Garuda - Garba Rujukan Digital

p-Index From 2019 - 2024

1.908

P-Index

This Author published in this journals

All Journal Jurnal Ilmu Ternak dan Veteriner Jurnal Ilmu dan Teknologi Peternakan Tropis JURNAL GALUNG TROPIKA Jurnal Agribest JURNAL PengaMAS Journal of Saintech Transfer Jurnal Peternakan Integratif Chalaza Journal of Animal Husbandry

Harapin Hafid

Department Of Animal Science, Universitas Halu Oleo-Jl. HEA. Mokodompit Kampus Anduonohu 93232 Kendari

Author-ID : 2482280

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Environmental Science Immunology & microbiology Social Sciences Veterinary Other

Published : 24 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3

Kualitas Organoleptik dan Mikrobiologis Daging Domba Menggunakan Ekstrak Pangium Edule Terhadap Masa Simpan Peni Patriani; Harapin Hafid; Tri Hesti Wahyuni; Edhy Mirwandhono
JURNAL GALUNG TROPIKA Vol 9 No 3 (2020)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v9i3.699

Pangium edule or keluwak is a local spice that can extend the shelf life of livestock products because it contains antimicrobial compounds. This study aimed to determine the effect of marination using Pangium edule on the microbiological and organoleptic quality of lamb. This study used a factorial completely randomized design to treat Pangium edule concentration and shelf life of 3 replications each. Lamb meat was marinated using Pangium edule extract 0%, 3%, 6%, and 9%, then stored at 12 hours, 24 hours, and 36 hours at room temperature. The results showed that the longer the meat's shelf life, the microbial growth also increased, but marination using Pangium edule resulted in lower microbial growth than without treatment. The treatment of lamb marination with 3% and 6% Pangium edule extract showed the lowest microbes and was very significantly different from lamb without treatment for 36 hours. Its means that the antibacterial compound in Pangium edule can inhibit microbial growth and is still by the standards set by SNI compared to the control. Marination using Pangium edule extract during the shelf life also significantly affected the panelists' acceptance level, namely aroma, taste, tenderness, and color. Organoleptic scores, namely smell, taste, tenderness, and color at 6% to 9% with a shelf life of 36 hours, are still in a fairly good range. Marination using Pangium edule 6% can maintain the microbiological and organoleptic lamb quality for 36 hours.

Efek Pemberian Kulit Buah Coklat Fermentasi Terhadap Pertumbuhan Kambing Kacang Harapin Hafid; N Nuraini; Asma Bio Kimestri
JURNAL GALUNG TROPIKA Vol 10 No 1 (2021)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v10i1.737

Utilization of fresh cocoa fruit skin and the results of fermentation as green feed a goat was conducted to determine the effect of fermentation of the cocoa fruit skin against weight gain local goats. The study was conducted for 3 months using 8 goats aged 4-5 months who were randomly assigned to two treatment groups. The treatments were 85% field grass added 15% fresh cacao pods (F1) and 85% field grass added 15% fermented cocoa pod husks (F2). Each treatment consisted of four groups as replicates. The results showed that both treatments of giving fresh and fermented cocoa pods had the same effect on palatability and weight gain of goats. Feeding fresh and fermented cacao pods can still be used as a supplementation material for local goats.

Kualitas Fisik dan Organoleptik Telur Asin dari Berbagai Jenis Telur Unggas Ahmad Bayu Ariawan; Harapin Hafid
JURNAL GALUNG TROPIKA Vol 10 No 2 (2021)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v10i2.790

Salted egg is an egg preservation product that aims to improve the taste, aroma, appearance of the yolk, and color through salt diffusion into the egg. This study aims to compare various types of eggs on the physical and organoleptic qualities of salted eggs. This study used a completely randomized design (CRD) consisting of 4 treatments, namely duck eggs (P0), broiler eggs (P1), free-range chicken eggs (P2), and duck eggs (P3). Parameters measured in this study were egg yolk and white pH, egg weight loss, and organoleptic quality. The results showed that using various types of eggs had a significant effect (p<0.05) on egg yolk pH, weight loss, yolk color, egg yolk texture, saltiness, saltiness level, and acceptance of salted eggs. However, it had no significant effect (p>0.05) on egg white pH, egg white color, salted egg aroma, white egg texture, and salted egg taste. Goat eggs are the best type in optimal pH and are the most preferred by consumers organoleptically.

