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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.

Arjuna Subject : -

Articles 191 Documents

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KARAKTERISTIK FISIK DAN KIMIA AIR DADIH (WHEY) DANGKE DENGAN LEVEL ENZIM PAPAIN YANG BERBEDA (Chemical and Physical Properties of Dangke Whey Using Different Levels of Papain Enzyme) Sulmiyati Sulmiyati
Jurnal Ilmu dan Teknologi Peternakan Vol. 5 No. 2 (2017)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Dangke is a typical food from South Sulawesi, especially in Enrekang made from casein milk with a clotting enzyme papain from papaya. The study was conducted to determine the propertys of whey the waste products dangke and designed in accordance with the completely randomized design 3 treatments provision papain enzyme solution 10-2 at concentration of 0.5%; 1%; and 1.5% with 5 replications. Parameters measured pH, production of curd, whey percentage, percentage of lactic acid, lactose content, protein content. The results showed that the addition of papain enzyme solution did a signifcant effect (P <0.05) on physical propertys of whey and no signifcant effect (P> 0.05) on the chemical propertys of whey. The best results with the use of papain enzyme solution 10-2 at concentration of 1%.

The Hedonic and Sensoric Quality of Prerigor and Postrigor Rabbit Meatballs With Addition of different levels of of Starch and Sago Flour Combination . Farida; E. Abustam; S. Kadir
Jurnal Ilmu dan Teknologi Peternakan Vol. 2 No. 2 (2012)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Meatballs product quality significantly affects the consumer preferences. Meat and other ingredients are very important in determining meatballs product quality. Processing of rabbit meat with sago flour is intended to substitute the use of starch flour that has been used so far. The aim of the research was to determine the hedonic and sensory quality of flavor, taste and colour of rabbit meatballs with addition of different levels of starch and sago flour combination. The experiment was performed by factorial arrangement (2x5) according to completely randomized design. The first factor was the condition of rigor (prerigor and postrigor) and the second factor was the combination of starch and sago flour (30% starch, 30% sago, 15% starch + 15 % sago, 20% starch + 10% sago and 10% starch + 20% sago). Replication for each treatment combination was three. Sensory and hedonic properties observed were the aroma, flavour and color of rabbit meatballs. The results showed that the rigormortis condition of meat affected the quality of rabbit meatballs in terms of flavour dan colour. Addition of combination of starch and sago flour at different level significantly affected flavour, taste and colour of the rabbit meatballs. There was an interaction effect of rigormortis condition and the combination starch or sago levels on the color of rabbit meatballs. In conclusion, the best meatballs quality obtained on the use of prarigor meat with addition of combination 15% starch + 15% sago.

Relationship between Farm Scale and Broilers Farmers Income based on the Partnership system in Maros Regency A. R. Siregar; S. N. Sirajuddin; R. Ranggadatu
Jurnal Ilmu dan Teknologi Peternakan Vol. 3 No. 3 (2014)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

The study aimed to determine the relationship between scale of business and income of broiler breeders involved in partnerships. This study was carried out from April to December 2013 in Maros Regency, South Sulawesi Province. This research was descriptive quantitative using primary and secondary data obtained through observation and interviews. The population of the study was all the breeders who involved in partnership in Maros Regency, totaling 73 breeders. Forty two samples were withdrawn from the population and were grouped according to the business scale, namely <3500 birds, 3500-6500 birds, and > 6500 birds per farmer, respectively. Data were analyzed descriptively using the formula π = TR - TC , in which π = Net income (IDR/period). Results of study showed that the scale of business did not affect the income of broiler breeders who do partnerships. To increase the income of farmers, the partner company should pay attention to other factors rather than just the besides scale of the broiler farmers.

