Wahana Peternakan最新文献_第8页

Pengembangan Usaha Ternak Sapi Potong Rakyat Berbasis Sumber Daya 资源牛肉开发

Wahana Peternakan Pub Date : 2022-07-04 DOI: 10.37090/jwputb.v6i2.552

Bagus Kesan Besari Ramadhan

{"title":"Pengembangan Usaha Ternak Sapi Potong Rakyat Berbasis Sumber Daya","authors":"Bagus Kesan Besari Ramadhan","doi":"10.37090/jwputb.v6i2.552","DOIUrl":"https://doi.org/10.37090/jwputb.v6i2.552","url":null,"abstract":"Abstract Smallholder farmers maintain beef cattle based on previous experience and information from fellow farmers. Success in livestock business is influenced by several aspects, both internally and externally. The purpose of the study was to determine the effect of resource support on the development of smallholder beef cattle farming business. The research was conducted in Jetis Village, Curahdami Sub-District, Bondowoso District. The research variables consist of livestock farming business development (Y), economical resources (X1), social resources (X2), and environmental resources (X3). Methods of data collection is done by observation and survey. Data analysis was performed using the Partial Least Square (PLS) method using the SmartPLS 2.0 application. The results showed that livestock farming business development consisted of 4 (four) indicators, economical resources consisted of 5 (five) indicators, social resources consisted of 5 (five) indicators, and environmental resources consisted of 4 (four) indicators. The conclusion of the study shows that economical resources, social resources, and environmental resources have a positive and significant 38.9% effect on the development of smallholder beef cattle farming business. Keywords: Resources, Beef Cattle, Smallhoulder Farming. Livestock Farming Business Development.","PeriodicalId":127571,"journal":{"name":"Wahana Peternakan","volume":"106 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126114054","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: 1

Penambahan Tenebrio molitor Pada Pakan Terhadap Karakteristik Hedonik dan Mutu Hedonik Daging Ayam Mentah dan Matang 在饲料中加入特内布里奥莫利托，以了解生肉和熟透鸡肉的色度和色度

Wahana Peternakan Pub Date : 2022-03-13 DOI: 10.37090/jwputb.v6i1.553

Wahyuni Wahyuni, N. Ulupi, N. Nahrowi

{"title":"Penambahan Tenebrio molitor Pada Pakan Terhadap Karakteristik Hedonik dan Mutu Hedonik Daging Ayam Mentah dan Matang","authors":"Wahyuni Wahyuni, N. Ulupi, N. Nahrowi","doi":"10.37090/jwputb.v6i1.553","DOIUrl":"https://doi.org/10.37090/jwputb.v6i1.553","url":null,"abstract":"ABSTRACT \u0000Tenebrio molitor is an insect larvae that has the potential as a protein source for poultry feed. However, no exploratory research has been found on the quality of poultry meat reared with feed containing these insect larvae. The purpose of this study was to evaluate the hedonic and hedonic quality characteristics of fresh and boiled chicken meat in terms of color, texture, aroma and taste of broiler chicken fed with Tenebrio molitor meal. This research method is experimental using a completely randomized design (CRD). As a treatment, there were two types of feed, namely feed containing 5% MBM as control (R0) and feed containing 5% Tenebrio molitor meal (R1). The treatment was repeated five times, ten chickens for each replication. The results of hedonic and hedonic quality observations were analyzed descriptively. Based on hedonic quality characteristics; the color of the raw meat is redder, the aroma is less fishy, and the taste of cooked meat is more savory. And, in hedonic; broiler chicken that is fed a feed containing Tenebrio molitor meal is preferred by the panelists. So it can be concluded that broiler chicken meat that is fed with Tenebrio molitor meal is better than chicken meat that consumes MBM. \u0000Key Words: Chicken meat, Hedonic,Tenebrio molitor","PeriodicalId":127571,"journal":{"name":"Wahana Peternakan","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127586475","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

Karakteristik Fisikokimia dan Organoleptik Daging Itik Petelur Afkir Yang Dilumuri Bubuk Daun Nangka (Artocarpus heterophyllus) 红醋酸鸭肉的化学生理学特征

