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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Rambideun : Jurnal Pengabdian Kepada Masyarakat Journal of Livestock and Animal Health (JLAH) Andalasian International Journal of Social and Entrepreneurial Development Andalasian Livestock

Afriani Sandra

Universitas Andalas

Author-ID : 973042

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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IPTEKS BAGI FORUM STUDI ISLAM (FSI) KEPUTRIAN DALAM MENINGKATKAN MUTU DAN NILAI JUAL RENDANG TELUR DI FAKULTAS PETERNAKAN, UNIVERSITAS ANDALAS Deni Novia; Endang Purwati; Yuherman Yuherman; Indri Juliyarsi; Sri Melia; Afriani Sandra; Ade Sukma
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 1 No 2 (2017)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

ABSTRAK Rendang merupakan makanan khas Sumatera Barat yang perlu disosialisasikan terutama terhadap masyarakat kampus Fakultas Peternakan melalui Mitra Forum Studi Islam (FSI) Keputrian Fakultas Peternakan Unand yang kenaggotaannya seluruh mahasiswi Fakultas Peternakan melalui pelatihan peningkatan mutu dan nilai jual rendang telur. Tujuan dari pengabdian ini adalah pelatihan kewirausahaan rendang telur di Fakultas Peternakan. Metode pelaksanaan berupa penyuluhan/penyadaran, pendampingan, rancang bangun kemasan, pelatihan produksi dan manajemen usaha rendang telur termasuk konsultasi bisnis. Luaran yang diharapkan adalah produk rendang telur Fakultas Peternakan dengan cakupan pemasaran yang lebih luas yang dikemas, siap untuk dipasarkan. Berdasarkan pengabdian yang telah dilaksanakan dapat disimpulkan bahwa Mitra telah mendapatkan pengetahuan yang proporsional dalam pembuatan rendang telur dan praktek pembuatan yang memadai sehingga diharapkan Mitra sudah dapat melanjutkan usaha rendang telur Fakultas Peternakan dengan mutu dan nilai jual yang lebih tinggi. Kata kunci : Rendang telur, Kewirausahaan, FSI, Manajemen, Mutu dan Nilai jual SCIENCE AND TECHNOLOGY FOR THE FORUM OF ISLAMIC STUDIES (FSI) DAUGHTER IN IMPROVING THE QUALITY AND SELLING VALUE EGGS RENDANG AT ANIMAL SCIENCE FACULTY, UNIVERSITAS ANDALAS Deni Novia, Endang Purwati R.N., Yuherman, Indri Juliyarsi, Sri Melia, Afriani Sandra and Ade Sukma 1)Faculty of Animal Science, Andalas University, email: deni.novia@gmail.com ABSTRACT Rendang is a typical food of West Sumatra that need to be disseminated to the campus community, especially the Faculty of Animal Husbandry through partners for daughter Islamic Studies Forum (FSI), Animal Husbandry Faculty Unand whose membership whole a student of the Faculty of Animal Husbandry through training to improve the quality and selling value eggs rendang. The aim of this devotion was eggs rendang entrepreneurship training in the Animal Husbandry Faculty. Methods of execution in the form of education / awareness, mentoring, packaging design, production and business management training eggs rendang including business consulting. Outcomes were expected were the eggs rendang product the animal husbandry faculty eggs rendang egg with marketing a wider scope with packaged ready to be marketed. Based on the service which had been implemented could be concluded that the Partners have gained knowledge in the making eggs rendang proportional and adequate manufacturing practice so hopefully partners has been able to continue business with animal husbandry faculty egg rendang quality and a higher sale value. Keywords: Eggs rendang, Entrepreneurship, FSI, Management, Quality and Sales value

SANITASI PEMERAHAN DAN KUALITAS SUSU DI KELOMPOK TANI HARAPAN MAKMUR DI KECAMATAN KOTO TANGAH KOTA PADANG Elly Roza; Salam N. Aritonang; Hilda Susanty; Afriani Sandra
Jurnal Hilirisasi IPTEKS Vol 3 No 1 (2020)
Publisher : LPPM Universitas Andalas

Harapan Makmur Farmer Group is one of dairy farmer group in Padang. Located at Air Dingin, Balai Gadang, Koto Tangah district. Implementation of community service aims to develop a group of dairy farmers by providing knowledge in the form of the importance of hygiene and milking sanitation sanitation on milk quality. The specific target of this activity is to ensure the safety of milk consumed by the public in accordance with Indonesian National Standard (SNI) 2011 which contain minimum 3% of fat, 2.7% of protein, 8% solid non fat (SNF) and maximum contaminated with 1x106 CFU/ml of microba. This community service using the transfer knowledge method, that was counseling, discussion, and pilot project. Brochures were used to support this community service activity. Guidance and coaching for farmers were carried out periodically through coordination with the group leader. This community service program was beneficial in the implementation of science and information on hygienic maintenance of dairy cows and the application of good milking sanitation. The quality of milk produced Harapan Makmur farmer groups after this community service program has fulfilled SNI standardssuch as fat content 4.02% , protein 3.56%, and total plate count (TPC) 2.5x105 CFU/ml, but still low in SNF that is 6.95%, it’s caused by improper feeding manajement, where cows consume too much tofu dregs that contain high water content. Farmers are expected to implementa good dairy maintenance management to improve milk quality, so that it will increase the selling price which also followed by increased income and welfare of farmers.

