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All Journal Buletin Peternakan Jurnal Biologi Tropis Jurnal Pengabdian Magister Pendidikan IPA Jurnal Sains Riset JAGO TOLIS : Jurnal Agrokompleks Tolis Baselang: Jurnal Ilmu Pertanian, Peternakan, Perikanan dan Lingkungan Jurnal Pijar MIPA
Ikhwan Firhamsah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Mathematics Physics Social Sciences Veterinary Other

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The Effect of Thawing Duration on the Post Thawing Quality of Bali Cattle’s Frozen Semen and Conseption Rate in Smallholder Farms of East Lombok Regency Ikhwan Firhamsah; Sigit Bintara; Diah Tri Widayati
Buletin Peternakan Vol 46, No 2 (2022): BULETIN PETERNAKAN VOL. 46 (2) MAY 2022
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v46i2.71035

Abstract

This research aimed to identify the effect of the length of thawing time on the quality  of  Bali  cattle postthaw semen and  to  investigate  the resulting pregnancy  rate. This  research  was  conducted  at  Wanasaba  Village,  specifically  Tanaq  Mira  Village, Wanasaba  District,  East  Lombok  Regency.  Five  samples  of  Bali  cattle  semen  were  collected  for  insemination  from  each  of  three  different  farmer  groups.  The  semen sample  from  the  remaining  frozen  semen  inseminated  by  the  inseminator  was  used  in this research. Tanaq Mira Village's inseminator performed thawing during the trip from the  artificial  insemination  (AI)  station  to  the  farmer  group's  location.  This  research observed  the  microscopic  quality  of  the postthaw frozen  semen  covering  motility, viability, and abnormality. Moreover, the pregnancy rate on AI acceptors using the non return  rate (NRR)  parameter  or  the  number  of  female parents who returned to  estrus after being inseminated were observed. The observation was conducted on three farmer groups  with  different  distances  and  lengths  of  thawing  time.  Each  farmer  group  was observed five times. The collected data were then analysed by using one-way analysis of variance(ANOVA). The research indicated that the distance of the farmer group’s location significantly affected (P<0,01) the sperm motility and viability. However, it did not significantly affect (P>0,05) the sperm abnormalities. The Sapeng farmer group had the  highest NRR, as  much  as 80%. According  to the  NRR  score,  it  can  be  concluded that the thawing process  using  the  thermos  within  less  than 10 minutes  resulted  in  the best yield.
Karakteristik Kuantitatif Kerbau (Bubalus bubalis) dalam Sistem Pemeliharaan Ekstensif di Gunung Sangiang Nusa Tenggara Barat wandira, ica ayu; dohi, muhammad; sadia, I nyoman; yanuarianto, oscar; firhamsah, ikhwan
Jurnal Sains Riset Vol 15, No 2 (2025): September 2025
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Jabal Ghafur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47647/jsr.v15i2.3085

Abstract

Buffalo farming in remote areas such as Mount Sangiang, Bima Regency, West Nusa Tenggara, is still managed traditionally, with limited access to scientific information. This study aimed to analyze the quantitative traits of buffaloes raised in this volcanic environment, including body weight, body dimensions, and leg length. A descriptive observational study was conducted on 30 male and female buffaloes of various age groups. The results show morphometric differences influenced by genetic, hormonal, environmental, physical activity, and reproductive factors. Males exhibit faster skeletal growth, while adult females have greater body weight and chest girth. These findings support morphometric analysis for selection and conservation.
Influence of Sex and Physiological Traits on Kacang Goat Meat Tenderness Al Gifari, Zaid; Firhamsah, Ikhwan; Anwar, Khairil; Ali, Muhamad; Firmansah, Firmansah
Jurnal Biologi Tropis Vol. 25 No. 4 (2025): Oktober-Desember
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i4.10341

Abstract

Differences in meat tenderness between male and female animals are influenced by physiological and hormonal factors that affect muscle composition and connective tissue development. Understanding the effect of sex on meat tenderness is important for improving the quality of local goat breeds such as the Kacang goat, which is commonly raised under traditional semi-intensive systems. This study analyzed and compared the tenderness profile of meat from one-year-old male and female Kacang goats reared semi-intensively. Meat samples from the loin and shank of three male and three female goats were collected and tested using the Warner–Bratzler Shear Force (WBSF) method, and data were analyzed using an independent t-test to determine differences in tenderness between muscle types and sexes. The results showed a significant difference in male goats, with shank meat being tougher than loin meat, while in female goats, tenderness between both cuts was relatively uniform. These variations are attributed to physiological and hormonal differences, particularly higher testosterone levels in males that increase connective tissue density in more active muscles. In conclusion, sex significantly influences the tenderness of Kacang goat meat, with females producing meat of more consistent tenderness across different cuts, whereas males exhibit greater variation. The findings contribute to a better understanding of sex-related factors affecting meat quality and provide a scientific basis for improving goat meat production and management practices.
Analisis Faktor Yang Mempengaruhi Kelembutan Daging Kambing Lokal yang Dipelihara Secara Tradisional di Pulau Lombok Gifari, Zaid Al; Firhamsah, Ikhwan; Anwar, Khairil; Ali, Muhamad; Firmansah, Firmansah
Baselang Vol 5, No 2: OKTOBER 2025
Publisher : Fakultas Pertanian Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/bsl.v5i2.285