Factors Affecting Adoption of Biogas Technology in Dairy Cattle Breeders in Pinang Village, Cendana Sub District, Enrekang District R. B. Halim; T. Rasyid; M. Aminawar
Jurnal Ilmu dan Teknologi Peternakan Vol. 5 No. 1 (2016)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

So far, many public complaints regarding the negative impact of livestock activities were due to negligence of most livestock farmers in waste management of their business, even in many situation, some of them dispose the waste into the river, causing environmental pollution. Livestock waste such as feces, urine, orts, water from cleaning the cattle, and the pens produce not just bad smell but also cause an itching when they are taking a bath in the contaminated rivers. These have triggered criticisms from the community. Treating or processing the waste, not only will reduce the impact on the environment, but also will provide benefits because it can be used to produce fuel. One of the available processing technology is biogas technology. Biogas can be used as economical fuel and also can be used to reduce environmental pollution in rural areas. Biogas technology in Desa Pinang District of Cendana Enrekang initially as an effort to use cow feces as alternative energy and reduce environmental pollution. In connection with that, some issues was emerging in relation to the adoption of biogas among the dairy farmers. The purpose of this study was to determine whether extension, experience, education, and motivation may influence the adoption of biogas technology in Pinang Village, Cendana Sub District, Enrekang District. The research was carried from January to February 2016 in Pinang Village, Cendana Sub District, Enrekang District. The type of research was quantitative explanatory. The analytical tool used was multiple regression analysis.The results of study showed that the factors influencing the adoption of biogas technology were extension and motivation, while education and experience had no effects on.

Physicochemical Characteristics of Egg White Flour Product of Fermentation of Saccharomyces cereviceae and Sucrose Addition . Nahariah; E. Abustam; R. Malaka
Jurnal Ilmu dan Teknologi Peternakan Vol. 1 No. 1 (2010)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

A research was conducted to investigate the influence of fermentation dose of Saccharomyces cereviceae and sucrose addition on maintaining the physical properties of egg white flour. One hundred and thirty five fresh hen eggs were used in the research which were randomly arranged in a factorial experiment of 3 x 3 according to completely randomized design with 3 replications for each treatment combination. The first factor was the level of Saccharomyces cereviceae, i.e. 0%, 0,2% and 0,4% w/w, the second factor was the level of sucrose addition, i.e. 0%, 2 % and 4% w/w. The parameters measured were physical properties (rendemen, water content, pH, reduction sugar and color score). Data analysis indicated that increased level of Saccharomyces cereviceae decreased water content, pH, rendemen, reduction sugar, and color score. Sucrose addition improved yield, sugar reduction, color score, but decreased pH of white egg fluor. Physical chracteristics of egg white flour was similar to those of fresh egg white at all of combination of level Saccharomyces cereviceae and sucrose, but low of reduction sugar content and the best color score was obtained at treatment combination of both high level of Saccharomyces cereviceae and low level of sucrose addition.

Beef Meatballs Quality Prepared with Salt and Phosphate Addition at Various Levels and Time M. Hatta; E. Murpiningrum
Jurnal Ilmu dan Teknologi Peternakan Vol. 2 No. 1 (2012)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Beef meatballs (bakso) need high water-binding or protein extraction properties of fresh meat to improve the emulsification process. The objective of the research was to determine level of combination and addition time of salt (NaCl) and phosphate (STPP) during beef meatballs manufacture. Meat as main ingredients of meatballs obtained from fillet (m.iliopsoas) of Bali cattle. The research was arranged in a Completely Randomized Design with factorial pattern of 2 x 3, and six replications. The first factor was the level of combination of salt and phosphate, i.e. 1. NaCl 4% + STPP 0.3%; 2. NaCl 4 % + STPP 0.5%; 3. NaCl 2% + STPP 0.3%; and 4. NaCl 4 % + STPP 0.5%. The second factor was the addition time of salt and phosphate, i.e. prarigor and postrigor. Parameters of meatballs quality observed were the physical properties (pH and cooking yield) and sensory properties (texture, salt taste, and acceptability). Combination of NaCl 2% and STTP 0,5% added in prarigor and postrigor tend to improve physical properties of meatballs.

The effect of Curing Process in Acetic Acid on the Gelatin Properties of Blingon Goat Skin M. I. Said; S. Triatmojo; Y. Erwanto; A. Fudholi
Jurnal Ilmu dan Teknologi Peternakan Vol. 3 No. 2 (2014)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Bligon goat is a cross between Kacang with Ettawah goat. The skin of Bligon goat contains collagen protein compounds that have the potential to be processed into gelatin. Curing process is necessary to improve the properties of gelatin both quantitative and qualitative. The purpose of this study was to identification of the best process time and level of acetat acid as curing materials of Blingon goat skin. The skin of male Bligon goat age ±1.5-2.5 years of old and acetic acid (CH3COOH 0.5 M) were used as material. The experiment was run according to completely randomized design (CRD) with factorial pattern of 2x3 and three replications for each treatment. Two processing time (48 and 96 hours) as first factor and three concentrations levels of acetic acid (3, 6 and 9%, v/v) as the second factor. The data were analyzed by analysis of variance. Yields, gel strength and viscosity were used as parameters. The results of this study showed that the processing time up to 96 hours and level of concentration up to 9% significantly affected (P<0.01 ) gel strength, but no significantly on the yields and viscosity. The combination of processing time of 96 hours with concentration level of 3% gave the best results compared to others.

