Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
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.
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309 Documents
<![CDATA[Penggunaan Bakteriosin yang Diproduksi oleh Lactobacillus plantarum sebagai Pengawet Alami untuk Daging Ayam yang Disimpan di Suhu Ruang ]]>
<![CDATA[Y. Nurraifah]]>;
<![CDATA[I. I. Arief]]>;
<![CDATA[N. Ulupi]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 1 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ]]>
Publisher : <![CDATA[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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DOI: 10.29244/jipthp.9.1.7-14
<![CDATA[Bacteriocins is a natural preservative (bio-preservatives) that can safely be used for food. Bacteriocinscan be produced by a group of Lactic Acid Bacteria (LAB). Several strains of lactic acid bacteria (LAB)is bactericidal against gram positive and gram negative bacteria. The purpose of this study was toanalyze the bacteriocins produced by Lactobacillus plantarum in chicken meat and determine the levelof the last and long-term. Factors that are seen in this study is the levels of bacteriocins and also theduration of storage of chicken meat. The levels of bacteriocins is 0% and 10% by way of spraying inchicken meat and duration of storage are at 0, 5, 10, 15, 20, and 25 hours at room temperature. Thisstudy used a factorial completely randomized design with three replications. Plantaricin concentrationagainst pH and aw values were significantly different (P<0.05). The test result of storage duration againstwater content were significantly different (P<0.05). Treatment of plantarisin IIA-1A5 10% to maintainthe condition of chicken meat was better than treatment without the adding plantarisin.]]>
<![CDATA[Keragaman Gen Growth Hormone Receptor (GHR) Ekson 10 pada itik Sikumbang Janti ]]>
<![CDATA[H. Masti]]>;
<![CDATA[Yurnalis]]>;
<![CDATA[T. D. Nova]]>;
<![CDATA[Z. Kamsa]]>;
<![CDATA[T. Rafian]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 1 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ]]>
Publisher : <![CDATA[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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DOI: 10.29244/jipthp.9.1.15-19
<![CDATA[Growth Hormone Receptor (GHR) gene play important roles in duck performances due to their crucialfunctions in growth and has been considered as a candidate gene for growth traits. This reasearch wasaimed to indification polymorphism of Growth Hormon Receptor (GHR) gene in Sikumbang Janti duckand this study used 68 blood duck. Polymerase chain reaction (PCR) and sequencing analysis wereconducted to detect SNP existence in exon 10 of GHR gene. The result of this study showed that wasfound two SNP at g.1112 A>G and g.1304 C>T with transision mutation in exon 10 GHR gene. Genotypesfound in the g.1112 A>G were AA and GG with types of Allele A and G. Genotypes found in the g.1304T>C the were TT and CC with types of Allele T and C. Polymorphism of GHR gene were polymorphicand Population of Sikumbang Janti duck in Hardy-Weinberg equilibrium. It could be concluded thatGHR gene has potential to can be marker genetic in Sikumbang Janti ducks.]]>
<![CDATA[Persepsi dan Perilaku Konsumen Bisnis terhadap Daging Sapi Beku, Studi Kasus: DKI Jakarta, Indonesia ]]>
<![CDATA[A. Apriantini]]>;
<![CDATA[I. I. Arief]]>;
<![CDATA[L. Cyrilla ENSD]]>;
<![CDATA[S. Riyanto]]>;
<![CDATA[R. Adiyoga]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 1 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ]]>
Publisher : <![CDATA[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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DOI: 10.29244/jipthp.9.1.20-29
<![CDATA[The perception and purchase behavior to frozen beef from 90 Business consumers in Jakarta,Indonesia were evaluated. Respondents were interviewed face-to-face by a structured questionnaire.The questionnaire was divided into three parts, first part about characteristic of respondents, secondpart about purchasing behavior, and the last part about respondents’ perceptions toward frozen beef.Moreover, the relationship between perceptions and consumer characteristics of frozen beef wasanalyzed. Business consumers in the DKI Jakarta had a good perception of frozen beef. The aspectof product quality had the lowest score and price aspect had the highest score. Business scale had asignificant relationship with consumer perceptions (P<0.05). This result showed that the larger of thebusiness scale cause the better perception of business consumers towards frozen beef. The amount ofbeef consumption per month had a significant relationship (P<0.05) and in line with the level of businessconsumers’ perceptions of frozen beef. This result showed a significant relationship between the levelof consumer perception and the amount of beef consumption per month. the high beef consumptioncause the better the consumer’s perception of frozen beef. The increasing consumption indicates that therespondents had a good perception.]]>
<![CDATA[Kualitas Mikrobiologis Susu Kambing dengan Metode Pasteurisasi High Temperature Short Time (HTST) pada Penyimpanan Berbeda ]]>
<![CDATA[V. Wanniatie]]>;
<![CDATA[A. Qisthon]]>;
<![CDATA[A. Husni]]>;
<![CDATA[E. Olsen]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 1 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ]]>
Publisher : <![CDATA[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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DOI: 10.29244/jipthp.9.1.30-35
