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Pengaruh Penambahan Buah Nangka Muda terhadap Sifat Fisik dan Organoleptik Abon Daging Itik Afkir Rasman, Rasman; Hafid, Harapin; Nuraini, Nuraini
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 3 (2018): JITRO, September
Publisher : Jurnal Ilmu dan Teknologi Peternakan Tropis

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This study was conducted to determine the physical characteristics and organoleptic qualities of spent duck abon with the addition of unripe jackfruit. The materials used were spent duck meat, unripe jackfruit, garlic, shallot, candlenut, coriander, coconut, brown sugar, salt, water, and cooking oil. The design used in this study is completely randomized design consisted of 4 treatment (A0: 100% duck meat, A1: 85% duck meat and 15% unripe jackfruit, A2: 70% duck meat and 30% unripe jackfruit, A3: 55% duck meat and 45% unripe jackfruit) with 3 repetition for physical variables, and 15 panelists for organoleptic test. The results of this study suggested that addition of unripe jackfruit in spent duck abon showed no significant difference for pH and rendemen. Organoleptic qualities (aroma, color, flavor and texture) of spent duck abon showed no significant difference with unripe jackfruit aditition.Keywords: abon, spent duck meat, unripe jackfruit, physical characteristic, organoleptic qualities
Marketing Strategy Analysis Based On SWOT At PT. Muba Link Business Unit Of Wisma Ranggonang Anggraini, Desi Ulpa; Hafid, Harapin; Zainuddin, Periansya; Alamsyah, Rully
JURNAL LENTERA : Kajian Keagamaan, Keilmuan dan Teknologi Vol 3 No 2 (2017): September 2017
Publisher : STAI Miftahul Ula Nganjuk

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The purpose of this research was to know and analyze the marketing strategy based on SWOT analysis at PT. Muba Link Business unit Wisma Ranggonang Sekayu district Musi Banyuasin.  The population of this research were the leadership and the employees of Wisma Ranggonang.  This research was conducted by using descriptive research method with a quantitive approach in the form of quadrant position analysis by using SWOT Matrix analysis and after that it was proceed with the decision of making phase in the form of marketing strategy. The result showed that based on the external/internal Matrix get value of each strength factor for about 1, weakness is 1.25 opportunity worth 1,285 and threat is 1,217. Meanwhile, based on cartesius diagram, the quadrant position of Wisma Ranggonang Sekayu was in the third quadrant supporting the turnaraound strategy, i.e. the company faces a huge market opportunity, but on the other hand it faces some internal conctraints/weakness. The focus of this company’s strategy was to minimize the internal company problems, so as to seize the more market opportunities. So, the initial hypothesis that Wisma Ranggonang Sekayu supports the growth/aggressive strategy was not fulfilled.
KARAKTERISTIK BAHAN PAKAN LOKAL DI SULAWESI TENGGARA Nuraini, Nuraini; Hafid, Harapin; Inderawati, Inderawati
AgriSains Vol 17, No 2 (2016)
Publisher : FAPETKAN UNTAD

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Lower beef cattle productivity in South-East Sulawesi caused by the lack of knowledge and skill of farmers to utilize existing feed resources. This research specific objectives : (1). to identify local feed of beef cattle in South-East Sulawesi, (2) to formulate local feed become the complete rations for fattening, (3) to analyse the nutrient value of available feeds resources. This research was applied through a survey to identify local feed at eight districts andtwo cities in South-East Sulawesi, namely Kendari and Bau-bau cities, districts of Konawe South, Konawe, Bombana, Kolaka, Muna, and Buton. The Research was conducted from April to November 2007. The Laboratory analysis was conducted to know nutrient value of feed, and thus can be determined the local feed feasibility for being the ration formulation. The research result indicated that: (1) the local feed which can be identified consist of 30 types coming from waste of agriculture, plantation, industry, market and household, (2) the local feed which was available in big supply and had potency to be processed as complete ration for fattening beef cattle were cacao pods, sago waste, tofu waste, paddy bran and yellow corn, (3) the analysis of some local feed for beef cattle showing a quite higj nutrient value with the range of protein content around 2 - 9% as well as total digestible nutrient approximately 15 - 90%. The other content of nutrient and mineral was also sufficient for supporting the livestock growth.Key words: Identification, local feed, nutrient value
Potensi Usaha Pengolahan Kulit Sapi Di Kota Kendari Rasdianah, Rasdianah; Hafid, Harapin
PROSIDING SEMINAR NASIONAL AGRIBISNIS PROSIDING SEMINAR NASIONAL SWASEMBADA PANGAN (Indonesia Menuju Swasembada Pangan dalam Tiga Tahun Ke
Publisher : Jurusan Agribisnis Fakultas Pertanian Universitas Halu Oleo Kendari Sulawesi Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (116.075 KB) | DOI: 10.37149/4770

