H. Fattah, E. Mirwandhono, A. H. Daulay, N. Ginting, L.Siregar
The amount of beef consumption has fluctuated from year to year. The large amount of public consumption of beef is a reflection of the condition of public demand for beef, which is estimated to have a number of causes. The purpose of this study was to identify factors of beef price (X1), family income (X2), number of dependents (X3), price of chicken (X4), price of fish (X5), price of tofu / tempeh (X6) of meat demand in the city of Padang Sidempuan. The method of analysis is multiple linear regression analysis using SPSS 22.0. The sampling technique had 150 respondents. The results showed that the estimation results obtained a determination value (R2) of 0.666. Simultaneously, all independent variables had significant effect (P <0.05) on the amount of beef demand. Partially, family income, number of dependents, and the price of chicken have an effect on beef demand. Meanwhile, the variables of beef prices, fish prices and tofu / tempeh prices do not affect the demand for beef in the city of Padang Sidempuan. The conclusions of this study indicate that the variable family income is the variable that has the most influence on the demand for beef and is followed by the variablenumber of dependents and the price of chicken meat.
{"title":"Analysis of Factors Affecting Demand for Cattle Meat in the City of Padang Sidempuan","authors":"H. Fattah, E. Mirwandhono, A. H. Daulay, N. Ginting, L.Siregar","doi":"10.32734/jpi.v8i2.4915","DOIUrl":"https://doi.org/10.32734/jpi.v8i2.4915","url":null,"abstract":"The amount of beef consumption has fluctuated from year to year. The large amount of public consumption of beef is a reflection of the condition of public demand for beef, which is estimated to have a number of causes. The purpose of this study was to identify factors of beef price (X1), family income (X2), number of dependents (X3), price of chicken (X4), price of fish (X5), price of tofu / tempeh (X6) of meat demand in the city of Padang Sidempuan. The method of analysis is multiple linear regression analysis using SPSS 22.0. The sampling technique had 150 respondents. The results showed that the estimation results obtained a determination value (R2) of 0.666. Simultaneously, all independent variables had significant effect (P <0.05) on the amount of beef demand. Partially, family income, number of dependents, and the price of chicken have an effect on beef demand. Meanwhile, the variables of beef prices, fish prices and tofu / tempeh prices do not affect the demand for beef in the city of Padang Sidempuan. The conclusions of this study indicate that the variable family income is the variable that has the most influence on the demand for beef and is followed by the variablenumber of dependents and the price of chicken meat.","PeriodicalId":106164,"journal":{"name":"Jurnal Peternakan Integratif","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115334002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Muhammad Dila Wibowo, Hamdan, T. Wahyuni, N. Ginting, S.Sepriadi
Demand for fresh cheese increases along with welfare. As Indonesia has a muslim population around 200 millions therefore there is a demand for halal cheese starter. The purpose of this research was to prove that the use of lemom juice as a replacement rennet is able to coagulate milk while produce fresh cheese which is also a halal because it comes from plants.This study aims to determine the lemon juice (citrus limon) in the process of milk coagulation. This research method used a 4 x 4 Factorial Completely Randomized Design with 2 replications of factor A, levels of lemon juice, namely A0 = 0.01% rennet, A1 = 5% lemon juice, A2 = 10% lemon juice, A3 = 15% lemon juice, and factor B storage time B0 = 0 days, B1 = 5 days, B2 = 10 days and B3 = 15 days. The variables measured were chemical compositions including moisture content, dry matter content, fat content, protein content. Based on the research results, it was found that from the addition of four levels of lemon juice used and four variations of storage time, giving 10% lemon juice (A2) and storage time of 15 days (B3) was the optimal treatment to increase moisture content, dry matter content, fat content, protein content in cheese and can be used as an alternative of halal cheese starter.