Wahana Peternakan Pub Date : 2022-03-08 DOI: 10.37090/jwputb.v6i1.547

Maya Lestari, Warnoto Warnoto, S. Suharyanto

{"title":"Karakteristik Fisikokimia dan Organoleptik Daging Itik Petelur Afkir Yang Dilumuri Bubuk Daun Nangka (Artocarpus heterophyllus)","authors":"Maya Lestari, Warnoto Warnoto, S. Suharyanto","doi":"10.37090/jwputb.v6i1.547","DOIUrl":"https://doi.org/10.37090/jwputb.v6i1.547","url":null,"abstract":"Abstract \u0000This study aims to analyze the physicochemical and organoleptic characteristics of rejected laying duck meat covered with jackfruit leaf powder (Artocarpus heterophyllus), this research method used a completely randomized design (CRD) with 4 treatments and 3 replications, namely control treatment (rejected egg laying duck meat without smeared). jackfruit leaf powder), BDN-5, BDN-10 and BDN-15, each of which was treated with 5%, 10% and 15% of jackfruit leaf powder (BDN). The observed variables were pH value, water binding capacity (DMA), water content, cooking loss and organoleptic properties (aroma, tenderness and taste). The results of the research on physicochemical properties obtained pH values ranging from 5.89%–5.99%, DMA ranging from 49.06%–49.47%, water content ranging from 75.93%–80.28% and cooking loss ranging from 27.33%. –35.50%. The results of hedonic quality research obtained that the average value of the aroma of meat ranged from 3.35-3.45 categories slightly fishy to not fishy, meat tenderness 3.25-3.33 categories slightly tender, meat taste 3.20-3.38 categories rather good. The results of hedonic research showed that the average value of the aroma of meat ranged from 3.13 to 3.42 categories somewhat like to like, tenderness of meat 2.93-3.35 categories rather like, meat taste 3.08-3.42 categories somewhat like to like. The conclusion of this study is that rejected duck meat covered with jackfruit leaf powder up to 15% had no significant effect (P>0.05) on the pH value, water binding capacity, water content, cooking loss and hedonic quality attributes of tenderness and taste but increased preference for aroma, tenderness and taste of rejected duck meat on 15% BDN coating. \u0000Key words : Jackfruit leaf powder, Rejected duck meat, Physicochemical, Organoleptic.","PeriodicalId":127571,"journal":{"name":"Wahana Peternakan","volume":"94 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126554890","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

Perendaman Sari Belimbing Wuluh dengan Konsentrasi Berbeda terhadap Nilai pH dan Kadar Air Daging Paha Itik Magelang 将纱丽浸泡在不同浓度的pH值和鸭绒足量

Wahana Peternakan Pub Date : 2022-03-08 DOI: 10.37090/jwputb.v6i1.529

Athi’ Nur ‘Azizah, Nuraddiyani Hidayah, Pradipta Bayuaji Pramono

{"title":"Perendaman Sari Belimbing Wuluh dengan Konsentrasi Berbeda terhadap Nilai pH dan Kadar Air Daging Paha Itik Magelang","authors":"Athi’ Nur ‘Azizah, Nuraddiyani Hidayah, Pradipta Bayuaji Pramono","doi":"10.37090/jwputb.v6i1.529","DOIUrl":"https://doi.org/10.37090/jwputb.v6i1.529","url":null,"abstract":"Magelang duck is a native duck from Magelang Regency in Central Java. Duck meat has a higher fat content than chicken meat, making it more perishable. Meat quality can be maintained in various ways, one of them is using bilimbi fruit (Averrhoa bilimbi L.). The purpose of this study was to find out whether there was a differences in bilimbi fruit concentration in maintaning quality meat can lower pH value and water content of Magelang duck thigh meat. The ducks used in this study were two months old. This study used a Completely Randomized Experimental Design (CRD) with 4 treatments and 5 replications, then proceed with Duncan's Multiple Range Test (DMRT) if the treatments were different. The result showed that soaking bilimbi fruit for 30 minutes at a concentration difference of 20-60% significantly reduced the pH value of the Magelang duck thigh meat to 4,55-4,91, compared to 5,75 for controls. The water content did not affected by 57,01-59,85 value. The concentration of bilimbi fruit up to 60% was able to reduce the pH value of the Magelang duck thigh meat, but did not have an effect on the water content of the Magelang duck thigh meat.\u0000Keywords: bilimbi fruit, magelang duck, water content, pH value.","PeriodicalId":127571,"journal":{"name":"Wahana Peternakan","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116750424","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: 1

KARAKTERISTIK WARNA L* a* b* DAN TEKSTUR DENDENG DAGING KELINCI YANG DIFERMENTASI DENGAN Lactobacillus plantarum

