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All Journal Animal Production : Indonesian Journal of Animal Production Jurnal Peternakan Lokal
Retnaningtyas, irawati Dinasari
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Social Sciences Veterinary

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The Prolific Variation, Body Morphometrics, and Breeding Value of Indonesian Local Etawah Goat Based in East Java Mudawamah, Mudawamah; Ciptadi, Gatot; Retnaningtyas, Irawati Dinasari
ANIMAL PRODUCTION Vol. 23 No. 1 (2021)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with Animal Scientist Society of Indonesia (ISPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2021.23.1.85

Abstract

A crucial trait of a high economic value of goats is calving to more than one kid (prolificacy potency). The high prolificacy potency (> 1 kid) has a higher income compared to single kids. This study described the potential of Indonesian Local Etawah Goat (ILEG) for prolific trait and the morphometric of body and breeding values in various environments as a basis for selection. It involved smallholder farmers who breed ILEG does from 14 villages in East Java. The research was conducted on a field survey to obtain primary data about the phenotypic superior ILEG goats based on the status of the prolific trait. The study used 520 does with 1347 prolific records obtained. The results showed that the prolificacy values ranged from 2.12-1.42 heads/calving (medium to high category). The variation of prolificacy was 0.53, and the breeding values of the prolificacy trait were 1.48-1.74. The average of body morphometrics was varied with the following details. Chest circumference was 81.06 + 4.63 cm, body length was 76.64 + 4.33 cm, shoulder height was 75.34 + 5.83 cm and ear length were 27.44 + 3.02 cm. This study concluded that the prolific rate was medium to high category. The prolific variation was higher than body morphometry variation, and the prolificacy EBVs of breeding villages divided into four unique pattern boxplots. The prolific trait could be the basis for new considerations in the ILEG breeding program, either through selection or mating.
Pengaruh Berbagai Konsentrasi Asam Jawa Terhadap Kadar Air, WHC (Water Holding Capacity), Dan Keempukan Pada Daging Ayam Petelur Afkir Yanti Nurjaya, Maria Indradi; Puspitarini, Oktavia Rahayu; Retnaningtyas, Irawati Dinasari
Jurnal Peternakan Lokal Vol 5 No 2 (2023): Jurnal Peternakan Lokal
Publisher : Program Studi Peternakan Universitas Muslim Maros

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46918/peternakan.v5i2.1917

Abstract

Daging ayam petelur afkir adalah daging ayam petelur yang sudah tua dan alot sehingga kurang diminati oleh masyarakat. Penelitian ini dilaksanakan pada tanggal 1 Maret – 30 Mei 2023 bertempat di Laboratorium Pangan Fakultas Peternakan Universitas Islam Malang. Tujuan penelitian ini untuk mengetahui dan menganalisis pengaruh berbagai konsentrasi perendaman dalam asam jawa terhadap kadar air, WHC, dan keempukan pada daging ayam petelur afkir. Materi yang digunakan adalah daging ayam petelur afkir bagian dada dengan berat 846 gram dan 30 gram asam jawa. Metode yang digunakan adalah percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan penelitian yaitu P0 (kontrol)= daging ayam petelur afkir + konsentrasi asam jawa 0%, P1= daging ayam petelur afkir + konsentrasi asam jawa 7%, P2= daging ayam petelur afkir + konsentrasi asam jawa 10%, P3= daging ayam petelur afkir + konsentrasi asam jawa 13%. Variabel yang diamati pada penelitian ini yaitu kadar air, WHC, dan Keempukuan. Data penelitian dianalisis ANOVA (Analysis Of Variance) dan dilanjut dengan uji BNT (Beda Nyata Terkecil). Hasil penelitian menunjukan bahwa perendaman daging ayam petelur afkir dalam berbagai konsentrasi asam jawa berpengaruh sangat nyata (P<0,01) terhadap nilai kadar air, WHC, dan keempukan. Nilai rata-rata kadar air (%) yaitu (P0) 34,15a, (P1) 39,45b, (P2) 45,15c, (P3) 49,25d. Rata-rata nilai WHC (%),(P0) 40,14a, (P1) 35,40b, (P2) 28,28c, (P3) 20,21d. Rata-rata nilai keempukan (P0) 3a, (P1) 4,52b, (P2) 5,24c, (P3) 6,04d. Kesimpulannya adalah perendaman asam jawa dengan konsentrasi 13% mampu meningkatkan nilai kadar air dan keempukan serta mampu menurunkan nilai WHC pada daging ayam petelur afkir. ABSTRACT Culled laying hens are old and tough layers that are less desirable to the public . This research was conducted on March 1 – May 30 2023 at the Food Laboratory of the Faculty of Animal Husbandry Islamic University of Malang.The purpose of this study was to determine and analyze the effect of various concentrations of immersion in tamarind on water content, WHC, and tenderness in meat of rejected layers. The material used was meat of rejected layers of the breast weighing 846 grams and 30 grams of tamarind. The method used was an experiment using a completely randomized design (CRD) with 4 treatments and 5 replications. The research treatment was P0 (control) = meat of culled layers + 0% concentration of tamarind, P1 = meat of culled layers + 7% concentration of tamarind, P2 = meat of culled layers + tamarind concentration of 10%, P3= meat of laying hens rejected + 13% tamarind. concentration. The variables observed in this study were water content, WHC, and Efficiency. The research data were analyzed by ANOVA (Analysis Of Variance) and continued with the BNT. The results showed that soaking culled laying hens in various concentrations of tamarind had a very significant effect (P<0.01) on the values ​​of water content, WHC, and tenderness. The average value of water content (%) is (P0) 34.15a, (P1) 39.45b, (P2) 45.15c, (P3) 49.25d. The average value of WHC (%), (P0) 40.14a, (P1) 35.40b, (P2) 28.28c, (P3) 20.21d. The average value of tenderness (P0) 3a, (P1) 4.52b, (P2) 5.24c, (P3) 6.04d. The conclusion is that soaking tamarind with a concentration of 13% can increase the value of water content and tenderness and can reduce the WHC value in meat of rejected layers.
Pengaruh Lama Simpan Yoghurt Dengan Penambahan Sari Kurma (Phoniex dactylifera) Ajwa Dalam Suhu Refrigerator Terhadap Kualitas Organoleptik, pH Dan Viskositas Salsabila, Maulida; Puspitarini, Oktavia Rahayu; Retnaningtyas, Irawati Dinasari; Susilowati, Sri
Jurnal Peternakan Lokal Vol 6 No 1 (2024): Jurnal Peternakan Lokal
Publisher : Program Studi Peternakan Universitas Muslim Maros

