ABSTRAKPertumbuhan penduduk yang diikuti dengan meningkatnya kegiatan industri, pertanian, dan pemukiman telah menggusur lahan budidaya sehingga dari tahun ketahun luasnya semakin berkurang. Disamping itu aktifitas penduduk akan mengakibatkan pencemaran berupa limbah organik maupun anorganik Inovasi teknologi diperlukan untuk mengantisipasi penurunan produksi tanaman dan ikan akibat penyusutan lahan budidaya dan penurunan kualitas perairan. Inovasi teknologi tersebut diharapkan mampu mengurangi limbah dan meningkatkan produktifitas persatuan luas lahan budidaya. Salah satu inovasi teknologi yang dapat diterapkan yaitu budidaya tanaman sayuran dan ikan yang terintegrasi melalui sistem akuaponik. Program Pengabdian Masyarakat dilaksanakan di desa Butuh, kecamatan Butuh, kabupaten Purworejo bertujuan untuk Mengenalkan, mempraktikkan dan memotivasi masyarakat untuk dapat melakukan teknologi akuaponik sayuran dan budidaya lele dalam ember , mengisi waktu luang serta mengembangkan kemampuan budidaya sayuran dan budidaya ikan lele selain itu juga sebagai bentuk pemanfaatan pekarangan rumah atau lahan sempit menjadi efisien dan menguntungkan serta potensi meningkatnya gizi keluarga. Mitra dalam pelaksanan pengabdian masyarakat ini adalah kelompok Wanita Tani Mandiri dengan anggota 16 orang. Metode yang digunakan adalah Education for Sustainable Development (EfSD) merupakan salah satu metode pengabdian kepada masyarakat yang berorientasi pada penyelesaian masalah pada lingkungan masyarakat. Metode EfSD menekankan pada 3 pilar yaitu ekonomi, ekologi atau lingkungan dan sosial. Program kegiatan yang dilaksanakan secara garis besar meliputi, 1) pemberdayaan masyarakat melalui penguatan kelembagaan dan peningkatan kualitas sumber daya manusia, 2) Penumbuhan dan pengembangan budidaya sayuran, dan perikanan berbasis akuaponik. Hasil pengabdian masyarakat ini berupa penguatan kelembagaan pada Kelompok Wanita Tani Mandiri mampu melaksanakan kegiatan program kegiatan dan sosialisasi dengan aktif. Dengan adanya pelatihan serta motivasi mampu menambah pengalaman dan wawasan anggota Kelompok Wanita Tani Mandiri dalam pengembangan budidaya sayuran dan ikan dalam ember. Kata kunci : teknologi akuaponik; sayuran ; ikan; ember. ABSTRACTPopulation growth followed by an increase in industrial, agricultural and residential activities has displaced the cultivated land so that from year to year the area has decreased. Besides that, the activities of the population will result in pollution in the form of organic and inorganic waste. Technological innovation is needed to anticipate a decrease in plant and fish production due to shrinkage of cultivated land and a decrease in water quality. This technological innovation is expected to be able to reduce waste and increase the productivity of the cultivated land area. One of the technological innovations that can be applied is the integrated cultivation of vegetables and fish through an aquaponics system. The Community Service Program implemented in the village of Butuh, sub-district of Butuh , Purworejo district with aims to introduce, practice and motivate the community to be able to do vegetable aquaponics technology and cultivate catfish in buckets, fill their spare time and develop the ability to cultivate vegetables and catfish cultivation as well as a form of utilization of house yards or narrow land becomes efficient and profitable as well as the potential for increasing family nutrition. Partners in implementing this community service are the Independen Farmer Women’s group with 16 members. The method used is Education for Sustainable Development (EfSD), which is a community service method that is oriented towards solving problems in the community environment. The EfSD method emphasizes 3 pillars, namely economic, ecological or environmental and social. The program of activities carried out in general includes, 1) community empowerment through institutional strengthening and improvement of the quality of human resources, 2) cultivation and development of vegetables and aquaponics-based fisheries. The result of this community service is in the form of institutional strengthening in the Independent Women Farmers Group being able to carry out program activities and socialization activities actively. With the training and motivation to be able to add to the experience and insight of the members of the Independent Women Farmers Group in developing vegetable and fish cultivation in buckets. Keywords :. aquaponics technology; vegetables; fish; bucket
