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All Journal Buletin Peternakan AGRISAINS Jurnal Peternakan Integratif Jurnal Ilmu dan Teknologi Peternakan Tropis Buletin Penelitian Sosek JIPHO ( Jurnal Ilmiah Peternakan Halu Oleo) JURNAL LENTERA : Kajian Keagamaan, Keilmuan dan Teknologi Animal Production : Indonesian Journal of Animal Production Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat PROSIDING SEMINAR NASIONAL AGRIBISNIS Journal of Saintech Transfer Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Indonesian Journal of Animal Agricultural Science (IJAAS) Anoa : Jurnal Pengabdian Masyarakat Sosial, Politik, Budaya, Hukum. Ekonomi Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Jurnal Ilmiah Ilmu-Ilmu Peternakan Jurnal Peternakan Integratif

Harapin Hafid

Unknown Affiliation

Author-ID : 272633

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences Veterinary Other

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Marketing Strategy Analysis Based On SWOT At PT. Muba Link Business Unit Of Wisma Ranggonang Anggraini, Desi Ulpa; Hafid, Harapin; Zainuddin, Periansya; Alamsyah, Rully
JURNAL LENTERA : Kajian Keagamaan, Keilmuan dan Teknologi Vol 3 No 2 (2017): September 2017
Publisher : STAI Miftahul Ula Nganjuk

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The purpose of this research was to know and analyze the marketing strategy based on SWOT analysis at PT. Muba Link Business unit Wisma Ranggonang Sekayu district Musi Banyuasin.  The population of this research were the leadership and the employees of Wisma Ranggonang.  This research was conducted by using descriptive research method with a quantitive approach in the form of quadrant position analysis by using SWOT Matrix analysis and after that it was proceed with the decision of making phase in the form of marketing strategy. The result showed that based on the external/internal Matrix get value of each strength factor for about 1, weakness is 1.25 opportunity worth 1,285 and threat is 1,217. Meanwhile, based on cartesius diagram, the quadrant position of Wisma Ranggonang Sekayu was in the third quadrant supporting the turnaraound strategy, i.e. the company faces a huge market opportunity, but on the other hand it faces some internal conctraints/weakness. The focus of this companyâs strategy was to minimize the internal company problems, so as to seize the more market opportunities. So, the initial hypothesis that Wisma Ranggonang Sekayu supports the growth/aggressive strategy was not fulfilled.

Pengaruh Penambahan Buah Nangka Muda terhadap Sifat Fisik dan Organoleptik Abon Daging Itik Afkir Rasman, Rasman; Hafid, Harapin; Nuraini, Nuraini
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 3 (2018): JITRO, September
Publisher : Jurnal Ilmu dan Teknologi Peternakan Tropis

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This study was conducted to determine the physical characteristics and organoleptic qualities of spent duck abon with the addition of unripe jackfruit. The materials used were spent duck meat, unripe jackfruit, garlic, shallot, candlenut, coriander, coconut, brown sugar, salt, water, and cooking oil. The design used in this study is completely randomized design consisted of 4 treatment (A0: 100% duck meat, A1: 85% duck meat and 15% unripe jackfruit, A2: 70% duck meat and 30% unripe jackfruit, A3: 55% duck meat and 45% unripe jackfruit) with 3 repetition for physical variables, and 15 panelists for organoleptic test. The results of this study suggested that addition of unripe jackfruit in spent duck abon showed no significant difference for pH and rendemen. Organoleptic qualities (aroma, color, flavor and texture) of spent duck abon showed no significant difference with unripe jackfruit aditition.Keywords: abon, spent duck meat, unripe jackfruit, physical characteristic, organoleptic qualities

Nugget Daging Ayam Afkir Tersutitusi Otak Sapi (Dafita) Komposisi Kimia Dan Organoleptik Tasse, Andi M; Nurhinaya, I; Hafid, Harapin
PROSIDING SEMINAR NASIONAL AGRIBISNIS PROSIDING SEMINAR NASIONAL SWASEMBADA PANGAN (Indonesia Menuju Swasembada Pangan dalam Tiga Tahun Ke
Publisher : Jurusan Agribisnis Fakultas Pertanian Universitas Halu Oleo Kendari Sulawesi Tenggara

