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Ervi Herawati
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erviherawati@uniga.ac.id
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JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science
Published by Universitas Garut
ISSN : 25487914     EISSN : 27750469     DOI : DOI: http://dx.doi.org/10.52434/janhus.v5i1
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Engineering
Janhus : Jurnal Ilmu peternakan (Journal of Animal Husbandry Science) merupakan jurnal ilmiah yang memuat tulisan hasil dari penelitian ataupun laporan kasus dalam bidang peternakan. Jurnal ini berisi tentang ilmu-ilmu dalam semua bidang peternakan yang mencakup genetika dan pemuliaan ternak, nutrisi ternak, reproduksi ternak, produksi ternak, teknologi hasil ternak, sampai kepada sosial ekonomi dunia peternakan serta pemasaran produk peternakan. Fokus dan ruang lingkup naskah yang diterbitkan dalam jurnal JANHUS meliputi : Nutrisi dan Makanan Ternak Teknologi Pakan Fisiologi Ternak Hijauan makanan ternak Produksi Ternak Reprodksi Ternak Genetika dan Pemuliaan Ternak Teknologi Hasil Ternak Sosial ekonomi peternakan Pemasaran Produk Peternakan
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 140 Documents
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KARAKTERISTIK TEKSTUR DAGING AYAM AFKIR YANG DIMASAK MENGGUNAKAN AIR FRYER DENGAN SUHU PEMASAKAN BERBEDA Hidayati , Safitri, N. A; Hidayati, N. A.; Setyaningrum, S.; Riptianingsih, F. D.
JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Vol 10 No 1 (2025): Jurnal Ilmu Peternakan (Journal of Animal Husbandry Science)
Publisher : Fakultas Pertanian Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/janhus.v10i1.43121

Abstract

Tujuan penelitian ini untuk mengetahui karakteristik tekstur daging ayam afkir yang dimasak menggunakan air fryer dengan suhu pemasakan berbeda. Penelitian ini menggunakan daging dada ayam petelur afkir. Rancangan Acak Lengkap (RAL) digunakan dalam penelitian ini yang terdiri dari 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan adalah A1: 160oC, A2: 170oC, A3: 180oC, A4: 190oC, dan A5: 200oC. Masing-masing perlakuan dimasak menggunakan air fryer selama 18 menit. Parameter yang diamati adalah tekstur daging ayam afkir yang terdiri dari hardness, cohesiveness, springness, gummines, chewingness, dan resilience. Hasil penelitian menunjukkan bahwa suhu pemasakan yang berbeda memberikan hasil yang berbeda nyata (p<0,05) terhadap tekstur: hardness, cohesiveness, springness, dan chewingness, namun memberikan hasil yang tidak berbeda nyata (p>0,05) terhadap gummines dan resilience. Kesimpulan penelitian adalah suhu 180°C merupakan suhu optimum untuk menghasilkan tekstur terbaik.
POTENSI LARVA LALAT TENTARA HITAM RENDAH LEMAK TERHADAP KECERNAAN DAN FERMENTASI RUMEN IN VITRO SEBAGAI BAHAN PAKAN ALTERNATIF Mulianda, Randi; Dewi, Rita Roswita; Rusdhi, Alfath; Kejora, Emmy; Martha, Reno; Harahap, Ari Ashari
JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Vol 10 No 1 (2025): Jurnal Ilmu Peternakan (Journal of Animal Husbandry Science)
Publisher : Fakultas Pertanian Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/janhus.v10i1.43122

Abstract

Purpose: This study aimed to evaluate the differences in nutritional value between whole BSF larvae and defatted BSF larvae through chemical analysis and in vitro rumen fermentation trials. Methods: Four treatments were tested: whole BSF larvae (T1), mechanically defatted BSF larvae (T2), chemically defatted BSF larvae (T3), and soybean meal as a control (T4). Proximate analysis and Van Soest fiber fraction methods were performed. Results: Defatting improved dry matter and organic matter digestibility as well as gas production compared with whole BSF larvae. Ammonia concentration and VFA showed no significant differences among treatments. Conclusion: Fat reduction in BSF larvae enhanced their quality in in vitro rumen fermentation, indicating their potential as an alternative feed ingredient for ruminant livestock.
PERBANDINGAN KOMPOSISI NUTRISI SUSU KERBAU (Bubalus bubalis) DARI TIGA WILAYAH BERBEDA DI PULAU SUMBAWA Wandira, Ica Ayu; Dohi, Muhammad; Manaki, Gempar
JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Vol 10 No 1 (2025): Jurnal Ilmu Peternakan (Journal of Animal Husbandry Science)
Publisher : Fakultas Pertanian Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/janhus.v10i1.43123

