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All Journal SEEIJ (Social Economics and Ecology International Journal) Jurnal Kridatama Sains dan Teknologi International Journal of Community Service
Febrianta, Harvey
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Pendugaan Heritabilitas dan Korelasi Genetik Berat Umur 21 Hari dan Berat Umur 35 Hari pada Mencit Cahyowati, Meireni; Febrianta, Harvey; Ufidiyati, Nain; Maharani, Nadia; Wicaksono, Yananto Aryo
Jurnal Kridatama Sains dan Teknologi Vol 7 No 02 (2025): Jurnal Kridatama Sains dan Teknologi
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/kst.v7i02.1805

Abstract

This study aims to determine the genetic potential of mice by estimating their weight at 21 days old and 35 days old. Mice are one of the rodents used in education for learning purposes, such as practical work, research, and experimental animals, as well as in the food, pharmaceutical, and cosmetics industries. The importance of mice in education and industry has led to efforts to maintain their quality through genetic improvement. This study utilized data from 258 mice, including 20 male mice and 43 female mice. Heritability estimates and genetic correlation estimates were calculated using the half-sib correlation method. The estimated heritability value for 21-day-old weight in mice was 0.72 ± 0.27, and the estimated heritability value for 35 days old weight in mice was 0.88 ± 0.30. The estimated heritability values for 21 days old weight and 35 days old weight in mice fall into the category of high heritability. The estimated genetic correlation between 21 days old weight and 35 days old weight in mice was 0.34 ± 0.22, which falls into the category of positive and moderate genetic correlation. Based on the results of the heritability and genetic correlation estimates for 21 days old weight and 35 days old weight, mice show good genetic potential.
Utilisation Of Chicken Marination Using Turmeric Powder To Vantura Digital Agensi Employees Febrianta, Harvey; Mangindaan, Dave
International Journal Of Community Service Vol. 5 No. 2 (2025): May 2025 (Indonesia - Malaysia - Timor-Leste)
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v5i2.858

Abstract

Limited time to process food is one of the challenges for Vantura Digital Agensi employees, especially because their activities with busy working hours, so it is necessary to conduct socialisation activities on the use of chicken meat products that are easy to process and nutritious. One of the training programmes that can be carried out is the use of chicken meat by marinating using turmeric powder. Besides being practical to do, the meat marination technique is able to increase the nutritional content and shelf life of the meat. The method used consists of the preparation stage to identify the background of the problem, planning activities, including licensing, up to the implementation stage. The results of this training activity are in the form of innovative chicken marinated products, some of which are packaged and stored at freezing temperatures, and some chicken marinated products that are directly cooked.  The socialisation of the use of chicken meat by mixing turmeric powder as a marination ingredient is expected to increase knowledge and skills regarding practical and nutritious chicken meat processing methods.
Utilization of Chicken Meat in terms of Physical and Chemical Contamination Febrianta, Harvey
SEEIJ (Social Economics and Ecology International Journal) Vol. 6 No. 1 (2022): Maret
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/seeij.v6i1.9281

Abstract

Chicken meat products in the presentation process need to pay attention to quality and safety. The nutritional content of broiler chicken meat is quite high when it is stored for more than 2 days it will be easily damaged. This study aims to determine the utilization of ginger by curing method on broiler chicken meat. The research treatments were as follows: T0: Control chicken meat, T1: Chicken meat with the addition of 1% ginger powder, T2: Chicken meat with the addition of 2% ginger powder, T3: Chicken meat with the addition of 3% ginger powder. The scores given are: (1) do not like; (2) rather like; (3) likes; and (4) really like it. Assessment based on a score of 1 - 4 was given by the panelists on the questionnaire that had been provided. The panelists who were asked to carry out the organoleptic assessment were panelists with slightly trained criteria of 8 people. Before carrying out the organoleptic assessment, the panelists were introduced to the material (sample) to be tested by practicing organoleptic testing. The results showed that the T3 treatment was the best treatment in the sensory tests conducted. Based on sensory data regarding the use of chicken meat that is free from physical and chemical contamination, it can be concluded that the quality of chicken meat can be improved in several ways, one of which is by adding ginger so that sensory quality increases. Ginger is proven to be able to reduce the fishy smell of chicken meat and its bioactive components can prevent physical and chemical damage to chicken meat.
The Effectiveness of Turmeric Extract (Curcuma longa) to Increase The Shelf Life of Duck Meat Febrianta, Harvey
SEEIJ (Social Economics and Ecology International Journal) Vol. 6 No. 2 (2022): October
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/seeij.v6i2.9702

Abstract

Duck meat is considered a healthy food because it contains various nutrients, such as protein, fat, as well as various types of vitamins and minerals, which are needed by the body. This meat can also be an option for people who don't like chicken meat. The nutritional content in duck meat is quite easy to decay. This study aims to determine the benefits of turmeric extract on sensory parameters consisting of taste, odor, and overall acceptability. Duck meat is marinated using turmeric extract with a percentage of between 2% - 6%, then stored at 4℃ for 6 days. On 0, 3rd, and 6th days the sensory parameters were observed. The research treatments were as follows: DB0: Control duck meat, DB1: Duck meat with the addition of 2% turmeric extract, DB2: Duck meat with the addition of 4% turmeric extract, DB3: Duck meat with the addition of 6% turmeric extract. Assessment of sensory parameters are as follows: (1) dislike a lot; (2) dislike a little; (3) neutral; (4) like a little; and (5) like a lot. The panelists who assessed each sensory parameter were somewhat trained panelists of 30 people. The results of the sensory quality research found that the DB3 treatment was the best treatment. Panelists preferred the BD3 treatment compared to other treatments, especially from the taste factor and overall acceptability. The conclusion obtained from this study is that the addition of turmeric extract is able to inhibit the process of decomposition of duck meat until the 6th day, as evidenced by the taste and overall acceptability that the panelists can still accept.
Socialization of Strategies to Increase Sales of Processed Dairy Products at Mataram Milk as a Support for Animal Protein for the Community Cahyowati, Meireni; Dwi Nugrahanto, Ariya; Febrianta, Harvey; Kurniawan, Indra
International Journal Of Community Service Vol. 5 No. 4 (2025): November 2025 ( Indonesia - Thailand - Malaysia - Timor Leste - Philippines )
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v5i4.950

Abstract

The socialization of sales improvement strategies was held at Mataram Milk, which is an micro, small and medium enterprises in the Special Region of Yogyakarta Province which focuses on the field of milk processing such as pasteurized milk with various flavors, pudding and jamu milk. This socialization aims to provide knowledge, information and strategies in order to support the increase in sales of the products, especially Mataram Milk. The problems found in Mataram Milk are regarding product marketing, production equipment and distribution permits from the Food and Drug Supervisory Agency. Mataram Milk socialization activities were carried out at the Mataram Milk business location in the Special Region of Yogyakarta with the owner of Mataram Milk through 2 (two) methods, such as observation and socialization with resource persons regarding cow's milk processing material and sales strategies for dairy products. This socialization activity provides a positive response from the owners of Mataram Milk such as interactive discussions and business owners have a clear overview for sales strategies, BPOM distribution permit requirements, milk processing production equipment.
Co-Authors Cahyowati, Meireni Dwi Nugrahanto, Ariya Indra Kurniawan Mangindaan, Dave Nadia Maharani Ufidiyati, Nain Wicaksono, Yananto Aryo