{"title":"The Effect of Lemon (Citrus limon) as a Coagulant on Fresh Cheese Chemical Composition And Storage","authors":"Muhammad Dila Wibowo, Hamdan, T. Wahyuni, N. Ginting, S.Sepriadi","doi":"10.32734/jpi.v8i2.4823","DOIUrl":"https://doi.org/10.32734/jpi.v8i2.4823","url":null,"abstract":"Demand for fresh cheese increases along with welfare. As Indonesia has a muslim population around 200 millions therefore there is a demand for halal cheese starter. The purpose of this research was to prove that the use of lemom juice as a replacement rennet is able to coagulate milk while produce fresh cheese which is also a halal because it comes from plants.This study aims to determine the lemon juice (citrus limon) in the process of milk coagulation. This research method used a 4 x 4 Factorial Completely Randomized Design with 2 replications of factor A, levels of lemon juice, namely A0 = 0.01% rennet, A1 = 5% lemon juice, A2 = 10% lemon juice, A3 = 15% lemon juice, and factor B storage time B0 = 0 days, B1 = 5 days, B2 = 10 days and B3 = 15 days. The variables measured were chemical compositions including moisture content, dry matter content, fat content, protein content. Based on the research results, it was found that from the addition of four levels of lemon juice used and four variations of storage time, giving 10% lemon juice (A2) and storage time of 15 days (B3) was the optimal treatment to increase moisture content, dry matter content, fat content, protein content in cheese and can be used as an alternative of halal cheese starter.","PeriodicalId":106164,"journal":{"name":"Jurnal Peternakan Integratif","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125689581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
North Labuhanbatu regency is one of the districts in North Sumatra Province that has the potential in the development of livestock and agriculture sectors. This research aims to find out the potential of agriculture and plantation waste as well as areas that can be used as a development area for goat and sheep livestock in North Labuhanbatu regency. The type of research used is descriptive research to describe the potential of agriculture and plantation waste in determining the development area of goat and sheep livestock using LQ methods combined with livestock density, waste support index, and capacity to increase ruminants livestock population. This reserach was conducted in North Labuhanbatu regency in February – April 2020. The results showed that North Labuhanbatu regency has development potential in supporting North Sumatra Province a producer of goat and sheep livestock. Regional strategy I (distribution area) namely Aek Natas Sub-District, Kualuh Hilir, Kualuh Leidong. Regional strategy group II (strengthening region) namely Na IX-X, Aek Kuo, Kualuh Selatan and Kualuh Hulu sub-districts. Group III strategy (supporting region) namely Marbau subdistrict. Alternative strategies for utilizing agriculture and plantation waste in the development of goat and sheep livestock one of them is the integration system in order to use crop waste as a source of animal feed in North Labuhanbatu regency.
{"title":"Study of Potential Development of Goat and Sheep in North Labuhanbatu Regency","authors":"S. Anwar, E. Mirwhandono, T. Wahyuni, S. Sepriadi","doi":"10.32734/jpi.v8i2.4619","DOIUrl":"https://doi.org/10.32734/jpi.v8i2.4619","url":null,"abstract":"North Labuhanbatu regency is one of the districts in North Sumatra Province that has the potential in the development of livestock and agriculture sectors. This research aims to find out the potential of agriculture and plantation waste as well as areas that can be used as a development area for goat and sheep livestock in North Labuhanbatu regency. The type of research used is descriptive research to describe the potential of agriculture and plantation waste in determining the development area of goat and sheep livestock using LQ methods combined with livestock density, waste support index, and capacity to increase ruminants livestock population. This reserach was conducted in North Labuhanbatu regency in February – April 2020. The results showed that North Labuhanbatu regency has development potential in supporting North Sumatra Province a producer of goat and sheep livestock. Regional strategy I (distribution area) namely Aek Natas Sub-District, Kualuh Hilir, Kualuh Leidong. Regional strategy group II (strengthening region) namely Na IX-X, Aek Kuo, Kualuh Selatan and Kualuh Hulu sub-districts. Group III strategy (supporting region) namely Marbau subdistrict. Alternative strategies for utilizing agriculture and plantation waste in the development of goat and sheep livestock one of them is the integration system in order to use crop waste as a source of animal feed in North Labuhanbatu regency.","PeriodicalId":106164,"journal":{"name":"Jurnal Peternakan Integratif","volume":"235 