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All Journal Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Peternakan Indonesia Jurnal Hilirisasi IPTEKS (JHI) Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks
Salam N. Aritonang
Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Andalas
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Engineering Health Professions Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Pengaruh Ekstrak Biji Mangga (Mangifera indica) Sebagai Antioksidan Terhadap Cita Rasa Dan Daya Simpan Bakso (The Effect of Mango Seed Extracts (Mangifera indica) as Antioxidant on The Flavor and Shelf Life of Meat Balls) Salam N. Aritonang
Jurnal Ilmu Ternak Vol 13, No 2 (2013)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v13i2.5105

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak biji mangga terhadap cita rasa dan daya simpan bakso. Penelitian ini menggunakan 2500 g daging sapi bagian paha (otot Biceps femoris) dan  ekstrak  biji  mangga (Mangifera indica)  varieta  s  mangga Arumanis    Metoda  penelitian  yang digunakan adalah eksperimen dengan Rancangan Acak Kelompok yang terdiri dari 5 perlakuan dan 4 ulangan. Perlakuan tersebut adalah penambahan ekstrak biji mangga sebanyak 0% (A), 0,1% (B), 0,2% (C), 0,3% (D) dan 0,4% (E). Peubah yang diamati adalah cita rasa, bilangan TBA dan daya simpan bakso. Hasil penelitian menunjukkan penambahan ekstrak biji mangga dalam pembuatan bakso sangat nyata (P <0,01) menurunkan nilai TBA dan meningkatkan daya simpan bakso, tetapi tidak mempengaruhi cita rasa.Penambahan ekstrak biji mangga sebanyak 0,4 %  adalah  yang terbaik dalam memperpanjang daya simpan bakso daging yaitu sampai 23,25 jam.Kata kunci : biji mangga, antioksidan, cita rasa, daya simpan, bakso
Perilaku Konsumen Rumah Tangga Dalam Memilih Daging Sapi di Kota Padang (The Behavior of Household Consumers in Choosing The Beef in Padang) Salam N. Aritonang
Jurnal Ilmu Ternak Vol 15, No 2 (2015)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v15i2.9526

Abstract

Penelitian dilakukan dengan menggunakan metode survei. Responden penelitian adalahibu rumah tangga yang ada di kota Padang. Teknik pengambilan sampel secara cluster random sampling berdasarkan wilayah pemukiman yang dibagi menjadi wilayah pusat kota dan wilayah pinggiran kota. Jumlah sampel ditentukan secara quota sebanyak 120 orang yang dipilih dengan metode accidental. Hasil penelitian menunjukkan bahwa perilaku ibu rumah tangga dalam memilih daging sapi ditinjau dari aspek fisik daging secara keseluruhan responden memilih daging segar (100%), dari aspek kualitas daging rata-rata responden memilih mengkonsumsi daging padat (76,7%) dan dari aspek harga sangat mempengaruhi konsumen rumah tangga untuk memilih mengkonsumsi daging sapi atau tidak (100%).Kata kunci: perilaku, daging sapi, konsumen rumah tangga, padang
The Potentials Of Palm Oil Plantation Wastes As Animal Feed At Traditional Farming In Teras Terunjam Subdistrict Muko-Muko District Salam Aritonang; E. Roza; S. H. Tama
Jurnal Ilmu Ternak Vol 18, No 2 (2018): December
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (215.756 KB) | DOI: 10.24198/jit.v18i2.20757

Abstract

Research on the Potential of Palm Oil Plantation Waste as animal Feed at traditional farming in Teras Terunjam Sub District Mukomuko Regency aims to find out the potential of oil palm plantation wastes as animal feed as well as cattle maintenance pattern of beef cattle. The research method used is survey method by using questionnaire. The samples used were 61 farmer determined by Slovin formula. The observed variables are oil palm plantation waste potential as animal feed which consisted of the midrib and the leafs and technical aspects of livestock raisin. The data was analyzed descriptive based on score of Standard Guidelines Identification Technical Factor of Husbandry from Husbandry Directorate General (1990). The results showed that the potential waste of stem and midrib and the leafs from palm oil for the animal feed namely: 57.657.600 kg for each year and this also can feed 6.318,64 AU. As for the technical aspect in beef cattle farming in Teras Terunjam Subdsitrict, Muko-muko Regency namely: 54.31%, with categoris: 51.64% of breeding, 47.78% of feeding, 64.65% of maintenance, 89.25% of the housing, and 45.48% of healthy technical aspect.
PENGARUH LAMA PENYIMPANAN SETELAH DIPERAH TERHADAP pH, BERAT JENIS DAN JUMLAH KOLONI BAKTERI SUSU KERBAU Elly Roza; Salam Aritonang
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 11, No 1 (2006): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.566 KB) | DOI: 10.25077/jpi.11.1.74-78.2006

