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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 309 Documents
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Pengaruh Ekstrak Propolis sebagai Edible Coating terhadap Karakteristik Kimia dan Aktifitas Antioksidan Daging Sapi pada Penyimpanan Suhu Ruang Andre; A. Apriantini; C. Budiman
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 2 (2021): 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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.9.2.72-78

Abstract

This aim of this study is to determine the effect of using propolis extract as edible coating for beefon chemical characteristics consisting of moisture content, malondialdehyde value and antioxidantactivity at room temperature storage. This research used randomized design with 4 treatments and 3replications. The treatment applied in this study was immersing the meat in propolis extract with differentconcentrations, that are 0.5%, 1.0%, and 1.5% propolis coating. Coating meat with the addition ofpropolis extract was able to have a significant effect at a concentration of 0.5% on water content and theantioxidant activity of coating meat (P <0.05). The addition of propolis extract at various concentrationscan maintain the quality of beef by reducing rancidity during storage. The increasing concentration ofpropolis extract caused the decreasing of MDA value.
Fisikokimia, Mikrobiologi dan Organoleptik Sosis Daging Sapi dengan Penambahan Tepung Biji Durian (Durio zibethinus Murr) A. Apriantini; D. Afriadi; N. Febriyani; I. I. Arief
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 2 (2021): 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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.9.2.79-88

Abstract

Durian seeds are waste products from durian fruit that have not been utilized properly. Durian seedflour contain high starch as well as tapioca flour, therefore, durian seed flour can be combined withtapioca flour as a filler for sausage dough, in order to reduce production costs of sausage products. Theaim of this study was to analyze the physicochemical, microbiological and organoleptic properties of beefsausage with the addition of 0%, 25% and 50% durian seed flour from a maximum 30% of the flour usedin making sausages. The results of physical characteristics showed that the addition of durian seed flourhad a significant effect (P <0.05) on the cohesiveness of sausages and had no significant effect (P>0.05) onother physical characteristics of sausages. The microbiological assay showed that durian seed flour didnot affect the total plate count (TPC) of beef sausages. However, the total plate count of the sausages withthe addition of 25% durian seed flour still met the SNI (Indonesian National Standard) for sausages,instead of sausages with 50% durian seed flour addition. The results of chemical analysis showed that theaddition of durian seed flour had no affect on moisture content, ash content, fat content, protein content,and carbohydrate content of the sausages. The hedonic test values on the parameters of aroma, color,texture and general appearance also showed no significant effect (P> 0.05), except for taste parameters.The hedonic quality test value also showed that the addition of durian seed flour had no different effect(P> 0.05) on the parameters of aroma, color, texture, and general appearance, but had different effect (P<0.05) on the sausage taste. The addition of durian seed flour produced a distinctive taste which coverthe flavor of sausage.
Kinerja Sumber Daya Manusia di Rumah Potong Hewan (Studi Kasus RPH Kategori I dan Kategori II) N. A. D. Tiya; H. Nuraini; L. Cyrilla E. N. S. D
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 2 (2021): 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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.9.2.89-94

Abstract

This study aims to identify the characteristics of human resources in slaughterhouses category I andcategory II, as well as to analyze the performance and efficiency of human resources in slaughterhousescategory I and category II. Location samples and respondents were determined purposively. Thevariables observed were the characteristics of my human source, my human source performance, andthe efficiency of my human source performance in category I and category II slaughterhouses. Theresults showed that the characteristics of category I and category II employees had an average highschool education, 30-40 years of age and 10-20 years of work. The performance of my human resources(work results, skills, discipline and responsibility) of each slaughterhouse has a fairly good percentage,slaughterhouse for category I (77.66-80.95%) and slaughterhouse for category II (81.68-83.59%) . Theperformance efficiency figures for the employees of the slaughterhouse category I and category II aresimilarly close to number 1 indicating that the employees’ working time is used efficiently.
Kinerja Outbound Logistik Susu Segar di Koperasi Peternak Sapi Bandung Utara (KPSBU) Lembang A. Maulidina; E. Taufik; A. Atabany
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 2 (2021): 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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.9.2.95-101

