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INDONESIA
JURNAL PETERNAKAN
Published by Universitas Islam Negeri Sultan Syarif Kasim Riau
ISSN : 18298729     EISSN : 23559470     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Peternakan mengakomodir artikel/karya ilmiah meliputi aspek Nutrisi dan Makanan Ternak, Produksi Ternak, Reproduksi dan Pemuliaan Ternak, Teknologi Hasil ternak, dan Sosial Ekonomi Peternakan serta aspek Kesehatan Ternak. Naskah yang dimuat dapat berupa hasil penelitian, telaah/tinjauan literatur, penelitian singkat (short communication) dan gagasan penting dalam bidang peternakan.
Arjuna Subject : -
Articles 265 Documents
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Evaluasi Mutu Nutrisi dan Organoleptik Tepung Ikan yang Berasal dari Bagian Tubuh dan Kepala Ikan Lemuru Farida, Iftachul; Samanta, Pinky Natalia; Maulana, Habib
Jurnal Peternakan Vol 21, No 1 (2024): Februari 2024
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v21i1.22683

Abstract

ABSTRAK. Proses pengolahan ikan kaleng berbahan baku ikan lemuru dihasilkan limbah berupa jeroan, tulang, kepala, dan sirip yang berpotensi menjadi tepung ikan. Tujuan utama penelitian ini adalah mengetahui evaluasi mutu nutrisi dan organoleptik tepung ikan yang berasal dari bagian tubuh dan limbah kepala ikan lemuru. Tepung ikan yang diperoleh dianalisis dengan parameter rendemen, kadar air, kadar abu, protein, lemak, karbohidrat, TVB-N, dan organoleptik. Hasil tersebut dibandingkan dengan SNI 2715:2013 tentang tepung ikan-bahan baku pakan. Data diolah secara manual dan dianalisa secara deskriptif. Hasil penelitian menunjukkan bahwa hasil terbaik rendemen diperoleh pada tepung ikan yang berasal dari bagian tubuh lebih tinggi dibandingkan dengan limbah kepala ikan yaitu sebesar 23,06%, kadar air sebesar 9,22%, protein kasar sebesar 63,07%, kadar lemak sebesar 9,13%, karbohidrat sebesar 2,99%, dan kadar abu sebesar 16,42%, sedangkan hasil analisis TVBN pada tepung kepala ikan lebih rendah daripada tepung tubuh yaitu sebesar 53,32%. Hasil uji organoleptik dengan karakteristik kenampakan didapatkan hasil bahwa tepung tubuh memiliki warna yang lebih cerah dibandingan tepung kepala ikan. Namun pada karakteristik aroma, ukuran butiran dan adanya benda asing menunjukkan hasil yang tidak jauh berbeda. Berdasarkan hasil tersebut dapat disimpulkan bahwa kedua jenis tepung ikan yang terbuat dari bagian tubuh dan bagian kepala ikan lemuru memiliki potensi untuk dijadikan bahan baku pakan.Kata kunci: Limbah,pakan, rendemen, tepung ikan, TVB-N Evaluation of Nutritional and Organoleptic Quality of Fish Flour Derived from the Body and Head Parts of Lemuru Fish ABSTRACT. Process of processing canned fish made from lemuru fish, will be produced the waste such as offal, bones, heads and fins which have the potential to be turned into the fish meal. The main objective of this study was to determine the evaluation of nutritional and organoleptic quality of fish flour derived from the body and head waste of lemuru fish. The obtained fish meal was analyzed by parameters of fish meal yield, moisture content, ash content, protein, fat, carbohydrates, TVB-N, and organoleptic. Furthermore, these results are compared according to SNI 2715: 2013 about fish flour-feed raw material. Data is processed manually and analyzed descriptively. The results showed that the best results were obtained for the yield of fish flour derived from part of body which was higher than that of fish head waste which was 23.06%, water content was 9.22%, crude protein was 63.07%, fat content was 9.13%, carbohydrates by 2.99%, and ash content by 16.42%, while the results of TVBN analysis on fish head meal were lower than tubuh meal by 53.32%. In the organoleptic test results with the appearance characteristics, it was found that the body flour had a brighter color than the fish head flour, but the aroma characteristics, grain size and the presence of foreign particles showed results that were not much different. Based on these results it can be concluded that the two types of flour made from lemuru fish produced from a canning factory have the potential to be used as feed raw materials.
Kualitas Fisik Sabun Padat Susu Kambing dengan Penambahan Ekstrak Kulit Kopi Cascara Sari, Dewiarum; Wijayanti, Desna Ayu
Jurnal Peternakan Vol 21, No 1 (2024): Februari 2024
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v21i1.24976

