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All Journal Jurnal Pengkajian dan Pengembangan Teknologi Pertanian Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
E. Taufik
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Veterinary

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RESPON KINERJA PRODUKSI DAN FISOLOGIS KAMBING PERANAKAN ETTAWA TERHADAP PEMBERIAN PAKAN TAMBAHAN DEDAK HALUS PADA AGROEKOSISTEM LAHAN KERING di KALIMANTAN SELATAN Akhmad - Hamdan; B. P. Purwanto; D. A. Astuti; A. Atabany; E. Taufik
Jurnal Pengkajian dan Pengembangan Teknologi Pertanian Vol 21, No 1 (2018): Maret 2018
Publisher : Balai Besar Pengkajian dan Pengembangan Teknologi Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpptp.v21n1.2018.p73-84

Abstract

 ABSTRACTPerformance and Physiological Response Peranakan Ettawa Goat to Supplementary Feeding With Rice Bran on Dryland Agroecosystem in South Kalimantan. This research was to know the performance of Peranakan Ettawa goat and physiological responses tosupplementation feeding of rice bran in the area of dryland agroecosystem in South Kalimantan. This design of experiment was a 4 x 4 Latin Square using 4 Etawa goats of second lactation with average of body weight of 47.50 ± 3.32kg/doe. There were 4 levels of rice bran supplementation ie P1 (0%), P2 (30%), P3 (50%) and P4 (70%) of dry matter requirement. The main feed was a mixture of rambanan (Niponan (Clibadium surinamense L), Rawatan (Pachystilidium hirsutum (Blume), Laban (Vitex pinnata L), Kacangan (Centrosema pubescens B) dan Dadap alas (Mallotus paniculatus). Drinking water was provided ad libitum. Parameters observed were feed intake, milk production and physiological response (heart rate, respiration, rectal temperature and skin temperature). The data obtained were analyzed using the procedure of "General Liner Model" least square mean. The differences in mean values were then examined using the Duncan test. The results showed that supplementary feeding with rice bran had an effect on feed consumption, milk production and physiological repon of goats. The Peranakan Ettawa goat farms business has the potential to be developed in the drylands of South Kalimantan.peranakan etawah goats, productivity, physiological response, dryland.ABSTRAKPenelitian ini bertujuan mengetahui respon kinerja produksi dan fisiologis kambing Peranakan Etawah terhadap tingkat pemberian pakan tambahan (dedak halus) pada agroekosistem lahan kering di Kalimantan Selatan. Penelitian ini menggunakan rancangan Bujur Sangkar Latin 4x4 menggunakan 4 ekor kambing Peranakan Etawa laktasi ke dua dengan bobot badan rata-rata 47.50 ± 3.32 kg/ekor.Empat tingkatan perlakuan pemberian dedak halus sebagai pakan tambahan sebanyak0%(P1), 30% (P2), 50% (P3) dan 70% (P4) dari kebutuhan bahan kering (BK). Pakan utama berupa campuran hijauan pakan yang diberikan berdasarkan kebiasaan peternak berupa rambanan (Niponan (Clibadium surinamense L), Rawatan (Pachystilidium hirsutum (Blume), Laban (Vitex pinnata L), Kacangan (Centrosema pubescens B) dan Dadap alas (Mallotus paniculatus). Air minum disediakan secara ad libitum.Parameter yang diamati meliputi konsumsi pakan, produksi susu dan respon fisiologis (denyut jantung, respirasi, suhu rektal dan suhu tubuh). Data yang diperoleh dianalisis menggunakan prosedur “General Liner Model” least square mean. Perbedaan nilai rataan pada peubah yang diukur dari setiap perlakuan diujidengan uji Duncan. Hasil menunjukkan bahwa pemberian pakan tambahan berpengaruh terhadap konsumsi pakan, produksi susu dan repon fisiologis kambing Peranakan Etawah. Usaha peternakan kambing Peranakan Ettawa berpotensi untuk dikembangkan di lahan kering Kalimantan Selatan.kambing peranakan ettawah, produktivitas, respon fisiologis, lahan kering.
The Quality of Bali Beef from East Nusa Tenggara during Distribution Process from Slaughterhouse to Consumers A. Martiana; I. I. Arief; H. Nuraini; E. Taufik
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 8 No. 1 (2020): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.8.1.8-14

Abstract

The aims of this study were to analyze the physicochemical quality and microbiological condition of Bali beef during distribution process from slaughterhouse to consumers. The study used six heads of Bali cattle from East Nusa Tenggara which were transported by Camara Nusantara cattle ship from East Nusa Tenggara (Kupang) to Tanjung Priok then they were slaughtered at Jatimulya slaughterhouse. Samples were taken from three points distribution: 1) at slaughterhouse, 2) at market, 3) at consumers’ freezer (beef after 3 days at consumers’ freezer). Observation on pH, water holding capacity, cooking loss and tenderness was done to measure the physicochemical quality of Bali beef. In terms of microbiology quantitative analysis of total plate count Escherichia coli, Staphylococcus aureus, and Salmonella sp were done on Bali beef. All data were analyzed statistically using two-way analysis of variance (ANOVA). The results showed that Bali beef during distribution had normal pH value ranges between 5.43 - 5.57, water holding capacity ranges between 37.1%-38.9%, tenderness ranges between 6.02-8.35 and cooking loss range between 40.26% - 49.72%. Total plate count showed that the number of Escherichia coli, Staphylococcus aureus, and Salmonella sp. contaminated the Bali beef exceeds Indonesia national standard (3932:2008). However, the physicochemical quality of the beef was in the normal range. The characteristics of Bali beef at three points above mentioned are normal pH, stable water holding capacity, high level of tenderness, and low level of cooking loss.
Penambahan Sari Kurma sebagai Substrat Antibakteri pada Minuman Whey Fermentasi J. K. Negara; M. Arifin; E. Taufik; T. Suryati
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 1 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.9.1.36-41

