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All Journal Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan JURNAL KEPEMIMPINAN DAN PENGURUSAN SEKOLAH Eklektika Martabe : Jurnal Pengabdian Kepada Masyarakat Hasanuddin Journal of Animal Science (HAJAS) Jurnal Sains dan Teknologi Peternakan Buletin Peternakan Tropis (Bulletin of Tropical Animal Science) Narra J JISH (Jurnal Ilmu Syariah dan Hukum)
Hajrawati, Hajrawati
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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MANAJEMEN SARANA DAN PRASARANA PEMBELAJARAN BERDASARKAN STANDAR NASIONAL Hajrawati, Hajrawati
Eklektika: Jurnal Pemikiran dan Penelitian Administrasi Pendidikan Volume 1, Nomor 2 Tahun 2013
Publisher : Pascasarjana Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (211.174 KB)

Abstract

The studyaimed at discovering thedescription of themanagementof facilities and infrastructure of learning based onnational Standard at SMKN 1 in Jeneponto. The resultsof the study revealed that the management of facilities and infrastructure at SMKN 1consisted of (1) the managementof facilities and infrastructureof learning,(2) The standardization of facilities and infrastructure had not been appropriate in supporting a better learning prosess based, and(3) the in hibiting factors of the procurement of facilities and infrastructure were lack of fund to fulfill the needs of facilities and infrastructure and limited land which could be used as a place to store the facililities to be used; whereas the supporting factors were the students and teachers which could be used asthe reason to have the facilities and infrastructure as well as the funding.
Total Plate Count and pH of Layer Eggs Immersed in Leaf Aqueous Extract of Averrhoa bilimbi L. Suharyanto, Suharyanto; Marheny, Titik; Kususiyah, Kususiyah; Soetrisno, Edi; Hajrawati, Hajrawati
Hasanuddin Journal of Animal Science (HAJAS) Vol. 5 No. 1 (2023)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v5i1.23420

Abstract

Layer eggs are low cost and highly nutritious, but they are perishable. Therefore, it is important applying preservation for prolong its shelf life. Preservation by using natural agent such as belimbing wuluh (Averrhoa bilimbi L) leaf (BWL) extract for food safety and consumer health is ratioable. This study aimed to evaluate the immersion of layer eggs in an aqueous extract of BWL on the pH value and total microbial eggs. The treatments employed were eggs without soaking (P0), eggs soaked in aquadest (P1), eggs soaked in solution of BWL leaf extract (SBWLE) 15% (P2), eggs soaked in SBWLE 30% (P3), and eggs soaked in SBWLE 45% (P4). Soaking was carried out for 24 hours with the proportion of egg: water SBWLE was 1:13. The extraction process was carried out by boiling the BWL for 10 minutes at a temperature of 85 ºC. The boiled water is filtered and the results were used for treatment. The data were analyzed by ANOVA and he significant effect (P <0.05) of treatments were tested by a post hoc Duncan's Multiple Range Test (DMRT). The results showed that eggs soaked in SBWLE had lower pH and total microbes than eggs without soaking and eggs soaked in aquadest. The higher concentration of SBWLE, the decreasing pH and total microbes in eggs. The conclusion was that the use of SBWLE 15-45% (w/v) was able to suppress egg microbial growth and prevent an increase in egg pH. Keywords: Averhoa bilimbi, egg quality, microbes, pH
Pengaruh Substitusi Tepung Tapioka dengan Tepung Uwi Ungu terhadap Aktivitas Antioksidan dan Sifat Fisikokimia Bakso Daging Ayam selama Penyimpanan Suhu Dingin Nurmasytha, Andi; Hajrawati, Hajrawati; Malaka, Ratmawati
Buletin Peternakan Tropis Vol. 4 No. 2 (2023)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.4.2.188-198

