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All Journal Journal of Sustainable Livestock Media Peternakan
Tri Sukmaningsih
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.
Consumer Hedonic Evaluation of Beef Steak Doneness: Color, Texture, and Taste Preferences at a Casual Dining Restaurant in Purwokerto, Indonesia Alifah Lisy Syafa’at; Tri Sukmaningsih; 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: 10.63859/2rrdhc13

Abstract

Beef steak doneness shapes the color, texture, and taste consumers experience at the table, yet little evidence of sensory preferences exists from Indonesian foodservice settings. This study evaluated consumers' hedonic perceptions of beef steak doneness and its associated color, texture, and taste attributes among patrons of the Sunday Barbecue restaurant in Purwokerto, Central Java, Indonesia. Data were collected between 28 June and 6 July 2025 from 40 untrained consumer panelists selected through random sampling and interviewed using a structured questionnaire based on a five-point Likert-type hedonic scale, following a descriptive survey design. Medium doneness was the most preferred level (37.5%, n = 15), followed by well done (25.0%, n = 10), medium rare (22.5%, n = 9), and medium well (15.0%, n = 6); no respondent selected rare (0%). For the associated sensory attributes, reddish-brown color (merah kecoklatan) was preferred by 55.0% of respondents (weighted score 149 of a possible 200), moderately chewy texture (cukup kenyal) by 45.0% (weighted score 136), and a very tasty flavor (sangat enak) by 42.5% (weighted score 163). Most respondents were female (55.0%), aged 18–24 years (67.5%), and visiting the restaurant for the first time (57.5%). Taste received the highest weighted hedonic score among the three sensory attributes, followed by color and then texture, indicating that flavor is the primary driver of steak acceptability at this restaurant, while the preferred reddish-brown color and moderately chewy texture converge with the medium doneness level, at which surface browning from the Maillard reaction coexists with a moist, pink interior. These findings provide restaurant operators with an evidence base for cooking-standard operating procedures, staff training, and menu communication targeted at the dominant medium-doneness preference.
Co-Authors Alifah Lisy Syafa’at Datta Dewi Purwantini Fani Dwi Evadewi Soegeng Herijanto