Pemanfaatan Pupuk Organik Plus Batubara (Baraplus) pada Beberapa Varietas Jagung Manis di Lahan Ultisol Neni Marlina; Midranisiah Midranisiah; Syafrullah Syafrullah; Harapin Hafid
JURNAL GALUNG TROPIKA Vol 11 No 1 (2022)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v11i1.827

Effect of Electrical Stimulation on Physical and Organoleptic Properties of Muscovy Duck Meat Harapin Hafid; A Napirah; SM Sarifu; . Rahman; . Inderawati; . Nuraini; . Hasnudi
Jurnal Ilmu Ternak dan Veteriner Vol 23, No 4 (2018): DECEMBER 2018
Publisher : Indonesian Center for Animal Research and Development (ICARD)

This research was aimed to study the effect of electrical stimulation period on physical and organoleptic properties of Muscovy duck meat. This research used 20 female Muscovy ducks, 1.5-2 years of age. The ducks were divided into 5 groups treatments for 4 replications. The treatments were period of electrical stimulation: 0, 5, 10, 15, and 20 minutes. The result showed that period of electrical stimulation did not affect (P>0.05) cooking loss but significantly affected (P<0.05) the tenderness, color, flavour, aroma, pH, and juiciness of duck meat. The best treatment was 20 minutes stimulation.

KAJIAN PERTUMBUHAN KARKAS DAN BAGIAN NON KARKAS KAMBING LOKAL JANTAN PASCA PEMBERIAN ASAM LEMAK TERPROTEKSI Elvanuddin Elvanuddin; Andi Murlina Tasse; Harapin Hafid
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 3, No 2 (2016): JITRO, Mei
Publisher : Universitas Halu Oleo

Tujuan penelitian untuk mengkaji produksi karkas, non karkas, edible portion dan non edible portion dari non karkas kambing lokal lepas sapih yang diberi asam lemak terproteksi. Materi penelitian terdiri dari kambing jantan lokal umur 4-6 bulan sebanyak 16 ekor dengan kisaran bobot badan 10-12 kg, pakan hijauan dan ALT. Pakan yang digunakan terdiri dari hijauan dan campuran asam lemak terproteksi. Rancangan penelitian adalah rancangan acak lengkap (RAL) dengan 4 perlakuan dan 4 ulangan, dengan perlakuan P1= 0 g ALT, P2 = 200 g ALT, P3 = 250 g ALT dan P4 = 300 g ALT. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0,05) terhadap bobot potong, potongan karkas, edible portion dan non edible portion terkecuali pada limfa dan ginjal. Dapat disimpulkan bahwa pemberian asam lemak terproteksi sebanyak 200-300 g/ekor/hari mampu meningkatkan bobot badan, bobot akhir atau bobot potong serta bobot karkas dan bobot non karkas baik edible portion maupun non edible portion, terkecuali bobot limpa pada kambing jantan lokal dalam fase pertumbuhan. Kata Kunci: Asam lemak terproteksi, pertumbuhan, kambing lokal jantan, karkas, non karkas

KUALITAS ORGANOLEPTIK DAGING SAPI YANG DIBERI PASTA LENGKUAS (Alpinia galanga L.) DENGAN LAMA SIMPAN YANG BERBEDA Rachmita Dewi S Toba; Harapin Hafid; Muhammad Amrullah Pagala
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 1 (2018): JITRO, Januari
Publisher : Universitas Halu Oleo

