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Paulus Klau Tahuk
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Program Studi Peternakan, Fakultas Pertanian, Universitas Timor Jln. El Tari, Km-9, Kefamenanu, Timor Tengah Utara, Nusa Tenggara Timur, Indonesia
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Journal of Tropical Animal Science and Technology
Published by Universitas Timor
ISSN : -     EISSN : 2685452X     DOI : https://doi.org/10.32938/jtast.v1i1.290
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Focus dan scope Journal of Tropical Animal Science and Technology mencakup berbagai keilmuan yang berhubungan dengan ternak sapi, kerbau, domba, kambing, babi, kuda, dan unggas. Artikel yang dapat diterbitkan oleh JTAST meliputi sistem produksi ternak potong dan unggas, genetika dan pemuliaan ternak, fisiologi dan reproduksi ternak, nutrisi dan teknologi makanan ternak, teknologi hasil ternak, bioteknologi ternak, tingkah laku dan kesejahteraan ternak, lingkungan hewan, serta sosiol ekonomi peternakan.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 59 Documents
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The Effect Use of Different Binding Materials on Water Holding Capacity, Water Content and Crude Fiber Content of Chicken Nuggets Alfonsus Liquori Taus; Paulus Klau Tahuk; Kristoforus W Kia
Journal of Tropical Animal Science and Technology Vol 4 No 1 (2022): Journal of Tropical Animal Science and Technology
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v4i1.1330

Abstract

This study aims to determine the water holding capacity, moisture content and crude fiber content of chicken nuggets made using different types of flour as a binder. This research was conducted at the Laboratory of the Faculty of Animal Husbandry, Nusa Cendana University, Kupang for 1 week. The method used in this study was a completely randomized design (CRD) with 3 treatments and 3 replications. The treatments were P1 (making nuggets with porang flour), P2 (making nuggets with tapioca flour), and P3 (making nuggets with wheat flour). The variables observed in this study included water holding capacity, water content and crude fiber content. The data obtained were analyzed using the Anova test and Duncan's test. The results of the study showed that the water holding capacity of chicken nuggets P1, P2, P3 were 36.956%, 34.621%, 32.756%, respectively. The water content of chicken nuggets was 64.17%, 59.95%, 57.71%, respectively. The crude fiber content of chicken nuggets is 1.387%, 1.169%, and 0.638% respectively. The statistical analysis showed that the treatment had a significant effect on the water holding capacity of chicken nuggets, water content of chicken nuggets and crude fiber content of chicken nuggets (P<0.05). It was concluded that the water content of chicken nuggets made from wheat flour and tapioca was in accordance with SNI, while the production of nuggets made from porang flour exceeded the Indonesian National Standard, but porang flour had the advantage of being able to bind water better.
The The Chemical Characteristic of Manila Duck Sausage Processed by Using Purple Sweet Potato Flour as Subtitute of Tapioca Yakob Robert Noach; Agatha Feriyanti Fore Kehik; Gertruida Margareth Sipahelut
Journal of Tropical Animal Science and Technology Vol 4 No 1 (2022): Journal of Tropical Animal Science and Technology
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v4i1.2092

Abstract

Experiment aims to determine the substitution effect of tapioca by purple sweet potato flour on antioxidant, fat oxidation, fat content and pH of Manila duck sausage. Completely randomised design with 5 treatments and 3 replications was applied in this experiment. Those treatment were: P0 = 100% of tapioca; P1 = 25% purple sweet potato flour + 75% tapioca; P2 = 50% purple sweet potato flour + 50% tapioca; P3 = 75% purple sweet potato flour + 25% tapioca; dan P4 = 100% purple sweet potato flour. Variable measured were: antioxidant, fat oxidation, fat content and pH. The result showed that treatments have close significant (P<0.01) on antioxidant and fat oxidation, significant (P<0.05) on pH and no significant (P>0.05) on fat content. It can be concluded that insreasing of purple sweet potato flour substitution up to 100%, producing the best chemicals characteristic of Manila duck sausage which indicated by increase of antioxidant, decreasing of fat oxidation, lower fat content and pH of sausage.
The Impact of Covid 19 Pandemic on the Cattle Sales Resolinda Harly; Sri Mulyani
Journal of Tropical Animal Science and Technology Vol 4 No 1 (2022): Journal of Tropical Animal Science and Technology
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v4i1.2183

