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Pengaruh Suplementasi Larutan Kelor (Moringa Oleifera) dalam Air Minum terhadap Performan Reproduksi Induk Babi Bunting: The Effect of Suplementation of Moringa Solution (Moringa Oleifera) in Drinking Water on the Reproductive Performance of Pregnant Sows Tibertius Riesman Ndasak; I Made S Aryanta; Ni Nengah Suryani
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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The aims of this study was to determine the effect of supplementation with Moringa solution (Moringa oleifera)on gestational age, number of children born, birth weight and weaning weight of sows. The material used in this study were 12 sows pregnant with the first parity with a weight of 120-125 kg, an average of 122.5 kg and a coefficient of variation of 1.46%. The study used a completely randomized design (CRD) with 4 treatments consisting of P0 = without supplementation of Moringa oleifera leaf solution (control), P1 = Moringa oleifera leaf solution 5 ml/1 liter of drinking water, P2 = Moringa oleifera leaf solution 10 ml/1 liter of drinking water, P3 = Moringa oleifera leaf solution 15 ml/1 liter of drinking water, each treatment was 3 replication. The results showed that the supplementation of Moringa oleifera leaf solution had no effect on the duration of pregnancy, the number of children born and weaning weight. However, it had a significant effect on birth weight (P < 0.05). It is concluded that supplementation of Moringa oleifera leaf solution could increase birth weight at the level of 15 ml Penelitian ini bertujuan untuk mengetahui pengaruh suplementasi larutan kelor (Moringa oleifera) terhadap lama kebuntingan, jumlah anak perkelahiran, berat lahir dan berat sapih babi peranakan landrace. Materi yang digunakan dalam penelitian ini adalah 12 ekor babi induk sedang bunting paritas pertama dengan berat 120-125 kg, rata-rata 122,5 kg dan koefisien variasi 1,46%. Penelitian menggunakan Rancangan Acak Lengkap (RAL) 4 perlakuan yang terdiri dari P0 = tanpa suplementasi larutan daun kelor (kontrol), P1 = larutan daun kelor 5 ml/1 liter air minum, P2 = larutan daun kelor 10 ml/1 liter air minum, P3 = larutan daun kelor 15 ml/1 liter air minum, setiap perlakuan diulang sebanyak 3 kali. Hasil penelitian menunjukkan suplementasi larutan daun kelor tidak berpengaruh terhadap lama bunting, jumlah anak perkelahiran dan bobot sapih. Namun berpengaruh nyata terhadap bobot lahir (P< 0,05). Disimpulkan bahwa suplementasi larutan daun kelor dapat meningkatkan bobot lahir pada level 15 ml.

Pengaruh Penggunaan Tepung Sorgum Putih (Sorgum bicolor L. Moench) sebagai Pengganti Tapioka terhadap Sifat Fisikkimia dan Sifat Organoleptik Bakso Itik Manila (Cairina Moschata): Effect of the Usingof White Sorgum (Sorghum bicolor L. Moench) Flour as A Substitute for Tapioca Flour on Physicochemical and Organoleptic Properties of Manila Duck Meats (Cairina Moschata) Oktaviana Raflesiana Isaberta Bere; Geertruida Margareth Sipahelut; Heri Armadianto
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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This study aims to determine the effect of using white sorghum flour as a substitute for tapioca flour on water content, protein content, amylose, elasticity, color and taste of manila duck meatballs. This research uses Completely Randomized Design (CRD) with 5 treatments consisted of (P0 = 0% white sorghum flour + 40% tapioca flour, P1 = 10% white sorghum flour + 30% tapioca flour, P2 = 20% white sorghum flour + 20% tapioca flour, P3 = 30% white sorghum flour + 20% tapioca flour, P4 = 40% white sorghum flour). Each treatment was repeated 3 times so that there were 15 experimental units. The results of the analysis showed that the addition of white sorghum flour levels up to 40% could affect the protein, amylose, taste and color content (P<0.05), while the moisture content and elasticity had nosignificant effect (P>0.05). In conclusion, the use of sorghum flour up to 40% did not affect the moisture content and elasticity but did affect the protein content, amylose, taste and color. Amylose content and elasticity decreased with increasing level of use of sorghum flour, while color and taste variations occurred in assessment. In conclusion, the use of 10%(100 gr) sorghum flour + 30%(300 gr) tapioca flour is still favored by the panelist. Tujuan penelitian ini yaitu untuk mengetahui pengaruh penggunaan tepung sorgum putih sebagai pengganti tapioka terhadap kadar air, kadar protein, amilosa, kekenyalan, warna dan rasa bakso itik manila (Cairina Moschata) . Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan yaitu (P0= 0% tepung sorgum putih +40% tepung tapioka, P1=10% tepung sorgum putih + 30% tepung tapioka, P2= 20%tepung sorgum putih + 20% tepung tapioka, P3= 30% tepung sorgum putih + 20% tepung tapioka, P4= 40% tepung sorgum putih). Setiap perlakuan diulang sebanyak 3 kali ulangan sehingga terdapat 15 unit percobaan. Hasil analisis menunjukkan bahwa penambahan level tepung sorgum putih hingga 40% dapat mempengaruhi kadar protein, amilosa, rasa dan warna (P<0.05), sedangkan kadar air dan kekenyalan tidak berpengaruh nyata (P>0,05). Kesimpulan, penggunaan tepung sorgum hingga 40% tidak mempengaruhi kadar air dan kekenyalan namun memberikan pengaruh terhadap kadar protein, amilosa, rasa dan warna. Kadar amilosa dan kekenyalan menurun seiring bertambahnya level penggunaan tepung sorgum sedangkan warna dan rasa terjadi variasi penilaian. Penggunaan tepung sorgum 10% (100 gr) + tepung tapioka 30% (300 gr masih disukai oleh panelis.