Abstract

Buffalo milk (Bubalus bubalis) is known for its high nutritional content and has significant potential as a raw material for economically valuable dairy products. This study aims to analyze and compare the nutritional composition of buffalo milk including water content, dry matter, crude protein, crude fat, and minerals from three regions on Sumbawa Island (the districts of Sumbawa, Dompu, and Bima), as well as to identify the factors that influence these variations. The research employed a descriptive-comparative design involving 15 lactating female buffaloes that were traditionally managed (five animals from each district). Milk samples were collected directly from farmers, stored under controlled conditions, and analyzed in the laboratory using proximate analysis. The results show clear regional differences in nutritional composition. Buffalo milk from Dompu exhibited the highest nutritional quality, while Sumbawa had the lowest values, with Bima falling in the intermediate range. In contrast, mineral content was similar across all regions and tended to be lower than values reported in previous studies. These variations were associated with differences in feed quality, soil fertility (including the influence of volcanic soils), the supplementation of leguminous feed, physiological condition and lactation stage, as well as possible genetic variation. Overall, environmental factors and genetic characteristics play an important role in determining the nutritional quality of buffalo milk on Sumbawa Island.
PENGARUH LEVEL BATU BATA DENGAN LAMA PEMERAMAN TERHADAP PENYUSUTAN BOBOT DAN ORGANOLEPTIK TELUR ASIN ITIK Amin, Atep Syahrul; Nurhayatin, Titin; Herawati, Ervi; Rohayati, Tati
JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Vol 10 No 1 (2025): Jurnal Ilmu Peternakan (Journal of Animal Husbandry Science)
Publisher : Fakultas Pertanian Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/janhus.v10i1.43175

Abstract

Eggs are a perishable livestock product. Therefore, eggs are often preserved by processing them into salted eggs. The purpose of this study was to determine the effect of brick level with curing duration which had the best effect on weight loss and organoleptic salted duck eggs. This research was conducted in February 2023 in Kampung Cikendi Rt/Rw 001/004 Sukawangi Village, Tarogong Kaler District, Garut Regency. This study used the RAL method with 6 treatments and 3 replications until there is 18 experimental units. The treatment in this study were: P1 = 2 parts of bricks: 1 part of salt with 7 days curing, P2 = 2 parts of bricks : 1 part of salt with 14 days of curing, P3 = 2.5 parts of bricks : 1 part of salt with curing 7 days, P4 = 2.5 parts of brick : 1 part of salt with 14 days of curing, P5 = 3 parts of brick : 1 part of salt with 7 days of curing, P6 = 3 parts of stone : 1 part of salt with 14 days of curing. The variables observed in this study were: weight loss, color, aroma, taste. The results salted duck eggs showed that brick level with curing time had an effect on weight loss and organoleptic salted duck eggs. Brick level a ratio of 2.5 parts of brick : 1 part of salt and curing time of 14 days gave the best effect.
PENGARUH PENGGUNAAN PUPUK KANDANG AYAM PEDAGING TERHADAP PERTUMBUHAN BIBIT Indigofera zollingeriana: The Effect of Broiler Chicken Manure Application on the Growth of Indigofera zollingeriana Seedlings Sari, Nurjanah Puspita; Herawati, Ervi; Rohayati, Tati
JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Vol 10 No 1 (2025): Jurnal Ilmu Peternakan (Journal of Animal Husbandry Science)
Publisher : Fakultas Pertanian Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/janhus.v10i1.43330

Abstract

Abstract Indigofera zollingeriana is a leguminous plant that can be used as livestock feed due to its high protein content. This study aimed to determine the effect of different doses of broiler chicken manure on the growth of Indigofera zollingeriana seedlings. The research was conducted in Margawati Subdistrict, Garut Kota District, Garut Regency, from June to August 2024. The study utilized a Randomized Block Design (RBD) with five treatments and five repetitions. The treatments consisted of broiler chicken manure doses: P0 = 0 g, P1 = 200 g, P2 = 400 g, P3 = 600 g, and P4 = 800 g. The results indicated that the application of broiler chicken manure significantly influenced the growth of Indigofera zollingeriana seedlings. The dose of 400 g (P2) yielded the best results for plant height, number of leaves, number of branches, and stem diameter of Indigofera zollingeriana seedlings. Keywords: Indigofera zollingeriana, broiler chicken manure, dosage.
KUALITAS ORGANOLEPTIK ES KRIM SUSU KAMBING DENGAN PENAMBAHAN PATI KENTANG (Solanum tuberosum L.) Citra Prameswari; Dewiarum Sari; Salvian Setyo Prayitno
JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Vol 10 No 2 (2026): Jurnal Ilmu Peternakan (Journal of Animal Husbandry Science)
Publisher : Fakultas Pertanian Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/janhus.v10i2.41960

