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All Journal Journal La Lifesci Journal of Universal Community Empowerment Provision
Tusaban, Tusaban
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Agriculture, Biological Sciences & Forestry Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Environmental Science Immunology & microbiology Social Sciences Other

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Implementation of Blue Economy to Increase Lobster Production through Natural Feeding Efficiency Achmad, Dewi Shinta; Akbar, Muh. Firyal; Ardiansyah, Widiastuti; Mokoolang, Susan; Tusaban, Tusaban
Journal of Universal Community Empowerment Provision Vol. 4 No. 2 (2024): Journal of Universal Community Empowerment Provision
Publisher : Pusat Studi Pembangunan dan Pemberdayaan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55885/jucep.v4i2.423

Abstract

Community Service Activities entitled Freshwater Lobster and Silkworm Cultivation, were carried out from September to November 2024. The need for freshwater lobster feed that is difficult to obtain makes natural feed such as silkworm cultivation, an alternative to be used as feed for freshwater lobster cultivation. In addition, Freshwater Lobster cultivation is still very rarely carried out in the Gorontalo area, thus providing opportunities and benefits for inmates to be able to become independent after leaving prison. The need for freshwater lobster feed that is difficult to obtain makes natural feed for larvae/fry such as silkworms, an alternative to be used as feed for freshwater lobster cultivation. This PKM activity is a new hope for inmates to get a sustainable livelihood and income.
Effectiveness of Phytobiotic Supplementation as a Feed Additive Ardiansyah, Widiastuti; Tusaban, Tusaban; Achmad, Dewi Shinta
Journal La Lifesci Vol. 6 No. 5 (2025): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v6i5.2620

Abstract

The rearing of Mojosari ducks in Indonesia has become increasingly important as an alternative source of animal protein. However, the high cholesterol content in duck meat presents a challenge to its consumption. This study aims to evaluate the effect of turmeric supplementation in feed on cholesterol levels in the liver, blood, and meat of Mojosari ducks, as well as the organoleptic quality of the resulting meat. The experiment utilized a factorial Randomized Completely Block Design (RCBD), where ducks were divided into four treatment groups based on turmeric dosage: 0%, 6%, 8%, and 10%. Parameters measured included cholesterol levels in the liver, blood, and meat, as well as organoleptic assessments of taste, aroma, texture, color, and tenderness of the meat. The results indicated that turmeric supplementation significantly reduced cholesterol levels in the liver, blood, and meat of the ducks, with the 8% and 10% turmeric groups showing the lowest cholesterol levels. Turmeric supplementation also improved the tenderness and color quality of the duck meat, although no significant differences were observed in taste and aroma. The reduction in cholesterol levels suggests the potential of turmeric as an effective feed additive for producing healthier duck meat that is more appealing to consumers. These findings have implications for the development of feed based on natural ingredients that can enhance duck meat quality and support the sustainability of the duck farming industry in Indonesia.
Co-Authors Ardiansyah, Widiastuti Dewi Shinta Achmad Mokoolang, Susan Muh. Firyal Akbar, Muh. Firyal