Abstract

Meatball is a processed meat product that has a relatively short shelf life (prone to spoilage). One of the causes of spoilage in meatballs is oxidation, especially during storage. Natural antioxidant compounds found in purple sweet potato flour are capable of inhibiting oxidation and improving the physicochemical properties of meatballs. This research aimed to evaluate the influence of substituting tapioca flour with purple sweet potato flour on the antioxidant activity and physicochemical properties of chicken meatballs during refrigerated storage (4°C). The substitution treatments of purple sweet potato flour were 0%, 25%, 50%, and BHT 0.01%, with storage durations of 0, 6, 12, and 18 days. The parameters tested included antioxidant activity (DPPH), pH value, color (L*, a*, and b*), and TBARS value. The results showed that substituting tapioca flour with purple sweet potato flour significantly affected the DPPH value, L*, a*, b*, and TBARS, but did not significantly impact the pH value of the meatballs. Based on the research findings, it can be concluded that substituting tapioca flour with purple sweet potato flour can enhance the antioxidant activity, physicochemical properties, and shelf life of chicken meatballs for up to 18 days at 4°C. Purple sweet potato flour also shows potential to replace the use of synthetic antioxidants (BHT 0.01%) in meatball production.   Keywords: antioxidant activity, physicochemical properties, meatballs, purple yam flour.   ABSTRAK Bakso merupakan produk olahan daging yang memilki masa simpan yang relatif singkat (mudah rusak). Kerusakan pada bakso salah satunya akibat oksidasi terutama selama masa penyimpanan. Senyawa antioksidan alami yang dimiliki tepung uwi ungu mampu menghambat oksidasi dan memperbaiki sifat fisikokimia pada bakso. Penelitian ini bertujuan mengevaluasi pengaruh substitusi tepung tapioka dengan tepung uwi ungu terhadap aktivitas antioksidan dan sifat fisikokimia bakso daging ayam selama penyimpanan suhu dingin (4°C). Perlakuan substitusi tepung uwi ungu yaitu 0%, 25%, 50% dan BHT 0,01% dengan lama penyimpanan 0, 6, 12, dan 18 hari. Parameter yang diuji yaitu aktivitas antioksidan (DPPH), nilai pH, warna (L*, a* dan b*) dan nilai TBARS. Hasil penelitian menunjukkan substitusi tepung tapioka dengan tepung uwi ungu secara signifikan berpengaruh pada nilai DPPH, L*, a*, b* dan TBARS, tetapi tidak memberikan pengaruh signifikan pada nilai pH bakso. Berdasarkan hasil penelitian dapat disimpulkan substitusi tepung tapioka dengan tepung uwi ungu mampu meningkatkan aktivitas antioksidan, sifat fisikokimia dan masa simpan bakso daging ayam hingga 18 hari pada suhu 4°C. Tepung uwi ungu juga berpotensi menggantikan penggunaan antioksidan sintetis (BHT 0,01%) pada pembuatan bakso.   Kata kunci: aktivitas antioksidan, sifat fisikokimia, bakso daging ayam, tepung uwi ungu
Pengaruh Penambahan Bubuk Daun Kelor (Moringa oleifera) terhadap Aktivitas Antioksidan Bakso Daging Ayam selama Penyimpanan Dingin Rasak, A. Nurul Mutiah; Hajrawati, Hajrawati; Maruddin, Fatma; Suharyanto, Suharyanto
Jurnal Sains dan Teknologi Peternakan Vol 5 No 1 (2023): Jurnal Sains dan Teknologi Peternakan
Publisher : Universitas Sulawesi Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/jstp.v5i1.2966

