Jurnal Peternakan Integratif最新文献_第8页

Analysis of Factors Affecting Demand for Cattle Meat in the City of Padang Sidempuan 巴东市牛肉需求影响因素分析

Jurnal Peternakan Integratif Pub Date : 2020-11-30 DOI: 10.32734/jpi.v8i2.4915

H. Fattah, E. Mirwandhono, A. H. Daulay, N. Ginting, L.Siregar

{"title":"Analysis of Factors Affecting Demand for Cattle Meat in the City of Padang Sidempuan","authors":"H. Fattah, E. Mirwandhono, A. H. Daulay, N. Ginting, L.Siregar","doi":"10.32734/jpi.v8i2.4915","DOIUrl":"https://doi.org/10.32734/jpi.v8i2.4915","url":null,"abstract":"The amount of beef consumption has fluctuated from year to year. The large amount of public consumption of beef is a reflection of the condition of public demand for beef, which is estimated to have a number of causes. The purpose of this study was to identify factors of beef price (X1), family income (X2), number of dependents (X3), price of chicken (X4), price of fish (X5), price of tofu / tempeh (X6) of meat demand in the city of Padang Sidempuan. The method of analysis is multiple linear regression analysis using SPSS 22.0. The sampling technique had 150 respondents. The results showed that the estimation results obtained a determination value (R2) of 0.666. Simultaneously, all independent variables had significant effect (P <0.05) on the amount of beef demand. Partially, family income, number of dependents, and the price of chicken have an effect on beef demand. Meanwhile, the variables of beef prices, fish prices and tofu / tempeh prices do not affect the demand for beef in the city of Padang Sidempuan. The conclusions of this study indicate that the variable family income is the variable that has the most influence on the demand for beef and is followed by the variablenumber of dependents and the price of chicken meat.","PeriodicalId":106164,"journal":{"name":"Jurnal Peternakan Integratif","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115334002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effect of Lemon (Citrus limon) as a Coagulant on Fresh Cheese Chemical Composition And Storage 柠檬(Citrus limon)作为凝固剂对新鲜奶酪化学成分和贮藏的影响

Jurnal Peternakan Integratif Pub Date : 2020-11-30 DOI: 10.32734/jpi.v8i2.4823

Muhammad Dila Wibowo, Hamdan, T. Wahyuni, N. Ginting, S.Sepriadi

{"title":"The Effect of Lemon (Citrus limon) as a Coagulant on Fresh Cheese Chemical Composition And Storage","authors":"Muhammad Dila Wibowo, Hamdan, T. Wahyuni, N. Ginting, S.Sepriadi","doi":"10.32734/jpi.v8i2.4823","DOIUrl":"https://doi.org/10.32734/jpi.v8i2.4823","url":null,"abstract":"Demand for fresh cheese increases along with welfare. As Indonesia has a muslim population around 200 millions therefore there is a demand for halal cheese starter. The purpose of this research was to prove that the use of lemom juice as a replacement rennet is able to coagulate milk while produce fresh cheese which is also a halal because it comes from plants.This study aims to determine the lemon juice (citrus limon) in the process of milk coagulation. This research method used a 4 x 4 Factorial Completely Randomized Design with 2 replications of factor A, levels of lemon juice, namely A0 = 0.01% rennet, A1 = 5% lemon juice, A2 = 10% lemon juice, A3 = 15% lemon juice, and factor B storage time B0 = 0 days, B1 = 5 days, B2 = 10 days and B3 = 15 days. The variables measured were chemical compositions including moisture content, dry matter content, fat content, protein content. Based on the research results, it was found that from the addition of four levels of lemon juice used and four variations of storage time, giving 10% lemon juice (A2) and storage time of 15 days (B3) was the optimal treatment to increase moisture content, dry matter content, fat content, protein content in cheese and can be used as an alternative of halal cheese starter.","PeriodicalId":106164,"journal":{"name":"Jurnal Peternakan Integratif","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125689581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Study of Potential Development of Goat and Sheep in North Labuhanbatu Regency 拉布汉巴图北部地区山羊和绵羊发展潜力研究