Abstract

The Covid-19 pandemic has changed the order of life and affected all sectors of life, including the livestock sub-sector. Minister of Agriculture Syahrul Yasin Limpo (2020) stated that the need for cattle farming in Indonesia reaches 700 thousand tons, while the existing livestock can only meet the needs of 400 thousand tons. This means that cattle farming still has a great opportunity to develop. Based on data, existing cattle farms are dominated by smallholder farms (97.7%). This study aims to see how the condition of smallholder cattle farms during the pandemic in terms of; 1. How is the level of cattle sales during the pandemic, 2. Maintenance system. The research design used in this study was a survey method conducted in the district of 50 cities of Lareh Sago Halaban. Sampling was carried out by purposive random sampling method. The results of research conducted on smallholder cattle farms during the pandemic on sales at the beginning of the pandemic in March-May 2020, are 56% in the following three months June-August 2020 as many as 52% in the third of Sept-Nov 2020 is 96% and at 52% for the month of Dec-Feb 2021. Sales are also influenced by policies taken by the government at the regional level. The cattle rearing system has been 72% intensively carried out by farmers, the availability of forage is still at a sufficient level for a cattle scale of 1-3 heads, but more than that amount if farmers do not have grass land is not sufficient. The cattle business during the pandemic can still run well and can be used as a business opportunity for youth.
The Estimate of Repitability of Performances at Birth and Weaning Age of Duroc Crossbred Sows Yohanes Djego; Johny Nada Kihe; Petrus Kune
Journal of Tropical Animal Science and Technology Vol 4 No 1 (2022): Journal of Tropical Animal Science and Technology
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v4i1.2185

Abstract

The aims of this study were to determine the average and standard deviation and to estimate repitability coefficients of production at birth and weaning characters of duroc crossbred sows. The study was carried out in two breeding farms namely the Instalation of Pig Breeding, village of Tarus, Kupang Regency and the Manise Pig Farm, Village of Oetete, Kupang City, East Nusa Tenggara (NTT). Materials used duroc crossbred sows ( 15 heads ) which born and weaned piglets during the study periode. All sows was mated artivicialy with boars of duroc crossbred. Variables were liter size, weaning rate, birth weight and weaning weight. Analysis of statistical description was used to determine the average and deviation standard of liter size, weaning rate, birth and weaning weights. Effects between paritas was analysed using t-test and the interclass correlation was used to calculate the coefficient of repitability. Results showed that duroc crossbred sows had the average and deviation standard for the first and second liter size 9.87±1.80 head and 10.67±2.58 head; for the first and second birth weight 1.30±0.26 kg and 1.47±0.47 kg, for the first and second weaning weight 6.01±0.49 kg and 6.47±0.61 kg .and for the first and second weaning rate 8.20±1.78 head and 8.53±2.23 head; respectively. The average of litter size, birth weight, weaning weight and weaning rate between the first and second parity was no difference (P > 0,05). The coefficients of repeatabitily for characters of liter size, birth weight, weaning weight and weaning rate were 0.48; 0.30; 0.46 and 0,52; respectively. In conclution, the coefficients of repeatabily of litter size, birth weight and weaning weight from duroc crossbred sows were medium and that for weaning rate was high value and the performance of characters between the first and second parity were relatively same.
Quality Organoleptic Se’i Beef Given Schleichera oleosa Bark Extract on Different Volums Aristo Kurniawan Sio; Irma Isnafiah Arief; Tuti Suryati
Journal of Tropical Animal Science and Technology Vol 4 No 2 (2022): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v4i2.2481

