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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Prosiding Seminas Competitive Advantage Jurnal Hilirisasi IPTEKS (JHI) Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Andalasian Livestock
El Latifa Sri Suharto
Faculty Of Animal Science, Universitas Andalas, Kampus II Payakumbuh
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Education Engineering Health Professions Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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SABUN SUSU KAMBING VIRGIN COCONUT OIL DAPAT MENINGKATKAN KESEHATAN KULIT MELALUI PH DAN BAKTERI BAIK (BAKTERI ASAM LAKTAT) SERTA MENINGKATKAN PENDAPATAN MASYARAKAT Purwati, Endang; Vebriyanti, Ely; Suharto, El Latifa Sri
Prosiding Seminas Vol 1, No 2 (2012): Seminas Competitive Advantage II
Publisher : Unipdu Jombang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (35.509 KB)

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pemberian VCO  (Virgin Coconut Oil) pada pembuatan sabun susu kambing terhadap kadar pH dan total koloni bakteri asam laktat. Materi penelitian ini menggunakan susu kambing Peranakan Etawa sebanyak 1 000 ml dan VCO sebanyak 250 ml. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan 4 perlakuan dan 5 kelompok sebagai ulangan. Perlakuan yang diberikan dalam penelitian ini  adalah pemberian VCO sebanyak  A (10%),  B (20%), C (30%), dan D (40%).Variabel yang diamati adalah kadar pH, total koloni bakteri asam laktat sabun susu kambing. Hasil penelitian menunjukkan bahwa pemberian VCO dalam pembuatan sabun susu kambing berpengaruh sangat nyata menurunkan kadar pH, dan meningkatkan total koloni bakteri asam laktat. Pemberian VCO sebanyak 40% yang terbaik untuk menghasilkan sabun susu kambing dengan dengan kadar pH 7.69 dan total koloni BAL 5.59  x 107 CFU/g serta memberi peluang untuk bisnis. Kata kunci : susu kambing, Virgin Coconut Oil, sabun, pH sabun, bakteri asam laktat  ABSTRACT This research aims to determine the effect of giving the level of VCO (Virgin Coconut Oil) on the manufacture of goat milk soap on the pH value, total and lactat acid bacterial colonies. This research  material uses goat milk of Etawa hybrid as much as 1000 ml and VCO (Virgin Coconut Oil) as much as 250 ml. Methods of research using randomized block design with 4 treatments and 5 groups as replicates.Treatment given in this research is the level of VCO (Virgin Coconut Oil) as much as A (10%), B (20%), C (30%), and D (40%). The observed variable is the pH value, total bacterial colonies, and total lactat acid bacterial colonies goat milk soap. The results showed that giving of VCO (Virgin Coconut Oil) in the manufacture of goat milk soap is very real decrease pH value, total bacterial colonies and increase total lactat acid bacterial colonies.  Giving of VCO (Virgin Coconut Oil) as much as 40% of the best to produce goat milk soap with 7.69 pH value, 2.36 x 104 CFU/g total bacterial colonies, 5.59 x 107 CFU/g total lactat acid bacterial colonies and incrased for incame per capita. Keywords: milk goat, VCO, soap, pH value, lactat acid bacteria
Sabun Susu Kambing Virgin Coconut Oil Dapat Meningkatkan Kesehatan Kulit Melalui pH dan Bakteri Baik (Bakteri Asam Laktat) serta Meningkatkan Pendapatan Masyarakat Purwati, Endang; Vebriyanti, Ely; Suharto, El Latifa Sri
Prosiding Seminas Vol 1, No 2 (2012): Seminas Competitive Advantage II
Publisher : Unipdu Jombang