<![CDATA[The aim of this study was to determine the effectiveness of the pasteurization method on the microbiologicalquality of goat’s milk stored at different times in the refrigerator. The research was conducted in MarchMay 2020 at the Animal Production Laboratory of the University of Lampung and the Laboratory ofthe Lampung Veterinary Center. The goat milk sample were colleted from Etawah Grade goats fromsmallholder farms in Metro City. Milk samples were taken from 20 goats from Etawah Grade in the 2ndand 3rd lactation periods. The goat milk sample used was 9 liters. Goat milk samples were pasteurizedusing the high temperature short time (HTST) method at a temperature of 72ºC for 15 seconds thencooled and put in a plastic bottle and stored in the refrigerator. This study used a completely randomizeddesign (CRD) with long storage treatment (0 days, 12 days, 24 days, 36 days, 48 days, and 60 days) in therefrigerator. The results showed that pasteurized goat milk with different storage times had no effect onthe microbiological quality, namely TPC, S. aureus, coliform bacteria, E. coli, reductase numbers andpH values. The conclusion of this study is that pasteurized goat’s milk using the HTST method is stillsuitable for consumption until the 60th storage day]]>
<![CDATA[Penambahan Sari Kurma sebagai Substrat Antibakteri pada Minuman Whey Fermentasi ]]>
<![CDATA[J. K. Negara]]>;
<![CDATA[M. Arifin]]>;
<![CDATA[E. Taufik]]>;
<![CDATA[T. Suryati]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 1 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ]]>
Publisher : <![CDATA[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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DOI: 10.29244/jipthp.9.1.36-41
<![CDATA[Whey from cheese is still underutilized in Indonesia which has the potential to cause environmentalpollution. One alternative to whey processing is to make a fermented whey drink with the additionof date palm juice as a mixture. Dates juice is expected to provide additional nutrition for lactic acidbacteria (LAB) in the fermentation process. The purpose of this study was to determine the antibacterialproperties of whey fermented beverage products with the addition of date juice. The study was conductedusing a randomized block design (RBD) with six groups of sampling treatment with P0; 0% as a control(whey: date juice 100: 0 v / v), P2; 10% (90: 10 v / v), P2; 15% (85: 15 v / v) and P3; 20% (80: 20 v / v).The results of this study indicate that the fermented whey drink with the addition of date juice fermentedwith the bacteria Lactobacillus fermentum B111K (L. fermentum) for 24 hours has been shown to have ahigher antibacterial ability at the level of 20% compared to controls who were not given additional datejuice.]]>
<![CDATA[Pengaruh Penambahan Tepung Daun Kelor pada Ransum terhadap Kandungan Nutrisi dan Fisik Telur Itik ]]>
<![CDATA[M. Indriati]]>;
<![CDATA[E. Yuniarsih]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 1 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ]]>
Publisher : <![CDATA[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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DOI: 10.29244/jipthp.9.1.42-48
<![CDATA[The aim of this study were to analyzed effect of adding Moringa leaf meal on feed in egg quality of duck.The livestock used were 27 ducks with 3 treatments and 3 replication and each replication there were 3ducks. P0 (feed + 0% Moringa), P1 (feed + 5% Moringa) and P2 (feed + 10% Moringa). Experimentaldesign used completely randomized design. Variables observed in this study were physical quality such asegg weight and yolk color score and chemical quality such as cholesterol and protein level. Observationwas carried out after 4 weeks of feed treatment. Significantly different result were seen in egg weightvariables (P<0.05), treatment of 5% and 10% moringa leaf in feed significanty decrease weight of eggs.Adding 5% and 10% moringa leaves increased a yolk color score, respectively 7.11 + 1.05 and 7.44 +0.52 compared with control 6.55 + 3.20. Cholesterol levels decrease in 5% feed treatment 14.07 + 2.07compared to control 15.46 + 1.43. The adition of 5% and 10% moringa leaves increased protein level10.90% and 10.86% respectively, compared to control 10.74%. However, base on statistical analysis ofyolk color score, cholesterol and protein levels were not significantly different (P>0.05).]]>
<![CDATA[Pemanfaatan Daun Kelor (Moringa oleifera) dalam Fortifikasi Pembuatan Nugget ]]>
<![CDATA[Z. Suhaemi]]>;
<![CDATA[Husmaini]]>;
<![CDATA[E. Yerizal]]>;
<![CDATA[N. Yessirita]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 1 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ]]>
Publisher : <![CDATA[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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DOI: 10.29244/jipthp.9.1.49-54
<![CDATA[The aimed of this study was to determine the effect of Moringa Leaf Flour (MLF) on chicken and duckmeat processed quality formed nugget as fortification. Duck meat has advantages with mineral content,especially iron, about 50% of the daily needs for adult’s body compared to chicken meat which is only9%. Duck meat also contains high levels of vitamins B, C and antioxidants, but chicken meat neither.This study was conducted in two stages, the first was nugget experiment with chicken meat, and thesecond stages with duck meat. The meat used were ground with flour and seasoning. The variablesmeasured were the nutritional content which includes crude protein and fat, also cholesterol total, theother variables were sensory evaluation which include scale of taste, texture and color. This study usedcompletely randomized design with 4 treatments addition of MLF (0.0%; 0.5%; 1.0% and 1.5%), eachtreatments replicated 5 times. The result show that the more addition of MLF will increased CrudeProtein and highly significant decreased crude fat and cholesterol total. In the other hand, addition ofMLF was highly significant lowering the taste, texture and color of nugget, but still in acceptable range.]]>
