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Media Peternakan
Published by Universitas Wijayakusuma Purwokerto
ISSN : 14113538     EISSN : 29855527     DOI : https://doi.org/10.63859/mp.v27i2
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Focus Media Peternakan accommodates articles / scientific works which has not been published yet. Fields of journal cover aspects of animal sciences: animal feed and nutrition, feed science and technology, feed additive technology, ; animal reproduction and physiology, genetics, animal production; animal behaviour, welfare, livestock farming system; socio-economic and policy; and animal products science and technology Scope Media Peternakan encompasses a broad range of research topics in animal sciences: Breeding and Genetics, Reproduction and Physiology, Animal Nutrition, Feed Sciences, Agrostology, Animal Products, Food Processing and Technology, Biotechnology, Behaviour, Animal Welfare, Health, Livestock Farming System, Livestock and Climate Change, Socio-economic, and Policy.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 30 Documents
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PENGARUH PENAMBAHAN GEL LIDAH BUAYA (Aloe vera L.) TERHADAP RASA DAN AROMA BAKSO DAGING SAPI Rista Aprilia Putri; Doso Sarwanto; Susilo Rahardjo; Yanita Mutiaraning Viastika
MEDIA PETERNAKAN Vol. 26 No. 1 (2024): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v26i1.16

Abstract

This research aims to determine the effect of the percentage of addition of aloe vera gel on the taste and aroma of beef meatballs. This research was carried out from 22 April 2024 to 23 April 2024 at the Laboratory of the Faculty of Animal Husbandry, Wijayakusuma University, Purwokerto. The ingredients used in this research include: beef, tapioca flour, ice cubes, garlic, pepper, table salt and aloe vera gel. This research used a Completely Randomized Design (CRD) with a unidirectional pattern with 4 treatments, the amount of aloe vera gel P0=0%, P1=5%, P2=10%, P3=15% which will be added to 500 grams of ground beef in each treatment. The variables measured were taste and aroma using 25 semi-trained panelists. The results of the variance analysis stated that the addition of aloe vera gel was different but not significant (P>0.05) to the taste of beef meatballs and very significantly different (P<0.05) to the scent of beef meatballs. The conclusion of this research is that the percentage of adding aloe vera gel to beef meatballs does not affect the taste of the meatballs but does affect the aroma of the meatballs. The higher the percentage of aloe vera gel, the more pleasant the scent.
PENGARUH DOSIS PUPUK UREA TERHADAP TINGGI TANAMAN DAN PRODUKSI SEGAR RUMPUT ODOT (Pennisetum purpureum cv.Mott) Eryanto Didit; Susilo Rahardjo; Fany Dwi Evadewi; Tri Sukmaningsih
MEDIA PETERNAKAN Vol. 26 No. 1 (2024): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v26i1.17

Abstract

Forage is one of the things that determines the success of a livestock business, so it is necessary to have forage that is good in quality and quantity. Therefore, the problem raised in this research is the productivity of odot grass (Pennisetum purpureum cv. Mott) which was given urea fertilizer at different doses, at the age of first cutting. Because feed is very important for livestock development, feed must be sufficient for livestock growth and survival. Forage is the main source of feed for ruminant animals, a ratio of 40:60 is optimal for dry matter or pasture concentrate to feed or fortifier concentrate. This research used a Completely Randomized Design (CRD) with five treatments and four replications. Treatments P0, P1, P2, P3, and P4 are as follows: Treatment P0 odot grass (control) + urea + 10 gr/m2, Treatment P2 odot grass + urea + 10 gr/m2, Treatment P3 odot grass + urea + 30 gr/m2, and Treatment P4 odot grass + 40 gr/m2 urea.
PENGARUH KOSENTRASI PLANT GROWTH PROMOTING RHIZOBACTERIA (PGPR) TERHADAP JUMLAH ANAKAN DAN PANJANG DAUN RUMPUT GAJAH KERDIL ( Pennisetum purpureum CV. Mtt ) Irawan Yandri; Supranoto Supranoto; Susilo Rahardjo; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 26 No. 1 (2024): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v26i1.18

