cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota kendari,
Sulawesi tenggara
INDONESIA
JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis)
Published by Universitas Halu Oleo
ISSN : 24067489     EISSN : 24069337     DOI : -
Core Subject : Health,
Veterinary
Jurnal Ilmu dan Teknologi Peternakan Tropis (JITRO) adalah jurnal ilmiah mempublikasikan hasil penelitian dan review bidang peternakan.
Arjuna Subject : -
Articles 471 Documents
 27   28   29   30   31 
Pengaruh Konsentrasi Asap Cair dan Pengasapan terhadap Sifat Organoleptik Telur Asin Asap Andri Kusmayadi; Ristina Siti Sundari; Yusuf Sumaryana
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 2 (2021): JITRO, Mei 2021
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (22.305 KB) | DOI: 10.33772/jitro.v8i2.15885

Abstract

ABSTRAKTelur asin merupakan produk pengolahan telur itik yang cenderung disukai konsumen karena memiliki karakteristik yang berbeda dan lebih tahan lama dibandingkan telur itik segar. Telur asin yang diasap sudah banyak dipasaran namun masih memiliki daya tahan dan sifat organoleptik yang masih kurang optimal. Penambahan asap cair diduga dapat meningkatkan sifat organoleptik pada produk telur asin asap yang dihasilkan. Penelitian bertujuan untuk mengetahui pengaruh penambahan konsentrasi asap cair dan pengasapan terhadap sifat organoleptik telur asin asap. Penelitian dilaksanakan secara eksperimen menggunakan 300 telur itik yang telh dikelompokkan ke dalam 4 kelompok perlakuan yang ditambahkan asap cair pada konsentrasi yang berbeda yaitu 0, 1, 2 dan 3%. Pengamatan dilakukan oleh 30 panelis yang tidak terlatih untuk menguji produk telur asin asap terhadap sifat organoleptik yang meliputi rasa, aroma, tekstur, warna, kemasiran dan penerimaan. Hasil penelitian menunjukkan bahwa penambahan asap cair dapat mempengaruhi rasa, aroma, tekstur dan warna telur asin asap. Penambahan asap cair pada level 3% memberikan hasil yang lebih baik dibandingkan perlakuan lainnya.Kata kunci: asap cair, itik cihateup, pengasapan, telur asin asapEffect of Concentration of Liquid Smoke and Smoking Process on Organoleptic Properties of Smoked Salted EggsABSTRACT Salted eggs are duck egg processing products that consumers tend to like because they have different characteristics and are more durable than fresh duck eggs. Smoked salted eggs are already in the market but still have less optimal durability and organoleptic properties. The addition of liquid smoke is thought to improve organoleptic properties of salted egg products. The study aims to determine the effect of the addition of liquid smoke concentration and fumigation on the organoleptic properties of salted egg smoke. The experiment was carried out experimentally using 300 duck eggs which were grouped into 4 treatment groups which were added liquid smoke at different concentrations of 0, 1, 2, and 3%. Observations were carried out by 30 panelists who were not trained to test smoked salted egg products on organoleptic properties which included taste, aroma, texture, color, sandiness and acceptance. The results showed that the addition of liquid smoke could affect the taste, aroma, texture and color of smoked salted eggs. The addition of liquid smoke at the level of 3% gives better results than other treatments.Keywords: liquid smoke, cihateup duck, smoking process, smoked salted egg
The Magnetic Technology in Drinking Water of Laying Hens Filoza Marwi; Osfar Sjofjan; Adharul Mutaqin; Muhammad Halim Natsir
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 2 (2021): JITRO, Mei 2021
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (47.147 KB) | DOI: 10.33772/jitro.v8i2.16768