INOVASI TEKNOLOGI PAKAN HIJAUAN LOKAL SEBAGAI PAKAN SUPLEMEN DALAM MENINGKATKAN PRODUKSI SUSU KERBAU DI PEMATANG PANJANG KABUPATEN SIJUNJUNG Elly Roza; Salam N. Aritonang; Afriani Sandra
Jurnal Hilirisasi IPTEKS Vol 3 No 2 (2020)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v3i2.424

The Durian Sakek Farmer Group is one of the farmer groups that raised buffaloes whose milk is milked for dadih, located in Nagari Pematang Panjang, Sijunjung Regency, West Sumatera. Buffalo cattle are kept simply released in natural pastures with low feed quality conditions and low milk production. It can be done through improving the quality of feed ingredients. The easiest way to do this is supplementing feeds by utilizing local forage such as cassava leaves with high protein content and widely available in the local area. This activity aims to provide knowledge in technological innovations in the use of local forage feed, especially cassava leaves as a feed supplement for buffalo cattle, so that it can increase buffalo milk production followed by increasing farmer income.The specific target is expected to be to foster community self-help in the utilization of local forage feed as animal feed. The method applied is counselling, training/pilot, discussion, guidance and coaching. The results obtained from this activity increased milk production by 1.05 vs 1.09 l /day and milk quality also increased fat 5.75 vs 7.46%, protein 4.05 vs 5.25%, SNF 10.66 vs 11.45%, Total solid 16.39 vs 19.95 and moisture 83.60 vs 80.05%. The conclusion of this activity is the provision of cassava leaves as supplement feed in the pellets form can increase the production and quality of buffalo milk producing dadih.

Pendampingan Produksi Mikroorganisme Lokal (MOL) Bonggol Pisang sebagai Pemberdayaan Peternak di Jorong Tanjung Jati Nagari VII Koto Talago Kabupaten Lima Puluh Kota Afriani Sandra; Khoirunnisaa’ Khoirunnisaa’; Rahmi Wati; Yolani Utami; Endang Purwati
Warta Pengabdian Andalas Vol 28 No 3 (2021)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.28.3.288-294.2021

The project is carried out in business partner Blue Garden Farm in Tanjung Jati, VII Koto Talago Village, Guguak District, and Regency of Lima Puluh Kota. The location has the potential to develop agriculture and animal husbandry. One of the many agricultural sectors in the region is bananas. People usually only use this fruit while others are wasted. In response to the above problems, a solution to the development and utilization of banana weevil to prepare IMO (Indigenous Microorganisms) was given. IMO is a group of microorganisms derived from natural ingredients that can accelerate the organic composting process. The carbohydrate content of banana weevils is relatively high, 66.2%, which will trigger the development of microorganisms during the fermentation process in the IMO producing process. It aimed to increase the economic value of banana weevil, providing another alternative for farmers to improve agricultural quality. This program used an empowerment method with several approaches, namely learning methods and mentoring with a team in solving problems. An evaluation was carried out to determine the knowledge of farmers' ability about the technology for producing IMO banana weevil. In this community service activity, farmers have made and produced MOL banana weevil. They have been used as a decomposer to manufacture liquid organic fertilizer/bio urine.

PEMANFAATAN MOL KULIT BUAH NENAS DALAM PEMBUATAN PUPUK ORGANIK KOTORAN SAPI DI SIPUJUK FARM: Pembuatan Pupuk Organik dengan Memanfaatkan MOL Kulit Buah di SiPujuk Farm Deni Novia; Mardhiyetti Mardhiyetti; Yatmanelli Yatmanelli; Hilda Susanty; Aronal Arief Putra; Riesi Sriagtula; Afriani Sandra
RAMBIDEUN : Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 2 (2022): Rambideun : Jurnal Pengabdian kepada Masyarakat
Publisher : LPPM Universitas Al Muslim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/pkm.v5i2.1044

