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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Sain Peternakan Indonesia JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) JIPHO ( Jurnal Ilmiah Peternakan Halu Oleo) Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal SOLMA Jurnal Ilmu Peternakan Terapan Jurnal Abdi Insani Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Teknologi Hasil Peternakan Asian Journal of Community Services (AJCS) Jurnal Riset Rumpun Ilmu Hewani (JURRIH) JAS (Journal of Animal Science) Jurnal Agripet
Syah, Setiawan Putra
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Identifikasi Cemaran Mikroba pada Jajanan Bakso di Kota Majene Fitriani Fitriani; Said, Nur Saidah; Syah, Setiawan Putra
JURNAL RISET RUMPUN ILMU HEWANI Vol. 2 No. 1 (2023): April : Jurnal Riset Rumpun Ilmu Hewani
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v2i1.1330

Abstract

High microbial contamination in food is an indicator of hygiene that determines the health of food for consumption. Meatballs are a very popular snack in Majene City. Apart from their delicious taste, meatballs also have a relatively cheap price, so they have always been a popular snack alternative. The high nutritional content in meatballs can be a medium for the growth of bacteria so meatballs can be carriers of disease. The aims of this study were to determine the total number of bacterial contaminants and identify the coliform in meatballs at Majene City. The study used a quantitative descriptive method with a sample of 10 traders. The test carried out was culturing bacteria on NA (Nutrient Agar) media to calculate the total number of microbes in meatballs using the Total Plate Count (TPC) method and EMBA (Eosin Methylene Blue Agar) media to determine the presence of coliform bacteria in the sample then continued with gram staining test. The results of the study showed that 3 samples were found on NA media which had microbial contamination levels exceeding the threshold specified in SNI (Indonesian National Standard) 3818:2014 where the highest amount allowed was 1 × 105 cfu/g. Samples that exceeded the threshold namely sample A was 1.33 × 106 cfu/g; sample C was 1.06 × 105 cfu/g; and sample G was 5.8 × 106 cfu/g. There were 5 samples that tested positive for coliform, namely samples A, B, C, D, and G
Teknologi Pengawetan Hijauan Pakan dan Pengolahan Kotoran Kambing Pada KT Mesa Ate Desa Bala, Kecamatan Balanipa, Kabupaten Polewali Mandar Sirajuddin, Sitti Nurani; Ali, Najmah; Syah, Setiawan Putra; Hikmawaty, Hikmawaty; Susanti S, Irma; Mukhlis, Mukhlis
Jurnal SOLMA Vol. 14 No. 1 (2025)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v14i1.16857

Abstract

Background: Fluktuasi ketersediaan hijauan pakan setiap tahun serta pemanfaatan limbah kotoran kambing mejadi masalah utama bagi masyarakat peternak kambing di Desa Bala. Pada musim hujan, pakan melimpah, sedangkan di musim kemarau ketersediaan pakan menjadi sangat terbatas, yang menyebabkan produktivitas ternak kambing menurun. Selain itu, pemanfaatan limbah kotoran kambing yang cenderung menumpuk belum dioptimalkan, meskipun limbah tersebut memiliki potensi besar untuk dijadikan pupuk kompos yang bernilai ekonomi bagi masyarakat. Tujuan dari PKM/D ini adalah memberikan penyuluhan dan praktik langsung mengenai pembuatan pakan dalam bentuk silase serta pengolahan kotoran kambing menjadi pupuk kompos yang dapat digunakan pada lahan pertanian. Metode: Metode yang dilakukan berupa pemberian pelatihan kepada Kelompok Tani Mesa Ate yang berjumlah 25 orang yang dilakukan melalui beberapa tahap, yaitu survei awal, persiapan lapangan, penyuluhan, dan praktik langsung pembuatan silase dan pupuk kompos. Hasil: Hasil dari kegiatan ini adalah adanya pengetahuan baru bagi kelompok tani dalam pembuatan pakan silase yang memungkinkan ketersediaan pakan yang kontinyu bagi ternak, serta produksi pupuk kompos yang dapat dimanfaatkan pada lahan pertanian mereka yang nantinya akan meningkatkan produktifitas kambing dan meningkatkan perekonomian mereka. Kesimpulan: Sebgaian kesimpulan bahwa anggota kelompok tani mampu membuat pakan silase dan mengolah kotoran kambing menjadi pupuk kompos, di mana sebelumnya mereka belum memahami teknologi pakan dan pengolahan limbah ternak.
PENGEMBANGAN OLAHAN HASIL TERNAK MELALUI DIVERSIFIKASI PRODUK OLAHAN DAGING UNGGAS DI DESA ULIDANG KECAMATAN TAMMERRODO Ningtiyas, Weny Dwi; Irfan, Muhammad; Mukhlisah, Andi Nurul; Syah, Setiawan Putra; Rab, Samsu Alam
Jurnal Abdi Insani Vol 12 No 4 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i4.2111

