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[Evaluasi Program Pemuliaan Berdasarkan Parameter Genetik dan Fenotipik Pada Sapi Peranakan Ongole ]]>
<![CDATA[A. Irianto]]>;
<![CDATA[Muladno]]>;
<![CDATA[A. Gunawan]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 3 (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.9.3.144-150
<![CDATA[The field station of the School for Smallholder Community, Sekaran Village, Kasiman District is one ofthe places for beef cattle development in Bojonegoro Regency. Sekaran Field Station has several breedsof cattle, including Ongole Crossbred. Ongole Crossbreeds have a large population in the Sekaran Schoolfor Smallholder Community with a population of 38%. Evaluation of breeding programs is based ongenetic parameters and can be used to obtain the latest information on the successful implementation ofbreeding programs in a population of livestock. The aim of this study was to evaluate the developmentprogram of Ongole Crossbreed cattle at the Sekaran School for Smallholder Community field stationusing genetic and phenotypic parameters. This study uses a survey method based on questionnaires byconducting interviews with farmers. The data observed were recorded data from 190 heads of OngoleCrossbreeds. The parameters observed were breeding values, genetic and phenotypic correlations, aswell as genetic and phenotypic patterns. The results showed that the highest estimation of breedingvalue in Ongole Crossbred was 5.71 (6 heads) and the lowest was 0.10 (2 heads). The genetic correlationof age at first giving birth, calving distance and empty period ranged from -0.03–0.13. The phenotypiccorrelation of the three reproductive traits ranged from -0.12-0.09. The genetic patterns of age at firstgiving birth, calving distance and empty period were -0.97 months/year, -2.51 days/year and 0.05 days/year, respectively. The phenotypic patterns of the three reproductive traits were 36 months/year, 388days/year and 84 days/year, respectively. Based on the results of the evaluation of the breeding programusing genetic and phenotypic parameters, the development of Ongole Peranakan cattle needs to becontinued by implementing good and digital-based management in order to provide success in the OngoleCrossbred development program at the Sekaran field station of the School for Smallholder Community.]]>
<![CDATA[Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang ]]>
<![CDATA[A. Apriantini]]>;
<![CDATA[S. Adinata]]>;
<![CDATA[Y. C. Endrawati]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 3 (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.9.3.151-157
<![CDATA[Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).]]>
<![CDATA[Performa Cacing Lumbricus rubellus terhadap Penambahan Tepung Cangkang Telur sebagai Media ]]>
<![CDATA[N. C. Hartono]]>;
<![CDATA[A. M. Fuah]]>;
<![CDATA[V. A. Mendrofa]]>;
<![CDATA[Winarno]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 3 (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.9.3.158-162
<![CDATA[Lumbricus rubellus is one of earthworm species that has been cultivated because its utility as feed for livestock and fish. The culture media for earthworms are mainly manure and compost. The purpose of this research was to observe the performance of Lumbricus rubellus given eggshell powder in different types and levels. This study used commercial eggshell flour and homemade eggshell flour with different levels (10%, 20%, 30%) mixed with cow dung as a medium. The results of the study showed that the addition of eggshell flour (commercial and homemade) as much as 10% showed a higher earthworm weight gain than other treatments but the cocoon production of the treatment was lower than the control (0% eggshell flour).]]>
<![CDATA[Estimasi Nilai Heritabilitas Lingkar Dada dan Panjang Badan pada Kambing Peranakan Etawah di BPTU dan HPT Pelaihari Kalimantan Selatan ]]>
<![CDATA[M. F. Amin]]>;
<![CDATA[G. Ciptadi]]>;
<![CDATA[V. M. A. Nurgiartiningsih]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 3 (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.9.3.163-167
<![CDATA[Evaluation in standardization really needs to be carried out, including whether the livestock is in accordance with the SNI vital statistics standard (Indonesian national standard). The purpose of the study was to estimate heritability and breeding values of body weight and vital statistics in Etawah Grade (PE) goats in BPTU and HPT Pelaihari Kalimantan Selatan. The material used were the performance records of 220 PE goats, offsprings of 35 males and 71 females. The variables measured were body length and chest girth at birth, weaning, and 1 year of age. Variance componenet were analyzed using variance analysisrade. Heritability was estimated using the paternal half-sib correlation method by applying SPSS software. Breeding value was estimated using the progeny test model. The highest breeding value on body length at birth, at weaning age and at 1 year of age were sire 3315 KK, sire 4093 OK, and sire 4007 OK, respectively. The highest breeding Value on chest girth at birth, weaning age and 1 year of age were sire 3983 HH, 3315 HH, and 3971 HH. The conclusion of this study were the heritability for body weight were categorized high and for statistic vital were varied from medium to high value.]]>
