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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ilmu dan Teknologi Peternakan Tropis Jurnal Ilmu Peternakan Terapan Journal of Innovation and Community Engagement Prosiding Seminar Nasional Program Pengabdian Masyarakat Amaliah: Jurnal Pengabdian Masyarakat Peternakan Abdi Masyarakat (PETAMAS)
Citravia Agustin
Akademi Peternakan Brahmaputra
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Characteristics of cured egg yolk cookies subtituted with skim milk powder during storage Nurliyani Nurliyani; Jamhari Jamhari; Widodo Widodo; Citravia Agustin
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 32, No 1 (2022): April 2022
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2022.032.01.03

Abstract

Cured egg yolk cookies is one of the processed egg products containing egg yolk which has been curing with salt and sugar. The purpose of this study was to evaluation of physical, chemical, microbiological and sensory quality of cured egg yolk cookies with various levels of skim milk powder substitution during storage at room temperature. This study consisted of the treatment of cured egg yolk substitution with skim milk powder (0; 20; 40%) and storage treatment (0; 3; 6; 9 weeks). Each treatment was replicated three times. The data of cookie quality were statistically analyzed using ANOVA. The results showed that cured egg yolk cookies with various  skim milk powder substitution have similar physical and chemical characteristics, but substituted cookies had a lower fat content (p<0.05). There were no changes in the moisture content of cookies during 9 weeks of storage. Skim milk powder substitution could increase the peroxide number, but there was no change in the peroxide number during 3 to 9 weeks of storage.  The texture of cured egg yolk cookies with 40% skim milk substitution was harder (p<0.05) than the 20% skim milk substitution, whereas there was no change in the texture value of cured egg yolk cookies before and after being stored for 9 weeks. There was no significant deferences in the sensory quality of cookies between unsubstituted and 40% skim milk powder substitution. In conclusion, skim milk powder substitution did not change the physical, chemical, and sensory characteristics, but could reduce fat content, increase the peroxide number and the hardness of cookies. During 9 weeks of storage, cured egg yolk cookies are still acceptable microbiologically.
Peningkatan Produktivitas Ayam dengan Formulasi Ransum Padat Nutrisi Berbahan Baku DDGS di Lahan Pantai Sudarisman Sudarisman; Yunianta Yunianta; Citravia Agustin
Jurnal Ilmu Peternakan Terapan Vol 6 No 1 (2022): Jurnal Ilmu Peternakan Terapan
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jipt.v6i1.3299

Abstract

One of the obstacles to the use of coastal land for the cultivation of laying hens is the high ambient temperature with extreme fluctuations in heat and cold, causing low feed consumption and productivity. The purpose of this study was to compile a nutrient-dense ration formulation with raw materials for distiller dried grains with soluble (DDGS) with feed in the form of crumble. This study was conducted in coastal areas using DDGS 10% (P1), DDGS 30% (P2) and DDGS 30% and methionine 1% (P3) using 180 laying hens of the Lohman Brown’s strain aged 18 months with 3 treatments and 3 tests. The results showed that the hen day average (HDA) and feed conversion showed a very noticeable difference (P<.01) successively, namely 78.62%; 85,07%; and 89.53% and 2.45%; 2,33%; and 2.00%. laying hens and can increase egg production in coastal land if methionine is added.
Profile and Income of Bali Cattle Farmers under Different Farming Systems in Southeast Sulawesi, Indonesia Ahmat Endang Two Sulfiar; Citravia Agustin; Tristianto Nugroho
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i2.24162

Abstract

The farmers in Southeast Sulawesi, Indonesia have started using the intensive farming system for Bali Cattle rearing in recent decades. This study aimed to determine the profile and income of Bali Cattle farmers under intensive, semi-intensive, and extensive farming systems in Southeast Sulawesi, Indonesia. The research was conducted using the Participatory Rural Appraisal (PRA) method. Profile and income data were collected from 105 farmers selected by purposive sampling. The analytical model used is one-way ANOVA with the farming system as a factor. The results showed that the age of intensive farmers was younger (p<0.05) and had a lower experience of raising livestock (p<0.05) than extensive and semi-intensive farmers. In addition, farmers in the intensive farming system have a higher goal of raising livestock as fertilizer producers (p<0.05) than extensive and semi-intensive. However, semi-intensive and extensive farming systems had a higher average number of cows, net body weight production yield, income, and value-added (p<0.05) than the intensive farming system. Based on the results, it can be concluded that semi-intensive and extensive farming systems generate high incomes and can be more economically sustainable than intensive systems.Keywords: participatory rural appraisal, animal production system, farming system
Penyuluhan Manajemen Pakan Kambing Perah di KPP Pangestu Desa Kemirikebo Berbasis Self mixing Wahyu Prihtiyantoro; Citravia Agustin; Sudarisman Sudarisman
Peternakan Abdi Masyarakat (PETAMAS) Vol 2, No 2 (2022): Volume 2, Nomor 2, Desember 2022
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/petamas.v2i2.29059