Abstract

The experiment was conducted to know the best level of magnetic technology for improving water quality and to compare the use of magnetic technology (MT) and non-magnetic technology (NMT) in drinking water of the laying hens. This study had 2 experiment steps. The first step studied 3 levels (1350 Gs, 2700 Gs, 5400 Gs) of magnetic technology. The results showed that MT had a significant effect (p<0.05) on total dissolved solids (TDS), alkalinity, acidity, dissolved oxygen (DO), Escherichia coli, and no significant effect (p>0.05) on biochemical oxygen demand (BOD) and pH of drinking water. 2700 Gs used in the second step was the best result to improve water quality. Magnetic technology was used to treat drinking water of 288 ISA Brown birds aged 57-week assigned to 2 treatments (NMT and MT). MT showed no significant effect (p>0.05) on hen day production (HDP) but improved (p<0.05) the feed conversion ratio (FCR) of laying hens.Keywords: laying hens, magnet, production, water quality
Kualitas Nugget Ayam dengan Penambahan Gelatin Kambing Pretreatment L. plantarum dan Asam Asetat Hasma Hasma; Effendi Abustam; Ratmawati Malaka; Muhammad Irfan Said; Charismawan Charismawan
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 2 (2021): JITRO, Mei 2021
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.116 KB) | DOI: 10.33772/jitro.v8i2.12918

Abstract

ABSTRAKProduk chicken nugget memiliki kontribusi besar dalam penyebaran daging ayam olahan untuk memenuhi kebutuhan gizi masyarakat, sehingga bahan tambahan yang terkandung dalam chicken nugget perlu diperhatikan. Tujuan penelitian ini adalah untuk melihat pengaruh penambahan gelatin kambing pretreatment L. plantarum dan asam asetat terhadap kualitas chicken nugget. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan kontrol, chicken nugget dengan penambahan gelatin kulit kambing pretreatment L. plantarum (KLp), chicken nugget dengan penambahan gelatin kulit kambing pretreatmentasam asetat (KAa), chicken nugget dengan penambahan gelatin tulang kambing pretreatmentL.plantarum (TLp), chicken nugget dengan penambahan gelatin tulang kambing pretreatmentasam asetat (TAa), dan chicken nugget komersil. Hasil penelitian menunjukkan bahwa ada pengaruh sangat signifikan (p<0,01) antara penambahan gelatin pada produk chicken nugget terhadap ketengikan (TBA) dan kesukaan. Tingkat kesukaan masih di dominasi pada chicken nugget komersil 5,44±0,51, tetapi tidak menunjukkan perbedaan dengan chicken nugget dengan penambahan gelatin tulang kambing pretreatment L. plantarum (TLp). Ketengikan (TBA) terendah pada penambahan gelatin tulang kambing pretreatment L. plantarum (TLp) 0,23±0,02 dan tertinggi pada penambahan gelatin kulit kambing pretreatment L. Plantarum (KLp) 0,33±0,03. Keempukan dan cita rasa tidak menunjukkan pengaruh yang signifikan (p>0,05). Kesimpulan dari hasil penelitian menunjukkan ada pengaruh sangat signifikan (p<0,01) antara penambahan gelatin pada produk chicken nugget terhadap ketengikan (TBA) dan kesukaan. Keempukan dan cita rasa tidak menunjukkan pengaruh yang signifikan (p>0,05). Chicken nugget dengan penambahan gelatin TLp menunjukkan kualitas dari segi fisik dan kimia yang sama dengan chicken nugget komersil.Kata Kunci: chicken nugget, gelatin, kambing, kualitas Quality of Chicken Nuggets with L. plantarum and Acetic Acid Pretreated Goat Gelatin Addition ABSTRACTChicken nugget products have a major contribution to the spread of processed chicken meat to meet the nutritional needs of the community, so that additional ingredients contained in chicken nuggets need to be considered. The purpose of this study was to see the effect of the addition of L. plantarum pretreatment goat gelatin and acetic acid on the physical and chemical quality of chicken nuggets. This study used a completely randomized design (CRD) with control treatment, chicken nuggets with the addition of L.plantarum (KLp) pretreatment goat skin gelatin, chicken nuggets with the addition of acetic acid pretreatment goat skin gelatin (KAa), chicken nuggets with the addition of pretreatment goat bone gelatin. L.plantarum (TLp), chicken nuggets with the addition of acetic acid pretreatment goat bone gelatin (TAa), and commercial chicken nuggets. The results showed that there was a very significant effect (p<0.01) between the addition of gelatin to chicken nuggets on rancidity (TBA) and preferences. The level of preference was still dominated by commercial chicken nuggets 5.44 ± 0.51, but did not show any difference with chicken nuggets with the addition of L. plantarum pretreatment goat bone gelatin (TLp). The lowest rancidity (TBA) was in the addition of L. plantarum (TLp) goat bone gelatin of 0.23 ± 0.02 and the highest was in the addition of L. plantarum (K Lp) pretreatment goat skin gelatin of 0.33 ± 0.03. Tenderness and taste did not show a significant effect (p> 0.05). The conclusion from the results of the study showed that there was a very significant effect (p<0.01) between the addition of gelatin to chicken nuggets on rancidity (TBA) and preferences. Meanwhile tenderness and taste did not show a significant effect (p> 0.05). Chicken nuggets with the addition of TLp gelatin showed the same physical and chemical qualities as commercial chicken nuggets.Keywords: chicken nugget, gelatin, goat, quality
Sifat Fisik Pellet Kulit Ari Biji Kedelai Fermentasi EM4 dengan Lama Penyimpanan Berbeda Muhammad Rafli; Elviriadi Elviriadi; Anwar Efendi Harahap
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 2 (2021): JITRO, Mei 2021
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (191.164 KB) | DOI: 10.33772/jitro.v8i2.12235

