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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu dan Industri Peternakan Agrikan: Jurnal Agribisnis Perikanan
Yusnaini B. Talebe
Universitas Khairun
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Environmental Science Other

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Analisis Fenotip, Pendugaan Bobot Tetas dan Bobot Hidup Umur 8 Minggu pada Selesi Ayam Kampung Yusnaini B. Talebe; Abdurahman Hoda; Sri Utami
Jurnal Ilmu dan Industri Peternakan Vol 7 No 1 (2021): JUNI
Publisher : State Islamic University (UIN) Alauddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jiip.v7i1.20047

Abstract

Penelitian dengan judul Analisis fenotipe, pendugaan bobot tetas dan bobot hidup umur 12 minggu pada seleksi ayam kampung telah dilakukan di Kota Ternate. Peneltian ini menggunakan metode eksperimental design dengan tahapan sebagai berikut: Tahap awal: Perkawinan antara ayam kampung jantan berjumlah 5 ekor dengan betina berjumlah 25 ekor sebagai tetua yang berada dalam kandang individual menggunakan teknik Inseminasi Buatan (IB) sebanyak 2 kali dalam seminggu. Tahap kedua : Pengumpulan telur selama seminggu dimasukkan ke dalam mesin penetasan. Setelah telur menetas dan tubuh anak ayam kampung kering diberi Wing band sebagai identitas lalu dilakukan penimbangan untuk memperoleh data bobot tetas. Tahap ketiga: Anak ayam dimasukkan ke dalam kandang kelompok yang terbuat dari ram kawat berukuran 70 x 60 x 30 cm dilengkapi induk buatan, tempat makan dan minum. Parameter diamati adalah karakter fenotip, bobot telur, bobot tetas dan bobot hidup 8 minggu. Hasil menunjukkan  tingkat keragaman baik karakter fenotip maupun tingkat produktivitas ayam buras masih dalam kategori tinggi, upaya seleksi perlu dilakukan secara kontinyu untuk memperoleh strain ayam buras murni.
Quality of Crispy Seasoned Flour with Tumang Sago Substitution (Mexroxylon sago Rottb) as a Substitute for Wheat Flour and its Application in Broilers Yusnaini B. Talebe; Sri Lestari; Agus Susilo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 2 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.02.5

Abstract

The utilization of local resources such as tumang sago flour is needed to be conducted to increase diversification of local food with superior quality. This study aims to determine the physicochemical and functional quality of crispy seasoned flour using tumang sago substitution. In addition, the sensory quality of the chicken crispy is also checked using those spiced flour. Tumang sago flour was obtained by drying the sago under the sun until it was dry and then sifted using a 100 mesh sieve. This study used a total of 5 treatments with 5 times. Four treatments were applied namely control (without substitution of sago tumang flour); 10%; 20%; 30% and 40% of sago tumang flour. Observations were made on the crispy seasoning flour, among others: Water Content (SNI-01-02891-1992); Crude Fiber Content (Sudarmadji, et al. (1997); Water Holding Capacity (Subagio, 2006); Oil Holding Capacity (Subagio, 2006); Color (L, a and b) (Digital Colorimeter), while the sensory test chicken crispy (color, aroma, crunch, taste and acceptability). Data on physicochemical quality and color using a digital colorimeter were analyzed using a completely randomized design with a unidirectional pattern, while the quality of crispy chicken accessories was analyzed by Kruskall Wallis' Non-Parametric analysis. If there is a real effect, then Duncan's test is continued. The results showed that the quality of seasoning flour is moisture content (12.518-15.208%), crude fiber content (0.396-2.138%), WHC (64.606-89.855%), OHC (96,373-115,498%), L (87.677-93.330), a (2,153-2,697), b (5,630 – 7,743), while the sensory quality of crispy chicken is color (1,57-4,29), aroma (2,00-4,14), crispy (3,57-3,86), taste (2,86-3,86) and receptivity (2,57-4.00). The addition of Tumang sago flour in different percentages had a significant effect (P<0.05) on water content, crude fiber content, WHC, OHC, color (digital colorimeter), color sensory parameters, scent and acceptance of crispy chicken. In conclusion, the best treatment in this study was seasoned flour with the addition of 10% sago flour.
Physicochemical Characteristics of Canned Sayur Lilin (Saccharum edule) as a Traditional Food of North Maluku Hamidin Rasulu; Angela Wulansari; Yusnaini B. Talebe; Juharni Juharni; Ikrima M. Mustafa
JURNAL AGRIKAN (Agribisnis Perikanan) Vol 15 No 2 (2022): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v15i2.1285

Abstract

The purpose of the study is the development of traditional food in North Maluku by studying the physicochemical characteristics of ready-to-eat canned candle vegetables and optimizing processed products that are canned by meeting quality standards, especially nutritional information. The implementation method is the optimization and characterization of canned wax vegetables with 2 different varieties, namely orange sayur lilin (SLO). As a result that optimization on 2 varieties of canned sayur lilin did not have significant differences with physical properties in the color of each L* (65.90-66.03), a+ (45.23-48.43), and b+ (38.25-39.05). Chemical properties include total energy 53.06-54.12 kcal/100g, total fat 2.98-3.01%, protein 1.70-1.75%, carbohydrates 4.86-4.99%, water content 88.96-88.99% and ash content 1.50-1.62%. In conclusion that the traditional food canning of wax vegetables with two different varieties provides product quality information the product affected by the properties of the material that is easily mushy due to the presence of heat and also stirring makes the product easily destroyed, but does not damage the chemical components of the final product.
Co-Authors Abdurahman Hoda Agus Susilo angela wulansari Hamidin Rasulu Ikrima M. Mustafa Juharni Juharni SRI LESTARI Sri Utami