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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu dan Industri Peternakan Cannarium (Jurnal Ilmu-ilmu Pertanian) Indonesian Journal of Science and Technology AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Pertanian Khairun (JPK)

Yusnaini Yusnaini

Program Studi Peternakan, Fakultas Pertanian, Universitas Khairun, Ternate, Indonesia

Author-ID : 3484227

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Social Sciences Other

Published : 9 Documents Claim Missing Document

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Articles

Analisis Fenotip, Pendugaan Bobot Tetas dan Bobot Hidup Umur 8 Minggu pada Selesi Ayam Kampung Yusnaini B. Talebe; Abdurahman Hoda; Sri Utami
Jurnal Ilmu dan Industri Peternakan Vol 7 No 1 (2021): JUNI
Publisher : State Islamic University (UIN) Alauddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jiip.v7i1.20047

Penelitian dengan judul Analisis fenotipe, pendugaan bobot tetas dan bobot hidup umur 12 minggu pada seleksi ayam kampung telah dilakukan di Kota Ternate. Peneltian ini menggunakan metode eksperimental design dengan tahapan sebagai berikut: Tahap awal: Perkawinan antara ayam kampung jantan berjumlah 5 ekor dengan betina berjumlah 25 ekor sebagai tetua yang berada dalam kandang individual menggunakan teknik Inseminasi Buatan (IB) sebanyak 2 kali dalam seminggu. Tahap kedua : Pengumpulan telur selama seminggu dimasukkan ke dalam mesin penetasan. Setelah telur menetas dan tubuh anak ayam kampung kering diberi Wing band sebagai identitas lalu dilakukan penimbangan untuk memperoleh data bobot tetas. Tahap ketiga: Anak ayam dimasukkan ke dalam kandang kelompok yang terbuat dari ram kawat berukuran 70 x 60 x 30 cm dilengkapi induk buatan, tempat makan dan minum. Parameter diamati adalah karakter fenotip, bobot telur, bobot tetas dan bobot hidup 8 minggu. Hasil menunjukkan tingkat keragaman baik karakter fenotip maupun tingkat produktivitas ayam buras masih dalam kategori tinggi, upaya seleksi perlu dilakukan secara kontinyu untuk memperoleh strain ayam buras murni.

The Community Partnership Program Utilization of Cattle Manure as Organic Fertilizer Said Hasan; Yusnaini Yusnaini; Yusri Sapsuha
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.182-186

The Community Partnership Program of livestock farmer groups in Doyado Village, East Tidore District, Tidore Islands City, is a community service activity aimed at handling cow manure in Doyado Village, which is currently quite abundant in number but not well managed, so it has the potential to pollute the environment. The purpose of this activity is also to introduce organic fertilizer processing technology and familiarize the use of organic fertilizers to farmer groups in Doyado Village, who have been using cow dung without prior treatment. The methods of implementation include socialization and training, opinion polls through questionnaires, organic fertilizer processing demonstration plots, and focus group discussions. Group discussions were held to discuss the results and equalize perceptions for all participants in the process of making organic fertilizers. Through this activity, cow manure can be used by farmer groups to become organic fertilizer and during this activity can provide organic fertilizer and provide additional income for farmer groups.

Performans Kualitatif dan Kuantitatif Ayam Hasil Persilangan Beberapa Kelompok Terseleksi untuk Pembentukan Rumpun Baru Ayam Kampung Khas Ternate Yusnaini B Talebe; Sri Utami; Abdurrahman Hoda
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