Abstract

Goat's milk is a livestock food that can be processed into various kinds of preparations, one of which is ice cream. One of the vegetable ingredients that can be used in making ice cream is potatoes which are used as starch. Potato starch can be used as a natural stabilizer in ice cream because it contains high amounts of amylose and amylopectin. This study aims to determine the organoleptic quality (color, aroma, taste, texture and level of preference) of goat's milk ice cream added with potato starch at concentrations P0 (0.3% CMC addition), P1 (1.5% potato starch addition). P2 (addition of 3% potato starch) and P3 (addition of 4.5% potato starch). The design used in this research was a Randomized Block Design (RAK) with a non-factorial pattern for organoleptic testing (color, aroma, taste, texture and level of liking). The results of analysis of variance (ANOVA) showed that differences in the concentration of added potato starch showed a significant effect (P<0.05) on the organoleptic quality (color, aroma, taste, texture and level of preference) of goat's milk ice cream. Based on organoleptic quality, the best treatment was treatment P3 (addition of 4.5% potato starch).
PRODUKTIVITAS TANAMAN GAMAL (Gliricidia sepium) BERDASARKAN UMUR PANEN DI KABUPATEN TANAH LAUT SEBAGAI PAKAN TERNAK Itang Purnama; Alief Rahmania Safitri; Abdul Mutaali; Raden Febrianto Christi; Irma; Fikiya Juanda
JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Vol 10 No 2 (2026): Jurnal Ilmu Peternakan (Journal of Animal Husbandry Science)
Publisher : Fakultas Pertanian Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/janhus.v10i2.43542

Abstract

Umur panen merupakan salah satu faktor yang memengaruhi produktivitas dan kualitas hijauan Gliricidia sepium sebagai sumber pakan ternak ruminansia. Penentuan umur panen yang tepat diperlukan untuk memperoleh keseimbangan antara produksi biomassa dan pertumbuhan vegetatif tanaman. Penelitian ini bertujuan untuk menganalisis pengaruh perbedaan umur panen terhadap produktivitas tanaman gamal berdasarkan karakter pertumbuhan dan morfologi tanaman. Parameter yang diamati meliputi diameter pangkal batang, diameter anakan, tinggi tanaman, jumlah anakan, berat basah total, berat daun muda, berat daun tua, berat cabang, lebar daun muda, lebar daun tua, panjang daun muda, dan panjang daun tua. Penelitian menggunakan dua perlakuan umur panen, yaitu 60 dan 80 hari setelah pemangkasan (HSP), dengan masing-masing perlakuan terdiri atas 12 tanaman. Data dianalisis menggunakan Independent Samples t-test pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa umur panen berpengaruh nyata (P<0,05) terhadap tinggi tanaman, diameter anakan, berat cabang, lebar daun muda, lebar daun tua, dan panjang daun muda. Sebaliknya, jumlah anakan, berat basah total, berat daun muda, berat daun tua, dan panjang daun tua tidak menunjukkan perbedaan yang nyata (P>0,05). Secara umum, umur panen 80 hari menghasilkan pertumbuhan vegetatif yang lebih baik dibandingkan umur panen 60 hari, namun belum meningkatkan seluruh komponen produktivitas biomassa secara signifikan. Dengan demikian, umur panen 80 hari berpotensi digunakan sebagai acuan dalam budidaya Gliricidia sepium, dengan tetap mempertimbangkan keseimbangan antara produktivitas hijauan dan kualitas nutrisi pakan
EVALUASI PENERAPAN GOOD DAIRY FARMING PRACTICE PADA PETERNAKAN SAPI PERAH DI KECAMATAN CIKAJANG KABUPATEN GARUT Tendy Kusmayadi; Tati Rohayati
JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Vol 10 No 2 (2026): Jurnal Ilmu Peternakan (Journal of Animal Husbandry Science)
Publisher : Fakultas Pertanian Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/janhus.v10i2.44071

