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All Journal Jurnal Peternakan Indonesia Bantara Journal of Animal Science Prosiding Seminar Nasional Unimus Beujroh : Jurnal Pemberdayaan dan Pengabdian pada Masyarakat
Ayutha Wijinindyah
Universitas Antakusuma
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Engineering Health Professions Immunology & microbiology Nursing Public Health Social Sciences Other

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 1 
Level of Understanding of The Health Protocol Slaughtering Qurban Animal During COVID 19 Pandemic in West Kotawaringin District Ayutha Wijinindyah; Ida Ketut Mudhita
Bantara Journal of Animal Science Vol 3, No 2 (2021)
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v3i2.1953

Abstract

Slaughtering of animal qurban is a form of worship Muslim. In the current pandemic situation, it is necessary to pay attention to the procedure of slaughtering animal qurban so that their implementation is in accordance with health protocols. This is to make the slaughter of animal qurban in accordance with Islamic law and minimize the pread of covid 19. The data analysis technique in this study was descriptive quantitative with purposive sampling and the analyzed using research instruments. The result show that the public already understands the health protocol for slaughtering animal qurban during pandemic in New Normal. This can been that 92% of the understanding of the slaughter animals is very good. In conclusion, offices generally know health protocol and are able to apply them to sacritificial animal slaughtering activities. 
Alternative Use of Tamarind Pretreatment in Making Eggshell Flour Ayutha Wijinindyah; Jerry Selvia; Husnul Chotimah; Ida Ketut Mudhita
Bantara Journal of Animal Science Vol 4, No 2 (2022)
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v4i2.2950

Abstract

The use of acid pretreatment in the manufacture of eggshell flour is an alternative way to speed up drying time, reduce product odor, and facilitate the absorption of nutrients when consumed. Tamarind is one type of acidifying agent that is widely available around, both sold commercially and naturally. This study aims to examine the differences in the use of various types of tamarind pretreatment in the process of making eggshell flour. The type of acid used as pretreatment was Tamarind in Lombok, Kalimantan, and Java. The method of this research is to soak egg shells with various types of tamarind mentioned above for 3 (three) hours. Parameters observed were proximate analysis (water content, ash, fat, protein, crude fiber, carbohydrates) and minerals (calcium and phosphorus), pH and yield. The results show that there are differences in the administration of acid pretreatment to the observed parameters. The results of the treatment showed that the best proximate value was obtained in the Lombok tamarind pretreatment and the main control, as well as the yield and calcium levels. The best value of phosphorus content was in the use of Lombok tamarind pretreatment and the main control.
Potensi dan Karakteristik Bubuk Cangkang Telur yang Dibuat dengan Perendaman Asam Alami Ayutha Wijinindyah; Jerry Selvia; Husnul Chotimah; Susan E. Lumban Gaol
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 25, No 1 (2023): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.25.1.57-69.2023

Abstract

Bahan pangan sumber zat gizi yang jarang dimanfaatkan namun jumlahnya berlimpah adalah cangkang telur. Penggunaan pretreatment asam untuk mempercepat waktu pengeringan, meminimalkan kehilangan zat gizi, menghilangkan aroma amis pada produk bubuk, meningkatkan daya larut dan efisiensi penyerapan di usus. Tujuan penelitian ini adalah melihat perbedaan kadar proksimat, dan mineral (kalsium dan fosfor) bubuk cangkang telur pretreatment asam yakni menggunakan asam jeruk nipis, belimbing wuluh dan asam jawa. Penelitian ini adalah penelitian Rancangan Acak Lengkap (RAL). Pembuatan Serbuk cangkang telur yakni dengan merebus cangkang telur pada suhu 1000C selama 30 menit dan merendam cangkang telur dengan larutan asam yakni asam dan jawa, belimbing wuluh dan jeruk nipis sebanyak 0,5% selama 3 jam. Proses pengeringan dilakukan pada oven suhu 950C selama 3 jam hingga dilakukan proses penepungan. Hasil dari penelitian ini adalah terdapat perbedaan nilai gizi akibat pretreatment asam pada pembuatan bubuk cangkang telur. Penggunaan jeruk nipis 0,5% memberikan potensi terbaik pada pengolahan bubuk cangkang telur.
EVEKTIVITAS PERENDAMAN KELUBI (ELEIODOXA CONFERTA) TERHADAP KADAR MIKROBA DAN KALSIUM TEPUNG CANGKANG TELUR Susan Lumban Gaol; Ayutha Wijinindyah; ida ketut mudhita
Bantara Journal of Animal Science Vol 5, No 1 (2023)
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v5i1.3685

