Jurnal Ilmu dan Teknologi Peternakan Tropis
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Korelasi Bobot Badan Terhadap Lingkar Skrotum dan Kualitas Semen Kambing Peranakan Etawah
No full textABSTRAKPeningkatan mutu genetik ternak dapat dilihat dari aspek reproduksi yaitu hubungan antara usia, berat badan, karakteristik testis, dan ukuran tubuh. Beberapa penelitian menemukan adanya hubungan dekat antara pertumbuhan testis (melalui lingkar skrotum) dan bobot badan. Tujuan penelitian ini adalah mengetahui keeratan korelasi bobot badan dengan kualitas semen pada kambing peranakan etawah (PE). Sebanyak delapan ekor kambing PE jantan ditimbang menggunakan timbangan khusus dan semen dikoleksi dengan menggunakan vagina buatan untuk selanjutnya dievaluasi secara makroskopis dan mikroskopis. Data pengukuran bobot badan dan hasil evaluasi semen disajikan dengan rerata dan standar deviasi. Analisis data menggunakan koefisien korelasi. Hasil analisis menunjukan bahwa koefisien korelasi antara bobot badan dengan lingkar skrotum sebesar 0,34 serta, bobot badan dengan volume semen dan konsentrasi spermatozoa secara berturut-turut adalah -0,28, dan 0,33. Berdasarkan hasil penelitian, bobot badan menjadi salah satu parameter dalam menentukan pejantan unggul pada kambing PE.Kata Kunci: Kambing PE, bobot badan, lingkar skrotum, kualitas semenRelationships of Body Weight with Scrotal Circumference and Semen Quality of Etawah CrossbreedABSTRACTImproving the genetic quality of bucks can be seen from the reproductive aspect, that is the relationship between age, body weight, testes characteristics, and body size. Several studies have found a close relationship between testicular growth and body weight. The experiment was conducted to determine the correlation between body weight with scrotal circumference and semen quality of etawah crossbreeds. A total of eight etawah crossbreed goat males measured body weight and semen collected with artificial vagina and evaluated of macroscopic and microscopic. Data of body weight measurement and semen evaluation results are presented with mean and standard deviation. Data were analyzed by coefficient correlation analysis using SPSS software 16.0 version. The results indicated that correlation between body weight with scrotal circumference 0.34, with semen volume and concentration of spermatozoa, were -0.28 and 0.33 respectively. Based result of this study, body weight can be a parameter in determining superior males in the etawah crossbreed.Keywords: etawah crossbreed, body weight, scrotal circumference, semen qualit
The Effect of Rice Bran Tempeh Plus Isoflavones on Body Dimensions, Carcass Quality, and Organoleptic Properties of Meat in Broiler Chickens
No full textPenelitian ini dirancang untuk mengevaluasi pengaruh pemberian tempe dedak plus isoflavon terhadap dimensi tubuh, kualitas karkas, sifat organoleptik daging broiler dan kadar kolesterol daging broiler. Dua ratus empat puluh ekor broiler dengan perbandingan jantan dan betina 1:1 dibagi menjadi 4 kelompok perlakuan dengan 6 ulangan pada setiap perlakuan sebagai berikut: P1 = Kontrol; P2 = 20% tempe dedak; P3 = 20% tempe dedak plus 10 mg isoflavon/kg pakan, dan; P4 = 20% tempe dedak plus 20 mg isoflavon/kg pakan. Hasil penelitian menunjukkan bahwa pemberian tempe dedak plus isoflavon berpengaruh tidak nyata terhadap warna, berat karkas, meat bone ratio, cooking loss dan drip loss. Penambahan isoflavon ke dalam tempe dedak cenderung menurunkan kadar kolesterol daging broiler, tetapi tidak memperbaiki sifat organoleptik daging. Penambahan isoflavon tidak mempengaruhi dimensi tubuh. Terdapat korelasi sedang (r= 0,342) antara berat badan dengan panjang punggung. Dapat disimpulkan bahwa penambahan isoflavon ke dalam tempe dedak tidak memperbaiki dimensi tubuh, kualitas karkas dan sifat organoleptik daging. Penambahan isoflavon ke dalam tempe dedak cenderung menurunkan kadar kolesterol daging broiler
Prevalensi Parasit Saluran Pencernaan pada Kerbau (Bubalus bubalis) Melalui Pemeriksaan Feses di Kabupaten Agam Sumatra Barat
