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JURNAL ILMU DAN TEKNOLOGI PETERNAKAN

peternakan
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Published by Universitas Hasanuddin

ISSN : 20866216 EISSN : 24769444 DOI : -

Core Subject : Science,

Computer Science & IT

Jurnal Ilmu dan Teknologi Peternakan (JITP) merupakan jurnal yang mewadahi publikasi hasil penelitian/studi di bidang peternakan meliputi: Produksi Ternak, Nutrisi dan Makanan Ternak, Teknologi Hasil Ternak, dan Sosial Ekonomi Peternakan. Jurnal ini diterbitkan dua kali setahun oleh Fakultas Peternakan Universitas Hasanuddin bekerjasama dengan Pengurus Besar Ikatan Sarjana Peternakan Indonesia.

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Articles 8 Documents

Search results for , issue "Vol. 4 No. 2 (2015)" : 8 Documents clear

Characteristics of Edible Film Made from Dangke Whey and Agar Using different Percentage of Glicerol . Fatma; R. Malaka; M. Taufik
Jurnal Ilmu dan Teknologi Peternakan Vol. 4 No. 2 (2015)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Composites of whey dangke and agar can form edible film. The downside of this edible film are fragile, brittle and inflexible. Addition of glycerol, which is one of plasticizers, may improve characteristics of edible film to be more elastic, flexible and not easy to become fragile. The proper use of glycerol will affect the characteristics of the edible film. The purpose of this study was to determine the effect of the percentage of glycerol to the edible film characteristics, including yield, thickness, tensile strength, elongation, and color. This study was carried out according to completely randomized design consisted of three levels of glycerol concentrations, i.e. 25%, 35%, and 45% as treatments. Each treatment was repeated 5 times. The results study indicated that the thickness of edible film ranged from 0.024 mm to 0.035 mm, the yield varied from 7.26% to 7.87%, the tensile strength was between 13.60 and to 4.20 N, elongation was from 33.33 to 80%, and the color of L was 88.86 to 88.81, the value for “a” was between (-1.48) and (-0.94), and “b” was from 4.19 to 5.56. An increase in the percentage of glycerol decreased tensile strength but increased elongation. The addition of 45% glycerol caused “a” color change value (reduced green color). The addition of 35% glycerol caused changes in color values “b” (reduced yellow color), but the increase in the percentage of glycerol did not change the thickness and brightness values (L) of edible film. It was concluded that the higher the percentage of glycerol added in manufacturing edible film made from a composite whey dangke and agar decreased the tensile strength, increased the elongation and changed the color values of “a” and “b”, but did not change the thickness and rendemen of edible film.

Analyze The Contract of Broiler Partnership Farming System in the Province of South Sulawesi in Conjunction to the Law No. 5, 1999 Regarding Prohibition on Monopolistic and Unfair Business Competition S. N. Sirajuddin; M. Aminawar; St. Rohani; V. S. Lestari; A. R. Siregar; T. Aryanto
Jurnal Ilmu dan Teknologi Peternakan Vol. 4 No. 2 (2015)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

This research aimed to analyze the contract of broiler partnership farming system in the Province of South Sulawesi in conjunction to the Law No. 5, 1999 regarding prohibition on monopolistic and unfair business competition. This research was carried out from August 2013 till October 2013 in Maros and Gowa Districts of South Sulawesi. All broiler farmers were treated as the population of the study and farmers having contract with any company in the region were taken as the samples giving total number of sample was 50 farmers. The results of study showed that the implementation of partnership was in line with the contract. However, there were some points of the contract which were not well implemented by both parties, such as the late harvest time and the late payment in which these did not comply with the Law No. 5, 1999.

Fermentation Ability of Lactobacillus plantarum on the Infertile Egg at Different Incubation Time A. Mangalisu; . Nahariah; W. Hatta
Jurnal Ilmu dan Teknologi Peternakan Vol. 4 No. 2 (2015)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

The use of infertile egg can be offset by increasing the quality of product by fermentation to be a highly competitive commodity. Fermented yield can be used as functional food ingredients which are good for health, for facilitating absorption, and for extending the shelf life of the product. The purpose of this research was to determine the fermentation ability of Lactobacillus plantarum on the infertile egg at different incubation time. Infertile egg was broken and sterilized for 15 minutes and then fermented for 0, 2, and 4 days. Parameters measured in this research were the total count of L. plantarum, pH value, lactic acid content, and moisture content. Experimental data were analyzed using analysis of variance of completely randomized design. The results showed that total L. plantarum (Log10 CFU/ml) increased in line with the incubation time, i.e. 8.3, 9.31, 9.73, respectively for day 0, 2, and 4 of the incubation time. The pH decreased as incubation time increased, namely 7.05, 5.67, 5.36, respectively for day 0, 2, and 4. The value of lactic acid content for day 0, 2, and 4 of incubation period was 0.62%, 1.28%, 2.15%, respectively while the water content was 71.3%, 73.21%, and 74.94%, respectively. In conclusion, this research proved the existence of the fermentation ability of L. plantarumtowards the infertile egg which were indicated by the increase of the total count of L. plantarum, lactid acid content and moisture content, even though pH value decreased as the incubation period increased. The optimum time of the incubation period was 4 days.