The study was conducted to evaluate to palatability chickenâ€™s nugget a result of subsitution of layer chiken meat with cowâ€™s brain via chemical compotion and organoleptic test. The experimen was conducted at Animal Husbandry Departemen Laboratory, Faculty Animal Science, Halu Oleo University, Kendari in July 20012 until September 2012. Research using Completely Randomized Design, 4 treatments and 3 replications. The treatment is subsitute the rejected layer chicken with the cow brain, consisting of N1 = meat of rejected layer chicken 100% and cow brain 0%, N2 = meat of rejected layer chicken 85 % and cow brain 15%, N3= meat of rejected layer chicken 75 % and cow brain 25%, and N4 = meat of rejected layer chicken 65 % and cow brain 35 %. Variabel of this research include of test chemical (moisture, protein, fat, carbohydrates, and ash) and organoleptic test (color, aroma, textur, flavor, tenderness and general performance). The result obtained that substitution of the meat of rejected layer chiken with cow brain is 10% to 30 % increase moisture and carbohydrate of nuggets. Substitution of the meat of rejected layer chiken with cow brain is 15 % to 25 % decrease protein in the nugget, the substitution of meat layer chiken with cow brain protein levels of 15 % to 35 % lower levels of fat and ash in the nugget. Color, aroma, texture, flavor, tenderness and general performance of the substitution of chicken nuggets layer rejected by cow brain 10 % to 30 % obtaining the everage score of 3 to 4 is considered quite liked and preferred by consumers. In conclusion, substitution of salvage meat of layer chicken with cow brain nugget influence on the chemical nature and does not affect the organoleptic quality of the product.

Potensi Usaha Pengolahan Kulit Sapi Di Kota Kendari Rasdianah, Rasdianah; Hafid, Harapin
PROSIDING SEMINAR NASIONAL AGRIBISNIS PROSIDING SEMINAR NASIONAL SWASEMBADA PANGAN (Indonesia Menuju Swasembada Pangan dalam Tiga Tahun Ke
Publisher : Jurusan Agribisnis Fakultas Pertanian Universitas Halu Oleo Kendari Sulawesi Tenggara

Penelitian ini bertujuan untuk mengkaji potensi usaha pengolahan kulit sapi di kota Kendari. Penelitian dilaksanakan di Kecamatan Poasia Kota Kendari pada bulan Februari sampai dengan Juni 2012. Responden dalam penelitian ini adalah dua kelompok usaha pengolahan kulit sapi menjadi bahan baku olahan (sate, kerupuk kulit, sup kikil, bakso, dan sebagainya). Setiap kelompok usaha beranggotakan 10 orang sehingga total responden sebanyak 20 orang. Pengambilan sampel secara purposive. Teknik analisis yang digunakan adalah secara analisis deskriptif. Berdasarkan hasil penelitian dapat disimpulkan bahwa usaha pengolahan kulit sapi di Kota Kendari khususnya di Kecamatan Poasia, berpotensi digalakkan dan dinyatakan layak baik secara financial dan non financial.

Effect of Chicken Intestine Substitution to Chemical Quality of Nugget Hafid, Harapin; Nuraini, Nuraini; Agustina, Dian; Fitrianingsih, Fitrianingsih; Inderawati, Inderawati
ANIMAL PRODUCTION Vol 19, No 3 (2017)
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