Abstract

ABSTRAKPakan merupakan faktor terpenting dalam peningkatan usaha peternakan, kurangnya ketersediaan pakan akan mempengaruhi usaha peternakan tersebut. Perlu dilakukan pembuatan pakan alternatif dengan memanfaatkan limbah hasil agroindustri berupa kulit ari biji kedelai dalam pembuatan pellet. Tujuan penelitian adalah untuk mengetahui kualitas fisik batas waktu penyimpanan yang terbaik yang tidak mempengaruhi kualitas fisik pellet dengan lama penyimpanan yang berbeda. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 5 ulangan. Peubah dalam penelitian adalah kualitas fisik pellet meliputi (kadar air, berat jenis, kerapatan tumpukan, kerapatan pemadatan tumpukan, sudut tumpukan, ketahanan benturan). Hasil penelitian ini menunjukkan bahwa lama penyimpanan yang berbeda memperbaiki kualitas fisik pellet dilihat dari berat jenis, kerapatan tumpukan, kerapatan pemadatan tumpukan, sudut tumpukan, ketahanan benturan. Penelitian ini menunjukkan bahwa lama penyimpanan 2 minggu merupakan perlakuan terbaik dalam menghasilkan kualitas fisik pellet.Kata Kunci: kulit ari biji kedelai, sifat fisik,pellet, lama penyimpanan.Physical Qualities of Soy Bean Husk Pellet Fermented with EM4 on Different Storage TimeABSTRACTFeed is the most important factor in improving livestock business, lack of feed availability will affect the advancement of a livestock business. It is necessary to make alternative feed by utilizing waste of agroindustry, for example, soybean husk in pellet form. The purpose of this study to examine the storage time effect on the physical quality of pellets. The method used in this research was a completely randomized design with 5 treatments and 5 replications. The variables observed in the study were physical qualities of pellet including moisture, specific gravity, pile density, pile compaction density, pile angle, impact resistance. The results of this study indicate that different storage times affect the physical quality of the pellet in terms of specific gravity, pile density, pile compaction density, pile angle, impact resistance. The 2 weeks storage time is the best treatment in producing the best physical quality pellet.Keywords: soybean husk, physical properties, pellet, storage time
Performa Ayam Broiler dengan Ransum Campuran Tepung Eceng Gondok (Eichhornia crassipes) Terfermentasi Aspergillus niger Hidayaturrahman Hidayaturrahman; Edi Erwan; Evi Irawati
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 2 (2021): JITRO, Mei 2021
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (261.401 KB) | DOI: 10.33772/jitro.v8i2.17172