Abstract

Penelitian ini bertujuan untuk mengevaluasi aktivitas antioksidan dan karakteristik fisikokimia bakso daging ayam dengan penambahan bubuk daun kelor (Moringa oleifera Leaf Powder (MLP)) selama 18 hari pada penyimpanan dingin (4°C). Penelitian ini menggunakan Rancangan Acak Lengkap pola faktorial dengan faktor A level penambahan MLP yaitu: 0 %, 0,5 %, dan 1 %, serta penambahan antioksidan sintetis BHT (Butylated hydroxytoluene) 0,01 % (w/w), sedangkan faktor B adalah lama penyimpanan selama 0, 6, 12, dan 18 hari. Parameter yang diukur adalah aktivitas antioksidan, nilai TBARS, pH, dan warna. Hasil penelitian menunjukkan bahwa penambahan MLP meningkatkan aktivitas antioksidan, nilai warna yellowness (b*), menghambat laju peningkatan TBARS, menurunkan nilai pH, warna lightness (L*) dan redness (a*) bakso daging ayam selama 18 hari. Bakso daging ayam dengan penambahan MLP 0,5 % memiliki aktivitas antioksidan yang lebih baik dibandingkan bakso dengan penambahan antioksidan sintetis (BHT 0,01 %) sehingga direkomendasikan penambahan MLP pada pembuatan bakso daging ayam sebanyak 0,5 %.
Tinjauan Hukum Terhadap Praktik Perkawinan Pada Kantor Urusan Agama Kecamatan Aralle Hajrawati, Hajrawati; HR, Muhammad Adam; Jamaluddin, Jamaluddin
JISH: Jurnal Ilmu Syariah dan Hukum Vol. 3 No. 2 (2023): JISH (Jurnal Ilmu Syariah dan Hukum)
Publisher : IAI DDI POLMAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36915/jish.v3i2.335

Abstract

Permasalahan yang dikaji dalam penelitian ini adalah: (1) Bagaimana praktik pencatatan perkawinan masyarakat Aralle di Kantor Urusan Agama Aralle, (2) Faktor apa saja yang menyebabkan masyarakat tidak mendaftarkan perkawinan di Kantor Urusan Agama Aralle. Jenis penelitian ini adalah penelitian kualitatif yang membangun makna berdasarkan data lapangan. Prosedur penelitian kualitatif ini, menghasilkan data deskriptif berupa kata-kata tertulis atau lisan dari orang-orang dan perilaku yang dapat di amati. Pengumpulan data dilakukan dengan mengadakan observasi, wawancara mendalam dan dokumentasi. Analisis data dilakukan dengan memberikan makna terhadap data yang berhasil dikumpulkan, dan dari data tersebut diambil kesimpulan. Indikator keberhasilan dalam penelitian ini adalah: (1) praktik pencatatan perkawinan masyarakat Aralle di Kantor Urusan Agama Aralle, (2) faktor-faktor yang menyebabkan masyarakat tidak mendaftarkan perkawinan di Kantor Urusan Agama Aralle. Hasil pengamatan dari praktik pencatatan perkawinan pada masyarakat Aralle bahwa praktik pencatatan perkawinan di Kantor Urusan Agama Kecamatan Aralle dapat dikatakan belum maksimal dalam efektifitasnya karena dari hasil penelitian masih terdapat banyak perkawinan yang tidak dicatatkan. Hal tersebut disebabkan instansi terkait yang bersifat pasif terhadap perkawinannya tidak dicatat. Terdapat sedikitnya 134 5 peristiwa perkawinannya telah dicatatkan sehingga setidaknya terdapat 37 % perkawinan atau 785 perkawinan yang belum dicatat dari jumlah keseluruhan perkawinan yang ada sampai Agustus 2022. Dan terdapat beberapa faktor penghambat pencatatan perkawinan di Kantor Urusan Agama Kecamatan Aralle : kurangnya pengetahuan masyarakat tentang akibat perkawinan yang tidak dicatatkan karena kebanyakan penduduk yang berpendidikan rendah, banyaknya asumsi masyarakat yang menilai perkawinan yang dicatatkan oleh Pegawai Pencatat Nikah itu mengeluarkan biaya yang tidak sedikit atau mahal, kurangnya sosialisasi yang dilakukan oleh Kantor Urusan Agama Kecamatan Aralle.
Microbiological and Physicochemical Properties of Beef Patties Added with Senduduk (Melastoma malabathricum L.) Leaf Powder at Different Levels: Sifat Mikrobiologi dan Fisikokimia Beef Patty yang Ditambahkan Bubuk Daun Senduduk (Melastoma malabathricum) dengan Level yang Berbeda Suharyanto, Suharyanto; Sagala, Viona Apriyanti; Soetrisno, Edi; Warnoto, Warnoto; Hajrawati, Hajrawati
Buletin Peternakan Tropis Vol. 5 No. 2 (2024)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.5.2.164-171

