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INDONESIA
JURNAL ILMU DAN TEKNOLOGI PETERNAKAN
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.
Arjuna Subject : -
Articles 7 Documents
 1 
Search results for , issue "Vol. 9 No. 1 (2021)" : 7 Documents clear
EVALUASI IN VITRO PADA RANSUM YANG MENGANDUNG KULIT MELINJO (Gnetum gnemon L.) Nina Suryanti; Eka Maya Rahmawati; Iman Hernaman; Ana Rohana Tarmidi
Jurnal Ilmu dan Teknologi Peternakan Vol. 9 No. 1 (2021)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v9i1.10241

Abstract

Melinjo cod has the potential as an energy source of feed for ruminant. This study aims to evaluate rations containing melinjo cod in vitro. The study was conducted experimentally using a completely randomized design. Data collected were analyzed for variance analysis followed by Duncan's test. The treatment is a type of ration containing 0% (R1), 10% (R2), 20% (R3), 30% (R4), and 40% (R5) melinjo cod, each of which is repeated 4 times. Then the ration was evaluated in vitro. The results showed that the use of melinjo cod in the ration produced a significant difference (P <0.05) on fermentability and digestibility in vitro. The use of melinjo cod did not make a difference to the concentration of N-NH3, but resulted in an increase (P<0.05) in the concentration of volatile fatty acids and high digestibility of dry matter and organic matter up to 30% with averages of 155.90 mL, 66.79% and 67.81%. It can be concluded that melinjo cod can be used in ration as much as 30%.
ANALYSIS OF PRODUCTION CAPACITY AND CONSUMPTION LEVEL OF BEEF IN EAST NUSA TENGGARA PROVINCE OF INDONESIA Jefirstson Richset Riwukore; Ahmad Yani; Asnath Maria Fuah; Luki Abdullah; Rudy Priyanto; Bagus Priyo Purwanto; Fellyanus Habaora; Yohanes Susanto
Jurnal Ilmu dan Teknologi Peternakan Vol. 9 No. 1 (2021)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v9i1.9531

Abstract

One of the livestock products that play an important role in improving food security in Indonesia is beef. Increased income, changes in consumption patterns, and population growth and increased public knowledge about nutrition affect the need for the number of cattle being slaughtered as one of the producers of meat protein in Indonesia. The purpose of this research was to determine the production capacity and consumption of beef in the province of Nusa Tenggara Timur (NTT). This research was conducted in NTT for 6 (six) months, starting from June to November 2019. This study of beef consumption is included in the case study classification. The type of data used in this study are primary and secondary data obtained from sources related to this study. Analysis of the data obtained was carried out descriptively, namely analysis carried out by way of explanation, writing, and statements that could be in the form of words (qualitative) and numbers (quantitative). Data analysis was conducted to determine the production capacity of beef cattle, beef production, and consumption of beef. The results of this study indicate that Slaughter cattle for the adequacy of consumption and domestic needs in the province of Nusa Tenggara Timur is still fulfilled for the community and in accordance with government recommendations (legislation), namely, cattle slaughtering is still below 10% of the total population of existing cattle (1,041,023 tails). Factors affecting the adequacy of domestic consumption and demand for beef in NTT, namely: (1) low purchasing power so that beef consumption is also low; (2) the community is not yet aware of the importance of animal protein (nutrition) needs for family consumption so that the level of beef consumption reaches 12% of the total protein requirement for each person; and (3) animal protein substitutions from other livestock which are cheaper affect people's thinking patterns in consuming beef.
MANFAAT SUPLEMENTASI VITAMIN C PADA KESEHATAN TERNAK RUMINANSIA Yanuartono Yanuartono; Alfarisa Nururrozi; Indarjulianto Soedarmanto; Dhasia Ramandani
Jurnal Ilmu dan Teknologi Peternakan Vol. 9 No. 1 (2021)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v9i1.10146

Abstract

Vitamin C is an important water-soluble vitamin that is needed by every living thing. Domestic animals, including ruminants, were capable of synthesizing ascorbic acid, primarily in the liver, therefore, vitamin C is not considered to be an essential nutrient for healthy ruminants. Nevertheless, in ruminants, vitamin C is important in biochemical reactions involving collagen cross-linking, hydroxylation of proline and lysine, and steroid and bile acid synthesis. However, in fact, Dietary vitamin C is extensively degraded in the rumen. Although ruminants are able to synthesize vitamin C, when ruminants experience stress and suffer from various diseases, vitamin C supplementation from outside is still needed to restore their health condition. Therefore, vitamin C supplements still have great benefits for optimizing their health conditions. This review discusses the effects of vitamin C and its supplementation on the health of ruminants.
KUALITAS FISIK WAFER RANSUM KOMPLIT MELALUI PENAMBAHAN KULIT BUAH KAKAO FERMENTASI YANG DISIMPAN DENGAN JENIS KEMASAN DAN WAKTU YANG BERBEDA Muhammad Affan Amin Nasution; Anwar Efendi Harahap; Edi Erwan
Jurnal Ilmu dan Teknologi Peternakan Vol. 9 No. 1 (2021)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v9i1.10214