Abstract

Penelitian ini bertujuan untuk menganalisis secara objektif pengaruh umur terhadap kelembutan daging tenderloin kambing lokal dewasa, yang merupakan atribut kualitas kunci bagi penerimaan konsumen. Pengujian dilakukan pada 40 sampel daging kambing dewasa menggunakan metode pengukuran gaya geser (shear force) setelah fase pasca-rigor. Hasil menunjukkan bahwa faktor umur memiliki pengaruh nyata dan signifikan terhadap kelembutan daging, dibuktikan dengan peningkatan nilai shear force seiring bertambahnya usia ternak. Secara spesifik, kambing tua (≥2 tahun) mencatat nilai shear force rata-rata di atas 5,5kg/cm2, yang mengindikasikan bahwa dagingnya sangat alot. Korelasi positif yang kuat (+0,85, p0,01) antara umur dan shear force mengkonfirmasi bahwa penuaan ternak meningkatkan jumlah dan stabilitas kolagen serta penebalan serat otot, yang secara langsung meningkatkan kekerasan daging. Keselarasan hasil uji objektif dan penilaian panelis membuktikan validitas metode ini. Oleh karena itu, disimpulkan bahwa pemotongan kambing sebaiknya dilakukan pada umur muda untuk menghasilkan daging dengan kualitas kelembutan terbaik dan sesuai dengan preferensi pasar.
Peningkatan Pemeliharaan Kambing Peranakan Etawa (PE) sebagai Ternak Kambing Perah di Kelompok Ternak Tunas Maju Desa Setanggor Karni, Ine; Septian, I Gede Nano; Wandira, Ica Ayu; Saedi, M. Ridwan; Aminurrahman; Amalyadi, Rezki; Anwar, Khairil; Putra, Ryan Aryadin; Gifari, Zaid Al; Nurjanah, Luluk Lailatun; Pertiwi, Eva Amalia; Firhamsah, Ikhwan; Suryadi, Muh. Aidil Fitriyan Fadjar; Dohi, Muhammad; Sadia, I Nyoman
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12756

Abstract

Peranakan Etawa (PE) goats have significant potential as dairy livestock producing high-quality milk, yet their management in the Tunas Maju Livestock Group, Setanggor Village, remains focused on meat production. The main issues include limited knowledge of dairy goat management, efficient feeding, and livestock health practices. This community service aimed to improve farmers’ skills through socialization, training on feed formulation, and livestock health management. The approach combined lectures, discussions, and practical demonstrations to strengthen applied understanding. The results indicated that farmers gained greater awareness of the potential of PE goats as milk producers, improved their knowledge of balanced feeding, and recognized the importance of animal health practices. Despite challenges in inadequate housing facilities, the program positively impacted farmers’ capacity in dairy goat management, thereby supporting community welfare and strengthening the local economy
Pemanfaatan Potensi Pakan Lokal Dalam Peningkatan Produksi Daging Dan Susu Kerbau Di Desa Sangiang Kecamatan Wera Wandira, Ica Ayu; dohi, muhammad; yanuarianto, oscar; amin, muhammad; karni, ine; aminurrahman; nano septian, i gede; aryadin putra, ryan; amalyadi, rezki; al gifari, zaid; amalia pratiwi, eva; lailatun nurjanah, luluk; firhamsah, ikhwan
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12764

Abstract

This community service program was carried out in Sangiang Village, Wera District, Bima Regency, with the aim of enhancing the use of local feed resources to improve buffalo meat and milk production. Sangiang Village was chosen as the program location due to its relatively large buffalo population and the abundance of local feed resources, which had not yet been optimally utilized by farmers. The activities were conducted using a participatory approach, consisting of program socialization, extension activities on feed management, and hands-on training in processing local feed through fermentation and storage. Continuous monitoring and evaluation were undertaken to ensure the objectives were achieved. The results showed improvements in farmers’ knowledge, skills, and awareness regarding the use of alternative feed resources such as corn stover, cassava leaves, sweet potato leaves, and groundnut straw. Farmers also began adopting the introduced feed processing techniques, enabling them to provide quality feed reserves throughout the year. This program not only strengthened farmers’ technical capacity but also contributed to improved buffalo productivity in terms of daily weight gain and milk yield, while supporting food
Identifikasi SNP pada Gen CAPN1, MSTN Dan FREM2 sebagai Marka Genetik dalam Peningkatan Kualitas Daging Sapi Bali (Article Review) Pertiwi, Eva Amalia; Suryadi, Muh. Aidil Fitriyan Fadjar; Firhamsah, Ikhwan; Wandira, Ica Ayu; Karni, Ine; Muharram, Fadhil
JAGO TOLIS : Jurnal Agrokompleks Tolis Vol 6 No 1 (2026): Oktober 2025 - Januari 2026 (In Progress)
Publisher : Universitas Madako Tolitoli

