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Journal : Fakultas Pertanian

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UJI KIMIAWI SILASE DAUN TEBU DENGAN PERLAKUAN DAN LAMA FERMENTASI YANG BERBEDA Pekuwali, Yunita Rambu Babang; Handayani, Sri; Darmawan, Hariadi
Fakultas Pertanian Vol 7, No 2 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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The aim of the study was to determine the chemical quality of sugarcane leaf silage at different fermentation times. Silage chemical tests include crude protein content, total acid and pH. The research design used was Factorial Completely Randomized Design, namely Factor I = Silage with sugar cane leaf basal material consisting of 2 levels, namely P1 = Molases (without EM4), P2 = Molases with EM4 and Factor II = Duration of fermentation consisting of 3 levels namely T0=0 days, T5 =5 days, T10 =10 days so that there were 6 combinations of treatments. Each treatment was repeated 4 times. The results of a combination of treatments with the addition of EM4 and the length of fermentation in sugarcane leaf silage showed no significant differences in crude protein and pH while in total acid showed a very significant difference. The best treatment is P2T10 which is crude protein content 11.06 ± 4.89, total acid 4,39 ± 0,77 and pH 4,6 ± 0,84. Tujuan penelitian adalah untuk mengetahui kualitas kimia silase daun tebu pada lama fermentasi yang berbeda. Uji kimia silase meliputi kandungan Protein kasar, Total Asam dan pH. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap Faktorial yaitu Faktor I= Silase dengan bahan basal daun tebu yang terdiri atas 2 aras yaitu P1=Molases (tanpa EM4), P2=Molases dengan EM4 dan Faktor II= Lama fermentasi yang terdiri atas 3 aras yaitu T0=0 hari, T5=5 hari, T10=10 hari sehingga diperoleh 6 kombinasi perlakuan. Masing-masing perlakuan diulang 4 kali. Hasil penelitian kombinasi perlakuan dengan penambahan EM4 dan lama fermentasi pada silase daun tebu menunjukkan tidak perbedaan yang nyata pada protein kasar dan pH sedangkan pada total asam menunjukkan perbedaan yang sangat nyata. Perlakuan terbaik adalah P2T10 yaitu kandungan protein kasar 11,06 ± 4,89, total asam 4,39 ± 0,77 dan pH 4,6 ± 0,84.
PENGARUH BOBOT DAN FREKUENSI PEMUTARAN TERHADAP FERLITAS, DAYA TETAS DAN BOBOT TETAS ITIK JAWA LOKAL Hamanay, Febrianto Lu; Handayani, Sri; Fitasari, Eka
Fakultas Pertanian Vol 7, No 2 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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This study aims to obtain egg weight in grams (g) and the frequency of playback of local javanese duck eggs that are ideal in hatching local javanese duck eggs. The design used was a completely randomized design (RAL) factorial pattern, consisting of 3 treatments and 3 replications. Each treatment received 3 replications. The treatments tested were : the first factor is the egg weight of hatching eggs with notation ( B ), namely : B1= 53 g – 60 g, B2= 61g – 68 g, and B3= 69 g – 76 g. The second factor is the frequency of egg playback with notation ( p ) which is p1= 3x a day, p2= 4x a day, p3= 6x a day. The results showed that egg weight and playback frequency had no significant effect on fertility, hatchability, and hatch weight ( p
ANALISA KELAYAKAN USAHA LAMA PERENDAMAN DAN BENTUK IRISAN TERHADAP MUTU MANISAN NANGKA KERING Idris, Fajir; Handayani, Sri; Rozana, Rozana
Fakultas Pertanian Vol 7, No 2 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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Candied fruit is one form of processed food that is liked by many people. And has a distinctive taste of fruit so it is suitable to be enjoyed in various occasions. The purpose of this study was to determine the feasibility of a dried jackfruit candied business. The calculation of business feasibility analysis on dried jackfruit candles is BEP Unit 676 and BEP Price of 30,399,592. HPP is 35,738.05 (1000 gr / pack) and the selling price is Rp. 45,000 / kg. NPV is 23.147.941, Net B/C is 1.44 equal to R/C ratio 1.26. 14% IRR and 1.12 year payback period. Manisan buah merupakan salah satu bentuk makanan olahan yang banyak disukai oleh masyarakat. Dan memiliki rasa yang khas buah sehingga sangat cocok untuk dinikmati diberbagai kesempatan. Tujuan dari penelitian ini adalah untuk mengetahui kelayakan usaha manisan nangka kering. Perhitungan analisa kelayakan usaha pada pembutan manisan nangka kering yaitu BEP Unit 676 dan BEP Harga 30.399.592. HPP sebesar 35.738,05(1000 gr/bungkus) dan harga jual Rp 45.000/kg. NPV yaitu 23.147.941, Net B/C seebesar 1,44 sdeangkan R/C ratio 1,26. IRR 14% dan payback period selama 1,12 tahun.
