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Buletin Peternakan Tropis (Bulletin of Tropical Animal Science)
Published by Universitas Bengkulu
ISSN : 27221733     EISSN : 27220788     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology
Buletin Peternakan Tropis (Bul. Pet. Trop.) (Bulletin of Tropical Animal Science) adalah jurnal ilmiah yang diterbitkan oleh Badan Penerbitan Fakultas Pertanian Universitas Bengkulu berkolaborasi dengan Jurusan Peternakan Fakultas Pertanian Universitas Bengkulu. Buletin Peternakan Tropis merupakan jurnal yang menerbitkan artikel ilmiah berdasarkan peer-review double blind yang bertujuan untuk menyebarluaskan semua informasi yang berkontribusi pada pemahaman dan pengembangan peternakan di daerah tropis dengan menerbitkan makalah penelitian asli, artikel telaah pustaka. kasus lapangan dan gagasan asli. Jurnal ini mencakup semua aspek yang berkaitan dengan Peternakan dan Veteriner di daerah tropis. Buletin Peternakan Tropis terbit dua kali dalam satu tahun, yaitu pada bulan Mei dan Nopember. Focus and Scope: Produksi Ternak, Nutrisi dan Teknologi Pakan Ternak, Sosial Ekonomi Peternakan, Teknologi Hasil Peternakan, Genetika dan Pemuliaan Ternak, Reproduksi Ternak, Teknologi Hasil Ikutan Ternak, Hijauan Pakan Ternak, Aneka Hewan Potensial, Kesehatan Ternak
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 14 Documents
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Search results for , issue "Vol. 5 No. 1 (2024)" : 14 Documents clear
Rendemen, Nilai pH, Kadar Air dan Daya Buih Tepung Kuning Telur Limbah Penetasan dengan Penambahan Ragi Tape Nurramadhan, Dodi
Buletin Peternakan Tropis Vol. 5 No. 1 (2024)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.5.1.15-23

