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PENGARUH BIAYA PAKAN DAN TENAGA KERJA TERHADAP KEUNTUNGAN USAHA AYAM RAS PETELUR MILIK VONY KANAGA DI KELURAHAN TAWAAN KOTA BITUNG (Study kasus)
Get PDFABSTRACTEFFECT OF FEED AND OPERATING COSTS ON PROFIT OF CHICKEN LAYING FARM OWNED BY VONY KANAGA AT TAWAAN VILLAGE IN BITUNG CITY (Case study). This research was conducted in Vony Kanaga laying farm located in District Ranowulu Bitung City. The research problem was how the influence of feed and labor costs to the amount of profits and how much profit can be obtained at the company laying chicken farm in the district of Bitung City Ranowulu. The purpose of this study is to determine the effect of feed and labor costs against profits in laying chicken company, to find out the benefits of the company laying chicken farm in the district of Bitung City Ranowulu. The data collection method is using a field survey using primary and secondary data. Subdistrict Ranowulu Bitung determined based on the largest population in the city of Bitung. Model analysis of data that multiple linear regression analysis and profit. The measured variable is the cost of feed, labor costs and profits. The result showed that the average cost of laying chicken feed per day is Rp. 7.813.410. The average labor cost per day is Rp. 2.388.000. Total Proceeds from the sale of eggs and feces in the company-owned chicken laying Vony Kanaga Rp. 13.514.520 so as to obtain profit of Rp. 3.313.110. Based on the results of this study concluded that the cost of feed and labor simultaneously significant effect on profits in the company-owned farm chicken laying Vony Kanaga in District Ranowulu Bitung City. Company-owned farm chicken laying Vony Kanaga in District Ranowulu gives an average profit of Rp. 3.313.110Â Keywords: Feed Cost, Labor Cost, Pr
BIOKONVERSI KULIT PISANG RAJA (Musa paradisiaca) DENGAN Rhizopus oligosporus TERHADAP PERUBAHAN KANDUNGAN BAHAN KERING, BAHAN ORGANIK DAN PROTEIN KASAR
Get PDFBIOCONVERSION OF BANANA PEEL Var. Raja (Musa paradisiaca) WITH Rhizopus oligosporus TO CHANGE OFDRY MATTER CONTENT, ORGANIC MATTER AND CRUDE PROTEIN. This study aims to determine the change of dry matter content, organic matter and crude protein in banana peel var. raja (Musa paradisiaca) fermented with Rhizopus oligosporus. The study was conducted for three weeks, using Completely Randomized Design (RAL) consisting of 9 treatments and each treatment was repeated 3 times. The treatment consisted of P1 (inoculum dose 0.2% and 48 hours fermentation time), P2 (inoculum dose 0.4% and 48 hours fermentation time), P3 (inoculum dose 0.6% and 48 hours fermentation time), P4 (inoculum dose 0.2% fermentation 96 hours), P5 (inoculum dose 0.4% and 96 hours fermentation time), P6 (inoculum dose 0.6% and 96 hours fermentation time), P7 (inoculum dose 0.2% and fermentation time 144 hours), P8 (inoculum dose 0.4% and fermentation time 144 hours) and P9 (inoculum dose 0.6% and fermentation time 144 hours). The results of variance indicated that the treatment of dose inoculum and fermentation time had a significant effect (P <0.05) on dry matter content, organic matter and crude protein. Based on the result of this research, it can be concluded that banana peel var. raja bioconversion (Musa paradisiaca) with Rhizopus oligosporus can increase percentage change of dry matter and crude protein but there is decrease of organic matter content. The use of 0.4% inoculum dosage and 96 hours of fermentation time (P5) could increase the percentage change of dry matter content by 6.55%, decrease the percentage change of organic matter content by 3.97% and increase the percentage change of crude protein content by 60, 91%. Keywords: Bioconversion, Banana Peel var. Raja, Rhizopus oligosporu
