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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 188 Documents
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KARAKTERISTIK PETERNAK DAN STRATEGI PENGEMBANGAN TERNAK KERBAU GAYO SISTEM PERUWEREN Rusli Rusli; Syahidin Syahidin
Jurnal Ilmu dan Teknologi Peternakan Vol. 9 No. 2 (2021)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v9i2.12883

Abstract

The objective of the study was to determine the characteristics of breeders and the formulation of development strategies for the gayo buffalo in Linge District, Aceh Tengah Regency. This research method uses survey method, then analyzed using SWOT analysis (strength, weakness, opportunity and threat). Respondents were 54 Gayo buffalo breeders who were determined purposively. The results of this study were the characteristics of breeders in Linge District, namely education, livestock ownership and knowledge of breeders which were still very low. Meanwhile, for those who are still very productive and have high motivation in raising Gayo buffaloes in Linge District, Central Aceh Regency. Based on the results of the grand strategy, an aggressive strategy is obtained, namely utilizing empty land as a source of feed and processed feed as well as increasing livestock population and production through improved management of maintenance, feed and health by implementing the IB system.
PENGARUH KARAKTERISTIK SOSIAL EKONOMI PETERNAK TERHADAP ADOPSI SISTEM BAGI HASIL (TESENG) DI DESA MATTIROWALIE, LIBURENG KABUPATEN BONE Syahdar Baba; Rahmayanti Rahmayanti; St. Rohani; Sitti Sohrah
Jurnal Ilmu dan Teknologi Peternakan Vol. 9 No. 2 (2021)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v9i2.14110

Abstract

For small-scale beef cattle farmers, capital is one of the main inhibiting factors in developing their farming. Teseng is one of the local wisdom which is a solution for providing capital for small-scale farmers. This study aims to determine the effect of the socio-economic characteristics of breeders on the adoption of Teseng. The research was conducted in Mattirowalie Village, Libureng District, Bone Regency, which is one of the areas in the development of the Teseng system. The number of samples was 76 breeders consisting of 61 farmers who did not adopt Teseng and 15 breeders who adopt Teseng. The independent variable consists of perceptions of capital availability (X1), land area (X2), number of livestock (X3) and age of farmers (X4). The dependent variable is the adoption of Teseng. The regression model used was logistic regression because the dependent variable was a dichotomous variable (1 for adoption and 0 for no adoption of Teseng). The results showed that the factors that influenced the adoption of Teseng were land area (P<0.01) and the number of livestock (P<0.05). Perception, age and number of families did not have a significant effect on Teseng adoption. To increase the adoption of Teseng, the ability of breeders to provide feed both from the existing land and from the provision of alternative feed needs to be developed.
PENGARUH UMUR PANEN YANG BERBEDA TERHADAP PRODUKSI DAN KANDUNGAN BAHAN KERING SERTA PROTEIN KASAR SORGHUM GREEN FODDER HYDROPONIC Sri Widiastuti; Tri Puji Rahayu; Mohamad Haris Septian
Jurnal Ilmu dan Teknologi Peternakan Vol. 9 No. 2 (2021)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v9i2.14314

Abstract

Hydroponics is a forage cultivation technique that is suitable to be applied to overcome the constraints of climate dependence and land availability. Forage that is cultivated hydroponically is often called green fodder hydroponic. Sorghum is a plant that has the potential to be developed as a hydroponic green fodder because it grows well in tropical environments and is efficient in producing photosynthetic products. This study aims to determine the content and production of Dry Matter (DM) and Crude Protein (CP) sorghum green fodder hydroponic. The study was conducted experimentally with a completely randomized design. The collected data were analyzed using Duncan's Test. The treatments were harvesting ages of 7 days, 10 days and 13 days, then measured the production of fresh ingredients, DM content, DM production, CP content, and CP production. The results showed that the longer the age of harvest significantly (p>0.05) increased the content of DM and CP but significantly (p>0.05) decreased the production of fresh ingredients and the production of DM The results of CP production showed that the longer the age of harvest was not significant (p<0.05). In conclusion, the long harvesting age of hydroponic sorghum green fodder causes an increase in the content of DM and CP, but decreases the production of fresh ingredients and the production of DM
NILAI PH DAN TOTAL ASAM LAKTAT SUSU PASTEURISASI DENGAN PENAMBAHAN EKSTRAK DAUN BINAHONG (Anredera cordifolia (Ten) Steenis) SELAMA PENYIMPANAN Dwi Maryana; Suriani Suriani; Ali Akbar Wahab; Fatma Maruddin; Ratmawati Malaka
Jurnal Ilmu dan Teknologi Peternakan Vol. 10 No. 1 (2022)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v10i1.11497

