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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
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The Effect of Storage Temperature on Organoleptic and Physical Quality on Salted Smoked Eggs Wati, Anif Mukaromah; Muarifah, Hanum; Herlambang, Chanifan Ibadi Fajar; Pratama, Heaven Nila Nanda; Azizah, Siti
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.24692

Abstract

ABSTRACT The purpose of this study was to determine the quality of salted smoke eggs which were stored at different storage temperatures of their physical and organoleptic qualities. The materials used in making salted smoke eggs are duck eggs, salt, bricks, and water. Methods of making the products are covering eggs with pasta or coating method, boiling eggs carefully, and smoking salted eggs until they are brown. Eggs are stored at different temperatures for 7 days including Storage at 5°C (refrigerator), Storage at 22°C (air conditioning), storage at ±28oC (room temperature), and Storage at 35°C (incubator). The results showed that salted smoke eggs stored at different temperatures had a significant effect (P<0.05) on taste and appearance but had no significant effect on aroma and air cavity. The conclusion of this study is that smoked salted smoke eggs with 7 days of storage are better if stored at incubator temperature and room temperature because, in 7 days of storage there has been no change in organoleptic quality.Keywords: different temperature, organoleptic quality, physical quality, salted smoke eggs
The Prevalence of Helminthiasis in Bali Cattle in Pamona Puselemba District Poso Regency Managanta, Andri Amaliel
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25423

Abstract

Worms in the digestive tract of livestock are generally asymptomatic or chronic. The disease causes economic losses due to decreased body weight and productivity of livestock, and can even cause death. The study aimed to determine the prevalence of helminthic parasitic infections in the digestive tract of Bali cattle in Pamona Puselemba District Poso Regency. This type of research is an experimental laboratory and was carried out from January to December 2021. This study used 77 samples of Bali cattle feces obtained from cattle belonging to the community in Pamona Puselemba District and maintained intensively or extensively. The inspection process used the floating test method and the sedimentation test at the Maros Veterinary Center Laboratory Maros Regency South Sulawesi Province. Based on the results of the study, the prevalence of parasitic worm infection in the digestive tract of Bali cattle in Pamona Puselemba District Poso Regency was 71.45%. The types of worms that infect the digestive tract of Bali cattle include worms Paramphistomum spp, 32.47% and followed by worms Trichostrongylus spp, 5.19%, Strongyloides, spp 2.56%, and Cooperia 2.56%. There are liver flukes or Fasciola that infect 2.56% and are infected with protozoa, namely Eimeria, spp with a prevalence of 3.89%.
The Physiological Response of Madura Cattle to Dry Matter Consumption Levels on Maintenance at Different Altitude Locations Bahrur, Khairul Anam; Umar, Malikah; Hidayati, Nurul
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.24979

Abstract

This study aims to know the physiological response of Madura cattle to the level of DM consumption with the same maintenance pattern and the same physiological conditions at different altitudes, namely in lowland areas (Tlanakan District, Pamekasan Regency) and medium plains (Tembalang District, Semarang City). Tlanakan sub-district has an altitude of 0-22 m above sea level, and Tembalang district is 160-250 m above sea level. The results of the study showed that the level of DM consumption at different altitudes gave significantly different results (p
Mixture of Mocaf Flour and Bamboo Flour on the Quality of Crepes Chicken Meat Based on Physicochemical and Organoleptic Characteristics Daeng Bulang, Khusnul Khatimah Akhmad
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25324

Abstract

ABSTRACTCrepes are snacks which are thin and folded like a fan. This study used mocaf flour and bamboo flour for basic ingredients of crepes. The aim of the study was to evaluate the best formula for the quality of crepes which was a mixture of mocaf flour and bamboo flour with different percentages, with the addition of 20% chicken meat in terms of physicochemical and organoleptic characteristics. The research method used a completely randomized design with 6 treatments P0 (6.5% mocaf flour: without bamboo flour), P1 (4.5% mocaf flour: 2% bamboo flour), P2 (3% mocaf flour: 3.5% bamboo flour), P3 (2.5% mocaf flour: 4% bamboo flour), P4 (1.5% mocaf flour: 5% bamboo flour), P5 (1% mocaf flour: 5.5% bamboo flour). 3 Deuteronomy. Data were analyzed using Analysis of Variance (ANOVA) and Duncan's Multiple Distance Test. The best treatment uses the Effectiveness Index method. The results show that crepes had different effects (P<0.05), on protein, fat, ash, water, carbohydrates, color L* a* b* and organoleptic (color, texture, aroma, taste), while acceptability has no effect on it. This study concludes that chicken crepes combined with 2.5% mocaf flour and 4% bamboo flour on the quality can improve the physicochemical and organoleptic characteristics. Keywords: Crepes, chicken meat, physicochemical, organoleptic
Meat and Bone Ratio of Broiler Fed with Different Proportions of Fish Meal Dedi, Dedi; Saili, Takdir; Fitrianingsih, Fitrianingsih
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.24743