Abstract

The purpose of the study was to evaluate the addition of yeast tape to the yield, pH, moisture content, and foaming force of egg yolk flour derived from hatchery waste. A total of 150 hatchery waste chicken eggs were divided into 5 treatments and 4 groups in a Randomized Block Design. The treatments are egg yolk without the addition of yeast tape (control), egg yolk with yeast tape 0.25%; 0.50%; 0.75%, and 1%. The data obtained were analyzed using ANOVA and continued with Duncan's multiple range test for a treatment that had a significant effect. The results showed that the addition of yeast tape to the produce of egg yolk flour waste from the hatchery had an effect (P<0.05) on yield significantly, but no significant effect (P>0.05) on pH value, moisture content, and foaming force. The yield value on the addition of 0.75%  tape yeast was markedly higher than the addition of 0.25%; 0.5%,  and 1%, however, it did not apply to treatment without the addition of yeast tape. The range of yield, pH values, moisture content, and foaming force respectively is as follows: 39.33% - 41.44%; 5.65-5.88; 5,0%-6,0%; and 40%-60. There was no difference in pH value, moisture content, and foaming power without and with the addition of yeast tape up to 1% in egg yolk flour from hatchery waste, but the yield decreased in the treatment with addition of yeast tape 0.25% and 0.5% compared no addition of yeast tape..   Key words: Physical Quality, Tape Yeast, Hatchery Waste, Egg Yolk Flour   ABSTRAK Tujuan penelitian ini adalah untuk mempelajari penambahan ragi tape pada pembuatan tepung kuning telur yang berasal dari limbah penetasan terhadap persentase rendemen, pH, kandungan air dan daya buih. Sebanyak 150 butir telur ayam limbah penetasan dibagi kedalam 5 perlakuan dan 4 kelompok dalam Rancangan Acak Kelompok. Perlakuannya adalah kuning telur tanpa penambahan ragi tape (P0), kuning telur dengan penambahan ragi tape 0,25% (P1); 0,50%(P2); 0,75% (P3), dan 1% (P4). Data yang diperoleh dianalisis menggunakan sidik ragam  dan dilanjutkan dengan uji jarak berganda Duncan untuk perlakuan yang memberi pengaruh nyata mempengaruhi. Penambahan ragi tape pada pembuatan tepung kuning telur limbah dari  penetasan nyata (P<0,05) mempengaruhi  persentase rendemen, tetapi tidak nyata  (P>0,05) mempengaruhi nilai pH, kandungan air dan daya buih tepung kuning telur. Persentase rendemen pada penambahan ragi tape 0,75% (P3) nyata lebih tinggi dibanding penambahan 0,25% (P1); 0,5% (P2)  dan 1% (P4), namun tidak berbeda dibanding P1 (kontrol). Kisaran persentase rendemen tepung kuning telur antara 39,33% hingga 41,44%. Sementara, kisaran nilai pH, kandungan air dan daya buih berturut-turut adalah sebagai berikut : 5,65 hingga 5,88; 5,0% hingga 6,0%; dan 40% hingga 60% dengan nilai rata-rata pH 5,76, kandungan air 5,5%  dan daya buih 47%. Tidak ada perbedaan nilai pH, kandungan air dan daya buih tanpa dan dengan penggunaan ragi tape sampai 1% pada tepung kuning telur dari limbah penetasan, tetapi rendemen menurun  pada perlakuan penambahan ragi tape 0,25% dan 0,5% dibanding tanpa penambahan ragi tape.   Kata kunci: Kualitas Fisik, Limbah Penetasan, Ragi Tape, Tepung Kuning Telur
Pengaruh Penggunaan Tepung Daun Kelor Fermentasi dalam Ransum terhadap Organoleptik Daging Broiler. Yosi, Yosi Fenita; Warnoto, Warnoto; Azis, Arif Rahman Azis; Febri , Febri Endriansya
Buletin Peternakan Tropis Vol. 5 No. 1 (2024)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.5.1.89-98

Abstract

This study aims to evaluate the impact of using Moringa leaf flour fermented with Aspergillus niger in rations on the organoleptic properties of broiler meat. The research was conducted in the period August - September 2021 in the Commercial Zone and Animal Laboratory (CZAL) cage of the Department of Animal Husbandry, Faculty of Agriculture, UNIB. The research method used was a completely randomized design (CRD) with 4 treatments and 5 replicates. Each replicate involved 8 broilers, so the total sample used was 160 for all treatments. The treatments given include P0: Control (without the use of fermented moringa flour), P1: Use of 5% fermented moringa flour, P2: Use of 10% fermented moringa flour, and P3: Use of 15% fermented moringa flour. Observations were made on the 35th and 36th days after treatment, with an interval scale used to assess categories of organoleptic properties such as color, odor, taste, and texture of broiler meat. The results showed that fermented Moringa leaf flour did not improve the color, taste and texture of broiler meat. Using 10-15% fermented Moringa leaves produces a less fishy odor. It can be concluded that the use of 10% and 15% fermented Moringa leaf flour reduces the fishy odor of broiler meat without improving the color, taste and texture of the meat.   Keywords: Organoleptic Properties, Fermentation, Moringa Leaves, Broiler Meat   ABSTRAK Penelitian ini bertujuan untuk mengevaluasi dampak penggunaan tepung daun kelor (Moringa oleifera) yang difermentasi dengan Aspergillus niger dalam ransum terhadap sifat organoleptik daging broiler. Penelitian dilakukan pada periode Agustus – September 2021 di kandang Commercial Zone and Animal Laboratory (CZAL) Jurusan Peternakan, Fakultas Pertanian, UNIB. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Setiap ulangan melibatkan 8 ekor broiler, sehingga total sampel yang digunakan adalah 160 ekor untuk semua perlakuan. Perlakuan yang diberikan meliputi P0: Kontrol (tanpa penggunaan tepung daun kelor fermentasi), P1: Penggunaan 5% tepung daun kelor fermentasi, P2: Penggunaan 10% tepung daun kelor fermentasi, dan P3: Penggunaan 15% tepung daun kelor fermentasi. Pengamatan dilakukan pada hari ke-35 dan 36 setelah perlakuan, dengan skala interval digunakan untuk menilai kategori sifat organoleptik seperti warna, bau, rasa, dan tekstur daging broiler. Hasil penelitian menunjukkan bahwa tepung daun kelor fermentasi tidak memperbaiki warna, rasa dan tesktur daging broiler. Penggunaan 10-15% daun kelor fermentasi menghasilkan bau yang kurang amis. Dapat disimpulkan bahwa penggunaan 10% dan 15% tepung daun kelor fermentasi menurunkan bau amis daging broiler tanpa memperbaiki warna, rasa, dan tekstur daging.   Kata Kunci: Sifat Orgaoleptik, Fermentasi, Daun Kelor, Daging Broiler
Penggunaan Terasi Dedak terhadap Performa dan Berat Organ Dalam pada Ayam Broiler Aprilinita, Widia; Kaharuddin, Desia; Santoso, Urip
Buletin Peternakan Tropis Vol. 5 No. 1 (2024)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.5.1.8-14