Abstract

Penelitian ini bertujuan untuk mengkaji potensi usaha pengolahan kulit sapi di kota Kendari. Penelitian dilaksanakan di Kecamatan Poasia Kota Kendari pada bulan Februari sampai dengan Juni 2012. Responden dalam penelitian ini adalah dua kelompok usaha pengolahan kulit sapi menjadi bahan baku olahan (sate, kerupuk kulit, sup kikil, bakso, dan sebagainya). Setiap kelompok usaha beranggotakan 10 orang sehingga total responden sebanyak 20 orang. Pengambilan sampel secara purposive. Teknik analisis yang digunakan adalah secara analisis deskriptif. Berdasarkan hasil penelitian dapat disimpulkan bahwa usaha pengolahan kulit sapi di Kota Kendari khususnya di Kecamatan Poasia, berpotensi digalakkan dan dinyatakan layak baik secara financial dan non financial.
Nugget Daging Ayam Afkir Tersutitusi Otak Sapi (Dafita) Komposisi Kimia Dan Organoleptik Tasse, Andi M; Nurhinaya, I; Hafid, Harapin
PROSIDING SEMINAR NASIONAL AGRIBISNIS PROSIDING SEMINAR NASIONAL SWASEMBADA PANGAN (Indonesia Menuju Swasembada Pangan dalam Tiga Tahun Ke
Publisher : Jurusan Agribisnis Fakultas Pertanian Universitas Halu Oleo Kendari Sulawesi Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (110.25 KB) | DOI: 10.37149/4779

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The study was conducted to evaluate to palatability chicken’s nugget a result of subsitution of layer chiken meat with cow’s brain via chemical compotion and organoleptic test. The experimen was conducted at Animal Husbandry Departemen Laboratory, Faculty Animal Science, Halu Oleo University, Kendari in July 20012 until September 2012. Research using Completely Randomized Design, 4 treatments and 3 replications. The treatment is subsitute the rejected layer chicken with the cow brain, consisting of N1 = meat of rejected layer chicken 100% and cow brain 0%, N2 = meat of rejected layer chicken 85 % and cow brain 15%, N3= meat of rejected layer chicken 75 % and cow brain 25%, and N4 = meat of rejected layer chicken 65 % and cow brain 35 %. Variabel of this research include of test chemical (moisture, protein, fat, carbohydrates, and ash) and organoleptic test (color, aroma, textur, flavor, tenderness and general performance). The result obtained that substitution of the meat of rejected layer chiken with cow brain is 10% to 30 % increase moisture and carbohydrate of nuggets. Substitution of the meat of rejected layer chiken with cow brain is 15 % to 25 % decrease protein in the nugget, the substitution of meat layer chiken with cow brain protein levels of 15 % to 35 % lower levels of fat and ash in the nugget. Color, aroma, texture, flavor, tenderness and general performance of the substitution of chicken nuggets layer rejected by cow brain 10 % to 30 % obtaining the everage score of 3 to 4 is considered quite liked and preferred by consumers. In conclusion, substitution of salvage meat of layer chicken with cow brain nugget influence on the chemical nature and does not affect the organoleptic quality of the product.
STUDI KUALITAS FISIK, KIMIA DAN MIKROBIOLOGI KARKAS AYAM BROILER DI BEBERAPA PASAR TRADISIONAL DI KOTA KENDARI Fanny Yulia Irawan; Harapin Hafid; Nur Santy Asminaya
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 2, No 1 (2015): JITRO, Januari
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (51.207 KB) | DOI: 10.33772/jitro.v2i1.1076