Ternate memiliki variasi ayam kampung tinggi dan khas, dari karakter fenotip yang ada. Hingga sekarang belum ada kajian yang dapat mengidentifikasi jumlah rumpun ayam lokal asli yang beranekaragam tersebut. Penyediaan bibit ayam lokal dengan mutu genetik yang baik sangat sulit diperoleh karena belum ada bibit ayam lokal hasil pemuliaan dari rumpun dengan struktur breeding yang jelas. Melihat permasalahan ini maka perlu dilakukan penelitian dengan tujuan membentuk rumpun baru ternak ayam lokal khas Kota Ternate. Penelitian ini dilakukan dengan menyilangkan ayam hasil persilangan (F1) ayam ras petelur dengan ayam bangkok RB jantan dengan hasil persilangan (F1) bangkok dan kampung BK betina beserta resiprokalnya. Ayam hasil persilangan ini dikandangkan secara koloni berdasarkan umur dan jenis kelamin. Ayam diberi pakan 2 kali sehari yaitu pada pagi dan sore hari. Kombinasi pakan yaitu pakan ayam komersial berbentuk crumble untuk ras pedaging fase starter sebanyak 60% dan 40% dedak padi untuk ayam umur 12-17 minggu dengan kandungan protein kasar 16.6%. Kombinasi pakan untuk umur 17-22 minggu yaitu pakan komersial petelur layer sebanyak 60% dan dedak padi 40% dengan kandungan protein kasar 14.2% diberikan ad libitum dalam 1 hanging feeder setiap 1 kandang. Air minum diberikan ad libitum di dalam 1 galon plastik pada setiap kandang. Parameter yang diukur adalah bobot badan, konsumsi pakan, konversi pakan, ukuran tubuh, bobot dewasa kelamin, umur dewasa kelamin, dan berat telur pertama. Kemudian data dianalisis dengan uji t. Hasil penelitian menunjukkan bahwa tingkat keragaman baik karakter fenotip maupun tingkat produktivitas ayam hasil persilangan beberapa kelompok terseleksi untuk pembentukan rumpun baru ayam kampung khas ternate masih dalam kategori tinggi, maka upaya seleksi perlu dilakukan secara kontinyu untuk memperoleh strain ayam kampung khas ternate.

Karakteristik Yoghurt Sinbiotik dengan Penambahan Puree Pisang Mulu Bebe (Musa acuminata) dan Konsentrasi Starter Lactobacillus Bulgaricus yang Berbeda Tirsa Umamit; Yusnaini B Talebe; Sri Lestari
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

This study aims to determine the interaction between the different concentrations of starter L. bulgaricus and mulu bebe banana puree on the characteristics of sibiotic yogurt, to determine the effect of different L. bulgaricus.This study aims to determine the interaction between the different concentrations of starter L. bulgaricus and mulu bebe banana puree on the characteristics of synbiotic yogurt, to determine the effect of different L. bulgaricusstarter concentrations on the characteristics of synbiotic yogurt, to determine the effect of different mulu bebe bananas on the characteristics of synbiotic yogurt. This research was conducted in September - January 2021. The test is a chemical test. The purpose of this study was to find out the characteristics of yogurt with the addition of banana puree mulu bebe and different concentrations of L. bulgaricus and look at the interaction influence of each - each treatment of banana puree addition and starter concentration with a fermentation duration of 72 hours. This research is an experimental study using complete randomized design (RAL) factorial, the first factor is the concentration of L. bulgaricus and the second factor of banana puree with 16 levels of perlakua and 3 repeats with each starter concentration L. bulgaricus A1 0, A2 2.5, A3 5, A4 7.5, Puree banana B1 0 ml, B2 2 ml, B3 4 ml, B4 6 ml. If there is a difference in influence between the treatment of each factor, then it is continued with Duncan's test. The observed parameters include: rendemen, pH, water content, ash content, and protein content. The results of this study showed banana puree and L. bulgaricus concentration had a real effect (P<0.05) on rendemen, ash content, protein content. While the water content has no real effect (P>0.05). The interaction between factors A and B in Duncan's advanced test had a significant effect including rendemen, protein levels and ash levels to the characteristics of yogurt.