Abstract

The aim of the present research was to study the quality changes of buffalo’s milk stored in different time period after milking. About 10 liters of fresh buffalo milk which were obtained from Lembah Gumanti, Solok district were used in the experiment. The milk was divided and placed into four groups and stored in room temperature for 4 different time periods: 2, 4, 6 and 8 hours immediately after milking. Parameter measured included: pH, specific gravity and colony number of bacteria. Data was statistically analyzed by variance analysis in Block Randomized Design (RBD) with 4 treatments and 5 replicates. The results indicated that there was significant effect (P<0.01) among the treatment on the characteristic of buffalo milk. It showed that increasing of the storage time after milking have decreased pH and increased specific gravity and bacteria count.
Persentase Edible Offal Babi Nias Jantan Pada Berbagai Umur Ternak Salam N. Aritonang
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 12, No 1 (2007): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (828.411 KB) | DOI: 10.25077/jpi.12.1.60-62.2007

Abstract

The research of edible offal percentage of male Nias pig in several animal ages has been carried out on ninety male Nias pig, which consisted of five aged group: A (<269 days old), B (270-298 days old), C (299-327 days old), D (328-356 days old) and E (> 357days old). The research was done by measuring of body and edible offal weight, edible offal percentage through out in the slaughter house in Gunungsitoli Nias. The relationship between animal age and each parameter measured were calculated by using regression analysis. The result of research indicated that there was a close relationship between animal age with their edible offal percentage. Increase of pig age were followed by decreasing of offal percentage with correlation coefficients of 0.896.
Pengaruh Penambahan Tepung Tapioka Terhadap Kualitas Dan Akseptabilitas Bakso Sapi Salam N. Aritonang
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 12, No 3 (2007): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1115.391 KB) | DOI: 10.25077/jpi.12.3.201-205.2007

Abstract

The research was aimed to evaluate the effect of using cassava starch on the quality and acceptability of meatball. Six kilograms of ground beef meat which have been well mixed with spices of salt, garlic and pepper were divided into 5 sub-groups. Each sub-group of dough was mixed with 5 difrerent levels of cassava starch of 0 % (R0), 5 % (R1), 10 % (R2), 15 % (R3) and 20 % (R4), respectively. The dough were then made in small ball form (meatball) and subdivided into 4 sub-sub-groups as replications. The raw dough of meat ball was then cooked in boiling water for 15 minutes to produce ready to eat meatball products. The products were measured for pH, moisture and protein content, and acceptability. Results indicated that pH, moisture and protein content of the meatball were decreased significantly (P<0,01) by increasing the use of cassava starch. Acceptability of meatball by test consumers, however, was not significantly affected by the use of cassava starch. Therefore, cassava starch could be used up to 20 % in making meat ball.
Potensi Tepung Wortel (Daucus carrota L.) dalam Meningkatkan Sifat Antioksidan dan Fisikokimia Sweet Cream Butter. Rebeka Patricia Sianturi; Salam Ningsih Aritonang; Indri Juliyarsi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 1 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (444.419 KB) | DOI: 10.21776/ub.jitek.2018.013.01.7

Abstract

This study aims to determine the effect of addition powder carrot as antioxidant agent to antioxidant activity, fat content, mositure, cholesterol, pH value and melting point of sweet cream butter. The method used was experiment laboratory. The materials used were sweet cream butter and carrot powder and the treatments were the addition of carrot powder 0% (A), 2% (B), 4% (C), and 6% (D) then analyzed about antioxidant activity, fat content, mositure, cholesterol, pH value and melting point of sweet cream butter. The data were analyzed by ANOVA using the basic design of Block Randomized Design (BRD) and continued by Duncan's Multiple Range Test (DMRT) if there was a significantly different. Finding suggested an effect of the addition carrot powder could improve the quality (up to 42.55%) of sweet cream butter which is 6% of carrot powder give the best treatment.
PENGEMBANGAN USAHA KELOMPOK PRODUSEN DADIH DI KECAMATAN TILATANG KAMANG Amna Suresti; Salam N Aritonang; Rahmi Wati
Jurnal Hilirisasi IPTEKS Vol 1 No 3.a (2018)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.218 KB) | DOI: 10.25077/jhi.v1i3.a.134