Abstract

This study was aimed to analyze the performance of the outbound logistics of fresh milk at KPSBU Lembangand quality of fresh milk during the outbound logistics process. The supply chain operation referenceanalytical hierarchy process (SCOR-AHP) method was used to analyze the logistics performance. Thequality of fresh milk observed included total solid, protein, fat, pH, specific gravity and total plate count.The obtained data were analyzed descriptively. The results showed that the performance of outboundlogistics of fresh milk at KPSBU Lembang fall into the good category (90,20%). The quality of fresh milkduring the outbound logistics process from cooperative to the dairy industry and direct consumers wasmet the quality standards of customer demand and SNI 3141.1.2011
Pengaruh Tipe Kelahiran terhadap Produksi Susu, Lama Laktasi, Masa Kering, Masa Kosong, dan Selang Beranak Kambing Saanen Yudi; A. Atabany; B. P. Purwanto
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 2 (2021): 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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.9.2.102-109

Abstract

The purpose of this research was to determine the effect of Saanen doe goats’ birth types on milk yields,lactation length, dry period, days open and kidding interval at PT Fajar Taurus. This research employeda case study method using secondary data of production and reproduction of Saanen doe goats. Datawas analysed using Microsoft Excel program and Kruskal Wallis test. The results showed percentages ofSaanen doe goats with single, twinning and triplets birth are 47.94%, 39.73% and 12.33% respectively.Milk yields for single birth was 1,14±0,43 litres/goat/day, lactation length of 286.43±119.73 days, dryperiod of 68.89±18.57 days, days open of 205.31±117.67 days, and kidding interval of 355.31±117.67days. Milk yields for twinning birth was 1.32±0.49 litres/goat/day, lactation length of 270±219.43 days,dry period of 69.10±17.52 days, days open of 189.10±227.22 days, and kidding interval of 339.10±227.22days. Meanwhile, milk yields for triplets birth was 0.93±0.40 litres/goat/day, lactation length of360±228.97 days, dry period of 66.67±23.78 days, days open of 276.67±240.38 days, and kidding intervalof 426.67±240.38 days. There is nonsignificant effect of birth types on milk yields, lactation length, daysopen and kidding interval in Saanen doe goats (P>0.05). However, birth types were found to have asignificant effect on dry period (P<0.05).
Analisa Kualitas Madu Singkong (Gula Pereduksi, Kadar Air, dan Total Padatan Terlarut) Pasca Proses Pengolahan dengan Vacuum Cooling A. Lastriyanto; A. I. Aulia
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 2 (2021): 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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.9.2.110-114

Abstract

Honey is a natural liquid that is commonly used as an addition to food or drinks and has properties thatare believed to increase endurance and cure various diseases. Honey has different characteristics basedon taste, aroma, color. This can not be separated from the physico-chemical content of honey. Highwater content in honey can reduce the shelf life of honey because it can cause fermentation by yeast.So, in this study, cassava honey was processed using a vacuum cooling device designed by Mr. AnangLastriyanto from Brawijaya University with the aim of seeing the effect of changes in honey quality onlow temperature heating with vacuum pressure to reduce the water content of honey. After processingwith a vacuum cooling device, the reducing sugar content, moisture content and total dissolved solidsin the cassava honey are tested to show the effect of using a vacuum cooling device. Real honey has areducing sugar content of 52.43% and after vacuum cooling it becomes 55.06%. The water content ofreal honey is 27.2% to 11.22 after the vacuum cooling process. The total dissolved solids of the originalhoney was 68.75% Brix to 79.5% Brix after vacuum cooling.
Efektivitas Ekstrak Daun Kemangi Untuk Menurunkan Kadar Gas NH3 dan H2S Ekskreta Puyuh (Coturnix coturnix japonica) M. W. Prayoga; Salundik; M. Ulfah
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 3 (2021): 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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.9.3.115-119

Abstract

Quail (Coturnix coturnix japonica) is one of the poultry produced meat and eggs commodity. The problem quail raising is excreta produces NH3 and H2S gases are chemicals in a free form and can pollute the environment. This study examines the effect of basil leaf extract on the reduction of NH3 and H2S quail excreta. Fresh excreta given extract with concentration level 200 mg mL-1, 150 mg mL-1, 100 mg mL-1, 50 mg mL then incubate for 24 hours. The method of basil leaf extraction by maceration soaking simplisia on ethanol 96% with comparison ratio 1:10. Antibacterial activity extract test used disc diffusion method. The inoculum contains 106 mL-1 bacterial cells S.aureus and E.coli are spreads on the MHA media then incubated at 37 oC for 24 hour. The result of this study that the levels of NH3 and H2S decreased (P<0.05) after given additional extract. Basil extract can inhibit bacterial activity S.aureus and E.coli (P<0.05). This study indicates that the additional basil leaf extract with a maximum concentration 200 mL-1 optimal can reduce NH3 and H2S gas levels compared to controls were not given additional extract.
Dampak Pandemi Covid-19 terhadap Peternakan Hewan Qurban di Kota Sukabumi dan Kabupaten Bogor, Studi Kasus: Zona Hijau dan Merah A. Hakim; P. Sembada; S. D. S. Andik
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 3 (2021): 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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.9.3.120-126