Abstract

This study aims to evaluate the use of shrimp paste fermented rice bran (terasi dedak) on broilers' performance and internal organ weight. One hundred and sixty broilers were grouped into five treatments. The five treatment groups were P1= ration without terasi dedak (control), P2= ration with 5% terasi dedak, P3= ration with 10% terasi dedak, P4= ration with 15% terasi dedak, P5= ration with 20% terasi dedak. The use of terasi dedak had no significant effect on feed intake, body weight gain, feed conversion ratio, liver, gizzard, intestine, heart and cecum weights. So, terasi dedak could be used up to 20% in broiler chickens.   Key words: Shrimp Paste Fermented Rice Bran, Performance, Internal Organs, Broiler   ABSTRAK Penelitian ini bertujuan untuk mengevaluasi penggunaan terasi dedak terhadap performa dan berat organ dalam broiler. Seratus enam puluh broiler dikelompokkan ke dalam 5 perlakuan. Kelima kelompok perlakuan tersebut adalah P1= ransum 0% tanpa terasi dedak (kontrol), P2= ransum dengan 5% terasi dedak, P3= ransum dengan 10% terasi dedak, P4= ransum dengan 15% terasi dedak, P5= ransum dengan 20% terasi dedak. Penggunaan terasi dedak berpengaruh tidak nyata terhadap konsumsi pakan, pertambahan berat badan, konversi pakan, berat hati, gizzard, usus, jantung dan sekum.  Jadi, terasi dedak dapat digunakan sampai dengan 20% pada ayam broiler.   Kata kunci: Terasi Dedak, Performa, Organ Dalam, Broiler
Profil Metabolik Rumen In Vitro Pakan Silase Kulit Ubi Kayu dari Berbagai Lama Penyimpanan Raguati, Raguati; Afzalani Afzalani; Rahmi Dianita; Yun Alwi; Atika Oktaliza
Buletin Peternakan Tropis Vol. 5 No. 1 (2024)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.5.1.1-7

