Jurnal Ilmu Peternakan dan Veteriner Tropis (JIPVET - Journal of Tropical Animal and Veterinary Science)
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Exploration of the diversity of local green fodder of goats in North Biak District, Biak Numfor Regency
No full textSustainable goat production in North Biak District, Papua, depends heavily on locally available forages, yet empirical information on species diversity remains limited. This study described the forage plants fed to goats by smallholders in four villages (Dofyo Wafor, Warsansan, Andey, Saukobye). Using a descriptive design, we conducted interviews and direct field observations with 20 purposively selected farmers. Forage taxa were identified to species level using field guides and plant-identification software; uncertain specimens were referred to the University of Papua’s Center for Biodiversity Research. We documented 12 forage species supplied to goats. The assemblage was dominated by woody plants—primarily trees and shrubs—with a small contribution from grasses. Ficus spp. were prominent within rations (e.g., F. maclellandii, F. racemosa, F. hispida, F. variegata), alongside other browse species such as Bauhinia glabra, Glochidion glomeratum, Macaranga hispida, Boehmeria nivea, Clerodendrum paniculatum, Garcinia dulcis, Morinda citrifolia, and Saccharum edule. By growth form, forages comprised approximately 67.7% trees, 25.0% shrubs, and 8.3% grasses. Several species reported dual use as ethnoveterinary resources (e.g., Glochidion glomeratum, Morinda citrifolia, Garcinia dulcis), indicating potential functional-feed roles beyond nutrition. Findings highlight a diverse, browse-dominated forage base that can be leveraged to support maintenance and production in smallholder goat systems. We recommend follow-up work on seasonal availability, nutritive value, and secondary-metabolite profiles to guide cultivation, ration formulation, and dry-season feeding strategies
Identification types and nutritional composition of traditional pig feed in rural areas of Timor Island and its influence on production efficiency
No full textThe use of traditional feed depends on the location of pig production. Information regarding traditional ration variations and nutritional content is not yet available, especially in rural areas of Timor Island. This research aims to identify the types and nutritional composition of traditional feeds used in rural pig rearing and to analyze their effects on production efficiency. The study was conducted in four villages in Taebenu District, Kupang Regency. This research used a descriptive observational design with a cross-sectional approach. Data collection was carried out to provide an overview of the types of traditional feed used, their nutritional composition, and their relationship to production efficiency. The data obtained were analyzed descriptively to describe the distribution of feed types and their nutritional composition; Pearson correlation tests and linear regression analyses were used to determine the relationships and their influence on production efficiency. The results of the research show that the composition of traditional feed across the four sampling locations is generally not much different and is highly diverse, which affects the diversity of its nutritional value. In this study, there was a positive correlation between nutrition and body weight gain and feed conversion. At the same time, regression analysis showed that crude protein and metabolic energy were the main factors that increased production efficiency. Based on the results of this research, it can be concluded that variations in local feed types result in differences in nutritional composition. The results of correlation analysis show that feed composition has a significant influence on the growth and production efficiency of pigs, crude protein and energy metabolism have a positive relationship with body weight gain and negative with feed conversion, while crude fiber has the opposite effect, regression analysis shows that crude protein and metabolic energy are the main factors that increase production efficiency, while crude fiber interferes with livestock performance
Dynamics of goat population and production in Papua and West Papua Provinces: Correlation and regression analysis (2000-2023)
No full textThis study investigates the trends in goat population and meat production in Papua and West Papua from 2000 to 2023, analyzing the relationship between population growth, production output, and key management factors. Using secondary data from official sources such as the Central Statistics Agency (BPS) and the Department of Animal Husbandry, the study employs descriptive analysis, Pearson correlation, and both linear and non-linear regression models. The results indicate a significant positive correlation between goat population and meat production, particularly in Papua, where a cubic regression model explained 61.9% of the variability in production. In contrast, West Papua showed a weaker relationship with more fluctuations in production trends. The study underscores the importance of sustainable management practices, including feed quality and health care, to optimize goat production. These findings provide insights into improving goat farming in these regions through targeted interventions and policy alignment with national agricultural strategies.
