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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Buletin Peternakan AGRISAINS Jurnal Peternakan Integratif Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ilmu Ternak Veteriner JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Buletin Penelitian Sosek Jurnal Pengabdian Masyarakat Peternakan JURNAL GALUNG TROPIKA JURNAL LENTERA : Kajian Keagamaan, Keilmuan dan Teknologi Animal Production : Indonesian Journal of Animal Production Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Agricultural Research PROSIDING SEMINAR NASIONAL AGRIBISNIS Jurnal Agribest JURNAL PengaMAS Jurnal Peternakan Nusantara Journal of Saintech Transfer Jurnal Ilmiah Fillia Cendekia INCARE Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Triton International Journal Of Science, Technology & Management (IJSTM) Jurnal Terapan Manajemen dan Bisnis Indonesian Journal of Animal Agricultural Science (IJAAS) Jurnal Agrisistem Anoa : Jurnal Pengabdian Masyarakat Sosial, Politik, Budaya, Hukum. Ekonomi Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Jurnal Pengabdian Masyarakat Tjut Nyak Dhien International Journal of Educational Research Excellence (IJERE) Jurnal Ilmiah Ilmu-Ilmu Peternakan JAS (Journal of Animal Science) Jurnal Peternakan Integratif Chalaza Journal of Animal Husbandry Joong-Ki Jurnal Riset Multidisiplin : Agrisosco Indonesian Journal of Community Services Zoologi: Jurnal Ilmu Peternakan, Ilmu Perikanan, Ilmu Kedokteran Hewan Joong-Ki JIPHO (Jurnal Ilmiah Peternakan Halu Oleo) Jurnal Pengabdian Kepada Masyarakat (JAPIMAS)
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Kualitas Fisik dan Organoleptik Telur Asin dari Berbagai Jenis Telur Unggas Ahmad Bayu Ariawan; Harapin Hafid
JURNAL GALUNG TROPIKA Vol 10 No 2 (2021)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v10i2.790

Abstract

Salted egg is an egg preservation product that aims to improve the taste, aroma, appearance of the yolk, and color through salt diffusion into the egg. This study aims to compare various types of eggs on the physical and organoleptic qualities of salted eggs. This study used a completely randomized design (CRD) consisting of 4 treatments, namely duck eggs (P0), broiler eggs (P1), free-range chicken eggs (P2), and duck eggs (P3). Parameters measured in this study were egg yolk and white pH, egg weight loss, and organoleptic quality. The results showed that using various types of eggs had a significant effect (p<0.05) on egg yolk pH, weight loss, yolk color, egg yolk texture, saltiness, saltiness level, and acceptance of salted eggs. However, it had no significant effect (p>0.05) on egg white pH, egg white color, salted egg aroma, white egg texture, and salted egg taste. Goat eggs are the best type in optimal pH and are the most preferred by consumers organoleptically.
Pemanfaatan Pupuk Organik Plus Batubara (Baraplus) pada Beberapa Varietas Jagung Manis di Lahan Ultisol Neni Marlina; Midranisiah Midranisiah; Syafrullah Syafrullah; Harapin Hafid
JURNAL GALUNG TROPIKA Vol 11 No 1 (2022)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v11i1.827

Abstract

Effect of Electrical Stimulation on Physical and Organoleptic Properties of Muscovy Duck Meat Harapin Hafid; A Napirah; SM Sarifu; . Rahman; . Inderawati; . Nuraini; . Hasnudi
Jurnal Ilmu Ternak dan Veteriner Vol 23, No 4 (2018): DECEMBER 2018
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (263.04 KB) | DOI: 10.14334/jitv.v23i4.1914