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115573936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This research aims to examine the provision of fermented cassava peel using local microorganisms on the quality of local male lamb meat. This research was conducted at Mr. Praditya Rahardja farm, Jalan Bunga Rinte, Kecamatan Medan Tuntungan, Kota Medan, the Food Technology Laboratory of the Faculty of Agriculture and the Laboratory of Biochemistry/Chemistry Faculty of Mathematics and Natural Sciences, University of North Sumatra, using 12 local male sheep from December 2019 to march 2020. This research designed using a completely randomized design (CRD) with 4 treatments and 5 replications. The treatment is various levels of fermented cassava peel using local microorganisms consisted of P0: ration without the addition of fermented cassava peel using local microorganisms; P1: ration with the addition of 25% fermented cassava peel using local microorganisms; P2: ration with the addition of 50% fermented cassava peel using local microorganisms and P3: ration with the addition of 75% fermented cassava peel using local microorganism. This research parameters are meat water content, meat protein content, meat fat content and meat shrinkage.The results showed that the level of concentrate gave a very significant difference (P <0,01) of protein content and meat fat content, but did not provide a significant difference (P> 0,05) of water content and cooking meat shrinkage. The conclusion of this research is the provision of fermented cassava peel using local microorganisms has a very significant influence on the lamb meat quality of male local sheep
本研究旨在研究利用当地微生物发酵木薯皮对当地公羊肉品质的影响。这项研究于2019年12月至2020年3月在哥打棉兰市Kecamatan Medan Tuntungan、农业学院食品技术实验室和北苏门答腊大学数学与自然科学学院生物化学/化学实验室的Praditya Rahardja农场进行，使用了12只当地公羊。本研究采用完全随机设计(CRD)， 4个处理，5个重复。在不添加本地微生物发酵木薯皮的情况下，采用不同水平的本地微生物发酵木薯皮;P1:添加25%发酵木薯皮的日粮;P2:添加50%本地微生物发酵木薯皮的日粮，P3:添加75%本地微生物发酵木薯皮的日粮。本研究的参数为肉含水量、肉蛋白含量、肉脂肪含量和肉收缩率。结果表明，精料水平对水分含量和蒸煮肉收缩率有极显著影响(P < 0.05)。本研究的结论是，当地微生物发酵木薯皮对当地公羊羊肉品质有非常显著的影响
{"title":"Quality of Local Rams Meat Given Fermented Cassava Peel-Based Feed Using Local Microorganisms","authors":"Hamdan Dirja, N. Ginting","doi":"10.32734/jpi.v8i1.4320","DOIUrl":"https://doi.org/10.32734/jpi.v8i1.4320","url":null,"abstract":"This research aims to examine the provision of fermented cassava peel using local microorganisms on the quality of local male lamb meat. This research was conducted at Mr. Praditya Rahardja farm, Jalan Bunga Rinte, Kecamatan Medan Tuntungan, Kota Medan, the Food Technology Laboratory of the Faculty of Agriculture and the Laboratory of Biochemistry/Chemistry Faculty of Mathematics and Natural Sciences, University of North Sumatra, using 12 local male sheep from December 2019 to march 2020. This research designed using a completely randomized design (CRD) with 4 treatments and 5 replications. The treatment is various levels of fermented cassava peel using local microorganisms consisted of P0: ration without the addition of fermented cassava peel using local microorganisms; P1: ration with the addition of 25% fermented cassava peel using local microorganisms; P2: ration with the addition of 50% fermented cassava peel using local microorganisms and P3: ration with the addition of 75% fermented cassava peel using local microorganism. This research parameters are meat water content, meat protein content, meat fat content and meat shrinkage.The results showed that the level of concentrate gave a very significant difference (P <0,01) of protein content and meat fat content, but did not provide a significant difference (P> 0,05) of water content and cooking meat shrinkage. The conclusion of this research is the provision of fermented cassava peel using local microorganisms has a very significant influence on the lamb meat quality of male local sheep","PeriodicalId":106164,"journal":{"name":"Jurnal Peternakan Integratif","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133514634","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aims to determine the efficient use of protein and energy of Black Soldier fly larvae at different age levels on chicken. This research was conducted at Jl. RK, Desa Namo Bitang, Kecamatan Pancur Batu Kabupaten Deli Serdang, North Sumatra. Animal Husbandary Study Program, Faculty of Agriculture, Universitas Sumatra Utara, Medan. The design of this study was a completely randomized design (CRD) with 4 treatments and 5 replications. The treatment consisted of P0, P1, P2, and P3 (larvae 14, 21, 28, and 35 days old). Observed variables were protein digestibility, nitrogen retention and apparent metabolizable energy.The results showed that the treatment had a significant effect (P<0,01) on protein digestibility, nitrogen retention and apparent metabolizable energy. Based on research result it can be concluded that maggot of Black soldier fly more efficient at the age between 24-25 days.
