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All Journal Jurnal Sains Teknologi dan Lingkungan (JSTL) Jurnal Abdi Insani Madaniya Jurnal Karya Abdi
Andriana Fajri, Nefi
Universitas Nahdlatul Wathan, Mataram
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Biokonversi Limbah Organik Menjadi Magot Sebagai Sumber Protein Pengganti Tepung Ikan Nefi Andriana Fajri; Ria Harmayani
JURNAL SAINS TEKNOLOGI & LINGKUNGAN Vol. 6 No. 2 (2020): JURNAL SAINS TEKNOLOGI & LINGKUNGAN
Publisher : LPPM Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jstl.v6i2.173

Abstract

 Bioconversion is one of the ways to treat organic waste (market abundance) which is a problem today, namely by utilizing microorganisms such as Black Soldier Fly (BSF) larvae as biodegradation agents. This study aims to study the life cycle of BSF in market waste media and to determine the potential of BSF larvae to break down market waste. This research was conducted for 8 months starting from the pre-study until the implementation of the study. The observation phases carried out in this study included 1) the life cycle of BSF in the chopped and non-chopped organic market waste media. 2) the potential of BSF larva / maggot in breaking down chopped and not chopped organic market waste. The results showed that the hatching process from eggs to larvae took three to four days. The larval phase which is still yellowish white lasts approximately 12 days, in this phase the larvae will need a lot of food. The prepupa phase occurs from the 19th day and the pupal phase is 100% achieved on the 24-26th day. Maggot has the ability to degrade market waste up to 84 ± 4.90% in market waste that is enumerated and around 69 ± 5.83% breaks down market waste that is not chopped
Pengaruh Penambahan Jamur Tiram (PLEUROTUS SP.) Terhadap Nilai Komposisi Kimia Dan Organoleptik Bakso Ayam Broiler Ria Harmayani; Nefi Andriana Fajri
JURNAL SAINS TEKNOLOGI & LINGKUNGAN Vol. 7 No. 1 (2021): JURNAL SAINS TEKNOLOGI & LINGKUNGAN
Publisher : LPPM Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jstl.v7i1.181

Abstract

Experimental research aimed to determine the effect of the addition of oyster mushrooms on the chemical composition and organoleptic value of broiler chicken meatballs. The research was corried out for 4 months from July to October 2020. The making of broiler chicken meatballs and organoleptics tests was carried out at the Laboratory of the Faculty of Animal Science UNW Mataram and chemical composition analysis was carried out at the INMT Laboratory of Mataram University. The research design used was a completely randomized design with 4 treatments, namely the addition of oyster mushrooms as much as 0%, 10%, 20% and 30% of the weight of chicken meat and each treatment there were 5 replications. The data from the research on the chemical composition of chicken meatballs were analyzed using variant analysis and continued with the LSD test and the organoleptic values were obtained using a hedonic scale from 30 panelists who were somewhat trained as replication, then analyzed using the Friedman Test. The analysis of variance result showed that the addition of oyster mushrooms in broiler’s chicken meatball dough had a very significant effect (P >0.01) on the value of chemical composition, namely moisture, ash, fat, fiber and protein content and had a significant effect (P>0.05) organoleptic values are colour preference, taste and aceeptance of meatballs, but it has no significant effect (P< 0.05) on the preference for aroma and texture of meatballs. The formulation of addition oyster mushrooms to broiler chicken meatballs based on the chemical composition value is the addition of 10% oyster mushrooms containing the highest protein of 8.51±0.014%, when compared to the addition of mushroom addition 0%, 20% and 30% and has met Indonesian National Standard for combination meatball and can be recomended for as nutritional terapy in the midst of the Covid-19 pandemic. Based on the organoleptic value, the formulation of broiler chicken meatballs with the addition of oyster mushrooms as much as 30% can provide higher organoleptic (colour, taste and acceptability) when compared to the addition of 0%, 10% and 20%.
PELATIHAN PEMBUATAN PAKAN TERNAK DENGAN PEMANFAATAN SARANA BUMDES BERSAMA BAGI KELOMPOK USAHA KAWASAN PEDESAAN Ria Harmayani; Abyadul Fitriyah; Yuni Mariani; Ni Made Andry Kartika; Nefi Andriana Fajri; Lalu Moh. Nazar Fajri; Muhammad Sohibul Ihsan; Sukran Makmun
KARYA ABDI Vol 2 No 2 (2021): Article
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/karyaabdi.v2i2.1744

