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All Journal ANGON: Journal of Animal Science and Technology WIKUACITYA: Jurnal Pengabdian Kepada Masyarakat Journal of Sustainable Livestock Media Peternakan
Nurnaningsih, Wida
Universitas Wijayakusuma Purwokerto
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Veterinary

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SOSIALISASI dan PRAKTEK PEMBUATAN POC (PUPUK ORGANIK CAIR) URIN KAMBING DAN PEMANFAATAN LIMBAH RUMAH TANGGA SEBAGAI ECO ENZIM Nurnaningsih, Wida; Supranoto, Supranoto; Herijanto , Soegeng; Tuswati, Sari Eko
WIKUACITYA: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 1 (2025): WIKUACITYA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Wijayakusuma Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56681/wikuacitya.v4i1.336

Abstract

Pelaksanaan kegiatan pengabdian kepada masyarakat ini dilaksanakandi Aula Desa Klenggenrejo, Kec. Klirong Kab. Kebumen dengansasaran anggota Kelompok Wanita Ternak (KWT) Desa Klenggenrejo,Kec. Klirong Kab. Kebumen. Tujuan dari kegiatan ini untukmemberikan wawasan dan informasi kepada anggota KWT tentangpemanfaatan dan pengelolaan limbah usaha ternak dan limbah organicrumah tangga, sehingga dapat terjalin kesinambungan usaha peternakanmelalui peran KWT. Metode kegiatan pengabdian dilakukan denganpemberian materi secara langsung, interaktif dan dilanjutkan denganpraktek pembuatan POC dan Eco Enzim.
Sustainable Development of Indonesia’s Native Chicken Sector: Opportunities and Constraints Elly Tugiyanti; Wida Nurnaningsih; Tri Sukmaningsih
Journal of Sustainable Livestock Vol. 1 No. 1 (2025): Journal of Sustainable Livestock
Publisher : Faculty of Animal Husbandry, Wijayakusuma Purwokerto University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/jsl.v1i1.12

Abstract

This study provides a comprehensive descriptive analysis of the opportunities and constraints in Indonesia’s native chicken sector using a mixed-methods approach. The sector is vital, with native chickens representing 65% of local poultry populations, supporting rural livelihoods and food security. Quantitative findings reveal an average flock size of 150 birds, annual production of 120 eggs per hen, and a 15% mortality rate. Market analysis shows 70% of farmers participate locally, with chicken activities contributing 25% to household income. Cluster analysis identified three main production typologies: traditional scavenging, semi-intensive, and integrated backyard systems. Key constraints include disease susceptibility (notably Newcastle Disease), feed limitations, and low hatchability (78%). While sustainability indices show strong social and environmental scores, economic viability remains low due to high costs and limited credit. A SWOT analysis highlights opportunities, such as rising consumer demand for native breeds, but also weaknesses like poor infrastructure and inadequate technical support. The study found a positive correlation (r=0.65) between biosecurity practices and hatchability rates. In conclusion, unlocking the sector's potential requires coordinated strategic interventions focused on genetic improvement, disease control, market linkages, and supportive policies.
PENGARUH PENAMBAHAN TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch) TERHADAP WARNA, RASA DAN KEKENYALAN BAKSO DAGING SAPI Fani Dwi Evadewi; Indri Handayani; Sari Tuswati; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 25 No. 2 (2023): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v25i2.13

Abstract

Penelitian ini berjudul ‘‘ PENGARUH PENAMBAHAN TEPUNG TALAS BENENG TERHADAP WARNA, RASA DAN KEKENYALAN BAKSO DAGING SAPI ’’. Perumusan masalah yang diajukan adalah : Bagaimanakah pengaruh penambahan tepung talas beneng terhadap warna, rasa, dan kekenyalan bakso daging sapi. Adapun tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung talas beneng terhadap warna, rasa, dan kekenyalan bakso daging sapi. Metode penelitian yang digunakan adalah eksperimental Rancangan Acak Lengkap (RAL) pola searah, dengan empat taraf perlakuan. Berdasarkan pembahasan pada penelitian, maka dapat disimpulkan bahwa (1) Perubahan warna bakso daging sapi yang diberi perlakuan penambahan tepung talas beneng dengan dosis tiga persen menghasilkan bakso yang lebih abu-abu daripada penambahan tepung talas beneng dengan dosis dua persen. (2) Perubahan rasa bakso daging sapi yang diberi perlakuan penambahan tepung talas beneng dengan dosis tiga persen menghasilkan bakso yang jauh lebih enak daripada penambahan tepung talas beneng dengan dosis dua persen. (3) Bakso daging sapi yang dengan penambahan tepung talas beneng dengan dosis nol, dua, tiga, dan lima persen menghasilkan kekenyalan bakso yang tidak berbeda nyata. Kata kunci : bakso daging sapi, kekenyalan, rasa, tepung talas beneng, warna.
PENGARUH KONSENTRASI LARUTAN DAUN JAMBU BIJI (Psidium guajava L) DAN LAMA PENYIMPANAN TERHADAP KUALITAS TELUR AYAM RAS Soegeng Herijanto; Eka Setiani; Citopartusi Tjahyani; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 25 No. 2 (2023): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v25i2.14