The objective of this studies were to determine the physical properties of viscosity and organoleptic of yogurt drink with the suplementation of mangosteen peel extract. The experimental design used was Completely Randomized Design (CRD) of the factorial pattern. The first factor was the difference of mangosteen peel extract level (0%, 3% and 6% v / v)
Eggs are livestock products that are easily contaminated by microbes either directly or indirectly with pollutants from soil, air, water and dust. Eggs if stored at room temperature only last 10-14 days, after that time the eggs undergo changes such as evaporation of water content through the pores of the egg shell which results in a decrease in egg weight, changes in chemical composition and the occurrence of dilution of egg contents. One of the efforts to extend the shelf life of eggs is to provide soaking treatment using citronella leaf extract. Citronella leaves are one of the plants that contain tannins. The most specific characteristic of citronella is antioxidants so that it can be used as a natural preservative to replace synthetic preservatives, because lemongrass contains active components such as geraniol and citranelol, these active components can play an active role so that citronella can be used as a natural preservative. This review aims to provide information and results of research that has been carried out using citronella leaf extract as a natural preservative for eggs by immersion treatment. The author reviews this article by conducting a literature study. The paper was obtained from Rani et al, (2021), the journal is a national journal. The literature was obtained from the online journal site google scholar with the keywords "eggs", "citronella extract", and "soaking". The addition of citronella leaf extract with different concentrations of 10, 20 and 30% and soaking time for 6, 12, and 24 hours. Soaking eggs using citronella leaf extract has a significant effect on the durability of eggs. Keywords: eggs, citronella extract, soaking
Telur ayam mudah mengalami kerusakan, untuk menghambat keruskan telur dengan cara menutup pori pori kerabang telur. Tujuan penelitain adalah untuk mengetahui lama simpan telur ayam ras yang dikeas dalam plastic warm terhadap kualitas fisik. Penelitian ini menggunakan RAL. Kualiatas fisik diamati pada hari ke 0, 7, 14, 21, 28, dan 35. Parameter kualitas fisik meliputi kualitas fisik eksternal dan kualitas fisik internal. Berat telur, panjamg telur, lebar telur, dan indek telur tidak berbeda nyata terhadap kulitas fisik eksternal telur yang dikemas pada kemasan platik warm. Indek putih telur, indek putih telur menurun dengan bertambahnya lama simpan. pH putih telur dan pH kuning telur meningkat dengan bertambahnya lama simpan. Warna telur meningkat dengan meningkatnya umur simpan. Nilai Haugh Units meningkat dengan bertambahnya umur. Kesimpulan bahwa kualitas ekternal telur ayam ras dalam kemasan platik warp dalam suhu ruang tidak berbeda nyata. Sedangkan kualitas internal dengan lama penyimpanan pada suhu ruang semakin menurun pada hari ke 14.
Artikel ini bertujuan untuk mengetahui pengaruh pemberian tepung bawang putih dan temulawak terhadap produktivitas broiler stunting. Metode penelitian yang digunakan yaitu studi pustaka dengan mencari referensi melalui jurnal yang memiliki topic pembahasan sama terkait. Teknik pengumpulan data narrative review dengan: 1. Pengambilan formulasi herbal dari jurnal yang terkait. 2. Penarikan dengan kesimpulan serta inti dari jurnal untuk dijadikan objeck narrative review. Berdasarkan review jurnal dapat disimpulkan bahwa pemberian ramuan herbal (temulawak dan bawang putih) dapat meningkatkan produktivitas broiler stunting. Penggunaan tepung bawang putih untuk perlakuan berkisar 0,02%-2,0% sedangkan temulawak dapat diberikan sebanyak 1%dan 2%.
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