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All Journal ACTA VETERINARIA INDONESIANA Buletin Peternakan Pastura; Journal Of Tropical Forage Science Jurnal Veteriner JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Proceeding Buffalo International Conference Jurnal Biologi Tropis Hasanuddin Journal of Animal Science (HAJAS) JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Buletin Peternakan Tropis (Bulletin of Tropical Animal Science) Chalaza Journal of Animal Husbandry
Ratmawati Malaka
Program Studi Teknologi Hasil Ternak Fakultas Peternakan Universitas Hasanuddin
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Public Health Veterinary Other

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Journal : Hasanuddin Journal of Animal Science (HAJAS)

 1 
Case Study of Impact and Risk Factors of Brucellosis (Brucella abortus) in Beef Cattle Bagenda, Isnaniah; Malaka, Ratmawati; Muflihanah; Nurul Waqiah, Syarifah; Mohamed Yousof, Sadam Suliman
Hasanuddin Journal of Animal Science (HAJAS) Vol. 5 No. 2 (2023)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v5i2.27634

Abstract

Bovine Brucellosis is endemic in Polewali Mandar Regency with a prevalence above 2%. Control programs implemented through active and passive surveillance, public awareness of the impact of the disease, and tests and slaughter have not been able to reduce the prevalence rate. This study aimed to examine the impact and risk factors of brucellosis on the productivity of beef cattle in Polewali Mandar Regency. A total of 100 primary data from cattle farmers related to brucellosis were used in this cross-sectional study. Descriptive analysis was employed to determine the parameters that were important in the occurrence of brucellosis. To establish risk factors, a univariate logistic regression analysis was carried out and revealed that odds of infection were significantly higher in history of abortion (OR = 11.82, 95% CI: 4.08 - 34.19,   p < 0.001) and in gestational age (OR = 0.0214, 95% CI: 0.0063 - 0.0724, p < 0.001) and in dry season than wet season (OR = 14.89, 95% CI: 4.97 - 44.62, p < 0.001).  The brucellosis control program through mass vaccination must immediately become a recommendation for regional and central governments to reduce brucellosis transmission to prevent economic impacts and losses for farmers, particularly the public health risk. Keywords: brucellosis, beef cattle, impact, risk factor, productivity
Physicochemical Properties of Dangke Nuggets with the Addition of Corn Flour (Zea Mays L.) Nurjannah, Siti; Malaka, Ratmawati; Nahariah, Nahariah
Hasanuddin Journal of Animal Science (HAJAS) Vol. 6 No. 1 (2024)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

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Abstract

This study aimed to analyze the effect of dangke nuggets with the addition of corn flour on the physicochemical properties of dangke nuggets. This study used a completely randomized design (CRD) factorial pattern with three replications and three treatments. The first factor was corn flour addition level of 0%, 5%, and 10%, and the second factor was storage time of 0, 14, and 28 days in the freezer. Physicochemical testing included the Cooking Loss test, nugget breakability, water content, protein content, and fiber content. The results showed a correlation between the corn flour addition level and the storage time, which had a significant effect (P<0.01) on the Cooking Loss, water content, protein content, and fiber content of dangke nuggets. At the same time, there was no correlation between the corn flour addition level and the storage time for shear force, which had no significant effect (P>0.05). Based on the study, it can be concluded that the addition of 5% corn flour to the formulation can increase protein content. In comparison, adding 10% corn flour provides the best quality in terms of cooking loss, nugget-breaking power, and water content and increases the fiber content of the nugget. The longer the storage, the lower the water content and protein content, reducing the quality of cooking loss and nugget-breaking power. Keywords: Dangke, nuggets, corn flour, physicochemical properties
Co-Authors - Fatma, - - Hajrawati, - - Muqarramah . Fatma Ali Akbar Wahab Anwar Rosyidi Bagenda, Isnaniah Deka Uli Fahrodi Dwi Maryana Effendi Abustam Fachriyan Hasmi Pasaribu Fahrullah Fahrullah Farida Nur Yuliati Fatma Maruddin Hajrawati, Hajrawati Hasma Hasma Ismayani Ismayani Jamila Mustabi Kusumandari Indah Prahesti Made Sriasih Mohamed Yousof, Sadam Suliman Muflihanah Muhammad Ali Muhammad Irfan Said Muhammad Irfan Said Nahariah Nahariah, Nahariah Ni Luh Putu Ika Mayasari Nur Saidah Said Nurmasytha, Andi Nurul Waqiah, Syarifah Rifqi Rifqi Siti Nurjannah Sudirman Baco Sukarne Sukarne Sulmiyati Sulmiyati Suriani Suriani Winnugroho Wiratman, Manfaluthy Hakim, Tiara Aninditha, Aru W. Sudoyo, Joedo Prihartono Zulkharnaim Zulkharnaim