Abstract

This research aims to determine how long cassava peel silage can be stored while maintaining its fermentability in the rumen and its suitability as animal feed. The study was conducted at the Laboratory of Animal Nutrition and Forage, Faculty of Animal Science, University of Jambi. The material used in the research was cassava peel silage, molasses, EM4, and water. The study used a design with four treatments and five replications: P0 - silage without storage, P1 - silage stored for one week, P2 - silage stored for two weeks, and P3 - silage stored for three weeks. The variables observed in this study were pH, total gas, dry matter digestibility (DMD), organic matter digestibility (OMD), VFA, and microbial protein (MP). Data analysis was performed using the SPSS program, and if there was a significant difference between treatments, Duncan's test was carried out. The results showed that the treatment had a significant effect (P<0.05) on pH and an insignificant effect (P>0.05) on DMD, OMD, gas production, VFA, and microbial protein (MP). Based on the average results of the research, which were pH 6.25-6.71, DMD 66.47-72.19%, OMD 74.45-78.38%, total gas 69.00-76.80 ml, VFA 0.729-1.149 µM, and MP 481.080-526.220 mg/g. It can be concluded that cassava peel silage can be stored for up to three weeks without interfering with rumen metabolisms.  
Estimasi Emisi Metana (CH4) pada Ternak Sapi Potong di Kabupaten Bengkulu Utara. yurike, yurike
Buletin Peternakan Tropis Vol. 5 No. 1 (2024)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.5.1.99-106

Abstract

This research aims to analyze estimates of methane (CH4) emissions in beef cattle in North Bengkulu Regency, as well as factors that influence these emissions based on meta-analysis studies. The research method uses a meta-analysis approach. The data used is secondary data from the North Bengkulu Regency Central Statistics Agency and literature studies from various journals. Calculation of methane emissions is carried out using the Tier 1 method based on the Intergovernmental Panel on Climate Change (IPCC). The reason for using the Tier 1 method is that specific data regarding emissions from beef cattle farms in North Bengkulu Regency is not yet available. The data obtained was then processed descriptively. The research results show that from 2019 to 2022, methane emissions from enteric fermentation of beef cattle in North Bengkulu Regency averaged 32.02 Gg CO2-eq/year and methane emissions from cow manure management averaged 0.68 Gg CO2- eq/year. It appears that there is a unidirectional relationship between the level of beef cattle population and the estimated value of the emissions it produces. Factors that influence methane emissions on beef cattle farms include the type of feed, number of livestock, manure management system, and medication administration. Collaboration between governments, livestock farmers and other stakeholders is needed to implement effective solutions to reduce the environmental impact of beef cattle farming and contribute to global climate change mitigation efforts.   Key words: Beef Cattle, Green House Gases, methane emissions   ABSTRAK Penelitian ini bertujuan untuk menganalisis estimasi emisi metana (CH4) pada ternak sapi potong di Kabupaten Bengkulu Utara, serta faktor-faktor yang mempengaruhi emisi tersebut berdasarkan studi meta analisis. Metode penelitian menggunakan pendekatan meta analisis. Data yang digunakan merupakan data sekunder dari Badan Pusat Statistik Kabupaten Bengkulu Utara dan studi literatur dari berbagai jurnal. Penghitungan emisi metana dilakukan dengan menggunakan metode Tier 1 berdasarkan Intergovernmental Panel on Climate Change (IPCC). Alasan penggunaan metode Tier 1 adalah belum tersedianya data spesifik mengenai emisi dari peternakan sapi potong di Kabupaten Bengkulu Utara. Data yang diperoleh kemudian diolah secara deskriptif. Hasil penelitian menunjukkan pada tahun 2019 hingga 2022, emisi metana dari fermentasi enterik sapi potong di Kabupaten Bengkulu Utara rata-rata sebesar 32,02 Gg CO2-eq/tahun dan emisi metana dari pengelolaan kotoran sapi rata-rata sebesar 0,68 Gg CO2-eq/tahun. Terlihat ada hubungan searah antara tingkat populasi sapi potong dengan nilai estimasi emisi yang dihasilkannya. Faktor-faktor yang mempengaruhi emisi metana pada peternakan sapi potong diantaranya jenis pakan, jumlah ternak, sistem pengelolaan kotoran, dan pemberian obat-obatan. Diperlukan kolaborasi antara pemerintah, peternak, dan pemangku kepentingan lainnya untuk mengimplementasikan solusi-solusi yang efektif guna mengurangi dampak lingkungan dari peternakan sapi potong dan berkontribusi pada upaya mitigasi perubahan iklim secara global.   Kata kunci: Sapi Potong, Gas Rumah Kaca, Emisi Metana
Pengaruh Lama Fermentasi terhadap Karakteristik Bekasam Daging Sapi Venia, Yelia; Suharyanto, Suharyanto; Santoso, Urip
Buletin Peternakan Tropis Vol. 5 No. 1 (2024)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.5.1.40-45