This research was aimed to study the chemical quality of the chicken nuggets substituted chicken intestine. The treatment was substitution of chicken meat with chicken intestine consisting of five levels was A0 (0% chicken intestine + 100% chicken meat), A1 (15% chicken intestine + 85% chicken meat), A2 (25% chicken intestine + 75% chicken meat ), A3 (40% chicken intestine + 60% chicken meat), A4 (50% chicken intestine + 50% chicken meat), A5 (65% chicken intestine + 35% chicken meat), A6 (75% chicken intestine + 25% chicken meat), A7 (90% chicken intestine + 10% chicken meat), and A8 (100% chicken intestine + 0% chicken meat). Each treatment was repeated five times. The results showed that the water content and ash substituted chicken nuggets chicken intestines were not significantly different (p> 0.05). water content of chicken nuggetsÂ in this study was A0 (99.8%), A1 (99.8%), A2 (99.8%), A3 (99.8%), A4 (99.8%), A5 (99.9%), A6 (99.9%), A7 (99.7%), and A8 (99.8%). Ash content on A0 (2.61%), A1 (1.61%), A2 (2.90%), A3 (1.80%), A4 (2.23%), A5 (2.84% ), A6 (2.62%), A7 (2.39%), and A8 (2.26%). Intestine substitution into the chicken nuggets significant (p <0, 05) against the protein and fat content of chicken nuggets, where the highest protein content in treatment A8 (100% chicken intestine) was 24.9% and the lowest in treatment A0 (100% chicken meat) that is 11.33%. The greater increase in the nugget chicken intestinal waste, the higher the protein content. Meanwhile nugget fat content tends to decrease as the percentage of the addition of chicken intestinal waste. Fat content nuggets with chicken intestinal waste substitution of 15% (A1) amounted to 21.85%Â Â , 25% (A2) of 20.56% , 40% (A3) of 19.09%, 50% (A4) of 18.14, 65% (A5) of 17.03%, 75% (A6) of 15.69%, 90% (A7) of 14.11%, and 100% (A8) 11.00% house-cleaning da significantly (p <0.05) with control of 0% (A0) 23.93%. The more the addition of substitution intestinal produce low-fat nugget. Can be concluded that substitution of chicken intestine increase the protein and lower fat content of chicken nuggets. Nugget product with composition 50% chicken intestine and 50% chicken meat (A4) has water content 99,8%, 17,58%, protein, 18,14% abu2.23% fat and preferred by the panelists.

KARAKTERISTIK BAHAN PAKAN LOKAL DI SULAWESI TENGGARA Nuraini, Nuraini; Hafid, Harapin; Inderawati, Inderawati
AgriSains Vol 17, No 2 (2016)
Publisher : FAPETKAN UNTAD

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Lower beef cattle productivity in South-East Sulawesi caused by the lack of knowledge and skill of farmers to utilize existing feed resources. This research specific objectives : (1). to identify local feed of beef cattle in South-East Sulawesi, (2) to formulate local feed become the complete rations for fattening, (3) to analyse the nutrient value of available feeds resources. This research was applied through a survey to identify local feed at eight districts andtwo cities in South-East Sulawesi, namely Kendari and Bau-bau cities, districts of Konawe South, Konawe, Bombana, Kolaka, Muna, and Buton. The Research was conducted from April to November 2007. The Laboratory analysis was conducted to know nutrient value of feed, and thus can be determined the local feed feasibility for being the ration formulation. The research result indicated that: (1) the local feed which can be identified consist of 30 types coming from waste of agriculture, plantation, industry, market and household, (2) the local feed which was available in big supply and had potency to be processed as complete ration for fattening beef cattle were cacao pods, sago waste, tofu waste, paddy bran and yellow corn, (3) the analysis of some local feed for beef cattle showing a quite higj nutrient value with the range of protein content around 2 - 9% as well as total digestible nutrient approximately 15 - 90%. The other content of nutrient and mineral was also sufficient for supporting the livestock growth.Key words: Identification, local feed, nutrient value

STRENGTHENING STUDENT SKILLS THROUGH TRAINING IN MAKING MEATBALLS WITH CULLED CHICKEN MEAT Hafid, Harapin
Journal of Saintech Transfer Vol. 2 No. 1 (2019): Journal of Saintech Transfer
Publisher : Talenta Publisher