Abstract

This study investigates the effect of adding different concentrations of senduduk (Melastoma malabathricum L.) leaf powder (SLP) on the microbiological and physicochemical properties of beef patties. Senduduk leaf is known for its antimicrobial and antioxidant activities, which may help improve the shelf life and quality of meat products. Beef patties were prepared with varying levels of SLP (0%, 0.5%, 0.75%, and 1%) and evaluated at 0 and 5 hours of storage for total plate count (TPC), moisture content, water holding capacity (WHC), and pH. The results showed that the addition of SLP did not significantly affect the TPC or WHC at both time points. However, the moisture content of the patties with 0.75% SLP was significantly higher at 0 hours, while no significant differences were observed after 5 hours of storage. Similarly, the pH values remained stable across all treatments. These findings suggest that while SLP can initially influence moisture retention, its antimicrobial and physicochemical effects are limited, particularly after cooking, which likely degrades the bioactive compounds. Future research should explore the use of SLP in low-temperature cooking or cold storage to maximize its potential as a natural preservative.
Probiotic-rich fermented milk from Lactiplantibacillus plantarum IIA-1A5: Effects on pregnancy health in the animal model Sukma, Ade; Suharto, El LS.; Melia, Sri; Juliyarsi, Indri; Vebriyanti, Ely; Fitria, Najmiatul; Rahmadian, Yudi; Hajrawati, Hajrawati; Arief, Irma I.
Narra J Vol. 4 No. 3 (2024): December 2024
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v4i3.1052

Abstract

Previous studies of Lactiplantibacillus plantarum IIA-1A5 have shown its potential as a probiotic in modulating gut microbiota and providing health benefits; however, its effects during pregnancy remain underexplored. The aim of this study was to assess the safety of fermented milk enriched with L. plantarum IIA-IA5 in pregnant mice. An experimental study was conducted at Universitas Andalas, Padang, Indonesia. Two groups of pregnant mice (Mus musculus L.) were used, each with six mice. The control group received sterilized milk (10 mL/kg body weight (BW)), while the intervention group was given fermented milk containing L. plantarum IIA-1A5 (107 colony forming unit (CFU)/mL). The evaluated outcomes included maternal weight changes, fetal counts and measurements, and assessments of fetal morphology and skeletal development. Results indicated that the morphology of fetuses showed no significant differences between the control and intervention groups; both groups demonstrated normal development with no detected resorption sites, growth retardation, or hemorrhage. For skeletal development, both groups had the same bone counts, including frontal, parietal, intraparietal, exoccipital, supraoccipital, nasal, pre-maxilla, mandibular, thoracal, lumbar, sternum, and extremities. This study highlights that L. plantarum IIA-1A5-enriched fermented milk was safe, as no significant morphological or bone developmental abnormalities were observed, indicating its potential as a dietary supplement to support pregnancy health. However, further studies involving larger sample sizes may be needed to provide a more comprehensive assessment of its outcomes and safety.
INOVASI PEMASARAN ONLINE BERBASIS WEBSITE INTEGRASI WHATSAPP BAGI PRODUK PETANI DAN PETERNAK DESA BUNTU MONDONG KABUPATEN ENREKANG Elihami, Elihami; Ahyar Ardat, Muh; Sudirman, M Yunus; Restu, Muhammad; Hajrawati, Hajrawati; Syahriani, Syahriani; Larekeng, Siti Halimah; Astari Rusdin, Rista; Kining, Ekajayanti; Nurafni, Nurafni; Suharman, Suharman
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 11 (2024): MARTABE : JURNAL PENGABDIAN MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i11.4918-4925

