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All Journal Biotropika Jurnal Sain Peternakan Indonesia Jurnal Biologi Tropis Jurnal Pengabdian Magister Pendidikan IPA JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) Jurnal Gema Ngabdi Best Journal (Biology Education, Sains and Technology) Buletin Peternakan Tropis (Bulletin of Tropical Animal Science) JAGO TOLIS : Jurnal Agrokompleks Tolis Tarjih Tropical Livestock Journal Jurnal Kolaboratif Sains CELEBES Agricultural Jurnal Pepadu JAS (Journal of Animal Science) Al-Aqlu : Jurnal Matematika, Teknik dan Sains Al-Qalbu: Jurnal Pendidikan, Sosial dan Sains Environmental and Agriculture Management International Journal of Food Sciences and Nutrition Innovations
Septian, I Gede Nano
Universitas 45 Mataram
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Sensory Quality and Cooking Loss of Broiler Chicken Nuggets with the Addition of Yellow Corn Septian, I Gede Nano; Baeti, Husnul; Fahrullah, Fahrullah; Yulianto, Wahid; Kisworo, Djoko
CELEBES Agricultural Vol. 5 No. 2 (2025): CELEBES Agricultural
Publisher : Faculty of Agriculture, Tompotika Luwuk University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52045/jca.v5i2.897

Abstract

The term "organoleptic testing" is synonymous with the more specific term "sensory evaluation". The objective of the study was to ascertain the impact of incorporating supplementary yellow corn in the formulation of broiler chicken nuggets on their sensory quality and cooking loss. The research method employed was of an experimental nature, utilising a Completely Randomised Design (CRD) with three distinct treatments: P0, representing the control, P1, which involved the incorporation of 25 g of yellow corn into a 100% nugget mixture (10%), P2, encompassing the addition of 37.5 g of yellow corn into a 100% nugget mixture (15%), and P3, comprising the inclusion of 50 g of yellow corn into a 100% nugget mixture (20%). Recent studies have demonstrated that the provision of yellow corn does not exert a significant influence on the sensory quality values and cooking losses of broiler chicken nuggets (p > 0.05). The cooking loss of P1 nuggets was found to be 0.019% lower than that of P2 nuggets (0.22%) and P3 nuggets (0.41%). The Duncan test demonstrated that there was a negligible difference between P1 and P2, and between P2 and P3. Furthermore, there was no significant difference between P2 and P3. The lowest cooking loss for chicken nuggets in the treatment with the addition of yellow corn was P1 0.019%. This shows that the higher the level of yellow corn added, the lower the cooking shrinkage. The lower the cooking shrinkage value, the better the product quality because there will be less nutritional loss, on the other hand, the higher the cooking shrinkage value, the lower the product quality. The findings showed that the provision of yellow corn did not have a significant effect on the sensory quality or cooking loss of broiler chicken nuggets.
Production of Edible Films from Whey-Chia Seed Combinations with Different Plasticizers: Effects on Physicochemical Properties Fahrullah, Fahrullah; Bulkaini, Bulkaini; Kisworo, Djoko; Septian, I Gede Nano
CELEBES Agricultural Vol. 5 No. 2 (2025): CELEBES Agricultural
Publisher : Faculty of Agriculture, Tompotika Luwuk University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52045/jca.v5i2.900

Abstract

The utilization of natural polymer-based feeding films has emerged as an alternative to plastics and as a solution to the problem of environmental pollution. Concurrently, these films maintain the function of maintaining the shelf life, quality, and safety of food products. The objective of this study was to ascertain the effect of varying proportions of whey-chia seed combinations and types of plasticiser on the physicochemical characteristics of food films. The present study employed a completely randomised factorial design, comprising Factor A: whey-chia seed combination (A1 = 1:0.5; A2 = 1:0.75 and A3 = 1:1) and Factor B: type of plasticizer (B1 = sorbitol and B2 = polyethylene glycol/PEG). The interaction between the whey-chia seed combination and the type of plasticizer did not show a significant effect (P>0.05). However, the whey-chia seed combination itself had a significant impact (P<0.01) on film elongation and tensile strength. The utilisation of sorbitol as a plasticiser resulted in enhanced flexibility of the film, thereby rendering it more appropriate for utilisation in healthy and environmentally friendly food applications. The optimal treatment was determined to be a mixture of whey-chia seeds in a 1:1 ratio with sorbitol plasticizer, yielding an elongation at break of 74.23%, tensile strength of 3.997 MPa, and crude fibre content of 15.67%.
Physical Quality and Organoleptic Quality of Mutton Meatballs with The Addition of Cassava Flour at Different Levels: Kualitas Fisik Dan Mutu Organoleptik Bakso Daging Kambing Dengan Penambahan Tepung Singkong Pada Level Yang Berbeda Amalyadi, Rezki; Karni, Ine; Gifari, Zaid Al; Septian, I Gede Nano; Aminurrahman, Aminurrahman
Buletin Peternakan Tropis Vol. 6 No. 1 (2025)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.6.1.15-24

