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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ilmu dan Teknologi Peternakan Tropis Livestock and Animal Research JURNAL GALUNG TROPIKA Jurnal Nutrisi Ternak Tropis (JNT) AGRIEKSTENSIA Jurnal Pemantik

Novita Dewi Kristanti, Novita Dewi

Politeknik Pembangunan Pertanian Malang

Author-ID : 2606279

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Social Sciences Veterinary Other

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Titik Kontrol Kritis Pada Pengolahan Susu Pasteurisasi Di Koperasi Unit Desa (KUD) Dau Kabupaten Malang Kristanti, Novita Dewi; Warnaen, Andi; Daning, Dewi Ratih Ayu
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 15, No 1 (2017): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Research on Critical Control Point in Pasteurized Milk Processing in KUD Dau aims to analyze the critical control points on the processing of pasteurized milk using a decision tree in KUD Dau. The method used is descriptive method quantitative survey research approach. Population and sample are officers at the post shelter, the driver's vehicle fleet tanker, tank officers in transit, the officer in pasteurized milk processing and sanitation workers in KUD Dau, the number of samples is 22 people targeted research. The analysis technique used is descriptive statistical techniques. Results of research Critical Control Point Pasteurized Milk Processing showed pasteurized milk produced by KUD Dau potentially contain Hazards B. containing food additives and nutritional value of milk. Danger D. pasteurized milk products likely to be contaminated again after processing and prior to packing. E Danger In pasteurized milk there is a potential danger in handling during distribution or handling by consumers. Danger F. There is no end of the heating process after packing or when cooked at home. The results of this study concluded that CCPs are pasteurized milk processing stages: milk reception in the post shelter, pasteurization and homogenization phase I, phase II pasteurization, flavor blending, storage and distribution.

Status of animal welfare implementation by standard of Office International des Epizooties (OIE) on dairy cow in East Java Indonesia kristanti, novita dewi; Rawendra, Rudy; Wahyudi, Andri Tri
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 31, No 3 (2021): December 2021
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2021.031.03.09

Animal welfare is life quality aspect of animal that relates to physical and psychological condition, as well as environment where the animals live. Statistically, populations of the dairy cows in East Java in 2017 were 273.881. Objective of the research was to study implementation of animal welfare on dairy cows in East Java. Survey was conducted from May to June 2020. Instruments used in this research were standard Office International des Epizooties (OIE) on Terrestrial Health Code 7.11 that comprised of 8 aspects: behavior, morbidity, mortality and culling, the change of weight; body condition; and dairy production, reproductive efficiency, physical appearance, response of handling, and complication post general procedure. Result for the application of animal welfare using standard Office International des Epizooties on Dairy Cow in East Java was categorized adequate/sufficient by percentage 70.73%. Among 29 indicators of measurement, 1 indicator belongs to the least category. The category showed that an area for exercise with average score was 1.38 (27.57%).

PERILAKU PETERNAK TENTANG PEMBUATAN RANSUM BERBASIS BAHAN LOKAL DI GAPOKTAN URIPMULYO DESA PAREREJO PURWODADI PASURUAN Cecep Solihin; Wahyu Windari; Novita Dewi Kristanti
JURNAL GALUNG TROPIKA Vol 8 No 2 (2019)
Publisher : Fapetrik-UMPAR

Uripmulyo Gapoktan is an association for farmer groups in Parerejo Village, which consists of Uripmulyo I, Uripmulyo II, Uripmulyo III, Mulyo Tani, Suka Makmur and Tani Makmur Farmers groups. This farmer group has a population of 464 cattles. In addition, in the Parerejo Village, there was a tofu factory and rice mill industry, whose waste is not utilized as a beef cattle ration. Farmers only provide forage feed, so it is necessary to carry out counseling activities on the manufacture of rations based on local ingredients, in the form of materials that were easily found by local farmers or potential feed ingredients in Parerejo Village. These feed ingredients include grass, tofu dregs, and rice bran and additional premixes. This study was conducted on 50 beef cattle breeders who were incorporated into the Uripmulyo Gapoktan taken randomly. The aim was to find out the knowledge, attitudes, and skills of breeders towards making rations based on local ingredients for beef cattle feed in Gapoktan Uripmulyo, Parerejo Village, Purwodadi District, Pasuruan Regency. The method used in this study includes four stages, namely (1) counseling in class, (2) counseling with demonstration methods, (3) counseling practice / out class (4) evaluation. The extension media used were (1) powerpoint slides, (2) folders, (3) videos and (4) real objects. Analysis techniques used in behavioral measurement include, (1) knowledge using interval techniques, (2) attitude measurement using T-score techniques and (3) observational skills measurements and analyzed using interval techniques. The results of the implementation showed that the level of knowledge of farmers was 76% in the good category, attitudes of farmers showed 74% received, and the level of skills of farmers showed 86% were very skilled at the material presented, about how to make rations based on local ingredients for beef cattle feed.

