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All Journal Jurnal Peternakan Integratif Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Peternakan Integratif
Usman Budi
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Energy Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences Veterinary

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Effectiveness of Giving Black Soldier Fly Maggot Flour in Basal Rations on the Quality of Quail (Coturnix-coturnix Japonica) Eggs Putri Rotua br. Harianja; Usman Budi; Nurjama'yah br Ketaren; Wendi Hutajulu
Jurnal Peternakan Integratif Vol. 12 No. 2 (2024): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v12i2.17536

Abstract

Protein is a nutrient that need by quail for gowing. However it price is expensive so it is necessary to look for alternatives. This study aims to determine the effectiveness of Black Soldier Fly (BSF) maggot flour as a substitute for fish meal thus protein alternatives. The study design was carried out experimentally using a completely randomized design (CRD) with 4 treatments, namely P0 = ration without BSF Maggot Flour, P1 = Basal ration with 15% BSF maggot flour, P2 = Basal ration with 20% BSF maggot flour, P3 = Basal ration with 25% BSF maggot flour, each treatment had 5 replications. The research parameters were egg weight, egg white index, egg yolk index, and haugh units. The results showed that there was a real influence on egg weight and egg yolk index. However, it did not show a real influence on the egg white index and haugh unit. The use of a basal diet with 25% BSF maggot flour showed better results than treatment with a lower dose. In conclusion that basal rations and BSF maggot flour as much as 25% are suitable for use as quail (Coturnix-Coturnix Japonica) feed to increase the quality value of quail eggs.
Effectiveness of Giving Black Soldier Fly Maggot Flour in Basal Rations on the Quality of Quail (Coturnix-coturnix Japonica) Eggs Putri Rotua br. Harianja; Usman Budi; Nurjama'yah br Ketaren; Wendi Hutajulu
Jurnal Peternakan Integratif Vol. 12 No. 2 (2024): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v12i2.17536

Abstract

Protein is a nutrient that need by quail for gowing. However it price is expensive so it is necessary to look for alternatives. This study aims to determine the effectiveness of Black Soldier Fly (BSF) maggot flour as a substitute for fish meal thus protein alternatives. The study design was carried out experimentally using a completely randomized design (CRD) with 4 treatments, namely P0 = ration without BSF Maggot Flour, P1 = Basal ration with 15% BSF maggot flour, P2 = Basal ration with 20% BSF maggot flour, P3 = Basal ration with 25% BSF maggot flour, each treatment had 5 replications. The research parameters were egg weight, egg white index, egg yolk index, and haugh units. The results showed that there was a real influence on egg weight and egg yolk index. However, it did not show a real influence on the egg white index and haugh unit. The use of a basal diet with 25% BSF maggot flour showed better results than treatment with a lower dose. In conclusion that basal rations and BSF maggot flour as much as 25% are suitable for use as quail (Coturnix-Coturnix Japonica) feed to increase the quality value of quail eggs.
Addition of Carrot Juice (Daucus carota) to the Shelf Life and Organoleptic of Turkey Meatballs Tasya Rahma Deni Situmorang; Achmad Sadeli; Usman Budi
Jurnal Peternakan Integratif Vol. 12 No. 3 (2024): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v12i3.18903

Abstract

Turkey is a type of poultry with characteristics and tastes similar to chicken meat, so turkey has the potential to be a raw material for meatballs. Carrots are also a source of natural antioxidants, the use of carrots so far has only been for vegetables and juice. Utilization in a fresh state has limitations because fresh carrots are prone to deterioration in quality. This study aims to determine the effect of adding carrot juice on the shelf life and organoleptic of turkey meatballs. This research was conducted in April 2024 at the Production Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, Universitas Sumatera Utara. The design used in this study was RAL (Completely Randomized Design) with 4 treatments, namely P0 = 0 ml, P1 = 50 ml, P2 = 100 ml, P3 = 150 ml and 5 replications. The parameters used were shelf life and organoleptic color, taste, texture and aroma. The results of this study indicate that the addition of carrot juice can extend the shelf life of turkey meatballs. The best shelf life is in P3 with the addition of 150 ml of carrot juice with a shelf life of 5 days and the lowest shelf life is 1 day
Addition of Carrot Juice (Daucus carota) to the Shelf Life and Organoleptic of Turkey Meatballs Tasya Rahma Deni Situmorang; Achmad Sadeli; Usman Budi
Jurnal Peternakan Integratif Vol. 12 No. 3 (2024): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v12i3.18903

