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All Journal Jurnal Ilmu dan Industri Peternakan Jurnal sains dan teknologi industri peternakan
Ishak Korompot
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Agriculture, Biological Sciences & Forestry Environmental Science Social Sciences

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Kualitas Semen Beku Sapi Bali (Bos sondaicus) Pada Lama Thawing yang Berbeda di Dinas Pertanian Provinsi Gorontalo Hayati Nur Istiqomah; Muhamad Ervandi; Ishak Korompot; Terri Repi
Jurnal Ilmu dan Industri Peternakan Vol 9 No 1 (2023): JUNI
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jiip.v9i1.35393

Abstract

This research aims to determine the quality of frozen semen of Bali cattle at different thawing times at the Department of Agriculture of the Province of Gorontalo. The observed variables were motility, viability and abnormalities of spermatozoa which were thawed at 30°C for 8, 10 and 12 seconds. The data obtained were analyzed using ANOVA If there are differences of opinion, proceed with testing the Least Significant Difference with the help of SPSS 21 Software. The results showed that a thawing time of 10 resulted in better motility and viability and a lower level of abnormality at 30°C. The thawing time of 10 at a temperature of 30°C can still be used for the purpose of implementing AI in the field because the quality of frozen cement produced by Bali cattle can still be maintained.
EFEKTIVITAS EKSTRAK TOMAT (Solanum lycopersicum) TERHADAP SIFAT FISIK DAN HEDONIK DAGING SAPI Wahyu Sulistyo; Ishak Korompot; Widyawati H Umar; Susan Mokoolang; Widiyastuti Ardiansyah
Jurnal Sains dan Teknologi Industri Peternakan Vol 6 No 2 (2026): Agustus 2026
Publisher : Program Studi Peternakan Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jstip.v6i2.2522

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh ekstrak buah tomat sebagai terhadap sifat fisik dan hedonik daging sapi. Penelitian dilaksanakan pada bulan Mei 2025 selama satu minggu di Laboratorium Dasar Jurusan Ilmu-ilmu Pertanian Universitas Muhammadiyah Gorontalo. Materi penelitian menggunakan daging sapi yang dipotong kecil dengan berat 100 gram. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan (termasuk perlakuan kontrol tanpa perendaman) dan 5 ulangan dimana setiap perlakuan dan ulangan terdapat lima potong (irisan) daging sapi. Perlakuan yang diberikan yaitu lama perendaman terhadap daging sapi selama 0 jam atau tanpa perendaman (P0), perendaman selama 1 jam (P1), perendaman selama 3 jam (P2) dan perendaman selama 5 jam (P3) dan perendaman selama 7 jam (P4). Sifat fisik daging yang diamati yaitu pH daging, sedangkan kualitas hedonik yang diamati yaitu warna, rasa, aroma dan keempukan (tekstur) daging. Analisis data menggunakan Analisis Sidik Ragam (ANOVA) dan apabila terdapat perbedaan yang nyata maka dilakukan uji lanjutan menggunakan Uji Jarak Berganda Duncan (Duncan Multiple Range Test - DMRT). Hasil penelitian menunjukkan bahwa Hasil analisis sidik ragam menunjukkan bahwa kualitas fisik dalam hal ini pH daging dan sifat hedonik yaitu warna, rasa, aroma dan tekstur daging menunjukkan pengaruh yang berbeda yang sangat nyata setelah direndam dengan ekstrak buah tomat. Hasil pengujian lanjutan menggunakan uji jarak berganda Duncan (Duncan Multiple Range Test atau DMRT) menunjukkan bahwa daging sapi dengan perlakuan setelah mengalami perendaman selama 3 jam dan 5 jam menghasilkan nilai pH yang ideal. Daging sapi dengan perlakuan perendaman selama 3 jam dan 7 jam menghasilkan warna daging yang berbeda nyata dan memberikan hasil yang paling baik dibandingkan dengan perlakuan lainnya. Daging yang mengalami perlakuan perendaman selama 3 jam menghasilkan rasa dan aroma yang paling baik dan berbeda nyata dibandingkan dengan perlakuan lainnya. Daging sapi dengan perlakuan perendaman selama 3 jam dan 7 jam tidak berbeda nyata dan secara bersama-sama menghasilkan tekstur yang paling disukai oleh panelis.
TINGKAT KESUKAAN DAN KELAYAKAN EKONOMI SUSU KAMBING PASTEURISASI Wahyu Sulistyo; Ishak Korompot
Jurnal Sains dan Teknologi Industri Peternakan Vol 6 No 2 (2026): Agustus 2026
Publisher : Program Studi Peternakan Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jstip.v6i2.2622

Abstract

This study aimed to evaluate consumer acceptance and economic feasibility of pasteurized goat milk as a value-added dairy product. Fresh goat milk was processed using a standardized pasteurization procedure and subsequently evaluated through sensory hedonic testing and economic analysis. Sensory evaluation was conducted by untrained panelists using a five-point hedonic scale to assess aroma, taste, color, and texture. Sensory data were analyzed descriptively and inferentially using analysis of variance, while economic feasibility was evaluated based on production costs, revenue, and the R/C ratio. The results indicated that all sensory attributes were rated from moderately liked to liked. Taste and texture obtained the highest mean scores and showed significant differences (p < 0.05), indicating their dominant role in consumer acceptance. Aroma was also significantly affected, although its acceptance level remained moderate, while color showed no significant difference (p > 0.05) and functioned as a supporting attribute. Economically, production costs were dominated by fresh goat milk; however, total revenue exceeded total costs, resulting in an R/C ratio greater than one. These findings demonstrate that pasteurized goat milk is both sensorially acceptable and economically feasible for small-scale development.
Co-Authors Ervandi, Mohamad Hayati Nur Istiqomah Susan Mokoolang Terri Repi Wahyu Sulistyo Widiyastuti Ardiansyah Widyawati H Umar