Abstract

The utilization of Binahong leaf extract in pasteurized milk is an alternative to maintain the quality of pasteurized milk. The research objective was to determine the quality of pasteurized milk with the addition of binahong leaf extract and different storage times for pH values and lactic acid content. This study used a completely randomized design (CRD) factorial pattern with 2 (two) factors. The first factor (A) is the concentration of Binahong leaf extract (0%, 4%, 5%, 6%) and the second factor (B) is storage time (0 days, 3 days, 6 days, 9 days) of each the treatment, repeated 3 times. The results showed that the concentration of Binahong leaf extract, interaction time, and interaction had a very significant effect on the pH value of pasteurized milk. The effect of Binahong leaf extract and storage time had a significant effect on lactic acid content, but the interaction between the two treatments had no significant effect. The conclusion of this research is that the higher the concentration of Binahong leaf extract, the pH value decreases, and the lactic acid content of pasteurized milk increases. The longer the storage decreased the pH value,  but increased the lactic acid content of pasteurized milk. The concentration of Binahong leaf extract 0-6% and storage time of 6 days still has good pasteurized milk quality.
FAKTOR-FAKTOR YANG BERPERAN MEMPENGARUHI KEPUTUSAN PEMBELIAN KONSUMEN TERHADAP PRODUK SUSU SEGAR DAN OLAHAN DI MALANG: Studi Kasus di Koperasi SAE Pujon Ariani Trisna Murti; Karunia Setyowati; Farida Kusuma Astuti
Jurnal Ilmu dan Teknologi Peternakan Vol. 10 No. 1 (2022)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v10i1.18120

Abstract

The research was conducted using a survey method at the KOP SAE, Pujon, Malang in March 2020 with the consideration that the SAE Dairy Cooperative in Pujon is one of the largest dairy cooperatives in Malang which supplies a lot of milk to several dairy processing industries. The data used are primary and secondary data, where primary data is obtained from the results of questionnaires filled in by respondents from research sites, journals, and books to support research results. The number of samples selected was 100 people using the purposive sampling method. The data analysis method used the descriptive qualitative analysis method by obtaining the correlation between marketing mix variables (product, price, place, promotion, and people) on consumer purchasing decisions in buying fresh milk products and processed products at the KOP SAE, Pujon, Malang Regency. The conclusion of the research is that product variable, place variables, and promotion variables have a dominant influence on consumer purchasing decisions in buying fresh and processed milk products with significance values of 0.285, 0.256, and 0.223 respectively. While the service and price variables simultaneously provide a positive relationship and correlation with sequential values of 0.211 and 0.164, therefore it is considered less significant in influencing consumer decisions in buying fresh and processed milk products in the KOP SAE, Pujon, Malang.
SIFAT ORGANOLEPTIK DAN KADAR AIR KUNING TELUR ASIN ITIK MAGELANG DENGAN PENAMBAHAN EKSTRAK KAYU SECANG (Caesalpinia sappan L.) Yayan Triono; Nur Hidayah; Mohamad Haris Septian
Jurnal Ilmu dan Teknologi Peternakan Vol. 10 No. 1 (2022)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v10i1.19456

