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PENGARUH LEVEL PUPUK BOKASHI KOTORAN AYAM TERHADAP PERTUMBUHAN SORGUM BROWN MID RIB (BMR)
Get PDFEFFECT OF BOKASHI FERTILIZER LEVEL CHICKEN MANURE ON THE GROWHTH OF BROWN MID RIB (BMR) SORGHUM. The purpose of the present research was to determine effect of bokashi fertilizer level chicken manure on the growhth of brown mid rib (bmr) sorghum. The research was used in a completely randomized design arrangement, with 4 treatments and 7 replications. Treatments were formulated as follow : b1 = 0 g/polybag, b2 = 200 g/polybag, b3 = 400 g/polybag, b4 = 800 g/polybag. Parameters measured were : plant height, number of leaves length of leaves. Research result showed that, bokashi fertilizer of chicken manure gave a significant different (p<0,05) on plant height, number of leaves leaves length of brown mid rib sorghum. Based on the research result, it can be concluded that, the utilization of bokashi fertilizer level chicken manure with 200 g/polybag, enough to support the growth of plant height, number of leaves and leaves length of brown mid rib sorghum.Keywords : Bokashi Fertilizer Level Chicken Manure, Brown Mid Rib Sorghum, Growth
PEMANFAATAN BOKASHI FESES SAPI TERHADAP PRODUKTIVITAS RATUN SORGUM VARIETAS KAWALI
Get PDFUTILIZATION OF BOKASHI FESES COW ON PRODUCTIVITY RATOON OF KAWALI SORGHUM VARIETY. This study aims to determine the effect of bokashi cow feces on the productivity of ratoon sorghum variety of kawali. This research was implemented in Wusa village at districts Talawaan. The design used was completely randomized design (CRD), which consists of 4 treatments and 5 replications to obtain 20 units of trial. The treatment consists of P0= without fertilization, P1= 4 kg of fertilization, P2= 8 kg of fertilization, P3= 12 kg of fertilization. The measured variables are number of tillers, plant height, and panicle weight. Result of the analysis showed that treatment with 12 kg/plot provides highly significant effect (P <0.01) of the number of tillers, plant height, and panicle weight compared with other treatments, ie 8 and 4 kg/plot. The HSD test indicated that treatment number of tillers showed that between treatment P3, P0, P1, and P2 showed highly significant. In the treatments of advanced test HSD indicated also that plant height between P3, P0, P1, and P2 showed highly significant. In the treatment of panicle weight of advanced test of HSD showed that between treatment P3 and P0, treatment of P3 and P1 is very different, but the treatment of P3 and P2 showed no significant difference. Based on this research it can be concluded that cattle feces bokashi as the organic fertilizer up to 12 kg produced the best effect on number of tillers, plant height, and panicle weight. Keywords: Bokashi, productivity, ratoon, sorghum, kawal
PENGARUH LEVEL BOKASHI KOTORAN AYAM TERHADAP PERTUMBUHAN VEGETATIF SORGUM BROWN MIDRIB (BMR) PADA KONDISI TERNAUNG
Get PDFTHE INFLUENCE CHICKEN MANURE BOKASHI ON VEGETATIVE GROWTH OF BROWN MIDRIB SORGHUM (BMR) UNDER SHADE. The aim of this experiment was to study the effects of application of chicken manure bokashi on the vegetative growth of Brown Midrib (BMR) sorghum. Completely Randomized Design (CRD) has been used according to Steel and Torrie (1995). The treatments were level of chicken manure  bokashi as follows B1= 0 gram; B2= 200 gram; B3= 400 gram and B4= 800 gram/polybag, with 7 replications to form 28 numbers of observations. The variables measured were plant height, leaf number and  length of leaf. Analysis of Variance showed that treatments