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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Pengabdian Kepada Masyarakat
Nugroho, Antonius Adhityawan
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Social Sciences Other

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Physical and Chemical Properties of Chicken Sausage with The Addition of Dayak Onion (Eleutherine palmifolia (L) Merr) from Central Kalimantan Monasdir; Nugroho, Antonius Adhityawan; Riskayanti; Husein, Firdaus; Nisfimawardah, Lailatun; Astuti, Erlina; Setyowati, Eka Agustin Hayu; Nio, Maria Magdalena
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 2 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.02.1

Abstract

This study aims to analyze the physical and chemical properties of chicken sausages with the addition of dayak onions (Eleutherine palmifolia (L) Merr) from Central Kalimantan. The experimental design used in this study was a completely Randomized Design consisting of 2 treatments and 3 replications with differences in the concentration of adding fresh dayak onions it consists of T0 (chicken sausage without the addition of dayak onions), T1 (chicken sausage + 2% dayak onion) and T2 (chicken sausage + 4% dayak onion). Variables observed contain physical properties of chicken sausages (pH and aw value). Chemical and antioxidant properties of dayak onion sausage (moisture content, protein content and antioxidants) as well as sausage texture profile (hardness, compactness, gumminess, elasticity and chewiness). Data on physical, chemical, antioxidant characteristics and texture profiles of chicken sausages with the addition of dayak onions were analyzed using ANOVA and further tested using the Tukey Test. The results showed that chicken sausage with the addition of dayak onions at different levels had an effect on the value of pH, aw, water content, protein content, antioxidants and texture profile. The addition of dayak onions increases the antioxidant levels of chicken sausages and makes the color bright red compared to without the addition of dayak onions.
SOSIALISASI PENTINGNYA PENGETAHUAN GIZI PRODUK PADA USIA DINI DI SD MUTIARA ILMU KABUPATEN LAMANDAU Husein, Firdaus; Monasdir; Nisfimawardah, Lailatun; Astuti, Erlina; Nugroho, Antonius Adhityawan; Riskayanti
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 5 No. 2 (2025): Jurnal Pengabdian kepada Masyarakat
Publisher : LPPM Universitas Kahuripan Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/sjdeza08

Abstract

Abstrak  Asupan gizi yang cukup sangat berpengaruh terhadap proses tumbuh kembang anak. Anak-anak membutuhkan beragam zat gizi seperti karbohidrat, lemak, mineral, vitamin, dan terutama protein. Protein dapat diperoleh dari konsumsi produk hasil ternak seperti daging, susu, dan telur. Dengan mengonsumsi makanan bergizi seimbang, anak-anak dapat terhindar dari risiko stunting dan gizi buruk. Kegiatan Pengabdian kepada Masyarakat (PKM) ini dilaksanakan dengan tujuan memberikan edukasi kepada siswa-siswi SD Mutiara Ilmu mengenai pentingnya mengonsumsi makanan bergizi seimbang, sekaligus memperkenalkan produk peternakan sebagai sumber pemenuhan gizi tersebut. Kegiatan berlangsung pada tanggal 22 Juni 2025 selama kurang lebih 60 menit, bertempat di SD Mutiara Ilmu, Kabupaten Lamandau. Rangkaian kegiatan dimulai dengan sesi perkenalan, dilanjutkan dengan penyampaian materi, sesi tanya jawab, dan diakhiri dengan aksi gizi berupa pembagian produk peternakan, yaitu susu dan sosis daging sapi. Hasil kegiatan menunjukkan bahwa setelah mengikuti program ini, banyak siswa mulai mengenal dan menunjukkan ketertarikan terhadap konsumsi produk peternakan. Dengan demikian, diharapkan kegiatan ini dapat berkontribusi dalam meningkatkan status gizi anak-anak di wilayah tersebut. Kata Kunci : Peternakan, Gizi, Siswa.  
Utilization of Various Diluents on the Quality of Frozen Semen from Saanen Goats Nisfimawardah, Lailatun; Husein, Firdaus; Astuti, Erlina; Monasdir, Monasdir; Riskayanti, Riskayanti; Nugroho, Antonius Adhityawan
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 13 No. 1 (2025)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v13i1.p179-193

Abstract

Saanen goats have low semen volume per ejaculation but high concentration. This study was conducted at the Singosari Center Artificial Insemination (SCAI), Malang Regency, East Java. The purpose of this study was to determine the effect of using various diluents on the quality of Saanen goat semen. The samples used consisted of 3 male Saanen goats with body weights of 32.5 kg, 43 kg and 44.5 kg with ages of 1.5-2 years. The use of various different diluents consisted of tris aminomethane egg yolk diluent (Treatment 0), AndroMed® (Treatment I) and OvixCell® (Treatment II). The research method used a laboratory experimental method using a Randomized Block Design (RAK). Data analysis using Analysis of Variance (ANOVA) if there is a significant or very significant difference then further analysis using Duncan's Multiple Range Test. The results showed that the use of various different diluents had no significant effect (P>0.05) on motility, viability and spermatozoa abnormalities. The research variables included volume, color, pH, odor, consistency, spermatozoa concentration, motility, viability and abnormality. The results showed that the use of various diluents was feasible to be used as diluents and was able to maintain normal motility>40%, spermatozoa survival and abnormality (<5%) against semen freezing.
Co-Authors Astuti, Erlina Husein, Firdaus Lailatun Nisfimawardah Monasdir Monasdir, Monasdir Nio, Maria Magdalena Nisfimawardah, Lailatun Riskayanti Riskayanti, Riskayanti Setyowati, Eka Agustin Hayu