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Carcass and meat production of local male ducks can be used as indicators to assess carcass quality. The purpose of this study was to determine the quality of carcasses, meat production and offal of male local ducks in traditional markets on the islands of Lombok and Sumbawa based on the Indonesian National Standard. The research material used 64 male local ducks aged 55-60 days with details of 36 coming from chicken slaughterhouses in Mataram City, 12 ducks from chicken slaughterhouses in West Lombok Regency, and 16 ducks from chicken slaughterhouses in Sumbawa Regency. Sampling of local male ducks from each sub-district was by using random sampling. The research data consisted of live weight, carcass weight, meat weight, carcass percentage, and offal percentage were analyzed using the Microsoft Excel program and SPSS version 16 software program regression correlation analysis. Data analysis showed that local male ducks slaughtered in traditional markets on the islands of Lombok and Sumbawa produced duck carcasses belonging to quality I as much as 51.16 ± 10.68% of the total sample, quality II as much as 37.71 ± 15.28% and quality III of 17.13 ± 6.85%. Pure local male duck meat products circulating in traditional markets on the islands of Lombok and Sumbawa are 43.96% and 44.82% respectively. Conclusion: Carcass quality and meat production of local male ducks in the traditional markets of the islands of Lombok and Sumbawa have met the Indonesian National Standard, namely live weight of 1,290 g, carcass percentage of 60.33%, and pure meat production of 44.25%.

This study was to determine the effect of concentrates based on fermented chicken farm waste (CCFW) on carcass characteristics and microbial profiles in crossbreed landrace pigs.The study used a completely randomized design (CRD) with three treatments and four replications (3 x 4). The treatments were, A: using 0% CCFW + 24% CP-152 concentrate, B: 12% CCFW + 12% CP_152 concentrate and C: 24% CCFW + 0% CP-152 concentrate. The study used 12 finisher phase pigs with an average body weight of 63.42 ± 2.39 kg. The research parameters were carcass characteristics (SW, CW, %CC, LCC, REA), and microbial profiles in meat (TPC, Coliform, and E.coli) of landrace pigs.The results of the study were that in treatment groups A and B, almost the same results were obtained for all carcass characteristic parameters (P>0.05). By giving 24% CCFW (C) the carcass characteristic values ​​were significantly lower than the control (P0.05).

Produk olahan hasil ternak menjadi salah satu faktor pendukung dalam upaya pengembangan berbagai jenis Home Industri untuk menopang kemajuan sector pariwisata di Kota Mataram. Aspek pemasaran berbagai hasil olahan daging, sampai saat ini tidak pernah menjadi masalah, karena produk olahan daging dapat dipasarkan mulai dari pasar tradisional, warung/rumah makan, supermarket dan bahkan sudah menembus pasar diluar daerah. Berdasarakan hal tersebut perlu dilakukan pemberdayaan Kelompok Penggerak PKK Kelurahan Sayang-sayang Kecamatan Selaparang Kota Mataram melalui kegiatan “Bimbingan Teknis Pembuatan Abon Ayam Petelur Afkir dengan proses spinner untuk memaksimalkan penirisan minyak sehingga dapat memperpanjang masa simpan”. Beberapa hal yang masih perlu mendapat perhatian untuk meningkatkan kualitas produk tersebut adalah: cita-rasa, tekstur, warna, kemasan, dan daya simpan. Daya simpan abon sangat dipengaruhi khususnya oleh kandungan minyak dan bahan tambahan pangan (BTP) yang digunakan. Solusi untuk masalah tersebut antara lain adalah dengan metode spinner, sehingga kandungan minyak pada abon dapat diminimalisir semaksimal mungkin, demikian juga dengan teknik pengemasannya. Sehingga mudah dan aman untuk dibawa keluar lombok sebagai oleh-oleh bagi para wisatawan. Metode Demonstrasi dan praktek langsung dilakukan oleh fasilitator dibantu beberapa seorang mahasiswa, dan 2 orang teknisi, Bersama-sama dengan peserta mengenai pembuatan abon ayam petelur afkir. Sedangkan Metode Partisipatif lebih menekankan peran aktif peserta pelatihan dalam melakukan proses pengolahan abon ayam petelur afkir. Seluruh sarana dan prasarana yang digunakan dalam kegiatan pengabdian ini dipersiapkan oleh Tim penyelenggara pengabdian, bekerjasama dangan Kelompok penggerak PKK Kelurahan Sayang-sayang Kecamatan Selaparang Kota Mataram. Kegiatan PkM tersebut menghasilkan produk dengan kualitas jauh lebih baik dari sebelumnya, seperti produk lebih mengembang dan tahan lebih lama disimpan. Para peserta berkomitmen untuk menerapkan metode penirisan minyak dengan spinner ini yang dituangkan dalam surat pernyataan oleh ketua penggerak PKK kelurahan Sayang-Sayang, Kecamatan Selaparang, Kota Mataram.

