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All Journal Jurnal Pengabdian Masyarakat Peternakan Jurnal Veteriner Nusantara
Diana A. Wuri
Universitas Nusa Cendana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology Public Health Veterinary

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Peningkatan Perekonomian Masyarakat Melalui Program Peternakan Kambing Peranakan Etawa (PE) Di Desa Camplong II, Kecamatan Fatuleu, Kabupaten Kupang Filphin Adolfin Amalo; Diana A. Wuri; Yulfia N. Selan; Julianty Almet; Antin Y. N. Widi; Inggrid T. Maha; Cynthia D. Gaina; Yohanes T.R.M.R. Simarmata
Jurnal Pengabdian Masyarakat Peternakan Vol 5, No 1 (2020): Jurnal Pengabdian Masyarakat Peternakan
Publisher : Jurusan Peternakan Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.605 KB) | DOI: 10.35726/jpmp.v5i1.408

Abstract

Kegiatan pengabdian ini bertujuan untuk meningkatkan perekonomian masyarakat desa Camplong II melalui sistem peternakan rakyat dengan mempergunakan jenis kambing yang tingkat reproduksinya tinggi, cepat tumbuh, bobot badan yang besar, dan jumlah karkas yang lebih banyak. Peternak di desa Camplong II merupakan peternak kecil dengan mayoritas hewan yang dipelihara selama ini adalah sapi. Adapun kendala yang dihadapi oleh peternak desa Camplong II berupa keterbatasan modal dari peternak yang bersangkutan, mengingat harga sapi bakalan, sapi dara, sapi indukan, dan sapi pejantan cukup mahal. Selain keterbatasan modal, manajemen pemeliharaan ternak di desa Camplong II masih sangat tradisional, demikian pula manajemen kesehatan hewan belum optimal, sehingga kasus penyakit ternak banyak terjadi. Metode yang digunakan dalam kegiatan pengabdian ini meliputi penyuluhan, penyerahan kambing indukan dan pejantan beserta peralatan kandang kepada peternak, serta pendampingan masyarakat dan monitoring secara berkelanjutan. Kesimpulan yang diperoleh adalah peningkatan pengetahuan dan keterampilan peternak tentang keunggulan ternak kambing PE dan sistem pemeliharaan kambing PE, adanya perbaikan manajemen pemeliharaan dan manajemen kesehatan ternak, serta kelompok peternak memiliki modal wirausaha secara berkelanjutan.
PENGARUH FAKTOR PENGISTIRAHATAN TERNAK SEBELUM PEMOTONGAN TERHADAP KUALITAS DAGING SAPI DI RUMAH POTONG HEWAN OEBA BERDASARKAN NILAI PH DAN DAYA IKAT AIR Ety Rambu B. Anamuli; Annytha I.R. Detha; Diana A. Wuri
Jurnal Veteriner Nusantara Vol 1 No 1 (2016): JVN
Publisher : Program Studi Kedokteran Hewan, Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jvn.v1i1.929

Abstract

Meat is one of food that has balanced nutritional composition and is in great demand by the public. Therefore, quality is should be noticed. One of the physical traits that affect the quality of meat is the pH value and water holding capacity (WHC). The purpose of this study was to determine the quality of meat from rested cattle and not rested cattle by measuring the pH value of the meat after 1 hour, 6 hours and 24 hours postmortem and WHC measurements after 12hours postmortem. The number of samples tested consisted of 40 samples of meat from cattle rested and 40 samples of meat from the not rested cattle. The results showed that 40 samples of meat from cattle rested produce 75% a good quality meat, 7,5% pale, soft, exudative (PSE) quality meat, and 17,5% dark, firm, dry (DFD) quality meat based on the pH value and has an average value 36.36% of cooking loss so that it has a lower WHC value. While 40 samples of meat from not rested cattle produce 82.5% DFD quality meat, and produce 17.5% of good quality meat based on the pH value and has an average value 30.85% of cooking loss so that it has a higher WHC value. Therefore, it can be concluced that the rested cattle are most likely to produce a good quality meat than the not rested cattle.
PERBANDINGAN KUALITAS SUHU RUANG DAN SUHU LEMARI PENDINGIN DITINJAU DARI TINGGI KANTUNG HAWA, INDEKS KUNING TELUR, INDEKS ALBUMIN, HAUGH UNIT DAN CEMARAN TELUR PUYUH YANG DISIMPAN PADA MIKROBA Gabryella F. Amalo; Annytha I. R. Detha; Diana A. Wuri
Jurnal Veteriner Nusantara Vol 1 No 1 (2016): JVN
Publisher : Program Studi Kedokteran Hewan, Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jvn.v1i1.930