Substitusi Tepung Tapioka dengan Tepung Sorgum Putih (Sorghum bicolor L. Moench) terhadap Kualitas Sosis Itik Manila: Substitution Of Tapioca Flour With White Sorghum Flour (Sorghum bicolor L. Moench) On The Quality Of Manila Duck Sausage Maria Elmince Un; Heri Armadianto; Pieter Rihi Kale
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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This study aims to determine the characteristics of Manila duck sausage added with white sorghum flour (shorghum bicolor L. Moench) as a partial substitute for tapioca flour on fat content, fat oxidation level, antioxidant content, color and taste of Manila duck sausage. The research design used a completely randomized design (CRD) with 4 treatments and 3 replications. Treatment P0= tapioca flour 15% +0% white sorghum flour; P1= tapioca flour 10% + 5% white sorghum flour; P2 = tapioca flour 5% +10% white sorghum flour and P3 = tapioca flour 0% + 15% white sorghum flour. The results of the study statistically showed that the use of white sorghum flour as a partial substitute for tapioca flour had no significant effect (P>0.05) on the fat content but had a very significant effect (P<0.01) on the level of fat oxidation, the antioxidant content, color and taste of the starch. Manila duck sausage Conclusion replacing tapioca flour with white sorghum flour by 10-15% caused a decrease in the level of fat oxidation, while the fat content did not change and there was an increase in antioxidants in Manila duck sausage. Fat content values ranged from 1.36 0.12 -1.81 0.27%, fat oxidation 5.98 ±0.79- 3,490.45 (mg.eq/kg), antioxidant 7.7242.53 36.66±1.54 %, color 5,000 - 1.83±0.91 and taste 2,000 - 2.97±0.77. From the aspect of organoleptic research, partial replacement of white sorghum flour with tapioca flour up to 15% causes the color of the sausage tochange to blackish gray and the taste of the sausage increases compared to the control.. Penelitian ini bertujuan untuk mengetahui karakteristik sosis itik Manila yang ditambahkan tepung sorgum putih (shorghum bicolor L. Moench) sebagai pengganti sebagian tepung tapioka terhadap kandungan lemak, tingkat oksidasi lemak, kandungan antioksidan, warna dan rasa sosis itik Manila. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan P0 = tepung tapioka 15% + 0% tepung sorghum putih; P1= tepung tapioka 10 % + 5% tepung sorghum putih; P2 = tepung tapioka 5% +10% Tepung sorghum putih dan P3 = tepung tapioca 0% + 15% tepung sorghum putih. Hasil penelitian secara statistik menunjukkan bahwa penggunaan tepung sorghum putih sebagai pengganti sebagian tepung tapioka tidak berpengaruh nyata (P>0,05) terhadap kandungan lemak tetapi berpengaruh sangat nyata (P<0,01) terhadap tingkat oksidasi lemak , kandungan antioksidan, warna dan rasa dari sosis itik Manila. Kesimpulan penggantian tepung tapioka dengan tepung sorghum putih sebesar 10-15% menyebabkan penurunan tingkat oksidasi lemak, sedangkan kandungan lemak tidak berubah dan antioksidan terjadi peningkatan pada sosis itik Manila. Nilai kandungan lemak berkisar dari 1.36±0.12 -1.81±0.27%, oksidasi lemak 5.98±0.79- 3.49±0.45 (mg.eq/kg), antioksidan 7.72±2.53-36.66±1.54 %, warna 5.00±0 - 1.83±0.91 dan rasa 2.00±0 - 2.97±0.77. Dari aspek penelitian organoleptik penggantian sebagian tepung sorghum putih dengan tepung tapioka hingga 15% menyebabkan warna sosis berubah menjadi berwarna abu-abu kehitaman dan rasa sosis meningkat di banding dengan kontrol.

