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All Journal SURYA AGRITAMA - Fakultas Pertanian Jurnal Riset Agribisnis dan Peternakan
Faruq Iskandar
Fakultas Pertanian Universitas Muhammadiyah Purworejo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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TINGKAT PEMAHAMAN PETERNAK KAMBING KALIGESING DALAM PENERAPAN TEKNOLOGI PETERNAKAN DI KECAMATAN KALIGESING KABUPATEN PURWOREJO Suryaman Nur Hidayatudin; Faruq Iskandar; Zulfanita Zulfanita
Surya Agritama : Jurnal Ilmu Pertanian dan Peternakan Vol 7, No 2 (2018): SURYA AGRITAMA
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (147.698 KB)

Abstract

Penelitian dilaksanakan pada bulan Januari dan Februari di Desa Pandanrejo dan Tawangsari Kecamatan Kaligesing Kabupaten Purworejo. Tujuan penelitian ini adalah untuk mengetahui: (1) tingkat pemahaman peternak Kambing Kaligesing terhadap penerapan teknologi pakan; (2) tingkat pemahaman peternak Kambing Kaligesing terhadap penerapan teknologi pengolahan limbah.Penelitian ini dilakukan dengan menggunakan metode observasional. Data hasil observasi dibahas secara deskriptif. Objek penelitian ini adalah peternak kambing Kaligesing di Desa Pandanrejo dan Tawangsari Kecamatan Kaligesing Kabupaten Purworejo. Teknik sampling yang digunakan yaitu purposive sampling dengan taraf signifikansi (α) 5% atau 0,05. Variabel penelitian ini adalah tingkat pemahaman peternak terhadap fermentasi pakan dan kompos. Teknik pengumpulan data menggunakan teknik observasi, kuesioner, dan dokumentasi. Data dianalisis menggunakan skala likert.Hasil penelitian menunjukkan bahwa: (1) tingkat pemahaman peternak Kambing Kaligesing terhadap penerapan teknologi pakan pada level tinggi; (2) tingkat pemahaman peternak Kambing Kaligesing terhadap penerapan teknologi pengolahan limbah pada level tinggi. Kata kunci: pemahaman, teknologi peternakan, Kambing Kaligesing
PENINGKATAN KESUBURAN MENGGUNAKAN EKSTRAK HIPOFISA PADA KAMBING KALIGESING BETINA YANG BIRAHINYA DISEREMPAKKAN DENGAN PROGESTERONE ACETATE Faruq Iskandar; Cahyo Apri Setiaji
Surya Agritama : Jurnal Ilmu Pertanian dan Peternakan Vol 7, No 2 (2018): SURYA AGRITAMA
Publisher : Universitas Muhammadiyah Purworejo

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Abstract

AbstrakPenelitian tentang peningkatan kesuburan kambing Kaligesing betina menggunakan ekstrak hipofisa yang birahinya diserempakkan menggunakan hormone progesterone acetate perlu dilakukan sebagai upaya untuk meningkatkan kualitas sel telur dan mengoptimalkan jumlah sel telur saat ovulasi sehingga dapat meningkatkan kualitas dan jumlah anak yang dilahirkan (litter size). Tujuan khusus penelitian ini adalah untuk mengetahui level ekstrak hipofisa yang baik dalam mempengaruhi kesuburan kambing Kaligesing betina yang pernah beranak 1 – 3 kali, dilihat dari kualitas birahi, keberhasilan kebuntingan dan jumlah anak yang dilahirkan. Materi yang digunakan dalam penelitian ini yaitu 24 ekor kambing Kaligesing betina milik peternak di Kecamatan Kaligesing, Kabupaten Purworejo yang dipilih secara purpossive sampling  dengan kriteria sehat secara klinis, umur 2 – 3 tahun, sudah pernah beranak 1 – 3 kali. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan masing – masing perlakuan diulangi 8 kali. Perlakuan yang diberikan adalah T0 : setiap kambing disuntik 5 ml NaCl fisiologis 0,9%, T1 : setiap kambing disuntik ekstrak hipofisa 0,25 gr dalam 5 ml NaCl fisiologis 0,9%, dan T3 : setiap kambing disuntik ekstrak hipofisa 0,50 gr dalam 5 ml NaCl fisiologis 0,9%. Hasil penelitian menunjukkan bahwa level ekstrak hipofisa dapat meningkatkan kualitas birahi dilihat dari tingkat kejelasan penampilan tingkah laku birahi gelisah dan penurunan nafsu makan serta mampu menghasilkan persentase kelahiran 100%. Kata kunci :   Ekstrak hipofisa, kambing Kaligesing betina, kesuburan dan progrsterone acetate
Pengaruh Level Rendaman Ekstrak Kulit Manggis (Garcia Mangostana L ) dan Daya Simpan terhadap Kualitas Fisik Telur Ayam Ras Muhamad Zidni Nuro; Roisu Eny Mudawaroch; Faruq Iskandar
Jurnal Riset Agribisnis dan Peternakan Vol. 6 No. 2 (2021)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/jrap.v6i2.1806

