JURNAL SAINS PETERNAKAN NUSANTARA最新文献

{"title":"KARAKTERISTIK KIMIA SABUN BATANG DARI SUSU SAPI DAN SUSU KAMBING MENGGUNAKAN METODE COLD PROCESS","authors":"Gianty Hartani Lugiana, Andri Kusmayadi, Putri Dian Wulansari","doi":"10.53863/jspn.v2i02.556","DOIUrl":"https://doi.org/10.53863/jspn.v2i02.556","url":null,"abstract":"Soap is an important non-food requirement in daily needs. Fatty acids that are abundant in cow's milk, namely oleic and palmitic function as cleansers. Casein in cow's milk can be used as a foam stabilizer. The method of making soap in this study uses the cold process method with the advantage that the soap produced has a soft texture compared to other methods. This study aims to determine the effect of using different solvents in soap making on chemical characteristics and to determine which type of solvent produces soap with the best chemical characteristics. This study used a completely randomized design consisting of 3 treatments and 7 replications. The treatment in this study was the use of different solvents, namely P0 (aquadest control), P1 (cow's milk) and P2 (goat's milk). The results of this study indicate that the use of solvents has no significant effect (P>0.05) on the chemical characteristics of milk soap with the cold process method, but the use of solvents for cow's milk soap has a higher foam stability value than goat's milk. Soap with goat's milk solvent has a water content according to SNI less than 15%, namely 11.26%. The use of solvents for cow's milk and goat's milk in the manufacture of bar soap produces soap with a pH value above the bar soap quality requirement, which is 11.46%.\u0000Keyword: chemical characteristics, cold process, cow’s milk, goat’s milks, soap","PeriodicalId":375652,"journal":{"name":"JURNAL SAINS PETERNAKAN NUSANTARA","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132384150","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}

{"title":"PENGARUH PENAMBAHAN PATI TALAS BELITUNG (Xanthosoma sagittifolium) TERHADAP SIFAT FISIK YOGURT SUSU KAMBING","authors":"Salvian Setyo Prayitno, Anis Ulfah Prastujati, Riski Wahyu Safitri","doi":"10.53863/jspn.v2i02.551","DOIUrl":"https://doi.org/10.53863/jspn.v2i02.551","url":null,"abstract":"The purpose of this research was to study determine the effect of adding belitung taro starch on the physical properties of goat's milk yogurt. The addition of belitung taro starch is expected to improve the physical properties of yogurt. The research method used in this study was Completely Randomized Design (CRD). This research was conducted with 4 treatments and 5 repetitions, namely P0 (without Belitung taro starch treatment), P1 (0.5% addition of Belitung taro starch). P2 (addition of 1% Belitung taro starch), P3 (addition of 1.5% Belitung taro starch). The tests carried out in this study included viscosity, syneresis, water holding capacity (WHC), and pH values. The data obtained in this study were analyzed using the Duncan Multiple Range Test (DMRT). The results showed that the addition of belitung taro starch had a very significant (P<0.01) effect on syneresis, viscosity, WHC, and pH values. The addition of belitung taro starch was proven to be able to increase the viscosity, WHC, and pH value, while the syneresis value decreased. The best results for measuring viscosity, WHC, sineresin, and pH were obtained by adding 1.5% (P3) of belitung taro starch.\u0000Keywords: belitung taro starch, physical properties, goat's milk, yogurt","PeriodicalId":375652,"journal":{"name":"JURNAL SAINS PETERNAKAN NUSANTARA","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129515696","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}

{"title":"AKTIVITAS BIOLOGIS MINYAK ATSIRI BIJI PALA PADA DAGING DAN PRODUK DAGING: REVIEW","authors":"Efilia Tri Wahyu Utami","doi":"10.53863/jspn.v2i02.560","DOIUrl":"https://doi.org/10.53863/jspn.v2i02.560","url":null,"abstract":"Indonesia has a variety of spices that have the potential to be used as a fortifying agent for meat and meat products. This review aims to collect and summarize available evidence from publications that directly measure the biological activity of essential oils present in nutmeg used in meat and meat products. This study uses the literature study method, the literature criteria used are articles reporting on the biological activity of nutmeg essential oil used in meat and meat products published from 2012 to 2022. Nutmeg (Myristica fragrans) is a spice-containing oil. The essential oil which is widely used in the food industry. The most common essential oil constituents found in nutmeg are sabinene, pinene, limonene, terpineol, terpinene. Its components vary depending on changes in soil type, location, origin, method of extraction, and environmental conditions. The addition of nutmeg essential oil can slow down the oxidation of proteins and lipids in meat, control the growth of Escherichia coli and Enterobacter aerogenes, reduce the level of contamination of Salmonella typhimurium and be able to extend the shelf life of meat and meat products to a certain extent..\u0000Keywords: Essential oil, nutmeg, biological activity, meat, meat product","PeriodicalId":375652,"journal":{"name":"JURNAL SAINS PETERNAKAN NUSANTARA","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132220812","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}