Abstract

This research was aimed to study the effect of electrical stimulation period on physical and organoleptic properties of Muscovy duck meat. This research used 20 female Muscovy ducks, 1.5-2 years of age. The ducks were divided into 5 groups treatments for 4 replications. The treatments were period of electrical stimulation: 0, 5, 10, 15, and 20 minutes. The result showed that period of electrical stimulation did not affect (P>0.05) cooking loss but significantly affected (P<0.05) the tenderness, color, flavour, aroma, pH, and juiciness of duck meat. The best treatment was 20 minutes stimulation.
KAJIAN PERTUMBUHAN KARKAS DAN BAGIAN NON KARKAS KAMBING LOKAL JANTAN PASCA PEMBERIAN ASAM LEMAK TERPROTEKSI Elvanuddin Elvanuddin; Andi Murlina Tasse; Harapin Hafid
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 3, No 2 (2016): JITRO, Mei
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (72.214 KB) | DOI: 10.33772/jitro.v3i2.1679

Abstract

Tujuan penelitian untuk mengkaji produksi karkas, non karkas, edible portion dan non edible portion dari non  karkas kambing lokal lepas sapih yang diberi asam lemak terproteksi. Materi penelitian terdiri dari kambing jantan lokal umur 4-6 bulan sebanyak 16 ekor dengan kisaran bobot badan 10-12 kg, pakan hijauan dan ALT.  Pakan yang digunakan terdiri dari hijauan dan campuran asam lemak terproteksi.  Rancangan penelitian adalah rancangan  acak  lengkap (RAL) dengan 4 perlakuan dan 4 ulangan, dengan perlakuan P1= 0 g ALT, P2 = 200 g ALT, P3 = 250 g ALT dan P4 = 300 g ALT.  Hasil penelitian menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0,05) terhadap bobot potong, potongan karkas, edible portion dan non edible portion terkecuali pada limfa dan ginjal.  Dapat disimpulkan bahwa pemberian asam lemak terproteksi sebanyak 200-300 g/ekor/hari mampu meningkatkan bobot badan, bobot akhir atau bobot potong serta bobot karkas dan bobot non karkas baik edible portion maupun non edible portion, terkecuali bobot limpa pada kambing jantan lokal dalam fase pertumbuhan. Kata Kunci:  Asam lemak terproteksi, pertumbuhan, kambing lokal jantan, karkas, non karkas
KUALITAS ORGANOLEPTIK DAGING SAPI YANG DIBERI PASTA LENGKUAS (Alpinia galanga L.) DENGAN LAMA SIMPAN YANG BERBEDA Rachmita Dewi S Toba; Harapin Hafid; Muhammad Amrullah Pagala
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 1 (2018): JITRO, Januari
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (84.674 KB) | DOI: 10.33772/jitro.v5i1.4663

Abstract

Daging sapi merupakan pangan hewani yang bernilai gizi yang tinggi yang mudah rusak dan mengalami penurunan kualitas daging. Untuk mencegah hal tersebut diperlukan tindakan pengawetan, dengan cara penggunaan pengawet alami yakni lengkuas (Alpinia galanga L.) dan cara pendinginan. Penelitian ini bertujuan untuk mengkaji kualitas organoleptik daging sapi yang diberi pasta lengkuas (Alpinia galanga L.) dengan lama simpan yang berbeda. Materi yang digunakan dalam penelitian ini adalah daging sapi bagian tanjung dan rimpang lengkuas. Metode yang digunakan yaitu Rancangan Acak Lengkap pola faktorial dengan perlakuan 4 x 5 dan 2 kali ulangan. Faktor A adalah konsentrasi penggunaan pasta lengkuas (0%, 10%, 20%, dan 30%) dan faktor B adalah lama simpan daging yang berbeda (0, 2, 4, 6, dan 8 hari). Variabel penelitian meliputi warna, aroma, tekstur, cita rasa, dan keempukan. Data yang diperoleh dianalisis menggunakan SPSS 16.0 dan uji wilayah berganda Duncan. Hasil penelitian menunjukkan bahwa interaksi antara lama simpan dengan pemberian pasta lengkuas pada daging sapi berpengaruh nyata (p<0.05) terhadap aroma dan cita rasa. Konsentrasi pasta lengkuas secara mandiri  berpengaruh nyata (p<0.05) terhadap aroma dan keempukan. Tetapi tidak berpengaruh nyata (p>0.05) terhadap warna, tekstur dan cita rasa. Lama simpan daging sapi yang diberi pasta lengkuas secara mandiri  berpengaruh nyata (p<0.05) terhadap warna, aroma, tekstur, dan cita rasa. Tetapi tidak berpengaruh nyata (p>0.05) terhadap keempukan daging sapi. Perlakuan terbaik diperoleh pada daging sapi dengan pemberian pasta lengkuas 30% yang disimpan selama 4 hari.Kata Kunci: pasta lengkuas, daging sapi, organoleptik 
Pengaruh Pemberian Asam Lemak Terproteksi dalam Bentuk Campuran Garam Karboksilat Kering Terhadap Performa dan Metabolit Darah Kambing PE Fase Pertumbuhan Andi Murlina Tasse; La Ode Nafiu; Fanny Yulia Irawan; La Ode Arsad Sani; Harapin Hafid
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 7, No 1 (2020): JITRO, Januari
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (400.432 KB) | DOI: 10.33772/jitro.v7i1.8582

