Jurnal Riset Agribisnis dan Peternakan

Strategi Pengambangan Usaha Pada Industri Rumah Tangga Olahan Jipang (Studi Kasus di IRT Niratama Desa Luweng Lor Kecamatan Pituruh Kabupaten Purworejo)

Dian Wijiarti — 2025-12-30

Penelitian ini bertujuan untuk 1) Mengidentifikasi faktor internal (kekuatan dan kelemahan) dari Indutri Rumah Tangga Niratama untuk pengembangan usaha Jipang. 2) Mengidentifikasi faktor eksternal (peluang dan ancaman) yang berasal dari Indutri Rumah Tangga Niratama dalam pengembangan usaha Jipang. 3) Menyusun strategi yang dapat diterapkan pada Indutri Rumah Tangga Niratama dalam pengembangan usaha Jipang. 4) Mengetahui prioritas strategi pengembangan yang tepat digunakan Industri Rumah Tangga Niratama dalam pengembangan usaha Jipang. Metode dasar yang digunakan dalam penelitian ini adalah penelitian yang bersifat kualitatif. Penelitian yang digunakan yaitu penelitian kualitatif deskriptif. Penelitian kualitatif deskriptif adalah berupa penelitian dengan metode studi kasus. Pengambilan sampel penelitian ditentukan dengan berdasarkan purposive sampling. Sampel yang diambil terdiri dari 4 informan kunci dan 2 informan pendukung. Hasil penelitian menunjukkan perumusan prioritas startegi berdasarkan analisis QSPM dalam pengembangan usaha yang tepat dilakukan di Industri Rumah Tangga Niratama yaitu, melakukan inovasi produk Jipang dengan penambahan varian rasa seperti ketan hitam, melinjo, pembuatan akun media sosial dan market place sebagai sarana untuk memperluas pasar dan promosi.

Daya Simpan Bakso Dengan Level Subtitusi Tepung Umbi Gembili Sebagai Filler Ditinjau dari Kualitas Fisik

Arif Zubair — 2025-12-30

The process of making meatballs requires a filler material, namely tapioca flour. Tapioca flour has disadvantages such as high moisture and calorie content and low protein. Flour that is an alternative as a filler, namely gembili tuber flour, can be used because it contains inulin, higher protein, and lower moisture content. The purpose of this study is to determine the shelf life and influence of the substitution level of gembili tuber flour as a filler on the physical quality of meatballs. The study used a Complete Random Design (RAL) with 5 treatments of gembili flour substitution at the P0 to P4 level and the storage period of meatballs for 0, 5, 10, and 15 days. The results of the physical test showed that the substitution treatment of the level of gembili flour had a real effect on the water content and pH value (P < 0.05), but did not have a real effect on the shrinkage of the cooking of meatballs. The shelf life of meatballs has a real effect on the pH value and ripening shrinkage (P < 0.05), but it does not have a real effect on the moisture content of meatballs. There was an interaction between the treatment of the substitution level of gembili flour and the shelf life to affect the pH value of meatballs (P < 0.05), but there was no interaction between the value of moisture content and the shrinkage of meatballs. The conclusion of this study physical test showed that the substitution level of gembili flour had a real effect on the water content, pH, but did not have a real effect on the shrinkage of meatball ripening. How long to store influential meatballs noticeable on the pH value and shrinkage of meatballs, but no real effect on the moisture content of meatballs. There was an interaction between the substitution levels of gembili flour and how long to store meatballs on the pH value of meatballs but there is no interaction between the value of moisture content and the depletion of meatballs.

Persepsi Terhadap Konsumsi Susu Ultra High Temperature (UHT) Pada Mahasiswa Peternakan Fakultas Pertanian Universitas Muhammadiyah Purworejo

Wulan Nurul Aini — 2025-12-30

Studi ini bertujuan untuk mengetahui persepsi mahasiswa peternakan Fakultas
Pertanian Universitas Muhammadiyah Purworejo terhadap konsumsi, kandungan
dan manfaat susu Ultra High Temperature (UHT), serta melihat tingkat penerimaan
produk tersebut dikonsumsi. Penentuan sampel pada penelitian ini menggunakan
proportionate stratified random sampling. Sampel dalam penelitian ini sejumlah 48
orang. Instrument pengambilan data menggunakan kuesioner dalam bentuk
Google Form dan Skala Likert. Analisis data menggunakan deskriptif kualitatif. Hasil
studi menunjukkan Persepsi Terhadap Konsumsi Susu Ultra High Temperature
(UHT) Pada Mahasiswa Peternakan Fakultas Pertanian Universitas
Muhammadiyah Purworejo dengan rata–rata skor keseluruhan adalah 56,29.
Mayoritas Mahasiswa Peternakan Universitas Muhammadiyah Purworejo setuju
pada persepsi konsumsi susu UHT dengan skor rata-rata 19,14, kandungan susu
UHT dengan skor rata-rata 19,25 dan manfaat susu UHT dengan skor rata-rata
19,35.

