, vitamin A, magnesium, zinc, and calcium. The protein content of 29% to 38%. Consequently, mature kecipir seeds were processed into tempeh products by Applied Biology program students. The product was on display at a So'a District educational fair. The purpose of this community service project is to educate the local population on how to turn mature kecipir seeds into a valuable tempe product. Training through practice is the approach taken. Panelists, specifically the expo attendees, used organoleptic tests to gather the evaluation of kecipir tempe's quality. Qualitative descriptive methods were used to assess the organoleptic data of product. Because it is thought to be novel in raising the economic value of ancient kecipir seeds from agricultural output, the results demonstrate that kecipir tempe is well-liked by the community. The product looks like kecipir seeds when cut open, yet it still has the same color and scent as ordinary tempeh. When eaten, kecipir tempe has a dense, slightly chewy texture. Tempe kecipir has delicious and looks good.
Pelatihan Pembuatan Pakan Fermentasi Ternak Babi Di Desa Wangka Kabupaten Ngada P. Enga, Anastasia Helena; Ngaku, Maria Alfonsa; Bao, Antonia P.
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 3 (2025): Edisi Juli - September
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i3.6433

Abstract

Pelatihan pembuatan pakan fermentasi untuk ternak babi yang diselenggarakan di Desa Wangka, Kabupaten Ngada, merupakan salah satu upaya strategis dalam meningkatkan kapasitas sumber daya manusia di sektor peternakan, khususnya di tingkat peternak rakyat. Kegiatan ini dirancang sebagai respon terhadap permasalahan utama yang dihadapi peternak, yaitu keterbatasan akses terhadap pakan berkualitas dan mahalnya biaya operasional pemeliharaan babi. Pakan fermentasi dipilih sebagai solusi alternatif karena memiliki keunggulan dalam meningkatkan nilai nutrisi bahan pakan lokal, memperbaiki kecernaan, mengurangi limbah, serta menekan biaya produksi. Pelatihan dilaksanakan dengan metode partisipatif, yang melibatkan langsung peternak dalam setiap tahapan kegiatan, mulai dari pemilihan bahan baku lokal seperti dedak padi, ampas tahu, daun gamal, hingga proses pencampuran, inokulasi dengan mikroorganisme, dan penyimpanan dalam kondisi anaerob. Materi pelatihan mencakup teori dasar tentang fermentasi, manfaat biologis dan ekonomis dari pakan fermentasi, serta praktik langsung pembuatan pakan fermentasi secara sederhana dan higienis. Para peserta pelatihan menunjukkan antusiasme yang tinggi, serta mampu memahami dan mempraktikkan proses fermentasi dengan baik. Hasil dari kegiatan pelatihan menunjukkan bahwa pakan fermentasi yang dihasilkan memiliki aroma khas, tekstur lunak, dan lebih disukai oleh ternak. Manfaat jangka panjang dari kegiatan ini adalah mendorong kemandirian pakan ternak di tingkat petani, mengurangi ketergantungan terhadap pakan pabrikan. Dengan adanya pelatihan ini, diharapkan peternak di Desa Wangka tidak hanya mampu mengembangkan teknologi pakan fermentasi secara mandiri, tetapi juga menjadi pelopor dalam menyebarluaskan pengetahuan dan keterampilan tersebut ke peternak lain di sekitarnya.
Mapping Local Food in Addressing Food Insecurity by Farming Communities in Wolomeze District, Ngada Regency Limbu, Nataniel Umbu; Mau, Maria Clara; Dipu, Fransiskus; Bao, Antonia P.
Jurnal Biologi Tropis Vol. 24 No. 2b (2024): Special Issue
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i2b.8024