PENGGUNAAN LEVEL SUKROSA TERHADAP SIFAT SENSORIS KEFIR SUSU SAPI
Get PDFUTILIZATION OF SEVERAL SUCROSE LEVELS ON SENSORY CHARACTERISTICS OF COWS MILK. The present study was conducted to investigate the utilization of several sucrose levels on sensory characteristics of cow milk kefir. Materials used in the study were: UHT milk, grain kefir, skim milk, sucrose, distilled water (aquadest), alcohol, spiritus or methylated spirit.  A Completely Randomized Design (CRD) with 5 treatments and 40 replications (panelists) was used in the present study. Treatments were formulated as follow: A0= sucrose 0% + grain kefir 5%, A1= sucrose 2% + grain kefir 5%, A2= sucrose 4% + grain kefir 5%, A3= sucrose 6% + grain kefir 5%, and A4= sucrose 8% + grain kefir 5%. Sensory test was conducted using hedonic scales. Variables measured were: sensory characteristics consisted of colors, aroma, viscosity, and taste. Tukey test was further employed to analyze treatment differences. Different between treatment(s) was declared at P < 0.05. Research results showed that sucrose levels at 0%, 2%, 4%, 6%, 8% treatments gave a significant effect (P < 0.01) on aroma, viscosity, and taste, but color was not affected (P > 0.05) by treatments. It can be concluded that the utilization of sucrose at the level of 6% (A3) as most preferred by panelists based on sensory characteristics colors, aroma, viscosity, and taste. Keywords : Kefir, Grain Kefir, Sucrose, Sensor
SIFAT ORGANOLEPTIK BURGER AYAM DENGAN METODE MEMASAK YANG BERBEDA
Get PDFTHE ORGANOLEPTIC CHARACTERISTIC OF CHICKEN BURGER WITH DIFFERENT COOKING METHODS. The objective of this study   was to   evaluate the  effect of different cooking method on the characteristics of color, aroma, texture, tenderness and taste of chicken burger. Research was applied using completely randomized design with three treatments involving hedonic scale and forty replications using panelist as follows: Steaming (R1), Frying (R2), Baking (R3). Results showed that these three treatments affected significantly on color. (P<0.01), texture and tenderness (P<0.05). However, these treatments did not significantly affect on aroma and taste. Therefore, this research can be concluded that chicken burger cooked by baking method was mostly preferred by the panellist. Keywords: Chicken Burger, Steaming, Frying, Baking
PENGARUH HARGA PAKAN DAN UPAH TENAGA KERJA TERHADAP USAHA TERNAK SAPI POTONG PETANI PETERNAK DI DESA WINERU KECAMATAN LIKUPANG TIMUR KABUPATEN MINAHASA UTARA
Get PDFINFLUENCE OF FEED PRICE AND LABOR WAGE TO PROFIT OF CATTLE FARMING IN WINERU VILLAGE EAST LIKUPANG SUB DISTRICT NORTH MINAHASA REGENCY. The development of beef cattle farming has a positive impact on economic development. Beef cattle farming can increase farmers' income, provide animal food, provide raw materials for various industries and create employment, especially in central areas of beef cattle. Some problems that have been experienced by farmers is the availability of feed and human resources. Based on the problem, research has been done to analyze the profit of beef cattle farming and the influence of feed price and labor wage on profit. This research has been done by using survey method, and data source is primary data. Determination of the sample has been done by using purposive sampling method, that is based on the consideration that farmers who have cattle at least 2 tails and never sell cattle. Data analysis was done by using descriptive analysis and profit function of output unit price. The results showed that number of cattle owned as many as 83 heads with number of cattle that have sold 43 tails. Feed consumed is corn waste and field grass, with a total of 12.125 kg / head / day. Allocation of working hours, the largest, is to move cattle ie 48% for cattle owned, and 35.84% for cattle sold. Based on the results of research that average profit of beef cattle farming is positive (Rp 2,692,830). Price of feed and labor wage significantly influence profit of beef cattle farming.Keywords: cattle, feed prices, labor wages, profit