Abstract

Providing PGPR to the soil around the plant can influence the growth and fresh production of Pygmy Elephant grass. This research aims to determine the effect of PGPR Mutiara Alam Tani on the number of tillers and leaf length. The research was carried out experimentally using (RAL) with 5 treatments and 4 repetitions consisting of treatment PO = Dwarf Elephant Grass (control) without the addition of PGPR; Treatment P1 = Dwarf Elephant Grass + PGPR 2.5 ml/liter water/m2; Treatment P2 = Dwarf Elephant Grass + PGPR 5 ml/liter of water/m2; Treatment P3 = Dwarf Elephant Grass + PGPR 7.5 ml/liter of water/m2; Treatment P4 = Dwarf Elephant Grass + PGPR 10 ml/liter water/m2). The parameters measured are the number of tillers and leaf length. The results showed that the highest number of tillers was shown in the P4 treatment where 10 ml of PGPR was added in 1 liter of water producing an average number of 5.50 tillers, while the lowest number of tillers was in the P0 treatment which did not add PGPR which produced an average number of tillers. 4.25 tillers. The longest leaves were found in treatment P4 where 10 ml PGPR was added in 1 liter of water with an average length of 75.75 cm, while the shortest leaf length was found in treatment P0 where no PGPR was added resulting in an average weight of 64.75 cm. The results of the analysis showed that the administration of PGPR Mutiara Alam Tani had no significant effect (P>0.05) on the number of tillers and leaf length of Dwarf Gajah Grass. Based on the results of the analysis of variance, it showed that P0, P1, P2, P3 and P4 had the number of tillers and leaf length which is relatively the same. So it can be concluded that the provision of PGPR Mutiara Alam Tani has not been able to influence the number of tillers and the yield of Dwarf Gajah Grass leaf length.
BOBOT BADAN SAPI PERANAKAN ONGOLE (PO) JANTAN DENGAN BEBERAPA METODE PENGUKURAN DI PASAR HEWAN PETAMBAKAN KABUPATEN BANJARNEGARA Rudi Salam; Sulistyaningtyas; Fany Dwi Evadewi; Sari Eko Tuswati; Hasan Haren
MEDIA PETERNAKAN Vol. 26 No. 1 (2024): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v26i1.19

Abstract

Research with the title "Body Weight of Male Ongole Crossbreed (PO) Cattle Using Several Measurement Methods at the Farm Animal Market, Banjarnegara Regency" was carried out on September 12, 2023. The aim of this research was to test the accuracy of the school and winter formulas compared with the weight of digital scales. The research was carried out using a survey method; the material used was 35 male Ongole crossbreed cattle aged ± 2 years. The parameters observed include body weight, chest circumference, and body length. Data analysis was carried out using the z test. The results of the research show that the calculated Z value between the Schoorl formula and digital scales is greater than the T table value (t0.05), namely (z = 2.05 > t0.05 = 1.65). This shows that there is a significant difference between the results of Schoorl's formula calculation of body weight on scales. The calculated Z value between the Winter formula and digital scales is greater than the T table value (t0.01), namely (z= 3.86 > t0.01 = 2.58). This shows that there is a very significant difference between the calculation results of the Winter formula and body weight on the scale. Of the two formulas, the most effective one used to estimate the body weight of Ongole crossbreed cattle (PO) is the Winter formula compared to the Schoorl formula.
PENGARUH PERBEDAAN PENAMBAHAN OVALET SEBAGAI BAHAN BAKU ES KRIM TERHADAP DAYA LELEH DAN OVERRUN Ai Caesy Hamidah; Soegeng Herijanto; Citopartusi Margaluna Purnama Tjahyani
MEDIA PETERNAKAN Vol. 26 No. 1 (2024): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v26i1.20