Pembuatan Abon Ayam Broiler dengan Penambahan Buah Pepaya (Carica Papaya L.) Rabiiatul Adawiah; Kartika Budi Utami; Novita Dewi Kristanti
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 1 (2022): JITRO, Januari 2022
Publisher : Universitas Halu Oleo

ABSTRAKAbon ayam broiler merupakan produk olahan dari daging ayam yang tidak asing lagi bagi masyarakat indonesia. Pada umumnya hanya dikenal abon murni dari bahan hewani saja tanpa adanya campuran dari bahan lainnya, oleh karena itu diperlukan suatu penambahan inovasi dalam pengolahan abon. Buah pepaya dengan kandungan gizi dan rasa yang baik serta harga yang tergolog murah sangat menunjang sebagai bahan campuran dalam pembuatan abon ayam. Penelitian ini bertujuan untuk mengetahui pengaruh terhadap penambahan buah pepaya (Carica papaya L.) pada abon ayam broiler yang dihasilkan dari uji organoleptik, uji proksimat serta analisa ekonomi. Rancangan percobaan dengan menggunakan RAL (Rancangan Acak Lengkap) dengan 1 perlakuan kontrol dan 5 perlakuan penambahan buah pepaya dan dilakukan 3 kali ulangan. Perlakuan yang dilakukan diantaranta P0 (100% daging ayam), P1 (90% daging ayam + 10% pepaya), P2 (80% daging ayam + 20% pepaya), P3 (70% daging ayam + 30% pepaya), P4 (60% daging ayam + 40% pepaya) dan P5 (50% daging ayam + 50% pepaya). Hasil penelitian menunjukkan bahwa adanya pengaruh dari penambahan buah pepaya muda terhadap warna, aroma, rasa dan tekstur serta berpengaruh terhadap kadar air, serat kasar dan kadar protein produk abon yang dihasilkan.Kata kunci: abon ayam, buah pepaya, olahan daging ayam.Chicken Abon Broiler with Papaya Fruit Added (Carica papaya L.)ABSTRACTAbon ayam broiler is a processed product of chicken meat that is familiar to the people of Indonesia. In general, only known as pure abon from animal materials alone without any mixture of other materials, therefore it is necessary to add innovation in the processing of abon. Papaya fruit with good nutritional content and taste and cheap price tergolog very supportive as a mixed material in the manufacture of chickenbon. This study aims to determine the influence on the addition of papaya fruit (Carica papaya L.) in broiler chickenbons resulting from organoleptic tests, proximate tests and financial analysis. The experimental design using RAL (Complete Random Design) with 1 control treatment and 5 treatments of papaya fruit addition and performed 3 times replay. Treatment is done between P0 (100% chicken meat), P1 (90% chicken meat + 10% papaya), P2 (80% chicken meat + 20% papaya), P3 (70% chicken meat + 30% papaya), P4 (60% chicken meat + 40% papaya) and P5 (50% chicken meat + 50% papaya). The results showed that the influence of the addition of young papaya fruit to the color, aroma, taste and texture and affect the moisture content, coarse fiber and protein content of the product abon produced.Keywords: chicken abon, papaya fruit, processed chicken meat.

