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All Journal Jurnal Peternakan Integratif Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Jurnal Peternakan Integratif Jurnal Peternakan Sabana
Saragih, Winda Fransisca
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Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Energy Environmental Science Mechanical Engineering Public Health Social Sciences Veterinary

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ANALISIS SIFAT FISIK DAN KIMIA ABON DAGING SAPI HOME INDUSTRY DI KOTA SURABAYA, JAWA TIMUR Arum, Amelia Arum Ramadhani; Safitri; Saragih, Winda Fransisca
JURNAL PETERNAKAN SABANA Vol. 3 No. 3 (2024): Edisi September-Desember 2024
Publisher : Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/jps.v3i3.997

Abstract

Tujuan penelitian yaitu guna mengetahui sifat fisik dan kimia abon sapi home industry yang terdapat di Kota Surabaya untuk dibandingkan dengan ketentuan Standar Nasional Indonesia (SNI). Bahan penelitian adalah abon sapi yang diperoleh dari home industry abon dengan menggunakan metode metode penelitian survei lapangan dengan uji laboratorium. Pemilihan sampel menerapkan metode purposive sampling. Terdapat 8 sampel merek abon sapi home industry yang berbeda dengan 3 kali ulangan. Variabel yang diamati yaitu sifat fisik yang meliputi warna dan sifat kimia yang meliputi kadar protein, air, dan abu. Berdasarkan warnanya, abon sapi home industry di Kota Surabaya yang diuji dengan metode CIE Lab menunjukkan warna yang beragam dengan nilai rataan L* (tingkat kecerahan) 37,30-42,30%, a* (tingkat kemerahan) 3,30-7,37% dan b* (tingkat kekuningan) 7,07-12,50%. Pengujian sifat kimia abon sapi yang diamati meliputi kadar dengan rataan 5,58- 7,90%, kadar abu 3,78-11,39%, dan kadar protein 35,41-77,64 mg/L. Kesimpulan dari penelitian ini pada sifat fisiknya, secara umum abon sapi di Surabaya berwarna coklat muda hingga coklat kehitaman, sedangkan sifat kimia yang meliputi rataan kadar abu dan air sudah sesuai dengan SNI serta kadar protein mempunyai nilai yang cukup bervariasi.
Organoleptic and Durability of Frozen Whole Broiler Chicken Thawed with Chitosan Edible Coating for Different Shelf Life Yusni Khairani Tampubolon; Saragih, Winda Fransisca
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20751

Abstract

The increase in broiler production led to an oversupply of chicken in the market while the increase in chicken consumption was not proportional to the increase in production.  Therefore frozen storage is one of the alternatives to overcome this excess chicken production. This study aimed to determine the effect of chitosan edible coating concentration and storage time on the shelf life and organoleptic properties of frozen broiler chicken carcasses during the thawing process. This study used a Factorial Completely Randomized Design (RALF) consisting of two factors, namely Factor 1: differences in shelf life (1, 2, and 3 months) and factor 2: concentration of edible chitosan coating (0, 1%, 1.5%) with five replications. The parameters observed were shelf life and organoleptic properties (aroma, texture, color, and total acceptance). Data were analyzed using Two-way Analysis of Variance and further testing of the Duncan Multiple Range Test (DMRT). The results showed that chitosan concentration had a significant effect (P <0.05) on shelf life and organoleptic quality, whereas shelf life did not have a significant effect. The use of 1% chitosan gave the best results in organoleptic quality and 1.5% in slowing down broiler carcass decay. In conclusion, edible chitosan coatings can be effectively applied during thawing to extend the shelf life and maintain the quality of frozen broiler chicken meat
Organoleptic and Durability of Frozen Whole Broiler Chicken Thawed with Chitosan Edible Coating for Different Shelf Life Yusni Khairani Tampubolon; Saragih, Winda Fransisca
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20751

Abstract

The increase in broiler production led to an oversupply of chicken in the market while the increase in chicken consumption was not proportional to the increase in production.  Therefore frozen storage is one of the alternatives to overcome this excess chicken production. This study aimed to determine the effect of chitosan edible coating concentration and storage time on the shelf life and organoleptic properties of frozen broiler chicken carcasses during the thawing process. This study used a Factorial Completely Randomized Design (RALF) consisting of two factors, namely Factor 1: differences in shelf life (1, 2, and 3 months) and factor 2: concentration of edible chitosan coating (0, 1%, 1.5%) with five replications. The parameters observed were shelf life and organoleptic properties (aroma, texture, color, and total acceptance). Data were analyzed using Two-way Analysis of Variance and further testing of the Duncan Multiple Range Test (DMRT). The results showed that chitosan concentration had a significant effect (P <0.05) on shelf life and organoleptic quality, whereas shelf life did not have a significant effect. The use of 1% chitosan gave the best results in organoleptic quality and 1.5% in slowing down broiler carcass decay. In conclusion, edible chitosan coatings can be effectively applied during thawing to extend the shelf life and maintain the quality of frozen broiler chicken meat
Pendampingan Pengolahan Pakan Kambing Perah Berkelanjutan melalui Silase Rumput dan Budidaya Jagung Saragih, Winda Fransisca; Tampubolon, Yusni Khairani; Hasan, Fuad; Amran, Muhammad
Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Vol 8, No 4 (2025): Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstormin
Publisher : Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/japhb.v8i4.9716

Abstract

Desa Tanjung Rejo merupakan salah satu dari 20 desa di Kecamatan Percut Sei Tuan, Kabupaten Deli Serdang, Sumatera Utara, dengan kondisi geografis datar pada elevansi 7 meter di atas permukaan laut. Topografi datar ini mendukung pengembangan usaha peternakan. Biaya produksi usaha peternakan sebesar 60-70% umumnya berasal dari pengadaan pakan. Ketersediaan pakan hijauan yang terbatas akibat kondisi cuaca yang tidak menentu menjadi kendala dalam usaha peternakan. Tujuan kegiatan pengabdian adalah memberikan edukasi dan pendampingan kepada peternak untuk mengelola pakan, serta memanfaatkan lahan kosong menjadi lahan produktif guna meningkatkan produksi susu kambing perah. Kegiatan pengabdian dilakukan menggunakan metode partisipatif-aplikatif dengan dua agenda utama yaitu pembuatan pakan silase rumput dan penanaman benih jagung. Mitra kegiatan pengabdian ini terdiri atas 25 orang meliputi peternak, petani, ibu rumah tangga dan masyarakat umum. Rangkaian kegiatan meliputi sosialisasi, pelatihan, demonstrasi dan evaluasi. Hasil kegiatan pengabdian menunjukkan peningkatan pemahaman dan keterampilan peternak dalam mengelola pakan secara mandiri dan berkelanjutan. Teknologi silase rumput memberikan alternatif penyimpanan hijauan yang lebih tahan lama dengan kandungan nutrisi kompleks, sedangkan budidaya jagung pada lahan kosong peternak berpotensi meningkatkan ketersediaan pakan sumber energi dan protein. Kegiatan pengabdian ini diharapkan dapat berlanjut dengan pengujian kualitas nutrisi silase serta pemanfaatan berbagai limbah olahan pertanian lokal sebagai sumber pakan ternak alternatif lainnya.
Co-Authors Amran, Muhammad Arum, Amelia Arum Ramadhani Fuad Hasan Safitri Tampubolon, Yusni Khairani Yusni Khairani Tampubolon