Abstract

Penelitian dengan judul “Pengaruh Penambahan Ovalet Sebagai Bahan Baku Es Krim Terhadap Daya Leleh dan Overrun” dilaksanakan di Laboratorium Fakultas Peternakan Universitas Wijayakusuma Purwokerto pada tanggal 1 agustus sampai dengan 2 agustus 2024. Bahan – bahan yang digunakan dalam penelitian ini meliputi 4000 ml susu sapi murni, 2000 gr susu skim bubuk, 2000 gr whipped cream, 1000 gr gula pasir dan 11 gr ovalet. Metode penelitian yang digunakan adaah experimental dengan Rancangan Acak Lengkap (RAL) pola searah. Penelitian ini terdiri dari empat perlakuan dan lima ulangan dengan jumlah unit percobaan adalah 20, dengan perlakuan meliputi P0 (adonan es krim tanpa penambahan ovalet), P1 (penambahan ovalet 0,50% dari total volume adonan es krim), P2 (penambahan ovalet 0,75% dari total volume adonan es krim), dan P3 (penambahan ovalet 1% dari totalvolume adonan es krim). Parameter yang diamati yaitu overrun dan daya leleh. Data dianalisis menggunakan analisis variansi dan dilanjutkan dengan uji Beda Nyata Terkecil (BNT). Hasil penelitian membuktikan bahwa overrun pada es krim dengan penambahan ovalet berpengaruh sangat nyata (P<0,01), dan untuk daya leleh pada es krim dengan penambahan ovalet berpengaruh sangat nyata (P<0,01). Kesimpulannya, semakin tinggi penambahan ovalet hingga 1%, maka overrun nya tinggi dan daya leleh nya lama.
PREFERENSI KONSUMEN TERHADAP PERMINTAAN JASA PEMOTONGAN AYAM DI KECAMATAN KEMANGKON DAN BUKATEJA KABUPATEN PURBALINGGA alfian maulana; Soegeng Herijanto; Citopartusi Tjahyani; Tri Sukmaningsih
MEDIA PETERNAKAN Vol. 26 No. 2 (2024): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v26i2.22

Abstract

This study aims to determine the effect of adding papaya leaf flour to the feed on feed consumption and feed conversion in 6-10 week old Manila ducks. This study used 40 male Manila ducks divided into 4 treatment groups with 5 replications, namely P0 (control), P1 (2% papaya leaf flour), P2 (4% papaya leaf flour), and P3 (6% papaya leaf flour). The research results indicate that the addition of papaya leaf flour does not have a significant effect (P>0.05) on feed consumption and feed conversion in Manila ducks. However, numerically, the highest feed consumption was found in P0 (657.30 grams/head/week) and the lowest feed conversion in P2 (4.33). It is recommended to use 4% papaya leaf meal in the Manila duck feed for feed efficiency
PENGARUH PEMBERIAN TEPUNG AZOLLA (Azolla microphylla) TERHADAP BOBOT BADAN DAN KONVERSI PAKAN AYAM KAMPUNG FASE BROODING Fajri Nurrohman; Sari Tuswati; Sulistyaningtyas; Doso Sarwanto
MEDIA PETERNAKAN Vol. 26 No. 2 (2024): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v26i2.23

Abstract

The research titled The Effect of Azolla Meal (Azolla microphylla) Supplementation on the Body Weight and Feed Conversion of Village Chickens in the Brooding Phase was conducted from June 7 to June 21, 2024. This study aimed to determine the effect of Azolla meal supplementation on body weight and feed conversion in village chickens during the brooding phase. The research material used consisted of 60 one-day-old DOC village chickens. Azolla meal was administered over a two-week period. The DOC chickens were placed in experimental cages measuring 30 cm x 30 cm x 40 cm, with 20 units in total. This study employed an experimental method with a Completely Randomized Design (CRD) in a single factor pattern consisting of four treatments: P0 (control), P1 (2% Azolla meal), P2 (4% Azolla meal), and P3 (6% Azolla meal). Each treatment had five replications, resulting in 20 experimental units. Each unit contained three chickens, totaling 60 DOC village chickens. Parameters measured included body weight and feed conversion. The average body weights of the chickens with 0%, 2%, 4%, and 6% Azolla meal supplementation were 77.58, 77.82, 80.64, and 78.56 grams, respectively. The average feed conversion rates with 0%, 2%, 4%, and 6% Azolla meal supplementation were 6.677, 6.195, 5.974, and 6.016, respectively. The addition of Azolla meal at 0%, 2%, 4%, and 6% doses resulted in non-significant differences in body weight and feed conversion
PENGARUH PENAMBAHAN SUSU SKIM SEBAGAI BAHAN PENGIKAT TERHADAP RASA DAN AROMA NUGGET AYAM Faizin Marwanto; Supranoto; Fani Evadewi; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 26 No. 2 (2024): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v26i2.24

