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Dini Widianingrum
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Tropical Livestock Science Journal
Published by Universitas Majalengka
ISSN : -     EISSN : 29649439     DOI : https://doi.org/10.31949/tlsj.v2i2.7300
Core Subject : Health, Agriculture,
Agriculture, Biological Sciences & Forestry Veterinary
Tropical Livestock Science Journal encompasses a broad range of research topics in animal sciences: breeding and genetics, reproduction and physiology, nutrition, feed sciences, agrostology, animal products, biotechnology, behaviour, welfare, health and veterinary, livestock farming system, socio-economic, and policy.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 48 Documents
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Pengaruh Penambahan Tepung Kedelai Terhadap Tingkat Kesukaan Dan Kandungan Protein Pada Bakso Daging Sapi jajang hermana; Aaf Falahudin; Oki Imanudin
Tropical Livestock Science Journal Vol. 2 No. 1 (2023): Oktober
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v2i1.6700

Abstract

The aim of this research is to analyze the dosage of using soy flour on the level of preference and protein content of beef meatballs and to obtain a formula for the optimum use of soy flour on the level of preference and protein content of beef meatballs. This research used a Completely Randomized Design (CRD) method with 5 treatments and 4 replications. The ratio of tapioca flour to soy flour for each treatment is respectively P0 (100% : 0%), P1 (75% : 25%), P2 (50% : 50%), P3 (25% : 75%) and P4 ( 0% : 100%). The data obtained were analyzed using analysis of variance (ANOVA). Meanwhile, the protein content uses a descriptive test and if the results of the anova test show a significant difference, continue with the Duncan test. The research results showed that as soy flour was added to beef meatballs, the level of liking for the aroma, texture and taste decreased. The addition of soy flour did not affect the level of preference for the color of the beef meatballs produced. Beef meatball protein with the addition of soy flour is between 16.15 – 23.31%. In conclusion, the best formulation is the addition of soybean flour to P1 with a reddish ash color, the level of liking is somewhat like it, the aroma does not have the smell of soybeans, the level of liking is very like it, the chewy texture is the liking level is somewhat like it and the taste has no taste of soybeans with the level of liking is somewhat like it.
Evaluasi Tingkat Kesukaan Terhadap Sifat Organoleptik Susu Kambing Pasteurisasi Yang Diberi Berbagai Tingkat Ekstrak Jambu Biji Merah (Psidium guajava L.) Rifki Ahmad Fachrezi; Dini Widianingrum; Oki Imanudin
Tropical Livestock Science Journal Vol. 2 No. 1 (2023): Oktober
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v2i1.6857

Abstract

The aim of this research is to analyze the effect of adding red guava extract on the level of consumer preference for organoleptic properties including color, aroma, viscosity level, taste and taste of pasteurized goat's milk. This research used an experimental method with a Completely Randomized Design (CRD) pattern consisting of 5 treatments and 4 replications. The treatment used was the addition of red guava extract (P0= milk without red guava extract, P1= milk + 3%, P2= milk + 6%, P3= milk + 9% and P4 milk + 12%). The data obtained were analyzed using analysis of variance (ANOVA) and if the results of the anova test showed that there were significant differences, Duncan's further test was carried out. The results of the research showed that the addition of red guava extract to the manufacture of pasteurized goat's milk had an effect on the level of preference for organoleptic characteristics (color, viscosity level, aroma, flavor and taste). The best counter treatment is the addition of 6% red guava extract with the criteria of yellowish white color, pleasant aroma, light viscosity, sweet taste, slightly savory taste and a liking level of slightly like to like. 6% red guava extract produced the best level of favorability.
Pengaruh Pemberian Ekstrak Kunyit (Curcuma domestica) Dalam Air Minum Terhadap Performa Produksi Ayam Ras Petelur Fase Layer Irvan Fujiyanto; Oki Imanudin; Dini Widianingrum
Tropical Livestock Science Journal Vol. 2 No. 1 (2023): Oktober
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v2i1.6858

