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Umbang Arif Rokhayati
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Peran inseminasi buatan (IB) terhadap sistem perkawinan di kelompok tani ternak lembu karomah kecamatan taluditi kabupaten pohuato Amin, Mohamad Nur
Jambura Journal of Animal Science Vol 2, No 1 (2019): Jambura Journal of Animal Science
Publisher : Jambura Journal of Animal Science

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Abstract

ABSTRACTThis study aims to determine the role of artificial insemination (IB) on the marriage system in the group of caromah cattle farmers in Taluditi Sub-District, Pohuwato Regency. The livestock population of 60 cows consisting of A 32 cages and enclosure B 28 tails. The analysis used was descriptive analysis to get the percentage and average number of pregnancies. Parameters observed include: Service Per Conception (S / C) and Conception Rate (C / R). The results showed that (Service Per Conception) obtained results at enclosure A, the S / C value was 1.7 times, and at enclosure B the S / C value was 1.7 times. The percentage of pregnancy (Conception Rate) is obtained at A cage 79% and the result in cage B is C / R value of 67%. The results obtained are strongly influenced by 4 factors, namely; namely frozen semen, female cattle as IB acceptors, inseminator skills and zooteknis knowledge of farmers. The conclusion of this study is that the success rate of Artificial Insemination in Taluditi District, Pohuwato Regency can be categorized as good.Keywords: Artificial Inseminasai, Service Per Conception and Conception Rate
PENGARUH SUPLEMENTASI ENERGI DAN UNDEGRATED PROTEIN TERHADAP PRODUKSI SUSU SAPI PERAH FRIESIAN HOLSTEIN Umbang Arif Rokhayati
Jurnal Inovasi VOL. 07, NO. 02, THN. 2010
Publisher : Jurnal Inovasi

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Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh penambahan jagung giling sebagai sumber energi dan bungkil kedelai terproteksi sebagai sumber protein terhadap konsumsi nutrient, produksi susu sapi perah Friesian Holsten. Dua puluh ekor sapi perah berproduksi dibagi menjadi 2 kelompok yaitu 10 ekor sebagai kontrol dan 10 ekor sebagai perlakuan berdasarkan pertimbangan produksi susu, berat badan, umur dan laktasi. Kelompok perlakuan diberi tambahan jagung giling sebesar 20 g dan bungkil kedelai terproteksi sebesar 25 g/ekor/liter produksi susu. Sedangkan kelompok kontrol tidak diberi jagung giling dan bungkil kedelai terproteksi. Penelitian ini dilakukan selama 12 minggu meliputi 2 minggu masa adaptasi dan 10 minggu masa koleksi data (masa pengamatan). Variabel yang diamati meliputi konsumsi bahan kering (BK), bahan organik (BO), protein kasar (PK), lemak kasar (LK), serat kasar (SK), net energi lactation (NEL), produksi susu, kadar lemak dan kadar protein susu. Data yang diperoleh diuji dengan analisis independent sample T-Test. Hasil penelitian menujukkan bahwa suplementasi energi dan protein meningkatkan konsumsi nutrien BK, BO, LK, SK, PK, NEL, produksi susu, kadar lemak dan kadar protein susu dibandingkan dengan kelompok kontrol, masing-masing sebagai berikut BK (18,31 vs 17,77 kg/ekor/hari), BO (15,06 vs 14,55 kg/ekor/hari), PK (1,80 vs 1,74 g/ekor/hari), LK (1,26 vs 1,25 kg/ekor/hari), SK (3,89 vs 3,86 kg/ekor/hari), NEL (23,66 vs 22,52 Mcal/ekor/hari), produksi susu (16,61 vs 15,42 kg/ekor/hari), Suplementasi energi dan RUDP dapat meningkatkan intake nutrien dan juga dapat meningkatkan produksi susu yang dihasilkan.
PENGARUH PENGGUNAAN ASAM CUKA DAN SUBSTITUSI SUSU KEDELAI TERHADAP BAU TAHU SUSU Umbang Arif Rokhayati
Jurnal Inovasi VOL. 08, NO. 01, THN. 2011
Publisher : Jurnal Inovasi

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Abstract

Penelitian ini bertujuan untuk mengetahui perbedaan pengaruh substitusi susu kedelai terhadap bau tahu susu. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan menggunakan rancangan acak kelompok (RAK) dan menggunakan 10 panelis yang terlatih sebagai blok, kemudian dilanjutkan dengan pembanding orthogonal. Sebagai faktor pertama adalah substitusi susu kedelai (s) yang terdiri dari substitusi 25 % (s1), substitusi 50 % (s2) dan Substitusi 75 % (s3) dan faktor kedua adalah dosis asam cuka (a) yang terdiri dari dosis 14 cc (a1) dan dosis 21 cc (a2) setiap perlakuan diulang tiga kali. Terdapat perbedaan bau tahu susu pada substitusi 25 persen, substitusi 50 persen dan substitusi 75 persen pada penggunaan dosis asam cuka 14 cc dan 21 cc. Substitusi susu kedelai 50 persen dan dosis asam cuka 14 cc menghasilkan bau yang disukai masyarakat.
Fermentasi Batang Pisang Sepatu (Musa Paradisiaca Forma Typica) Terhadap Palatabilitas Sapi Bali (Bos Sondaicus) Rahmat Anwar; Umbang Arif Rokhayati
Jambura Journal of Animal Science Vol 3, No 1 (2020): Jambura Journal of Animal Science
Publisher : Animal Husbandry Department, Faculty of Agriculture Gorontalo State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35900/jjas.v3i1.2384