Abstract

ABSTRAK. Penelitian ini bertujuan untuk mengetahui proses pembuatan sabun padat susu kambing dengan penambahan konsentrasi ekstrak kulit kopi cascara berbeda terhadap nilai pH, tinggi busa, stabilitas busa dan uji iritasi. Proses pembuatan sabun padat susu kambing menggunakan metode proses dingin (cold proces) dan diperam selama 4 minggu. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Hasil penelitian yang diperoleh lalu dianalisis menggunakan Analysis of Variance(ANOVA) dan jika terdapat perbedan nyata maka dilanjutkan dengan Uji Duncan Multiple Range Test (DMRT). Perlakuan penelitian terdiri atas P0 (ekstrak kulit kopi cascara 0%); P1 (ekstrak kulit kopi cascara 3%); P2 (ekstrak kulit kopi cascara 6%); dan P3 (ekstrak kulit kopi cascara 9%). Hasil penelitian menunjukkan bahwa penambahan ekstrak kulit kopi cascara berpengaruh nyata (P<0,05) terhadap nilai pH, tinggi busa, stabilitas busa dan uji iritasi. Kesimpulan penelitian ini yaitu perlakuan P3 dengan konsentrasi penambahan ekstrak kulit kopi cascara 9% memiliki nilai pH 10,29, tinggi busa 8,49 cm, stabilitas busa 88,53% dan tidak menimbulkan adanya iritasi seperti kulit kemerahan, kulit gatal, dan kulit kasar pada panelis.Kata kunci: Susu kambing, sabun padat, ekstrak kulit kopi cascaraPhysical Quality of Goat's Milk Solid Soap with The Addition of Coffee Cascara ExtractABSTRACT. The objective of this research is to investigate the production process of solid goat milk soap by incorporating varying concentrations of coffee cascara extract and assessing its effects on pH value, foam height, foam stability, and irritation test. The production of solid goat milk soap was carried out utilizing the cold process method, followed by a 4-week curing period. The experimental design employed in this research was a Completely Randomized Design (CRD) consisting of 4 treatments and 4 replications. The obtained research results were analyzed using Analysis of Variance (ANOVA), and if significant differences were found, they were further examined using the Duncan Multiple Range Test (DMRT). The research treatments consisted of P0 (0% coffee cascara extract), P1 (3% coffee cascara extract), P2 (6% coffee cascara extract), and P3 (9% coffee cascara extract). The research results indicate that the addition of coffee cascara extract significantly affects (P<0.05) the pH value, foam height, foam stability, and irritation test. The conclusion of this research is that P3 treatment with the addition of a 9% concentration of cascara coffee skin extract has a pH value of 10.29, foam height of 8.487 cm, foam stability of 88.530%, and no signs of irritation such as redness, itching, or roughness observed on the panelists' skin.
Effect of Various Types of Sugars on Antioxidant Activity and Physico-chemical Properties of Kombucha Fermented Whey Suciati, Fitri; Mukminah, Nurul; Fathurohman, Ferdi; Permadi, Edy
Jurnal Peternakan Vol 21, No 1 (2024): Februari 2024
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v21i1.28313