Abstract

Tingkat limbah dari cangkang telur semakin meningkat. Limbah cangkang telur perlu di manfaatkan menjadi tepung cangkang yang banyak mengandung kalsium dan bisa menurunkan tingkat pembuangan limbah di Indonesia. Cangkang telur merupakan sumber kalsium yang ketersediaannya melimpah namun belum banyak dimanfaatkan. Tanaman Buah kelubi merupakan salah satu jenis buah rasa asam yang dapat ditemukan di daerah tertentu, seperti Sumatera di daerah  Kalimantan. Senyawa, flavonoid, saponin, dan alkaloid dilaporkan terkandung dalam buah Eleiodoxa conferta Kelubi. Tujuan dari penelitian ini adalah untuk mengetahui kandungan extrak air buah kelubi terhadap kadar mikroba dan kalsium tepung cangkang telur. Metode yang digunakan dalam penelitian ini uji bakteri escherichia coli dan salmonella sp menggunakan metode MPN (Most Probable Number). Sedangkan uji kadar kalsium Empat perlakuan tiga ulangan uji kalsium, perendaman 3 jam, perendaman 4 jam, perendaman 5 jam dan perendaman tanpa campuran air kelubi. Hasil penelitian menunjukkan terhadap kadar kalsium bahwa semakin tinggi pemberian air buah kelubi maka kadar Ca tepung cangkang semakin meningkat. Namun uji kadar mikroba tidak memberikan efektivitas yang berbeda  dalam hasil tersebut tidak ditemukannya bakteri Salmonella sp dan Escherichia Coli artinya dalam penambahan air kelubi dapat memberikan efek yang baik terhadap kadar Ca dan tepung cangkang aman dikonsumsi dengan perendama suhu ruang. Kata kunci: Air Kelubi (Eleiodoxa conferta), mikroba, cangkang telur
Alternative Use of Tamarind Pretreatment in Making Eggshell Flour Ayutha Wijinindyah; Jerry Selvia; Husnul Chotimah; Ida Ketut Mudhita
BANTARA JOURNAL OF ANIMAL SCIENCE Vol 4 No 2 (2022)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v4i2.2950

Abstract

The use of acid pretreatment in the manufacture of eggshell flour is an alternative way to speed up drying time, reduce product odor, and facilitate the absorption of nutrients when consumed. Tamarind is one type of acidifying agent that is widely available around, both sold commercially and naturally. This study aims to examine the differences in the use of various types of tamarind pretreatment in the process of making eggshell flour. The type of acid used as pretreatment was Tamarind in Lombok, Kalimantan, and Java. The method of this research is to soak egg shells with various types of tamarind mentioned above for 3 (three) hours. Parameters observed were proximate analysis (water content, ash, fat, protein, crude fiber, carbohydrates) and minerals (calcium and phosphorus), pH and yield. The results show that there are differences in the administration of acid pretreatment to the observed parameters. The results of the treatment showed that the best proximate value was obtained in the Lombok tamarind pretreatment and the main control, as well as the yield and calcium levels. The best value of phosphorus content was in the use of Lombok tamarind pretreatment and the main control.
EVEKTIVITAS PERENDAMAN KELUBI (ELEIODOXA CONFERTA) TERHADAP KADAR MIKROBA DAN KALSIUM TEPUNG CANGKANG TELUR Susan Lumban Gaol; Ayutha Wijinindyah; ida ketut mudhita
BANTARA JOURNAL OF ANIMAL SCIENCE Vol 5 No 1 (2023)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v5i1.3685