Abstract

ABSTRACTEnceng gondok merupakan salah satu tumbuhan air yang dapat dimanfaatkan sebagai alternatif sumber protein hewani untuk ayam ras pedaging. Namun karena enceng gondok memiliki serat yang tinggi maka memerlukan pengolahan lebih lanjut seperti fermentasi sehingga bisa dimanfaatkan oleh ayam broiler untuk pertumbuhannya. Penelitian ini bertujuan untuk mengetahui performa ayam broiler yang diberi ransum eceng gondok fermentasi (Aspergillus niger) Penelitian ini menggunakan metode eksperimen dengan rancangan acak lengkap (RAL) terdiri dari 4 perlakuan dan 4 ulangan. Perlakuan yang diberikan adalah penambahan tepung enceng gondok fermentasi dalam ransum yang terdiri dari 4 level yaitu 0, 2, 4 dan 6%. Variabel yang diuji adalah konsumsi ransum, pertambahan bobot badan dan konversi ransum. Data hasil penelitian dianalisis dengan analisis sidik ragam dan uji Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa pemberian tepung enceng gondok fermentasi sampai level 6% dalam ransum memberikan pengaruh tidak nyata (p>0,05) terhadap konsumsi ransum, pertambahan bobot badan dan konversi ransum ayam ras pedaging. Dapat disimpulkan bahwa penambahan tepung enceng gondok yang difermentasi dengan dalam ransum belum dapat meningkatkan performa ayam broiler.Kata kunci: ayam broiler, tepung enceng gondok, performa, Aspergillus nigerPerformance of Broiler Chicken  with Inclution Water Hyacinth Fermented with Aspergillus niger in RationABSTRACTWater hyacinth is one of the aquatic plants that can be used as an alternative source of animal protein for broilers. However, to be used as feed ingredients, it needs to be processed because of its high crude fiber. One of the ways is by fermentation method. The present study aimed to determine the effect of inclusion of water hyacinth fermented flour (WHFF) with Aspergillus niger in ration on performance in broilers chickens This study used an experimental method with a Completely Randomized Design (CRD) consisted 4 treatments and 4 replications. The treatments were the levels of inclusion of fermented water hyacinth flour in the ration which consisted of four levels namely 0, 2, 4, and 6%. The variables measured were feed intake (FI), body weight gain (BWG), and feed conversion ratio (FCR). The results showed that the inclusion of WHFF up to the level of 6% in the ration did not significantly (p>0.05) affect FI, BWG, and FCR. It can be concluded that the inclusion of WHFF up to a level of 6% in the ration could not able to improve the performance of broilers.Keywords: broiler chicken, water hyacinth, performance, Aspergillus niger
Prevalensi Resistensi Escherichia Coli Terhadap Tetrasiklin yang Diisolasi dari Hati Ayam Broiler Syahputri, Siti Ananda Hardita; Suswati, Enny; Nurdian, Yudha; Supangat, Supangat; Agustina, Dini
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 3 (2021): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.333 KB) | DOI: 10.33772/jitro.v8i3.17584