Quality of Crispy Seasoned Flour with Tumang Sago Substitution (Mexroxylon sago Rottb) as a Substitute for Wheat Flour and its Application in Broilers Yusnaini B. Talebe; Sri Lestari; Agus Susilo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 2 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.02.5

The utilization of local resources such as tumang sago flour is needed to be conducted to increase diversification of local food with superior quality. This study aims to determine the physicochemical and functional quality of crispy seasoned flour using tumang sago substitution. In addition, the sensory quality of the chicken crispy is also checked using those spiced flour. Tumang sago flour was obtained by drying the sago under the sun until it was dry and then sifted using a 100 mesh sieve. This study used a total of 5 treatments with 5 times. Four treatments were applied namely control (without substitution of sago tumang flour); 10%; 20%; 30% and 40% of sago tumang flour. Observations were made on the crispy seasoning flour, among others: Water Content (SNI-01-02891-1992); Crude Fiber Content (Sudarmadji, et al. (1997); Water Holding Capacity (Subagio, 2006); Oil Holding Capacity (Subagio, 2006); Color (L, a and b) (Digital Colorimeter), while the sensory test chicken crispy (color, aroma, crunch, taste and acceptability). Data on physicochemical quality and color using a digital colorimeter were analyzed using a completely randomized design with a unidirectional pattern, while the quality of crispy chicken accessories was analyzed by Kruskall Wallis' Non-Parametric analysis. If there is a real effect, then Duncan's test is continued. The results showed that the quality of seasoning flour is moisture content (12.518-15.208%), crude fiber content (0.396-2.138%), WHC (64.606-89.855%), OHC (96,373-115,498%), L (87.677-93.330), a (2,153-2,697), b (5,630 â€“ 7,743), while the sensory quality of crispy chicken is color (1,57-4,29), aroma (2,00-4,14), crispy (3,57-3,86), taste (2,86-3,86) and receptivity (2,57-4.00). The addition of Tumang sago flour in different percentages had a significant effect (P<0.05) on water content, crude fiber content, WHC, OHC, color (digital colorimeter), color sensory parameters, scent and acceptance of crispy chicken. In conclusion, the best treatment in this study was seasoned flour with the addition of 10% sago flour.

Kualitas Fisik Dan Organoleptik Nugget Ayam Dengan Fortifikasi Tepung Daun Kelor (Moringa oleifera L) Hendro Priyono; Sri Lestari; Yusnaini Yusnaini
Cannarium Vol 20, No 1 (2022)
Publisher : Universitas Khairun

Nugget is one of food product mostly made from meat that widely liked by people in all ages especially by children. It is easily to modify the ingredients thus it has many varieties. This research was aimed to evaluate the effect of Moringa oleifera L leaf flour fortification on chicken nuggets in terms of physical and organoleptic qualities. The data of physical qualities (cooking loss and tenderness) and organoleptic qualities (texture and taste) were analyzed for variance completely randomized design followed by the least significant different test (LSD). The results showed that Moringa oleifera leaf flour fortification on chicken nugget affected the tenderness and taste of it, but it had no effect on the cooking loss and texture qualities. Chicken nugget with addition of 1% Moringa oleifera leaf flour was the best product of all.Keywords: physical qualities, organoleptic qualities, fortification, Moringa oleifera leaf flour, chicken nugget

Characteristics of Tamarind Seed Biochar at Different Pyrolysis Temperatures as Waste Management Strategy: Experiments and Bibliometric Analysis Ali Rahmat; Sutiharni Sutiharni; Yetti Elfina; Yusnaini Yusnaini; Hadidjah Latuponu; Faidliyah Nilna Minah; Yeny Sulistyowati; Abdul Mutolib
Indonesian Journal of Science and Technology Vol 8, No 3 (2023): (ONLINE FIRST) IJOST: December 2023
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/ijost.v8i3.63500

Household activities and beverage industries that use tamarind often generate waste in the form of tamarind seeds. Tamarind seeds account for approximately 40% of the total weight of the fruit. If these tamarind seeds are not properly managed, they end up as waste with no economic or other benefits. One effective waste management strategy is to convert tamarind seeds into biochar. This research aims to examine the characteristics of biochar produced from tamarind seeds at different pyrolysis temperatures. The results indicate that as the pyrolysis temperature increases, the fixed carbon content also increases. Pores begin to form on the surface of the biochar at a temperature of 400°C. We have identified functional groups such as C-H, O-H, C≡N, C≡C, C=C, C=O, CH3, C-O, and C-C in the biochar. The dominant elements in tamarind seed biochar are K2O, CaO, P2O5, SO3, and MgO, which are part of macronutrients and alkaline elements with the potential to improve soil quality as soil amendments.

