Aim: The present study was conducted to evaluate the quality of rooster sperm at 5°C after treatment with a diluent containing coconut water, fructose, and chicken egg yolk and stored the semen sample at 5°C. Materials and Methods: Ten semen samples from 10 healthy roosters were subjected to four different treatments. For the treatments, 0.2 ml fresh semen with a sperm concentration of 5.2X109 cell/ml was mixed with T0 (no diluent), T1 (0.34 ml coconut water and 6 μl fructose), T2 (0.274 ml coconut water, 0.12 ml egg yolk, and 6 μl fructose), and T3 (0.34 ml egg yolk and 6 μl fructose) solutions. Each treated solution was stored at 5°C and evaluated both macroscopically and microscopically. Macroscopically, semen volume, pH, and sperm concentration were evaluated. The microscopic sperm characteristics examined included total motility (i.e., rapid, medium, or slow), progressive and non-progressive motility, viability, and spermatozoa abnormalities noted at different storage times. The results showed that spermatozoa motility was under 40%. Results: The results indicated that sperm viability significantly affected (p<0.05). The highest mean value of sperm viability on day 7 of storage was found after treatment with the T2 solution (46.100±0.5677%). Similarly, spermatozoa abnormalities were significantly lower after treatment with the T2 solution (6.680±1.702%). Conclusion: The addition of a diluent containing coconut water, egg yolk, and fructose helped in the better preservation spermatozoa motility, as well as viability for up to 7 days when the semen samples were stored at 5°C.

Background: Feline panleukopenia is a viral disease caused by the family of Parvoviridae. Many species of pets, especially cats, that if they have been infected, compromised health and can lead to death. Purpose: To determine the infection pattern and treatment of feline panleukopenia in cats at the Educational Animal Hospital of Universitas Airlangga. Method: Ten patients were recorded as infected with parvovirus from a total of 1107 patients with various disease complaints. Daily records were taken regarding all clinical symptoms, physical examination, and treatment. Result: After four weeks, the obtained data were calculated. Thus, we collect data that show essential factors that can be used to determine the diagnose of feline panleukopenia in cats. Conclusion: Most parvovirus infections occurred in cats aged two to four years by showing abnormalities in temperature, breathing, and turgor. Clinical symptoms that appeared include vomiting, diarrhea, and high dehydration. Treatments were used to suppress the secondary effects of parvovirus infection and besides to eradicate the virus itself.

Background: In the maintenance of dairy cows, feed must be considered because it can affect the productivity of dairy cows, including milk production and quality. Purpose: to determine the effect of giving beer dregs and rejected bread on milk and milk fat production. Methods: The method used is primary data collection, recording milk and milk fat production for two weeks to determine the difference between giving beer dregs and rejected bread to milk and milk fat production. Results: The results showed that providing beer dregs and rejected bread to dairy cows could increase milk production and fat content. Cows as control treatment had fat content with an average of 3.95%, and cows given beer dregs had fat content with an average of 4.61%. Cows given rejected bread had fat content with an average of 5.01%. For the milk production of dairy cows as a control treatment, an average of 11.8 liters/day, the average production of dairy cows fed with beer dregs is 13.3 liters/day, and the production of dairy cows given rejected bread is an average of 14 liters/day. Conclusions: The conclusion that can be obtained is that the provision of beer dregs and rejected bread as additional feed has a significant effect on increasing milk production and milk fat content of dairy cows.

Merchants in Laban Village, Menganti District, Gresik Regency, which has a diverse population and different beliefs, require knowledge of the importance of SNI in the ‘halal’ field in the household industry. The lack of awareness about ASUH (safe, healthy, whole, and halal) food ingredients, food hygiene and halal certification causes people to ignore the important role of public health risks that may come from food. The business concept is still traditional. Food processing is still relatively simple, so it has not reached optimal results. The potential of merchants as a driving force for the people's economy in that particular village is quite large but it is still not supported with knowledge regarding proper ASUH meat and food hygiene. The goal of this community service is to raise the public awareness of emerging diseases from food, along with improving the health standard of animal-based products business under the SNI in the Halal sector in the Food Household Industry in Gresik Regency and thus improving the income of food entrepreneurs selling processed animal-based food. The method used in this community service is to guide animal health to street vendors selling processed materials derived from livestock followed by SNI training and the process of halal certification submission. The main idea of the focus group discussion is about how to obtain ASUH meat and its processing application. The evaluation of this activity is a pre and post-test for the community service participants. The result of this community service is an increase in the awareness of SNI in the halal sector in the home industry and an increase in regulations regarding the flow of obtaining halal certification for processing basic products from livestock along with the increase of knowledge and skills of community service participants. In conclusion, the community service activity has a positive impact on the implementation of halal SNI in household industries in Laban Wetan village to achieve halal certification.  Keywords: SNI; Halal; Certification; Pelapak    ABSTRAK  Pelapak  di Desa Laban  Kecamatan Menganti Kabupaen Gresik dengan penduduk dan latar belakang keyakinan yang majemuk memerlukan pengetahuan pentingnya SNI bidang halal pada industry Rumah Tangga . Minimnya kesadaran tentang bahan pangan yang asuh, higyne pangan dan sertifikasi halal menjadikan masyarakat kurang memahami peran penting terhadap kesehatan masyarakatnya yang bisa disebabkan oleh makanan.Konsep usaha yang masih tradisional. Pengolahan pangan masih relative sederhanan  sehingga belum mencapai hasil yang optimal. Potensi pelapak sebagai penggerak ekonomi rakyat   di Desa tersebut cukup besar tetapi masih belum diimbanagi dengan pengetahuan tentang daging asuh , dan kesehatan makanan. Peningkatan public awarnes terhadap emerging disease penyakit akibat pangan   Peningkatan kesehatan terhadap usaha produk asal hewan  sesuai SNI bidang Halal pada Industri Rumah Tangga Pangan  di kabupaten Gresik sehingga meningkatkan pendapatan pelaku usaha makan berbahan dasar olahan dari hewan. Metode yang digunakan dalam pengabdian kepada masyarakat ini adalah dengan pembinaan pada para pelapak pedagang kaki lima yang menjual bahan olahan yang berasal dari ternak,sni , kesehatan ternak,dilanjutkan dengan pelatihan alur SNI dan pengajuan sertifikasi halal. Pelksanaan focus group discussion mengenai cara mendapatkan daging asuh, dan aplikasi pengolahannya. Evaluasi kegiatan ini adalah pre dan post test peserta pengmas. Hasil dari pengmas ini adalah adanya peningkatan kesadaran SNI bidang halal pada industry rumah tangga dan peningkatan pengatuan tentang alur mendapatkan sertifikasi halal untuk olahan produk bernahan dasar dari hasil ternak. dan peningkatan pengetahuan serta ketrampilan peserta pengmas. Kegiatan Pengmas memberikan dampak yang positif terkait pelaksanaan SNI halal pada industry rumah tangga di desa laban wetan untuk mencapai sertifikasi halal.  Kata kunci: SNI; Halal; Sertifikasi; Pelapak

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