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Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Published by Institut Pertanian Bogor
ISSN : 23032227     EISSN : 2615594X     DOI : -
Core Subject : Health, Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan receives manuscripts encompass a broad range of research topics : livestock production, management and environment, breeding and genetics, livestock yield technology, and socio-economic livestock.
Arjuna Subject : -
Articles 11 Documents
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Search results for , issue "Vol. 2 No. 1 (2014): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan" : 11 Documents clear
Pertumbuhan dan Produksi Karkas Kelinci Rex pada Umur Potong yang Berbeda Siregar, G. A. W.; Nuraini, H.; Brahmantiyo, B.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 2 No. 1 (2014): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Food diversification need to use other kind livestock which have high biological potency, economic, halal, good nutrition as meat-animal including rabbit. Rex have a medium body size compared with other kinds of frayer. The aim of this research was to determine Rex carcass and non carcass productivity. The research was used completely randomized design with four treatments. Statistical analysis used in this research was Analysisof Covariance Design (ANCOVA). Rex males were used as sample. Rex’s growth, carcass and non carcass productivity were observed. The result showed that slaughter ages had an effect on slaughter weight, carcass weight, meat weight and percentage of meat and bone. The growth of non carcass components such as heads, feets, skins and digestive tracts were affected by slaughter ages. 12 weeks-old Rex produced highest meat percentages from body weight. It was obtained that 12 weeks-old Rex produced optimal growth, slaughter weight and carcass productivity.
Produktivitas Karkas dan Daging dengan Teknik Penanganan Karkas yang Berbeda di Beberapa RPH Rizal, A.; Nuraini, H.; Priyanto, R.; Muladno, Muladno
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 2 No. 1 (2014): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Both handling and slaughtering of cattle in government and private abattoirs are varied technically. The aim of this study was to describe and to analyze variation of both handling and slaughtering techniques of cattle in abattoirs, and their effects to the meat yielded. A total of 72 local-cross cattle which is collected from 7 slaughterhouses in three provinces of Indonesia were used. Data of handling and slaughtering techniques wasdescribed, whereas carcass weight, carcass percentage, and non-carcass percentage were analyzed using T test. The results proved various processes of slaughtering processes including knocking-down of the cattle, dressing (skinning and gutting), cutting of oxtail, evisceration, carcass splitting, and trimming of subcutaneous fat were observed in this study. Approximately 63.64% of knocking-down of the cattle was supported by restraining box and stunning, 57.14% of skinning activity was done by hanging up the carcass, and evisceration process wasalso done by hanging up the carcass (85.71%). Tail docking, carcass parts, and trimming of subcutaneous fat are related to the carcass and non-carcass production. By comparing our data and SNI No.3932:2008, carcass productivity and carcass percentage were not significant statistically, however, the differences were observed quantitatively. Furthermore, tail percentage was found to be significantly different with SNI No.3932:2008 (P<0.05). In addition, our simulation discovered excess of meat production in the A, C, and D abattoirs, on theother hand, estimations of meat production in E, F, G abattoirs were deficit compared to SNI No.3932:2008. In conclusion, the larger scale of slaughterhouse could increase the estimation of meat production differences.
Pengaruh Pemberian Sosis Fermentasi terhadap Pertumbuhan Tikus Percobaan Ernaningsih, D.; Arief, I. I.; Taufik, E.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 2 No. 1 (2014): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Dietary changes can increase the risk of degenerative diseases. The risk can be reduced by consuming healthy food, food that not only meets the needs of nutrition but also provide health benefits. Food that has both of these functions is called a functional food. Components that can be added into the food in order to have functional value is probiotic bacteria. Lactobacillus plantarum IIA-2C12 that isolated from local beef at Bogor was added in the process of  meat processing into fermented sausage and than tasted by in vivo. The aims of this study was to examine the influence of the probiotic fermented sausage using L. plantarum IIA2C12 as probiotica cultures on growth status of rats. This research was conducted in two stages, first bacterial starter culture refreshment and sausage making; second testing in rats (in vivo). The initial population of L.plantarum IIA-2C12 was 9. 27 log cfu mL  and after processing into fermented sausage bacteria became 8. 67 log cfu/g so that sausage could be categorized as a probiotic food. Feeding fermented sausages and sausages for 10 days had no significant effect (P>0.05) body and organ weights of rats. While the fermented sausage had highest feed convertion ratio than kasin and nonfermented sausage.