Pengaruh Penggunaan Tepung Ubi Jalar Ungu (Ipomea Batatas L) Terhadap Oksidasi Lemak, Kandungan Lemak, Antioksidan dan Derajat Keasaman (pH) Sosis Itik Manila: The Effect of The Use of Purple Sweet Flour on Fat Oxidation, Fat Content, Antioxidants and Acidity Degree (pH) of Manila Duck Sausage Agatha Feriyanti Fore Kehik; Geertruida Margareth Sipahelut; Yakob Robert Noach
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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Research was conducted in order to find out the presentage of fat oxidation, fat content, antioidants, and acidity in manila duck sausage with the addition of purple sweet potato.. The design used was Completely Randomized Design (CRD) with five breatments and threereplications 5 treatments with 3 replications. Those treatments consisted of P0 = purple sweet potato flour 0% (20% tapioca)by using weight of meat, P1 = 5% purple sweet potato flour + tapioca 20%by using weight of meat, P2 = 10% purple sweet potato flour + 10% tapioca by using weight of meat, P3 = 15% purple sweet potato flour + 5% tapioca by using weight of meat, P4 = 20% purple sweet potato flour (0% tapioca). The variables studied were fat oxidation, fat content, antioxidants degres acidity pH. The results showed that the Ipomea batatas L had very significant effect (P<0.01) on antioxidants, fat oxidation as wel as significant effect (P<0.05) on increasing fat content and significantly affected on pH. the conclusion is that the use of Ipomea batatas L produces sausages with increased antioxidant activity and a decreased rate of fat oxidation, but the fat content does not change in manila duck sausage and can be used as a mixture in manila duck sausage. Penelitian dilakukan agar dapat mengetahui presentase oksidasi lemak, kandungan lemak, antioksidan, dan derajat keasaman pada sosis itik manila dengan penambahan tepung ubi jalar ungu. Racagan yang dipakai Rancangan Acak Lengkap (RAL) 5×3 yaitu 5 perlakuan ulangan 3 kali. Perlakuan ialah P0 = tepung ubi ungu 0% (tapioka 20%) sesuai berat daging, P1 = 5% tepung ubi ungu + tapioka 15% dari sesuai berat daging, P2 = 10% tepung ubi ungu + 10% tapioka sesuai berat daging, P3 = 15% tepung ubi ungu + 5% tapioka sesuai berat daging, P4 = 20% tepung ubi ungu (tapioka 0%). Parameter yang diuji ialah oksidasi lemak, kandungan lemak, antioksidan serta derajat keasaman (pH). Hasil penelitian menyatakan bahwa, perlakuan memiliki pengaruh sangat nyata (P<,0,01) pada antioksidan, oksidasi lemak serta berpengaruh tidak nyata (P<0,05) meningkatkan kandungan lemak lalu berpengaruh nyata terhadap pH. Kesimpulannya adalah penambahan Ipomea batatas L menghasilkan sosis dengan presentase antioksidan yang meningkat dan laju oksidasi lemak yang menurun namun kadar lemak tidak berubah pada sosis itik manila dan dapat di manfaatkan sebagai bahan campuran dalam sosis itik manila