Abstract

This study aims to determine the palatability of Balinese cattle to the silage of banana shoe stems. The study was conducted in March to April 2019 in Dambalo Village, Tomilito Subdistrict, North Gorontalo Regency. The research site had a capacity of 50 cattle but this study used 20 cows which were divided into 2 groups. The first group as control was given 15 kg of elephant grass and then added 1 kg / head / day of fresh banana feed and the second group was given 15 kg of elephant grass and 1 kg / head / day of banana shoe silage feed treatment. While processing data using the t test. The results showed that banana shoe stem silage feed was significantly different (P 0.05) to the value of palatability or preferred by Balinese cattle. Whereas the value of body weight gain is higher in cattle given banana silage feed compared to Balinese cattle which are fed fresh banana stems, where the average weight gain of Bali cattle is 42 to 57 grams / head / day. The conclusion is that the treatment of banana shoe stem fermentation was significantly different (P 0.05) to the palatability of Balinese cattle.
TINGKAT KEASINAN DAN UJI ORGANOLEPTIK TELUR AYAM RAS DENGAN WAKTU PERENDAMAN YANG BERBEDA Umbang Arif Rokhayati; Soegeng Herijanto
Jambura Journal of Animal Science Vol 4, No 1 (2021): Jambura Journal of Animal Science
Publisher : Animal Husbandry Department, Faculty of Agriculture Gorontalo State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35900/jjas.v4i1.11429

Abstract

The purpose of this study was to determine the organoleptic value of salty taste in eggs soaked in salt solution with different soaking times. The materials used in this study were 90 eggs, rubbing ash and crust salt (table salt). The experimental design used was a completely randomized design (CRD) with 3 treatments and 3 replications. The parameters observed in this study were the organoleptic value and salinity level. The results showed that the duration of soaking eggs in a salt solution had a significant effect on the organoleptic value and salinity of the eggs (P 0.05) on the organoleptic value and the salinity level of the panelists preferred the results of soaking in a salt water solution with a long soaking time of 12 days.
PROFIL PETANI-TENAK SAPI POTONG PADA KELEMBAGAAN KELOMPOK TANI Sry Yenny Pateda; Umbang Arif Rokhayati
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Publisher : Gorontalo Journal of Equatorial Animals

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Abstract

This study aims to determine the characteristics of beef cattle breeders in farmer group development. This research was carried out in Gorontalo Regency in February-June 2018. The method used survey techniques in obtaining primary and secondary data. Determination of the sample is done by multistage sampling. The number of samples is 120 people. The results showed that the age of the farmer was productive and had a basic education of 87%, the average length of the cattle business was 13 years, the number of dependents in the family was 4 people with an average livestock ownership of 4 heads. Characteristics of farmers affect the institutional capacity of farmer groups by 0.280, each age contributes 65%, education 54.6%, length of business 63%, and the number of family dependents 53.5%. The capacity building of beef cattle farmer groups shows that age has a high contribution.  
HUBUNGAN ANTARA UMUR, BOBOT BADAN DAN PRODUKSI SUSU SAPI PERAH FRIESIAN HOLSEIN Umbang Arif Rokhayati; Sri Yenny Pateda
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Publisher : Gorontalo Journal of Equatorial Animals

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Abstract

Body weight in livestock, especially dairy cows greatly affects milk production, therefore the delay in providing adequate feed will also affect milk production. Therefore, the relationship between body weight and milk production in Friesian Holstein dairy cows is very closely related. This study aims to examine the relationship between body weight and milk production in Friesian Holstein dairy cows. While the material used is dairy cows that are lactating aged between 2-8 years (lactation age between 2-8 weeks) with a body weight between 400-600kg totaling 60 heads. In this study, the feed used was uniform consisting of forage and concentrate. Meanwhile, the observed variables were the age of the cattle, the lactation period and the milk produced, then the data obtained were tested descriptively. The results of this study showed that Friesian Holstein dairy cows experienced peak production at the fourth lactation, aged 5-6 years, body weight between 551-650 kg, milk production averaged 89.70 head/liter/day
UJI KADAR LEMAK DAN PROTEIN AIR SUSU KAMBING ETAWA DENGAN PEMELIHARAAN SECARA TRADISIONAL Umbang Arif Rokhayati; Syukri I Gubali; Safriyanto Dako
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Publisher : Gorontalo Journal of Equatorial Animals