<![CDATA[Persepsi Masyarakat terhadap Limbah Tempat Pemotongan Hewan (TPH) Kuda di Kabupaten Jeneponto Sulawesi Selatan ]]>
<![CDATA[A. Lestari]]>;
<![CDATA[H. Nuraini]]>;
<![CDATA[R. Priyanto]]>;
<![CDATA[Salundik]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 3 No. 2 (2015): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ]]>
Publisher : <![CDATA[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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<![CDATA[Jeneponto was known as a regency with highest population of horses because of horse meat wascommon food in Jeneponto. High consumption of horse meat affected the number of horse slaughterhouses,however the slaughterhouses was owned by residents and was managed traditionally. Poor management,location that close from residency, and waste that was produced from the slaughterhouses led todisturbance against the community that lived close to the horse slaughterhouses. Questionnaires wereused in survey to collect data about community perceptions towards slaughterhouses waste. There were182 respondent in this research that was selected through purposive sampling. The result of surveyrevealed that 48.90 % respondent was disturbed by bad odor, 22.53 % was disturbed by noise, and 23.63% was disturbed by insect and pest from the horse slaughterhouses. Majority of respondent (51.65 %)contended that slaughterhouses waste management was fully the responsibility of slaughterhouse owner,however only 12.09 % of respondent that ever protested the slaughterhouse that they were experienced]]>
<![CDATA[Faktor Kerentanan Food Fraud dan Mitigasinya : Studi Kasus Pada Produsen Susu Bubuk di Indonesia ]]>
<![CDATA[A. Fitrawanti]]>;
<![CDATA[R. Dewanti-Hariyadi]]>;
<![CDATA[N. Wulandari]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 2 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ]]>
Publisher : <![CDATA[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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DOI: 10.29244/jipthp.9.2.55-63
<![CDATA[Food fraud is one of the risks in the supply chain globalization. A complex and long supply chain withdifferent locations, cultures, business ethics, policies and surveillance systems are the contributing factorsto food fraud. This study aims to identify food fraud vulnerability factors in milk powder producers. Itwas conducted in two companies which uses powder and liquid milk as the raw materials which istypical in Indonesian powdered milk industry. The study steps consist of respondents determination,data collection and analysis, formulating mitigation strategies. The respondents were company’s headof departments and a government officer of the National Agency for Drug and Food. Data collectionand analysis were carried out with the Safe Supply Affordable Food Everywhere (SSAFE) tool, whilemitigation strategies was formulated through Focus Group Discussion. The results show that vulnerabilityto food fraud rooted from the opportunity factor, namely the easiness and availability of technologyto commit fraud, motivational factor namely the level of corruption and regulatory differences thataffect prices, control measures factors due to lack of supervision, employee integrity tests and preventionguidelines. Internally improving control measures within the company and guideline prevention fromthe government were mitigation measures to be done.]]>
<![CDATA[Dampak Pandemi Covid 19 terhadap Tataniaga Hewan Qurban di Jabodetabek: Studi Kasus pada Mahir Farm ]]>
<![CDATA[P. Sembada]]>;
<![CDATA[A. Hakim]]>;
<![CDATA[S. D. S. Andik]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 2 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ]]>
Publisher : <![CDATA[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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DOI: 10.29244/jipthp.9.2.64-71
<![CDATA[The Covid 19 pandemic has a broad impact on the agricultural sector. In the livestock sub-sector, there isusually an increase in demand for livestock and livestock products at certain moments, one of which is theEid al-Adha. However, the Eid al-Adha during the pandemic is different from the pre-pandemic period,affecting the demand and supply of qurban animals. This study was conducted to identify the impactof the Covid 19 pandemic on the value chain of the qurban animals. The research performed in-depthinterviews and an online survey with the actors along the chain and 29 Mahir Farm consumers. Theresults showed changes in supply, distribution, marketing, and demand compared to the pre-pandemiccondition. As a response, Mahir Farm improved the sales by using an online mode and created a TebarQurban program. Tebar Qurban is a program to optimize the qurban animals sales in the central ofproduction and suppliers to minimize the transportation cost. The adaptive strategies by improvingonline sales and the Tebar Qurban program’s procurement effectively enhanced the sales of qurbananimals during pandemic Covid 19. The study also confirms that there were changes in the buyingbehavior of qurban animals. Consumers preferred online purchasing compared to coming directly to thequrban stall. The payment system’s ease is the most crucial factor in influencing consumers’ decisions topurchase the qurban animal. This research underlines the importance of adaptive strategies to surviveduring a pandemic.]]>