UJI pH DAN WARNA DAGING AYAM TIREN DAN DAGING AYAM SEGAR BROILER PADA LAMA KEMATIAN YANG BERBEDA Fengi, Yohana Rosfita; Handayani, Sri; Afrila, Akhadiyah
Fakultas Pertanian Vol 7, No 2 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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The purpose of this study was to determine the color quality and pH of tiren chicken and fresh chicken meat in terms of the duration of chicken mortality for 24 hours,the material used in this study was a sample of 35-day-old broiler breasts totaling 20 birds, the time of study began to live May 2 to May 31, in the laboratory of the University of Brawijaya Malang, the laboratory of the University of Tribhuwana Tungga Malang Goddess and the Laboratory of Muhammadiyah University Malang. The experimental design used was a completely randomized design (CRD) with five treatments, namely: P1 = 0 hours of death, P2 = 6 hours of death, P3 = 12 hours of death, P4 = 18 hours of death, P5 = 24 hours of death with 3 replications. The results showed that the color and pH of tiren chicken were not significantly different (P> 0.05%). pH of tiren P1=5,62±0,05, P2=5,62±0,05, P3= 5,64±0,03, P4=5,62±0,05 P5=5,68±0,10 brightness color of tiren chicken P1 = 37.3 P2 = 35.9 highest P3 = 39.8 P4 = 37.2 P5 = 33.7 and, reddish color change of tiren chicken P1 = 15.6 P2 = 17.3 P3 = 18, 7. P4 = 20.9, P5 = 17 yellowish discoloration of tiren chicken P1 = 12.2 P2 = 12.1 P3 = 13.3 P4 = 13.1, P5 = 13.8. Tujuan penelitian ini adalah untuk meneliti kualitas warna dan pH daging ayam tiren dan daging ayam segar berdasarkan lama kematian ayam selama 24 jam, Materi yang digunakan adalah sampel dada ayam pedaging berumur 35 hari yang berjumlah 20 ekor, waktu penelitian mulai tanggal 2 mei sampai 31 mei, di laboratorium Universitas Brawijaya Malang, laborarium fakultas pertanian universitas tribhuwana tunggadewi malang dan laboratorium Universitas Muhammadiyah Malang, Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap(RAL) dengan 5 perlakuan , yaitu: P1=lama kematian 0 jam, P2=lama kematian 6 jam, P3=lama kematian 12 jam, P4: lama kematian 18 jam, P5=lama kematian 24 jam dengan 3 ulangan. Hasil Penelitian menunjukkan bahwa warna dan pH daging ayam tiren tidak berbeda nyata (P>0,05%). pH daging ayam tiren P1=5,62±0,05, P2=5,62±0,05, P3= 5,64±0,03, P4=5,62±0,05 P5=5,68±0,10, warna kecerahan daging ayam tiren P1=37,3±2,4, P2=35,9±2,6, P3=39,8±2,9, P4=37,2±4,9, P5=33,7±2,6. perubahan warna kemerahan daging ayam tiren P1=15,6±0,2 P2=17,3±0,2, P3=18,7±3,9, P4= 20,9±2,9, P5=17,2±0,9, perubahan warna kekuningan daging ayam tiren P1=12,2±1,2, P2=12,1±1,6 P3=13,3±0,4, P4=13,1±0,5, P5=13,8±1,6.
