Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences)
P. S. Hardjosworo, P. S.
Departemen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan IPB Bogor 16680
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Veterinary

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
DUCK MEAT OFF-ODOR AS AFFECTED BY DIFFERENT STRAINS AND DIETARY LIPIDS Randa, S. Y.; Hardjosworo, P. S.; Apriyantono, A.; Hutagalung, R.
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol 5 No 2 (2010): JURNAL ILMU PETERNAKAN
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1592.751 KB)

Abstract

Penelitian ini bertujuan menilai pengaruh perbedaan jenis galur ternak dan lemak pakan terhadap bau off-odor (menyimpang) pada daging ternak itik. Percobaan dilakukan dengan menggunakan rancangan dua faktor pada rancangan acak lengkap. Sebagi faktor pertama adalah jenis galur ternak, yakni galur alabio dan cihateup; sedangkan faktor kedua adalah jenis sumber lemak pakan, yakni lemak sapi, minyak kedelei dan minyak kelapa. Analisis sensori yang dilakukan melibatkan 10-14 orang panelis terlatih untuk menilai kualitas sensori daging dengan menggunakan metode uji ranking, skala dan uji deskriptif. Hasil penelitian memperlihatkan bahwa perbedaan galur ternak dan jenis lemak berpengaruh nyata (P<0,05) terhadap komposisi asam-asam lemak dan intensitas bau off-odor pada daging itik. Itik cihateup memiliki intensitas bau off-odor yang lebih tinggi daripada itik alabio. Analisis deskriptif memperlihatkan bahwa jenis bau off-odor pada daging itik adalah bau tengik, amis, bau lemak, bau jamur, langu, dan bau tanah.
Penggunaan Beluntas, Vitamin C, dan E Terhadap Performa Itik Jantan Alabio dan Cihateup Rukmiasih, Rukmiasih; Hardjosworo, P. S.; Kataren, P. P.; Matitaputty, P. R.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 1 No. 1 (2013): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Performances of Lokal Duck (Anas platyrhynchos Javanica)Fed Beluntas or Kenikir as Feed Additive Lestari, D.; Rukmiasih, Rukmiasih; Suryati, T.; Hardjosworo, P. S.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 5 No. 1 (2017): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Indonesia local duck has the potential to produce meat, but its growth is still slow. Therefore it needs the effort to improve the performance. One of the effort is using feed additive in the diet. Feed additive aimed to be appetizer and improve performance. Materials that can be used as feed additive are beluntas and kenikir because of their active compounds that can increase the appetite. This study aimedto examine the performances of local duck fed beluntas or kenikir as feed additive. The experimental design used was randomized design with 7 treatments and 5 replications. The treatment was the addition of beluntas or kenikir leaf meal in the diet during 1, 2or 3 weeks before being slaughtered. Variables observed were feed consumption, fenolik and tanin consumption, body weight, weight gain, percentage of carcass, chest, thigh, and abdominal fat. The results showed that the effects of beluntas or kenikir were not significant on performance (feed consumption, fenolik consumption, tanin consumption, body weight, and feed conversion) as well on carcass quality (carcass, abdominal fat, meat-bones of chest and thigh). Feeding beluntas or kenikir leaf meal 1% for 1, 2 or 3 week as feed additive did not improve the performances of local duck.
Komposisi Asam Lemak dan Kadar Malondialdehida Daging Itik Lokal yang diberi Antioksidan Alami Lestari, D.; Rukmiasih; Suryati, T.; Hardjosworo, P. S.; Lase, J. A.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 8 No. 3 (2020): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.8.3.117-123

Abstract

Cihateup duck is one of the local Indonesian poultry from West Java. These ducks are raised inTasikmalaya and Garut. Cihateup duck has the potential to produce meat, but duck meat has beenconsidered to have off-odor. components off-odor formed when the fatty acids are oxidized. A studywith the aim to protect unsaturated fatty acids in local duck meat from oxidation using Pluchea indicaLess (beluntas) and Cosmos caudatus (kenikir) in feed as the source of natural antioxidants. The studyused was complete randomized design (RAL) with 7 treatments and 5 replications. The treatment wasPluchea indica Less or Cosmos caudatus powder with the duration of administration 1, 2 or 3 weeksbefore the age of harvest (10 weeks). Ducks used were 35 heads of Cihateup duck. Variables observedwere moisture content, fat content, Malondialdehyde (MDA), composition of fatty acid, and sensorycharacteristic of duck meat. The results showed that the effect of Pluchea indica Less or Cosmos caudatuswere not significant on moisture content and fat content. The effect of Pluchea indica Less or Cosmoscaudatus on MDA, composition of fatty acid, and and off-odor intensities of duck meat during cookingwas significantly different (P<0.05). It was concluded that this addition of Pluchea indica Less for 3 weeksor Cosmos caudatus for 2 weeks could lower off-odor on local duck meat.
Co-Authors Apriyantono, A. Hutagalung, R. Kataren, P. P. Lase, J. A. Lestari, D. P. R. Matitaputty Rukmiasih Rukmiasih Rukmiasih S. Y. Randa T. Suryati