Livestock sub-sector is an important part of agricultural development which in addition aims to meet the needs of food and nutrition of the wider community in order to improve the quality of human resources, it must also be able to improve the welfare of farmers. In the livestock sub-sector, many partnership models have been developed including partnerships in broiler business. In order to improve the welfare of farmers, especially broiler breeders in Bogor regency, good structuring is needed in an effective and efficient supply chain partnership institution. Thus, it can increase farmers' income, and ensure the sustainability of people's livestock business, especially broiler business. This study aims to: 1) Identify institutional supply chain management of broiler businesses; 2) Analyze the performance of supply chain partnership institutional broiler businesses in Bogor regency, West Java province. Primary data is obtained through observation and in-depth interviews (in-depth interviews, while secondary data is obtained from related institutions and literature. Collected data is processed quantitatively and qualitatively descriptive. The results of the study conclude: (1) Broiler breeders, namely: Farmers Mandiri, and partnership breeders, which are divided into partnerships on the basis of verbal agreements and officially partnered farmers in partnership. Independent breeders are those who manage and finance all production input needs needed during the production process and are free to market their products. Partner farmers are farmers who have been bound by cooperation both verbally and in writing with companies supplying DOC, feed, vaccines and medicines, so that these farmers only prepare pens, labor and livestock equipment, because all the needs of DOC, feed and medicine and vaccines have been provided by companies that partner with a. (2) Forms of cooperation in marketing live chicken and meat, namely breeders selling live chickens to traders / brokers who then market to retailers in conventional markets. Marketing in the form of broiler is aimed at consumers (restaurants / restaurants. Independent farmers generally market products through traders), independent farmers are free to market to any collector, while farmers in partnership are obliged to market their products to the core. get higher profits compared to breeders partnering verbally and independently.
{"title":"SUPPLY CHAIN PARTNERSHIP INSTITUTIONAL ANALYSIS ON BROILER PRODUCTION","authors":"Ita Novita, N. Rochman","doi":"10.30997/JP.V10I1.1621","DOIUrl":"https://doi.org/10.30997/JP.V10I1.1621","url":null,"abstract":"Livestock sub-sector is an important part of agricultural development which in addition aims to meet the needs of food and nutrition of the wider community in order to improve the quality of human resources, it must also be able to improve the welfare of farmers. In the livestock sub-sector, many partnership models have been developed including partnerships in broiler business. In order to improve the welfare of farmers, especially broiler breeders in Bogor regency, good structuring is needed in an effective and efficient supply chain partnership institution. Thus, it can increase farmers' income, and ensure the sustainability of people's livestock business, especially broiler business. This study aims to: 1) Identify institutional supply chain management of broiler businesses; 2) Analyze the performance of supply chain partnership institutional broiler businesses in Bogor regency, West Java province. Primary data is obtained through observation and in-depth interviews (in-depth interviews, while secondary data is obtained from related institutions and literature. Collected data is processed quantitatively and qualitatively descriptive. The results of the study conclude: (1) Broiler breeders, namely: Farmers Mandiri, and partnership breeders, which are divided into partnerships on the basis of verbal agreements and officially partnered farmers in partnership. Independent breeders are those who manage and finance all production input needs needed during the production process and are free to market their products. Partner farmers are farmers who have been bound by cooperation both verbally and in writing with companies supplying DOC, feed, vaccines and medicines, so that these farmers only prepare pens, labor and livestock equipment, because all the needs of DOC, feed and medicine and vaccines have been provided by companies that partner with a. (2) Forms of cooperation in marketing live chicken and meat, namely breeders selling live chickens to traders / brokers who then market to retailers in conventional markets. Marketing in the form of broiler is aimed at consumers (restaurants / restaurants. Independent farmers generally market products through traders), independent farmers are free to market to any collector, while farmers in partnership are obliged to market their products to the core. get higher profits compared to breeders partnering verbally and independently.","PeriodicalId":17902,"journal":{"name":"JURNAL PERTANIAN","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81980234","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}
Corn noodle was a form of food diversification, especially food that usually used wheat flour as its raw material. The objective of this research was to study the effects of guar gum, alum, and water addition on physical properties of extruded wet corn noodle. It was made by mixing wet and dried flours, steaming dough, pressing it using an paste extruder, and steaming the noodles. The alum, guar gum, and water concentrations were 0% and 0.01%; 0%, 1%, and 2%; and 60%, 70%, and 80%, respectively. The physical analysis of wet corn noodle were color, elongation, hardness, adhesiveness, and cooking loss analysis. The analysis showed that wet corn noodles have a reddish yellow color with °Hue of 83.21° - 86.42°. The statistical analysis showed that the higher the guar gum concentration led to the lower the hardness and cooking loss of wet corn noodle, while the greater the elongation. Alum addition increased the hardness and elongation of wet corn noodles, while it decreased the adhesiveness.