Students as agents of change are required to have a lot of knowledge and skills during their studies. The addition of the ability of the skills of the students should be obtained based on practical activities during the lecture, but is often constrained by the unpreparedness of lab facilities and adequate infrastructure. This has an impact on student mastery of skills is not optimal. Application of science and technology activities aimed to establish a student majoring in animal husbandry skills through training making meatballs with chicken base material salvage. Methods are activities undertaken by: (1) lectures and discussions on potential, prospects and agribusiness agroindusti meatballs, (2) demonstration and coaching of making meatballs, (3) motivated the development of entrepreneurial spirit. The results showed that activities of the training material presented and received positive response from participants was satisfactory considering there has not yet been carried out similar activities. Generally, the participants wanted to adopt the material about making meatballs with chicken base material reject rate. Concluded that the target audience consists of students majoring in animal husbandry are very enthusiastic and active in the manufacture of technical guidance meatballs. In general, trainees wishing to do entrepreneurship by producing meatballs made ??from chicken meat laying reject rate.

THE IMPLEMENTATION OF INTENSIFICATION BURAS CHICKEN TO INCREASE THE FISHERMEN INCOME Hafid, Harapin; Patriani, Peni; Ananda, Siti Hadrayanti; Aslan, L.M.; Nuraini
Journal of Saintech Transfer Vol. 2 No. 2 (2019): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Fisherman family in coastal area is one of the groups who raise chicken in general, because it is easy to take care, eventhough it is still in extensification  level. Approach methodology used is bay : (1) Speech and discussion on potency, prospect, and benefit of raising chicken, (2) demonstration and guidance for working chicken coop, ration formula, tetelo vaccination and choosing a new generation, (3) guidance of raising Buras chicken, time after harvesting and marketing, (4) forming a raise chicken group in order to discus in development of business and carrying out their problem. Speech and discussion material presented is positively responded and satisfactory to the participants because there has not yet been carried out such this program. Generally, the participants wanted to adopt and they were active in demonstration on choosing new generation, ration formula, prohibition of disease, taking care of chicken, making of coop and equipment, timing of harvesting and marketing. It would be concluded that the participants who came from Kelurahan Nambo is very enthusiasm and active in this program. Generally, the participants wanted to raise chicken as a primary job as well as their farming.  

Technical Guidance on Shredded Cattle Meat for Strengthening the Entrepreneurship for New Graduates Hafid, Harapin; Nuraini, Nuraini; Inderawati, Inderawati; Ananda, S.H.; Sani, L.O.A.
Journal of Saintech Transfer Vol. 3 No. 1 (2020): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Community service activities in the form of training in the application of appropriate technology for shredded production aimed at providing entrepreneurial skills and motivation. In this activity, technical guidance is carried out to increase knowledge and skills as well as work insights to the target so that they can form a shredded meat business group so that they can supply shredded needs for the people in the city of Kendari and surrounding areas.Â The activity method uses the technical guidance method where the participants are first given counseling related to basic knowledge of raw materials, equipment, manufacturing processes and abon assessment. Then there was a demonstration to make floss making involving the participants. The results achieved in this activity, in the form of increased knowledge and understandingÂ of the training participants consisting of alumni of theÂ Department of Animal Science, HaluÂ OleoÂ University, wereÂ very interested andÂ enthusiastic about receivingÂ trainingÂ materialsÂ and wereÂ veryÂ actively participating in the training activities.Â This situation shows thatÂ alumniÂ majoring in animal husbandry are still inÂ dire need ofÂ additional practice material because of the limited practical opportunities they have.Â In evaluating activities, participants' perception responses to follow-up activities are divided into three categories. Most want to make it for consumption and sell it as a source of income (60%), some want to make it for their own consumption with their families (30%) and some are interested but it is difficult to buy raw meat because of economic incapability (10%).