Uji mikrobiologis susu sapi perah Friesh Holland : tinjauan dari sistem manajemen sanitasi yang berbeda pada sapi perah Banamtuan, Nikson Feki; Handayani, Sri; Suroto, Karunia Setyowati
Fakultas Pertanian Vol 6, No 1 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

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The purpose of this study is to determine the total number of Plate Count and MPN E.Koli on milk dairy Friesh Holland The experimental method was experimental by using a randomized block design with 6 treatments of 3 replications so that there were 18 experimental units consisting of P1 = (A1: river water + C1: hand washing rod + S1: udder and nipple washed) P2 = (A1: water + C2: washing hands + S1: udder and nipple in washing) P3 = (A2: well water + C1: hand washed + S1: udder and nipple washed) P4 = (A2: well water + C1: rouge not washing hands + S2: udder and nipple washed) P5 = (A3: water PDAM + C1: hand washing basin + S1: udder and nipple washed) P6 =(A3: water PDAM + C2: hand wash washed + S2: udder and nipple not washed). The variables observed in this research are Total Plate Count and MPN E.Koli Analysis of total plate count and MPN e.coli using analysis of variance (ANOVA) based on the results of this study it can be concluded that the sanitation management system to the highest total count count is found in the treatment of 1 (P1 = (A1 + C1 + S2) with the Total Plate Count 10.5x107 ± 0.59b while the highest MPN E.Koli at treatment (P1 = (A1 + C1 + S2) with MPN value 3.03 mpn / ml. Tujuan penelitian ini adalah untuk mengetahui jumlah Total Plate Count dan Most Probable Number Escherichia coli pada susu sapi perah Friesh Holland. Metode penelitian ini bersifat eksperimen dengan menggunakan rancangan acak kelompok dengan 6 perlakuan 3 ulangan perlakuan meliputi P1= (A1 : air sungai + C1: pemerah tidak mencuci tangan + S1: ambing dan putting dicuci) P2 = (A1: air sungai + C2: pemerah mencuci tangan + S1: ambing dan putting di cuci) P3: (A2 : air sumur +C1: pemerah tidak mencuci tangan + S1: ambing dan putting dicuci) P4 = (A2 : air sumur + C1: pemerah tidak mencuci tangan + S2 : ambing dan putting tidak dicuci) P5 = (A3 : air PDAM + C1: pemerah tidak mencuci tangan + S1: ambing dan putting dicuci) P6 = (A3: air PDAM + C2: pemerah mencuci tangan + S2: ambing dan putting tidak dicuci). Hasil penelitian ini adalah jumlah Total Plate Count yang meliputi perlakuan: P1=10,5x107 cfu/ml. P2 = 8,7x105cfu/ml. P3 = 8,6x105 cfu/ml. P4 = 8,7x105cfu/ml. P5 = 8,6x105cfu/ml. P6 = 8,5x105cfu/ml dan MPN E.koli yang meliputi perlakuan: P1=3,03 mpn/ml. P2=2,02 mpn/ml. P3=0 mpn/ml. P4=1,92 mpn/ml. P5=0 mpn/ml. P6=1,83 mpn/ml.
UJI KIMIA TELUR AYAM KEDU MERAH TERHADAP PERSENTASI TEPUNG KECAMBAH DALAM RANSUM CAMPURAN PAKAN BASAL DAN LIMBAH PASAR Tebai, Natan; Handayani, Sri; Astuti, Farida Kusuma
Fakultas Pertanian Vol 6, No 1 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

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The aim of this research is to know the effect of sprout waste in feed ration on protein content and total yolk fat of chicken kedu. The study design was a randomized block design with 4 treatments and 4 repetitions included: P0: (basalt feed + market waste powder) 100% feed formulation. P1: [(basalt feed + market waste powder) 95% + sprouts 5%] 100% feed Formulation. P2: [(basalt feed + market waste powder) 90% + 10% sprout] 100% feed formulation. P3: [(basalt feed + market waste powder) 85% + sprouts 15%] 100% feed formulation. The results of the experiments were assumed below the Protein values of each treatment, P0 of 26.3 ± 0.99. P1 of 25.6 ± 1.21. P2 of 27.6 ± 0.64. P3 of 29.1 ± 2.11. and total fat respectively treatment. P0 of 41.2 ± 2.17. P1 of 44.4 ± 2.49. P2 of 46.2 ± 3.42. P3 of 46.7 ± 2.60. The best treatment in this study was on the treatment of P3 [(basal feed + market waste powder) + sprout 15%] with protein value of 29.1% and total fat of 46.7%. Tujuan penelitian adalah Untuk mengetahui pengaruh pemberian tepung limbah kecambah dalam ransum terhadap kadar protein dan total lemak kuning telur ayam kedu. Rancangan penelitian adalah rancangan acak kelompok dengan 4 perlakuan dan di ulang 4 kali meliputi: P0 : (pakan basal + tepung limbah pasar) 100% pakan formulasi. P1 : [( pakan basal+ tepung limbah pasar) 95 % + kecambah 5%] 100% Pakan formulasi. P2 : [( pakan basal + tepung limbah pasar) 90% + kecambah 10%] 100% pakan formulasi. P3 : [( pakan basal + tepung limbah pasar) 85% + kecambah 15%] 100% pakan formulasi. Hasil penelitian menungjukan bawah nilai Protein masing masing perlakuan berturut-turut, P0 sebesar 26,3±0,99. P1 sebesar 25,6±1,21. P2 sebesar 27,6±0,64. P3 sebesar 29,1±2,11 dan total lemak masing-masing perlakuan berturut-turut. P0 sebesar 41,2±2,17. P1 sebesar 44,4±2,49. P2 sebesar 46,2±3,42. P3 sebesar 46,7±2,60. Perlakuan terbaik adalah pada perlakuan P3 [(pakan basal + tepung limbah pasar) + kecambah 15%] dengan nilai protein sebesar 29,1% dan total lemak sebesar 46,7%.