Penerimaan Nugget Ayam dengan Fortifikasi Tepung Cangkang Telur Ayam Ras Nensy Ayu Sagita; Novita Dewi Kristanti; Kartika Budi Utami
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 2 (2021): JITRO, Mei 2021
Publisher : Universitas Halu Oleo

ABSTRAKAdanya kandungan kalsium pada cangkang telur ayam ras dapat ditambahkan pada produk pangan, salah satunya adalah nugget ayam yang dapat direkomendasikan sebagai pangan fungsional. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung cangkang telur ayam ras terhadap uji sensori dan analisa finansial nugget ayam. Rancangan percobaan menggunakan rancangan acak lengkap dengan 4 perlakuan dan 5 kali ulangan yaitu P0 (tanpa penambahan), P1 (0,15%), P2 (0,30%), dan P3 (0,45%) dari total bahan. Parameter penelitian yaitu uji sensori terhadap warna, aroma, rasa, tekstur dan daya terima serta analisa finansial yang terdiri dari biaya, penerimaan, pendapatan, Return Cost Ratio dan Break Event Point. Penentuan perlakuan terbaik dengan metode indeks efektivitas De Garmo. Penambahan tepung cangkang telur pada nugget ayam tidak memiliki pengaruh terhadap warna, aroma dan rasa, tetapi berpengaruh pada tekstur dan daya terima. Perlakuan terbaik adalah penambahan 0,15% cangkang telur dengan skor warna 3,89, aroma 4,13, rasa 4,10, tekstur 4,49 dan daya terima 3,17. Analisis finansial yaitu total biaya Rp 1.310.330, penerimaan Rp 1.640.000, pendapatan Rp 329.670, R/C Rp 1,25, BEP harga Rp 13.103,30 dan BEP produksi 79,90 kemasan dan usaha dinilai layak untuk dilakukan. Kata kunci: pangan fungsional, nugget ayam, tepung cangkang telur,Acceptance of Chicken Nuggets with Chicken Egg Shell Flour FortificationABSTRACTThe calcium content of chicken egg shells can be additional ingredient in food products, one of which is chicken nuggets which can be recommended as functional food. This research aims to determine the effect of addition of chicken eggshells on sensory tests and financial analysis of chicken nuggets. The experimental design used a completely randomized design with 4 treatments and 5 replications, namely P0 (no addition), P1 (0,15%), P2 (0,30%), and P3 (0,45%) of the total material. The research parameters were sensory tests of color, aroma, taste, texture and acceptance, as well as financial analysis consisting of costs, revenues, income, Return Cost Ratio and Break Event Point. Determination of the best treatment with the De Garmo effectiveness index method. The addition of eggshell flour in chicken nuggets has no effect on color, aroma and taste, but had an effect on texture and acceptability. The best treatment was the addition of 0,15% egg shell with a color score of 3,89, aroma of 4,13, taste of 4,10, texture of 4,49 and acceptability of 3,17. Financial analysis was carried out consisting of a total cost of Rp 1.310.330, revenue of Rp 1.640.000, income of Rp 329.670 R/C Rp. 1,25, BEP for Rp 13.103,30 and BEP for the production of 79,90 sacket and the business is considered feasible to do. Keywords: functional food, chicken nugget, egg shells flour

Pengetahuan Peternak tentang Good Farming Practices (GFP) Sapi Potong di Kecamatan Kasreman Kabupaten Ngawi Provinsi Jawa Timur Endri Cahyo Saputro; Novita Dewi Kristanti; Luki Amar Hendrawati
AGRIEKSTENSIA Vol 17 No 1 (2018): AGRIEKSTENSIA: Jurnal Penelitian Terapan Bidang Pertanian
Publisher : Politeknik Pembangunan Pertanian Malang

