Kefir is a fermented milk product. The kefir grain starter consists of lactic acid bacteria and yeast that produce lactic acid and alcohol. The quality of kefir is strongly influenced by the type of milk used, the amount of kefir grain, kefir grain microorganisms, and the incubation period. The characteristics of goat-milk kefir with the addition of different amounts of kefir grain were studied by measuring pH value, ethanol content, and percentage of lactic acid. The experimental design was a completely randomized design (RCD) with three treatments and five replications. The treatments were performed by using different amounts of kefir grains i.e., 2%, 4%, and 6%. Goat-milk kefir was pasteurized at 105 o C for 5 minutes, cooled at room temperature (37 o C), and then kefir grain was added at different levels and incubated for 12 hours. The results showed that the amounts of kefir grain had a significant effect (p<0.05) on pH value, the percentage of lactic acid, and ethanol content of goat-milk kefir produced. The higher dose of kefir grain had an influence on physicochemical characteristics, microbiology, and sensory of goat-milk kefir. The optimal characteristics of goat-milk kefir were 2% kefir grain with a pH value of 5.40, lactic acid content of 0.14%, and ethanol content of 0.69%. The weight gain of kefir grain was 7.21% and the total of lactic acid bacteria was 1.64x10 7 CFU/mL. Sensory quality had a white color, kefir scent, a non-acid taste, and like preference. It is concluded that the best goat-milk kefir can be produced by the addition of 2% kefir grain based on physicochemical, microbiological, and sensory characteristics.

ABSTRAKPermasalahan yang dihadapi masyarakat peternak di Desa Galung Lombok ialah kurangnya pengetahuan mengenai pengolahan kotoran ternak dan cangkang kemiri. Pendapatan yang hanya bertumpu pada hasil peternakan atau pertanian dan sering terjadi kelangkaan bahan bakar minyak (BBM) juga merupakan permasalahan masyarakat tersebut. Solusi yang dapat ditawarkan ialah pengolahan limbah menjadi briket bio-arang menggunakan campuran kotoran kambing dan cangkang kemiri. Tujuan pengabdian ini ialah memperkenalkan masyarakat atau mitra Program Kemitraan Masyarakat (PKM) mengenai pengolahan briket bio-arang berbahan dasar kotoran kambing dan cangkang kemiri sebagai solusi alternatif dalam permasalahan yang dihadapi masyarakat, dan menjadi alternatif potensi usaha yang dapat dikembangkan oleh peternak. Metode yang diterapkan dalam mengatasi permasalahan tersebut ialah melalui penyuluhan, pelatihan dengan demonstrasi pengolahan briket bio-arang, serta pembimbingan dan pendampingan menjadi produk yang siap dipasarkan. Kegiatan dilaksanakan pada 13-14 Mei 2017 di aula pertemuan Kelompok Tani Siamasei Desa Galung Lombok, Tinambung, Polewali Mandar. Kegiatan terdiri atas penyuluhan partisipatif yang dirangkaikan dengan demonstrasi olahan briket dari kotoran kambing dan cangkang kemiri serta pengemasan dan pengujian kualitas briket. Pemanfaatan kotoran kambing dan cangkang kemiri menjadi briket bio-arang dilakukan melalui tujuh tahapan, yaitu pengeringan bahan baku, pengarangan, pengecilan dan penyaringan, pencampuran bahan perekat, pencetakan, pengeringan, serta pengemasan. Kualitas briket yang dihasilkan mengandung kadar air 5,58%, kadar abu 23,93%, volatil matter 35,16%, fixed carbon 35,33%, dan kalor 4.563 kal/gr. Kata kunci: briket bio-arang, kambing, cangkang kemiri, Galung Lombok ABSTRACT The problems faced by farmers in Galung Lombok Village is knowledge in the processing of goat livestock manure and waste of hazelnut shell. The solution that can be offered is waste treatment into bio-charcoal briquettes. The community engagement is to introduce community or partners of Community Partnership Program (CPP) in