Abstract

This study aims to determine the effect of the addition of cassava flour in various levels on the physical and organoleptic quality of meatballs made from mutton. The physical and organoleptic quality tests included measurements of pH, cooking shrinkage, yield, aroma, taste, colour, and texture. The research design applied was a completely randomized design (CRD) with four treatments and five repetitions. For data analysis, ANOVA was used on physical parameters and organoleptic test with Kruskal Wallis method. The findings of the study showed that the highest pH, cooking shrinkage, and yield were achieved in P3, which was with the addition of cassava flour at the level of 20%. Aroma, flavour, and texture did not show a significant effect on the variation of the level of cassava flour addition. However, colour has a significant effect related to the level of cassava flour addition of 20%. It can be concluded that the addition of cassava flour at the level of 20% can affect the colour, pH, cooking shrinkage and yield of mutton meatballs.
Integration Of Genetic And Nutritional Factors In The Production And Quality Of Dairy Goat Milk: A Review: Integrasi Faktor Genetik Dan Nutrisi Dalam Produksi Dan Kualitas Susu Kambing Perah : Review Karni, Ine; Amalyadi, Rezki; Aminurrahman, Aminurrahman; Wandira, Ica Ayu; Gifari, Zaid Al; Septian, I Gede Nano; Anwar, Khairil
Buletin Peternakan Tropis Vol. 6 No. 1 (2025)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.6.1.57-71

Abstract

The need for animal protein in Indonesia continues to increase, driving the popularity of goat milk as an alternative to cow's milk that is easier to digest and has health benefits. This study aims to review genetic and nutritional factors that affect the production and quality of dairy goat milk. The method used is a literature review of relevant scientific sources. Data analysis was carried out qualitatively. The results of the study indicate that genetic and nutritional factors play a major role in goat milk production. Imported goats such as Alpine (2,633 liters/lactation) and Saanen (2,621 liters/lactation) are more productive than local breeds such as Sapera (264.6 liters/lactation) and Peranakan Etawa (154.3 liters/lactation), supported by strict genetic selection and optimal maintenance management. Milk composition also varies, with Senduro goats having the highest total solids (14.30%), protein (3.74%), and fat (6.40%) compared to Alpine. Nutrition plays an important role in supporting milk production, with high protein sources such as lamtoro (32.0%) and turi (31.29%), as well as fat from turi (7.57%) and indigofera (6.15%) which increase milk fat content. Genetic and nutritional factors affect the production and quality of goat milk, with imported goats being more productive and Senduro goats being superior in milk composition. Proper feed and good management improve milk quality and livestock health. Understanding these genetic and nutritional factors is expected to be the basis for efforts to increase the productivity and quality of dairy goat milk in Indonesia
PENYULUHAN MANAJEMEN PEMELIHARAAN TERNAK SAPI KELOMPOK TERNAK IYE GATI DI DESA SUKADANA, KECAMATAN PUJUT, KABUPATEN LOMBOK TENGAH Aminurrahman, Aminurrahman; Depamede, Sulaiman Ngongu; Suhardiani, Roro Agustien; Purnamasari, Dwi Kusuma; Noersidiq, Azhary; Amalyadi, Rezki; Karni, Ine; Septian, I Gede Nano; Musanip, Musanip; Fahrullah, Fahrullah; Muhsinin, Muhammad; Maslami, Vebera; Gifari, Zaid Al
Jurnal Pepadu Vol 6 No 1 (2025): Jurnal Pepadu
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v6i1.6720

