Introduction of Fermented Pineapple Peel with yogurt as a mixture of local chicken feed in the Pondok Pesantren Raudhatul Muhajirin, Tangkit Baru Village, Muaro Jambi Regency

Abstract

The Community Service activity aimed to introduce the use of fermented pineapple peel with yogurt as a local chicken feed to the Santri at the Islamic Boarding School Raudhatul Muhajirin in Tangkit Baru Village, Sungai Geram District, Muaro Jambi Regency. The activity utilized a counseling method and demonstrated how to ferment pineapple peel flour using yogurt. The counseling was conducted with the 8th-grade Santri of the Islamic Boarding School Raudhatul Muhajirin. To prepare the fermented pineapple peel flour, cleaned pineapple peels were finely ground and dried to reduce the water content to 28%. Ten milliliters of plain yogurt were dissolved in 990 milliliters of distilled water, and this mixture was combined with 9 kilograms of pineapple peel flour. The ingredients were then mixed well, placed in a plastic container, and incubated for 72 hours. After the incubation period, the fermentation product was air-dried before being given to the chickens. Following the counseling session, a question-and-answer segment was held between the instructors and the Santri. The results showed that the students clearly understood fermentation, the role of microbes in the fermentation process, and the use of fermented products in poultry, including local chickens. This information constituted new knowledge for the Santri. In conclusion, this Community Service activity demonstrated that fermenting pineapple peel with yogurt for use as chicken feed is novel for the Santri. It is important to teach such skills as they can present both educational opportunities and potential business ventures for the students.