The objectives of this study were to analyze the potential of incorporating bali cattle hide gelatin and gaharu leaf extract encapsulated as an edible film with antioxidant potential. The research method was using Completely Randomized Design, ie concentration of gaharu leaf extract encapsulated (G0 = 0%, G1 = 5%, G2 = 10%, G3 = 15% and G4 = 20%). The results showed that the characteristics of edible films were significantly different (P

Closed house waste which has so far been considered a contributor to environmental pollution if processed professionally, can be reused as a component of non-ruminant rations. The purpose of this study is to determine the production (potential, quantity, and quality) of broiler farm waste that is maintained in a closed house system. The cost of production of non-ruminant livestock (pig) 70-80% is still occupied by the cost of feed. The price of commercial concentrate is relatively expensive, which is a reason to look for alternative feed sources. The discovery of potential closed house chicken farm waste and innovative products as a source of protein in rations for non-ruminant (pig-poultry) is expected to the feed problem. Innovative product protein concentrate chicken farm waste of closed house (WCH) system that is cheap and competitive is produced through three stages of research: identify the type and availability of waste, its nutrient content, formulate various protein concentrate formulas, and small-scale tests on pigs with metabolic cage to determine metabolized energy content and digestibility. The results showed that the type of closed house waste (WCH) that has the potential as alternative animal feed is the waste of dead-refused chickens, and litter mixed with scattered feed. Production data in 4 periods of rearing, obtained the number of dead and rejected chickens weighing 850.7 kg (212.7 kg/period), and litter weight of 4000 kg (1000kg/period). Nutrient content of flour mixed with closed house waste (WCH), protein: 36.58%, crude fat: 4.42%, gross energy Kcal/gram. aboratory test of WCH was negative for Eschericia colli and Salmonella shigella, Coliform < 3.0 CFU/g, mold 200 CFU/g. The conclusion of this study is that the waste from closed house (LCH) broiler farms has the potential as a source of protein in alternative feeds for rumonants (chicken and pig).

Processed meat products that are common and much preferred by the consumers are sausages and beef meatballs. This processed product has the disadvantage that it has a high-fat content, causing faster oxidative damage. This study aims to observe differences in the nutritional value and antioxidant activity of meatballs and sausages from Bali-beef and Lamtoro-beef. The main research material is fresh Bali-beef and lamtoro beef using several chemicals and laboratory equipment related to proximate analysis and antioxidant testing. The study was designed based on a Completely Randomized Design with 4 treatments and 3 replications and continued with Duncan's test SPSS version 16 programme. The results showed that the highest crude protein content was found in lamtoro-beef with lower fat content, water content, and ash content compared to fresh Bali-beef. Meatball and sausage products with the raw material of lamtoro-beef were not significantly (P>0.05) had a higher crude protein content than meatballs and sausages with the raw material of Balin-beef. The antioxidant activity of fresh Bali-beef and its processed products (meatballs and sausages) was not significantly (P>0.05) higher than the antioxidant activity of lamtoro-beef. Conclusion: Lamtoro-beef and its processed products in the form of meatballs and sausages have a higher protein content with lower fat content, water content and ash content compared to fresh Bali-beef. Meatball and sausage products made from fresh beef were not significantly (P>0.05) had higher antioxidant activity than lamtoro-beef.

