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Jurnal Peternakan Integratif
Published by TALENTA PUBLISHER
ISSN : 23033207     EISSN : 28082753     DOI : https://doi.org/10.32734
Core Subject : Health, Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Energy Environmental Science Social Sciences Veterinary
Jurnal Peternakan Integratif is a scientific journal covering animal science aspects published since 2012, is consistently published three times a year in April, August, and December by Animal Production Study Program, Universitas Sumatera Utara. Jurnal Peternakan Integratif is a peer reviewed journal. Jurnal Peternakan Integratif has been indexed and abstracted in Google Scholar, and other scientific databases. The journal also used Turnitin Check to prevent any suspected plagiarism in the manuscripts. Jurnal Peternakan Integratif receives manuscripts encompass a broad range of research topics in tropical animal sciences: nutrition, breeding and genetics, reproduction and physiology, feed sciences, agrostology, animal products, biotechnology, energy, behaviour, welfare, health, livestock farming system, socio-economic, and policy. Jurnal Peternakan Integratif is published by Talenta Publisher under Universitas Sumatera Utara, Medan 20155, Indonesia.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 337 Documents
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Analysis Marketing of Goat Milk at Tharraya Farm, Sunggal Subdistrict Lubis, Indri Safira; Galih Ari Wirawan Siregar
Jurnal Peternakan Integratif Vol. 13 No. 2 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i2.23242

Abstract

This study aims to determine the characteristics of the marketing institutions involved in marketing goat milk, determine the channel shape and function of marketing goat milk, determine the cost of marketing margins, farmer's share, and profit ratios marketing goat milk as well as analyze the marketing efficiency of goat milk at Tharaya Farm District Sunggal. The method used in data collection is purposive sampling. Primary data was collected through interviews using questionnaires and direct observation of breeders, intermediary traders and consumers. The parameters studied were marketing institutions, marketing channels, marketing margins, farmer's share, profit to cost ratio. The results of this study indicate that the marketing agencies involved in marketing goat milk at Tharraya Farm are breeders and retailers. There are two milk marketing channels at Tharraya Farm, namely, Channel I: Breeder-Consumer, Channel II: Breeder-Retailer-Consumer. Based on the marketing analysis, the margin share was obtained, where in this analysis channel I (Rp. 30,600) was greater than channel II (Rp. 0). Farmer's Share Channel II (100%) is greater than channel I (60%). The profit ratio of channel I (11.17) is smaller than channel II (15.4). The efficiency of the milk marketing channel at Tharraya Farm can be seen from its marketing efficiency, that each marketing channel is efficient with a value between 0-33%. The conclusion of this research is the marketing of goat milk at Tharraya Farm has been efficient.
The Combination of Kersen (Muntingia calabura) and Sirsak (Annona muricataL.) Leaf Extract as an Antioxidant Against Broiler Chicken Carcasses
Jurnal Peternakan Integratif Vol. 11 No. 3 (2023): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v11i3.15746

Abstract

Antioxidants are molecules that can slow down or prevent the oxidation process of other molecules. This study aims to determine the effect of the combination of Kersen Leaf/KL (Muntingia calabura) and Sirsak Leaf/SL (Annona muricata L.) extracts as antioxidants on Cutting Weight, Carcass Weight and Carcass Percentage of broiler chickens. This research was conducted on Jl. Mekar Jaya No 38 Medan Selayang, North Sumatra in June - August 2023. The design used in this study was a Complete Randomized Design (CRD) with 5 treatments and 5 repeats. Each repetition consists of 5 broiler chickens aged 35 days. The treatment consisted of P0 (without extract), P1 (KL extract 9%), P2 (SL extract 9%), P3 (KL extract 6% + SL extract 3%) and P4 (KL extract 3% + SL extract 6%). The parameters observed were cutting weight, carcass weight and carcass percentage. The results showed that the use of a combination of KL and SL extracts as antioxidants had a real effect on cutting weight and carcass weight with an average of 1491.67-1773.60 g/head and 1067-1267 g/head respectively. However, it did not have a real effect on carcass percentage with an average of 71.16%-72.14%. In conclusion, application of kersen leaf 6% combine with sirsak leaf 3% extract caused thee best results on cutting weight and carcass weight
Addition of Garlic Solution (Allium sativum) and Isolate Pediococcus pentosacceus N6 Strain on Chemical Quality and Shelf Length of Goat Meat Wiranda, Sulistio; Nurjama'yah Ketaren; Wahyudi Himawan Sutanto; Suhendra Pakpahan
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20824

