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All Journal Partner Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Livestock and Animal Research
Bachtaruddin Badewi
Politeknik Pertanian Negeri Kupang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Immunology & microbiology Social Sciences Veterinary

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KECERNAAN BAHAN KERING DAN BAHAN ORGANIK KAMBING KACANG JANTAN YANG DIBERI NAUNGAN DAN TANPA NAUNGAN DI LAHAN KERING KEPULAUAN Molbeka Marthina Manikari; Bambang Hadisutanto; Jacobus S. Oematan; Bachtaruddin Badewi
Partner Vol 25, No 1 (2020): Edisi Juli
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v25i1.454

Abstract

Heat stress due to high ambient temperature results in uncomfortable livestock and unfavorable physiological changes. This condition causes livestock to not be able to maintain the balance of thermal energy, water, hormonal, mineral and feed consumption and consumption of dry matter is reduced so that digestibility of dry matter and organic matter also decreases. The purpose of this study was to determine the digestibility of dry matter and organic material of male goats in the shed without shade and with shade. The materials used in this study were 1 year old male goat, animal feed in the form of gamal leaves (Gliricidia sepium) and elephant grass, anthelmintic levamison, concentrated feed consisting of yellow corn flour, rice bran, soybean meal. and pollard.Variables observed included dry matter digestibility and organic matter digestibility. The research design used was placing 14 goat nuts allocated in 2 places, 7 of which were placed in a shed with 7 shelters and placed in a shed without a shade. Then the research data were analyzed using the t test (t-student).The results of this study are the digestibility of dry matter and organic material of male goat without shade and with no significant shade (P> 0.05) Keywords: Goat Male, Dry material digestibility, Organic material digestibility 
SIFAT KIMIA TEPUNG JAGUNG LOKAL PUTIH TIMOR TERMODIFIKASI MELALUI FERMENTASI BAKTERI Lactobacillus casei Maria Susana Medho; Abdul Kadir Djaelani; Bachtaruddin Badewi
Partner Vol 23, No 2 (2018): Edisi November
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v23i2.321

Abstract

The characteristics of flour much determine the quality of food products. Maize starch has several limitations to be developed into food products. Hence, to expand its use in food production, the starch needs to be modified. Modification of the starch can be done through the fermentation process. This modification is expected to change its physico-chemical aspects and functional properties. Some lactic acid bacteria (including L. bulgaricus and L.casei) are capable of degrading the corn cell wall,resulting in the starch granules to come out of the cell which eases the grinding process. L. bulgaricus and L. casei also can degrade starch contained in the growth medium into simple sugars, degrade proteins, and peptides into amino acids (Ganzle et al., 2008). The modified maize starch is also expected to be a proper substitution of regular flour in food products. The purpose of the research is to examine the quality of the modified starch through fermentation. The results showed that thefermentation time and concentration of bacteria dramatically affect the physical results where fermented corn was whiter and slightly acidic and chemically decreased the pH of corn flour to 4.5 and was relatively stable at 48 hours fermentation with a concentration of 4% and 6 %. The bestmodified chemical properties of local white corn are 36 hours fermentation with a concentration of 2% lactobacillus casei with a total protein value of 8.7%.
PENGARUH KANDANG NAUNGAN DAN TANPA NAUNGAN TERHADAP FREKUENSI PERNAFASAN DAN SUHU TUBUH KAMBING KACANG JANTAN DI LAHAN KERING KEPULAUAN Bachtaruddin Badewi; Bambang Hadisutanto; Merianse Djita; Molbeka Marthina Manikari; Maria Indriana Sasi; Rivandi Ora
Partner Vol 23, No 2 (2018): Edisi November
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v23i2.326