TINGKAH LAKU INDUK YAKI (Macaca nigra) TERHADAP ANAK DI CAGAR ALAM TANGKOKO BITUNG SULAWESI UTARA
No full textTujuan penelitian ini adalah untuk mendapatkan data mengenai aktivitas induk Yaki pada anak di Cagar Alam Tangkoko. Penelitian ini dilaksanakan di Cagar Alam Tangkoko Bitung Sulawesi Utara selama 3 bulan menggunakan metode Obeservasi. Materi penelitian yaitu 3 ekor induk Yaki yang berada dalam kelompok Rambo 1. Variabel yang diamati adalah tingkah laku menggendong, tingkah laku menyusui, tingkah laku memberi makan, tingkah laku grooming dan tingkah laku bermain anak. Data yang diperoleh diolah dengan menggunakan metode deskriptif dan histogram. Hasil penelitian menunjukan bahwa rataan frekuensi menggendong anak pada induk I sebesar 13,06 ±3.02 kemudian induk II sebesar 12,25 ±2.43 dan induk III sebesar 13,31 ±3.34. Tingkah laku menggendong induk terhadap anak diawali dengan induk memeluk, mengangkat anak ke pangkuan, kemudian anak diletakan di depan dada sang induk, dan anak melakukan hiding pada induk sehingga induk tidak lagi memegang atau menahan anak agar tidak jatuh. Hasil pengamatan menunjukan bahwa frekuensi menyusui induk I adalah sebesar 8,31 ±2.52, induk 2 sebesar 6,87 ±2.30, dan induk 3 sebesar 7,56 ±2.63. Induk menyusui anak dengan cara meletakan anak didepan dada sehingga anak dapat menyusui dengan baik. Frekuensi pemberian makanan induk pada anak sangat rendah. Rataan frekuensi pemberian makan induk kepada anak pada induk 1 sebesar 0,31 induk II sebesar 0,93 dan induk III sebesar 0,87. Kemampuan anak dalam menggigit makan belum sempurna sehingga makanan yang dimakan oleh anak biasanya tidak sampai habis dan langsung dibuang. Rataan frekuensi grooming induk pada anak pada induk I sebesar 0,87, induk II sebesar 0,93 dan induk III sebesar 1,06 dan frekuensi grooming induk dari dan pada yaki lain adalah induk I sebesar 0,56, induk II sebesar 0,56 dan induk III sebesar 0,68. Tingkah laku grooming yang dilakukan induk betina pada anak berupa membersihkan tubuh sang anak dari parasit yang menempel ditubuh sang anak. Tingkah laku grooming induk dari betina lain diawali dengan induk duduk dengan tetap memeluk anak. Kemudian betina lain datang menghampiri induk dan kemudian melakukan grooming. Tingkah laku bermain anak lebih mengarah pada pergerakan anak yang seakan ingin menghindar dari induk dengan memutari induk dengan berlari berkeliling
SIFAT FISIKO-KIMIA DAN MUTU ORGANOLEPTIK BAKSO BROILER DENGAN MENGGUNAKAN TEPUNG UBI JALAR (Ipomoea batatas L)
Get PDFPenelitian ini bertujuan untuk mengetahui efek berbagai prosentase tepung ubi jalar terhadap sifat fisiko-kimia dan mutu organoleptik bakso broiler. Variabel yang diamati adalah sifat fisik dan Sifat Organoleptik bakso. Data untuk semua peubah dianalisis menurut prosedur analisis ragam (ANOVA) dari Rancangan Acak Lengkap dan untuk mengetahui perlakuan mana yang berbeda nyata secara statistik dilakukan pengujian dengan Uji Wilayah Berganda Duncan. Untuk uji organoleptik digunakan metode Scoring Deffrent test dengan jumlah panelis 35 orang. Hasil penelitian ini menunjukan bahwa penambahan presentase tepung ubi jalar hingga 20% berpengaruh sangat nyata (P<0.01) terhadap Daya Mengikat Air dan Kadar Air. Tapi tidak berpengaruh nyata (P>0.05) terhadap pH. Hasil Organoleptik menunjukkan bahwa perlakuan memberikan pengaruh yang sangat nyata (P<0.01) terhadap tekstur, kekenyalan, dan citarasa. Tapi tidak berpengaruh nyata (P>0.05) terhadap aroma. Berdasarkan hasil penelitian dan analisa data dapat disimpulkan bahwa penambahan tepung ubi jalar sebagai filler hingga prosentase 20% menghasilkan bakso broiler dengan sifat fisiko-kimia yang baik dan secara organoleptik dapat diterima oleh konsumen