No full textABSTRAKPenelitian ini bertujuan untuk mengetahui jenis, prevalensi, dan pengaruh jenis kelamin serta umur terhadap prevalensi parasit saluran pencernaan pada kerbau di Kabupaten Agam Provinsi Sumatra Barat. Sampel yang digunakan dalam penelitian ini adalah feses dari 105 ekor kerbau yang dikumpulkan dari tiga Kecamatan. Pemeriksaan sampel dilakukan dengan menggunakan metode natif, sedimentasi, dan pengapungan. Penelitian ini memberikan hasil bahwa ditemukan infeksi saluran pencernaan pada kerbau berupa cacing Paramphistomum sp. 31,43%, Fasciola sp. 23,81%, Oesophagustomum sp. 1,9%, Bunostomum sp. 0,95%, Strongyloides sp. 0,95%, Trichostrongylus sp. 0,95%, dan protozoa Eimeria sp. 2,86%. Prevalensi yang diperoleh sebesar 45,7% (48/105). Hasil analisis statistik menunjukkan bahwa jenis kelamin dan umur tidak mempengaruhi prevalensi parasit saluran pencernaan pada kerbau di Kabupaten Agam Sumatra Barat.Keywords: cacing dan protozoa, kerbau, prevalensi, saluran pencernaanPrevalence of Gastrointestinal Parasite in Buffalo (Bubalus bubalis) Through Feces Examination in Agam Regency West SumatraABSTRACTThis study aims to determine the type, prevalence, and influence of sex and age on the prevalence of gastrointestinal parasites on buffalo in the Agam Regency of West Sumatra Province. The samples used in this study were feces from 105 buffaloes collected from three Districts. Examination of the sample is carried out using by direct smear methods, sedimentation, and flotation. This study provides results that found gastrointestinal infections in buffalo by helminth Paramphistomum sp. 31.43%, Fasciola sp. 23.81%, Oesophagustomum sp. 1.9%, Bunostomum sp. 0.95%, Strongyloides sp. 0.95%, Trichostrongylus sp. 0.95%, and protozoa Eimeria sp. 2,86%. Prevalence is 45.7% (48/105). The results of statistical analysis showed that sex and age did not affect the prevalence of gastrointestinal parasites on buffalo in the Agam Regency of West Sumatra.Keywords: buffalo, gastrointestinal, helmint and protozoa, prevalenc
Analysis of Models and Implementation of Contract Farming on Income in Broiler Chicken Business, Ranomeeto District, South Konawe Regency
No full textModel Analysis and Implementation of Contract Farming on Income in Broiler Chicken Business provides benefits for farmers and entrepreneurs (partners). This research aims to; (1) know the contract farming model for broiler business in Ranomeeto District, South Konawe Regency, (2) know the implementation of contract farming for broiler business in Ranomeeto District, South Konawe Regency, and (know the relationship between the implementation of contract farming and the income of broiler farmers in Ranomeeto District, South Konawe Regency. This research uses quantitative and qualitative methods. Determination of the sample in this study using the census method of as many as 15 respondents. The results of this study indicate that: (1) the contract farming model in the Bi-Partite contract farming model, (2) the implementation of contract farming in Ranomeeto District based on the provision of production facilities obtained a very high level of implementation, then the implementation of extension activities and the suitability of harvest time was obtained at a very high level. moderate implementation, (3) the relationship between the implementation of contract farming with income in Ranometo District, based on the correlation coefficient value of 0.771, is at the level of a strong relationship.Keywords: Broiler chicken, contract farming model, implementation of contract farmin
Analysis of Supply Chain Beef Cattle in Riau Province
No full textThe livestock sector plays a strategic role in the economy of Riau Province through the contribution of food supply, supply of industrial raw materials, feed, bio-energy, employment, and achievement of GRDP (Gross Regional Domestic Product). One of the commodities in the livestock sector that has the potential to be developed is beef. This study aims to analyze the supply chain flow and determine the beef supply chain strategy in Riau Province. The research method used is descriptive qualitative analysis. Qualitative descriptive analysis using SWOT analysis on the beef supply chain. There are 4 streams of the beef supply chain in Riau Province. First, producers/breeders and consumers; second, breeders, traders, and consumers; third, breeders, traders, slaughterhouses, and consumers; fourth, namely breeders, blantik, butchers, wholesalers, and small traders then bought by consumers. The internal factor evaluation matrix has a total score of 2.6807, while the external factor evaluation matrix has a total score of 2.7432. The strength factor of the beef supply chain is the quality of beef cattle is good, the weakness factor is the continuity of beef cattle supply is still lacking, the opportunity factor is the wide open market share, and the threat factor is he instability of beef supply