Abstract

The characteristics of beef bekasam were tested using different fermentation durations. Beef was made into beef bekasam using four different fermentation durations, namely 48, 96, 144 and 192 hours. The variables measured were cooking loss, pH, total acid, water content, and organoleptic properties of the acid. Water content was not significantly influenced (P>0.05), while cooking loss, pH, total acidity and sour aroma and taste were significantly influenced (P<0.05) by different fermentation durations. Fermentation durations between 96 and 144 hours reduced pH levels, but increased total acidity and cooking losses. The fermentation duration of 96 hours provides the highest level of preference for the aroma (before and after cooking) and sour taste of beef. So, the fermentation time of 144-192 hours increases cooking losses and total acidity with a lower pH. Panelists most liked the aroma and sour taste of beef when fermented for 96 hours.   Key words: Acid Total, Beef, Bekasam, Fermentation, pH, Organoleptics   ABSTRAK Karakteristik bekasam daging sapi diuji dengan menggunakan durasi fermentasi yang berbeda. Daging sapi dibuat bekasam dengan menggunakan empat durasi fermentasi yang berneda, yaitu 48, 96, 144, dan 192 jam. Variabel yang diukur adalah susut masak, pH, total asam, kadar air, dan sifat organoleptik bekasam. Kadar air tidak dipengaruhi secara nyata (P>0,05), sedangkan susut masak, pH, total asam dan aroma dan rasa bekasam dipengaruhi secara nyata (P<0,05) oleh durasi fermentasi yang berbeda. Durasi fermentasi antara 96 dan 144 jam menurunkan pH menurun, tetapi meningkatkan total asam dan susut masak. Durasi fermentasi 96 jam memberikan tingkat kesukaan yang tertinggi pada aroma (sebelum dan sesudah dimasak) dan rasa bekasam daging sapi. Jadi, lama fermentasi selama 144-192 jam meningkatkan susut masak dan total asam dengan pH yang lebih rendah. Panelis paling menyukai aroma dan rasa bekasam daging sapi ketika difermentasi selama 96 jam.   Kata kunci: Bekasam, Daging Sapi, Fermentasi, Organoleptik, pH, Total Asam.
Analisis Pola Sebaran Populasi Serta Alasan Pembudidayaan Burung Jenis Kelamin Betina: Stusi Kasus Burung Murai Batu Piaraan Di Kota Bengkulu. Putranto, Heri Dwi; Brata, Bieng; Sutriyono, Sutriyono; Nurmeilisari, Nurmeilisari; Indriani, Dinda
Buletin Peternakan Tropis Vol. 5 No. 1 (2024)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.5.1.31-39

Abstract

Until recently, keeping white-rumped shama bird as a pet is still a favorite option for Indonesia bird lovers. Study results showed that most bird breeders keep male birds, and the female population remains unknown. However, bird keeping and breeding efforts still require the existence of female birds as important parental factor. This research aims to analyze population distribution patterns and determine the reasons of breeder and bird lovers for cultivating female white-rumped shama. The location was determined purposively in Bengkulu City. Data was collected by snowball sampling method using questionnaire with respondent interview system in the field. Distribution pattern data was analyzed using the Variance Mean Ratio formula, while research data on reasons for cultivation were tabulated and analyzed descriptively. The results showed that the VMR value for the distribution pattern of the female white-rumped shama population was 7.55 and was classified as group distribution pattern. The reason for cultivating female white-rumped shama in Bengkulu city were economic value/profit (64% of respondents), followed by the reason for pleasure (36% of respondents). It can be concluded that most breeders' reason to keep white-rumped shama was for economic profit.
Penggunaan Asap Cair terhadap Kualitas Fisik dan Mikrobiologis Daging Broiler. Andy, Andy; Warangkiran, Eklesia Dian Milenia; Aulyani, Tutik Lusyta; Azhar, M.; Sangkek, Miksen Merko; Kusuma, Satria Budi
Buletin Peternakan Tropis Vol. 5 No. 1 (2024)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.5.1.107-113