Abstract

ABSTRAK Antibiotik berguna untuk kesehatan manusia maupun hewan. Tetrasiklin salah satu jenis antibiotiik yang paling sering digunakan di peternakan ayam untuk tujuan pengobatan, pencegahan maupun perangsang pertumbuhan (Antibiotic Growth promoter/AGP) dalam pakan ayam broiler. Bakteri Escherichia coli (E. coli) banyak ditemukan di lingkungan peternakan dan dapat mencemari hati ayam. Tujuan dari penelitian ini untuk mengetahui resistensi bakteri E. coli yang diisolasi dari hati ayam broiler terhadap tetrasiklin. Penelitian ini merupakan penelitian deskriptif. Sampel yang digunakan bakteri E. coli pada hati ayam broiler. Ayam broiler diambil berasal dari PT X yang berada pada 6 desa di Kecamatan Sumbersari, Kabupaten Jember. Uji resistensi bakteri dilakukan dengan Metode Kirby Bauer. Data dianalisis dengan metode Clinical and Laboratory Standards Institute. Hasil penelitian ini menunjukkan bahwa bakteri yang ditemukan dari hati ayam 100% adalah golongan bakteri Gram negatif. Berdasarkan hasil kultu rpada media EMB dan pengecatan Gram sebanyak 67% sampel teridentifikasi positif bakteri E. coli. Pada uji resistensi antibiotik didapatkan 50% sensitif, 25% intermediet dan 25% resistensi terhadap tetrasiklin. Kesimpulan pada penelitian ini bakteri E. coli yang diisolasi dari hati ayam broiler 25% resisten terhadap tetrasiklinKata kunci: Eschecicia coli, tetrasiklin, hati ayam, resistancePrevalence of Escherichia Coli Resistance to Tetracyclin Isolated from Broiler Chicken LiverABSTRACT Antibiotics are useful for human and animal health. Tetracyclines are one of the most commonly used antibiotics in chicken farms for medicinal purposes, prevention, and growth stimulants (Antibiotic Growth promoter / AGP) in broiler feed. Escherichia coli (E. coli) bacteria are found in many livestock environments and can contaminate chicken livers. The purpose of this study was to determine the resistance of E. coli isolated from broiler chicken livers to tetracyclines. This research is descriptive. The samples used were E. coli bacteria in the broiler liver. Broiler chickens were taken from PT X in 6 villages in Sumbersari District, Jember Regency. The test for bacterial resistance was carried out using the Kirby Bauer method. Data were analyzed using the Clinical and Laboratory Standards Institute method. The results of this study indicated that the bacteria found from 100% chicken liver were gram-negative bacteria. Based on the results of culture on EMB media and Gram staining, 67% of the samples were identified as positive for E. coli bacteria. In the antibiotic resistance test, it was found that 50% sensitivity, 25% intermediates, and 25% resistance to tetracyclines were found. The conclusion in this study was that E. coli bacteria isolated from 25% broiler chicken liver was resistant to tetracyclines.Keywords: Eschecicia coli, tetracyclines, chicken liver, resistance
Penampilan Karkas Ayam Kampung Super dengan Pemberian Tepung Kulit Singkong Fermentasi Tasse, Andi Murlina; Pagala, Muh. Amrullah; Has, Hamdan; Isnaeni, Purnaning Dhian; Irma, Irma; Wijaya, Andarias Julias
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 3 (2021): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (49.264 KB) | DOI: 10.33772/jitro.v8i3.16297

Abstract

ABSTRAKPenelitian ini bertujuan untuk mengevaluasi pengaruh penggunaan tepung kulit singkong fermentasi (FCPF) terhadap bobot potong, bobot karkas, dan persentase karkas ayam kampung super. Rancangan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan tersebut adalah T1 (ransum yang mengandung 0% FCPF), T2 (ransum yang mengandung 5% FCPF), T3 (ransum yang mengandung 10% FCPF), dan T4 (ransum yang mengandung 15% FCPF). Parameter penelitan yaitu bobot potong, bobot karkas, persentase karkas, persentase kulit, persentase daging dan persentase tulang. Analisis data menggunakan analisis varians (ANOVA) dan Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa tepung kulit singkong fermentasi dalam ransum berpengaruh nyata (p<0,05) terhadap bobot potong tetapi tidak berpengaruh nyata (p>0,05) terhadap bobot karkas, persentase karkas, persentase kulit, persentase daging, dan persentase tulang. Kadar tepung kulit singkong fermentasi kadar 10% menunjukkan tingkat optimal yang dapat direspon baik oleh ayam kampung super, sedangkan FCPF di atas 10% justru menurunkan bobot potong ayam kampung super.Kata kunci: ayam kampung super, tepung singkong fermentasi; tepung, sembelih timbang karkas Super Native Chicken Carcass Qualities FedFermented Cassava Peel FlourABSTRACTThis study aims to evaluate the effect of using fermented cassava peel flour (FCPF) on slaughter weight, carcass weight and carcass percentage of super native chicken. The design used in this study is a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments are T1 (rations containing 0% FCPF), T2 (rations containing 5% FCPF), T3 (rations containing 10% FCPF) and T4 (rations containing 15% FCPF). The parameters observed are slaughter weight, carcass weight, carcass percentage, skin percentage, meat percentage and bone percentage. The data obtained were analyzed by analysis of variance (ANOVA) and Duncan’sMultiple Range Test (DMRT). The results of the study, shows that fermented cassava peel flour in the ration has a significant effect (p<0.05) on slaughter weight but no significant effect (P> 0.05) on carcass weight, carcass percentage, skin percentage, meat percentage and bone percentage. Fermented cassava peel flour on 10% level shows the optimal effect that can be responded well by super native chickens, while FCPF above 10% actually decreases slaughter weight.Keywords: super native chicken, fermented cassava peel flour, slaughter weight, carcass
Potensi Pen gembangan Sapi Sumba Ongole berdasarkan Pemanfaatan Limbah Pertanian: Studi Kasus Kabupaten Sumba Timur Watuwaya, Bogarth Kalikitnggamu; Syamsu, Jasmal Ahmari
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 3 (2021): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (60.793 KB) | DOI: 10.33772/jitro.v8i3.15167

