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Jurnal Ilmu dan Teknologi Peternakan Tropis
Published by Universitas Halu Oleo
ISSN : 24067489     EISSN : 24069337     DOI : -
Core Subject : Health,
Veterinary
Jurnal Ilmu dan Teknologi Peternakan Tropis (JITRO) adalah jurnal ilmiah mempublikasikan hasil penelitian dan review bidang peternakan.
Arjuna Subject : -
Articles 37 Documents
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Search results for , issue "Vol 9, No 3 (2022): JITRO, September 2022" : 37 Documents clear
Effect Using Packaging Materials and Burning Time Madura Chicken Satay Based on Chemical and Organoleptic Quality Urania Noor Alina Megananda
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25238

Abstract

The aim of this research was to determine the effect of using packaging and burning time for Madura chicken satay based on chemical and organoleptic quality. The research method used a Completely Randomized Design (CRD) with 2 factors, factor A consisted of 2 treatments (A1 is 5 minutes burning and A2 is 10 minutes burning), and factor B consisted of 3 treatments (B0 without wrapping, B1 banana leaf wrapping, and B2 aluminum foil wrapping) which was repeated 3 times. The parameters were observed including PAH profile, water content, fat content, ash content, protein content, carbohydrate content by difference, and organoleptic. The data were analyzed by using analysis of variance (ANOVA) and continued with Duncan Multiple Range Test (DMRT). The results showed that the effect of using packaging materials and burning time for chicken satay Madura gave a very real or very significant difference (P<0.01). From this research, it can be concluded that burning chicken satay for 10 minutes with aluminum foil wrapping is the best and acceptable treatment because the results of all parameters are suitable with the Indonesian National Standard (SNI) for chemical quality.Keywords: Chicken satay, burning time, packaging, chemical, and organoleptic
EVALUATION OF PHYTOCHEMICAL COMPOUNDS, ANTIOXIDANT AND ANTIBACTERIAL ACTIVITY ON RED FRUIT PEEL AS FEED ADDITIVES ririen indriawaty altandjung
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25420

Abstract

ABSTRAKRed fruit (Pandanus conoideus Lamk) is a native plant from Papua that contains many bioactive compounds such as tocopherol, alpha tocopherol, carotenoids, and flavonoids as well as phenolic, which are potential as antioxidant and antibacterial agents. Red fruit also contains unsaturated fatty acid especially oleic acid (omega-9) which is useful for improving nutritional status of the community along with its mineral contents of Fe, Ca and Zn. The results of this study showed that red fruit peel contains phenolic and flavonoid compounds with test results of 652,49 mg GAE/100g and 143,08 mg/100g respectively. Red fruit peel  has antioxidant activity with IC50 value of 75,785 µg/gr. Antibacterial activity of red fruit peel has a weak inhibition zone but significantly have a good inhibition to Escherichia coli, Salmonella typhi and Lactobacillus plantarum bacteria (P <0,01).Key words: Red fruit peel, phenolic, flavonoid, antioxidant activity, antibacterial activity  
The Potential Area of Kacang Goat Development Base in North Insana District North Central Timor Regency Melkianus Dedimus Same Randu; Defrys Ridolof Tulle; Ferdinan Suharjono Suek
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.24938

Abstract

The development of kacang goats based on the base area will encourage the formation of superior commodities in the North Insana District. This study aims to find out the base village area, relative spread/concentration patterns, and the specialization of the kacang goat development area in the North Insana District of TTU Regency. The study used survey methods and secondary data on the number of kacang goat populations in each village in livestock units (ST). Data were analyzed using Location Quotient (LQ), Localita (Lp), and Specialization (Sp). The results showed that four villages were recommended as kacang goat development base areas in the North Insana District of TTU Regency. Positive localita coefficient values ranging from 0.008-0.081 less than one (α £ 1) and the coefficient of positive specialization of 0.003-0.022 less than one (β £ 1) indicate that the cultivation of kacang goats is not concentrated in certain village areas in North Insana Subdistrict and that farmers in each village do not specifically cultivate kacang goats. The research concludes that kacang goats have the potential to be developed as a regionally superior commodity in the North Insana District, TTU Regency.
Supplementation of Silkworm Pupae Meal on Productivity and Quality of Lohmann Brown Chicken Eggs Winarno Winarno; Asnath Maria Fuah; Yuni Cahya Endrawati; Maria Ulfah
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25302