<![CDATA[Analisis Kinerja Inbound Logistik Susu Segar di Koperasi Peternak Sapi Bandung Utara (KPSBU) Lembang ]]>
<![CDATA[A. D. Mulia]]>;
<![CDATA[E. Taufik]]>;
<![CDATA[A. Atabany]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 10 No. 1 (2022): 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.10.1.1-7
<![CDATA[North Bandung Cattle Ranching Cooperative (KPSBU) Lembang is a single primary business cooperative that acts as a distributor of fresh milk produced by cows owned by its member breeders. The distribution of fresh milk from farmers to cooperatives is a movement of material flow from suppliers to factories known as inbound logistics. This study was aimed to analyze the inbound logistics performance of fresh milk at KPSBU Lembang, its value added for the farmer, as well as the nutritional and microbiological quality. SCOR-AHP was used to analyse inbound logistics performance. The Hayami method was used to analyse value added of fresh milk for the farmer. Fresh milk quality indicators were total solid, protein, fat, pH, specific gravity and total plate count. Obtained data were analyzed descriptively. The results showed that fresh milk inbound logistics performance at KPSBU Lembang was 92.77% (above average). The added value obtained by breeders based on concentrate input amounted to Rp. 8.464 per cow with a value-added ratio of 73.83%. The quality of fresh milk during inbound logistics fulfilled national standard SNI 3141.1.2011.]]>
<![CDATA[Efektivitas Sanitizer Komersial Berbasiskan Asam Perasetat terhadap Biofilm Bacillus cereus ]]>
<![CDATA[N. Eliza]]>;
<![CDATA[R. Dewanti-Hariyadi]]>;
<![CDATA[S. Nurjanah]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 10 No. 1 (2022): 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.10.1.8-14
<![CDATA[Bacillus cereus is known to have the ability to adhere and form biofilms on the surface of stainless steel that causes problems in the food industries. Bacterial biofilms generally can increase resistance to sanitizer treatment. This study aimed to evaluate the ability of peracetic acid-based commercial sanitizer to inactivate B. cereus biofilm on stainless steel (SS) surfaces. Biofilm of B. cereus ATCC 10876 was developed on SS surfaces and treated with 7 commercial peracetic acid-based sanitizers at their recommended dosages. Two sanitizers, i.e. B (peracetic acid and QAC) and F (peracetic acid and acidified water) showing the ability to inactivate B. cereus on solid media at concentration of 200, 400, and 800 ppm were further tested on biofilms with contact times of 1, 3, and 5 minutes. The 48 hours biofilms B. cereus contained 2.78-3.78 CFU/cm2. Both sanitizers B and F had significant effects in inactivating B. cereus biofilm. In general, sanitizer B could reduce more biofilm bacteria at any contact time than sanitizer F. Use of 200 ppm of sanitizer B or F 5 minutes could inactivate 3.04 log CFU/cm2 and 2.68 log CFU/cm2 biofilm, respectively. Exposure of B. cereus biofilm to peracetic acid-based sanitizer resulted in the damage of the extracellular matrix of the biofilms. This study showed that commercial sanitizers containing peracetic acid and quaternary ammonium compounds were effective in inactivating B. cereus biofilms.]]>
<![CDATA[Analisis Perilaku Konsumen Usia Muda di Kota Bogor dalam Mengonsumsi Susu dan Produk Olahannya di Masa Pandemi Covid 19 ]]>
<![CDATA[N. H. Rachmani]]>;
<![CDATA[A. Apriantini]]>;
<![CDATA[L. Cyrilla E. N. S. D]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 10 No. 1 (2022): 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.10.1.15-20
<![CDATA[During the COVID-19 pandemic, people are started to consume foods that are highly nutritious to increased their immunity, one of them is by consuming milk and its processed products like kefir, yogurt. Milk is one of the foods favored by the community because it is rich in health benefits. The demand for this product is also increased every year. Consumer behavior was always changing along with consumer needs that follow the conditions and developments of the times. Consumers will choose products with good quality and ful fill what their needs, as well as dairy products. This study aims to analyze consumer decisions in consuming milk and its processed products in the Bogor city area during the covid 19 pandemic. The research was carried out with the stages of determining respondents, identify factors that influence consumer behavior, collecting and analyzing data. Respondents are people who live in Bogor City with an age range of 20 to 30 years purposively as many as 108 respondents. Data processing and analysis was carried out using the Spearman rank correlation test to determine the relationship between knowledge and situational variables on the decision to consume milk and its processed products. The results showed that the level of knowledge and situational had a significant and direct relationship with consumer decisions (P<0.01). This shows that the higher level of consumer knowledge of products with supportive conditions, the consumer’s decision to consume milk and its processed products is also getting stronger.]]>