Abstract

This article describes the results of the community service activities for training, coaching and mentoring on producer dadih groups in the District Tilatang Kamang . This activity aims to: 1) increase the motivation of entrepreneurial partners; 2) increase the insight and knowledge of maintenance management buffaloes; 3) improve the ability of the partners to diversify into multiple product dadih and 4) developing the marketing area. The results of this activity are: 1) increase the entrepreneurial spirit partner as efforts to support the development of the group; 2) Activity buffaloes maintenance management counselling can improve insight and knowledge in raising livestock breeder buffalo; 3) Training and the pilot was able to increase revenue diversification dadih and 4) The promotion and development of network marketing has been used as a marketing strategy to increase the production volume of business groups.
IMPLEMENTASI TEKNOLOGI YOGURT DENGAN MENGGUNAKAN KULTUR BAKTERI ISOLAT DADIH ASAL NAGARI TANJUNG BONAI UNTUK PEMBERDAYAAN PETERNAK DI JORONG KAYU MARANTING NAGARI TANJUNG BONAI Dhiva Rezzy Pratama; Yudha Endra Pratama; Salam N Aritonang; Indira Adnani; Elly Roza; Yulia Yellita; Allismawita Allismawita; Endang Purwati
Jurnal Hilirisasi IPTEKS Vol 2 No 4.b (2019)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.091 KB) | DOI: 10.25077/jhi.v2i4.b.304

Abstract

Program ini dilaksanakan pada kelompok tani peternak yang ada di Jorong Kayu Maranting Nagari Tanjung Bonai Kabupaten Tanah Datar. Jorong Kayu Maranting merupakan satu-satunya Jorong setelah Jorong Padang Laweh di Nagari Tanjung Bonai yang memproduksi dadih susu kerbau. Di jorong kayu maranting ini ada terdapat pengolahan susu kerbau menjadi dadih yang telah berjalan sejak lama. Dalam pemanfaatannya dadih Jorong Kayu Maranting masih di konsumsi secara langsung dan belum banyak dilakukan inovasi produk berbahan baku dadih. Dari permasalahan di atas maka timbullah solusi dalam pengembangan pemanfaatan isolat dadih sebagai bahan baku dalam inovasi pembuatan yogurt. Dimana dari bahan baku dadih tersebut akan di isolasi bakteri asam laktat kandidat probiotik Sehingga masyarakat dapat mengetahui potensi dari dadih yang berasal dari Jorong Kayu Maranting. Selain itu diharapkan juga pemanfaatan isolat dadih ini dapat meningkatkan taraf inovasi produk berbasis fermentasi yogurt. Sehingga berpotensi dalam bidang usaha dan menunjang kesehatan. Program pengabdian ini dilakukan dengan metode pemberdayaan dengan beberapa pendekatan yaitu metode pembelajaran dan pendampingan dengan tim pengabdi sebagai fasilitator dalam penyelesaian masalah. Setelah kegiatan dilaksanakan, evaluasi dilakukan untuk mengetahui pengetahuan peternak tentang teknologi pengolahan yogurt. Dari hasil penelitian secara molekuler dan identifikasi bakteri asam laktat isolat Dadih asal Jorong Kayu Maranting didapatkan Lactobacillus fermentum.
SANITASI PEMERAHAN DAN KUALITAS SUSU DI KELOMPOK TANI HARAPAN MAKMUR DI KECAMATAN KOTO TANGAH KOTA PADANG Elly Roza; Salam N. Aritonang; Hilda Susanty; Afriani Sandra
Jurnal Hilirisasi IPTEKS Vol 3 No 1 (2020)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.993 KB) | DOI: 10.25077/jhi.v3i1.381

Abstract

Harapan Makmur Farmer Group is one of dairy farmer group in Padang. Located at Air Dingin, Balai Gadang, Koto Tangah district. Implementation of community service aims to develop a group of dairy farmers by providing knowledge in the form of the importance of hygiene and milking sanitation sanitation on milk quality. The specific target of this activity is to ensure the safety of milk consumed by the public in accordance with Indonesian National Standard (SNI) 2011 which contain minimum 3% of fat, 2.7% of protein, 8% solid non fat (SNF) and maximum contaminated with 1x106 CFU/ml of microba. This community service using the transfer knowledge method, that was counseling, discussion, and pilot project. Brochures were used to support this community service activity. Guidance and coaching for farmers were carried out periodically through coordination with the group leader. This community service program was beneficial in the implementation of science and information on hygienic maintenance of dairy cows and the application of good milking sanitation. The quality of milk produced Harapan Makmur farmer groups after this community service program has fulfilled SNI standardssuch as fat content 4.02% , protein 3.56%, and total plate count (TPC) 2.5x105 CFU/ml, but still low in SNF that is 6.95%, it’s caused by improper feeding manajement, where cows consume too much tofu dregs that contain high water content. Farmers are expected to implementa good dairy maintenance management to improve milk quality, so that it will increase the selling price which also followed by increased income and welfare of farmers.
Co-Authors Ade Rakhmadi Afriani Sandra Allismawita Allismawita Amna Suresti Dhiva Rezzy Pratama E. Roza Elihasridas Elihasridas Elly Roza Hilda Susanty Indira Adnani Indri Juliyarsi Rahmi Wati Rebeka Patricia Sianturi Rizqan Rizqan S. H. Tama Yudha Endra Pratama Yulia Yellita ZK Abdurahman Baizal