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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Bantara Journal of Animal Science Jurnal Agroekoteknologi dan Agribisnis Participative Journal (PJ) : Jurnal Pengabdian Pada Masyarakat Jurnal Ilmiah Ilmu-Ilmu Peternakan Jurnal Pengabdian Kepada Masyarakat FORUM EKONOMI: Jurnal Ekonomi, Manajemen dan Akuntansi
Wahyuningtyas, Amalina Nur
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Immunology & microbiology Languange, Linguistic, Communication & Media Social Sciences Other

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Effect of Tea Waste Supplementation in Feed on the Weight and Proportion of Liver and Pancreas in Male Quails Aldiyanti, Amani; Tugiyanti, Elly; Wahyuningtyas, Amalina Nur
Bantara Journal of Animal Science Vol. 7 No. 1 (2025): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v7i1.6341

Abstract

The purpose of this study is to ascertain how adding fermented tea waste utilizing EM4 to male quail meals affects the weight and proportion of the pancreas and liver. One hundred four-week-old male quails (Coturnix coturnix japonica) make up the material. In vivo experimental techniques and a completely randomized design (RAL) were used in the study. Basal feed (T0), basal feed + 2% fermented tea powder waste (T1), basal feed + 2% fermented tea granule waste (T2), and basal + plus 2% fermented tea leaf waste (T3) are the treatments that were put to the test. The weight and proportion of the pancreas and liver are the variables that are being observed. The variance analysis's findings demonstrated that the liver percentage of male quails was not significantly impacted by the addition of fermented tea waste with EM4 to the meal. On the other hand, it significantly affected the male quail's liver weight. T0 is substantially different from T2 and T3, and T1 is significantly different from T2 and T3, according to the results of the Honest Significant Difference (HSD) test on the weight of male quail liver. The variance analysis's findings indicate that the weight and proportion of the pancreas are not significantly impacted by the addition of fermented tea waste in any manner. This study concludes that the supplementation of fermented tea waste (both granules and leaves) in the feed of male quails increases liver weight in male quails.
Sosialisasi Konsep Green Marketing dan Ekonomi Sirkular dalam Manajemen Peternakan Kambing dan Domba untuk Meningkatkan Kesejahteraan Peternak Widiarta, I Putu Gede Didik; Qamara, Cori; Suhardi, Suhardi; Fajrih, Nurul; Wahyuningtyas, Amalina Nur; Fanani, Anhar Faisal
Participative Journal: Jurnal Pengabdian Pada Masyarakat Vol 5 No 1 (2025): Journal Participative
Publisher : State Islamic University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55099/participative.v5i1.152

Abstract

Community service was conducted in Karang Tunggal Village, East Kalimantan, to disseminate green marketing and circular economy concepts to goat and sheep farmers. A total of 35 farmers participated in the project, engaging in interactive workshops, discussions, and on-site demonstrations using a Participatory Action Research (PAR) approach. The project aimed to enhance knowledge of sustainable farming practices, resource optimization, and eco-friendly marketing strategies. The methodology involved field observations and community discussions, followed by practical training on applying circular economy principles, such as waste reduction and composting, and how to market products as sustainable and ethically produced. Results indicated significant improvements in knowledge, with a 57% increase in farmers’ understanding of sustainable farming and 88% adoption of green marketing strategies. The project contributed to a 20% increase in meat production and an 18% rise in income, with farmers gaining access to higher-value markets through eco-friendly branding. The initiative also fostered community cohesion and social capital, encouraging farmers to share best practices and collaborate in applying the new techniques. Despite challenges such as limited access to digital infrastructure, the project demonstrated the importance of equipping farmers with knowledge and tools to enhance the competitiveness of local agricultural products. 
Optimization of Kelulut Honey Addition on Organoleptic Quality of Pasteurized Goat Milk Nurmasytha, Andi; Wibowo, Ari; Sulistyowati, Anastasya Dian; Divayanti, Fauziyyah; Wahyuningtyas, Amalina Nur; Adiputra, Kirana Dara Dinanti
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 28 No 1 (2025): Mei 2025
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jiiip.v28i1.42622