Abstract

ABSTRAKTujuan penelitian ini untuk mengetahui efek pemberian asam lemak terproteksi yang berasal dari hasil samping pengolahan limbah ikan terhadap performa kambing peranakan etawa dalam pertumbuhan. Penelitian dilaksanakan di kandang ternak Desa Alebo, Kabupaten Konawe Selatan dan Laboratorium Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan Universitas Halu Oleo, Kendari. Materi penelitian meggunakan 16 ekor kambing peranakan etawa berumur 4-6 bulan dan bobot badan 10-12 kg. Pakan yang digunakan terdiri atas hijauan dan asam lemak terproteksi (ALT) sebagai campuran garam karboksilat kering (CGKK). Rancangan penelitian adalah rancangan acak lengkap dengan 4 perlakuan dan 4 ulangan. Perlakuan terdiri atas T1= 0 g ALT; T2 = 200 g ALT; T3 = 250 g ALT, dan T4 = 300 g ALT. Variabel penelitian meliputi kosumsi pakan, pertambahan bobot badan, dan konversi pakan. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0,01) terhadap konsumsi pakan, pertambahan bobot badan dan konversi pakan kambing peranakan Etawa fase pertumbuhan. Rataan konsumsi pakan (Kg BK/ekor/minngu) T1 = 4,58; T2 = 5,68; T3 = 6,19; dan T4 = 6,48. Rataan pertambahan bobot badan (kg/ekor/minggu) T1 = 0.43, T2 = 0.90, T3 = 1.44 dan T4 = 1.42. Rataan konversi pakan T1 = 10,63; T2 = 7,61. Disimpulkan bahwa pemberian asam lemak terproteksi (ALT) yang berasal dari hasil sampig pengolahan limbah ikan (200-300 g/ekor/hari) meningkatkan konsumsi bahan kering, pertambahan bobot badan, dan memperbaiki efisiensi konversi pakan kambing peranakan etawa fase pertumbuhan.Kata kunci: asam lemak terproteksi, kambing PE, performa,ABSTRACTThe purpose of this research was to know  the effect of applying protected fatty acids originated from by-product of fish processing on performance growth phase ettawa crossbred. The study was conducted at Cattle Pen located at Alebo village, South Konawe Regency, and Laboratory of Nutrition Science and Feed Technology, Faculty of Animal Science, Halu Oleo University, Kendari. The materials used 16 Etawa crossbred aged 4-6 months and weighed 10-12 kg.  The feeds were applied consist of roughage and protected fatty acid (PFA), as dry carboxylate salt mixture, DCM. The research design was Complete Randomized Design with 4 treatments and 4 repeatition. The treatments were    T1= 0 g PFA; T2 = 200 g PFA; T3 = 250 g PFA; and T4 = 300 g PFA. Variable were feed intake, gain, and feed conversionl. The results of research showed that the treatments had a very significant effect (P<0.01) on the feed consumption, weekly gain, and feed conversion on the growth phase. The average feed consumption (kg dry mater/head/week) T1 = 4.58; T2 = 5.68; T3 = 6.19; and T4 = 6.48. The concluded that application of protected fatty acid (PFA), originated from by-product of fish processing (200-300 g/head/day) increased dry matter intake, weekly gain, and improved feed conversion efficiency etawa crossbred.Keywords: ettawa crossbred, performance, protected fatty acid
KECERNAAN IN VITRO SILASE SAMPAH SAYUR DAN DAUN GAMAL MENGGUNAKAN MIKROORGANISME RUMEN KAMBING Indrayani Indrayani; Harapin Hafid; Dian Agustina
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 2, No 3 (2015): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (74.345 KB) | DOI: 10.33772/jitro.v2i3.3808