Abstract

ABSTRAKPenelitian ini bertujuan untuk mengkaji populasi dan struktur populasi sapi potong Sumba Ongole, potensi daya dukung limbah tanaman pangan guna pengembangan industri sapi potong serta menghitung kapasitas penambahan populasi ternak ruminansia (KPPTR). Data sekunder dianalisa menggunakan model analisis deskriptif, dan analisis kapasitas penambahan populasi ternak ruminansia (KPPTR). Hasil penelitian menunjukkan bahwa struktur populasi ternak di Kabupaten Sumba Timur sebesar 38.006 ST. Potensi limbah tanaman pangan berupa jerami diseluruh wilayah Kabupaten Sumba Timur sebesar 221.892 ton BK/ ha dengan produksi limbah terbesar berasal dari jerami jagung (38,62%), diikuti secara berturut-turut oleh jerami padi sawah (37.88%), jerami padi ladang (15,93%), jerami kacang tanah (3,13%), jerami ubi jalar (1,59%), jerami kacang hijau (0,57%) dan kacang kedelai (0,19%). Potensi limbah tanaman pangan ini mampu menampung ternak sejumlah 97.321 ST dan masih mampu menampung ternak sejumlah 59.315 ST. Nilai KPPTR tertinggi terdapat pada Kecamatan Lewa, yaitu sebesar 7.349 ST dengan pemanfaatan jerami limbah tanaman pangan sebesar 77,8 %, sementara Kecamatan Rindi memiliki nilai KPPTR terendah yaitu sebesar -1.309 ST, dengan pemanfaatan jerami limbah tanaman pangan sebesar -29,7%. Kata kunci: sapi potong, limbah tanaman pangan, kpptr Potential Development of Sumba Ongole Cattle based on Agricultural Waste Utilization:  A Case Study of East Sumba RegencyABSTRACTThe research aimed to study the population and population structure of Sumba Ongole beef cattle, the potential carrying capacity of food crop byproduct for the development of the beef cattle industry and to calculate the capacity of ruminant animal addition. The secondary data were analyzed using descriptive analysis models, and analysis of capacity of ruminant animal addition. The results showed that the structure of livestock population in East Sumba Regency was 38,006 AU. Potential food crop byproduct in the form of straw in the entire area of East Sumba Regency amounted to 221,892 tons DM/ha with the largest byproduct production coming from corn straw (38.62%), followed respectively by rice straw (37.88%), dryland rice straw (37.88%) 15.93%), peanut straw (3.13%), sweet potato straw (1.59%), green bean straw (0.57%) and soybean straw (0.19%). Potential food crop byproduct is able to accommodate a number of livestock 97,321 AU and still able to accommodate livestock as many as 59,315 AU. The highest Capacity of Ruminant Animal Addition value is in Lewa District, which is 7,349 AU with utilization of food crop byproduct straw at 77.8%, while Rindi District has the lowest capacity of ruminant animal addition value of -1.309 AU with utilization of food crop byproduct straw at -29.7%.Keywords: beef cattle, food crop byproduct, capacity of ruminant animal addition
Strategi Pengembangan Ternak Sapi Potong Melalui Program Upsus Siwab di Sulawesi Tenggara Rusli, Muhammad; Nafiu, La Ode; Hafid, Harapin
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 3 (2021): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.766 KB) | DOI: 10.33772/jitro.v8i3.17250

