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All Journal BERNAS: Jurnal Pengabdian Kepada Masyarakat Media Kontak Tani Ternak Tropical Livestock Science Journal
Aaf Falahudin
Universitas Majalengka
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Journal : tropical livestock science journal

 1 
Karakteristik Pupuk Organik Dari Pengolahan Limbah Peternakan Sapi Potong Di Kelompok Ternak Banteng Tani Di Kecamatan Losarang Kabupaten Indramayu Dadat Mashudi; Oki Imanudin; Aaf Falahudin
Tropical Livestock Science Journal Vol. 1 No. 2 (2023): April 2023
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v1i2.4783

Abstract

This research was conducted at the Banteng Tani Livestock Group, Losarang District, Indramayu Regency from February 20 to March 30, 2022. This study aims to analyze the quality of solid organic fertilizer (organic fertilizer) and liquid organic fertilizer (POC) from beef cattle farm waste in the livestock group. Banteng Farmer, Losarang District. This study uses a descriptive field experiment method, the observed variables are physical characteristics of organic fertilizers (color, texture, pH and temperature) and chemical characteristics of organic fertilizers including N, P and K content from 2 treatments on organic fertilizers without added EM-4. (P1) with organic fertilizer with the addition of EM-4 (P2). The results showed that solid organic fertilizer (P2) had physical characteristics in the form of a blackish color, crumb texture and an earthy smell, in contrast to P1 with a brownish color with a slightly crumbly texture and a slight smell of feces. Similarly, the chemical content in P2 contains N 0.94%, P 0.37% and K 0.55%, this is higher than (P1) with N content 0.61%, P 0.26% and K 0 ,48%. For liquid organic fertilizer, P2 contains N 0.57%, P 0.62% and K 1.23% higher than P1 with N 0.27%, P 0.41% and K 1.06%. Processing of beef cattle farm waste at the Banteng Tani Farmers Group using EM-4 (P2) can improve the characteristics and improve the quality of solid organic fertilizers and liquid organic fertilizers compared to those without added EM-4 (P1) and have met SNI compost standards.
Performa Entog (Cairina moschata) Jantan Yang Diberi Berbagai Imbangan Pakan Berbasis Silase Limbah Sayuran dan Dedak Padi Fazar Maulana; Dini Widianingrum; Aaf Falahudin
Tropical Livestock Science Journal Vol. 2 No. 1 (2023): Oktober
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v2i1.5250

Abstract

Muscovy duck performance is influenced by quality feed, easy to obtain and does not compete with humans. The purpose of this study was to analyze the performance of male mussels fed a balanced feed of vegetable waste and rice bran silage on the performance of male mussels and to obtain a formulation of a balanced diet of vegetable waste and rice bran silage that produced the best mussels performance. The study was conducted experimentally using a completely randomized design (CRD) of 4 treatments with 5 replications. The treatment used was 4 feed balances, namely rice bran with vegetable waste silage, respectively P0 = 100: 0; P1 = 75 : 25; P2 = 50 : 50, and P3 = 25 : 75. The variables observed were ration consumption, body weight gain, ration conversion, and feed efficiency. The research data were analyzed using analysis of variance and if there was a significant difference it was further tested using Duncan's multiple range test. The results showed that ration consumption, ration conversion, and feed efficiency had significant differences. Meanwhile, body weight gain did not have a significant effect. It can be concluded that feeding vegetable waste silage has a significant effect on increasing ration consumption, but reducing ration conversion and feed efficiency. The treatment that produced the best male musk performance was shown at P0.
Perubahan Status Energi Pada Proses Reproduksi Induk Domba Garut Yang Diberi Pakan Komplit Berbasis Hijauan Sorgum dan Indigofera Taufik Rizki Nurrochman; Aaf Falahudin; Rachmat Somanjaya
Tropical Livestock Science Journal Vol. 2 No. 1 (2023): Oktober
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v2i1.5251