Abstract

Utilization of local feed resources aims to encourage the independence of farmers in meeting the needs of feed ingredients and their processing. The independence of farmers can be supported by maximizing livestock farming and collaborating with BUMDes in order to create an increase in the economic welfare of livestock business groups in rural areas. the use of BUMDes together for livestock business groups in rural areas provides a forum for breeders and BUMDes management to continue to develop businesses, especially livestock businesses. It is hoped that the development of livestock business at the joint BUMDes in Aikmel District can minimize the low productivity of livestock and the use of local feed raw materials in rural areas, so that the joint BUMDes continue their business and farmers can more easily get the transfer of knowledge of feed technology and feed supplements in efforts to increase livestock productivity. The stages in this service include observation, planning, follow-up and evaluation. The training implementation methods are lectures and direct practice, question and answer and discussion methods. Based on the results of the training, it shows that the participants have been able to carry out management and management of livestock business units in their respective livestock groups, which can be seen from the training and mentoring carried out by the resource persons.
Kegiatan Penguatan Karakter Siswa Siswi Berbasis Culture Preneur, Agriculture Preneur, dan Enterpreneur Masdani Masdani; Nefi Andriana Fajri; Didin Hadi Saputra; Bunga Agustin; Wisma Widiana Patmil; Ruji Nurul Aini
Madaniya Vol. 1 No. 2 (2020)
Publisher : Pusat Studi Bahasa dan Publikasi Ilmiah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (294.966 KB)

Abstract

Culture preneur, agriculture preneur, dan enterpreneur adalah hal yang penting dalam pembinaan karakteristik siswa dan siswi sekolah menengah. Dalam beberapa tahun belakangan, gerakan entrepreneur di Indonesia sudah mulai berkembang. Di salah satu sekolah di Lombok yang menjadi lokasi pembinaan karakter siswa da siswi dalam hal culture preneur, agriculture preneur, dan enterpreneur adalah SMA Yanmu Praya, yang merupakan salah satu sekolah mitra binaan Universitas Nahdlatul Wathan Mataram. Cara penentuan dari kegiatan pengabdian ini adalah melakukan kunjungan rutin tiap bulan untuk membimbing serta membina dan mengembangkan mental tiga unsur di atas. Hasil dari kegiatan pengabdian ini adalah diperuntukkan untuk peningkatan mutu Pondok Pesantren dan pembinaan karakter siswa secara berkelanjutan.
PRODUKSI SINBIOTIK UNTUK MENDUKUNG PENGGUNAAN BAHAN PAKAN LOKAL DALAM BUDIDAYA UNGGAS DAN UDANG Muhamad Ali; Khairil Anwar; Muhammad Aidil Fitriyan Fadjar Suryadi; Muhammad Zubair; Sahrul Alim; Bagus Dwi Hari Setyono; Nefi Andriana Fajri; Muhamad Amin
Jurnal Abdi Insani Vol 7 No 1 (2020): Jurnal Abdi Insani Universitas Mataram
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v7i1.304

Abstract

Pakan merupakan salah satu faktor yang menentukan keberhasilan budidaya ternak unggas dan udang. Permasalahan utama yang dihadapi oleh budidaya kedua komiditas tersebut adalah tingginya biaya pakan. Solusi yang ditawarkan untuk mengatasi permasalahan tersebut adalah optimalisasi penggunaan bahan lokal yang didukung oleh penggunaan sinbiotik. Sinbiotik merupakan kombinasi antara probiotik dan prebiotik yang dapat memberikan manfaat bagi peningkatan kecernaan pakan serta keseimbangan mikroorganisme saluran pencernaan ternak unggas dan udang untuk kesehatan. Tujuan dari kegiatan pengabdian ini adalah untuk meningkatkan pemahaman dan keterampilan peternak unggas dan udang dalam memproduksi sinbiotik sebagai campuran pakan berbahan baku lokal. Kegiatan pengabdian ini dilaksanakan di Desa Pijot Kecamatan Keruak Kabupaten Lombok Timur Provinsi Nusa Tenggara Barat. Metode yang digunakan pada kegiatan pengabdian ini adalah pelatihan pembuatan sinbiotik dan uji palatabilitas sinbiotik pada ternak unggas dan udang. Pelatihan pembuatan probiotik menyangkut penentuan jumlahdan jenis bahan baku sinbiotik, pencampuran probiotik dan prebiotik, pembuatan pellet (pelleting) dan proses pengeringan. Untuk mengetahui tingkat palatabilitas pada unggas dan udang, sinbiotik yang sudah dihasilkan diberikan ke ternak unggas dan udang. Penggunaan sinbiotik pada campuran pakan ternak unggas dan udang dapat mengurangi biaya pakan sehingga peternak mendapatkan keuntungan yang lebih tinggi. Kesimpulan dari kegiatan pengabdian ini adalah peternak dapat menerima inovasi dengan baik, mampu mempersiapkan bahan baku dan melaksanakan proses pembuatan sinbiotik.
Co-Authors Abyadul Fitriyah Bagus Dwi Hari Setyono Bunga Agustin Didin Hadi Saputra Harmayani, Ria Khairil Anwar Lalu Moh. Nazar Fajri Muhamad Ali Muhamad Amin Muhammad Aidil Fitriyan Fadjar Suryadi Muhammad Sohibul Ihsan Muhammad Zubair Ni Made Andry Kartika Ruji Nurul Aini Sahrul Alim Saputra, Hendra Adi Sukran Makmun Wisma Widiana Patmil Yuni Mariani