Abstract

Penyuluhan manajemen ternak sapi diberikan kepada kelompok ternak Iye Gati diDesa Sukadana Kecamatan Pujut Lombok Tengah untuk meningkatkan keterampilan dalampemeliharaan, perkandangan, kesehatan, dan reproduksi sapi potong. Keberhasilanpeternakan bergantung pada pembibitan, pakan, dan manajemen pemeliharaan, denganfaktor non-genetik berkontribusi besar terhadap efisiensi reproduksi. Pengabdian inibertujuan untuk mengevaluasi efektivitas penyuluhan manajemen pemeliharaan ternak sapiyang dilakukan di Kelompok Ternak Iye Gati di Desa Sukadana Kecamatan PujutKabupaten Lombok Tengah. Kurangnya pengetahuan peternak dalam pemeliharaanmenjadi tantangan utama. Penyuluhan dan pelatihan berperan penting dalam meningkatkanwawasan peternak serta mendukung ketahanan pangan dan pertanian berkelanjutan (SDGspoin 2). Kegiatan pengabdian masyarakat ini dilakukan melalui survei, wawancara,observasi, pemaparan materi, dan diskusi untuk meningkatkan produktivitas peternakan diDesa Sukadana. Hasil penelitian menunjukkan bahwa penyuluhan yang diberikan berhasilmeningkatkan pengetahuan dan keterampilan peternak dalam aspek manajemenpemeliharaan. Peternak yang mengikuti penyuluhan secara aktif menunjukkan peningkatansignifikan dalam praktik beternak yang lebih efisien dan berkelanjutan. Selain itu, hasilevaluasi juga mengungkapkan bahwa penyuluhan membantu mengatasi beberapa masalahyang dihadapi peternak, seperti kekurangan pakan dan penyakit ternak. Kesimpulannya,penyuluhan manajemen pemeliharaan ternak sapi di Kelompok Ternak Desa Sukadana telahmemberikan dampak positif terhadap peningkatan produktivitas dan kesejahteraanpeternak. Rekomendasi untuk penyuluhan selanjutnya adalah peningkatan frekuensi danvariasi materi penyuluhan, serta pengembangan program pelatihan yang lebih komprehensifuntuk menjawab kebutuhan spesifik peternak di wilayah tersebut.
Peningkatan Kapasitas Peternak Tradisional melalui Optimalisasi Manajemen Kesehatan, Pakan, dan Pemeliharaan Sapi Semi-Intensif di Desa Teniga, Lombok Utara Gifari, Zaid Al; Andriati, Rina; Ashari, M.; Poerwoto, Happy; Suhardiani, Rr. Agustien; Amalyadi, Rezki; Karni, Ine; Aminurrahman, Aminurrahman; Septian, I Gede Nano; Putra, Ryan Aryadin; Anwar, Khairil
Jurnal Pepadu Vol 6 No 1 (2025): Jurnal Pepadu
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v6i1.6810

Abstract

Desa Teniga, yang terletak di Kabupaten Lombok Utara, merupakan salah satu wilayah dengan potensi peternakan sapi yang cukup besar, namun sebagian besar masyarakatnya masih menerapkan sistem pemeliharaan secara tradisional dan semi-intensif. Tantangan yang dihadapi peternak mencakup rendahnya pemahaman tentang manajemen kesehatan ternak, pemberian pakan yang kurang optimal, serta teknik pemeliharaan yang belum terstandarisasi. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kapasitas peternak lokal melalui pendekatan edukatif dan partisipatif yang menekankan pada optimalisasi manajemen kesehatan, pakan, dan pemeliharaan sapi. Metode pelaksanaan meliputi diskusi kelompok terarah (FGD), penyuluhan interaktif, serta demonstrasi lapangan. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan dan kesadaran peternak terhadap pentingnya sanitasi kandang, pemberian pakan berbasis nutrisi, serta pengelolaan kesehatan sapi secara preventif. Dengan adanya kegiatan ini, diharapkan para peternak tradisional di Desa Teniga mampu menerapkan praktik pemeliharaan sapi yang lebih efektif dan berkelanjutan, sehingga dapat meningkatkan produktivitas serta kesejahteraan ekonomi keluarga peternak.
Identification of Nuisance Animals in Edible Bird's Nest Farming in Tanjung, North Lombok Regency Septian, I Gede Nano; Aminurrahman, Aminurrahman; Karni, Ine; Amalyadi, Rezki; Gifari, Zaid Al
Jurnal Biologi Tropis Vol. 25 No. 2 (2025): 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.v25i2.9120

