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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 191 Documents

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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.

ANALISIS PERKEMBANGAN PELAKSANAAN PERSILANGAN SAPI MADURA DENGAN SAPI LIMOUSIN DI PULAU MADURA (The Development Analysis the Crossing of Madura x Limousin Cattle Implementation in Madura Island) F. Kutsiyah; Sholeh Sholeh; Moh. Zali; Yudi Heryadi
Jurnal Ilmu dan Teknologi Peternakan Vol. 6 No. 1 (2018)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

This paper presents a description of performance and development of crossbreed (madura cattle x limousine cattle) implementation. The research method used survey, direct field observation and literature study (The results of previous research began in 1998 or for almost two decades since the program was applied). The location of research in the crossbreed central area of madura island such as Gili Iyang island (crossbreeding centre in Sumenep regency), Larangan and Kadur district fattening zone in Pamekasan regency), Camplong and Jrengik district in Sumenep regency; meanwhile Galis and Kokop district in Bangkalan regency. Data were analyzed by using descriptive statistic. The results showed that Madura Island was adaptive for first generation madrasin cows (G1) and not adaptive for G2 or G3. For the sustainability of Madura cattle population, inseminators are not allowed to inseminate crossing cattle with limousine straw

PENGARUH PENAMBAHAN TEPUNG KUNYIT DAN BETAIN PADA RANSUM TERHADAP BERAT KARKAS, TEBAL LEMAK PUNGGUNG DAN LOIN EYE AREA BABI FINISHER (Effect of Dietary Turmeric Flour and Betain Addition on Carcass Weight, Backfat Thickness and Loin Eye Area of Finisher Pig) Jimmi RH Sinaga; Sauland Sinaga; Denny Rusmana
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 1 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Antibiotic Growth Promoter (AGP) synthetic as a feed additive can stimulate growth, prevent some health problems, and improve feed efficiency. However, its journey has raised concerns due to adverse effects such as residues and microbial resistance. The use of turmeric flour and betaine as feed additives is expected to substitute the use of AGP Synthetic in improving the performance of pig carcasses and the safety of consumption. This study was aimed to examine the effect of the addition of turmeric flour and different doses of betaine in the ration on the performance of finisher period pigs. The study was conducted experimentally using a completely randomized design with four treatments and five replications. The objects of the study were 20 male and female finisher Landrace pigs with a finisher period with initial body weights of 55-66 kg/head. The study rations used were R0: basal ration, R1: R0 + 0.4% turmeric flour + 0.1% betaine, R2: R0 + 0.4% turmeric flour + 0.15% betaine and R3: R0 + 0.4% turmeric flour + 0.2% betaine. The parameters measured were carcass weight, backfat thickness, and loin eye area. The addition of turmeric flour treatment did not have any significant effects on carcass weight and thickness of the back fat of the pig. The addition of 0.4% turmeric flour and 0.15% betaine in the ration was the best treatment and resulted in a different effect on the loin eye area compared to that of R0, while treatment R1 and R3 had a similar effect on it. The result of the addition of 0.4% turmeric flour and 0.15% betaine resulted in the loin eye area of the finisher pig of 53.4 cm2

TOTAL MIKROBA DAN AKSEPTABILITAS DAGING SAPI MARINASI PADA BERBAGAI LAMA PERENDAMAN GULA LONTAR CAIR (Borassus flabellifer) (Total Microbial and Acceptability of Marinated Beef at different Length of Immersion Time with Liquid Palm Sugar (Borassus flabellifer)) Manasje Manoah Bani; Wendry Setiyadi Putranto; Kusmajadi Suradi
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 1 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

In East Nusa Tenggara, liquid palm sugar has been long used as a marination material because this process can reduce beef water activity so that it can reduce the number of microbes. The purpose of this study was to determine the characteristics of microbes (bacteria and yeasts) in inhibiting the growth of pathogenic bacteria and acceptability of beef which was marinated using liquid palm sugar. The experiment was conducted experimentally in a laboratory according to a completely randomized design with 5 treatments of immersion time, namely the immersion for 1 day, 3 days, 5 days, 7 days and 10 days and four replications for each treatment. The results of the study showed that the highest increase in the total plate count was observed for the immersion time of 5 days, following the quadratic equation of Y = 92.46 + 64.53X + -493.09X2 (R2= 0.57), the highest increase of lactic acid bacteria in beef was on 5-day immersion time following the quadratic equation of Y = 52.93 + 63.33X + - 477.15X2 (R2=0.79), and the increase in total yeast of beef over 5-day of immersion time followed the regression equation Y= 46.73 + 18.86X (R2= 0.82). The texture and overall acceptance of marinated beef are preferred for the 5-day immersion, while the color, taste, and flavor are not affected by the length of marination time up to 10 days of immersion.

