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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Ternak Bantara Journal of Animal Science Tropical Animal Science Farmers: Journal of Community Services GEMBIRA (Pengabdian Kepada Masyarakat)
Shihah, Hanna Dzawish
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Education Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Social Sciences Veterinary Other

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Optimizing Laying Hen Productivity and Egg Quality through Combination of Inorganic and Organic Trace Minerals Supplementation Atmaja, Baluh Medyabrata; Hidayatulloh, Rifqi; Ali, Muhammad Irvan; Hutabarat, Amelia Lulu Rosalin; Lestari, Wenni Meika; Agasi, Satri Yusasra; Shihah, Hanna Dzawish
Jurnal Ternak : Jurnal Ilmiah Fakultas Peternakan Universitas Islam Lamongan Vol 15 No 2 (2024): Desember, 2024
Publisher : UNIVERSITAS ISLAM LAMONGAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jt.v15i2.247

Abstract

This research investigates the effects of combining inorganic trace minerals (ITMs) and organic trace minerals (OTMSs) on the performance and egg quality of laying hens. The study employed a completely randomized design (CRD), assigning 60 laying hens to three treatment groups, each consisting of 10 replications of two hens. The treatment groups were as follows: T0 = commercial feed (control), T1 = commercial feed + 500 grams/ton ITMSfeed, and T2 = commercial feed + 500 grams/ton ITMSfeed + 500 grams/ton OTMSS feed. The results revealed that the treatments did not significantly affect performance (P > 0.05). However, eggshell weight was significantly higher (P < 0.05) in the T1 and T2 groups compared to the T0 group. Eggshell thickness was significantly higher (P < 0.05) in the T2 group compared to the T0 and T1 groups. In conclusion, the addition of a combination of inorganic trace minerals (ITMs) and organic trace minerals (OTMs) to the feed can significantly improve eggshell weight and thickness but does not have a significant effect on the overall performance of laying hens.
Evaluation of Addition Tumeric Flour (Curcuma domestica) and Acidifier in Feed on Production Performance of Broiler During Starter Phase Wahyuni, Nur Maulida; Mustofa, Fatmawati; Sarjana, Teysar Adi; Shihah, Hanna Dzawish; Muryani, Rina; Ma’rifah, Binti; Suprijatna, Edjeng; Sunarti, Dwi; Mahfud , Lutfi Djauhari; Kismiati, Sri; Widodo, Eko; Indrati, Rositawati; Sudjarwo, Edhy
Bantara Journal of Animal Science Vol. 7 No. 1 (2025): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v7i1.6449

Abstract

This study evaluated the addition of turmeric flour (Curcuma domestica) and acidifier in feed on the production Performance of broilers during the starter phase. The materials used in this study were 240 unsexed DOC with an average weight of 40.55±1.69 g/bird. The research method was an experimental trial using a completely randomized design (CRD). There were six treatments and four replications, divided into T0 (commercial feed/basal feed + 0% acidifier + 0% turmeric powder), T1 (basal feed + 0% acidifier + 2.0% turmeric powder), T2 (basal feed + 0.5% acidifier + 1.5% turmeric powder), T3 (basal feed + 1.0% acidifier + 1.0% turmeric powder), T4 (basal feed + 1.5% acidifier + 0.5% turmeric powder), and T5 (basal feed + 2.0% acidifier + 0% turmeric powder). The results showed that the addition of turmeric flour and acidifier in broiler feed during both the starter and finisher phases had a significant effect (p<0.05) on mortality and no significant impact (p>0.05) on feed consumption, weight gain, starter body weight, and FCR. Adding turmeric flour and an acidifier could not increase feed consumption, weight gain, or starter body weight and reduce FCR. However, the addition of turmeric flour and acidifier was able to reduce mortality rates. Further testing related to dosage is needed to achieve the desired results.
EFFECT OF USING FERMENTED LIME PEEL WASTE (citrus aurantifolia) ON THE SIZE OF THE DIGESTIVE TRACT OF BROILER CHICKENS Shihah, Hanna Dzawish; Sunarti, Dwi; Sumarsih, Sri; Sarjana, Teysar Adi; Suprijatna, Edjeng; Mahfudz, Luthfi Djauhari; Kismiati, Sri; Muryani, Rina; Ma’rifah, Binti; Wahyuni, Nur Maulida
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 2 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i2.6509