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

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pemberian VCO  (Virgin Coconut Oil) pada pembuatan sabun susu kambing terhadap kadar pH dan total koloni bakteri asam laktat. Materi penelitian ini menggunakan susu kambing Peranakan Etawa sebanyak 1 000 ml dan VCO sebanyak 250 ml. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan 4 perlakuan dan 5 kelompok sebagai ulangan. Perlakuan yang diberikan dalam penelitian ini  adalah pemberian VCO sebanyak  A (10%),  B (20%), C (30%), dan D (40%).Variabel yang diamati adalah kadar pH, total koloni bakteri asam laktat sabun susu kambing. Hasil penelitian menunjukkan bahwa pemberian VCO dalam pembuatan sabun susu kambing berpengaruh sangat nyata menurunkan kadar pH, dan meningkatkan total koloni bakteri asam laktat. Pemberian VCO sebanyak 40% yang terbaik untuk menghasilkan sabun susu kambing dengan dengan kadar pH 7.69 dan total koloni BAL 5.59  x 107 CFU/g serta memberi peluang untuk bisnis. Kata kunci : susu kambing, Virgin Coconut Oil, sabun, pH sabun, bakteri asam laktat  ABSTRACT This research aims to determine the effect of giving the level of VCO (Virgin Coconut Oil) on the manufacture of goat milk soap on the pH value, total and lactat acid bacterial colonies. This research  material uses goat milk of Etawa hybrid as much as 1000 ml and VCO (Virgin Coconut Oil) as much as 250 ml. Methods of research using randomized block design with 4 treatments and 5 groups as replicates.Treatment given in this research is the level of VCO (Virgin Coconut Oil) as much as A (10%), B (20%), C (30%), and D (40%). The observed variable is the pH value, total bacterial colonies, and total lactat acid bacterial colonies goat milk soap. The results showed that giving of VCO (Virgin Coconut Oil) in the manufacture of goat milk soap is very real decrease pH value, total bacterial colonies and increase total lactat acid bacterial colonies.  Giving of VCO (Virgin Coconut Oil) as much as 40% of the best to produce goat milk soap with 7.69 pH value, 2.36 x 104 CFU/g total bacterial colonies, 5.59 x 107 CFU/g total lactat acid bacterial colonies and incrased for incame per capita. Keywords: milk goat, VCO, soap, pH value, lactat acid bacteria
DISEMINASI TEKNOLOGI PENGOLAHAN SUSU KEFIR SARI BUAH DI KELOMPOK TANI SAGO PRATAMA NAGARI SUNGAI KAMUYANG KABUPATEN LIMAPULUH KOTA Ferawati Ferawati; Erpomen Erpomen; Sri Melia; Yulianti Fitri Kurnia; El Latifa Sri Suharto; Adisti Rastosari; Linda Suhartati
Jurnal Hilirisasi IPTEKS Vol 2 No 4.a (2019)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (482.973 KB) | DOI: 10.25077/jhi.v2i4.a.307

Abstract

Program pengabdian masyarakat dilaksanakan di kelompok tani Sago Pratama yang beralamat di Jorong Sibaladuang, Nagari Sungai Kamuyang, Kecamatan Luak, Kabupaten Lima Puluh Kota. Program ini bertujuan untuk mengenalkan dan menerapkan teknologi pengolahan susu pada peternakan rakyat. Selama ini sebagian peternak sudah melakukan pengolahan susu secara mandiri tanpa adanya binaan dari perguruan tinggi maupun pemerintah daerah. Pengolahan tersebut terkendala karena keterampilan peternak yang masih terbatas serta belum memiliki standar pedoman yang baku dalam produk olahan susu. Susu segar yang diperoleh dari peternakan seringkali tidak terjual habis kepada konsumen. Peternak melakukan proses pembekuan susu sehingga berdampak terhadap penurunan harga jual. Solusi yang ditawarkan untuk mengatasi permasalahan ini adalah dengan melakukan pengolahan susu menjadi produk kefir aneka sari buah. Metode penyuluhan dan pendampingan berupa pelatihan diterapkan untuk memudahkan difusi iptek kepada peternak. Pelaksanaan program pengabdian ini berdampak positif kepada peternak. Peternak mampu mengadopsi Iptek yang di sampaikan oleh tim pengabdi. Hasilnya peternak memiliki keterampilan mengolah susu menjadi kefir sari buah yang memiliki masa simpan lebih lama, kaya manfaat untuk kesehatan serta memiliki nilai jual yang lebih tinggi bila dibandingkan dengan susu segar. Usaha pengolahan susu kefir dengan sari buah ini diharapkan terlaksana secara terus menerus dan mampu meningkatkan pendapatan peternak.
PEMBERDAYAAN PETERNAK MELALUI RENOVASI KANDANG PADA ITIK PEDAGING DI NAGARI SUNGAI KAMUYANG KECAMATAN LUAK KABUPATEN LIMA PULUH KOTA Kadran Fajrona; Erpomen Erpomen; Syafri Nanda; Linda Suhartati; El Latifa Sri Suharto; Tevina Edwin; Roni Pazla; Riza Andesca Putra; Amri Syahardi
Jurnal Hilirisasi IPTEKS Vol 2 No 4.b (2019)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.225 KB) | DOI: 10.25077/jhi.v2i4.b.319