Abstract

AbstractThe purpose of this research is to determine the effect of soaking eggshells in kelubi fruit water extract on the microbial content and calcium content of the eggshells. The study was designed using a Completely Randomized Design (CRD). The treatment was soaking the eggshells in kelubi fruit water extract for 0 (without soaking), 3, 4, and 5 hours. The variables observed for the eggshells included calcium levels and testing for Escherichia coli and Salmonella sp. bacteria using the Most Probable Number (MPN) method. The results showed that the calcium level increased with longer soaking in kelubi fruit water extract. However, soaking in kelubi fruit water extract did not affect the microbial content, as no Salmonella sp. or Escherichia coli bacteria were found in any of the treatments. Keywords : Kelubi fruit water (Eleiodoxa conferta), microbial content, eggshell
Alternatif Olahan Bubuk Tabur dan Teh dari Kakalai, Kelor dan Cangkang Telur Sebagai Pangan Lokal Sumber Zat Besi dan Kalsium Ayutha Wijinindyah; Susan E. Lumban Gaol; Husnul Chotimah
Prosiding Seminar Nasional Unimus Vol 6 (2023): Membangun Tatanan Sosial di Era Revolusi Industri 4.0 dalam Menunjang Pencapaian Susta
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Bahan pangan lokal saat ini banyak dimanfaatkan sebagai sumber zat gizi. Salah satu pangan lokal yang ada di Kalimantan adalah kalakai. Dikombinasikan dengan kelor yang juga memiliki kandungan zat besi tinggi dan sumber kalsium dari limbah cangkang telur yang belum banyak dimanfaatkan, selanjutnya keriga bahan tersebut dikombinasikan dan dilakukan proses pengeringan. Daun kalakai dan kelor dikeringkan dengan oven suhu 50 C, sedangkan limbah cangkang telur setelah dibersihkan dan direbus selama 15 menit, selanjutnya dikeringkan di oven suhu 950 C. Ketiga bahan tersebut kemudian diblender dan disaring hingga menjadi bubuk kalakai, kelor dan cangkang telur. Tujuan penelitian ini adalah untuk melihat alternatif pemberian bubuk kalakai, kelor dan cangkang telur dengan berbagai variasi dan pencelupan, terhadap kadar zat besi dan kalsium. Hasil memperlihatkan bahwa pemberian bubuk kalakai, kelor dan cangkang telur dengan variasi berbeda dan metode pencelupan secara signfikan berpengaruh terhadap kadar zat besi dan kalsium. Hasil terbaik kadar zat besi didapat pada variasi (kelor : cangkang : kalakai) yakni (0,5 : 0,5 : 2) yakni 81,11±0,23 ppm; dan hasil terbaik kadar kalsium pada variasi (kelor : cangkang : kalakai) yakni (0,5 : 2 : 0,5) yakni 240101,11 ± 312,76 ppm. Pemberian dalam bentuk teh dengan pencelupan 1 menit kurang efektif dalam memberikan nilai gizi zat besi dan kalsium Kata Kunci : bubuk, kalakai, kelor, cangkang telur, zat besi, kalsium
EDUKASI TERKAIT KARTU MENUJU SEHAT (KMS) BALITA DAN MAKANAN PENDAMPING ASI (MP-ASI) DARI PROTEIN HEWANI Ayutha Wijinindyah; Susan L. Lumban Gaol; Alexander Burhani Marda
Beujroh : Jurnal Pemberdayaan dan Pengabdian pada Masyarakat Vol. 2 No. 1 (2024): Beujroh : Jurnal Pemberdayaan dan Pengabdian pada Masyarakat
Publisher : Yayasan Sagita Akademia Maju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61579/beujroh.v2i1.73

Abstract

The high stunting rate in Central Kalimantan (26,9%) needs to be improved in several aspects, especially education for mothers of toddlers. The reality that occurs in society is thath there is still a lack of knowledge about the Card for Health (KMS) and Complementary Food for Breast Milk (MP-ASI) from local food ingredients among mothers of toddlers. The aim of this community service is to educate mothers of toddlers regarding KMS and MPASI from animal food. The method used was presentation of material and questions and answers to respondents. The result showed that many mothers of toodlers do not understand KMS. Giving MPASI to toddlers also uses minimal sources of animal protein. In the future, a deeper role for cardres is needed to educate KMS and MP-ASI for mother of toddlers
Co-Authors Alexander Burhani Marda Husnul Chotimah Husnul Chotimah Husnul Chotimah Ida Ketut Mudhita Jerry Selvia Jerry Selvia Susan E. Lumban Gaol Susan E. Lumban Gaol Susan L. Lumban Gaol Susan Lumban Gaol