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Penelitian ini bertujuan mengkaji kualitas fisik dan mikrobiologi karkas ayam broiler dibeberapa pasar di Kota Kendari. Hasil penelitian menunjukkan bahwa warna sampel karkas ayam broiler bagian dada pada pasar Mandonga dan Kota sangat pucat 1,62 dan 1,50 sedangkan pasar Bonggoeya pucat (2,25).  Warna sampel karkas ayam broiler bagian paha pada pasar Mandonga sangat pucat (1,62), pasar Kota pucat (2,25) dan pasar Bonggoeya agak pucat (3).  Susut masak karkas bagian dada pada pasar Kota (13,85%), pasar  Mandonga (19,72%) dan Bonggoeya (28,43%).  Susut masak karkas ayam broiler pada bagian paha pasar Kota sebesar (17,42%) dan pasar Mandonga sebesar (26,62%).  Rataan pH sampel karkas ayam broiler bagian dada pada pasar Mandonga (6,33), Kota 5,98 dan Bonggoeya (6,25).  Sedangkan rataan pH sampel karkas ayam broiler bagian paha pada pasar Mandonga  (6,40), Kota (6,40) dan Bonggoeya (6,53).  Rataan TPC tertinggi karkas ayam broiler bagian dada yang berasal dari pasar Kota yakni (1,98 x 106 koloni/g), sedangkan tingkat cemaran terendah terdapat pada sampel yang berasal dari pasar Mandonga yakni (1,25 x 106 koloni/g).  Jumlah koloni TPC karkas ayam broiler bagian paha pada pasar Kota 3,08 x106 koloni/g dan pasar Bonggoeya (1,99 x 106 koloni/g).  E. coli Karkas ayam broiler bagian dada pada pasar Mandonga (3,45 x 101 koloni/g), dan pasar Bonggoeya  (3,12 x 101 koloni/g, sedangkan karkas ayam broiler bagian paha terdapat di pasar Kota (3,99 x 101 koloni/g), dan pasar Bonggoeya (3,12 101 koloni/g) dan pasar Mandonga (3,66 x101 koloni/g).  Jumlah koloni S. aureus karkas ayam broiler bagian dada di pasar Kota (5,42 x 101 koloni/g), Mandonga dan Bonggoeya yakni (3,93 x 101 koloni/g).   Sedangkan karkas ayam broiler bagian paha pada pasar Kota  3,93 x 101 koloni/g dan pasar Bonggoeya (3,27 x101 koloni/g), pasar Mandonga (3,12 x 101 koloni/g). Kata kunci: Karkas ayam broiler, Pasar tradisional, Kualitas fisik, Mikrobiologi
Effect of Chicken Intestine Substitution to Chemical Quality of Nugget Hafid, Harapin; Nuraini, Nuraini; Agustina, Dian; Fitrianingsih, Fitrianingsih; Inderawati, Inderawati
ANIMAL PRODUCTION Vol 19, No 3 (2017)
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (702.756 KB) | DOI: 10.20884/1.jap.2017.19.3.615

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This research was aimed to study the chemical quality of the chicken nuggets substituted chicken intestine. The treatment was substitution of chicken meat with chicken intestine consisting of five levels was A0 (0% chicken intestine + 100% chicken meat), A1 (15% chicken intestine + 85% chicken meat), A2 (25% chicken intestine + 75% chicken meat ), A3 (40% chicken intestine + 60% chicken meat), A4 (50% chicken intestine + 50% chicken meat), A5 (65% chicken intestine + 35% chicken meat), A6 (75% chicken intestine + 25% chicken meat), A7 (90% chicken intestine + 10% chicken meat), and A8 (100% chicken intestine + 0% chicken meat). Each treatment was repeated five times. The results showed that the water content and ash substituted chicken nuggets chicken intestines were not significantly different (p> 0.05). water content of chicken nuggets  in this study was A0 (99.8%), A1 (99.8%), A2 (99.8%), A3 (99.8%), A4 (99.8%), A5 (99.9%), A6 (99.9%), A7 (99.7%), and A8 (99.8%). Ash content on A0 (2.61%), A1 (1.61%), A2 (2.90%), A3 (1.80%), A4 (2.23%), A5 (2.84% ), A6 (2.62%), A7 (2.39%), and A8 (2.26%). Intestine substitution into the chicken nuggets significant (p <0, 05) against the protein and fat content of chicken nuggets, where the highest protein content in treatment A8 (100% chicken intestine) was 24.9% and the lowest in treatment A0 (100% chicken meat) that is 11.33%. The greater increase in the nugget chicken intestinal waste, the higher the protein content. Meanwhile nugget fat content tends to decrease as the percentage of the addition of chicken intestinal waste. Fat content nuggets with chicken intestinal waste substitution of 15% (A1) amounted to 21.85%   , 25% (A2) of 20.56% , 40% (A3) of 19.09%, 50% (A4) of 18.14, 65% (A5) of 17.03%, 75% (A6) of 15.69%, 90% (A7) of 14.11%, and 100% (A8) 11.00% house-cleaning da significantly (p <0.05) with control of 0% (A0) 23.93%. The more the addition of substitution intestinal produce low-fat nugget. Can be concluded that substitution of chicken intestine increase the protein and lower fat content of chicken nuggets. Nugget product with composition 50% chicken intestine and 50% chicken meat (A4) has water content 99,8%, 17,58%, protein, 18,14% abu2.23% fat and preferred by the panelists.
Persentase Giblet Burung Puyuh Dewasa pada Jenis Kelamin Berbeda Bintang, Sri; Hafid, Harapin; Nasiu, Firman
Jurnal Ilmiah Peternakan Halu Oleo Vol 2, No 1 (2020): JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Publisher : Fakultas Peternakan Universitas Halu Oleo