Abstract

The research entitled The Effect of Adding Skim Milk as a Binder on the Taste and Aroma of Chicken Nuggets was conducted at the Laboratory of the Animal Husbandry Faculty of Wijayakusuma University in Purwokerto on May 28, 2024. The materials used in this study included 4000 grams of broiler chicken meat (breast part), 800 grams of wheat flour, 35 grams of ground pepper, 1440 grams of skim milk, 35 grams of salt, 8 eggs, 400 grams of ice, 1000 grams of breadcrumbs for coating, and 1 liter of cooking oil. The research method used was experimental with a Completely Randomized Design (CRD) in a single factor pattern. This study consisted of 4 treatments and 25 replications, with treatments including P0 (nugget batter without the addition of skim milk), P1 (addition of 5% skim milk by weight of the batter), P2 (addition of 10% skim milk by weight of the batter), and P3 (addition of 15% skim milk by weight of the batter). The observed variables were organoleptic tests of taste and aroma conducted by 25 semi-trained panelists. The data were analyzed using variance analysis followed by the Least Significant Difference (LSD) test. The results showed that the taste of chicken nuggets with the addition of skim milk had a very significant effect (P<0.01), and the aroma of chicken nuggets with the addition of skim milk also had a very significant effect (P<0.01). In conclusion, the addition of skim milk in the processing of chicken nuggets can enhance the flavor of chicken nuggets and is well accepted by the panelists
PENGARUH LARUTAN DAUN PEPAYA (Carica papaya L.) TERHADAP KUALITAS TELUR AYAM RAS Inas Sabrina; Sari Tuswati; Sulistyaningtyas; Muhammad Hidayat
MEDIA PETERNAKAN Vol. 26 No. 2 (2024): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v26i2.30

Abstract

The research titled The Effect of Papaya Leaf (Carica papaya L.) Solution on the Quality of Broiler Eggs was conducted from July 20 to August 10, 2024. This study aimed to determine the impact of soaking eggs in papaya leaf solution on egg weight loss, haugh unit, and pH of broiler eggs. The research utilized 60 broiler eggs. The egg soaking treatment in the papaya leaf solution was performed for one hour. Eggs were soaked in jars with three eggs per jar, and each treatment was replicated five times. The study employed an experimental method with a Completely Randomized Design (CRD) with a single factor, consisting of four treatments: P0 (1000 ml of water without papaya leaf solution), P1 (900 ml of water + 100 ml of papaya leaf solution), P2 (800 ml of water + 200 ml of papaya leaf solution), and P3 (700 ml of water + 300 ml of papaya leaf solution). Each treatment had five replications, resulting in 20 experimental units, with three eggs per unit, making a total of 60 eggs. The measured variables were egg weight loss, haugh unit, and pH of broiler eggs. The average egg weight loss with soaking in papaya leaf solution at doses of 0%, 10%, 20%, and 30% was 3.27 ± 1.86; 3.43 ± 1.94; 3.08 ± 1.80; and 3.01 ± 1.76, respectively. The average haugh unit values for eggs with soaking in papaya leaf solution at doses of 0%, 10%, 20%, and 30% were 52.46; 54.86; 58.26; and 58.13, respectively. The average pH values for eggs with soaking in papaya leaf solution at doses of 0%, 10%, 20%, and 30% were 8.94; 8.89; 8.80; and 8.55, respectively. Soaking eggs in papaya leaf solution at doses of 0%, 10%, 20%, and 30% resulted in no significant effect on egg weight loss, haugh unit, and egg pH
TINGKAT KEBERHASILAN INSEMINASI BUATAN PADA INDUK SAPI SIMENTAL DI KECAMATAN PAGENTAN KABUPATEN BANJARNEGARA Lamin; Rudi Salam; Soegeng Herijanto
MEDIA PETERNAKAN Vol. 26 No. 2 (2024): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v26i2.31

Abstract

The purpose of this study was to determine the success rate of artificial insemination in cattle in Pagentan District, Banjarnegara Regency, and the success rate of farmers who performed artificial insemination. Because this area is one of the centers of beef cattle production in Banjarnegara Regency, it was deliberately chosen as the research location. The data collection technique used in this study was direct observation and interviews with farmers. The data obtained were calculated using the perception rate and service per perception formulas. According to the results of the study obtained in Pagentan District, most farmers were under 40 years old. While the level of education of the farmers was the highest, namely elementary school, with the main job mostly being being a farmer, The perception rate value obtained was 77.14% and was included in the high category because it exceeded the predetermined standard limit. While the service per conception value obtained was 1.29%, both of which indicate that the condition of livestock in Pagentan District is very good and has a high fertility rate, the birth interval value is not so long, which can affect the success rate of artificial insemination

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