The influence of the addition of granulated sugar on the organoleptic quality of dendeng ground meet deer (Cervus timorensis)
No full textThis study evaluated sucrose at concentrations of 0, 5, 10, 15, and 20% (w/w) in ground deer meat dendeng (DGDR) to inform SME-oriented formulation. The products were dried at 60°C for 24 hours. They were then assessed by 30 semi-trained panelists (1–5 hedonic) in a within-panelist repeated-measures design. Ordinal data were analyzed using a Friedman omnibus test with Holm-adjusted Wilcoxon signed-rank comparisons. Results are reported as medians. The color increased significantly at ≥10% compared to 0%. Taste improved with sugar, producing a smoother sweet–spice balance. Aroma remained characteristic across levels. Tenderness showed a non‑significant softening at ≥15%. Overall acceptability increased with sugar, with 10–20% exceeding the control (p < 0.05). Five percent showed a trend upward, indicating an early plateau at 5% or higher. Sucrose thus functions as a practical lever to elevate appearance and liking without compromising aroma under the specified process. A formulation of 12–15% is recommended as the default. Levels of 15–20% suit markets seeking darker colors and slightly sweeter profiles. Future work should pair hedonic outcomes with instrumental measurements of color, texture, and volatility. It should also include shelf-life studies and evaluate clean-label preservation options or partial sucrose substitution
Maintenance system and body size of swamp buffalo (Bubalus bubalis) in Gunung Toar and Cirenti districts, Riau Province
No full textThe body dimensions of livestock are not only influenced by genetic factors but also shaped by environmental conditions and livestock management practices implemented by farmers. This study aims to analyze the characteristics of buffalo farmers, the management systems, and the body dimensions of buffaloes in Gunung Toar and Cirenti Districts. The research was conducted using a survey method, involving 120 farmers as respondents. Measurements were taken on 50 male and 300 female buffaloes. The study examined farmer characteristics, livestock management systems, and buffalo body dimensions. Data were analyzed using mean and standard deviation, while differences between the two districts were assessed using t-tests. The findings revealed that most buffalo farmers inherited the profession, were predominantly male, had an education level ranging from elementary to high school, were over 50 years old, and had over 16 years of livestock experience, typically without receiving livestock extension services. The livestock management systems in both districts were similar, with a 22-22.5% maintenance rate. However, the chest circumference of buffaloes in the Gunung Toar District was greater than that in the Cirenti District. In conclusion, the livestock management practices covering housing, breeding, feeding, and health were still inadequate, ranging from 20% to 50% in quality. The buffaloes in the Gunung Toar District exhibited larger chest circumferences than those in the Cirenti District
The development of bali cattle reproductive research in Indonesia: Systematic literature review
No full textThis study examines the development of Bali cattle farming in Indonesia using the Systematic Literature Review (SLR) method. The eastern region of Indonesia is recognized as a key center for cattle production, particularly Bali cattle, which demonstrate strong adaptability to suboptimal environmental conditions. Through the analysis of 555 scientific articles sourced from the Scopus database, this study identifies critical factors influencing farming success—namely, feed management, animal health, and husbandry systems. Although public interest in cattle fattening enterprises has increased, many farmers still rely on traditional practices without strategic planning. Visualization using the VosViewer application reveals dominant research themes, including reproductive performance, genetic diversity, and environmental stress factors. These findings underscore the urgency of multi-stakeholder collaboration to improve productivity, enhance competitiveness, and promote the genetic conservation of Bali cattle. The study provides valuable insights for advancing animal husbandry science and shaping more effective livestock development strategies
Physicochemical quality of cow’s milk mozzarella cheese using rennet enzyme and lime juice as a natural coagulant
No full textCow’s milk is a natural food source rich in essential nutrients and can be processed into various value-added products, including mozzarella cheese. Although traditional mozzarella is made from buffalo milk, cow’s milk is now more commonly used due to its wider availability and lower production costs. This study evaluated the effect of lime (Citrus aurantiifolia) juice as a natural coagulant on the sensory, physical, and chemical characteristics of cow’s milk mozzarella. A Completely Randomized Design (CRD) was applied using 500 mL of cow’s milk, 15 g coarse salt, and 0.5 mL rennet enzyme per batch, with varying volumes of lime juice. Data were analyzed by ANOVA, followed by Duncan’s Multiple Range Test (DMRT) at P < 0.05. The resulting mozzarella showed soluble protein of 0.65–1.12%, moisture of 45.67–49.33%, yield of 8.80–11.00%, texture (penetrometer) of 0.05–1.58 mm/g, and meltability of 32.04–43.82%. Lime juice level significantly affected yield, texture, and meltability, but not soluble protein or moisture