Abstract

Whey from cheese is still underutilized in Indonesia which has the potential to cause environmentalpollution. One alternative to whey processing is to make a fermented whey drink with the additionof date palm juice as a mixture. Dates juice is expected to provide additional nutrition for lactic acidbacteria (LAB) in the fermentation process. The purpose of this study was to determine the antibacterialproperties of whey fermented beverage products with the addition of date juice. The study was conductedusing a randomized block design (RBD) with six groups of sampling treatment with P0; 0% as a control(whey: date juice 100: 0 v / v), P2; 10% (90: 10 v / v), P2; 15% (85: 15 v / v) and P3; 20% (80: 20 v / v).The results of this study indicate that the fermented whey drink with the addition of date juice fermentedwith the bacteria Lactobacillus fermentum B111K (L. fermentum) for 24 hours has been shown to have ahigher antibacterial ability at the level of 20% compared to controls who were not given additional datejuice.
Kinerja Outbound Logistik Susu Segar di Koperasi Peternak Sapi Bandung Utara (KPSBU) Lembang A. Maulidina; E. Taufik; A. Atabany
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 2 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.9.2.95-101

Abstract

This study was aimed to analyze the performance of the outbound logistics of fresh milk at KPSBU Lembangand quality of fresh milk during the outbound logistics process. The supply chain operation referenceanalytical hierarchy process (SCOR-AHP) method was used to analyze the logistics performance. Thequality of fresh milk observed included total solid, protein, fat, pH, specific gravity and total plate count.The obtained data were analyzed descriptively. The results showed that the performance of outboundlogistics of fresh milk at KPSBU Lembang fall into the good category (90,20%). The quality of fresh milkduring the outbound logistics process from cooperative to the dairy industry and direct consumers wasmet the quality standards of customer demand and SNI 3141.1.2011
Analisis Kinerja Inbound Logistik Susu Segar di Koperasi Peternak Sapi Bandung Utara (KPSBU) Lembang A. D. Mulia; E. Taufik; A. Atabany
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 10 No. 1 (2022): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.10.1.1-7

Abstract

North Bandung Cattle Ranching Cooperative (KPSBU) Lembang is a single primary business cooperative that acts as a distributor of fresh milk produced by cows owned by its member breeders. The distribution of fresh milk from farmers to cooperatives is a movement of material flow from suppliers to factories known as inbound logistics. This study was aimed to analyze the inbound logistics performance of fresh milk at KPSBU Lembang, its value added for the farmer, as well as the nutritional and microbiological quality. SCOR-AHP was used to analyse inbound logistics performance. The Hayami method was used to analyse value added of fresh milk for the farmer. Fresh milk quality indicators were total solid, protein, fat, pH, specific gravity and total plate count. Obtained data were analyzed descriptively. The results showed that fresh milk inbound logistics performance at KPSBU Lembang was 92.77% (above average). The added value obtained by breeders based on concentrate input amounted to Rp. 8.464 per cow with a value-added ratio of 73.83%. The quality of fresh milk during inbound logistics fulfilled national standard SNI 3141.1.2011.
Karakteristik Fisik dan Sensori Nuget Tahu dengan Penambahan Keju Cedar dan Keju Cedar Pupa Eri S. Ramadhani; E. Taufik; A. Apriantini; Taufik, Epi; Apriantini, Astari
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 13 No. 3 (2025): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.13.3.152-158

Abstract

The increasing demand for nutritious food has driven innovations such as tofu nuggets, yet their blandtaste and limited sensory appeal remain a challenge. The addition of cheddar cheese can enhance flavor,while eri pupae provide high protein and sustainability benefit, making eri pupae cheese a promisingingredients to improve both sensory quality and nutritional value. This study evaluate the physicaland sensory characteristics of tofu nuggets with the addition of cheddar and eri pupae cheese. Fiveformulations were tested, including control and combinations with 5% and 10% cheddar or eri pupaecheese. Physical parameters such as pH and water activity (aw), and sensory attributes, including color,odor, taste, texture, and overall preference, were assessed using hedonic and hedonic quality tests with 35 semi-trained panelists. Results showed that adding cheddar and eri pupae cheese significantly increased pH (P<0.05), while aw remained unchanged. Nuggets with 10% eri pupae cheese (P5) obtained the highest scores for color, texture, and overall liking, due to natural pigments and emulsifying properties, while taste remain unchanged. These findings suggest that combining cheddar and eri pupae cheese can enhance the sensory quality of tofu nuggets, supporting the use of alternative proteins in sustainable food innovation.
Co-Authors A. Apriantini A. Atabany A. D. Mulia A. Martiana A. Maulidina Akhmad - Hamdan Apriantini, Astari B. P. Purwanto D. A. Astuti Epi Taufik H. Nuraini I. I. Arief J. K. Negara M. Arifin S. Ramadhani T. Suryati