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All Journal BERNAS: Jurnal Pengabdian Kepada Masyarakat Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan Tropical Livestock Science Journal
Lili Adam Yuliandri
Universitas Majalengka
Religion Agriculture, Biological Sciences & Forestry Humanities Dentistry Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Journal : Tropical Livestock Science Journal

 1 
Respon Peternak Domba Terhadap Aplikasi Teknologi Pakan dan Hormon Reproduksi Muhammad Matin Muta'Ali; Ulfa Indah Laela Rahmah Rahmah; Lili Adam Yuliandri
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.v2i1.5249

Abstract

This research was carried out from May to June 2021, and is located in the Majalengka Regency, West Java Province, which is located at the coordinates of 6°48'50.0"S 108°13'35.8" and is at an altitude of 141 m above sea level (Bappeda). The purpose of this study was to analyze the response of sheep breeders to the application of feed technology and reproductive hormones. The object of this research is the sheep breeder in the District of Jati Tujuh, Majalengka Regency. This research was conducted by survey using the quantitative descriptive method, determining the research area using the purposive sampling method. Determination of the number of respondents was calculated using the Slovin formula with a confidence level of 90% (r = 0.1) with the results of the calculation amounting to 85 people. The variables measured were Characteristics (Age, Business Scale Level, Livelihood Level, Last Education, Livestock Experience) and Response (Cognitive, Affective, Psychomotor). Data processing in this study used the Kendall Tau Correlation Test Analysis. The results showed that the response of sheep breeders to the Application of Feed Technology and Reproductive Hormones in Jati Tujuh District was in the very weak category, it was because most of the breeders were over 50 years of age with a low level of education, namely elementary school graduates, so that farmers found it difficult to implement and understand information. regarding livestock technology. The data shows that the level of characteristics significantly affects the response of farmers. The results of the study also show that the relationship between the characteristics of the response is in the very weak category or has no significant effect. It can be concluded that the characteristics have a significant effect on the response of farmers. The better the level of characteristics, the better the effect on the response. The relationship between the two variables between the characteristics and the response is in the very weak category.
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.
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 Aaf Falahudin Aaf Falahudin dini widianingrum, dini Muhammad Matin Muta'Ali Nurohmat Hidayat Oki Imanudin Putri Indah Kirani Rachmi Alnido2 Somanjaya, Rachmat Ulfa Indah Laela Rahmah