Abstract

This study aims to analyze the effect of giving turmeric extract as an additive in drinking water on the production performance of layer phase laying hens. The experimental design used in this study was a completely randomized design (CRD) carried out experimentally with 60 laying hens in the layer phase of the Isa Brown type with five treatments and four replications. The treatment used was P0 (without adding turmeric extract) as a control, P1 (1% turmeric extract), P2 (2% turmeric extract), P3 (3% turmeric extract), P4 (4% turmeric extract). The variables observed included Ration Consumption, Body Weight Growth (PBB), Feed Conversion Ratio (FCR), Drinking Water Consumption, Hen Day Production (HDP). The research data were analyzed using analysis of variance and if they showed significant differences then they were further tested using Duncan's multiple range test. The results showed that the addition of turmeric extract as an additive had a significant effect (P<0.05) on the production performance of layer phase laying hens (P<0.05) on Feed Conversion Ratio (FCR), Drinking Water Consumption and Hen Day production (HDP). For drinking water consumption, the highest yield was P0 = 7,132,50 ± 187,68a. At FCR the highest result was obtained P2 = 2,35 ± 0,26a, while at HDP the highest result was obtained P1 = 69,75 ± 11,58a. The conclusion from this study is that the addition of turmeric extract can be used as a feed additive to extend the shelf life of laying hens.
Pemanfaatan Limbah Sayuran Organik dan Limbah Feses Ayam Petelur Sebagai Media Dalam Budidaya Maggot (Hermetia illucens) Yan Aditama; Oki Imanudin; Dini Widianingrum
Tropical Livestock Science Journal Vol. 2 No. 1 (2023): Oktober
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v2i1.6995

Abstract

This research aims to determine the level of efficiency of processing organic vegetable waste and laying hen feces, as well as to obtain a comparison of media in producing the best maggots. The research was carried out experimentally using a Completely Randomized Design (CRD) consisting of five treatments and four replications. The types of treatment used are P0 (100% organic vegetable waste), P1 (75% organic vegetable waste + 25% laying hen feces), P2 (50% organic vegetable waste + 50% laying hen feces), P3 (25% vegetable waste organic + 75% laying hen feces), P4 (100% laying hen feces). The variables observed included maggot weight, media shrinkage and nutritional content which included water content, protein, fat, fiber, ash and Kcal/Kg energy. The research data were analyzed using analysis of variance (ANOVA) and tested further using Duncan's difference test. The results of the study showed that organic vegetable waste media and laying hen feces had a real influence on the maggot weight treatment with a weight of 268.90 grams for treatment P0 when compared with P2 114.47 grams, P3 75.82 grams and P4 65.72. The nutritional content of P2 media has a water content of 79.47%, protein of 45.80%, fat of 19.43%, fiber of 2.98%, ash of 20.56%, and energy of 4667 Kcal/kg and the lowest content in P4 has a water content of 69.41%, 27.85% protein, 11.98% fat, 6.89% fiber, 20.98% ash, and 4085 Kcal/kg energy. The conclusion is that the best weight of maggots is produced from 100% organic vegetable waste. The best nutritional content of maggots in a medium of 50% organic vegetable waste + 50% laying hen feces has the best nutritional content.
Analisis Hubungan antara Motivasi dengan Skala Usaha dan Pendapatan Peternak Domba Lokal di Kecamatan Kertajati Kabupaten Majalengka Mohammad Rifqi Hanafi; Ulfa Indah Laela Rahmah; Aaf Falahudin
Tropical Livestock Science Journal Vol. 2 No. 2 (2024): April 2024
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v2i2.7300