Abstract

Kambing perah menjadi salah satu penyumbang protein hewani yang banyak diminati masyarakat. Produktivitas kambing perah akan maksimal jika didukung dengan genetic yang baik, manajemen lingkungan yang memadai dan pakan yang berkualitas. Pakan yang diberikan untuk kambing perah merupakan hijauan dan konsentrat. Pengabdian masyarakat ini bertujuan untuk memberdayakan dan meningkatkan ketrampilan masyarakat khususnya peternak kambing perah dalam manajemen pemeliharaaan kambing perah khususnya manajemen pakan. Adapun hasil dari pengabdian ini diharapkan peternak dapat memanfaatkan hijauan dan konsentrat  secara efisien agar produktivitas kambing perah dapat maksimal.
Penyuluhan Manajemen Kambing Perah di KPP Pangestu Desa Kemirikebo Ferriawan Yudhanto; Rinasa Agistya Anugrah; Venditias Yudha; Wahyu Prihtiyantoro; Citravia Agustin
Prosiding Seminar Nasional Program Pengabdian Masyarakat 2022: 5. Produktifitas dan Daya Saing Industri Pangan
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/ppm.55.1063

Abstract

Keberhasilan suatu usaha peternakan dapat dicapai melalui bibit, pakan dan manajemen. Rendahnya produktivitas kambing perah di KPP. Pangestu menjadi masalah utama usaha peternakan tersebut. Peternakan KPP. Pangestu memiliki ternak kambing sebanyak 1300 kambing perah. Tujuan dari pengabdian kolaboratif-UMY ini adalah memberikan pengetahuan kepada peternak dalam manajemen kambing perah yang baik sehingga produksi susu dapat meningkat. Penyuluhan merupakan salah satu metode untuk memberikan wawasan pengetahuan bagi peternak tentang pentingnya penambahan nutrisi pada pakan ternak ruminansia. Hasil dari kegiatan ini adanya peningkatan produksi susu dari 300 menjadi 450 lt/hari
Ice Cream Characteristic with Cured Egg Yolk Powder As Whipping Cream Replacer Citravia Agustin; Nurliyani Nurliyani; Jamhari Jamhari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 1 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.01.2

Abstract

Ice cream is a dairy product with high calorie because of fat and sugar content. Common sources of ice cream fat include butter, cream, and whipping cream. Cured egg yolk can be used as an alternative to salting eggs in a shorter time to extend the shelf life of eggs. Yolk has a high enough fat content, so it can be used to substitute fat sources in ice cream making.The purpose of this study was to determine the characteristics of ice cream with cured egg yolk powder as a substitute for whipping cream. This study used cured egg powder as a substitute for whipping cream in ice cream. This research consisted of 2 types of cured egg yolk powder (chicken and duck) and 3 levels of cured egg yolk powder substitution (0%, 2%, and 4%) in whipping cream. The analysis of this research was to physical, chemical, and sensory analysis of ice cream. The results showed that the substitution of whipping cream with cured egg yolk powder had a significantly different effect (P <0.05) on fat content and melting point, but not significantly different on moisture, ash, protein, overrun, and sensory ice cream content. The mean moisture, ash, protein content, and ice cream overrun percentage were 58.64%; 1.07%; 5.30%; 39.41%. The average fat content and the melting rate of ice cream with 0 substitutions; 2; 4% cured egg yolk powder successively 9, 29% fat content; 10.39%; 11.13%, while the melting point is 12.43% successively; 21.81%; 30.43%. Based on the research results, it can be concluded that the substitution of 2% - 4% with cured egg yolk powder can increase fat content and melting point without affecting the sensory properties of ice cream, and same with ice cream’s quality standard according to SNI. Duck egg of cured egg yolk powder as whipping cream replacer showed highly overrun content than chicken egg of cured egg yolk powder.
Mentoring in Maggot Cultivation as Cheap Catfish Feed, at the Karang Taruna Padukuhan Bulu, Semanu, Gunungkidul, Yogyakarta Yunianta Yunianta; Putriana Kristanti; Citravia Agustin
Journal of Innovation and Community Engagement Vol. 4 No. 1 (2023)
Publisher : Fakultas Teknik Universitas Kristen Maranatha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28932/ice.v4i1.5498