Abstract

This study examines the effect of fermented lime peel waste flour (FLPWF) on the digestive tract dimensions of broiler chickens. The materials used include 200 female Lohmann MB 202 broilers aged 14 days, with an average body weight of 379.73 ± 18.72 g. The feed ingredients include yellow corn, soybean meal, fish meal, rice bran, fermented lime peel waste flour, soybean oil, premix, CaCO3, D-L Methionine, and L-Lysine. The study was designed using a completely randomized design (CRD) with four levels of fermented lime peel waste flour (FLPWF) usage: 0%, 1%, 2%, and 3% in the ration. Each treatment was repeated five times. Data were analyzed for variance using the SPSS 19.0 software. The results showed that the use of FLPWF did not significantly affect the weight and length of the small intestine, as well as the weight-to-length ratio of the small intestine among treatments (P> 0.05). This study concludes that using fermented lime peel waste flour in rations at 1% to 3% does not reduce the relative weight, length, and weight: length ratio of the small intestine of broiler chickens. Keywords: Broiler, Fermented Lime Peel Waste Flour, Small Intestine
PENDAMPINGAN OLAHAN MAKANAN SEHAT BERBASIS PRODUK PETERNAKAN UNTUK MENUNJANG KESEHATAN LANSIA DI DESA MRANGGEN Sunarti, Dwi; Sarjana, Teysar Adi; Shihah, Hanna Dzawish; Sibarani, Christian Daniel Simon; Chaerunisya, Denyra; Laila, Nor Chanifah; Aura, Veronika Gisca Ananda; Nugrahaini, Ulyshikha Maulida
Jurnal Gembira: Pengabdian Kepada Masyarakat Vol 3 No 04 (2025): AGUSTUS 2025
Publisher : Media Inovasi Pendidikan dan Publikasi

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Abstract

Peningkatan jumlah penduduk usia lanjut di Indonesia menjadi isu penting yang perlu mendapatkan perhatian serius dari berbagai pihak. Lansia rentan mengalami berbagai penyakit degeneratif seperti hipertensi, diabetes, dan gangguan metabolisme, yang salah satunya disebabkan oleh kurangnya asupan nutrisi seimbang. Menyikapi hal ini, Tim Kuliah Kerja Nyata Tematik (KKN-T) Universitas Diponegoro Tim 136 menyelenggarakan pendampingan oalahan makanan sehat lansia berbasis produk peternakan di Desa Mranggen, Kecamatan Mranggen, Kabupaten Demak. Tujuan kegiatan ini adalah untuk meningkatkan pemahaman lansia dan kader posyandu mengenai pentingnya gizi seimbang serta keterampilan dalam mengolah makanan bergizi berbahan dasar produk peternakan seperti daging dan telur, serta dilengkapi dengan sayur. Metode pelaksanaan mencakup observasi awal, koordinasi dengan tokoh masyarakat dan kader posyandu, pretest interaktif, demo masak rolade ayam sayur, pelibatan peserta dalam praktik, serta evaluasi kegiatan melalui posttest. Kegiatan diikuti oleh 43 peserta dan dilaksanakan pada 31 Mei 2025. Hasil kegiatan menunjukkan peningkatan pengetahuan peserta dari 70% saat pretest menjadi hampir 100% pada posttest. Partisipasi aktif dan antusiasme peserta terlihat jelas, baik dalam sesi diskusi maupun praktik memasak. Hasil evaluasi ini menunjukkan bahwa pendekatan edukatif berbasis praktik dapat menjadi strategi yang efektif dalam meningkatkan literasi gizi dan keterampilan memasak lansia. Program ini diharapkan menjadi inspirasi bagi upaya serupa di wilayah lain guna mendukung kesehatan lansia secara berkelanjutan.
PEMBERDAYAAN PETERNAK LOKAL MELALUI PELATIHAN PEMBUATAN PAKAN FERMENTASI DAN BISNIS DIGITAL DI KELURAHAN PAKINTELAN KOTA SEMARANG Pratama, Anugrah Robby; Shihah, Hanna Dzawish; Wahyuni, Nur Maulida; Prabowo, Agung; Elisa, Syifa; Muzakki, Muhammad Sulthan; Hati, Primanda Berlian; Adiati, Ani; Fahreza, Muhammad Naufal; Nazira, Aisy Azra; Pasaribu, Tessa Vena Melinda; Velicia, Lorraine Putri; Nuroso, Dwiyani Larasati Putri; Sunoko , Ray Aksan; Choirunisa, Erika Nurul; Kireina, Michiko; Zahra, Alika; Sinarpaska, Stefany Mahatma; Arrosyid, Muhammad Daffa
Jurnal Gembira: Pengabdian Kepada Masyarakat Vol 3 No 04 (2025): AGUSTUS 2025
Publisher : Media Inovasi Pendidikan dan Publikasi

