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All Journal Wahana Peternakan International Journal of Community Service International Journal of Science and Environment ALKHIDMAH: Jurnal Pengabdian dan Kemitraan Masyarakat
Harvey Febrianta
Politeknik Negeri Banyuwangi
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Effects of Encapsulated Okra (Abelmoschus Esculentus L.) on Intestinal Morphology, Microbiological and Physicochemical Properties of Meat in Broiler Chicken Harvey Febrianta; Nadia Maharani; Meireni Cahyowati; Dave Mangindaan
International Journal of Science and Environment (IJSE) Vol. 6 No. 2 (2026): May 2026
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijse.v6i2.441

Abstract

This study investigates the impact of encapsulated okra (Abelmoschus esculentus L.) using an amorphous maltodextrin matrix on microbiological parameters, intestinal morphology, and the physicochemical properties of meat in broiler chickens. The study used 200 broiler chickens of the MB-202 Platinum strain, aged 15 days, with an average body weight of 430 ± 0.31 g. The research material consisted of okra powder encapsulated with an amorphous maltodextrin matrix (CMO). The CMO was mixed into the basal feed under the following treatments: MCF-0, control or basal feed; MCF-1, basal feed + 0.5% CMO; MCF-2, basal feed + 1% CMO; and MCF-3, basal feed + 1.5% CMO. The variables measured included microbiological parameters, lactic acid bacteria and coliforms in the duodenum, jejunum, and ileum, intestinal morphology, and physicochemical properties of meat. Results showed that adding CMO supplementation significantly affected (P<0.05) total LAB, coliform counts in the jejunum and ileum, intestinal pH, villus height and crypt depth in the duodenum, jejunum, and ileum, the villus height to crypt depth ratio in all intestinal segments, and abdominal fat. However, CMO supplementation did not significantly affect water holding capacity, tenderness, color, dressing percentage, or meat moisture content. The study concluded that okra encapsulated with maltodextrin can improve the small intestinal profile and selected physicochemical characteristics of meat, while increasing LAB and reducing coliform populations in broiler chickens.
OPTIMASI SIFAT FISIK CONCENTRATED YOGURT SUSU KAMBING MELALUI APLIKASI ENZIM TRANSGLUTAMINASE DAN PROTEIN TAMBAHAN: Optimization of the Physical Properties of Concentrated Goat Milk Yogurt Through the Application of Transglutaminase Enzyme and Added Protein Salvian Setyo Prayitno; Harvey Febrianta
Wahana Peternakan Vol. 10 No. 2 (2026): Wahana Peternakan
Publisher : Faculty of Animal Science, University of Tulang Bawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v10i2.3269

Abstract

Penelitian ini bertujuan mengevaluasi pengaruh enzim transglutaminase mikroba (mTGase) dan protein tambahan terhadap sifat fisik concentrated yogurt berbasis susu kambing. Bahan yang digunakan meliputi susu kambing Etawa, starter yogurt aktif, mTGase, susu skim bubuk, dan whey protein isolate (WPI). Rancangan acak lengkap (RAL) dengan empat perlakuan dan lima ulangan diterapkan: P0 (kontrol), P1 (mTGase 0,03%), P2 (mTGase + susu skim 1%), dan P3 (mTGase + WPI 1%). Susu dikondisikan pada suhu 10°C selama 24 jam sebelum fermentasi. Parameter yang dianalisis meliputi yield, whey asam, sineresis, dan pH, diukur satu jam setelah yogurt dikeluarkan dari refrigerator. Hasil menunjukkan bahwa mTGase secara signifikan (P<0,05) meningkatkan yield serta menurunkan whey asam, sineresis, dan pH. Kombinasi MTGase dengan protein tambahan memberikan efek tambahan terhadap kualitas fisik yogurt. Tidak ditemukan perbedaan signifikan antara perlakuan P2 dan P3 pada sebagian besar parameter. Kesimpulannya, modifikasi sifat fisik concentrated yogurt susu kambing dapat dicapai melalui aplikasi mTGase, baik secara tunggal maupun dikombinasikan dengan protein tambahan.   Kata kunci: concentrated yogurt, enzim transglutaminase, protein tambahan, sifat fisik, susu kambing
Pelatihan K3 Laboratorium di Lingkungan Perguruan Tinggi: Upaya Preventif Kecelakaan Kerja di Masa Transisi Digital Nadia Maharani; Nur Halimah; Desy Cahya Widianingrum; Susanti; Meireni Cahyowati; Harvey Febrianta
ALKHIDMAH: Jurnal Pengabdian dan Kemitraan Masyarakat Vol. 4 No. 2 (2026): Jurnal Pengabdian dan Kemitraan Masyarakat (ALKHIDMAH)
Publisher : LP3M INSTITUT KH YAZID KARIMULLAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59246/alkhidmah.v4i2.1979