Abstract

ABSTRACTThis study aims to determine the digestibility of dry matter and organic matter level waste silage mixed vegetables and Gliricidia leaves were tested in vitro. This study used a completely randomized design with 3 treatments and 3 replications. Each of these treatments is R0 (Gliricidia leaves 100%), R1 (Gliricidia leaves 70% + 30% silage vegetable waste), and R2 (Gliricidia leaves 40% + 60% silage vegetable waste). Data were analyzed using analysis of variance (ANOVA) and further testing using the test Honestly Significant Difference (HSD). The results of ANOVA showed that the mixture of vegetable waste silage was highly significant (p <0.05) on dry matter digestibility and significantly (p <0.05) on the digestibility of organic matter. It can be concluded that the mixed of vegetable waste silage and Gliricidia leaves can improved digestibility of dry matter and organic matter, treatment of 40% and 60% Gliricidia leaves plus waste vegetable produce silage dry matter digestibility and percentage of organic matter is best (72,24% and 68,19%).Keyword: Silage vegetable waste, gliricidia leaves, dry and organic matter digestibilityABSTRAKPenelitian ini bertujuan untuk mengetahui kecenaan bahan kering dan bahan organik tingkat campuran silase sampah sayur dan daun gamal yang diuji secara in vitro. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 3 perlakuan dan 3 ulangan. Masing-masing perlakuan tersebut ialah R0 (daun gamal 100%), R1 (daun gamal 70% + silase sampah sayur 30%), dan R2 (daun gamal 40% + silase sampah sayur 60%). Data yang diperoleh dianalisis dengan menggunakan analisis sidik ragam (ANOVA) dan uji lanjut menggunakan uji Beda Nyata Jujur (BNJ). Hasil analisis sidik ragam menunjukkan bahwa campuran silase sampah sayur berpengaruh sangat nyata (p<0,05) terhadap kecernaan bahan kering dan berpengaruh nyata (p<0,05) terhadap kecernaan bahan organik. Dapat disimpulkan bahwa perlakuan campuran silase sampah sayur dan daun gamal dapat meningkatkan kecernaan bahan kering dan bahan organik, perlakuan 40% daun gamal dan 60% silase sampah sayur menghasilkan persentase kecernaan bahan kering dan bahan organik yang terbaik yaitu (72,24% dan 68,19%).Kata kunci : Silase sampah sayur, daun gamal, kecernaan bahan kering, dan bahan organik.
ANALISIS PENDAPATAN PEDAGANG BAKSO SAPI DI KABUPATEN KOLAKA Astri Yusuf; Harapin Hafid; Andi Murlina Tasse
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 3, No 3 (2016): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (60.857 KB) | DOI: 10.33772/jitro.v3i3.2570

Abstract

This study aimed to find out the cost variable, fixed price, earned profits, and B/C ratio, as well as to determine consumers’ preference for beef meatballs in Kolaka regency. Population of the study included all sellers of beet meatballs in Kolaka. Samples were drawn using Slovin formula with 1% tolerance degree to come up with 64 mobile sellers of meatballs, whereas consumers’ preference was determined by using accidental sampling method to obtain 100 panelist of consumers. Data were analyzed by calculating cost, incomes, profits, as well as B/C ratio, whereas consumer’s, preference was analyzed by using 1-5 hedonic scale on a variety of characteristics including color, texture, chewiness, crack poer, and acceptance. On average, 81.25% of the beef meatballs sellers were within a category of productive age, 54,68% of 64 respondents had formal education (senior high school), 43.75% had 4-6 members of family, and 57.18% had more than 20 years of experiences in business. The majority of the sellers chose this business because it was considered more profitable than others. The average fixed income of the sellers was Rp 1.840.000 labor 81% of fixed cost. In terms of cost variable , as much as Rp. 13.341.000 was spent for materials, which was the largest portion or 67% of the total of cost variable. The total cost was Rp. 15.181.000 or 87% of the total of cost. The everage of income generated per month was Rp 23.000.000. The average of profits earned the sellers was Rp. 7.819.000. The B/C ratio per month was 0.51, indicating that the ratio was higher than 0, therefore the business of beef meatballs was profitable and feasible enough to run. Key Word : Beef meatballs sellers, Profit, Cost
KUALITAS ORGANOLEPTIK DENDENG SAPI YANG DIBERI GULA MERAH DENGAN LEVEL BERBEDA Febi Febrianingsih; Harapin Hafid; Amiluddin Indi
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 3, No 2 (2016): JITRO, Mei
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (41.101 KB) | DOI: 10.33772/jitro.v3i2.1678