Abstract

Program pengabdian masyarakat dilaksanakan pada peternakan itik yang berlokasi di Nagari Sungai Kamuyang, Kabupaten Limapuluh Kota. Usaha peternakan itik pedaging ini masih dikelola secara tradisional yaitu berupa perpaduan antara sistem perkandangan dan umbaran. Kondisi perkandangan yang memprihatinkan dan belum memadai merupakan kendala utama yang dihadapi peternak itik. Peternak melakukan umbaran pada persawahan yang ada di lingkungan sekitar kandang. Ternak itik dilepas di pagi hari dan kembali ke kandang disore harinya. Kondisi atap kandang yang bocor, pencahayaan yang buruk dan lantai tanah yang lembab menjadi penyebab ternak itik mudah terserang penyakit yang dapat menurunkan produktivitas. Kegiatan pengabdian ini bertujuan untuk memperbaiki manajemen sistem pemeliharaan ternak itik melalui renovasi kandang. Metode kegiatan yang dilakukan dalam pengabdian ini adalah pemberdayaan masyarakat partisipatif meliputi penyuluhan, pendampingan atau pembinaan. Pelaksanaan kegiatan pengabdian masyarakat berjalan dengan baik dan mendapatkan respon positif dari peternak. Kegiatan pengabdian dalam rangka merenovasi kandang ternak itik ini mampu mengatasi masalah peternak dalam hal penanganan penyakit ternak dan meningkatkan produktivitas ternak.
TEKNOLOGI PENGOLAHAN PUPUK ORGANIK CAIR BERBASIS WHEY KEFIR PADA PERTANIAN CABAI DI NAGARI AMPALU KABUPATEN LIMA PULUH KOTA Ferawati Ferawati; Erpomen Erpomen; Yuherman Yuherman; Yulianti Fitri Kurnia; El Latifa Sri Suharto
Jurnal Hilirisasi IPTEKS Vol 5 No 2 (2022)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v5i2.525

Abstract

This activity aims to improve the understanding of farmers in making POCs and increase farmer productivity in processing waste into appropriate products for chili farming in Nagari Ampalu, Lareh Sago District, Halaban. Based on identifying the problems that have been carried out, we obtained several things that need to be improved on the chili farming system carried out by farmers. This activity is carried out through counseling and assistance in product manufacture and is equipped with direct implementation on chili farms owned by farmers in Nagari Ampalu. The result of the activity is that farmers who initially only used animal manure without processing have now made changes through this program. Farmer's cattle waste is processed into Liquid Organic Fertilizer (POC) using whey kefir as a source of microbial decomposers. The participation of farmers has resulted in an appropriate product, namely POC kefir, which can be applied directly to chili plants. This product can save the production cost of chili plants. This product can also be continuously produced with basic materials that are easily obtained, most of which are waste. So that the manufacture of this POC does not require high costs. After the implementation on agricultural land gives good results in chili production. POC has the advantage of being able to fertilize the soil because it provides complete nutrients and is easily absorbed by plants. This is what can encourage chili production to continue to increase. Implementing this activity has encouraged the spirit and increased farmers' productivity in processing waste into appropriate products.
Sosialisasi dan Demonstrasi Pemberian Vitamin B Kompleks untuk Kambing di Peternakan Ashar Farm Kota Payakumbuh Kadran Fajrona; Ferawati Ferawati; Linda Suhartati; El Latifa Sri Suharto
Warta Pengabdian Andalas Vol 30 No 3 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.3.446-450.2023

Abstract

Ashar Farm is a goat farming business in Balai Cacang Village, North Payakumbuh District, Payakumbuh City, West Sumatra, Indonesia. It was established in 2020 with a starting population of 30 goats. An intensive maintenance system has been applied. The condition of the farm is currently experiencing a population decline; as many as 17 goats are kept. The population decline is due to a lack of appetite for livestock, resulting in death. So far, the farmer provides only forage without adding appetite-enhancing supplements such as vitamin B complex as animal feeding. It assumes that there needs to be more nutrition for the goats. On the other hand, a Vitamin B complex can increase livestock productivity—the community engagement activity aimed to provide knowledge and skills of breeders about administering Vitamin B complex. The method of this activity was carried out by socialization and demonstrations using the Vitamin B complex as an additive in feed. As a result of this activity, Ashar Farm farmers gain new knowledge to overcome the lack of appetite for livestock and how to inject vitamin B complex into the goats so that their livestock business can be more productive.
Conjoint Analysis: Consumer Preferences of Kampong Chicken in Bukittinggi City Tevina Edwin; James Hellyward; Adisti Rastosari; Yolani Utami; El Latifa Sri Suharto; Noni Novarista
Andalasian Livestock Vol. 1 No. 1 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n1.p51-58.2024

