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Bangkit Lutfiaji Syaefullah
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Jurnal Triton
Published by Politeknik Pembangunan Pertanian Manokwari
ISSN : 20853823     EISSN : 27453650     DOI : 10.47687
Core Subject : Health, Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Social Sciences Veterinary
Jurnal Triton Politeknik Pembangunan Pertanian Manokwari with registered number p ISSN 2085-3823 and e ISSN 2745-3650 is a scientific open access journal published by Politeknik Pembangunan Pertanian Manokwari. Jurnal Triton has been certificated with number 0005.0036/Jl.3.02/SK.ISSN/2009.04 and 0005.27453650/JI.3.1/SK.ISSN/2020.09 as a scientific journal by the Ministry of Research-Technology and Higher Education Republic of Indonesia. Jurnal Triton aims to publish original research results and reviews such as agriculture, animal husbandry and plantation. Jurnal Triton encompasses a broad range of research topics in agriculture: extension, socio-economic, policy, cultivation, tissue culture, biotechnology, animal (health, production, nutrition, welfare, behavior, reproduction and product), and post-harvest. Jurnal Triton is published every six months (June and December).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 313 Documents
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Marketing Optimization Strategy of Cassava-Based MSMEs Through Cluster Development: A SWOT Analysis in Pandansari Lor Village Luthfil Godriyah; Ugik Romadi; Budianto Budianto
JURNAL TRITON Vol 17 No 2 (2026): JURNAL TRITON (Issue in Progress)
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v17i2.1726

Abstract

Marketing optimization has an important role in the development of a business, especially for Micro, Small and Medium Enterprises (MSMEs). The gap in this research lies in the minimal use of technology and integrated digital-based marketing strategies in the development of cassava-processed MSMEs, although the potential for collaboration through cluster formation and SWOT analysis shows great opportunities to increase competitiveness and business sustainability. This study aims to find out how to optimize the marketing of processed cassava products through the establishment of cassava clusters in Pandansari Lor Village by combining MSMEs with the same business so that information exchange, both innovation and technology can be quickly delivered. Purposive sampling of 20 MSMEs with criteria such as MSMEs with a duration of less than 5 years and marketing that is still carried out conventionally. The research method used is quantitative and uses SWOT analysis. The results of the study are expected to provide insight into marketing optimization strategies through the formation of clusters and can increase the competitiveness of MSMEs in a wider market. Optimization of marketing of processed cassava products can be done through the creation of packaging designs and promotional content designs as well as through the formation of cassava clusters in MSMEs of processed cassava products in Pandansari Lor Village which is strengthened by a SWOT analysis with an SO (strength - opportunity) value of 4.20, thus indicating that the SO strategy has high potential for sustainable growth and success.
Beef Preservation with the Addition of Kecombrang (Torch Ginger) Leaf Powder (Etlingera elatior) at Refrigerator Temperature Sri Kita Sagala; Bangkit Lutfiaji Syaefullah; Fitri Suciati; Qabul Dinanta Utama
JURNAL TRITON Vol 17 No 2 (2026): JURNAL TRITON (Issue in Progress)
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v17i2.1970

Abstract

Beef is one of the animal-derived food with a high nutritional value, making it widely sought after to meet essential human dietary requirements. However, it is highly perishable. In order to preserving beef, organic material such as torch ginger leaf can be used to retard spoilage by inhibiting the growth of microorganism. This study aimed to determine the effect of soaking beef in ginger leaf powder solution on its physical, microbiological and chemical qualities in refrigerated condition. This research used a two way Completely Randomized Design. The treatments was the used of torch ginger leaf powder at 4 concentrations (0; 5; 7.5; and 10%) and observed for 6 days (Day 0; 3; and 6). The data obtained then analyzed using Analysis of Variance (ANOVA) then further analyzed using Duncan Multiple Range Test. The parameters observed were physical quality (cooking loss), microbiology (total bacteria), and chemical quality (pH, water, ash, protein and fat content). The results showed that soaking in torch ginger leaf powder can maintain the freshness of beef for 6 days of storage. Soaking beef with the addition of 10% torch ginger leaf powder solution resulted in beef quality with cooking loss 12.41%; total bacteria 0.18 x 103 cfu/g; pH 5,52; water content 76.49%; ash content 0.95%; protein content 21.27%; and fat content 2.60%. The beef preservation using 10% torch ginger leaf powder solution in 6 days of storage still fit for consumption. Kecombang leaf powder can be solution for beef preservation.
Effect of Environmental Factors on Physiological Responses and Slaughtering Quality of Limpo and Simmental Cattle Rahma Kurnia Sari; Muchammad Rozaqi Mubarok; Yariz Mehta Azman; Nita Primastuti; Wahyu Setyono; Aan Andri Yano
JURNAL TRITON Vol 17 No 2 (2026): JURNAL TRITON (Issue in Progress)
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v17i2.1676

Abstract

Beef cattle, particularly Simmental and Limpo breeds, are strategic commodities in the supply of animal protein, which plays an important role in supporting national food security. The quality of beef is not only determined by management factors at the farm level, but is also influenced by environmental conditions and management practices at slaughterhouses. An unfavorable slaughterhouse environment has the potential to cause physiological stress in livestock prior to slaughter, thereby impacting the quality of the carcass and meat produced. This study aimed to evaluate the effect of slaughterhouse environmental conditions on the physiological response and death rate of Simmental and Limpo beef cattle in Surakarta City. The study was conducted over one month at the Surakarta Animal Health Centre Slaughterhouse using 14 cattle, consisting of 7 Simmental and 7 Limpo. The parameters observed included temperature, humidity, temperature humidity index (THI), heart rate, heart rate frequency (HRF), respiratory rate (RR), and the post-slaughter time to death (PTD). The data obtained were analyzed with Pearson's correlation test using IBM® SPSS Statistics 25.0 for Windows. The results showed that the THI value had a significant correlation with the RR and PTD (P<0.05), while no significance was observed in HRF (P>0.05). These findings indicate that increased temperature and humidity can worsen physiological stress levels, which ultimately reduces meat quality. Thus, the application of animal welfare principles and good, hygienic, and standardized slaughterhouse environmental management are crucial factors in ensuring livestock quality and supporting the sustainability of national beef production.

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