Abstract

A research study was conducted in the Kertajati District, Majalengka Regency, to analyze the motivation levels of local sheep farmers and their relationship with business scale and income. The study, which took place from March 8 to April 15, 2023, used a sample of 85 sheep farmers selected through purposive sampling. The analytical methods employed included a survey method with descriptive analysis and rank spearman analysis. The results revealed that the farmers in Kertajati District had a moderate level of motivation towards sheep farming, with exterior factors having the greatest impact on their motivation. There was a strong correlation between motivation and business scale (r = 0.668), indicating a significant relationship. However, the relationship between motivation and income, as well as the relationship between business scale and income, had less meaningful correlations (r = 0.081 and r = 0.069, respectively). In conclusion, the study showed that farmers in the area have a moderate motivation to raise sheep, and there is a significant relationship between motivation and business scale.
Pengaruh Penggunaan Belimbing Wuluh (Averrhoa Bilimbi) Sebagai Acidifier Terhadap Berat Darah, Berat Bulu, dan Berat Kepala Ayam Broiler Yuliana Kolo
Tropical Livestock Science Journal Vol. 2 No. 2 (2024): April 2024
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v2i2.7421

Abstract

This study aims to determine the effect of Averrhoa Bilimbi as an acidifier on blood weight, feather-weight, and head weight of broiler chickens. The research used 240 DOC, which were put into 24 units and kept until they were 35 days old. The parameters measured were blood weight, feather weight, and head weight. The experiment was carried out experimentally, the experimental design used was a Completely Randomized Design (CRD) with 4 treatments and 6 replications, where there were 24 experimental units, namely as follows: P0 = 1000 ml drinking water, P1 = 900 ml drinking water + 50 ml Averrhoa Bilimbi, P2 = 925 ml drinking water + 75 ml Averrhoa Bilimbi and P3 = 900 ml drinking water + 100 ml Averrhoa Bilimbi. The results showed significant differences (p<0.05) in blood weight, featherweight, and head weight. The conclusion of This research concludes that adding Averrhoa Bilimbi to drinking water can affect blood weight, feather weight, and head weight.
Karakteristik Fisik Bakso Daging Sapi dengan Penambahan Tepung Kedelai sebagai Pengganti Tepung Tapioka Riyan Subarkah; Oki Imanudin; Rachmat Somanjaya
Tropical Livestock Science Journal Vol. 2 No. 2 (2024): April 2024
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v2i2.7436

Abstract

The purpose of this study was to analyze the dosage of using soy flour on the physical characteristics of beef meatballs and to obtain the results of using soy flour which affected the physical characteristics of beef meatballs. This study used a completely randomized design (CRD) with 5 treatments and 4 replications. The comparison of tapioca flour with soybean flour for each treatment were P0 (100%: 0%), P1 (75% : 25%), P2 (50% : 50%), P3 (25% : 75%), and P4 ( 0% : 100%). The data obtained were analyzed using analysis of variance (ANOVA) and if the results of the ANOVA test show a significant difference, continue with Duncan's further test. The results showed that the addition of soy flour to beef meatballs had a significant effect (P<0,05) on cooking loss, pH, elasticity, and water-holding capacity. The addition of soy flour caused the cooking shrinkage value from P0 to P4 to decrease with an average value of 16.77 to 11.59%, the pH value of meatballs added with soy flour decreased from P0 to P4 with an average value of 6.48 to 6.15%, the elasticity value of meatballs decreased from P0 to P4 with an average value of 73.40 to 30.22% and the water holding capacity of meatballs from P0 to P4 decreased with an average value of 0.74 to 0.63%. This study can be concluded that the addition of soybean meal can produce better physical properties of beef meatballs.  
Analisis Kontribusi Usaha Ternak Domba Terhadap Pendapatan Peternak di Kecamatan Kertajati Kabupaten Majalengka Denis Nuryadi; ulfa Indah Laela Rahmah; Lili Adam Yuliandri
Tropical Livestock Science Journal Vol. 2 No. 2 (2024): April 2024
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v2i2.7451