Abstract

Occupational Safety and Health (OSH) in laboratories is a fundamental aspect in supporting laboratory and research activities at universities, particularly in the field of animal science, which involves potential biological, chemical, and physical hazards. During the digital transition, the complexity of occupational risks has increased alongside the increasingly intensive use of laboratory technology. This community service activity aims to enhance the understanding and awareness of the academic community regarding the implementation of laboratory OSH as a preventive measure against workplace accidents. The methods employed include outreach, training, and the delivery of case-study-based materials online via the Zoom Meeting. A total of 151 participants took part in the activity, comprising students, faculty members, and laboratory staff from various universities. The results of the activity indicate that participants gained a comprehensive understanding of hazard identification, risk control strategies based on the 3E approach, the implementation of Good Laboratory Practice (GLP), and the importance of near-miss reporting. This training contributes to building a culture of workplace safety and enhancing preparedness for emergency situations in the laboratory.
Utilisation Of Chicken Marination Using Turmeric Powder To Vantura Digital Agensi Employees Harvey Febrianta; Dave Mangindaan
International Journal Of Community Service Vol. 5 No. 2 (2025): May 2025 (Indonesia - Malaysia - Timor-Leste)
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

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.
Socialization of Strategies to Increase Sales of Processed Dairy Products at Mataram Milk as a Support for Animal Protein for the Community Meireni Cahyowati; Ariya Dwi Nugrahanto; Harvey Febrianta; Indra Kurniawan
International Journal Of Community Service Vol. 5 No. 4 (2025): November 2025 ( Indonesia - Thailand - Malaysia - Timor Leste - Philippines )
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

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.
The effect of marinated duck meat using turmeric with modified cassava flour as an encapsulant Harvey Febrianta; Anis Usfah Prastujati; Dave Mangindaan
International Journal of Science and Environment (IJSE) Vol. 5 No. 4 (2025): November 2025
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijse.v5i4.237

Abstract

Duck meat is a type of food that is quite popular in the public because the texture of the meat is quite soft and tastes delicious. The availability of duck meat is quite a lot at a very affordable price. Lipid components in duck meat are easily damaged due to oxidation and caused by pathogenic bacteria, so it is necessary to maintain the quality with the addition of turmeric which is encapsulated in modified cassava flour. The research process was carried out by marinating duck meat with turmeric coated in modified cassava flour as an encapsulant (TMC), then the meat was stored at a chilling temperature of 36°F for 8 days. The test parameters including moisture, pH value, peroxide value (PV), and sensory. The treatments observed consisted of control (SA), duck meat marinated with 2% TMC (SB), duck meat marinated with 4% TMC (SC), duck meat marinated with 6% TMC (SD). The results observed that moisture, pH value, peroxide value (PV) with a shelf life of up to 8 days had a significant interaction (P<0.05). This study concluded that TMC was able to inhibit oxidative damage without degrading the sensory quality in duck meat stored for 8 days at chilling temperature 36°F. Keywords: Duck meat, encapsulation, marination, modified cassava flour, turmeric.
Co-Authors Anis Usfah Prastujati Ariya Dwi Nugrahanto Dave Mangindaan Dave Mangindaan Dave Mangindaan Indra Kurniawan Meireni Cahyowati Meireni Cahyowati Nadia Maharani Nur Halimah Salvian Setyo Prayitno Susanti Susanti Widianingrum, Desy Cahya