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PERSEPSI PETERNAK TERHADAP KEGIATAN THE DEVELOPMENT OF INTEGRATED FARMING SYSTEM IN UPLAND AREAS (UPLAND) KELOMPOK TANI SEKAR ARUM DESA TUMANGGAL KABUPATEN PURBALINGGA Kukuh Azani; Supranoto; Fani Evadewi; Susilo Rahardjo
MEDIA PETERNAKAN Vol. 25 No. 2 (2023): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v25i2.8

This study aims to determine the farmer's perception of the activity the development of integrated farming system in upland areas (Upland) Sekar Arum Farmers Group, Tumanggal Village, Purbalingga Regency. Executed on date17 October 2022 to 30 November 2022. The type of research used is descriptive quantitative research, namely research that provides an overview or description of the farmer's perception of activities the development of integrated farming system in upland areas (Upland). The target of this study were members of the Sekar Arum Farmer Group, Tumanggal Village, Pengadegan District, Purbalingga Regency, totaling 30 people. Data collection methods are observation and interviews. The results showed that the farmer's perception of the activity the development of integrated farming system in upland areas (Upland) Sekar Arum Farmer Group, Tumanggal Village, Purbalingga Regency is in the agree category. This can be interpreted that the farmer agrees to the activity the development of integrated farming system in upland areas (Upland) Sekar Arum Farmer Group Tumangal Village Purbalingga Regency. Keywords: Breeders' perceptions, highland integrated agriculture

PENGARUH PENAMBAHAN SUSU SKIM SEBAGAI BAHAN PENGIKAT TERHADAP RASA DAN AROMA NUGGET AYAM Faizin Marwanto; Supranoto; Fani Evadewi; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 26 No. 2 (2024): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v26i2.24

The research entitled The Effect of Adding Skim Milk as a Binder on the Taste and Aroma of Chicken Nuggets was conducted at the Laboratory of the Animal Husbandry Faculty of Wijayakusuma University in Purwokerto on May 28, 2024. The materials used in this study included 4000 grams of broiler chicken meat (breast part), 800 grams of wheat flour, 35 grams of ground pepper, 1440 grams of skim milk, 35 grams of salt, 8 eggs, 400 grams of ice, 1000 grams of breadcrumbs for coating, and 1 liter of cooking oil. The research method used was experimental with a Completely Randomized Design (CRD) in a single factor pattern. This study consisted of 4 treatments and 25 replications, with treatments including P0 (nugget batter without the addition of skim milk), P1 (addition of 5% skim milk by weight of the batter), P2 (addition of 10% skim milk by weight of the batter), and P3 (addition of 15% skim milk by weight of the batter). The observed variables were organoleptic tests of taste and aroma conducted by 25 semi-trained panelists. The data were analyzed using variance analysis followed by the Least Significant Difference (LSD) test. The results showed that the taste of chicken nuggets with the addition of skim milk had a very significant effect (P<0.01), and the aroma of chicken nuggets with the addition of skim milk also had a very significant effect (P<0.01). In conclusion, the addition of skim milk in the processing of chicken nuggets can enhance the flavor of chicken nuggets and is well accepted by the panelists

PENGARUH PENAMBAHAN JUICE JAMBU BIJI MERAH (Psidium guava L.) TERHADAP RASA DAN AROMA YOGHURT SUSU KAMBING Giral Pasa; Soegeng Herijanto; Fani Evadewi; Heri Supriyadi
MEDIA PETERNAKAN Vol. 27 No. 1 (2025): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v27i1.32

Abstract.The aim of research entitled "The Effect of Adding Red Guava Juice (Psidium guava L.) on the Taste and Aroma of Goat Milk Yoghurt" was to determine the effect of adding red guava juice (Psidium guava L.) on the taste and aroma of goat's milk yoghurt. This research used goat's milk, red guava and plain yoghurt. The experimental design used was an experimental method with a completely randomized design (CRD) with a unidirectional pattern with four types of treatment, namely P0 (control), P1 (addition of 5% red guava juice), P2 (addition of 10% red guava juice), P3 (addition of 10% red guava juice). addition of 15% red guava juice, each treatment with 5 repetitions. The parameters observed included taste and aroma using 25 semi-trained panelists. The results showed that the addition of red guava juice (Psidium guava L.) had a very significant effect (P<0.01) on the taste and aroma of goat's milk yoghurt. Treatment P3 (15%) is the most popular taste and aroma assessment by panelists because red guava juice produces a quite sour taste and covers the typical aroma (prengus) of goat's milk

ANALISIS TINGKAT KEBERHASILAN INSEMINASI BUATAN PADA SAPI SIMMENTAL DAN SAPI PERANAKAN ONGOLE DI KECAMATAN PURWANEGARA KABUPATEN BANJARNEGARA Supranoto; Ngudi Santosa; Fani Evadewi; Tri Sukmaningsih; Mulyoto Pangestu
MEDIA PETERNAKAN Vol. 27 No. 1 (2025): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v27i1.33