Abstract

Penelitian ini bertujuan untuk mengevaluasi penerapan Good Dairy Farming Practices (GDFP) pada peternakan sapi perah di Kecamatan Cikajang, Kabupaten Garut, guna meningkatkan produktivitas, kualitas susu, dan kesejahteraan ternak. Penelitian dilakukan dengan metode survei terhadap 70 peternak di Desa Mekarjaya dan Kramatwangi menggunakan teknik simple random sampling . Analisis dilakukan berdasarkan tujuh aspek GDFP, yaitu reproduksi, kesehatan hewan, kebersihan pemerahan, nutrisi, kesejahteraan ternak, lingkungan, dan manajemen sosial ekonomi. Hasil penelitian menunjukkan bahwa penerapan GDFP secara keseluruhan tergolong baik dengan nilai rata-rata 3,22 di Desa Mekarjaya dan 3,07 di Desa Kramatwangi. Aspek reproduksi, kesehatan hewan, dan kebersihan pemerahan telah diimplementasikan dengan baik, sedangkan aspek lingkungan serta manajemen sosial ekonomi masih memerlukan peningkatan, terutama dalam pengelolaan limbah, pencatatan keuangan, dan penerapan SOP. Temuan ini menunjukkan bahwa praktik GDFP di wilayah penelitian telah memenuhi sebagian besar standar FAO dan Ditjen Peternakan dan Kesehatan Hewan, namun peningkatan pada aspek lingkungan dan sosial ekonomi diperlukan untuk mendukung keberlanjutan usaha sapi perah di Kecamatan Cikajang.
PENGARUH LEVEL CURD YANG DIHASILKAN DENGAN ZINGIBAIN DARI JAHE TERHADAP SIFAT HEDONIK STIK CURD : The Effect Of Curd Dosage Produced From Milk Coagulation Using Zingibain From Ginger On The Hedonic Attributes Of Cheese Stick Tami Solihatin; Titin Nurhayatin; Tendy Kusmayadi
JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Vol 10 No 2 (2026): Jurnal Ilmu Peternakan (Journal of Animal Husbandry Science)
Publisher : Fakultas Pertanian Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/janhus.v10i2.44135

Abstract

Dairy products such as curd sticks have potential as highly nutritious snacks. The enzyme zingibain from ginger (Zingiber officinale) is known to have the ability to coagulate milk protein, thus having potential to be used as a natural coagulant alternative. This research aims to determine the effect of curd dosage produced from milk coagulation with zingibain from ginger on the hedonic properties of curd sticks. This research was conducted from June 2025 to July 2025, located in Kampung Babakan Cipari, Rt 02 Rw 04, Sukarasa Village, Pangatikan District, Garut Regency, West Java Province. The research method used was an experimental method with a Completely Randomized Design (CRD) consisting of 5 treatments: P0 = 100 ingredients + 0% Curd, P1 = 100 ingredients + 5% Curd, P2 = 100 ingredients + 20% Curd, P3 = 100 ingredients + 35% Curd, P4 = 100 ingredients + 50% Curd. Research parameters were obtained from hedonic test results in the form of color, aroma, taste, and texture. The data obtained were analyzed using ANOVA and if the results showed a significant effect (P<0,05). Duncan's multiple range test was performed at the 5% level. Based on the research conducted, the results showed that the addition of zingibain curd dosage had a significant effect (P<0,05) on the sensory values of color, texture, taste, and aroma of curd sticks. The best concentration results with the percentage of zingibain curd addition in curd stick production were found in treatment P3 (35%) with sensory values of color 4,07, texture 4,39, taste 4,36 and aroma 3,89.
KUALITAS ORGANOLEPTIK DAN PH YOGHURT SUSU SAPI DENGAN PENGGUNAAN GULA AREN DAN MADU Angga Andrariesta; Maryati Puspitasari; Titin Nurhayatin
JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Vol 10 No 2 (2026): Jurnal Ilmu Peternakan (Journal of Animal Husbandry Science)
Publisher : Fakultas Pertanian Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/janhus.v10i2.44308

Abstract

Yoghurt is a fermented dairy product that typically uses cane sugar as a sweetener. Palm sugar and honey have the potential to be used as alternative sweeteners in yoghurt production. This research aimed to determine the effect of using palm sugar and honey on the pH and organoleptic quality of cow’s milk yoghurt. This research was conducted from November to December 2025 at the Post-Harvest Laboratory of the Faculty of Agriculture, University of Garut. The research method used was an experimental design with a completely randomized design (CRD) consisting of 6 treatments and 3 replicates, namely P1 = 0% palm sugar + 5% honey, P2 = 1% palm sugar + 4% honey, P3 = 2% palm sugar + 3% honey, P4 = 3% palm sugar + 2% honey, P5 = 4% palm sugar + 1% honey, and P6 = 5% palm sugar + 0% honey. The parameters observed included pH, color, taste, aroma, and texture. The data obtained were analyzed using analysis of variance and continued with Duncan’s multiple range test if the results was significant (P < 0.05). The results showed that the use of palm sugar and honey at different doses has a significant effect (P<0.05) on the pH and texture of yoghurt, but did not has a significant effect (P>0.05) on the color, taste, and aroma of yoghurt. The use of 4% palm sugar and 1% honey in yoghurt gives optimal results for the yoghurt’s pH and texture.

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