Abstract

Kombucha or known as SCOBY (Symbiotic Culture of Bacteria and Yeast) is a fermented tea beverage with the addition of sugar then fermented for 7-14 days. Recent studies showed kombucha conceivably used for milk fermentation, such as fermented whey, yogurt, and fermented milks. Sugar is added to kombucha as carbon source for microorganisms in kombucha. Type of sugar, sugar concentration, tea concentration, temperature and incubation time are factors that affect kombucha fermentation. The aims of this study were to determine the effect of various types of sugars on antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH)) and physicochemical properties (pH, titratable acidity, total dissolved solid, and CIE L* a* b* color space value). The various types of sugars were granulated white sugar (G1), coconut sugar (G2), palm sugar (G3) and no sugar addition as control (G0). Fermented whey using 10% kombucha liquor, 3% kombucha cellulose and 10% sugar addition, whey then fermented at 37oC for 14 hours. Result demonstrated that using of various types of sugars significantly affected antioxidant activity, CIE L*a*b* color space value, pH, titratable acidity, total dissolved solid and vitamin C content. The highest vitamin C content was G3 (0.91±0.05 mg/100ml), kombucha fermented whey using palm sugar. Any type of sugar could be used on kombucha fermented whey, and the highest antioxidant activity (DPPH) was fermented whey kombucha with the addition of coconut sugar (G2) (86.79±10.94%).
The Effect of Slaughter Age and Gender of Broiler Cobb Strain on Body Weight, Carcass Weight, and Carcass Percentage Purnomo, Agus; Sudarisman, Sudarisman; Prihtiyantoro, Wahyu; Agustin, Citravia
Jurnal Peternakan Vol 21, No 1 (2024): Februari 2024
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v21i1.23345

Abstract

Demand for chicken consumption in Indonesia tends to increase every year. Broiler chickens were slaughtered at short age than past years, recently about 4 to 6 weeks. Total of 28 to 42 day old broiler chicks were distributed to completely randomized design in factorial scheme (4,5 and 6 weeks old) and 2 (male and female). All of evaluated were live body weight (LBW), carcass weight (CW), and carcass percentage (CP). Analyzed used Two Way analysis of variane (ANOVA) using SPSS with 5 replication. Duncan Multiple Range Test (DMRT) to determine the differences among treatment means.  The result showed that live body weight had unsignificantly effect of sex but affect (P<0.05) to slaughter age (4, 5 and 6 weeks) it was 1460 g, 1881 g and 2310 g. The means of carcass weight with different sex of male and female had unsignificantly effect it was 1.283 g and 1.223, so do the carcass percentage was 69.43 % and 70.15%. This research can be concluded that difference sexing un affect to body weight (1.891 g), carcass weight (1.253 g) and carcass percentage (69.79%), but the female broiler get higher than male broiler. Thus slaughter age affect (P<0.05) to body weight, carcass weight and carcass percentage, at 4 weeks old was tend to decrease but increasily at 5 weeks and 6 weeks old. The best body weight, carcass weight and carcaas percentage at 5 weeks old, according to market demand. 
Nutrition Mass of Fermented Coconut Pulp with Rumen Fluid as Poultry Feed Irmayanti, Irmayanti; Mahanani, Agni Ayudha; Said, Nur Saidah; Sarman, Aco Parawansa; Suardi, Suardi
Jurnal Peternakan Vol 21, No 1 (2024): Februari 2024
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v21i1.26340

Abstract

The use of coconut pulp as animal feed is still limited due to the high content of crude fat and crude fiber, which are difficult to digest by livestock and low palatability, so feed processing technology is needed, one of which is through the fermentation process with the addition of microorganisms from rumen fluid. This study aimed  to determine the nutritional quality of coconut (Cocos nucifera l.) pulp with different fermentation lengths using Bali cow rumen fluid.  The study used a completely randomized design (CRD) consisting of 3 treatments and 4 replicates. The treatments used in this study were AA = 0-day coconut pulp (control), AB = 5-day fermented coconut pulp, and A2 = 7-day fermented coconut pulp. The variables observed were dry matter (DM), crude protein (CP), crude fiber (CF), and crude fat (FF). The results showed a significant effect (P<0.05) on the mean values of BK AA (94.669±0.33) AB (91.89±0.23) and AC (90.46±0.44), PK AA (5.33±0.41), AB (6.00±0.14) and AC (6.59±0. 15), SK AA (16.99±0.31), AB (10.16±0.21), and AC (9.24±0.24) and showed no significant effect (P>0.05) on the mean value of LK AA (44.55±0.50), AB (44.52±0.3), and AC (43.29±0.58). Based on the results of the study, it was concluded that 7-day fermentation decreased BK, LK, and SK and increased PK of coconut pulp.  The best fermentation time of coconut pulp with Bali cow rumen fluid is on day 7.

Page 27 of 27 | Total Record : 265

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