Abstract

The temperature of the environment outside the body increases, especially cattle, goats that are kept in cages without shade will cause manifestations of these reactions, namely increased frequency of respiration and body temperature and behavior that shows heat. The purpose of this study was to compare changes in respiratory frequency and body temperature of goat nuts, which were shaded with shade and without shade on the island's dry land. This study used fourteen 14 years old male goats. those goats are placed in 7 roofed cages and 7 cages without roof. The study was conducted for 30 days. The variables observed were respiratory frequency and body temperature. The analysis of the results of the study was carried out by t-student test by comparing the goat's breeds in cages with shade and cages without shade. The results of the t-test analysis show that the effect of roofed cages and without roof does not give a difference in respiratory frequency and body temperature. Goats raised in Kupang have implemented for a long time, both in the atmosphere of the cage withroof and without, so that goats have experienced acclimatization, which is a long-term physiological adjustment that causes increased tolerance to stressful complex and continuous climate which usually occurs in the field. This is the basis that the respiratory frequency and body temperature ofthe goats kept in a roofed stall and without, do not have a significant effect. It can be concluded that shade cages and without shade do not affect respiratory frequency and body temperature.
KECERNAAN SERAT KASAR KAMBING KACANG JANTAN PADA KONDISI LINGKUNGAN YANG BERBEDA DI LAHAN KERING KEPULAUAN Bambang Hadisutanto; Bachtaruddin Badewi; Winda Wahyu Absari
Partner Vol 23, No 2 (2018): Edisi November
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v23i2.308

Abstract

Heat stress in goats is characterized by increased consumption of drinking water and decreased feed digestibility. The problem is whether the conditions of animal discomfort will affect the digestibility level of crude fiber and consumption of goat kacang water. The purpose of this study was to assess crude fiber digestibility and consumption of drinking water from goat kacang in different environmental conditions. This study used 14 animals. The study was conducted for 30 days. The variables observed were crude fiber digestibility and consumption of drinking water. The results of the t-test statistical analysis showed that crude fiber digestibility and consumption of drinking water provided a difference between goat kacang which were shaded in shade and without shade.From the results of this study it can be concluded that differences in environmental conditions have a significant effect on the level of digestibility of crude fiber and consumption of drinking water from goats.
SUPLEMENTASI RUMPUT LAUT PADA ROTI MANIS BERBASIS TEPUNG KOMPOSIT . Kartiwan; Zulianatul Hidayah; Bachtaruddin Badewi
Partner Vol 15, No 2 (2008): Edisi November
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v15i2.33

Abstract

The experiment of Seaweed Supplementation on Composite Flour Bases Sweet Bread was conducted at Food Technology Laboratory of Politani Negeri Kupang. The experiment used RCBD with factorial pattern. The factors were Composite flour (0%, 10%, 20%, 30%) and seaweed supplementation (0%, 5%, 10%), and three time replications. The variables observed were volume expansion of dough, porosity, texture, color of crumb, moisture content, total plate count of microorganisms, iodine content and crude fiber content of bread. The data were analyzed using Anova and DMRT test. Seaweed supplementation to bread dough produced the characteristic of bread such as (a) There is no significant on developing of bread, the total of porosity, color of crumb and total plate count of microorganisms, (b) There is significant on texture of bread, the moisture content was increased, iodine content and crude fiber content of bread more higher. Composite flours affected on characteristic of bread: It’s not expansion, the total porosity more higher but the size more narrower, the texture more hard (softness), color of crumb tend darkness, the total microbe colony tend lower, iodine and crude fiber content of bread increased. The best quality sweet bread from this research was the bread made of composite flour 10% and 10% seaweed supplementation.Key words: supplementation, seaweed, composite flours
KUALITAS BAHAN KERING DAN BAHAN ORGANIK PAKAN KOMPLIT FERMENTASI BERBASIS DAUN GAMAL SECARA IN VITRO Bachtaruddin Badewi; Bambang Hadisutanto
Partner Vol 25, No 2 (2020): Edisi November 2020
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v25i2.486