Chemical and Microbiological Characteristics of Antimicrobial Edible Film (AmEF) from Chicken Bone Waste Gelatin with The Addition of Tea Leaf Extract (Camelia sinensis)
No full textABSTRACTThe edible film is a thin layer that can be produced from edible macromolecules. One of the ingredients for the edible film is gelatin from chicken bone waste which can be obtained from slaughterhouses. The edible film can be combined with other components such as antimicrobial substances found in tea plants. This study aims to determine the effect of variations in heating temperature and the addition of tea extract as an antimicrobial edible film. Research parameters include water content, total phenol, and zone of inhibition. The experimental design used was a factorial completely randomized design with 2 treatment factors, namely X = additional concentration of tea leaf extract 0%, 20%, 25%, 30%, and 35% and Y = variations in heating temperature of 70⸰C and 80⸰C, each treatment was repeated 2 times. The data obtained were analyzed by ANOVA and if there was a significant difference between treatments, it was continued with the DMRT test (Duncan Multiple Range Test). The results of this study indicate that variations in heating temperature have no significant effect on water content, total phenol, and antimicrobial edible film inhibition zone. The highest water content value was 21.12% at a heating temperature of 70⸰C and the tea extract was 30%, the highest total phenol value was 13.01 g GAE/g obtained at 30% tea extract concentration and the highest inhibition zone was at 30% tea extract concentration. with a value of 1.97 cm.Keywords: Antimicrobial edible film, tea extract, gelatin, heating temperatur
Analysis of Pathogenic Bacteria in Ready-to-eat Fried Chicken in the Jember University Campus Area
No full textPoultry meat is a food that is widely consumed in various forms, but it is also a reservoir of bacteria. This study aims to isolate and identify the type of contaminant bacteria in fried chicken sold in the Jember University campus area. This research is a laboratory epidemiological survey research, in January - March 2021. 79 fried chicken samples came from 27 stalls along Jalan Kalimantan, Jalan Jawa, Jalan Riau and Jalan Mastrip Jember. Isolation and identification of bacteria using chromogenic media, namely Mannitol Salt Agar (MSA) and Salmonella Chromogenic Agar (SCA). The identification of bacteria based on the color of the growing bacterial colonies was then confirmed with API E 20 media. The results showed that 98.7 % of fried chicken samples contained at least 1 type of bacteria. The types of bacteria that contaminate fried chicken are Escherichia coli (98.8 %), Staphylococcus aureus (94.9 %), Salmonella typhimurium (26.5 %), Salmonella typhi (8.8 %), and Proteus spp. (2.5 %). Thus, consumers' proper hygiene and safety practices have been suggested as the main intervention and need to be followed up with regular surveys to assess behavioral changes and reduce knowledge gaps.Keywords: ready to eat, fried chicken, foodborne disease
Pengaruh Penggunaan Sabut Kelapa Terfermentasi dalam Ransum Sapi Potong terhadap Kecernaan Nutrien secara In-Vitro
No full textABSTRAKPenelitian ini bertujuan untuk mengkaji efek pemanfaatan sabut kelapa terfermentasi dalam ransum sapi terhadap kecernaan nutrien. Ransum yang digunakan merupakan pakan komplit yang disusun menggunaan sabut kelapa terfermentasi dengan level berbeda. Percobaan menggunakan Rancangan Acak Kelompok (RAK) dengan 4 perlakuan dan 5 kelompok cairan rumen yang berbeda. Ransum perlakuan berupa T1 = Pakan komplit (sabut kelapa fermentasi 15%), T2 = Pakan komplit (sabut kelapa fermentasi 20%), T3 = Pakan komplit (sabut kelapa fermentasi 25%), T4 = Pakan komplit (sabut kelapa fermentasi 30%). Parameter yang diukur meliputi kecernaan bahan kering (KcBK), kecernaan bahan organik (KcBO), kecernaan lemak kasar (KcLK) dan Total Digestible Nutrients (TDN). Data yang didapat diolah menggunakan analisis ragam dengan taraf 5% dan apabila menunjukkan adanya pengaruh nyata dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa penggunaan sabut kelapa terfementasi dalam ransum tidak berpengaruh pada KcBK, KcBO dan