MANAJEMEN RANTAI PASOK RAW MATERIAL HINGGA CRUDE PALM OIL (CPO) DI PT CIPTA USAHA SEJATI KABUPATEN KAYONG UTARA, KALIMANTAN BARAT Wahyudi, Irfandi; Handayani, Sri; Rahmawati, Atina
Fakultas Pertanian Vol 7, No 3 (2019)
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Crude Palm Oil (CPO) supply chain management is the management of crude palm oil into semi-finished products and finished products, which are then sent to consumers through a distribution system. The purpose of this study is to obtain the process of financial flow management and information flow in the processing of Crude Palm Oil (CPO) in PT Cipta Usaha Sejati (CUS), North Kayay regency, West Kalimantan and get the structure of raw material chain management to Crude Palm Oil (CPO) in PT Cipta Usaha Sejati (CUS) of Kayong Utara Regency, West Kalimantan. Based on the results of the study it was found that the flow of information is very often hampered because in this flow there are many delays in the delivery of fresh fruit bunches, as well as a lack of communication between the company and the oil palm farmer. Therefore, the company has not been maximized because it is often hampered by employee payroll. Supply chain management actors in PT Cipta Usaha Sejati (CUS) of North Kayong Regency, West Kalimantan consist of smallholders as producers of oil palm, pengempul as carriers of palm oil from smallholders to mills and the company as processors of palm oil into palm oil (CPO). Manajemen rantai pasok Crude Palm Oil (CPO) adalah pengelolaan minyak sawit mentah menjadi produk atau produk setengah jadi dan produk jadi, yang kemudian dikirimkan kekonsumen melalui sistem distribusi. Tujuan dari penelitian ini adalah mendapatkan proses manajemen aliran keuangan dan aliran informasi pada pengolahan Crude Palm Oil (CPO) di PT Cipta Usaha Sejati (CUS) kabupaten kayong utara, kalimantan barat dan mendapatkan struktur manajemen rantai raw material hingga Crude Palm Oil (CPO) di PT Cipta Usaha Sejati (CUS) Kabupaten Kayong Utara, Kalimantan Barat. Berdasarkan hasil penelitian didapatkan bahwa aliran informasi sangat sering terhambat karena di aliran ini banyak terjadi keterlambatan pengiriman tandan buah segar, serta kurangnya komunikasi antara pihak perusahaan dan pihak petani kebun kelapa sawit. Oleh karena itu, pihak perusahaan belum maksimal karena sering terhambat pada penggajian karyawan. Pelaku manajemen rantai pasok yang ada di PT Cipta Usaha Sejati (CUS) Kabupaten Kayong Utara Kalimantan Barat terdiri dari petani kebun sebagai penghasil kelapa sawit, pengempul sebagai pembawa kelapa sawit dari petani kebun ke pabrik dan pihak perusahaan sebagai pengolah kelapa sawit menjadi minyak sawit (CPO).