Peternak sapi potong hanya mendapatkan penghasilan tahunan ketika penjualan sapi, amun tidak memiliki pendapatan pekanan atau bulanan dari beternak tersebut. Salah satu cara untuk menigkatkan pendapatan peternak di Sipujuk Farm adalah dengan mengelola kotoran sapi yang tidak bernilai dan malah menjadi sumber polusi dan merusak lingkungan menjadi pupuk organik yang bernilai ekonomis yang dapat memberikan pendapatan rutin bagi peternak dan lingkungan juga dapat terpelihara. Peternakan sapi potong di Si Pujuk Farm menghasilkan limbah yang meliputi kotoran berupa limbah padat, cair, gas, ataupun sisa pakan. Kotoran ternak yang dihasilkan di Si Pujuk Farm belum dimanfaatkan secara optimal, diantaranya terbuang begitu saja, sehingga sering mencemari lingkungan dengan bau yang tidak sedap sehingga mengganggu kenyamanan lingkungan. Tujuan dari pengabdian ini adalah meningkatkan ekonomi dari peternak dengan cara meningkatkan nilai ekonomis kotoran sapi menjadi pupuk organik memanfaatkan mikroorganisme lokal (MOL) kuli buah. Metode yang digunakan adalah observasi, sosialisasi, pelatihan, pembinaan dan evaluasi. Berdasarkan pengabdian yang telah dilaksanakan, Sipujuk Farm sudah mendapat merealisasikan pembuatan MOL yang ekonomis dan berkualitas dari limbah kulit buah terutama kulit nenas dan memproduksi pupuk organik yang berkualitas dan dapat dijual secara komersil

Community Service Focused on Food of Animal Products in Nagari Saniangbaka, X Koto Singkarak, Regency of Solok, West Sumatra Aronal Arief Putra; Afriani Sandra; Deni Novia; Riri Permata Sari; Andini Valentina Putri
Warta Pengabdian Andalas Vol 30 No 4 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.4.837-843.2023

Community service in Nagari Saniangbaka, X Koto Singkarak, Kabupaten Solok was conducted. This project was divided into three activities, i.e., extension of healthy and nutritious foods; extension of safe, healthy, authentic, and halal foods; and training of salted egg manufacturing. Students of SD Negeri 20 Saniangbaka, MTs Muhammadiyah Saniangbaka, and women of the Sumpadang clan were chosen to participate in these three activities, respectively. For the first and the second activities, the students were involved in a short talk, discussion, quiz, and distribution of UHT milk. For the third activity, the women were trained to make salted eggs by applying two processing methods, i.e., coating paste and immersion in brine solution. In general, those activities were run well with positive participant responses. The two former activities could improve the knowledge and awareness of the students in choosing and consuming the food. At the same time, the latter activity furnishes women with the ability to make various egg products for family consumption. Also, it prepares the essential knowledge that could be developed into an entrepreneurship option.

Karakteristik Permen Jeli Susu Kambing yang Ditambahkan Berbagai Konsentrasi Jus Kulit Buah Naga Merah (Hylocereus polyrhizus) Pertiwi, Yannisa; Sandra, Afriani; Putra, Aronal Arief
Journal of Livestock and Animal Health Vol. 2 No. 1 (2019): February
Publisher : Politeknik Pertanian Negeri Payakumbuh

Pengaruh penambahan jus kulit buah naga merah (Hylocereus polyrhizus) terhadap kualitas jeli susu kambing telah diteliti. Jus tersebut disiapkan dengan menghomogenkan kulit buah naga merah dan air pada rasio 4:1. Berbagai jenis konsentrasi jus kulit buah naga merah terhadap konsentrasi susu yaitu 0, 2, 4, 6, dan 8 % telah ditambahkan pada formulasi permen jeli. Setelah dimasak, kadar air, pH, dan warna sampel diuji. Hasil dari penelitian ini menunjukkan bahwa penambahan jus kulit buah naga merah meningkatkan kadar air sampel, sedangkan pH sampel menurun secara signifikan. Pada saat yang sama, lightness dan yellowness sampel menurun, tetapi rednessnya meningkat. Kesimpulannya, 8% kulit buah naga merah berkontribusi dalam menghasilkan redness yang lebih pekat, sehingga dapat menjadi pilihan zat pewarna untuk menghasilkan warna yang menarik pada pembuatan permen jeli susu kambing.

Sensory Values of Chicken Sausage with the Addition of Rendang Spices Anita Khairiyah Nasution; Afriani Sandra; Deni Novia; Rusmana Wijaya Setia Ningrat
Andalasian Livestock Vol. 1 No. 1 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n1.p25-32.2024

This study aimed to determine the best percentage of additional Rendang spices in the sensory analysis of chicken sausages. This study was conducted using an experimental research method with a completely randomized design (CRD); it has five treatments, i.e., P1 = 0%, P2 = 5%, P3 = 10%, P4 = 15%, and P5 = 20%. Sensory preference and sensory intensity tests (taste, flavor, color, and texture) of treated samples were determined. The results of this study indicated that the addition of Rendang spices to chicken sausages has a significantly different effect (P<0.05) on preference tests (taste, flavor, color, and texture) and intensity tests (taste, flavor, color, and texture). However, the results showed no significant (P>0.05) effect on the preference tests (texture). It was concluded that adding Rendang spices to chicken sausages had sensory ratings acceptable to the panelists.