{"title":"STUDY OF GUAR GUM, ALUM, AND WATER ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED WET CORN NOODLE","authors":"A. Aminullah, T. Muhandri","doi":"10.30997/JP.V10I1.1622","DOIUrl":"https://doi.org/10.30997/JP.V10I1.1622","url":null,"abstract":"Corn noodle was a form of food diversification, especially food that usually used wheat flour as its raw material. The objective of this research was to study the effects of guar gum, alum, and water addition on physical properties of extruded wet corn noodle. It was made by mixing wet and dried flours, steaming dough, pressing it using an paste extruder, and steaming the noodles. The alum, guar gum, and water concentrations were 0% and 0.01%; 0%, 1%, and 2%; and 60%, 70%, and 80%, respectively. The physical analysis of wet corn noodle were color, elongation, hardness, adhesiveness, and cooking loss analysis. The analysis showed that wet corn noodles have a reddish yellow color with °Hue of 83.21° - 86.42°. The statistical analysis showed that the higher the guar gum concentration led to the lower the hardness and cooking loss of wet corn noodle, while the greater the elongation. Alum addition increased the hardness and elongation of wet corn noodles, while it decreased the adhesiveness.","PeriodicalId":17902,"journal":{"name":"JURNAL PERTANIAN","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79087610","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}
Rosela (Hibiscus sabdariffa L.) is used for drinks because it contains organic acids, polysaccharides, and flavonoids that are useful in preventing cancer, controlling blood pressure, promoting blood circulation, and promoting defecation, so it is feasible to be developed. Teaching Factory Tegalampel Bondowoso Processing Division of the PP Negeri 1 Vocational School captures the potential for the development of rosella by producing Minrose processed products, ready-to-drink and healthy packaging drinks from Rosela flowers as one of the superior products suitable for consumption for all people. Sales fluctuations assume that managers need to conduct studies by conducting price policies and building positive perceptions about product quality through customer satisfaction for purchasing decisions. Researchers used samples to consumers or buyers of Minrose products at the age of 15 to 60 as many as 70 people. This study uses path analysis analysis method that shows the results that the price affects consumer satisfaction (ρX1.Z = 0.387 with Sign. 0.001), product quality has an effect on customer satisfaction (ρX2.Z = 0.294 with Sign. 0.009), the price has no effect on purchasing decision (ρX1.Y = 0.046 with Sign. 0.630 and Indirect effect = 0.157 and Total Coefficient = 0.203), product quality affects purchasing decisions (ρX2.Y = 0.457 with Sign. 0,000 and Indirect effect = 0.117 and Total Coefficient = 0.576 ), consumer satisfaction affects the purchasing decision (ρZ.Y = 0.407 with Sign. 0,000) Minrose products at the Teaching Factory of the Processing Division of SMK PP Negeri 1 Tegalampel Bondowoso.