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Abstract

Pengabdian masyarakat ini bertujuan untuk memberdayakan peternak lokal melalui pelatihan pembuatan pakan fermentasi dan pengenalan bisnis digital. Kegiatan dilakukan melalui sosialisasi, demonstrasi langsung, serta pendampingan kepada masyarakat RW 6 di Kelurahan Pakintelan. Proses fermentasi menggunakan bahan lokal seperti janggel jagung, CGF, dan EM4 untuk menghasilkan pakan bernutrisi tinggi, lebih tahan lama, serta ekonomis. Selain itu, pelatihan teknologi digital difokuskan pada penggunaan media sosial dan platform daring untuk pemasaran ternak. Hasil pelatihan menunjukkan peningkatan pemahaman teknis peternak dan antusiasme tinggi terhadap praktik yang diajarkan. Meskipun dihadapkan pada tantangan seperti adaptasi terhadap teknologi baru dan kondisi lingkungan, kegiatan ini berhasil memperkuat kapasitas peternak dalam pengelolaan usaha secara mandiri dan berkelanjutan, khususnya dalam menghadapi musim kemarau.
Pengenalan Bisnis Digital untuk Pemasaran Hasil Produk Peternakan pada Peternak Rakyat di Kelurahan Pakintelan Kecamatan Gunung Pati Semarang Wahyuni, Nur Maulida; Pratama, Anugrah Robby; Shihah, Hanna Dzawish
Farmers: Journal of Community Services Vol 6, No 2 (2025): Farmers: Journal of Community Services
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/fjcs.v6i2.65925

Abstract

Program pengabdian ini bertujuan memperkenalkan konsep bisnis digital sebagai sarana pemasaran produk peternakan kepada peternak rakyat di Kelurahan Pakintelan, Gunungpati, Semarang. Tantangan utama yang dihadapi mencakup keterbatasan akses informasi, rendahnya keterampilan digital, dan ketergantungan pada metode pemasaran konvensional. Melalui pendekatan edukatif yang melibatkan penyuluhan, diskusi interaktif, dan sesi tanya jawab serta kuisioner, peserta memperoleh pemahaman mengenai pentingnya transformasi digital, pengenalan platform seperti WhatsApp Business, Instagram, dan Facebook, serta keterampilan praktis dalam membuat konten promosi produk peternakan. Hasil menunjukkan peningkatan signifikan dalam tiga aspek utama yaitu pemahaman konsep bisnis digital, sikap terhadap penggunaan media sosial untuk bisnis, dan keinginan untuk mencoba usaha digital. Antusiasme tinggi peserta selama diskusi menunjukkan motivasi mereka untuk menerapkan strategi pemasaran digital sederhana. Program ini juga mendukung integrasi antara kemandirian ekonomi dan pemberdayaan masyarakat berbasis teknologi. Dampak yang diharapkan meliputi tumbuhnya kesadaran digital di kalangan peternak rakyat, peningkatan keterampilan promosi online, serta motivasi yang kuat untuk mengelola usaha peternakan secara mandiri dan responsif terhadap perkembangan zaman digital.
POTENSI LIMBAH JERUK NIPIS FERMENTASI SEBAGAI FEED ADDITIVE UNGGAS: THE POTENTIAL OF FERMENTED LIME WASTE AS A POULTRY FEED ADDITIVE Shihah, Hanna Dzawish; Sunarti, Dwi; Prasetyo, Aris Budi; Atmaja, Baluh Medyabrata
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i2.1800

Abstract

Fermented lime waste has potential as a feed additive for poultry, but its utilization is hindered by its high pectin fiber content, which can negatively impact poultry performance. This study aimed to evaluate the effect of Aspergillus niger fermentation on pectin fiber content and the pH value of lime waste. The materials used were lime peel flour and a commercial Aspergillus niger mold. The study followed a completely randomized design (CRD) with four levels of A. niger starter: 0%, 1%, 2%, and 3%. Each treatment was replicated five times. The fermentation process was conducted under aerobic conditions for five days at room temperature. The results showed that fermentation with A. niger significantly increased the pH value of the fermented lime peel flour (P < 0.05) and decreased its pectin fiber content (P < 0.05).
Co-Authors Adiati, Ani Agasi, Satri Yusasra Agung Prabowo Amelia Lulu Rosalin Hutabarat Arrosyid, Muhammad Daffa Atmaja, Baluh Medyabrata Aura, Veronika Gisca Ananda Chaerunisya, Denyra Choirunisa, Erika Nurul Dwi Sunarti Edhy Sudjarwo Edjeng Suprijatna Eko Widodo Elisa, Syifa Fahreza, Muhammad Naufal Hati, Primanda Berlian Kireina, Michiko Laila, Nor Chanifah Luthfi Djauhari Mahfudz Mahfud , Lutfi Djauhari Ma’rifah, Binti Muhammad Irvan Ali Mustofa, Fatmawati Muzakki, Muhammad Sulthan Nazira, Aisy Azra Nugrahaini, Ulyshikha Maulida Nuroso, Dwiyani Larasati Putri Pasaribu, Tessa Vena Melinda Prasetyo, Aris Budi Pratama, Anugrah Robby Rifqi Hidayatulloh Rina Muryani Rositawati Indrati Sarjana, Teysar Adi Sibarani, Christian Daniel Simon Sinarpaska, Stefany Mahatma Sri Kismiati, Sri Sri Sumarsih Sunoko , Ray Aksan Velicia, Lorraine Putri Wahyuni, Nur Maulida Wenni Meika Lestari Zahra, Alika