Abstract

Pengabdian ini bertujuan untuk meningkatkan pengetahuan dan kemampuan pemasaran produk secara online bagi para petani dan peternak di desa Buntu Mondong, Kabupaten Enrekang, dengan menggunakan situs web integrasi WhatsApp. Kegiatan yang dilakukan terdiri dari: 1) Pelatihan penggunaan website e-commerce, 2) Sosialisasi Pengenalan Teknologi, 3) Persiapan dan Observasi, dan 4) Pemantauan dan penilaian program. Alat penilaian yang digunakan adalah observasi langsung terhadap proses pengenalan teknologi dan kuesioner pra dan pasca tes. Untuk mengukur pertumbuhan pengetahuan dan kemampuan, data dianalisis secara deskriptif. Hasil dari layanan ini menunjukkan peningkatan yang signifikan dalam pengetahuan dan kemampuan teknis petani dan peternak berdasarkan situs web integrasi aplikasi WhatsApp. Semua anggota mitra juga mengalami peningkatan dalam hal selain itu Mitra juga mengalami peningkatan  secara mendiri  mengelola websitenya melalui ponsel dalam menjual produknya.
STRATEGI PEMBAHARUAN PENDIDIKAN DI SEKOLAH DAN MADRASAH : STRATEGI FASILITATIF, PENDIDIKAN, BUJUKAN, DAN PAKSAAN MOTIVASI MAHASISWA Hajrawati, Hajrawati; Muspawi, Mohamad; Rahman, K.A.; Ali, Rd. M.
Jurnal Kepemimpinan dan Pengurusan Sekolah Vol. 10 No. 2 (2025): June (Regular Issue)
Publisher : STKIP Pesisir Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34125/jkps.v10i2.537

Abstract

Educational reform in keeping up with the times through strengthening the strategic role of formal institutions such as schools and madrasahs. The facilitative strategy focuses on providing access, support, and opportunities that allow educators, students, and all stakeholders to develop their potential optimally. The research was conducted using a literature study approach that examines educational reform strategies, namely facilitative, educational, persuasion and coercion strategies. The four strategies are designed to optimize the process of educational change in accordance with existing social and institutional characteristics. The facilitative strategy focuses on providing facilities and training for educators, the educational strategy focuses on changing attitudes through information, the persuasion strategy uses a communication approach that builds awareness, while the coercion strategy relies on normative policies that are binding. This article concludes that the success of educational reform is largely determined by the suitability of the strategy to the social context and the readiness of all stakeholders to accept change.
Kualitas Fisik, Mikrobiologis, dan Organoleptik Daging Ayam Broiler pada Pasar Tradisional di Bogor Hajrawati, Hajrawati; M., Fadliah; Wahyuni, Wahyuni; Arief, I. I.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 4 No. 3 (2016): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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

Abstract

In Indonesia, broiler meat is available abundant mainly in traditional market. Unfortunately, this kind of meat is perishable most physical, organoleptic, and microbiological deterioration. To conserve consumers from low quality of meat, this study was conducted to evaluate the physical, organoleptic, and microbiological quality of meat. Meat evaluated was obtained from three traditional markets determined purposively, namely A market, B market, and C market. The physical quality measured were pH and aw; the microbiological quality were total plate count and E. coli number; the organoleptic were meat color, texture, aroma that value in hedonic and hedonic rank test. This study showed that physically the meat was not really decrease although it had pH higher than normal pH of meat. The value of aw reached was 0.84-0.85. The microbial contaminant was higher than the number of microbial allowed. However, organoleptic value indicated that meat were acceptable for panelists.
Co-Authors Ade Sukma Ahyar Ardat, Muh Ali, Rd. M. Arief, I. I. Arief, Irma I. Astari Rusdin, Rista Edi Soetrisno Ekajayanti Kining ELIHAMI, ELIHAMI Fatma Maruddin HR, Muhammad Adam Indri Juliyarsi Jamaluddin Jamaluddin K.A. Rahman Kususiyah Kususiyah M. Yunus Sudirman M., Fadliah Marheny, Titik Melia, Sri Mohamad Muspawi Najmiatul Fitria NurAfni NurAfni Nurmasytha, Andi Rahmadian, Yudi Rasak, A. Nurul Mutiah Ratmawati Malaka Restu, Muhammad Sagala, Viona Apriyanti SITI HALIMAH LAREKENG, SITI HALIMAH Suharman Suharman, Suharman Suharto, El LS. Suharyanto Syahriani Syahriani, Syahriani Vebriyanti, Ely wahyuni wahyuni Warnoto Warnoto