Jurnal Peternakan Integratif Pub Date : 2020-11-30 DOI: 10.32734/jpi.v8i2.4619

S. Anwar, E. Mirwhandono, T. Wahyuni, S. Sepriadi

{"title":"Study of Potential Development of Goat and Sheep in North Labuhanbatu Regency","authors":"S. Anwar, E. Mirwhandono, T. Wahyuni, S. Sepriadi","doi":"10.32734/jpi.v8i2.4619","DOIUrl":"https://doi.org/10.32734/jpi.v8i2.4619","url":null,"abstract":"North Labuhanbatu regency is one of the districts in North Sumatra Province that has the potential in the development of livestock and agriculture sectors. This research aims to find out the potential of agriculture and plantation waste as well as areas that can be used as a development area for goat and sheep livestock in North Labuhanbatu regency. The type of research used is descriptive research to describe the potential of agriculture and plantation waste in determining the development area of goat and sheep livestock using LQ methods combined with livestock density, waste support index, and capacity to increase ruminants livestock population. This reserach was conducted in North Labuhanbatu regency in February – April 2020. The results showed that North Labuhanbatu regency has development potential in supporting North Sumatra Province a producer of goat and sheep livestock. Regional strategy I (distribution area) namely Aek Natas Sub-District, Kualuh Hilir, Kualuh Leidong. Regional strategy group II (strengthening region) namely Na IX-X, Aek Kuo, Kualuh Selatan and Kualuh Hulu sub-districts. Group III strategy (supporting region) namely Marbau subdistrict. Alternative strategies for utilizing agriculture and plantation waste in the development of goat and sheep livestock one of them is the integration system in order to use crop waste as a source of animal feed in North Labuhanbatu regency.","PeriodicalId":106164,"journal":{"name":"Jurnal Peternakan Integratif","volume":"235 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115573936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality of Local Rams Meat Given Fermented Cassava Peel-Based Feed Using Local Microorganisms 木薯皮发酵饲料对地方羊肉质的影响

Jurnal Peternakan Integratif Pub Date : 2020-07-31 DOI: 10.32734/jpi.v8i1.4320

Hamdan Dirja, N. Ginting

{"title":"Quality of Local Rams Meat Given Fermented Cassava Peel-Based Feed Using Local Microorganisms","authors":"Hamdan Dirja, N. Ginting","doi":"10.32734/jpi.v8i1.4320","DOIUrl":"https://doi.org/10.32734/jpi.v8i1.4320","url":null,"abstract":"This research aims to examine the provision of fermented cassava peel using local microorganisms on the quality of local male lamb meat. This research was conducted at Mr. Praditya Rahardja farm, Jalan Bunga Rinte, Kecamatan Medan Tuntungan, Kota Medan, the Food Technology Laboratory of the Faculty of Agriculture and the Laboratory of Biochemistry/Chemistry Faculty of Mathematics and Natural Sciences, University of North Sumatra, using 12 local male sheep from December 2019 to march 2020. This research designed using a completely randomized design (CRD) with 4 treatments and 5 replications. The treatment is various levels of fermented cassava peel using local microorganisms consisted of P0: ration without the addition of fermented cassava peel using local microorganisms; P1: ration with the addition of 25% fermented cassava peel using local microorganisms; P2: ration with the addition of 50% fermented cassava peel using local microorganisms and P3: ration with the addition of 75% fermented cassava peel using local microorganism. This research parameters are meat water content, meat protein content, meat fat content and meat shrinkage.The results showed that the level of concentrate gave a very significant difference (P <0,01) of protein content and meat fat content, but did not provide a significant difference (P> 0,05) of water content and cooking meat shrinkage. The conclusion of this research is the provision of fermented cassava peel using local microorganisms has a very significant influence on the lamb meat quality of male local sheep","PeriodicalId":106164,"journal":{"name":"Jurnal Peternakan Integratif","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133514634","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Protein and Energy Utilization of Black Soldier Fly Maggot at Different age on Chicken 不同日龄黑兵蝇蛆对鸡蛋白质和能量的利用

Jurnal Peternakan Integratif Pub Date : 2020-07-31 DOI: 10.32734/jpi.v8i1.4375

N. Marbun

引用次数: 0

Vegetable Rennet Tablets for Fresh Cheese Making 制作新鲜奶酪用的蔬菜凝乳酶片

Jurnal Peternakan Integratif Pub Date : 2020-07-31 DOI: 10.32734/jpi.v8i1.4319

R. Sitepu

引用次数: 0

Problems Solving On Cacao Plantation By Biomethanization Technology 生物甲烷化技术解决可可种植园问题