Abstract

Blood urea nitrogen (BUN) is an indicator of the efficiency of protein use in metabolism which is correlated with energy adequacy status. This study aimed to analyze and measure differences in energy adequacy status of arrowroot ewes in the premating, pregnancy, and lactation phases that were fed a complete diet of sorghum indigofera. The method used experimentally with Completely Randomized Design (CRD). There were 2 feed treatments, namely field grass (RL) as control and complete feed based on forage sorghum indigofera with a composition of 50% sorghum silage + 40% indigofera hay + 10% fine bran (SI) and repeated 14 times. The data obtained were analyzed using a two sample t-test. The results showed that there was a decrease in BUN in both treatments in each phase, but overall the average BUN value did not show a significant difference (P>0.05). Significant differences (P<0.05) only occurred at the beginning of pregnancy, mid and late lactation with BUN values of 21.18±1.04; 13.25±0.60; 15.18±0.67 for RL and 18, respectively. ,61±1.10; 15.86±0.82; 12.43±0.56 for SI. So it can be concluded that complete feed based on sorghum indigofera has the same energy change status as field grass, and in SI it can be used as a substitute for field grass.
Pengaruh Penambahan Tepung Kedelai Terhadap Tingkat Kesukaan Dan Kandungan Protein Pada Bakso Daging Sapi jajang hermana; Aaf Falahudin; Oki Imanudin
Tropical Livestock Science Journal Vol. 2 No. 1 (2023): Oktober
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v2i1.6700

Abstract

The aim of this research is to analyze the dosage of using soy flour on the level of preference and protein content of beef meatballs and to obtain a formula for the optimum use of soy flour on the level of preference and protein content of beef meatballs. This research used a Completely Randomized Design (CRD) method with 5 treatments and 4 replications. The ratio of tapioca flour to soy flour for each treatment is respectively P0 (100% : 0%), P1 (75% : 25%), P2 (50% : 50%), P3 (25% : 75%) and P4 ( 0% : 100%). The data obtained were analyzed using analysis of variance (ANOVA). Meanwhile, the protein content uses a descriptive test and if the results of the anova test show a significant difference, continue with the Duncan test. The research results showed that as soy flour was added to beef meatballs, the level of liking for the aroma, texture and taste decreased. The addition of soy flour did not affect the level of preference for the color of the beef meatballs produced. Beef meatball protein with the addition of soy flour is between 16.15 – 23.31%. In conclusion, the best formulation is the addition of soybean flour to P1 with a reddish ash color, the level of liking is somewhat like it, the aroma does not have the smell of soybeans, the level of liking is very like it, the chewy texture is the liking level is somewhat like it and the taste has no taste of soybeans with the level of liking is somewhat like it.
Analisis Hubungan antara Motivasi dengan Skala Usaha dan Pendapatan Peternak Domba Lokal di Kecamatan Kertajati Kabupaten Majalengka Mohammad Rifqi Hanafi; Ulfa Indah Laela Rahmah; Aaf Falahudin
Tropical Livestock Science Journal Vol. 2 No. 2 (2024): April 2024
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v2i2.7300

Abstract

A research study was conducted in the Kertajati District, Majalengka Regency, to analyze the motivation levels of local sheep farmers and their relationship with business scale and income. The study, which took place from March 8 to April 15, 2023, used a sample of 85 sheep farmers selected through purposive sampling. The analytical methods employed included a survey method with descriptive analysis and rank spearman analysis. The results revealed that the farmers in Kertajati District had a moderate level of motivation towards sheep farming, with exterior factors having the greatest impact on their motivation. There was a strong correlation between motivation and business scale (r = 0.668), indicating a significant relationship. However, the relationship between motivation and income, as well as the relationship between business scale and income, had less meaningful correlations (r = 0.081 and r = 0.069, respectively). In conclusion, the study showed that farmers in the area have a moderate motivation to raise sheep, and there is a significant relationship between motivation and business scale.
Sifat Organoleptik, Sifat Fisik dan Daya Terima Sosis Ayam dengan Penambahan Tepung Kulit Pisang Kepok (Musa paradisiacal linn) sebagai Filler Sumber Serat Putri Indah Kirani; Aaf Falahudin; Lili Adam Yuliandri
Tropical Livestock Science Journal Vol. 4 No. 2 (2026): April 2026
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v4i2.17584