本试验旨在确定不同日龄水平黑兵蝇幼虫对鸡蛋白质和能量的有效利用。这项研究是在Jl。RK, Desa Namo Bitang, Kecamatan Pancur Batu Kabupaten Deli Serdang，北苏门答腊。棉兰苏门答腊北方大学农学院畜牧研究项目。本研究采用完全随机设计(CRD)， 4个处理，5个重复。分别处理14、21、28、35日龄的P0、P1、P2和P3。观察的变量为蛋白质消化率、氮潴留和表观代谢能。结果表明，该处理对蛋白质消化率、氮潴留和表观代谢能均有显著影响(P< 0.01)。研究结果表明，黑兵蝇蛆在24 ~ 25日龄飞行效率最高。
{"title":"Protein and Energy Utilization of Black Soldier Fly Maggot at Different age on Chicken","authors":"N. Marbun","doi":"10.32734/jpi.v8i1.4375","DOIUrl":"https://doi.org/10.32734/jpi.v8i1.4375","url":null,"abstract":"This study aims to determine the efficient use of protein and energy of Black Soldier fly larvae at different age levels on chicken. This research was conducted at Jl. RK, Desa Namo Bitang, Kecamatan Pancur Batu Kabupaten Deli Serdang, North Sumatra. Animal Husbandary Study Program, Faculty of Agriculture, Universitas Sumatra Utara, Medan. The design of this study was a completely randomized design (CRD) with 4 treatments and 5 replications. The treatment consisted of P0, P1, P2, and P3 (larvae 14, 21, 28, and 35 days old). Observed variables were protein digestibility, nitrogen retention and apparent metabolizable energy.The results showed that the treatment had a significant effect (P<0,01) on protein digestibility, nitrogen retention and apparent metabolizable energy. Based on research result it can be concluded that maggot of Black soldier fly more efficient at the age between 24-25 days.","PeriodicalId":106164,"journal":{"name":"Jurnal Peternakan Integratif","volume":"11 12","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132870454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Indonesia has a Muslim population of around 200 million and many make religious trips to Arabia and taste fresh cheese. Therefore in Indonesia there is a demand for fresh cheese. In this regard, there is also a need to use a halal cheese starter. The purpose of this study is to prove that the use of plant-based rennet is able to produce fresh cheese which is also a halal rennet because it comes from plants. A1 = 0,1 A2 = 0,2 A3 = 0,3 and the factor B storage time (days) is B0 = 0 days, B1 = 5 B2 = 10 and B3 = 15. Variables measured include water content, dry matter, protein, fat from fresh cheese and analysis of the cost of making fresh cheese with a commercial rennet starter compared to vegetable rennet. The results showed that the dosage of using vegetable rennet papain enzyme was 0.2 g and optimum storage time for 10 days in increasing protein content and dry matter content and being able to reduce fat and water content in fresh cheese from Murrah buffalo milk.
{"title":"Vegetable Rennet Tablets for Fresh Cheese Making","authors":"R. Sitepu","doi":"10.32734/jpi.v8i1.4319","DOIUrl":"https://doi.org/10.32734/jpi.v8i1.4319","url":null,"abstract":"Indonesia has a Muslim population of around 200 million and many make religious trips to Arabia and taste fresh cheese. Therefore in Indonesia there is a demand for fresh cheese. In this regard, there is also a need to use a halal cheese starter. The purpose of this study is to prove that the use of plant-based rennet is able to produce fresh cheese which is also a halal rennet because it comes from plants. A1 = 0,1 A2 = 0,2 A3 = 0,3 and the factor B storage time (days) is B0 = 0 days, B1 = 5 B2 = 10 and B3 = 15. Variables measured include water content, dry matter, protein, fat from fresh cheese and analysis of the cost of making fresh cheese with a commercial rennet starter compared to vegetable rennet. The results showed that the dosage of using vegetable rennet papain enzyme was 0.2 g and optimum storage time for 10 days in increasing protein content and dry matter content and being able to reduce fat and water content in fresh cheese from Murrah buffalo milk. \u0000 \u0000 ","PeriodicalId":106164,"journal":{"name":"Jurnal Peternakan Integratif","volume":"81 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121189333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Indonesia is the third largest exporting cacao country in the world. There are several problems in cacao plantation, either come from insect or fertilizer. In addition, there is energy problem especially in rural area, as ratio of modern energy only 65%. The results showed that biomethanization technology;i.e biogas could solve these problems. Insects which live in cacao pod will be stopped their lifecycles as the cacao pod will be used as an input for biodigester. Sludge that come from biodigester could be used as fertilizer. 5.501.180 kWh electricity will be produced from all fermented cacao pod if it is utilized instead of wasted.