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Penelitian bertujuan untuk mengetahui persentase giblet burung puyuh jantan dan betina dewasa pada peternakan rakyat. Penelitian dilaksanakan pada bulan Mei sampai bulan Juni 2018 di Jalan Chairil Anwar, Kecamatan Puuwatu, Kota Kendari. Materi yang digunakan pada penelitian ini adalah 30 ekor burung puyuh (Coturnix coturnix japonica) yang terdiri dari 15 ekor jantan dan 15 ekor betina dewasa pada fase grower umur 4 minggu dan dipelihara selama 4 minggu. Peubah yang di amati adalah persentase Giblet yaitu Hati, Jantung, dan Rempela. Analisis menggunakanan Uji t dengan membandingkan antara dua jenis burung puyuh yaitu puyuh jantan dan puyuh betina. Hasil penelitian menunjukan bahwa jenis kelamin berbeda tidak berpengaruh nyata terhadap Persentase Giblet yaitu Hati, Jantung, dan Rempela (P>0,05).dapat disimpulkan bahwa Persentase Karkas Puyuh jantan lebih besar dari Puyuh Betina dengan Persentase Giblet relatif sama.
Kakteristik Telur Tetas Ayam Kampung dan Ayam Persilangan Kampung-Bangkok yang Ditetaskan dengan Mesin Tetas Halylu, La Ode; Hafid, Harapin; Has, Hamdan
Jurnal Ilmiah Peternakan Halu Oleo Vol 2, No 1 (2020): JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Publisher : Fakultas Peternakan Universitas Halu Oleo

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Penelitian ini bertujuan untuk mengetahui karakteristik telur tetas ayam kampung dan ayam persilangan  Bangkok yang ditetaskan menggunakan mesin tetas. Peneltian ini dilaksanakan selama ± 1 bulan yaitu pada bulan Mei sampai bulan Juni 2016 di Kandang Perbibitan Unggas Fakultas Peternakan Universitas Halu Oleo. Materi penelitian ini yaitu ayam kampung betina sebanyak 20 ekor,  mesin tetas otomatis sebanyak 2 buah kapasitas 100 butir, mikro tube, spoit, variabel yang diukur adalah fertiltas, kematian embrio, daya tetas, dan bobot tetas. Data yang diperoleh dianalisis menggunakan uji T-student. Hasil penelitian menunjukan tingkat fertilitas ayam jantan kampung x betina kampung 68,01% dan fertilitas persilangan jantan Bangkok x betina kampung 77,76%, kematian embrio 48,06% dan 47,06%, daya tetas 51,06 dan 53,63% dan bobot tetas 27,72 g dan 28,01 g. Disimpulkan bahwa hasil perkawinan jantan kampung x betina kampung dan persilangan jantan Bangkok x betina kampung tidak berbeda secara signifikan terhadap fertilitas, kematian embrio, daya tetas, dan bobot tetas.
Kualitas Kimia Daging Sapi Asap Dengan Lama Pengasapan Berbeda Putra, Sandi Ariswara; Hafid, Harapin; Fitrianingsih, Fitrianingsih
Jurnal Ilmiah Peternakan Halu Oleo Vol 2, No 1 (2020): JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Publisher : Fakultas Peternakan Universitas Halu Oleo

