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PUSAT RISET DAN INOVASI NASIONAL UNIVERSITAS SAINS DAN TEKNOLOGI KOMPUTER Alamat: Jl. Majapahit No.304, Palebon, Kec. Pedurungan, Kota Semarang, Jawa Tengah 50199
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Jurnal Riset Rumpun Ilmu Hewani (JURRIH)
Published by Pusat Riset dan Inovasi Nasional
ISSN : 28289404     EISSN : 28289412     DOI : 10.55606
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Sub Rumpun ILMU PETERNAKAN 1 Ilmu Peternakan 2 Sosial Ekonomi Perternakan 3 Nutrisi dan Makanan Ternak 4 Teknologi Hasil Ternak 5 Pembangunan Peternakan 6 Produksi Ternak 7 Budidaya Ternak 8 Produksi dan Teknologi Pakan Ternak 9 Bioteknologi Peternakan 10 Sain Veteriner 11 Bidang Peternakan Lain Yang Belum Tercantum Sub Rumpun ILMU PERIKANAN 1 Sosial Ekonomi Perikanan 2 Pemanfaatan Sumberdaya Perikanan 3 Budidaya Perikanan 4 Pengolahan Hasil Perikanan 5 Sumberdaya Perairan 6 Nutrisi dan Makanan Ikan 7 Teknologi Penangkapan Ikan 8 Bioteknologi Perikanan 9 Budidaya Perairan 10 Bidang Perikanan Lain Yang Belum Tercantum Sub Rumpun ILMU KEDOKTERAN HEWAN 1 Kedokteran Hewan 2 Bidang Kedokteran Hewan Lain yang Belum Tercantum
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 7 Documents
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Search results for , issue "Vol. 2 No. 2 (2023): Oktober : Jurnal Riset Rumpun Ilmu Hewani" : 7 Documents clear
Kegiatan Produksi Benih Rajungan (Portunus pelagicus) Sebagai Upaya Penyediaan Stok di Alam Nurmini Peniari; Ni Putu Dian Kusuma; Zainal Usman
JURNAL RISET RUMPUN ILMU HEWANI Vol. 2 No. 2 (2023): Oktober : Jurnal Riset Rumpun Ilmu Hewani
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v2i2.1937

Abstract

Blue swimming crab (Portunus pelagicus) is one type of crustacean that has great potential to be cultivated. Crab seed production activities are carried out to support the availability of crab seeds so as to reduce fishing activities in nature. Data collection during observation using the survey method, namely by making observations in the field. Seed production activities were carried out since container preparation, preparation of rearing media water, broodstock selection, broodstock rearing, egg hatching, larval rearing, feed management, water quality management, pest and disease management and harvesting. Egg fecundity of 750,000 eggs, egg fertilization rate of 83.60%, egg hatching rate of 76% and larval survival rate of 36.55% were obtained.
Analisis Faktor-Faktor Yang Memengaruhi Perkembangan Embrio Ikan Nilem (Osteochilus Vittatus Valenciennes, 1842) Silvani Yuan Tamu Ina; Sartika Tangguda; Ni Putu Dian Kusuma
JURNAL RISET RUMPUN ILMU HEWANI Vol. 2 No. 2 (2023): Oktober : Jurnal Riset Rumpun Ilmu Hewani
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v2i2.1994

Abstract

Knowledge related to Bonylip Barb (Osteochilus vittatus Valenciennes, 1842) embryo development is essential as a first step to developing a suitable fish hatchery method to support higher egg quality and quantity, thus increasing fry production. The purpose of the observation is to study and provide information on the development of bonylip barb fish embryos, which has been limited to academics and the public until now. Observations were carried out in April 2023 at the Muntilan Fish Health and Environmental Testing Laboratory, Central Java. Bonylip Barb embryo development takes 23 hours and 11 minutes after fertilization. This process is influenced by factors that limit the embryo's development until hatching.
Tingkat Kepuasan Peternak Terhadap Program Pelatihan Budidaya Lebah Madu di Sentra Peternakan Lebah Madu Flora Nauli Kabupaten Simalungun Octaviana Tesalonika Krisanti Sagala; Siti Azizah
JURNAL RISET RUMPUN ILMU HEWANI Vol. 2 No. 2 (2023): Oktober : Jurnal Riset Rumpun Ilmu Hewani
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v2i2.2020

Abstract

The purpose of this study was to determine the profile of respondents, the implementation of the Honey Bee Cultivation Training program and the level of farmer satisfaction with the Honey Bee Cultivation Training program. The samples used were 30 breeder samples and data collected by using. Data analysis uses the Index Performance Analysis (IPA) and Customer Satisfaction Index (CSI) methods. The results of this include the characteristics of respondents who took part in the training, the majority of people of productive age were breeders aged 41-50 years as much as 37%. In terms of gender, the majority is male, 83%, which is because the breeders who take part in the Honey Bee Training program are not only from Simalungun Regency, but several breeders come from outside the city of Simalungun Regency. At the educational level, it was found that Bachelor graduates dominated the number by 60%. This is also related to the respondents' farming experience, several respondents who have more than 30 years of farming experience have high creativity and innovation in making stups or bee boxes using cement to prevent theft of beehives. Based on the calculation of the Customer Satisfaction Index (CSI), the performance or service value provided by officers of the Flora Nauli Center Honey Bee Cultivation Training program in Simalungun Regency was 73,15. The CSI Value Criteria explains that the value of 73,15 is in the "Satisfied" criteria.
Persepsi Konsumen Produk Teri Crispy Kampung Nelayan Maju di Kota Samarinda Ayuni Ayang Kumara; Fitriyana Fitriyana; Etik Sulistowati Ningsih
JURNAL RISET RUMPUN ILMU HEWANI Vol. 2 No. 2 (2023): Oktober : Jurnal Riset Rumpun Ilmu Hewani
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v2i2.2076

