Article Per Year (5 Year)
p-Index From 2019 - 2024
0.882
P-Index
This Author published in this journals
All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Bulletin of Applied Animal Research SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Bengawan :Jurnal Pengabdian Masyarakat
Adib Norma Respati
Universitas Islam Batik Surakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
EDUKASI KESADARAN MASYARAKAT DALAM MENGKONSUMSI PRODUK PETERNAKAN SEBAGAI UPAYA PENINGKATAN GIZI DAN DAYA TAHAN TUBUH DIKALA PANDEMI COVID-19 Adib Norma Respati; Abdul Hakim; Putri Awaliya Dughita; Andri Haryono Awalokta Kusuma; Srie Juli Rachmawatie; Suwardi Suwardi
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 4, No 2 (2021): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.786 KB) | DOI: 10.31764/jpmb.v4i2.4578

Abstract

ABSTRAKTujuan pengabdian ini adalah untuk memberikan edukasi sehingga dapat meningkatkan kesadaran masyarakat dalam mengkonsumsi produk peternakan sebagai upaya peningkatan gizi dan daya tahan tubuh di kala pandemi Covid-19. Pengabdian dilaksanakan pada bulan Desember 2020 di Kecamatan Punung, Kabupaten Pacitan, Jawa Timur. Peserta yang mengikuti kegiatan ini adalah dua kelompok belajar. Kegiatan ini dilakukan dengan penerapan protokol kesehatan, mengingat adanya pandemi Covid-19. Pemaparan materi yang dilakukan adalah mengenai mengenai protokol kesehatan untuk mencegah virus corona dan materi mengenai pentingnya mengkonsumsi produk peternakan. Praktek langsung mengenai protokol kesehatan dilaksanakan dan juga pemberian produk peternakan kepada peserta. Peserta kegiatan menjadi sadar pentingnya penerapan protokol kesehatan dan pentingnya mengkonsumsi produk peternakan. Produk peternakan dapat meningkatkan daya imun tubuh di kala pandemi Covid-19. Kata kunci: produk peternakan; daging; susu; telur. ABSTRACTThis service aims to provide education so that it can increase public awareness in consuming livestock products as an effort to increase nutrition and endurance during the Covid-19 pandemic. The service was carried out in December 2020 in Punung District, Pacitan Regency, East Java. Participants who took part in this activity were two study groups. This activity was carried out by implementing health protocols, given the Covid-19 pandemic. The presentation of the material carried out was regarding health protocols to prevent the corona virus and material on the importance of consuming livestock products. Practice about health protocols was carried out and given a livestock products to participants. The participants became aware of the importance of implementing health protocols and the importance of consuming livestock products. Livestock products can increase the body's immune system during the Covid-19 pandemic. Keywords: livestock product; meat; milk; egg.
Pengaruh Beda Metode Pemasakan Dalam Pembuatan Tepung Limbah Ikan Nila Merah Terhadap Kandungan Nutrien Putri Awaliya Dughita; Adib Norma Respati; Andri Haryono Awalokta Kusuma; Abdul Hakim
Bulletin of Applied Animal Research Vol 3 No 1 (2021): Bulletin of Applied Animal Research
Publisher : LPPM Perjuangan University of Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/baar.v3i1.676

Abstract

Tujuan dari penelitian ini untuk mengetahui pengaruh beda metode pemasakan terhadap kandungan nutrien tepung limbah ikan nila merah. Metode pemasakan yang digunakan pada penelitian yaitu T0 : Tepung limbah ikan nila merah tanpa perlakuan (kontrol) , T1 : Tepung limbah ikan nila merah dengan perlakuan perebusan, T2 : Tepung limbah ikan nila merah tanpa perlakuan pengukusan. Uji yang dilakukan menggunakan uji proksimat dengan variabel yang diamati yaitu kadar air, kadar abu, kadar protein dan kadar lemak. Hasil penelitian diperoleh nilai rata-rata uji proksimat tepung limbah ikan nila merah dengan metode pemasakan T0, T1 dan T2 berturut-turut adalah kadar air 6.42%, 8,38%, 8,70%, kadar abu 9,62%, 5,22%, 3,52%, kadar protein 60,10%, 55,30%, 58,80%, dan kadar lemak 14,60%, 9,45%, 5,80%. Kesimpulan bahwa tepung limbah ikan nila merah dengan metoda pemasakan T2 yaitu dengan metoda pemasakan pengukusan memiliki kandungan protein terbanyak.
Metode Teknologi Fermentasi Pada Limbah Organik Makanan Sebagai Bahan Alternatif Tambahan Dalam Ransum Ayam Broiler Putri Awaliya Dughita; Andri Haryono Awalokta Kusuma; Abdul Hakim; Bagus Andika Fitroh; Adib Norma Respati
Bulletin of Applied Animal Research Vol 4 No 1 (2022): Bulletin of Applied Animal Research
Publisher : LPPM Perjuangan University of Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/baar.v4i1.929