Abstract

Diversifikasi  produk peternakan merupakan upaya yang bertujuan untuk mendorong masyarakat agar menciptakan variasi dalam konsumsi makanan, sehingga tidak hanya terpusat pada satu jenis pangan tertentu. Pengembangan diversifikasi pangan dilakukan guna memenuhi kebutuhan ketersediaan pangan sekaligus memberikan nilai tambah pada pengembangan usaha pengolahan pangan. Di Desa Ulidang, sebagian besar ibu rumah tangga, umumnya memiliki pengetahuan dan keterampilan yang terbatas dalam pengolahan produk peternakan. Kegiatan pengabdian ini bertujuan untuk menerapkan teknologi pengolahan dan teknologi tepat guna untuk menghasilkan produk pangan yang sehat dan bergizi serta bernilai jual tinggi seperti olahan bakso dan nugget. Kegiatan pengabdian melibatkan 20 ibu rumah tangga di Desa Ulidang. Kegiatan pengabdian dimulai dengan survei potensi daerah, penentuan target mitra, penyuluhan pengolahan produk peternakan, pelatihan pembuatan bakso dan nugget dengan melakukan demonstrasi dan kegiatan praktek oleh peserta , pembimbingan dan pendampingan, serta evaluasi kegaiatan. Kegiatan pengabdian masyarakat di Desa Ulidang meliputi penyuluhan, pelatihan, pendampingan, serta diskusi dan evaluasi. Materi mencakup teknologi pengolahan, gizi, desain kemasan, hingga strategi pemasaran. Peserta dilatih secara langsung dan didampingi untuk memahami proses produksi secara menyeluruh. Program berhasil meningkatkan pemahaman peserta, dengan dukungan pemerintah desa yang turut memfasilitasi kegiatan. Hasilnya menunjukkan antusiasme tinggi dari peserta.  Pelaksaanan kegiatan pengabdian yang dilakukan di desa Ulidan berlangsung dengan baik dimana ibu-ibu pesarta serius mengikuti pelatihan dan memiliki pengetahuan serta mampu mempraktekkan pembuatan bakso dan nugget.
The Effectiveness of Kombucha as a Starter in the Production of Fermented Milk Beverages Ningtiyas, Weny Dwi; Irfan, Muhammad; Mukhlisah, Andi Nurul; Syah, Setiawan Putra; Rab, Samsu Alam; Mutmainna, Andi
Jurnal Agripet Vol 25, No 1 (2025): Volume 25, No. 1, April 2025
Publisher : Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v25i1.41474

Abstract

A symbiotic culture of kombucha (SCOBY) has the potential to act as a probiotic source of lactic acid bacteria, which can be combined with fermented beverage starters using fresh or reconstituted milk as a medium. This study aims to evaluate the effectiveness of kombucha in producing fermented milk products with microbiological characteristics. The experimental design used was a completely randomized factorial design with two treatment levels: skim milk concentration and kombucha concentration. The parameters observed included total lactic acid bacteria, pH, and total lactic acid. Data were analyzed by ANOVA using IBM SPSS Statistics program 29, and if significant effects were found, Duncan's post-hoc test was conducted. The results showed that using kombucha as a starter had a very significant effect (P0.01) on all three variables observed. The amount of lactic acid bacteria (LAB) in the fermented milk met the SNI standard, with a concentration of 7 log CFU/ml. It can be concluded that kombucha can be used as a starter in fermented milk production. Although the percentage of lactic acid levels and pH values are not yet listed in the Indonesian National Standard, both pH value and lactic acid levels showed a very significant effect. A higher percentage of kombucha starter led to higher lactic acid content, which is a result of bacterial metabolism. Additionally, a higher percentage of kombucha starter resulted in a lower pH value in the kombucha-fermented milk.
Training Program for Digital Marketing of Creative Business Products of Alu Village Community Suhartina, Suhartina; Syah, Setiawan Putra; Susanti S, Irma; Sukoco, Hendro; Nuraliah, Siti; Irfan, Muhammad; Utami, Rahmawati Ning; Ikram, Zul; Pardi, Pardi; M. Masdi, M. Masdi; Aswin, Aswin
Asian Journal of Community Services Vol. 2 No. 12 (2023): December 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i12.7468