Abstract

Background: Increased public awareness of the importance of healthy living is one of the things that encourage increased consumption of goat milk because it contains antioxidants, more fatty acids, proteins, and minerals when compared to cow's milk and is easily digested for those who are intolerant to lactose, has a perishable nature so it needs to go through a heating process with pasteurization before consumption. Objective: This study aims to measure the optimization of kelulut honey addition on the organoleptic quality of pasteurized goat milk. Methods: Goat milk was heated, and when it reached 75°C, the product was constantly stirred and pasteurized for 15 seconds. Then, kelulut honey was added according to the treatment. The research parameters in sensory testing used 36 semi-trained panelists. Panelists assessed the characteristics of pasteurized goat milk drink products by adding different levels of honey using the scale method (rating scale 1-5). This study used a completely randomized design with five treatments (addition of 0%, 5%, 10%, 15%, and 20% honey levels) with three replications. If the results obtained show a significant difference, the Duncan test is continued. Results: The values of color, honey aroma, milk aroma, product viscosity, taste, and panelists' liking had a significant effect (P<0.01)  on pasteurized goat milk with the addition of different levels of honey. Conclusion: The addition of honey improved the quality of organoleptic values of color, honey aroma, and viscosity of the product. The aroma of milk, flavor, and liking decreased as the addition of honey level increased. Based on the overall organoleptic assessment of panelists, pasteurized goat milk with the addition of 5%-10% honey level is a product that is accepted by the public.
Characteristics of Physical, Microbiological, and Organoleptic of Dali and Fresh Cheese from Goat’s Milk during Low Temperature Storage Wahyuningtyas, Amalina Nur; Fezra, Haiwal; Taufik, Epi; Soenarno, Mochammad Sriduresta; Nurmasytha, Andi
Jurnal Agroekoteknologi dan Agribisnis Vol. 9 No. 1 (2025): Jurnal Agroekoteknologi dan Agribisnis
Publisher : Politeknik Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51852/6psdwf32

Abstract

Indonesian food culture is known for its diversity in various aspects, including traditional Indonesian food. Livestock products such as meat and milk are ingredients that Indonesian people often use to make traditional food. The milk that is considered to have better digestibility and lower allergy potential is goat's milk. In addition, goat's milk can be processed as a carrier for functional ingredients, such as prebiotic ingredients or probiotic bacteria, into various products. Dali is one of Indonesia's traditional foods. North Sumatra has a fresh cheese called dali. Alo-alo leaves (Agave angustifolia) are an ingredient used in the coagulation process in making dali. This study aims to examine the physical, microbiological, and organoleptic characteristics of dali by using a coagulant of Agave angustifolia leaf juice and fresh cheese with commercial rennet coagulant during low-temperature storage. This research was carried out for 12 days and every 4 days pH, Total Plate Count (TPC), and organoleptic tests were observed, resulting in data on fresh dali and cheese H0, H4, H8, and H12 with low temperature storage. This research design was carried out in 3 replications and analyzed using the T-test to obtain TPC and pH data, while for organoleptic data using Kruskal-Wallis. The results of the analysis on the Total Plate Count (TPC) of dali and fresh cheese showed a significant difference (P<0,05), namely on day 0, while the pH test of dali and dangke showed a significant difference (P<0,05) on day 0 and 4th. Panelists preferred fresh cheese over Dali, based on organoleptic test results.
Optimizing Citrus aurantifolia Juice Marination for Improved Chicken Meat Quality: A Study on pH, Tenderness, Water Retention, and Cooking Loss Sulaiman, Agus; Wibowo, Ari; Suhardi; Aprylasari, Dede; Haris, M. Ichsan; Wahyuningtyas, Amalina Nur; Nurmasytha, Andi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 2 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.02.4