The Influence of Cattle Breeder Caracteristics on Their Involvement in the Farmer Group in the Rural Area A. Asnawi; . Hastang
Jurnal Ilmu dan Teknologi Peternakan Vol. 4 No. 2 (2015)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

The aim of this research was to study the influence of cattle breeder caracteristics which consisted of age, education, and breeding experience on their involvement in the farmer group in the rural area. This research was conducted in Bone Regency, South Sulawesi. Population in this research was all of beef cattle breeders in that regency whether they already involved in the group or not. The total number of the sample was 88 farmers. The experiment used descriptive statistics to analyze characteristics of the breeders and multiple regression analysis to examine the influence of breeders’ caractersitics on their involvement in the farmer group. The results of this study indicated that age and education influenced their involvement on farming group in the rural area and positively correlated, while experience in breeding did not have a significant effect (P>0.05). This implies that the older the breeder and the higher education they have, the higher their awareness to be involved in the farmer group.

THE EFFECTS OF FEEDING WHOLE COTTONSEED AS A SUPPLEMENT FOR SHEEP FED A BASAL DIET GRASS HAY ON FEED DIGESTIBILITY AND THE RUMEN FERMENTATION . Ismartoyo
Jurnal Ilmu dan Teknologi Peternakan Vol. 4 No. 2 (2015)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

This experiment was conducted in vivo to investigate the effects of feeding WCS as a supplement for sheep fed GH on the apparent feed digestibility, and the rumen fermentation. Four different diets (T1-T4) were used, GH alone, or GH plus 150, 300 or 500 g WCS d-1 (fresh basis). The main objectives of the in vivo experiment was to examine digestibility and rumen characteristics (pH, ammonia and VFA concentration) of sheep fed the four diets. The results of this experiment indicated that supplementation of GH with WCS at level of 500 g d-1 (0.37 of the diet) reduced DM, ADF and NDF digestibility. There was no statistically significant effect on total rumen VFA, but the molar proportions of acetate, propionate and butyrate were altered by the highest rate of inclusion of WCS. These results suggested that WCS might have reduced the numbers or activities of cellulolytic rumen microorganisms.

Perception of Farmers Towards Small Scale Feed Mill in Terms of Socio-economic Factors in Sindenreng Rappang Regency St. Rohani; S. Irmasusanti; A. r. Siregar
Jurnal Ilmu dan Teknologi Peternakan Vol. 4 No. 2 (2015)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

The aim of the study was to analyze farmers’ perception towards small scale feed mill in terms of socio-economic factors. The study was conducted with purposive sampling. Data were analyzed descriptively and likert scale analysis. The results showed that the perception of farmer laying on the socio-economic factors of the small scale feed mill is quite good and positive to support the sustainability of small and medium scale enterprise

Characteristics and Mechanism of Gelatination of Dangke Curd by Physico-chemical Properties and Microstructure R. Malaka; S. Baco; K. I. Prahesti
Jurnal Ilmu dan Teknologi Peternakan Vol. 4 No. 2 (2015)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Dangke is a dairy product which is known as traditional cheese of Enrekang District, South Sulawesi. It is made by heated clotting of buffalo, cow, goat or sheep milk with addition of papaya sap (Carica papaya) or pineapple juice. Dangke has been well known by South Sulawesi community but information is very limited regarding to its characteristics with standardized quality. The objective of this study was to produce dangke with standardized quality (physical properties, chemical properties and microstructure) so that, at the end, this product can become a certified product having specific characteristics, which is in turn can be introduced nationally or internationally as a genuine product of South Sulawesi. It is expected that this Indonesian cheese will be increasingly popular as Cheddar (England); Gouda and Edan (Netherland); Emmental and Gruyere (Swiss); Limburger, Cammembert and Brie (France); Gorgonzola, Mozzarella, and Romano (Italy); Brunost (Norway); Damiati (Egypt) and so on. Dangke was prepared using 18 L of raw whole milk and heated at 75, 80, 85, 90, 95 and 100oC for 1 minute and coagulated by addition of papaya sap 0.3%, 0.4% and 0.5%, and added 1% of salt. Curd was poured to Dangke cheese template and pressed until compact. The cheese was packaged riped at approximately 5oC. Dangke was evaluated towards physical properties (hardness, pH, elasticity), chemical properties (percentages of fat, protein, and lactic acid) and microstructure. Hardness and elasticity determined by rheometer, pH values measured by using a Hanna-pH-meter. Microstructure was viewed by a fasecontrast and light microscope in 1000 x of magnification. Level of fat and protein were analyzed by proximate analysis. Percentage of lactic acid was evaluated by titratable acidity. Result of this study showed that higher heating temperature decreased protein and fat contents, as well as lactose but increased pH and lactic acid. The best structure and the highest protein content of dangke was obtained by heating temperature of 75oC with 0.5% papaya sap.

Knowledge and Attitude of Beef Cattle Farmers Towards Adoption of Crop Residu Technology for Animal Feeding V. S. Lestari; D. P. Rahardja; M. B. Rombe
Jurnal Ilmu dan Teknologi Peternakan Vol. 4 No. 2 (2015)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

This study was conducted using 24 beef cattle farmers which were choosen through purposive sampling. The aim of this research was to know the level of knowledge and attitude of beef cattle farmers and constraints towards adoption of crop residu technology for animal feeding in Sinjai Regency, South Sulawesi Province. The study revealed that the majority of beef cattle famers (75%) had moderate level of knowledge and favourable attitude (83,3%) towards adoption of crop residu technology for animal feeding. The major contraints in adopting the technology were lack of inputs, capital, labour, knowledge, and motivation. Collaboration among beef cattle farmers as stake holders, local animal husbandry service, extension workers and financial institution support is definitely required.

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