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All Journal Journal of Sustainable Livestock Media Peternakan
Soegeng Herijanto
Wijayakusuma University Purwokerto, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Veterinary

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Potential and Sustainability of KUB (Kampung Unggul Balitbangtan) Chicken Development in Indonesia: A Review: Potential and Sustainability of KUB Chicken Development in Indonesia Datta Dewi Purwantini; Soegeng Herijanto; Tri Sukmaningsih
Journal of Sustainable Livestock Vol. 2 No. 2 (2026): Journal of Sustainable Livestock
Publisher : Faculty of Animal Husbandry, Wijayakusuma Purwokerto University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/jsl.v2i2.39

Abstract

The Kampung Unggul Balitbangtan (KUB) chicken is the first Indonesian native chicken systematically selected for egg production, released by the Ministry of Agriculture in 2014 after six generations of selection at the Indonesian Research Institute for Animal Production. This review synthesizes current evidence on the productive potential, economic contribution, and sustainability of KUB chicken development in Indonesia. KUB chickens lay 160–180 eggs hen⁻¹ year⁻¹ at a hen-day production of 45–50% (up to 60–65% at peak), reach 0.8–1.0 kg slaughter weight within 10–12 weeks, and show markedly reduced broodiness and lower mortality than unimproved kampung chickens. The second line, KUB-2, was further selected for higher egg output and yellow shank, improving carcass acceptability. Economically, KUB farming is more profitable than rearing unimproved native chickens (revenue–cost ratio ≈ 2.4 versus 1.7) and underpins several government poverty-alleviation and food-security programs. Across economic, ecological, and social dimensions, KUB farming shows strong sustainability, supported by adaptation to marginal and dry land, the use of local and agro-industrial by-product feeds, and strong community social capital. Nevertheless, high feed costs, disease pressure, an on-farm productivity gap, and weak genetic and seed stock management constrain sustainable scale-up. Strengthening biosecurity, local feed formulation, breeding-stock management, farmer institutions, and value-chain integration is therefore essential. KUB chicken offers a robust, locally adapted pathway toward sustainable smallholder poultry and national food sovereignty.
The Effect of Adding Sappan Wood (Caesalpinia sappan L.) Powder at Different Percentages on Viscosity and Color of Cow's Milk Yoghurt Hasan Muhammad Yusuf; Soegeng Herijanto; Fani Dwi Evadewi
MEDIA PETERNAKAN Vol. 28 No. 2 (2026): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/dnyen820

Abstract

Natural colorants are increasingly sought as replacements for synthetic dyes in dairy products, and sappan wood (Caesalpinia sappan L.) is a promising source because its brazilin pigment is both intensely coloured and bioactive. This study evaluated the effect of adding sappan wood powder at different levels on the viscosity and instrumental color (L*, a*, b*) of cow's milk yogurt and identified the level giving the most favorable physical characteristics. A completely randomized design with four treatments — P0 (0%), P1 (1%), P2 (1.5%), and P3 (2% of milk weight) — and five replications was used, and data were analyzed by analysis of variance followed by orthogonal-polynomial and least-significant-difference tests. Sappan wood powder had no significant effect on viscosity (P>0.05; overall mean 418.78±62.60 cP) but a highly significant effect on color (P<0.01). Lightness (L*) decreased quadratically with increasing powder level (R² = 89.6%), while redness (a*) and yellowness (b*) increased quadratically (R² = 87.4% and 83.0%, respectively); the overall means were L* = 55.79, a* = 4.76, and b* = 15.62. The color shift is consistent with the pH-dependent behavior of brazilin during acidification, whereas the unchanged viscosity indicates that the protein gel network was not materially altered over the 0–2% range tested. Sappan wood powder can therefore be applied at up to 2% as a natural colorant that markedly enhances the red–yellow appearance of cow's milk yogurt without compromising its consistency.
Co-Authors Datta Dewi Purwantini Fani Dwi Evadewi Hasan Muhammad Yusuf Tri Sukmaningsih