Abstract

Eggs are high protein and fat livestock products which makes them easily damaged. One of methods to maintain egg quality are by processing them into salted eggs with the addition of Secang wood extract (Caesalpinia sappan L.) as a natural preservative. This study aims to utilize and determine the best concentration of Secang wood extract in increasing the organoleptic properties and reducing the water content of the salted egg yolk of Magelang duck. The method used was Completely Randomized Design (CRD) with 4 treatments of different concentrations of Secang wood extract (0; 2.27; 4.44; and 6.52%) and 5 replications. Each replication contains 4 Magelang duck eggs. Data collected were analyzed by means of variance (ANOVA) at a significance level of 5% and significant differences between treatments were analyzed by Duncan. The results showed that the addition of 4.44−6.52% Secang wood extract were significantly reduced the aroma to slightly fishy (2.82−2.83), but the addition of Secang wood extract 6.52% had no significant effect on the color, which was orange (2.97−3.21), slightly salty texture (2.86−3.23), flavorless salty taste (2.20−2.52), and has not been able to reduce the water content (29.39−34.60%) of salted egg yolk Magelang duck. The conclusion of this research is that the addition of Secang wood extract to a concentration of 6.52% can reduce the fishy aroma, but has not affected the color, texture, taste, and water content of the salted egg yolk of Magelang duck. Keywords : magelang duck salted egg, organoleptic test, secang wood extract, water content
PENAMBAHAN JENIS DAN LEVEL BAHAN PENGISI YANG BERBEDA TERHADAP NILAI PROFIL WARNA L*, a*, b* PRODUK CHIP TELUR K. Kartina; N Nahariah; H. Hikmah
Jurnal Ilmu dan Teknologi Peternakan Vol. 10 No. 1 (2022)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v10i1.20468

Abstract

Egg chips are not yet common in society so it is necessary to pay attention to appearance, especially color. Color is one of the determinants of food being accepted or not by consumers. This study aims to determine the effect of adding the type and level of fillers to the value of L*, a*, and b* in egg chips. Eighty-one eggs were used in the research. The studies were arranged based on a completely randomized design with a 3 x 3 factorial pattern with 3 replications. The first factor consisted of 3 types of fillers, namely tapioca powder, soybean protein isolate, and Porang powder. The second factor was the level of filler (%) 3, 6, and 9 respectively. Parameters measured were color (L*= brightness level, a*= redness level, b*= yellowness level). The addition of tapioca powder can increase the brightness of the egg chips, and Porang powder can increase the reddish and yellowish color of the egg chips. However, at the filler level, it can increase the color of the brightness, redness, and yellowness of egg chips.
ORGANOLEPTIK PAHA ITIK MAGELANG DENGAN PERENDAMAN SARI BELIMBING WULUH (Averrhoa bilimbi L.) PADA KONSENTRASI BERBEDA Muhammad Hilmi Hatta; Rahma Wulan Idayanti; Nur Hidayah
Jurnal Ilmu dan Teknologi Peternakan Vol. 10 No. 2 (2022)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v10i2.19463

Abstract

Duck thigh meat is part of the carcass which has the highest percentage, which is 26.8% carcass. Duck meat has a high fat and protein content, so the meat is easily damaged by microbes. Microorganism contamination in duck meat can reduce the quality of the meat, so it is necessary to handle it to maintain the quality of the meat. One of the natural preservatives that can be used to protect food from spoilage and physical damage is bilimbi fruit (Averrhoa bilimbi L.). This study aims to determine the best concentration of bilimbi fruit in the organoleptic physical properties of Magelang duck thigh meat. This study used Magelang ducks aged 2-3 months on the thigh and used a completely randomized design (CRD) with 4 treatments (concentration of starfruit juice 0, 20, 40, 60% v/v) and 5 replications. Observational were analyzed by means of variance (ANOVA) at a 5% significance level, then if there were differences between treatments, further DMRT test was performed. The results showed that the immersion at a concentration of bilimbi fruit of as much as 60% significantly changed the color to ash (2.88) and reduced the scent to a slightly fishy (3.59), taste parameters changed to sour (3.16-3.59) with a concentration of bilimbi fruit 40-60% and had no significant effect on the texture of the Magelang duck thigh meat. This study concluded that soaking 60% starfruit juice for 30 minutes was able to reduce the fishy aroma, make the pale color, and the taste becomes sour, but does not affect the texture of Magelang duck thigh meat.
PENAMBAHAN KOMBINASI AMPAS TEH HIJAU FERMENTASI DAN PROBIOTIK LACTOBACILLUS SP. DALAM RANSUM ITIK CIHATEUP TERHADAP KUALITAS KIMIA DAGING Andri Kusmayadi; Ristina Siti Sundari; Yusuf Sumaryana
Jurnal Ilmu dan Teknologi Peternakan Vol. 11 No. 1 (2023)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v11i1.24859