Kajian ini bertujuan untuk mendeskripsikan hubungan karakteristik peternak dengan penerapan GFP Sapi Potong di Kecamatan Kasreman. Jumlah sampel 32 orang dengan teknik pengambilan sampel berupa area probability sampling. Analisis data menggunakan Pearson Product Moment dengan tingkat kepercayaan (α) 5% untuk mengetahui hubungan karakteristik peternak dengan pengetahuan. Hasil kajian menunjukkan bahwa karakteristik peternak berupa umur, pendidikan, jumlah kepemilikan ternak, intensitas penyuluhan dan kekosmopolitan memiliki hubungan yang signifikan dengan penerapan GFP (Sig. < 0,05), dengan hubungan terkuat pada karakteristik intensitas penyuluhan (r=0,786). Sedangkan karakteristik peternak berupa lama beternak tidak memiliki hubungan yang signifikan dengan penerapan GFP (Sig. > 0,05). Kata kunci : penerapan, Good Farming Practice (GFP), kajian, hubungan This study aims to describe the characteristic relationship of farmers to the implementation of cattle GFP in Kasreman District. The number of samples are 32 people with sampling technique is area probability sampling. The data analysis using Pearson Product Moment with confidence level (α) 5%. Characteristics of farmers in the form of age, education, number of livestock ownership, intensity of extension and cosmopolite have a significant relationship with the implementation of GFP, with the strongest relationship on the characteristics of intensity of extension (Sig. < 0,05). While the characteristics of farmers in the form of farming experience has no significant relationship with the implementation of GFP (Sig. > 0,05). Keywords : implementation, Good Farming Practice (GFP), study, relationship

Uji Kesukaan Kefir Susu Sapi Dengan Penambahan Tepung Kulit Pisang Kepok (Musa Paradisiaca) Zahro Fanani; Novita Dewi Kristanti; Nurlaili Nurlaili
AGRIEKSTENSIA Vol 17 No 2 (2018): AGRIEKSTENSIA: Jurnal Penelitian Terapan Bidang Pertanian
Publisher : Politeknik Pembangunan Pertanian Malang

Penelitian ini bertujuan untuk mengetahui tingkat kesukaan kefir dengan penambahan tepung kulit pisang. Kefir dibuat dari susu sapi dengan kefir grain 3% serta tepung kulit pisang (0%, 1,5% dan 3%). Semua perlakuan diinkubasi pada suhu ruang (± 20°C) selama 24 jam, hingga pH turun menjadi 4. Uji kesukaan kefir menggunakan parameter organoleptik (warna, rasa, aroma dan tekstur). Data hasil uji organoleptik dianalisis dengan analisis deskriptif. Hasil penelitian menunjukkan bahwa penambahan tepung kulit pisang berpengaruh terhadap organoleptik (warna, rasa, tekstur dan aroma) kefir. Untuk tingkat kesukaan menunjukkan kefir susu sapi dengan penambahan tepung kulit pisang 1,5% lebih disukai dibandingkan dengan kedua perlakuan lainnya.

STRATEGI PEMBERDAYAAN USAHA AYAM JOPER PADA PROGRAM BEKERJA DI KECAMATAN PLOSOKLATEN KABUPATEN KEDIRI Yoga Prasetya Nugraha; Wahyu Windari; Novita Dewi Kristanti
AGRIEKSTENSIA Vol 19 No 2 (2020): AGRIEKSTENSIA: Jurnal Penelitian Terapan Bidang Pertanian
Publisher : Politeknik Pembangunan Pertanian Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.836 KB)

ABSTRAK Penelitian ini bertujuan untuk menyusun dan merumuskan strategi pemberdayaan kelompok tani melalui usaha peternakan ayam joper pada program Bedah Kemiskinan Rakyat Sejahtera (BEKERJA). Penelitian ini merupakan penelitian pengembangan atau Research and Development (R&D) dengan model PPE (Planning, Production, evaluation). Populasi dalam penelitian adalah 60 orang anggota kelompok tani “Tani Jaya” dan Tani Maju” Kecamatan Plosoklaten Kabupaten Kediri. Sampel penelitian adalah 60 orang yang ditentukan dengan tenik total sampling atau sensus. Hasil penelitian dari aspek planning menggunakan analisis SWOT didapatkan 15 alternatif strategi pemberdayaan. Aspek production menggunakan analisis QSPM diperoleh 15 alternatif strategi yang telah diprioritaskan. Aspek evaluation melalui expert judgment didapatkan 11 strategi pemberdayaan yang telah tervalidasi. Prioritas utama dari 11 strategi pemberdayaan adalah meningkatkan pengetahuan kelompok tani tentang teknis budidaya ayam joper. Kata kunci: ayam joper, planning, production, evaluation, strategi ABSTRACT This research aims to compile and formulate a strategy for empowering farmer groups through chicken Joper Farms' business on the "Bedah Kemskinan Rakyat Sejahtera (BEKERJA)" program. This research uses the Research and Development (R&D) method with PPE (Planning, Production, evaluation) model. The study population was 60 members of "Tani Jaya" and Tani Maju" farmer group in Plosoklaten subdistrict of Kediri Regency. The research sample is 60 persons determined by total sampling techniques or census. The research results from the planning aspect using SWOT analysis gained 15 alternative empowerment strategies. Aspect production using QSPM analysis obtained 15 alternative strategies that have been prioritized. The evaluation aspect through expert judgment acquired 11 validated empowerment strategies. The top priority of 11 empowerment strategies is raising the farmer's knowledge about technical cultivation of Joper Chicken. Keyword: Joper Chicken, planning, production, evaluation, strategy