This study aims to determine the perceptions of animal husbandry students at the
Faculty of Agriculture, Muhammadiyah University of Purworejo regarding the
consumption, content and benefits of Ultra High Temperature (UHT) milk, as well
as to see the level of acceptance of the product for consumption. The sample in this
study was determined using proportionate stratified random sampling, with a total
of 48 respondents. A Google Form questionnaire and a Likert scale were employed
as data collection tools. Data analysis employed descriptive qualitative methods.
The results showed that the perception of UHT milk consumption among Animal
Science students of Muhammadiyah University of Purworejo had an overall
average score of 56.29. Most students agreed with statements regarding UHT milk
consumption, with an average score of 19.14, the content of UHT milk with an
average score of 19.25, and the benefits of UHT milk with an average score of 19.35

Tingkat Keberhasilan Telur Tetas Ayam Kampung Unggul Balitbangtan (KUB) Terhadap Masa Simpan Yang Berbeda

Rizki Amelia — 2025-12-30

KUB chickens have the potential to be developed. KUB chicken breeders need to be reproduced by artificial hatching. This study aims to determine the effect of egg storage period on egg weight, fertility, hatchability and DOC weight in superior free-range chickens of IAARD (KUB). The research was carried out from April to May 2025 and egg hatching lasted for one month in the cage of the Agricultural Assembly and Modernization Agency (BRMP). This study used a Complete Random Design (RAL) with 6 shelf life treatments and 4 replicates, each consisting of 4 eggs. The parameters measured were egg weight, fertility, hatchability, and DOC weight of superior free-range chickens of IAARD (KUB). The tools and materials used in this study were 96 eggs of IAARD superior free-range chicken eggs (KUB) and 2 units of automatic hatching machines. The data obtained were analyzed using the Analysis of Variance (ANOVA) and the follow-up test of Duncan's Multiple Range Test (DMRT). The results showed that the shelf life of Kampung Unggul IAARD (KUB) chicken eggs had a real effect (P<0.05) on egg weight on the 1st day of storage, but had no real effect (P>0.05) on days 7, 14, and 18. In addition, the fertility of KUB chickens had a real effect (P<0.05) on the weight of hatching eggs, but the shelf life had no real effect (P>0.05) on hatchability or the weight of the DOC produced. The conclusion of this study shows that different storage periods have a real effect on the weight of eggs on day 1 and the fertility of the open-air chickens of IAARD (KUB). Meanwhile, hatchability and weight of DOC showed no noticeable effect due to different shelf life.

Pengaruh Lama Simpan Bakso Ayam dengan Level Substitusi Filler Tepung Gembili terhadap Kualitas Organoleptik dan Total Mikroorganisme

Nuraeni Ayu Sukma — 2025-12-30

Processed meatball products generally use meat and flour as raw materials, one of which is gembili flour. This study aims to determine the effect of shelf life of chicken meatballs with the level of substitution of gembili flour filler on the organoleptic quality and total microorganisms of chicken meatballs. The research method used was Completely Randomized Design (CRD) factorial pattern, involving 30 semi trained panelists as respondents. The focus of the research was chicken meatballs with 5 levels of gembili flour substitution (0, 25, 50,75, and 100%) and 4 shelf-life treatments (day 0, 5, 10, and 15) at a temperature of 5°C refrigerator. The data obtained were analyzed using Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT). The results showed that the level of substitution of gembili flour gave a very significant effect on color, aroma, and significantly different from texture, chewiness, and taste in the organoleptic test. Shelf life showed a very significant effect on aroma, texture, taste, and significantly different from color and had no significant effect on elasticity. The substitution of gembili flour had a very significant effect on color and aroma, and significantly different on texture, chewiness and taste in hedonic quality. Shelf life gave a very significant effect on color, aroma, chewiness and significantly different from texture and taste in hedonic quality. The interaction between substitution level and shelf life did not show significant differences on color in organoleptic quality, but had a very significant effect on aroma, texture, chewiness and taste. Their interaction gave a very significant effect on all parameters in hedonic quality. Substitution level and shelf life can increase the total number of microorganisms. The conclusion of this study shows that gembili flour substitution can improve organoleptic quality and extend the shelf life of meatballs

Total Bakteri Asam Laktat (BAL), Uji pH, dan Sensorik Pada Ileum Ayam Broiler yang Diberi Ransum Bersinbiotik