{"title":"Problems Solving On Cacao Plantation By Biomethanization Technology","authors":"Jurnal Peternakan Integratif","doi":"10.32734/jpi.v8i1.3921","DOIUrl":"https://doi.org/10.32734/jpi.v8i1.3921","url":null,"abstract":"Indonesia is the third largest exporting cacao country in the world. There are several problems in cacao plantation, either come from insect or fertilizer. In addition, there is energy problem especially in rural area, as ratio of modern energy only 65%. The results showed that biomethanization technology;i.e biogas could solve these problems. Insects which live in cacao pod will be stopped their lifecycles as the cacao pod will be used as an input for biodigester. Sludge that come from biodigester could be used as fertilizer. 5.501.180 kWh electricity will be produced from all fermented cacao pod if it is utilized instead of wasted.","PeriodicalId":106164,"journal":{"name":"Jurnal Peternakan Integratif","volume":"1939 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128739494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
. This study aims to find out whether DFD (Dark, Firm, and Dry) and PSE (Pale, Soft, and Exsudative) happen/ occur to Bali Cattle Carcas slayed in Anggoeya Animal Slaugtherhouse in Kendari City. This study is useful to give information about the meats’ DFD and PSE cases and carcas quality at Anggoeya Slaugtherhouse in Kendari City. The sample of this study are 6 bulls and 6 cows taken from slaugtherhouse in Kendari City. The obtained data was, then, analyzed descriptively based on the mean and deviation standard (χ ± SD).The variables observed in this studyincludes PH measurement for 1 – 6 hours after slashing, color, loss of mass, texture, hardness, and humidity. The meats were found to be around normal PH 5.55 – 5.73. Based on the color score AUS_MEAT Colour, the color of the meats were around the score of 4 – 5, loss of mass were around 30,64 – 43,28%. Based on panelist judgement, most of the meats texture were scored 3 or were in moderate level. Most of the meats’ elasticity were scored 3 or were rather soft, while most of the meats’ humidity were scored 3 or moderate (62.50%). On the meats produced by the Animals Slaugtherhouse in Kendari City, no changes to DFD (Dark, Firm, and Dry) or PSE (Pale, Soft and Exudative) was found.
{"title":"Evaluation of Beef Meat Quality at Slaughterhouse in Kendari City","authors":"Jurnal Peternakan Integratif","doi":"10.32734/jpi.v8i1.3920","DOIUrl":"https://doi.org/10.32734/jpi.v8i1.3920","url":null,"abstract":". This study aims to find out whether DFD (Dark, Firm, and Dry) and PSE (Pale, Soft, and Exsudative) happen/ occur to Bali Cattle Carcas slayed in Anggoeya Animal Slaugtherhouse in Kendari City. This study is useful to give information about the meats’ DFD and PSE cases and carcas quality at Anggoeya Slaugtherhouse in Kendari City. The sample of this study are 6 bulls and 6 cows taken from slaugtherhouse in Kendari City. The obtained data was, then, analyzed descriptively based on the mean and deviation standard (χ ± SD).The variables observed in this studyincludes PH measurement for 1 – 6 hours after slashing, color, loss of mass, texture, hardness, and humidity. The meats were found to be around normal PH 5.55 – 5.73. Based on the color score AUS_MEAT Colour, the color of the meats were around the score of 4 – 5, loss of mass were around 30,64 – 43,28%. Based on panelist judgement, most of the meats texture were scored 3 or were in moderate level. Most of the meats’ elasticity were scored 3 or were rather soft, while most of the meats’ humidity were scored 3 or moderate (62.50%). On the meats produced by the Animals Slaugtherhouse in Kendari City, no changes to DFD (Dark, Firm, and Dry) or PSE (Pale, Soft and Exudative) was found.","PeriodicalId":106164,"journal":{"name":"Jurnal Peternakan Integratif","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134550296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aims to determine the effect of providing papaya flour and turmeric flour as feed additives on slaughter weight, carcass weights and percentage of broiler chicken carcasses. This research was conducted in the enclosure of Animal Husbandry Study Program, Faculty of Agriculture, University of North Sumatra in October to November 2019. The design used in this study was a complete random design (CRD) with 4 treatments and 5 replications. The treatment consisted of P0 = control feed; P1 = addition of 0.5% turmeric flour; P2 = addition of 5% papaya leaf flour; and P3 = addition of 0.5% turmeric flour and 5% papaya leaf flour. The parameters observed were cutting weight, carcass weight and carcass percentage. The results showed that the addition of turmeric feed and papaya leaves into the feed did not have a significant effect on the slaughter weight, carcass weight and percentage of 35-day-old broiler chicken carcass. The treatment showed a tendency that the weight of cut and carcass weight of papaya leaf addition was better than turmeric and control. The conclusion of this study is the addition of papaya leaf flour and turmeric flour as feed additives did not have an effect on the broiler chicken carcass.
