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Wahana Peternakan
Published by Universitas Tulang Bawang Lampung
ISSN : 27746119     EISSN : 25802941     DOI : https://doi.org/10.37090/jwputb.v7i2
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
jurnal yang menerbitkan artikel ilmiah berdasarkan double blind peer-review yang bertujuan untuk menyebarluaskan semua informasi yang berkontribusi pada pemahaman dan pengembangan peternakan dengan menerbitkan makalah penelitian asli, artikel telaah pustaka, kasus lapangan, dan gagasan asli. Jurnal ini mencakup semua aspek yang berkaitan dengan Peternakan dan Veteriner dan sudah terakreditasi SINTA 4
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 14 Documents
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Search results for , issue "Vol. 6 No. 1 (2022): Wahana Peternakan" : 14 Documents clear
KARAKTERISTIK WARNA L* a* b* DAN TEKSTUR DENDENG DAGING KELINCI YANG DIFERMENTASI DENGAN Lactobacillus plantarum Anik Fadlilah; Djalal Rosyidi; Agus Susilo
Wahana Peternakan Vol. 6 No. 1 (2022): Wahana Peternakan
Publisher : Fakultas Peternakan Universitas Tulang Bawang Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v6i1.533

Abstract

ABSTRACT        This study aims to determine the concentration of L plantarum and the best fermentation time to make fermented rabbit meat dendeng based on L*a*b color and texture of rabbit meat dendeng. The material used was rabbit meat dendeng which was fermented using L. plantarum. The method of research was a experiment of laboratory with a factorial randomized block design and repeated 3 times consisting of concentrations of L. plantarum (0%, 6%, 8%, and 10%) and fermentation time (12, 18 and 24 hours). Based on the analysis of variance, it was found that different concentrations of L. plantarum and fermentation time did not have a significant effect (P>0.05) on the dendeng color of L (brightness), a* (redness) and texture, while the concentration of L. plantarum had a significant effect (P<0.05) and the fermentation time was a significant effect (P<0.05) on the color b* (yellow). The mean of L (Brightness) of dendeng was 33.94-35.72, the mean of a* of rabbit meat dendeng was 13.72-14.63, and b* was 12.53-14.83. The mean of rabbit meat dendeng texture was 22.94-25.25 N. The concentration of L. plantarum and the fermentation time that produced the best characteristic L*a*b* color and texture dendeng was 6% with 18 hours of fermentation time.  Key words: Dendeng; Rabbit; Fermentation; Color; Texture
Kecernaan In-Sacco Bahan Kering, Bahan Organik, Dan Serat Kasar Daun Bangun-Bangun (Coleus amboinicus L) Yang Diproteksi Kapsul, Saponin Dan Tanin Yusuf Amirullah Luber; M Afdal; A. Adriani; D Darlis
Wahana Peternakan Vol. 6 No. 1 (2022): Wahana Peternakan
Publisher : Fakultas Peternakan Universitas Tulang Bawang Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v6i1.537

Abstract

Penelitian ini bertujuan untuk mengetahui kecernaan BK, BO dan SK pada daun bangun-bangun (Coleus amboinicus L) setelah dilakukan proteksi. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan adalah memproteksi daun bangun-bangun P0 daun bangun-bagun tanpa perlakuan, P1 daun bangun-bangun di proteksi dengan kapsul, P2 daun bangun- bangun di proteksi daun kembang sepatu (saponin), P3 daun bangun-bangun di proteksi batang pisang (tanin). Peubah yang diamati yaitu kecernaan bahan kering (KcBK), kecernaan bahan organik (KcBO), dan kecernaan serat kasar (KcSK). Data diperoleh dianalisis dengan analisis ragam. Jika berpengaruh nyata dilanjutkan dengan uji jarak Duncan. Hasil penelitian menunjukkan bahwa proteksi menggunakan kapsul, saponin dan tanin berpengaruh nyata (P<0,05) terhadap KcBK, KcBO, dan KcSK daun bngun-bangun lebih lanjut terlihat pada P2 menunjukkan hasil yang baik dibandingkan P0, P1 dan P3. Hasil terbaik dicapai pada P2 yaitu proteksi menggunakan saponin yang di ekstrak dari daun kembang sepatu dengan hasil kecernaan BK (83,56%), BO (83,61%), SK (83,02%) Berdasarkan hasil ini dapat disimpulkan bahan proteksi berupa saponin dapat memproteksi daun bangun-bangun dengan baik.
Karakteristik Fisikokimia dan Organoleptik Daging Itik Petelur Afkir Yang Dilumuri Bubuk Daun Nangka (Artocarpus heterophyllus) Maya Lestari; Warnoto Warnoto; Suharyanto Suharyanto
Wahana Peternakan Vol. 6 No. 1 (2022): Wahana Peternakan
Publisher : Fakultas Peternakan Universitas Tulang Bawang Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v6i1.547

