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All Journal Buletin Peternakan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Animal Production : Indonesian Journal of Animal Production Kumawula: Jurnal Pengabdian Kepada Masyarakat
Bayu Setya Hertanto
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Social Sciences Veterinary Other

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Effect of Supplementation Purslane (Portulaca oleracea) as a Source of Alpha-Linolenic Acid on Production Performance and Physical Quality of Egg of Laying Hens Kartikasari, Lilik; Nuhriawangsa, Adi Magna Patriadi; Hertanto, Bayu Setya; Swastike, Winny
ANIMAL PRODUCTION Vol 17, No 3 (2015): September
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (645.898 KB) | DOI: 10.20884/1.anprod.2015.17.3.509

Abstract

The aim of the study was to evaluate the effects of inclusion plant source of n 3 fat in the form of alpha-linolenic acid (ALA, 18:3n-3) on the diets of layers on production performance and physical quality of eggs. A total of  125 Hy-Line Brown hens (38 weeks old) were placed at individual cages and assigned to five dietary treatments. The dietary treatments were supplemented with 0, 1.5, 3.0, 4.5 and 6.0% purslane meal. Laying hens were fed for five weeks following a seven day adaptation period. Water and feed were provided ad libitum. Feed intake (FI) measured weekly and feed consumption ratio (FCR) was calculated at the end of the trial. A total of 25 egg yolk samples of day 35 (n = 5 egg yolks for each treatment) were collected to analyse physical quality of eggs. The data were analyzed using Analysis of Variance (ANOVA). Differences between treatment means were further analyzed using Duncans New Multiple Range Test (DMRT). Results showed that the incorporation of plants rich in ALA did not modify FI, FCR, and egg production. Supplementation of purslane meal in the diets had no effect on physical quality of eggs, including egg weight, yolk weight, albumen index, yolk index and Haugh Unit (HU). The average of egg weight and yolk weight were 60,5 and 15.3 g, respectively. Diet containing purslane meal increased yolk colour. In conclusion, laying hens that fed diet supplemented with purslane meal rich in ALA improved yolk colour and did not change the production performance of the laying hens or the qualities of the eggs.
Analisis Ekonomi Usaha Sapi Perah serta Strategi Pengembangannya pada Peternakan Rakyat dan Perusahaan di Dataran Rendah Bayu Setya Hertanto; Rini Widiati; Adiarto (Adiarto)
Buletin Peternakan Vol 36, No 2 (2012): Buletin Peternakan Vol. 36 (2) Juni 2012
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v36i2.1589

Abstract

Penelitian ini bertujuan untuk mengetahui faktor pakan dan tipe usaha yang berpengaruh terhadap produktivitas sapi perah, membandingkan profitabilitas usaha sapi perah rakyat dan perusahaan yang diukur berdasarkan produksi susu per ekor sapi laktasi, dan menduga pengaruh adanya perbaikan parameter produksi terhadap profitabilitas. Lokasi peternakan sapi perah rakyat di Yogyakarta, dan Perusahaan PT. Lembah Hijau Multifarm Sukoharjo, yang keduanya terletak di dataran rendah. Sampel sebanyak 30 ekor sapi perah laktasi diambil  secara purposive dan proporsional dari setiap lokasi. Pengambilan data melalui survei yaitu wawancara kepada peternak dan pemantauan langsung terhadap sapi sampel, untuk mengetahui pengaruh faktor pakan dan tipe usaha terhadap produktivitas sapi perah digunakan analisis regresi model fungsi produksi Cobb Douglas dengan metode OLS. Hasil analisis regresi menunjukkan bahwa secara bersama – sama total digestible nutrient (TDN) pakan hijauan, pakan konsentrat, dan tipe usaha berpengaruh nyata terhadap produktivitas sapi perah (R2 = 0,47). Secara parsial, TDN pakan hijauan dan pakan konsentrat berpengaruh signifikan (P<0,01) dan tipe usaha (P<0,05) terhadap produktivitas sapi perah. Indeks gross margin pada peternak rakyat lebih besar dari perusahaan, sedangkan indeks profit margin sebaliknya. Perbaikan parameter teknis yaitu memperpendek jarak beranak sampai 12 bulan dapat memperbaiki profitabilitas usaha pada peternakan sapi perah rakyat sebesar 6,55% dan pada perusahaan sebesar 19,48%, memperkecil mortalitas anak 0% dapat memperbaiki profitabilitas usaha pada peternakan sapi perah rakyat sebesar 1,55%. Perbaikan parameter ekonomis berupa peningkatan harga susu Rp6.000,00/liter dapat memperbaiki profitabilitas usaha pada peternakan sapi perah rakyat sebesar 113,96% dan perusahaan sebesar 109,98%, peningkatan harga feses Rp350,00/kg dapat memperbaiki profitabilitas usaha pada peternakan sapi perah rakyat sebesar 48,96%.(Kata kunci: Peternakan sapi perah rakyat, Perusahaan, Produktivitas, Indeks profitabilitas)
PENERAPAN TEKNOLOGI DIVERSIFIKASI OLAHAN SUSU DI KELOMPOK USAHA OMAH COWBOY DESA BANYUANYAR, KABUPATEN BOYOLALI Mufidah, Kholifia Ahsanul; Barokah, Aprilia Nur; Sultoni, Tasya Putri; Ramadana, Alvin Ishafa; Budiati, Aprilania Eko; Nirindra, Aulia Sophie; Hertanto, Bayu Setya
Kumawula: Jurnal Pengabdian Kepada Masyarakat Vol 8, No 1 (2025): Kumawula: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/kumawula.v8i1.57986