Bali cattle are local Indonesian cattle that were first developed on the island of Bali with unique properties, namely resistance to heat grip and not selective for feed. This research was conducted to assess the production performance and carcass quality of male Bali cattle by feeding fermented pineapple peel. The materials and methods used were twelve male Bali cattle with an average initial weight of 168.46 ± 11.95 kg placed in individual cages randomly based on a Completely Randomized Design with 3 treatments and 4 tails as replications. namely: T0=Native grasses +(39% milled corn+61% rice bran+0% fermented pineapple peel); T1=Native grasses +(10% milled corn+70% bran+20% fermented pineapple skin with tape yeast); and T2=Native grasses +(15% milled corn +65% bran+20% pineapple peel fermented by lactic acid bacteria). The research data consisting of production performance and carcass quality were analyzed by analysis of variance using the SPSS version 16 software program and continued with Duncan's test at the 5% confidence level. The results showed that the addition of pineapple peel fermented by lactic acid bacteria as much as 20% in the ration could provide the highest daily body weight gain of male Bali cattle (0.66 kg/head/day), low FCR (8.01), high protein consumption (630.18g/head/day), high carcass percentage (55.17%), high meat index (1.00) with large rib eye area (55.97 cm2). Conclusion: The addition of pineapple peel fermented by lactic acid bacteria in the ration of as much as 20% can improve the production performance and carcass quality of male Bali cattle.

Poultry production performance is reflected by body weight gain, ration conversion and carcass percentage. This study was conducted with the aim of knowing the optimum level of use of fermented pineapple peel in the ration on production performance and carcass percentage of male Peking ducks. The research material was male Peking duck aged 3 weeks with initial body weight of 343.90 ± 0.90 g. 240 male Peking ducks were placed randomly in battery cages based on a Completely Randomized Design with 6 treatments and 5 replications, namely P0=ration without fermented pineapple peel (FPP); P1=the ration contains 5% FPP; P2=ration contains 10% FPP; P3=the ration contains 15% FPP; P4= ration contains 20% FPP and P5=the ration contains 25% FPP. Based on One way ANOVA analysis and Duncan's test, it was found that the use of fermented pineapple peel 10% significantly (P

Worldwide demand for functional food will continue to increase rapidly due to increasing public awareness about the impact of food on health. One example of functional food is milk-based food which contains probiotic bacteria such as yogurt, cheese, and ice cream. Among probiotic dairy products, ice cream is the ideal matrix delivery of probiotic ingredients to the human body. This study aimed to find the potential of L. plantarum dad 13 in ice cream as a probiotic food through the growth pattern of the resulting lactic acid bacteria and to obtain the best incubation time and aging time for the physicochemical properties of the ice cream produced. The experimental design in this study used a Randomized Block Design (RBD), which was arranged in a factorial manner with 2 factors. The first factor is the length of incubation time which consists of 3 levels, namely 0, 5, and 10 hours; and the second factor is the length of aging which consists of 3 levels, namely 24, 48, and 72 hours. The results showed that the viability of lactic acid bacteria in ice cream with the addition of lactic acid bacteria L. plantarum dad 13 was more influenced by the pH value during the aging process, and there was an interaction between the incubation time and the aging time on the viability of the lactic acid bacteria L. plantarum dad 13 in ice cream, as well as the antioxidant activities, produced.