effected significanly different (P<0.05) on plant height, leaf number and length of leaf. Result of Tuckey Simultenaus Test showed that between treatment B3 and B4 were not significant different (P>0.05) on all variable measured, but both treatments gave a good performance of all variable measured significantly (P<0,05) better than treatments  B2 and B1. Based on this research result it can be concluded that utilization of chicken manure bokashi up to 400 gram/polybag could provide nutrients requirement to support vegetative growth of sorghum BMR in term of height of plant, leaf number and length of leaf. Keywords: Bokashi, chicken manure, growth, BMR sorghum, shaded
FAKTOR-FAKTOR YANG MEMPENGARUHI NILAI TAMBAH USAHA TERNAK SAPI DI DESA TUMARATAS KECAMATAN LANGOWAN BARAT
Get PDFABSTRACT FACTORS INFLUENCING VALUE ADDED OF CATTLE BUSINESS AT TUMARATAS VILLAGE DISTRICT OF LANGOWAN BARAT.The objective of this research was to know value added and factors influencing value added on cattle business at Tumaratas Village district of Langowan Barat, Minahasa Regency. Primary data were collected from 100 samples of households by using questionnaire. Respondents were purposively selected by considering farmers at least has one cattle and ever sold it out. .  Data were analyzed by using descriptive and quantitative analysis by using multiple regression model. Study results indicated that the more cattle owned by household the more value added of cattle achieved. The average of value added per animal unit was IDR 4,434,543/years. Partially factors of inseminator cost, cost of natural mating and household labor on cattle business had positive affect on value added of cattle while household labor on food crops business had negative impact on value added of cattle.Key words: Value added, inseminator cost, natural mating cost, household labo
KUALITAS INTERNAL TELUR AYAM MB 402 YANG DIBERI RANSUM MENGANDUNG MINYAK LIMBAH IKAN CAKALANG (Katsuwonus pelamis L)
Get PDFINTERNAL QUALITY OF STRAIN MB 402 LAYING HEN EGG CONSUMING DIETS CONSISTED OF CAKALANG (Skipjack Tuna) FISH OIL WASTE. The purpose of the present study was to determine the inclusion of cakalang (Skipjack tuna) fish oil waste (STO) in the diets on egg weight, egg yolk weight, and egg yellow color. A total of 100 MB 402 laying hen aged 36 weeks old were randomly allocated to 5 treatments with 5 replications, each cage unit consisting of 4 chickens. The treatments used were: basal ration without STO (R0), basal feed 99% + 1% STO (R1), basal ration 98% + 2% STO (R2), basal ration 97% + 3% STO (R3), basal ration 96% + 4% STO (R4). The variables measured were: egg weight, yolk weight, and egg yolk color. A Completely Randomized Design (CRD) was used as an experimental design. Research results showed that the inclusion of cakalang (Skipjack tuna) fish oil waste (STO) in the diets of MB 402 laying hen did not give a significant (P > 0.05) effect on egg weight, yolk weight, and egg yolk color. It can be concluded that the inclusion of  skipjack fish waste in diets up to 4% has no substantial effect on the internal quality of eggs.Keywords: Cakalang (Skipjack tuna) fish oil waste, MB 402 laying hen, egg internal quality
PRODUKSI DAN KUALITAS RUMPUT GAJAH DWARF (Pennisetum purpureum) CV. MOTT YANG DIBERI PUPUK ORGANIK HASIL FERMENTASI EM4