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi larutan daun jambu biji (Psidium guajava L) sebagai penyamak nabati terhadap bobot telur, haugh unit (HU) dan pH telur ayam ras, yang telah dilaksanakan pada tanggal 25 Maret – 21 April 2023 di laboratorium Fakultas Peternakan Universitas Wijayakusuma Purwokerto. Materi percobaan tediri dari 100 butir telur ayam ras segar dengan metode penelitian Rancangan Acak Lengkap (RAL) Faktorial 4 × 5 × 5, perlakuan yang diberikan terdiri dari empat faktor A dan lima faktor B dengan lima kali ulangan. Faktor A adalah konsentrasi larutan daun jambu biji dengan taraf percobaan A1 (perendaman telur di dalam 700 ml larutan daun jambu biji dengan konsentrasi akhir 63 gram/ 700ml = 0,09 gr/ml), A2 (perendaman telur di dalam 650 ml larutan daun jambu biji dengan konsentrasi akhir 78 gram/ 600 ml = 0,12 gr/ml), A3 (perendaman telur di dalam 550 ml larutan daun jambu biji dengan konsentrasi akhir 82 gram/ 550ml = 0,15 gr/ml), A4 (perendaman telur di dalam 500 ml larutan daun jambu biji dengan konsentrasi akhir 90 gram/ 500 ml = 0,18 gr/ml). Faktor B adalah lama waktu penyimpanan telur yang terdiri dari lima taraf perlakuan yaitu B1 (0 hari), B2 (7 Hari), B3 (14 hari), B4 (21 hari) dan B5 (28 hari). Parameter yang diukur adalah bobot telur, haugh unit (HU) dan pH telur ayam ras. Hasil penelitian membuktikan bahwa lama penyimpanan setelah perendaman telur ayam ras menggunakan larutan daun jambu biji berpengaruh sangat nyata (P<0,01) terhadap haugh unit dan pH telur. Kesimpulan dari penelitian ini adalah konsentrasi akhir larutan daun jambu biji (Psidium guajava L) 0,09 – 0,18 gr/ml dapat digunakan sebagai penyamak nabati alami karena dapat menahan kenaikan pH telur dan penurunan haugh unit selama penyimpanan 0 -28 hari. Kata Kunci : Telur ayam ras, larutan daun jambu biji (Psidium guajava L), Lama Penyimpanan, bobot telur , haugh unit dan pH telur.
PENGARUH KOSENTRASI PLANT GROWTH PROMOTING RHIZOBACTERIA (PGPR) TERHADAP JUMLAH ANAKAN DAN PANJANG DAUN RUMPUT GAJAH KERDIL ( Pennisetum purpureum CV. Mtt ) Irawan Yandri; Supranoto Supranoto; Susilo Rahardjo; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 26 No. 1 (2024): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v26i1.18