Keasaman dan Susut Masak Daging Ayam Broiler dengan Lama Pendinginan dan Jenis Kemasan Plastik Berbeda Esi, Wa Ode; Hafid, Harapin; Indi, Amiluddin
Jurnal Ilmiah Peternakan Halu Oleo Vol 2, No 2 (2020): JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Publisher : Fakultas Peternakan Universitas Halu Oleo

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Penelitian ini dilakukan untuk mengetahui pengaruh interaksi jenis plastik kemasan dan lama penyimpanan dan yang berbeda terhadap keasaman dan susut masak daging ayam broiler. Penelitian ini mengunakan metode percobaan rancangan acak lengkap (RAL) model faktorial terdiri 2 faktor yaitu lama penyimpanan (faktor A) dan jenis kemasan (Faktor B). Faktor lama penyimpanan terdiri atas 4 taraf, sedangkan faktor jenis plastik kemasan terdiri atas 3 taraf. Masing-masing kombinasi perlakuan diulang sebanyak 3 kali. Hasil penelitian menunjukan bahwa interaksi antara lama penyimpanan dan jenis kemasan tidak berpengaruh nyata terhadap keasaman (pH), dan susut masak daging ayam broiler. Secara mandiri lama penyimpanan memberikan pengaruh yang nyata (p<0,05) terhadap pH namun tidak memberikan pengaruh yang nyata (p>0,05) terhadap susut masak. Demikian pula jenis kemasan tidak berpengaruh nyata (p>0,05) dengan pH dan susut masak daging ayam broiler. Disimpulkan bahwa kemasan plastik PE (Polyethylene) dan PP (Polypropylene) layak digunakan mengemas daging/karkas ayam broiler sampai empat hari.

Co-Authors A.A. Ketut Agung Cahyawan W Achmad Selamet Aku Adnan Syam Ahmad Bayu Ariawan Ali Bain Amiluddin Amiluddin, Amiluddin Amiluddin Indi Amiluddin Indi, Amiluddin Ananda, S.H. Ananda, Siti Hadrayanti Andi Murlina Tasse Andri Ananta Ari Fridayanto Arif Efendi Arwan Arwan Asep Indra Aslan, L.M. Asma Bio Kimestri Asrifal Asrifal Astiana Napirah Astriana Napirah Asya, Nur Asyraful Rijal Deki Zulkarnain Desi Ulpa Anggraini, Desi Ulpa Dian Agustina Dian Agustina Esi, Wa Ode Fanny Yulia Irawan Fanny Yulia Irawan Firmansyah Firmansyah Periansya Fitrianingsih Fitrianingsih Gustina Gustina Harliani, Wa Ode Hasmiarni Aris Heriyawan Heriyawan I Putu Yeci Ibrahim, Anita Mustika Inderawati, Inderawati INDRAYANI INDRAYANI Isran Husain Izzul Islam, Jihad Izzul Islam Kadek Purnama Anti Kimestri, Asma Bio La Malesi La Ode Arsad Sani La Ode Arsad Sani La Ode Nafiu LaOde Abdul Rajab LaOde Muhamad Basri Leesi, Wa Ode Nurullah M. Agung. A Malesi, La Milasari Milasari Moh. Hadrin Muhammad Amrullah Pagala Muhammad Andri Riswa Julianto Muhammad Fachrul Mubaraq Musram Abadi Nasution, Annio Indah Lestari Natsir Sandiah Ningsih Ningsih Nur Santy Asminaya Nur, Nurholis Nuraini Nuraini Nuraini Nuraini Nuraini Nurhinaya, I Nurlia, Sitti Nyoman Purwanta Peni Patriani Pratiwi, Arbyâ€™in Rahim Aka Rasdianah, Rasdianah Rasman Rasman Rasman Rasman Restu Libriani Reynold Aprilius Kandanglangi Rully Alamsyah, Rully S. Toba, Rachmita Dewi Sahaba, Laode Sembiring, Iskandar Sutopo, Dedem Syuhada, Wahyuni Tasse, Andi M Toba, Rachmita Dewi Subaedi Tuwo, Muhammad Akib Variani Variani Wa Ode Harmini Widhi Kurniawan Yuyun Saputra

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