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All Journal Majalah Ilmiah Peternakan
A. A. Oka
Fakultas Peternakan Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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THE PERFORMANCE OF BALI CALVES RESULTED FROMARTIFICIAL INSEMINATION USING SEMEN FROM DIFFERENT BALI BULLS Dewantari M.; A. A. Oka
Majalah Ilmiah Peternakan Vol 23 No 1 (2020): Vol. 23 No. 1 (2020)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (254.167 KB) | DOI: 10.24843/MIP.2020.v23.i01.p07

Abstract

Inseminasi Buatan (IB) adalah salah satu teknologi reproduksi yang telah berhasil meningkatkan mutu genetik ternak, dan dalam waktu pendek dapat menghasilkan anak dengan kualitas baik dalam jumlah yang besar dengan memanfaatkan pejantan unggul. Penelitian ini bertujuan untuk mengetahui penampilan pedet sapi bali hasil inseminasi buatan dari pejantan yang berbeda. Penelitian menggunakan data primer dan sekunder. Data sekunder berupa catatan berat lahir sapi hasil inseminasi buatan dan data primer merupakan pengukuran berat dan dimensi tubuh anak-anak sapi hasil inseminasi buatan dari pejantan berbeda. Statistik deskriptif digunakan untuk membantu memaparkan keadaan yang sebenarnya dari potensi produksi pejantan yang dipakai sebagai sumber semen sehingga diperoleh data dasar tentang potensi produksi. Hasil penelitian menunjukkan bahwa tidak ada perbedaan bobot lahir pedet sapi dari pejantan berbeda, demikian juga terhadap bobot dan dimensi tubuh pedet sapi pra sapih hasil inseminasi buatan dari pejantan berbeda. Kesimpulan dari penelitian ini bahwa pejantan yang digunakan dalam penelitian ini mempunyai kualitas yang sama.
STUDI KUALITAS ORGANOLEPTIK KULIT BABI GULING DARI BAHAN BAKU BABI BALI DAN BABI LANDRACE Sriyani N. L. P.; A. A. Oka
Majalah Ilmiah Peternakan Vol 21 No 3 (2018): Vol 21, No 3 (2018)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.611 KB) | DOI: 10.24843/MIP.2018.v21.i03.p01

Abstract

Penelitian bertujuan untuk mengetahui perbandingan kualitas organoleptik kulit babi guling yang berasal daribabi bali dan babi landrace. Kulit babi guling ini adalah salah satu bagian dari babi guling yang paling digemarikonsumen, bentuk dan teksturnya hampir menyerupai kerupuk. Babi yang digunakan pada penelitian ini adalahbabi bali yang yang didatangkan dari Desa Gerokgak, Kabupaten Buleleng dipelihara secara ekstensif dengandiberikan pakan tradisional seadanya dan babi landrace dipelihara secara intensif yang diberikan pakan komersial.Berat babi yang digunakan relatif sama yaitu ± 20 kg dan dilanjutkan dengan proses penggulingan. Selanjutnyauuji organoleptik kulit babi guling dilakukan dengan menggunakan uji hedonik kepada 20 panelis semi terlatih.Uji hedonik yang dilakukan meliputi warna, aroma, tekstur, citarasa, ketebalan kulit, kerenyahan (crispy) danpenerimaan keseluruhan. Data yang diperoleh dianalisis menggunakan analisis non-parametrik dengan uji-tmenurut Mann-Whitney dibantu dengan program SPSS 16. Dari hasil penelitian didapatkan tingkat kesukaanpanelis terhadap variabel warna, aroma, tekstur, cita rasa, ketebalan kulit dan kerenyahan (crispy) dari kulit babiguling yang berasal dari babi bali nyata lebih tinggi daripada babi landrace (P<0,05). Dapat disimpulkan bahwapanelis lebih menyukai kulit babi guling yang berasal dari babi bali daripada babi landrace.
KUALITAS FISIK DAGING SAPI YANG DILAYUKAN SECARA TRADISIONAL POETY M. K.; N. L. P. SRIYANI; A. A. OKA
Majalah Ilmiah Peternakan Vol 24 No 2 (2021): Vol. 24 No. 2 (2021)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2021.v24.i02.p04