KcLK dengan nilai rataan berturut-turut 52,88; 52,62; 48,84% namun berpengaruh nyata (P<0,05) terhadap nilai TDN yaitu pada T4 meningkat sebesar 57,28%. Disimpulkan bahwa penggunaan sabut kelapa terfermentasi dalam ransum dengan level berbeda tidak mempengaruhi nilai KcBK, KcBO dan KcLK namun pada level 30% mampu meningkatkan nilai TDN sebesar 57,28%.Kata Kunci: kecernaan, sabut kelapa, fermentasi, in vitroThe Effect of Use of Fermented Coconut Husk in Beef Cattle Ration On In Vitro Nutrient DigestibilityABSTRACTThis study aims to examine the effect of using fermented coconut husk in rations on nutrient digestibility. The ration used is a complete feed prepared using fermented coconut husks at different levels. The experiment used a randomized block design (RBD) with 4 treatments and 5 different groups of rumen fluid. Treatment rations in the form of T1 = complete feed (15% fermented coconut husk), T2 = complete feed (20% fermented coconut husk), T3 = complete feed (25% fermented coconut husk), T4 = complete feed (30% fermented coconut husk). The parameters measured included dry matter digestibility (KcBK), organic matter digestibility (KcBO), crude fat digestibility (KcLK) and Total Digestible Nutrients (TDN). The data obtained were analyzed based on analysis of variance with a level of 5%, and if the treatment had a significant effect, it was continued with the Duncan multiple range test. The results showed that the use of cementated coconut husk in the ration had no effect on KcBK, KcBO and KcLK with a mean value of 52,88 respectively; 52.,62; 48,84% but had a significant effect (P <0.05) on the TDN value, namely the increase in T4 was 57,28%. It was concluded that the use of fermented coconut coir in different levels of ration did not affect the value of KcBK, KcBO and KcLK but at the level of 30% it was able to increase the TDN value by 57,28%.Keywords: digestibility, coconut husk, fermentation, in vitr
Tourist Guide Behavior of Margorejo Tourism Community Towards Timor Deer Reproduction
No full textThe aim of this research is to know the alteration of behavior of tourist guide after accompaniment towards Timor deer reproduction. This research was done on October 2018 to November 2019 in Margorejo village, Dawe District, Kudus Regency. Experimental method with one group pre-test post-test design were used in this research. Fifteen tourist guide as responden in this research. Interview and observation were used for data retrieval. Knowledge, attitude and skills were used as variable. Descriptive analysis were used. The results of this research showed that knowledge of tourist guide was increased 50.5%, from 26.66% to 77.16%. The attitude of the tourist guide was increased 39.17%, from 29.33% to 68.50%. The skills of tourist guide was increased 40.84%, from 26.16% to 67.00%. The conclusion of this research is the aaccompaniment was success to improve the knowledge, attitude and skills of tour guide in Margorejo village toward reproduction of Timor deer.Keywords: behavior, timor deer reproduction, tourist guid
Characteristics of Beef Jerky Added by Fresh Red Ginger (Zingiber officinale var. Rubrum) as A Seasoning
No full textJerky is a processed meat product that can have rancidity due to storage. Adding fresh red ginger as a spices can inhibit the growth of bacteria, increasing antioxidant activity, and potentially increasing tenderness. This study aims to examine the characteristics of beef jerky added by fresh red ginger (Zingiber officinale var. Rubrum) as a seasoning. This study used the addition of fresh red ginger with proportion 0%, 12,5% and 25% from meet weight. Beef was sliced with a thickness of 5 mm then was marinated with spices for 12 hours. Marinated beef was dried using oven at 60°C for 3 hours and 70°C for 5 hours. The results showed that the addition of fresh red ginger to beef jerky was able to increase pH, aw, moisture content, DPPH inhibitory activity, and antioxidant capacity, as well as reduce hardness, TBARS value and TPC numbers. Salmonella sp., Escherichia coli and Staphylococcus aureus bacteria were not detected in all treatments and storage. The red ginger concentration of 12.5% in both raw and cooked beef jerky was preferred by the panelists. Beef jerky with the addition of 25% fresh red ginger showed the best results for testing the physicochemical, sensory, microbiological, and antioxidant activity properties