This study aims to determine the success rate of artificial insemination of Simmental and Ongole crossbreed cattle in Purwanegara and the factors that influence its success. The results of the study of the success rate of artificial insemination showed that the average value of Secvice Per Conception (S/C) Simmental was 1.394 ± 0.125 and Ongole crossbreed was 1.295 ± 0.117 both approaching 1.00 identifying that each Simmental and Ongole crossbreed cow requires 1 dose of artificial insemination before reaching pregnancy and reflects the productivity level of Simmental and Ongole crossbreed cattle. The results of the study showed that the Conception Rate (CR) value in Simmental cattle was 78% and Ongole crossbreed reached 82%, in the Ongole crossbreed cattle conception rate parameter it was slightly higher when compared to Simmental, this shows that the CR of Ongole crossbreed cattle is better than Simmental cattle. The high Non Return Rate (NRR) value is 78%, while the Ongole crossbreed cattle have a higher non return rate of 82% so that the Ongole crossbreed has a higher NRR than Simmental. The success factors of artificial insemination are the fertility rate at high fertility based on the age and BCS condition of the cattle, the efficiency of the inseminator's work, the duration of reporting until artificial insemination and the quality of nutrition, temperature, climate, weather and cattle maintenance management

PENGARUH PEMANFAATAN TEPUNG DAUN INDIGOFERA (Zollingeriana) TERHADAP PENAMPILAN PRODUKSI KELINCI NEW ZEALAND WHITE JANTAN Muhamad Syafi'i; Supranoto; Fani Evadewi; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 27 No. 1 (2025): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v27i1.36

This study aims to evaluate the effect of Indigofera leaf flour (Zollingeriana) on the production performance of male New Zealand White (NZW) rabbits.Twenty male NZW rabbits aged ± 2 months were fed with 4 treatments: 0%, 10%, 20%, and 30% Indigofera leaf flour in the diet.The research results showed no significant differences (p > 0.05) in Daily Body Weight Gain (PBBH) and Dry Matter Intake (BK) among the groups.However, numerically, the addition of 20% Indigofera tends to increase Daily Body Weight Gain (PBBH) and Dry Matter Intake (BK).Indigofera up to 30% in the feed still maintains rabbit production performance.Further research is needed to optimize the use of Indigofera as an alternative feed for rabbits

Karakteristik Fisik Ternak Kambing Peranakan Etawa Di Desa Gumelar Kecamatan Gumelar ilkham Prasetio; Sari Tuswati; Fani Evadewi; Doso Sarwanto
MEDIA PETERNAKAN Vol. 27 No. 2 (2025): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v27i2.44

The research entitled Physical Characteristics of Etawa Crossbred Goats in Gumelar Village, Gumelar District, Banyumas Regency, was conducted on February 9-11, 2025. This study aims to determine the physical characteristics of Etawa Crossbred goats in Gumelar Village, including fur color, rewos fur, facial profile, ear shape, horn shape. The research material used was 106 Etawa Crossbred goats from three Livestock Farmer Groups. The method used in this study was a survey by conducting direct observation of Etawa Crossbred goats in Gumelar Village. Data analysis in this study used descriptive analysis with five parameters, namely fur color, rewos fur, facial profile, ear shape, and horn shape. The results of the study showed that the color of the fur was dominated by black and white (PH), which was 88 percent, most of them had rewos fur, which was 92 percent, the facial profile of all PE goats was convex, the shape of the ears of 100 percent of PE goats was long and drooping, and most of the PE goats had small horns, which was 98 percent

Pengaruh Umur Induk Terhadap Daya Tunas Dan Daya Tetas Telur Ayam Strain Lohman Ginanjar Prasetyo; Soegeng Herijanto; Fani Evadewi; Tri Sukmaningsih
MEDIA PETERNAKAN Vol. 27 No. 2 (2025): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v27i2.57

This research aims to determine the effect of parental age on fertility and hatchability of Lohman strain chicken eggs. This research uses quantitative methods, collecting data using observation, documentation and interview techniques. The data obtained were then analyzed using RAL variance analysis with a unidirectional pattern with 3 treatments, namely P1 (mother's age 27 weeks), P2 (mother's age 37 weeks), P3 (mother's age 47 weeks), which was repeated in 6 repetitions. Variables seen from the values of fertility and hatchability. The results of the analysis of variance stated that the age of the parent had an effect (P<0,01) on the fertility and hatchability of Lohman strain chicken eggs

Peningkatan Potensi Pangan Fungsional Nugget Daging Kelinci Dengan Penambahan Rumput Laut Syadad Ali; Fani Evadewi; Supranoto Supranoto; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 27 No. 2 (2025): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v27i2.60

The research titled The Effect of Lemon Juice Addition on Texture and Color of Goat Milk Yogurt, was conducted at the Laboratory of the Faculty of Animal Husbandry, Wijayakusuma University, Purwokerto, on June 26–27, 2024. This study aimed to determine the effect of varying levels of lemon juice on the texture and color of goat milk yogurt. Materials used included 1000 ml of goat milk, 50 ml of yogurt starter, and 63 ml of lemon juice. The method applied was an experimental approach using a Completely Randomized Design (CRD) with a one-way pattern. The study consisted of 4 treatments and 25 replications. The treatments were: P0 (no lemon juice), P1 (1% lemon juice of total yogurt volume), P2 (2%), and P3 (3%). Organoleptic tests on texture and color were conducted by 25 semi-trained panelists. Data were analyzed using variance analysis, followed by the Least Significant Difference (LSD) test. The results showed that lemon juice addition had a very significant effect (P<0.01) on both the texture and color of the yogurt. The increase in lemon juice concentration enhanced the visual appeal and altered the texture, indicating its potential role in improving yogurt quality

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