Pengaruh Campuran Daun Kelor dan Daun Katuk dalam Ransum Terhadap Konsumsi, Kecernaan Bahan Kering dan Bahan Organik Ternak Babi Starter: EffectOf Moringa oleifera And Sauropus androgynus L. merr Leaf Flour Mixture In The Diets On Consumption, Digestibility Of Dry Matter, Organic Matter In Starter Pigs Prisca Anjani Nifu; Sabarta Sembiring; I Made S. Aryanta
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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Purpose of this study, examine the effect of a mixture flour Moringa and Sauropus androgynus L. merr in the ration on consumption and digestibility of dry matter and organic matter in starter phase of landrace pigs. The study used 12 pigs, aged 1-2 months with body weight between 5-15.6 kg (CV = 11.57%). The research method used experiment completely randomized design (RAL) consisting of 4 treatments and 3 replications. The treatment: Ro = 100% basal ration without a mixture of TDKe and TDKa; R1 = 95% basal ration + 5% mixture of TDKe and TDKa; R2 = 90% basal ration + 10% mixture of TDKe and TDKa; R3 = 85% basal ration + 15% mixture of TDKe and TDKa. Comparison of TDKe 80% and 20% TDKa treatment rations. Statistics tests showed that the use of mixture TDKe and TDKa in animal feed no effect (P>0.05) on consumption, dry matter digestibility and organic matter in pigs research. Conclusion, the use of mixture Moringa leaves and sauropus leaves at a level of 5-15% in the ration gave relatively the same results for consumption dry matter and organic matter and digestibility starter pigs. Tujuan penelitian ini, untuk melihat pengaruh campuran tepung daun kelor (Moringa oleifera) dan daun katuk (Sauropus androgynus L. merr) dalam ransum terhadap konsumsi, kecernaan bahan kering dan bahan organik ternak babi Landrace fase starter. Penelitian menggunakan 12 ekor ternak babi umur 1-2 bulan dengan berat badan antara 5-15,6 kg (CV = 11,57%). Metoda penelitian yang digunakan adalah percobaan dengan Rancangan Acak Lengkap (RAL) terdiri dari 4 perlakuan dan 3 ulangan. Perlakuannya: R0 = 100% ransum basal tanpa campuran TDKe dan TDKa; R1 = 95% ransum basal + 5% campuran TDKe dan TDKa ; R2 = 90% ransum basal + 10% campuran TDKe dan TDKa; R3 = 85% ransum basal + 15% campuran TDKe dan TDKa. Perbandingan ransum perlakuan TDKe 80% dan TDKa 20%. Data uji statistik memperlihatkan bahwa penggunaan campuran TDKe dan TDKa pada makanan ternak tidak ada pengaruh (P>0,05) pada konsumsi, kecernaan bahan kering dan bahan organik ternak babi penelitian. Simpulan, penggunaan campuran daun kelor dan daun katuk level 5 - 15% pada ransum menberikan hasil yang relative sama pada konsumsi, kecernaan bahan kering dan bahan organik ternak babi starter.

Analisis Usaha Ternak Babi Peranakan Landrace Fase Starter Yang Diberi Tepung Limbah Kubis (Brassica oleraceae) Terfermentasi Dalam Ransum Basal: Business Analysis Of Landrace Starter Pig Fed Fermented Cabbage Waste Flour (Brassica oleraceae) In Basal Ration Heny Suek; Sabarta Sembiring; Matheos Filipus Lalus; Ulrikus Romsen Lole
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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A study on starter phase landrace crossbreed pigs fed with fermented cabbage waste flour (Brassica oleraceae) in basal rations was to determine the income obtained, changes in costs, changes in profits and business feasibility of using this technology.The material used was 12 landrace crossbreed pigs aged 8 weeks with a body weight of 9-15kg (CV=15.33%). The study used a randomized block design (RBD) which consisted of 4 treatments and 3 replications. The four treatments were: R0: 100% basal ration, R1: 5% fermented cabbage waste flour + 95% basal ration, R2: 10% fermented cabbage waste flour + 90% basal ration, R3: 15% fermented cabbage waste flour + 85 % basal ration.The parameters analyzed are revenue, cost and profit gross margin and business feasibility.The data analysis method used is analysis of variance, partial budgetanalysis and business feasibility.analysis i.e. analysis of break-even point, payback period and revenues – costs ratio.The results showed that the treatment had no significant effect (P>0.05) on revenues. The biggest incremental profit was IDR 304,771 at 5% level. The break-even point was obtained from the sale of 8 pigs with a price break-even point of IDR1,310,977 and R/C of 1.54. In summary, the use of fermented cabbage waste flour in the basal ration is financially feasible. Suatu penelitian pada ternak babi peranakan landrace fase starter yang diberi tepung limbah kubis (Brassica oleraceae) terfermentasi dalam ransum basal adalah untuk mengetahui penerimaan yang diperoleh, perubahan biaya, perubahan keuntungan serta kelayakanusaha dari penggunaan teknologi tersebut. Materi yang digunakan adalah 12 ekor ternak babi peranakan landrace yang berumur 8 minggu dengan bobot badan 9-15kg (KV=15,33%). Penelitian ini menggunakan Rancangan Acak kelompok (RAK) yang terdiri atas 4 perlakuan 3 ulangan. Empat perlakuan tersebut adalah: R0: ransum basal 100%, R1: 5% tepung limbah kubis terfermentasi + 95% ransum basal, R2: 10% tepung limbah kubisterfermentasi + 90% ransum basal, R3: 15% tepung limbah kubis terfermentasi + 85% ransum basal. Parameter yang dianalisis adalah penerimaan, marjin kotor biaya dan keuntungan serta kelayakan usaha. Metode analisis data yang digunakan adalah analisis varians, analisis anggaran parsial dan analisis kelayakan usaha melalui perhitungan titik impas, waktu pengembalian modal dan ratio penerimaan dan biaya. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh tidak nyata (P>0,05) terhadap penerimaan. Keuntungan tambahan terbesar adalah Rp304.771 pada level 5%. Titik impas diperoleh pada penjualan ternak babi sebanyak 8 ekor dengan titik impas harga sebesar Rp1.310.977 dan rasio pendapatan dan biaya sebesar 1,54. Secara ringkas, pemanfaatan tepung limbah kubis terfermentasi dalam ransum basal dikatakan layak secara finansial.