<![CDATA[Identifikasi Karakteristik Hewan Kurban Di Masjid Kompleks Perumahan Wilayah Kota Bogor ]]>
<![CDATA[Komariah]]>;
<![CDATA[S. Rahayu]]>;
<![CDATA[V. A. Mendrofa]]>;
<![CDATA[S. Priyanto]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 10 No. 1 (2022): 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.10.1.21-27
<![CDATA[Eid al-Adha is commemorate by moslems every 10thDzulhijjah with by doing the Eid al-Adha prayer then followed by qurban worship for those who are capable. The aim of this study is to identify characteristics qurban animals at mosque in residential area, Bogor city. The number f qurban animals was 314 heads consisting of 95 heads of cattle, 204 heads of sheep and 15 heads of goats. The research method used was by observing the qurban animals at the research site. The data obtained were then analyzed descriptively. The results showed that the majority of the qurban animals were bali cattle aged ≥ 4 years (33.3%) with a BCS of 4, thin tail sheep aged 2.5-3.0 years (28.9%) with a BCS of 3, Jawarandu goats aged 2.5-3.0 years (37.8%) with a BCS of 4 and the identified qurban animals have met sharia requirements.]]>
<![CDATA[Formulasi Whey Fermentasi dengan Penambahan Buah Merah (Pandanus conoideus Lam) sebagai Tabir Surya ]]>
<![CDATA[M. Ranggawati]]>;
<![CDATA[I. I. Arief]]>;
<![CDATA[Z. Wulandari]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 10 No. 1 (2022): 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.10.1.28-33
<![CDATA[Whey produced from cheese processing can be used as non-food products such as sunscreen by fermenting using Streptococcus thermophilus and Lactobacillus bulgaricus. Adding active ingredients such as red fruit oil which contains carotenoids can increase the effectiveness of sunscreen. This study aims to determine the formulation of fermented whey and red fruit oil usage in sunscreen. The study began with the production of fermented whey and sunscreen formulations with ratios of 0, 1:1, 1:2, and 2:1 (fermented whey: red fruit oil). Furthermore, observe the organoleptic, antioxidant, SPF, pH, and homogeneity value. Adding fermented whey and red fruit oil showed no significant effect (P>0.05) onthe organoleptic test of aroma, but significantly (P<0.05) on color and texture. The antioxidant activity value test showed significantly different results (P<0.05) with IC50 values classified as moderate to high.Determination of the SPF value of sunscreen showed significantly different results (P<0.05), but this value was classified as low protection. Although there was no significant effect on pH testing (P>0.05), the pH of sunscreen cream indicated that it was suitable for topical application. All samples showed homogeneous results and there were no coarse particles or separation between the oil and water phases. The best sunscreen formulation is 1:1 cream with the highest SPF value of 6.86 and strong antioxidant activity with an IC50 value of 56.15 g/mL. Fermented whey and red fruit oil usage as active ingredients are more effective in increasing the protection of the cream against UV rays and free radicals.]]>
<![CDATA[Fisikokimia, Mikrobiologi dan Organoleptik Yogurt Probiotik dengan Penambahan Buah merah (Pandanus conodeous L.) ]]>
<![CDATA[H. A. Jonathan]]>;
<![CDATA[I. N. Fitriawati]]>;
<![CDATA[I. I. Arief]]>;
<![CDATA[M. S. Soenarno]]>;
<![CDATA[R. H. Mulyono]]>
<![CDATA[ Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 10 No. 1 (2022): 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.10.1.34-41
<![CDATA[Yogurt can be made from homogenized milk, low-fat milk or skimmed milk with the addition of powdered milk. Starter culture commonly used in yogurt is Lactobacillus bulgaricus and Streptococcus thermophillus can not survive in environments with high acidity, so probiotics needed. One of the fruits that can be used in the process of making yogurt is red fruit (Pandanus Conoideus L). The purpose of this study was to analyze the physical and organoleptic properties of probiotic yogurt given the addition of red fruit. The observed physical characteristics consist of pH, viscosity, total acid concentration and water activity (aw) and organoleptic arachnids observed consisting of color, flavour, aroma and consistency. This research was using a complete randomized design (RAL). The results showed that the addition of red fruit has a real effect (P<0.05) on pH, viscosity and total acid titrated and organoleptic test shows the addition of red fruit has a noticeable effect on color, flavour, aroma and viscosity in hedonic quality tests, then in hedonic tests affect aroma and flavour. Based on the results of yogurt testing with the addition of 2.5% this is the closest to control and acceptable to Indonesian National Standards (SNI).]]>
