Jurnal Riset Agribisnis dan Peternakan

Preferensi Peternak Terhadap Penggunaan Teknologi Inseminasi Buatan Pada Program Sapi Kerbau Komoditas Andalan Negeri (SIKOMANDAN

2024-12-21T05:07:08+07:00

This research aims to determine the characteristics of cattle breeders in Jogoresan Village, Purwodadi District, Purworejo Regency and the breeders' preferences for implementing the use of artificial insemination technology to support the National Mainstay Commodity Buffalo Cattle (SIKOMANDAN) program in Jogoresan Village, Purwodadi District, Purworejo Regency. Data collection uses questionnaires and Likert Scale. Data analysis uses quantitative descriptive analysis. The results of the research show that: the characteristics of breeders in Jogoresan Village, Purwodadi District, Purworejo Regency are based on age, education level, occupation and gender. Breeders' preferences are in the very high category, these preferences are seen from 5 main variables with an average of 88.46%. Shows that the SIKOMANDAN program has a very high influence on breeders in Jogoresan Village, Purwodadi District, Purworejo Regency.

Pengaruh Penambahan Level Sari Buah Honje (Etlingera Elatior) dan Lama Penyimpanan Terhadap Kualitas Organoleptik, Fisik dan Total Mikroorganisme Sosis Ayam Petelur Afkir

2024-12-21T05:07:34+07:00

This study aims to determine the organoleptic, physical and total microorganism quality with the addition of different honje fruit juice. The treatments given were the addition of honje fruit juice as much as 0% (P0), 2.5% (P1), 5% (P2), and 7% (P3). This study used a completely randomized design (CRD) consisting of 4 treatments with 3 replications. The parameters taken were organoleptic test, physical test and total microorganisms. Organoleptic test consisted of taste, color, aroma and texture, physical test consisted of moisture content and pH. The results showed that the taste value of chicken sausage had a significant effect (P<0.05), namely 1.78; 2.89; 3.33; and 4.08. The color value of chicken sausage had a significant effect (P<0.05) of 2.96, 2.48, 2.37, and 2.15. The aroma value of chicken sausage had a significant effect (P<0.05) of 1.68, 2.79, 3.30, and 3.96. The texture value of chicken sausage had a significant effect (P<0.05) of 2.47, 2.91, 2.95 and 3.08. The moisture content value of chicken sausage had no significant effect (P>0.05), namely 28.00; 34.58; 34.33; and 33.50. The pH value of chicken sausage had a significant effect (P<0.05), namely 5.78, 5.47, 5.48, and 5.50. The total microorganisms produced were 7.1×107, 1.0×108, 1.1×108, and 1.5×108. It was concluded that the addition of honje fruit juice affected the organoleptic test and pH of the sausage. The addition of honje fruit juice had no effect on moisture content and total microbes. The suggestion is to conduct inhibition zone test against Staphylococcus aureus and Escherchia coli bacteria.

Tingkat Pemahaman Anggota Ikatan Mahasiswa Muhammadiyah Universitas Muhammadiyah Purworejo (IMM Umpwr) Terhadap Hukum Haram Komoditas Hewani

2024-12-21T05:07:28+07:00

This study aims to determine the level of understanding of members of the Muhammadiyah Student Association of the University of Muhammadiyah Purworejo (IMM UMPWR) towards the Haram Law of Animal Commodities The sample determination technique in this study uses a survey. The sample in this study was 165 people. The data collection instrument used a questionnaire and Likert Scale. Data analysis uses quantitative descriptive. The results of the study showed the level of understanding of members of the Muhammadiyah Student Association of the University of Muhammadiyah Purworejo (IMM UMPWR) towards the Haram Law of Animal Commodities with an average score of 111.87. Most of the members of IMM UMPWR understand the haram law of animal commodities (pigs, blood, net animals, insects, disgusting animals, fanged wild animals)

Pengaruh Marinasi Jus Buah Honje (Etlingera elatior) pada Daging Kambing Terhadap Kualitas Organoleptik, Fisik dan Total Bakteri

2024-12-21T05:07:14+07:00

Hasil penelitian penambahan jus buah honje tidak berpengaruh nyata (P>0,05) terhadap kadar air, susut masak, dan daya ikat air namun berpengaruh nyata terhadap nilai pH. Nilai kadar air tidak berpengaruh nyata (P>0,05) berkisar antara 65,05- 72. Nilai pH berpengaruh nyata (P≤0,05) 5,07-5,55. Nilai susut masak tidak berpengaruh nyata (P>0,05) berkisar antara 29,75-40,9. Nilai daya ikat air tidak berpengaruh nyata (P>0,05) berkisar antara 23,08-33,16. Uji organoleptik berdasarkan mutu sensoris warna, tekstur, aroma, dan rasa. Nilai warna marinasi daging kambing berpengaruh nyata (P≤0,05) sebesar1,80-4,16. Nilai tekstur marinasi daging kambing berpengaruh nyata (P≤0,05) sebesar 2,31- 4,00. Nilai aroma marinasi daging kambing berpengaruh nyata (P≤0,05) sebesar 2,16-4,10. Nilai rasa daging kambing berpengaruh nyata (P≤0,05) sebesar2,03-4,00. Nilai (Total Plate Count) TPC daging kambing marinasi dengan penambahan jus buah honje berpengaruh nyata terhadap penurunan jumlah bakteri dari 7,88x10⁶ logCFU/g hingga 6,47X10 ⁶ logCFU/g. Simpulan adanya pengaruh penambahan jus buah honje terhadap uji organoleptik dan uji (Total Plate Count) TPC, sedangkan pada uji fisik kadar air, susut masak dan, daya ikat air tidak berpengaruh nyata, dan, pH memiliki pengaruh nyata terhadap daging kambing marinasi.