Abstract

his study aims to determine the effect of the method of fermentation technology on organic food waste as an additional alternative ingredient in broiler chicken dietary. The research was carried out in September 2018 at the physics and chemistry laboratory of the Universitas Islam Batik Surakarta. The research material uses restaurant food waste which is then fermented. The results of the proximate analysis of fermented food waste were BK 88.91%, Ash 8.94%, Protein 22.40%, Fat 5.96% and Crude Fiber 19.12%. Based on the results of proximate analysis, it shows that fermented food waste is included in protein source feed ingredients because it has a crude protein content of 20% or more, while restaurant waste fermentation has a crude protein content of 22.40%. The addition of 15% restaurant waste fermentation in broiler chicken rations can be done by adding other feed ingredients such as corn, soybean meal, fine bran, fish meal, palm oil, and premix. Keywords: food waste, broiler chicken dietary
PENERAPAN INTEGRATED FARMING SYSTEM (IFS) MENUJU DESA AGROWISATA DI DESA JATISARI, KECAMATAN JATISRONO, KABUPATEN WONOGIRI Srie Juli Rachmawatie; Adib Norma Respati; Nancy Oktyajati; Libria Widiastuti; Endang Siti Rahayu; Joko Sutrisno
SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Vol. 2 No. 1 (2021)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/spekta.v2i1.3295

Abstract

Integrated Farming System is a management system for plants, livestock, and aquaculture with environment to produce an excellent product. The objectives of the community service activity were empowering Jatisari Village community to realize the Agrotourism Village, ensuring integrated farming systems run well and optimally, and making Jatisari Village a fostered village of the Faculty of Engineering, Science and Agriculture UNIBA. Integrated farming system is a system that combines agricultural activities, animal husbandry, fisheries, and forestry with other sciences related to agriculture in one land, so that it is expected to be one of the solutions for increasing land productivity, building programs and environmental conservation, and integrated village development. Entrepreneurship is also important to support the existence of agrotourism of Jatisari Village. Jatisari Village is prospective in developing agrotourism areas. Local potential, natural resources and human resources can be utilized to support the development of agrotourism areas
Pemberdayaan Ibu Rumah Tangga Desa Ngadirejo Dengan Budidaya Jamur Tiram Di Masa Pandemi Covid 19 Srie Juli Rachmawatie; Putri Awaliya Dughita; Andri Haryono Awalokta Kusuma; Adib Norma Respati; Abdul Hakim
Bengawan : Jurnal Pengabdian Masyarakat Vol 1 No 1 (2021): Juni
Publisher : Politeknik Indonusa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (927.356 KB) | DOI: 10.46808/jurnal_bengawan.v1i1.6

Abstract

Pengabdian kepada masyarakat ini bertujuan untuk mengenalkan budidaya jamur tiram dan memberdayakan ibu rumah tangga melalui kegiatan budidaya jamur tiram. Metode yang digunakan pada kegiatan pengabdian kepada masyarakat ini adalah survey dan analisis lokasi, sharing knowledge tentang budidaya jamur tiram, pemberian baglog, dan pendampingan budidaya jamur tiram, pengolahan hasil jamur tiram serta praktek pengemasan. Kegiatan pengabdian dilakukan pada bulan September sampai Desember 2020 di Desa Ngadirejo Kecamatan Kartosuro Kabupaten Sukoharjo. Hasil pengabdian menunjukkan bahwa ibu rumah tangga di Desa Ngadirejo memiliki kemampuan dalam melakukan budidaya jamur tiram. Ibu rumah tangga ini juga dapat melakukan proses pengolahan jamur tiram menjadi jamur crispi. Pengabdian kepada masyarakat ini menghasilkan luaran yaitu ibu rumah tangga di Desa Nagdirejo mampu melakukan budidaya jamur tiram dan mengilah jamur tiram menjadi jamur crispi.
Co-Authors Abdul Hakim Andri Haryono Awalokta Kusuma Bagus Andika Fitroh Endang Siti Rahayu Libria Widiastuti Nancy Oktyajati Putri Awaliya Dughita Putri Awaliya Dughita Srie Juli Rachmawatie Sutrisno, Joko Suwardi Suwardi