Abstract

This study aims to determine the ratio of meat and bones of broiler fed a diet containing fish meal with different proportions. The design used in this study was a completely randomized design (CRD) consisting of 4 treatments and 4 replicates and each replication consisted of 6 chickens. The treatment used was commercial feed BP-11 as control feed (P0), 43% corn + 21% rice bran + 27% CAB Concentrate + 9% fish meal (P1), 43% corn + 23% rice bran + 22% CAB Concentrate + 12% fish meal (P2), dan  43% corn + 25% rice bran + 17% CAB Concentrate + 15% fish meal (P3). The variables measured in this study were the percentage of meat weight, the percentage of bone weight, and the ratio of meat and bones of broiler. The data obtained were analyzed by variance analysis and the treatment that affected the measured variables was further tested using Duncan's Multiple Range Test. The results showed that the average percentage of broiler meat in this study was 67.26% (P0), 68.71% (P1), 69.36% (P2) and 70.23% (P3). The averages of bone percentages were 23.18% (P0), 25.53% (P1), 22.48% (P2) and 22.58% (P3). Meanwhile, the ratio of meat and bones were 2.92% (P0), 2.79% (P1), 3.09% (P2), 3.20% (P3). The results of the analysis of variance showed that the treatment had no effect on the percentage of meat, the percentage of bone and the meat-bone ratio. It was concluded that the addition of fish meal up to 15% into diet had no significant effect on percentages of meat and bone, and the ratio of meat to bone.Keywords: broiler, fish meal, meat, bone, ratio
Characteristics of Beef Jerky Added by Fresh Red Ginger (Zingiber officinale var. Rubrum) as A Seasoning Maulida Nugrahaning Gusti, Zahra; Suryati, Tuti; Wulandari, Zakiah
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25604

Abstract

Jerky is a processed meat product that can have rancidity due to storage. Adding fresh red ginger as a spices can inhibit the growth of bacteria, increasing antioxidant activity, and potentially increasing tenderness. This study aims to examine the characteristics of beef jerky added by fresh red ginger (Zingiber officinale var. Rubrum) as a seasoning. This study used the addition of fresh red ginger with proportion 0%, 12,5% and 25% from meet weight. Beef was sliced with a thickness of 5 mm then was marinated with spices for 12 hours. Marinated beef was dried using oven at 60°C for 3 hours and 70°C for 5 hours. The results showed that the addition of fresh red ginger to beef jerky was able to increase pH, aw, moisture content, DPPH inhibitory activity, and antioxidant capacity, as well as reduce hardness, TBARS value and TPC numbers. Salmonella sp., Escherichia coli and Staphylococcus aureus bacteria were not detected in all treatments and storage. The red ginger concentration of 12.5% in both raw and cooked beef jerky was preferred by the panelists. Beef jerky with the addition of 25% fresh red ginger showed the best results for testing the physicochemical, sensory, microbiological, and antioxidant activity properties.
Genetic Diversity of Simpo and Limpo Cattle Based on Five Blood-protein Locus Polymorphism Lestari, Dela Ayu; Sutopo, Sutopo; Setiaji, Asep; Kurnianto, Edy
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25096

Abstract

Simpo and Limpo cattle is a crossbred cattle of Indonesian local cattle and exotic cattle that popular among traditional farmers in Indonesia. The objective of this study was to identify genetic diversity of Simpo and Limpo cattle based on blood-protein polymorphism. A total of 70 blood samples were collected from unrelated 35 heads of Simpo cattle and 35 heads of Limpo cattle from Grobogan dan Kendal population. The blood plasm was used to identify the blood proteins. Blood protein analysis was performed using Sodium Dodecyl Sulfate-Polyacrilamide Gel Electrophoresis (SDS-PAGE). Observed bands were used to perform allele interpretation of five locus, namely Pre-albumin (Pe-Alb), Albumin (Alb), Post-albumin (Po-Alb), Ceruloplasmin (Cp) and Amylase-1 (Am-1). Results showed there were polymorphism in all of the five blood protein locus in both cattle; 4 of 5 and 2 of 5 of the blood-protein locus studied showed deviation from Hardy-Weimberg Equilibrium (HWE) for Simpo and Limpo cattle, respectively and the average heterozygosity value (H) was 0.478 and 0.362 for Simpo and Limpo cattle, respectively. In conclusion, the study indicated that population of Simpo and Limpo cattle has high genetic diversity. Keywords: allele frequency; genotype frequency; heterozygosity
Effect of In-Ovo Injection of L-Arginine on Age Embryo Died, Embryo Performance, and Chick Quality of Local Chicken Taufik, M.; Sara, U.; Yunus, M.; Maruddin, F.; Azhar, M.
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25344