Abstract

Dendeng giling merupakan salah satu produk olahan daging secara tradisional dibuat dari daging giling yang ditambah gula aren dan bumbu-bumbu lainya. Dendeng sudah memasyarakat dan digemari tua-muda sebagai bahan lauk. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula aren dengan level yang berbeda terhadap kualitas organoleptik dendeng giling sapi. Materi penelitian dendeng dibuat dari daging sapi bali yang di beri garam, bumbu dan gula merah dengan kosentrasi yang berbeda yaitu 10% , 20%, dan 30% dan 40% sebagai perlakuan.  Data diolah dengan analisis sidik ragam berdasarkan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dengan 15 orang panelis sebagai ulangan. Peubah yang diamati adalah kualitas  organoleptik dendeng berupa warna, citarasa, keempukan dan penerimaan umum panelis   (akseptabilitas). Hasil menunjukkan bahwa penambahan gula aren pada dendeng giling daging sapi berpengaruh nyata (p<0.05) terhadap sifat organoleptik yaitu meningkatkan flavor (cita rasa) tetapi menurunkan warna, keempukan. Dan tidak berpengaruh terhadap akseptabilitas dendeng. Disimpulkan bahwa produk olahan dendeng giling daging sapi yang berkualitas baik adalah pada dendeng dengan penambahan gula aren 20% dimana mempunyai sifat organoleptik yang banyak disukai oleh panelis.Kata kunci: dendeng giling, daging sapi, gula aren
POTENSI DAN KELAYAKAN FINANSIAL USAHA PETERNAKAN SAPI POTONG DI DESA ALEBO KECAMATAN KONDA KABUPATEN KONAWE SELATAN Hasiruddin Hasiruddin; Harapin Hafid; La Malesi
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 2, No 3 (2015): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.702 KB) | DOI: 10.33772/jitro.v2i3.3813