PENGARUH LAMA PENGASAPAN MENGGUNAKAN KAYU KOSAMBI (Schleichera oleosa) TERHADAP SIFAT FISIK DAN AKSEPTABILITAS SE’I DAGING BABI (The Effect of Smoking Duration Using Kosambi Wood (Schleichera oleosa) on the Physical Properties and Acceptability of Se’i Pork) Yan Buntu; Sauland Sinaga; Kusmajadi Suradi
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 1 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v8i1.8195

Se’i is a traditional processed pork product in East Nusa Timor which is made through the smoking process using smoke of Kosambi wood so that the meat is more durable and has a distinctive taste. The objective of the research was to determine the best smoking duration on the physical properties and acceptability of pork. The research was conducted experimentally according to a Completely Randomized Design with three treatments of smoke duration and six replications. The experiments cosisted of 60(P1), 70(P2) and 80(P3) minutes, respectively. Physical properties parameters (water holding capacity, tenderness, and smoking loss) were analysed by analysis of varians, while acceptability parameters (color, taste, and flavor) were determine using Kruskal Wallis test. Polynomial orthogonal test was performed to determine the trends of the effect of treatments on the measured variables. The results of the research showed that duration of smoke curing on pork significantly affect the physical properties especially on the tenderness and smoking loss parameters, but did not influence the water holding capacity of pork. Furthermore, the increasing length of smoking application was followed by the decreasing of water holding capacity value (Y = 41,92-0.250X; R2 = 0,99), while in contrast, positive trend was observed on the smoking loss variable (Y = 18,98 + 0,226X; R2 = 0,94). On the other hand, tenderness follows the Quadratic pattern as Y = 0.084x2 - 11.97x + 495.0 R² = 1). A majority of panelists in this study also favored of Se’i meat which was smoked by kosambi wood for 60 minutes compared to a longer duration. Therefore, smoking duration for 60 minutes is the best treatment to obtain better physical properties of pork as well as a higher level of acceptance.

KADAR NDF DAN ADF KULIT BUAH KAKAO YANG DIFERMENTASI SECARA BERTINGKAT MENGGUNAKAN Trichoderma viride DAN Saccharomyces cerevisiae (NDF and ADF Levels of Cocoa Pod Husk Gradually Fermented Using Trichoderma viride and Saccharomyces cerevisiae) Andrik Lesmana; Ning Iriyanti; Titin Widiyastuti
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 2 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v8i2.6825

The research aimed to examine the effect of gradual fermentation using Trichoderma viride and Saccharomyces cerevisiae and its most optimal level of use on lowering NDF and ADF levels of cocoa pod husks. The experiment was conducted experimentally according to a completely randomized design (CRD) consisted of four treatments and five replications. The treatments were R0: cocoa pod husks without fermentation, R1: cocoa pod husk fermentation (T. viride 4% and S. cerevisiae 4%), R2: cocoa pod husk fermentation (T. viride 8% and S. cerevisiae 8%), R3: cocoa pod husk fermentation (T. viride 12% and S. cerevisiae 12%). Data were analyzed using analysis of variance (ANOVA) with the orthogonal polynomial test. The results showed that the gradual fermentation using T. viride and S. cerevisiae was highly significant in reducing levels of NDF and ADF of cocoa pod husks, following the equation Y = 78.926 – 0.087X – 0.092 X2 + 0.007 X3, (R2) = 93.4% and Y = 75.274 – 5.698X + 1.277 X2 – 0.073 X3, (R2) = 99.5%, respectively. In conclusion, the optimal level of using T. viride and S. cerevisiae in lowering the levels of NDF of cocoa pod husk was 9.21%, which can reduce the NDF level as much as 3.98%, while the optimal level of using T. viride and S. cerevisiae in lowering the levels of NDF of cocoa pod husks was 3.01%, which can decrease the ADF level as much as 10.01%.

PRODUKSI ENZIM SELULASE TERMOSTABIL DARI BAKTERI NG2 MENGGUNAKAN BERBAGAI SUMBER SELULOSA ASAL LIMBAH PERTANIAN DAN PERKEBUNAN (Production of Thermostable Cellulase Enzyme by NG2 Bacteria Using Various Cellulose Sources from the Agriculture Waste) Rahmad Fani Ramadhan; M. Montesqrit; Yetti Marlida
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 2 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v8i2.8171

This experiment aimed to determine the best cellulose sources from the agricultural by product on the production of the thermostable cellulase enzymes by thermophilic bacteria (NG2) and also to find out the best concentration level of the selected sources of cellulose. The experiment was conducted in two stages using a completely randomized design (CRD). In phase 1, four cellulose sources were used, namely A: corn cobs, B: rice straw, C: coconut fiber, and D: oil palm trunk, in which the replication for each source was five. In phase 2, the best sources of cellulose from the phase 1 was used at four different levels of concentration, i.e., A: 2%, B: 3%, C: 4%, and D: 5%, in which replication for each concentration was five. The result of phase 1 showed that the corn cobs was the best cellulose source in producing cellulase enzyme. This was indicated by the activity of 0.329 U/ml, the enzyme protein of 0.0328 mg/ml, and the specific activity of 10.165 U/mg, which were significantly higher (P<0.01) than those of other cellulose sources. The results of phase 2 showed that the concentration of 4% (w/v) had the highest (P<0.01) specific activity of 44.002 U/mg compared with those of the other concentrations. In conclusion, the highest production of cellulase enzyme using thermophilic bacteria (NG2) was obtained at the concentration of 4% (w/v) using the corn cobs as the cellulose source.

