Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan最新文献_第7页

Performa Cacing Lumbricus rubellus terhadap Penambahan Tepung Cangkang Telur sebagai Media

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2021-10-31 DOI: 10.29244/jipthp.9.3.158-162

N. C. Hartono, A. M. Fuah, V. A. Mendrofa, Winarno

引用次数: 1

Analisa Kualitas Madu Singkong (Gula Pereduksi, Kadar Air, dan Total Padatan Terlarut) Pasca Proses Pengolahan dengan Vacuum Cooling 用真空吸尘器处理后，木薯蜂蜜的质量分析

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2021-06-30 DOI: 10.29244/jipthp.9.2.110-114

A. Lastriyanto, A. Aulia

{"title":"Analisa Kualitas Madu Singkong (Gula Pereduksi, Kadar Air, dan Total Padatan Terlarut) Pasca Proses Pengolahan dengan Vacuum Cooling","authors":"A. Lastriyanto, A. Aulia","doi":"10.29244/jipthp.9.2.110-114","DOIUrl":"https://doi.org/10.29244/jipthp.9.2.110-114","url":null,"abstract":"Honey is a natural liquid that is commonly used as an addition to food or drinks and has properties thatare believed to increase endurance and cure various diseases. Honey has different characteristics basedon taste, aroma, color. This can not be separated from the physico-chemical content of honey. Highwater content in honey can reduce the shelf life of honey because it can cause fermentation by yeast.So, in this study, cassava honey was processed using a vacuum cooling device designed by Mr. AnangLastriyanto from Brawijaya University with the aim of seeing the effect of changes in honey quality onlow temperature heating with vacuum pressure to reduce the water content of honey. After processingwith a vacuum cooling device, the reducing sugar content, moisture content and total dissolved solidsin the cassava honey are tested to show the effect of using a vacuum cooling device. Real honey has areducing sugar content of 52.43% and after vacuum cooling it becomes 55.06%. The water content ofreal honey is 27.2% to 11.22 after the vacuum cooling process. The total dissolved solids of the originalhoney was 68.75% Brix to 79.5% Brix after vacuum cooling.","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"65 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114201811","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: 5

Faktor Kerentanan Food Fraud dan Mitigasinya : Studi Kasus Pada Produsen Susu Bubuk di Indonesia 食品欺诈和缓解的脆弱性因素:印尼奶粉生产商的案例研究

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2021-06-30 DOI: 10.29244/jipthp.9.2.55-63

A. Fitrawanti, R. Dewanti-Hariyadi, N. Wulandari

{"title":"Faktor Kerentanan Food Fraud dan Mitigasinya : Studi Kasus Pada Produsen Susu Bubuk di Indonesia","authors":"A. Fitrawanti, R. Dewanti-Hariyadi, N. Wulandari","doi":"10.29244/jipthp.9.2.55-63","DOIUrl":"https://doi.org/10.29244/jipthp.9.2.55-63","url":null,"abstract":"Food fraud is one of the risks in the supply chain globalization. A complex and long supply chain withdifferent locations, cultures, business ethics, policies and surveillance systems are the contributing factorsto food fraud. This study aims to identify food fraud vulnerability factors in milk powder producers. Itwas conducted in two companies which uses powder and liquid milk as the raw materials which istypical in Indonesian powdered milk industry. The study steps consist of respondents determination,data collection and analysis, formulating mitigation strategies. The respondents were company’s headof departments and a government officer of the National Agency for Drug and Food. Data collectionand analysis were carried out with the Safe Supply Affordable Food Everywhere (SSAFE) tool, whilemitigation strategies was formulated through Focus Group Discussion. The results show that vulnerabilityto food fraud rooted from the opportunity factor, namely the easiness and availability of technologyto commit fraud, motivational factor namely the level of corruption and regulatory differences thataffect prices, control measures factors due to lack of supervision, employee integrity tests and preventionguidelines. Internally improving control measures within the company and guideline prevention fromthe government were mitigation measures to be done.","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115843023","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

Dampak Pandemi Covid 19 terhadap Tataniaga Hewan Qurban di Jabodetabek: Studi Kasus pada Mahir Farm 科维德19大流行对Jabodetabek的动物Tataniaga的影响:马德农场的案例研究

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2021-06-30 DOI: 10.29244/jipthp.9.2.64-71