Wahana Peternakan Pub Date : 2022-03-08 DOI: 10.37090/jwputb.v6i1.533

A. Fadlilah, D. Rosyidi, A. Susilo

{"title":"KARAKTERISTIK WARNA L* a* b* DAN TEKSTUR DENDENG DAGING KELINCI YANG DIFERMENTASI DENGAN Lactobacillus plantarum","authors":"A. Fadlilah, D. Rosyidi, A. Susilo","doi":"10.37090/jwputb.v6i1.533","DOIUrl":"https://doi.org/10.37090/jwputb.v6i1.533","url":null,"abstract":"ABSTRACT\u0000 This study aims to determine the concentration of L plantarum and the best fermentation time to make fermented rabbit meat dendeng based on L*a*b color and texture of rabbit meat dendeng. The material used was rabbit meat dendeng which was fermented using L. plantarum. The method of research was a experiment of laboratory with a factorial randomized block design and repeated 3 times consisting of concentrations of L. plantarum (0%, 6%, 8%, and 10%) and fermentation time (12, 18 and 24 hours). Based on the analysis of variance, it was found that different concentrations of L. plantarum and fermentation time did not have a significant effect (P>0.05) on the dendeng color of L (brightness), a* (redness) and texture, while the concentration of L. plantarum had a significant effect (P<0.05) and the fermentation time was a significant effect (P<0.05) on the color b* (yellow). The mean of L (Brightness) of dendeng was 33.94-35.72, the mean of a* of rabbit meat dendeng was 13.72-14.63, and b* was 12.53-14.83. The mean of rabbit meat dendeng texture was 22.94-25.25 N. The concentration of L. plantarum and the fermentation time that produced the best characteristic L*a*b* color and texture dendeng was 6% with 18 hours of fermentation time.\u0000 Key words: Dendeng; Rabbit; Fermentation; Color; Texture","PeriodicalId":127571,"journal":{"name":"Wahana Peternakan","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115404061","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

Kecernaan In-Sacco Bahan Kering, Bahan Organik, Dan Serat Kasar Daun Bangun-Bangun (Coleus amboinicus L) Yang Diproteksi Kapsul, Saponin Dan Tanin 萨科干燥的、有机的和粗糙的纤维

Wahana Peternakan Pub Date : 2022-03-08 DOI: 10.37090/jwputb.v6i1.537

Yusuf Amirullah Luber, M. Afdal, D. Darlis

{"title":"Kecernaan In-Sacco Bahan Kering, Bahan Organik, Dan Serat Kasar Daun Bangun-Bangun (Coleus amboinicus L) Yang Diproteksi Kapsul, Saponin Dan Tanin","authors":"Yusuf Amirullah Luber, M. Afdal, D. Darlis","doi":"10.37090/jwputb.v6i1.537","DOIUrl":"https://doi.org/10.37090/jwputb.v6i1.537","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui kecernaan BK, BO dan SK pada daun bangun-bangun (Coleus amboinicus L) setelah dilakukan proteksi. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan adalah memproteksi daun bangun-bangun P0 daun bangun-bagun tanpa perlakuan, P1 daun bangun-bangun di proteksi dengan kapsul, P2 daun bangun- bangun di proteksi daun kembang sepatu (saponin), P3 daun bangun-bangun di proteksi batang pisang (tanin). Peubah yang diamati yaitu kecernaan bahan kering (KcBK), kecernaan bahan organik (KcBO), dan kecernaan serat kasar (KcSK). Data diperoleh dianalisis dengan analisis ragam. Jika berpengaruh nyata dilanjutkan dengan uji jarak Duncan. Hasil penelitian menunjukkan bahwa proteksi menggunakan kapsul, saponin dan tanin berpengaruh nyata (P<0,05) terhadap KcBK, KcBO, dan KcSK daun bngun-bangun lebih lanjut terlihat pada P2 menunjukkan hasil yang baik dibandingkan P0, P1 dan P3. Hasil terbaik dicapai pada P2 yaitu proteksi menggunakan saponin yang di ekstrak dari daun kembang sepatu dengan hasil kecernaan BK (83,56%), BO (83,61%), SK (83,02%) Berdasarkan hasil ini dapat disimpulkan bahan proteksi berupa saponin dapat memproteksi daun bangun-bangun dengan baik.","PeriodicalId":127571,"journal":{"name":"Wahana Peternakan","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116619217","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

Efektivitas Sari Belimbing Wuluh terhadap Daya Ikat Air dan Susut Masak Daging Paha Itik Magelang 对水的捆绑力和煮鸭的鸭腿的烹饪效果显著

