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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Hasanuddin Journal of Animal Science (HAJAS) Juragan (Jurnal Agroteknologi)
Wempie Pakiding
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Immunology & microbiology

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Analisis Keuntungan Usaha Produksi Ayam Goreng Presto pada Produk Celebes Organik Chicken (COC) (Studi Kasus Program IbIKK di Fakultas Peternakan, Universitas Hasanuddin) Muhammad Irfan Said; Effendi Abustam; Wempie Pakiding; . Hastang
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 3 No. 2 (2017): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.3.2.143-149

Abstract

This study aimed to analyze a number of profits from the sale of products fried chicken presto vaccum packed with brand Celebes Organic Chicken (COC). This product was developed from the activities of science and technology for innovation and campus creativity community service programs in the Faculty of Animal Science, Hasanuddin University. The process of production and sales made at the Laboratory of Meat and Egg Processing Technology, Faculty of Animal Science, Hasanuddin University. The production process done through several processes, namely: washing, seasoning, cooking, refrigeration, vacuum packing, and freezing. Based on the results of the data analysis of the benefit and costs of product sales result that, on the scale of business of  5 chickens with 1.5–1.6 kg carcass weight (10 pieces of chicken) (17 packsto produce the amount of fixed costs by IDR 4.778.333, variable costs IDR 5.660.000, the benefit of IDR 13.175.000, and the benefit of IDR 2.736.667. The end result of this calculation concluded that this business is very profitable, so it is feasible to be developed into a business. The profit margin obtained IDR 4.123/pack.
Performance of Eggs White-Nest Swiftlet (Collocalia fuciphaga) on Artificial and Natural Hatching Nurul Amin; Sudirman Baco; Herry Sonjaya; Wempie Pakiding
Hasanuddin Journal of Animal Science (HAJAS) Vol. 3 No. 2 (2021)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v3i2.18094

Abstract

Abstract White-nest swiftlet (Collocalia fuciphaga) has a high export economic value. The nest is produced from the saliva of the swiftlet. Presently, its method of producing swiftlet chick is through the natural breeding process.  Until now, white-nest swiftlet has not been cultivated so that the method of procuring Swiftlet chicks is still using the parent. Therefore, to see the prospects for the cultivation of this bird, another way is needed to procure swiftlets by incubating the eggs using an incubator and looking at the physical characteristics of the eggs. This study aims to examine the performance of white-nest-swiftlet eggs in natural and artificial hatching in producing swiftlet chicks. The method was used the descriptive analysis method and t-test. The physical characteristics obtained were an average egg weight of 1.94±0.13 g, egg diameter 13.28±0.56 mm, egg length 21.01±0.78 mm, shell thickness 0.14±0.02 mm. Artificial hatching results obtained were 83%, hatchability 44%, and hatching weight 1.37±0.13 g. Age of embryonic death obtained early: 38.5%, middle: 9.8%, late: 21%. Natural hatching resulted in 100% fertility, 100% hatchability, hatching weight 1.42±0.11 g., and 0% mortality. Artificial hatching is an alternative for developing white nest-swiftlet. Keywords: Natural, artificial, fertility, hatchability, mortality
Ammonia (Nh3) Excrete Production And Performance Of Broker Chickens With The Addition Of Turmeric Rhyme (Curcuma Longa) Flour To Drinking Water Andi Akhmad Fadillah; Sri Purwanti; Wempie Pakiding
JURAGAN - Jurnal Agroteknologi Vol. 2 No. 1 (2024)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v2i1.636

Abstract

Ammonia is a gas resulting from the decomposition of protein residues in broiler chicken excreta. Turmeric (Curcuma longa) is a tropical plant that has antibacterial properties from the curcumin content and essential oils found in its rhizomes. The aim of this research was to determine the levels of ammonia excreta and the performance of broiler chickens by adding turmeric rhizome flour to their drinking water. There were 32 broiler chickens used. The feed used is starter and finisher phase feed. There were four treatments with four replications, namely treatment K0 (control), K1 (drinking water + 0.5 g/L amoxitin), K2 (drinking water + 16 g/L turmeric rhizome flour), K3 (drinking water + 20 g/L turmeric rhizome flour). The data obtained were analyzed for variance using a completely randomized design. Turmeric flour was given for three consecutive days before carrying out weekly performance measurements at the same time interval for four weeks. The parameters observed were performance (drinking water consumption, feed consumption, body weight gain, feed conversion, and final body weight), as well as ammonia production of broiler chickens. The results showed that giving turmeric rhizome flour had no significant effect of p>0.05 on the performance and ammonia production of broiler chickens with the best performance and lowest ammonia production in treatment K2 (drinking water + 16 g/L turmeric rhizome flour), namely drinking water consumption (197 .54±7.58 mL/e/d), feed consumption (83.57±5.14 g/e/d), feed conversion (1.65±0.14), body weight gain (51.08± 5.61 g/e/d), final body weight (1229.75±107.07 g/e) and ammonia production (33.20±7.54 mM). It can be concluded that the addition of 16 g/L turmeric rhizome flour (K2) to drinking water tends to produce better performance and less ammonia production
Co-Authors . Hastang Andi Akhmad Fadillah Effendi Abustam Herry Sonjaya Muhammad Irfan Said Nurul amin, Nurul Sri Purwanti Sudirman Baco