Pengaruh Penggunaan Tepung Beras Merah Terhadap Kualitas Kimia Sosis Darah Tradisional (Budik): The Effect of Adding Red Rice Flour on the Chemical Quality of Traditional Blood Sausage (Budik) Yustin Kantur; Bastari Sabtu; Heri Armadianto
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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The purpose of this study, among others, was to determine the addition of red rice flour and sausage ingredients (meat from the head, liver, heart, lungs) on the chemical quality of budik (traditional blood sausage). This study used a completely randomized design (CRD) with four treatments and four replications. Combination treatment of P0: without red rice flour + sausage ingredients, P1: 2% red rice flour + sausage ingredients, P2: 4% red rice flour + sausage ingredients, P3: 6% red rice flour + sausage ingredients. The data obtained to ascertain differences between treatments, Duncan's test was used after the Analysis Of Variance. The results showed a significant effect (P<0.05) of the addition of brown rice flour on the fat content of the seed and no significant effect (P>0.05) on the content of Protein, Water and Crude Fiber. It was concluded that the addition of brown rice flour affected the fat content of the traditional blood sausage. The lowest fat content was found in the addition of 6% red rice flour, while the levels of protein, water and crude fiber were relatively the same. Tujuan penelitian ini adalah mengetahui penambahan tepung beras merah dan bahan sosis (daging dari bagian kepala, hati, jantung, paru-paru) terhadap kualitas kimia budik (sosis darah tradisional). Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan 4 empat ulangan. Perlakuan kombinasi dari P0: tanpa tepung beras merah + bahan sosis, P1: tepung beras merah 2% + bahan sosis, P2: tepung beras merah 4 % + bahan sosis, P3: tepung beras merah 6% + bahan sosis. Data yang diperoleh untuk memastikan perbedaan antara perlakuan, ujin Duncan digunakan setelah Analysis Of Variance. Hasilnya menunjukkan pengaruh nyata (P<0,05) dari penambahan tepung beras merah terhadap kadar lemak budik serta berpengaruh tidak nyata (P>0,05) terhadap kadar Protein, Air, Serat Kasar budik. Disimpulkan bahwa penambahan tepung beras merah mempengaruhi kadar lemak budik atau sosis darah tradisional. Kadar lemak paling rendah terdapat pada penambahan 6% tepung beras merah, Sedangkan kadar protein, air dan serat kasar relatif sama.