Abstract

Karang Taruna in Padukuhan Bulu, Semanu, Gunungkidul Regency, Special Region of Yogyakarta, has been cultivating catfish since 2018. The problem is that the cost of feed was getting higher so farmers' income was getting lower. This community service aims to introduce and provide mentoring for maggot cultivation for cheap catfish feed so that it can bring benefit to the catfish farming business. From observation and problem identification by the community service team, a program was arranged to produce cheap feed with maggot ingredients, so that the catfish farm can operate more economically and the farmers' incomes can be increased. The activity was carried out for four months, starting from the preparation of making maggot lair cages, maintaining maggot from eggs, and using it as maggot cages. The target is to provide cheaper catfish feed as a substitute for factory-made commercial feed. The results obtained were that Karang Taruna members managed to get catfish feed made from maggots, at a cheaper cost. Besides that, the level of catfish production increased (an increase in income of Rp. 366,000 per pond per period). Hopefully, this activity can be followed up by the local government and the welfare of the younger generation can be improved on an ongoing basis.
The Emulsion Stability, Antioxidant and Color L, a, b Content on Reduced Fat Mayonnaise Using Virgin Coconut Oil Citravia Agustin; Ilvan Dian Kusuma; Imam Thohari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 18 No. 1 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.01.4

Abstract

Mayonnaise is the most favorite product that made from yolk and vegetable oil so it contain of 70-80% fat. The risk of high fat intake is deteriorating health so the percentage oil on mayonnaise have to decrease as reduced fat mayonnaise (RFM). Virgin Coconut Oil (VCO) is one of the various type vegetable oil that can used to make mayonnaise, and there have been several reports describing health benefit. This study was to determine the best percentage of the VCO based on emulsion stability, antioxidant and color L,a,b. The method used experimental laboratory and Completely Randomized Design (CRD) with fourth treatments and fourth replication. It consisted using VCO 70%, 60%, 50% and 40%. The result of this research gave significantly effect (P<0.01) on emulsion of stability, antioxidant and color test. The conclusion of this research was best formulation of RFM using VCO based emulsion stability, antioxidant and color test is 60% it was 80.50±0.57; and 20.65±0.55.
Strategi Peningkatan Manajemen Pemeliharaan Domba di Kelompok Ternak “Margo Rukun” Yogyakarta Wahyu Prihtyiantoro; Agus Purnomo; Citravia Agustin
Amaliah: Jurnal Pengabdian Masyarakat Vol 7 No 2 (2023): Agustus 2023
Publisher : LP3M, Universitas Muhammadiyah Kendari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51454/amaliah.v7i2.1003

Abstract

Peternakan Domba di Indonesia semakin banyak dijumpai mulai skala kecil hingga skala besar, selain harga bakalan yang tidak terlau mahal, pemeliharannya pun juga tergolong mudah. Domba memiliki kelebihan yaitu high adaptable sehingga memudahkan peternak baru untuk memulai usaha ini. Usaha peternakan akan berjalan optimal jika di dukung dengan manajemen pemeliharaan yang sesuai. Kelompok Ternak Margo Rukun yang terletak di Bantul, Yogyakarta ini menjadi salah satu bukti nyata penerapan manajemen pemeliharaan yang baik dapat meningkatkan produktivitas ternak. Adapun beberapa cara yang dilakukan agar dapat meningkatkan manajemen pemeliharaan diantaranya edukasi peternak melalui penyuluhan, kunjungan ke peternak millennial dan demonstrasi pembuatan kandang. Kegiatan ini dilakukan bertujuan untuk meningkatkan wawasan peternak tentang menunjang produktivitas ternak melalui manajemen suatu perusahaan, di antaranya manajemen pemeliharaan ternak, manajemen perkadangan hingga manajemen bibit. Sehingga akhir dari kegiatan ini diharapkan peternak pemula dapat meningkatkan produktivitas ternak dengan dibekali berbagai ilmu dan pengalaman dari peternak yang terdahulu.
Co-Authors Agus Purnomo Ahmat Endang Two Sulfiar Ferriawan Yudhanto Ilvan Dian Kusuma Imam Thohari Jamhari Jamhari Jamhari Jamhari Nurliyani Nurliyani Nurliyani Putriana Kristanti Rinasa Agistya Anugrah Sudarisman Sudarisman Tristianto Nugroho Wahyu Prihtiyantoro Wahyu Prihtyiantoro Widodo Widodo Yudha, Venditias Yunianta Yunianta