Dangke is traditional food from Enrekang, South Sulawesi, which is made from coagulated  buffalo milk or cow milk protein by using crude papain.  There is limited information about characteristics of dangke from buffalo milk than those from cow milk. The characteristics of dangke is affected by the addition of crude papain. This study was aimed to explore the effect of crude papain addition to curd dangke production,  percentage of whey and taste of dangke from buffalo milk. This study was conducted by using complete randomized design with 4 treatments and 5 repetitions. Treatments consist of the addition of crude papain in different concentration:  0.5%;  1%;  1.5% and 2.0%.  This study howed that curd dangke production range was 41.38- 52.20; pH range was 6.92- 6.96; lactic acid percentage range is 0.15-0.70;  curd dangke's colour range was 1.35 (white)- 1.50 (white);  smell range was 2.50 (mild dangke' smell)- 3.55 (mild dangke' smell);  taste range was 2.10 (bitter)- 4.60 (not bitter) and preference level range was 2.00 (dislike)- 3.90 (like). This study revealed that the best quality of dangke from buffalo milk was derived from treatments with addition of 1% crude papain. Physicochemistry characteristics from our dangke: curd dangke production was 43.94%;  whey percentage was 51.14;  pH was 6.96;  lactic acid percentage was 0.15.  Organoleptic characteristics: curd dangke's colour was 1.45 (white), smell was 2.55 (mild dangke' smell), taste was 4.10 (slightly bitter)  and preference level was 3.55 (like).

This study aimed to analyze the characteristics of goat milk kefir based on the incubation time variations on physicochemical, microbial and organoleptic. The method used was an experimental method using a Completely Randomized Design with 3 various incubation time which were for 12 hours, 18 hours and 24 hours with five replications. Parameters measured were physicochemical characteristics (pH, lactic acid concentration, and ethanol content), microbial characteristics which as the total number of lactic acid bacteria (LAB) colonies and the organoleptic characteristics were color, aroma, taste and favorability level towards goat milk kefir. Physicochemical and microbial data were analyzed by Analysis of Variance (ANOVA) while the organoleptic data were analyzed descriptively. The results showed that the incubation time gave significantly difference effect (P<0.05) on the pH, lactic acid concentration, the total number of LAB goat milk kefir and did not significant effect on the ethanol content. The organoleptic results showed that the incubation time didn’t significant effect on color and aroma, however gave significant affects on the tastes and favorability towards goat milk kefir. It can be concluded that the best incubation time was 24 hours. The physicochemical characteristics showed the pH value at 4.16±0.089; lactic acid concentration at 0.24±0.039%; ethanol content at 0.75±0.044%. The microbiology characteristics, the total number of Lactic Acid Bacteria at 1,24x107±0,008 CFU/ml. The characteristic of organoleptic color at 3.95 (white); aroma at 4.10 (kefir scent); taste at 4.25 (poor acid) and favorability at 4.15 (like).

Tujuan penelitian untuk mengetahui pengaruh penambahan whey dangke terhadap kadar kolesterol, trigliserida, LDL (low density lipoprotein), HDL (high density lipoprotein), VLDL (very low density lipoprotein) darah ayam broiler dan mengukur konsentrasi pemberian whey dangke dalam air minum yang diberikan. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap dengan enam perlakuan pemberian whey dangke dalam air minum dengan empat ulangan. Konsentrasi P0 adalah kelompok kontrol 0%; P1= pemberian whey dangke dengan konsentrasi 10%; P2 = pemberian whey dangke dengan konsentrasi 20%; P3 = pemberian whey dangke dengan konsentrasi 30%; P4 = pemberian whey dangke dengan konsentrasi 40%; dan P5 = pemberian whey dangke dengan konsentrasi 50%. Pemberian whey dangke pada ayam broiler strain cobb SR 707 dilakukan selama 15 hari (umur 20-35 hari). Parameter yang diamati adalah kadar kolesterol, trigliserida, LDL, HDL, dan VLDL darah ayam broiler. Data dianalisis dengan analisis sidik ragam, dan jika menunjukkan pengaruh nyata dilanjutkan dengan Uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan bahwa pemberian whey dangke dalam air minum tidak memberikan pengaruh yang nyata (P>0,05) terhadap parameter kolesterol, trigliserida, dan lipoprotein. Namun, terlihat kecenderungan penurunan kadar kolesterol seiring dengan peningkatan konsentrasi pemberian whey dangke. Hasil penelitian dapat disimpulkan bahwa hasil uji in vivo menunjukkan pemberian whey dangke dalam air minum pada ayam broiler pada konsentrasi 50% memperlihatkan penurunan kadar kolesterol hingga 15%.