Daging sapi merupakan pangan hewani yang bernilai gizi yang tinggi yang mudah rusak dan mengalami penurunan kualitas daging. Untuk mencegah hal tersebut diperlukan tindakan pengawetan, dengan cara penggunaan pengawet alami yakni lengkuas (Alpinia galanga L.) dan cara pendinginan. Penelitian ini bertujuan untuk mengkaji kualitas organoleptik daging sapi yang diberi pasta lengkuas (Alpinia galanga L.) dengan lama simpan yang berbeda. Materi yang digunakan dalam penelitian ini adalah daging sapi bagian tanjung dan rimpang lengkuas. Metode yang digunakan yaitu Rancangan Acak Lengkap pola faktorial dengan perlakuan 4 x 5 dan 2 kali ulangan. Faktor A adalah konsentrasi penggunaan pasta lengkuas (0%, 10%, 20%, dan 30%) dan faktor B adalah lama simpan daging yang berbeda (0, 2, 4, 6, dan 8 hari). Variabel penelitian meliputi warna, aroma, tekstur, cita rasa, dan keempukan. Data yang diperoleh dianalisis menggunakan SPSS 16.0 dan uji wilayah berganda Duncan. Hasil penelitian menunjukkan bahwa interaksi antara lama simpan dengan pemberian pasta lengkuas pada daging sapi berpengaruh nyata (p<0.05) terhadap aroma dan cita rasa. Konsentrasi pasta lengkuas secara mandiri berpengaruh nyata (p<0.05) terhadap aroma dan keempukan. Tetapi tidak berpengaruh nyata (p>0.05) terhadap warna, tekstur dan cita rasa. Lama simpan daging sapi yang diberi pasta lengkuas secara mandiri berpengaruh nyata (p<0.05) terhadap warna, aroma, tekstur, dan cita rasa. Tetapi tidak berpengaruh nyata (p>0.05) terhadap keempukan daging sapi. Perlakuan terbaik diperoleh pada daging sapi dengan pemberian pasta lengkuas 30% yang disimpan selama 4 hari.Kata Kunci: pasta lengkuas, daging sapi, organoleptik

ANALISIS PENDAPATAN PEDAGANG BAKSO SAPI DI KABUPATEN KOLAKA Astri Yusuf; Harapin Hafid; Andi Murlina Tasse
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 3, No 3 (2016): JITRO, September
Publisher : Universitas Halu Oleo

This study aimed to find out the cost variable, fixed price, earned profits, and B/C ratio, as well as to determine consumers’ preference for beef meatballs in Kolaka regency. Population of the study included all sellers of beet meatballs in Kolaka. Samples were drawn using Slovin formula with 1% tolerance degree to come up with 64 mobile sellers of meatballs, whereas consumers’ preference was determined by using accidental sampling method to obtain 100 panelist of consumers. Data were analyzed by calculating cost, incomes, profits, as well as B/C ratio, whereas consumer’s, preference was analyzed by using 1-5 hedonic scale on a variety of characteristics including color, texture, chewiness, crack poer, and acceptance. On average, 81.25% of the beef meatballs sellers were within a category of productive age, 54,68% of 64 respondents had formal education (senior high school), 43.75% had 4-6 members of family, and 57.18% had more than 20 years of experiences in business. The majority of the sellers chose this business because it was considered more profitable than others. The average fixed income of the sellers was Rp 1.840.000 labor 81% of fixed cost. In terms of cost variable , as much as Rp. 13.341.000 was spent for materials, which was the largest portion or 67% of the total of cost variable. The total cost was Rp. 15.181.000 or 87% of the total of cost. The everage of income generated per month was Rp 23.000.000. The average of profits earned the sellers was Rp. 7.819.000. The B/C ratio per month was 0.51, indicating that the ratio was higher than 0, therefore the business of beef meatballs was profitable and feasible enough to run. Key Word : Beef meatballs sellers, Profit, Cost

KUALITAS ORGANOLEPTIK DENDENG SAPI YANG DIBERI GULA MERAH DENGAN LEVEL BERBEDA Febi Febrianingsih; Harapin Hafid; Amiluddin Indi
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 3, No 2 (2016): JITRO, Mei
Publisher : Universitas Halu Oleo