Abstract

Protein is known as the most expensive nutritional component of chicken feed, reaching 15% of the cost of feed, compared to other components. Silkworm pupae are an industrial waste of silk yarn spinning which has the potential as poultry feed with the advantage of containing 48%-60% crude protein and 18 amino acids. The purpose of this study was to determine the effect of Bombyx mori silkworm pupae supplementation on the productivity and physical quality of Lohmann Brown laying hens aged 60-72 weeks. The research material was B. mori silkworm pupae meal mixed in the ration. The research method used a completely randomized design (CRD) with 3 treatments, namely P0 (ration + 0% silkworm pupae meal), P1 (ration + 3% silkworm pupae meal) and P3 (ration + 6% silkworm pupae meal). Each treatment consisted of 5 replications with 3 chickens in each replication. The variables observed included the productivity and physical quality of laying hens. The results showed that the addition of silkworm pupae meal by 6% in the ration significantly increased (P<0.5) egg production, feed consumption, feed conversion and egg quality, especially shell weight (g).
The Effect of Storage Temperature on Organoleptic and Physical Quality on Salted Smoked Eggs Anif Mukaromah Wati; Hanum Muarifah; Chanifan Ibadi Fajar Herlambang; Heaven Nila Nanda Pratama; Siti Azizah
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.24692

Abstract

ABSTRACT The purpose of this study was to determine the quality of salted smoke eggs which were stored at different storage temperatures of their physical and organoleptic qualities. The materials used in making salted smoke eggs are duck eggs, salt, bricks, and water. Methods of making the products are covering eggs with pasta or coating method, boiling eggs carefully, and smoking salted eggs until they are brown. Eggs are stored at different temperatures for 7 days including Storage at 5°C (refrigerator), Storage at 22°C (air conditioning), storage at ±28oC (room temperature), and Storage at 35°C (incubator). The results showed that salted smoke eggs stored at different temperatures had a significant effect (P<0.05) on taste and appearance but had no significant effect on aroma and air cavity. The conclusion of this study is that smoked salted smoke eggs with 7 days of storage are better if stored at incubator temperature and room temperature because, in 7 days of storage there has been no change in organoleptic quality.Keywords: different temperature, organoleptic quality, physical quality, salted smoke eggs
The Prevalence of Helminthiasis in Bali Cattle in Pamona Puselemba District Poso Regency Andri Amaliel Managanta
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25423

Abstract

Worms in the digestive tract of livestock are generally asymptomatic or chronic. The disease causes economic losses due to decreased body weight and productivity of livestock, and can even cause death. The study aimed to determine the prevalence of helminthic parasitic infections in the digestive tract of Bali cattle in Pamona Puselemba District Poso Regency. This type of research is an experimental laboratory and was carried out from January to December 2021. This study used 77 samples of Bali cattle feces obtained from cattle belonging to the community in Pamona Puselemba District and maintained intensively or extensively. The inspection process used the floating test method and the sedimentation test at the Maros Veterinary Center Laboratory Maros Regency South Sulawesi Province. Based on the results of the study, the prevalence of parasitic worm infection in the digestive tract of Bali cattle in Pamona Puselemba District Poso Regency was 71.45%. The types of worms that infect the digestive tract of Bali cattle include worms Paramphistomum spp, 32.47% and followed by worms Trichostrongylus spp, 5.19%, Strongyloides, spp 2.56%, and Cooperia 2.56%. There are liver flukes or Fasciola that infect 2.56% and are infected with protozoa, namely Eimeria, spp with a prevalence of 3.89%.
The Physiological Response of Madura Cattle to Dry Matter Consumption Levels on Maintenance at Different Altitude Locations Khairul Anam Bahrur; Malikah Umar; Nurul Hidayati
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.24979

Abstract

This study aims to know the physiological response of Madura cattle to the level of DM consumption with the same maintenance pattern and the same physiological conditions at different altitudes, namely in lowland areas (Tlanakan District, Pamekasan Regency) and medium plains (Tembalang District, Semarang City). Tlanakan sub-district has an altitude of 0-22 m above sea level, and Tembalang district is 160-250 m above sea level. The results of the study showed that the level of DM consumption at different altitudes gave significantly different results (p
Mixture of Mocaf Flour and Bamboo Flour on the Quality of Crepes Chicken Meat Based on Physicochemical and Organoleptic Characteristics Khusnul Khatimah Akhmad Daeng Bulang
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25324