The results of the research, the addition of honje fruit juice had no significant effect (P>0.05) on water content, cooking loss and water holding capacity but had a significant effect on the pH value. The water content value had no significant effect (P>0.05) ranging from 65.05-72. The pH value had a significant effect (P≤0.05) 5.07-5.55. Cooking loss values did not have a significant effect (P>0.05) ranging from 29.75-40.9. The water holding capacity value had no significant effect (P>0.05) ranging from 23.08-33.16. Organoleptic tests are based on the hedonic quality of color, texture, aroma and taste. The color value of marinated goat meat had a significant effect (P≤0.05) of 1.80-4.16. The texture value of marinated goat meat had a significant effect (P≤0.05) of 2.31- 4.00. The aroma value of marinating goat meat had a significant effect (P≤0.05) of 2.16-4.10. The taste value of goat meat had a significant effect (P≤0.05) of 2.03-4.00. The TPC value of marinated goat meat with the addition of honje fruit juice had a significant effect on reducing the number of bacteria from 7.88x106 logCFU/g to 6.47X106 logCFU/g. The conclusion was that there was an effect of adding honje fruit juice on the organoleptic test and TPC test, whereas in the physical test, water content, cooking loss and water holding capacity had no significant effect, and pH had a real effect on marinated goat meat.

Persepsi Masyarakat terhadap Keberadaan Agrowisata Kambing Kaligesing ditinjau dari Segi Karakteristik dan Ekonomi Di Desa Pandanrejo Kecamatan Kaligesing Kabupaten Purworejo

2024-12-21T05:07:42+07:00

Penelitian ini bertujuan untuk mengetahui persepsi masyarakat Desa Pandanrejo Kecamatan Kaligesing Kabupaten Purworejo terhadap keberadaan agrowisata kambing kaligesing yang ditinjau dari segi karakteristik dan ekonomi. Variabelnya adalah persepsi masyarakat yang ditinjau dari segi karakteristik dan ekonomi .Populasi penelitian sejumlah 1069 orang dengan sampel 92 orang. Pengambilan sampel menggunakan rumus Slovin dengan tingkat kesalahan 10%. Instrumen pengambilan data menggunakan kuisioner. Data yang diperoleh dianalisis dengan menggunakan analisis deskriptif dengan pengukuran menggunakan skala likert, Hasil analisis data menunjukan bahwa persepsi masyarakat dari segi karakteristik (Skor 14,108), sehingga persepsi masyarakat terhadap keberadaan Agrowisata Kambing Kaligesing berdasarkan karakteristik adalah baik, persepsi masyarakat dari segi ekonomi berdasarkan pendapatan tambahan (Skor 13,445), sehingga persepsi masyarakat terhadap keberadaan Agrowisata Kambing Kaligesing dapat meningkatkan pendapatan masyarakat, persepsi masyarakat dari segi ekonomi berdasarkan penyerapan tenaga kerja (Skor 13,478), sehingga persepsi masyarakat terhadap keberadaan Agrowisata Kambing Kaligesing dapat menyerap tenaga kerja, persepsi masyarakat dari segi ekonomi berdasarkan peluang usaha (Skor 13,630), sehingga persepsi masyarakat terhadap keberadaan Agrowisata Kambing Kaligesing dapat membuka peluang usaha, persepsi masyarakat dari segi ekonomi secara keseluruhan (Skor 40,554), sehingga persepsi masyarakat terhadap keberadaan Agrowisata Kambing Kaligesing di Desa Pandanrejo ditinjau dari segi ekonomi adalah berpengaruh.

Analisis Pendapatan Usaha Penggemukan Ternak Domba Wonosobo (Dombos) Periode Bulan November 2022- Januari 2023 Di Peternakan Griya Ternak Farm Wonosobo

2024-12-21T05:07:53+07:00

The study was conducted at the Griya Ternak Farm Wonosobo sheep farming firm in May 2023. The public will be informed by this research about production costs, revenues, income, profits, and factors influencing income. The findings of this study show that the Wonosobo sheep farming company, Griya Ternak Farm Wonosobo, made IDR 97,995,800 in revenue between November 2022 and January 2023. The variables that affect the revenue of the Wonosobo sheep fattening company, at Griya Ternak Farm Wonosobo, are revenue, variable costs, and the weight of the harvested sheep.

Konsumsi dan Konversi Ayam Broiler yang Dipelihara dalam Kandang Closed House Tipe Kandang Postal

2024-12-21T06:49:35+07:00

This study aims to determine the Consumption and Conversion of Broiler Chickens Raised in Postal Closed House Type Cages. The material in this study was broiler chickens aged 0 days to 28 days. The cage used was the Postal Closed House Type Cages owned by CV Wahidah. The parameters observed were temperature, cage humidity, feed consumption and conversion. Data were taken descriptively qualitatively. The results showed that the maintenance temperature was 26.5-32.5 oC, with humidity of 62.9-73.5%. Feed consumption was 2.88-3.02 Kg/head/week. Feed conversion ranged from 1.03-2.07. The conclusion of this study is that the temperature and humidity of the cage are still below standard. Feed consumption and feed conversion are still below standard. Suggestions need to be considered for cage temperature to reduce heat stress.