Abstract

The use of packaging wafer is one way to protect feed from various factors that can cause a decrease in the quality of the stored feed. Storage aims to maintain and preserve stored commodities by avoiding, eliminating various factors that can reduce the quality and quantity of the commodity. This study uses a completely randomized factorial design (5 x 3) with 3 replications. Factor A is the type of packaging consisting of A0 = without packaging, A1 = packaging bags  of rice, A2 = packaging bags  of plastic, A3 = packaging bags  of papers, A4 = packaging bags of sacks. Factor B is the storage time  B0 = 0 days B1 = 14 days B2 = 28 days. The parameters were the texture, color, aroma, water absorption, density. The results showed that there was an interaction between different types of packaging and storage duration of the texture, color, aroma and density of the complete wafer skin of fermented cocoa pods with different types of packaging and storage time. The type of rice sack packaging with 14 days storage time produces the best physical wafer quality compared to other treatment combinations seen from the texture of water absorption and density
PENGARUH PEMBERIAN EKSTRAK DAUN KEPEL (Stelechocarpus burahol) SEBAGAI FEED ADDITIVE HERBAL TERHADAP RETENSI NITROGEN DAN AMONIA EKSKRETA AYAM BROILER Riki Saumi Nuryana; Abun Abun; Eulis Tanti Marlina
Jurnal Ilmu dan Teknologi Peternakan Vol. 9 No. 1 (2021)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v9i1.10586

Abstract

The purpose of this study was to determine the effect of giving Kepel (Stelechocarpus burahol) leaf extract to nitrogen retention and ammonia excretion of broiler chickens at the end of maintenance. This study used 100 Day Old Chick (DOC) broilers with a maintenance period of 30 days. The ration was derived from ingredients compiled into basal feed containing PK 21.50% and EM 3032 cal / g. The experimental design used was a Completely Randomized Design (CRD), the treatment of 4 doses of Kepel leaf extract in rations was repeated 5 times. The treatment given in the ration consisted of R0 = 0%, R1 = 0.15%, R2 = 0.30%, and R3 = 0.45%. The parameters observed were nitrogen retention and ammonia value of broiler chicken excreta. The research data were processed using statistical analysis of variance and continued with the Duncan Test to see the significance of the inter-treatments. The results showed that the administration of 0.30% kepel leaf extract during the maintenance period resulted in the highest nitrogen retention value and the lowest ammonia content in broiler chicken excreta.
KUALITAS DNA HASIL PURIFIKASI DARI SOSIS SAPI SEBAGAI BAHAN AUTENTIKASI HALAL BERBASIS MARKER GENETIK Nurul Purnomo; Dhian Ramadhanty; Musdalifa Mansur; Maghfira Nur; Muhammad Ihsan A. Dagong
Jurnal Ilmu dan Teknologi Peternakan Vol. 9 No. 1 (2021)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v9i1.11633

Abstract

This study aims to determine the effect of the preparation method and the number of samples on the quality of purified DNA from beef sausage. The study was conducted using a Randomized Block Design. The main factor is the sample preparation method which consists of P1: fresh sample; P2: oven-dried sample; and P3: Freeze-drying dry samples. Each treatment consisted of 4 groups, namely K1: sample weight 25 mg; K2: sample weight 50 mg; K3: sample weight 75 mg; and K4: sample weight 100 mg. Each treatment group was repeated 2 times so that the total sample was 24. The results showed that DNA purification using different preparation methods and sample weights was successfully carried out, as seen from the presence of DNA bands visualized on agarose gel with EtBr staining. The average DNA quality of the P1, P2, and P3 preparation methods were 1.60±0.90 ng/μl, 2.63±0.99 ng/μl, and 2.94 ±0.89, ng/μl respectively, with DNA purity 1.023 ±0.165, 0.937±0.148, and 1.014±0.163. The average DNA quality at K1, K2, K3, and K4 obtained DNA concentrations of 3.03±1.64 ng/μl, 3.15±0.74 ng/μl, 2.28± 1.66 ng/μl, and 2.54±1.50 ng/μl with a purity of 1.059±0.142, 0.981±0.130, 0.908±0.061, and 1.061± 0.215. The average total concentration of purified DNA from beef sausage was 2.75±1.28 ng/μl with a purity of 0.991±0.149. The results of variance showed that the treatment did not affect the concentration and purity of purified DNA from beef sausage. This study concludes that DNA purification from beef sausage can be carried out, but the preparation method and number of samples do not affect the quality and quantity of DNA.
KARAKTERISTIK SUSUT MASAK DAN HEDONIK SOSIS DAGING DADA DAN PAHA KALKUN (Meleagris gallopavo) Robby Rusdiansyah; Bambang Dwiloka; Yoyok Budi Pramono
Jurnal Ilmu dan Teknologi Peternakan Vol. 9 No. 1 (2021)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v9i1.12347

Abstract

This study aims to determine the differences in the quality of cooking and hedonic losses based on commercial cuts of the carcass. The benefit of this research is to increase the diversification of food products based on turkey livestock and to obtain information regarding the different treatment of commercial carcass cuts on the quality of processed turkey meat. The experimental design used was a randomized block design (RBD) with 2 treatments of commercial pieces of carcass and thighs with 4 repetitions. The treatments given were (T1) breast meat and (T2) thigh meat. The parameters tested were cooking and hedonic losses which consisted of taste, aroma, color, texture, and overall. The results showed that the commercial cut of the carcass affected showing differences in the quality of cooking loss and hedonic quality of turkey sausage. Panelists liked the commercial cut sausages of breast carcass and gave the result that breast treatment could reduce cooking losses and thus increase the economic value of the product.

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