Abstract

This study investigated the effects of marinating chicken meat with varying concentrations of lime juice (Citrus aurantifolia) on its physical properties, specifically pH, tenderness, water-holding capacity (WHC), and cooking loss. The experimental treatments comprised five lime juice concentrations: P0 (control, 0 mL), P1 (10 mL), P2 (20 mL), P3 (30 mL), and P4 (40 mL). The results revealed significant differences in pH values among treatments: P0 (5.67), P1 (5.25), P2 (5.01), P3 (4.91), and P4 (4.78). Tenderness, expressed as penetration force (mm/g), varied across treatments with the following means: P0 (91.13 mm/g), P1 (80.63 mm/g), P2 (81.00 mm/g), P3 (88.50 mm/g), and P4 (69.00 mm/g). WHC values were recorded as follows: P0 (44.41%), P1 (43.40%), P2 (42.52%), P3 (45.00%), and P4 (43.80%). Cooking loss increased with higher lime juice concentrations: P0 (27.00%), P1 (32.50%), P2 (33.00%), P3 (32.50%), and P4 (34.50%). The findings suggest that lime juice concentration significantly affects both pH and tenderness, with the most favorable results observed at the 20 mL concentration, which yielded a pH of 5.01 and tenderness of 81.00 mm/g. In contrast, no significant effects were observed on WHC and cooking loss across treatments. In conclusion, marination with 20 mL of lime juice enhances the physical quality of chicken meat by improving pH and tenderness, without substantially affecting water retention or cooking loss.
Cost-Quality Tradeoffs in Cream Cheese Formulation: Evaluating Acidulants for Sensory Performance and Financial Sustainability Wahyuningtyas, Amalina Nur; Nurmasytha, Andi
FORUM EKONOMI: Jurnal Ekonomi, Manajemen dan Akuntansi Vol. 27 No. 3 (2025): Juli
Publisher : FEB Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/jfor.v27i1/3520

Abstract

This study assesses the physicochemical, sensory, and economical aspects of cream cheese production utilizing five different acidulants (citric acid, vinegar, lemon juice, papaya latex, and orange juice) in order to discover the most commercially viable compositions. Sensory analysis revealed that orange juice and citric acid produced the most preferred products, with bright white color, balanced sourness, and ideal firmness, whereas papaya latex produced inferior results due to excessive softness and weak flavor caused by its higher pH (5.57). Financial analysis yielded key insights into production economics, with a break-even threshold of 909 units/month (IDR 31.8 million in sales) and a small 9.1% margin of safety at 1,000 units. The cost structure revealed variable expenses (IDR 24,000/unit) dominated by raw materials (75%), emphasising the need of strategic acidulant selection for profitability. The findings show that, while orange juice and citric acid have better sensory properties, their commercial viability is dependent on cost-effective procurement to sustain goal margins. In contrast, the enzymatic benefits of papaya latex were outweighed by low consumer acceptance, rendering it financially unviable despite possible cost reductions. The study concludes that successful cream cheese production necessitates formulas that balance sensory perfection with economic sustainability, especially given the tight profit margins and volume sensitivity. These findings offer dairy producers meaningful insights for improving both product quality and financial success. Future study should look into hybrid acidulant systems or process improvements to increase the cost-effectiveness of high-performing formulations while keeping favorable sensory properties
Optimalisasi Pemasaran Digital Kombucha Kulit Nanas Bukit Merdeka Kabupaten Kutai Kartanegara Putra Agung , Ananda; Aini, Qurratu; Widiarta, I Putu Gede; Wahyuningtyas, Amalina Nur
Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 6 (2026): Jurnal Pengabdian Kepada Masyarakat
Publisher : CV. Era Digital Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59066/jpkm.v1i6.1518

Abstract

Bukit Merdeka Village, located in Samboja Subdistrict, Kutai Kartanegara Regency, holds great potential in developing processed products based on pineapple. However, product marketing remains a major challenge, particularly in terms of utilizing digital technology. This community service program aimed to enhance the capacity of the local women’s group (Ibu PKK) in processing pineapple peels into kombucha beverages and marketing the products through digital platforms. A total of 15 participants, all members of the Ibu PKK group, actively participated in the activity. The method used was direct practice and small group discussions. The results showed a significant improvement for understanding of how to use digital platforms as promotional tools. In addition, the participants showed high enthusiasm for developing home-based businesses by utilizing organic waste such as pineapple peels. This program demonstrates the potential of combining local resource utilization with digital marketing skills to empower community-based entrepreneurship.
Co-Authors Adiputra, Kirana Dara Dinanti Aini, Qurratu Amani Aldiyanti Anhar Faisal Fanani Ari Wibowo Cori Qamara Dede Aprylasari Divayanti, Fauziyyah Elly Tugiyanti Epi Taufik Fajrih, Nurul Fezra, Haiwal Haris, M. Ichsan I Putu Gede Didik Widiarta Mochammad Sriduresta Soenarno Nurmasytha, Andi Putra Agung , Ananda Suhardi Suhardi Suhardi Sulaiman, Agus Sulistyowati, Anastasya Dian Widiarta, I Putu Gede