Dendeng giling merupakan salah satu produk olahan daging secara tradisional dibuat dari daging giling yang ditambah gula aren dan bumbu-bumbu lainya. Dendeng sudah memasyarakat dan digemari tua-muda sebagai bahan lauk. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula aren dengan level yang berbeda terhadap kualitas organoleptik dendeng giling sapi. Materi penelitian dendeng dibuat dari daging sapi bali yang di beri garam, bumbu dan gula merah dengan kosentrasi yang berbeda yaitu 10% , 20%, dan 30% dan 40% sebagai perlakuan. Data diolah dengan analisis sidik ragam berdasarkan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dengan 15 orang panelis sebagai ulangan. Peubah yang diamati adalah kualitas organoleptik dendeng berupa warna, citarasa, keempukan dan penerimaan umum panelis (akseptabilitas). Hasil menunjukkan bahwa penambahan gula aren pada dendeng giling daging sapi berpengaruh nyata (p<0.05) terhadap sifat organoleptik yaitu meningkatkan flavor (cita rasa) tetapi menurunkan warna, keempukan. Dan tidak berpengaruh terhadap akseptabilitas dendeng. Disimpulkan bahwa produk olahan dendeng giling daging sapi yang berkualitas baik adalah pada dendeng dengan penambahan gula aren 20% dimana mempunyai sifat organoleptik yang banyak disukai oleh panelis.Kata kunci: dendeng giling, daging sapi, gula aren

PERTUMBUHAN KAMBING PERANAKAN ETTAWA PADA PEMBERIAN DAUN LAMTORO DAN DAUN MANGGROVE DENGAN KOMBINASI YANG BERBEDA La Ode Sahaba; Harapin Hafid; Muhammad Amrullah Pagala
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 1 (2018): JITRO, Januari
Publisher : Universitas Halu Oleo

Penelitian ini bertujuan untuk: (1) mengkaji pertumbuhan kambing peranakan ettawa, dan (2) Mengkaji komposisi karkas kambing peranakan ettawa. Materi penelitian ini menggunakan 12 ekor kambing peranakan Ettawa jantan dengan kisaran umur 6 bulan sampai 11 bulan serta dibagi menjadi 12 petakan kandang individu. Bahan yang digunakan terdiri dari pakan (dan daun bakau), air, garam, dan obat-obatan.Hasil penelitian menunjukkan bahwa: (1) Pemberianpakan bakau dan pakan campuran (lamtoro + bakau) belum mampu meningkatkan tingkat konsumsi pakan, pertambahan bobot badan dan konversi pakan. (2) Pemberianpakan yang berbeda tidak memberikan pengaruh yang nyata pada bobot potong, bobot karkas, dan persentase karkas. Sedangkan pada bobot potongan karkas, hanya bobot rusuk (rack) yang menunjukan perbedaan yang nyata. (3) Pemberian pakan yang terbaik diperoleh pada perlakuan P4 (lantoro 75% + bakau 25%). Olehnya itu, perlu dilakukan penelitian lebih lanjut mengenai pertumbuhan dan produksi karkas kambing peranakan etawa dengan pemberian berbegai jenis hijauan makanan ternak dengan penambahan pakan tambahan atau pakan komersial sehingga dapat meningkatkan pertambahan bobot badan dan bobot karkas kambing peranakan ettawa. Kata kunci: Pertumbuhan, kambing ettawa, pertambahan bobot, karkas, pengaruhnyata.

Co-Authors . Hasnudi . Inderawati . Nuraini . Rahman . Rahman A Napirah Achmad Selamet Aku Ahmad Bayu Ariawan Amiluddin Indi Andi Murlina Tasse Edhy Mirwandhono Eko Harianto Elvanuddin Elvanuddin Febi Febrianingsih Ibrahim, Anita Mustika Kiki R Hasana Kimestri, Asma Bio La Ode Arsad Sani La Ode Baa La Ode M. Aslan La Ode Muhamad Munadi La Ode Nafiu La Ode Sahaba Malesi, La Midranesiah Midranisiah Midranisiah Muh. Rusdin Muhammad Amrullah Pagala Muhammad Sawadi Musram Abadi N Nuraini Natsir Sandiah Neni Marlina Nuraini Peni Patriani R. Oktovian Rachmita Dewi S Toba Rahim Aka Sari Sari Siti Hadrayanti Ananda SM Sarifu Suparman Suparman Syafrullah Syafrullah Tri Hesti Wahyuni Yamin Yaddi Yana Wati

Title

Found 24 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 24 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 24 Documents
Search