{"title":"ANALYSIS OF PRICE FACTORS AND PRODUCT QUALITY ON PURCHASE DECISIONS THROUGH CONSUMER SATISFACTION OF MINROSE PRODUCTS IN TEACHING FACTORY PROCESSING DIVISION OF TEGALAMPEL 1 STATE VOCATIONAL SCHOOL OF BONDOWOSO VOCATIONAL SCHOOL","authors":"Mirza Marditasari, H. Subagja, K. Kasutjianingati","doi":"10.30997/JP.V10I1.1620","DOIUrl":"https://doi.org/10.30997/JP.V10I1.1620","url":null,"abstract":"Rosela (Hibiscus sabdariffa L.) is used for drinks because it contains organic acids, polysaccharides, and flavonoids that are useful in preventing cancer, controlling blood pressure, promoting blood circulation, and promoting defecation, so it is feasible to be developed. Teaching Factory Tegalampel Bondowoso Processing Division of the PP Negeri 1 Vocational School captures the potential for the development of rosella by producing Minrose processed products, ready-to-drink and healthy packaging drinks from Rosela flowers as one of the superior products suitable for consumption for all people. Sales fluctuations assume that managers need to conduct studies by conducting price policies and building positive perceptions about product quality through customer satisfaction for purchasing decisions. Researchers used samples to consumers or buyers of Minrose products at the age of 15 to 60 as many as 70 people. This study uses path analysis analysis method that shows the results that the price affects consumer satisfaction (ρX1.Z = 0.387 with Sign. 0.001), product quality has an effect on customer satisfaction (ρX2.Z = 0.294 with Sign. 0.009), the price has no effect on purchasing decision (ρX1.Y = 0.046 with Sign. 0.630 and Indirect effect = 0.157 and Total Coefficient = 0.203), product quality affects purchasing decisions (ρX2.Y = 0.457 with Sign. 0,000 and Indirect effect = 0.117 and Total Coefficient = 0.576 ), consumer satisfaction affects the purchasing decision (ρZ.Y = 0.407 with Sign. 0,000) Minrose products at the Teaching Factory of the Processing Division of SMK PP Negeri 1 Tegalampel Bondowoso.","PeriodicalId":17902,"journal":{"name":"JURNAL PERTANIAN","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83542432","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}
Non-conventional feeds are generally of low quality so feed fermentation needs to be done to increase its use. This research was conducted to examine the effect of giving fermented feed types on egg quality. This research was conducted in June until August 2018 in the cage of Cibadak poultry in Sukabumi district. The animals used in this study were 24 Brown Strain Isa Brown laying hens as many as 24 birds. The study used a completely randomized design (CRD) consisting of 6 treatments and 4 replications. The treatment in this study was R0 = 100% Basic Ration, R1 = 90% Basic ration + 10% fermented non conventional ration, R2 = 80% Basic ration + 20% fermented non conventional ration, R3 = 70% Basic ration + 30% Non ration conventional fermented, R4 = 60% Basic ration + 40% Fermented non-conventional ration, R5 = 50% Basic ration + 50% Fermented non-conventional ration. The data obtained were analyzed using Analysis of variance (ANOVA), if the data showed results that were significantly different (P <0.05) followed by the Duncan test. The results showed that substitution feeding did not significantly influence the egg index, egg white weight, Haugh Unit value, and shell thickness. Therefore, it can be concluded that demonstrable non-conventional feed can be given in ration of laying hens up to 50%.
{"title":"THE QUALITY OF CHICKEN EGG RANSUMS CONTAIN FERMENTED NON-CONVENTIONAL FEED","authors":"D. Sudrajat, F. Priytana, H. Nur","doi":"10.30997/JP.V10I1.1611","DOIUrl":"https://doi.org/10.30997/JP.V10I1.1611","url":null,"abstract":"Non-conventional feeds are generally of low quality so feed fermentation needs to be done to increase its use. This research was conducted to examine the effect of giving fermented feed types on egg quality. This research was conducted in June until August 2018 in the cage of Cibadak poultry in Sukabumi district. The animals used in this study were 24 Brown Strain Isa Brown laying hens as many as 24 birds. The study used a completely randomized design (CRD) consisting of 6 treatments and 4 replications. The treatment in this study was R0 = 100% Basic Ration, R1 = 90% Basic ration + 10% fermented non conventional ration, R2 = 80% Basic ration + 20% fermented non conventional ration, R3 = 70% Basic ration + 30% Non ration conventional fermented, R4 = 60% Basic ration + 40% Fermented non-conventional ration, R5 = 50% Basic ration + 50% Fermented non-conventional ration. The data obtained were analyzed using Analysis of variance (ANOVA), if the data showed results that were significantly different (P <0.05) followed by the Duncan test. The results showed that substitution feeding did not significantly influence the egg index, egg white weight, Haugh Unit value, and shell thickness. Therefore, it can be concluded that demonstrable non-conventional feed can be given in ration of laying hens up to 50%.","PeriodicalId":17902,"journal":{"name":"JURNAL PERTANIAN","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81485932","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}