White oyster mushrooms (Pleurotus ostreatus) can be used as fillers sausages mix because the physical properties of chewy like meat and high fiber content. The main raw material of sausages is meat, so that rejected layer chicken meat can be used even though it has low quality of the meat and less liked by the consumer, however, as a food ingredient it still has potential to improve the quality. Therefore, to improve the quality and preferences of the consumer, it is necessary to innovate processed into sausages with the addition of a fiber source, namely white oyster mushroom flour. This study aims to examine the use of white oyster mushroom as a source of dietary fiber in sausage processing. The research materials used were white oyster mushrooms, rejected laying hens and spices. The experiment was designed using a completely randomized design (CRD) with 4 treatments and 3 replications, which included: without the addition of white oyster mushroom flour P0 (0%), the addition of oyster mushroom flour at the level of P1 (5%), P2 (10%), P3 ( 15%). Data were analyzed based on analysis of variance using Statistical Analysis System (SAS–Software). The results showed that the level of white oyster mushroom flour increased the organoleptic value of color, aroma and texture significantly (P

Sausage is a food ingredient that comes from pieces of meat that are ground and seasoned, and put into a casing so that it is oval in shape. One type of meat that can be processed into sausage is rabbit meat. This study aims to determine the effect of the level of substitution of mung bean flour on the organoleptic value and the number of bacteria in rabbit meat sausage. The research materials used were 3000 g rabbit meat, mung bean flour, skim milk, and a severala of spices. The experimental design used was a completely randomized design (CRD) with 4 treatments, namely the addition of 0%, 15%, 30% and 45% mung bean flour, with 4 replications. The results showed that the level of substitution of mung bean flour had a significant effect (P0.05) on the aroma and number of bacteria. The addition of 15% mung bean flour gave the best organoleptic values, namely: Color 5.28 (light), aroma 5.31 (good), taste 5.95 (tasty), texture 5.99 (soft) with a bacterial count of 2.00 x 103 cfu/g, which is below the standard for bacterial contamination of sausages set by SNI 1995, which is 1x 103 cfu/g.

Terkait dengan berkembangnya sektor pariwisata di Kabupaten Lombok Barat, produk olahan hasilternak menjadi salah satu faktor pendukung dalam upaya pengembangan berbagai jenis IndustriRumahan. Kelompok Penggerak PKK “MAVILLA” Dusun Bajur Kecamatan Labu Api KabupatenLombok Barat, memproduksi keripik paru. Namun kualitasnya masih perlu ditingkatkan terutamaketebalan irisan yang tidak merata/seragam dan cenderung tebal sehingga tidak renyah/krispi. Haltersebut dapat diperbaiki dengan metode potong beku sehingga lebih tipis, seragam ketebalannya dankrispi. Berdasarakan hal tersebut di atas dipandang perlu untuk melakukan Pemberdayaan Kelompoktersebut melalui kegiatan “Bimbingan Teknis Pembuatan Keripik Paru dengan metode Potong Beku”Dengan harapan akan berkembang mekanisme dan memperluas jangkauan pasarnya.Sehinggadiharapkan dapat meningkatkan pendapatan usahanya. Metode Demonstrasi dilakukan oleh fasilitatordibantu beberapa orang teknisi dengan mempraktikkan langsung bersama peserta mengenai pembuatankeripik paru sekaligus pengemasannya. Kemudian dilanjutkan praktek langsung oleh peserta denganpendampingan. Seluruh sarana dan prasarana yang digunakan dalam kegiatan ini dipersiapkan oleh Timpenyelenggara bekerjasama dangan Peserta. Hasil dari monitoring memperlihatkan bahwa pengetahuandan keterampilan peserta yang terbagi dalam 3 kelompok ada peningkatan yang nyata. Kegiatan PkMini dapat meningkatkan keterampilan anggota kelompok PKK “MAVILLA” Dusun Bajur Kec. LabuApi, Kab. Lombok Barat, serta dapat menumbuhkan semangat untuk mengembangkan usaha pembuatanKeripik Paru dengan Teknik Potong Peku, ditunjukkan dengan Surat Pernyataan Kepada TIM PkM.Irisan Paru lebih tipis dan seragam, dengan penampilan setelah digoren lebih melebar. Tekstur lebihKrispi. Setelah 2,5 bulan (dari tgl. 17 Sept. s/d 29 Nov. 2020) penyimpanan produk masih layakdikonsumsi.Selain itu telah terjalin kerjasama antara Tim Fakultas dengan Kelompok tersebut denganbaik.Sehingga kedepannya dapat ditindak lanjuti untuk produk olahan hasil ternak yang lainnya, dansekaligus sebagai Dusun binaan.