Abstract

Goat meat is one of the food ingredients of animal origin that is very beneficial for humans, because it is rich in protein, fat, vitamins and minerals. Preservation aims to protect goat meat from damage caused by various microbes such as bacteria, fungi, and so on. The use of chemical preservatives in food products is harmful to health. Therefore, research on natural preservatives that are safe for consumption by the public is needed. One natural ingredient that can be used is a garlic solution combined with Pediococcus pentosacceus strain N6. The experimental design for this study employs a Complete Randomized Design (CRD) with a 3x3 factorial pattern and three replications. As a result, there are a total of 27 experimental units. Factor I: Concentration of Garlic Solution + Pediococcus pentosacceus strain N6 P0: No Treatment, P1: Spraying using 30 ml of garlic solution + 10 ml of Pediococcus pentosacceus strain N6, P2: Spraying using 60 ml of garlic solution + 20 ml of Pediococcus pentosacceus strain N6. Factor 2: Storage time at room temperature (27°C), J1: 0 hours, J2: 24 hours, J3: 48 hours. Different doses and storage times resulted in the best meat quality in treatment P2 (60 ml garlic solution + 20 ml Pediococcus pentosacceus strain N6) with the highest average protein content of (21.88c ± 2.15) and the highest code in P2J1 (24.19g), the lowest fat content of (8.92 ± 1.59) with the lowest code in P2J3 (7.72), the lowest TPC value of (2.7 ± 1.39) with the lowest code in P2J1 (1.3), and the best color and aroma. In conclusion garlic solution combined with Pediococcus pentosacceus strain N6 could preserve goat meat
The Effect of Marinating Jungga Citrus (Citrus jambhiri lush) on Physical and Organoleptic Quality of Goat Meat Napitupulu, Ardiansyah; Nurzainah Ginting; Peni Patriani
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20861

Abstract

Goat meat is very popular in Indonesia. Goat meat is very popular in Indonesia. One method of preserving goat meat is by treating it with acid, a process known as rarit. This study aims to determine the effect of using Jungga citrus on the physical and organoleptic quality of goat meat rarity. The experimental design used in this study was a Completely Randomized Design (CRD) with 4 treatments and 5 replications, resulting in a total of 20 experimental units: P0=0%, P1=6%, P2=12%, P3=18%. The parameters were physical quality tests, including pH and yield of goat meat, and organoleptic tests for color, aroma, taste, and texture. The results of this study indicate that marinating goat meat with Jungga citrus solution produces significantly better organoleptic results, including texture, aroma, taste, and pH. However, there were no significant differences in color and yield between treatments. The best treatment with good results was found at a dose of 18 ml of Jungga citrus (P3) with the addition of 82 ml of mineral water. This indicates that the use of Jungga citrus in marinating goat meat effectively improves organoleptic quality such as texture, aroma, and taste. However, it does not affect the color of the meat or yield, thus maintaining the color of the meat. In conclusions Jungga citrus are good for preserving goat meat into rarit.
Comparison of Escherichia coliBacterial ContaminationLevels in Fresh Chicken and Frozen Chicken Meat in Medan City Manurung, Kevin Andreas; Ma'ruf Tafsin; Fuad Hasan; Wahyudi Himawan Sutanto
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20864