The price gap between farmers and retailers in commercial vegetables like spinach, tomatoes, potatoes and shallots in Bogor City was predicted as a result from the high trading margin. The research aims to analyze income, margin and farmer share obtained by commercial vegetable supply chain actors in Bogor City. The study was conducted in March - October 2017 at the Bogor Traditional Market and the Jambu Traditional Market. The selection of respondents used the purposive sampling and snowball sampling method. Result shows that the R / C ratio of farmers is lower than that of traders. The R/C ratio received by farmers is 1,48, while that received by traders is 2,64. The average Farmer Share (41,2%) is lower than the seller share (58,8%). The average marketing margin is Rp 14,576.5. The supply chain that take side to farmers regarding to the value of R/C, the total margin and the farmer's share value are found in potato commodities because it has a higher R / C ratio than traders, higher farmer shares than traders, and trading margin that lower than the three other commodities compared
{"title":"COMMERCIAL VEGETABLE SUPPLY CHAINS IN THE TRADITIONAL MARKET OF BOGOR CITY THAT GIVE TO FARMERS","authors":"Himmatul Miftah, Arti Yoesdiarti, Tiara Dewi Soka","doi":"10.30997/JP.V9I2.1478","DOIUrl":"https://doi.org/10.30997/JP.V9I2.1478","url":null,"abstract":"The price gap between farmers and retailers in commercial vegetables like spinach, tomatoes, potatoes and shallots in Bogor City was predicted as a result from the high trading margin. The research aims to analyze income, margin and farmer share obtained by commercial vegetable supply chain actors in Bogor City. The study was conducted in March - October 2017 at the Bogor Traditional Market and the Jambu Traditional Market. The selection of respondents used the purposive sampling and snowball sampling method. Result shows that the R / C ratio of farmers is lower than that of traders. The R/C ratio received by farmers is 1,48, while that received by traders is 2,64. The average Farmer Share (41,2%) is lower than the seller share (58,8%). The average marketing margin is Rp 14,576.5. The supply chain that take side to farmers regarding to the value of R/C, the total margin and the farmer's share value are found in potato commodities because it has a higher R / C ratio than traders, higher farmer shares than traders, and trading margin that lower than the three other commodities compared","PeriodicalId":17902,"journal":{"name":"JURNAL PERTANIAN","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81830213","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}
Meat quality represents meat properties known by consumers and affects their acceptance. Feed is one of the factors affecting meat quality. Utilization of pineapple waste as a fiber source in cattle feeding is potential to reduce feed cost. Pineapple waste can be used as feed and as meat tenderizer. However, many believes that feeding pineapple waste to cattle distract beef quality. This study was aimed at assessing meat sensory quality of Brahman Cross cattle fed pineapple waste as fiber source. Six Brahman Cross (BX) cattle aged 2.5-3 years were used. The cattle were fattened for 120 days. Three cattle was fed rations containing concentrate and pineapple waste silage and the remaining cattle was fed rations containing concentrate and corn leaf silage. In the end of the study period, the animals were slaughtered and meat was cut based on the commercial slaughtering standard. Meat samples of Longissimus dorsi muscles were taken. Beef sample aging was conducted at 0ºC for 3 months. Measurements of beef characteristics were taken monthly. A completely randomized design was used. Data were subjected to a Kruskal Wallis test and meat physical characteristics were analysed by repetaed measurement analysis of variance. The parameters observed comprised pH values, tenderness, cooking loss, water holding capacity, meat colors (L*, a*, b* value), organoleptic test hedonic and hedonic quality (aroma, tenderness, color, and mucus). The results showed that the pineapple waste did not have significant influences on meat physical characteristics observed, except meat color a* values at two month aging, meat color L* value at three month aging. It was concluded that pineapple was could be used as a fiber source in beef cattle fattening with no negative effect on meat quality.
