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Fitrah, Qifyanti
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Immunology & microbiology

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Pelatihan Pembuatan Pakan Fermentasi Ternak dari Ampas Tempe di Kelompok Ternak Dusun Montong Obok Desa Jelantik Rohani, Sofia; Fitrah, Qifyanti; Badila, Nala; Rohil, Lalu M.; Isbat, Imam Hanafi; Ali, Nizar; Azizah, Mutia Nur; Ismiaton, Laela; Saputri, Arni Nur Isma; Rohani, Rohani
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 6 No 2 (2025): Edisi Agustus 2025
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jaltn.v6i2.2516

Abstract

Pengelolaan limbah yang kurang optimal dapat menyebabkan pencemaran lingkungan. Di Desa Jelantik, limbah pertanian, khususnya ampas tempe, belum dimanfaatkan secara maksimal oleh peternak setempat. Tujuan dari program Kuliah Kerja Nyata (KKN) ini adalah untuk memberikan edukasi dan pelatihan mengenai pembuatan pakan ternak fermentasi dari ampas tempe sebagai solusi pakan alternatif, terutama saat musim kemarau. Kegiatan dilaksanakan pada 11 Januari 2024 di Dusun Montong Obok, Desa Jelantik, Kabupaten Lombok Tengah dengan peserta dari Kelompok Ternak setempat. Metode pelaksanaan meliputi sosialisasi, pelatihan teori dan praktik, serta pendampingan langsung dalam pembuatan pakan fermentasi. Hasil kegiatan menunjukkan antusiasme dan ketertarikan peserta dalam mengolah limbah menjadi pakan bernilai guna tinggi. Pakan fermentasi yang dihasilkan memenuhi indikator mutu fermentasi yang baik, seperti tekstur yang tidak berubah, tidak menggumpal, warna tetap alami, dan aroma khas seperti tape. Kegiatan ini menunjukkan bahwa pendekatan berbasis edukasi dan praktik langsung dapat meningkatkan pemahaman serta keterampilan peternak dalam memanfaatkan limbah menjadi produk bermanfaat. Disarankan agar pelatihan lanjutan diberikan secara berkala untuk menjaga keberlanjutan dan pengembangan program.
Analysis of Thickness, WVTR, and Microstructure of Whey-Gelatin Protein Based Film with Variation in Chia Seed (Salvia hispanica L.) Concentration Fitrah, Qifyanti; Fahrullah, Fahrullah
Jurnal Biologi Tropis Vol. 24 No. 2 (2024): April - Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i2.6919

Abstract

Edible film is a thin film that can be eaten or consumed directly and serves as a barrier to water vapour, light, gas, fat, and other solutes. Edible film has biodegradable properties that reduce environmental damage. The purpose of this study was to determine the effect of chia seed addition with different concentrations on the thickness, water vapour transmission rate (WVTR), and microstructure of protein-whey gelatin-based edible film. The study employed a completely randomized design comprising three treatments and three replicates. The treatments comprised the addition of chia seeds at different concentrations, namely C1 (0.05 ml), C2 (0.10 ml) and C3 (0.15 ml). The collected data were analysed using Analysis of Variance (ANOVA), with significant differences being followed by Duncan Multiple Range Test (DMRT). In addition, microstructure measurements were analysed descriptively. The addition of different concentrations of chia seeds resulted in a significant difference (P < 0.01) in the thickness value of whey-gelatin protein-based edible films, but no difference (P > 0.05) in the WVTR of whey-gelatin protein-based edible films. The study produced edible films with thickness values of 0.294–0.304 mm, WVTR of 4.57–5.41 g/mm²/day. The use of chia seed at a concentration of 0.10 ml produces a film with good thickness and WVTR values in comparison to other treatments. The resulting thickness value is 0.302 mm, while the WVTR is 4.57-5.41 g/mm²/day. Furthermore, the film microstructure is denser and more uniform.
Co-Authors Ali, Nizar Azizah, Mutia Nur Badila, Nala Fahrullah, Fahrullah Isbat, Imam Hanafi Ismiaton, Laela Rohani Rohani Rohani, Sofia Rohil, Lalu M. Saputri, Arni Nur Isma