Abstract

The cultivation of edible bird's nest in North Lombok Regency is experiencing rapid growth. This can be attributed to the rising demand for edible bird's nest products. Nevertheless, the primary challenge to its advancement is the presence of nuisance animals. The objective of this study was to identify and categorise nuisance animals present in edible bird's nest cultivation sites within the boundaries of the Tanjung sub-district. The present study employed a descriptive qualitative approach, with data collection undertaken via purposive sampling. The findings of this study identified seven species of nuisance animals in edible bird’s nest cultivation in the area of Tanjung Subdistrict. The following animals are included in this category: snakes, rats, geckos, owls, bats, cockroaches, and ants. These animals have the capacity to exert a direct influence on the swiftlet population, thereby diminishing edible bird’s nest production, particularly within the confines of the Tanjung Subdistrict.
Optimasi Produksi Nugget Ayam dengan Penambahan Bahan Pemberi Aroma untuk Meningkatkan Kesukaan Konsumen: Optimization of Nugget Production with the Addition of Aroma-Giving Ingredients to Increase Consumer Preference Septian, I Gede Nano; Fahrullah, Fahrullah; Salahuddin, Salahuddin; Kisworo, Djoko
Jurnal Kolaboratif Sains Vol. 8 No. 5: Mei 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i5.7316

Abstract

Nugget ayam merupakan salah satu produk olahan daging yang semakin diminati oleh masyarakat karena kepraktisannya. Kualitas nugget dipengaruhi oleh beberapa faktor, termasuk aroma yang dapat meningkatkan daya tarik produk bagi konsumen. Penelitian ini bertujuan untuk mengoptimalkan produksi nugget ayam dengan menambahkan vanili sebagai bahan pemberi aroma dan mengukur pengaruhnya terhadap kesukaan konsumen. Menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan penambahan vanili (0,2%, 0,5%, dan 0,8%), hasil penelitian menunjukkan bahwa penambahan vanili tidak berpengaruh signifikan terhadap warna, aroma, dan tekstur nugget ayam. Namun, penambahan vanili pada kadar tinggi (0,8%) menghasilkan rasa pahit yang mengurangi tingkat kesukaan konsumen, meskipun juga menunjukkan susut masak yang lebih rendah, mengindikasikan kehilangan nutrisi yang lebih sedikit. Kesimpulannya, penggunaan vanili perlu dilakukan dengan takaran yang tepat untuk menghindari perubahan rasa yang tidak diinginkan, dan penelitian lebih lanjut diperlukan untuk mencari bahan pemberi aroma lain yang lebih efektif.
Penerapan Teknologi Fermentasi dalam Pengolahan Pakan Ternak Kambing Lokal Berbasis Daun Lamtoro di Kabupaten Lombok Utara: The Application of Fermentation Technology in Lamtoro-based Animal Feed Processing for Native Goats in North Lombok Regency Anwar, Khairil; Aminurrahman; septian, I Gede Nano; amalyadi, Rezki; karni, Ine; Unsunnidhal, Lalu; Suryadi, Muh. Aodil Fitriyan Fadjar; Rosyidi, Muhammad Subhan Bahruddin; Andriati, Rina; Sriasih, Made; Ali, Muhamad; Sukarne; Putra, Ryan Aryadin; Zaid Al Gifari
Jurnal Kolaboratif Sains Vol. 8 No. 5: Mei 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i5.7582

Abstract

Pengembangan ternak kambing lokal menghadapi tantangan dalam penyediaan pakan hijauan berkualitas secara berkelanjutan, terutama pada musim kemarau. Salah satu potensi lokal yang belum dimanfaatkan secara optimal adalah daun lamtoro (Leucaena leucocephala), yang diketahui memiliki kandungan protein dan TDN (Total Digestible Nutrients) yang tinggi. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan pelatihan dan pendampingan kepada peternak kambing lokal di Desa Sambik Elen, Kecamatan Bayan, Kabupaten Lombok Utara, Provinsi Nusa Tenggara Barat mengenai teknologi fermentasi hijauan pakan ternak berbasis lamtoro sebagai alternatif pakan ternak yang bernutrisi dan ekonomis. Hasil pengamatan menunjukkan bahwa peternak dapat memahami dan mempraktikkan proses fermentasi hijauan pakan ternak, yang mencakup persiapan bahan, penambahan dedak dan starter, pencampuran, dan penyimpanan secara anaerob. Kesimpulannya, kegiatan pengabdian ini telah berhasil meningkatkan pengetahuan dan keterampilan peternak dalam pengolahan hijauan pakan ternak dengan teknologi fermentasi. Diharapkan kegiatan ini dapat berkontribusi pada keberlanjutan usaha peternakan kambing dan peningkatan perekonomian masyarakat peternak di daerah pedesaan.
Efektivitas Isolasi Trichoderma sp. Pada Substrat Tepung Singkong terhadap Jumlah Gula Pereduksi, pH, dan Total Hasil Fermentasi Sebagai Feed Additive Alami untuk Pakan Broiler Amalyadi, Rezki; Karni, Ine; Septian, I Gede Nano; Aminurrahman
JAS Vol. 10 No. 2 (2025): Journal of Animal Science (JAS) - April 2025
Publisher : Program Studi Peternakan, Fakultas Pertanian, Sains dan Kesehatan, Universitas Timor