P. Sembada, A. Hakim, S. Andik

{"title":"Dampak Pandemi Covid 19 terhadap Tataniaga Hewan Qurban di Jabodetabek: Studi Kasus pada Mahir Farm","authors":"P. Sembada, A. Hakim, S. Andik","doi":"10.29244/jipthp.9.2.64-71","DOIUrl":"https://doi.org/10.29244/jipthp.9.2.64-71","url":null,"abstract":"The Covid 19 pandemic has a broad impact on the agricultural sector. In the livestock sub-sector, there isusually an increase in demand for livestock and livestock products at certain moments, one of which is theEid al-Adha. However, the Eid al-Adha during the pandemic is different from the pre-pandemic period,affecting the demand and supply of qurban animals. This study was conducted to identify the impactof the Covid 19 pandemic on the value chain of the qurban animals. The research performed in-depthinterviews and an online survey with the actors along the chain and 29 Mahir Farm consumers. Theresults showed changes in supply, distribution, marketing, and demand compared to the pre-pandemiccondition. As a response, Mahir Farm improved the sales by using an online mode and created a TebarQurban program. Tebar Qurban is a program to optimize the qurban animals sales in the central ofproduction and suppliers to minimize the transportation cost. The adaptive strategies by improvingonline sales and the Tebar Qurban program’s procurement effectively enhanced the sales of qurbananimals during pandemic Covid 19. The study also confirms that there were changes in the buyingbehavior of qurban animals. Consumers preferred online purchasing compared to coming directly to thequrban stall. The payment system’s ease is the most crucial factor in influencing consumers’ decisions topurchase the qurban animal. This research underlines the importance of adaptive strategies to surviveduring a pandemic.","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121913251","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

Kinerja Outbound Logistik Susu Segar di Koperasi Peternak Sapi Bandung Utara (KPSBU) Lembang 在万隆北部养牛场(KPSBU)的新鲜牛奶后勤工作

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2021-06-30 DOI: 10.29244/jipthp.9.2.95-101

A. Maulidina, E. Taufik, A. Atabany

引用次数: 1

Pengaruh Tipe Kelahiran terhadap Produksi Susu, Lama Laktasi, Masa Kering, Masa Kosong, dan Selang Beranak Kambing Saanen 生产奶、长乳汁、干旱、空隙和生产萨南山羊的水管的影响

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2021-06-30 DOI: 10.29244/jipthp.9.2.102-109

Yudi, A. Atabany, B. P. Purwanto

{"title":"Pengaruh Tipe Kelahiran terhadap Produksi Susu, Lama Laktasi, Masa Kering, Masa Kosong, dan Selang Beranak Kambing Saanen","authors":"Yudi, A. Atabany, B. P. Purwanto","doi":"10.29244/jipthp.9.2.102-109","DOIUrl":"https://doi.org/10.29244/jipthp.9.2.102-109","url":null,"abstract":"The purpose of this research was to determine the effect of Saanen doe goats’ birth types on milk yields,lactation length, dry period, days open and kidding interval at PT Fajar Taurus. This research employeda case study method using secondary data of production and reproduction of Saanen doe goats. Datawas analysed using Microsoft Excel program and Kruskal Wallis test. The results showed percentages ofSaanen doe goats with single, twinning and triplets birth are 47.94%, 39.73% and 12.33% respectively.Milk yields for single birth was 1,14±0,43 litres/goat/day, lactation length of 286.43±119.73 days, dryperiod of 68.89±18.57 days, days open of 205.31±117.67 days, and kidding interval of 355.31±117.67days. Milk yields for twinning birth was 1.32±0.49 litres/goat/day, lactation length of 270±219.43 days,dry period of 69.10±17.52 days, days open of 189.10±227.22 days, and kidding interval of 339.10±227.22days. Meanwhile, milk yields for triplets birth was 0.93±0.40 litres/goat/day, lactation length of360±228.97 days, dry period of 66.67±23.78 days, days open of 276.67±240.38 days, and kidding intervalof 426.67±240.38 days. There is nonsignificant effect of birth types on milk yields, lactation length, daysopen and kidding interval in Saanen doe goats (P>0.05). However, birth types were found to have asignificant effect on dry period (P<0.05).","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127186148","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

Kinerja Sumber Daya Manusia di Rumah Potong Hewan (Studi Kasus RPH Kategori I dan Kategori II) 屠宰动物的人力资源表现(RPH第一类和第二类案例研究)

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2021-06-30 DOI: 10.29244/jipthp.9.2.89-94

N. A. D. Tiya, H. Nuraini

引用次数: 0

Pengaruh Ekstrak Propolis sebagai Edible Coating terhadap Karakteristik Kimia dan Aktifitas Antioksidan Daging Sapi pada Penyimpanan Suhu Ruang 防冻剂提取物对室温储存的化学特征和抗氧化剂活性的影响

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2021-06-30 DOI: 10.29244/jipthp.9.2.72-78