Abstract

This study aims to analyze the organoleptic properties, physical properties and acceptability of chicken sausages added with kepok banana peel flour (Musa Paradisiacal Linn) (TKP) as a fiber source filler, and to obtain the best balance of sausages added with kepok banana peel flour. This study was conducted experimentally using a Completely Randomized Design (CRD). The treatments given were in the form of additions (TKP) of 5 levels, namely: P0: 100% wheat flour + 0% TKP (as control),; P1: 95% wheat flour + 5% TKP; P2: 90% wheat flour + 10% TKP; P3: 85% wheat flour + 15% TKP; P4: 80% wheat flour + 20% TKP. Each treatment was repeated 4 times. The variables observed were physical properties (tenderness), organoleptic (color, taste, texture, and aroma) and acceptability. The data obtained were analyzed by ANOVA. The analysis results showed that the addition of TKP had a significant effect (P<0.05) on all tested parameters, except aroma (P>0.05). The highest taste value was found in the 5% TKP treatment (3.60 ± 0.23). Tenderness increased significantly in the 5% and 15% TKP treatments (4.00 ± 1.25 and 4.00 ± 0.00), indicating that TKP was able to increase the tenderness of the sausage. A significant decrease in color value occurred with increasing TKP concentration, where the darkest color was found in the 20% TKP treatment (1.45 ± 0.21). The highest acceptability was recorded in the 5% TKP treatment (4.00 ± 0.12) indices a potential high level of consumer acceptance. Based on these results, it can be concluded that the addition of TKP up to 5% is the best treatment to produce chicken sausages with the most preferred physical, organoleptic and acceptability properties.
Karakteristik Fisik dan Organoleptik Sempol Ayam dengan Tepung Ganyong (Canna edulis) sebagai Pengganti Tepung Terigu Ahmad Sofwatullah; Aaf Falahudin; Rachmat Somanjaya
Tropical Livestock Science Journal Vol. 4 No. 2 (2026): April 2026
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v4i2.17735

Abstract

This study aimed to analyze the effect of using ganyong flour (Canna edulis) as a substitute for wheat flour on the physical and organoleptic characteristics of chicken sempol, as well as to determine the optimal substitution level for producing the best product quality. The substitution was carried out at five levels: 0%, 25%, 50%, 75%, and 100% ganyong flour, using a Completely Randomized Design (CRD) with four replications. The observed variables included water holding capacity (WHC), tenderness, and organoleptic attributes such as color, taste, texture, aroma, juiciness, and panelist acceptability. Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) for parametric data, and hedonic tests for organoleptic parameters.The results showed that before frying, ganyong flour substitution significantly improved color and maintained the taste and aroma without decreasing the texture quality. After frying, the substitution did not have a significant effect on any organoleptic attributes (P>0.05), but still produced the best physical outcomes. Treatment P4 (100% ganyong flour) yielded the highest WHC and tenderness values (P<0.05), and was still well accepted by the panelists. These findings indicate that ganyong flour has great potential as a substitute for wheat flour due to its ability to enhance the physical quality of chicken sempol, while also offering a healthier product and supporting local food diversification.
Sifat Fisik, Organoleptik dan Daya Simpan Telur Itik dengan Penambahan Ekstrak Jahe (Zingiber Officinale) dalam Media Larutan Garam Nurohmat Hidayat; Aaf Falahudin; Lili Adam Yuliandri
Tropical Livestock Science Journal Vol. 4 No. 2 (2026): April 2026
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v4i2.17737

Abstract

This research aims to determine the effect of adding ginger extract (Zingiber officinale) to the salt solution medium on the physical, organoleptic properties and shelf life of salted duck eggs. The experiment was carried out with four treatments, namely without ginger extract (P0), and with the addition of 150 g (P1), 300 g (P2), and 450 g (P3) of ginger extract per liter of salt solution (1 liter of water: 500 g of salt). The results showed that the addition of ginger extract had a significant effect on egg pH, with the best treatment being P1 which reached a pH of 8.76 compared to 8.50 in the control, while weight loss ranged from 2.35% to 4.11% and was not significantly different between treatments. Organoleptically, ginger extract has a significant effect on taste, with the highest value at P1, but has no significant effect on egg white color, egg yolk color, egg white texture, egg yolk texture, aroma, oiliness, or overall acceptability. Based on shelf life tests, salted duck eggs with ginger extract can last up to 3 weeks, while salted duck eggs without ginger extract only last 2 weeks. In conclusion, a dose of 150 g of ginger extract per liter of salt solution is the optimal dose, because it is able to improve physical (egg pH) and organoleptic (taste) quality without causing negative effects on other parameters, as well as extending the shelf life of salted duck eggs from 2 to 3 weeks. These results indicate that the use of ginger extract is a natural innovation that promises to improve the quality and durability of salted egg products.
Co-Authors Adi Oksifa Rahma Harti Ahmad Sofwatullah Dadan Ramdani Nugraha Dadat Mashudi Dinar Dinar dini widianingrum, dini Fazar Maulana Ida Marina ISMAIL, AGUS YADI jajang hermana Lili Adam Yuliandri Mohammad Rifqi Hanafi Nurohmat Hidayat Oki Imanudin Putri Indah Kirani Somanjaya, Rachmat Sri Ayu Andayani Taufik Rizki Nurrochman Ulfa Indah Laela Rahmah