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All Journal Cannarium (Jurnal Ilmu-ilmu Pertanian) Bubungan Tinggi: Jurnal Pengabdian Masyarakat
Talebe, Yusnaini B
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Social Sciences Other

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Training on Making Crispy Chicken to Improve the Economy of Housewives Talebe, Yusnaini B; Uriya, Sri Wahyuni; Lestari, Sri; Nasim, Abu Sahman
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 7, No 1 (2025)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v7i1.12070

Abstract

Crispy fried chicken is a popular fast food item in Indonesia, and it can be made even more appealing by combining spicy flavours with cheese. This modern twist on a classic dish makes it enjoyable for all ages, especially young people. Many housewives in Bobaneigo Madihutu Village who are currently unemployed or underemployed lack a stable income. To address this, we are offering training in crispy chicken preparation to improve the economic opportunities for these women. The training session was held at Campus IV of Khairun University in Bobaneigo Village, Madihutu District, West Halmahera, North Maluku. It was attended by 20 local housewives and Agricultural Faculty students involved in community service activities. Pre- and post-training tests indicated a significant increase in the participants' knowledge about making crispy fried chicken. The feedback from the attendees was highly positive, highlighting the usefulness of the training and the new insights gained into chicken preparation. Overall, the training was well-received and met its objectives effectively
Performans Kualitatif dan Kuantitatif Ayam Hasil Persilangan Beberapa Kelompok Terseleksi untuk Pembentukan Rumpun Baru Ayam Kampung Khas Ternate Talebe, Yusnaini B; Utami, Sri; Hoda, Abdurrahman
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v19i2.4696

Abstract

Ternate memiliki variasi  ayam kampung tinggi dan khas, dari karakter fenotip yang ada.  Hingga sekarang belum ada kajian yang dapat mengidentifikasi jumlah rumpun ayam lokal asli yang beranekaragam tersebut. Penyediaan bibit ayam lokal dengan mutu genetik yang baik sangat sulit diperoleh karena belum ada bibit ayam lokal hasil pemuliaan dari rumpun dengan struktur breeding yang jelas. Melihat permasalahan ini maka perlu dilakukan penelitian dengan tujuan membentuk rumpun baru ternak ayam lokal khas Kota Ternate. Penelitian ini dilakukan dengan menyilangkan ayam hasil persilangan (F1) ayam ras petelur dengan ayam bangkok RB jantan dengan hasil persilangan (F1) bangkok dan kampung BK betina beserta resiprokalnya. Ayam hasil persilangan ini dikandangkan secara koloni berdasarkan umur dan jenis kelamin. Ayam diberi pakan 2 kali sehari yaitu pada pagi dan sore hari. Kombinasi pakan yaitu pakan ayam komersial berbentuk crumble untuk ras pedaging fase starter sebanyak 60% dan 40% dedak padi untuk ayam umur 12-17 minggu dengan kandungan protein kasar 16.6%. Kombinasi pakan untuk umur 17-22 minggu yaitu pakan komersial petelur layer sebanyak 60% dan dedak padi 40% dengan kandungan protein kasar 14.2% diberikan ad libitum dalam 1 hanging feeder setiap 1 kandang. Air minum diberikan ad libitum di dalam 1 galon plastik pada setiap kandang. Parameter yang diukur adalah bobot badan, konsumsi pakan, konversi pakan, ukuran tubuh, bobot dewasa kelamin, umur dewasa kelamin, dan berat telur pertama. Kemudian data dianalisis dengan uji t. Hasil penelitian menunjukkan bahwa tingkat keragaman baik karakter fenotip maupun tingkat produktivitas ayam hasil persilangan beberapa kelompok terseleksi untuk pembentukan rumpun baru ayam kampung khas ternate masih dalam kategori tinggi, maka upaya seleksi perlu dilakukan secara kontinyu untuk memperoleh strain ayam kampung khas ternate.
Karakteristik Yoghurt Sinbiotik dengan Penambahan Puree Pisang Mulu Bebe (Musa acuminata) dan Konsentrasi Starter Lactobacillus Bulgaricus yang Berbeda Umamit, Tirsa; Talebe, Yusnaini B; Lestari, Sri
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v19i2.4695

Abstract

This study aims to determine the interaction between the different concentrations of starter L. bulgaricus and mulu bebe banana puree on the characteristics of sibiotic yogurt, to determine the effect of different L. bulgaricus.This study aims to determine the interaction between the different concentrations of starter L. bulgaricus and mulu bebe banana puree on the characteristics of synbiotic yogurt, to determine the effect of different L. bulgaricusstarter concentrations on the characteristics of synbiotic yogurt, to determine the effect of different mulu bebe bananas on the characteristics of synbiotic yogurt. This research was conducted in September - January 2021. The test is a chemical test. The purpose of this study was to find out the characteristics of yogurt with the addition of banana puree mulu bebe and different concentrations of L. bulgaricus and look at the interaction influence of each - each treatment of banana puree addition and starter concentration with a fermentation duration of 72 hours. This research is an experimental study using complete randomized design (RAL) factorial, the first factor is the concentration of L. bulgaricus and the second factor of banana puree with 16 levels of perlakua and 3 repeats with each starter concentration L. bulgaricus A1 0, A2 2.5, A3 5, A4 7.5, Puree banana B1 0 ml, B2 2 ml, B3 4 ml, B4 6 ml. If there is a difference in influence between the treatment of each factor, then it is continued with Duncan's test. The observed parameters include: rendemen, pH, water content, ash content, and protein content. The results of this study showed banana puree and L. bulgaricus concentration had a real effect (P0.05) on rendemen, ash content, protein content. While the water content has no real effect (P0.05). The interaction between factors A and B in Duncan's advanced test had a significant effect including rendemen, protein levels and ash levels to the characteristics of yogurt.
Co-Authors Hoda, Abdurrahman Nasim, Abu Sahman Sri Lestari Sri Utami Umamit, Tirsa Uriya, Sri Wahyuni