André, A. Apriantini, C. Budiman

引用次数: 1

Fisikokimia, Mikrobiologi dan Organoleptik Sosis Daging Sapi dengan Penambahan Tepung Biji Durian (Durio zibethinus Murr) 生理学、微生物和有机牛肉香肠加入榴莲籽粉(Durio zibethinus Murr)

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2021-06-30 DOI: 10.29244/jipthp.9.2.79-88

A. Apriantini, D. Afriadi, N. Febriyani, I. I. Arief

{"title":"Fisikokimia, Mikrobiologi dan Organoleptik Sosis Daging Sapi dengan Penambahan Tepung Biji Durian (Durio zibethinus Murr)","authors":"A. Apriantini, D. Afriadi, N. Febriyani, I. I. Arief","doi":"10.29244/jipthp.9.2.79-88","DOIUrl":"https://doi.org/10.29244/jipthp.9.2.79-88","url":null,"abstract":"Durian seeds are waste products from durian fruit that have not been utilized properly. Durian seedflour contain high starch as well as tapioca flour, therefore, durian seed flour can be combined withtapioca flour as a filler for sausage dough, in order to reduce production costs of sausage products. Theaim of this study was to analyze the physicochemical, microbiological and organoleptic properties of beefsausage with the addition of 0%, 25% and 50% durian seed flour from a maximum 30% of the flour usedin making sausages. The results of physical characteristics showed that the addition of durian seed flourhad a significant effect (P <0.05) on the cohesiveness of sausages and had no significant effect (P>0.05) onother physical characteristics of sausages. The microbiological assay showed that durian seed flour didnot affect the total plate count (TPC) of beef sausages. However, the total plate count of the sausages withthe addition of 25% durian seed flour still met the SNI (Indonesian National Standard) for sausages,instead of sausages with 50% durian seed flour addition. The results of chemical analysis showed that theaddition of durian seed flour had no affect on moisture content, ash content, fat content, protein content,and carbohydrate content of the sausages. The hedonic test values on the parameters of aroma, color,texture and general appearance also showed no significant effect (P> 0.05), except for taste parameters.The hedonic quality test value also showed that the addition of durian seed flour had no different effect(P> 0.05) on the parameters of aroma, color, texture, and general appearance, but had different effect (P<0.05) on the sausage taste. The addition of durian seed flour produced a distinctive taste which coverthe flavor of sausage.","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116554863","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: 5

The Quality of Bali Beef from East Nusa Tenggara during Distribution Process from Slaughterhouse to Consumers 东努沙登加拉巴厘牛肉从屠宰场到消费者分销过程中的质量

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Pub Date : 2020-01-31 DOI: 10.29244/jipthp.8.1.8-14

A. Martiana, I. I. Arief, H. Nuraini, E. Taufik

{"title":"The Quality of Bali Beef from East Nusa Tenggara during Distribution Process from Slaughterhouse to Consumers","authors":"A. Martiana, I. I. Arief, H. Nuraini, E. Taufik","doi":"10.29244/jipthp.8.1.8-14","DOIUrl":"https://doi.org/10.29244/jipthp.8.1.8-14","url":null,"abstract":"The aims of this study were to analyze the physicochemical quality and microbiological condition of Bali beef during distribution process from slaughterhouse to consumers. The study used six heads of Bali cattle from East Nusa Tenggara which were transported by Camara Nusantara cattle ship from East Nusa Tenggara (Kupang) to Tanjung Priok then they were slaughtered at Jatimulya slaughterhouse. Samples were taken from three points distribution: 1) at slaughterhouse, 2) at market, 3) at consumers’ freezer (beef after 3 days at consumers’ freezer). Observation on pH, water holding capacity, cooking loss and tenderness was done to measure the physicochemical quality of Bali beef. In terms of microbiology quantitative analysis of total plate count Escherichia coli, Staphylococcus aureus, and Salmonella sp were done on Bali beef. All data were analyzed statistically using two-way analysis of variance (ANOVA). The results showed that Bali beef during distribution had normal pH value ranges between 5.43 - 5.57, water holding capacity ranges between 37.1%-38.9%, tenderness ranges between 6.02-8.35 and cooking loss range between 40.26% - 49.72%. Total plate count showed that the number of Escherichia coli, Staphylococcus aureus, and Salmonella sp. contaminated the Bali beef exceeds Indonesia national standard (3932:2008). However, the physicochemical quality of the beef was in the normal range. The characteristics of Bali beef at three points above mentioned are normal pH, stable water holding capacity, high level of tenderness, and low level of cooking loss.","PeriodicalId":172095,"journal":{"name":"Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130652064","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