ANALISIS MANAJEMEN PEMELIHARAAN TERNAK ITIK PETELUR DI KECAMATAN KAKAS BARAT KABUPATEN MINAHASA
Get PDF ABSTRACT ANALYSIS OF LAYER DUCK FARMING MANAGEMENT IN THE DISTRICT OF WEST KAKAS BARAT. This research was conducted in the District of West Kakas Minahasa regency in July-August 2016. This study aims to determine whether the layer duck farmers have implemented management functions (planning, organizing, implementing and monitoring) in the farming system of layer ducks. The villages of Kalawiran, Paso, Totolan, Wasian, Touliang, Panasen and Tontimomor have designated as study area, based on thecriteria: that these villages have population at least 200 head of layer ducks. The method of data collection was field survey. Data were primary data and secondary data. The sampling method of sample villages determined based on villages criteria that the village has layer duck population of over 200 head and the purposive sampling method of respondentbased on the following considerations: having a population of at least 200 head layer ducks and has been raising more than 1 year. Model analysis wasdescriptive analysis to describe qualitatively. Qualitative analysis was identify and described management principles were carried out in the system of raising layer ducks. The results showed that the characteristics of the level of respondent education were ungraduated of SD (18%), SD (14%), SMP (32%), SMA(36%). Duck farming experiences were<5 years 2 (9%), 6-10 years and 11 (50%), > 11 years 9 (41%). Scales of duck farming were276-350 8 (36%), 200-275 9 (40%), 315-375 1 (5%). Family labour was 22 (100%). Analysis of management (planning, organizing, implementing, and monitoring) showed that almost all of the farmers have implemented the management functions within the traditionally farmingsystem of layer duck. Management of planning were 22 (100%), monitoring 22(100%), while the management of the organization and implementation was only 3 (14%) and 19 (86%) did not recorded the results, since most farmers rely on memory.It can be a weakness in the development of layer duck farming.Layer duck farming use only the family labour. Keywords: Layer duck, farming, Management.Â
PENGARUH PENGGUNAAN BUBUK JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP SIFAT ORGANOLEPTIK BAKSO DAGING KAMBING
Get PDFTHE UTILIZATION OF RED GINGER POWDER (Zingiber officinale var. Rubrum) ON ORGANOLEPTIC CHARACTERISTIC OF MUTTON MEATBALLS. This study was conducted to evaluate the utilization of red ginger powder on the organoleptic characteristic of mutton meatballs. The materials used were fresh mutton meat on the hamstrings, tapioca flour, salt, flavoring, garlic, pepper, red ginger powder, ice cubes and processing equipment tools. The experimental design used in this study was a Completely Randomized Design of five treatments with 30 replications. The treatment was 300 g of meat and 0 g red ginger powder (R0), 300 g of meat and 1.5 g red ginger powder (R1), 300 g of meat and 3.0 g red ginger powder (R2), 300 g of meat and 4.5 g red ginger powder (R3), and 300 g of meat and 6 g red ginger powder (R4). Organoleptic testing performed was using the hedonic quality test. The variables measured consisted of color, flavor, taste and elasticity of meatballs. Determination of the average difference among treatments was done by Tukey (HSD) test. The results showed that the treatments affected significantly on flavor and taste. However, treatments did not affect significantly on color and elasticity of meatballs. The use of 3g red ginger powder could provide acceptance levels on organoleptic characteristic of mutton meatballs. Keywords: Mutton meat, red ginger, Meatball