The effect of adding angkak as a substitute for saltpeter in the production of se'i beef with different storage durations
No full textThis study aimed to evaluate the physicochemical and microbiological quality of beef se’i produced with angkak extract as a natural saltpeter substitute at different storage durations. A factorial Completely Randomized Design (CRD) was applied, consisting of five angkak concentrations (0%, 1%, 1.5%, 2%, and 2.5%) and four storage durations (3, 5, 7, and 9 days). The measured variables included pH, total plate count (TPC), presence of Escherichia coli, and color characteristics. Data on pH and TPC were analyzed using ANOVA followed by Duncan’s test, color evaluation used the Kruskal–Wallis test, and E. coli was analyzed qualitatively. The interaction between angkak concentration and storage duration significantly affected pH, TPC, and color (P < 0.05) and suppressed E. coli growth. Increasing angkak levels and longer storage duration resulted in higher pH values and lower bacterial counts, indicating better preservation potential. Color scores decreased with higher angkak concentrations and longer storage time, although acceptable sensory characteristics were maintained until the fifth day of storage. No E. coli contamination was detected in any treatment. In conclusion, angkak extract shows promising potential as a natural alternative to saltpeter in the production of beef se’i, improving preservation, controlling microbial growth, and maintaining acceptable product quality
The effect of level substitution of tapioca flour with local indonesian tuber flour on the physicochemical quality of local chicken sausage
No full textThis study aimed to evaluate the effect of substituting tapioca flour with local Indonesian tuber flours on the physicochemical quality of chicken sausages. Three types of tuber flours—Cilembu sweet potato, purple sweet potato, and yellow sweet potato—were used as partial substitutes for tapioca flour. Four formulations were prepared: T0 (20 g tapioca, control), T1 (12 g tapioca + 2 g Cilembu + 2 g purple sweet potato + 4 g yellow sweet potato), T3 (12 g tapioca + 4 g Cilembu + 2 g purple sweet potato + 2 g yellow sweet potato), and T4 (12 g tapioca + 2 g Cilembu + 4 g purple sweet potato + 2 g yellow sweet potato). Physicochemical parameters assessed included pH, water-holding capacity (WHC), tenderness, cooking loss, and proximate composition (moisture, protein, fat, ash, and carbohydrate). The results showed that tuber flour substitution had a significant effect (P<0.05) on both chemical and physical qualities of chicken sausages. Treatment T3 exhibited the most favorable results, with higher protein and ash contents, lower fat levels, and improved WHC and tenderness compared to the control. These outcomes indicate that tuber flours not only act as effective functional fillers but also enhance the nutritional and technological qualities of chicken sausages. In conclusion, the partial substitution of tapioca with local Indonesian tuber flours offers a promising strategy to develop healthier and more functional meat products. This approach also supports the valorization of indigenous crops, contributing to food diversification and the utilization of local agricultural resources in Indonesia
The effect of addition of methionine and lysine in rations containing fermented palm kernel cake on broiler protein efficiency ratio
No full textThis study aims to determine the effect of methionine and lysine supplementation in rations containing fermented palm kernel cake inoculated with Bacillus cereus V9 on the Protein Efficiency Ratio. This study used a completely randomized design (CRD) with five treatments and four replications. The treatments in this study were different levels of methionine and lysine administration in rations containing fermented palm kernel cake. Treatment P0 = is a control ration (RK), namely a ration containing fermented palm kernel cake without the addition of methionine and lysine. P1 = RK + 0.25% lysine and 0.25% Methionine, P2 = RK + 0.5% lysine and 0.25% Methionine, P3 = RK + 0.25% lysine and 0.5% Methionine and P4 = RK + 0.5% lysine and 0.5% Methionine. Observed variables are Feed Consumption, Body Weight Gain, Protein Consumption, and Protein Efficiency Ratio. Data were processed using analysis of variance with Duncan's advanced test. The results of the study showed that the addition of methionine and lysine to rations containing fermented palm kernel meal did not significantly affect (P > 0.05) feed consumption, but significantly affected (P < 0.05) protein consumption, body weight gain, and protein efficiency ratio. The addition of 0.5% methionine and lysine can increase body weight gain, protein intake, and protein efficiency ratio. This study concludes that the addition of 0.5% methionine and 0.5% lysine to rations containing fermented palm kernel meal by Bacillus cereus V9 can increase the protein efficiency ratio