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56630/jago.v6i1.1434

Abstract

Sapi Bali merupakan sapi potong asli Indonesia yang memiliki potensi genetik tinggi dalam menghasilkan daging berkualitas dengan persentase karkas lebih besar dibandingkan sapi lokal lainnya. Kualitas daging ditentukan oleh beberapa indikator penting seperti kelembutan, marbling, rasa, dan warna, yang sangat memengaruhi preferensi konsumen dan nilai ekonomi. Seiring kemajuan teknologi molekuler, identifikasi penanda genetik berbasis single nucleotide polymorphism (SNP) menjadi strategi efektif dalam seleksi genetik untuk peningkatan kualitas daging sapi Bali. Penelitian ini merupakan studi deskriptif berbasis tinjauan pustaka dengan data sekunder yang diperoleh dari berbagai publikasi ilmiah yang diakses melalui PubMed, Scopus, Web of Science, dan Google Scholar menggunakan kata kunci “Bali cattle”, “meat quality”, dan “meat quality genes”. Artikel yang dikaji dipilih berdasarkan relevansi, tahun terbit 2010-2024, serta kesesuaian dengan topik genetik sapi Bali. Hasil telaah menunjukkan bahwa gen CAPN1 dan MSTN memiliki beberapa SNP signifikan yang berhubungan dengan kelembutan dan komposisi otot, sedangkan gen FREM2 memiliki satu SNP yang terkait dengan pembentukan jaringan ikat yang memengaruhi tekstur daging. Temuan ini memperkuat potensi penggunaan ketiga gen tersebut sebagai marka seleksi dalam program pemuliaan sapi Bali untuk peningkatan kualitas daging secara genetik.
The Influence of Wet Aging on pH, Meat Color, Fat Color and Water Holding Capacity of Bali Beef from Traditional Slaughterhouses in Lombok Fitriani, Baik Mesy Darita; Dahlanuddin, Dahlanuddin; Fahrullah, Fahrullah; Bulkaini, Bulkaini; Ashari, M; Firhamsah, Ikhwan; Gifari, Zaid Al
Jurnal Pijar Mipa Vol. 20 No. 7 (2025): in Progress
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i7.10400

Abstract

Beef quality plays a vital role in ensuring consumer satisfaction and market competitiveness, particularly in regions where traditional slaughtering practices remain prevalent. This study aimed to evaluate the physical quality of Bali beef obtained from traditional slaughterhouses on Lombok Island and to determine the effect of wet aging on meat quality. The experiment used longissimus dorsi muscle samples from 1 to 3-year-old male Bali cattle. Physical parameters analyzed included pH, meat color, fat color, and water-holding capacity (WHC). Data were analyzed using a Factorial Completely Randomized Design followed by Duncan’s Multiple Range Test. Results showed that wet aging had a significant effect (p<0.05) on most physical parameters. The pH decreased from 5.85 to 5.57, meat color became slightly darker due to myoglobin oxidation, and fat color became lighter under vacuum conditions. WHC increased from 47.13% to 50.34%, indicating improved water retention. Based on these findings, it can be concluded that beef from traditional slaughterhouses in Lombok still meets the quality standards of fresh meat. Furthermore, the 21-day wet aging process significantly enhanced the physical quality of Bali beef without causing adverse effects, demonstrating its potential as a practical post-slaughter treatment to improve the competitiveness of local beef products.
Co-Authors Al Gifari, Zaid amalia pratiwi, eva Aminurrahman Ashari, M Bulkaini (Bulkaini) Dahlanuddin Dahlanuddin, Dahlanuddin Diah Tri Widayati Dohi, Muhammad Fahrullah, Fahrullah Firmansah, Firmansah Fitriani, Baik Mesy Darita Gifari, Zaid Al Karni, Ine Khairil Anwar lailatun nurjanah, luluk Muh. Aidil Fitriyan Fadjar Suryadi Muhamad Ali Muhammad Amin Muharram, Fadhil Nurjanah, Luluk lailatun Oscar Yanuarianto, Oscar Pertiwi, Eva Amalia Putra, Ryan Aryadin Rezki Amalyadi Sadia, I Nyoman Saedi, M. Ridwan Septian, I Gede Nano Sigit Bintara Wandira, Ica Ayu