Potensi Pengembangan Ternak Sapi Potong Berbasis Ketersediaan Hijauan Pakan Di Pulau Sulabesi Kabupaten Kepulauan Sula Irfandi Norau; Yusnaini Yusnaini; Abdurahman Hoda
Jurnal Pertanian Khairun Vol 2, No 1: (Juni 2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v2i1.6321

Beef cattle have good prospects to be developed in Indonesia. Forage providing has potential to support the maintenance of beef cattle. This study aims to (1) study the characteristics of beef cattle breeders in Sulabesi island (2) identify and analyze the potential of beef cattle development and beef cattle development strategies. (3) analyze the condition of strategic areas, natural resources, and beef cattle rearing systems for the development of beef cattle, and (4) analyze opportunities, constraints, supporting factors and challenges in order to formulate a development strategy based on internal factors and external factors that can affect the development of beef cattle. This research was conducted on Sulabesi Island from October to December 2022. The characteristics of beef cattle breeders were analyzed by using descriptive statistics. The state of the region that is a sector basis non basis was analyzed by using LQ (Location Quation). Beef cattle development potential was analyzed by using KPPTR and SWOT analysis. The results shows that the farmers in the location were of productive age and had a good education. The types of forages found are very diverse. West Sulabesi, Central Sulabesi and South Sulabesi sub-districts are potential beef cattle bases with LQ values of 2.19, 1.96 and 1.38. There are two subdistricts with very good livestock capacity, namely Sanana District with 45,924 ST and North Sanana District with 32,543 ST. The score of the IFE matrix is 1.10 and the EFE is 1.11 where these two points are in quadrant 1 of the SWOT matrix. In determining the strategy, there are 3 alternative S-O strategies, 4 alternative W-O, 3 S-T and 2 W-T strategies.Key words: Forage, breeder, Sulabesi Island, Beef Cattle, LQ, KPPTR, SWOT.

Karakteristik dan Kualitas Daging Sapi di Rumah Potong Hewan (RPH) Kota Ternate Fenny Afrita; Yusnaini B. Talebe; Abdurrahman Hoda
Jurnal Pertanian Khairun Vol 1, No 2: (Desember, 2022)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v1i2.5346

The present study aimed at analyzing the weight of beef cattle meat at different ages, the carcass and percentage of the carcass of beef cattle using the Schoorl prediction formula and scale measurement, as well as examining the quality of beef cattle meat from the slaughterhouse. The samples were taken from 16 beef cattle. The quality of the meat was observed on the parts of leg, breast, and chuck of the cattle that were stored at the temperature of -20Â°C. The observation on the quality of the meat was carried out to find out the Total Plate Count (TPC), Water-holding Capacity (WHC), cooking shrinkage, and the pH of the meat. The results showed that samples from the 16 beef cattle consist of Ongole grade cattle and Balinese cattle within the age range of 3 - 6 years old. The weight of the beef cattle predicted with the Schoorl formula ranged from 222,84 to 298,50 kg, whilst the weight on the scale measurement basis indicated a range between 134,83 and 195,60 kg. The statistical analyses showed a significant difference (P0.05) between the carcass percentage calculated from the Schoorl prediction formula and from the scale measurement with a deviation of 12,340%. Yet, the TPC values showed an insignificant difference among the 16 beef cattle. Further, the quality of meat parts had an interaction with the length of storing in association with the cooking shrinkage of the beef cattle meat.Keywords: beef cattle weight, carcass, cooking shrinkage

Co-Authors Abdul Mutolib Abdurahman Hoda Abdurrahman Hoda Agus Susilo Ali Rahmat Faidliyah Nilna Minah Fenny Afrita Hadidjah Latuponu Hendro Priyono Irfandi Norau Said Hasan SRI LESTARI Sri Lestari Sri Utami Sutiharni Tirsa Umamit Yeny Sulistyowati Yetti Elfina Yusri Sapsuha

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