Wahana Peternakan Pub Date : 2022-03-08 DOI: 10.37090/jwputb.v6i1.530

Fitri Mayasari, N. Hidayah, M. Haris Septian

{"title":"Efektivitas Sari Belimbing Wuluh terhadap Daya Ikat Air dan Susut Masak Daging Paha Itik Magelang","authors":"Fitri Mayasari, N. Hidayah, M. Haris Septian","doi":"10.37090/jwputb.v6i1.530","DOIUrl":"https://doi.org/10.37090/jwputb.v6i1.530","url":null,"abstract":"Duck is a type of poultry that can be consumed as a new option other than chicken meat. Several types of local ducks can be utilized their potential for community consumption, one of which is Magelang duck. Duck meat is one of the foodstuffs of livestock origin that contains nutrients that are good for the human body. The weakness of meat with a high nutritional content that can cause meat susceptible to contamination by decaying microorganisms. Efforts to maintain meat quality are to prevent microbial contamination of Magelang duck meat by using bilimbi fruit liquid (Averrhoa bilimbi L.) to maintain the quality of duck meat. This study aims to determine the efficiency using bilimbi fruit liquid with different concentrations on the value of water holding capacity and cooking loss of Magelang duck thigh meat. The experiment plan used in this study was a Completely Randomized Experimental Design (CRD) with 4 treatments differences concentration of using bilimbi fruit liquid (0, 20, 40, 60%) and 5 replays with immersion for 30 minutes. The data obtained was analyzed with a variety analysis (ANOVA) and the apparent differences between treatments were analyzed with the Duncan Multiple Range Test (DMRT) advanced test. The results showed that soaking magelang duck thigh meat up to a concentration of 60% of using bilimbi fruit liquid for 30 minutes did not give a noticeable influence or has not been able to increase DIA and decrease cooking. The range of DIA values in this study is 40.67˗44.93% and cooked stacking 47.19–52.37%. \u0000Keywords: magelang duck, water holding capacity, starfruit juice, cooking loss.","PeriodicalId":127571,"journal":{"name":"Wahana Peternakan","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117186585","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

KORELASI UKURAN TUBUH TERHADAP BOBOT BADAN KAMBING SABURAI DI UPTD PEMBIBITAN PETERNAKAN DI KABUPATEN PESAWARAN 在竞争区UPTD农场农场，身体大小与萨布赖山羊体重的关系

Wahana Peternakan Pub Date : 2022-02-20 DOI: 10.37090/jwputb.v6i1.507

ahmad khairisman S M

引用次数: 0

TINGKAT KEPERCAYAAN MASYARAKAT TERHADAP KULAWU TELLO DALAM MENGATASI KERABANG TELUR LUNAK DI KABUPATEN SIDENRENG RAPPANG

Wahana Peternakan Pub Date : 2021-09-24 DOI: 10.37090/jwputb.v5i2.461

M. Latief, Ardi Salam, Nirmala Munir, Widya Fatika Sari, Takbir Mulawansyah

{"title":"TINGKAT KEPERCAYAAN MASYARAKAT TERHADAP KULAWU TELLO DALAM MENGATASI KERABANG TELUR LUNAK DI KABUPATEN SIDENRENG RAPPANG","authors":"M. Latief, Ardi Salam, Nirmala Munir, Widya Fatika Sari, Takbir Mulawansyah","doi":"10.37090/jwputb.v5i2.461","DOIUrl":"https://doi.org/10.37090/jwputb.v5i2.461","url":null,"abstract":"ABSTRACT Kulawu Tello is a stone that is believed by the community that come from inside the egg, usually this stone is used in the breeding of laying hens (layers) by breeders, especially in overcoming the problem of soft shelled egg. In this study aims to determine the effect of Kulawu Tello on the local community. The sample in this study was 78 people consisting of layer farmers who use and know about Kulawu Tello, local historians and the village head of Manisa Village. This research is descriptive, using a questionnaire to determine the level of trust of the Sidenreng Rappang community on the magical ability of Kulawu Tello in improving the performance of layers. The level of trust of each individual varies depending on how they believe in something according to what has been done. In general, people have high level of trust in the efficacy of Kulawu Tello stone because it has been used in their livestock business. It can be concluded that the level of public trust in Kulawu Tello in overcoming soft egg shells is very high, namely 52.56%, the percentage of moderate trust level is 21.38% and those who have a low level of trust are 5.13%. As for the level of public trust in Kulawu Tello in order to improving the performance of layers around 47.44%, the percentage of medium trust level around 26.49% and those who have a low level of trust around 4.27%. Keywords: belief, kulawu tello, magic, soft shelled egg.","PeriodicalId":127571,"journal":{"name":"Wahana Peternakan","volume":"113 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124679889","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

ANALISIS PENDAPATAN DAN PROFITABILITAS PADA PETERNAKAN SAPI PERAH SUMBER MULYA DI KABUPATEN KEPAHIANG 分析了摄政地区MULYA资源的收入和盈利能力

Wahana Peternakan Pub Date : 2021-09-24 DOI: 10.37090/jwputb.v5i2.359

D. Suherman, S. Sutriyono, Riko Herdiansah

引用次数: 0