Abstract

Wolomeze District has abundant agricultural potential and located in a flat area. This potential includes the availability of agricultural land, the presence of plantation sectors, horticulture, and food crop agriculture, agricultural human resources, and the existence of active farmer groups. The aim of this research is to understand the local food sources in Wolomeze District regarding the types of plant varieties, cultivation techniques, methods of obtaining them during the harvest season and their availability in nature, as well as storage and processing methods, and effective strategies for promoting local food as part of the national food security and sovereignty strategy. This research’s method is a survey method utilizing the KoBoCollect application and QGIS through location determination, observation, interviews, and data analysis. The research results show that there are 18 local food species, namely Uwi, Uwi Gembolo, Uwi Gembili, Uwi Kuning Kulit Cokelat, Ubi Gadung, Porang, Balang, Sorgum, Jewawut, Ganyong, Cassava, Sweet Potato, Taro, Corn, Rice, Red Beans, Gude Beans, and Jali-Jali. Some local foods have different planting and harvesting seasons. The cultivation system of local food consists of gardens, plantations, and forests, with processing methods that remain traditional, such as boiling, roasting, steaming, and frying, or being made into traditional cakes. However, there have been no efforts made by the community and local government to make local food a strategy for national food security and sovereignty. Cultural rituals play a significant role in preserving the existence of local food for uses it as ingredients in rituals.
Biochemical and Organoleptic Characterization of Tamarillo Wine as Alternative Base Material for Alcoholic Beverage Production Bao, Antonia P.; Limbu, Umbu N.; So'o, Fransiska
Jurnal Biologi Tropis Vol. 24 No. 1b (2024): Special Issue
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i1b.8026

Abstract

The Tamarillo fruit, commonly known as the Dutch Eggplant (Solanum betaceum), is one of the tropical fruits that thrives in the Bajawa region of Ngada Regency. However, the fruit is still consumed directly or without further processing into food or beverage products.  A study aimed at determining the effect of the concentration of tamarillo fruit on the biochemical and organoleptic characteristics of tamarillo wine. The biochemical characteristics to be measured include ethanol content, reducing sugar content, total acidity, pH, antioxidant content, as well as the number of live and dead yeast. Meanwhile, organoleptic aspects include color, clarity, aroma, taste, and the preferences of the panelists. The research method used is a completely randomized design with 3 treatments, namely the concentration of Dutch eggplant fruit: water ratios of 1:1, 1:2, and 1:3, with 3 replications for each treatment. The research results show that the wine made from starfruit with a concentration treatment of 1:3 has the highest biochemical characterization results, including ethanol content, total acidity, pH, antioxidants, viable yeast count, and dead yeast count, compared to the concentrations of 1:1 and 1:2. However, it has the lowest reducing sugar content. The organoleptic test shows that the wine with a treatment concentration of 1:3 has the highest scores for color, clarity, aroma, taste, and preference because it has a red color, clarity, fruity and alcoholic aroma, fruity and alcoholic taste, and is favored by the panelists.
The Effectiveness of Seed Biopriming with Mycorrhiza Fungi as an Effort to Improve the Quality of Germination and Curly Chili Production (Capsicum annum) Meo, Monika Moi; Bao, Antonia P.; Demu, Melkior
Jurnal Biologi Tropis Vol. 24 No. 1b (2024): Special Issue
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i1b.8029

Abstract

The biopriming technique is an alternative method to replace synthetic fungicides on chili seeds by applying a biological agent in the form of mycorrhizal fungi at the early seedling stage. Biological seed treatment can provide plant protection throughout its entire life cycle. This research aims to determine the chili varieties that provide the best growth and production response using the biopriming technique, the duration of seed soaking in the biopriming technique with mycorrhizae affecting the viability of chili seeds, and the interaction between the seed biopriming technique and curly chili varieties. The method used was experimental with a factorial design consisting of two factors: curly chili varieties (Tangguh F1 and MB-333 F1) and the duration of chili seed soaking (0, 24, 48, and 72 hours). The research results showed that the Tangguh F1 chili variety seeds with a 24-hour soaking treatment produced seeds with the most optimal germination rate, uniformity of growth, vigor index, plant height, number of leaves, flowering age, fruit length per plant, fruit diameter, and fruit weight per plant compared to all other treatments. The results of the variance analysis and significant difference test at the 5% significance level indicated that there were significant differences in germination rate, uniformity of growth, vigor index, plant height, number of leaves, flowering age, fruit length per plant, fruit diameter, and fruit weight per plant produced by the curly chili seeds given different soaking durations and chili varieties.
Co-Authors Demu, Melkior Dipu, Fransiskus Djawapaty, David J. Kely, Mario J. Lede, Maria F.H. Limbu, Umbu N. Marten Umbu Kaleka Mau, Maria Clara Meo, Monika M. Meo, Monika Moi Ngaku, Maria Alfonsa P. Enga, Anastasia Helena So'o, Fransiska