Abstract

The purpose of this study to determine the potential of seed, feed, land, housing, capital, labor and equipment, and to determine the feasibility fianansial beef cattle breeding business in the Village Alebo District Konda. The population in this study were all breeders of beef cattle, amounting to 142 households with a fixed number of samples studied as much as 30% (47 families) from the existing population. Population breeders for 3 (three) parts, namely: 1) the eastern region, 2) the middle region, and 3) the western region. Determination of the sample with use strafetied proportional random sampling technique. Variables observed are the characteristics of the respondents, the potential for beef cattle breeding business, business expenses, revenues and financial feasibility. To determine the characteristics and potential of beef cattle business in the descriptive analysis and to determine the feasibility of beef cattle breeding business financially in the analysis by the Revenue Cost Ratio analysis (R/C Ratio), Pay Back Period (PBP) and Breack Even Point (BEP). Beef cattle breeding business in the Village Alebo District Konda enough potential to be developed. These conditions can be seen from the availability of seed, feed, land, housing, drugs, capital, labor and equipment beef cattle breeding business. Financial analysis of beef cattle breeding research in the area deserve to be developed. The results obtained by averaging the research conducted by breeders of beef cattle receipts on average Rp. 11,765,958,- total average income Rp. 7,246,035,-, analysis of R/C Ratio obtained by the average value 1.6, the value obtained PBP 0.3 year in which the value of investments shorter than the age of 9.5 years of investment and BEP value of 0.8 (1 tail) with a value of Rp. 2,259,961,-.Key words: Potential, Financial Feasibility, Livestock Farming, Beef CattleABSTRAKTujuan penelitian ini untuk mengetahui potensi bibit, pakan, lahan, kandang, modal, tenaga kerja dan peralatan, dan mengetahui kelayakan fianansial usaha peternakan sapi potong di Desa Alebo Kecamatan Konda. Populasi dalam penelitian ini adalah semua peternak sapi potong yang berjumlah 142 KK dengan jumlah sampel yang diteliti ditetapkan sebannyak 30% (47 KK) dari populasi yang ada. Populasi peternak di bagi 3 (tiga) bagian wilayah yaitu ; 1) Wilayah bagian timur, 2) Wilayah bagian tengah, dan 3) Wilayah bagian barat. Penentuan sampel dengn menggunakan teknik propotional strafetied random sampling. Variabel dalam penelitian ini adalah karakteristik responden, potensi usaha peternakan sapi potong, biaya usaha, pendapatan usaha dan kelayakan finansial. Untuk mengetahui karakteristik dan potensi usaha ternak sapi potong di analisis secara deskriptif serta untuk mengetahui kelayakan finasial usaha peternakan sapi potong digunakan analisis Revenue Cost Ratio (R/C), Pay Back Period (PBP) dan Breack Even Point (BEP). Usaha peternakan sapi potong di Desa Alebo Kecamatan Konda cukup potensi untuk dikembangkan. Kondisi tersebut dapat dilihat dari ketersediaan bibit, pakan, lahan, kandang, obat-obatan, modal, tenaga kerja dan peralatan usaha peternakan sapi potong. Analisis finansial usaha peternakan sapi potong layak untuk dikembangkan. Hasil yang diperoleh rataan penerimaan per peternak sapi potong rata-rata Rp.11,765,958,- total pendapatan rata-rata Rp. 7,246,035,-, analisis R/C Ratio diperoleh nilai rata-rata 1.6, nilai PBP diperoleh 0.3 tahun dimana nilai investasi lebih pendek dari umur investasi 9.5 tahun dan nilai BEP sebesar 0.8 (1 ekor) dengan nilai Rp. 2,259,961,-.Kata Kunci ; Potensi, Kelayakan Finansial, usaha peternakan, Sapi Potong