Get PDFPenelitian ini bertujuan untuk mempelajari dan mengetahui produksi dan kualitas rumput gajah dwarf (Pennisetum purpureum cv. Mott) yang diberi pupuk organik hasil fermentasi EM4. Penelitian dilaksanakan di Fakultas Peternakan Universitas Sam Ratulangi yang dimulai sejak tanggal 14 Juli sampai 19 Oktober 2012. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL), terdiri dari 4 Perlakuan dan 5 Ulangan. Level penggunaannya yaitu P0 (tanpa pemupukan) , P1 (pupuk dosis 10% /Kg tanah), P2 (pupuk dosis 20% / Kg tanah), P3 (pupuk dosis 30% /Kg tanah). Variabel yang diukur adalah produksi berat segar, produksi bahan kering, protein kasar dan serat kasar. Pengambilan data untuk berat segar dan analisa kualitas tanaman dilakukan pada saat tanaman dipanen. Hasil analisa keragaman menunjukkan bahwa perlakuan memberi pengaruh sangat nyata (P<0,01) terhadap variabel yang diamati. Hasil uji BNJ, menunjukkan P0 berbeda nyata dengan P2 dan P3 (P<0,05), tetapi P0 berbeda tidak nyata (P>0,05) dengan P1. Berdasarkan hasil penelitian dapat disimpulkan bahwa perlakuan dengan dosis 20 % (20 Ton/Ha) memberikan hasil yang optimal terhadap produksi berat segar, produksi bahan kering, dan kualitas protein kasar. Untuk kualitas serat kasar terendah terdapat pada perlakuan dengan dosis 30 % (30 Ton/Ha
SIFAT ORGANOLEPTIK NUGGET DAGING BROILER MENGGUNAKAN TEPUNG TEMPE
Get PDFORGANOLEPTIC CHARACTERISTICS OF CHICKEN NUGGET USING TEMPE FLOUR. The purpose of this research was to determine the organoleptic characteristics of chicken nuggets using tempe (fermented soybean) flour. This research was using Completely Randomized Design (CRD) and hedonic scale with 40 panelists and 4 treatments as follows, R0 = 300 grams chicken meat without tempe flour, R1 = 300 grams chicken meat added with 10% tempe flour, R2 = 300 grams chicken meat added with 20% tempe flour, R3 = 300 grams chicken meat added with 30% tempe flour. The variables observed in this study were including color, flavor, texture, tenderness and taste. The results showed that the treatments affected significantly the color, taste and tenderness of chicken nuggets, but did not affect the flavor and texture of chicken nuggets. Therefore, it can be concluded that organoleptic characteristics of chicken nugget using tempe flour up to twenty percent were preferred by panelists.Key words : Organoleptic, Tempe Flour, Chicken Nugge
SIFAT FISIK DAN ORGANOLEPTIK BAKSO DAGING SAPI DENGAN MEMANFAATKAN TEPUNG UMBI TALAS BELITUNG (Xanthosoma sagitifolium) SEBAGAI BAHAN PENGISI BAKSO
No full textTujuan penelitian ini ialah untuk mengetahui sifat fisik dan organoleptik dari bakso daging sapi dengan menggunakan tepung talas belitung. Penelitian ini menggunakan Rancangan Acak Lengkap dan pengukuran data organoleptik menggunakan uji hedonik yaitu dengan menggunakan skala hedonik. Sebagai perlakuan ialah level tepung talas belitung pada bakso, yaitu 5%, 10%, 15%, 20% dan 25% dari berat daging. Analisa meliputi sifat Fisik bakso yaitu, Kadar air, daya mengikat air dan susut masak serta pengujian organoleptik meliputi warna, tekstur, kekenyalan dan citarasa bakso. Analisis ragam menunjukkan bahwa level tepung talas belitung hingga 25 % dari berat daging memberi pengaruh berbeda sangat nyata (P<0,01) terhadap sifat fisik bakso yaitu kadar air dengan rataan berkisar antara 61,75%-66,83%, susut masak bakso daging sapi dengan rataan berkisar antara 9,74%-24,96% dan memberi pengaruh berbeda nyata (P<0,05) terhadap daya mengikat air dengan rataan berkisar antara 18,51%-41,56%. Analisis ragam untuk uji organoleptik menunjukkan bahwa perlakuan memberi pengaruh berbeda nyata (P<0,05) terhadap warna bakso dengan rataan skor berkisar antara 4,55-5,32. Perlakuan memberi pengaruh berbeda sangat nyata (P<0,01) terhadap tekstur dengan rataan skor berkisar antara 3,34-5,55, kekenyalan dengan rataan skor 3,95-5,66 dan citarasa bakso daging sapi dengan rataan skor 4,84-5,53. Dapat disimpulkan bahwa penambahan level tepung talas belitung hingga 20% dari berat daging sudah cukup untuk menghasilkan bakso daging sapi dengan sifat fisik yang baik dan secara organoleptik dapat diterima oleh konsumen
