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All Journal Jurnal Ilmu Peternakan Indonesia (JIPENA)
Fatati, *
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Agriculture, Biological Sciences & Forestry

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Tingkat Persepsi Peternak Sapi Potong Terhadap Integrasi Sapi-Sawit Di Kecamatan Torgamba Kabupaten Labuhan Batu Selatan Provinsi Sumatera Utara Sitohang, Afriando; Pramusintho, Bagus; Fatati, *
Jurnal Ilmu Peternakan Indonesia Vol. 3 No. 1 (2026): JIPENA - Februari
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/jipena.v3i1.1324

Abstract

This study aims to analyze the level of beef cattle farmers’ perceptions of the implementation of cattle oil palm integration and to examine the relationship between farmers’ characteristics and perception levels in Torgamba District, South Labuhan Batu Regency, North Sumatra Province. The research employed a survey method with a descriptive quantitative approach. Respondents were selected using random sampling, involving 40 beef cattle farmers. Data were collected through interviews and questionnaires and analyzed using a Likert scale, Chi-Square test, and Spearman Rank correlation test. The results showed that the level of farmers’ perception toward cattle–oil palm integration was categorized as fairly good, with an average value of 69.25%. The assessment indicator recorded the highest score at 72.50%, while the absorption indicator showed the lowest score at 65.50%. The Chi-Square test results indicated that the number of cattle owned had a significant relationship with farmers’ perception levels. Meanwhile, the Spearman Rank correlation analysis revealed that the relationships between farmers’ characteristics (age, education level, farming experience, land area, and number of cattle) and perception were classified as very weak to weak, with correlation coefficients ranging from −0.403 to 0.355. Based on these findings, it can be concluded that farmers’ perceptions of cattle–oil palm integration are fairly good; however, farmers’ characteristics generally have a weak relationship with perception levels. Therefore, improvements in farmers’ perceptions are more strongly influenced by direct experience and the tangible benefits perceived by the farmers.
Kualitas Organoleptik Sosis Telur Itik Dengan Penambahan Wortel (Daucus Carota L.) Nabila, Mala Maulia; Monica, Metha; Fatati, *
Jurnal Ilmu Peternakan Indonesia Vol. 3 No. 1 (2026): JIPENA - Februari
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/jipena.v3i1.1349

Abstract

This study aims to determine the organoleptic quality of duck egg sausage with the addition of carrots (Daucus carota L.). The study was conducted at the Laboratory of the Faculty of Animal Husbandry, Jambi University on November 24 to December 23, 2025. The design used was a Randomized Block Design (RAK) with 5 treatments and 30 semi-trained panelists as a group. The treatment consisted of a ratio of 100% duck eggs with the addition of carrots successively at 25% (P1), 35% (P2), 45% (P3), 55% (P4), and 65% (P5). The parameters observed included color, aroma, texture, and taste using a hedonic scale of 1–5. Data were analyzed using One Way Analysis of Variance (ANOVA) with the help of the SPSS program. The results showed that the addition of carrots at various treatment levels did not provide significant differences (P>0.05) on the color, aroma, texture, and taste of duck egg sausage. This study concluded that the addition of carrots up to 65% showed the same organoleptic quality of duck egg sausage based on panelist assessments.
Kualitas Fisik Sosis Telur Itik Dengan Penambahan Wortel (Daucus Carota L.) Daryanto; Monica, Metha; Fatati, *
Jurnal Ilmu Peternakan Indonesia Vol. 3 No. 1 (2026): JIPENA - Februari
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/jipena.v3i1.1350

Abstract

This study aims to determine the effect of adding various concentrations of carrots (Daucus carota L.) on the physical quality of duck egg sausages including water content, cooking loss, and pH. The study was conducted at the Laboratory of the Faculty of Animal Husbandry, Jambi University on November 24–28, 2025. The research method used was an experiment with a Completely Randomized Design (CRD) consisting of 5 treatments and 4 replications. The treatments given were the addition of carrots as much as 25% (P1), 35% (P2), 45% (P3), 55% (P4), and 65% (P5) with the use of sago flour of 10% in each treatment. Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's test if there were significant differences. The results of the analysis of variance showed that the addition of various concentrations of carrots had no significant effect (P>0.05) on the water content and cooking loss of duck egg sausages, but had a significant effect (P<0.01) on the pH value. The water content ranged from 61.44–65.54% and cooking loss between 3.09–8.05%. Treatment P3 produced the lowest cooking loss (3.09%) with the lowest water content (64.45%) and pH (7.13). Based on the results of the parameters, treatment P3 (45% carrot addition) produced good physical quality and showed significantly lower results compared to the other treatments.
Co-Authors Bagus Pramusintho Daryanto Monica, Metha Nabila, Mala Maulia Sitohang, Afriando