Formulasi Yoghurt Probiotik Karbonasi dan Potensi Sifat Fungsionalnya Burton, E.; Arief, I. I.; Taufik, E.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 2 No. 1 (2014): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

It is well known that yoghurt is one of the fermented milk products. The addition of carbondioxide into yoghurt is an inovation for development of new product. The purpose of this researchs was to formulate and produce carbonated probiotic yoghurt also evaluate its functional properties. This research was divided into three step including formulation, evaluation of carbonated probiotic yoghurt during 18 days of refrigerated storage, and evaluation two best formulation for viability of BAL on gastric’s pH and the bile salt’s. The results showed that the addition of carbondioxide had no affect significantly on pH, total acid and the viabilities of lactic acid bacteria (LAB) during storage. On hedonic test, it affected significantly on smell, viscosity, and general appearance. Based on the results of organoleptic tests and performance during storage, formulas I and II were selected as two best formulas. On testing of two best formulas on resistance to acid condition, LAB from both formula’s were able to survive in the population about 8 log 10  cfu/mL. On testing resistance to bile salt, LAB from both formula’s were decreasing up to 5.5 log 10  cfu/mL. The loss occurred, the two formulas can still be considered as probiotic fermented milk.
Gambaran Darah Ayam Kampung dan Ayam Petelur Komersial pada Kandang Terbuka di Daerah Tropis Ulupi, N.; Ihwantoro, T. T.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 2 No. 1 (2014): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

The aim of this research was to study the blood profile on kampung chicken and commercial laying hen that was reared in the open house of tropical zone. The study correlated with its level stress that caused by the high of rearing temperature. The kampung chicken and commercial laying hen, respectively 20 birds (32 week of aged) was used in this study. All of the chickens were placed in individual cage that has been providedrandomly in a pen. In the fourth week of the rearing was performed taking of blood sample to blood profile assays.The result showed that the profile of eritrocytes and leucocytes of kampung chicken were in the normal range physiologically. The value of hemotocrit, Mean Corpuscular Volume (MCV), and Mean CorpuscularHemoglobin (MCH) from commercial laying hen were lower than the normal range. The heterophiles/limphocytes value of kampung chicken (0.80) was lower than commercial laying hen (3.47). It can be concluded that kampung chicken was more healthy and more adaptive to the high rearing temperature in the open house of tropical zone.
Efisiensi Produksi Susu dan Kecernaan Rumput Gajah (Pennisetum purpureum) pada Sapi Perah FH dengan Pemberian Ukuran Potongan yang Berbeda Novianti, J.; Purwanto, B. P.; Atabany, A.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 2 No. 1 (2014): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Animal feeds with the requirements were given to support production and productivity of livestock. Production and productivity were related with feed consumption and digestibility. Superior grass that was given without cutted causing a lot of wasted parts, so the grass size would be cutted to see an increase in feed consumption and digestibility, and milk production efficiency. The study was conducted on July-October 2013 in Field Laboratory of Animal Husbandry IPB, using four lactation dairy cattle. The research designs were RBSL and analyzed by ANOVA on the four stage treatment with feed consumption, digestibility, and milk production efficiency as observed variables. The results showed that cage condition and environmental could potentially caused mild to moderate stress (THI : 68–90), the size of grass cutted were not significant effect to the digestibility of Dry Material (BK), Crude Fat (LK), Crude Fiber (SK), BETN and TDN but significant effect to the digestibility of crude protein (P<0.05). Digestibility of proteins on cutting size in 5 cm (66.35 ± 5.29%) and 15 cm (67.44 ± 4.83%) higher than controls (63.40 ± 7.65%) and 10 cm (64.61 ± 5.92%). Treatments of the grass cutting were not significant effect to dry material and feces, as well as the efficiency of dry material, crude protein and crude fat were not significantly affect the size of elephant grass clippings. The size pieces of grass were not effect to feed consumption, efficiency and nutrient digestibility of feed but effect on protein digestibility.