{"title":"ANALISIS PERBEDAAN PRODUKSI SUSU SAPI PERAH YANG DIBERI SUBSTITUSI PAKAN OKRA DAN KEDELAI EDAMAME DI BEST COW FARM JEMBER","authors":"N. Nuraeni, Arifin Arifin","doi":"10.53863/jspn.v2i02.525","DOIUrl":"https://doi.org/10.53863/jspn.v2i02.525","url":null,"abstract":"The purpose of this study was to calculate the cost of feed and to find out whether there was a difference in milk production between dairy cows fed substituted with sort okra and edamame soybean. The research target is the Best Cow Farm dairy farm, Ajung District, Jember Regency. The method used in this study is a survey by collecting data on milk production and feed costs given to cows during lactation during 12 days of observation on 10 dairy cows at Best Cow Farm, Ajung, Jember. The results showed that the average cost of feed for dairy cows that were substituted for edamame soybeans was Rp. 19.250,- and those given forage okra were Rp. 19.125,- per head per day. The average milk production of dairy cows substituted for edamame soybeans is 4.76 liters and those given okra forage substitution is 7.03 liters per head per day. Based on the results of the t-test analysis, it showed that there was a difference between milk production that was substituted for edamame soybean forage and that was given okra forage substitution.\u0000Keywords : Dairy Production, Okra, Edamame Soybean, Jember","PeriodicalId":375652,"journal":{"name":"JURNAL SAINS PETERNAKAN NUSANTARA","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124270050","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}

{"title":"PELAKSANAAN PENYULUHAN PERTANIAN DI ERA PANDEMI COVID-19","authors":"Haris Tri Wibowo, D. Sulistyorini","doi":"10.53863/jspn.v2i02.511","DOIUrl":"https://doi.org/10.53863/jspn.v2i02.511","url":null,"abstract":"The existence of a global pandemic has changed the order of life in society. The ability to make adaptations and adjustments in the new normal life system is a source of strength that will make us survive. In this regard, the study of the implementation of agricultural extension in the era of the COVID-19 pandemic is relevant and important to study because the success of the adaptation and adjustment process will determine the direction of agricultural development and development in the future. This research uses literature study method. From the study conducted, it was concluded that agricultural extension in the era of the covid-19 pandemic was carried out with change management. With the implementation of change management, adjustment steps are taken as a form of adaptation to existing situations and conditions while still focusing on the goals that have been set. The performance of the instructor in the era of the covid-19 pandemic is determined by the ability of the extension worker to take adaptation steps in an effort to optimize the role of the extension worker in conveying information messages to the target group. The challenges in implementing agricultural extension in the pandemic era are the weak mastery of communication information technology, the inefficient implementation of agricultural extension which is carried out virtually and not many agricultural extension materials related to post-harvest and entrepreneurship as a response to the uncertain situation of the COVID-19 pandemic.Keywords: Agriculture, Extension, Covid-19 Pandemic","PeriodicalId":375652,"journal":{"name":"JURNAL SAINS PETERNAKAN NUSANTARA","volume":"14 19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115110183","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}

