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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Peternakan Lokal Agriculture and Socio-Economic Journal
Utami, Sri Wira
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Social Sciences Veterinary

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Tingkat Kepuasan Anggota: Evaluasi Kinerja Kelembagaan Kelompok Tani Ternak dengan Indeks Kepuasan (CSI) dan Analisis Kinerja (IPA) Raisa, Daeva Mubarika; Dyah Ayu Suryaningrum; Sab’ul Masani; Utami, Sri Wira; Nurdin, Fadilah; Muh. Rasyidin
Jurnal Peternakan Lokal Vol. 7 No. 2 (2025): Jurnal Peternakan Lokal
Publisher : Program Studi Peternakan Universitas Muslim Maros

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46918/peternakan.v7i2.2875

Abstract

Kelompok tani ternak (KTT) memegang peran penting dalam meningkatkan produktivitas dan kesejahteraan peternak. Namun, keberhasilan kelompok ini sangat bergantung pada kepuasan anggota terhadap kinerja kelembagaannya. Penelitian ini bertujuan untuk mengevaluasi tingkat kepuasan anggota kelompok tani ternak menggunakan Customer Satisfaction Index (CSI) dan menganalisis kinerja kelembagaan melalui Importance-Performance Analysis (IPA). Metode penelitian menggunakan pendekatan kuantitatif dengan teknik survei terhadap 90 anggota kelompok tani ternak di Kabupaten Barru, Provinsi Sulawesi Selatan, Indonesia. Data dikumpulkan melalui kuesioner untuk mengukur tingkat kepentingan dan kinerja berbagai aspek kelembagaan, seperti kepemimpinan, manajemen keuangan, pelatihan, akses pasar, dan dukungan pemerintah. Hasil analisis CSI menunjukkan tingkat kepuasan anggota sebesar 73% (0.73) dan 78% (0.78), yang termasuk dalam kriteria "puas" (skala 0.66–0.80). Namun, pada kelompok pemula, nilai CSI 34% mengindikasikan kepuasan yang belum optimal, sehingga diperlukan peningkatan kinerja. Hasil analisis CSI menunjukkan tingkat kepuasan anggota sebesar 34%, yang termasuk dalam kategori puas. Sementara itu, analisis IPA mengidentifikasi beberapa atribut yang perlu ditingkatkan, seperti transparansi keuangan, efektivitas pelatihan, dan distribusi bantuan pemerintah. Di sisi lain, aspek kepemimpinan dan kohesi kelompok dinilai sudah memenuhi harapan anggota. Implikasi dari penelitian ini menekankan perlunya peningkatan transparansi dan pelibatan anggota dalam pengambilan keputusan untuk memperkuat kepercayaan dan partisipasi aktif. Temuan ini dapat menjadi acuan bagi penyuluh pertanian dan pemangku kebijakan dalam merancang program pemberdayaan kelompok tani ternak yang lebih efektif dan berorientasi pada kebutuhan anggota.
Karakterisasi komponen gizi kacang gude (Cajanus cajan) berdasarkan variasi metode preparasinya: Characterization of the nutritional components of pigeon peas (Cajanus cajan) based on variations in preparation methods Irwan; Putri, Ariella Ramadhani; Utami, Sri Wira
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 2 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5475

Abstract

Pigeon pea (Cajanus cajan) is one type of legume that is not yet popular in Indonesia, especially in South Sulawesi. Despite its high nutritional content, pigeon pea contains an anti-nutritional compound called phytic acid, which can inhibit nutrient absorption. This study aims to determine the effect of soaking, boiling, and fermentation on the reduction of phytic acid levels and the nutritional characteristics of pigeon pea. The research was conducted in two stages: the first stage to examine the effect of treatments on the reduction of phytic acid, and the second stage to characterize the nutritional components of pigeon pea flour after the best treatment was obtained. The results showed that 48-hour fermentation resulted in the highest reduction of phytic acid levels at 72.01%, while 24-hour soaking resulted in the lowest reduction at 53.705%. Nutritional characterization in the second stage showed that fermented pigeon pea had a moisture content of 7.53%, ash content of 2.56%, protein content of 20.61%, fat content of 0.80%, and carbohydrate content of 68.51%. In conclusion, 48-hour fermentation is the best treatment to reduce phytic acid levels in pigeon pea, with a reduction of 72.01%
Potential for Developing Rabbit Farming Business in Salokaraja Village, Lalabata District, Soppeng Regency Utami, Sri Wira; Sonjaya, Herry; Tullah, Muh. Firdaus; Irwan, Irwan; Damayanti, Erni; Aksan, Muhammad; Rahmat R., Muh. Faisal
Agriculture and Socio-Economic Journal Vol 1, No 2 (2024): July
Publisher : Lembaga Penelitian, Pengembangan, Pemberdayaan Potensi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61316/asej.v1i2.45

Abstract

Rabbits can give birth 6 – 8 times a year with a gestation period of approximately 30 days. Each time she gives birth, the number of children produced can reach 8 per mother. The rabbit farming business is used as income for business sustainability and development, as well as to meet daily needs. The data obtained was processed descriptively to describe the potential conditions for rabbit livestock development in Salokaraja Village, Lalabata District, Soppeng Regency. The results show that in the village there is a very high potential for development considering the large potential of natural resources which consist of large areas of land, the climate is on high ground with relatively low temperatures, and food that is easily obtained, namely forage and agricultural waste. Likewise, human resources consist of a high population with only a small number of rabbit breeders so there is less competition, the relatively large number of livestock owners only needs to be further developed, especially in knowledge of maintenance and feeding. Characteristics of respondents in terms of age who are still productive with long farming experience. However, marketing is critical because rabbit meat is less popular among the public, so people need to be more familiar with and aware of the processing of rabbit meat.
Co-Authors Aksan, Muhammad Damayanti, Erni Dyah Ayu Suryaningrum Herry Sonjaya Irwan Irwan Irwan Muh. Rasyidin Nurdin, Fadilah Putri, Ariella Ramadhani Rahmat R., Muh. Faisal Raisa, Daeva Mubarika Sab’ul Masani Tullah, Muh. Firdaus