Abstract

Providing PGPR to the soil around the plant can influence the growth and fresh production of Pygmy Elephant grass. This research aims to determine the effect of PGPR Mutiara Alam Tani on the number of tillers and leaf length. The research was carried out experimentally using (RAL) with 5 treatments and 4 repetitions consisting of treatment PO = Dwarf Elephant Grass (control) without the addition of PGPR; Treatment P1 = Dwarf Elephant Grass + PGPR 2.5 ml/liter water/m2; Treatment P2 = Dwarf Elephant Grass + PGPR 5 ml/liter of water/m2; Treatment P3 = Dwarf Elephant Grass + PGPR 7.5 ml/liter of water/m2; Treatment P4 = Dwarf Elephant Grass + PGPR 10 ml/liter water/m2). The parameters measured are the number of tillers and leaf length. The results showed that the highest number of tillers was shown in the P4 treatment where 10 ml of PGPR was added in 1 liter of water producing an average number of 5.50 tillers, while the lowest number of tillers was in the P0 treatment which did not add PGPR which produced an average number of tillers. 4.25 tillers. The longest leaves were found in treatment P4 where 10 ml PGPR was added in 1 liter of water with an average length of 75.75 cm, while the shortest leaf length was found in treatment P0 where no PGPR was added resulting in an average weight of 64.75 cm. The results of the analysis showed that the administration of PGPR Mutiara Alam Tani had no significant effect (P>0.05) on the number of tillers and leaf length of Dwarf Gajah Grass. Based on the results of the analysis of variance, it showed that P0, P1, P2, P3 and P4 had the number of tillers and leaf length which is relatively the same. So it can be concluded that the provision of PGPR Mutiara Alam Tani has not been able to influence the number of tillers and the yield of Dwarf Gajah Grass leaf length.
PENGARUH PENAMBAHAN SUSU SKIM SEBAGAI BAHAN PENGIKAT TERHADAP RASA DAN AROMA NUGGET AYAM Faizin Marwanto; Supranoto; Fani Evadewi; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 26 No. 2 (2024): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v26i2.24

Abstract

The research entitled The Effect of Adding Skim Milk as a Binder on the Taste and Aroma of Chicken Nuggets was conducted at the Laboratory of the Animal Husbandry Faculty of Wijayakusuma University in Purwokerto on May 28, 2024. The materials used in this study included 4000 grams of broiler chicken meat (breast part), 800 grams of wheat flour, 35 grams of ground pepper, 1440 grams of skim milk, 35 grams of salt, 8 eggs, 400 grams of ice, 1000 grams of breadcrumbs for coating, and 1 liter of cooking oil. The research method used was experimental with a Completely Randomized Design (CRD) in a single factor pattern. This study consisted of 4 treatments and 25 replications, with treatments including P0 (nugget batter without the addition of skim milk), P1 (addition of 5% skim milk by weight of the batter), P2 (addition of 10% skim milk by weight of the batter), and P3 (addition of 15% skim milk by weight of the batter). The observed variables were organoleptic tests of taste and aroma conducted by 25 semi-trained panelists. The data were analyzed using variance analysis followed by the Least Significant Difference (LSD) test. The results showed that the taste of chicken nuggets with the addition of skim milk had a very significant effect (P<0.01), and the aroma of chicken nuggets with the addition of skim milk also had a very significant effect (P<0.01). In conclusion, the addition of skim milk in the processing of chicken nuggets can enhance the flavor of chicken nuggets and is well accepted by the panelists
PENGARUH PEMANFAATAN TEPUNG DAUN INDIGOFERA (Zollingeriana) TERHADAP PENAMPILAN PRODUKSI KELINCI NEW ZEALAND WHITE JANTAN Muhamad Syafi'i; Supranoto; Fani Evadewi; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 27 No. 1 (2025): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v27i1.36

Abstract

This study aims to evaluate the effect of Indigofera leaf flour (Zollingeriana) on the production performance of male New Zealand White (NZW) rabbits.Twenty male NZW rabbits aged ± 2 months were fed with 4 treatments: 0%, 10%, 20%, and 30% Indigofera leaf flour in the diet.The research results showed no significant differences (p > 0.05) in Daily Body Weight Gain (PBBH) and Dry Matter Intake (BK) among the groups.However, numerically, the addition of 20% Indigofera tends to increase Daily Body Weight Gain (PBBH) and Dry Matter Intake (BK).Indigofera up to 30% in the feed still maintains rabbit production performance.Further research is needed to optimize the use of Indigofera as an alternative feed for rabbits
Pengaruh Penambahab Sari Buah Lemon Terhadap Tekstur dan Warna Pada Yoghurt Susu Kambing Riki Aprianto; Supranoto Supranoto; Wida Nurnaningsih; Tri Sukmaningsih
MEDIA PETERNAKAN Vol. 27 No. 2 (2025): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v27i2.53