Abstract

Turkey is a type of poultry with characteristics and tastes similar to chicken meat, so turkey has the potential to be a raw material for meatballs. Carrots are also a source of natural antioxidants, the use of carrots so far has only been for vegetables and juice. Utilization in a fresh state has limitations because fresh carrots are prone to deterioration in quality. This study aims to determine the effect of adding carrot juice on the shelf life and organoleptic of turkey meatballs. This research was conducted in April 2024 at the Production Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, Universitas Sumatera Utara. The design used in this study was RAL (Completely Randomized Design) with 4 treatments, namely P0 = 0 ml, P1 = 50 ml, P2 = 100 ml, P3 = 150 ml and 5 replications. The parameters used were shelf life and organoleptic color, taste, texture and aroma. The results of this study indicate that the addition of carrot juice can extend the shelf life of turkey meatballs. The best shelf life is in P3 with the addition of 150 ml of carrot juice with a shelf life of 5 days and the lowest shelf life is 1 day
Effect of Gelugur (Garcinia atroviridis) Acid Juices on pH and Organoleptic Test of Quail (Coturnix coturnix japonica) Meat Hutapea, Isron Nauli; Nurzainah Ginting; Usman Budi; M I Aja
Jurnal Peternakan Integratif Vol. 12 No. 3 (2024): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v12i3.18901

Abstract

Quail meat (Coturnix coturnix japonica) has high protein content, as well as low fat. This research aims to determine the effect of using gelugur tamarind juice on the physical quality and organoleptic quality of quail meat. The research was conducted in June-July 2024 at the Technology Research Laboratory, Faculty  of agriculture and Animal Production Laboratory, Faculty of Agriculture, Universitas  Sumatera Utara. The design used in this  research was a Completely Randomized Design (CRD) with 4 treatments and 5 replications, so in total there wewe 20 experimental units, namely T0=0ml, T1=30ml, T2=60ml and T3=90ml. The parameters used in this research are physical and quality tests, namely pH on quail meat, and organoleptic tests of color, aroma, taste and texture.The results  of this study showed that administration of gelugur acid juice 30ml, 60ml, 90ml had a very significant effect (P<0,01) on physical quality and organoleptic quality. The higher the percentage of gelugur acid assence used in quail meat, the greater the physical quality and organoleptic quality of the quail meat.
Effect of Gelugur (Garcinia atroviridis) Acid Juices on pH and Organoleptic Test of Quail (Coturnix coturnix japonica) Meat Hutapea, Isron Nauli; Nurzainah Ginting; Usman Budi; M I Aja
Jurnal Peternakan Integratif Vol. 12 No. 3 (2024): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v12i3.18901

Abstract

Quail meat (Coturnix coturnix japonica) has high protein content, as well as low fat. This research aims to determine the effect of using gelugur tamarind juice on the physical quality and organoleptic quality of quail meat. The research was conducted in June-July 2024 at the Technology Research Laboratory, Faculty  of agriculture and Animal Production Laboratory, Faculty of Agriculture, Universitas  Sumatera Utara. The design used in this  research was a Completely Randomized Design (CRD) with 4 treatments and 5 replications, so in total there wewe 20 experimental units, namely T0=0ml, T1=30ml, T2=60ml and T3=90ml. The parameters used in this research are physical and quality tests, namely pH on quail meat, and organoleptic tests of color, aroma, taste and texture.The results  of this study showed that administration of gelugur acid juice 30ml, 60ml, 90ml had a very significant effect (P<0,01) on physical quality and organoleptic quality. The higher the percentage of gelugur acid assence used in quail meat, the greater the physical quality and organoleptic quality of the quail meat.
Training on Healthy Meatball Production and Packaging for Meatball MSME in Medan Helvetia Ketaren, Nurjama'yah Br.; Usman Budi; Ade Trisna
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 10 No. 2 (2025): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v10i2.23632

Abstract

Meatballs are widely produced by MSME and contain high nutritional value, making them popular among the community. Meatballs have a short shelf life at room temperature; therefore, many meatball producers use synthetic preservatives and flavor enhancers. This community service activity aims to provide assistance to meatball MSME on producing healthy meatballs and proper packaging, thereby increasing sales and improving the economy. The methods used in this activity include: (1) counseling on the importance of using natural preservatives derived from spices for health, (2) training on producing healthy meatballs using marination technology with garlic extract and other natural food additives to improve meatball quality, (3) training on meatball packaging by labeling containers according to the type of meatball, and (4) assistance and monitoring . The results of this activity show that meatball MSME partners and counseling participants gained knowledge about the negative health impacts of using synthetic preservatives and flavor enhancers. The partners also learned how to produce healthy meatballs using marination technology with garlic extract and proper packaging to improve product quality, increase sales, and boost the economic performance of meatball MSME. Assistance and monitoring results indicate that the partners are highly interested in applying the outcomes of this community service activity to their meatball businesses.
Co-Authors Achmad Sadeli Ade Trisna Hutapea, Isron Nauli Ketaren, Nurjama'yah Br. M I Aja Nurzainah Ginting Putri Rotua br. Harianja Tasya Rahma Deni Situmorang Wendi Hutajulu