Karakteristik Kimia dan Organoleptik Sosis Sapi dengan Penambahan Tepung Daun Kelor (Moringa oleifera) : Chemical and Organoleptic Characteristics of BeefSausage With the Addition of Moringa Leaf Flour Maria Carmelita Bere; Geertruida Margareth Sipahelut; Heri Armadianto
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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ABSTRACT The purpose of this study was to determine the effect of the addition of moringa leaf flour on the chemical and organoleptic quality of beef sausage. A completely randomized design (CRD) with four treatments and four replications was used in the research approach. P0 represents without the addition of Moringa leaves, P1 represents 1% Moringa leaf powder, P2 represents 2% Moringa powder, and P3 represents 3% Moringa powder. The results showed that protein content, water content, color, taste, aroma, texture and tenderness had a significant effect (P < 0.05) with the addition of Moringa leaf flour. However, there was no visible effect on the fat content (P>0.05.The researchers came to the conclusion that the addition of moringa flour to the beef sausage making process resulted in an increase in protein content, a decrease in water content, and no change in fat content. Fat content, less texture dense and less tender, while the characteristics of the color are greener, the aroma is less preferred, and the typical taste of Moringa leaves is greener. While the water content of beef sausage decreased along with the increase in moringa flour content. The organoleptic properties of beef sausage were less visible when moringa leaf flour was added. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana pengaruh sifat kimiawi dan organoleptik sosis sapi dengan penggunaan tepung daun kelor. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan empat ulangan. P0 mewakili tanpa tepung daun kelor, P1 mewakili 1% tepung daun kelor, P2 mewakili 2% tepung kelor, dan P3 mewakili 3% tepung daun kelor. Hasil penelitianmenunjukkan bahwa kadar protein, kadar air, warna, rasa, aroma, tekstur, dan kelembutan berpengaruh nyata (P < 0,05) dengan penambahan tepung daun kelor. Namun tidak ada pengaruh yang terlihat dari kandungan lemak (P>0,05. Disimpulkan bahwa kandungan protein sosis sapi meningkat dengan bertambahnya jumlah tepung kelor,kandungan lemaknya tetap, sedangkan kadar air sosis sapi mengalami penurunan seiring dengan peningkatan kadar tepung kelor. Sifat organoleptik sosis sapi menurun ketika tepung daun kelor ditambahkan

Strategi Pengembangan Ternak Sapi Potong Pola Usaha Rakyat di Kawasan Peternakan Kabupaten Ende: Strategy for Development of Beef Cattle Livestock Patterns of People's Business in the Livestock Area of Ende Regency Yeniria Sofia Ida; Ulrikus Romsen Lole; Tenang Barus; Maria Krova
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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This study aims to analyze the strategy for the development of beef cattle according to the people's business pattern in the livestock area of Ende Regency. The research was conducted in the livestock area of Ende Regency. Data collection techniques used are observation and interviews. The sampling method was carried out in 3 (three) stages, namely stages 1 and 2 carried out purposively and stage 3 carried out by simple random sampling. The analysis used is SWOT analysis. The results of the IFE matrix analysis obtained a total score of 2.605 meaning that internally the development of cattle is strong enough so that the business remains sustainable. The EFE matrix obtained a total score of 3.76, meaning that externally the development of cattle is very strong where the response from the development area has been very good. The results obtained through SWOT diagram analysis are in Quadrant 1, namely supporting aggressive growth policies or very profitable positions. The results of the QSPM analysis, the three main priority strategies that will be implemented are educating farmers regarding maintenance management for the development of cattle business with a total attractiveness score (TAS) of 6.99; procure supporting equipment or technology for processing feed in the form of hay and silage with a TAS acquisition of 4.84 and optimizing the availability of grazing land for cattle development with a TAS acquisition of 4.8. Penelitian ini bertujuan untuk menganalisis strategi pengembangan ternak sapi potong pola usaha rakyat di kawasan peternakan Kabupaten Ende. Penelitian dilakukan di kawasan peternakan Kabupaten Ende. Teknik pengumpulan data yang digunakan adalah observasi dan wawancara. Metode penarikan sampel dilakukan dalam 3 (tiga) tahap yakni tahap 1 dan 2 dilakukan secara purposif dan tahap 3 dilakukan secara simple random sampling . Analisis yang digunakan adalah analisis SWOT. Hasil analisis matriks IFE memperoleh total skor 2,605 artinya secara internal pengembangan ternak sapi cukup kuat sehingga usaha tetap berkelanjutan. Matriks EFE memperoleh total skor 3,76 artinya secara eksternal pengembangan ternak sapi sangat kuat dimana respon dari wilayah pengembangan sudah sangat baik. Perolehan hasil melalui analisis diagram SWOT berada pada Kuadran 1 yaitu mendukung kebijakan pertumbuhan yang agresif atau posisi yang sangat menguntungkan. Hasil analisis QSPM, tiga prioritas utama strategi yang akan diterapkan yakni mengedukasi petani peternak terkait manajemen pemeliharaan untuk pengembangan usaha ternak sapi dengan perolehan total attractiveness score (TAS) 6,99; mengadakan alat penunjang atau teknologi untuk pengolahan pakan berupa hay dan silase dengan perolehan TAS 4,84 dan mengoptimalkan ketersediaan padang penggembalaan untuk pengembangan ternak sapi dengan perolehan TAS 4,8.