Abstract

This research aims to determine the effect of traditional aging meat on the physical quality of beef and the opti- mal time of traditional withering to obtain good quality beef. The research material used was beef on the LD muscle (Longisimus dorsi). The design used was completely randomized design (CRD) with 4 treatments and 4 replicati- ons, namely P0 = fresh meat without aging, P1 aging beef for 6 hours, P2 aging beef for 8 hours and P3 aging beef for 10 hours at room temperature 28-29oC. The variables observed in this study were pH, color, water holding capacity, cooking losses, and weep lose. The results showed that statistically traditional aging beef was significantly different (P<0.05) on the pH value, color and weep lose but not significantly different (P>0.05) on the value of water holding capacity and cooking loss. It can be concluded that the length time of aging beef could affect beef physical quality and the optimal time to produce the best quality physic of the beef is 6 hours.
PROFIL PERTUMBUHAN KAMBING PERANAKAN ETAWAH PADA PETERNAKAN RAKYAT DI KAMPUNG BUGIS DESA SERANGAN DENPASAR BALI FRANGESTU S.; L. DOLOKSARIBU; A. A. OKA
Majalah Ilmiah Peternakan Vol 24 No 3 (2021): Vol. 24 No. 3 (2021)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2021.v24.i03.p05

Abstract

The purpose of this study was to identify body dimensions that influenced the growth of goats reared in Bugis Village, Serangan Village, Denpasar, Bali. Data were obtained through direct observations, formal goat farmer in- terviews and key informant interviews that were conducted from April to July 2018. Two of the remaining three farmers who still kept rearing goats in Serangan Village were involved in this study. Each farmer housed his goats with a colony housing system and fed forages 10% of total body weight/day (control). One farmer supplemented ad- ditional feed of dwarf elephant grass (Pennisetum purpureum cv. Mott) silage (treatment). The variables observed: body weights, chest circumferences, body lengths, height of withers, and rump heights. This result showed that the body weight of 8 control goats was 30.67 ± 239 kg, which was significantly heavier than those of 29 treatment goats 20.65 ± 1.28 kg (P<0,05), however body weight of the treatment goats aged >5 years 38.73 ± 1.09 kg was significan- tly heavier than 33.33 ± 209 kg of those of the control goats (P<0.05). The highest correlation value in this result showed R2=0.964 between body weight and body length.
PENGARUH LAMA MARINASI DENGAN BUBUK KAYU MANIS (Cinnamomum burmannii) TERHADAP TOTAL PLATE COUNT DAN KUALITAS FISIK DAGING SAPI BALI FIRDAUS G. A.; N. L. P. SRIYANI; A. A. OKA
Majalah Ilmiah Peternakan Vol 25 No 1 (2022): Vol 25, No 1 (2022)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2022.v25.i01.p05

Abstract

This study aims to find out the effect of marination time with cinnamon powder (Cinnamomum burmannii) on the total plate count and physical quality of bali beef. This research was conducted in October - November 2020 at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana Univer- sity. The research was conducted using a Complete Randomized Design (CRD) with 4 treatments and 4 replications. The four treatments were: beef marinated using cinnamon powder for 0 hours (P0), beef marinated using cinna- mon powder for 4 hours (P1), beef marinated using cinnamon powder for 8 hours (P2), and beef marinated using cinnamon powder for 12 hours (P3). The variables observed were total plate count and physical quality of meat (pH, water holding capacity, cooking loss, drip loss, and color). The results showed beef marinated using cinnamon powder as much as 5% with a marination duration of 0, 4, 8, and 12 hours obtained from a total plate count of 1,2 × 106 cfu/g – 1,9 × 106 cfu/g; pH 4.74 - 4.46; colors 3.00 - 1.50; WHC 26.49% - 21.91%; cooking loss 36.13% - 40.22%; drip loss 3.85% - 5.38%. Long marination time using cinnamon powder has not been able to reduce the TPC of bali beef. The exact length of marinade seen from the physical quality was 4 hours because the physical quality of the meat has not decreased significantly. The 12 hour marination time could decrease the physical quality of bali beef when viewed from the pH, cooking loss, drip loss, and color.
Co-Authors FIRDAUS G. A. FRANGESTU S. L. Doloksaribu Made Dewantari Ni Luh Putu Sriyani POETY M. K.