Abstract

The aim of this research was to determine the effect of marinating broiler meat using liquid smoke on the physical and microbiological quality of broiler meat at various concentrations. The research was carried out at the Gowa Polbangtan Product Processing Laboratory and the BBVet Maros Laboratory. The research was carried out using a Completely Randomized Anova Design followed by the Duncan test, with 4 treatments, namely: P0: (Control), P1: 1% liquid smoke, P2: 2% liquid smoke, P3: 3% liquid smoke and 4 repetitions with parameters pH, Total Bacteria and Beginning of Decay. Based on the test results, it shows that the concentration of liquid smoke has no significant effect on pH and the start of decay. However, it affects total bacteria. Marinating meat with liquid smoke up to a concentration of 2% showed the lowest total bacteria compared to other treatments.   Keywords: Liquid Smoke, Broiler Meat, Beginning of Decay, pH.
Populasi, Produksi, dan Skenario Pengembangan Ayam Hutan Merah Endemik Rejang Lebong Sutriyono, Sutriyono; Santoso, Urip; Putranto, Heri Dwi; Suherman, Dadang; Warnoto, Warnoto
Buletin Peternakan Tropis Vol. 5 No. 1 (2024)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.5.1.55-62

Abstract

The chicken endemic in Rejang Lebong Regency, Bengkulu Province, called burgo chicken, is the result of a cross between red jungle fowl and native chickens. The research aims to evaluate the production potential, population and population development scenarios of burgo chickens. The research was conducted in Rejang Lebong Regency, Bengkulu Province for 3 months. Fifteen breeders obtained using the snowball sampling method were used in this research. Data was obtained through interviews, filling out questionnaires, and observation; namely egg production, chick production, and population. Data is tabulated, discussed descriptively, and population development scenarios are prepared. The results of the research showed that the burgo population was 92 hens, 55 roosters, 17 hens, and 20 chicks. The productive hen was 13, producing 43.76 eggs/hen/year, a total of 744 eggs/13 hen/year, 386 (51.88%) were incubated by the hen, and 340 eggs (88.08%) hatched. In conclusion, egg production per individual is quite high, chick production is low, and population development is slow due to the low number of eggs laid, high chick mortality, being eaten by predators, sold and consumed by breeders. The scenario for increasing population and production is to increase the number of hens, the number of eggs laid, reduces mortality, protects chickens from predators, and improves rearing management.   Key words: Burgo Chicken, Production and Population, Development Scenarios   ABSTRAK Ayam endemik di Kabupaten Rejang Lebong, Provinsi Bengkulu yang disebut ayam burgo  merupakan hasil persilangan antara ayam hutan merah dengan ayam kampung. Penelitian bertujuan untuk mengevaluasi  potensi produksi, populasi dan skenario pengembangan populasi ayam burgo. Penelitian dilakukan  di Kabupaten Rejang Lebong, Provinsi Bengkulu selama 3 bulan. Lima belas peternak yang diperoleh dengan metode snowball sampling digunakan dalam penelitian ini. Data diperoleh melalui wawancara, mengisi kuisioner, dan observasi; yaitu produksi telur,  produksi anak ayam, dan populasi. Data ditabulasi, dibahas secara deskriptif, dan disusun skenario pengembangan  populasi. Hasil penelitian,  populasi burgo adalah 92 ekor ayam terdiri dari ayam jantan 55 ekor,  induk ayam 17 ekor, dan anak ayam 20 ekor. Induk ayam produktif berjumlah 13 ekor, menghasilkan  telur 43,76 butir telur/induk ayam/tahun, total 744 butir telur/13 induk ayam/tahun. Jumlah telur dieram induk ayam adalah   386  (51,88%) dan  340 butir telur (88,08%) menetas.  Kesimpulan, produksi telur per individu cukup tinggi, produksi anak ayam rendah, dan  perkembangan populasi lambat yang disebabkan oleh rendahnya jumlah telur dieram, tingginya kematian anak ayam, dimakan predator, dijual dan dikonsumsi oleh peternak. Skenario peningkatan populasi dan produksi adalah meningkatkan jumlah induk ayam, jumlah telur dieram,  menurunkan angka kematian, melindungi ayam dari predator, dan memperbaiki manajemen pemeliharaan.   Kata kunci: Ayam Burgo, Produksi dan Populasi, Skenario Pengembangan
Peranan Sertifikasi Nomor Kontrol Veteriner terhadap Jaminan Mutu Keamanan Produk Madu Klanceng di Kabupaten Ogan Komering Ulu Kasanah, Nur; Oktarina, Yetty; Efrianti, Rini
Buletin Peternakan Tropis Vol. 5 No. 1 (2024)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.5.1.69-77