SIFAT ORGANOLEPTIK DAGING AYAM PETELUR TUA YANG DIRENDAM DALAM EKSTRAK KULIT NANAS (Ananas comosus L. Merr)
Get PDFThe objective of this study was to evaluate the organoleptic characteristic of old laying meat immersed in pineapple peel extract (Ananas comusus L. Merr). The materials used in this study were 25 birds of the age of 24 months old and the extract of 10 pineapple peels. The Completely Randomized Design was applied in this study, involving the organoleptic test measurement with hedonic scale and untrained panelist of 40 peoples. Treatments were involving immersion of old laying meat in pineapple peel extract with levels:R0 = Without immersion in pineapple peel extract; R1 = Immersion in pineapple peel extract during 1 hour; R2 = Immersion in pineapple peel extract during 2 hours; R3 = Immersion in pineapple peel extract during 3 hours; R4 = Immersion in pineapple peel extract during 4 hours. Analysis of variance were used for organoleptic test and showed that treatments affected significantly (P<0.01) the colour, flavour, tenderness, texture, and taste of ald laying meat. Study indicated that panelists preferred the texture and tenderness of laying meat immersed during one hour in pineapple extract however they preferred the meat colour and taste without immersion.Keywords: Laying meat, pineapple peel, organolepti
PENGARUH PEMUPUKAN ANORGANIK DAN ORGANIK TERHADAP PRODUKSI TANAMAN JAGUNG SEBAGAI SUMBER PAKAN.
Get PDFoai:ojs.ejournal.unsrat.ac.id:article/982Suatu penelitian telah dilakukan untuk melihat sejauh mana pengaruh pemupukan anorganik dan organik terhadap tinggi tanaman, panjang dan lingkar tongkol serta bobot pipilan kering jemur jagung. Penelitian ini dilaksanakan di lahan pertanian milik keluarga M. Manoppo yang dimulai sejak bulan April 2009 sampai dengan Oktober 2009 di Desa Koka Kecamatan Tombulu Kabupaten Minahasa. Jumlah petak yang digunakan dalam penelitian ini sebanyak 20 (dua puluh) petak yang ditempatkan secara acak dengan ukuran 2 x 2 meter dengan jarak tanam 50 cm x 70 cm dan jenis benih jagung yang digunakan adalah jagung hibrida (NUSANTARA 1). Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK), terdiri dari 5 kelompok dan 4 perlakuan yang terdiri dari T0 (tanpa pemupukan), T1 (pemupukan anorganik dengan dosis 3,67 kg/petak), T2 (pemupukan organik dengan dosis 1,4 kg/petak) dan T3 (menggabungkan pupuk anorganik dengan dosis 1,83 kg/petak dan pupuk organik dosis 0,7 kg/petak). Variabel yang diukur meliputi tinggi tanaman, panjang dan lingkar tongkol serta bobot pipilan kering jemur. Pengambilan data dilakukan disaat panen sampai dengan selesai penjemuran jagung yang telah dipipil. Data yang diambil kemudian ditabulasi dan diuji menurut analisis keragaman untuk melihat pengaruh perlakuan. Uji lanjut Beda Nyata Jujur (BNJ) dilakukan untuk melihat perbedaan antara masing-masing perlakuan. Hasil analisis keragaman menunjukkan bahwa perlakuan memberi pengaruh yang berbeda nyata (P > 0,05) terhadap panjang dan lingkar tongkol serta bobot pipilan kering jemur. Dari penelitian yang telah dilakukan diambil kesimpulan bahwa pemupukan dengan menggabungkan antara pupuk anorganik dan organik lebih meningkatkan produksi tanaman jagung baik itu panjang tongkol, lingkar tongkol dan bobot pipilan kering jemur