Abstract

The research titled "The Effect of Lemon Juice Addition on Texture and Color of Goat Milk Yogurt" was conducted at the Laboratory of the Faculty of Animal Husbandry, Wijayakusuma University, Purwokerto, on June 26-27, 2024. The materials used in this study included 1000 ml of goat milk, 50 ml of yogurt starter, and 63 ml of lemon juice. The research method used was experimental with a Completely Randomized Design (CRD) in a one-way pattern. This study consisted of 4 treatments and 25 replications, with the treatments including P0 (no lemon juice addition), P1 (1% lemon juice addition from the total yogurt mixture volume), P2 (2% lemon juice addition from the total yogurt mixture volume), and P3 (3% lemon juice addition from the total yogurt mixture volume). The variables observed were organoleptic tests for texture and color, conducted by 25 semi-trained panelists. The data were analyzed using variance analysis followed by the Least Significant Difference (LSD) test. The results showed that the addition of lemon juice had a very significant effect (P<0.01) on the texture and color of goat milk yogurt.
Peningkatan Potensi Pangan Fungsional Nugget Daging Kelinci Dengan Penambahan Rumput Laut Syadad Ali; Fani Evadewi; Supranoto Supranoto; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 27 No. 2 (2025): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v27i2.60

Abstract

The research titled The Effect of Lemon Juice Addition on Texture and Color of Goat Milk Yogurt, was conducted at the Laboratory of the Faculty of Animal Husbandry, Wijayakusuma University, Purwokerto, on June 26–27, 2024. This study aimed to determine the effect of varying levels of lemon juice on the texture and color of goat milk yogurt. Materials used included 1000 ml of goat milk, 50 ml of yogurt starter, and 63 ml of lemon juice. The method applied was an experimental approach using a Completely Randomized Design (CRD) with a one-way pattern. The study consisted of 4 treatments and 25 replications. The treatments were: P0 (no lemon juice), P1 (1% lemon juice of total yogurt volume), P2 (2%), and P3 (3%). Organoleptic tests on texture and color were conducted by 25 semi-trained panelists. Data were analyzed using variance analysis, followed by the Least Significant Difference (LSD) test. The results showed that lemon juice addition had a very significant effect (P<0.01) on both the texture and color of the yogurt. The increase in lemon juice concentration enhanced the visual appeal and altered the texture, indicating its potential role in improving yogurt quality
PENGARUH PENAMBAHAN TEPUNG MAGGOT BSF TERHADAP PERTAMBAHAN BOBOT BADAN, KONVERSI PAKAN, PALATABILITAS DAN MORTALITAS BURUNG PUYUH FASE GROWER Nurnaningsih, Wida; Tuswati, Sari Eko; Sukmaningsih, Tri
ANGON: Journal of Animal Science and Technology Vol 7 No 3 (2025): ANGON: Journal of Animal Science and Technology
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk mengevaluasi efektivitas penambahan tepung maggot Black Soldier Fly (BSF) dalam pakan terhadap performa pertumbuhan, palatabilitas, dan mortalitas burung puyuh (Coturnix-coturnix japonica) fase grower hingga layer. Metode penelitian yang digunakan adalah eksperimental dengan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan dosis tepung maggot: P0 (0%), P1 (8%), P2 (16%), dan P3 (24%), dengan lima ulangan untuk setiap perlakuan. Parameter yang diamati meliputi pertambahan bobot badan (PBB), konversi pakan (Feed Conversion Ratio/FCR), palatabilitas, dan angka mortalitas. Hasil analisis variansi menunjukkan bahwa penambahan tepung maggot BSF berpengaruh sangat nyata (P<0,01) terhadap peningkatan PBB dan penurunan nilai FCR, di mana level 8% sudah memberikan hasil yang optimal secara signifikan. Pada parameter palatabilitas, terjadi penurunan yang sangat nyata (P<0,01) pada fase grower akibat proses adaptasi, namun tidak berpengaruh nyata pada fase layer. Sementara itu, angka mortalitas tetap rendah (0-3,33%) dan tidak menunjukkan perbedaan nyata antar perlakuan (P>0,05), mengindikasikan bahwa tepung maggot aman digunakan hingga level 24%. Kesimpulannya, penambahan tepung maggot BSF sebesar 8% merupakan dosis paling efektif untuk meningkatkan produktivitas puyuh dengan efisiensi pakan yang lebih baik.
Co-Authors . Supranoto Citopartusi Tjahyani Doso Sarwanto Eka Setiani Elly Tugiyanti Evadewi, Fani Dwi Faizin Marwanto Fani Evadewi Herijanto , Soegeng Indri Handayani Irawan Yandri Muhamad Syafi'i MULYOTO PANGESTU Riki Aprianto Sari Eko Tuswati Sari Tuswati Soegeng Herijanto Supranoto Supranoto Susilo Rahardjo Syadad Ali Tri Sukmaningsih Tuswati, Sari