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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga JAS (Jurnal Agri Sains) Buletin Peternakan Tropis (Bulletin of Tropical Animal Science) Jurnal Karya Abdi Masyarakat Jurnal Ilmiah Ilmu-Ilmu Peternakan Animal Production Jurnal Riset Multidisiplin Edukasi
Fatati Fatati
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Public Health Veterinary Other

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Analisis Minat Peternak terhadap Usaha Ternak Sapi Potong di Kecamatan Senyerang Kabupaten Tanjung Jabung Barat: Analysis of Breeders' Interest in Beef Cattle Farming in Senyerang District, West TanjungJabung Regency ikhfa, ikhfa; Fatati, Fatati; Indra, Indra Sulaksana
Buletin Peternakan Tropis Vol. 6 No. 2 (2025): November 2025
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.6.2.178-188

Abstract

Beef cattle farming is a crucial sector that substantially influences increasing rural household income.In Senyerang District, Tanjung Jabung Barat Regency, this potential has not been fully optimized.Several obstacles still persist, including limited capital access, feed availability, government support,land resources, and prevailing sociocultural conditions within the community. Therefore, it isnecessary to assess the extent of farmers’ interest in managing beef cattle farming. This study aims todescribe the level of farmers’ interest in beef cattle farming by analyzing six key aspects: economicvalue, capital, feed, land, sociocultural factors, and the role of government. The research was carriedout in April 2025 using a survey method with a descriptive quantitative approach. Data were collectedthrough questionnaires based on a Likert scale (1–3) and analyzed descriptively. A total of 52respondents were selected through purposive sampling, with the criterion of having receivedgovernment cattle assistance between 2010 and 2025. The study results indicate that the farmers’level of interest is categorized as high. Economic value, ease of feed acquisition, and land availabilitywere the most positively perceived factors. The long-established tradition of livestock rearing in thecommunity also contributes to the sustainability of this activity. However, some farmers still facechallenges related to capital. In conclusion, farmers in Senyerang District show a strong interest indeveloping beef cattle farming. These findings are expected to serve as a reference for relevantstakeholders in identifying regional potential and supporting sustainable livestock development.
PENGARUH KONSENTRASI TEPUNG MAIZENA YANG BERBEDA TERHADAP KUALITASFISIK SUSU GORENG Suhendra Suhendra; Metha Monika; Fatati Fatati
Jurnal Riset Multidisiplin Edukasi Vol. 3 No. 4 (2026): Jurnal Riset Multidisiplin Edukasi (April 2026)
Publisher : PT. Hasba Edukasi Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71282/jurmie.v3i4.1833

Abstract

This study aimed to determine the effect of adding cornstarch at different concentrations on the physical quality of fried milk, including pH, moisture content, and yield. The research was conducted at the Laboratory of the Faculty of Animal Science, Universitas Jambi, on March 20–21, 2025, using an experimental method with a Completely Randomized Design (CRD) consisting of four treatments and five replications, namely P0 (0%), P1 (5%), P2 (10%), and P3 (15%) based on milk weight. The production process involved heating the milk, adding cornstarch, stirring until thickened, molding, cooling, and frying. Data were collected through pH measurement using a pH meter, determination of moisture content using the thermogravimetric method, and yield calculation based on the ratio of final product weight to initial material weight. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test if significant effects were observed. The results showed that the addition of cornstarch significantly affected pH, moisture content, and yield (p < 0.05). The pH value decreased from 6.59 in P0 to 6.44 in P3, while the moisture content increased from 16.93% to 29.81%. The highest yield was observed in P1 (11.95%) and decreased in P3 (10.48%). Based on these results, it can be concluded that the addition of cornstarch significantly affects the physical quality of fried milk, and a 15% concentration is recommended to achieve a better texture.
PENGARUH KONSENTRASI TEPUNG MAIZENA TERHADAP KUALITAS FISIK SUSU KAMBING GORENG Rizki Rizki; Metha Monica; Fatati Fatati
Jurnal Riset Multidisiplin Edukasi Vol. 3 No. 4 (2026): Jurnal Riset Multidisiplin Edukasi (April 2026)
Publisher : PT. Hasba Edukasi Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71282/jurmie.v3i4.1839

Abstract

This study aimed to determine the effect of adding cornstarch at different concentrations on the physical quality of fried milk, including pH, moisture content, and yield. The research was conducted at the Laboratory of the Faculty of Animal Science, Universitas Jambi, on March 20–21, 2025, using an experimental method with a Completely Randomized Design (CRD) consisting of four treatments and five replications, namely P0 (0%), P1 (5%), P2 (10%), and P3 (15%) based on milk weight. The production process involved heating the milk, adding cornstarch, stirring until thickened, molding, cooling, and frying. Data were collected through pH measurement using a pH meter, determination of moisture content using the thermogravimetric method, and yield calculation based on the ratio of final product weight to initial material weight. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test if significant effects were observed. The results showed that the addition of cornstarch significantly affected pH, moisture content, and yield (p < 0.05). The pH value decreased from 6.59 in P0 to 6.44 in P3, while the moisture content increased from 16.93% to 29.81%. The highest yield was observed in P1 (11.95%) and decreased in P3 (10.48%). Based on these results, it can be concluded that the addition of cornstarch significantly affects the physical quality of fried milk, and a 15% concentration is recommended to achieve a better texture.
Co-Authors Adam, Firstan Afriani H Ardi Novra Filawati Filawati Firmansyah Firmansyah Gusri, Lailal ikhfa, ikhfa Indra Sulaksana Indra, Indra Sulaksana Jul Andayani Lubis, Adian Natama Metha Monika Monica, Metha Monica, Metha Monica Muhammad Farhan Nurmasitah, Sita Putri, Afmi Qomariyah, Novia Rizki Rizki Sadarman , Sastrawan, Sandri Sri Novianti Sri Novianti Suhendra Suhendra Suhessy Syarif, Suhessy Suryani, Heni Teja Kaswari Tri Rachmanto Prihambodo Uchiyah Achmad Wulansari Prasetyaningtyas, Wulansari