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All Journal Jurnal Ilmiah Universitas Batanghari Jambi Jurnal Peternakan (Jurnal of Animal Science) Surya Abdimas Jurnal Riset Rumpun Ilmu Hewani (JURRIH) ANGON: Journal of Animal Science and Technology Media Peternakan Habitat: Jurnal Ilmiah Ilmu Hewani dan Peternakan WIKUACITYA: Jurnal Pengabdian Kepada Masyarakat Journal of Sustainable Livestock Media Peternakan
Evadewi, Fani Dwi
Fakultas Peternakan, Universitas Wijayakusuma Purwokerto
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Social Sciences Veterinary Other

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Consumer Satisfaction with Chicken Meat Quality: Index and Importance–Performance Analysis in Kaligondang District, Purbalingga, Indonesia: Consumer Satisfaction with Chicken Meat Quality across Marketing Channels Wisnu Restu Aji; Supranoto Supranoto; Fani Dwi Evadewi
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.v2i2.44

Abstract

Chicken meat is a primary source of affordable animal protein in Indonesia, yet the quality delivered to consumers varies with the marketing channel. This study evaluated and compared consumer satisfaction with chicken meat quality across three channels—traditional markets, mobile vendors, and chicken slaughterhouses (CSHs) in Kaligondang District, Purbalingga Regency, Central Java. We conducted a cross-sectional survey of 70 respondents selected through purposive sampling, all of whom had bought chicken meat from the three channels. We measured perceptions of product quality, price, service, and satisfaction on a five-point Likert scale across 14 indicators. We analyzed the data using the Customer Satisfaction Index (CSI) to quantify overall satisfaction and Importance–Performance Analysis (IPA) to identify priority attributes for improvement. All items were valid (r > 0.235) and reliable (Cronbach’s alpha = 0.726–0.856). CSI values were 79.89% for traditional markets (satisfied), 79.14% for mobile vendors (satisfied), and 84.76% for CSHs (very satisfied). IPA placed service speed and responsiveness in the first-priority quadrant for traditional markets; price stability was the weakest attribute for mobile vendors (conformity 79.0%); and price affordability, together with service speed, was the main gap for CSHs (conformity 84.0%) despite their superior product color, texture, and aroma. CSHs achieved the highest satisfaction, driven by standardized handling and hygiene, whereas mobile vendors excelled in interpersonal service and traditional markets in price affordability. Channel-specific strategies are recommended to close the identified importance–performance gaps and strengthen consumer loyalty.
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.
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.
Preferensi Visual terhadap Keputusan Pembelian Telur Ayam Ras pada Kalangan Mahasiswa Fakultas Peternakan Iis Muflikhah; Soegeng Herijanto; Fani Dwi Evadewi
Habitat: Jurnal ilmiah ilmu Hewani dan Peternakan Vol. 4 No. 2 (2026): Agustus : Habitat : Jurnal ilmiah ilmu Hewani dan Peternakan
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewani Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/habitat.v4i2.490

Abstract

The external appearance of an egg is the first cue that consumers use when selecting table eggs, yet research focusing on visual preferences among student consumers remains limited. This study aimed to analyze the effect of visual preferences shell cleanliness, shell texture, egg size, and egg color on the table-egg purchase decisions of students at the Faculty of Animal Science, Universitas Wijayakusuma Purwokerto. A quantitative survey was conducted on 61 students selected through probability sampling using the Slovin formula. Data were collected using a validated five-point Likert-scale questionnaire and analyzed through multiple linear regression. The partial test (t-test) showed that shell cleanliness (Sig. = 0.048) and shell texture (Sig. = 0.019) significantly influenced purchase decisions, whereas egg size (Sig. = 0.061) and egg color (Sig. = 0.540) did not. The simultaneous test (F-test) confirmed that the four visual attributes jointly influenced purchase decisions (F = 4.644; Sig. = 0.003), with an adjusted R-square of 0.195. Based on the standardized beta coefficients, shell texture was the most influential attribute. These findings indicate that shell cleanliness and shell texture are the primary visual attributes considered by student consumers and provide practical guidance for producers to prioritize external quality control.
Substitusi Konsentrat dengan Daun Indigofera sp. Segar terhadap Pertambahan Bobot Badan dan Konversi Pakan Kelinci Rex Jantan Rifqi Firmansyah; Sari Eko Tuswati; Fani Dwi Evadewi
Habitat: Jurnal ilmiah ilmu Hewani dan Peternakan Vol. 4 No. 2 (2026): Agustus : Habitat : Jurnal ilmiah ilmu Hewani dan Peternakan
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewani Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/habitat.v4i2.491

Abstract

The high cost of commercial feed is a major constraint in rabbit farming and encourages the use of local protein-rich forages such as Indigofera sp. This study aimed to evaluate the effect of substituting commercial concentrate with fresh Indigofera sp. leaves on the average daily gain (ADG) and feed conversion ratio (FCR) of male Rex rabbits. Twenty male Rex rabbits (± 2 months old, initial body weight ± 1 kg) were arranged in a completely randomized design with four treatments and five replications: P0 (100% concentrate + 0% Indigofera), P1 (85% + 15%), P2 (70% + 30%), and P3 (55% + 45%) on a dry-matter basis, and reared for 27 days. Data were analyzed using analysis of variance. Substitution of concentrate with fresh Indigofera sp. leaves up to 45% had no significant effect (P>0.05) on ADG (F-value = 1.08) or FCR (F-value = 2.66). Mean ADG ranged from 3.70 to 6.30 g/head/day and tended to decrease with increasing substitution level, whereas FCR ranged from 8.27 to 44.42 and tended to increase. Fresh Indigofera sp. leaves can replace part of the concentrate up to 45% without significantly reducing the growth of Rex rabbits, although feeding Indigofera in meal or pellet form is recommended to improve palatability and feed efficiency.
Co-Authors Aliefnur Fauzi Alifah Lisy Syafa’at Citopartusi Margaluna Purnama Tjahjani Devi Oktaviana Eko Sudaryanto Elin Melinda Hasan Muhammad Yusuf Hery Widijanto Iis Muflikhah Iis Muflikhah Indri Handayani Modawy Abdelgader Elbasheer Altayb Nadia Nur Awaliyah Nurnaningsih, Wida Rifqi Firmansyah Ripa, Ardi Rosanti Rosanti Sari Eko Tuswati Sari Tuswati Soegeng Herijanto Soegeng Herijanto Sulistyaningtyas - Supranoto Supranoto Susilo Rahardjo Tri Sukmaningsih Umbang Arif Rokhayati Wahyu Aida Salatin Wisnu Restu Aji Yanita Mutiaraning Viastika Yoga Dian Pratama