EFEK INTERAKSI MASA EKUILIBRASI DAN LAJU PENURUNAN SUHU TERHADAP PENINGKATAN KEUTUHAN MEMBRAN PLASMA SPERMA DOMBA PRIANGAN PASCA THAWING (The Interaction Effect of Equilibration Time and Freezing Rate toward the Membran Plasma Sperm Integrity of Priangan Ram Sperm Post thawing) Ken Ratu Gharizah Alhuur; Soeparna Soeparna; Rd. S. Darodjah
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 2 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v8i2.9017

In general, the freezing process of semen will have a detrimental effect on the structure and function of spermatozoa. The critical point in the semen freezing process is when the temperature drops to freezing, but this can be overcome by applying the right equilibration period. This study aimed to find out the best the equilibration length, the freezing rate, their interaction in the semen freezing process towards membrane sperm cell integrity of the frozen semen post thawing. This study used Priangan sheep’s semen and was carried out according to a completely randomized design with a 3 x 3 split-plot design arrangement. The main plot was equilibration length, i.e., 0.5, 1.5, and 2.5 hours. The subplot was the freezing rate, i.e., 7.5ºC/mins, 13.5ºC/mins, and 19.5ºC/mins. The result of the study showed that there was a significant interaction (P<0.05) between the equilibration length of 1.5 hours and the freezing rate of 13.5°C/mins on the motility and the membrane sperm cell integrity. In conclusion, the best sperm quality was obtained from the equilibration length of 1.5 hours and the freezing rate of 13.5°C/mins.

PENGARUH PENAMBAHAN TEPUNG KUNYIT DAN BETAIN DALAM RANSUM TERHADAP VILI ILEUM, KECERNAAN PROTEIN DAN IMBANGAN EFISIENSI PROTEIN BABI PERIODE FINISHER (Effect of Dietary Turmeric Powder and Betaine Addition on Ileum Villi, Protein Digestion and Protein Efficiency Ratio of Finisher Pig) Elnisi Br Mahulae; Sauland Sinaga; Denny Rusmana
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 2 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v8i2.8328

Betaine and turmeric powder have the benefit of increasing digestibility and metabolism which affects the productivity of pig finisher period. The purpose of this study was to determine the effect and best dosage of betaine addition combined with turmeric powder in feed on ileum villi, protein digestion, and protein efficiency ratio of finisher period pig. The research was conducted experimentally according to a completely randomized design with 4 type of combination treatments of betain and turmeric powder in ration as follow: R0 = Basal feed, R1 = R0 + 0.4% turmeric powder + 0.1% betaine, R2 = R0 + 0.4% turmeric powder + 0.15% betaine, R3 = R0 + 0.4% turmeric powder + 0.2% betaine. Each treatment was repeated five times. The variables observed were ileum villi, protein digestion, and protein efficiency ratio. The results of the research showed that the treatments had a significant effect on the number of ileum villi, protein digestion, protein efficiency ratio, and. The addition of 0.15% betaine combined with 0.4% turmeric powder (R2) in feed showed the best effect on the ileum villi, protein digestion, and protein efficiency ratio of pig finisher period

Pengaruh Umur terhadap Kualitas Gelatin Tulang Kaki Kambing melalui Pretreatment Asam Asetat (CH3COOH) (Effect of Age on Gelatin Quality of Goat Bones through Pretreatment of Acetic Acid (CH3COOH)) Hasma - Hasma; Effendi Abustam; Ratmawati Malaka; Muhammad Irfan Said; Rifqi Rifqi
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 2 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v8i2.9800

The purpose of this study was to determine the effect of the slaughtering age of goats on goat bone gelatin quality. The study was conducted using a completely randomized design (CRD). Data showing influence are further analyzed using the Duncan test. Treatment consisted of age-old 1-year goat bone (T1), 2-year-old goat bone (T2), and 3-year-old goat bone (T3). Each treatment was repeated 3 times. The results showed that the younger the goat age (1 year), the higher the value of yield, protein content, water content, yellowish color level (b), and viscosity. While the fat content, ash content, the level of brightness (L), and redness (a) in the colors show variable results. Each parameter showed a significant effect (P <0.05). Conclusion, 1-year-old goat leg bone gelatin with acetic acid pretreatment (CH3COOH) concentration of 5% has good quality compared to ages 2 and 3 years.

Page 14 of 20 | Total Record : 191

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