FAKTOR-FAKTOR YANG MEMPENGARUHI PRODUKSI SUSU SAPI PERAH TERHADAP PENDAPATAN PETERNAK DI KECAMATAN PUJON KABUPATEN MALANG Dape, Georgius Kristofer; Handayani, Sri; Suroto, Karunia Setyowati
Fakultas Pertanian Vol 7, No 3 (2019)
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The purpose of this study was to analyze what are the factors that influence milk production in dairy cows on farmers' income in Pujon Subdistrict, Malang District. This research was conducted in July 2018 until August 2018, in the District of Pujon, Malang Regency. Determination of this location is done by the method of deliberate (purposive sampling) with the consideration that the area is one of the centers of dairy farming. Data collection techniques and data analysis used in this study is the distribution of questionnaires with respondents of all farmers in the district of Pujon. Data were analyzed quantitatively using the Statistical Program and Service Solutions (SPSS) version 16. The research data were analyzed using multiple linear regression methods. The results showed that there was a significant influence between the variables of the level of education, seeds, feed, cages, sanitation and animal health on livestock farmers' income. The results of the multiple linear regression analysis inform that the level of education, seedlings and cages have a positive effect, while feed and sanitation and animal health have a negative effect. The multiple linear regression equation is Y = 4.443 + 0.159 X1 + 0.275 X2 - 0.079 X3 + 0.209 X4 - 0.068 X5 + e. Tujuan penelitian ini untuk menganalisis apa saja faktor-faktor yang mempengaruhi produksi susu sapi perah terhadap pendapatan peternak di Kecamatan Pujon Kabupaten Malang. Penelitian ini dilaksanakan pada bulan Juli 2018 sampai dengan Agustus 2018, di Kecamatan Pujon, Kabupaten Malang. Penentuan lokasi ini dilakukan dengan metode secara sengaja (purposive sampling) dengan pertimbangan bahwa daerah tersebut merupakan salah satu sentra peternakan sapi perah. Teknik pengambilan data dan analisis data yang digunakan dalam penelitian ini adalah penyebaran kuisioner dengan responden seluruh peternak yang berada di kecamatan Pujon. Data dianalisis secara kuantitatif dengan menggunakan program komputer Statistical Product and Service Solutions (SPSS) versi 16. Data hasil penelitian dianalisis dengan metode regresi linier berganda. Hasil penelitian menunjukkanbahwa terdapat pengaruh yang signifikan antara variabel tingkat pendidikan, bibit, pakan, kandang, sanitasi dan kesehatan ternak terhadap pendapatan peternak. Hasil analisis regresi linear berganda menginformasikan bahwa tingkat pendidikan, bibit dan kandang berpengaruh positif, sedangkan pakan dan sanitasi dan kesehatan ternak berpengaruh negatif. Persamaan regresi linear berganda adalah Y = 4,443 + 0,159 X1 + 0,275 X2 ? 0,079 X3 + 0,209 X4 ? 0,068 X5 + e.
UJI MIKROBIOLOGIS PAKAN KOMPLIT DARI DAUN TEBU : KAJIAN PERLAKUAN DAN LAMA PEMERAMAN YANG BERBEDA Liu, Novitasari Maramba; Handayani, Sri; Sumarno, Sumarno
Fakultas Pertanian Vol 7, No 3 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

The purpose of this study was to determine the number of lactic acid bacteria and the total number of plates in a complete treatment study of sugarcane leaves and maturation time. This study used a factorial completely randomized design with 6 treatments and 3 replications consisting of factor I: complete feed with sugar cane basal leaves. PI: complete feed with sugar cane leaf base. P2: complete feed with sugar cane leaves plus EM-4. Factor II: long maturation. T0= 0 days of maturation, T5= 5 days of maturation, T10= 10 days maturation, so that 6 treatment were obtained, namely: P1T0= feed complete with basal cane leavers baked for 0 days. P1T5 = complete feed with basic ingredients of sugar cane which is harvested for 5 day. P1T10= complete feed with basal cane leaves harvested for 10 days. P2T0 = compete feed with basic ingredients plus EM-4 baked for 0 days. P2T5= complete feed with sugar cane leaves plus EM-4 added for 5 days, P2T10= complete feed with basic ingredients of sugar cane leaves plus EM-4 which is maintained for 10 days. The results