{"title":"MEAT PHYSICAL AND SENSORIC QUALITY OF BRAHMAN CROSS CATTLE FED PINEAPPLE WASTE AS FIBER SOURCE","authors":"D. Wahyuni, R. Priyanto, Henny Nurani","doi":"10.30997/JP.V9I2.1481","DOIUrl":"https://doi.org/10.30997/JP.V9I2.1481","url":null,"abstract":"Meat quality represents meat properties known by consumers and affects their acceptance. Feed is one of the factors affecting meat quality. Utilization of pineapple waste as a fiber source in cattle feeding is potential to reduce feed cost. Pineapple waste can be used as feed and as meat tenderizer. However, many believes that feeding pineapple waste to cattle distract beef quality. This study was aimed at assessing meat sensory quality of Brahman Cross cattle fed pineapple waste as fiber source. Six Brahman Cross (BX) cattle aged 2.5-3 years were used. The cattle were fattened for 120 days. Three cattle was fed rations containing concentrate and pineapple waste silage and the remaining cattle was fed rations containing concentrate and corn leaf silage. In the end of the study period, the animals were slaughtered and meat was cut based on the commercial slaughtering standard. Meat samples of Longissimus dorsi muscles were taken. Beef sample aging was conducted at 0ºC for 3 months. Measurements of beef characteristics were taken monthly. A completely randomized design was used. Data were subjected to a Kruskal Wallis test and meat physical characteristics were analysed by repetaed measurement analysis of variance. The parameters observed comprised pH values, tenderness, cooking loss, water holding capacity, meat colors (L*, a*, b* value), organoleptic test hedonic and hedonic quality (aroma, tenderness, color, and mucus). The results showed that the pineapple waste did not have significant influences on meat physical characteristics observed, except meat color a* values at two month aging, meat color L* value at three month aging. It was concluded that pineapple was could be used as a fiber source in beef cattle fattening with no negative effect on meat quality.","PeriodicalId":17902,"journal":{"name":"JURNAL PERTANIAN","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80431615","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}
Bondowoso is one of the coffee planting centers in East Java with special taste (specialties) Java Coffee. The local government gives fully support to create quality processed products that can increase revenue and sales volume of ground coffee that still under ‘ose coffee’ sales. It needs study of the competitiveness of Bondowoso processed ground coffee ‘java coffee’ specialties products to assess whether the business is feasible to be developed economically or not. This study used Analysis method using Policy Analysis Matrix. For an alternative marketing strategy used an Internal Factor Evaluation (IFE) matrix, External Factor Evaluation (EFE Internal-External (IE) and SWOT, priority marketing strategy with Analytical Hierarchy Process (AHP). The purposes of research are: 1) Knowing the competitiveness of ground coffee java coffee UD. Nuri, 2) Determining the right strategy to improve the competitiveness of ground coffee java coffee UD.Nuri. The data analysis methods used was IFE and EFE Matrices. Alternative business development strategy used IE and SWOT matrices, for business development strategy priority used AHP. Ground coffee java coffee has a comparative advantage and competitive with coefficient DRC = 0.052 and PCR = 0.489. Ground coffee java coffee agribusiness position is in quadrant I, the right strategy to improve the ground coffee UD. Nuri Bondowoso is conducting an effective promotion through social media (digital marketing).
{"title":"COMPETITIVENESS ANALYSIS AND MARKETING STRATEGIES JAVA COFFEE GROUND COFFEE (EMPIRICAL STUDY IN UD. NURI SUMBERWRINGIN, BONDOWOSO)","authors":"F. Fatmawati, B. Kurniawan, U. Suryadi","doi":"10.30997/JP.V9I2.1489","DOIUrl":"https://doi.org/10.30997/JP.V9I2.1489","url":null,"abstract":"Bondowoso is one of the coffee planting centers in East Java with special taste (specialties) Java Coffee. The local government gives fully support to create quality processed products that can increase revenue and sales volume of ground coffee that still under ‘ose coffee’ sales. It needs study of the competitiveness of Bondowoso processed ground coffee ‘java coffee’ specialties products to assess whether the business is feasible to be developed economically or not. This study used Analysis method using Policy Analysis Matrix. For an alternative marketing strategy used an Internal Factor Evaluation (IFE) matrix, External Factor Evaluation (EFE Internal-External (IE) and SWOT, priority marketing strategy with Analytical Hierarchy Process (AHP). The purposes of research are: 1) Knowing