Abstract

Chicken meat is one of the animal foods consumed because it contains high nutrients, has a delicious taste and aroma, has a soft texture and is relatively cheap. The research aims to determine the difference in the level of Escherichia coli bacterial contamination in fresh chicken meat and frozen chicken meat in Medan City. The number of samples at traditional markets was 20 samples and the number of samples at frozen chicken stalls was 20 samples. The sampling method used in the research was a survey. Data processing uses the t test and the Mann Whitney test. The research results showed that the number of colonies in traditional markets was greater than the number of colonies in frozen chicken stalls. The Maximum Microbial Contamination Limit (BMCM) of all traditional markets studied all exceeded the BMCM, and the Maximum Bacterial Contamination Limit (BMCM) of all frozen chicken stalls studied did not all exceed the BMCM (SNI 01-7388-2009). The percentage level of Escherichia coli bacterial contamination in traditional markets is 100% and the percentage of bacterial contamination in frozen chicken stalls is 30%. In conclusion meat that comes from frozen chicken stalls is better because it has bacterial contamination below the Maximum Microbial Contamination Limit (BMCM) so it is safer for public consumption than from traditional markets
The Effect of Azolla Flour (Azolla microphylla) in Commercial Ration on the Performance of 75 Days Old KUB Chicken Juli Mutiara Sihombing; Mangonar Lumbantoruan; Partogi Hutapea; Ade Putra Tadeus Siringo-ringo
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20906

Abstract

Research on KUB chickens (Ayam Kampung Unggul Balitbangtan) needs to be conducted to support the progress of livestock farming in the field of poultry livestock production. This study determines the effect of giving Azolla flour in commercial rations on the performance of 75-day-old KUB chickens. The study was conducted at the Animal Biology Laboratory, Faculty of Animal Husbandry, HKBP Nommensen University, Medan in Simalingkar A Village. Pancur Batu District, Deli Serdang Regency. This study was conducted for 75 days. On days 1-7 days, commercial feed was given. At the age of 8-75 days, commercial feed was given and Azolla flour (Azolla microphilla) was added. The design used in the study was a Completely Randomized Design with four treatments and five replications, the research treatment was the comparison of azolla flour with commercial rations given for KUB chicken feed, namely Azolla flour levels of 0%, 2%, 4% and 6%. The research data were analyzed by analysis of variance. The results of the analysis showed that the provision of azolla flour with different treatments did not have a significant effect on ration consumption but had a very significant effect on body weight gain and feed conversion of 75-day-old KUB Chickens with the best treatment, namely P1 (Azolla 2%) with a Daily Body Weight Gain value of 15.81 grams/head/day and a conversion value of 3.01. In conclusion is that application of Azolla flour could  improve KUB body weight gain and conversion.
Nutritional Quality and Total Bacterial Colonies in Goat Milk Yoghurt-Based Ice Cream with the Addition of Salak Pondoh Puree (Salacca Edulis Reinw Batubara, Wan Ramadhani; Nurzainah Ginting; Achmad Sadeli
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20911

Abstract

Ice cream is one of products that is widely favored by various groups of people. This study aims to determine and evaluate organoleptic and nutritional properties and determine the total number of bacterial colonies in goat milk yogurt-based ice cream with different concentrations with the addition of salak pondoh puree using a Completely Randomized Design (CRD) with 4 levels of treatment with 5 replications, namely (P): (0 mL; 150 mL; 300 mL; 450 mL). The parameters analyzed included fat content, protein content, total bacterial colonies, organoleptic color, aroma, texture, and taste. The results showed that the addition of salak pondoh puree to goat milk yoghurt-based ice cream can increase organoleptic values in the form of color, aroma, texture, and also color so that it is preferred by panelists. The addition of salak pondoh puree provides fat content, protein content, and total bacterial colonies in goat milk yogurt. In conclusion the addition of salak pondoh puree to goat milk yoghurt-based ice cream is accordance with the standards so that it is suitable for consumption.

Page 34 of 34 | Total Record : 337

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