Terkait dengan berkembangnya sektor pariwisata di Kabupaten Lombok Barat, produk olahan hasil ternak menjadi salah satu faktor pendukung dalam upaya pengembangan berbagai jenis Industri Rumahan. Kelompok Penggerak PKK “MAVILLA” Dusun Bajur Kecamatan Labu Api Kabupaten Lombok Barat, memproduksi keripik paru. Namun kualitasnya masih perlu ditingkatkan terutama ketebalan irisan yang tidak merata/seragam dan cenderung tebal sehingga tidak renyah/krispi. Hal tersebut dapat diperbaiki dengan metode potong beku sehingga lebih tipis, seragam ketebalannya dan krispi. Berdasarakan hal tersebut di atas dipandang perlu untuk melakukan Pemberdayaan Kelompok tersebut melalui kegiatan “Bimbingan Teknis Pembuatan Keripik Paru dengan metode Potong Beku” Dengan harapan akan berkembang mekanisme dan memperluas jangkauan pasarnya.Sehingga diharapkan dapat meningkatkan pendapatan usahanya. Metode Demonstrasi dilakukan oleh fasilitator dibantu beberapa orang teknisi dengan mempraktikkan langsung bersama peserta mengenai pembuatan keripik paru sekaligus pengemasannya. Kemudian dilanjutkan praktek langsung oleh peserta dengan pendampingan. Seluruh sarana dan prasarana yang digunakan dalam kegiatan ini dipersiapkan oleh Tim penyelenggara bekerjasama dangan Peserta. Hasil dari monitoring memperlihatkan bahwa pengetahuan dan keterampilan peserta yang terbagi dalam 3 kelompok ada peningkatan yang nyata. Kegiatan PkM ini dapat meningkatkan keterampilan anggota kelompok PKK “MAVILLA” Dusun Bajur Kec. Labu Api, Kab. Lombok Barat, serta dapat menumbuhkan semangat untuk mengembangkan usaha pembuatan Keripik Paru dengan Teknik Potong Peku, ditunjukkan dengan Surat Pernyataan Kepada TIM PkM. Irisan Paru lebih tipis dan seragam, dengan penampilan setelah digoren lebih melebar. Tekstur lebih Krispi. Setelah 2,5 bulan (dari tgl. 17 Sept. s/d 29 Nov. 2020) penyimpanan produk masih layak dikonsumsi.Selain itu telah terjalin kerjasama antara Tim Fakultas dengan Kelompok tersebut dengan baik.Sehingga kedepannya dapat ditindak lanjuti untuk produk olahan hasil ternak yang lainnya, dan sekaligus sebagai Dusun binaan

The egg-laying chicken has a coarse texture with large fiber bonds, so it is classified as tough meat. The level of toughness of the meat can be improved by applying the compression technology using enzyme extracts such as papaya extract. The purpose of this study was to determine the effect of the level of use of papaya extract (Carica papaya) on the tenderness and structure of the rejected laying hens. The research material used was 4.500 g of egg rejected chicken meat and half-cooked papaya fruit extract. Meat tenderness testing is done by the Shear Press method, while observing the meat structure is done by microtechnical methods using binocular and digital microscopes. Data analysis of meat tenderness analysis with analysis of variance based on the Completely Randomized Design (CRD) of Unidirectional pattern with 4 treatments (P1= control, P2= 15%, P3= 30% dan P4= 45%) with 3 replications, while the meat structure was analyzed by calculating the average size of connective tissue and meat fibers in the form of millimicron units (µm). The results showed that soaking papaya meat extract with different concentrations significantly affected (P