Abstract

This study aims to determine the Effect of In-Ovo injection of L-arginine on age embryo died, embryo performance, and chick quality of local chicken. A total of 160 eggs were put into a semi-automatic incubator which has a temperature range of 37-38 oC with a relative humidity of 55-65%. The injected L-arginine solution has a concentration of 0.5% (m/v). In-Ovo Feeding treatment was divided into 4 groups, the first treatment was without injection (control), the second treatment was injection of 0.2 ml L-arginine solution 0.5% (m/v)/egg, the third treatment was injection of 0.4 ml L-arginine solution. 0.5% (m/v)/egg, and Fourth Treatment was injection of L-arginine solution 0.6 ml 0.5% (m/v)/egg. The results showed that embryo mortality and hatchability were lower with L-arginine injection treatment than without injection. All treatments showed no effect on extraembryonic fluid absorption, but there was an increase in embryo weight in the injection treatment 0.2, 0.4, 0.6 ml L-Arginine 0.5% /eggs 2,355 g, 2,577 g, 2,705, respectively. In conclusion, In-Ovo injection of L-arginine in local chicken eggs have a good effect (the beneficial effect) on embryo died and embryo performance. Injection 0.4 ml L-Arginine 0.5% /eggs improved Hatchability and NHCW.
Physicochemical Properties and Antioxidant Activity of Multiflora Honey from Kerinci Regency, Jambi Apriantini, Astari; Endrawati, Yuni Cahya; Yunia, Olin Aulia
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.24837

Abstract

aim of this study was to examine the physicochemical properties and antioxidant activities of multifloral honey (Apis dorsata forest honey) and (Apis cerana cultivated honey) from Kerinci, Jambi. The analysis consist of the intensity of colour, pH, viscosity, water content, ash content, sugar content, HMF content, acidity and antioxidant activity. The results showed that forest honey had light amber colour while cultivated honey had extra light amber colour. The pH, viscosity, water content, sugar content, HMF content, and acidity in forest honey were still in compliance with SNI standard, but the ash content was higher than the SNI standard. Cultivated honey had pH, sugar content, and HMF content in the range of SNI standar. However, the viscosity, water content, ash content, and acidity in cultivated honey were not in compliance with SNI standar. Forest honey and cultivated honey had antioxidant capacities about 16.74 mgVCE/g and 16.60 mgVCE/g, respectively. Meanwhile the antioxidant activity were 63.80% and 63.28%, respectively. Forest honey had more physicochemical aspects that were still in compliance with SNI standards compared to cultivated honey. The antioxidant activities of Kerinci honey, both forest honey and cultivated honey, were higher than the results of previous honey studies in other location. Keywords: antioxidant activities; cultivated honey; forest honey; multifloral honey; kerinci honey
COMPARATIVE STUDY OF THE CHEMICAL PROPERTIES OF TRADITIONAL MEAT SHREDDED Nuraini, Fitria Indah
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25709

Abstract

This research purpose to analyze the chemical quality of shredded beef in the city of Malang with several types of shredded in different production codes and based on the shelf life. The material used several types of shredded with different production codes and repeated based on the shelf life. The method used an observative completely randomized design (CRD) with 12 treatments and 3 replications. The data obtained were analyzed used analysis of variance (ANOVA), if there were significant differences, it was continued with Duncan's Multiple Range Test (DMRT). The parameters are moisture content, fat content, thiobarbituric acid, water activity and oil absorption The result of this research is various types of shredded from several brands has very significant differences (p<0.01) in all of parameters.The highest moisture content, fat content, thiobarbituric acid, water activity and oil absorption is 6.373% , 30.483% , 1.787 Mg MA/kg, 0.504, 77.967% while the lowest moisture content, fat content, thiobarbituric acid, water activity and oil absorption 8%, 15.349%, 0,877 Mg MA/kg, 0.494, 23.733%.The conclusion of this study is that most of the various types of traditional processed beef shredded have good quality based on Indonesian National Standard in terms of chemical properties and physical characteristics.

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