Abstract

This research aims to determine the analysis of household income, the contribution of sheep farming to farmer income, and the factors that influence the size of the contribution of sheep farming. This research was carried out from June to August 2022. The analytical methods used were descriptive analysis, contribution analysis and multiple linear regression analysis. Respondents were determined using a purposive sampling method of 85 respondents. The variables observed were the number of working hours, number of workers, and number of livestock. The research results show that the average income of sheep farming is IDR 2.289.513/year. Meanwhile, the average income from breeders' business is IDR 7.730.746 /year. The sheep farming business contributes 29.61% to the total income of farmers in Kertajati District, Majalengka Regency. The coefficient of determination (R2) was obtained at 0.039. which means that the number of livestock, the amount of working hours, and the number of workers influence the contribution of sheep livestock by 3.9%, so Y is influenced by 96.1% by other factors outside the independent variable.
Karakteristik Kimia dan Daya Simpan Susu Kambing Pasteurisasi dengan Penambahan Ekstrak Jambu Biji Merah (Psidium guajava L.) Raka Raihan; Aaf Falahudin; Lili Adam Yuliandri
Tropical Livestock Science Journal Vol. 2 No. 2 (2024): April 2024
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v2i2.8015

Abstract

The aim of this research is to analyze the effect of adding red guava extract on the chemical characteristics and shelf life of pasteurized goat milk with the addition of red guava extract (Psidium guajava L). This research was carried out using an experimental method using a completely randomized design consisting of 5 treatments and 4 replications. Chemical characteristics were carried out using quantitative descriptive methods. The treatment used was the addition of 0%, 3%, 6%, 9% and 12% red guava extract. The research results showed that the chemical characteristics of pasteurized goat's milk with the addition of red guava extract were the highest water content at P4, 82.91% and the lowest at P3, namely 81.32%, the highest ash content at P1, 1.01% and the lowest at P4, namely 0 .76%, the highest protein content at P1 3.65% and the lowest at P3, namely 3.14%, the highest fat content at P0 4.73% and the lowest at P4, namely 4.32%, the highest carbohydrate content at P3 10.28 % and the lowest was in P4, namely 8.74%, and the highest vitamin C level was in P4, 35.03 mg/100g and the lowest was in P1, namely 26.29 mg/100g. The shelf life of goat milk at 11°C at P0, P1 and P2 is up to 5 days of storage, while for P3 and P4 it can be stored for 3 days. The conclusion is that P1 is the best treatment in producing the chemical characteristics of pasteurized goat's milk, while P4 is the treatment that produces the highest levels of vitamin C.
Aplikasi Tepung Biji Pepaya sebagai Alternatif Obat Herbal dalam Pengendalian Penyakit Cacingan pada Sapi Potong Muhammad Surya Atmaja; Dini Widianingrum; Oki Imanudin
Tropical Livestock Science Journal Vol. 2 No. 2 (2024): April 2024
Publisher : Study Program of Animal Husbandry, Faculty of Agricultural, Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/tlsj.v2i2.9005

Abstract

This research aims to analyze the potential of Papaya Seed Flour as an Alternative to Herbal Deworming Medicine in Controlling Worm Disease in Beef Cattle. The research was carried out in Paseh District, Sumedang Regency in January 2024. This research was carried out experimentally. The sampling technique was carried out using purposive random sampling. This research used bulls, aged around 1-1.5 years. This research uses a Pre-test Post-test Control Group Design. The research sample consisted of 10 penned bulls. Before the cow is given treatment in the form of giving the herbal medicine papaya seed flour (Pre-treatment), the cow's feces are taken to be identified and the number of worm eggs infecting the digestive tract is counted. The treatment given is in the form of administering herbal medicine from papaya seed flour (TBP) at a dose of 5g/head, for 3 consecutive days within a period of one week, then testing feces samples (post-treatment) to test the effectiveness of the herbal medicine in reducing levels of and the number of infecting worms. The test parameters in this study were the number of EPGs before and after administration of TBP and FECR until seven days after treatment ended. The research results showed that Papaya Seed Flour has the potential to be an alternative herbal worm medicine in suppressing the growth of digestive tract worms in cattle significantly (p<0.05) with an FECR value reaching 76.9%.

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