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Abstract

The Etawa Crossbreed (PE) goat is a cross between an Etawa goat and a peanut goat which has the potential to produce milk. This study aims to determine the fat and protein content of Etawa goat's milk. The type of research used is experimental research with the treatment of taking milk in the morning. This study uses a T test with 3 treatments and 3 replications and the data from the calculation of the Analysis of Variance if it shows a significant difference then is further tested with the BNT and BNJ tests of 5%. Parameters in this study were fat and protein content. The results showed that the fat content of Etawa goat's milk was not significantly different. In the results of statistical analysis, it can be seen that the highest average fat content is at parity 3, which is 7.92%, from parity 2, which is 7.46% and parity 1, which is 6.03%. In the protein content of the highest average, the protein content in parity 2 is 5.46% compared to parity 3 which is 5.03% and parity 1 which is 5.0%. The conclusion is that Etawa goat's milk will have an effect on fat and protein levels, this can be seen at parity 3.
PELATIHAN PEMBUATAN PAKAN ALTERNATIF DARI SISA HASIL PERTANIAN Umbang Arif Rokhayati; Nibras Karnain Laya; Sry Yenny Pateda
Jambura Journal of Husbandry and Agriculture Community Serve (JJHCS) Vol 1, No 2 (2022): Jambura Journal of husbandry and Agriculture Community Serve
Publisher : Jambura Journal of Husbandry and Agriculture Community Serve (JJHCS)

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Abstract

The purpose of this community service activity is to increase the knowledge and skills of the Limbatihu Village community in making alternative animal feed from banana gedebok. The specific target to be achieved is to increase livestock production through the provision of fermented feed from banana stems. Provision of alternative feed from the banana tree is expected to increase the body weight of livestock in a short time. This program also aims to utilize agricultural residues that can be used as alternative animal feeds that contain high crude fiber and nutrients. The method used in community service is to empower the community through simulations and demonstrations. The main target is the farmers in Limbatihu Village. Based on direct observation, it can be seen that the farmers in Limbatihu Village are quite enthusiastic in making fermented banana gedebok as an alternative to animal feed. Key words : Fermentation, Banana Gedebok and Livestock
TINGKAT PENGGUNAAN SANTAN KELAPA DAN TEPUNG UBI HUTAN (Dioscorea hispida dennts) PADA PEMBUATAN ES KRIM Anwar M. Koyo; Umbang Arif Rokhayati; Agus Bahar Rachman
Jurnal Ilmiah Media Agrosains Vol 2 No 1 (2016): Edisi September
Publisher : Unit Penelitian dan Pengabdian Masyarakat (UP2M) Politeknik Banjarnegara

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Abstract

Ice cream is a frozen dairy products from a solid milk made from a mixture of milk. The nutrition of ice cream depends on nutrition of raw material that is used. This study aimed to examine the use of coconut milk and cassava forest flour in ice cream with 4 treatments (T0=0 g coconut milk and 0 g cassava forest flour; T1=25 g coconut milk and 75 g cassava forest flour; T2=50 g coconut milk and 50 g cassava forest flour; T3=75 g coconut milk and 25 g cassava forest flour) and 4 replications. Paratemeter used in this study is analysis of water and fat content, melting time and hedonic quality (aroma, texture and flavor). This study used Completely Random Design to analyze the result. Organoleptic test was analyzed by Analysis of Variance and melting time test was analyzed descriptively. The results showed that proximate analysis of water content with the highest value found in the treatment of 75 g coconut milk and 25 g cassava forest flour and the lowest was found in the treatment of 0 g coconut milk and 0 g cassava forest flour. The highest fat content found in the treatment of 75 g coconut milk and 25 g cassava forest flour and the lowest was found in the treatment of 0 g coconut milk and 0 g cassava forest flour. The results of organoleptic test showed that percentage of aroma treatment was T0=2,40, T1=2,45, T2=2,55, and T3=2,70. The percentage of texture of each treatment was T0=3,25, T1=3,25, T2=3,30, and T3=3,65. The percentage of flavour of each treatment was T0=3,55, T1=3,60, T2=3,65, and T3=3,75. The conslusion is that ice cream production by using coconut milk and cassava forest flour (Dioscorea hispida dennts) gave the significant effect to the water and fat content. It was also liked by panelist. Ice cream production by using 75 g coconut milk and 25 g cassava forest flour increased the melting time up to 19,44.
Co-Authors Agus Bahar Rachman Anwar M. Koyo Arman Arman Aryo Wisatsono Dama, Subandi H. Djafar, Ismet I. Erwin Nugroho, Tri Ananda Evadewi, Fani Dwi Fahrul Ilham Gubali, Syukri I. Helmalia Putri Rivai Muhammad Mukhtar Nibras K. Laya Pateda, Sri Yeny Pateda, Sry Yenni Safriyanto Dako Saleh, Ellen J. Sayuti M, Muhammad Siswatiana Rahim Taha Soegeng Herijanto Sri Yenny Pateda Suparmin Fathan Syahruddin Syahruddin Syukri Imam Gubali Taha, Siswatiana R Unggango, Yenti Yusuf, Dzaqwan Zait Y