{"title":"PRODUKTIVITAS ITIK (ANAS DOMESTICUS) PETELUR DENGAN SUPLEMENTASI TEPUNG LIMBAH UDANG DALAM PAKAN KOMPLIT","authors":"Bayu Laksono Aji, Rinawidiastuti Rinawidiastuti, Roisu Eny Mudawaroch","doi":"10.53863/jspn.v2i01.436","DOIUrl":"https://doi.org/10.53863/jspn.v2i01.436","url":null,"abstract":"This study aims to determine that the addition of Shrimp Waste Flour (SWF) can increase the productivity of mojosari ducks. The research was conducted at the mojosari laying duck farm in the Butuh village, District of Purworejo. The experimental livestock used were 60 mojosari ducks with 24 weeks years old, the cattle were placed in 20 colony cage plots, each cage plot filled with 3 ducks. The materials used are Shrimp Waste Flour (SWF) and complete feed. The feed treatment given to the ducks was as follows; P0, P1, P2, P3, P4 containing 0, 2, 4, 6, and 8% SWF, respectively. The method used in this study is the experimental method using a completely randomized design (CRD) consisting of 5 treatments and 4 replications in order to obtain 20 experimental units. Parameters observed were consumption of dry mater and crude protein, drinking consumption, average daily growth of duck, hen day product, conversion and feed efficiency. The data obtained were analyzed using the Analysis of Variance (ANOVA) test, if there is a difference, then the Duncan New Range Test (DMRT) test with a significance level of 5%. The results showed that shrimp waste flour had a significant effect (P<0.05) on consumption dry mater as much as 128.04 g; 121.47 g; 134.96 g and 135.66 g. Consumption crude protein had a significant effect (P<0.05) as much as 14.29%; 14.88%; 15.47%; 10.06% and 16.65%. Drinking water consumption had a significant effect (P<0.05) in the amount of 0.78 l; 0.83 l; 0.93 l; 1.1 l and 1.24 l. Average daily growth of duck had unsignificant effect (P>0.05) of 2.23 g; 2.18 g; 1.76 g; 0.94 g and 1.52 g. Hen day product had unsignificant effect (P>0.05) with a percentage of 49.7%; 53.87%; 54.76%; 57.74% and 49.41%. The feed conversion value had unsignificant effect (P>0.05) with a value of 4.53; 4.05; 4.05; 4.51 and 4.24. Feed efficiency was unsignificantly different (P>0.05) with a percentage of 20.74%; 23.23%; 23.58%; 23.12% and 20.86%. Shrimp waste flour had a significant on consumption of dry mater, crude protein and drinking water, but has unsignificant on average daily growth of duck, hen day product, conversion and feed efficiency.\u0000Keywords: Shrimp waste flour, productivity, mojosari duck","PeriodicalId":375652,"journal":{"name":"JURNAL SAINS PETERNAKAN NUSANTARA","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114444253","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}

{"title":"ANALISIS PEMASARAN TERNAK KAMBING KALIGESING (STUDI KASUS DI DESA PANDANREJO, KECAMATAN KALIGESING, KABUPATEN PURWOREJO)","authors":"Novi Rubiyanti, Zulfanita Zulfanita, Rinawidiastuti Rinawidiastuti","doi":"10.53863/jspn.v2i01.472","DOIUrl":"https://doi.org/10.53863/jspn.v2i01.472","url":null,"abstract":"The Kaligesing goat is very popular among breeders because it is one of the strains of the Ettawa Peranakan (PE) family which has advantages in adaptability, high production and reproduction. The marketing of the Kaligesing Goat does not only occur in the animal market, but there are also buyers who come to the farmer's house. Merchants who are involved in marketing the Kaligesing Goat will form a marketing channel. The length of the marketing channel will affect the cost, margin and share of the price received by the Kaligesing Goat breeder (farmer's sahre). Research was carried out in August at Pandanrejo, Kaligesing, Purworejo. The purpose of this research is to know: (1) marketing pattern of Kaligesing goat; (2) the magnitude of the cost and the margin of each marketing channel; (3) knowing the large portion of the price received by Kaligesing goat breeder. This study involves qualitative descriptive methods. Research results are described in a descriptive way. The object of this study is a Kaligesing goat breeder who belongs to a small farm group in Pandanrejo, Kaligesing, Purworejo. The sampling technique used was the saturated sampling for the breeder and snowball sampling for the traders. The variable of this study is the pattern of marketing channels, the cost and margin of marketing of each marketing channel and the share of the price the breeder receives. Research shows that there are three marketing channel of Kaligesing goat in Pandanrejo: (1) breeder - consumer (2) breeder - traders - consumer (3) breeder - traders - retailers - consumer. The marketing channel that has the highest cost is channel III. The lowest margin is on channel I and the highest on channel III. The price passage received by the Kaligesing goat breeder highest is on marketing channel 1, while the breeder' share lowest is on channel III.\u0000Keywords: Kaligesing goat, channel, margin, price","PeriodicalId":375652,"journal":{"name":"JURNAL SAINS PETERNAKAN NUSANTARA","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128841147","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}