Abstract

Ampas teh hijau mengandung senyawa antioksidan yang memiliki banyak khasiat farmakologis serta mengandung tannin yang dapat menurunkan kecernaan sehingga perlu dilakukan pengolahan lebih lanjut dengan cara difermentasi sehingga kecernaannya meningkat. Ampas teh hijau fermentasi yang dikombinasikan dengan probiotik Lactobacillus sp diduga mampu memberikan dampak yang lebih signifikan pada pertumbuhan ternak maupun produknya. Penelitian bertujuan untuk mengkaji pengaruh penambahan kombinasi ampas teh hijau fermentasi (ATHF) dan probiotik Lactobacillus sp di dalam ransum terhadap kualitas kimia daging itik Cihateup. Penelitian dilakukan secara eksperimen menggunakan rancangan acak lengkap dengan memelihara 60 ekor itik Cihateup yang secara acak dikelompokkan ke dalam 4 kelompok perlakuan pakan sebagai berikut: K1 (100% pakan basal + 0% ATHF + 0% Probiotik), K2 (pakan basal + 1% ATHF + 3% Probiotik), K3 (pakan basal + 2% ATHF + 2% Probiotik) dan K4 (pakan basal + 3% ATHF + 1% Probiotik). Parameter penelitian ini yaitu kualitas kimia daging itik Cihateup yang terdiri atas kadar air, kadar protein dan kadar lemak. Hasil penelitian menunjukkan bahwa penambahan kombinasi ATHF dan probiotik Lactobacillus sp berpengaruh nyata (P<0,05) terhadap kadar protein dan kadar lemak daging, sedangkan pada parameter kadar air tidak berpengaruh nyata. Perlakuan K2 (pakan basal + 1% ATHF + 3% Probiotik) menghasilkan kadar protein daging yang paling tinggi dan perlakuan K1 (100% pakan basal + 0% ATHF + 0% Probiotik) menghasilkan kadar lemak daging yang lebih rendah dibandingkan perlakuan lainnya.
SIFAT FISIKOKIMIA PADA YOGHURT BUAH NAGA MERAH (Hylocereus polyrhizus L.) DENGAN PENAMBAHAN BERBAGAI LEVEL SUSU SKIM Devi Arifani; Siti Rahmawati Zulaikhah; S. A. Chayatul Luthfi
Jurnal Ilmu dan Teknologi Peternakan Vol. 11 No. 1 (2023)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v11i1.25422

Abstract

Yoghurt is a pasteurized milk product that is fermented using lactic acid bacteria (LAB). Theaddition of dragon fruit juice aims as a natural colorant in yoghurt, in addition dragon fruitcontains antioxidants such as vitamin C, flavonoids and polyphenols. The use of skim milk inyoghurt can increase the viscosity, aroma, acidity and protein. The purpose of the study was to determine the effect of giving skim milk with different levels in red dragon fruit yoghurt on physicochemical properties yogurt (pH value, acidity level and viscosity).. This study was carried out using a completely randomized design (CRD) using 4 treatments and 5 replications, if there is a difference between treatments, a further test is carried out, namely DMRT analysis. The treatment in this study was the addition of various levels of skim milk (0%, 3%, 6% and 9% w/v). The parameters observed were pH, acidity and viscosity of red dragon fruit yoghurt. The result showed that the addition of various levels of skim milk had no significant effect (P&gt;0.05) on pH and acidity levels, but there was a significant effect on viscosity (p&lt;0.05). The conclusion of this study was that the addition of skim milk at levels of 0%, 3%, 6%, and 9% (w/v) had no effect on pH and acidity, but had an effect on the increasing viscosity of red dragon fruit yogurt. Key Word: Skim Milk, Acidity Level, pH Test, Viscosity, Red Dragon Fruit Yogurt

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