Co-Authors . Darwis . Hasnudi . Inderawati . Nuraini . Rahman . Rahman A Napirah A.A. Ketut Agung Cahyawan W Ade Ratna Sari Adnan Syam Agung Santoso, Agung Ahmad Bayu Ariawan Ahmad Bayu Ariawan Ahmad Bayu Ariawan Aka, R Amiluddin Amiluddin, Amiluddin Amiluddin Indi Amiluddin Indi Amiludin Indi Ananda, S H Ananda, S.H. Ananda, Siti Hadrayanti Andi Murlina Tasse Andi Satna Sari Andini Sulfitrana Andini Sulfitrana Andini Sulfitrana Andri Ananta Anfas, Anfas Annisa Monthalea DzulFebiyanti Napirah Arby&#039;in Pratiwi Arby.in Pratiwi Ari Fridayanto Arif Efendi Arni Arni Arwan Arwan AS Aku, AS Asep Indra ASEP SAEFUDDIN Aslan, L.M. Aslan, La Ode M. Asma Bio Kimestri Asma Bio Kimestri Asma Bio Krimesti Asrifal Asrifal Astiana Napirah Astriana Napirah Asyraful Rijal Bio Kimestri, Asma Bio Kimestri Boy Arya Sena Bukit Aprilliawan Cici Puspitasari Dedem Sutopo Dedu, La Ode Arfan Deki Zulkarnain Desi Ulpa Anggraini, Desi Ulpa Dian Agustina Dian Agustina Dika Damalia Dauri Djumadil Djumadil Edhy Mirwandhono Eko Harianto Eko Harianto, Eko Elvanuddin Elvanuddin Emelda Emelda Engki Zelpina ENGKIZELPINA, Engki Esi, Wa Ode Fadli Ma'mun Pancar Sm Fadli Ma’mun Pancar Fadli Ma’mun Pancar Fanny Yulia Irawan Fanny Yulia Irawan Febi Febrianingsih Febrianti Lestari Fera Rosita Firman Nasiu Firman Nasiu Firmansyah Firmansyah Periansya Fitria Dewi Fitrianingsih Fitrianingsih Fitrianingsih Fitrianingsih Fuji Astuty Auza Gustina Gustina H. R. Eddie Gurnadi Hadrayanti Ananda, Siti Hamdan Has Hapzi Ali Hariani Hariani Harliani, Wa Ode Hasmiarni Aris Heriyawan Heriyawan I Putu Yeci Ibrahim, Anita Mustika Ika Rakhmalina Ilmi Emilia Inderawati, Inderawati INDRAYANI INDRAYANI Irawati Irawati Isran Husain Izzul Islam, Jihad Izzul Islam Juliadin Julianto, Muhammad Andri Riswa Kadek Purnama Anti Kandanglangi, Reynold Aprilius Kemistri, Asma Bio Kiki R Hasana Kimestri, A B La Malesi La Ode Arsad Sani La Ode Baa La Ode Ba’a La Ode Ba’a La Ode Halylu La Ode Jabuddin La Ode Muhamad Munadi La Ode Nafiu La Ode Sahaba La Rianda LaOde Abdul Rajab LaOde Muhamad Basri Leesi, Wa Ode Nurullah Lija Numriah Nullah M Jaya M Midranisiah M. Agung. A M. Aslan, La Ode Made Riojuna Masrah Masrah Midranesiah Midranisiah Midranisiah Milasari Milasari Mita Lestari Moh. Hadrin Muh. Rusdin Muh. Zuhdy Hamzah Muhammad Amrullah Pagala Muhammad Rusli Muhammad Sawadi Munadi Munadi Muntia, La Ode Musram Abadi N Nuraini Nasution, Annio Indah Lestari Natsir Sandiah Neni Marlina Ningsih Ningsih Nita Nita Nita Nita Nur Santy Asminaya Nur, Nurholis Nuraini Nuraini Nuraini Nuraini Nuraini Nuraini Nuraini Nuraini Nurhayu NURHIDAYATI, FITRI Nurhinaya, I Nurlia, Sitti Nurwijayanti Nyoman Purwanta Oktaviani, Dea Nanda Owen Afriansyah Peni Patriani Periansya Periansya Pratiwi, Arby.in Pratiwi, Arby’in Putu Nara Kusuma Prasanjaya R Priyanto R. Oktovian Rachmita Dewi S Toba Rachmita Dewi S. Toba Rachmita Dewi Sibaidi Toba Rachmita Dewi ST Rasdianah, Rasdianah Rasman Rasman Rasman Rasman Resa Pahlevi Resky Jayanti Restu Libriani Rika Anggraini Rikes Taruk Allo Rina Astarika, Rina Riska Kartika Rosanti Rosanti Rosyidah, Aulia Rudy Priyanto Rully Alamsyah, Rully Rusli Badaruddin S Syafrullah S. Suparman S. Toba, Rachmita Dewi Sandi Ariswara Putra Sandia, Natsir Sari Sari Sari, Renny Nirwana Sembiring, Iskandar Sherina Sherina, Sherina Siti Hadrayanti Ananda Siti Hadrayanti Ananda Siti Hadrayanti Ananda Sitti Rahma Ratu Pujian SM Sarifu Sri Bintang St Nur Anggraeni S Suhilmiati, Endhang Suparman Suparman Surahmanto Syafrullah Syafrullah Syam Rahadi Syamsuddin Syamsuddin Syuhada, Wahyuni TAKDIR SAILI Toba, R D S Toba, Rachmita Dewi Subaedi Tri Hesti Wahyuni Tuwo, Muhammad Akib Umasugi, Mohbir Variani Variani W. Kurniawan Wa Ode Fatmawati Wa Ode Harmini Wati, Alvirna Yaddi, Yafsin Yana Wati Yulianti Yulianti Yuyun Saputra