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Dr. Engkus Ainul Yakin, S.Pt., M.Sc
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Bantara Journal of Animal Science
Published by Universitas Veteran Bangun Nusantara
ISSN : 26569701     EISSN : 26571587     DOI : https://doi.org/10.32585/bjas.v2i1.645
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Immunology & microbiology
Focus and Scope The aim of this journal is to publish original research in animal science and veterinary including livestock production, management and environment, breeding and genetics, livestock yield technology, and socio-economic livestock, wild animal, veterinary sciences, anatomy, histology, physiology, pharmacology, parasitology, microbiology, epidemiology, veterinary public health, pathology, reproduction, clinic veterinary and biotechnology
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 105 Documents
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Effects of Different Local Commercial Feeds on the Performance of Layer Chickens at Zacky Farm, Blitar Bagaskara, Muhammad Zacky Putra; Samur, Salnan Irba Novaela; Rahmawati, Resti Yuliana
Bantara Journal of Animal Science Vol. 7 No. 1 (2025): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v7i1.6470

Abstract

This study assessed the Performance of layer chickens fed with different local commercial feeds at Zacky Farm. The research was conducted at Zacky Farm, Kanigoro District, Blitar Regency, from October 2024 to November 2024. An experimental research method was employed, with a Completely Randomized Design (CRD). Data analysis was performed using One-Way ANOVA, followed by Duncan's Multiple Range Test if significant differences were found. The study included four treatments: P1 (brand J commercial feed), P2 (brand D commercial feed), and P3 (brand S commercial feed). Each treatment had five replications, with five-layer chickens per replication, resulting in a total population of 75-layer chickens. The results showed significant differences (P<0.05) between treatments P1, P2, and P3 for Feed Conversion Ratio (FCR) and Feed Intake (FI), which were 2.25; 3.08; 2.23 and 116.99 g/chicken/day; 155.014 g/chicken/day; 114.52 g/chicken/day, respectively. However, no significant differences were observed (P>0,05) for Hen Day Production (HDP), which were 92.40%, 92.40%, and 91.80%. This study concludes that the best Performance was observed in treatment P3, with an FCR of 2.23, an FI of 114.52 g/chicken/day, and an HDP of 91.80%.
Feasibility of Layer Duck Farming in Wonomulyo Subdistrict, Polewali Mandar Regency Ali, Najmah; Suhartina; Utami, Rahmawati Ning; Dahniar; Fadilah, Nur
Bantara Journal of Animal Science Vol. 7 No. 2 (2025): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v7i2.7308

Abstract

Duck egg farming is one of the important sources of income for rural communities, and the success of this business largely depends on cost efficiency and the level of profit obtained. This study aims to analyze the cost structure, revenue, and financial feasibility of duck egg farming in Wonomulyo Subdistrict based on the average data from 70 respondents. Data were collected through a survey method with structured interviews regarding the number of livestock, land area, production costs, and farm revenue. The results showed that the average number of ducks reared was 130 birds with an average land area of approximately 25 m² per farmer. Variable costs reached IDR 52,364,000 per year, while fixed costs amounted to IDR 5,190,000 per year, resulting in an average total production cost of IDR 57,554,000 per year. The average revenue from egg production was IDR 65,000,000 per year, yielding a net profit of IDR 7,446,000. Financial feasibility analysis indicated an R/C ratio of 1.13, a Break Even Point (BEP) of 28,777 eggs, and a Return on Investment (ROI) of 12.9% per year. These values demonstrate that duck egg farming is feasible to continue, as revenue exceeds production costs, profits are positive, and production is above the break-even point. The business can be further developed by improving cost efficiency and optimizing livestock productivity.
Feasibility Analysis of Broiler Business with Partnership System (Case Study at Mr. Pujianto's Farm, Umbuldamar Village, Binangun District, Blitar Regency) Arafat, Muhamad Irfan; Moelia, Edya
Bantara Journal of Animal Science Vol. 7 No. 2 (2025): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v7i2.7113

Abstract

This study aims to analyze the financial feasibility of broiler chicken farming under a partnership scheme between farmers and a core company in Umbuldamar Village, Blitar Regency. The research employed a case study approach using a descriptive quantitative method. Data collected included production costs, revenues, profits, and financial indicators such as Break Even Point (BEP), Revenue-Cost Ratio (R/C), and Payback Period (PP). The results indicate that broiler farming operated through a partnership model is financially feasible. The average R/C ratio was 1.10, BEP was 1,140 chickens, and the average payback period over three years was 3.03 years. The partnership scheme has proven effective in reducing business risks and ensuring product marketing for farmers. This study recommends the development of more equitable partnership models and increased production efficiency to enhance profitability
The Utilization of Fermented Agricultural By-Products as Fibrous Feed for Beef Cattle: A Review Martina, Ajeng Aullia; Eka Rizky Vury Rahayu; Aprilia, Lisa
Bantara Journal of Animal Science Vol. 7 No. 2 (2025): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v7i2.7310

Abstract

Fermentation of agricultural by-products represents a strategic and sustainable approach to providing fibrous feed for beef cattle, particularly in regions facing high feed costs and the low nutritional value of unprocessed residues. Through microbial activity, fermentation alters the chemical composition of raw materials by degrading crude fiber components such as cellulose, hemicellulose, and lignin, thereby enhancing nutrient availability, crude protein content, digestibility, and palatability. Consequently, fermented by-products improve rumen fermentation efficiency and overall cattle performance while reducing feed costs and mitigating environmental pollution from agricultural waste. The wide availability of agricultural residues ensures a consistent raw material supply, supporting feed sustainability within a circular economy framework. This review highlights the mechanisms and benefits of fermentation technology, its role in improving resource efficiency and farm profitability, and its potential contribution to sustainable livestock systems and national food security.
The Effect of Tapioca Flour Substitution with Purple Sweet Potato Flour (Ipomoea batatas Blackie) on the Organoleptic Testing of Beef Meatballs Wijayanto, Sandy; Rahmawati, Resti Yuliana; Samur, Salnan Irba Novaela
Bantara Journal of Animal Science Vol. 7 No. 2 (2025): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v7i2.7111

Abstract

The increasing demand for processed meat products has driven innovation toward offerings that are not only delicious and practical but also more nutritious. Beef meatballs are among the most popular processed meat products, but they often contain tapioca flour as a filler, which is low in fiber and antioxidants. This study aimed to evaluate the effect of substituting tapioca flour with purple sweet potato (Ipomoea batatas blackie) flour on the organoleptic quality of beef meatballs. The research was conducted in April 2025 at the laboratory of Universitas Islam Balitar using a completely randomized design (CRD) with four treatments and three replications: p0 (no substitution), p1 (10 g substitution), p2 (20 g substitution), and p3 (30 g substitution) of purple sweet potato flour. Organoleptic tests were carried out on color, aroma, taste, and texture parameters by 30 untrained panelists using a 1–4 hedonic scale. The results showed that purple sweet potato flour substitution had a significant effect (p<0.05) on all organoleptic parameters. p1 produced the highest scores for color (2.61) and taste (2.66), while the best texture was obtained in p3 (2.59). The highest aroma score was found in p0 (2.66). The trend indicated that increasing the concentration of purple sweet potato flour tended to decrease color, taste, and aroma scores, while texture tended to improve. Therefore, substitution up to 10% purple sweet potato flour was the optimal proportion that remained acceptable to consumers in terms of organoleptic aspects. This study highlights the potential use of local antioxidant-rich ingredients to enhance the functional value of processed meat products such as meatballs.

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