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

Abstract

Isolasi Trichoderma sp. pada substrat tepung singkong merupakan salah satu inovasi teknologi alami untuk menghasilkan feed additive alami pada pakan broiler sebagai pengganti antibiotik. Tujuan penelitian ini adalah untuk mengetahui pertumbuhan Trichoderma sp. pada substrat tepung singkong dengan variabel yang diamati yaitu jumlah gula pereduksi, pH, dan total spora yang dihasilkan Trichoderma sp. dalam memfermentasi tepung singkong. Penelitian ini menggunakan rancangan acak lengkap (RAL) pola faktorial dengan 2 faktor. Faktor A adalah berat media tepung singkong (100 gram dan 150 gram) dengan Faktor B yaitu persentase Trichoderma sp. (0%, 3%, 5%, 7%). Setiap satuan percobaan diinkubasi selama 21 hari untuk kemudian diamati pengaruh pertumbuhannya terhadap uji hemositometer, pH, dan gula reduksi. Data dianalisis menggunakan Two Way Analysis of Variance (Two Way ANOVA) dengan tingkat kepercayaan 95% yang dilanjutkan dengan Uji Jarak Berganda Duncan (DMRT) dengan menggunakan SPSS 2.0. Hasil penelitian ini menunjukkan bahwa perbedaan persentase Trichoderma sp. berbeda nyata (P<0,05) dengan hasil perlakuan terbaik pada persentase Trichoderma sp 5%. dari berat total media tepung singkong yang diinkubasi selama 3 minggu dengan kadar gula reduksi 0,39%, nilai pH 4,40 dan jumlah spora optimum yang dihasilkan adalah 6,2 x 109 cfu/g.
Co-Authors Al Gifari, Zaid amalia pratiwi, eva Aminurrahman Aminurrahman, Aminurrahman Anjani, Hikmah Rara Aryani Rahmawati Ashari, M. Azhary Noersidiq Baeti, Husnul Budi Indarsih Budi Indarsih, Budi Budi Satriya, I Nyoman Bulkaini (Bulkaini) Danial, Wahyu Denianto Yoga Sativa Dewi, Nurul Afriani Djoko Kisworo Dohi, Muhammad Dwi Kusuma Purnamasari, Dwi Kusuma Fadielah, Basri Fahrullah Fahrullah Febrian Kusuma Atmanegara Fiarani, Mesil Fitriyan Fadjar Suryadi, Muh. Aidil Gifari, Zaid Al Haerunnisa Haerunnisa, Haerunnisa Hermansyah Hermansyah I Nyoman Sukartha Jaya Ihsan, Makbul Ikhwan Firhamsah Ine Karni Irwan Faezan Jaya, I Nyoman Sukartha Jufri, Afifah Farida Juliasis Mayagi Junia Ayu Ninggrum, ⁠Vidia Karni, Ine Khairil Anwar Kotta, Raismin Kurniawati Kurniawati Kurniawati Kurniawati lailatun nurjanah, luluk Made Sriasih, Made Mohammad Hasil Tamzil Muh. Aidil Fitriyan Fadjar Suryadi Muhamad Ali Muhammad Amin Muhsinin, Muhammad Musanip, Musanip Ni Ketut Dewi Haryani Ni Ketut Dewi Haryani, Ni Ketut Dewi Novita Hidayatun Nufus Nurjanah, Luluk lailatun Oscar Yanuarianto, Oscar Pertiwi, Eva Amalia Poerwoto, Happy Putra, Ryan Aryadin Raismin Kotta Rezki Amalyadi Rina Andriati, Rina Rosyidi, Muhammad Subhan Bahruddin Sadia, I Nyoman Saedi, M. Ridwam Saedi, M. Ridwan Salahuddin Salahuddin Sativa, Denianto Yoga Suhardiani, Roro Agustien Suhardiani, Rr. Agustien Sukarne Sukarne Sulaiman Ngongu Depamede Sumadiasa , I Wayan Lanus Sumahiradewi, Luh Gede Suryadi, Muh. Aodil Fitriyan Fadjar Tamzil, Moh Hasil Tapaul Rozi Umrah Umrah Unsunnidhal, Lalu Vebera Maslami Wandira, Ica Ayu Widiastuti, Lusia Komala Wiryawan, Ketut Gede Yulianto, Wahid Zaid Al Gifari