Abstract

When purchasing, consumers will prioritize the attributes attached to the product. Research needs to be done to increase consumer buying interest through consumer preference. Especially if it is done in an area with potential but little interest in Kampong chicken meat, this study aims to look at the preferences of Kampong chicken consumers in Bukittinggi City, West Sumatra, Indonesia. The research implementation time was in August 2023. This study's population is Kampong chicken consumers in several wholesale markets in Bukittinggi. For the sample size, 200 respondents had been taken. The variables in this study are a set of attributes of Kampong chicken: price, color, texture, age, gender, chicken meat parts, and chicken skin. The results showed that the highest importance value was at the age attribute of the chicken, which was 19.069, while the lowest value was the price. Based on calculations, it was found that consumers prefer affordable prices to price stabilization. The preferred meat color was meat with a pink color, chewy skin texture, medium size, 4-5 months old, male sex; the most preferred part was the breast, and the chicken was consumed without the skin.
Exploration of Consumer Preferences: Sensory Evaluation of Synbiotic Yoghurt with Honey Suharto, El Latifa Sri; Ferawati
Andalasian Livestock Vol. 1 No. 2 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n2.p144-149.2024

Abstract

This study aims to ascertain the sensory characteristics of yogurt when honey is added at varying concentrations. The sensory characteristics observed include colour, aroma, taste and texture. In this study, the treatment is the addition of honey (P1) at 0%, (P2) at 2.5%, (P3) at 5%, (P4) at 7.5% and (P5) at 10% to the manufacture of yogurt. The results demonstrated that adding honey had a statistically significant impact (P < 0.05) on the sensory quality of yogurt. The hedonic test of yogurt indicated that the addition of honey was a favorable attribute by the panelists, who considered it an effective alternative to sugar as a sweetener. The hedonic test values obtained were as follows: colour (3.2-3.77); aroma (3.13-4.18); taste (2.08-4.53); texture (3.28-3.88). Based on these results, it can be concluded that the optimal treatment was achieved in the yogurt with the addition of 10% honey.
Innovation of Elephant Ginger Juice (Zingiber officinale var. Officinarum) on Physicochemical and Sensory Properties of Ginger Milk Curd Product Manufacturing Suharto, El Latifa Sri; Juliyarsi, Indri; Miftahul Jannah, Frista
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 1 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.01.3

Abstract

This study aimed to determine the effect of adding elephant ginger (Zingiber officinale var. Officinarum) juice at different concentrations on ginger milk curd's yield, protein content, and sensory characteristics. This study used 10.000 mL of fresh FH cow's milk, 8.000 g of elephant ginger and 1.000 g of sugar. The method used was a Randomised Block Design with 4 treatments and 5 replications. The treatment in this study was the addition of elephant ginger juice to ginger milk curd as P1 (15%), P2 (20%), P3 (25%) and P4 (30%). The variables observed were yield, protein content and sensory. Based on the research conducted, the results showed that the addition of elephant ginger juice has no significant effect (p > 0.05) on yield, but has a significant effect (p < 0.05) on protein content and sensory values, namely colour, texture, taste and aroma of ginger milk curd. The results of the concentration with the best percentage of addition of elephant ginger juice in the production of ginger milk curd are found in treatment P1 (15%) with a yield value of 77.59%, protein content of 6.10%, sensory colour 3.96 (like), sensory texture 3.90 (like), sensory taste 3.66 (like) and sensory aroma 3.84 (like). In accordance with the conclusions of the research conducted, the author proposes that future studies consider adding only 15-25% elephant ginger juice to ginger milk curd, as this proportion was found to be more preferred by the panelists.
Exploration of Consumer Preferences: Sensory Evaluation of Synbiotic Yoghurt with Honey Suharto, El Latifa Sri; Ferawati
Andalasian Livestock Vol. 1 No. 2 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n2.p144-149.2024

Abstract

This study aims to ascertain the sensory characteristics of yogurt when honey is added at varying concentrations. The sensory characteristics observed include colour, aroma, taste and texture. In this study, the treatment is the addition of honey (P1) at 0%, (P2) at 2.5%, (P3) at 5%, (P4) at 7.5% and (P5) at 10% to the manufacture of yogurt. The results demonstrated that adding honey had a statistically significant impact (P < 0.05) on the sensory quality of yogurt. The hedonic test of yogurt indicated that the addition of honey was a favorable attribute by the panelists, who considered it an effective alternative to sugar as a sweetener. The hedonic test values obtained were as follows: colour (3.2-3.77); aroma (3.13-4.18); taste (2.08-4.53); texture (3.28-3.88). Based on these results, it can be concluded that the optimal treatment was achieved in the yogurt with the addition of 10% honey.
Co-Authors Adisti Rastosari Amri Syahardi Endang Purwati RN Erpomen Erpomen Fajrona, Kadran Ferawati Ferawati Ferawati Indri Juliyarsi James Hellyward Jamhari Jamhari Linda Suhartati Miftahul Jannah, Frista Novarista, Noni Putra, Riza Andesca Roni Pazla Sri Melia Syafri Nanda TEVINA EDWIN Vebriyanti, Ely Yolani Utami Yuherman Yuherman Yulianti Fitri Kurnia