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All Journal Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
H. Nuraini
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Journal : Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan

 1 
Potensi Peternakan Sapi Pedaging untuk Meningkatkan Kesejahteraan Masyarakat di Tempat Pembuangan Akhir (TPA) Putri Cempo Mojosongo, Solo P. Y. Senja; Z. Moesa; H. Nuraini
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 1 No. 1 (2013): 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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Deteksi Kandungan Gelatin Babi pada Produk Permen Jelly Menggunakan Penada Gen Sitokrom B H. Nuraini; A. Furqon; S. A. Sari; M. K. Dewi; F. M. Zainatha; C. Sumantri
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 1 No. 2 (2013): 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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Pertumbuhan dan Produksi Karkas Kelinci Rex pada Umur Potong yang Berbeda G. A. W. Siregar; H. Nuraini; B. Brahmantiyo
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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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 A. Rizal; H. Nuraini; R. Priyanto; 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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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.
Analisis Nilai Tambah Produk Rumah Potong Hewan (Studi Kasus RPH Kategori I dan RPH Kategori II) F. Juhari; H. Nuraini; L. Cyrilla
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 5 No. 2 (2017): 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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Abattoir categories I and II have different handling processes, abattoir category I without chilling facilites to produce hot carcass and abattoir category 2 with chilling facilities to produce chilled carcass . The objective of this study was to analyze the added value generated in abattoir category I and in abattoir category II, as well as to analyze the factors that affect the amount of added value. This study calculated the amount of added value that abattoir Category I and II could create using Hayami Method. The obtained results showed that abattoir category II produced added value of Rp 44 358 and Rp 45 489 per 1 kg of carcass and Rp 6 552 and Rp 7 022 per 1 kg edible offal, while in abattoir category I the produced added value was much lower that is equal to Rp 25 924 and Rp 25 072 per 1 kg carcass and Rp 3 097 and Rp 4 361 per 1 kg edible offal. The difference of this added value was caused by several factors, one of the most influential factor was the selling price of the product value, in abattoir category II there wasa process of foraging meat (chilling), cooling and packaging of meat divided into Prime Cut, Secondary Cut , Bone, and By Product.
Karakteristik Karkas dan Non Karkas Ayam Broiler Jantan dan Betina pada Umur Pemotongan 30 Hari N. Ulupi; H. Nuraini; J. Parulian; S. Q. Kusuma
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 6 No. 1 (2018): 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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The population of commercial broiler chickens in Indonesia is increasing along with the high level of consumption of Indonesian poultry meat. The difference in the weight of broiler chicken harvest due to sex differences allows for differences in the percentage of carcass, non carcass and physical quality of broiler chicken meat. The aim of study was to analysis the sex differences in broiler chickens against the carcass and non carcass characteristics produced. 10 broiler chickens, each of male and female aged 30 days randomized from 14 000 broiler chickens that maintained in closed house were analyzed. The variables observed were carcass characteristics (carcass percentage, cut up of carcass, edible and non edible carcass components, and physical quality of breast meat) and non carcass characteristics (non carcass components). The data obtained were analyzed using the t-test. The average body weight of male and female chickens were 1 834.10 g and 1 659.40 g. The carcases percentage of male and female broilers were 69.38% and 70.78%. The bone percentage of male and female broilers were 17.27% and 15.56%. The cooking shrinkage value of male and female broilers breast meat were 36.32% and 42.50%. As a conclusion, male broilers with greater body weight produced a smaller significant of carcas percentage, and a significantly greater of bone percentage, but had better in physical quality than female broiler chickens.
Dimensi Tubuh Sapi Friesian Holstein dan Limousin Betina Berdasarkan Morfometrik dengan Citra Digital A. Hakim; H. Nuraini; R. Priyanto; T. Harsi
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 7 No. 2 (2019): 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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Digital image analysis have been applied to determine and follow the body measurement, live weights, and animal growth. The objectives on this study were to compare linear body measurement (BMs) method (manually and digital image analysis) and to compare size and body dimension of Friesian Holstein (FH) and Limousin cows. In this study, the BMs of FH and Limousin cows was determined using digital image analysis (IA). Linear measurement of primary morphometrics, part of Columna vertebralis, and extrimity length of cows was first determined manually, by direct measurement. Then the digital images of cows were taken and the results obtained through the calculations were recorded into the computer and analized by Corel draw. Result showed that the BMs with both methods measurement was not significant different and IA method had lower coefficient variation (CV) than manual, which indicates the IA method can be used for morphometric study. For the body dimension, FH had larger frame size and lower body weight than Limousin. The different of breed caused differences in morphometric performances. FH had longer thoraxoc vertebrae, wither height, space between ischium, and space coxae to ischium than Limousin. Limousin had longer cervicalis vertebrae, sacral vertebrae, and scapulla.
Co-Authors A. Furqon A. Hakim A. RIZAL B. Brahmantiyo C. Sumantri F. Juhari F. M. Zainatha G. A. W. Siregar J. Parulian L. Cyrilla M. K. Dewi N. Ulupi P. Y. Senja R. Priyanto S. A. Sari S. Q. Kusuma T. Harsi Z. Moesa