Jurnal Peternakan Integratif Pub Date : 2020-04-30 DOI: 10.32734/jpi.v8i1.3921

Jurnal Peternakan Integratif

引用次数: 0

Evaluation of Beef Meat Quality at Slaughterhouse in Kendari City 肯达里市屠宰场牛肉品质评价

Jurnal Peternakan Integratif Pub Date : 2020-04-30 DOI: 10.32734/jpi.v8i1.3920

Jurnal Peternakan Integratif

{"title":"Evaluation of Beef Meat Quality at Slaughterhouse in Kendari City","authors":"Jurnal Peternakan Integratif","doi":"10.32734/jpi.v8i1.3920","DOIUrl":"https://doi.org/10.32734/jpi.v8i1.3920","url":null,"abstract":". This study aims to find out whether DFD (Dark, Firm, and Dry) and PSE (Pale, Soft, and Exsudative) happen/ occur to Bali Cattle Carcas slayed in Anggoeya Animal Slaugtherhouse in Kendari City. This study is useful to give information about the meats’ DFD and PSE cases and carcas quality at Anggoeya Slaugtherhouse in Kendari City. The sample of this study are 6 bulls and 6 cows taken from slaugtherhouse in Kendari City. The obtained data was, then, analyzed descriptively based on the mean and deviation standard (χ ± SD).The variables observed in this studyincludes PH measurement for 1 – 6 hours after slashing, color, loss of mass, texture, hardness, and humidity. The meats were found to be around normal PH 5.55 – 5.73. Based on the color score AUS_MEAT Colour, the color of the meats were around the score of 4 – 5, loss of mass were around 30,64 – 43,28%. Based on panelist judgement, most of the meats texture were scored 3 or were in moderate level. Most of the meats’ elasticity were scored 3 or were rather soft, while most of the meats’ humidity were scored 3 or moderate (62.50%). On the meats produced by the Animals Slaugtherhouse in Kendari City, no changes to DFD (Dark, Firm, and Dry) or PSE (Pale, Soft and Exudative) was found.","PeriodicalId":106164,"journal":{"name":"Jurnal Peternakan Integratif","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134550296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effect of Papaya Leaf Flour and Turmeric Flour on the Broiler Carcasses 番木瓜叶粉和姜黄粉对肉鸡胴体的影响

Jurnal Peternakan Integratif Pub Date : 2020-04-30 DOI: 10.32734/jpi.v8i1.3903

Jurnal Peternakan Integratif

{"title":"The Effect of Papaya Leaf Flour and Turmeric Flour on the Broiler Carcasses","authors":"Jurnal Peternakan Integratif","doi":"10.32734/jpi.v8i1.3903","DOIUrl":"https://doi.org/10.32734/jpi.v8i1.3903","url":null,"abstract":"This study aims to determine the effect of providing papaya flour and turmeric flour as feed additives on slaughter weight, carcass weights and percentage of broiler chicken carcasses. This research was conducted in the enclosure of Animal Husbandry Study Program, Faculty of Agriculture, University of North Sumatra in October to November 2019. The design used in this study was a complete random design (CRD) with 4 treatments and 5 replications. The treatment consisted of P0 = control feed; P1 = addition of 0.5% turmeric flour; P2 = addition of 5% papaya leaf flour; and P3 = addition of 0.5% turmeric flour and 5% papaya leaf flour. The parameters observed were cutting weight, carcass weight and carcass percentage. \u0000The results showed that the addition of turmeric feed and papaya leaves into the feed did not have a significant effect on the slaughter weight, carcass weight and percentage of 35-day-old broiler chicken carcass. The treatment showed a tendency that the weight of cut and carcass weight of papaya leaf addition was better than turmeric and control. The conclusion of this study is the addition of papaya leaf flour and turmeric flour as feed additives did not have an effect on the broiler chicken carcass.","PeriodicalId":106164,"journal":{"name":"Jurnal Peternakan Integratif","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114390667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Addition of Turmeric Flour Mix and Papaya Leaf Flour as Feed Additive to the Quality of Broiler Chicken Meat 饲料添加剂中添加姜黄粉和木瓜叶粉对肉鸡肉质的影响

Jurnal Peternakan Integratif Pub Date : 2020-01-30 DOI: 10.32734/jpi.v7i3.3462

S. E. Silaen

{"title":"Effect of Addition of Turmeric Flour Mix and Papaya Leaf Flour as Feed Additive to the Quality of Broiler Chicken Meat","authors":"S. E. Silaen","doi":"10.32734/jpi.v7i3.3462","DOIUrl":"https://doi.org/10.32734/jpi.v7i3.3462","url":null,"abstract":"This study aims to examine the purchase of turmeric flour and papaya flour in the ration on the quality of broiler chicken meat. The design used was a completely randomized design (CRD) with 4 treatments and 5 replications. Treatment with various levels of turmeric flour and papaya leaf flour consists of P0: ration without the addition of turmeric flour and papaya leaf flour; P1: ration with the addition of 0.5% turmeric flour; P2: Ration with addition of 2,5% papaya leaf flour and P3: Ration with addition of 0.5% turmeric flour and 2,5% papaya leaf flour. The parameters studied were the level of meat protein, meat fat content, tenderness of meat and shrinkage of cooked meat. The results showed that the treatment effect was a very significant effect (P<0.01) on meat protein content and meat fat content, meat tenderness showed significantly different results (P<0.05), but did not provide a significant difference (P<0.05) for moisture content of meat and to cook meat shrinkage. The conclusion of this study is the addition of turmeric flour and papaya leaves as feed additives in broiler chickens which have a significant effect on the quality of broiler chicken meat.","PeriodicalId":106164,"journal":{"name":"Jurnal Peternakan Integratif","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114182054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0