Abstract

Corona Virus Disease 2019 (Covid-19) has been declared by the World Health Organization (WHO) as a pandemic and Indonesia is one of the countries affected by the outbreak. This has a major impact on the social economic and the prosperous community, especially for sub sector livestock which contributes to the fulfillment of the nutritional value of animal protein and national food security. This study aims to determine the impact of the Covid-19 pandemic on the livestock sector, especially to the sacrificial animal farm. Direct interviews using a questionnaire were conducted with 36 sacrifial animal farmers in the area of the Covid-19 spread map in the red zone (Bogor Regency) and the green zone (Sukabumi City) from September to November, 2020. The questionnaire was divided into three parts, first part about characteristics of farmers, second part about farming activities, and the last about market of sacrificial animals. The pandemic has caused changes in livestock procurement in terms of input prices and sales of sacrificial animals. The price of livestock for the production input during the pandemic in the green zone is low, while in the red zone is high. The decrease in sales occurred in the green zone, while in the red zone is increase, both for sheep and cattle farmers. Most of sacrificial animal farmers (88.89%) did not change their sales method from the previous year. Sacrificial animal farmers also strongly agree that Covid-19 pandemic has an impact on the economic conditions of farmers.
Penerapan GMP dan SSOP dalam Proses Produksi Rendang Daging di Produsen Rendang Istana Rendang Jambak V. Indriani; A. Apriantini; T. Suryati
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 3 (2021): 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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.9.3.127-137

Abstract

Rendang is a Minangkabau typical food made from meat cooked with coconut milk and additional spices for 4-6 hours using a wood stove and a semi-closed place, where the rendang is made potentially contaminated with contamination during production. This study aims to evaluate the application of the basic requirements of food safety standards, namely GMP and SSOP during the production process at the rendang producer, Istana Rendang Jambak. Data were taken based on observations and interviews of workers and owners. The assessment of conformity with the application of GMP in rendang producers, Istana Rendang Jambak, obtained a score of 34.17%-85.00%, with a deviation value of 213 from the overall value of 468. The assessment of conformity with the application of SSOP obtained a value of 0.00%-68.75%, with a deviation value of 79 from the overall value of 120. Rendang Palace Jambak is sufficient to meet the principles of GMP, but does not meet FDA requirements regarding SSOP.
Implementasi Higiene Sanitasi pada RPH Kategori I sebagai Syarat Produksi Daging Sehat M. Fitri; H. Nuraini; R. Priyanto; Y. C. Endrawati
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 3 (2021): 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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.9.3.138-143

Abstract

Abbatoirs have to produce meat that complied requisite of safety, healthy, wholeness and halal. Animalorigin product have to requisite basic safety product which implementated of hygine sanitation asproduction processed. The research aim was to evaluate implementation of hygine sanitation systemon 1st categrory abbatoir at Bogor Regency to complied safety and quality assurance of product.Observations on the implementation of hygienic sanitation were carried out using an evaluation matrixof the suitability of physical requirements with the criterion parameter assessment method based onthe Regulation of the Minister of Agriculture Number 13/2010. The best suitability value (NK) of 3 wasobtained on the environmental hygiene indicator and the absence of the use of chemicals, while theother sanitation hygiene indicators were worth 2 (less appropriate). The results of testing on meat forthe content of Salmonella sp. is negative and the Total Plate Count test is between 7.1 x 103 - 5.2 x 104cfu/g below the SNI threshold (1.0 x 106 cfu/g). The test for E. coli in meat was above the threshold ofsuspected contamination from the water used. Validation of hygiene sanitation practices was carried outby means of Colliform swabs on knives, palms hand and clothing of officers. Colliform swab test of theofficer’s palm hand, which is 5.4 x 102 cfu/g, shows a value above the allowable threshold. The results ofthe evaluation of the application of sanitation and hygiene in the abattoir are quite good but still needimprovement. Priority improvements are the equipment of cleaning facilities, water quality testing andimprovement of personal hygiene understanding.

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