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Dyah Gandasar
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Bogor Agricultural Develpoment Polytechnic Jln. Aria Surialaga No 1, Pasir Kuda Bogor 16119
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Jurnal Agroekoteknologi dan Agribisnis
Published by Politeknik Pembangunan Pertanian Bogor
ISSN : 2599039X     EISSN : 25990381     DOI : https://doi.org/10.51852/
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Agroekoteknologi dan Agribisnis merupakan jurnal yang diterbitkan Politeknik Pembangunan Pertanian (Polbangtan) Bogor, Kementerian Pertanian. Jurnal ini terbit dua kali dalam setahun, pada bulan Juni dan Desember. Artikel yang dimuat merupakan hasil penelitian dengan topik budidaya pertanian, ekonomi pertanian, agribisnis, produksi dan teknologi peternakan, ilmu nutrisi dan pakan ternak, dan kesehatan ternak.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 73 Documents
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Analisis Usaha Penggemukan Ternak Kambing dengan Pemberian Indigofera sp. dalam Ransum di Kabupaten Tasikmalaya : Feasibility Study of Goat Fattening with Indigofera sp. as a Diet in Tasiskmalaya De Isal Sandiana; Kenedy Putra; Dyah Gandasari
Jurnal Agroekoteknologi dan Agribisnis Vol. 7 No. 1 (2023): Jurnal Agroekoteknologi dan Agribisnis
Publisher : Politeknik Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51852/jaa.v7i1.588

Abstract

Banjarwaringin Village in Salopa District, Tasikmalaya Regency has potential for goat farming as community farming. The study aims to examine the effect off Indigofera as a diet of sheep on body weight gain in Salopa District, Tasikmalaya. The method used was a completely randomized design method with 6 male goats as samples which were divided into 3 treatment groups and 2 replications. The design of the applied study that will be carried out is P0 with control, P1 with 1% Indigofera and P2 with 2% Indigofera. Business analysis using business analysis B/C ratio, R/C ratio, production BEP and price BEP. Sampling of body weight and the same age. The variables observed included PBHH of goats. F test with the SPSS version 15 analysis tool. The results showed that there was a significant difference in ADG P0 61.00 ± 2.828 (a), P1 101.00 ± 1.414 (c), P2 76.00 ± 5.567 (b). The results of the business analysis showed an increase in farmer's income of IDR 258,359 in the treatment with Indigofera, and the value of the R/C ratio was 1.09.
Analisis Waktu dan Suhu Pengeringan Chips terhadap Mutu Tepung Gembili (Dioscorea esculenta L.): Analysis of Drying Time and Temperature of Chips on the Quality of Gembili Flour (Dioscorea esculenta L.) Jamaludin Jamaludin; Gardis Andari
Jurnal Agroekoteknologi dan Agribisnis Vol. 7 No. 1 (2023): Jurnal Agroekoteknologi dan Agribisnis
Publisher : Politeknik Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51852/jaa.v7i1.580

Abstract

Gembili tuber is one of the local foods of the Papuan people and has the potential to be developed into derivative products. Gembili tubers need to be made into flour before being processed further. Drying in the flouring process is a crucial stage because it determines the quality of the gembili flour produced. The drying temperature of gembili chips that is less than optimal will result in low flour quality. The purpose of this study was to obtain the optimal temperature and drying time for gembili chips. The method used in this research is the experimental method. Gembili chips were dried at 60oC, 70oC, and 80oC. Each drying temperature was 6, 8, and 10 hours with three replications. Gembili chips were milled using a blender at 1800 rpm. Drying is done mechanically using an electric oven. Sifting using tyler size 70 mesh. Testing the quality of gembili flour fineness modulus, yield, whiteness degree, and water content. Study results, namely the temperature and drying time of gembili chips affect the quality of gembili flour produced. The best gembili flour based on the perangkingan method was obtained from variations in the drying treatment at 60oC with a drying time of 10 hours for gembili chips. The characteristics of gembili flour in the best treatment were as follows: water content of 1,29%, whiteness degree of 87,10%, fineness modulus of 0,35, and yield of 20,20%.
Pengaruh Penambahan Asam Amino Glutamin secara in ovo pada Periode Inkubasi terhadap Daya Tetas dan Berat Tetas Telur Ayam Kampung: Effect of in ovo Injection of Glutamine during Incubation Period on Hatchability and Hatching Weight of Native Chicken Khatifah; Djoni Prawira Rahardja; M. Rachman Hakim
Jurnal Agroekoteknologi dan Agribisnis Vol. 7 No. 1 (2023): Jurnal Agroekoteknologi dan Agribisnis
Publisher : Politeknik Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51852/jaa.v7i1.591

Abstract

Availability of meat and egg among rural communities comes from native chickens. However, the productivity of native chickens is still relatively low. The aim of this research was to determine the effect of in ovo feed of glutamine on hatchability and hatching weight of native chicken egg. As many 300 fertile eggs used, which were injected with glutamine at day 7 of incubation period. The research was arranged as a Completely Randomized Design (CRD) of 5 treatments, 3 replications. As for the treatments consisted of P0 (negative control); P1 (injected 0,5 ml 0,9% NaCl); P2 (injected 0,5 ml 0,5% glutamine in 0,9% NaCl); P3 (injected 0,5 ml 1,0% glutamine in 0,9% NaCl); P4 (injected 0,5 ml 1,5% glutamine in 0,9% NaCl). The results indicated that hatchability of the eggs fed in ovo by 0,9% NaCl (P1) and 0,5% glutamine (P2) were higher compared to the control and the other treatments. Thus, in ovo feed of glutamine on the 7thday of incubation resulted in higher hatchability with the injection of NaCl without glutamine and the hatching weight tended to bee higher at the level of 1,5%.

Page 8 of 8 | Total Record : 73

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