Khoirul Huda’s scientific contributions

Eggs are nutritious livestock products and are easily digested by the human body. The nutrients contained include minerals, vitamins, proteins, carbohydrates, and fats. This research was conducted to determine the effect of using teak leaf extract and chicken abdominal fat on weight loss, air cell, yolk, and albumen quality during storage. The treatments were divided into 4, namely P0 (control), P1 (teak leaf extract), P2 (chicken abdominal oil), and P3 (teak leaf extract and chicken abdominal oil). This research was conducted for 20 days. The data was analyzed using a completely randomized design (CRD) factorial pattern with two factors, four treatments, and three replications. This research used Duncan's Multiple Range Test to test the different treatments. The results show significant differences (P<0.05) in egg weight loss, air cell, yolk index, albumen pH, yolk pH, albumen water content, and haugh unit. The best treatment after the 20th day of storage is P3 treatment. These results indicate that the combination treatment of teak leaf extract and chicken abdominal oil can be used as an egg storage technology.

Papie-Sue is a diversification of agricultural and livestock products. Papie-Sue means banana pie with etawa milk. The main raw material for pie crust comes from banana flour, and the raw material for vla comes from etawa goat's milk. In addition, there are variations in flavors from local fruits, namely starfruit and durian. All raw materials and variations in flavors are local products of Bojonegoro. Because this product is processed from fresh ingredients without preservatives, a method is needed to maintain product quality until it reaches consumers. To improve the quality of Papie-Sue, GMP, SSOP, and HACCP are implemented through training and mentoring for the production team. The implementation of a food safety system based on GMP, SSOP, and HACCP can improve product quality by avoiding food contamination both biologically, chemically, and physically. Potential contamination will be identified to carry out prevention processes during the production process. Training participants consist of a production team of 15 people. The implementation of this food safety system is expected to be one way in the process of increasing the scale of the Papie-Sue business at SMKN Ngambon.

The existence of layer poultry farmer groups faces challenges in the era of global climate change. The rise in environmental temperatures significantly impacts agricultural and livestock activities. On the other hand, livestock farming generates a considerable amount of organic waste, which poses environmental concerns. The goal of the integrated farming system based on chickens, maggots, fish, and vegetables (AMIS) is to encourage resilient farmers to face global climate change, achieve zero waste agriculture and livestock farming, and establish a circular economy. The methods applied in the implementation of this program is socialization, training, and system application assistance. Participants from the Sumber Unggas Jaya Livestock Farmers Group were very enthusiastic about participating in every activity. This was demonstrated by their active involvement in each event and discussion. The participants also expressed interest in applying the AMIS system to their existing farming operations. This system can reduce organic waste pollution through the zero waste concept, increase income through the circular economy concept, and make agricultural and livestock activities resilient to global climate change by forming a sustainable plant and livestock maintenance ecosystem.

ABSTRAK Telur merupakan salah satu komoditas hasil peternakan yang memiliki nilai nutrisi baik dan harga terjangkau sehingga cukup populer. Penyimpanan telur di kalangan masyarakat masih banyak yang dilakukan pada suhu ruang. Proses penyimpanan tersebut dapat berpengaruh terhadap penurunan kualitas telur, terutama di wilayah yang memiliki suhu lingkungan tinggi dan nilai kelembaban udara yang tinggi pula. Penelitian bertujuan untuk mengatahui pengaruh lama penyimpanan pada suhu ruang di wilayah Kabupaten Tuban terhadap kualitas telur ayam ras. Penelitian menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan dan empat ulangan, dan setiap ulangan terdiri dari 5 butir telur. Setiap perlakuan terdapat 20 butir telur, dan total telur yang digunakan terdapat 100 butir. Setelah proses penyimpanan telur selesai, dilakukan pengukuran parameter kualitas telur yang meliputi selisih penyusutan berat telur, rongga udara, indeks putih telur (IPT), indeks kuning telur (IKT), haugh unit (HU), pH, dan kadar air telur. Hasil menunjukkan bahwa lama penyimpanan berpengaruh nyata (P<0,05) pada semua parameter pengukuran kualitas telur. Semakin lama penyimpanan telur, terjadi penyusutan berat telur, penurunan nilai IPT, IKT, HU dan kadar air telur. Sementara itu, kedalaman rongga udara dan nilai pH telur mengalami peningkatan selama penyimpanan di suhu ruang hingga hari ke-20.