Pelatihan Optimalisasi Pengolahan Sampah Perkebunan Menjadi Pupuk Organik Padat Pada Kelompok Ternak Susmiati Susmiati; Endang Purwati; Afriani Sandra; Helmaizar Helmaizar; Hurriya Alzahra
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 6 No 2 (2024): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v6i2.717

Mata pencaharian sebagian besar penduduk nagari Tanjung Bonai adalah bertani dan beternak. Selain peternakan ayam, ternak kerbau juga banyak ditemukan didaerah ini. Pada daerah ini juga ditemuakan banyak perkebunan terutama perkebunan jeruk. Kurangnya pengetahuan peternak tentang pengolahan pupuk kandang menyebabkan pupuk kandang tidak dimanfaatkan sebagai yang bernilai ekonomi tinggi. Berdasarkan potensi dan kelemahan yang ada maka dilakukan pengabdian masyarakat berupa penerapan teknologi pembuatan pupuk organik padat. Metode atau proses pembuatan pupuk organik padat melalui enam tahap yaitu persiapan bahan baku, pembuatan Mikro Organisme Lokal (MOL), proses penghancuran, , penimbangan, pengontrolan, dan analisis NPK. Hasil dari penerapan teknologi ini adalah pembuatan pupuk organik padat dengan penambahan MOL dan Bakteri asam laktat (BAL) dapat meningkatkan kandungan NPK dari pupuk. Pupuk Organik Padat yang berasal dari kotoran kerbau yang ditambahkan MOL mempunyai kadar NPK lebih tinggi dibandingkan kotoran kerbau yag ditambahkan BAL. Saran bagi peternak untuk dapat memanfaatkan teknologi pembuatan pupuk kotoran kerbau sebagai pupuk padat organik dengan penambahan MOL.

Physical and Sensory Characteristics of Mayonnaise Using Functional Ingredients of Galo-galo Honey (Tetrigona apicallis) Novia, Deni; Walfadillah , Reren; Sandra, Afriani
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 3 (2024): December 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.03.13

Mayonnaise results from an emulsion of vegetable oil in acid stabilized by lecithin (egg yolk). As one of the main components, acetic acid is a synthetic material that has side effects if it is consumed at high levels and over a long period. An effective natural acidifying ingredient, as a substitute for vinegar, is the galo-galo honey of the Tetrigona apical species, which has a low pH of 2.70. It has high organic acid content, gluconic acid content, and high antioxidant, antimicrobial, flavonoid, and phenolic contents. This study aimed to determine the effect of adding galo-galo honey on the physical and sensory properties of mayonnaise. This study used an experimental method with a completely randomized design, five treatments, and four replications. The treatments given were the percentage of galo-galo honey as much as A (0%), B (0.5%), C (1.5%), D (2.5%), and E (3.5%) of the weight of the oil. This study revealed that using gallo-galo honey during mayonnaise affected the moisture content, viscosity, and sensory characteristics but did not influence emulsion stability. The use of 3.5% galo-galo honey for mayonnaise is the best treatment with average values, namely, a moisture content of 20.03%, viscosity of 2347 cP, and emulsion stability of 100%, and the sensory test results were rather similar to aroma, texture, color, taste, and overall acceptability. The addition of galo-galo honey, which comes from stingless bees native to West Sumatra as a functional ingredient, will produce mayonnaise, which has benefits for the body's health.

Co-Authors Ade Sukma Andini Valentina Putri Anggraini, Intan Dwi Anita Khairiyah Nasution Aronal Arief Putra D. Novia Deni Novia Deni Novia Deni Novia Elfi Rahmi Elly Roza Endang Purwati Fitri Kurnia, Yulianti Helmaizar Helmaizar Hilda Susanty Hurriya Alzahra Indri Juliyarsi Khoirunnisaa’ Khoirunnisaa’ Mardhiyetti Mardhiyetti Nasution, Anita Khairiyah Ningrat, Rusmana Wijaya Setia Pertiwi, Yannisa Pertiwi, Yannisa Rahmi Wati Rahmi, Elfi Riesi Sriagtula Riri Permata Sari Rusmana Wijaya Setia Ningrat Salam N. Aritonang Simatupang, Muhaimin Sri Melia Susmiati Susmiati Vitania Yulia Walfadillah , Reren Yatmanelli Yatmanelli Yolani Utami Yuherman Yuherman Yulia, Vitania ZK Abdurahman Baizal

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