Abstract

ABSTRAK Upsus Siwab merupakan program dalam upaya pemerintah mempercapat peningkatan populasi sapi potong untuk memenuhi kebutuhan pangan asal hewani. Penelitian bertujuan mengetahui strategi percepatan peningkatan populasi sapi potong di Sulawesi Tenggara melalui Program Upsus Siwab, dengan wawancara langsung dengan menggunakan kuesioner. Selanjutnya, dianalisis secara deskriptif dan analisis SWOT. Hasil matriks IFE dan EFE bernilai positif di mana pada grafik analisis SWOT kedua titik menunjukkan posisi pada kuadran I yang merupakan gambaran Program Upsus Siwab pada posisi yang kuat dan benar. Strategi yang perlu diterapkan adalah melakukan ekspansi, memperbesar, dan mempercepat cakupan Program Upsus Siwab. Beberapa rekomendasi strategis lahir dari hasil analisis matriks SWOT yaitu mengoptimalkan lahan untuk pengembangan sapi potong dengan menerapkan kawasan peternakan terpadu, mengoptimalkan potensi dan peluang pasar, menjalin kemitraan antara pemerintah, perbankan, koperasi, dan swasta.Kata Kunci: sapi potong, strategi, Upsus Siwab, SWOT Beef Cattle Development Strategy through Upsus Siwab Program in Southeast SulawesiABSTRACT Upsus Siwab is a program made by the government to increase the population of beef cattle to meet the animal protein need. This research aims to determine the strategy of accelerating beef cattle population in Southeast Sulawesi through the Upsus Siwab Program, using interview by questionnaires. The data acquired then analyzed descriptively and by SWOT Analysis. The results of IFE and EFE matrix showed positive result and stated that Upsus Siwab Program on the strong and right track. The strategies needed to be implemented are expansion, widen, and accelerate Upsus Siwab Program. SWOT matrix analysis showed strategic recommendations such as field optimizing for beef cattle development by applying integrated farming system, optimizing market potential, and building partnerships between government, bank, cooperatives, and private sectors.   Keyword: beef cattle, strategy, Upsus Siwab, SWOT
Asosiasi Gen TGF-β2 dengan Ukuran-Ukuran Tubuh pada Ayam Tolaki Yunus, Yunus; Pagala, Muhammad Amrullah; Rusdin, Muh.
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 3 (2021): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (34.184 KB) | DOI: 10.33772/jitro.v8i3.12891