the competitiveness of ground coffee java coffee UD. Nuri, 2) Determining the right strategy to improve the competitiveness of ground coffee java coffee UD.Nuri. The data analysis methods used was IFE and EFE Matrices. Alternative business development strategy used IE and SWOT matrices, for business development strategy priority used AHP. Ground coffee java coffee has a comparative advantage and competitive with coefficient DRC = 0.052 and PCR = 0.489. Ground coffee java coffee agribusiness position is in quadrant I, the right strategy to improve the ground coffee UD. Nuri Bondowoso is conducting an effective promotion through social media (digital marketing).","PeriodicalId":17902,"journal":{"name":"JURNAL PERTANIAN","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81658886","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}
The experimental research was carried out on March to August, 2018, at The Fisheries Laboratory, Djuanda University, Bogor. The research is aimed to know and analyze the blood picture of hard-lipped barb that infected by Aeromonas hydrophila. The experimental research used complete randomized design with 7 treatments and each 2 replications. The treatments are Control (without A. hydrophila injection), A (with 104 cfu/mL injection), B (with 105 cfu/mL injection), C (with 106 cfu/mL injection), D (with 107 cfu/mL injection), E (with 108 cfu/mL injection), and F (with 109 cfu/mL injection). The other than Control treatment, each fish in the experimental research was injected via intramuscular with a virulen strain Aeromonas hydrophila bacteria according to the dose of treatment as much as 0.1 mL. The results of research showed that total erythrocytes 1,01 x 106 sel/mm3-1,31 x 106 sel/mm3 and the hemoglobin 2,3 g%-5,2 g% levels have experienced decrease, while total leucocytes 4,32 x 104 sel/mm3-7,53 x 104 sel/mm3 have experienced increase and hematocrite 19,2%-21,4% levels were stable.
{"title":"THE BLOOD PICTURE OF HARD-LIPPED BARB [Osteochilus hasselti CV] THAT INFECTED BY Aeromonas hydrophila BACTERIA","authors":"M. Mulyana, A. Sukandar, Fia Sri Mampuni","doi":"10.30997/jp.v9i2.1479","DOIUrl":"https://doi.org/10.30997/jp.v9i2.1479","url":null,"abstract":"The experimental research was carried out on March to August, 2018, at The Fisheries Laboratory, Djuanda University, Bogor. The research is aimed to know and analyze the blood picture of hard-lipped barb that infected by Aeromonas hydrophila. The experimental research used complete randomized design with 7 treatments and each 2 replications. The treatments are Control (without A. hydrophila injection), A (with 104 cfu/mL injection), B (with 105 cfu/mL injection), C (with 106 cfu/mL injection), D (with 107 cfu/mL injection), E (with 108 cfu/mL injection), and F (with 109 cfu/mL injection). The other than Control treatment, each fish in the experimental research was injected via intramuscular with a virulen strain Aeromonas hydrophila bacteria according to the dose of treatment as much as 0.1 mL. The results of research showed that total erythrocytes 1,01 x 106 sel/mm3-1,31 x 106 sel/mm3 and the hemoglobin 2,3 g%-5,2 g% levels have experienced decrease, while total leucocytes 4,32 x 104 sel/mm3-7,53 x 104 sel/mm3 have experienced increase and hematocrite 19,2%-21,4% levels were stable.","PeriodicalId":17902,"journal":{"name":"JURNAL PERTANIAN","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87657344","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}
Mardiah Mardiah, Rima Nidaul Hasanah, Noli Novidahlia, A. E. Hasan
Roselle petals can be made into extracts as a source of raw material for food products and other products. Previous research states that the use of pectinase and cellulase enzymes can increase the yield including the anthocyanin content. This study aims to optimize the extraction conditions of roselle flower petals (Hibiscus sabdariffa L.) using pectinase and cellulase enzymes by using Response Surface Methodology (RSM). The treatment conditions were using pectinase and cellulase enzyme (1: 1) with concentrations in the range between 500-1500 ppm, extraction temperature between 35-65 oC and extraction time between 30-90 minutes. Analysis of the best treatment was carried out on the yield level, anthocyanin content and total dissolved solids tested using central composite design, obtained R2 values for the three responses of 0.6. The results showed that based on the surface response, the optimum conditions of the best extraction of the rosella at the addition of enzyme concentration of 1000 ppm, extraction temperature of 50 oC and extraction time of 10 minutes. In this condition, the yield of dried extracts of rosella was 84,20%, anthocyanins content 479,70 mg/L and total soluble solid 2,13 oBrix.