Abstract

This study aims to determine the digestibility quality of dry matter and organic matter of complete fermented feed. This study used a completely randomized design with complete feed fermentation duration of 0 weeks, 3 weeks, 6 weeks and 9 weeks. The variables observed were the digestibility quality of dry matter and organic matter in vitro. The results showed that the dry matter digestibility of complete fermented feed at 0 weeks (48.508%) and 6 weeks (48.17%) was not significantly different (P> 0.05). Meanwhile, the complete dry matter digestibility of the fermentation time of 3 weeks (51.474%) and 9 weeks (44.558%) showed significant differences (P <0.05). Digestibility of complete feed organic matter with fermentation time of 0 weeks and 3 weeks did not show any difference but was significantly different from complete feed with 6 weeks and 9 weeks of storage. The conclusion of this study is the digestibility value of organic matter is higher than the value of dry matter digestibility because the digestibility of dry matter still contains ash and the digestibility of organic matter does not contain ash.            Keyword : Complete Feed, Long Fermentation, In Vitro Digestibility
KARAKTERISTIK SENSORIS ROTI MANIS BERBASIS TEPUNG KOMPOSIT YANG DIFORTIFIKASI RUMPUT LAUT . Kartiwan; Bachtaruddin Badewi
Partner Vol 16, No 2 (2009): Edisi November
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v16i2.86

Abstract

The experiment of Characteristics Sensoric of  Sweet Bread on Composite Fl ourBases That Fortification by Seaweed was conducted at Food Technology Laboratory of Politani Negeri Kupang. The objective of the research are to get good comparison between composite flour and seaweed flour to produce good sensoric of sweet bread. The experiment was used RCBD design with factorial pattern.  The factors were composite flour (0%, 10%, 20% and 30%), seaweed flour  (0%, 5% and 10%) and 3 time replications. The seaweed cultivar used for fortification was Eucheuma cotonii. The respons were  observed sensoric evaluation. The data varians was evaluated and continued by DMRT test. The result showed that the sensoric respons were (a) The panelist still interested on grain/cell colour, aroma, and flavour of sweet bread made of  composite flour until 10% (b) The most of panelist interest on the texture (the soften) of sweet bread  made of wheat flour base, (c) Fortification 5% and 10% of seaweed to the dough has a little affect of panelist interest to sweet bread. The prosfect sweet bread  was the bread made of composite flour 10% and fortification  of seaweed flour 10% has  good quality. Key Words: fortification, composite flours, sensoric.
APLIKASI BERBAGAI KONSENTRASI ASAP CAIR ENCER DARI LIMBAH INDUSTRI KERAJINAN KAYU TERHADAP AROMA DAN CITA RASA DAGING SEI Max A.J. Supit; Ludia Gasong; Bachtaruddin Badewi
Partner Vol 17, No 1 (2010): Edisi Juli
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v17i1.91

Abstract

Application of Various Concentrations of Woodcarving Waste Liquid Smoke on Sei Meat Aroma and Flavour. Utilization of waste from woodworking industry to produce liquid smoke (LS) and application of the LS is a new method in sei meat production. This experiment was aimed to find proper concentration of the LS to produce sei meat that replicate a selected traditionally-produced sei meat. A Difference-From-Control-Test was used to obtain mean of differences of 4 treatments namely blind control; A0-without LS; A1-1% LS; A2-2% LS, and A3-3% LS. Data analysis results (ANOVA) showed that all treatments that contain LS were different from blind control. The differences may be due to the use of different kind of woods to produce LS and/or by the differences in LS concentration applied.Keyword : waste from woodworking industry, liquid smoke, sei meat (smoked meat)
Co-Authors . Kartiwan Abdul Kadir Djaelani Agustinus Semang Bambang Hadisutanto Bernadete Barek Koten Herlina Bulu I Gusti Komang Oka Wirawan, I Gusti Komang Jacobus S. Oematan Ludia Gasong Maria Indriana Sasi Maria Susana Medho Max A.J. Supit Merianse Djita Molbeka Marthina Manikari Redempta Wea Ria Yuniati Kana Mangngi Rivandi Ora Theresia Nur Indah Koni Winda Wahyu Absari Yovita Yuvensia Bay Zulianatul Hidayah