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All Journal Jurnal Agroekoteknologi Terapan ZOOTEC
R Hadju, R
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Veterinary

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PENGARUH PENDAPATANMASYARAKAT TERHADAP KONSUMSI DAGING SAPI DI DESA KOTABUNAN KECAMATAN KOTABUNAN KABUPATEN BOLAANG MONGONDOW TIMUR Tadete, Muh Anshar; Elly, F H; Kalangi, L S; Hadju, R
ZOOTEC Vol 36, No 2 (2016)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (409.928 KB) | DOI: 10.35792/zot.36.2.2016.12538

Abstract

EFFECT OF INCOME ON BEEF CONSUMPTION IN KOTABUNAN VILLAGE EAST BOLAANG MONGONDOW REGENCY. Consumption of beef by society tends to increase in line with their income. The problem is whether people's income changes affect  beef consumption. The purpose of this study was to analyze the effect of income on beef consumption. Research has been conducted in the village of Kotabunan, District of Kotabunan East Bolaang Mongondow Regency.The data collection was conducted using a survey method. The data used are primary and secondary data. Determination of the sample villages have been done by purposive sampling, the village which has the largest population, and in the coastal area. Sample was selected by simple random sampling. The number of respondents as many as 44 households..Simple regression analysis was used to meet the goal of this study. Based on the results showed total incomes of respondents Rp. 143,070,000 with an average of Rp. 3,251,590.9/household /month. Total beef consumption 63.5 Kg / month, with an average expenditure of respondents to consume beef Rp. 134,886.36 or 4.9% of family income. Consumption of animal protein from livestock as much as 6 grams / capita / day, equivalent to 10.3 kg of meat / capita / year, 6.5 kg of eggs / capita / year, and 7.2 kg milk / capita / year is still not achieved. Based on the results of this study concluded that incomes significantly affect the consumption of beef in the village Kotabunan, District Kotabunan, East Bolaang Mongondow Regency. Keywords : income, consumption, beef
Kualitas nilai pH, total padatan dan sensoris yoghurt probiotik yang ditambahkan labu kuning (Cucurbita Moschata) Latjintji, A.S.A.; Yelnetty, A.; Hadju, R; Rotinsulu, M. D
ZOOTEC Vol. 46 No. 1 (2026)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35792/zot.46.1.2026.65930

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan labu kuning terhadap pH, total padatan, dan kualitas sensoris yoghurt (warna, aroma, kekentalan, dan citarasa). Bahan utama yang digunakan dalam penelitian ini adalah:300 g labu kuning, susu ultra high temperatur (UHT) 5.600 mL skim milk 240 g, dan sukrosa 360 g, starter yang digunakan Lactobacillus bulgaricus dan Streptococcus thermophilus 600 ml. Peralatan yang digunakan adalah autoclove, pH meter, erlenmeyer, tabung reaksi, pipet, thermometer, timbangan analitik, cawan, desikator, blender, oven, incubator, plastik, pipet micro, lampu spritus, dan alat uji organoeleptik yaitu tissue, aqua, ketimun, kertas, kusioner dan alat tulis. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 6 perlakuan dan 3 ulangan. Data dianalisis menggunakan (ANOVA) dan uji organoeleptik menggunakan skala hedonik dengan 35 panelis. Apabila perlakuan berpengaruh nyata maka dilanjutkan uji lanjut beda nyata jujur (BNJ). Hasil penelitian ini menunjukkan bahwa yoghurt labu kuning memberikan pengaruh berberda sangat nyata pada pH (P<0,05) dan pengaruh yang sangat nyata pada total padatan (P<0,5). Dan untuk sensoris memberikan pengaruh yang berbeda sangat nyata (P<0,05) pada (warna dan tekstur) sedangkan pada (aroma dam citarasa) memberikan perbedaan yang tidak nyata (P>0,05). Berdasarkan hasil analisis data dan pembahasan dapat disimpulkan bahwa penambahan labu kuning 10% memberikan hasil yang baik pada ph, total padatan, dan sensoris yoghurt. Kata Kunci: yoghurt, labu kuning, sensoris
Integration Of Local Leafy Forage In Smallholder Pig Farming And Its Implications For The Nutritional Quality Of Pork Jerky With Added Subcutaneous Fat Rotinsulu, Merri D.; Hadju, R; Manangkot, H. S.; Sakul, Syalom; Lontaan, Nova
Jurnal Agroekoteknologi Terapan (Applied Agroecotechnology Journal) Vol. 6 No. 2 (2025): ISSUE JULY-DECEMBER 2025
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v6i2.65948

Abstract

Integrating locally produced leafy forage into smallholder pig systems may influence the nutritional quality of value-added meat products. This study evaluated pork jerky manufactured with different levels of added subcutaneous fat using carcasses from pigs raised in smallholder farms where local leafy forage formed part of the diet. Leafy forage and jerky were characterised by proximate analysis. A completely randomized design with five treatments (0, 10, 20, 30 and 40% added subcutaneous fat; R0–R4) and five replications was used. Increasing added fat from 0 to 40% reduced jerky moisture (40.10 to 32.80%), ash (9.92 to 5.42%) and crude protein (41.21 to 24.67%), while crude fat (8.19 to 28.44%) and carbohydrate by difference (0.58 to 8.67%) increased markedly (P < 0.05). Thus, subcutaneous fat level is a major lever for modifying the energy density and macronutrient profile of pork jerky. From an agricultural systems perspective, these findings illustrate how carcass utilisation and simple on-farm processing can add value to pigs fed partly on local leafy forage and support small-scale agroindustry. Moderate fat inclusion appears to offer a practical compromise between maintaining protein content and enhancing sensory attributes. Keywords: Pork jerky; subcutaneous fat; leafy forage; smallholder pig farming; proximate composition; crop–livestock integration
Co-Authors Afriza Yelnetty F H Elly L S Kalangi Latjintji, A.S.A. Lontaan, Nova Manangkot, H. S. Merri D. Rotinsulu, Merri D. Muh Anshar Tadete, Muh Anshar Rotinsulu, M. D Sakul, Syalom