{"title":"OPTIMIZATION CONDITION EXTRACTION USED ENZYME WITH RESPONSE SURFACE METHODOLOGY TO EXTRACT ROSELLE PETALS (Hibiscus sabdariffa L.)","authors":"Mardiah Mardiah, Rima Nidaul Hasanah, Noli Novidahlia, A. E. Hasan","doi":"10.30997/jp.v9i2.1477","DOIUrl":"https://doi.org/10.30997/jp.v9i2.1477","url":null,"abstract":"Roselle petals can be made into extracts as a source of raw material for food products and other products. Previous research states that the use of pectinase and cellulase enzymes can increase the yield including the anthocyanin content. This study aims to optimize the extraction conditions of roselle flower petals (Hibiscus sabdariffa L.) using pectinase and cellulase enzymes by using Response Surface Methodology (RSM). The treatment conditions were using pectinase and cellulase enzyme (1: 1) with concentrations in the range between 500-1500 ppm, extraction temperature between 35-65 oC and extraction time between 30-90 minutes. Analysis of the best treatment was carried out on the yield level, anthocyanin content and total dissolved solids tested using central composite design, obtained R2 values for the three responses of 0.6. The results showed that based on the surface response, the optimum conditions of the best extraction of the rosella at the addition of enzyme concentration of 1000 ppm, extraction temperature of 50 oC and extraction time of 10 minutes. In this condition, the yield of dried extracts of rosella was 84,20%, anthocyanins content 479,70 mg/L and total soluble solid 2,13 oBrix.","PeriodicalId":17902,"journal":{"name":"JURNAL PERTANIAN","volume":"464 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79688350","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}
The increase of number of Bath Soap Producer in Indonesia, giving many option for consumer to choose the Bath Soap product. Preference Analysis is needed to be conducted for new Bath Soap Product to survive in the competition. This research aims to identify the consumer acceptance based on sensory attributes of Natural Bath Soap that can affect the consumer, to analyze the attributes that into consumer consideration to choose Bath Soap Product, and to design a Halal and Natural Bath Soap. The first stage of this research is Consumer Preference Analysis of Natural Bath Soap. The second stage of this research is designing a Halal and Natural Bath Soap which it is attributes matched with the Consumer Preference Analysis Result. The analysis is consist of Organoleptic Test (Hedonic Test) and Quality Test for water content, FFA, alkaline free, and pH. The consumer preference analysis result shows that 25 from 30 consumer (83.3%) choose Oval shape Bath Soap, Honey was choose as active ingredient by 86.7% of consumer, and 60% of the consumer is prefer Lemon Grass for the Bath Soap aroma. Hedonic test result shows that every attributes does not have any significant effect to the consumer except the bath soap shape.
{"title":"ANALYSIS OF CONSUMER PREFERENCE AND CONSUMER ACCEPTANCE OF HALAL NATURAL BATH SOAP","authors":"Fina Uzwatania, Aditia Ginantaka, A. Awaludin","doi":"10.30997/JP.V9I2.1484","DOIUrl":"https://doi.org/10.30997/JP.V9I2.1484","url":null,"abstract":"The increase of number of Bath Soap Producer in Indonesia, giving many option for consumer to choose the Bath Soap product. Preference Analysis is needed to be conducted for new Bath Soap Product to survive in the competition. This research aims to identify the consumer acceptance based on sensory attributes of Natural Bath Soap that can affect the consumer, to analyze the attributes that into consumer consideration to choose Bath Soap Product, and to design a Halal and Natural Bath Soap. The first stage of this research is Consumer Preference Analysis of Natural Bath Soap. The second stage of this research is designing a Halal and Natural Bath Soap which it is attributes matched with the Consumer Preference Analysis Result. The analysis is consist of Organoleptic Test (Hedonic Test) and Quality Test for water content, FFA, alkaline free, and pH. The consumer preference analysis result shows that 25 from 30 consumer (83.3%) choose Oval shape Bath Soap, Honey was choose as active ingredient by 86.7% of consumer, and 60% of the consumer is prefer Lemon Grass for the Bath Soap aroma. Hedonic test result shows that every attributes does not have any significant effect to the consumer except the bath soap shape.","PeriodicalId":17902,"journal":{"name":"JURNAL PERTANIAN","volume":"63 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87456465","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}
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