Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Agrinimal Jurnal Ilmu Ternak dan Tanaman
Pieter M. Ririmase
Jurusan Peternakan Fakultas Pertanian Universitas Pattimura, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
ANALISIS FINANSIAL USAHA PETERNAK BROILER DENGAN POLA KEMITRAAN PT CIOMAS ADISATWA DI DESA PADEK KECAMATAN ULUJAMI KABUPATEN PEMALANG (Studi Kasus Pada Usaha Peternakan Broiler Milik Erwin Sanjoyo) Karni Dewi Sriyanti Zega; Pieter M. Ririmase; Jomima M. Tatipikalawan
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 11 No 1 (2023): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2023.11.1.36-44

Abstract

Penelitian ini bertujuan untuk mengkaji serta mengetahui pola kemitraan, sistem manajemen dan tingkat kelayakan finansial usaha peternak broiler pola kemitraan dengan PT Ciomas Adisatwa yang berlokasi di Desa Padek, Kecamatan Ulujami, Kabupaten Pemalang. Metode yang digunakan dalam penelitian ini adalah metode survey dengan teknik studi kasus di salah satu usaha peternakan broiler di desa Padek dengan populasi sebanyak 6.500 ekor. Data yang diambil merupakan data satu tahun atau 5 periode pemeliharaan. Analisis data secara deskriptif dengan menghitung biaya produksi, pendapatan, Revenue Cost Ratio (R/C), Benefit Cost Ratio (B/C) dan Break Event Point (BEP). Hasil penelitian menunjukkan rata-rata biaya yang dikeluarkan oleh inti sebesar Rp. 929.930.959,00/ tahun (91,33%) atau Rp. 18.598.6191,80 per periode (91,33%) dan plasma Rp. 88.299.740,00/ tahun (8,67%) atau Rp. 17.659.948,00 per periode (8,67%). Pendapatan yang diterima inti sebesar Rp. 109.455.728,00/ tahun (75,87%) atau Rp. 21.891.145,60 per periode (75,87%) dan diterima plasma sebesar Rp. 34.810.737,00/ tahun (24,13%) atau Rp. 6.962.147,40 per periode (24,13%). Usaha peternakan broiler milik plasma secara finansial mengalami keuntungan dan layak untuk dikembangkan. Nilai rata-rata R/C = 1,39 dan B/C = 0,39 serta rata-rata BEP produksi = 9.973,20 kg dan BEP harga = Rp. 20.011,63/ kg. ABSTRACT The aims of this research are to examine and determine partnership patterns, management systems, and levels of the financial feasibility of a broiler breeder business in partnership with PT Ciomas Adisatwa located at Padek Village, Ulujami District, Pemalang Regency. The method used in this research is a survey method with case study techniques in one of the broiler breeders in Padek village with a population of 6,500 individuals. The data was taken from one-year data or 5 maintenance periods. Descriptive data was analyzed by calculating production costs, revenue, Revenue Cost Ratio (R/C), Benefit Cost Ratio (B/C), and Break Event Point (BEP). The results of the study found that the average cost issued by the nucleus of Rp. 929,930,959.00/ year (91.33%) or Rp. 18,598,6191.80 per period (91.33%) and plasma Rp. 88,299,740.00/ year (8.67%) or Rp. 17,659,948.00 per period (8.67%). The core income received is Rp. 109,455,728.00/ year (75.87%) or Rp. 21,891,145.60 each period (75.87%) and received plasma of Rp. 34,810,737.00/ year (24.13%) or Rp. 6,962,147.40 each period (24.13%). Plasma-owned broiler farms are financially profitable and feasible to be developed. The average value of R/C = 1.39, B/C = 0.39, the average BEP production = 9973.20 kg, and the price BEP = Rp. 20,011.63/ kg.
KUALITAS SENSORIS BAKSO DAGING SAPI YANG DISUBSTITUSI DAGING IKAN TUNA (Thunnus sp) Nafly Comilo Tiven; Tienni M. Simanjorang; Pieter M. Ririmase; Christian W. Patty
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 11 No 2 (2023): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2023.11.2.59-65

Abstract

Penelitian ini bertujuan untuk menguji kualitas sensoris bakso daging sapi yang disubstitusi daging ikan tuna. Bakso dibuat dengan komposisi 60% daging sapi, 20% tepung tapioka, 16% es batu, 2% garam, 1,2% bawang putih, 0,5% lada bubuk, dan 0,3% albumen. Daging sapi disubstitusi daging ikan tuna dengan level 0%, 10% dan 30%. Variabel yang diteliti adalah warna, aroma, rasa, tekstur, dan rasa bakso. Data diuji menggunakan analisis ragam rancangan acak lengkap, dengan 3 level daging ikan tuna (0%, 10%, 30%), masing-masing 5 ulangan. Perbedaan antar perlakuan diuji lanjut dengan uji Duncan. Hasil penelitian menunjukkan bahwa daging sapi yang disubstitusi daging ikan tuna pada level yang berbeda berpengaruh nyata (P<0,05) terhadap warna dan aroma bakso, tetapi tidak berbeda nyata terhadap kekenyalan, tekstur, dan rasa bakso. Skor warna bakso daging sapi dengan 0% daging ikan tuna (3,53) lebih rendah (P<0,05) dibanding 10% (4,20) dan 30% (4,13). Skor aroma bakso daging sapi dengan 0% daging ikan tuna (3.80) lebih tinggi (P<0.05) dibanding 10% (3,00) dan 30% (3,33). Dapat disimpulkan bahwa substitusi daging sapi dengan daging ikan tuna, akan membuat warna bakso daging sapi lebih baik (abu-abu), dengan kekenyalan, tekstur, dan rasa yang sama dengan bakso daging sapi tanpa disubstitusi daging ikan tuna. ABSTRACT This study aimed to test the sensory quality of beef meatballs substituted by tuna meat. Meatballs are made with a composition of 60% beef, 20% tapioca flour, 16% ice cubes, 2% salt, 1.2% garlic, 0.5% ground pepper, and 0.3% albumen. Beef was substituted by tuna meat with levels of 0%, 10%, and 30%. The variables studied were color, aroma, taste, texture, and taste of the meatballs. Data were tested statistically by ANOVA completely randomized design, with 3 levels of tuna meat (0%, 10%, 30%), 5 replications each. Differences between treatments were tested further with Duncan's test. The results showed that beef substituted by tuna meat at different levels had a significant effect (P<0.05) on the color and aroma of the meatballs, but had no significant effect on the elasticity, texture, and taste of the meatballs. The color score of beef meatballs with 0% tuna meat (3.53) was lower (P<0.05) than 10% (4.20) and 30% (4.13). The aroma score of beef meatballs with 0% tuna meat (3.80) was higher (P<0.05) than 10% (3.00) and 30% (3.33). It can be concluded that the substitution of beef with tuna meat will make the beef meatball color better (gray), with the same elasticity, texture, and taste as beef meatballs without tuna meat being substituted.
Co-Authors Christian W. Patty Jomima M. Tatipikalawan Karni Dewi Sriyanti Zega Nafly Comilo Tiven Tienni M. Simanjorang