Abstract

ABSTRACTCrepes are snacks which are thin and folded like a fan. This study used mocaf flour and bamboo flour for basic ingredients of crepes. The aim of the study was to evaluate the best formula for the quality of crepes which was a mixture of mocaf flour and bamboo flour with different percentages, with the addition of 20% chicken meat in terms of physicochemical and organoleptic characteristics. The research method used a completely randomized design with 6 treatments P0 (6.5% mocaf flour: without bamboo flour), P1 (4.5% mocaf flour: 2% bamboo flour), P2 (3% mocaf flour: 3.5% bamboo flour), P3 (2.5% mocaf flour: 4% bamboo flour), P4 (1.5% mocaf flour: 5% bamboo flour), P5 (1% mocaf flour: 5.5% bamboo flour). 3 Deuteronomy. Data were analyzed using Analysis of Variance (ANOVA) and Duncan's Multiple Distance Test. The best treatment uses the Effectiveness Index method. The results show that crepes had different effects (P<0.05), on protein, fat, ash, water, carbohydrates, color L* a* b* and organoleptic (color, texture, aroma, taste), while acceptability has no effect on it. This study concludes that chicken crepes combined with 2.5% mocaf flour and 4% bamboo flour on the quality can improve the physicochemical and organoleptic characteristics. Keywords: Crepes, chicken meat, physicochemical, organoleptic
Meat and Bone Ratio of Broiler Fed with Different Proportions of Fish Meal Dedi Dedi; Takdir Saili; Fitrianingsih Fitrianingsih
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.24743

Abstract

This study aims to determine the ratio of meat and bones of broiler fed a diet containing fish meal with different proportions. The design used in this study was a completely randomized design (CRD) consisting of 4 treatments and 4 replicates and each replication consisted of 6 chickens. The treatment used was commercial feed BP-11 as control feed (P0), 43% corn + 21% rice bran + 27% CAB Concentrate + 9% fish meal (P1), 43% corn + 23% rice bran + 22% CAB Concentrate + 12% fish meal (P2), dan  43% corn + 25% rice bran + 17% CAB Concentrate + 15% fish meal (P3). The variables measured in this study were the percentage of meat weight, the percentage of bone weight, and the ratio of meat and bones of broiler. The data obtained were analyzed by variance analysis and the treatment that affected the measured variables was further tested using Duncan's Multiple Range Test. The results showed that the average percentage of broiler meat in this study was 67.26% (P0), 68.71% (P1), 69.36% (P2) and 70.23% (P3). The averages of bone percentages were 23.18% (P0), 25.53% (P1), 22.48% (P2) and 22.58% (P3). Meanwhile, the ratio of meat and bones were 2.92% (P0), 2.79% (P1), 3.09% (P2), 3.20% (P3). The results of the analysis of variance showed that the treatment had no effect on the percentage of meat, the percentage of bone and the meat-bone ratio. It was concluded that the addition of fish meal up to 15% into diet had no significant effect on percentages of meat and bone, and the ratio of meat to bone.Keywords: broiler, fish meal, meat, bone, ratio
Characteristics of Beef Jerky Added by Fresh Red Ginger (Zingiber officinale var. Rubrum) as A Seasoning Zahra Maulida Nugrahaning Gusti; Tuti Suryati; Zakiah Wulandari
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25604

Abstract

Jerky is a processed meat product that can have rancidity due to storage. Adding fresh red ginger as a spices can inhibit the growth of bacteria, increasing antioxidant activity, and potentially increasing tenderness. This study aims to examine the characteristics of beef jerky added by fresh red ginger (Zingiber officinale var. Rubrum) as a seasoning. This study used the addition of fresh red ginger with proportion 0%, 12,5% and 25% from meet weight. Beef was sliced with a thickness of 5 mm then was marinated with spices for 12 hours. Marinated beef was dried using oven at 60°C for 3 hours and 70°C for 5 hours. The results showed that the addition of fresh red ginger to beef jerky was able to increase pH, aw, moisture content, DPPH inhibitory activity, and antioxidant capacity, as well as reduce hardness, TBARS value and TPC numbers. Salmonella sp., Escherichia coli and Staphylococcus aureus bacteria were not detected in all treatments and storage. The red ginger concentration of 12.5% in both raw and cooked beef jerky was preferred by the panelists. Beef jerky with the addition of 25% fresh red ginger showed the best results for testing the physicochemical, sensory, microbiological, and antioxidant activity properties.

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