Abstract

Abstract This study aims to analyze the physicochemical and organoleptic characteristics of rejected laying duck meat covered with jackfruit leaf powder (Artocarpus heterophyllus), this research method used a completely randomized design (CRD) with 4 treatments and 3 replications, namely control treatment (rejected egg laying duck meat without smeared). jackfruit leaf powder), BDN-5, BDN-10 and BDN-15, each of which was treated with 5%, 10% and 15% of jackfruit leaf powder (BDN). The observed variables were pH value, water binding capacity (DMA), water content, cooking loss and organoleptic properties (aroma, tenderness and taste). The results of the research on physicochemical properties obtained pH values ​​ranging from 5.89%–5.99%, DMA ranging from 49.06%–49.47%, water content ranging from 75.93%–80.28% and cooking loss ranging from 27.33%. –35.50%. The results of hedonic quality research obtained that the average value of the aroma of meat ranged from 3.35-3.45 categories slightly fishy to not fishy, ​​meat tenderness 3.25-3.33 categories slightly tender, meat taste 3.20-3.38 categories rather good. The results of hedonic research showed that the average value of the aroma of meat ranged from 3.13 to 3.42 categories somewhat like to like, tenderness of meat 2.93-3.35 categories rather like, meat taste 3.08-3.42 categories somewhat like to like. The conclusion of this study is that rejected duck meat covered with jackfruit leaf powder up to 15% had no significant effect (P>0.05) on the pH value, water binding capacity, water content, cooking loss and hedonic quality attributes of tenderness and taste but increased preference for aroma, tenderness and taste of rejected duck meat on 15% BDN coating. Key words : Jackfruit leaf powder, Rejected duck meat, Physicochemical, Organoleptic.
Penambahan Tenebrio molitor Pada Pakan Terhadap Karakteristik Hedonik dan Mutu Hedonik Daging Ayam Mentah dan Matang Wahyuni Wahyuni; Niken Ulupi; Nahrowi Nahrowi
Wahana Peternakan Vol. 6 No. 1 (2022): Wahana Peternakan
Publisher : Fakultas Peternakan Universitas Tulang Bawang Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v6i1.551

Abstract

ABSTRACT Tenebrio molitor is an insect larvae that has the potential as a protein source for poultry feed. However, no exploratory research has been found on the quality of poultry meat reared with feed containing these insect larvae. The purpose of this study was to evaluate the hedonic and hedonic quality characteristics of fresh and boiled chicken meat in terms of color, texture, aroma and taste of broiler chicken fed with Tenebrio molitor meal. This research method is experimental using a completely randomized design (CRD). As a treatment, there were two types of feed, namely feed containing 5% MBM as control (R0) and feed containing 5% Tenebrio molitor meal (R1). The treatment was repeated five times, ten chickens for each replication. The results of hedonic and hedonic quality observations were analyzed descriptively. Based on hedonic quality characteristics; the color of the raw meat is redder, the aroma is less fishy, and the taste of cooked meat is more savory. And, in hedonic; broiler chicken that is fed a feed containing Tenebrio molitor meal is preferred by the panelists. So it can be concluded that broiler chicken meat that is fed with Tenebrio molitor meal is better than chicken meat that consumes MBM. Key Words: Chicken meat, Hedonic,Tenebrio molitor

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