Pie susu merupakan cemilan kekinian yang terdiri dari kulit pai dan juga filling/vla. Produksi pie susu masih belum secara masif dilakukan di SMKN Ngambon. Produksi hanya dilakukan ketika mendapat pesanan dan belum ada upaya untuk memperluas informasi bagi calon konsumen yang lebih luas. Pie susu yang diproduksi di SMKN Ngambon masih menggunakan bahan-bahan konvensional dan perlu mendapat sentuhan inovasi. Metode yang digunakan adalah dengan menambahkan tepung pisang, susu kambing lokal, durian kemit (lokal Bojonegoro), dan belimbing Ngringinrejo sebagai bahan baku pembuatan pie susu. Upaya yang dilakukan adalah 1. Sosialisasi Rebranding inovasi Pie Susu 2. Penguatan produksi dengan melakukan pengolahan sesuai GMP dan SSOP, untuk memenuhi standar olahan pangan yang sesuai dengan higiene dan sanitasi 3. Menetapkan resep bahan baku dan SSOP produksi pie susu 4. Melakukan pengajuan izin edar PIRR dan sertifikasi halal. Produk berhasil menggunakan bahan baku lokal, mendapat izin edar PIRT dan sertifikasi halal, proses mendaftarkan merk dagang, dan produk pie susu siap dikomersialkan. Pie susu yang dihasilkan berpotensi menjadi produk unggulan Bojonegoro karena bahan-bahan yang digunakan merupakan bahan lokal dari Kabupaten Bojonegoro dan menghasilkan pie susu kekinian yang menarik.

Konsumsi daging kelinci belum begitu populer di kalangan masyarakat Indonesia, padahal nilai nutrisi dan sifat fungsionalnya sangat baik. Oleh karena itu, perlu diversifikasi olahan daging kelinci untuk mempopulerkan konsumsi daging kelinci. Melalui olahan abon yang sudah sejak lama menjadi makanan olahan yang lazim dikonsumsi masyarakat, abon daging kelinci dapat menjadi potensi pengembangan konsumsi daging kelinci lokal. Penelitian ini bertujuan melakukan evaluasi sifat fisikokimia dan organoleptik abon daging kelinci lokal. Penelitian dilakukan dengan memberikan perlakuan kombinasi daging kelinci dengan daging ayam broiler dalam pembuatan abon. Kemudian dilakukan pengukuran sifat fisikokimia dan organoleptik pada abon. Hasil menunjukkan bahwa abon daging kelinci 100% memiliki kadar air terendah dibanding perlakuan yang lain. Hasil uji hedonik hanya menunjukkan atribut warna yang memiliki perbedaan nyata, sedangkan pada uji mutu hedonik hanya atribut warna dan rasa yang berbeda nyata. Hal ini membuktikan bahwa abon daging kelinci memiliki potensi yang baik sebagai pangan olahan baru ditinjau dari kadar air yang sesuai SNI. Namun dari segi uji hedonik dan mutu hedonik, warna abon daging ayam memiliki nilai tertingi, sedangkan hasil uji mutu hedonik rasa abon kombinasi ayam dan kelinci 1:1 memiliki nilai tertinggi.

