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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Bantara Journal of Animal Science Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan Jurnal Pengabdian Masyarakat IPTEKS
Amani Aldiyanti
Universitas Mulawarman
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Immunology & microbiology Social Sciences Other

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Effect of cempedak addition before and after fermentation on the quality of goat milk yoghurt Farah diba 'izzati; Arif Ismanto; Mirna Mualim; Amani Aldiyanti; Fadhil Muharram; Muhammad Rizki Fadillah; Yunda Shasa Paradilla
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 14 No. 1 (2026): Juni
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v14i1.17664

Abstract

Goat milk yoghurt has considerable potential as a functional dairy product because of its high nutritional value and digestibility. However, its distinctive goaty aroma may reduce consumer acceptance. Incorporating cempedak fruit (Artocarpus champeden), known for its strong and distinctive aroma, is anticipated to enhance the sensory quality of goat milk yoghurt. This study aimed to evaluate the effect of adding cempedak before and after fermentation on the physical properties (pH and color) and organoleptic characteristics of goat milk yoghurt. The experiment consisted of two treatments with four replicates: addition of cempedak after fermentation (A) and addition before fermentation (B). The physical properties were analyzed using instrumental measurements, and organoleptic data were evaluated using the Wilcoxon signed-rank test. The results showed that Treatment A produced a higher pH value than treatment B. In terms of color, treatment A exhibited higher lightness (L*), whereas treatment B exhibited higher redness (a*) and yellowness (b*). Organoleptic evaluation indicated that the yoghurt with cempedak added after fermentation was preferred by panelists in terms of taste, aroma, texture, and color. In conclusion, the timing of cempedak addition significantly influenced both the physicochemical and sensory qualities of goat milk yoghurt, with post-fermentation addition providing better overall acceptability.
Pendekatan Gender Equality dan Social Inclution dalam Pengelolaan Limbah Ternak Berbasis Circular Economy di Kelurahan Lempake I Putu Gede Didik Widiarta; Nurul Fajrih; Amani Aldiyanti; Anhar Faisal Fanani; Akhmat Rizkuna; Roosena Yusuf; Dinar Anindyasari
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 12 No. 1 (2026): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.12.1.121-131

Abstract

Livestock waste management in Lempake Subdistrict, Samarinda City, presents a significant challenge in achieving sustainability within the livestock sector, especially in urban areas. Improper livestock waste management can lead to water, air, and soil pollution, negatively affecting health and environmental quality. This community service program aims to optimize livestock waste management by applying Circular Economy (CE) principles to reduce environmental impact by recycling livestock waste into biogas and organic compost. The program involves the Krida Karya Utama Farmers Group as the subject of the service, with the primary goal of enhancing the community’s knowledge and skills in sustainable waste management. The methods used include training, outreach, and the application of Gender Equality and Social Inclusion (GESI) principles to ensure the involvement of women in waste management. The program results show an increase in the farmers’ knowledge and skills, which directly impacts the economic resilience of farming families, especially for women. Additionally, Circular Economy-based waste management can reduce pollution and optimize the use of waste as a valuable resource for the community. Despite challenges related to infrastructure and the community’s understanding of the circular economy, this program has contributed positively to the sustainability of the livestock sector and the socio-economic welfare of the community.
The Effect of Egg Weight on Fertility, Hatchability, and Hatching Weight in Ducks: A Quantitative Observational Study Amani Aldiyanti; Akhmat Rizkuna; Mirna Mualim; Farah Diba 'Izzati
Bantara Journal of Animal Science Vol. 8 No. 1 (2026): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v8i1.8128

Abstract

Egg weight is one of the physical characteristics often associated with reproductive performance in ducks, particularly fertility, hatchability, and hatching weight. This study aimed to evaluate the effect of egg weight on fertility, hatchability, and Day Old Duck (DOD) weight. A quantitative approach with an analytical observational design was applied to 100 duck eggs incubated under standard temperature and humidity conditions using an incubator. Parameters observed included egg weight, fertility (candling), hatchability, and DOD weight, which were analyzed using simple linear regression. The results showed that egg weight did not significantly affect fertility or hatchability. However, egg weight had a significant effect on DOD weight, indicating that heavier eggs provide greater nutrient reserves for embryonic development. In conclusion, egg weight is not a primary determinant of fertility and hatchability but plays an important role in determining the hatching weight of ducklings.
Edukasi dan Pelatihan Inseminasi Buatan pada Ayam Kampung di Balai Penyuluhan Pertanian Lempake, Samarinda Dani Nur Arifin; Roosena Yusuf; Akhmat Rizkuna; Amani Aldiyanti; Kirana Dara Dinanti Adiputra; Novemia Fatmarischa
Jurnal Pengabdian Masyarakat IPTEKS Vol. 11 No. 2 (2025): PENGABDIAN MASYARAKAT IPTEKS
Publisher : Universitas Muhammadiyah Jember

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

Abstract

Kegiatan pengabdian ini bertujuan untuk meningkatkan kompetensi peternak dalam mengaplikasikan teknik Inseminasi Buatan (IB) pada ayam kampung melalui pendekatan partisipatif berbasis pengalaman atau learning by doing. Pelatihan dilaksanakan melalui tiga tahapan terstruktur: (1) Matrikulasi yang menyajikan teori dasar, manfaat, dan prinsip IB untuk memperkuat landasan pengetahuan; (2) Praktikum, di mana peserta secara langsung berlatih penanganan pejantan, koleksi dan evaluasi semen, pengenceran, hingga teknik injeksi semen pada ayam betina; serta (3) Diskusi dan Evaluasi untuk mengidentifikasi dan memecahkan masalah praktis. Hasil praktikum dan diskusi menunjukkan bahwa tantangan utama dalam penerapan IB pada ayam kampung adalah penanganan ayam yang efektif untuk meminimalkan stres. Stres yang tinggi pada pejantan dapat menurunkan kualitas dan volume semen, sementara pada betina dapat menghambat eversi kloaka. Untuk mengatasi kendala ini, telah disepakati dan dipraktikkan strategi penyesuaian teknik, yaitu dengan sentuhan ritmis saat stimulasi dan pengkondisian lingkungan yang tenang untuk mereduksi respons liar ayam. Melalui pelatihan ini, peternak mendapatkan keterampilan teknis yang terasah dan kemampuan berpikir kritis dalam mencari solusi di lapangan. Diharapkan kompetensi ini dapat diaplikasikan secara mandiri guna mempercepat perbaikan genetik dan meningkatkan efisiensi peternakan ayam kampung di Kalimantan Timur.
Co-Authors Akhmat Rizkuna Anhar Faisal Fanani Arif Ismanto, Arif Dani Nur Arifin Dinar Anindyasari Fadhil Muharram Fajrih, Nurul Farah diba 'izzati Farah Diba 'Izzati I Putu Gede Didik Widiarta Kirana Dara Dinanti Adiputra Mirna Mualim Muhammad Rizki Fadillah Novemia Fatmarischa Roosena Yusuf Yunda Shasa Paradilla