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Pengasapan merupakan salah satu cara untuk mengawetkan daging menggunakan kombinasi antara penggunaan panas dan zat kimia yang dihasilkan dari pembakaran dari bahan pengasap seperti kayu. tujuan penelitian ini untuk mengetahui kualitas kimia daging sapi dengan lama pengasapan yang berbeda. Penelitian ini dilaksanakan di Laboratorium Unit Teknologi Hasil Ternak dan UPT Laboratorium Terpadu Universitas Halu Oleo Kendari dengan menggunakan daging sapi segar bagian paha belakang yang diperoleh dari Rumah Potong Hewan dengan bahan pengasap tempurung kelapa segar. Penelitian ini menggunakan Rancangan Acak Lengap dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diterapkan, yaitu tanpa pengasapan (P0), pengasapan selama 3 jam (P1), pengasapan selama 5 jam (P2), pengasapan selama 7 jam (P3) dan pengasapan selama 9 jam (P4). Hasil penelitian menunjukkan bahwa perlakuan pengasapan berpengaruh sangat nyata (P<0,01) terhadap kadar air, kadar protein, kadar lemak dan kadar abu daging asap. Dimana semakin lama pengasapan kadar air dan kadar lemak cenderung menurun sedangkan kadar protein dan kadar abu meningkat.
Co-Authors A, M. Agung. A.A. Ketut Agung Cahyawan W Abadi, Musram Achmad Selamet Aku Adnan Syam Aka, R Amiluddin Amiluddin, Amiluddin Amiluddin Indi, Amiluddin Ananda, S H Ananda, S.H. Ananda, Siti Hadrayanti Andi Murlina Tasse Andri Ananta Ariawan, Ahmad Bayu ARIF EFENDI Arwan Arwan Aslan, L.M. Asminaya, N S Asminaya, Nur Santy Astriana Napirah Asya, Nur Bain, Ali Basri, LaOde Muhamad Bintang, Sri Deki Zulkarnain Denvy Meidian Daoed Desi Ulpa Anggraini, Desi Ulpa Dian Agustina Dian Agustina Esi, Wa Ode Fanny Yulia Irawan Fanny Yulia Irawan Firman Nasiu Firmansyah Firmansyah Periansya Fridayanto, Ari Gustina Gustina Hadrin, Moh. Halylu, La Ode Hamdan Has Harliani, Wa Ode Harmini, Wa Ode Hasiruddin Hasiruddin Hasmiarni Aris Heriyawan, Heriyawan Ibrahim, Anita Mustika Inderawati, Inderawati Indra, Asep INDRAYANI INDRAYANI Izzul Islam, Jihad Izzul Islam Julianto, Muhammad Andri Riswa Kadek Purnama Anti Kandanglangi, Reynold Aprilius Kimestri, A B Kimestri, Asma Bio Kurniawan, Widhi La Malesi La Ode Arsad Sani La Ode Nafiu La Ode Nafiu Leesi, Wa Ode Nurullah Malesi, La Milasari Milasari Muhammad Amrullah Pagala Muhammad Amrullah Pagala, Muhammad Amrullah Muhammad Rusli Munadi, La Ode Muh Munadi, Laode Muh Muntia, La Ode Napirah, Astiana Natsir Sandiah NINGSIH, NINGSIH Nur Santy Asminaya Nuraini Nuraini Nuraini Nuraini Nuraini Nurhinaya, I Nurlia, Sitti Peni Patriani Pratiwi, Arby’in Purwanta, Nyoman Putra, Sandi Ariswara Rahim Aka Rajab, LaOde Abdul Rasdianah, Rasdianah Rasman Rasman Rasman Rasman Rijal, Asyraful Rully Alamsyah, Rully S. Toba, Rachmita Dewi Sahaba, Laode Sandiah, Nuraini Sani, L.O.A. Saputra, Yuyun Sembiring, Iskandar Sutopo, Dedem Syuhada, Wahyuni Tasse, Andi M Toba, R D S Toba, Rachmita Dewi Subaedi Variani Variani Yeci, I Putu Zulkarnain, Deki