of this study were the number of lactic acid bacteria which included P1T0= 7,1, P1T5= 9,4, P1T10= 11,5, and P2T0= 7,2, P2T5 = 9,6, P2T10= 11,6. The amount of total plate count which includes P1T0= 7,2, P1T5= 9,5, P1T10= 11,5, and P2T0= 7,3, P2T5 = 9,7, P2T10= 11,7. pH value P1T0=6,7,P1T5=4,8, P1T10=4,8 and P2T0=6,4, P2T5=4,7, P2T10=4,6, and crude protein values P1T0=11,51, P1T5=9,01, P1T10=8,7 and P2T0=11,54, P2T5=10,33, P2T10=11,06. Tujuan dari penelitian ini adalah untuk mengetahui jumlah Bakteri Asam Laktat dan Total Plate Count pada pakan komplit daun tebu kajian perlakuan dan lama pemeraman yang berbeda. Penelitian ini menggunakan rancangan acak lengkap pola factorial dengan 6 perlakuan dan 3 ulangan yang terdiri dari: Faktor I :pakan komplit dengan bahan basal daun tebu. P1: pakan komplit dengan bahan basal daun tebu. P2: pakan komplit dengan bahan basal daun tebu ditambah EM-4. Faktor II:Lama pemeraman. T0=Lama pemeraman 0 hari, T5= Lama pemeraman 5 hari, T10= Lama pemeraman 10 hari, sehingga didapat 6 perlakuan yaitu: P1T0=pakan komplit dengan bahan basal daun tebu yang diperam selama 0 hari, P1T5 pakan komplit dengan bahan basal daun tebu yang diperam selama 5 hari, P1T10 pakan komplit daun tebu yang diperam selama 10 hari. P2T0=pakan komplit dengan bahan basal daun tebu ditambah EM-4 yang diperam selama 0 hari, P2T5= pakan komplit dengan bahan basal daun tebu yang diperam selam 5 hari, P2T10= pakan komplit dengan bahan basal daun tebu ditambah EM-4 yang diperam seama 10 hari. Hasil penelitian ini adalah jumlah Bakteri Asam Laktat yang meliputi P1T0=7,1, P1T5=9,4, P1T10=11,5 dan P2T0=7,2, P2T5=9,6, P2T10=11,6. Jumlah Total Plate Count yang meliputi P1T0=7,2, P1T5=9,5, P1T10=11,6 dan P2T0=7,3, P2T5=9,7, P2T10=11,7. Nilai pH P1T0=6,7,P1T5=4,8, P1T10=4,8 dan P2T0=6,4, P2T5=4,7, P2T10=4,6 dan nilai Protein Kasar P1T0=11,51, P1T5=9,01, P1T10=8,7 dan P2T0=11,54, P2T5=10,33, P2T10=11,06.
ANALISIS KEHALALAN DAGING AYAM DITINJAU DARI PROSES PRODUKSI DI DESA LANDUNGSARI MALANG Egahwati, Novia; Handayani, Sri; Wirawan, Wirawan
Fakultas Pertanian Vol 7, No 3 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

The purpose of this study was to determine the application of halal chicken production processes in Landungsari village. The study was conducted in seven chicken slaughterhouses namely Pak Peng chicken slaughterhouses, Cin R, Sawung Galih, Pak Arif, Ibu Ngatiah, CV. Tangguh Jaya and Istana Ayam Kholilah. This study uses qualitative methods, analysis and interpretation of data referring to the Qur?an Al-Baqarah verses 172-173 and LPPOM MUI (HAS 23103). Data collection techniques used were surveys, observations, interviews and questionnaires. The questions in the questionnaire were tested using the validity test and the realibility test. The results of the study informed that the percentage of halal level of chicken meat produced in seven chicken slaughterhouses reached 83,7%. Halal process of 85,7%. The process of handling chicken or chicken conditions by 85,7%. The process of variable people who slaughter chickens by 95,2%. The slaughter process by 100%. Post-slaughter process by 28,6%. Chicken slaughterhouse conditions and facilities by 100%. Tujuan penelitian ini adalah mengetahui penerapan kehalalan proses produksi pemotongan ayam di Desa Landungsari. Penelitian dilakukan di tujuh RPA yakni RPA Pak Peng, Cin. R, Sawung Galih, Pak Arif, Ibu Ngatiah, CV. Tangguh Jaya, dan Istana Ayam Kholilah.Penelitian ini menggunakan metode kualitatif, analisa dan penafsiran data mengacu pada Al-Quran surat Al-Baqarah ayat 172-173 dan LPPOM MUI (HAS 23103). Teknik pengumpulan data yang digunakan adalah survei, observasi, wawancara dan kuesioner. Pertanyaan-pertanyaan dalam kuesioner diuji menggunakan uji validitas dan uji realibilitas.Hasil penelitian menginformasikan bahwa persentase tingkat kehalalan daging ayam yang diproduksi ditujuh RPA mencapai 83,7%. Proses secara halal sebesar 85,7%. Proses penanganan ayam atau kondisi ayam sebesar 85,7%. Proses variabel orang yang menyembelih ayam sebesar 95,2%. Proses penyembelihan sebesar 100%. Proses pasca penyembelihan sebesar 28,6%. Keadaan dan fasilitas RPA sebesar 100%.
