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All Journal Jurnal Teknologi Bahan Nuklir Pro Food Jurnal Pengabdian Magister Pendidikan IPA JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology)
Djoko Kisworo
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Agriculture, Biological Sciences & Forestry Education Materials Science & Nanotechnology

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Performance, Physical and Chemical Characteristics of Local Goat Meat Feed on Fermented Cocoa Peel (Theobroma cacao L) Bulkaini Bulkaini; Djoko Kisworo; Mastur Mastur
Jurnal Ilmu Dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Animal Science and Technology) Vol 5 No 2 (2019): Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI)
Publisher : Faculty of Animal Husbandry, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.288 KB) | DOI: 10.29303/jitpi.v5i1.57

Abstract

Penelitian ini bertujuan untuk mengoptimalkan pemanfaatan kulit buah kakao (KBK) sebagai pakan ternak kambing dalam rangka meningkatkan kualitas daging. Penelitian dilaksanakan selama 2 bulan di Laboratorium TeachingFarmFakultas Peternakan Universitas Mataram. Materi yang digunakan adalah 9 ekor kambing lokal jantan umur 9-12 bulan dengan berat rata-rata 18,67±1,53 kg. Kambing dibagi secara acak menjadi 3 perlakuan dan 3 ulangan yaitu perlakuan P1: 30% KBK fermentasi tanpa fermentor, jerami jagung dan dedak (KBKFTF); P2= 30% KBK fermentasi dengan fermentor Bioplus, jerami jagung dan dedak (KBKFbioplus) dan P3=30% KBK fermentasi dengan souseburger pakan, jerami jagung dan dedak (KBKFSBP). Hasil Analisa Varian menunjukkan bahwa jenis fermentor berpengaruh nyata (P<0,05) terhadap pertambahan bobot badan harian (PBBh), konsumsi pakan dan keempukan daging kambing, sedangkan terhadap daya ikat air (DIA), susut masak, pH dan komposisi kimia daging tidak berpengaruh nyata (P>0,05). Kambing pada P2 memberikan PBBh sebesar 58,67±21,590 g/ekor/hari dan berbeda nyata (P>0,05) dengan PBBh kambingpada P1(49,75±18,557 g/ekor/hari) dan P3 (50,35±19,606 g/ekor/hari). Keempukan daging pada P2 (2,04±0,50 kg/cm2) berbeda nyata (P<0.05) dengan keempukan daging pada P1(1,97±0,58 kg/cm2) dan P3(1,74±1,26kg/cm2), sedangkan komposisi kimia daging tidak berbeda nyata (P>0,05) diantara semua perlakuan.
Nutritional Quality of Chicken Sausage with Addition of Tapioca Flour Bulkaini Bulkaini; Djoko Kisworo; Sukirno Sukirno; Rani Wulandani; Maskur Maskur
Jurnal Ilmu Dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Animal Science and Technology) Vol 6 No 1 (2020): Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI)
Publisher : Faculty of Animal Husbandry, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (151.466 KB) | DOI: 10.29303/jitpi.v5i2.62

Abstract

The study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were: 0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P <0.05) moisture and protein content, while the fat and ash content were not significantly effected (P> 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) % as compared to the other levels.
Co-Authors Abdul Latief Akhyar Sutaryono Aldian Maulana Aminuyati Amir Rohman Arief Sasongko Adhi B.R.D Wulandari B.R.D. Wulandari Baiq Mahraini Yulia Baiq Rani Dewi Wulandani Baiq Rani Dewi Wulandani BRD BRD. Wulandani Bulkaini (Bulkaini) Caska - Elsya Mayori Enny Yuliani Eny Yuliani Fahrullah Fahrullah Futichah . Gde Bidura HARYANTO Heri Hardiyanti I Ketut Sumadi I Ketut Wiryawan Kharisma Dayanti Putri Lalu Ahmad Zainuri Lina Permatasari M. Abbas Zaini Maskur Maskur Mastur Mastur Muhammad Haikal Fikri Rani Wulandani Satrijo Saloko Siti Nuzulan Nur Slamet Pribadi SUKIRNO Tata Terbit Saputra Wahid Yuliant Wahid Yulianto