Abstract

This study aims to determine the organoleptic quality of beef Se’i which was given Schleichera oleosa bark extract at different levels. Se’i beef was processed by adding 0 mL of Schleichera oleosa bark extract (without the addition of extract), 20 mL, 30 mL and 40 mL, then the beef Se’i was smoked in a smoker house for ± 1 hour at a temperature of 80-90˚C. Se’i beef was then tested by 30 semi-trained panelists who were panelists who often consumed beef Se’i. The variables observed in this study included color, aroma, texture and taste of beef Se’i. The data obtained were analyzed statistically with a nonparametric alternative test, namely Kruskal Wallis. If the Kruskal Wallis test showed a significant difference (p<0.05), then it was continued with the Post Hoc Test using the Mann Whitney test. Panelists responded to the color of beef Se’i best in the addition of 30 mL of Schleichera oleosa bark extract with an average value of 4.37. Beef Se’i with the addition of Schleichera oleosa bark extract produces a reddish color compared to Se’i without the addition of Schleichera oleosa bark extract which has a more blackish color. The best beef Se’i aroma was shown in the addition of 40 mL of Schleichera oleosa bark extract at 5.30 followed by the addition of 30 mL and 20 mL of extract. 30 mL of Schleichera oleosa bark extract provides a distinctive taste that is favored by panelists. The best taste of beef Se’i in the addition of 30 mL of Schleichera oleosa bark extract was 4,70 followed by the addition of 20 mL of Schleichera oleosa bark extract, which had a second average of 4.50 and 40 mL, which was 4.16. Meanwhile, the lowest mean value was in the treatment without the addition of Schleichera oleosa bark extract, which was 4.00. Panelists assessed the best texture of beef Se’i produced in the addition of 30 mL of Schleichera oleosa bark extract, which was 5.26. Se’i beef with the addition of 40 mL of Schleichera oleosa bark extract had a second average of 5.23 and 20 mL, which was 4.50. Meanwhile, beef Se’i without the addition of Schleichera oleosa bark extract had the lowest average of 4.06.
Effect of Defoliation Age on The Production and Energy Value of Indian Bluegrass (Bothriochloa pertusa) I Gusti Ngurah Jelantik; Kristina Bedinan; Imanuel Benu
Journal of Tropical Animal Science and Technology Vol 4 No 2 (2022): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v4i2.2508

Abstract

The purpose of this experiment was to evaluate the herbage production and energy value of Suket putihan grass (Bothriochloa pertusa) harvested at different ages. The experiment was carried out following a completely randomize design with 3 treatments and 3 replications. The treatments consisted of different defoliation ages of Suket putihan grass (Bothriochloa pertusa), i.e. respectively at 40 days (BP40), 60 days (BP60), 80 days (BP80). The observed variables included the dry matter (DM) production, stem leaf ratio, In vitro digestibillity and energy value. Result showed that the defoliaton age had a significant effect (P<0.05) on dry matter production, stem leaf ratio, dry matter digestibillity and had a very significant effect (P<0.01) on the organic matter digestibillity and energy value of Suket putihan grass (Bothriochloa pertusa). The DM production of Suket Putihan grass (Bothriochloa pertusa) increased with increasing defoliation age, while its In vitro digestibility and energy value decreased due to the high stem to leaf ratio and increased harvesting time. In conclusion, the best defoliation time for B. pertusa is between 40 and 60 days after planting.
Effect of Supplementation Level of Black Kabesak (Acacia nilotica) Fruit on The Intake and Digestibility of Dry Matter and Organic Matter in Cull Onggole Cows Fed a Basal Diet Containing Banana stems, Rice bran and Rice Straw I Gusti Ngurah Jelantik; Robertus A. Dahis; Imanuel Benu
Journal of Tropical Animal Science and Technology Vol 4 No 2 (2022): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aimed to determine the effect of the level of supplementation of black kabesak fruit (Acacia nilotica) on the intake and digestibility of dry matter (DM) and organic matter (OM) in Ongole cows maintained on a basal diet containing banana stems, rice bran and rice straw. This study used 3 cull Onggole cows (BW range 194-210.5 kg) aged 8-9 years. The experiment was conducted following the Latin Square Design (LSD) with 3 treatments and 3 periods as replication. The treatments were basal feed and supplemented with Acacia nilotica fruit at a level of 0% (BAN0), 0.5% (BAN0.5), 1% (BAN1) of the animal's body weight respectively. The results showed that supplementation of Acacia nilotica fruit up to 1% of body weight increased (P<0.01) the intake of DM and OM. Meanwhile, the supplementation of A. nilotica at 1% BW increased the digestibility of DM but had no effect on the digestibility of OM. The conclusion of the study was that the supplementation of black kabesak fruit (Acacia nilotica) up to a level of 1% BB could be beneficial in increasing the intake of DM and OM and the digestibility of DM in cull Onggole cows.
Effect of The Inclusion of Butterfly Pea (Clitoria ternatea) and Green Sea Weed (Ulva lactuca) in The Complete Feed on The Concentration of Blood Metabolites of Male Kacang Goats I Gusti Ngurah Jelantik; Wigberta N. Mano; T. T. Nikolaus
Journal of Tropical Animal Science and Technology Vol 4 No 2 (2022): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v4i2.2524