Co-Authors -, Surban Abbas, Muhammad Hasyim Ibnu Abdul Manaf Ali, Abdul Manaf Achmad Husein Achmad Noerkhaerin Putra Ade Tutty R. Rosa Adestra, Rizki Agus Murtana Agustina, Nur Wulan Akhadiyah Afrila Akhmad Mustofa Alexander, Jefri Alfi Yasmina Alhakim, Luqman Alvina, Nur Agni Angelia, Inge Anita Rahayu Anjarwati Anjarwati, Anjarwati Aprilia, Anisatul Khoir Asep Yudi Permana Asfie Maidie Astika Sari, Fitri Astuti, Putri Dwi Aswin Nasution Ayun Maduwinarti B, Rahardi Bagio, Bagio Bambang Soepeno Bambang Suko Priyono Banamtuan, Nikson Feki Barkah, Awaliatul Barlian, Ujang Cepi Biantara, Dheny Bili, Jesika Bisri, Mashur Hasan Budi Kurniawan Budiharto Budiharto Buntoro, Harijadi Gunawan Cemy Nur Fitria Choiroel Anam Corry Corazon Marzuki Dahlia - Dalyono, Bambang Dalyono, Bambang Damayanti, Agustina Rizky Dandi Sunardi Dape, Georgius Kristofer Dewi Cakrawati Dewi Nur Azizah Dewi Wulandari Dewi, Putri Citra Tunggal Diah Vitri Widayanti Diana Safitri Dini Amalia, Dini Djaswadi Dasuki Dwi Astuti Dwi Purwanti Edison Edison Edy Meiyanto Egahwati, Novia Eka Fitasari Eka Malinda Dewantari Eko Andy Purnomo Endah Kanti Pangestuti, Endah Kanti Endah Puji Septisetyani, Endah Puji Erial Bahar, Erial Erik Priyo Santoso, Erik Priyo Essa Annisa Syadiah Eti Rimawati Fannya, Puteri Farid Ahmadi Farida Kusuma Astuti, Farida Kusuma Fathoni, M. Hilmy Fathoni, M. Hilmy Fauziah Fauziah Fengi, Yohana Rosfita Fitri Aryani Fitria Rahmi fuad hidayat, fuad Furi, Lani Meita Indah Furi, Lani Meita Indah Gabrilla Gabrilla Galih Akbar Gumala, Galih Akbar Gloria Ika Satriani Gustri Yanti Hadi Iskandar, Rahmat Hakim, Luqman Al Halimu H, Putri Hamanay, Febrianto Lu Hanila, Siti HANS-JOACHIM FREISLEBEN Hari Wahyudi Hariadi Darmawan, Hariadi Hary Subakti Haryono Haryono Haryono, Siswoyo Hasim, Djamil Hendra, Zulma Heny Suprastyani, Heny Herlina Herlina Hermawan, M Arif Hesti Wahyu Maharyani Hidayah, Hidayah Hilda Susanti Hinchcliff, Reece Husna, Putri Halimu I Ketut Suada Idris, Fajir Ifada, Iqbal Ihsan, Rizqy Zaynal ike mardiati agustin Ikna Suyatna Jalip Imsawati, Dwi Nur Ismini - Istar Yuliadi Istiqomah Risa Wahyuningsih Isworo, Slamet Januar Kustiandi Jatmiko Jatmiko Jenny Hidayat Juniaga Ranuta, Juniaga Kamidah Kamidah Kariyanti, Khansa Retno Dewi Karnawati, Yosevin - Kartini, Farida Kayan Swastika Khayatun, Siti Nur Kiki Novitasari, Kiki Kirana, Khala Kismi Mubarokah Kora, Firmina Theresia Kristianto, Virgiawan Adi Kurniawan, Eka Kurniawati, Anggi Kurniyanti, Nani Kusumasari, RR Viantika Kusumawardani, Annisa Laksono Trisnantoro Lendy, Erni Utu Lilis Widaningsih, Lilis Lita Patricia Lunanta Liu, Novitasari Maramba Lucky Herawati M.Pd S.T. S.Pd. I Gde Wawan Sudatha . marisdina, selly Marjono Marjono Maulana Wahyudi, Maulana Mego Purnomo Melati, Nimas Ayu MF. Arrozi Adhikara Miftah Fatimah, Miftah Millatina, Durrotum Mintarsih, Betty Mintarsih, Betty Mohamad Syaefudin Montessori, Yolanda Mufti Petala Patria