Evaluation of the Types of Processing on the Organoleptic Acceptability of the Infertile Eggs Khaerunnisa Khaerunnisa; Nahariah Nahariah; E. Murpiningrum
Jurnal Ilmu dan Teknologi Peternakan Vol. 4 No. 3 (2016)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Infertile eggs are the eggs that can not hatch. These eggs are only used for household consumption and are usually processed by boiling it. There are not many studies have been done of using other methods, such as omelette and fried. The purpose of this research was to study organoleptic acceptability by panelists towards processed methods of the infertile eggs, i.e. boiled eggs, scrambled eggs and fried eggs. The results of study indicated that the average hedonic value for color of the boiled egg was 3.93 (like) and was significantly different from that of the omelette egg which was 4.6 (really like), but was similar to that of the fried egg, which was 3.83 (like). The average hedonic value for texture of boiled egg was 4.47 (really like) and was significantly different from that of the omelette, which was 3.6 (like) and fried eggs of 3.47 (like). The average value for flavor was 3.6 (like), 3.67 (like), and 3.87 (like), respectively for boiled, omelet, and fried eggs. The average value for taste for each treatment was 3.93 (like), 3.8 (like), 4.07 (like), respectively. In conclusion, treatment did not contribute to the hedonics of the panelists for flavor and taste. Processing of the infertile eggs in form of boiled, scrambled, and fried were similar for taste and flavor, but with regards to the color and texture, panelists prefer the omelette for the former and the fried eggs for latter.

KECERNAAN NUTRIEN SECARA IN VITRO PADA FODDER JAGUNG HIDROPONIK DENGAN MEDIA PERENDAMAN DAN PENGGUNAAN DOSIS PUPUK YANG BERBEDA (The In Vitro Nutrient Digestibility of Hydroponic Maize Fodder with Different Soaking Medium and Fertilizer Doses) A. D. Riswara; L. K. Nuswantara; J. Achmadi
Jurnal Ilmu dan Teknologi Peternakan Vol. 6 No. 2 (2018)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

The study was aimed to clarify interactive effect between the soaking medium and fertilizer doses on in vitro nutrient digestibility of hydroponic fodder maize. The first factor included M0 (without soaking H2SO4) and M1 (soaking H2SO4). The second factor included N0 (0 gram), N1 (0.5 gram) and N2 (1 gram) of fertilizer/liter water. The research design was 2 x 3 factorial with 3 replicates. Results of this study showed that the interactive treatments significantly increased (P<0.05) the digestibilities of dry matter, organic matter, and crude protein of maize fodder. The treatment of M1N1 produced the highest dry matter and organic matter digestibilities. The treatment of M1N2 gave the highest crude protein digestibility.

Improvement of Crude Protein and Crude Fiber Digestibility of fermented Product of palm kernel cake and rice bran mixture for Broiler Y. Sukrayana; U. Atmomarsono; V. D. Yunianto; E. Supriyatna
Jurnal Ilmu dan Teknologi Peternakan Vol. 1 No. 3 (2011)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

The research objective was to compare crude protein and crude fat digestibility of fermented product of palm kernel cake (80%) and rice bran (20%) mixture with those of unfermented product mixture. Student-t test was applied to determine the difference between the two treatments, while crude protein and crude fat digestibility were determined following the procedure of Coen et al. (1996). The results of the study showed that the crude protein digestibility of fermented product was higher (P<0.05) than that of unfermented product (84.96±2.43% vs 65.60±2.39%) or increased by 19.36%. The average crude fat digestibility increased (P<0.05), from 69.22±3.14% in the unfermented product to 85.08±2.04% in the fermented product or increased by 15.86%. In conclusion, process of fermentation significantly improved nutritive value of mixture of palm kernel oil (80%) and rice brand (20%) for broiler in terms of higher crude protein and crude fat digestibility.

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