Abstract

This research was conducted with the aim of understanding Consumer Perception of Crispy Anchovy Products from the Fishing Village of Maju Rawa Makmur, Palaran Subdistrict, Samarinda City. The research was carried out in the Fishing Village of Maju Rawa Makmur, Palaran Subdistrict, Samarinda City. The sampling methods used were purposive sampling and accidental sampling with 25 consumers. The data analysis method used was qualitative analysis, which is structured, focused, and specific, yet flexible and subject to change as needed.Based on the research findings, it was found that concerning the taste of crispy anchovies, the majority of consumers (80%) rated it as "quite liked," indicating that most consumers find the taste of crispy anchovies to be quite enjoyable, with only a small portion finding it very delicious. Regarding the color of crispy anchovies, the majority of consumers (84%) rated it as "quite liked," suggesting that most consumers have a positive view of the product's color. As for the packaging of crispy anchovies, the majority of consumers (84%) rated it as "quite liked," showing that most consumers find the product's packaging to be quite good, with a small portion finding it very good. Regarding the price of crispy anchovies, the majority of consumers (76%) rated it as "liked" or even "very liked," indicating that most consumers have a positive view of the product's price. Although there is a small portion that only finds it "quite liked," the satisfaction level with the price appears to be relatively high based on consumer evaluations.
Hubungan Antara Karakteristik, Pengetahuan, Dan Sikap Dengan Keterampilan Peternak Sapi Perah Dalam Praktik Teat Dipping Dwi Nor Wardiani; Siti Azizah
JURNAL RISET RUMPUN ILMU HEWANI Vol. 2 No. 2 (2023): Oktober : Jurnal Riset Rumpun Ilmu Hewani
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v2i2.2201

Abstract

Teat dipping is the activity of dipping a dairy cow’s teat into an antiseptic solution was prevent mastitis. Every dairy farmer has different knowledge, attitude and skills. This research to determine the correlation between characteristics, knowledge, and attitude with skills of dairy farmers in teat dipping practices using correlation with SPPS 26. The method used in this research is a descriptive quantitative survey. The study was conducted at KUD Tulus Bakti, Pagu, Kediri from 7 June to 5 September 2021. Respondents in this study were 30 members KUD Tulus Bakti and dairy farmer. The result show that the knowledge and the attitudes of the dairy farmer in this study were categorized as good, and the skills of the dairy farmer in the study were categorized as moderate. Characteristics based on age, education level, number of livestock and farming experience are related to the farmer's skill in teat dipping practice. There is a significant correlation between knowledge and skills of dairy farmer in the practice of teat dipping of KUD Tulus Bakti members, and the level of the correlation is moderate. There is a significant correlation between attitudes and skills of dairy farmer in the practice of teat dipping members of KUD Tulus Bakti, and the level of correlation moderate.
Pengaruh Fermentasi Spontan dan Back-Slopping Terhadap Kualitas Dadih Bedasarkan Total Bakteri Asam Laktat, Ph dan Total Titratable Acidity Haezah Fatdillah; Firshty Febrianti; Desi Ratna Sari
JURNAL RISET RUMPUN ILMU HEWANI Vol. 2 No. 2 (2023): Oktober : Jurnal Riset Rumpun Ilmu Hewani
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v2i2.2670

Abstract

Dadih merupakan susu kerbau yang difermentasi dalam tabung bambu dan kemudian ditutup menggunakan daun pisang. Proses fermentasi atau pematangan dadih dapat dilakukan dengan metode fermentasi spontan atau back-slopping. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan metode fermentasi spontan dan back-slopping terhadap kualitas dadih berdasarkan Total Koloni Bakteri Asam Laktat (BAL), pH dan Total Titratable Acidity (TTA). Teknik pengambilan sampel dadih (n = 13) menggunakan teknik purposive sampling dan analisa laboratorium. Hasil penelitian menunjukkan bahwa total koloni BAL paling banyak terdapat pada dadih (AD4) yang berasal dari produsen di daerah Solok dengan menggunakan metode fermentasi back-slopping yaitu sebesar 7,4 x 109 CFU/g dengan pH 4,55 dan TTA sebesar 1,88.
Tingkat Penerimaan Konsumen Terhadap Kaldu Bubuk Penyedap Rasa Berbahan Baku Udang Rebon (Acetes Erythraeus), Limbah Ikan Gabus (Channa Striata), Dan Limbah Udang Windu (Penaeus Monodon) Ikromatun Nafsiyah; Muhammad Subhan Hamka; Triayu Rahmadiah; Muhammad Sumsanto
JURNAL RISET RUMPUN ILMU HEWANI Vol. 2 No. 2 (2023): Oktober : Jurnal Riset Rumpun Ilmu Hewani
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v2i2.2721

Abstract

Broth is a flavoring product which is generally produced from the process of cooking high-protein ingredients such as meat with water, with or without other additions. The flavoring broth that is favored generally made from chicken and beef, although fish and shrimp and even their waste can also be used to make natural flavoring broth. This research aims to determine the level of consumer preference of flavoring powder broth made from 3 ingredients/samples, namely snakehead fish waste, tiger prawn waste and rebon shrimp. This research was carried out by making powdered broth and hedonic test to determine the level of preference from consumers. This test used 25 semi-trained panelists with color, aroma, texture and taste parameters. The test results showed that flavoring powder broth made from snakehead fish waste was preferred by consumers in terms of texture, broth made from tiger prawn waste was highly preferred in terms of taste parameters, and samples made from rebon shrimp as raw materials were preferred in terms of color and aroma parameters

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