{"title":"MINI REVIEW: PENGARUH PERENDAMAN TELUR MENGGUNAKAN ESTRAK DAUN SEREH WANGI (CYMBOPOGON NARDUS L.) TERHADAP KUALITAS INTERNAL DAN DAYA AWET TELUR AYAM RAS","authors":"Iga Wahyuning Sedya, Rinawidiastuti Rinawidiastuti","doi":"10.53863/jspn.v2i01.463","DOIUrl":"https://doi.org/10.53863/jspn.v2i01.463","url":null,"abstract":"Eggs are livestock products that are easily contaminated by microbes either directly or indirectly with pollutants from soil, air, water and dust. Eggs if stored at room temperature only last 10-14 days, after that time the eggs undergo changes such as evaporation of water content through the pores of the egg shell which results in a decrease in egg weight, changes in chemical composition and the occurrence of dilution of egg contents. One of the efforts to extend the shelf life of eggs is to provide soaking treatment using citronella leaf extract. Citronella leaves are one of the plants that contain tannins. The most specific characteristic of citronella is antioxidants so that it can be used as a natural preservative to replace synthetic preservatives, because lemongrass contains active components such as geraniol and citranelol, these active components can play an active role so that citronella can be used as a natural preservative. This review aims to provide information and results of research that has been carried out using citronella leaf extract as a natural preservative for eggs by immersion treatment. The author reviews this article by conducting a literature study. The paper was obtained from Rani et al, (2021), the journal is a national journal. The literature was obtained from the online journal site google scholar with the keywords \"eggs\", \"citronella extract\", and \"soaking\". The addition of citronella leaf extract with different concentrations of 10, 20 and 30% and soaking time for 6, 12, and 24 hours. Soaking eggs using citronella leaf extract has a significant effect on the durability of eggs.\u0000Keywords: eggs, citronella extract, soaking","PeriodicalId":375652,"journal":{"name":"JURNAL SAINS PETERNAKAN NUSANTARA","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132711174","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}

{"title":"ANALISIS PENDAPATAN PETERNAK AYAM RAS PETELUR DI ASOSIASI BERKAH TELUR MAKMUR PURWOREJO","authors":"Amam Musholihah, Zulfanita Zulfanita, Roisu Eny Mudawaroch","doi":"10.53863/jspn.v2i01.454","DOIUrl":"https://doi.org/10.53863/jspn.v2i01.454","url":null,"abstract":"This study aims to determine: 1) production costs, revenues, income and profits of laying hens at the Berkah Telur Makmur Association in one production period and 2) factors influence the profit of laying hens at the Berkah Telur Makmur Association in one production period. This study used a descriptive method with the research location at the Berkah Telur Makmur Association of Purworejo. The sample in this study were 50 farmers. Sampling was done by using saturated sampling method. Data analysis uses production costs, revenues, incomes, profits and profit factors. The results of data analysis showed that the laying hens business in the Berkah Telur Makmur Association was profitable. Factor that has a significant effect of laying hens is the price of electricity and water.\u0000Keywords: Laying, Income, Profit Factor","PeriodicalId":375652,"journal":{"name":"JURNAL SAINS PETERNAKAN NUSANTARA","volume":"115 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123989365","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}

{"title":"EFISIENSI FAKTOR-FAKTOR PRODUKSI USAHA PETERNAKAN AYAM RAS PETELUR DI ASOSIASI BERKAH TELUR MAKMUR PURWOREJO","authors":"Jaya Abadi, Zulfanita Zulfanita, Roisu Eny Mudawaroch","doi":"10.53863/jspn.v2i01.440","DOIUrl":"https://doi.org/10.53863/jspn.v2i01.440","url":null,"abstract":"This study aims to determine: 1) laying hens at the Berkah Telur Makmur Association. 2) the factors that affect the production of laying hens in the Berkah Telur Makmur Association. 3) efficient use of production factors in laying hens at the Berkah Telur Makmur Association. This research uses descriptive basic method. The research location is the Berkah Telur Makmur Association of Purworejo. Determination of the research location is done by purposive sampling method. The sample in this study were 50 farmers. Sampling was done by using saturated sampling technique. Data analysis uses factors of production, feasibility and allocative efficiency. The results of data analysis show that the value of the R/C ratio is Rp. 1.35 indicates that laying hens at the Berkah Telur Makmur Association is feasible. The value of capital productivity is 35.49% higher than the prevailing interest rate, so it is feasible to operate. The average income of respondent farmer's labor productivity is Rp. 2,183,415.91/HKO is greater than the applicable labor costs so it is feasible to work. The results of data analysis showed that laying hens at the Berkah Telur Makmur Association was feasible. The factors of layers, the amount of feed, OVK, and labor had a significant effect on egg production of laying hens in the Berkah Telur Makmur Association, while the cage area factor had no significant effect. While the variable amount of feed is efficient, the variable number of layers and labor is not efficient. Variables of cage area and number of OVK are not efficient. \u0000Keywords: Layers, Feasibility, Production Factors, Allocative Efficiency","PeriodicalId":375652,"journal":{"name":"JURNAL SAINS PETERNAKAN NUSANTARA","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114336288","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}