Abstract

This study aims to determine the potential of mangosteen peel extract (Garcia Mangostana L) as an egg preservative to improve the physical quality of broiler eggs soaked for 6 weeks. This study used 105 chicken eggs, soaked for 24 hours and stored for 6 weeks. Methods Using Completely Randomized Design (CRD) with 4 treatments and 3 replications. The parameters taken are egg white index value, egg yolk index value, egg yolk color, pH value of egg white and yolk. The results showed that mangosteen peel extract had a significant effect (P<0.01) on the egg white index with values ​​of 0.152, 0.89, 0.81, 0.83, 0.80, 0.56, 0.29. The yolk index value had a significant effect (P<0.01) of 0.41, 0.34, 0.32, 0.28, 0.22, 0.14, 0.09. The yolk color value had a significant effect (P<0.01) of 13.00, 12.67, 12.33, 1175, 11.08, 9.17, 8.08. The pH value of egg white had a significant effect (P<0.01) of 7.79, 7.95, 8.11, 8.57, 8.91, 9.47, 9.78. The egg yolk pH value had a significant effect (P<0.01) of 6.20, 6.27, 6.46, 6.56, 6.65, 6.75, 6.82. The Haugh unit egg had a significant effect (P<0.01) of 115.6, 98.5, 93.6, 94.8, 94.3, 83.7, 69.8. The addition of the concentration of mangosteen rind extract up to 10% can maintain egg quality, in terms of the index value of egg white, egg yolk, egg pH, egg yolk color and Haugh Unit value.
Tingkat Kesukaan Sosis Sapi terhadap Extender Tahu Eka Wahyu Nugroho; Roisu Eny Mudawaroch; Faruq Iskandar
Jurnal Riset Agribisnis dan Peternakan Vol. 6 No. 2 (2021)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/jrap.v6i2.1809

Abstract

An extender is added to sausage ingredients to increase the density or modify the quality of the sausage. The main ingredients of this research are beef and tofu. This study was conducted using a completely randomized design method (CRD) with 4 treatments and a panel as a treatment replication. The data obtained were analyzed by Analysis Of Variance (ANOVA), followed by Duncan's New Multiple Rane Test (DMRT). The results of the analysis of variance in beef sausage with the use of tofu as an extender have a very significant effect on the average hedonic score and quality score on color. The average color quality score shows that it is not red, while the score is classified as very dislike. The results of the analysis of variance in beef sausage with the use of tofu as an extender have a very significant effect on the average hedonic score and quality score on the aroma. The average aroma quality score is very unscented while the hedonic aroma score indicates liking. The results of the analysis of variance in beef sausage with the use of tofu as an extender have a significant effect on the average hedonic score and quality score on texture. The mean texture score indicates chewy while the hedonic texture indicates liking. The results of the analysis of variance in beef sausage with the use of tofu as an extender have a very significant effect on the average hedonic taste score and taste quality score. The average taste quality score indicates feeling to know, while the hedonic taste score indicates liking. The conclusion of adding a different level of tofu extender shows that the addition of 10g of tofu as an extender to 490g of beef can increase the texture value of beef sausage, the addition of 30g of tofu as an extender to 470g of beef can increase the value of aroma and taste quality in beef sausage. It is suggested that the addition of 10g of tofu as an extension with 490g of beef can be used in making beef sausage.
Co-Authors Cahyo Apri Setiaji Eka Wahyu Nugroho Muhamad Zidni Nuro Roisu Eny Mudawaroch Suryaman Nur Hidayatudin Zulfanita Zulfanita