Abstract

Quail egg is one of animal product coming from poultry livestock which many people consume it and have higher nutrition than chicken’s egg. Quality of quail egg can be influenced by temperature and keeping time. This research aims to know the comparison of quail egg quality which stored at room temperature and refrigerator temperature to air sac egg, yolk index, albumin index, Haugh Unit and Total Plate Count (TPC). Samples counted 36 quail eggs which 0 old. This research using 6 keeping variation long (7, 10, 13, 16, 19 and 20 days), 2 temperatures (30 ºC- 32 ºC and 4 ºC) with 3 time restating. The results are the best keeping time of quail egg which stored at room temperature is under 7 days and under 7 days too for refrigerator temperature. Based on air sac egg, yolk index, albumin index and Haugh Unit, quail egg which stored at refrigerator temperature have better quality than room temperature. Even though, based on TPC, the quality of both are same. The conclusion is quail egg which stored at room temperature and refrigerator temperature is save to consume if the age of egg is under 7 days.
Penggunaan virgin coconut oil (vco) sebagai desinfektan dalam penyimpanan telur ayam ras Anastasia A. Todja; Annytha I. R. Detha; Diana A. Wuri
Jurnal Veteriner Nusantara Vol 2 No 1 (2019)
Publisher : Program Studi Kedokteran Hewan, Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jvn.v2i1.1086

Abstract

Eggs from commercial laying chicken are comestibles from animal source that are easy to deteriorate and rot in room temperature. Consequently, a method to improve eggs’ storage life is needed. Preserving eggs using Virgin Coconut Oil (VCO) may be taken into consideration. This research aimed to identify the effects of VCO usage as antibacteria on storage life and quality of eggs of commercial laying chicken in Kupang district. Samples used were 63 eggs of commercial laying chicken aged 0 day from Candra Farm in Oesusu, East Kupang, Kupang District. Experiment design used was a completely randomized design with three repetitions. Preservation method, comprising 3 treatments which are non-VCO (T0), with VCO by smearing (T1) and by spraying (T2), in seven times observation, which were held on 10th day (P1), 15th day (P2), 20th day (P3), 25th day (P4), 30th day (P5), 35th day (P6) and 40th day (P7). Quality assessment of the eggs were organoleptic quality, physical quality comprising yolk index, albumen index, air sac depth, egg pH and microbiological quality determined from Total Plate Count (TPC). The results showed that VCO usage has a significant effect (P<0,05) on storage life and egg quality during the 40 day storage. Eggs treated with VCO has better storage life and better quality compared to those without VCO when saved in room temperature (28-32 oC). The Least Significant Difference test showed that there is no significant difference between eggs treatment with VCO by smearing and spraying (P>0.05). this means that both of the methods can be used to improve storage life and quality of the eggs. It can be concluded that eggs that are not treated with VCO are well consumed within 10 days, while eggs treated with VCO and stored in room temperature are safe to be consumed within 20 days
Perbedaan kualitas daging ayam broiler ditinjau dari perubahan nilai pH dan daya ikat air di Pasar Oeba dan Pasar Naikoten Kota Kupang Marlin Erlinda Manufoe; Diana A. Wuri; Annytha I.R. Detha
Jurnal Veteriner Nusantara Vol 2 No 1 (2019)
Publisher : Program Studi Kedokteran Hewan, Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jvn.v2i1.1095

Abstract

Broiler is type of chicken resulted from cross-breeding, selection and genetic engineering from chicken species with high meat productivity. Broiler meat is nutritious, tasty, savory, and tender texture despite its relatively expensive, making this type of meat is consumed by almost any class of society. therefore, it is important to determine the quality of broiler meat. Parameters that can determine the quality are pH and water holding capacity (WHC). The purpose of this research was to compare the quality of chicken broiler meat obtained in Oeba market and Naikoten market, Kupang City with pH measurement in 1 hour, 6 hours, and 24 hours postmortem and water holding capacity (WHC) measurement. The number of samples are 72 samples consisted of 39 samples from Oeba market and 33 others from Naikoten market. Results showed that in Oeba market 41,03% samples of meat indicated good quality, 58,97% samples had DFD quality with average cooking loss rate 27,85% and high WHC. Meanwhile, in Naikoten market it is shown that 60,66% samples had good quality, and 33,34% with average cooking loss rate 30,45% and low WHC. From the result, it can be concluded that chicken broiler from Naikoten market had better quality than any chicken broiler from Oeba market.
Co-Authors Anastasia A. Todja Annytha I. R. Detha Annytha I.R. Detha Antin Y. N. Widi Ety Rambu B. Anamuli Filphin Adolfin Amalo Gabryella F. Amalo Gaina, Cynthia Dewi Julianty Almet Maha, Inggrid Trinidad Marlin Erlinda Manufoe Yohanes T.R.M.R. Simarmata Yulfia N. Selan