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All Journal Jurnal Peternakan Indonesia Jurnal Teknologi Hasil Peternakan
Dwijayanti, Ratumas Sherly
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Veterinary

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Pengaruh Penambahan Kelakai (Stenochlaena Palustris) Terhadap Sifat Fisikkokimia Bakso Daging Ayam Ras Dwijayanti, Ratumas Sherly; Astuti, Maria H.; Ma’rifah, Siti
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.47672

Abstract

ABSTRAKMeatballs are processed products from meat, which are consumed by Indonesian people. Common ingredients in meatball dough are flour, salt, water and other seasonings. Meatballs contain energy, protein, carbohydrates, fat, calcium, and iron. This research was conducted to determine the effect of the addition kelakai on the yield, cooking loss, water content, protein and fat content of purebred chicken meatballs. This research was conducted at the Laboratory of Animal Husbandry Study Program, University of Palangka Raya. This study used an experimental method with a completely randomized design (CRD), there were 4 treatments and 4 replications, namely P1 (Making Meatballs 100% chicken meat + 0% fish meatballs), P2 (Making Meatballs 97.5% chicken meat + 2.5% fish meatballs), P3 (Making Meatballs 95% chicken meat + 5% kelakai), P4 (Making meatballs 92.5% chicken meat + 7.5% kelakai). The variables observed in this study were yield content, cooking loss, water content, protein and fat content. The data were analyzed using a test of variance and if it had a significant effect followed by using Duncan's multiple range test. From the results of the analysis of variance, it was shown that the addition kelakai in chicken meatballs had a significant effect on the protein content of chicken meatballs with the addition of 7.5%, where the P4 value was 3.46% lower than the P1 value with a value of 8.62%. From the research it was concluded that the addition of 5% of the molasses was the best level with a protein content of 4.29%, a fat content of 2.72%, a moisture content of 33.27%, a cooking loss of 0.83% and a yield of 2.02%Kata kunci: Chicken meatballs, Cooking loss, Kelakai, Physicochemical properties, Yield content
Pengaruh Pemberian Minyak Ikan Patin Terhadap Kualitas Omega 3, Omega 6 dan Omega 9 Pada Whey Susu Sapi Dwijayanti, Ratumas Sherly; Monica, Metha; Elymaizar, Zulfa
Jurnal Teknologi Hasil Peternakan Vol 5, No 2 (2024): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i2.55599

Abstract

ABSTRAK Pada susu sapi terkandung Omega 3, omega 6, dan omega 9 yang merupakan golongan asam lemak tak jenuh yang sangat dibutuhkan oleh tubuh manusia saat membentuk sel, dan ketiga asam lemak tak jenuh ini mempunyai peranan serta manfaat yang berbeda bagi tubuh manusia. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak ikan patin terhadap kualitas omega 3, omega 6 dan omega 9 pada whey susu sapi. Whey diolah dari susu sapi yang dipanaskan dan ditambahkan minyak ikan patin dengan perbandingan persentasenya adalah 0%, 2,5%, 5%, 7,5% dan 10% dari beratnya susu. Peubah yang diamati adalah kandungan omega 3, omega 6, dan omega 9 pada whey. Data yang dihasilkan kemudian dianalisis secara deskriptif. Hasil pada penelitian ini menunjukkan bahwa pemberian minyak ikan patin pada whey dengan persentase di atas 5% dapat menambah kandungan omega 6 dan omega 9 pada whey namun tidak menambah kandungan omega 3 di dalam whey.Kata kunci       : Whey, minyak ikan patin, omega-3, omega-6, omega-9  Abstract Cow's milk contains Omega 3, Omega 6 and Omega 9, which are unsaturated fatty acids which are really needed by the human body when forming cells, and these three unsaturated fatty acids have different roles and benefits for the human body. This research aims to determine the effect of adding catfish oil on the quality of omega 3, omega 6 and omega 9 in cow's milk whey. Whey is prepared from heated cow's milk and catfish oil is added with a percentage ratio of 0%, 2.5%, 5%, 7.5% and 10% of the weight of the milk. The variables observed were the omega 3, omega 6 and omega 9 content in whey. The resulting data was then analyzed descriptively. The results of this study show that adding catfish oil to whey with a percentage above 5% can increase the omega 6 and omega 9 content in the whey but does not increase the omega 3 content in the whey.Keywords        : Whey, catfish oil, omega-3, omega-6, omega-9
Indikator Tingkat Keberhasilan Program Sikomandan Terhadap Populasi, Pemotongan dan Produksi Daging Sapi Potong di Provinsi Kalimantan Selatan Noorrahman, Nabil Fariz; Dwijayanti, Ratumas Sherly; Sandriya, Ardi
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 27 No 2 (2025): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.27.2.130-137.2025

Abstract

Penelitian ini bertujuan untuk menganalisis data populasi, pemotongan, dan produksi daging sapi potong di Kalimantan Selatan selama periode 2021 hingga 2023, serta mengevaluasi dampak program SIKOMANDAN (Sapi Kerbau Komoditas Andalan Negeri) terhadap indikator-indikator tersebut. Program SIKOMANDAN dirancang untuk meningkatkan populasi dan produksi daging sapi melalui perbaikan mutu genetik dan manajemen ternak yang lebih baik. Data dianalisis menggunakan metode deskriptif serta uji Mann-Whitney untuk mengidentifikasi perbedaan signifikan antar tahun dalam jumlah pemotongan sapi. Hasil analisis menunjukkan bahwa populasi dan pemotongan sapi potong di Kalimantan Selatan tetap stabil selama tiga tahun terakhir. Uji Mann-Whitney menunjukkan tidak adanya perbedaan signifikan dalam jumlah pemotongan sapi antara tahun 2021, 2022, dan 2023 (p > 0,05). Produksi daging sapi juga menunjukkan tren yang stabil, meskipun program SIKOMANDAN telah diterapkan. Temuan ini mengindikasikan bahwa meskipun ada upaya peningkatan populasi dan produksi melalui program SIKOMANDAN, dampaknya terhadap produksi daging dan jumlah pemotongan sapi di Kalimantan Selatan masih belum signifikan. Kesimpulannya, stabilitas dalam populasi, pemotongan, dan produksi daging sapi potong menunjukkan bahwa sektor peternakan di Kalimantan Selatan memiliki ketahanan, namun memerlukan intervensi lebih lanjut agar program SIKOMANDAN dapat mencapai hasil yang lebih optimal. Penelitian ini merekomendasikan evaluasi dan penyesuaian strategi program SIKOMANDAN, serta peningkatan dukungan teknis dan infrastruktur untuk mendukung pencapaian swasembada daging nasional.
Co-Authors Ardi Sandriya Astuti, Maria H. Elymaizar, Zulfa Monica, Metha Nabil Fariz Noorrahman Siti Ma'rifah