Abstract

One of the keys to success in strengthening the village economy is capitalizing on local resources. Banyuanyar Village has the highest cow’s milk production in Boyolali Regency, which presents an opportunity to improve the community’s economy by converting cow’s milk into various processed products. The extension and training activities on dairy product diversification technology (milk tofu and milk sticks) for the "Omah Cowboy" business group aimed to equip partners with knowledge and skills in dairy product diversification, enabling them to innovate with milk-based products. This activity used an extension method to educate partners about processed dairy products (milk tofu and milk sticks) and their production processes, as well as hands-on training to build the technical skills of partner group members in applying the technology. Additionally, a questionnaire was used to assess the success of the extension and training activities. The results of the pre- and post-extension assessments were analyzed statistically using a paired t-test, while participant interest was evaluated using descriptive statistics. The results showed a significant increase in the partners’ knowledge levels after the extension. Participants also responded positively to the training, showing high levels of interest and increased understanding. In conclusion, the extension and training provided on the production of milk tofu and milk sticks successfully improved the knowledge and skills of partner members in implementing dairy product diversification technology. Pemanfaatan potensi lokal menjadi salah satu kunci keberhasilan dalam memperkuat ekonomi masyarakat desa. Desa Banyuanyar merupakan desa yang memiliki produksi susu sapi terbesar di Kabupaten Boyolali dapat membuka peluang untuk meningkatkan ekonomi masyarakat melalui pemanfaatan susu sapi menjadi aneka olahan produk. Kegiatan penyuluhan dan pelatihan penerapan teknologi diversifikasi produk olahan susu (tahu dan stik susu) di mitra kelompok usaha “Omah Cowboy” bertujuan untuk memberikan pengetahuan dan keahlian kepada mitra tentang teknologi diversifikasi produk olahan susu sehingga dapat memberikan inovasi produk olahan susu. Kegiatan ini mengunakan metode penyuluhan sebagai sarana untuk mengedukasi mitra untuk memahami tentang produk olahan susu (tahu dan stik susu) dan proses pembuatannya serta pelatihan untuk melatih ketrampilan anggota kelompok mitra agar dapat menerapkan teknologi pembuatan tahu dan stik susu. Selain itu, terdapat pengukuran keberhasilan kegiatan penyuluhan dan pelatihan menggunakan kuesioner. Hasil pengukuran pra dan pasca penyuluhan dianalisis statistik dengan uji paired t-test, sedangkan respon peserta pasca pelatihan dinalisis dengan statistik deskriptif. Hasil kegiatan menunjukan tingkat pengetahuan mitra meningkat secara signifikan setelah diberikan penyuluhan. Begitu juga dengan respon positif yang diberikan peserta pasca pelatihan berupa minat dan pengetahuan yang tinggi. Kesimpulan dari kegiatan ini yaitu penyuluhan dan pelatihan pembuatan produk tahu dan stik susu yang diberikan dapat memperkaya informasi dan ketrampilan anggota mitra dalam menerapkan teknologi diversifikasi produk olahan susu. 
The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done level Kartikasari, Lilik Retna; Bayu Setya Hertanto; Farough Heidar Barido; Winny Swastike; Adi Magna Patriadi Nuhriawangsa
Jurnal Ilmu-Ilmu Peternakan Vol. 33 No. 3 (2023): December 2023
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2023.033.03.15

Abstract

This study aimed to evaluate the effect of Moringa oleifera L. leaf extract supplementation on the chemical composition and sensory quality of beef patties cooked to a well-done level. This study used a completely randomized design (CRD) in one direction withfive treatments and five replications. The research treatments included the supplementation of Moringa oleifera L. leaf flour extract (MOE) 0% (P0), 1% (P1), 2% (P2), 3% (P3), and 4% (P4). The variables observed included water content, fat, protein, collagen, and sensory attributes. A 15-cm line scale was used to evaluate the intensity of the attributes tested on beef patties by 30 semi-trained panelists. Chemical and organoleptic quality test data were analyzed using Analysis of Variance. If the treatments had a significant effect, then the analysis was continued using the Tukey Test. The results showed that the addition of Moringa leaf flour extract had a very significant effect (P<0.05) on the chemical quality of beef patties (water, fat, and protein content). The use of Moringa oleifera L. leaf extract at the 2% level produces higher protein and fat levels than the use of 4%. Adding MOE up to 4% can increase the intensity of beef patties' color, aroma, and tenderness (P<0.05). The supplementation of Moringa oleifera L. leaf flour extract at the 2% level can produce beef patties with relatively high protein and fat content and can maintain sensory quality.
Co-Authors Adi Magna Patriadi Nuhriawangsa Adiarto (Adiarto) Ayu Intan Sari Barokah, Aprilia Nur Budiati, Aprilania Eko Endang Tri Rahayu, Endang Tri Farough Heidar Barido Lilik Kartikasari, Lilik Lilik Retna Kartikasari Moh. Abdus Syakur, Moh. Abdus Mufidah, Kholifia Ahsanul Muhammad Abdul Haris, Muhammad Abdul Nirindra, Aulia Sophie Ramadana, Alvin Ishafa Rini Widiati Shanti Emawati Sultoni, Tasya Putri Sutrisno Hadi Purnomo Winny Swastike Winny Swastike