Cheese is a processed product with a basic ingredient in the form of milk which is produced by separating solid substances in milk through a coagulation process. Soft cheese is cheese with a moisture content of 45-80%. Research aims to know the benefits of biduri juice in the manufacture of buffalo milk soft cheese. In an effort to determine the benefits of the biduri juice an experimental method was carried out using a Randomized Block Design (RBD).The study consisted of two groups, namely K1 which was made of cheese using 0.02 ml / 2 liter of rennet milk, while K2 was made of cheese using 0.6 cc/2 liter of biduri sap milk. The cheese produced on K1 and K2 was stored for 0 days, 12 days and 24 days as treatment. The results of the study which consisted of protein, fat and water levels were analyzed using analysis of variance based on a Randomized Block Design (RBD) using the SPSS version 16 program and continued with the Duncant test with a confidence level of 5%. The results showed that the use of biduri juice 0.6 cc/2 liters of milk in cheese making produced cheese with protein content ranging from 22.74-23.85% higher than the use of rennet at 21.99-23.65%. Fat content of cheese with biduri juice coagulation resulted in fat content ranging from 0.59-0.84% lower than using rennet ranging from 0.8-1.04%. The water content of soft cheese coagulated with biduri juice and rennet is still in the normal range of water content set by the United States Department of Agriculture (USDA), which is not more than 80%. Based on the results of the study, it can be concluded that the use of biduri juice at the level of 0.6 cc / 2 liters of fresh buffalo milk in making soft cheese with a storage time of 0 days, 12 days and 24 days, it can produce protein and fat content of soft cheese that meets SNI with water content of cheese according to USDA standards, namely not exceeding 80%.

This study aims to determine whether zonation closed house cages affect the carcass characteristics and shelf life of broiler chickens. Closed house enclosure of the Faculty of Animal Husbandry, Udayana University with an area of 120 x 12 m which was divided into 4 zonations, and the area of each zonation was 30 x 12 m. The research design used was a Completely Randomized Design with 4 cage zoning treatments, namely zonation 1, zonation 2, zonation 3, and zonation 4, with 30 replications. The research material was 120 heads of broiler. The variables observed were carcass characteristics and meat storage life. The results showed that cage zonation had a significant effect (P 0.05) on wing cut, back and total microbial count of meat. In zone 3, the average final weight of 4-5% was significantly (P

Desa Sigar Penjalin Kecamatan Tanjung, merupakan salah satu desa penghasil kelapa di Kabupaten Lombok Utara. Sebelum dijual ke konsumen, kelapa yang dihasilkan dikupas terlebih dahulu sehingga menghasilkan limbah yang disebut sabut kelapa. Sampai saat ini limbah sabut kelapa belum secara maksimal dimanfaatkan oleh masyarakat, sehingga menimbulkan masalah baru yaitu terjadinya pencemaran lingkungan. Hal ini disebabkan karena kurangnya kesadaran dan motivasi masyarakat untuk mengolah limbah serabut kelapa menjadi sesuatu yang bernilai ekonomis. Salah satu solusi yang dapat dilakukan untuk mengatasi permasalahan tersebut adalah pengadaan penyuluhan dan pelatihan pemanfaatan limbah sabut kelapa menjadi barang yang bernilai ekonomis seperti dibuat menjadi pot bunga, dan kotak tempat pensil. Tujuan dari program ini adalah memberdayakan masyarakat Desa Sigar Penjalin dalam memanfaatkan limbah sabut kelapa menjadi barang yang bernilai ekonomis. Metode yang digunakan dalam melaksanakan program adalah metode Participatory Research Appraisal (PRA) yaitu bentuk metode yang melibatkan semua anggota mitra sasaran dalam melakukan melakukan program kerja. Dari program yang telah dilaksanakan, diperoleh hasil bahwa sekitar 75% anggota kelompok ibu-ibu PKK Desa Sigar Penjalin siap untuk mengolah limbah sabut kelapa menjadi barang yang bernilai ekonomis. Hasil monitoring dan evaluasi menunjukkan bahwa pengolahan limbah sabut kelapa menjadi barang yang bernilai ekonomis secara tidak langsung dapat meningkatkan pendapatan ibu-ibu PKK.