Abstract

ABSTRAKAyam tolaki merupakan ayam lokal yang berasal dari Sulawesi Tenggara yang memiliki beberapa keunggulan seperti daya tahan tubuh yang lebih tinggi terhadap virus dan bakteri serta memiliki pertumbuhan yang beragam. Sifat-sifat unggul tersebut dikontrol oleh beberapa major gen, salah satunya adalah Transforming growth factor-beta 2 (TGF-β2). Transforming growth factor-beta 2 (TGF-β2) adalah kelompok gen growth hormone (GH) yang berperan sebagai pengontrol sifat pertumbuhan ayam dan termasuk dalam kelompok sitokin. Penelitian ini bertujuan untuk mengetahui asosiasi gen TGF-β2 dengan ukuran-ukuran tubuh ayam tolaki. Sampel penelitian menggunakan 60 ekor ayam tolaki. Data tentang ukuran tubuh yang diamati meliputi: panjang punggung, panjang femur, panjang shank, panjang tibia, lingkar dada dan panjang sayap. Polimorfisme gen TGF-β2 diidentifikasi menggunakan metode PCR-RFLP. Hasil identifikasi ditemukan 2 alel, yaitu alel T dan alel C dan 3 genotipe yaitu TT, TC, dan CC. Gen TGF-β2 menunjukkan perbedaan (p<0.05) pada panjang femur 9 minggu dan lingkar dada umur 12 minggu. Genotipe CC memiliki panjang femur dan lingkar dada yang lebih tinggi dari genotipe TC dan TT.Kata Kunci: Ayam tolaki, Gen TGF-β2, PCR-RFLP, ukuran tubuh Gen Association TGF-β2 with The Size of The Body in Tolaki ChiABSTRACTTolaki chicken is a local chicken originating from southeast Sulawesi, which has several advantages such as a higher immune system to viruses and bacteria and has a variety of growth. These superior qualities were controlled by several major genes, one of which was Transforming growth factor-beta 2 (TGF-β2). Transforming Growth Factor-beta 2 (TGF-β2) is a group of growth hormone (GH) genes that serve as a controlling nature of chicken growth and belong to the cytokine group. The aim of this research was to find out the gene Association TGF-β2 with the body size of tolaki chickens. Samples of the study used 60 tolaki chicken tails. Data about the body size observed include Length of the back, length of the femur, length of the shank, length of the tibia, chest circumference, and length of the wings. TGF-β2 gene polymorphism is identified using the PCR-RFLP method. The identification results found 2 alels, namely allele T and allele C, and 3 genotypes i.e. TT, TC, and CC. Gen TGF-β2 shows the difference (p< 0.05) in the length of the femur 9 weeks and the chest circumference age 12 weeks. The CC genotyping has a higher femur length and a chest circumference than the TC and TT genotypes.Keywords: Tolaki chicken, Gen TGF-β2, PCR-RFLP, body size

Page 29 of 48 | Total Record : 471

 27   28   29   30   31 

Filter by Year

2014 2023


Reset
Filter By Issues
All Issue Vol 10, No 2 (2023): JITRO, May Vol 10, No 1 (2023): JITRO, January Vol 9, No 3 (2022): JITRO, September Vol 9, No 2 (2022): JITRO, May Vol 9, No 1 (2022): JITRO, January Vol 8, No 2 (2021): JITRO, Mei 2021 Vol 8, No 3 (2021): JITRO, September Vol 8, No 1 (2021): JITRO, Januari Vol 7, No 3 (2020): JITRO, September Vol 7, No 2 (2020): JITRO, Mei Vol 7, No 1 (2020): JITRO, Januari Vol 6, No 3 (2019): JITRO, September Vol 6, No 2 (2019): JITRO, Mei Vol 6, No 2 (2019): JITRO, Mei Vol 6, No 1 (2019): JITRO, Januari Vol 5, No 3 (2018): JITRO, September Vol 5, No 3 (2018): JITRO, September Vol 5, No 2 (2018): JITRO, Mei Vol 5, No 1 (2018): JITRO, Januari Vol 5, No 1 (2018): JITRO, Januari Vol 4, No 3 (2017): JITRO, September Vol 4, No 2 (2017): JITRO, Mei Vol 4, No 1 (2017): JITRO, Januari Vol 3, No 3 (2016): JITRO, September Vol 3, No 2 (2016): JITRO, Mei Vol 3, No 1 (2016): JITRO, Januari Vol 1, No 1 (2016): Jurnal Ilmu dan Teknologi Peternakan Tropis (JITRO) Vol 2, No 3 (2015): JITRO, September Vol 2, No 2 (2015): JITRO, Mei Vol 2, No 1 (2015): JITRO, Januari Vol 1, No 4 (2015): Jurnal Ilmu dan Teknologi Peternakan Tropis (JITRO) Vol 1, No 3 (2015): Jurnal Ilmu dan Teknologi Peternakan Tropis (JITRO) Vol 1, No 2 (2015): Jurnal Ilmu dan Teknologi Peternakan Tropis (JITRO) Vol 1, No 1 (2014): JITRO, September Vol 1, No 1 (2014) More Issue