Identifikasi Ukuran Tubuh dan Bentuk Tubuh Sapi Bali di Beberapa Pusat Pembibitan Melalui Pendekatan Analisis Komponen Utama Hikmawaty, Hikmawaty; Gunawan, A.; Noor, R. R.; Jakaria, Jakaria
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 2 No. 1 (2014): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Bali cattle is indigenous livestock genetic resources which have distinctive features and ability to grow well in a variety of environments in Indonesia. The aim of this study was to determine the phenotypic profile of Bali cattle in some breeding centers which represented by BPTU Pulukan Bali, VBC Kab. Barru South Sulawesi and BPTHMT Serading NTB. Data were analyzed by using Principal Component Analysis (SAS) to determine the size identifier which was influenced by the environmental factors and genetic factors form  the basic information on the characteristics of Bali cattle. The parameters such as dimensions and body weight of Bali cattle due to the possibility of differences in genetic potential, location of origin, implementation of the mating system and environmental management including maintenance were observed. The result showed Bali cattle body size on BPTHMT Serading NTB  were smaller (P <0.5) compared to the body size of Bali cattle in BPTU Pulukan Bali and VBC Kab. Barru South Sulawesi while Bali cattle in BPTU Pulukan Bali and VBC Kab. Barru South Sulawesi were relatively similar. Chest girth measured on the body has the highest correlation with body weight in Bali cattle both in males and females in different breeding centers.The size score and the shape between Bali cattle breeding centers in the male and female Bali cattle showed its own characteristics due to their respective locations. Identifier the size of Bali cattle at NTB Serading BPTMHT showed relatively smaller than Bali Cattle in BPTU Pulukan Bali and VBC Kab. Barru SouthSulawesi. Identifier the same shape among all three populations showed the breeding centers have the samecharacteristic genetically.
Kajian Potensi Whey Yoghurt sebagai Bahan Alami Pencegah Jerawat Rahman, A.; Taufik, E.; Purwantiningasih, S.; Purwanto, B. P.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 2 No. 1 (2014): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Cheese processing always produce a liquid by product, called as whey. Whey contains 50% of milk nutrients, but currently in Indonesia whey is not used optimally. Whey contained some lactose, and can be used as fermented media. This study used cheese whey as a fermented media for Streptococcus thermopillus (StRRM01) and Lactobacillus bulgaricus (Lb-RRM01) called as Whey Yogurt (WY). WY compared to fresh whey (control) on this study for skin care, include of acne treatment. Data were analyzed by T-test on SPSS statictical program. The research showed that WY inhibited the growth of bacteria Propionibacterim acnes 4.35 mm, while there was no inhibition on control (P <0.05). Fermentation process increased the antioxidant activity for 27.7%. WY had the good potential for the acne treatment. This study showed that whey had a value-added,furthermore in the future might be used to develop into a natural ingredient cosmetics for skin care.
Karakteristik Fisik Wol Domba Batur dan Domba Garut Umizakiah, K.; Yamin, M.; Soenarno, M. S.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 2 No. 1 (2014): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Batur sheep produce medium wool, while garut sheep produce coarse wool. Knowledge about wool physical characteristics of both breeds are important due to the potential background forutilization to certain product.  The aims of this research were to indentify and compare wool physical characteristics of batur sheep (WB) and garut sheep (WG). The variables observed including bundle tenacity, elongation, flammability, sound and thermal insulation properties. The comparison data of sound and thermal insulation ability between board (P), board + batur sheep wool (PWB), and board + garut sheep wool (PWG) were designed by Completely Randomized Design (CRD) and analyzed by using the Analysis of Variance (ANOVA) as well as the comparison data of flammability between WB, WG, P and nylon.  The comparison data of bundle tenacity, elongation, sound and thermal insulation properties between board + batur sheep wool (PWB), and board + garut sheep wool (PWG) were analyzed by T-test.  The result showed that WB and WG had no significant difference on their tenacity, resilient, and flammability (P > 0.05).  PWB and PWG had better sound and thermal insulation ability compared than P.  Wol had flammability better than P and nylon.
Produktivitas Karkas Domba Garut Jantan pada Pemberian Jenis Pakan dan Waktu yang Berbeda Aslimah, S.; Yamin, M.; Astuti, D. A.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 2 No. 1 (2014): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Garut sheep (GS) is one of important commodity in Indonesia.   The aims of this  research were to evaluate the Effect of mungbean sprouts waste and different time feeding management(morning,evening)on the carcass productivity  in garut  rams.In this experiment  12 male  garut were used,  aged  6-7  months, weighed  16.76 ± 2.09 kg (CV = 8.01 %).They  were arranged  into  a completely  randomized design  with  factorial  2x2 and 3 replications.Feed ration was first factor observed (R1=40% mix grass+60% concentrate and R2=     40%mungbean sprouts  waste + 60% concentrate) and            second  factor was feeding  time  management,  morning (M)     and evening (E). The data were analyzed by analysis of              variance. The results showed that there was  no interaction between two main factors (P<0.05). GS with R2 treatment have slaughter weight, carcass weight and carcass fat  which higher     than R1. Feeding GS  in the  evening  increased  the             proportion  of  meat.  The percentages of carcass were 39.07 %  inR1M;37.18%in  R1E;41.99% in R2M and 42.46%  in R2E.  Feeding GS with mungbean sprouts increased average daily gain around 141.29 gram head/day.

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