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46918/peternakan.v6i1.2132

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh lama simpan yoghurt dengan penambahan sari kurma (Phoniex dactylifera) ajwa dalam suhu refrigerator terhadap kualitas organoleptik, pH dan viskositas. Metode penelitian adalah eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL), dengan 4 perlakuan dan 5 ulangan. Perlakuannya adalah lama simpan yang terdiri dari P0 (Kontrol), P1(5 hari), P2 (10 hari) dan P3 (15 hari). Variabel yang diamati pada penelitian ini yaitu kualitas organoleptik, pH dan viskositas. Data penelitian dianalisis ANOVA (Analysis of Variance) dan dilanjutkan dengan uji BNT (Beda Nyata Terkecil). Hasil penelitian menunjukkan bahwa lama simpan yoghurt dengan penambahan sari kurma ajwa berpengaruh nyata (P<0,05) terhadap kualitas organoleptik (aroma dan rasa), nilai pH dan viskositas. Lama simpan yoghurt dengan penambahan sari kurma ajwa berpengaruh sangat nyata (P<0,01) terhadap kualitas organoleptik (tekstur dan kesukaan). Lama simpan yoghurt dengan penambahan sari kurma ajwa tidak berpengaruh nyata (P>0,05) terhadap kualitas organoleptik (warna). Rerata nilai organoleptik terhadap aroma pada (L0) 2,50a, (L1) 2,58ab, (L2) 2,60ab, (L3) 2,68b. Rerata nilai organoleptik terhadap rasa pada (L0) 2,56a, (L1) 2,56a, (L2) 3,00b, (L3) 3,06b. Rerata nilai organoleptik terhadap tekstur pada (L0) 2,00a, (L1) 2,46b, (L2) 2,42b, (L3) 2,58b. Rerata nilai organoleptik terhadap warna pada (L0) 2,00, (L1) 2,12, (L2) 2,14, (L3) 2,16. Rerata nilai organoleptik terhadap tingkat kesukaan pada (L0) 2,80b, (L1) 2,70b, (L2) 2,48b, (L3) 2,02a. Rerata nilai pH yoghurt (L0) 4,15a, (L1) 4,17ab, (L2) 4,21ab, (L3) 4,24b. Rerata nilai viskositas (mpa.s) yoghurt (L0) 1191,2a, (L1) 1225,4ab, (L2) 1273,4b, (L3) 1301,6b. Kesimpulannya adalah lama simpan optimal yoghurt dengan penambahan sari kurma ajwa 20% dapat disimpan selama 10 hari dalam refrigerator bersuhu 9°C memiliki kualitas organoleptik, pH dan viskositas terbaik.
Co-Authors AA Sudharmawan, AA Gatot Ciptadi Mudawamah Mudawamah Oktavia Rahayu Puspitarini Salsabila, Maulida Yanti Nurjaya, Maria Indradi