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All Journal Abdi Laksana : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Community Services Cel Open Global Scietific Journal
Prastiyo, Dwi Subakti
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences Other

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The Effect of Turmeric Powder Supplementation in Feed on Broiler Chicken Performance Prastiyo, Dwi Subakti; Anwar, Rohmatul; Asih, Diah Reni; Ahmad, Miftahudin
Open Global Scientific Journal Vol. 4 No. 1 (2025): Open Global Scientific Journal (OGSJ)
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v4i1.42

Abstract

Aims: This study aimed to evaluate the effect of turmeric (Curcuma longa) powder supplementation in the diet on the production performance of broiler chickens, including feed intake, body weight gain, and feed conversion ratio (FCR).Methods: The experiment was arranged in a Completely Randomized Design (CRD) with four treatments: P0 (no turmeric powder), P1 (1% turmeric powder), P2 (2% turmeric powder), and P3 (3% turmeric powder), each with three replications.Results: Statistical analysis showed that turmeric powder supplementation had no significant effect on feed intake (P > 0.05), with average intake ranging from 1262.67 to 1266.33 g/bird. However, turmeric supplementation had a significant effect (P < 0.05) on body weight gain and FCR. The P1 treatment (1% turmeric powder) resulted in the highest final body weight (1172.33 ± 2.01 g/bird) and the lowest FCR (1.0777 ± 0.02), indicating improved growth efficiency and feed utilization. Based on these findings, it can be concluded that turmeric powder supplementation up to 3% in the diet can enhance the growth performance of broiler chickens, with 1% being the most optimal level of supplementation, as there were no significant differences observed among the 1%, 2%, and 3% treatments.
PELATIHAN PEMBUATAN TELUR ASIN PEDAS DI DESA TANJUNG KESUMA KECAMATAN PURBOLINGGO LAMPUNG TIMUR Asih, Diah Reni; Anwar, Rohmatul; Prastiyo, Dwi Subakti; Anisa, Riris Ridha
Abdi Laksana : Jurnal Pengabdian Kepada Masyarakat Vol 4 No 3 (2023): Abdi Laksana : Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32493/abdilaksana.v4i3.35971

Abstract

Desa Tanjung Kesuma merupakan salah satu sentra budidaya ayam petelur. Produk yang dihasilkan dari budidaya tersebut yaitu berupa telur ayam. Telur memiliki kandungan gizi yang lengkap seperti karbohidrat, lemak, protein, mineral dan vitamin. Namun telur memiliki kekurangan yaitu tidak dapat disimpan dalam waktu yang lama, telur asin adalah salah satu pengolahan yang dapat menambah daya simpan dan tidak mengurangi kandungan gizinya. Tujuan kegiatan kegiatan Pengabdian ini yaitu melakukan pelatihan pembuatan telur asin. Melalui kegiatan ini diharapkan dapat meningkatkan nilai jual telur dan daya simpan. Pengolahan telur menjadi telur asin memiliki nilai jual yang meningkat dan daya tahan simpan semakin bertahan lama. Dalam kegiatan ini metode yang digunakan adalah sosialiasasi dan penyuluhan, pelatihan dan demontrasi pembuatan telur asin. Kegiatan berlangsung pada tanggal 3 Januari 2023. Pembuatan telur asin pedas dengan menggunakan bahan dasar telur, garam serta bumbu dapur (bawang, cabe dan sereh) dengan pemeraman selama 10-14 hari. Berdasarkan hasil pelatihan menunjukkan respon peserta ibu-ibu PKK yang baik, berupa diskusi yang cukup menarik, serta semua peserta terlibat dalam praktek pembuatan telur asin pedas. Kegiatan pengabdian kepada masyarakat ini diharapkan dapat membantu peserta lebih memahami tentang inovasi pembuatan telur asin menggunakan metode rendaman air garam dan bumbu dapur.
Training of spicy salted eggs making in Tanjung Kesuma Village, Purbolinggo Subdistrict, East Lampung Regency Asih, Diah Reni; Anwar, Rohmatul; Prastiyo, Dwi Subakti; Anisa, Riris Ridha
Indonesian Journal of Community Services Cel Vol. 2 No. 2 (2023): Indonesian Journal of Community Services Cel
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ijcsc.v2i2.44

Abstract

Tanjung Kesuma Village is one of the cultivation centers of egg-laying hens. The product generated from this cultivation is chicken eggs. Eggs contain complete nutrients, such as carbohydrates, fats, proteins, minerals, and vitamins. However, eggs exhibit a drawback, which makes them cannot be stored for a long time. Salted eggs are one form of processing to increase the shelf life of eggs without reducing their nutritional content. The purpose of this community services activity was to conduct training in making salted eggs. The implementation of this activity was expected to increase the selling value of eggs and their shelf life. Eggs that have been processed into salted eggs have an increased selling value and a longer shelf life. The methods used in this activity were socialization and extension, training, and practice of making salted egg. This activity was conducted on 3 January 2023. The practice of making spicy salted eggs used the basic ingredients, consisting of chicken eggs, salt, and condiments (garlic, red pepper, and lemongrass) with 10–14 days of soaking. The results of the training have generated a good responses from the Family Welfare Program (PKK) housewives participants, in the form of quite interesting discussions, and all participants were involved in the practice of making spicy salted eggs. This community services activity is expected to help participants to better understand the innovation of making salted eggs using the brine and condiments marinade method.
Co-Authors Ahmad, Miftahudin Anisa, Riris Ridha Rohmatul Anwar