Abstract

This experiment aimed to investigate the effect of including Clitoria ternatea and Ulva lactuca in the complete feed on the concentration of blood metabolites of male kacang goats. Four male kacang goats were involved in this experiment arranged following a Latin Square Design with 4 treatments and 4 periods as replication. The treatments were R0= native grass hay 60%+concentrate 40%, R1= native grass hay 30%+concentrate 40%+ Clitoria ternatea 30%, R2= native grass hay 30%+concentrate 40%+ Clitoria ternatea 15%+ Ulva lactuca 15% and R3= native grass hay 30%+ concentrate 40%+Ulva lactuca 30%. Data were analyzed using analysis of variance (ANOVA) and followed by the Duncan Multiple Range Test when significant differences were found. The results showed that feeding a complete feed containing Clitoria ternatea and Ulva lactuca did not significantly (P>0,05) affect the concentration of urea, glucose and plasm total protein in the blood of male kacang goats. Therefore, it can be concluded the inclusion of Clitoria ternatea and Ulva lactuca has no effect on the concentration of blood metabolites in male kacang goats.
Social Behavior of Local Sheep in Semi-Intensive Rearing System Imam Munandar
Journal of Tropical Animal Science and Technology Vol 4 No 2 (2022): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sheep is a livestock commodity that is used to fulfill national meat needs. This study aims to examine the social behavior of local sheep reared in semi-intensive rearing systems and different types of concentrates. This study used 20 sheep with an average of 16.51 kg. The experiment was conducted in a completely randomized design with a factorial pattern. The first factor is the rearing system and the second factor is the type of concentrate feed. Parameters observed are vocalization, rest and social play. Data were analyzed using analysis of variance (ANOVA) and t-test. The results showed that the type of concentrate and maintenance system did not affect social behavior (vocalization, rest and play).
Organoleptic Qualities and Chemical of Pork Jerky Using Roselle Flour (Hibiscus sabdariffa Linn) with Different Levels Yakob Robert Noach; Geertruida Margareth Sipahelut; Heri Armadianto; Agustinus Ridolf Riwu; Agustina Mariana Kumat
Journal of Tropical Animal Science and Technology Vol 4 No 2 (2022): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v4i2.2662

Abstract

This reseach aims to examine the effect of using rosella flour (Hibiscus sabdariffa Linn) on the chemical and organoleptic qualities of pork jerky. The materials used consist of pork, rosella flour and kitchen spices (garlic, onion, coriander, pepper, ginger, cumin, galangal, salt, brown sugar, granulated sugar and tamarind). The experimental design applied was completely randomized design (CRD) with 4 treatments and 3 replications.The treatments consisted of R0= without rosella flour, R1= 5% rosella flour, R2= 10% rosella flour and R3= 15% rosella flour. Parameters observed included color, taste and fat oxidation. The result of statistical analysis showed that the use of rosella flour in pork jerky had a very significant effect (P<0.01) on taste scores and fat oxidation but no significant effect (P>0.05) on color scores. It can be concluded that the use of rosella flour can increase the score of taste and fat oxidation while the color score of pork jerky does not change. The highest taste score at the 15% level and the lowest fat oxidation value at the 5% level.

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