Muhammad Hasnawi Haddani Muharramah, Nur Aini Mujiono, Dadang Mukrivah, Mukrivah Mulyaningsih Mulyaningsih Muntahanah, Muntahanah Mustika Nuramalia Handayani Mustofa Mustofa Muthi Ikawati Na P. Bo na'im, mohammad Naha, Marniani Konga Naim, Mohamad Nanik Suhartatik Nazofah, Putri Ndakunau, Ronal Lapu Nela Maulina Fatikah, Nela Maulina Neli Purwani Nengsih, Mimi Kurnia Nesa Lydia Patricia, Nesa Lydia Ningrum, Kirana Swasti Notanubun, Amelia Elizabeth Noviandani, Ria Novianingsih, Ika Nur I, Diyan Dwi Nurahman, Rian Nurfina Aznam Nurhalimah Nurhalimah Nurjazuli Nurjazuli Nurlestari, Oktarani Nurul Umamah O.K, Yetti Oktaviani, Helda Ova Emilia Pekuwali, Yunita Rambu Babang Perwitasari, Erni Pratiwi Pranesthi, Bening Priscasari, Albesty Marhesa Purnomo Hadi Purwanti, Sari Pusaka, Semerdanta Pustika A. Wahidiyat Putri, Sartika Dwi Yolanda R A Susidarti Rahayu Triatminingsih Rahmani, Mawardi Rahmani, Mawardi Rahmawati, Atina Rahmi Nurhaini, Rahmi Ramadhani, Ikhsan Nur Randi Pratama, Randi Randy Pradityo Rasumawati, Rasumawati Ratna Asmah Susidarti Rena Lestari, Rena Rey, Yohanis Umbu Riris Istighfari Jenie Riyani Riyani Rondang R. Soegianto Rozana, Rozana Rr. Sri Endang Pujiastuti Rubianto Ramelan, Rubianto Rully Putri Nirmala Puji Rumere, Onesias Rumondang P, Safrida Rusmadi Awza Sa’adah, Maziyyatus Safira, Jihan Ayu Safitri, Dyah Ayu Safitri, Dyah Ayu Safitri, Susi Salafudin Salafudin, Salafudin Santika, Ria Sapto Jumono Sari, Maulida Arum Sari, Yeni Novita Sary, Annisa Novita Satrio, Yogi Dwi SATRIYAS ILYAS Sefna Rismen Sefti Heza Dwinanti, Sefti Heza Seruni K.U. Freisleben Setiani, Fibrinika Tuta Setiyawan, Ahmad Iskandar Silitonga, Desi Christine Silitonga, Desi Christine Sintawati, Nurulita Sinuraya, Elida Sipayung, Rosseti Siska Nerita Sitardja, Meco Situmorang, Arman Soehardjo Poertadji Solly Aryza Sri Endarti Rahayu, Sri Endarti Sri Harto, Sri Suciana, Fitri Sudarmadi Purnomo Sudarmani Purnomo Sudarwoto -, Sudarwoto Sudarwoto Sudarwoto, Sudarwoto Sugiyanto - Sujono Riyadi Sukari, Mohd. Aspollah Sukari, Mohd. Aspollah Sulis Mariyanti Sumardi . Sumarjono Sumarjono Sumarno . Sumi Hudiyono Supriatna, Cecep Suriyanto Suriyanto, Suriyanto Suroto, Karunia Setyowati Surya Ade Saputera Surya Mundhika, Surya Suryati, Ema Susana Nurtanti, Susana Susanti, Eka Ayu Suseno, Wahyu Rizki Aris sutangi, Sutangi Syahril, Suci T. Romi Marnelly Taqwa, Fachrurazi Tebai, Natan Teuku Athaillah Tri Eko Agustiningrum Triyoto, Triyoto Tuti Hardjajani Umi Mufidah, Umi Uswanul Oktafa, Uswanul Utami, Rizky Putri Veny, Veny Villia Anggraini Wahyu Ernawati Wahyudi, Irfandi Wahyudin, Dadang Wan Fachruddin Warsiti Warsiti Widyastuti, Zeni Wismadi, Tunjung Woro Yuniarti, Woro Yayi Suryo Prabandari Yekti Satriyandari Yeti Trisnawati Yonnika Pratiwi, Yonnika Yudhi Gunardi Yulia Tricahyaningtyas, Yulia Yundari, Yundari Yusthin Meriantti Manglapy Yustina Wuri Wulandari Zainal Arifin Hasibuan Zalinar Udin