Peternakan ayam petelur di kabupaten Bojonegoro termasuk salah satu komoditas yang saat ini di perhatikan oleh pemerintah bojonegoro. Salah satu permasalahan dalam pengembangan usaha peternakan ayam petelur adalah manajemen pakan, karena pakan merupakan pengeluaran terbanyak dalam usaha ayam petelur. Program pengabdian bertujuan untuk mendampingi masyarakat dalam pembuatan pakan mandiri/semi self-mixing agar dapat menekan harga pakan yang harganya semakin naik. Metode yang digunakan adalah: pelatihan, praktek dan demonstrasi paket pakan, pendampingan dan pembinaan yang dilakukan secara partisipatif. Hasil pelaksanaan pengabdian menunjukkan adanya peningkatan pengetahuan dan ketrampilan anggota peternakan ayam petelur setelah mengikuti pelatihan dan demonstrasi pembuatan pakan semi self-mixing. Pelaksanaan pengabdian di dukung dengan pemeberian bantuan bahan baku pembuatan pakan semi self-mixing dari dinas peternakan dan perikanan kabupaten bojonegoro. Kegiatan penyuluhan berjalan lancar dan terlaksana dengan baik. Dari hasil evaluasi para peserta sebanyak 80,5% terlihat mulai memahami terkait pembuatan pakan ayam petelur secara mandiri

This reseacrh aims to find out the effect of probiotic administration of Bacillus subtilis BN Strain on shell thickness, white index and chicken yolk index. This research used 38-week-old layer laying hens as many as 24 heads, randomized into four treatments with eight replays. Treatment consists of P0 without the addition of probiotics, P1 with the addition of Bacillus subtilis BN Strain as many as 0.005 grams / kg of feed, P2 with the addition of Bacillus subtilis BN Strain as many as 0.01 grams / kg of feed and P3 with the addition of Bacillus subtilis BN Strain as many as 0.02 grams / kg of feed. Based on the analysis of statistical data, the Analysis Of Variance (ANOVA) test showed no noticeable difference (p>0.05) to the thickness of the shell, white index or egg yolk index. The results showed that the addition of probiotic Bacillus subtilis BN Strain as many as 0.005 grams/kg of feed, 0.01 grams/kg of feed and 0.02 kg/kg of feed had no noticeable effect on the increase in egg shell thickness, egg white index and egg yolk index.

Bojonegoro Regency has a very high potential for developing laying hens. This is based on the consumption needs of purebred chicken eggs, most of which are imported from other cities, including from Blitar and Kediri. Efforts to increase egg production in Bojonegoro Regency need to be carried out by mobilizing farmer groups. Increasing the interest of novice breeders to raise laying hens and also increasing production capacity or population for breeders who are already engaged in laying hens require encouragement from the government, private sector, and academia. One of the causes of the low desire of farmers to raise laying hens is the fluctuation in the selling price of eggs and unproductive chickens, which are often not commensurate with operational costs, especially feed. It is necessary to optimize the income of laying chicken breeders so that the passion for raising livestock is needed to achieve purebred chicken egg production in Bojonegoro Regency which can meet the needs of the Regency. Post-harvest management of laying hens is a solution to increase competitiveness in the sale of laying hens. Products from laying hens can be eggs and discarded chickens. These two products can be managed through product processing to increase added value and managed in groups through layers of laying hens to achieve an integrated management of laying hens. Empowerment through this group of laying hens is expected to be able to boost the interest of farmers in laying hens so that egg production increases and the need for eggs in Bojonegoro Regency can be met independently.

The purpose of this study was to determine the effectiveness of the combination of tobacco leaf extract (Nicotiana tabacum) and green binahong leaf (Anredera cordifolia steenis) against myiasis. The study used the in vitro method for testing, while the leaf extract was obtained using the immersion method. This research was conducted using a completely randomized design (CRD) with a one-way pattern (One Way ANNOVA) with 6 treatments and 4 replications. The test uses fresh beef samples that have been rotten for 6 days at room temperature. The fresh weight of each meat sample was 100 grams. The treatments were P0 (control: only water), P1 (100% tobacco), P2 (100% green binahong), P3 (50% tobacco: 50% green binahong), P4 (70% tobacco: 30 green binahong) and P5 (30% tobacco: 70% green binahong). The results observed in the study included the time (seconds) required for larvae to come out of the meat after spraying on each treatment, the death of myiasis larvae at 5, 10, 15, and 25 minutes. The results showed that treatment P4 got the best results. compared with other treatments with a significant difference at the level of p <0.05. Key words: Tobacco leaves, Binahong leaves, Myiasis, Animal health.