Abstract

This stuudy aims to analyze the role of Veterinary Control Number Certification (VCN) in ensuring the quality and safety of Klanceng Honey (Trigona sp.) products in Ogan Komering Ulu district. The research method used in this research is qualitative descriptive. The data analysis used in this research is qualitative analysis using Miles Huberman's theory. The respondents in this research were Klanceng Honey Bee Breeders (Trigona sp.) who have VCN Certification. The research results show that the role of VCN Certification is as a quality guarantee for the safety of Klanceng Honey (Trigona sp) products in Ogan Komering Ulu district. The VCN certified Klanceng honey business has provided Klanceng honey products that are ASUH (Safe, Healthy, Whole and Halal). Apart from that, the VCN certificate also plays a role in supervising and monitoring the safety of food of animal origin, as well as tracking problems related to food safety, and as an SOP for a business unit in running its business. It can be concluded that the VCN certified Klanceng honey entrepreneur guarantees that the honey produced is safe, healthy, whole and halal.   Key words: Trigona sp., Veterinary Control Number, Ogan Komering Ulu   ABSTRAK Penelitian ini bertujuan untuk menganalisis peranan Sertifikasi Nomor Kontrol Veteriner (NKV) terhadap jaminan mutu keamanan produk Madu Klanceng (Trigona sp.) di kabupaten Ogan Komering Ulu. Metode penelitian ini yaitu deskriptif kualitattif. Adapun analisis datanya berupa analisis kualitatif dengan menggunakan teori Miles Huberman. Respoden dalam penelitian ini Peternak Lebah Madu Klanceng (Trigona sp.) yang memiliki Sertifikasi NKV. Hasil penelitian menunjukan bahwa peranan Sertifikasi NKV adalah sebagai penjamin mutu keamanan produk Madu Klanceng di kabupaten Ogan Komering Ulu. Usaha madu klanceng bersertifikat NKV telah menyediakan produk madu klanceng yang ASUH (Aman, Sehat, Utuh dan Halal). Sertifikat NKV memiliki peran penting dalam mengawasi dan memantau keamanan makanan dari sumber hewan, serta melacak masalah yang terkait dengan keamanan pangan. Selain itu, sertifikat ini juga berfungsi sebagai SOP bagi unit usaha untuk menjalankan kegiatan usaha. Dapat disimpulkan bahwa pengusaha madu klanceng bersertifikat NKV menjamin madu yang dihasilkan aman, sehat, utuh dan halal.   Kata kunci: Madu Klanceng, Nomor Kontrol Veteriner, Ogan Komering Ulu.

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