Kualitas FisikoKimia Dendeng Sapi Betina Peranakan Ongole yang Diberi Madu dan Beberapa Jenis Gula : Physico-Chemical Quality of Ongole Breed Beef Jerky Given Honey and Several Types of Sugar Anita Nenohaifeto; Yakob Robert Noach; Gemini Ermiani Mercurina Malelak
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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This study was conducted to examine the physicochemical quality of beef jerky of Ongole breed heifers given honey and several types of sugar. The experimental design of this study was a Complete Randomized Design (RAL) through four treatments and four repeats and obtained 16 experimental units. The treatment is as follows: (T0) Giving granulated sugar 15% + honey 0% (control), (T1) honey 7.5% + granulated sugar 7.5%, (T2) honey 7.5% + solid palm sugar 7.5% (T3) honey 7.5% + solid coconut sugar 7.5%. Observed variables pH, water activity aw, yield, fat oxidation, water content, fat and protein. The results showed that honey and some types of sugar did not significantly affect (P>0.05) on pH, water activity, water content, fat oxidation, fat and protein content, but had a real effect (P<0.05) on the percentage of beef jerky yield of ongole breeds. It was concluded that the feeding of honey and some types of sugar did not change the physicochemical qualities of beef jerky of Ongol breeds. Penelitian ini dilaksanakan untuk mengkaji tentang kualitas fisikokimia dendeng sapi betina peranakan Ongole yang diberi madu dan beberapa jenis gula. Rancangan percobaan penelitian ini ialah Rancangan Acak Lengkap (RAL) melalui empat perlakuan dan empat ulangan dan didapatkan 16 unit percobaan. Perlakuan tersebut sebagai berikut: (T0) Pemberian gula pasir 15% + madu 0% (kontrol), (T1) madu 7,5% + gula pasir 7,5%, (T2) madu 7.5% + gula lontar padat 7,5% (T3) madu 7,5% + gula kelapa padat 7,5%. Variabel yang diamati pH, aktivitas air aw, rendemen, oksidasi lemak, kadar air, lema k dan protein. Hasil penelitian memperlihatkan pemberian madu dan beberapa jenis gula tidak mempengaruhi secara nyata (P>0,05) terhadap pH, aktivitas air, kadar air, oksidasi lemak, kadar lemak dan protein, namun berpengaruh nyata (P<0,05) terhadap persentase rendemen dendeng sapi betina peranakan ongole. Disimpulkan bahwa pemberian madu dan beberapa jenis gula tidak mengubah kualitas fisikokimia dendeng sapi betina peranakan ongol

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Contact Name
Agustinus Konda Malik

Contact Email
aguskondamalik@staf.undana.ac.id

Phone
+6281237987345

Journal Mail Official
jurnalpeternakan@undana.ac.id

Editorial Address
Jl. Adisucipto Penfui, Kupang Nusa Tenggara Timur, Indonesia

Location
Kota kupang,

Nusa tenggara timur

INDONESIA

Abstract

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Agustinus Konda Malik

Contact Email aguskondamalik@staf.undana.ac.id

Phone +6281237987345

Journal Mail Official jurnalpeternakan@undana.ac.id

Editorial Address Jl. Adisucipto Penfui, Kupang Nusa Tenggara Timur, Indonesia

Location Kota kupang, Nusa tenggara timur INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Agustinus Konda Malik

Contact Email
aguskondamalik@staf.undana.ac.id

Phone
+6281237987345

Journal Mail Official
jurnalpeternakan@undana.ac.id

Editorial Address
Jl. Adisucipto Penfui, Kupang Nusa Tenggara Timur, Indonesia

Location
Kota kupang,

Nusa tenggara timur

INDONESIA