{"title":"The Effect of Papaya Leaf Flour and Turmeric Flour on the Broiler Carcasses","authors":"Jurnal Peternakan Integratif","doi":"10.32734/jpi.v8i1.3903","DOIUrl":"https://doi.org/10.32734/jpi.v8i1.3903","url":null,"abstract":"This study aims to determine the effect of providing papaya flour and turmeric flour as feed additives on slaughter weight, carcass weights and percentage of broiler chicken carcasses. This research was conducted in the enclosure of Animal Husbandry Study Program, Faculty of Agriculture, University of North Sumatra in October to November 2019. The design used in this study was a complete random design (CRD) with 4 treatments and 5 replications. The treatment consisted of P0 = control feed; P1 = addition of 0.5% turmeric flour; P2 = addition of 5% papaya leaf flour; and P3 = addition of 0.5% turmeric flour and 5% papaya leaf flour. The parameters observed were cutting weight, carcass weight and carcass percentage. \u0000The results showed that the addition of turmeric feed and papaya leaves into the feed did not have a significant effect on the slaughter weight, carcass weight and percentage of 35-day-old broiler chicken carcass. The treatment showed a tendency that the weight of cut and carcass weight of papaya leaf addition was better than turmeric and control. The conclusion of this study is the addition of papaya leaf flour and turmeric flour as feed additives did not have an effect on the broiler chicken carcass.","PeriodicalId":106164,"journal":{"name":"Jurnal Peternakan Integratif","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114390667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aims to examine the purchase of turmeric flour and papaya flour in the ration on the quality of broiler chicken meat. The design used was a completely randomized design (CRD) with 4 treatments and 5 replications. Treatment with various levels of turmeric flour and papaya leaf flour consists of P0: ration without the addition of turmeric flour and papaya leaf flour; P1: ration with the addition of 0.5% turmeric flour; P2: Ration with addition of 2,5% papaya leaf flour and P3: Ration with addition of 0.5% turmeric flour and 2,5% papaya leaf flour. The parameters studied were the level of meat protein, meat fat content, tenderness of meat and shrinkage of cooked meat. The results showed that the treatment effect was a very significant effect (P<0.01) on meat protein content and meat fat content, meat tenderness showed significantly different results (P<0.05), but did not provide a significant difference (P<0.05) for moisture content of meat and to cook meat shrinkage. The conclusion of this study is the addition of turmeric flour and papaya leaves as feed additives in broiler chickens which have a significant effect on the quality of broiler chicken meat.
{"title":"Effect of Addition of Turmeric Flour Mix and Papaya Leaf Flour as Feed Additive to the Quality of Broiler Chicken Meat","authors":"S. E. Silaen","doi":"10.32734/jpi.v7i3.3462","DOIUrl":"https://doi.org/10.32734/jpi.v7i3.3462","url":null,"abstract":"This study aims to examine the purchase of turmeric flour and papaya flour in the ration on the quality of broiler chicken meat. The design used was a completely randomized design (CRD) with 4 treatments and 5 replications. Treatment with various levels of turmeric flour and papaya leaf flour consists of P0: ration without the addition of turmeric flour and papaya leaf flour; P1: ration with the addition of 0.5% turmeric flour; P2: Ration with addition of 2,5% papaya leaf flour and P3: Ration with addition of 0.5% turmeric flour and 2,5% papaya leaf flour. The parameters studied were the level of meat protein, meat fat content, tenderness of meat and shrinkage of cooked meat. The results showed that the treatment effect was a very significant effect (P<0.01) on meat protein content and meat fat content, meat tenderness showed significantly different results (P<0.05), but did not provide a significant difference (P<0.05) for moisture content of meat and to cook meat shrinkage. The conclusion of this study is the addition of turmeric flour and papaya leaves as feed additives in broiler chickens which have a significant effect on the quality of broiler chicken meat.","PeriodicalId":106164,"journal":{"name":"Jurnal Peternakan Integratif","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114182054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：