Permasalahan yang dihadapi oleh masyarakat Desa Sigar Penjalin, Kecamatan Tanjung, Kabupaten Lombok Utara dalam mengembangkan konsep kawasan rumah pangan lestari melalui pemanfaatan lahan pekarangan adalah kurangnya pengetahuan dan pelatihan mengenai penyiapan media tanam dalam pot, penyediaan pupuk organik dan pot atau wadah tanaman dari bahan sekitar lingkungan. Tujuan program pengabdian masyarakat ini adalah (1) Meningkatkan pengetahuan dan keterampilan, kesadaran serta memotivasi masyarakat dalam pemanfaatan lahan kosong/pekarangan sebagai sumber pangan dan pendapatan keluarga; (2) Menerapkan beberapa teknik sederhana penanaman lahan pekarangan dan pemeliharaannya yang dapat diimplementasikan secara mudah oleh masyarakat. Metode kegiatan yang dilakukan adalah diskusi dan demonstrasi praktek langsung di lapangan. Hasil kegiatan pengabdian adalah: 1) Keterampilan warga masyarakat di Desa Sigar Penjalin meningkat dengan indikator bahwa masyarakat telah dapat menyiapkan media tanam untuk budidaya tanaman sayur dalam pot, serta pemanfaatan bahan-bahan sekitar untuk pembuatan pot/wadah dan pupuk organik cair; (2) Kegiatan pengabdian ini dapat menambah pengetahuan warga masyarakat tentang pentingnya pemanfaatan lahan pekarangan melalui penerapan konsep rumah pangan lestari untuk mendukung ketahanan pangan keluarga

Abon merupakan salah satu produk olahan yang sudah terkenal dimasyarakat dengan tingkat penerimaan yang tinggi. Bahan baku utama pembuatan abon adalah daging sapi dan berbagai jenis daging lainya misalnya daging ayam petelur afkir. Daging ayam petelur afkir tergolong daging yang alot, sehingga untuk meningkatkan keempukannya perlu dilakukan pengolahan menjadi bentuk lain misalnya diolah menjadi abon. Kegiatan pengabdian dilakukan di Desa Bajur Kecamatan Labuapi Lombok Barat dengan tujuan untuk meningkatkan pengetahuan dan keterampilan ibu-ibu PKK Desa Bajur dalam membuat abon daging serta menumbuhkan jiwa enterpreneur dalam usaha pembuatan abon. Tingkat pengetahuan dan keterampilan ibu-ibu PKK yang masih rendah serta belum terbentuknya jiwa enterpreneur yang dianggap sebagai permasalahan selama ini dapat diatasi melalui kegiatan pelatihan pembuatan abon dengan Metode action reseach, metode pendampingan dan diseminasi teknologi yang dilaksanakan secara persuasive. Kegiatan pengabdian ini menghasilkan suatu produk berupa abon yang berbasis daging ayam petelur afkir dengan kandungan nilai gizi yang telah memenuhi ketentuan SNI: kadar air 14,33%, protein 20,34%, lemak 28,98%, dan abu 5,17% dengan nilai protein terlarut 0,11 %, sedangkan menurut SNI nilai gizi abon daging sapi dan daging jenis lainnya yaitu kadar air sebesar 7%, protein 15%, lemak 30%, dan kadar abu sebesar 7%. Secara keseluruhan hasil capaian dari kegiatan pengabdian kepada masyarakat adalah tingkat pengetahuan dan keterampilan ibu-ibu PKK dalam membuat abon meningkat sebesar 90%.