Abstract

The problems faced by the local community are: Lack of knowledge and skills of business actors in marketing their creative business products to a wider community outside the Polewali Mandar district area. The objectives and output targets to be achieved in this activity are that the partner village community can and is able to use social media and E-Commerce applications to market their creative business products or crafts independently and the number of sales of handicraft products and the income of the community of SME players in Alu Village, Alu sub-district increases. The method of implementing this service is the participatory counseling method; demonstration training method and practical activities by participants; and the method of mentoring and assisting community participants (creative business actors).
Chemical Quality of Chicken Sausage with The Addition of Bovine Bone Gelatin As a Binding Agent Mukhlisah, Andi Nurul; Syah, Setiawan Putra; Ningtiyas, Weny Dwi; Irfan, Muhammad; Vietna, Resa
Jurnal Penelitian Pendidikan IPA Vol 10 No 12 (2024): December
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i12.9988

Abstract

Sausage is a form of processed meat with the addition of seasonings, binders and other ingredients that are inserted into the sleeve. One of the binders that can be used in making sausages is gelatin, because it has high nutrition, gelling and stabilising emulsions. The purpose of this study was to determine the chemical quality of chicken sausages made with the addition of gelatin from beef bones. In addition, it can be information for the meat processing industry as a chelifier for processed meat. This research method used thigh bone (os femuris) for gelatin production. The experimental design used was a completely randomised design with a unidirectional pattern consisting of 5 treatments without the addition of 0% gelatine, 3% gelatine, 6% gelatine, 9% gelatine and 12% gelatine and 4 replicates with a total of 20 samples. The variables observed were chemical quality such as protein content, carbohydrate content, moisture content, ash content and fat content. The results showed that the protein content of sausages ranged from 14.13%-20.75%; carbohydrate content of sausages ranged from 4.75%-9.07%, fat content ranged from 0.50%-1.10%. Ash content ranged from 1.33% - 1.72%. And moisture content ranged from 68.23% - 76.02%. The best results were found in treatment P4 (12% cow bone gelatin). The use of gelatin up to 12% can be used as a binder in making chicken sausage.
Co-Authors Agustina Ali, Najmah Andi Muh Akbar Saputra Andi Nurul Mukhlisah Anita Ninasari Aswin Aswin Baso Intang Sappaile Besse Mahmuba Wen Tenri Gading Cece Sumantri Citra Azhariat Malasari Derlini Dwi Ningtyas, Weny Epi Taufik Fitriani Fitriani Gusti Rusmayadi Hamid Wijaya Hassani Hassani Hendrik ES Samosir Hikmawaty, Hikmawaty Ikram, Zul Irma Isnafia Arief Irma Susanti S Lilis Ambarwati M. Masdi, M. Masdi MAURITZ PANDAPOTAN MARPAUNG Muhammad Irfan Mukhlis Mukhlis Mulyadi Nur Mutmainna, Andi Ningtias, Weny Dwi Ningtyas, Weny Dwi Nugraheni Eko Wardani Nur Saidah Said, Nur Saidah Pardi Pardi, Pardi Samalua Waoma Samsu Alam Rab Sardjana Orba Manullang Siti Nuraliah, Siti Sitti Nurani Sirajuddin Suhartina Suhartina, Suhartina Sukoco, Hendro Taufiq Taufiq Tony Siagian Utami, Rahmawati Ning Vietna, Resa Weny Dwi Ningtiyas Yuni Suryanti