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All Journal Amalee: Indonesian Journal of Community Research & Engagement Journal of Innovative and Creativity
Twenfosel O. Dami Dato
Universitas Nusa Cendana
Humanities Education Languange, Linguistic, Communication & Media Mathematics Public Health Social Sciences Other

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Pengaruh Level Inokulum Cairan Rumen Sapi Terhadap Kandungan Serta Kecernaan in vitro Bahan Kering dan Bahan Organik Kulit Kopi Fermentasi Nobertus Gibrandi Ampur; Twenfosel O. Dami Dato; Marthen L. Mullik
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i3.4081

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan inokulum cairan rumen sapi pada berbagai level terhadap kandungan serta kecernaan in vitro bahan kering dan bahan organik kulit kopi fermentasi. Penelitian ini menggunakan rancangan acak lengkap (RAL) terdiri dari 5 perlakuan dan 4 ulangan, total 20 unit sampel percobaan, di mana setiap unit percobaan menggunakan 1 kg kulit kopi yang ditambahkan gula cair sebanding dengan cairan rumen, total kulit kopi yang digunakan sebanyak 20 kg. Kelima perlakuan tersebut adalah LI-0 = kulit kopi tanpa inokulum, LI-10 = kulit kopi+10 ml inokulum, LI-20 = kulit kopi+20 ml inokulum, LI-30 = kulit kopi+30 ml inokulum, LI-40 = kulit kopi+40 ml inokulum. Parameter yang diteliti meliputi kandungan dan kecernaan in vitro bahan kering serta bahan organik. Hasil penelitian menunjukkan bahwa level inokulum cairan rumen sapi pada fermentasi kulit kopi memberikan pengaruh nyata (P<0,05) terhadap kandungan bahan kering dan kecernaan in vitro bahan kering, namun tidak memberikan pengaruh nyata (P>0,05) terhadap kandungan bahan organik dan kecernaan in vitro bahan organik. Dari hasil tersebut dapat disimpulkan bahwa cairan rumen sapi dapat digunakan sebagai starter inokulum dalam fermentasi limbah kulit kopi hingga level 40 ml/kg substrat berdasarkan kandungan dan kecernaan in vitro bahan organik.
Empowering Seaweed Farmers through the Anakonda Rote Method with Tissue Culture Seeds Donny Bessie; Umbu P. L. Dawa; Eka M. I. Seseli; Fredrik J. Haba Bunga; Jusuf Aboladaka; Susy Herawaty; Twenfosel O. Dami Dato; Nina Jeny Lapinangga
Amalee: Indonesian Journal of Community Research and Engagement Vol. 6 No. 2 (2025): Amalee: Indonesian Journal of Community Research and Engagement
Publisher : LP2M INSURI Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/amalee.v6i2.8009

Abstract

Holulai Village in Rote Ndao Regency is a coastal village with significant potential for seaweed cultivation. In 2024, the village produced 2,050 tons of dry seaweed, which serves as the economic backbone for many households. However, farmers face three major challenges: limited access to superior seedlings due to long-term reliance on aged cuttings, continued use of conventional off-bottom cultivation methods, and insufficient hygienic processing of seaweed-based products. To address these constraints, the Pemberdayaan Desa Binaan (PDB) program was implemented in collaboration with two farmer groups involving 40 active members. The program introduced the Anakonda Rote Net Method, combined with tissue–culture–derived seedlings, to enhance production performance and resilience. The results showed a substantial increase in seaweed biomass, with harvest weights rising from approximately 150–350 g per cultivation unit under conventional methods to 150–710 g using the Anakonda Rote Method, representing an increase of up to 100%. In addition, the program enabled farmers to diversify seaweed-based products into four hygienically processed variants (sticks, brownies, biscuits, and syrup), which increased product value and household income opportunities. Preliminary economic observations indicated reduced production losses due to pest attacks and improved post-harvest quality, which contributed to more stable incomes for participating households. Continuous mentoring and periodic monitoring are maintained to ensure the sustainability of seaweed cultivation and value-added processing in Holulai Village.
Co-Authors Dawa, Umbu P. L. Donny Bessie Eka M. I. Seseli Fredrik J. Haba Bunga Jusuf Aboladaka Marthen L. Mullik Nina Jeny Lapinangga Nobertus Gibrandi Ampur Susy Herawaty