Problems faced by the society in Lambanan village are the lack of knowledge and skills of farmers in managing the maintenance goat, the unability of utilizing and processing goat milk and most societies work as goat breeder and farmer. Purpose of this community dedication is to provide skills and the knowledge for the farmers in the Lambanan village about techniques and milking ways as well as handling and processing milk of goat. Method used is partisipative elucidation followed by demonstration and practice. Te training activities which are conducted on 25—26 June 2016 in main hall of Lambanan village ofce, began with in-class learning about maintenance management, handling, processing and marketing management the goat of PE, then followed by demonstrating outside about technique of milking and processing milk of goat pasteurization. Te products of pasteurized goat milk were packaged in glass that was commercialized with label Suke. Te conclusion of this activity shows that the training activities looked very enthusiastic to join this training and actively ask about goat milk processing.

The aim of this study was to determine the effect of Intovit-E-Selen injection on the length of force molting and Hen Day of Isa Brown hens. The experimental animal used was 80-week-old Isa Brown hens. A total of 80 Isa Brown hens were divided into 4 treatments with 20 replications. The treatments consisted of P0 (0.3 ml Phosphate Buffer Saline), P1 (0.3 ml Intovit-E-Selen Injection), P2 (0.6 ml Intovit-E-Selen Injection), and P3 (0.9 ml Intovit-E-Selen Injection). The study was conducted by calculating the length of force molting and Hen Day. The research results were analyzed using ANOVA, followed by further tests using the Duncan test. The results showed that the treatment of P3 (0.9 ml of Introvit-E-Selen Injection) had an influence on the length of force molting with an average value of 30.55 ± 2.74 and the treatment of P2 (0.6 ml of Introvit-E-Selen Injection) had an influence on Hen Day with an average value of 80.25 ± 1.48. Introvit-E-Selen injection in Isa Brown chickens can shorten the time of force molting and increase the percentage of Hen Day.

Penelitian ini dilatarbelakangi adanya kelemahan dari olahan nugget dikarenakan komposisi sayuran yang kurang.. Oleh sebab itu, sangat diperlukan pembaruan  untuk digunakan dalam penambahan sayuran pada nugget ayam. Dilihat dari kandungan yang dimiliki oleh daun kelor rupanya sayuran ini sungguh  mempunyai kemampuan yang  ditambahkan pada produk olahan nugget. Penelitian ini memiliki tujuan untuk menganalisis pengaruh penambahan tepung daun kelor dalam pembuatan nugget ayam terhadap mutu organoleptik. Rancangan yang dipakai yaitu Rancangan Acak Lengkap (RAL) yang mencakup pada 4 perlakuan dan 4 ulangan. Perlakuan 1 = 100% adonan  nugget ayam tanpa tepung daun kelor (kontrol), perlakuan 2 = penambahan 10% tepung daun kelor berdasarkan berat daging ayam, perlakuan 3 = penambahan 20% tepung daun kelor berdasarkan berat daging ayam, dan perlakuan 4 = penambahan 30% tepung daun kelor berdasarkan berat daging ayam. Parameter yang diteliti terdiri dari warna, aroma, rasa dan tekstur. Hasil penelitian menunjukkan bahwa peningkatan level daun kelor pada nugget ayam mengalami penurunan mutu organoleptik. Kesimpulan warna, aroma, rasa dan tekstur mengalami penurunan dengan penambahan 30% tepung daun kelor. Perlakuan  yang terunggul dari mutu organoleptikyaitu pada perlakuan yang ditambahkan tepung daun kelor 10% (P1).