RANCANGAN PENYULUHAN TENTANG EFISIENSI PEMASARAN DAGING SAPI DI PASAR TRADISIONAL KOTA PROBOLINGGO Arief Reza Wahyudi; Novita Dewi Kristanti; Hananik Prasetyo
Jurnal Pemantik Vol. 1 No. 1 (2022): Januari-Juni
Publisher : Rafandha Press

This study aims to compile the Design of Counseling on the Efficiency of Beef Marketing Channels in the Traditional Markets of Probolinggo City. The study method uses descriptive quantitative methods. The population in this study were traditional markets, slaughterhouses and livestock groups in the city of Probolinggo. Determination of the sample using snowball sampling technique and purposive sampling. The results of the study show that there are 4 marketing channels in the traditional markets of the city of Probolinggo, namely (1) Farmers - Butchers - Consumers, (2) Farmers - Butchers - Retailers - Consumers, (3) Cattle Traders (Belantik) - Butchers Entrepreneurs - Consumers, (4) Cattle (Belantik) Traders - Butchers - Retailers - Consumers. The four channels have been efficient based on the calculation of farmer's share, the first channel is the most efficient channel with a farmers share value of 54.87%. Every 1 increase in the number of marketing agencies will increase the marketing margin by Rp. 10,097,979. Every 1% increase in the efficiency of the marketing channel will increase the margin of the marketing channel by Rp. 1,411,984. The extension design was based on the material from the study results using a media folder with the lecture and discussion method in the Bango Jaya cattle group. The results of the evaluation of outreach activities on farmer attitudes which consist of Receiving, Responding, Assessing, Organizing, and Characteristics based on the values classified as positive or showing a good attitude with a percentage of 100%.

Daya Simpan Susu Pasteurisasi Ditinjau dari Kualitas Mikroba Termodurik dan Kualitas Kimia Novita Dewi Kristanti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 1 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

The aim of this study was to determine the quality of thermoduric bacteria and chemical quality of pasteurized milk stored with different time periods. The material was milk from the farmers that was pasteurized at 950C for 21 seconds. The research Method used completely randomized design. The variables observed were TPC, Koliform, Kapang, E. coli bacteria, fat content, protein content, lactose content, total solid, and solid non fat (SNF). The results of the study showed that E. coli and Koliform were not found in pasteurized milk, but a number of thermoduric microbes wereÂ found. Pasteurized milk has a shelf life of 30 days under 40C Â± 10C conditions and has no significant changes in fat content, lactose levels, non-fat dry matter content and protein content.

Co-Authors Alfani Khurun'in Andi Warnaen Arief Reza Wahyudi Cecep Solihin Dewi Ratih Ayu Daning, Dewi Ratih Ayu Endri Cahyo Saputro Hananik Prasetyo Kartika Budi Utami Luki Amar Hendrawati Nensy Ayu Sagita Nurlaili Nurlaili Rabiiatul Adawiah Rawendra, Rudy Sutoyo Sutoyo Wahyu Windari Wahyudi, Andri Tri Yoga Prasetya Nugraha Zahro Fanani

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