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All Journal Kandang : Jurnal Peternakan Journal of Community Service (Abdisci)
Dina Hikmayanti
Universitas muhammadiyah cirebon
Agriculture, Biological Sciences & Forestry Environmental Science Veterinary Other

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GENERATIVE ARTIFICIAL INTELLIGENCE (AI) NEW VALUE PROPOSITION IN COLLEGE Suhana Suhana; Dina Hikmayanti; Lisania Cahya Agustin; Zhanubha Cinta Aurelline
Jurnal Abdisci Vol 2 No 4 (2025): Vol 2 No 4 Tahun 2025
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v2i4.612

Abstract

Background. Learning technology has changed drastically. Lecturers who were previously a source of knowledge changed their role to become mentors for students. Aims. Such rapid development of AI has replaced human functions with limited memory. AI stores data indefinitely. All university lecturers and students need to know this progress, so there is a socialization event regarding the new value proposition of generative artificial intelligence on campus. Method. The method used is a presentation from the students, by students, and for students whom lecturers accompany. Result. In this presentation, it was highlighted the meaning of Gen AI, the potential of Gen AI in learning, the use of Gen AI, policies in the use of Gen AI, how the change in the educational landscape caused by the AI gene, how education is organized in the integration of AI genes, how are the applicable academic regulations in the context of the use of Gen AI, whether the use of Gen Ai will streamline the implementation of education, how to maintain the latest learning quality when utilizing AI. The use of AI in learning brings a new value proposition for learning and a new role for lecturers as education actors. Learning that utilizes AI gives students the freedom to learn anyone and anywhere across time and space. Conclusion AI supports a more personalized learning experience according to each student's needs. The presence of lecturers online and offline in the form of learning managers, student companions (cognitive presence), and student guides in interaction (social presence) provides new value to lecturers' existence in learning.
TEKNOLOGI PENGOLAHAN TONGKOL JAGUNG YANG DI PROSES SECARA BIOLOGIS (FERMENTASI) (LITERATUR REVIEW) Muhammad Argi Rahmadi Muhammad Argi Rahmadi; Zhanubha Cinta Aurelline; Dina Hikmayanti; Lisania Cahya Agustin; Kholiza Kholiza; Fitri Dian Perwitasari; Mus Nilamcaya
Kandang : Jurnal Peternakan Vol. 18 No. 1 (2026): Edisi Januari - Juni Tahun 2026
Publisher : Prodi Ilmu Peternakan Universitas Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32534/jkd.v18i1.8459

Abstract

  Penelitian ini bertujuan untuk mengetahui berbagai metode pengolahan tongkol jagung secara umum dan biologis melalui fermentasi untuk meningkatkan nilai kandungan nutrisinya sebagai pakan ternak yang berualitas. Metode penelitian ini merupakan studi literatur yang mengkaji berbagai metode pengolahan tongkol jagung secara biologis melalui fermentasi untuk meningkatkan nilai nutrisinya sebagai pakan ternak. Review dilakukan terhadap 20 penelitian terkait yang mencakup berbagai metode fermentasi menggunakan mikroorganisme seperti Aspergillus niger, Trichoderma sp., dan probiotik, serta kombinasinya dengan perlakuan kimia seperti amoniasi. Hasil menunjukkan bahwa proses fermentasi secara signifikan meningkatkan kualitas nutrisi tongkol jagung, dengan peningkatan protein kasar hingga 7,54% dan penurunan serat kasar hingga 25,73%. Penambahan Aspergillus niger dengan konsentrasi optimal dan waktu fermentasi 10-14 hari memberikan hasil terbaik dalam meningkatkan kecernaan dan nilai nutrisi. Penelitian ini menyimpulkan bahwa pengolahan tongkol jagung secara biologis merupakan metode yang efektif untuk menghasilkan pakan ternak berkualitas tinggi.
Co-Authors Fitri Dian Perwitasari Kholiza Kholiza Lisania Cahya Agustin Lisania Cahya Agustin Muhammad Argi Rahmadi Muhammad Argi Rahmadi Mus Nilamcaya Suhana Suhana Zhanubha Cinta Aurelline Zhanubha Cinta Aurelline