Muhammad Sufyan Najib — 2025-12-31

This study aims to examine the effect of different concentrations of synbiotic flour derived from a mixture of jicama inulin, pineapple peel, molasses, and EM-4 as a feed supplement in the ration on the total lactic acid bacteria (LAB), pH, and sensory characteristics of the ileum in broiler chickens. The research employed a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments consisted of synbiotic flour supplementation (P), with P0 = 0%, P1 = 5%, P2 = 10%, P3 = 15%, and P4 = 20%. The observed parameters included total lactic acid bacteria (LAB), pH, and sensory attributes (color, texture, and odor). Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s multiple range test at a 5% significance level. The results showed that the addition of different concentrations of synbiotic flour had a significant effect (P<0.05) on the total lactic acid bacteria in the ileum of broiler chickens, with mean values of P0: 8.29; P1: 8.30; P2: 9.47; P3: 9.94; and P4: 10.01 log cfu/g. The synbiotic flour concentration also significantly affected (P<0.05) the ileum pH, with mean values of P0: 5.94; P1: 5.67; P2: 5.30; P3: 5.16; and P4: 4.80. Furthermore, synbiotic flour significantly influenced (P<0.05) the color score of the ileum with mean scores of P0: 4.57; P1: 2.17; P2: 3.00; P3: 4.63; and P4: 4.30, the texture score with P0: 4.70; P1: 3.10; P2: 3.70; P3: 4.20; and P4: 4.70, and the odor score with P0: 2.23; P1: 2.90; P2: 3.07; P3: 3.97; and P4: 4.70. In conclusion, the addition of synbiotic flour significantly affects the total lactic acid bacteria (LAB), pH, and sensory characteristics of the ileum in broiler chickens.

Pengaruh Penambahan Tepung Sinbiotik Dari Kulit Nanas Dan Inulin Bengkuang Terhadap Berat Relatif Organ Limfoid Ayam Broiler

Ahmad Fauzi — 2025-12-31

This study aimed to determine the effect of adding synbiotic flour from pineapple peel (Ananas comosus) and jicama inulin (Pachyrhizus erosus) on the relative weight of lymphoid organs (thymus, bursa of Fabricius, and spleen) in broiler chickens. A total of 100 female DOC broilers were used in a Completely Randomized Design (CRD) with 5 treatments and 4 replicates, where each replicate consisted of 5 chickens. The treatments involved supplementing synbiotic flour at doses of 0% (P0, control), 5% (P1), 10% (P2), 15% (P3), and 20% (P4) of the total commercial feed weight. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level. The results showed that the addition of synbiotic flour had a significant effect (P<0.05) on the relative weight of the broiler chicken thymus. Treatment P3 (15% synbiotic) resulted in the highest thymus weight with a mean of 0.61±0.01%, which was within the normal range (0.30% - 0.60%) and indicated an optimal immunostimulant effect. Conversely, treatment P4 (20% synbiotic) showed the lowest thymus weight (0.33±0.10%), suggesting a potential decrease in immune response or mild toxic effects due to excessive dosage. Treatments P0, P1, and P2 showed relatively similar mean thymus weights and did not differ significantly compared to the control. However, the addition of synbiotic flour did not have a significant effect (P>0.05) on the relative weight of the bursa of Fabricius and spleen in broiler chickens at all treatment levels. The relative weights of the bursa of Fabricius and spleen in all treatment groups remained within the normal range (0.07% - 0.11% for bursa of Fabricius and 0.12% - 0.15% for spleen). Addition of synbiotic flour from pineapple peel and jicama inulin has the potential to strengthen the immune system of broiler chickens, particularly through increased thymus development at a 15% dose.

Pengaruh Pemberian Sinbiotik dari Kulit Nanas dan Inulin Bengkuang pada Pakan Komersial terhadap Giblet Dan Lemak Abdomen Ayam Broiler

Hanif Almadani — 2025-12-31

This study aimed to determine the effect of synbiotic supplementation from pineapple skin and jicama inulin in commercial feed on giblet weight and abdominal fat in broiler chickens. The research involved 100 broiler chickens raised for 35 days. A Completely Randomized Design (CRD) was used with 5 treatments and 4 replications. The treatments consisted of adding synbiotic flour to commercial feed at different levels: P1 (0%), P2 (5%), P3 (10%), P4 (15%), and P5 (20%). The observed parameters included the weight percentage and volume of giblets (liver, heart, gizzard), the percentage of abdominal fat, and liver color. Data were analyzed using ANOVA and followed by Duncan's New Multiple Range Test (DMRT) at a 5% significance level. The results showed that synbiotic supplementation had no significant effect (P>0.05) on the weight percentage and volume of giblets. However, the treatment addition of synbiotics from pineapple skin and inulin from bengkuang had a highly significant effect (P<0.05) on the percentage of abdominal fat, which increased with higher levels of synbiotic supplementation, from 0.48% (P1) to 2.07% (P5). Visual observation also indicated signs of hepatic lipidosis in several samples. It was concluded that the addition of up to 20% synbiotics is safe for giblet organs but significantly increases abdominal fat deposition, which is presumably caused by the high energy content of the tapioca flour used as a binder in the synbiotic preparation